어류 병원세균, Listonella anguillarum에 대한 Pseudomonas aeruginosa MB I-3의 항균 효과

이수정,윤이나,김진도,이정식,김은희,Lee, Su-Jung,Youn, I Na,Kim, Jin-Do,Lee, Jung Sick,Kim, Eunheui 한국어병학회 2014 한국어병학회지 Vol.27 No.1

질병 치료를 위하여 사용되는 항균제는 효과적이고 사용이 편리한 장점이 있지만, 내성균 발생이나 항균물질 잔류와 같은 문제점들을 안고 있다. 따라서 어류 질병 치료 및 예방을 위해 어류와 인체에 안전한 생약제 개발과 함께 어류 질병 원인균의 과다 발생을 억제하며 어체의 건강을 유지시키기 위하여 유용 균주를 이용하고자 하는 연구가 다양하게 진행되고 있다. 본 연구는 이전 연구에서 분리되어 Listonella anguillarum에 대하여 생장 억제효과가 있는 것으로 밝혀진 Pseudomonas aeruginosa MB I-3 (MB I-3)를 이용하여 넙치의 비브리오병에 대한 생물학적 방제효과를 검토하였다. Double layered plate assay와 co-culture을 통하여 MB I-3의 L. anguillarum에 대한 생장 억제능력을 조사하였고, MB I-3 균주 배양액을 ethyl acetate로 추출하여 disk 확산법으로 추출물의 항균 효과를 확인하였다. 액체 및 고체 배양에서 생장이 억제된 L. anguillarum을 전자현미경으로 관찰하였으며, 넙치 치어 사육 수조에 L. anguillarum과 MB I-3 균주를 동시에 첨가하여 폐사율을 비교하였다. MB I-3는 8종의 병원성 비브리오균에 대하여 항균력을 나타내었으며, 96시간 동안 실시한 co-culture에서 L. anguillarum은 배양 후 9시간까지 생장 증가를 보였으나, 그 후 감소하는 경향을 보였다. 한편 MB I-3 배양액 추출물 또한 L. anguillarum에 항균활성을 보여 항균 물질이 ethyl acetate로 추출됨을 알 수 있었다. 전자현미경 관찰에서 L. anguillarum은 세포질의 밀도 감소 및 세포막의 swelling에 의한 세포 용해 현상을 보였다. 한편 MB I-3를 L. anguillarum과 함께 투여한 넙치 치어는 대조군에 비해 누적 폐사율이 약 20% 감소되는 결과를 보였으므로, MB I-3를 이용한 수산용 probiotics 개발 가능성을 시사하였다. To study the possible use of probiotics in fish farming, The in vitro and in vivo antibacterial effects of Pseudomonas aeruginosa MB I-3 (MB I-3) against the fish pathogenic bacterium Listonella anguillarum were evaluated. The inhibitory effects of MB I-3 against vibrios were investigated by the double layer method and the co-culture. The results showed that MB I-3 inhibited the growth of pathogenic vibrios including Listonella anguillarum, Vibrio alginolyticus, Vibrio cholerae, Vibrio fluvialis, Vibrio furnissii, Vibrio harveyi, Vibrio parahaemolyticus and Vibrio vulnificus. Extracellular substances obtained from the cultural supernatant of MB I-3 by ethyl acetate extraction showed inhibitory effects on L. anguillarum. The antibacterial substance of MB I-3 was evaluated to destroy the cell membrane of L. anguillarum in electron micrographs. The probiotic effects of MB I-3 was tested by exposing olive flounder (Paralichthys olivaceus) fry to L. anguillarum with or without MB I-3. The cumulative mortality of olive flounder fry infected with L. anguillarum was 24% in the group with MB I-3, while it was 46% in the control group without MB I-3. These results indicate that MB I-3 has potential applications as a probiotic for the control of fish pathogenic vibrios in fish rearing system.

Anion exchange coupled with the reduction and dimerisation of a copper(II) nitrate complex of tripyridyl dithioether via a single-crystal-to-single-crystal transformation

Lee, H. H.,Park, I. H.,Kim, S.,Lee, E.,Ju, H.,Jung, J.,Ikeda, M.,Habata, Y.,Lee, S. THE ROYAL SOCIETY OF CHEMISTRY 2017 Chemical science Vol.8 No.4

<P>It is a challenge to develop methodologies involving multiple transformations for preparing new materials that cannot be obtained via direct synthesis. Herein, we report an anion exchange process accompanying cation reduction and dimerisation via a single-crystal-to-single-crystal transformation. First, a direct reaction of the flexible tripyridyl dithioether ligand L with CuI afforded a mixture of four bis(ligand) complexes (1a-1d). To avoid the formation of undesired mixed products, a copper(II) nitrate complex-mediated approach involving anion exchange and cation reduction was employed to generate a monomeric complex, [Cu-II(L)NO3]NO3 center dot toluene (2). When the dark blue crystals of 2 were immersed in an aqueous NaI solution, the crystals were transformed to a pale yellow dimeric copper(I) iodide complex, [(mu-CuI2+I2)(L)(2)] (3). The observed anion exchange promotes the reduction of copper(II) to copper(I) at the expense of I-/I-3(-) oxidation as well as dimerisation via the formation of a Cu2I2 cluster. This result corresponds to the synthesis of a compound that otherwise was not able to be prepared via a direct synthetic procedure.</P>

한국에서의 소아기 원발성 심근증

천은정,강이석,배은정,이종균,길홍량,윤향석,김용욱,박희주,고재곤,노정일,이흥재 대한순환기학회 2000 Korean Circulation Journal Vol.30 No.5

5,7-dihydroxy-3,4,6-trimethoxyflavone inhibits the inflammatory effects induced by <i>Bacteroides fragilis</i> enterotoxin via dissociating the complex of heat shock protein 90 and I&kgr;B&agr; and I&kgr;B kinase-&ggr; in intestinal epithelial cell cultu

Kim, J. M.,Lee, D. H.,Kim, J. S.,Lee, J. Y.,Park, H.-G.,Kim, Y.-J.,Oh, Y.-K.,Jung, H. C.,Kim, S. I. Blackwell Publishing Ltd 2009 Clinical and experimental immunology Vol.155 No.3

<P>Summary</P><P>Enterotoxin produced by enterotoxigenic <I>Bacteroides fragilis</I> (BFT) has been associated with mucosal inflammation and diarrhoeal diseases. In this study, the anti-inflammatory molecular mechanism of 5,7-dihydroxy-3,4,6-trimethoxyflavone (eupatilin) was characterized in an HT-29 intestinal epithelial cell line stimulated with BFT. Pre-treatment of HT-29 cells with eupatilin decreased the production significantly of both interleukin (IL)-8 and prostaglandin E<SUB>2</SUB> induced by BFT in a dose-dependent manner. BFT-activated nuclear factor-kappaB (NF-&kgr;B) signals in HT-29 cells and pretreatment with eupatilin suppressed NF-&kgr;B activation that resulted in the significant inhibition of IL-8 and cyclo-oxygenase-2 expression. BFT-induced phosphorylation of both I&kgr;B&agr; and I&kgr;B kinase (IKK) signals was prevented in eupatilin-pretreated HT-29 cells. Transfection of siRNA for IKK-&agr; and IKK-&bgr; decreased the production of IL-8 and prostaglandin E<SUB>2</SUB>; however, the transfection of IKK-&bgr; siRNA showed a more significant reduction of BFT-induced I&kgr;B&agr; phosphorylation compared with that of IKK-&agr; siRNA. In addition, herbimycin A, a specific inhibitor of heat shock protein 90 (Hsp90), decreased the BFT-induced activation of IKK and NF-&kgr;B, suggesting that Hsp90 is associated with a pathway of IKK-NF-&kgr;B-IL-8/cyclo-oxygenase-2 gene signalling. Furthermore, eupatilin dissociated the complex between Hsp90 and IKK-&ggr; in BFT-stimulated HT-29 cells. These results suggest that eupatilin can suppress the NF-&kgr;B signalling pathway by targeting the Hsp90-IKK-&ggr; complex in intestinal epithelial cells and may attenuate BFT-induced inflammatory responses.</P>

Identification and characterization of a carboxypeptidase N1 from red lip mullet (<i>Liza haematocheila</i>); revealing its immune relevance

Perera, N.C.N.,Godahewa, G.I.,Jung, Sumi,Kim, Myoung-Jin,Nam, Bo-Hye,Lee, Jehee ACADEMIC PRESS LTD 2019 FISH AND SHELLFISH IMMUNOLOGY Vol.84 No.-

<P><B>Abstract</B></P> <P>Complement system orchestrates the innate and adaptive immunity <I>via</I> the activation, recruitment, and regulation of immune molecules to destroy pathogens. However, regulation of the complement is essential to avoid injuries to the autologous tissues. The present study unveils the characteristic features of an important complement component, anaphylatoxin inactivator from red lip mullet at its molecular and functional level. Mullet carboxypeptidase N1 (MuCPN1) cDNA sequence possessed an open reading frame of 1347 bp, which encoded a protein of 449 amino acids with a predicted molecular weight of 51 kDa. <I>In silico</I> analysis discovered two domains of PM14-Zn carboxypeptidase and a C-terminal domain of M14 N/E carboxypeptidase, two zinc-binding signature motifs, and an N-glycosylation site in the MuCPN1 sequence. Homology analysis revealed that most of the residues in the sequence are conserved among the other selected homologs. Phylogeny analysis showed that MuCPN1 closely cladded with the <I>Maylandia zebra</I> CPN1 and clustered together with the teleostean counterparts. A challenge experiment showed modulated expression of MuCPN1 upon polyinosinic:polycytidylic acid and <I>Lactococcus garviae</I> in head kidney, spleen, gill, and liver tissues. The highest upregulation of MuCPN1 was observed 24 h post infection against poly I:C in each tissue. Moreover, the highest relative expressions upon <I>L. garviae</I> challenge were observed at 24 h post infection in head kidney tissue and 48 h post infection in spleen, gill, and liver tissues. MuCPN1 transfected cells triggered a 2.2-fold increase of nitric oxide (NO) production upon LPS stimulation compared to the un-transfected controls suggesting that MuCPN1 is an active protease which releases arginine from complement C3a, C4a, and C5a. These results have driven certain way towards enhancing the understanding of immune role of MuCPN1 in the complement defense mechanism of red lip mullet.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Carboxypeptidase N1 complement component was identified from the red lip mullet. </LI> <LI> Ubiquitous expression of MuCPN1 was observed in healthy mullet tissues. </LI> <LI> Modulated transcriptions of MuCPN1 revealed the importance in the immune responses. </LI> <LI> MuCPN1 was enhanced the nitric oxide production at an inflammatory condition. </LI> </UL> </P>

Calcium oxalate의 합성과 정량분석

이미정,이연희,이현옥,정석현,송주현,정대일 東亞大學校 附設 環境問題硏究所 2004 硏究報告 Vol.26 No.-

We report synthesis and quantitative analysis of calcium oxalate. Synthesis of calcium oxalate by treatment of oxalic acid with Ca(OH)_(2) and oxalic acid with CaCl_(2) was executed. quantitative analysis of Ca for bean sprouts, spinach, coffee, and brown seaweed was analyzed by ICP(Inductively Coupled plasma). We experienced reaction and formation of crystal for oxalic acid and CaCl_(2) with NaCl, KCl, FeCl_(3) or AlCl_(3).

쑥 분말 첨가가 유화형 소시지의 품질특성에 미치는 영향

이제룡,정재두,하영주,이진우,이정일,김곤섭,이중동 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.2

This study was carried out to investigate the effects of addition of mugwort powder (0.7%, 1%, 2%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, textural properties, minerals content and sensory evaluation were evaluated. The pH values of sausage containing mugwort powder were significantly lower as compared to control during 20 days of storage, but there were higher than those of control at 40 days of storage. The L* and a* values of sausage containing mugwort powder were signficantly lower as compared to control, but the b* values were significantly higher in the sausage containing mugwort powder. The TBARS values of sausage containing mugwort powder were signfkcantly lower than those of control at 20 and 45 days of storage. The hardness values of sausage containing mugwort powder were significantly lower than those of control. The Na content of sausage containing mugwort powder were significantly lower as compared to control, but Mg, Ca, Mn and Fe contents were significantly higher in the sausage containing 2% mugwort powder. Sensory panels evaluated that sausage containing mugwort powder had the higher preference scores in mugwort flavor.

비육돈 사료의 영양소 수준이 돈육 품질에 미치는 영향

이제룡,서종태,정재두,이진우,하영주,이정일,곽석준,이중동 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.6

In a trial involving 240pigs, the proximate composition, physico-chemical properites, color, amino acid composition and fatty acid composition of loin muscle were investigated in feeding various finished pig fees. The treatments included feeding control) the low-nutrient density diet(2,960㎈/㎏ ME, 12.25% CP, 0.41% lysine and 0.70% Ca), T1) the medium-nutrient density diet(3,220㎈/㎏ ME, 15.50% CP, 0.87% lysine and 0.90% Ca) and T2) the hight-nutrient density diet(3,350㎈/㎏ ME, 17.50% CP, 1.05% lysine and 0.90% Ca). The crude ash contents of T1 were significantly(p<0.05) higher than those of control and T2. The ?_(u) of T2 were significantly higher than those of control and T1, but cooking loss were significantly(p<0.05) lower than those of control. In compositions amino acid, aspartic acid, threonine, iso-leucine and histidine of T2 were higher than those of control, but proline and glycine were significantly(p<0.05) lower then those of control. The oleic acid(18:1) contents of control were significantly higher than those of T1 and T2, but the contents of linoleic acid(C18:2) and arachidonic(C20:4) acid were significantly(p<0.05) lower. Inconclusion, the results of the experiments suggest that the high-nutrient density diet for pigs tended to improve the postmortem ?_(u) and cooking loss.

수송시간이 돼지의 혈액성상과 육질에 미치는 영향

이제룡,서종태,허태영,정재두,하영주,이진우,이정일,이중동 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.5

In a trial involving 120 pigs, the effects of transport time on blood profile and meat quality in pigs were investigated. One group of 60 animals was subjected to 20min and the others to 2 h transport time, and held in lairage for 1 h 30min. There was not significantly different in the carcass weight, backfat thickness and carcass grade between groups. Cortisol and lactic dehydrogenase(LDH) concentrations were significantly(P<0.05) higher in the group transported for 2 h compared with the group transported for 20min. There was not significantly different(P>0.05) in meat quality(?_(1), ?_(u), drip loss, cooking loss, hardness, CIE L^(*), a^(*), b^9*) and NPPC) and skin damage of port carcass between groups. These results imply that the stress could be affected by transport time in transit without meat quality.

유화형 Sausage의 품질특성에 식물성유와 동물성유 CLA 첨가가 미치는 영향

이정일,이진희,곽석준,하영주,정재두,이진우,이제룡,주선태,박구부 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.2

CLA-식물성유와 CLA-동물성유가 대체가 유화형 sausage의 품질특성에 미치는 영향을 조사하기 위해 3개의 시험구를 배치하였다. CLA-CO는 돼지 등지방 함량 중 30%를 CLA-corn oil로 대체시켰으며, CLA-SSO는 30% CLA-safflower seed oil, CLA-LD는 30% CLA-lard을 각각 대체하여 유화형 sausage를 제조한 후 1, 7, 14, 21 그리고 28일 동안 4℃의 냉장고에 저장하면서 이화학적 특성, 조직감, 지방산패도, 지방산 조성 및 CLA 함량의 변화를 조사하였다. CLA-식물성유와 CLA-동물성유를 첨가한 sausage의 pH는 전 저장기간동안 대조구에 비하여 유의적으로 낮게 나타났으며(p<0.05), 모든 처리구가 저장 14일째에 유의적으로 가장 낮은 pH를 보였다(p<0.05). Sausage의 L*과 a*값은 모든 처리구간에 큰 차이는 없었으나, b*값의 경우 CLA-처리구가 대조구에 비해 전 저장기간 동안 유의적으로 높은 경향을 나타내었다(p<0.05). CLA 처리구가 대조구에 비하여 모든 지방산 조성이 감소하는 결과를 보인 반면에 linolenic acid 함량은 대조구에 비하여 CLA 처리구인 CLA-CO와 CLA-SSO 처리구가 유의적으로 높은 함량을 보였다(p<0.05). 모든 처리구가 저장기간 경과에 따른 지방산 조성의 변화는 없었다. 조직감에서는 CLA-LD 처리구가 대조구나 다른 처리구에 비하여 응집성, 탄력성, 고무성 및 파쇄성 등이 유의적으로 높았다(p<0.05). 유화형 sausage의 지방산패도는 저장기간이 경과함에 따라 처리구 모두 유의적으로 높게 나타났고(p<0.05), CLA-CO 처리구가 대조구 보다 유의적으로 낮은 경향을 보였다(p<0.05). 이상의 결과 유화형 sausage 제조시 CLA 첨가는 이화학적 특성과 조직감에 영향을 미치지 않으며, 제품의 저장기간을 연장 및 CLA를 축적시키는 것이 가능하여 고급 sausage 생산이 가능하다고 사료된다. Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality characteristics of emulsion-type sausage. Each treatments replaced pork back fat with CLA-corn oil (CLA-CO), CLA-safflower seed oil (CLA-SSO) and CLA-lard (CLA-LD) were stored during 1, 7, 14, 21 and 28 days at 4℃. The changes in physico-chemical properties, texture, thiobarbituric acid reactive substances (TBARS), fatty acid composition and CLA content of each treatments were measured during 1, 7, 14, 21 and 28 days at 4℃. During storage, pH of control showed higher pH value than that of CLA-vegetable and CLA-lard treatments. The pH values of all treatments was significantly low at storage 14 days (p<0.05). The color L^* and a^*-value of all the treatments was not significantly changed with the storage periods. Color b^*-value of CLA-treatments was higher than that of control during the storage period. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids composition were decreased with CLA replacements than that of the control. Whereas linolenic acid content extremely increased by replacement of CLA-vegetable. CLA content of CLA-treatments was extremely increased than that of the control. The cohesiveness, springness, gumminess and brittleness of CLA-LD treatment was significantly higher (P<0.05) than that of the other treatments. The TBARS value of all treatments were significantly increased (P<0.05) as the storage period was passed. TBARS of sausage products containing CLA-CO was the lowest. Summing up the a forementioned results, emulsion-type sausage manufacturing with CLA-vegetable oil and CLA-lard was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality sausage can be manufactured with the extent of storage period and CLA accumulation.