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Shaped Ir–Ni bimetallic nanoparticles for minimizing Ir utilization in oxygen evolution reaction
Lim, Jinkyu,Yang, Sungeun,Kim, Chanyeon,Roh, Chi-Woo,Kwon, Yongwoo,Kim, Yong-Tae,Lee, Hyunjoo The Royal Society of Chemistry 2016 Chemical communications Vol.52 No.32
<P>Shaped Ir-Ni bimetallic nanoparticles were synthesized and used for electrocatalytic oxygen evolution reaction (OER). The obtained bimetallic nanoparticles showed significantly enhanced Ir mass activity and durability compared with Ir nanoparticles.</P>
Analysis of Hanwoo Loin Proteome by 2-D Gel Electrophoresis and Peptide Mass Fingerprinting
Jinkyu Lim,Jae-Hoon Pyo,Hwa-Jin Lee,Il-Jung Jung,Young-Sik Park,Young-Keun Yeo,Jeong-Sang Kim 한국식품영양과학회 2002 Preventive Nutrition and Food Science Vol.7 No.4
A proteomic map of Hanwoo loin was obtained using 2-D SDS-PAGE and mass spectrometric analysis: 27 bovine proteins plus 2 proteins having similarities to other mammal proteins out of 52 proteins analyzed. The identified proteins consisted of 50% basic house keeping proteins involved in metabolism, 30% muscle proteins, and other miscellaneous proteins. Many proteins on the 2-D gel with different molecular weights and isoelectric points were identified as same proteins due to posttranslational modification. As many of the identified house keeping proteins showed the high sequence similarities to other mammal equivalent proteins, searching the mammal databases could confirm the annotation. The preliminary identification of the proteome in bovine loin tissue could reveal the functions of proteins at over 50% of chance with high fidelities. Using the established loin proteome map, proteomic difference between 1 yr and 2 yr Hanwoo loin tissues were compared on 2D gel. Regardless of the difficulty normalizing protein concentrations and sample-to-sample variations, three unidentified proteins and myoglobin were selected as up-regulated proteins during the fat deposition period. This study contributes to a more thorough and holistic understanding of beef meat, helping to build the basis for future identification of new markers for good quality meat.
단기저장 기간 중 커피원두의 지방산가, chlorogenic acid 및 항산화 활성 변화
임진규 ( Jinkyu Lim ),김민열 ( Min-yeol Kim ),김성희 ( Sung-hee Kim ),마진성 ( Jin-sung Ma ),오지선 ( Jisun Oh ),김정상 ( Jong Sang Kim ) 한국응용생명화학회(구 한국농화학회) 2017 Journal of Applied Biological Chemistry (J. Appl. Vol.60 No.4
쉽게 산화되는 지방이 커피의 풍미에 중요한 영향을 미치는 주요 요소 중 하나라는 것과 chlorogenic acid (CGA)가 커피의 주요 항산화 물질이라는 점을 고려하여 본 연구에서는 커피생두의 열처리 가공 정도와 단기저장 기간에 따라 변화하는 지방의 산화와 CGA의 농도변화와 동시에 항산화활성을 분석하였다. 커피 원두를 얻기 위한 열처리 가공 시간이 길수록 diethyl ether로 추출되는 지방의 양이 증가하였으며 지방의 산가는 분쇄된 medium과 dark 커피에서 가공 첫날 8.91±0.16과 10.37±0.27를 각각 보이다가 60일 간의 저장기간 후에는 17.81±0.11과 17.93±0.09로 증가하였으나 분쇄 생두에서는 4.47±0.11로부터 11.89±0.18로 증가함을 보였다. CGA 함량은 10 g 커피를 이용하여 커피를 제조할 경우 생두, medium, dark 커피의 경우 각각 310±8.2, 282±11.2, 5.9±0.23 mg을 나타내었으며 이들 농도는 60일간의 저장 기간 동안 변화되지 않고 유지되었을 뿐 아니라 CGA를 분리하는 액체 크로마토그래피 조건에서 얻어지는 용리 크로마토그램도 저장기간 동안 변화되지 않고 유지되어 CGA가 저장기간 동안 다른 물질로 변화되지 않음을 보였다. 2,2-diphenyl-1-picrylhydrazyl와 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical 소거능 분석에서 원두 간 그리고 저장기간에 따른 특이적인 변화를 보이지 않았으며 AREluciferase활성 분석에서는 오히려 roasting이 진행될수록 저장기간이 오랠수록 항산화활성이 증가함을 보였고 총 polyphenol의 함량은 roasting가공이 진행됨에 따라 감소함을 보였기 때문에 커피의 항산화활성은 polyphenol 외에 다른 물질, 즉, melanoidin과 같은 물질이 생성되어 항산화활성을 높이고 커피풍미에도 영향을 미칠 가능성을 보였다. Regarding the facts that fat, which is easily oxidized, is one of the major responsible factors affecting the quality of aroma, and polyphenol compounds including chlorogenic acid (CGA) contribute the anti-oxidative activities to coffee, we investigated fat oxidation, conversion of CGA, and changes of anti-oxidative activities according to the degree of roasting and storage of 60 days. We found that the amount of extractable fat by diethyl ether is increased as the coffee beans are roasted longer. Furthermore, the acidity values of the fat are increased from 8.91±0.16 to 17.81±0.11, and 10.37±0.27 to 17.93±0.09 in the medium and dark roasted coffee beans, respectively, while it is increased from 4.47±0.11 to 11.89±0.18 in the green coffee bean after 60 days. The CGA contents in the coffee beans were decreased from 310±8.2 to 282±11.2, then to 58±0.0 mg in 10 gr of the green, medium and dark beans, respectively, and were not changed significantly during the storage period. However, the anti-oxidative activities measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical scavenging assays were not significantly different among the green, medium, and dark coffee beans during the storage period. Furthermore, antioxidant reactive element-luciferase assay showed that biological anti-oxidative activities were increased as coffee beans were more roasted and stored longer. As the total polyphenolic contents in the beans were significantly decreased by roasting, the results suggests that other molecules, such as, Maillard reaction products might play substantial role in anti-oxidative activity and influence cup quality of coffee.
Biotransformation of Free Isoflavones by Bacillus Species Isolated from Traditional Cheonggukjang
Ji Sun Lim,Chan Ho Jang,In Ae Lee,Hyo Jung Kim,Choong Hwan Lee,Jeong Hwan Kim,Chun-Seok Park,Dae Young Kwon,Jinkyu Lim,Young-Hyun Hwang,Jong-Sang Kim 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
Our previous study showed that isoflavone profile of soybean undergoes a significant change during cheonggukjang preparation. In particular, the content of metabolite(s) with similar retention time to glycitein under the high performance liquid chromatography (HPLC) condition was significantly increased while the levels of genistein and its derivatives were notably lowered. Therefore, we hypothesized that genistein and its derivatives might be converted to genistein glucosides with similar elution time to glycitein. Our current data suggest that genistein and its derivatives are extensively metabolized into various compounds including genistein glycosides, but not glycitein or its derivatives, by Bacillus species isolated from traditional cheonggukjang. Some of daidzein was also converted into a derivative with shorter retention time by Bacillus amyloliquefaciens 51 and 86-1 but not by Bacillus subtilis 3-5 and 3-17. As metabolism of soy isoflavones, major health-promoting components in soy products, is widely variable depending upon Bacillus species, it is essential to select microorganism that minimizes the breakdown or modification of soy isoflavones in the process of fermented soy product manufacture.