Effects of detraining on motor unit potential area, muscle function and physical performance based on CNTF gene polymorphism

( Sang Min Hong ),( Ae Rim Hong ),( Yun A Shin ) 한국운동영양학회 2014 Physical Activity and Nutrition (Phys Act Nutr) Vol.18 No.2

Sang Min Hong, Ae Rim Hong and Yun A Shin. Effects of detraining on motor unit potential area, muscle function and physicalperformance based on CNTF gene polymorphism. JENB., Vol. 18, No. 2, pp.151-160, 2014 [Purpose] The purpose of this studywas to identify the effect of detraining on motor unit potential area (SMUP), muscular function and physical performance, accordingto CNTF gene polymorphism. [Methods] For this study, GG (normal homozygote, n = 8) group and GA + AA (mutation heterozygoteand homozygote, n = 10) group were divided by CNTF gene polymorphism and both groups were performed detraining for 4weeks. The data was analyzed by two-way repeated measures ANOVA for verifying the differences between two groups andinteraction using SPSS(ver. 20.0) statistical program. [Results] The results were as follows. First, changes in body compositionwere measured but there was no significant interaction effect between time and group. Seconds, changes in SMUP were measuredby SEMG. Interaction effect between time and group was found lateral vastus during isokinetic exercise of 180°/sec (p<.05). Third, changes in isokinetic muscle strength of 60°/sec and 180°/sec were measured but there was no significant interaction effect. Fourth, significant statistical differences were not showed changes of sports performance after detraining. [Conclusion] In conclusion, there were no significantly differences between GG and GA + AA group after detraining, therefore, further study will be considereda matter in various its interventions such as serum levels of CNTF and changes in receptors and muscle fiber types. [Keyword]detraining, motor unit potential area, muscular function, physical fitness, CNTF gene polymorphism

붕장어 부산물로 제조한 붕장어탕의 식품학적 특성

허민수(Min Soo Heu),이택상(Take Sang Lee),김혜숙(Hye-Suk Kim),지성준(Seung Joon Jee),이재형(Jae Hyoung Lee),김형준(Hyung Jun Kim),윤민석(Min Seok Yoon),박신호(Shin Ho Park),김진수(Jin-Soo Kim) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.4

붕장어 가공부산물인 머리와 frame를 효율적으로 이용하기 위한 일련의 연구로 붕장어 부산물을 이용한 붕장어탕의 개발을 시도하였고, 아울러 이의 식품성분 특성에 대하여도 살펴보았다. 살균조건 및 가온일수에 따른 붕장어탕의 저장성 부여를 위한 최적 살균조건은 F? value=8분으로 판단되었다. 붕장어탕의 일반성분은 수분의 경우 90.7%, 조단백질의 경우 4.8%, 조지방의 경우 2.6%, 조회분의 경우 1.5%를 나타내었다. 붕장어탕의 엑스분 질소 함량은 243.1 ㎎/100 g으로 시판 추어탕의 208.0 ㎎/100 g보다 높았다. 붕장어탕의 총 아미노산 함량은 4,310 ㎎/100 g이었고, 주요 구성아미노산은 glutamic acid(637.3 ㎎/100 g, 14.8%), glycine(409.1 ㎎/100 g, 9.5%) 및 alanine(404.4 ㎎/100 g, 9.3%)등이었다. 붕장어탕은 관능적인 비린내는 거의 감지되지 않았고, 맛은 우수하였으며, 항산화능이 인정되었으나 ACE 저해능은 크게 기대할 수 없었다. For the effective use of the conger eel by-products, such as head and frame, Tang, which is the Korean-type soup, from conger eel by-products (TCEB) was developed and its food component characterization was compared with that of commercial Chueotang, loach Tang. According to the results of viable cells and coliform group of TCEB heated at 115oC for various times, the reasonable F0 value was 8 min. The proximate composition of TCEB was 90.7% for the moisture, 4.8% for the protein, 2.6% for the lipid, and 1.5% for the ash. The extractive-nitrogen content of TCEB was 243.1 ㎎/100 g, which was higher than that of commercial Chueotang, 208.0 ㎎/100 g. The total amino acid content of TCEB was 4,310 ㎎/100 g and its major amino acids were glutamic acid (637.3 ㎎/100 g, 14.8%), glycine (409.1 ㎎/100 g, 9.5%) and alanine (404.4 ㎎/100 g, 9.3%). TCEB was not felt in the sensual fish odor and its sensual taste was good. The health functional properties for health of TCEB were 1.29 as a PF (protection factor) for antioxidative activity and 39.4% for angiotensin Ⅰ converting enzyme (ACE) inhibiting activity.

Genome Wide Expression Profile of Asiasarum sieboldi in LPS-stimulated BV-2 Microglial Cells

Sohn, Sung-Hwa,Ko, Eun-Jung,Kim, Yang-Seok,Shin, Min-Kyu,Hong, Moo-Chang,Bae, Hyun-Su The Korean Society of Toxicogenomics and Toxicopro 2008 Molecular & cellular toxicology Vol.4 No.3

Recent studies suggest that activated microglial cells play an essential role in the inflammatory responses and neurodegenerative disorders such as Alzheimer’s and Parkinson’s disease. This study was conducted to evaluate the protective mechanisms of Asiasarum sieboldi (AS) on LPS-induced activation of BV-2 microglial cells. The effects of AS on gene expression profiles in activated BV-2 microglial cells were evaluated using microarray analysis. BV-2 microglial cells were cultured in a 100 mm dish ($1{\times}10^7$/mL) for 24 h and then pretreated with 1 ${\mu}g$/mL AS or left untreated for 30 min. Next, 1 ${\mu}g$/mL LPS was added to the samples and the cells were reincubated at $37^{\circ}C$ for 30 min and 1 hr. The gene expression profiles of the BV-2 microglial cells varied depending on the AS. The microarray analysis revealed that MAPK signaling pathway-related genes were downregulated in AS-treated BV-2 microglial cells. AS can affect the neuroinflammatory-related pathway such as MAPK signaling pathway in activated BV-2 microglial cells.

Genomewide Expression Profile of Forsythia Suspensa on Lipopolysaccaride-induced Activation in Microglial Cells

Sohn, Sung-Hwa,Ko, Eun-Jung,Kim, Yang-Seok,Shin, Min-Kyu,Hong, Moo-Chang,Bae, Hyun-Su The Korean Society of Toxicogenomics and Toxicopro 2008 Molecular & cellular toxicology Vol.4 No.2

Microglia, which is the primary immune effector cells in the central nervous system, constitutes the first line of defense against infection and injury in the brain. The goal of this study was to determine the protective (anti-inflammation) mechanisms of forsythia suspense (FS) on LPS-induced activation of BV-2 microglial cells. The effects of FS on gene expression profiles in activated BV-2 microglial cells were evaluated using microarray analysis. BV-2 microglial cells were cultured in a 100mm dish $(1{\times}10^7/dish)$ for 24hr and then pretreated with $1{\mu}g/mL$ FS or left untreated for 30 min. Next, $1{\mu}g/mL$ LPS was added to the samples and the cells were reincubated at $37^{\circ}C$ for 30 min, 1hr, and 3hr. The gene expression profiles of the BV-2 microglial cells varied depending on the FS. The oligonucleotide microarray analysis revealed that MAPK pathway-related genes such as Mitogen activated protein kinase 1 (Mapk1), RAS protein activator like 2 (Rasal2), and G-protein coupled receptor 12 (Gpr12) and nitric oxide biosynthesis-related genes such as nitric oxide synthase 1 (neuronal) adaptor protein (Nos1ap), and dimethylarginine dimethylaminohydrolase 1 (Ddah1) were down regulated in FS-treated BV-2 microglial cells. FS can affect the MAPK pathway and nitric oxide biosynthesis in BV-2 microglial cells.

Genome Wide Expression Profile of Agrimonia pilosa in LPS-stimulated BV-2 Microglial Cells

Sohn, Sung-Hwa,Ko, Eun-Jung,Kim, Sung-Hoon,Kim, Yang-Seok,Shin, Min-Kyu,Hong, Moo-Chang,Bae, Hyun-Su The Korean Society of Toxicogenomics and Toxicopro 2009 Molecular & cellular toxicology Vol.5 No.1

Microglial cells constitute the first line of defense against infection and injury in the brain. This study was conducted to evaluate the protective mechanisms of Agrimonia pilosa (AP) on LPS-induced activation of BV-2 microglial cells. The effects of AP on gene expression profiles in activated BV-2 microglial cells were evaluated using microarray analysis. BV-2 microglial cells were cultured in a 100 mm dish ($1{\times}10^7/mL$) for 24 hr and then pretreated with 1 g/mL AP or left untreated for 30 min. Next, 1 g/mL LPS was added to the samples and the cells were reincubated at $37^{\circ}C$ for 30 min, 3 hr and 6 hr. The gene expression profiles of the BV-2 microglial cells varied depending on the AP. The microarray analysis revealed that MAPK signaling pathway-related genes were down-regulated and IL10 gene was up-regulated in AP-treated BV-2 microglial cells. AP can affect the inflammatory response and MAPK pathway in BV-2 microglial cells.

Development of electrochemical biosensor for detection of pathogenic microorganism in Asian dust events

Yoo, Min-Sang,Shin, Minguk,Kim, Younghun,Jang, Min,Choi, Yoon-E,Park, Si Jae,Choi, Jonghoon,Lee, Jinyoung,Park, Chulhwan Elsevier 2017 CHEMOSPHERE - Vol.175 No.-

<P><B>Abstract</B></P> <P>We developed a single-walled carbon nanotubes (SWCNTs)-based electrochemical biosensor for the detection of <I>Bacillus subtilis,</I> one of the microorganisms observed in Asian dust events, which causes respiratory diseases such as asthma and pneumonia. SWCNTs plays the role of a transducer in biological antigen/antibody reaction for the electrical signal while 1-pyrenebutanoic acid succinimidyl ester (1-PBSE) and ant-<I>B. subtilis</I> were performed as a chemical linker and an acceptor, respectively, for the adhesion of target microorganism in the developed biosensor. The detection range (10<SUP>2</SUP>–10<SUP>10</SUP> CFU/mL) and the detection limit (10<SUP>2</SUP> CFU/mL) of the developed biosensor were identified while the response time was 10 min. The amount of target <I>B. subtilis</I> was the highest in the specificity test of the developed biosensor, compared with the other tested microorganisms (<I>Staphylococcus aureus</I>, <I>Flavobacterium psychrolimnae</I>, and <I>Aquabacterium commune</I>). In addition, target <I>B. subtilis</I> detected by the developed biosensor was observed by scanning electron microscope (SEM) analysis.</P> <P><B>Highlights</B></P> <P> <UL> <LI> A SWCNTs-based biosensor was developed for the detection of <I>Bacillus subtilis.</I> </LI> <LI> The biosensor was composed of SWCNTs, 1-PBSE, and anti-<I>B. subtilis</I> antibody. </LI> <LI> The performance of the biosensor was assessed using a sensor sensitivity and specificity tests. </LI> <LI> The detection limit and detection range were 10<SUP>2</SUP> and 10<SUP>2</SUP>–10<SUP>10</SUP> CFU/mL, respectively. </LI> <LI> The detection time of the biosensor was identified as 10 min. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

Involvement of calcium-mediated apoptotic signals in H₂O₂-induced MIN6N8a cell death

Choi, Sung-E,Min, Se-Hee,Shin, Ha-Chul,Kim, Hyo-Eun,Jung, Min Whan,Kang, Yup Elsevier 2006 european journal of pharmacology Vol.547 No.1

<P><B>Abstract</B></P><P>Reactive oxygen species are believed to be the central mediators of beta-cell destruction that leads to type 1 and 2 diabetes, and calcium has been reported to be an important mediator of beta cell death. In the present study, the authors investigated whether Ca<SUP>2+</SUP> plays a role in hydrogen peroxide (H<SUB>2</SUB>O<SUB>2</SUB>)-induced MIN6N8a mouse beta cell death. Treatment with low concentration H<SUB>2</SUB>O<SUB>2</SUB> (50?μM) was found to be sufficient to reduce MIN6N8a cell viability by 55%, largely via apoptosis. However, this H<SUB>2</SUB>O<SUB>2</SUB>-induced cell death was near completely blocked by pretreatment with BAPTA/AM (5?μM), a chelator of intracellular Ca<SUP>2+</SUP>. Moreover, the intracellular calcium store channel blockers, such as, xestospongin c and ryanodine, significant protected cells from 50?μM H<SUB>2</SUB>O<SUB>2</SUB>-induced cell death and under extracellular Ca<SUP>2+</SUP>-free conditions, 50?μM H<SUB>2</SUB>O<SUB>2</SUB> elicited transient [Ca<SUP>2+</SUP>]<SUB>i</SUB> increases. In addition, pharmacologic inhibitors of calpain, calcineurin, and calcium/calmodulin-dependent protein kinase II were found to have a protective effect on H<SUB>2</SUB>O<SUB>2</SUB>-induced death. Moreover, H<SUB>2</SUB>O<SUB>2</SUB>-induced apoptotic signals, such as c-JUN N-terminal kinase activation, cytochrome <I>c</I> release, caspase 3 activation, and poly (ADP-ribose) polymerase cleavage were all down-regulated by the intracellular Ca<SUP>2+</SUP> chelation. These findings show that [Ca<SUP>2+</SUP>]<SUB>i</SUB> elevation, possibly due to release from intracellular calcium stores and the subsequent activation of Ca<SUP>2+</SUP>-mediated apoptotic signals, critically mediates low concentration H<SUB>2</SUB>O<SUB>2</SUB>-induced MIN6N8a cell death. These findings suggest that a breakdown of calcium homeostasis by low level of reactive oxygen species may be involved in beta cell destruction during diabetes development.</P>

Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat

Dong-Min Shin,Jong Hyeok Yune,Dong-Hyun Kim,Sung Gu Han Asian Australasian Association of Animal Productio 2023 Animal Bioscience Vol.36 No.10

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

Surface Modification of Block Copolymer Through Sulfur Containing Plasma Treatment

Choi, Sang Wook,Shin, Jae Hee,Jeon, Min Hwan,Mun, Jeong Ho,Kim, Sang Ouk,Yeom, Geun Young,Kim, Kyong Nam American Scientific Publishers 2015 Journal of Nanoscience and Nanotechnology Vol.15 No.10

<P>Some of the important issues of block copolymer (BCP) as an application to the potential low cost next generation lithography are thermal stability and deformation during pattern transfer process in addition to defect density, line edge/width roughness, etc. In this study, sulfur containing plasma treatment was used to modify the BCP and the effects of the plasma on the properties of plasma treated BCP were investigated. The polystyrene hole pattern obtained from polystyrene polystyrene-block-poly(methyl methacrylate) (PS-b-PMMA) was initially degraded when the polystyrene hole was annealed at 190 degrees C for 15 min. However, when the hole pattern was treated using sulfur containing plasmas using H2S or SF6 up to 2 min, possibly due to the sulfurization of the polystyrene hole surface, no change in the hole pattern was observed after the annealing even though there is a slight change in hole shapes during the plasma treatment. The optimized plasma treated polystyrene pattern showed the superior characteristics as the mask layer by showing better thermal stability, higher chemical inertness, and higher etch selectivity during plasma etching.</P>

Soymilk를 이용한 요구르트 제조 및 저장기간 동안의 품질변화에 관한 연구

신상민 ( Sang Min Shin ),송광영 ( Kwang Young Song ),서건호 ( Kun Ho Seo ),윤여창 ( Yoh Chang Yoon ) 한국유가공기술과학회 2012 한국유가공기술과학회지 Vol.30 No.2

This study was performed for analyzing the general composition and the change in the quality of soymilk-derived yogurts manufactured by adding skim milk and whey powder to soymilk heat-treated at 95℃/5 min and 120℃/10 min, respectively. 1. During the storage of soymilk yogurt, the concentrations of total solids, protein, fat, and lactose slightly decreased, whereas viscosity, content of ash and NPN, and the number of lactic acid bacteria remained unchanged. 2. The pH and titratable acidity changed rapidly in all soymilk yogurts after 3 h of incubation. 3. We found 7.8×108 lactic acid bacteria in the control sample, 4.7×108 and 5.02×108 in soymilk yogurt with skim milk, respectively, and 5.9×108 and 5.5×108, respectively in soymilk yogurt with whey powder according to degree of heat treatment with 95℃/5 min and 120℃/10 min. 4. The viscosity of yogurt samples became lower as the heat treatment increased in temperature and in the length of time. 5. The value of sensory evaluation was relatively high in soymilk yogurt with the added skim milk, which was heat-treated 95℃/5 min; however, the value was significantly lower than that of the control sample. 6. Lactose, glucose, and galactose were detected in all samples because lactose is degraded into glucose and galactose within 3 h of inoculation.