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러시아의 유라시아 전략과 한·러 협력 - 지방자치단체 간 경제협력을 중심으로 -
Park, Sangnam 사단법인 코리아컨센서스연구원 2019 Analyses & alternatives Vol.3 No.1
This study suggests that Korea - Russia economic cooperation, which has been sluggish in the meantime, should be revitalized as a small, medium sized business that can be practiced at the local level of both countries. Some large scales of national projects were difficult to realize due to some internal and external factors. Therefore, if Russia's Far East region of the complementary economic structure with the Korea's Gyeonggi Province of Korea could form the basis of cooperation by centering on SMEs, it further can be positive for promoting cooperation among South Korea, North Korea and Russia. The trilateral cooperation among two Koreas and Russia is necessary for the balance of political and economic powers in the East Asia. China's retaliation case regarding THAAD (Terminal High Altitude Area Defense) clearly showed that the greater the economic dependence on a particular country, the more threatening it could be. Therefore, it is important for the political and economic security to keep the balance by diversifying economic cooperation counterparts. As China's influence in the global economy grows, building value chains for mutual prosperity with various neighboring countries is gaining great importance. To this end, this paper examined Russia's Eurasian Strategy, New East Policy, and Far East Development Policy which were designed to seek the way to establish Russia's independent economic zone not absorbed by Europe and China.
東樞鍼의 비침습적 神門穴 자극이 심박변이도에 미치는 영향
박황진(Hwangjin Park),이상남(Sangnam Lee),박지하(Jiha Park),한창현(Changhyun Han) 한국한의학연구원 2011 한국한의학연구원논문집 Vol.17 No.1
‘Dong Chu Chim(DCC)’ is invented by ‘Dong-Chu Han Medicine Institute(東樞桓醫學硏究院)’ and Oriental medicine doctors at ‘Dong-Chu Han Medicine Institute’ apply DCC clinically for Qi-gong therapy. Since the DCC is shaped similar to ‘round-point acupuncture(圓鍼)’ and the tip of DCC is round, it can stimulate the acupoints of skin non-invasively, unlike filiform acupuncture(毫鍼). The present study was performed to verify the clinical usefulness of DCC by measuring heart rate variability(HRV) that reflect change of the autonomic nervous system. Twenty-five healthy subject were treated with DCC or filiform acupuncture(毫鍼) in turn and HRV was measured during five minutes for three times (before, during, and after treatment, called as stage Ⅰ,Ⅱ,Ⅲ respectively). As compared with stage Ⅰ, mean heart rate(HRT) was decreased and standard deviation of all normal R-R intervals (SDNN) was increased significantly in stage Ⅱ and Ⅲ of treatment of two types of acupunctures. Log-transformed total power(LOGTP) and log-transformed very low frequency power(LOGVLF) were increased significantly in stage Ⅲ compared with stage Ⅰ, especially subjects treated with DCC displayed significant increase of LOGVLF and LOGTP in stage Ⅱ compared with stage Ⅲ. Additionally, there were no significant differences between both type of acupunctures in terms of its effect on HRV of each stage. From these findings, It seems that non-invasive stimulus of DCC affects on the autonomic nervous system and can control the balance of that like filiform acupuncture. Therefore, it would be expected that the doctor can apply DCC clinically for patients who have needle phopia or children. It is suggested that additional studies about the effect of DCC on other acupoints and comparison study about the effect of DCC with those of the finger-pressure treatment using other tool should be done in the future.
Park, Wonseo,Yoo, Jayeon,Oh, Sangnam,Ham, Jun-sang,Jeong, Seok-geun,Kim, Younghoon Korean Society for Food Science of Animal Resource 2019 한국축산식품학회지 Vol.39 No.4
Gouda cheese, one of most popular cheeses in the Korea, has been produced from only pasteurized milk in Korean dairy farms. Recently, it has become legally possible to produce ripened cheese manufactured with raw milk in Korea. In the present study, we investigated the physico-chemical and microbiological characteristics of Gouda cheese manufactured with raw (R-GC) or pasteurized milk (P-GC) during manufacturing and ripening. Particularly, this study characterized the bacterial community structure of two cheese types, which are produced without pasteurization during ripening based on next generation sequencing of 16S rRNA gene amplicons. During ripening, protein and fat content increased slightly, whereas moisture content decreased in both P-GC and R-GC. At the 6 wk of ripening, R-GC became softer and smoother and hence, the values of hardness and gumminess, chewiness in R-GC was lower than that of P-GC. Metagenomic analysis revealed that the bacterial genera used a starter cultures, namely Lactococcus and Leuconostoc were predominant in both P-GC and R-GC. Moreover, in R-GC, the proportion of coliform bacteria such as Escherichia, Leclercia, Raoultella, and Pseudomonas were detected initially but not during ripening. Taken together, our finding indicates the potential of manufacturing with Gouda cheese from raw milk and the benefits of next generation sequencing for microbial community composition during cheese ripening.
Comparison of Total RNA Isolation Methods for Analysis of Immune-Related microRNAs in Market Milks
Sangnam Oh,Mi Ri Park,Seok Jun Son,Younghoon Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4
Bovine milk provides essential nutrients, including immunologically important molecules, as the primary source of nutrition to newborns. Recent studies showed that RNAs from bovine milk contain immune-related microRNAs (miRNA) that regulate various immune systems. To evaluate the biological and immunological activity of miRNAs from milk products, isolation methods need to be established. Six methods for extracting total RNAs from bovine colostrums were adopted to evaluate the isolating efficiency and expression of miRNAs. Total RNA from milk was presented in formulation of small RNAs, rather than ribosomal RNAs. Column-combined phenol isolating methods showed high recovery of total RNAs, especially the commercial columns for biofluid samples, which demonstrated outstanding efficiency for recovering miRNAs. We also evaluated the quantity of five immune-related miRNAs (miR-93, miR-106a, miR-155, miR-181a, miR-451) in milk processed by temperature treatments including low temperature for long time (LTLT, 63oC for 30 min)-, high temperature for short time (HTST, 75oC for 15 s)-, and ultra heat treatment (UHT, 120-130oC for 0.5-4 s). All targeted miRNAs had significantly reduced levels in processed milks compared to colostrum and raw mature milk. Interestingly, the amount of immune-related miRNAs from HTST milk was more resistant than those of LTLT and UHT milks. Our present study examined defined methods of RNA isolation and quantification of immune-specific miRNAs from small volumes of milk for use in further analysis.
( Sangnam Oh ),( Mi-ri Park ),( Sangdon Ryu ),( Brighton E. Maburutse ),( Ji-uk Kim ),( Younghoon Kim ) 한국미생물생명공학회(구 한국산업미생물학회) 2017 Journal of microbiology and biotechnology Vol.27 No.9
MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per 200 mg/200 μl of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a timedependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs (miR-93, miR-106a, miR-130, miR-155, miR-181a, and miR- 223) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223, which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.
Comparison of Total RNA Isolation Methods for Analysis of Immune-Related microRNAs in Market Milks
Oh, Sangnam,Park, Mi Ri,Son, Seok Jun,Kim, Younghoon Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.4
Bovine milk provides essential nutrients, including immunologically important molecules, as the primary source of nutrition to newborns. Recent studies showed that RNAs from bovine milk contain immune-related microRNAs (miRNA) that regulate various immune systems. To evaluate the biological and immunological activity of miRNAs from milk products, isolation methods need to be established. Six methods for extracting total RNAs from bovine colostrums were adopted to evaluate the isolating efficiency and expression of miRNAs. Total RNA from milk was presented in formulation of small RNAs, rather than ribosomal RNAs. Column-combined phenol isolating methods showed high recovery of total RNAs, especially the commercial columns for biofluid samples, which demonstrated outstanding efficiency for recovering miRNAs. We also evaluated the quantity of five immune-related miRNAs (miR-93, miR-106a, miR-155, miR-181a, miR-451) in milk processed by temperature treatments including low temperature for long time (LTLT, 63℃ for 30 min)-, high temperature for short time (HTST, 75℃ for 15 s)-, and ultra heat treatment (UHT, 120-130℃ for 0.5-4 s). All targeted miRNAs had significantly reduced levels in processed milks compared to colostrum and raw mature milk. Interestingly, the amount of immune-related miRNAs from HTST milk was more resistant than those of LTLT and UHT milks. Our present study examined defined methods of RNA isolation and quantification of immune-specific miRNAs from small volumes of milk for use in further analysis.