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- 검색키워드
- 저자 : Woo Tae Ha1 (검색결과 3 건)
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Woo Tae Ha1,Hyun Jung Park,Won-Young Lee,Ha Yeon Jeong,Hyuk Song 한국동물생명공학회(구 한국동물번식학회) 2017 Reproductive & Developmental Biology(Supplement) Vol.41 No.2
The colostrum proteins are an important energy source for newborns and improves their innate immune system. Recently, there are many interest about beneficial factors in colostrum to health and many products using colostrum are attentive into dietary supplements in global industry. The aim of this study was to compare the enriched proteins between the colostrum from the first and the third day after calving using proteomic analysis and to analyze which enriched protein will be useful to industry of dietary supplements. In this study, cows in the experimental group were fed a standard composition of feed for 12 months, after which we collected the colostrum on the first and the third day after calving. By comparison between the first and the third day colostrum, several factors, including beta-lactoglobulin, fibrinogen gamma-B chain, complement C3, zinc-alpha-2 glycoprotein, bP47 protein, beta casein, and alpha-S2 casein were enriched in the third day colostrum, whereas immunoglobulin gamma 1 and beta- casein A2 were enriched in the first day colostrum. The results suggest that the colostrum composition depends on time and the first day colostrum is important to establish the primary specific immune system, whereas the third day colostrum might regulate the non-specific immune system and increase nutrition using casein and the third day colostrum might be useful dietary products for supporting the immune system.
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Woo Tae Ha1,Hyun Jung Park,Won-Young Lee,Ha Yeon Jeong,Hyuk Song 한국동물생명공학회(구 한국동물번식학회) 2017 Reproductive & Developmental Biology(Supplement) Vol.41 No.2
With the global demand for dairy protein for consumption growing annually, there has been increasing activity in the research field of dairy protein synthesis and production. From a manipulation perspective, it is more difficult to use live cattle for laboratory studies on the production of milk as well as of dairy protein such as casein, as compared with using laboratory animals like rodents. Therefore, we aimed to develop a mouse model of bovine mammary alveolar ducts for laboratory-scale studies. We studied the formation of the bovine mammary gland ductal structure by transplanting the MAC-T bovine alveolar cell line into mice. MAC-T cells (1×107) were suspended in Matrigel and injected into the dorsal tissue of 8-week-old male BALB/C nude mice. Histological analysis of tissue dissected from the MAC-T cell-transplanted mice after 6 weeks showed the typical morphology of the tubuloalveolar female gland, as well as glands made up of branching ducts that were surrounded by smooth muscle with small alveoli budding off the ducts. In addition, the epithelial markers CK14 and CK18 were expressed within the duct-like structure. Prolactin was detected in the duct interior in these CK14+ and CK18+ cells but not in the non-transplanted MAC-T cells. These results showed that duct-like tissue had been successfully formed after 6 weeks of transplantation of the CK14+ and CK18+ MAC-T cells into mice dorsal tissue. This mouse model will be a useful tool for further research on the bovine mammary gland.
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The rs196952262 Polymorphism of the AGPAT5 Gene is Associated with Meat Quality in Berkshire Pigs
Woo Bum Park,Sang Mi An,Go Eun Yu,Seulgi Kwon,Jung Hye Hwang,Da Hye Park,Deok Gyeong Kang,Tae Wan Kim. Hwa Chun Park1. Jeongim Ha*.,Chul Wook Kim* 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.6
High-quality meat is of great economic importance to the pig industry. The 1-acylglycerol-3- phosphate-O-acyltransferase 5 (AGPAT5) enzyme converts lysophosphatidic acid to phosphatidic acid in the mitochondrial membrane. In this study, we found that the porcine AGPAT5 gene was highly expressed in muscle tissue, influencing meat characteristics, and we also identified a non-synonymous single-nucleotide polymorphism (nsSNP) (rs196952262, c.673 A>G) in the gene, associated with a change of isoleucine 225 to valine. The presence of this nsSNP was significantly associated with meat color (lightness), lower cooking loss, and lower carcass temperatures 1, 4, and 12 h after slaughter (items T1, T4, and T12 on the recognized quality scale, respectively), and tended to increase backfat thickness and the waterholding capacity. These results suggest that nsSNP (c.673A>G) of the AGPAT5 gene is a potential genetic marker of high meat quality in pigs.
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