Genome-wide investigation of a Korean synthetic breed, Woori-Heukdon using the Illumina PorcineSNP60K BeadChip

Yong‑Min Kim,Ha‑Seung Seong,Jung‑Jae Lee,Da‑Hye Son,Jin‑Su Kim,Soo‑Jin Sa,Young‑Sin Kim,Tae‑Jeong Choi,Kyu‑Ho Cho,Joon‑Ki Hong,Jung‑Woo Choi,Eun‑Seok Cho 한국유전학회 2020 Genes & Genomics Vol.42 No.12

Background: Woori-Heukdon (KWH) is a Korean synthetic pig breed generated using Chookjin-Duroc (KCD), Chookjin-Chamdon (KCC), and their crossbreds. Currently, there is a severe lack of studies investigating the Korean breed populations including wild boars (KWB) throughout the genome. Objective: This study was performed to investigate the genetic characteristics of Korean pig populations at the genome-wide level. Methods: Using the SNP dataset derived from genotyped and downloaded datasets using the Illumina PorcineSNP60K BeadChip, we compared the genomes of 532 individuals derived from 23 pig breeds to assess the genetic diversity, inbreeding coefficient, genetic differentiation, and population structure. Results: KWB showed the lowest average expected heterozygosity (HE = 0.1904), while KWH showed the highest genetic diversity (HE = 0.02859) among Korean populations. We verified that the genetic composition of KWH, showing USD of 74.8% and KCC of 25.2% in ADMIXTURE analysis. In population structure analyses, KCC was consistently shown to be separated from other pig populations. In addition, we observed gene flow from Western pigs to a part of Chinese populations. Conclusion: This study showed that Korean native pigs, KCC have genetic differences in comparison with Chinese and Western pigs; despite some historical records and recent genetic studies, we could not find any clear evidence that KCC was significantly influenced by Chinese or Western breeds in this study. We also verified the theoretical genomic composition of KWH at the molecular level in structure analyses. To our knowledge, this is the first genomic study to investigate the genomic characteristics of KWH and KCC.

한국인 직무 스트레스 측정도구의 개발 및 표준화

장세진,고상백,강동묵,김성아,강명근,이철갑,정진주,조정진,손미아,채창호,김정원,김정일,김형수,노상철,박재범,우종민,김수영,김정연,하미나,박정선,이경용,김형렬,공정옥,김인아,김정수,박준호,현숙정,손동국 大韓産業醫學會 2005 대한직업환경의학회지 Vol.17 No.4

Background and Purposes: Over the past three decades, numerous studies performed in Korea have reported that job stress is a determinant risk factor for chronic diseases and work disability. Every society has its own culture and occupational climate particular to their organizations, and hence experiences different occupational stress. An occupational stress measurement tool therefore needs to be developed to estimate it objectively. The purpose of this study is to develop and standardize the Korean Occupational Stress Scale (KOSS) which is considered to be unique and specific occupational stressors in Korean employees. Subjects and Methods: Data were obtained from the National Study for Development and Standardization of Occupational Stress (NSDSOS Project: 2002-2004). A total of 12,631 employees from a nationwide sample proportional to the Korean Standard Industrial Classification and the Korean Standard Occupational Classification were administered. The KOSS was developed for 2 years (2002-2004). In the first year, we collected 255 items from the most popular job stress measurement tools such as JCQ, ERI, NIOSH and OSI, and 44 items derived from the a qualitative study (depth interview). Forty-three items of KOSS, in the second year, were retained for use in the final version of the KOSS by using Delphi and factor analysis. Items were scored using conventional 1-2-3-4 Likert scores for the response categories. Results: We developed eight subscales by using factor analysis and validation process: physical environment (3 items), job demand (8 items), insufficient job control (5 items), interpersonal conflict (4 items), job insecurity (6 items), organizational system (7 items), lack of reward (6 items), and occupational climate (4 items). Together they explained 50.0% of total variance. Internal consistency alpha scores were ranged from 0.51 to 0.82. Twenty-four items of the short form of the KOSS (KOSS-SF) were also developed to estimate job stress in the work setting. Because the levels of the subscales of occupational stress were gender dependent, gender-specific standard norms for both the 43-item full version and the 24-item short form using a quartile for the subscales of KOSS were presented. Conclusion: The results of this study suggest that KOSS might be an appropriate measurement scale to estimate occupational stress of Korean employees. Further and more detailed study needs to be conducted to improve the validity of this scale.

응급실에 내원한 환자에서 어지럼증의 원인과 임상양상의 분석

문원식,정경운,위준선,문정미,전병조,김용권,소정일,류진호,허탁,민용일 대한응급의학회 2001 대한응급의학회지 Vol.12 No.3

Background: Recently, The number of patients who have been complaining of the vertigo or dizziness has been increasing due to rapid growth of elderly population and senile disease. The differentiation of dizzy patients is not familiar to most emergency physicians. This study was designed to differentiate true vertigo and to investigate the clinical difference among central vertigo, peripheral vertigo, and other causes of dizziness. Methods: The authors analyzed the cases of 237 dizzy patients who visited the emergency department of Chonnam University Hospital during the recent 2 years. For the base of dizziness, associated past illnesses, severity, nystagmus type, and the causes of central and peripheral vertigo. Results: Female patients were 142(59.9%) and male patients were 95(40.1%). The most common age group was the 6th decade. The origin of dizziness was classified as peripheral cause(25.3%), central cause(32.9%), and others(41.8%). As to nature of the dizziness, the rotatory sense was dominant in peripheral vertigo and the floating sense and blurred vision in central vertigo. Peripheral vertigo was triggered by position change of head and body, and central vertigo by the eye movement. Audiograms I showed that most patients with central vertigo had normal hearing, but 46.7% of thoswith peripheral vertigo had an abnormal hearing disturbance. Nystagmus was more prevalent in peripheral vertigo Conclusion: History taking and physical examination played an important role in the diagnosis of dizzy patients. An important part of the diagnosis of a dizzy patient could be to evaluate the peripheral origin, the central origin and others causes. Because central vertigo may be associated with a significant neurological pathology, spectral radiological studies, including MRI and CT, are mandatory to rule out a devastating brain lesion.

메밀묵의 제조조건에 따른 텍스쳐 및 관능적 특성 변화

정용진,이명희,서지형,이기동 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.2

Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. The L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700㎖(water content), 14min(gelatinization time).

반응표면분석에 의한 단감식초 제조조건의 모니터링

정용진,서권일,이기동,윤광섭,강미정,김광수 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.1

To utilize deteriorated sweet persimmon effectively, response surface methodology(RSM) was used to determine the optimal vinegar fermentation conditions and monitored by a divided two stage fermentation. The optimum conditions for maximum alcohol content were obtained when the first stage (alcohol fermentation) was carried out with an initial sugar concentration of 18.5°Brix, agitation rate of 140.8 rpm, fermentation time of 127.6 hr. When sugar concentration was 14°Brix, maximum alcohol content(7.1%) was predicted at fermentation conditions of 160 rpm in agitation rate, 140 hr in fermentation time. The optimum conditions for maximum acidity were obtained when second stage(vinegar fermentation) was carried out 249.5 rpm in agitation rate, 148.8 hr in fermentation time. Predicted values at the optimum conditions were similar to experimental values.

대구·경북지역의 전통발효식품 이용에 관한 실태조사

정용진,김주현 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3

This survey was carried out to investigate the usage of traditional fermented foods. Questionaries were answered by 283 female adults ranging from 20 to 60 ages in Daegu city and Kyungbuk province. 39.72% of total subjects answered that they made Meju and soybean paste by themselves. There were significant differences according to income, residential area, education level, and family size. In the results of the preference and consumption study on traditional soybean pastes, Kimchi and salted sea foods, preference of salted sea foods was the highest, whereas the consumption of salted sea foods was the lowest. The recognition of soybean pastes and traditional foods was remarkably low. However, the consumption frequency of traditional fermented foods and the recognition of soybean pastes and traditional foods were significantly increased with age.

감과실 알코올 발효를 위한 효모의 분리

정용진,서권일,신승렬,서지형,강미정,김광수 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.4

To utilize abundant poor persimmon fruits effectively, it was studied on alcohol fermentation strains which were isolated and indentified from poor persimmon fruits. The strains which had exellent alcohol production ability were analysized morphogical, cultural characteristics and identified Saccharomyces cerevisiae YJK 20, Sacahroimyces kluveri DJ 97. Alcohol production ability between the isolated strains and industrial alcohol yeasts was compared in the YPD medium, persimmon extract medium. Isolated strains had high alcohol production ability in both of two medium, respectively. So it was expected that the strains, YKJ 20 and DJ 97 had good alcohol fermentation ability of persimmon fruits.

둔상에 의한 기관지 파열 1례

정진용,심성보,권종범,박건 大韓應急醫學會 1997 대한응급의학회지 Vol.8 No.1

Traumatic rupture of the major airways may be caused by blunt or penetrating injury. The incidence of blunt trauma has risen dramatically in this century with the increase in modern high-velocity transportation. Clinical presentation of bronchial injuries in blunt trauma is varied, and the initial diagnostic evaluation is often misleading. The emphasis in management of these injuries is on early diagnosis and intervention. We experienced a case of bronchial rupture caused by blunt trauma. A 5-year-old male visited Emergency Room complaining of severe dyspnea and chest pain after traffic accident. Chest X-ray showed left tension pneumothorax. After emergent closed-thoracostomy, persistent air leakage and collapse of the left lung were noted. Chest CT revealed cut-off of left main bronchus and "dropped lung". Bronchoscopic examination confirmed the rupture of left main bronchus including proximal part of upper lobe bronchus. The patient underwent left upper lobectomy and bronchoplasty by using interrupted 4-0 Vicryl sutures. The postoperative course was uneventful.

도메인이름의 無斷占有 關聯 새로운 立法에 對한 小考

鄭震溶 법무부 2004 선진상사법률연구 Vol.- No.24

A Specific Domain name is only exsisting one through the world. Therefore as what the Domain name is, there is possibility which many people wants to register the Domain name at the same time. By not having restrict, the Domain name is registered by the rules of "first come, first served". And once it is registered, the man who registered it has a monopoly status and uses it over and over just by renual. Because of this, a conflict arises between the Domain name registrant and the trade mark possessors. The trademark possessors have tried to solve this problems by the Trademarks Law and the Unfair Competition Law. But these laws were not enacted for this Domain name dispute, The trademark possessors have been through so many difficulties till this time especially on the matter of cybersquatting. So Korea enacted the Internet Domain Name Law on 29 January 2004, and remanded the Unfair Competition Law on 20 January 2004 which restrict cybersquatting. This treatise is written to think about the problems that happen when the existing Trademarks Law and the Unfair Competition Law are applied to cybersquatting, the way that we construct new Internet Domain Name Law and Unfair Competition Law which is not applied to real case yet, the problems that new Internet Domain Name Law and Unfair Competition Law have. 상표권자에게 판매할 목적 또는 상표권자의 등록을 방해할 목적 등의 부정한 목적으로 상표권자의 상표와 동일 또는 유사한 도메인이름을 등록만 하였을 뿐 그 도메인이름 하에 웹사이트를 개설하지 않았거나 개설하였다 할지라도 웹사이트에 실질적인 내용이 없는 경우를 상표법, 부정경쟁방지법 등의 기존 법률로 규율할 수 있는가에 대하여 많은 논의가 행하여졌으나 학설, 판례는 이하에서 설명하는 것과 같은 이유로 이를 부정하는 것이 일반적이었다. 이에 2004. 1. 20. 법률 제7095호로 개정된 부정경쟁방지법 제2조 제1호 아목과 2004. 1. 29. 법률 제7142호로 제정된 인터넷주소자원에관한법률 제12조는 도메인이름의 무단점유에 대한 구제수단을 규정하고 있다. 이러한 시점에 쓰여진 이 논문은 도메인이름의 무단점유에 기존의 상표법, 부정경쟁방지법을 적용하면 어떠한 문제가 발생하기에 위와 같은 새로운 입법이 있었던 것인지를 살핀 후, 국내에서는 아직 적용 사례가 없는 부정경쟁방지법 제2조 제1호 아목, 인터넷주소자원에관한법률 제12조의 요건을 어떻게 해석할 것인가를 통일도메인이름분쟁해결방침(Uniform Domain Name Resolution Policy, 이하 "UDRP"라 한다), 반사이버스쿼팅소비자보호법(Anticybersquatting Consumer Protection Act, 이하 "ACPA"라 한다) 등의 적용사례에 비추어 생각하여 보고, 2중 입법의 의문, 등록이전청구권의 부재, UDRP결정에 대한 불복수단의 부재등 새로운 입법의 문제점에 대하여 생각하여 보는 것을 목적으로 작성되었다.

2단계 발효에 의한 포도식초와 재래식 포도식초의 품질 비교

정용진,이명희,서권일,김주남,이용수 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.4

Grape vinegar(A) and grape onion vinegar(B) added (3% of onion juice) were produced through two stages of fermentation(alcohol fermentation and acetic acid fermentation) to increase the grape's use. Grape wine which contained 5.6% alcohol was produced on the 3rd day of first stage. Then through the second stages, grape vinegar, of which total acidity was 5.37% was produced. The quality of (A) and (B) which was produced through the two stages of fermentation was compared with the traditional grape vinegar(C,D) in the market. The content of sugar in (D) was a little higher such as 5.4 °Brix than others. That of (A) and (B) was 5.13, 4.98 °Brix respectively. The content of remaining alcohol in (C) was high such as 0.23% comparatively, But there was no remaining alcohol in (A) and (B). The content of acetic acid was 4.3~5.3% as a major organic acid of vinegars. The content of tartaric acid was 340.0 in (A), 316.7 in (B), 322.6 in (C) and 391.7㎎% in (D). The content of lactic acid was distinctly high such as 277.4㎎% in (D). There were differences such as 9.2~15.5㎎% in the content of total free amino acids among grape vinegars. (D) contained 15.5㎎% of total free amino acid and (B) also highly such as 12.0㎎%. Potassium was high in grape vinegars. The content of potassium, sodium and copper was higher in (A) than (B).