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TNF receptor family의 신호전달경로에 관한 고찰
김창목 朝鮮大學校 口腔生物學硏究所 1996 Oral Biology Research (Oral Biol Res) Vol.20 No.2
Tumor necrosis factor is a cytokine with potential for the treatment of cancer which also promotes immunity, antiviral responses, metabolic changes that accompany diseases, the insulin resistance of non-insulin dependent diabetes and inflammatory processes, including those that lead to arthritis. To promote the pontential of TNF as a therapeutic agent and to abrogate its pathological activities requires insight into how TNF works. The first step in TNF action is binding to either of two distinct receptors. Each receptor promotes cellular responses but neither contains intrinsic tyrosine kinase activity or any motif which suggests how a signal is transmitted into the cell. Receptors without tyrosine kinase activity bind to accessory proteins which mediate interaction with signaling cascades thereby promoting biological effects. Signal transduction pathways which are initiated by members of the TNF superfamily utilize receptors which are devoid of intransic catalytic activity. Isolation and characterization of death domain (TRADD, FADD, RIP) and TRAF domain-containing proteins (TRAF-1, TRAF-2, TRAF-3) have partially bridged a large molecular gap within one of several signaling pathways which originate at the plasma membrane and terminate in the nucleus. The ability of these two protein families to selectively dimerize and bind to related receptors allows them to govern diverse cellular responses which culminate in cellular proliferation, differentiation, effector functions, and apoptosis.
4-1BB 신호전달경로에 관여하는 Tumor Necrosis Factor Receptor-Associated Factor-2(TRAF-2)에 관한 연구
김창목,이장희 朝鮮大學校 口腔生物學硏究所 1998 口腔生物學硏究 Vol.22 No.1
Human 4-1BB(CD137), a member of the tumor necrosis factor receptor (TNFR) family, plays an important role in T cell activation as a costimulatory molecule. 4-1BB appears to have no intrinsic kinase activity, suggesting that 4-1BB-associated molecules may be involved in 4-1BB-mediated signal transduction. To characterize the early transmembrane signaling event taking place after 4-1BB stimulation, the yeast two-hybrid system was used to identify such signaling molecules. It was shown that tumor necrosis factor receptor-associated factor (TRAF)-2 interacted with the cytoplasmic domain of 4-1BB. The specific interaction between 4-1BB and TRAF2 was proved by in vitro binding assay using GST fusion protein and in vivo binding assay. Although other TRAF members were not positively identified in the yeast two-hybrid screening, it was examined whether other TRAF members, TRAF1 and TRAF3 interacted to 4-1BB or not. It was shown that TRAF1 and TRAF3 directly interacted with 4-1BB. Specifically, mutation analyses showed that TRAF2 bound to either one of two motifs consisting of consequtive acidic amino acid residues found in the C-terminus of 4-1BB. These data suggest that 4-1BB function requires TRAF2-mediated signals.
$CO_2$ 용접시 Painting이 용접성에 미치는 영향
김창목 대한용접접합학회 1984 대한용접·접합학회지 Vol.2 No.2
$CO_2$ 용접은 50년 중반경에 실용화되어 조선물량의 증가와 더불어 발전해 왔다. 당사(대우조선)에서는 81년 CO$_{2}$ 용접기를 도입한 이래 84년 초부터 $CO_2$ 용접법의 확대 보급을 목적으로, 페인트가 용접성에 미치는 영향을 연구하였다. 유기페인트와 무기페인트 등 페인트 종류를 달리했을 때 용접결함의 발생정도, 도막 두께를 달리했을 때 결함의 원인 중 가장 크게 영향을 미치는 용접결함의 발생 정도, 기타 용접조건에 따른 용접결함의 발생정도를 실험을 통하여 연구하였다. 연구 결과에 의하여 당사에서는 무기페인트의 사용이 권장되고 있다.
김창목(Chang Mok kim),최진호(Jin Ho Choi),오성기(Sung Ki Oh) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.2
1982年 8月 장성지방에서 收携한 茶葉으로 傳統的인 볶음茶 製造方法과 商業的 製造方法에 따라 各各 綠茶와 紅茶를 製造하고 生葉과 綠茶, 紅茶의 主要成分인 tannin, caffeine 總아미노산 遊離糖의 含量變化를 測定, 比較, 檢討하였다.<br/> 1. 綠茶生葉, 綠茶, 紅茶生葉, 紅葉의 tannin 含量은 各各 11.79%, 12.03%, 7.89%, 3.43%로 製造後 綠茶에서는 2% 增加하였고, 紅茶에서는 56.5%가 減少하였다.<br/> 2. 綠茶生葉, 綠茶, 紅茶生葉, 紅茶의 caffeine 含量은 各各 2.05%, 2.58%, 1.63%, 1.58%로 製造後 綠茶에서는 25.9% 增加하였고, 紅茶에서는 3.1% 減少하였다.<br/> 3. 綠茶生葉, 綠茶, 紅茶生葉, 紅茶의 總遊離糖 含量은 各各 115.78㎎/g, 25.19㎎/g, 120.72㎎/g, 28.18㎎/g으로 製造後 綠茶와 紅茶에서 各各 78.2%, 76.7% 減少하였다.<br/> 4. 綠茶生葉, 綠茶, 紅茶生葉, 紅茶의 總 아미노산 含量은 各各 279.59㎎/g, 2.6.52㎎/g, 120.54㎎/g, 97.84㎎/g으로 製造 後 綠茶와 紅茶에서 各各 26.1%, 18.8% 減少하였다. Chemical changes of major tea constituents by tea manufacture were examined by the quantitative masurements of tannin, caffeine, free sugars and total amino acid. The sample used in this experiments was fresh green and black tea leaves, green tea prepared by classical pannicg process and black tea prepared by commercial process. The results obtained are as follows: Compared with fresh tea leaves, tannin was increased 2% in green tea and decreased 56.5% in black tea by tea manufacture. Caffeine was increased 25.9% in green tea and decreased 3.1% in black tea. Total free sugars were decreased 78.2% and 76.7% in green tea and black tea, respectively. Total amino acids were decreased 26.1% and 18.8% in green tea and black tea, respectively.