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저선량 감마선 노출에 의한 비장세포의 염증 유발 작용에 대한 연구
손은화(Eun-Hwa Sohn) 한국생물공학회 2013 KSBB Journal Vol.28 No.6
Gamma irradiation (γIR) is widely used for radiotherapy as a treatment of cancer cells although it has a risk to damage normal cells. Inflammation is regarded as one of side effects of γIR while the effect of low dose of γIR on inflammation has not been researched well. Here, we investigated the inflammatory responses of low dose of γIR on murine spleen cells. It was evaluated if γIR affected the mitogen-induced lymphocyte proliferation, the regulation of various inflammatory cytokines (IFN-γ, IL-2, IL-17, IL-4, IL-10), and the involvement of Ikaros and MAPK/NF-κB medicated mechanism. Exposure of <SUP>137</SUP>Cs-γIR below 2 Gy decreased the lymphocytes proliferative response to mitogens (LPS, ConA) except at the lowest dose, 0.05 Gy. IL-17, IL-2 and IL-4 mRNA increased at 0.5 and 2 Gy, but not altered at 0.05 Gy. IL-10, anti-inflammatory cytokine, increased only at 0.05 Gy. In regard to intracellular signaling, p-JNK, p-p38 and p-IκBα were not changed, whereas the activation of ERK and Ikaros increased at the lowest dose. These results suggest that exposure of γIR less than 0.5 Gy (or below 0.05 Gy) has beneficial effects as a radiation hormesis on immune function.
손은수(Sohn, Eun-Soo),손은화(Sohn, Eun-Hwa) 한국산학기술학회 2011 한국산학기술학회논문지 Vol.12 No.10
현대사회가 급속히 고령화됨에 따라 알츠하이머질환, 파킨슨병 등 퇴행성 뇌질환의 발생속도도 급증하고 있 다. 퇴행성 뇌질환 대부분은 아직도 근원적인 치료가 불가능한 채 발병원인도 명확하지 않은 상태이나 최근 세포분자 학적 기술 수준의 향상으로 퇴행성 뇌질환의 원인 규명 및 치료제 개발에 활기를 띠고 있다. 본 연구에서는 퇴행성 뇌질환 기작별 최근 치료제의 연구개발 동향과 국내외 기술동향을 조사․분석 하였으며, 과학계량학적 특허정보 분석을 통해 국가별 기술수준을 파악하고 기술개발 전망을 제시하였다. Degenerative brain diseases including Alzheimer's diseases, Parkinson's diseases increase in frequency with age. They are amongst the most costly and devastating diseases to patients and their families. Therefore developing therapies for degenerative brain diseases is of the highest priority. Recently therapeutics for these diseases have undergone scrutiny by many clinical trials according to the advances of cellular and molecular neurobiology. This review is focused on studies investigating the current therapeutic strategies already undergone different stage of clinical trials and recent R&D trend by nations through patent analysis on treatments for degegerative brain diseases.
김명겸,손은화,정희영,스리니바산 사티야라지,Kim, Myung Kyum,Sohn, Eun-Hwa,Jung, Hee-Young,Srinivasan, Sathiyaraj The Microbiological Society of Korea 2018 미생물학회지 Vol.54 No.1
Flavisolibacter tropicus $LCS9^T$은 한국 중서부에 위치한 서천 국립생태원 에코리움 내 열대관 토양에서 분리되었다. 이 연구에서 G + C 함량이 41.5%인 5,940,863 bp 의 원형 염색체로 구성된 Flavisolibacter tropicus $LCS9^T$ 의 완전한 게놈서열을 분석하였다. 이 완전한 게놈서열은 5,075 개의 유전자, 337개의 위유전자 그리고 59 개의 rRNA 유전자를 포함하고 있다. 유전체 특징은 감마선 및 UVC 에 대응하는 주요 효소를 포함하였다. Flavisolibacter tropicus $LCS9^T$ was isolated from a soil sample collected from tropical zone within the Ecorium of the National Institute of Ecology in Seocheon, central-western Korea. In this study, we report the complete genome sequence of the bacterium Flavisolibacter tropicus $LCS9^T$, which possesses a circular chromosome comprised of 5, 940,863 bp with the G + C mol content of 41.5%. The genome sequence annotation showed that the complete genome includes 5,075 genes, 337 pseudogenes, and 59 rRNA genes. The radiation resistance genes such as excinuclease UvrABC complex and UvdE were present in the genome.
한우철,이재철,손은화,남궁승,이제혁,유진현,장기효,Han, Woo-Cheul,Lee, Jae-Cheol,Sohn, Eun-Hwa,NamKoong, Seung,Lee, Je-Hyuk,Yu, Jin-Hyun,Jang, Ki-Hyo The East Asian Society of Dietary Life 2011 동아시아식생활학회지 Vol.21 No.4
해당화 150 g을 각각 증자법과 무증자법으로 처리한 쌀 3,000 g에 첨가하여 막걸리를 제조하였다. 이때 스타터균으로 누룩(150 g)과 효모(60 g)를 사용하여 $25^{\circ}C$에서 14일 동안 발효하였다. 무증자법으로 제조한 막걸리는 당도 $13.0^{\circ}$Bx, pH 4.3, 에탄올 농도 11.8%였으며, 증자법으로 제조한 막걸리는 당도 $14.0^{\circ}$Bx, pH 4.6, 에탄올 농도 14.4%였다. 최종 막걸리의 유산과 초산 함량은 무증자법으로 제조한 막걸리에서 유의적으로 높게(p<0.05) 나타났다. 또한, 아미노산 분석에서는 무증자법으로 제조한 막걸리에서 ${\gamma}$-amino-n-butyric acid 함량이 증가하여 생리 기능성이 향상된 결과를 보였다. 결론적으로, 본 연구 결과는 쌀의 전처리 공정이 막걸리의 맛과 기능성에 큰 영향을 준다는 것을 보여준다. Takju was manufactured using 150 g Rosa rugosa Thunb. (Haedanghwa) and two different preparations of 3,000 g each of cooked and uncooked rice. Nuruk (150 g) and yeast (60 g) were inoculated into both mixtures for fermentation, and physiochemical changes were investigated during 14 days of fermentation. The final brix value, pH, and ethanol concentration of Haedanghwa (uncooked rice Takju) were $13.0^{\circ}$Bx, 4.3, and 11.8%, respectively, whereas those of Haedanghwa (cooked rice Takju) were $14.0^{\circ}$Bx, 4.6, and 14.4%, respectively. Lactic and acetic acid levels in Haedanghwa (uncooked rice Takju) were significantly higher than those in Haedanghwa (cooked rice Takju) (p<0.05). The level of ${\gamma}$-amino-n-butyric acid in Haedanghwa Takju (uncooked rice) was twice than that of Haedanghwa Takju (cooked rice). Our results demonstrate that the use of uncooked rice in the preparation of Takju may help improve the taste and function of the final product.
Complete genome sequence of Deinococcus puniceus DY1<sup>T</sup>, a radiation resistant bacterium
스리니바산 사티야라지,손은화,정희영,김명겸,Srinivasan, Sathiyaraj,Sohn, Eun-Hwa,Jung, Hee-Young,Kim, Myung Kyum The Microbiological Society of Korea 2018 미생물학회지 Vol.54 No.1
이 연구에서는 5 kGy 의 감마선에 조사된 토양으로부터 분리된 Deinococcus puniceus $DY1^T$의 완전한 게놈서열을 분석하였다. 이 균주는 UVC 와 감마선에 대한 저항성을 보였으며, PacBio RS II platform 을 통해 시퀀싱을 진행하였다. 해당유전체의 분석결과 G + C 함량이 62.5%인 2,971,983 bp 크기의 원형 염색체를 확인하였으며, 해당 염색체는 2,617 개의 코딩 서열과 2,762 개의 유전자 그리고 88 개의 위유전자를 포함하고 있다. Cells of Deinococcus puniceus $DY1^T$ are Gram-positive, coccus-shaped, and crimson color-pigmented. Strain $DY1^T$ was isolated from soil irradiated with 5 kGy gamma radiation and showed resistance to UVC and gamma radiation. In this study, we report the complete genome sequence of a bacterium Deinococcus puniceus $DY1^T$ is consist of circular chromosome comprised of 2,971,983 bp, with the G + C content of 62.5%. The complete genome sequence was obtained using the PacBio RS II platform, it included 2,617 coding sequences (CDs), 2,762 genes, and 88 pseudogene.
장뇌삼 첨가 탁주의 이화학적 특성 및 Ginsenosides 함량
최강현(Kang Hyun Choi),손은화(Eun-Hwa Sohn),김성준(Sung Jun Kim),이제혁(Je-Hyuk Lee),장기효(Ki-Hyo Jang) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.4
Rice wine (makgeolli) containing various amounts of mountain ginsengs (MG) are being prepared with nuruk and yeasts, and the physicochemical characteristics and contents of ginsenosides in MG-makgeolli were analyzed. Average particle size of MG powder is 29.1 μm. MG slice (20 g) or powder (0~20 g) and rice (3,000 g) were used for 12 days fermentation of makgeolli, makgeolli containing slice of MG (SW-makgeolli), makgeolli containing 2 g (PW1-makgeolli), 10 g (PW2- makgeolli), 20 g (PW3-makgeolli) of powder of MG, respectively. Soluble solids and pH levels show no differences between five kinds of makgeolli groups, whilst the presence of high amounts of MG (PW3-makgeolli) caused decreases in ethanol and acidity. Major free amino acids in MG-makgeolli are glutamic acid and arginine. Total contents of 14 ginsenosides are approximately 2.5 g/100 g of dried MG powder and major ginsenoside were ginsenosides Re, Rb1, Rb2, Rg1, Rc and Rf. During the propagation of makgeolli containing MG, the ginsenosides Rb1, Rb2, Rb3, and Rc decreased, whilst ginsenosides Rg3 and compound K increased highly. It indicates that ginsenosides in MG are metabolized to different forms of ginsenosides by brewing microorganisms.
Woo-Cheul Han(한우철),Jae-Cheol Lee(이재철),Eun-Hwa Sohn(손은화),Koongseung Nam(남궁승),Je-Hyuk Lee(이제혁),Jin-Hyun Yu(유진현),Ki-Hyo Jang(장기효) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.4
Takju was manufactured using 150 g Rosa rugosa Thunb. (Haedanghwa) and two different preparations of 3,000 g each of cooked and uncooked rice. Nuruk (150 g) and yeast (60 g) were inoculated into both mixtures for fermentation, and physiochemical changes were investigated during 14 days of fermentation. The final brix value, pH, and ethanol concentration of Haedanghwa (uncooked rice Takju) were 13.0°Bx, 4.3, and 11.8%, respectively, whereas those of Haedanghwa (cooked rice Takju) were 14.0°Bx, 4.6, and 14.4%, respectively. Lactic and acetic acid levels in Haedanghwa (uncooked rice Takju) were significantly higher than those in Haedanghwa (cooked rice Takju) (p<0.05). The level of γ-amino-n-butyric acid in Haedanghwa Takju (uncooked rice) was twice than that of Haedanghwa Takju (cooked rice). Our results demonstrate that the use of uncooked rice in the preparation of Takju may help improve the taste and function of the final product.
약용 식물을 첨가한 머루주의 이화학적 특성과 발효 품질 평가
이제혁(Je-Hyuk Lee),강태호(Tae-Ho Kang),엄병헌(Byung-Hun Um),손은화(Eun-Hwa Sohn),한우철(Woo-Cheul Han),지설희(Seol-Hee Ji),장기효(Ki-Hyo Jang) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.6
For the development of Moru wine with enhanced sensory qualities, Moru (Vitis amurensis) wines were fermented with pine needles from Pinus densiflora Siebold et Zuccarini to make Moru-pine wine or medicinal herbs from Astragali Radix and Viscum album to make Moru-herb wine. Moru without pine needles or medicinal herbs was included as a control. Pine needles and Astragali Radix/Viscum album delayed the fermentation of Moru wine, but after 40 days of fermentation and aging, final ethanol contents, pH, acidity, and the sugar/organic acid content in these kinds of Moru wines had no differences. The final ethanol level and acidity of Moru wines were 11.5~12.9% and 1.1~1.2%, respectively, but any sugars (glucose, fructose and sucrose) were not detected in all Moru wines. These results are consistent with the general characteristics of Moru wines, which have a high acidity and low sugar contents. Relatively low browness and antocyanins were detected in Moru-herb wine decreasing its chromaticity in a sensory test. Overall, the supplements of Astragali Radix/Viscum album reduced the color of normal Moru wine, which might be applied toward the development of conventional Moru wines.