An Experimental Infectious Mouse Model for Rabbit Hemorrhagic Disease Virus

오한슬,김경설,이지민,한주희,장서나,송주하,박재학 한국실험동물학회 2014 한국실험동물학회 학술발표대회 논문집 Vol.2014 No.8

Inhalation toxicity test of polyhexamethylene guanidine phosphate using zebrafish

오한슬,김시윤,김욱진,유보경,박재학 한국실험동물학회 2016 한국실험동물학회 학술발표대회 논문집 Vol.2016 No.08

Immune response to synthetic subunit peptides, Tul4 and FopA, of Francisella tularensis

오한슬,김경설,김창환,허경행,이지민,한주희,장서나,송주하,박재학 한국실험동물학회 2015 한국실험동물학회 학술발표대회 논문집 Vol.2015 No.2

An Experimental Infection Model of Rabbit Hemorrhagic Disease Virus (RHDV) in NOD-scid IL2rγnull Mice

오한슬,김경설,김창환,허경행,한주희,장서나,송주하,박재학 한국실험동물학회 2014 한국실험동물학회 학술발표대회 논문집 Vol.2014 No.2

대체 시험법을 활용한 줄기세포 화장품의 자극성 평가

오한슬 ( Hanseul Oh ),김시윤 ( C-yoon Kim ),한주희 ( Ju-hee Han ),김진 ( Jin Kim ),이은혜 ( Eunhye Lee ),전혜련 ( Hailian Quan ),석승혁 ( Seung Hyeok Seok ),정초록 ( Cho-rok Jung ),박재학 ( Jae-hak Park ) 한국동물실험대체법학회 2016 동물실험대체법학회지 Vol.10 No.1

The global cosmetic market in 2014 was estimated to be worth to about 250 billion USD and has continued to grow. In particular, stem-cell based cosmetics, which can be used to repair skin and protect it from aging, have become recently trendy. However, the questionable safety issue of commercial stem-cell cosmetics has become a hot issue. Cosmetics consumers may buy a product without any information about the safety of products whose ingredients may have less than 10 years of commercial history. For the safety verification of cosmetics and ingredients, the classification for eye irritation needs to be conducted essentially. The Bovine Corneal Opacity & Permeability test (BCOP) is recommended as a validated alternative method for eye irritation by the Organization for Economic Co-operation and Development (OECD). Thus, in this study, we evaluated the eye irritation potential of commercial stem-cell based cosmetics by the BCOP assay, Hens Egg Test on the Chorio-Allantoic Membrane (HET-CAM) assay, and Human Umbilical Vein Endothelial cell (HUVEC) test. Our results showed that all 8 test substances were not classified as eye irritants which could cause serious eye damage according to the BCOP assay associated with histopathology and the HET-CAM assay. But four test substances showed to be mild irritants in the HUVEC test. To the best of our knowledge, our results are the first reported data about the classification of the potential eye irritation of stem-cell based cosmetics, and demonstrate that the validated BCOP assay combined with other alternative tests such as the HET-CAM assay and the HUVEC test, may be able to indicate mild to serious eye irritants.

오가피 분말을 첨가한 요구르트의 품질 특성 및 항산화 활성

오한슬(HanSeul Oh),강성태(SungTae Kang) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.6

본 연구에서는 오가피 분말의 첨가량을 0.5-2% 첨가한 요구르트를 제조한 후 이에 따른 품질을 평가하였다. 오가피 분말 요구르트의 pH를 측정한 결과, 발효 16시간까지는 오가피 분말의 첨가량이 증가할수록 pH가 낮아졌으나, 발효 20시간 후에는 첨가군의 pH가 대조군보다 높았다. 유산균 수 및 점도는 오가피 분말 2% 첨가군이 대조군보다 유의적으로 낮게 나타났다. 요구르트의 색도의 경우 L값은 오가피 분말 첨가량이 증가할수록 감소하였으나 a값과 b값은 오가피 분말의 첨가량이 증가할수록 증가하였다. DPPH radical 소거능에 대한 항산화활성과 가용성 고형분 함량은 오가피 분말의 첨가량이 많을수록 높아지는 경향을 보였다. 오가피 분말 첨가 요구르트의 관능적 품질평가 결과 0.5% 첨가군의 점수가 가장 높게 나타났다. 발효가 완료된 요구르트를 4℃에서 14일간 저장한 결과, 오가피 분말 0.5% 첨가군의 pH, 적정산도 및 유산균 수는 대조군과 유의적인 차이가 나타나지 않았다. 이러한 결과로 보아 요구르트 제조 시 0.5%의 오가피 분말 첨가는 요구르트의 발효와 품질 특성에 부정적인 영향을 미치지 않으며 건강기능성 및 기호도를 향상시키는 것으로 판단된다. This study was performed to examine the quality characteristics and antioxidant activity of the curd yogurt with different contents (0.5-2%, w/w) of acanthopanax powder (AP). The pH decreased with increasing AP content until 16 h, whereas the treated groups showed higher pH levels than the control group after 20 h. The viscosity and the viable cell counts of the yogurt with 2% AP were lower than those of the control group during fermentation, significantly. Color values of AP yogurt were lower in terms of brightness, whereas redness and yellowness values were higher compared to the control group. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and soluble content significantly increased with increasing AP content. Consumer acceptability score of yogurt with 0.5% AP was ranked higher than other yogurts. Yogurt added with 0.5% AP showed no differences in pH, titrable acidity, and viable cell counts compared to the control group after storage at 4℃ for 14 days.

The evaluation of zebrafish as an alternative indomethacin-induced intestinal toxicity model for rats

유보경,김시윤,오한슬,김욱진,박재학 한국실험동물학회 2016 한국실험동물학회 학술발표대회 논문집 Vol.2016 No.08

분변오염 기저귀에서 분리한 플라스틱과 펄프의 미생물 저감화

정유민,이호선,김경신,오한슬,주탁,강성태,Jung, You Min,Lee, Ho Sun,Kim, Kyung Shin,Oh, Han Seol,Joo, Tak,Kang, Sung Tae 한국미생물학회 2015 미생물학회지 Vol.51 No.2

분변이 오염된 기저귀의 플라스틱과 펄프를 재활용하기 위해서 기저귀에서 분리된 플라스틱과 펄프의 세척, 기저귀의 직접 가열 살균 후 세척, 분리된 플라스틱과 펄프의 세척 후 가열 살균의 3가지 방법으로 플라스틱, 펄프 중의 대장균군과 일반세균의 저감화를 시도하였다. 기저귀를 10% $CaCl_2$과 4% 해수염 용액에 반응시킨 뒤 1,000 ml의 희석액을 투입한 후 체에 걸러 플라스틱과 펄프 시료를 분리하였다. 분리된 플라스틱, 펄프의 미생물의 저감화에는 3회 세척이 가장 적당하였으며 3회 세척 시 플라스틱과 펄프에 잔존하는 대장균군은 92.8%과 99.8%가 감소하였고 일반세균은 97.3%과 98.5%가 감소하였다. 사용된 기저귀에서 플라스틱과 펄프를 분리하지 않고 직접 기저귀를 살균한 후 플라스틱과 펄프를 분리하여 잔존 미생물수를 측정한 결과, $60^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$에서 12시간 동안 살균한 후 3회 세척 및 분리 과정을 거쳐 회수한 플라스틱과 펄프에서는 12시간 가열 후에도 $60^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$에서 각각 2-3 log CFU/g, 1-2 log CFU/g으로 일반세균이 검출되어 완전 사멸이 되지 않았다. 한편 분변 오염된 기저귀로부터 얻어진 플라스틱과 펄프를 3회 세척한 후 가열하는 경우 $80^{\circ}C$에서 4시간으로 완전 살균이 되었으며, 이 방법이 분리된 플라스틱과 펄프 중의 미생물의 저감화에 가장 적합한 방법으로 확인되었다. Three different methods (simple washing of plastic and pulp sample, washing after direct heating of the diapers, and the heating after washing of plastic and pulp sample) were carried out to decrease total coliforms and heterotrophic plate count (HPC) in the diaper's plastic and pulp. Plastic and pulp samples were obtained from diaper by treatment with 10% $CaCl_2$ and 4% sea salt water, dilution with 1,000 ml tap water, and draining by using sieves. Three times washing was the most appropriate for the reduction of microorganisms in plastic and pulp. By three times washing, the number of total coliforms in the plastic and pulp samples showed 92.8% and 99.8% of decrease, respectively, and the number of HPC showed 97.3% of decrease in the plastic and 98.5% of decrease in the pulp. The washing after direct heating of the fecal contaminated diapers was not effective because HPC in the plastic and pulp samples were still detected about 2-3 log CFU/g in the plastic and 1-2 log CFU/g in the pulp, respectively, even after heating at $60^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$ for 12 h. Meanwhile, total coliforms and HPC were completely sterilized at $80^{\circ}C$ for 4 h by heating after washing of plastic and pulp samples, suggesting that this method was the most appropriate method for the reduction of microorganisms in plastic and pulp obtained from fecal contaminated diapers.

홍삼박 분말을 첨가한 머핀의 품질 특성

정유민(You Min Jung),오한슬(Hanseol Oh),강성태(Sung Tae Kang) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.7

본 연구에서는 홍삼박 분말의 첨가량을 0%, 3%, 6%, 9%로 밀가루에 혼합하여 머핀을 제조한 후 이에 따른 품질을 평가하였다. 홍삼박의 일반 성분은 수분 6.37%, 조단백질 11.7%, 조지방 0.9%, 조회분 4.3%로 나타났다. 홍삼박 머핀 반죽의 비중을 측정한 결과 반죽의 비중은 홍삼박 분말 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 머핀의 중량과 굽기손실률은 홍삼박 분말 첨가군들 간에는 유의적인 차이가 나타나지 않았다. 머핀의 부피, 높이와 pH는 대조군이 가장 높게 나타났으며, 홍삼박 분말 첨가량이 증가할수록 유의적으로 감소하였다(P<0.05). 홍삼박 분말 첨가량 증가시 높은 수분 함량의 머핀 제조가 가능하였다. 머핀의 dough 와 crumb의 색도의 경우 dough와 crumb의 L값과 b값은 홍삼박 분말 첨가량이 증가할수록 감소하였고, a값은 홍삼박 분말 첨가량이 증가할수록 증가하였다. 머핀의 항산화활성은 홍삼박 분말 첨가량이 증가할수록 증가하는 것으로 나타났다. 경도, 검성, 씹힘성은 홍삼박 분말 첨가량이 증가할수록 값은 감소하는 경향을 보였고, 점착성, 탄력성, 응집성, 복원성은 홍삼박 분말 첨가량이 증가할수록 증가하는 경향을 나타내었다. 관능평가에서 색, 조직감, 입안에서의 느낌은 홍삼박 분말의 첨가량이 증가함에 따라 통계적으로 유의적인 차이를 나타내지 않았다. 따라서 머핀 제조에 홍삼박 가루를 6% 이하로 첨가할 경우 홍삼박의 기능적 특성을 향상시키고 품질 변화를 최소화할 수 있을 것으로 판단되며, 홍삼박을 이용한 다양한 제품 개발 가능성을 제시할 수 있는 기초자료로 활용될 수 있을 것이다. This study evaluated the quality characteristics of muffins added with different amounts (0%, 3%, 6%, or 9%) of red ginseng marc powder. The specific gravity of red ginseng marc muffin batter significantly increased with increasing amounts of red ginseng marc powder (P<0.05). Weight and baking loss rate of muffin were not significantly different from those of the control. Volume, height, and pH of muffins significantly decreased when amounts of red ginseng marc powder increased (P<0.05). The moisture contents of muffins added with red ginseng marc powder increased with increasing amounts of red ginseng marc powder. The lightness and yellowness of muffins and dough increased as concentration of red ginseng marc powder increased. Redness decreased as concentration of red ginseng marc powder increased. DPPH radical scavenging activity of muffins increased with an increase in the concentration of red ginseng marc powder. The hardness, gumminess, and chewiness decreased with increasing red ginseng marc powder concentration. Adhesiveness, springiness, cohesiveness, and resilience increased with addition of powder. Sensory test revealed no significant differences in color, texture, and mouthfeel between the muffin samples. Therefore, red ginseng marc powder can be incorporated into muffins up to 6% to improve functional quality of red ginseng marc and minimize changes in quality. Futhermore, this study proposes the possibility of development of various products using red ginseng marc.

Phenotyping analysis of p53 knockout mice produced by gene editing and comparison with conventional p53 knockout mice

김욱진,C‑Yoon Kim,오한슬,이지민,장서나,유보경,김진,이한웅,박재학 한국유전학회 2019 Genes & Genomics Vol.41 No.6

Background Knockout (KO) mice developed by homologous recombination (HR) have become useful tools to elucidate gene function. However, HR has low KO efficiency and is time-consuming, labor-intensive, and expensive. ‘Gene editing’ has received much attention for efficient genetic manipulation. Objective As generation of KO mice is simplified, KO mice produced by HR can be feasibly reproduced using gene editing. However, phenotyping analysis and comparison between KO mice produced by these two techniques is necessary. Methods We generated p53 KO mice through gene editing and compared their phenotype with the already reported HRmediated p53 KO mice. Results Tumors occurred in 36 (73%) of 49 homozygous KO mice and the mean age of occurrence was 23 weeks, with lymphoma (64%) and sarcoma (23%) being the most common. Tumors were also developed in 12 heterozygous mice and the mean age of occurrence was 40 weeks, with sarcoma (54%) and lymphoma (46%) in high proportion. Homozygotes had a mean life span of 157 ± 52 days and developmental abnormalities were found in females compared to in males (P < 0.05, P < 0.001). Conclusion We analyzed the basic phenotype of p53 KO mice and observed no significant difference from the conventional HR-mediated p53 KO mice.