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한우에서의 Rotavirus의 분리와 Serotype 결정 및 염기서열 분석
유제현(Jae Hyeun Yu),차광종(Kwang Jong Cha),김응률(Eung Ryool Kim),김유성(You Seong Kim),이영건(Young Kun Lee),송진욱(Jin Ook Song),조홍찬(Hong Chan Cho),주지선(Ji Sun Ju),박범석(Bum Suk Park),유대환(Dea Hwan Yoo),김세민(Se Min Kim) 대한바이러스학회 2000 Journal of Bacteriology and Virology Vol.30 No.3
한우의 산유량 및 유조성에 (乳組成) 관한 연구 Ⅳ. 초유 및 정상유에 있어서 Sephadx Gel 여과에 의한 Whey 단백질의 분획
임종우(Jong Woo Lim),유제현(Jae Hyeun Yu) 한국축산학회 1984 한국축산학회지 Vol.26 No.3
This experiment was carried out to analyze the fractionations of whey protein in colostrum and normal milk from Korean heifers and cows by Sephadex G-100 gel filtration. `The results obtained are summarized as follows: 1. By Sephadex G-100 gel filtration with 0.02M phosphate buffer, pH7.0 whey protein elution in colostrum and normal milk from heifers and cows were fractionated into 4 fractions; F-1, F-2, F-3 and F-4 fraction. 2. The proportions of F-1, F-2, F-3 and F-4 fraction in colostrum whey and normal milk whey were 48.17 and 35.71%, 28.58 and 40.93%, 18.68 and 20.63%, and 4.57 and 2.37% in heifers, 37.49 and 31.98%, 30.20 arid 42.22%, 26.79 and 25.48%, and 5.53 and 0.32% in cows, 42.83 and 33.85%, 29.39 and 41.58%, 22.74 and 23.06%, and 5.05 and 1.53%, in total average, respectively. There were significant differences (P$lt;0.01) in the proportions of F-1 and F-3 of colostrum whey between heifers and cows. 3. The proportions of F-1 fraction in colostrum whey by 1st day after parturition were significantly (p$lt;0.01) decreased while the proportions of F-2 and F-3 fraction were significantly (P$lt;0.01) increased, as the days after parturition passed. The proportions of F-4 fraction in colostrum whey by lst day after parturition and normal milk whey were similar.
병원성 대장균(炳原性 大腸菌) O157:H7에 대한 유산균발효유(乳酸菌醱酵乳)의 발육억제효과(發育抑制效果)에 관한 실험적 연구(實驗的 硏究)
김지란 ( Ji Ran Kim ),유제현 ( Jae Hyeun Yu ),이낙형 ( Nak Hyung Lee ),이윤호 ( Yoon Ho Lee ),이원창 ( Won Chang Lee ) 한국유가공기술과학회 1997 Journal of Dairy Science and Biotechnology (JMSB) Vol.15 No.1
병원성 대장균(炳原性 大腸菌) O157:H7에 대(對)한 유산균 발효유(乳酸菌 醱酵乳)의 발육억제효과(發育抑制效果)에 관한 실험(實驗)을 시도(試圖)하여, 標準 유산균(標準 乳酸菌)의 균주(菌株)로는 Lactobacillus bulgaricus, L. acidophilus 그리고 L. cormatus를 이용하여 BL broth에 각각(各各)의 유산균주(乳酸菌株)와 대장균(大腸菌) O157:H7의 수(數)(105/ml)를 동일(同一)하게 접종(接種)하고 시간별(時間別)로 관찰(觀察)한바 배양(培養)된지 대략(大略) 18시간 전후(時間 前後)하여 대장균(大腸菌)의 발육(發育)이 억제(抑制)되었고, 시판유산균 발효유(市販乳酸菌 醱酵乳) 3종(種)에 접종(接種)된 병원성 대장균(炳原性 大腸菌) O157:H7 (108/ml)은 접종(接種)된지 대략(大略) 140 200분내(分內)에 발육(發育)이 억제(抑制)되었음이 관찰(觀察)되었다. 이상(以上)의 결과(結果)를 미루어 보아 유산균 발효유(乳酸菌 醱酵乳)는 병원성 대장균(炳原性 大腸菌)O157:H7에 대(對)하여 생성(生成)된 산(酸)에 의(依)한 억제작용(抑制作用)과 일부 미지(一部 未知)의 항균물질(抗菌物質)에 依(依)한 부가작용(附加作用)이 있었을 것으로 믿어 계속적(繼續的)인 추구(追究)가 요망(要望)된다. This study was designed to carry out an observation on the growth inhibitory effect of fermented milk by the the lactic acid bacteria such as Lactobacillus bulgaricus, L. acidophilus and L. cormatus against pathogenic Escherichia coli O157:H7 were studied in vitro. The results of this study were as follows: The BL broth culture of L. bulgaricus, L. acidophilus and L. cormatus gave a similar extent of growth inhibitory effects against the pathogenic E. coli O157:H7 were after incubation time within 18 hours. The inhibitory effects of the fermented milk were observed on the survival time of pathogenic E. coli O167:H7 in the various fermented milk at 37 C shaking water bath (70 rpm) were after incubation time between 140 and 200 minutes. These results indicated that major portion of growth inhibitory effects of fermented milk with various lactic acid bacteria against pathogenic E. coli O157:H7 was possible due to the acid, and minor portion to the other antibacterial substances.
한우의 산유량 및 유조성에 (乳組成) 관한 연구 Ⅲ. 초유 및 정상유에 있어서 전분 Gel 전기영동법에 (電氣泳動法) 의한 Whey 단백질의 분획
임종우(Jong Woo Lim),유제현(Jae Hyeun Yu) 한국축산학회 1984 한국축산학회지 Vol.26 No.3
This experiment was carried out to analyze the components and fractionations of whey protein in colostrum and normal milk from Korean heifers and cows by starch gel electrophoresis. The results obtained are summarized as follows: 1. By starch gel electrophoresis the patterns of whey protein in colostrum and normal milk from Korean heifers and cows were separated into 4 bands; W-1, W-2, W-3 and W-4. W-1, W-2, W-3 and W-4 band correspond to immunoglobulin, blood serum albumin, β-lactoglobilin and α-lactalbumin, respectively. 2. The proportions of W-1, W-2, W-3 and W-4 band in colostrum and normal milk were 35.69 and 19.60%, 2.96 and 7.40%, 46.34 and 54.60%, and 15.01 and 18.40% in heifers, 60.84 and 28.20%, 3.49 and 4.80%, 27.89 and 56.70%, and 7.79 and 10.30% in cows, and 48.27 and 23.90%, 3.23 and 6.10%, 37.12 and 55.60%, and 11.40 and 14.35% in total average, respectively. There were significant differences (P$lt;0.01) in the proportions of W-1, W-3 and W-4 of colostrum between heifers and cows. 3. The proportions of immunoglobulin in colostrum by 1st day after parturition were significantly (P$lt;0.01) decreased while the proportion of β-lactoglobulin and α-lactalbumin were significantly (P$lt;0.01) increased, as the days after parturition passed. 4. Comparing the proportion of immunoglobulin in colostrum between heifers and cows, the proportion of immunoglobulin in colostrum was higher in cows but its rate of disappearance from colostrum was greater in heifers.
락토페린이 국내분리 유아 로타바이러스의 MA 104세포 감염에 미치는 영향
차광종,유대열,이종기,유제현,Cha, Kwang-Jong,Yu, Dae-Yeul,Lee, Chong-Kee,Yu, Jae-Hyeun 대한미생물학회 1999 Journal of Bacteriology and Virology Vol.28 No.1
It has long been known that lactoferrin prevents human beings from infection of virus. To prove this activity of lactoferrin, we evaluated the activities of different lactoferrins to an isolate human rotavirus K-21. Bovine lactoferrin inhibited infection of K-21 to MA-104 cell at the concentration of $25.9\;{\mu}M$ whereas bovine hydrolysed lactoferrin prevented rotavirus infection at $103.8\;{\mu}M$. However human lactoferrin prevented infection of K-21 at the concentration of $217.5\;{\mu}M$. These data suggested that lactoferrin activity may be unaffected by the intestinal digestive enzymes and bovine lactoferrin is more active than human lactoferrin with respect to prevention of rotavirus infection.
차광종,송진욱,조홍찬,김용휘,유대열,이중복,이종기,곡구효보,유제현,Cha, Kwang-Jong,Song, Jin-Ook,Cho, Hong-Chan,Kim, Yong-Hee,Yu, Dae-Yeul,Lee, Joong-Bok,Lee, Chong-Kee,Koki, Taniguchi,Yu, Jae-Hyeun 대한미생물학회 1999 Journal of Bacteriology and Virology Vol.28 No.1
Rotaviruses belong to Reoviridae causes diarrhea in human beings as well as domestic animals. This study was conducted to see what type of human rotaviruses are distributed in Seoul and Kyung-gi province. Twenty two of 81 patients showed rotavirus positive with diagnostic kit and RNA electropherosis. We isolated all of rotaviruses from the patients. Electropherotypes of 22 isolates showed 4:2:3:2 pattern whereas those migration patterns were long type. All of those isolates belonged to group A. Twenty out of 22 isolates reacted with monoclonal antibodies specific to G1, P1A and subgroup II, whereas rest of them, A-29 and K-30 reacted with subgroup I specific monoclonal antibody. The nucleotide sequence of an isolate K-21 showed $98{\sim}100%$ and $90{\sim}96%$ homologies with those of Wa and KU strain, respectively.
柳濟炫,金容輝,李康翼,崔榮夏 건국대학교 1987 새마을연구논문집 Vol.6 No.-
This study was undertaken to determine the optimum acidulants in phosphoric, hydrochloric, lactic, acetic, magic, citric acid for manufacture of Pizza cheese by Direct Acidification-Continuous Agitation (D.A.C.A.). It was compared that the characteristics of curd formed by added rennet after the standardized milk was acidified to pH 5.9, 5.6, 5.4, 5.2 with various acidulants, the total manufacturing time, recovery of fat and solids-not-fat, moisture content, yield, coagulation time, sensory test. The results obtained were as follows; 1. The total manufacturing time required in whole manufacture of Pizza cheese for traditional (T.P.), D.A.C.A. procedures were 220, 35 minutes, respectively. 2. As the pH decreased by each acidulants, the curd became softer and stretchiness was increased at stretching. The curd formed at pH 5.9 was rough and not stretched at stretching. The curd formed at pH 5.6, 5.4 was suitable for cohesiveness and stretchiness, but the curd formed at pH 5.2 was unsuitable as the fluidity was severe. 3. For each acidulants, recovery of fat was higher at pH 5.6, 5.4 than at pH 5.9, 5.2. As the pH decreased, recovers of S.N.F. was decreased proportionally, moisture content was increased. Yield was higher at pH 5.6, 5.4 than at pH 5.9, 5.2. 4. After the standardized milk was acidified with each acidulants, coagulation time of curd formed by added rennet was 18∼19 sec., but was more than 30 sec. for citric acid. 5. As the pH decreased, hardness was decreased. Hardness was 1.23∼1.66kg at pH 5.6 was 1.01~1.45kg at pH 5.4. 6. Sensory test score of texture and taste was showed 2.2∼3.7 at pH 5.4, score of lactic, acetic acid was higher than score of any other acidulants.
柳濟炫 건국대학교 1987 學術誌 Vol.31 No.2
These experiments were carried out to investigate the optimum pH, temperature, oxidation or not, its degrees of medium chain fatty acids with Lactobacillus casei by warburg manometer, and its the produced quantities of 2-heptanone by Haidle & Knight methods. The results obtained were summerized as follows; 1) When inorganic salts were not existed, oxidated reaction of fatty acids by L. casei or cell-free extract of L. casei did not take place. 2) The optimum temperature was 30∼35℃, activity degree was high at weak acidity which pH 7.0 or before and behind 5.0, that is, at 30℃, 21 hours after reaction, the quantities of absorbed oxygen showed the highest value, 15 ul. 3) Up to 15 hours after retraction, the quantities of absorbed oxygen were not detected in lauric acid, but the quantities of absorbed oxygen were detected 1 μl in caproic acid, 3 μl in butyric acid, 5 μl in caprylic acid, 3 μl in capric acid. Somewhat, up to 21 hours after reaction, the quantities of absorbed oxygen were 15 μl in caprylic acid and capric acid each other. 4) The quantities of absorbed oxygen were about 15 μl when 0.65 μM of 2-heptanone were produced from 2.0μM of caprylic acid. 5) Oxidation of caprylic acid and capric acid were taken place extremely much in medium chain fatty acids by L. casei.