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Campylobacter jejuni의 groEL 유전자 산물의 대장균에서의 Chaperon효과
임채일,김치경,이길재,Lim, Chae-Il,Kim, Chi-Kyung,Lee, Jae-Kil 한국미생물학회 1994 미생물학회지 Vol.32 No.1
Campylobacter jejuni에 48${\circ}C$의 열충격을 30분간 주었을 때, HSP90, HSP66, HSP60의 열충격 단백질들이 합성되었고, 이 단백질들은 각각 E. coli의 hsp87, HSP66 (DnaK), HSP58(GroEL)에 상응하는 단백질들이었다. 여러가지의 제한효소로 처리한 C. jejuni의 chromosomal DNA에 E. coli의 groEL(4.0kb)을 probe로 사용하여 Southern hybridization한 결과, 이들과 상동성을 가지는 유전자들이 있음을 확인하였다. C. jejuni의 groEL 유전자를 pWE15 cosmid를 이용하여 recombinant plasmid pLC1을 만들고, 이를 E. coli B178 groEL44 ts mutant에 형질전환시켜 E. coli LC1을 얻었다. 이 pLC1에는 groEL 유전자가 존재하는 5.7kb인 insert DNA가 포함되어 있었고, 그로부터 subcloning한 pLC101에는 groEL을 포함하는 4.0kb의 DNA가 삽입되어 있었다. 이 recombinant plasmid들이 형질전환된 E. coli LC1과 LC101 균주에서는 C. jejuni의 GroEL 단백질이 과다 생산되었다. C. jejuni의 groEL이 cloning된 E. coli LC1은 42${\circ}C$에서의 생장능력이 회복되었고, ${\lambda}$ vir phage에 대한 감수성도 회복되는 등의 chaperon 효과가 입증되었다. The cells of Campylobacter jejuni heat-shocked at 48${\circ}C$ for 30 min synthesized the heat shock proteins of HSP90, HSP66 and HSP60. Those heat shock proteins were found to correspond to the heat shock proteins of HSP87, HSP66 (DnaK), and HSP58 (GroEL) of E. coli, respectively. By Southern blot analysis of the chromosomal DNAs of C. jejuni with groESL and dnaK genes of E. coli as DNA probes, the heat shock genes of C. jejuni which are homologous to the E. coli groESL and dnaK genes were found to exist in the chromosomal DNA. The genomic libraries of C. jejuni were constructed with the cosmid vector pWE15 and the groEL gene of C. jejuni were cloned in E. coli B178 groEL44 temperature senstive mutant. The hybrid plasmid (pLC1) was inserted with the DNA fragment (about 5.7kb in size) containing the groEL gene. E. coli groEL44 mutant cell transformed with the pLC1 could grow at 42${\circ}C$ by synthesizing the HSP60 of C. jejuni and regained the susceptibility to the ${\lambda}$ vir phage by expression of the groEL gene in the cloned cells. These indicated that the groEL products of C. jejuni had chaperon effects by synthesizing the heat shock proteins in the cloned cells of E. coli.
고온환경에 따른 일회성 운동이 흰쥐 골격근 내 HSP70 및 Small HSP의 발현에 미치는 영향
한택 ( Taek Han ),이해원 ( Hae Won Lee ),임채일 ( Chae Il Lim ),고영호 ( Young Ho Ko ),김정석 ( Jeong Seok Kim ) 한국운동영양학회 2009 Physical Activity and Nutrition (Phys Act Nutr) Vol.13 No.4
The purpose of this study was to determine to the expression of a acute endurance exercise in hot ambient temperatures on the skeletal muscle. Specifically, this study investigates the effects of hot temperature to the heat shock protein 70, heat shock protein 27 and aB-crystallin, Creatine kinase, blood lactate, plasma CK during exercise in the rats. Adult male Sprague-Dawley rats were randomly placed in one of two ambient temperature groups (normal, hot). The treadmill running intensity is 27 m/min, 10o intensity and soleus and extensor digitorum longus muscle was extracted at 30, 60, 90 min in exercise period. The expression of HSP70, HSP27, aB-crystallin were analyzed by western blotting. The level of small HSP was significantly increased in hot and normal ambient temperature. But the level HSP70 was significantly increased in hot ambient temperatures only. These results suggesting that increased apoptotic factor by hot ambient temperature may causes the expression of HSP70 and small HSP may involved cell damage in early stage of exercise not ambient temperature.
쌈채소의 세척방법에 따른 잔류농약 및 미생물 제거 효과
오소영(Soh Young Oh),최선태(Sun Tay Choi),김지강(Ji Gang Kim),임채일(Chae Il Lim) 한국원예학회 2005 원예과학기술지 Vol.23 No.3
This study was conducted to develop washing methods which can remove pesticides and microorganisms in leafy vegetables. Lettuce, sesame leaf, pak choi, and leafy kale were washed with tap water, water chlorinated or ozonated, and ultrasonic treatment. Then, the leafy vegetables were placed in plastic trays and stored at 5℃. Pesticide and microorganism residues in the leafy vegetables between treatments were determined. The study revealed that pesticide residues were reduced below 5 ppm when leafy vegetables were washed by ultrasonic treatment, water contained with chlorine or ozone radical except tap water. Population levels of total aerobic mesophillic and total coliforms were also reduced by ultrasonic treatment, chlorine and ozone water, but increased or not affected by tap water washing. Antioxidative activity (DPPH) and vitamin C were investigated as indicators of quality change by washing treatments. Antioxidative activity (DPPH) of leafy vegetables were similar between control and each washing methods at 45~52%. Vitamin C was not affected by washing methods at 20.9±3.9~23.2±1.0 ㎎/100 g. The influence of treatments on DPPH and vitamin C during storage at 5℃ after washing were not significantly different. The results of the study further showed that ultrasonic treatment, chlorine, and ozone water washing were effective in eliminating pesticide and microbial contamination without affecting the quality of the vegetables.
최선태(Sun Tay Choi),배로나(Ro-Na Bae),정대성(Dae-Sung Chung),임채일(Chae Il Lim),정승룡(Seung Ryong Cheong),Kyu-Seob Chang 한국원예학회 2005 원예과학기술지 Vol.23 No.1
This study was conducted to investigate the quality characteristics of etiolated garlic leaf as a new leafy vegetable and the condition of quality maintenance. Vitamin C and total dietary fiber (TDF) content of etiolated garlic leaf were higher than those of garlic bulb, and enzymatic-pyruvic acid content was smaller than garlic bulb. The antioxidative activity of etiolated garlic leaf was a little lower than that of garlic bulb. The typical quality change of etiolated garlic leaf was softening and decay, but those phenomena were reduced by trimming treatment after harvest. Among packaging methods to prevent greening of etiolated garlic leaf, the opaque film reduced color change especially, however when etiolated garlic leaf was stored at low temperature, greening was not occurred in any packaging. Among the quality of etiolated garlic leaf, trimming loss was suppressed stored at 0 and 5℃, and vitamin C content was maintained effectively stored at 0 and 5℃ until 8 days.