Histone deacetylase 3 is selectively involved in L3MBTL2-mediated transcriptional repression

Yoo, Jung-Yoon,Choi, Kyung-Chul,Kang, HeeBum,Kim, Young Jun,Lee, Jeongmin,Jun, Woo Jin,Kim, Mi-Jeong,Lee, Yoo-Hyun,Lee, Ok-Hee,Yoon, Ho-Geun Elsevier 2010 FEBS letters Vol.584 No.11

<P><B>Abstract</B></P><P>This is the first report that L(3)mbt-like 2 (L3MBTL2) specifically interacts with the histone deacetylase domain of histone deacetylase 3 (HDAC3) via its MBT domain. Here, we show that L3MBTL2 selectively interacts with HDAC3, but not other class I HDACs. An in vitro peptide-binding assay demonstrated the specific association of HDAC3 with methylated histone-K20 tail and L3MBTL2. Furthermore, depletion of HDAC3 resulted in a decrease of methylated K20-H4, as well as an increase in acetylated histone H3. Consequently, HDAC3 knock-down selectively suppressed L3MBTL2-mediated transcriptional repression. Taken together, our results reveal the concerted action of both HDAC3 and L3MBTL2 in histone deacetylation and methylation-dependent transcriptional repression.</P><P><B>Structured summary</B></P><P>MINT-7719975: <I>L3MBTL2</I> (uniprotkb:Q969R5) and <I>HDAC3</I> (uniprotkb:O15379) <I>colocalize</I> (MI:0403) by <I>fluorescence microscopy</I> (MI:0416)</P><P>MINT-7719941, MINT-7719921: <I>L3MBTL2</I> (uniprotkb:Q969R5) <I>binds</I> (MI:0407) to <I>HDAC3</I> (uniprotkb:O15379) by <I>pull down</I> (MI:0096)</P><P>MINT-7719991: <I>HDAC3</I> (uniprotkb:O15379) <I>physically interacts</I> (MI:0915) with <I>L3MBTL2</I> (uniprotkb:Q969R5) by <I>anti bait coimmunoprecipitation</I> (MI:0006)</P><P>MINT-7719958: <I>L3MBTL2</I> (uniprotkb:Q969R5) <I>physically interacts</I> (MI:0915) with <I>HDAC3</I> (uniprotkb:O15379) by <I>anti tag coimmunoprecipitation</I> (MI:0007)</P><P>MINT-7719897: <I>HDAC3</I> (uniprotkb:O15379) <I>physically interacts</I> (MI:0915) with <I>L3MBTL2</I> (uniprotkb:Q969R5) by <I>two hybrid</I> (MI:0018)</P>

An S-locus receptor-like kinase in plasma membrane interacts with calmodulin in <i>Arabidopsis</i>

Kim, Ho Soo,Jung, Mi Soon,Lee, Kyunghee,Kim, Kyung Eun,Yoo, Jae Hyuk,Kim, Min Chul,Kim, Doh Hoon,Cho, Moo Je,Chung, Woo Sik Elsevier 2009 FEBS letters Vol.583 No.1

<P><B>Abstract</B></P><P>Calmodulin-regulated protein phosphorylation plays a pivotal role in amplifying and diversifying the action of calcium ion. In this study, we identified a calmodulin-binding receptor-like protein kinase (CBRLK1) that was classified into an S-locus RLK family. The plasma membrane localization was determined by the localization of CBRLK1 tagged with a green fluorescence protein. Calmodulin bound specifically to a Ca<SUP>2+</SUP>-dependent calmodulin binding domain in the C-terminus of CBRLK1. The bacterially expressed CBRLK1 kinase domain could autophosphorylate and phosphorylates general kinase substrates, such as myelin basic proteins. The autophosphorylation sites of CBRLK1 were identified by mass spectrometric analysis of phosphopeptides.</P><P><B>Structured summary</B></P><P>MINT-6800947:<I>CBRLK1</I> (uniprotkb:Q9ZT06) and <I>AtCaM2</I> (uniprotkb:P25069) <I>bind</I> (MI:0407) by <I>electrophoretic mobility shift assay</I> (MI:0413)</P><P>MINT-6800966:<I>AtCaM2</I> (uniprotkb:P25069) and <I>CBRLK1</I> (uniprotkb:Q9ZT06) <I>bind</I> (MI:0407) by <I>competition binding</I> (MI:0405)</P><P>MINT-6800930:<I>CBRLK1</I> (uniprotkb:Q9ZT06) <I>binds</I> (MI:0407) to <I>AtCaM2</I> (uniprotkb:P25069) by <I>far Western blotting</I> (MI:0047)</P><P>MINT-6800978:<I>AtCaM2</I> (uniprotkb:P25069) <I>physically interacts</I> (MI:0218) with <I>CBRLK1</I> (uniprotkb:Q9ZT06) by <I>cytoplasmic complementation assay</I> (MI:0228)</P>

저체중 또는 과체중 청소년에서 캠프 프로그램을 이용한 영양 교육효과에 관한 연구

성미경,승정자,류화춘,박재년,박동연,최미경,조경옥,최선혜,이윤신,김유경,이은주 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.4

This study was performed to evaluate the effectiveness of a nutrition education program developed for nutritionally imbalanced adolescents. A summer nutrition camp was held for 23 overweight and 16 underweight subjects. Its effectiveness with regard to was evaluated at the end of the camp and 6 months later. Nutrition knowledge, nutritional attitude, food behavior, nutrient intake, exercise habit and ideal body figures desired by the subjects. The results showed significantly higher nutrition knowledge scores at the end of the camp as compared to those obtained prior to the camp program, and these scores were maintained for at least six months. Nutrition attitude scores also improved after the education program, and these improved scores also lasted for 6 months. However, the food behavior scores measured 6 months after the education program were not significantly different from those obtained prior to the camp. Also, the exercise habit, the ideal body figures and the body figures desired by the subjects remained unchanged. When nutrient intakes of subjects were assessed before the program and 6 months later, the mean daily vitamin C intake was significantly increased after the education program. Also, the intake of iron from plant food sources increased in the overweight subjects, while less iron from animal source were consumed by the underweight subjects. Both groups tended to consume more vegetables and fruits 6 months after the education program which may have contribute to the higher vitamin C and plant-based iron intakes. These results indicate that a 4-day nutrition education camp program sustained changes in nutrition knowledge and nutrition attitude for 6 months. The increased intake of vegetables and fruits was also achieved through this education program. However, changes in dietary behavior in adolescents may require repeated education.

심근 허혈-재관류 백서 모델에서 mitogen-activated protein kinase 활성화에 대한 α-lipoic acid의 효과

김연경,박은미,최준호,윤경호,유남진,이은미,김남호,정진원,김민선,박병림,오석규 圓光大學校 醫科學硏究所 2006 圓光醫科學 Vol.21 No.1

유자액을 이용한 소스의 이화학적 특성 및 저장성

유경미,서우영,서한석,김완수,박재복,황인경 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.4

The purposes of this study were to investigate the physicochemical characteristics and storage stabilities of various sauces with added Yuza(Citrus Junos). Yuza consisted of three parts: peeled (46.17%), fleshed (43.74%) and seeded (10.09%). Yuza juice revealed 11.33% extraction yield, pH 2.85, 4.18% total acidity, 11° Brix, 1.16% transmittance and 2.63° Brix/acid ratio. Five kinds of sauces with added Yuza juice were Yuza red pepper paste sauce, Yuza soybean sauce for meat, Shahu shabu Yuza sauce, Korean Yuza vegetable sauce and Japanese Yuza soybean sauce. These sauces showed slight changes in pH, total acidity, total bacterial counts and overall sensory characteristics during storage period (60 days). In conclusion, Yuza juice could be applied to various sauces, which remained usable for 60 days.

민들레 잎과 뿌리 분말을 첨가한 설기떡의 품질 특성

유경미,김세희,장정화,황인경,김경임,김성수,김영찬 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1

In order to develop a dandelion (Taraxacum officinale) with natural food applications, the effects of dandelion leaves and roots powder content on the physical, textural and sensory properties of sulggidduk were examined. Dandelion powders of leaves and roots at 0, 1, 2 and 3% were added to the dandelion sulgidduk. In the dandelion roots powder in sulgidduk, the color intensity of L values and the values and moisture content decreased however, the sensory color intensity, dandelion flavor and overall acceptability increased with increasing the dandelion powder content. The sensory overall acceptability indicated the dandelion roots powder content at 3% had the highest overall and flavor scores. As the dandelion leaves content was increased, the moisture contents, lightness, adhesiveness and cohesiveness of sulggidduk decreased, while the sensory color intensity, sensory hardness, hardness of texture properties and dandelion flavor increased. The addition at 1% of the dandelion leaves powder content with the dandelion sulggidduk and the addition at 3% of the dandelion roots powder content with the dandelion sulggidduk showed the highest overall acceptability.

부산 지역 미용실의 실내공기 오염

유의경,황인철,이미령 高神大學校保健科學硏究所 1998 보건과학연구소보 Vol.8 No.-

In order to grasp how the indoor air levels affect on job satisfaction of beauty salon workers, we analyzed air environment levels of 30 beauty shops in Pusan and surveyed questionnaires of 130 persons who have worked there. The indoor temperature, relative humidity, discomfort index, and affective temperature were in comfort zone. Most measured values in the afternoon were higher than in the morning. Carbon dioxide concentration(1,115.6±766.7ppm even for A.M.) and monoxide(13.0±58.78ppm only for P.M.) were higher than safety standards(1,000 and 10 ppm, respectively). The indoor dry bulb temperature was positively correlated with discomfort index, globe and effective temperature(r=0.961, 0.665, and 0.957, respectively), while air velocity negatively with carbon di- mono-oxide and suspended dust quantity(r=0.416, -0.276, and -0.372, respectively). Backward stepwise regression equation showed that job satisfaction was affected by indoor air levels and environment recognition: Job satisfaction = 106.101 - 1.451(Environment recognition) + 4.137(Job responsibility) + 3.051(Job recommendation) - 4.008(Job renunciation) + 12.329(Relative humidity in the afternoon) + 12.378(Noise in the afternoon). From these results we conclude that the indoor physical environment plays a significant role in job satisfaction of beauty salon workers.

Zinc protoporphyrin과 다양한 용매조건이 MTT formazan의 발색 안정성에 미치는 영향

박경아,최유미,최현아,김미리,김현정,홍정일 서울여자대학교 자연과학연구소 2011 자연과학연구논문집 Vol.23 No.-

An assay method using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltertrazolium bromide (MTT) is commonly utilized for analyzing cell viability. In this method, MTT tetrazolium is converted to formazan by mitochondrial reductase of viable cells. The formzan formed is, however, not stable; the stability is affected by various factors. In the present study, effects of zinc protoporphyrin (ZnPP) and different solvents on color response of formazan dye were investigated. MTT formazan was stable under dark; light enhanced the color degradation of formazan. ZnPP induced rapid degradation of formazan under light condition in DMSO solution. Decolorization of formazan was faster in aqueous solvents, including distilled water, HCl as well as Triton X-100 solution. Formazan dye was most unstable in HCl (0.1 N) regardless of light or presence of ZnPP. Color response of formazan dye in NaOH (0.1 N) was enhanced by ~2 folds as compared to one in DMSO. MTT formazan was stable in this condition; the color change was less than 10% even under light during 2 hr. ZnPP, however, induced rapid decolorizaion of formazan dissolved in NaOH under light. H2O2, an oxidizing agent, did not affect color response of MTT formazan. The present results suggest that various factors could affect the color response of MTT formazan, which needs to be considered carefully in MTT assay. Key words:MTT tetrazolium, formazan, zinc protoporphyrin, cell viability, sodium hydroxide.

집락분석을 위한 그래픽 방법에 동적 그래픽스의 적용

유종영,이경미 龍仁大學校 1997 용인대학교 논문집 Vol.13 No.-

In this talk, we present a computer software to explore the structure and to obtain clusters of a multidimensional data. For visualization, we are employing dynamic graphics method and use three graphical tools for the method. Three graphical tools are: dendrogram, constellation plot(Wakimoto, 1978) and FEDF scatterplot(Huh, 1995). The plots are dynamically linked each other and respond instantaneously with the choice of a proximity measure and linkage method. The selection of the number of clusters can be done in window by a click of a mouse.

민들레 추출액 농도에 따른 민들레 코팅쌀밥의 품질에 관한 연구

유경미,이연경,김세희,황인경,이부용,김성수,홍희도,김영찬 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1

Washed rice was coated by spraying aqueous dandelion (Taraxacum officinale) extracts at 20, 30, 40 'Brix and dried at room temperature. The coating procedure was conducted 5 mL/min for 10min. Property changes in the dandelion coated rice and un-coated cooked rice were observed during 2 days of storage. Increasing the coating concentration was associated with lower color values (L, a value) and moisture contents. Sensory and texture properties generally decreased in the cooked rice coated with dandelion more than the control (non-coated rice). But, D-20(20 °Brix of the dandelion concentration) resulted in better textural properties and s ensnry scores for hardness and overall acceptability in cooked rice. Compared to the control, the washed rice roated with 20 °Brix for 0 and 2 days showed better quality in sensory activities, a lower gel consistency and better textural activities. It was concluded that the optimum coating ration of rice and added dandelion extract for cooking were 20 °Brix and 5% respectively, in proportion to the total weight of raw rice.