http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Preparation of Black Soybean Peptide and Its Effect on Weight Reduction in Rats
Shin Joung Rho,Hyeon Gyu Lee 한국식품영양과학회 2004 한국식품영양과학회 학술대회발표집 Vol.55 No.-
The large-scale preparation method for black soybean peptide (BSP; about 70% less than 10,000 Da; highly enriched with glutamic acid, aspartic acid, and arginine) was developed, and its effect on weight reduction and lipid profiles in rats was investigated. Sprague-Dawleymale rats were assigned to four dietary groups (high-fat diets containing 0, 2, 6, and 10% BSP) and fed four weeks to examine the effects of BSP. During the experiment, food intake was measured every two days and body weight was monitored two times a week. After the supplementation of BSP, liver and adipose tissues (epididymal, retroperitoneal and perirenal adipose tissue) in the rats were weighted and the lipid profiles in serum, liver, and feces were analyzed. At the results of body weight gain, liver and epididymal adipose tissue weight, BSP groups were more decreased than HF group (0% BSP), with greater decreases at higher BSP levels. The same patterns were shown in lipid profiles of serum, as BSP was increased, triglyceride and total colesterol concentration decreased. The serum HDL-cholesterol level was increased with increasing at BSP levels. Total cholesterol concentration of liver and feces were decreased and increased, respectively, as BSP increased. The results confirm that BSP is involved in reducing the body weight and the improvement of lipid composition in serum and liver of rats and that BSP can be applied in weight reduction in the food products industry.
Physicochemical interactions of cycloamylose with phenolic compounds
Rho, Shin-Joung,Mun, Saehun,Hong, Jung Sun,Kim, Young-Lim,Do, Ha V.,Kim, Young-Wan,Han, Sang-Ik,Kim, Yong-Ro Applied Science Publishers 2017 Carbohydrate Polymers Vol.174 No.-
<P><B>Abstract</B></P> <P>The complex formation capability of cycloamylose (CA), having a degree of polymerization of 23–45, with phenolic compounds (PCs) was investigated using various physicochemical techniques. The fluorescence intensity of PCs increased and then reached a plateau at 10–20mM cyclodextrin, while it continued to increase at up to 60mM CA. Thermodynamic data of CA complexes with PCs revealed that the binding process was primarily enthalpy-driven and spontaneous. CA favored to form the most stable complex with chlorogenic acid (CHA) among all PCs. Chemical shift changes for the protons in interior and exterior of CA, as well as in PCs suggested a possible formation of both inclusion and extramolecular interactions between CA and PCs. The ROESY spectrum confirmed that the aromatic moieties of CHA were partially interacted with CA molecules through relatively weak binding. XRD, DSC, and SEM results also supported the complex formation by intermolecular interaction between CA and CHA.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Cycloamylose consisting of 23–45 glucoses produced using 4-α-glucanotransferase. </LI> <LI> Cycloamylose spontaneously formed a complex with phenolic compounds. </LI> <LI> Phenolic compounds interacted with both internal cavity and surface of cycloamylose. </LI> <LI> Cycloamylose was especially beneficial over cyclodextrin at high concentration. </LI> </UL> </P>
Joung, Je-Gun,Shin, Dongho,Seong, Rho Hyun,Zhang, Byoung-Tak Oxford University Press 2006 Bioinformatics Vol.22 No.16
<P><B>Motivation:</B> An important issue in stem cell biology is to understand how to direct differentiation towards a specific cell type. To elucidate the mechanism, previous studies have focused on identifying the responsible gene regulators, which have, however, failed to provide a systemic view of regulatory modules. To obtain a unified description of the regulatory modules, we characterized major stem cell species by employing a co-clustering latent variable model (LVM). The LVM-based method allowed us to elucidate the cell type-specific transcription factors, using genomic sequences as well as expression profiles.</P><P><B>Results:</B> We used a list of genes enriched in each of 21 stem cell subpopulations, and their upstream genomic sequences. The LVM-based study allowed us to uncover the regulatory modules for each stem cell cluster, e.g. GABP and E2F for the proliferation phase, and Ap2α and Ap2γ for the quiescence phase. Furthermore, the identities of the stem cell clusters were well revealed by the constituent genes that were directly targeted by the modules. Consequently, our analytical framework was demonstrated to be useful through a detailed case study of stem cell differentiation and can be applied to problems with similar characteristics.</P><P><B>Contact:</B> btzhang@bi.snu.ac.kr, rhseong@snu.ac.kr</P><P><B>Supplementary Information:</B> Supplementary data are available at http://bi.snu.ac.kr/Publications/LVM_SC/.</P>
Prediction of Alcohol Concentraion of Makgeolli with Multilayer Perceptron Model
( Joonyong Kim ),( Shin-joung Rho ),( Yun Sung Cho ),( Seokkyu Kim ),( Eunsun Cho ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.1
Makgeolli is a traditional alcoholic beverage made from rice with a fermentation starter called ‘Nuruk’. The concentration of alcohol of Makgeolli depends on temperature of a fermentation tank. It is important to monitor the concentration in order to manage the Makgeolli production process. Data for learning were collected from 40 fermentation tanks during a month. Independent variables were temperatures of tanks and room, quantity, acid and water concentration of source. Software for multilayer perceptron model was written in Python with scikit-learn library. The coefficient of determination R<sup>2</sup> of training and test were 0.89, and 0.80 respectively. This model could help to predict alcohol concentration and to control production process of Makgeolli.
Development of Multilayer Perceptron Model for the Prediction of Alcohol Concentration of Makgeolli
( Joonyong Kim ),( Shin-joung Rho ),( Yun Sung Cho ),( Eunsun Cho ) 한국농업기계학회 2018 바이오시스템공학 Vol.43 No.3
Purpose: Makgeolli is a traditional alcoholic beverage made from rice with a fermentation starter called “nuruk.” The concentration of alcohol in makgeolli depends on the temperature of the fermentation tank. It is important to monitor the alcohol concentration to manage the makgeolli production process. Methods: Data were collected from 84 makgeolli fermentation tanks over a year period. Independent variables included the temperatures of the tanks and the room where the tanks were located, as well as the quantity, acidity, and water concentration of the source. Software for the multilayer perceptron model (MLP) was written in Python using the Scikit-learn library. Results: Many models were created for which the optimization converged within 100 iterations, and their coefficients of determination R<sup>2</sup> were considerably high. The coefficient of determination R<sup>2</sup> of the best model with the training set and the test set were 0.94 and 0.93, respectively. The fact that the difference between them was very small indicated that the model was not overfitted. The maximum and minimum error was approximately 2% and the total MSE was 0.078%. Conclusions: The MLP model could help predict the alcohol concentration and to control the production process of makgeolli. In future research, the optimization of the production process will be studied based on the model.
Effects of Cycloamylose Complexation on the Solubility of Carnosic acid
Jiwoon Park,Shin-Joung Rho,Yong-Ro Kim 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.10
Although carnosic acid (CaA) is known as one of the useful polyphenolic compounds due to its antimicrobial and antioxidant activities, it is limited to use as aqueous solution because of its low solubility and unstability. The objective of this study was to investigate the capability of CA to improve the solubility of CaA by forming an inclusion complex in comparison with cyclodextrin (CD) and maltodextrin (MD). Enzymatically-produced CA was reacted with CaA in aqueous solution to form a complex using a freeze-drying. And the formation of complex between CaA and CA was identified by X-ray diffraction (XRD), differential scanning calorimeter (DSC) and field emission scanning electron microscope (FESEM). As a result of XRD and DSC analysis, disappearance of characteristics of CaA that was reacted with CA could be indicated the complex formation between CaA and CA. The formation complex of CaA with CA was also confirmed through the change in morphology of CaA and CA in the electron micrograph result. Aqueous solubility of CaA with various concentrations (1, 5, 10, 20, 30%) of CA was measured by absorbance change at 285 nm. As a result, the solubility of the CaA was significantly increased with increasing CA concentration. At 30% CA, the maximum solubility of CaA was 0.095% (w/v) in solution, which was approximately 3 times higher than that of free CaA (0.033%). The effect of inclusion complex with CA on the solubility of CaA was superior than that with CD (0.057%) and MD (0.066%). These results indicated that the effects on the solubility and formation abilities of inclusion complex were associated with host materials and its concentration rate. This study confirmed that the CA can be a viable solution to improve the aqueous solubility of CaA. Further investigation is still needed to understand the effect of inclusion complex with CA.