http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Hyun, Soonsil,Choi, Yoonhwa,Lee, Ha Neul,Lee, Changki,Oh, Donghoon,Lee, Dong-Ki,Lee, Changjin,Lee, Yan,Yu, Jaehoon Royal Society of Chemistry 2018 Chemical Science Vol.9 No.15
<▼1><P>A hydrocarbon stapled peptide, LKH-stEK, promotes delivery of nanomolar siRNAs leading to efficient gene silencing in mouse skin.</P></▼1><▼2><P>A hydrocarbon stapled peptide based strategy was used to develop an optimized cell penetrating peptide for siRNA delivery. Various stapled peptides, having amphipathic Leu- and Lys-rich regions, were prepared and their cell penetrating potentials were evaluated. One peptide, stEK, was found to have high cell penetration and siRNA delivery abilities at low nanomolar concentrations. In order to improve its ability to promote gene silencing, stEK was modified by replacing several Lys residues with His moieties. The modified peptide, LKH-stEK, was found to facilitate endosomal escape and to display >90% knock-down with 50 nM of a siRNA targeting cyclophilin B in HeLa cells. The results of an <I>in vivo</I> animal wound healing model study demonstrate that LKH-stEK promotes delivery of an siRNA, which targets the connective tissue growth factor, and that this process leads to efficient gene silencing by the siRNA at a nanomolar level in mouse skin.</P></▼2>
Probiotic characteristics of <i>Bacillus</i> strains isolated from Korean traditional soy sauce
Lee, Sangki,Lee, Joongjae,Jin, Yong-Ik,Jeong, Jin-Cheol,Chang, Yoon Hyuk,Lee, Youngseung,Jeong, Yoonhwa,Kim, Misook Elsevier 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.79 No.-
<P>The objective of this work was to isolate Bacillus strains from Korean traditional soy sauces, and evaluate them for probiotic potential and safety. Three Bacillus strains, MKSK-E1, MKSK-J1 and MKSK-M1, were selected which were highly resistant to simulated gastrointestinal tract conditions, and showed antimicrobial activity against Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli. MKSK-M1 possessed the highest relative survival rate, with 96.0% survival in 0.1% pepsin solution (pH 2.0) and 99.3% survival in 3% bile salt solution for 3 h. All three strains exhibited amylase and protease activity, and utilized more than 19 carbohydrates among 49 tested carbohydrates. MKSK-E1 inhibited the growth of 11 of 13 tested foodborne pathogens. All three selected strains possessed strong antimicrobial activity against E. coli and B. cereus. They had antibiotic susceptibility against 8 tested antibiotics. Also, all strains were non-hemolytic on sheep blood, and non-biogenic amine producers. The results of this work indicate that MKSK-El, J1 and Ml could be used as probiotic cultures for human consumption and animal feeds and as probiotic starter cultures in food industries. (C) 2016 Elsevier Ltd. All rights reserved,</P>