까치복의 呈味成分

李應昊,鄭秀烈,趙舜榮,錢重均,車庸準 釜山水産大學校 1983 釜山水産大學 硏究報告 Vol.23 No.1

까치복의 呈味成分에 관한 資料를 얻고자 核酸關聯物質, 유리아미노산, TMAO, TMA, betaine 및 총 creatinine을 分析하였다. 核酸關聯物質 중 IMP가 1.9μmole/g으로서 가장 많았고, 全核酸關聯物質에 대해 39.6%를 차지하였다. 유리아미노산 중 함량이 많은 것은 taurine, lysine, alanine 및 glycine 이고, 이들 네 가지 아미노산이 전유리아미노산의 68.2%를 차지하였다. 총 creatinine�량은 194.5mg/100g으로서 엑스分窒素에 대해 63.4%를 차지하였으며, TMAO 및 betaine 함량은 微量이었다. Omission test 結果 까치복의 呈味成分은 5'-mononucleotides 및 유리아미노산이 주된 구실을 한다는 것을 알았다. Yellowfin puffer, Fugu xanthopterus(Temminck et Schlegel), is one of the most palatable fishes in Korea. However, relatively little is known about the characteristics of its taste. In this study, the taste compounds including nucleotides and their related compounds, free amino acids, trimethylamine oxide, trimethylamine, betaine and total creatinine were analyzed, and their roles in tasting activity were investigated. The amounts of IMP was 1.9 μmole/g, and the ratio of IMP to the total nucleotides and their related compounds was 39.6%. The great portion of free amino acids in the extractives of yellowfin puffer muscle was occupied by taurine, lysine, alanine and glycine in order, and their content was 79.1% of the total free amino acids. Among the organic bases, total creatinine was abundant, and its nitrogen content was 63.4% of total extractive nitrogen. According to the results of the omission test, the main constituents of the characteristic taste of yellowfin puffer could be assumed as free amino acids and 5'-mononucleotides.

Nano-textured polyimide cantilever for enhancing the contractile behavior of cardiomyocytes and its application to cardiac toxicity screening

Lee, Seon-Yeong,Kim, Dong-Su,Kim, Eung-Sam,Lee, Dong-Weon Elsevier 2019 Sensors and actuators. B, Chemical Vol.301 No.-

<P><B>Abstract</B></P> <P>Polydimethylsiloxane (PDMS) cantilevers with hydrophobic nature have been extensively utilized in biosensors for their relatively good mechanical properties and biocompatibility. However, when nanostructures are formed on the surface of PDMS, it is difficult to observe the long-term behavior of cardiomyocytes because of the inherent hydrophobicity of the material. In this paper, we propose the use of nanotextured polyimide (PI) cantilevers to measure cardiac contractility. The proposed PI material not only has very high biocompatibility, but also has high thermal resistance which is useful for metal deposition and sterilization processes. Additionally, an oxygen-plasma-treated PI cantilever surface provides more suitable environment for cardiomyocytes that have a sarcomere length greater than 2.0 μm, which is close to the size of mature adult cardiomyocytes. Immunofluorescence experiments were conducted to analyze the biological characteristics of cardiomyocytes grown on the nanotextured PI cantilevers. Following these preliminary experiments, the fabricated PI cantilevers were utilized to measure the contractile behavior of drug-treated cardiomyocytes. The different contractile behaviors of cardiomyocytes grown on PDMS and PI cantilevers were also compared using a laser-based displacement sensor. We believe that the nanotextured PI cantilever has significant potential for basic studies on the contraction of matured cardiomyocytes and their interaction with drugs.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Cardiomyocytes grown on nano-textured polyimide cantilevers was utilized for drug-induced cardiac toxicity screening. </LI> <LI> Contractile behavior of the cardiomyocytes was greatly enhanced in comparing with other materials. </LI> <LI> Different contractile behaviors of cardiomyocytes grown on PDMS and PI materials were compared using a laser-based displacement sensor. </LI> <LI> Immunofluorescence experiments were conducted to analyze the biological characteristics of cardiomyocytes grown on the nano-patterned PI. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>The present manuscript describes our efforts in the development of Nano-textured polyimide cantilever for enhancing the contractile behavior of cardiomyocytes and its application to cardiac toxicity screening. We believe that the nanotextured PI cantilever has significant potential for basic studies on the contraction of matured cardiomyocytes and their interaction with drugs.</P> <P>[DISPLAY OMISSION]</P>

Neurite Outgrowth on Nanocomposite Scaffolds Synthesized from PLGA and Carboxylated Carbon Nanotubes

Lee, Hyun Jung,Yoon, Ok Ja,Kim, Do Hee,Jang, Yeong Mi,Kim, Hyun Woo,Lee, Won Bok,Lee, Nae-Eung,Kim, Sung Su WILEY-VCH Verlag 2009 Advanced engineering materials Vol.11 No.12

<P>Carbon nanotubes (CNTs) have been suggested as suitable materials for biomedical applications, especially in the neural area. It is essential not only to investigate the biocompatibility of CNTs with the neural system but also to determine proper methods for applying CNTs to neuronal growth. This work represents the first application of CNTs by electrospun poly(D,L-lactic-co-glycolic acid) (PLGA) scaffolds for a neural system. We synthesized electrospun nanocomposites of PLGA and single-walled carbon nanotubes functionalized by carboxylic acid groups (c-SWNTs), and investigated neurite outgrowth from SH-SY5Y cells on these nanocomposites as compared to that on fibrous PLGA alone. Cells on our PLGA/c-SWNT nanocomposite showed significantly enhanced mitochondrial function and neurite outgrowth compared to cells on PLGA alone. We concluded that c-SWNTs incorporated into fibrous PLGA scaffolds exerted a positive role on the health of neural cells.</P> <B>Graphic Abstract</B> <P>Carbon nanotubes (CNTs) have distinctive characteristics such as high conductivity which could help the promotion of neuronal function. Electrospun nanocomposites of poly(D,L-lactic-co-glycolic acid) (PLGA) and CNTs were synthesized, and neurite outgrowth and mitochondrial function of human neuroblastoma cells were investigated on these nanocomposites and compared with that on fibrous PLGA alone. The results showed that CNTs incorporated into fibrous PLGA scaffolds exerted a positive role on the health of neural cells. <img src='wiley_img_2010/14381656-2009-11-12-ADEM200900144-content.gif' alt='wiley_img_2010/14381656-2009-11-12-ADEM200900144-content'> </P>

A 11β-Hydroxysteroid dehydrogenase type 1 (11β -HSD1) inhibitor, 11b-0048, effectively suppresses the expression of 11β-HSD1 activated in cultured keratinocytes and in diabetic murine skin

( Ju Yeong Lee ),( Hyun Jee Hwang ),( Eunjung Kim ),( Jee-young Lee ),( Seunghyun Kang ),( Eung Ho Choi ) 대한피부과학회 2022 대한피부과학회 학술발표대회집 Vol.74 No.1

정어리 초절임제품의 가공

이응호(Eung Ho Lee),이정석(Jeong Suk Lee),손광태(Kwang Tae Son),김진수(Jin Soo Kim),오광수(Kwang Soo Oh),조순영(Soon Yeong Cho) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.5

To utilize effectively sardine as a material of pickled products, we investigated on processing of vinegar pickled sardine. The moisture, the crude ash and histamine contents showed a little change during vinegar pickling of salted sardine. The pH and viable cell counts decreased during vinegar pickling of salted sardine. The pickled sardine processed with vinegar seasoning solution mixed antioxidants was retarded in lipid oxidation during processing. The principal taste compounds of vinegar pickled sardine were organic acid (acetic acid), IMP and free amino acids such as histidine, lysine, glutamic acid and arginine. The vinegar pickled sardine was higher in the contents of limiting amino acids of cereal such as lysine, and 20 : 4 and polyunsaturated fatty acid such as 20 : 5 and 22 : 6 than those of other processed foods.

A Three-dimensional Electrochemical Biosensor Based on ZnO Nanorods Grown on CVD Graphene for Highly Sensitive Label-free Immuosensing

Bo-Yeong Kim,Il-Yung Sohn,Doowon Lee,Gill Sang Han,Won-Il Lee,Hyun Suk Jung,Nae-Eung Lee 한국진공학회 2015 한국진공학회 학술발표회초록집 Vol.2015 No.2

Genetic variations and clinical features associated with burning sensation due to topical tacrolimus in patients with atopic dermatitis

( Ju Yeong Lee ),( Eunjung Kim ),( Shinae Noh ),( Hyeyoung Lee ),( Eung Ho Choi ) 대한피부과학회 2022 대한피부과학회 학술발표대회집 Vol.74 No.1

디지털 사진기를 이용한 피부과 의료의 질관리 활동 -진료의 효율성 중대와 비용절감-

이진욱 ( Lee Jin Ug ),최응호 ( Choe Eung Ho ),이영미 ( Lee Yeong Mi ),장영기 ( Jang Yeong Gi ),지석만 ( Ji Seog Man ),이원수 ( Lee Won Su ) 대한피부과학회 2004 대한피부과학회지 Vol.42 No.3

N/A Background: Photographic imaging is a valuable tool in Dermatology. Analog cameras have been used for many years for documenting such images. However, with the recent introduction of the digital camera, dermatologists have begun to replace analog images for digital images when recording dermatologic and histologic findings. We employed a continuous quality improvement (CQI) activity to achieve this goal to replace the image recording system. Methods: A CQI team composed of all the department members was formed to begin digitalization, Problems caused during digitalization were discussed during monthly meetings. Result: 1. We could achieve improvements of image management efficacy. 2. There was a reduction of management space. 3. There was a reduction of costs seen in the total expenses of preparing photographic documentation. Conclusion: After digitalization of clinical and histological dermatologic imaging, we were able to reduce expenses, use storage spaces more efficiently, and reduce production time. When considering the efficiency of hospital management, these results are very encouraging, and it can be stated that these results are a good outcome of CQI activities. (Korean J Dermatol 2004;42(3):243~249)

Sorbitol첨가가 Frozen Yoghurt중 유산균의 생존율과 조직에 미치는 영향

김응률 ( Eung Ryul Kim ),김유성 ( Yu Seong Kim ),이영건 ( Yeong Geon Lee ),주지선 ( Ji Seon Ju ),이강익 ( Gang Ik Lee ),백승천 ( Seung Cheon Baick ),이종익 ( Jong Ik Lee ),유제현 ( Je Hyeon Yu ) 한국유가공기술과학회 1996 Journal of Dairy Science and Biotechnology (JMSB) Vol.14 No.1

본 연구는 sucrose에 비해 저칼로리 물질이며, 동해방지 효과가 더욱 큰 것으로 알려지고 있는 sorbitol을 요구르트 믹스의 sucrose와 1, 2, 3% 대체하여 동결요구르트를 제조시, 조직변화와 -20 C에서 저장기간에 따른 유산균수 변화를 비교 검토하므로써 sorbitol의 동결요구르트에 대한 이용도를 모색하고자 수행하였으며, 얻어진 결과는 다음과 같다. Yogurt mix배양시 유산균 성장은 모든 균주에 있어서 sorbitol함량이 증가될수록 빠른 것으로 밝혀졌으나, sorbitol이 첨가되지 않은 대조구와 3%의 sorbitol이 첨가된 시료D는 거의 유사하였다. 이것은 균종에 따라 sucrose는 균의 성장촉진효과가 있는 반면, sorbitol은 균의 사멸억제에 효과가 있기 때문인 것으로 사료되었다. 유산균종간의 -5 C 동결시 생존율은 Str. thermophilus는 26.19% 34.76%, L. bulgaricus는3.97% 5.20%, mixed culture는 17.00% 40.87%로 L. bulgaricus가 다른 균종에 비해 가장 낮았으며, 전반적으로 sucrose와 sorbitol의 비율이1:2인 시료 C가 생존율이 가장 높은 것으로 보아 동해방지 측면에서 가장 좋은 것으로 사료되었다. -20 C 동결저장시 유산균수 변화는 균종과 동결저장기간에 따라 감소 추세에 있어서 다소의 차이를 보였지만, sorbitol의 동해방지 효과로 인한 유산균의 생존효과가 인정된다고 사료되었다. Lactase activity는 모든 균종과 시료에서 동결직후 급격히 감소된 후에 동결기간 동안에도 서서히 감소되는 경향을 보였다. 또한 lactase activity의 감소추세는yogurt mix배양, 동결(-5 C), 동결저장(-20 C) 등의 단계별로 약간의 차이를 보였지만, 동결 80일 후의 활력은 대부분이 유사한 것으로 나타났다. 각각의 처리구간에 점도의 차이는 있지만, sucrose와 sorbitol의 비율이 1:2인 것이 점성면에서는 가장 좋은 것으로 나타났다. Frozen yogurt mix의 보수력은 점도와 밀접한 관계가 있었다(p<0.05). Sorbitol함량이 증가될수록 hardness와 cohesiveness는 증가되었지만, elastisity는 감소되었다. 또한 Str. thermophilus는 처리구간에 큰 차이를 보였지만(p<0.05), L. bulgaricus와 mixed culture는 차이를 보이지 않았다(P>0.05). This study was conducted to examine the usability of sorbitol for the manufacture as low-calory ingredient and cryoprotectant against frost damage. When frozen yoghrt was made of replacing sucrose by sorbitol at yoghurt mix, the change of physicochemical and lactic acid bacteria, such as Str. thermophilus, L. bulgaricus, and mixed culture of Str. thermophilus, and L. bulgaricus(1:1), was studied during the frozen storage(-20 C). During the incubation of yoghurt mix, the rapid growth of lactic acid bacteria in all sample was observed as the increase of sorbitol addition, but sample A and D were almost similar. This results suggested that sucrose could play role of effecting the growth stimulator, otherwise, sorbitol could inhibit the death of microorganism, following the genus. At the survival rate between lactic acid bacteria during freezing of -5 C by ice cream freezer Str. thermophilus showed 26.19 to 34.76%, L. bulgaricus 3.97 to 5.20%, and mixed culture 17.16 to 40.87% respectively. L. bulgaricus showed the greater lethal rate than other genus. Sample C which mixed sucrose with sorbitol (1:2 ratio) was showed the lowest lethal rate. Therefore, it suggested that the use of this ration could be used for better anti-frost damage. During the storage of -20 C, the number of lactic acid bacteria generally decreased in the stand point of genus and frozen storage period. The survival of lactic acid bacteria might be the addition of sorbitol which could have the effect of anti-forst damage. In all treatment, lactase activity showed the rapid decrease after freezing. During the period of frozen storage, it was shown the slow decreasing trend. In spite· of decreasing, the result during yoghurt mix incubation -5 C freezing, and -20 C frozen storage was different at the level. After 80 days of storage, the lactase activity was similar among all genus and sample. Despite differenting viscosity followed by genus, combination of mix, and pH, the ratio of 1 to 2(sucrose : sorbitol) showed the greatest viscosity. The water holding capacity of frozen yoghurt mix was closely related to viscosity. As increasing sorbitol amounts, hardness and cohesiveness were increased, but elastisity was decreased. The significant differences between sample was inoculated with Str. thermophilus. However, there were not significant difference from the sample inoculated with L. bulgaricus and mixed culture.

정어리 초절임제품의 저장중 품질안정성

이응호(Eung Ho Lee),이정석(Jeong Suk Lee),김진수(Kwang Tae Son),오광수(Jin Soo Kim),조순영(Kwang Soo Oh),(Soon Yeong Cho) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.5

In present paper, we examined the quality stability of vinegar pickled sardine during storage. The moisture content of all samples showed a little change, while pH and volatile basic nitrogen content of pickled sardine processed with vinegar seasoning solution mixed antioxidants increased during storage at ambient temperature. The viable cell counts and histamine content of vinegar pickled sardine increased very standingly during storage at ambient temperature, while increased very slowly during cold storage. The thiobarbituric acid value and peroxide value of vinegar pickled sardine prepared without antioxidants increased up to 60 days and then decreased during cold storage. In case of changes in fatty acid composition of vinegar pickled sardine prepared without antioxidants during cold, percentage of polyenes such as 20 : 5 and 22 : 6 decreased. In case of the results for texture profile analysis of vinegar pickled sardine treated with antioxidants during storage at ambient temperature, the hardness and toughness decreased, while the cohesiveness and elasticity showed a little changes. Judging from the results of chemical and sensory evaluation, the product B, sardine pickled in vinegar seasoning solution mixed with antioxidants could be keeped on freshness and retarded on lipid oxidation until 90 days during storage at 5℃