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- 저자 : ( Kawahara Kiyoshi ) (검색결과 3 건)
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Cognitive Model of Interpretation/Translation Viewed from Sense-making Theory
( Kawahara Kiyoshi ),( Tsuruta Chikako ) 한국통역번역학회 2003 FORUM Vol.1 No.2
Dans ce memoire, on tente d`introduire les points essentiels de la notion: ?Faire Sens?. La theorie, batie par Shigenori Tanaka et Masahiro Fukaya, a pour objectif d`expliquer comment des processus cognitifs, du point de vue de cette theorie, peuvent s`appliquer au fait de comprendre le processus de l`interpretation et de la traduction. Les deux Japonais qui soutiennent cette theorie affirment que ?Faire Sens? est un processus cognitif dans lequel chaque individu selectionne, selon le contexte et la situation, les memoires pertinentes entre toutes les memoires. Les auteurs de ce memoire trouvent que cette theorie permet d`expliquer les semantiques sociales du role dans lequel des interpretes se lancent a la selection des mots appropries dans le langage de but, en se basant sur le fait qu`ils comprennent des donnees dans le langage original. Ce memoire est une introduction de la theorie de ?Faire Sens? et il est aussi un prelude pour montrer comment cette theorie peut s`appliquer au processus de l`interpretation et et de la tradution.
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Effect of Heating on Polymerization of Pig Skin Collagen Using Microbial Transglutaminase
Erwanto, Yuny,Muguruma, Michio,Kawahara, Satoshi,Tsutsumi, Takahiko,Katayama, Kazunori,Yamauchi, Kiyoshi,Morishita, Toshiro,Morishita, Toshiro,Watanabe, Shohei Asian Australasian Association of Animal Productio 2002 Animal Bioscience Vol.15 No.8
Polymerization of heated or unheated pig skin collagen using microbial transglutaminase (MTGase) was investigated. Pig skin collagen samples were heated or left unheated, then enzymatically polymerized with MTGase. SDS-PAGE was conducted to confirm the intermolecular polymer and the results showed similar bands between samples without MTGase and unheated samples with MTGase. The polymerized product of pig skin collagen was not formed in unheated samples, even when MTGase was added during incubation. Different results were obtained from samples heated at $80^{\circ}C$ and $100^{\circ}C$ for 2 min, whereas the SDS-PAGE pattern indicated that a polymer band was generated in both cases. The heat treatment successfully modified the native structure of collagen and also made collagen more reactable in the MTGase polymerization system. Scanning Electron Microscope (SEM) investigation of pig skin collagen showed a biopolymer structure through intermolecular collagen crosslinking, while there were no intermolecular crosslinks in samples not treated with MTGase. There were no significant differences in fibril diameter between treated samples and controls. These results suggest that heat treatment of native pig skin collagen enhanced the polymerization capability of MTGase.
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Katayama, Kazunori,Fuchu, Hidetaka,Sugiyama, Masaaki,Kawahara, Satoshi,Yamauchi, Kiyoshi,Kawamura, Yukio,Muguruma, Michio Asian Australasian Association of Animal Productio 2003 Animal Bioscience Vol.16 No.9
In order to clarify one of the biological functions of pork, we investigated whether a peptic hydrolysate of denatured porcine crude myosin showed inhibitory activity against angiotensin I-converting enzyme (ACE), which contributed to hypertension. Our results indicated that this hydrolysate showed relatively strong activity, and we therefore attempted to separate the involved peptides, which were considered to be active substances. To isolate these active peptides, the hydrolysate was separated using a solidphase separation, gel filtration high-performance liquid chromatography (HPLC), and two kinds of reverse phase HPLC. In each stage of separation, many fractions were detected, almost all of which showed ACE inhibitory activity. Thus, we suggested that the activity of the hydrolysate as a whole was a result of the activities of the many individual peptides. Six peaks were distinguished, with yields from 34 to 596 ppm of original crude myosin. In addition to the six peaks, many other active fractions were found throughout the separation steps, strongly suggesting that whole porcine crude myosin itself had ACE inhibitory activity. Moreover, pork as food was considered to function as an ACE inhibitory material in vivo, because pork proteins consist primarily of crude myosin, which included almost all the myofibrillar structural proteins.
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