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So-Young Lee,Sang-Keun Hahm,Jin-A Park,Sung-Kyu Choi,Ji-Young Yoon,Seon-Hee Choi,Kyoung-So Jeon 대한가정의학회 2015 Korean Journal of Family Medicine Vol.36 No.4
Background: Directly measured low density lipoprotein cholesterol (DLDLC) has been reported to be more accurate than calculated low density lipoprotein cholesterol (CLDLC) using the Friedewald equation. However, some limitations of DLDLC have been reported. In this study, we evaluated differences between CLDLC and DLDLC measured using HiSens reagents. Methods: Data were collected from 582 persons undergoing routine physical examinations at a general hospital. LDLC measurements were made directly or estimated using the Friedewald formula, and were classified according to the National Cholesterol Education Program’s Adult Treatment Panel III guidelines. The relationship between these differences and other clinically relevant factors, such as triglyceride (TG) levels, were examined using multiple logistic regression analysis. Results: The DLDLC and CLDLC were strongly correlated according to simple linear regression analysis (r=0.917, P<0.001) but the mean difference between measurements was -11.0±15.3 (-62 to 90.5) mg/dL (P<0.001). For more than 10 mg/dL of their absolute differences, the DLDLC was typically lower than the CLDLC. The highest discrepancies in LDLC measurements occurred when LDLC was more than 160 mg/dL and less than 190 mg/dL. Differences in LDLC measurements were prone to striking negative and positive biases dependent on CLDLC and TG concentrations, respectively (all r>0.5). Conclusion: Unlike other studies, DLDLC was significantly lower than CLDLC and the large differences in LDLC concentrations were not dependent on TG concentration. Our work suggests that verification of DLDLC accuracy is needed and differences in LDLC measurements should be accounted for in making clinical decisions.
E. coli에서의 중국산 야생키위 단백질 분해효소의 발현
이남근,함영태 중앙대학교 유전공학연구소 2001 遺傳工學硏究論集 Vol.13 No.1
A kiwi fruit, called as the Chinese gooseberry, is originated from the Yangtze River Valley of Northern China and Zhejiang Province on the cost of Eastern China. Around 1950, a large mass production began at New Zealand with an improved breeding. Actinidin (EC 3. 4 22. 14) from kiwi fruit belongs to the papain family of cysteine protease and the ripening-related gene family For the expression of actinidin gene in E. coli, the mature gene without signal region was amplified with PCR. 660bp PCR-amplified fragment was obtained by using 2nd PCR, subcloned into pGEM-T Easy vector. The amplified fragment was then cloned into expression vector pET25b and transformed into E. coli BL21(DE3). The expressed protein was detected in cytoplasmic extract as inclusion bodies. The sizes of high expressed Proteins were around 26kDa and 28kDa. The expressed proteins were denatured with 8M urea and 0.01M DTT and refolded. Protease activity of expressed protein was 1.78 times higher than that of control.
전통간장으로부터 분리한 Cladosporium sp.과 Sterigmatomyces sp. 미생물의 동정 및 NaCl 농도에 따른 미생물 효소활성 분석
이남근(Nam Keun Lee),류영준(Young Jun Ryu),여인철(In-Cheol Yeo),박성준(Sung-Joon Park),권기옥(Ki Ok Kwon),차창준(Chang-Jun Cha),함영태(Young Tae Hahm) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.4
전통방식으로 숙성되고 있는 한식간장의 표면으로부터 분리된 바위꽃과 메밀꽃이라 불리는 미생물을 18S rDNA ITS1과 ITS4 지역의 염기서열를 분석한 결과, 각각 Cladosporium 종들과 S. halophilus의 염기서열과 높은 상동성을 보였다. 이에 따라 바위꽃 미생물은 Cladosporium sp. NK1로, 메밀꽃 미생물은 S. halophilus NK2로 명명하였다. YPD 액체 배지를 이용한 최적 생장 pH와 온도에 있어서 Cladosporium sp. NK1은 각각 pH 6과 22-27℃였고, S. halophilus NK2는 각각 pH 5-7과 22℃였다. Cladosporium sp. NK1는 NaCl를 첨가하지 않은 YPD 액체배지에서 가장 잘 생장하였으나, protease 및 amylase 효소활성에 있어서는 각각 10%와 15% NaCl이 첨가된 YPD 배양액 시료에서 가장 높았다. S. halophilus NK2는 10% NaCl이 첨가된 YPD 액체배지까지 매우 잘 생장하였으며, protease 활성은 10% NaCl이 첨가된 YPD 배양액 시료에서, amylase 활성은 5% NaCl이 첨가된 배양액 시료에서 가장 높았다. Cladosporium sp. NK1과 S. halophilus NK2의 lipase 활성은 보이지 않았다. 간장의 관능평가 결과 Cladosporium sp. NK1 균주는 간장의 맛에서, S. halophilus NK2 는 향미에서 유의적 차이를 보였다. Two strains, traditionally referred to as rock flower (Bawhi-kot) and buckwheat flower (Memil-kot or Chile-Kot), were isolated from stored traditional soy sauce and were identified by using the 18S ITS1/4 region sequences. The rock flower strain showed 99% of similarity with Cladosporium sp. and buckwheat flower strain was 99% identical with yeast Sterigmatomyces halophilus. Both strains were tentatively named Cladosporium sp. NK1 and Sterigmatomyces halophilus NK2, respectively. The optimal growth pHs and temperatures of both strains in a YPD broth medium were in the range of pH 5.0 to 7.0 and 22 to 27℃. Both strains were able to grow in more than 20% of NaCl. In the enzyme activity assay, high protease activity of Cladosporium sp. NK1 and S. halophilus NK2 were obtained in YPD containing 10% of NaCl. High amylase activities of both stains were in 15% and 5% of NaCl, respectively. Lipase activity was, however, not detected in both strains.
이남근,함영태 中央大學校 遺傳工學硏究所 1999 遺傳工學硏究論集 Vol.12 No.1
A Kiwi fruit is originated from the Yangtze River Valley of Northern China and Zhejiang Province on the cost of Eastern China. It is called as the Chinese gooseberry. Around 1950, a large mass production began at New Zealand with an improved breeding. Kiwi fruits have been cultured n America, South Africa, Italy and Korea recently. The kiwi fruit includes vitamins and many proteases. Plant origin actinidin from kiwi fruit belongs to the papain family of cysteine proteinase, which in plants includes papain from papaya, bromelain from pineapple, C14 protease from tomato and aleurain from barley (Baker, 1980; Schaffer and Fischer, 1990). Actinidin is involved in the ripening-related gene family. In this study, protease gene of chinese wild kiwi fruit was isolated and characterized. 1.2kb PCR-amplified fragment was obtained from the total RNA using RT-PCR. pWACT-1 was obtained by subcloning of amplified fragment into pGEM-T Easy cloning vector and analyzed 35% percent of nucleotide sequence by DNA sequencing. In Result, high levels of homology between wild kiwi and cultured-kiwi was obtained.
이남근(Nam Keun Lee),류영준(Young Jun Ryu),여인철(In-Cheol Yeo),권기옥(Ki Ok Kwon),서은미(Eun-Mee Suh),함영태(Young Tae Hahm) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.2
본 연구는 고급 장류인 궁중간장과 한식간장 및 시판 개량 간장의 갈변도, 총 phenol 함량, SOD 유사활성, 항균활성, 혈전용해능, α-glucosidase 및 lipase 억제효과를 한외여과기로 분획된 1,000 이하 저분자 물질과 1,000 이상 고분자 물질의 분획물을 이용하여 in vitro에서 측정하였다. 분자량이 1,000 이하 및 1,000 이상 궁중간장류의 분획물의 갈변물질에 따른 갈변도는 각각 0.101±0.001~0.206±0.006과 0.486±0.145~2.503±0.008 범위 흡광도 값을 보였으며, 궁중간 장류 중 꽃장의 갈변도가 가장 높았다. 총 페놀 화합물 함량에 있어서, 분자량 1,000 이하 궁중간장류 분획물은 101.55±1.49~114.00±0.11 mg/L 범위에서 측정되었으며, 이는 일본 및 중국에서 제조된 시판 개량간장에 비해 높았다. 그러나 분자량이 1,000 이상의 분획물에서는 일본 및 중국에서 제조된 시판 개량간장들보다는 낮았다. 궁중간장류의 항산화 활성은 대부분 1,000 이하 분획물 시료에서 평균 51%의 SOD 유사활성을 보였으며, 한식간장과 시판 개량간장들보다 높게 나타났다. 혈전용해능 및 항균활성에 있어서는 본 연구에 사용된 모든 간장 분획물 시료에서는 뚜렷한 결과를 얻지 못했다. α-glucosidase 저해활성은 분자량이 1,000 이하의 분획된 궁중간장류는 6.34±1.51~8.79±0.81% 범위에서 저해활성을 보여 한식간장과는 유의적인 차이가 없었으나 시판 개량간장들보다는 약 2.9배 높은 유의적 차이를 보였다. 분자량이 1,000 이상의 분획물은 꽃장(75%)을 제외하고는 평균 약 6.7%로 한식간장 및 국내 제조 개량간장들과는 유의적 차이가 없었다. 분자량 1,000 이하 및 이상 분획된 간장 시료들로부터 lipase 저해활성은 시판 개량간장들에서는 거의 볼 수 없었으며 대부분 궁중간장인 청장, 덧간장, 진장, 어육간장 시료들에서만 lipase 저해활성을 확인할 수 있었다. In this study, the functional properties of royal court (RC) soy sauces, Gungjung-kanjang, were analyzed in vitro. RC soy sauces, traditional soy sauce, and commercial soy sauces were fractionated based on an MW cut-off of 1,000. The total phenolic compounds smaller than and larger than 1,000 MW (low and high fraction) in RC soy sauces were determined to be 101.55±1.49~114.00±0.11 mg/L and 32.51±0.32~113.47±0.43 mg/L, respectively. The low fraction of RC soy sauces showed around 51% superoxide dismutase (SOD)-like activity, which was higher than other soy sauces. Among RC soy sauces, Cheong-jang showed significantly high activity. Significant differences in fibrinolytic and antibacterial activities were not observed between soy sauces. α- Glucosidase inhibitory activities in the low and high fractions of RC soy sauces were in the range from 6.34±1.51 ~8.79±0.81% and 5.72±1.29~7.94±0.34%, respectively. However, α-glucosidase inhibitory activity in the high fraction of Kot-jang soy sauce was 75.88%±1.20%. Lipase inhibitory activities in the low fractions of RC soy sauces, especially Cheong-jang, Deot-kangang, Jin-jang, and Euyeuk-kanjang, were also measured.