ATM-dependent chromatin remodeler Rsf-1 facilitates DNA damage checkpoints and homologous recombination repair.

Min, Sunwoo,Jo, Sujin,Lee, Ho-Soo,Chae, Sunyoung,Lee, Jong-Soo,Ji, Jae-Hoon,Cho, Hyeseong Landes Bioscience 2014 Cell Cycle Vol.13 No.4

<P>As a member of imitation switch (ISWI) family in ATP-dependent chromatin remodeling factors, RSF complex consists of SNF2h ATPase and Rsf-1. Although it has been reported that SNF2h ATPase is recruited to DNA damage sites (DSBs) in a poly(ADP-ribosyl) polymerase 1 (PARP1)-dependent manner in DNA damage response (DDR), the function of Rsf-1 is still elusive. Here we show that Rsf-1 is recruited to DSBs confirmed by various cellular analyses. Moreover, the initial recruitment of Rsf-1 and SNF2h to DSBs shows faster kinetics than that of γH2AX after micro-irradiation. Signals of Rsf-1 and SNF2h are retained over 30 min after micro-irradiation, whereas γH2AX signals are gradually reduced at 10 min. In addition, Rsf-1 is accumulated at DSBs in ATM-dependent manner, and the putative pSQ motifs of Rsf-1 by ATM are required for its accumulation at DSBs. Furtheremore, depletion of Rsf-1 attenuates the activation of DNA damage checkpoint signals and cell survival upon DNA damage. Finally, we demonstrate that Rsf-1 promotes homologous recombination repair (HRR) by recruiting resection factors RPA32 and Rad51. Thus, these findings reveal a new function of chromatin remodeler Rsf-1 as a guard in DNA damage checkpoints and homologous recombination repair.</P>

Microwave를 이용한 홍피망 Oleoresin의 추출에 미치는 영향

趙載敏 충주대 2003 産業科學論文集 Vol.11 No.-

This experiment was carried out to study the various effects on the extracting conditions for oleoresin production from the red pimento by Microwave-accelerated extraction. The obtained results from the experiment are as follows : 1. In Microwave-accelerated extraction(MAE), Methyl alcohol was most effective solvent when methyl alcohol and ethyl alcohol for the extraction of the red pimento oleoresin was used and optimum extracting concentration of methyl alcohol was 100% for the increasing of a^+ value of the red pimento oleoresin. 2. the most effective temperature and irradiation time was 100℃, 8min respectively in microwave-accelerated extraction(MAE). 3. Optimum mixing ratio in the mixed solvent of methyl alcohol to aceton was one to one(1:1) in the MAE for the effective extraction of the red pimento oleoresin. 4. The most appropriate particle size of the red pimento was 10 mesh.

홍피망으로부터 적색 Oleoresin의 추출에 미치는 입도의 크기에 의한 영향

趙載敏,黃相元 충주대 산업과학기술연구소 2001 産業科學論文集 Vol.9 No.-

The red oleoresin extracted from the red pimento pepper is appropriate in order to be used in the processed flood because the red pimento pepper tastes sweet and hot less and the red pigment is enriched. This experiment was carried out to appreciate the various effects of particle size on the extracting conditions for the red pimento oleoresin production. Followings are the results from the experiment : 1.The most effective particle size for extracting oleoresin was 40 mesh for red pimento pepper and was 80 mesh for red pepper. 2.The a+value of red pimento oleoresin was higher then the a+value of red pepper oleoresin. 3.The most maximum yield for extracting oleoresin was 47.93% for pimento, was 35.22% for red pepper Contents of capsaicin value of red pimento oleoresin was lower than capsaicin of red pepper oleoresin.

Monascus anka 홍국색소의 안정성

조재민 충주대학교 2006 한국교통대학교 논문집 Vol.41 No.-

This research was conducted to find out the stability of Monascus pigments in the white rice during the storage by the irradiation of sunlight, pH and the dark room. The results of this research were as follows: 1.Monascus pigments in the white rice were stable for 21 days during the storage in the dark room. 2. Monascus pigment in the white rice were unstable under the irradiation of sunlight. 3.Monascus pigment in the white rice were stable at pH 6 to 8. but was unstable at pH 8 above.

계육 Petty의 저장중 항산화에 미치는 녹차분말의 영향

조재민,문영락 忠州大學校 2007 한국교통대학교 논문집 Vol.42 No.-

The present study was conducted to know the antioxidative effect of Green tea on the lipid in chicken patties. Green tea is known to have diverse physiological functions including cardiotonic function, diuretic function, detoxicating function, sterilization function, antiphlogistic function, and the suppressive effect of food poising. Accordingly, the addition of Green tea powder is mostly appropriate for being used to processed food. With a view to project the storage stability and the storage life prolongation of chicken meat, we gained the following results after reviewing the storage stability and the effect on the antioxidant according to the addition of Green tea powder during storage of chicken patties for 15days at 5℃ or -5℃. 1. The Effect of the antioxidant on the lipid of chicken patties was increased according to the addition of Green tea powder. 2. The Effect of the antioxidant on the lipid of chicken patties was not especially changed in TBA value according to the addition of Green tea powder 1.0% and Na-Nitrite 50ppm, 100ppm, and 150ppm especially. 3. The addition of Green tea powder demonstrated the best effect of suppressing the TBA value at a lower temperature(-5℃)

微生物이 生産하는 凝乳酵素에 關한 硏究

趙載敏,柳寅德 忠州大學校 1987 한국교통대학교 논문집 Vol.20 No.2

62 strains were isolated from 114 soil samples which were collected on the various places of KOREA. 18 strains of screened microorganisms showed the formation ability of Milk-clotting. One strain that had presented higher value in the ratio of Milk-clotting activity to proteolytic activity of Milk-clotting enzymes produced from this 18 strains was selected and identified as a number of the genus mucor sp. When it is cultured on wheat bran, the optimum experimental conditions for production of Milk-clotting enzyme were investigated and the results were obtained as follows. Amount of distilled water which added to the solid media was 100% to the weight of wheat bran. When Macllvaine butter soln. (PH4.5) instead of distilled water was added to the wheat bran medium, enzyme production was increased effectively. The optimum temperature and incubated period for Milk-clotting enzyme formation were 30℃ and 72 hrs. respectively. The important nutrition-sources for the formation of Milk-clotting enzyme were 2% glucose as carbon source, 0.5%(NH₄)₂SO₄as nitrogen source, 0.1%MnSO₄as metal salt. When the mixed Maccllvaine butter solns was added to wheat bran medium after dissolving the important nutrition-sources in Macllvaine butter soln.(PH4.5) respectively, Milk-clotting enyme production was added to wheat bran. In this experiments, Macllvaine buffer soln. (PH.4.5) was vitally important for increasing enzyme production. Milk-clotting enzyme was produced in high yield on solid wheat bran media by an isolatec strain and the produced enzyme was extracted with distilled water and precipitated by salting out with Ammonium sulfate. Some enzymological properties of the crude enzyme (CMR) were studied and compared with those of cal-rennet(CR) and Mucor-miehei-rennet (MMR). Amonium sulfate of various precipitation agents for enzyme production was so effected and the recovery of Milk-clatting activity was 98% at Ammonium sulfate 0.66 saturation CMR was protease with an optimum PH of 3.0 for casein digestion. Proteolytic activity of CMR was more increased in 10% reconstituted skim milk (SK) containing 1/1000 M-CaCl₂than in SK containing 1/100 M-CaCl₂and Milk-clotting activity of CMR was so effected byincreasing ca ion concentration in SK. The MCA/PA ratio of CMR was showed lower value than the MCA/PA ratio of MMR or CR. The optimum temperature for Milk-clotting of CMR was around 55℃ and 45℃ on a substrate of SK containing 1/100 M-CaCl₂and 1/1000 M-cacl₂respectively and the stable temperature for Milk-clotting activity of CMR against heat treatment was 40℃. This enzyme was rather stable between PH.2.5 and 6.5 and was inbibited with Hg?? or Cu??.

영양원에 따른 Mucor mucedo C-7의 응유효소 생산

趙載敏 忠州大學校 1994 한국교통대학교 논문집 Vol.29 No.2

This experiments were conducted to investigate the effects of various nutritional sources for the products of the milk clotting enzyme and the results were obtained as follows. 1. The addition of 1% glucose. 0.5% (NH₄)₂SO₄, 0.1% malt extract, and 1.0% NaH₂PO₄ to the wheat bran medium was effective for the production of the milk clotting enxyme. 2. The production of the milk clotting enzyme was makedly increased by the addition of Mallvaine buffer solution mixed these in the wheat bran medium. 3. The maximum enxyme production of the blanded wheat bran medium was reached about 8100 Soxhlet units per gram of wheat bran.

有機溶媒를 利用한 홍고추로부터 赤色Oleoresin 抽出에 미치는 影響

趙載敏 충주대 2000 한국교통대학교 논문집 Vol.35 No.2

This experiment was carried out to investigate the various effects of solvents, particle sizes, mixed ratio to the sample and solvent, solvent concentration, extracting temperature etc.on the extracting conditions for the red pepper oleoresin production to improve the utilization of red pepper. Followings are the results from the experiment : Of six solvents used for red oleoresin extracted from red pepper, methyl alcohol proved to be the most effective solvent.The most effective solvent for capsanthin and capsaicin was diethyl ether, the most appropriate particle size was 80 mesh, and optimum mixing ratio of red pepper to methyl alcohol solvent was 1:100(w/v) for the effective extraction of red pepper oleoresin. Optimum extracting concentration(%) of methyl alcohol was 100% and optimum extracting time was about 150min.The yield of red oleoresin under the above- mentioned conditions was 48.03% to red pepper.

Mucor mucedo C-7이 생산한 조효소의 성질

趙載敏,李雄洙 忠州大學校 1996 한국교통대학교 논문집 Vol.31 No.2

This experiments were conducted to investigate some enzymological properties of the crude enzyme and the results were obtained as follows. The strength of PA was CMR>MMR>CR and PA was decreased in addition to Ca??, CMR was acid protease with an optimum pH of 3.0 for casein digestion and PA of CMR was inactivated over pH 7.0 MCA was increased and was stable on the Temperaure in addition to Ca?? The opimal temperature of MCA was around 45℃ at 1/1000M CaCl₂ and was around 50℃ at 1/100M CaCl₂.

SOL-GEL법을 이용한 강유전체 BaTiO₃박막 및 Ceramics 제조

조채룡,이수재,장민수,김호종,정세영,노동택,김성철 동의대학교 기초과학연구소 1993 基礎科學硏究論文集 Vol.3 No.1

Concentrated solution was prepared for a sol-gel process of BaTiO₃. Barium hydroxide and Ti-isopropoxide were used as the raw materials with methanol and isopropanol as solvents. Dense ferroelectric polycrystalline BaTiO₃thin films with the perovskite structure were fabricated by spin coating of the prepared concentrated solution on a few substrates. From XRD investigation, it was confirmed that tetragonal phase of polycrystalline BaTiO₃powders are formed after heat treatment above 550℃ in air and grain-oriented BaTiO₃thin films are obtained by coating of 0.06M concentrated solution on the substrates. It was observed that surfaces of thin films deposited on the substrates by our methods were formed crack-free and uniformly. The thickness of thin film which depends the concentration of the solution was 400∼900Å for 1 time coating, which was confirmed by SEM analysis. Ceramics and thin films show dielectric constant of 4600 (at 1㎑) and capacitance 300∼800㎊ (at 1㎑) at room temperature, respectively.