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Automated Lipid Membrane Formation Using a Polydimethylsiloxane Film for Ion Channel Measurements
Ryu, Hyunil,Choi, Sangbaek,Park, Joongjin,Yoo, Yeong-Eun,Yoon, Jae Sung,Seo, Young Ho,Kim, Young-Rok,Kim, Sun Min,Jeon, Tae-Joon American Chemical Society 2014 ANALYTICAL CHEMISTRY - Vol.86 No.18
<P>A black lipid membrane (BLM) is a powerful platform for studying the electrophysiology of cell membranes as well as transmembrane proteins. However, BLMs have disadvantages in terms of stability, accessibility, and transportability, which preclude their industrial applications. To resolve these issues, frozen membrane precursor (MP) was devised to improve the transportability and storability of BLMs. As described previously, MP is a storable and transportable platform that can be delivered to the point-of-use, where BLMs are automatically formed upon thawing at room temperature. However, MP has an inconsistent thinning-out time, ranging from 30 min to 24 h, as well as a low success rate of BLM formation (∼27%), which make it undesirable for practical use. In our study, polydimethylsiloxane (PDMS) was introduced as a replacement for conventionally used Teflon film to control thinning-out time. As such, we used a PDMS thin-film, a porous-structured hydrophobic polymer, and squalene, a high viscosity solvent, to facilitate membrane formation, whereas the absorption rates of solvents were controlled to achieve consistent BLM formation time. We successfully reduced thinning-out time down to <1 h as well as enhanced the success rate of BLM formation to greater than 80%. Moreover, we demonstrated the feasibility of our platform for use in drug screening using gramicidin A and guanidine.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/ancham/2014/ancham.2014.86.issue-18/ac501397t/production/images/medium/ac-2014-01397t_0004.gif'></P><P><A href='http://pubs.acs.org/doi/suppl/10.1021/ac501397t'>ACS Electronic Supporting Info</A></P>
A new high-affinity monoclonal antibody against Shiga toxin 1
Dalmuri Han,Hyunil Kim,Jang Won Yoon 한국예방수의학회 2017 예방수의학회지 Vol.41 No.1
As a food-borne zoonotic bacterial pathogen, Shiga toxin-producing Escherichia coli (STEC) cause many diseases including mild diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome. Among various virulence factors previously defined in STEC, Shiga toxins (Stxs) are the hallmark of all the STEC isolates although their expression levels are varied by strains. In this study, we developed a high-affinity monoclonal antibody (mAb) against Stx type 1 (Stx1) produced by STEC. Through searching for the immuno-dominant epitopes in the A subunit of Stx1, two mAb clones specific to Stx1 (designated as 3E3 and 4D4) were selected and evaluated for their specificity and sensitivity. Our results demonstrated that those mAbs were highly specific to Stx1 and sensitive 4 times more than the commercially-available Stx1 antibodies.
Cho, Suengmok,Kim, Jiyoung,Yoon, Minseok,Yang, Hyejin,Um, Min Young,Park, Joodong,Park, Eun-Jeong,Yoo, Hyunil,Baek, Jeamin,Jo, Jinho The Korean Society of Fisheries and Aquatic Scienc 2015 Fisheries and Aquatic Sciences Vol.18 No.1
Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time ($Y_1$) and sensory score ($Y_2$) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $4.41{\pm}0.3h$ and $5.58{\pm}0.8$points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.