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Kim, Su Young,Oh, Young Lyun,Kim, Kyung Mee,Jeong, Eun Goo,Kim, Min Sung,Yoo, Nam Jin,Lee, Sug Hyung Elsevier 2008 Pathology Vol.40 No.6
<P>Aims: Mounting evidence indicates that deregulation of apoptosis is involved in the mechanisms of cancer development. Bax-interacting factor-1 (Bif-1) interacts with both Bax and Bak that are crucial for the intrinsic apoptosis signalling. Functionally, loss of Bif-1 expression has been proven to enhance tumorigenesis. The aim of this study was to explore whether loss of Bif-1 expression occurs in urinary bladder (UB) and gallbladder (GB) cancer tissues. Methods: We analysed Bif-1 protein expression in 41 transitional cell carcinomas of UB and 26 GB adenocarcinomas by immunohistochemistry. Results: In both UB and GB, normal mucosal epithelial cells strongly expressed Bif-1 protein. In the UB cancers, Bif-1 expression was strongly positive in 25 cases (61.0%), but the remaining 16 cases showed no (14.6%) or markedly decreased (24.4%) Bif-1 immunostaining compared with the normal mucosal epithelial cells. Similarly, in the GB cancers, Bif-1 immunostaining was strong in 17 cases (65.4%), while the remaining nine cases showed no (15.4%) or markedly decreased (19.2%) Bif-1 immunostaining compared with the normal mucosal epithelial cells. Conclusion: The decreased expression of Bif-1 in large fractions of both UB and GB cancers (39.0% and 34.6%, respectively) compared with their normal mucosal cells suggested that loss of Bif-1 expression might play a role in tumorigenesis in both UB and GB cancers, possibly by inhibiting apoptosis mediated by Bif-1.</P>
Helicobacter pylori γ-Glutamyltranspeptidase Induces Cell Cycle Arrest at the G1-S Phase Transition
Kyung-Mi Kim,Seung-Gyu Lee,Jung-Min Kim,Do-Su Kim,Jea-Young Song,Hyung-Lyun Kang,Woo-Kon Lee,Myung-Je Cho,Kwang-Ho Rhee,윤희상,Seung-Chul Baik 한국미생물학회 2010 The journal of microbiology Vol.48 No.3
In our previous study, we showed that Helicobacter pylori γ-glutamyltranspeptidase (GGT) is associated with H. pylori-induced apoptosis through a mitochondrial pathway. To better understand the role of GGT in apoptosis, we examined the effect of GGT on cell cycle regulation in AGS cells. To determine the effect of recombinant GGT (rGGT) on cell cycle distribution and apoptosis, rGGT-treated and untreated AGS cells were analyzed in parallel by flow cytometry using propidium iodide (PI). We found that rGGT inhibited the growth of AGS cells in a time-dependent manner, and that the pre-exposure of cells to a caspase-3 inhibitor (z-DEVD-fmk) effectively blocked GGT-induced apoptosis. Cell cycle analysis showed G1 phase arrest and apoptosis in AGS cells following rGGT treatment. The rGGT-mediated G1 phase arrest was found to be associated with down-regulation of cyclin E, cyclin A, Cdk 4, and Cdk 6, and the up-regulation of the cyclindependent kinase (Cdk) inhibitors p27 and p21. Our results suggest that H. pylori GGT induces cell cycle arrest at the G1-S phase transition.
저장 기간 중 생마즙, 오미자 및 오디 첨가 샐러드드레싱의 품질 특성 및 항산화능의 변화
김초롱 ( Cho Rong Kim ),임수빈 ( Su Bin Yim ),김형돈 ( Hyung Don Kim ),오혜림 ( Hye Lim Oh ),전혜련 ( Hye Lyun Jeon ),김나연 ( Na Yeon Kim ),홍윤표 ( Yoon Pyo Hong ),이지현 ( Ji Hyun Lee ),김미리 ( Mee Ree Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.6
본 연구는 항산화능이 우수한 오디, 오미자, 생마즙(0, 7, 18%)을 사용하여 개발한 고품질 샐러드드레싱의 저장(5℃, 4주) 기간 중 품질 특성 및 항산화능을 분석하였다 PH 맟 산도는 생마즙의 첨가량이 증가할수록 PH는 높아지고 산도는 낮아졌으며 저장기간에 따라 PH는 다소 증가하고 산도는 감소하였으나 그 변화 폭이 적어 품질 변화가 일어나지 않았다. 점도는 대조군은 83.2 cP로 낮았으나, 생마즙의 첨가량이 증가할수록 유의적으로 값이 증가하였으며(p<0.001) 저장기간에 따라 모든 군에서 점도가 증가하는 경향을 나타냈다. 유화안정성은 생마즙 첨가량과 상관없이 49~50의 수준으로 나타났으며 저장기간이 경과되어도 변화를 나타내지 않았다. 색도는 저장 초기 대조군에 비해 생마즙을 첨가한 실험군의 명도, 적색도, 황색도 수치가 높았으며 저장기간이 길어질수록 모든 군에서 명도, 적색도, 황색도 값이 감소하는 경향을 보였다. DPPH 라디칼소거능 IC(50) 값과 총 페놀함량을 통한 항산화성은 생마즙의 첨가량이 증가할수록 항산화성이 증가하였고, 저장기간에 따른 항산화성 저하는 관찰되지 않았다. 과산화물가는 저장 초기 1.51~1.12 meq/kg 이었으며, 생마즙 첨가량이 증가함에 따라 감소하였고, 4주 경과 후에도 큰 폭으로 증가하지 않았다. 이상의 결과로 본 실험에서 제조한 생마즙 오미자 및 오디 첨가 샐러드드레싱은 항산화성이 우수한 고품질 샐러드드레싱으로 저장(5℃, 4주)중 산패 및 품질에 큰 변화가 없어 저장성이 우수한 것으로 보여 진다. In this study, the quality characteristics and antioxidant activity of mulberry salad dressing prepared with yam juice during storage at 5℃ for four weeks were evaluated. The salad dressing was prepared with a salad base, mulberry, omija, and yam (4:4:6:1 or 4:4:6:3). Fresh yam juice was added to the salad dressing at 0, 7, and 18% levels. After four weeks storage, the pH increased whereas the acidity decreased. As the yam concentration increased, the pH increased to 3.84 and the acidity decreased to 0.14%. The Hunter color L (lightness), b (yellowness), and a (redness) values decreased over the storage period. After four weeks storage, the viscosity increased from 83.2 to 158.5 cp according to the amount of yam juice that was added. The antioxidant activity, such as the DPPH radical scavenging activity, and the total polyphenol content of the salad dressing improved as the yam concentration increased. Moreover, according to the storage time, the peroxide value did not increase. These results show that the mulberry salad dressing to which omija and fresh yam juice were added maintained its freshness with high antioxidative activity during storage.