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Yeon-Ju Kwak,Jiseok Jung,Geum-Joung Yoon,Da-Sol Kim,Jong-Sang Kim,Hye-Ock Jang 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Calcium-Collagen-PGA complex consists of poly-gamma-glutamic acid (PGA), fish collagen with low Mw (300 Da), calcium, vitamin D₃, magnesium, zinc, selenium, vitamin B6. The effect of Calcium-Collagen-PGA complex on bone formation was evaluated by measuring calcium deposits with alizarin red S staining in human bone marrow mesenchymal stem cells (hBMSCs). The complex promoted the differentiation and the mineralization of hBMSCs. More specifically, the complex increased the expression of osteocalcin and osteopontin that is biomarker for osteogenic differentiation. The treatment of hBMSCs with calcium complex + 5% fish collagen + PGA (sample 3) increased calcium deposit by 3 times while calcium complex alone (10 mcg per mL, sample 1) and calcium complex + 5% fish collagen (100 mcg per mL, sample 2) increased calcium accumulation by 1.3 and 1.5 times, respectively. In conclusion, calcium complex + 5% fish collagen + PGA stimulated intracellular calcium deposit most effectively, and thus it warrants further in vivo study to develop into a preventive agent for osteoporosis or other bone diseases.
Rhizosphere microbiome structure alters to enable wilt resistance in tomato
Kwak, Min-Jung,Kong, Hyun Gi,Choi, Kihyuck,Kwon, Soon-Kyeong,Song, Ju Yeon,Lee, Jidam,Lee, Pyeong An,Choi, Soo Yeon,Seo, Minseok,Lee, Hyoung Ju,Jung, Eun Joo,Park, Hyein,Roy, Nazish,Kim, Heebal,Lee, M Nature Pub. Co 2018 Nature biotechnology Vol.36 No.11
<P> Tomato variety Hawaii 7996 is resistant to the soil-borne pathogen Ralstonia solanacearum, whereas the Moneymaker variety is susceptible to the pathogen. To evaluate whether plant-associated microorganisms have a role in disease resistance, we analyzed the rhizosphere microbiomes of both varieties in a mesocosm experiment. Microbiome structures differed between the two cultivars. Transplantation of rhizosphere microbiota from resistant plants suppressed disease symptoms in susceptible plants. Comparative analyses of rhizosphere metagenomes from resistant and susceptible plants enabled the identification and assembly of a flavobacterial genome that was far more abundant in the resistant plant rhizosphere microbiome than in that of the susceptible plant. We cultivated this flavobacterium, named TRM1, and found that it could suppress R. solanacearum-disease development in a susceptible plant in pot experiments. Our findings reveal a role for native microbiota in protecting plants from microbial pathogens, and our approach charts a path toward the development of probiotics to ameliorate plant diseases. </P>
Nicotinamide Exerts Antioxidative Effects on Senescent Cells
Kwak, Ju Yeon,Ham, Hyun Joo,Kim, Cheol Min,Hwang, Eun Seong Korean Society for Molecular and Cellular Biology 2015 Molecules and cells Vol.38 No.3
Nicotinamide (NAM) has been shown to suppress reactive oxygen species (ROS) production in primary human fibroblasts, thereby extending their replicative lifespan when added to the medium during long-term cultivation. Based on this finding, NAM is hypothesized to affect cellular senescence progression by keeping ROS accumulation low. In the current study, we asked whether NAM is indeed able to reduce ROS levels and senescence phenotypes in cells undergoing senescence progression and those already in senescence. We employed two different cellular models: MCF-7 cells undergoing senescence progression and human fibroblasts in a state of replicative senescence. In both models, NAM treatment substantially decreased ROS levels. In addition, NAM attenuated the expression of the assessed senescence phenotypes, excluding irreversible growth arrest. N-acetyl cysteine, a potent ROS scavenger, did not have comparable effects in the tested cell types. These data show that NAM has potent antioxidative as well as anti-senescent effects. Moreover, these findings suggest that NAM can reduce cellular deterioration caused by oxidative damage in postmitotic cells in vivo.
부추 첨가가 낸동면의 노화 및 저장 안정성에 미치는 효과
곽연주 ( Yeon Ju Kwak ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4
Effects of addition of Chinese chives into frozen noodle on retrogradation of the cooked frozen noodle were examined by enzymatic evaluation during the storage 3 days at 4℃. The retrogradation rate during storage was significantly reduced by addition Chinese chives. Thus we hypothesized that retarogardation and textural changes of frozen noodle might be linked to thermostable amylase in Chinese chives. The amylase isolated from Chinese chives was affected by temperature and pH of buffer used. The enzyme was mainly extracted 20 mM potassium phosphate buffer(pH 7.0). The enzyme was extremly stable at wide temerature and pH. Amylase activity was maximal at 50℃ and pH 7.5. The enzyme was not inactivated by heat treatment at 70℃, 80℃ for 30 min. We suggest the enzyme was stable at high temperature. To investigate the effect of different storage packge on texture properties, color, sensory evaluation, parent-packged and unparent packaged frozen noodle was compared with control. As the storage passed, the frozen noodle packaged with parent showed a rapid decrease in the color. The hardness was gradually decreased during storage. It was found that unparent packged must be nessasry in the Chinese chives frozen noodle. In changes of sensory properties by traind panel, Chinese chives frozen noodle with 2% blanched Chinese chives got the highest score in overall acceptability, therefore we tried acceptance test by consumers with 2% blanched frozen Chinese chives noodle.
부추의 건조 온도 조건별 클로로필, Superoxide Dismutase 유사활성의 변화
곽연주(Yeon-Ju Kwak),김정상(Jong-Sang Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.7
부추 건조 분말을 제조하기 위한 최적 열풍건조온도 조건을 확립하고 건조온도 조건에 따른 부추 건조 분말의 생리활성을 가진 클로로필과 SOD 유사활성의 변화정도를 살펴본 결과는 다음과 같다. 건조온도는 부추의 수분함량의 변화에 큰 영향을 미쳤으며 건조온도가 증가함에 따라 건조시간은 현저하게 단축되었다. 부추의 전처리에서 건조시간은 건조온도가 70℃ 또는 80℃에서는 건조 완결시간이 200분 이상 소요되었으나 100℃에서는 120분 이내에 건조가 거의 완료되었다. 100℃에서 30분간 건조하고 그 이후는 70℃에서 건조하는 조건에서는 약 160분, 100℃에서 60분간 건조하고 그 이후는 70℃에서 건조하는 조건에서는 건조완료 시간이 120분으로 건조조건의 변화로 건조시간을 단축시킬 수 있었다. 또한 건조온도는 부추의 색도의 결과에도 큰 영향을 미쳤으며 L값은 대조구인 동결 건조한 시료가 49.56, 100℃에서 30분간 건조한 다음 70℃에서 건조를 완료하는 조건의 시료가 49.19, 100℃에서 60분에서 건조한 다음 70℃에서 건조한 것으로 각각 48.55로 높았으며, 녹색도(a)는 대조구인 동결 건조한 시료가 -13.24, 100℃에서 30분간 건조한 다음 70℃에서 건조를 완료하는 조건의 시료가 -9.15, 100℃에서 60분에서 건조한 다음 70℃에서 건조를 완료하는 조건의 시료는 -8.86로 가장 높았으며, 황색도(b)값 역시 대조군인 동결 건조한 시료는 22.01, 100℃에서 30분에서 건조한 다음 70℃에서 건조를 완료하는 시료는 15.71, 100℃에서 60분에서 건조한 다음 70℃에서 건조한 시료는 15.31로 가장 높게 나타내어 부추의 건조에 적정 조건이라 생각되었다. 또한 건조 조건별 클로로필 함량 역시 100℃에서 30분에서 건조한 다음 70℃에서 건조를 완료하는 시료가 177 ㎎%로 가장 낮은 온도인 70℃에서 건조시킨 부추 시료 179 ㎎%와 유사한 값을 나타내어 여러 건조 조건 중에서 가장 엽록소 함량이 높았다. SOD 유사활성 역시 대조구인 동결건조 부추에서 1,250(unit/g)으로 가장 높았으며 다음은 100℃ 60분-70℃ 건조완료한 부추가 1,176, 100 ℃ 30분-70℃ 건조완료한 부추가 1,141로 고온이나 비교적 장시간 열풍에 노출되는 조건에 비해서 높은 값을 나타내었다. 이렇듯 100℃에서 제한된 시간 동안 건조하고 70℃에서 건조를 완료하는 것이 부추의 색도와 생리활성 물질을 최대로 유지하면서 건조시간을 단축시킬 수 있는 조건임을 확인하였으며 열풍건조 이후에도 색도와 생리활성 물질인 클로로필과 SOD 유사활성 물질의 효과가 상당량 존재하여 부추 건조 분말의 저장성 및 생리활성 효과를 기대할 수 있을 것으로 판단된다. Allium tuberosum Rotter (Liliaceae, Chinese chives) is a perennial herb of which leaves are used for food. This study investigated the effect of pretreatment on quality of dehydrated Chinese chives. Chinese chives was blanched at 80℃ for 20 sec, followed by drying at 70℃, 80℃, 100℃, or drying at 100℃ for 30 min and subsequent drying at 70℃, or 100℃ for 60 min and subsequent drying at 70℃. Optimum drying temperature and time was 100℃ for 30 min and subsequent drying at 70℃, or 100℃ for 60 min and subsequent drying at 70℃. These conditions were shortened time for dehydration and showed smaller decrease than others in Hunter color L, a, b. Dehydrated Chinese chives showed a constant decrease in greenness with storage, probably due to destruction of chlorophyll by light. In the measurement of Hunter color L, a, b, these conditions showed smaller decrease than others in Hunter color for 15 week storage. Chlorophyll content and SOD (superoxide dismutase)- like activity in that condition was higher than others. It was assumed that a phenolic compound that forms its thermostable activity. The fitness of drying models was conducted in order to explain reducing chlorophyll loss and SOD (superoxide dismutase)-like activity loss. Based upon the chlorophyll content, SOD-like activity, and retention of green color of the vegetable, optimum drying conditions was 100℃ for 30 min followed by 100℃ for 30 min and subsequent drying at 70℃, or 100℃ for 60 min and subsequent drying at 70℃.