• Journal of Life Science
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• v.17 no.4 s.84
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• pp.462-469
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• 2007

In this study, we isolated, characterized, and compared the vasa homologous genes of diploid and triploid Paragonimus westermani and localized VASA homologous proteins in both lung fluke types. Open reading frames of Pw-vasa-2n and Pw-vasa-3n were of 1812 bp, and encoded deduced proteins of 622 amino acids with calculated molecular weights of 69.0 kDa and 68.9 kDa and pI's of 9.11 and 9.03, respectively. A comparison of these two VASA deduced protein sequences showed that only 6 of the 622 amino acids differed. The deduced sequences of Pw-VASA-2n and Pw-VASA-3n contained eight consensus sequences characteristic of the DEAD-box protein family and their N-terminal regions contained four arginine-glycine-glycine (RGG) motifs. These two lung fluke VASA-like proteins were more similar to those of other VASA proteins than to those of other DEAD-family proteins isolated from several organisms (planarian, zebra fish, mouse, and human). vasa homologous gene transcription and VASA protein expressions in triploid type lung flukes was slightly stronger than in the diploid type. Immunostaining showed that testes and a portion of the ovaries of both diploid and triploid lung flukes reacted strongly to anti-Pw-VASA antibody.

• Journal of Chest Surgery
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• v.29 no.2
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• pp.191-198
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• 1996

Amrinone is a non-glycosidic, non-adrenergic positive inotropic agent with peripheral and coronary vasodilator effect. It inhibits phosphodiesterase F-III, the cardiac cyclic-AMP specific phosphodiesterase, selectively and potently. In this study, the effects of IV administered amrinone and dopamine were compared in 40 patients who had open heart surgery. Amrinone was administered as a bolus of 1 5~2mglkg for several minutes, followed by continuous infusion at 5~1 Oug/kg/min. The hemodynamic measurements including heart rate, systolic and diastolic pressure, cardiac index, pulmonary wedge pressure, and systemic vascular resistance were recorded immediately for 12~24 hours awl 7th day following operation. In amrinone group, cardiac index increased from 3.73$\pm$1.39 L/min/m2 to 5.44$\pm$2.65 L/min/m2 at the time of posterative 48 hours (n=20, p< 0.05). The decrease in systemic vascular resistance from 1237.5 $\pm$ 637.7 dyne/sec/cm2 to 1000.8 $\pm$ 608.5 dyne/sec/cm2(p<0.05). In Dopamine group, the heart rate increased from 92.1 $\pm$ 13.0/min to 101.0 $\pm$ 13.1/min and the cardiac index decreased from 3.40 $\pm$ 0.50 L/min/m2 to 2.53 $\pm$ 1.15 L/min/m2 at the time of postoperative 12 hours(p<0.05). Systemic vascular resistance increased from 1058.5 $\pm$ 234.6 dyne/sec/cm2 to 1979.7 $\pm$ 759.2 dynelsec/cm2 The comparison of the hemodynamic effects of amrinone and dopamine, both drugs improved cardiac performance. But the administration of amrinone results in a higher cardiac index, diastolic blood pressure and lower systemic vascular resistance than those achieved with dopamine (p<0.05). The uniqueness of the action of amrinone on the heart and its sustained hemodynamic effect suggest it has clinical promise, pos operative care of cardiac surgery

• The Korean Journal of Nuclear Medicine
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• v.30 no.4
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• pp.507-515
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• 1996

Background : Potassium channel opener (K-opener) opens ATP-sensitive K'-channel located at cell membrane and induces potassium efflux from cytosol, resulting in intracellular hyperpolarization. Newly synthesized K-opener is currently examined for pharmacologic potency by means of rubidium release test from smooth muscle strip pre-incubated with Rb-86. Since in-vivo behavior of thallium is similar to that of rubidium, we hypothesized that K-opener can alter T1-201 kinetics in vivo. Purpose : This study was prepared to investigate the effects of pinacidil (one of potent K-openers) on the T1-201 uptake and clearance in cultured myocyte, and in-vivo biodistribution in mice. Methods : Spontaneous contracting myocytes were prepared to imitate in-vivo condition from 20 hearts of 3-5 days old Sprague-Dawley rat and cultured for 3-5 days before use ($5{\times}10^5$ cells/ml). Pinacidil was dissolved in 10% DMSO solution at a final concentration of 100nM or l0uM and was co-incubated with T1-201 in HBSS buffer for 20-min to evaluate its effect on cellular T1-uptake, or challenged to cell preparation pre-incubated with T1-201 for washout study. Two, 40 or $100{\mu}g$ of pinacidil was injected intravenously into ICR mice at 10 min after $5{\mu}Ci$ T1-201 injection, and organ uptake and whole body retention rate were measured at different time points. Results : Co-incubation of pinacidil with T1-201 resulted in a decrease in T1-201 uptake into cultured myocyte by 1.6 to 2.5 times, depending on pinacidil concentration and activity of T1-201 used. Pinacidil enhanced T1-201 washout by 1.6-3.1 times from myocyte preparations pre-incubated with T1-201. Pinacidil treatment appears to be resulted in mild decreases in blood and liver activity in normal mice, in contrast, renal and cardiac uptake were mildly decreased in a dose dependent manner. Whole body retention ratios of T1-201 were lower at 24 hour after injection with $100{\mu}g$ of pinacidil than control. Conclusion : These results suggest that treatment with K-opener may affect the interpretation of T1-201 myocardial images, due to decreasing thallium accumulation and enhancing washout from myocardium.

• Korean Journal of Clinical Laboratory Science
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• v.50 no.2
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• pp.144-154
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• 2018

Metabolic disease is associated with abdominal obesity, high blood pressure, and dyslipidemia. Physical activity has beneficial effects on a variety of diseases. This study examined the relationship between metabolic diseases and physical activity according to age. Among a total of 7,295 subjects, the data from 382 individuals in the normal group and 1,525 persons in the metabolic disease group were analyzed. The data were analyzed statistically by one-way ANOVA, the Pearson's correlation coefficient, and multiple regression analysis. The levels of hemoglobin (HB), hematocrit (HCT), and creatinine (CR), were elevated when a high-intensity physical activity was performed, but they were reduced when a low-intensity physical activity was performed in the normal group aged 10~29 years and the metabolic disease group aged 50~69 years. In the normal group and metabolic disease group aged 30~49 years, the level of high density lipoprotein cholesterol (HDL-C) was elevated when high-intensity physical activity was conducted, whereas it was reduced when low-intensity physical activity was performed. No difference in the level of HDL-C depending on age and exercise intensity was observed in the normal group; the level of HDL-C decreased with age and increased with exercise intensity in the metabolic disease group. Physical activity has different effects in metabolic disease depending on age.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.5
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• pp.512-518
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• 2002

In order to effectively utilize of granular ark and ark shell, lipid and fatty acid compositions, free amino acids, nucleotides and their related compounds and minerals in the muscle and viscera of raw and cooked specimens were analyzed. The major constituents of non-polar lipids in the granular ark and ark shell were triglycerides, which showed higher content in viscera than the muscle. The polar lipids in the granular ark and ark shell were mainly consisted of phosphatidylcholine and phosphatidylethanolamine. The major fatty acids of total lipid were 16:0, 20:5n-3, 18:1n-9, 16:1n-7, 18:0 and 22:6n-3 both the granular ark and ark shell. The major nucleotides and the related compounds were adenosine monophosphate and adenosine diphosphate and they had higher content in the muscle than in viscera both samples, free amino acids such as taurine, glycine, alanine, glutamic acid, phenyl alanine and aspartic acid were abundant both the granular ark and ark shell. In the raw muscle of granular ark, glycine, alanine and $\alpha$-amino-iso-butyric acid were high level, but glutamic acid, aspartic acid and phenyl alanine were low level compared with those of cooking muscle. In the raw muscle of ark shell, taurine and $\alpha$-amino-iso-butyric acid were high content, but the glutamic acid and aspartic acid were low level compared with those of cooking muscle. Minerals in the granular ark and ark shell were chiefly consisted of potassium, sodium, magnesium, iron and calcium.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.201-211
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• 1981

For the effective utilization of sardine, sardinops melanosticta, one of the major coastal fish in Korea, of which annual catch has been increasing from year to year since 1970, it was processed in form of fermented fish paste. The fish were treated with BHA and Teaox-Ⅱ in concentration of $0.01\%\;and\;0.02\%$ to prevent the oxidation of lipid during fermentation and then salted with $20\%$ table salt and fermented at room temperature of $25\pm3^{\circ}C$. The duration of fermentation necessary for the final product with an acceptable taste was determined by sensory evaluation by means of profile method. From the result of sensory evaluation, one month was found to be suitable as the reasonable duration of fermentation. Both BHA and Tenox-Ⅱ in conceatration of $0.02\%$showed a good preventing effect on the lipid oxidation during fermentation. In case of fermented sardine treated with both antioxidants, lipid oxidation occurred little up to two months, whereas the control showed a remarkable deterioration during one month of fermentation. Most of the nucleotides in sardine was decomposed from adenosing triphosphate to inosine and hypoxanthine during the fermentation of one month. The great portion of free amino acids in the extractives of product was occupied by leucine, glutamic acid, isoleucine, alanine, valine and ysine in turn, and their coatent was $59.4\%$ of the total free amino acids. The amount of essential amino acids was $59.4\%$ of the total free amino acids. The contents of 5'-IMP, betaine, trimethylamine oxide and total creatinine in the extractives of product were $1.9{\mu}mole/g,\;4.9mg\%,\;1.0mg\%\;and\;475mg\%$, respectively. According to the omission test, the main constituents of the characteristic taste of fermented sardine could be assumed as free amino acids and a little amount of 5'-IMP.

• Food Science and Preservation
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• v.18 no.5
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• pp.729-738
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• 2011

This study was conducted to investigate the effect of extruded pellets (EP) containing different levels of protein (51%-55%) and lipid (9%-15%) on flesh quality of flounder (Paralichthys olivaceus) comparing with raw fish-based moist pellet (MP). Two replicate groups of 40 fish per each tank (initial mean weight 106 g) were fed one of three experimental EP (EP1, EP2 and EP3) containing different protein and lipid levels, a commercial EP (EP4) and MP for 16 weeks. Moisture content of fish fed MP was significantly higher than that of fish fed all EP. Significantly higher contents of 16:1n-7, 20:4n-6, 20:5n-3 and lower 18:2n-6 were observed in fish fed EP4 and MP compared with fish fed EP1, EP2, EP3. The 22:6n-3 content was not significantly different among all groups. Taurine content of fish fed MP was significantly higher than that of fish fed all EP. Asparagine content of fish fed EP1 was significantly higher than that of fish fed EP2, EP, EP4 and MP. Significant difference were observed in lysine and serine contents of fish fed experimental diets. In nucleotides and their related compounds, ATP and AMP content was not affected by diets. Significant difference were observed in IMP contents of fish fed experimental diets. Textural properties, no significant difference was observed among the fish groups fed different diets.

• Proceedings of the SOHE Conference
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• 1997.12a
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• pp.39-43
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• 1997

Toha-jeod was manufactured by seven methods ; low salt group (L:15% sodium chloride), high salt g group (H:23% sodium chloride), 50% conventional soybean sauce group (S), low salt group containing 2% w wheat bran (W2%-L), high saIt group containing 2% wheat bran (W2%-H),high salt group containing 2% wheat bran (W2%-H), high salt group containing 4% wheat bran (W4%-H). After these seven groups were refrigerated at $4{\pm}1^{\circ}C$, they were sampled at intervals of three months and analyzed functional components. The free amino acid in Toha-jeod which are omitine, glutamic acid, leucine, alanine, lysine and valine increased gradually up to six months of fermentation and decreased by nine months. Conventional soybean sauce group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nueletides. ATP was not detected, IMP and inosine had disapapted after the six months fermentation. Polyene fatty acids and n-3 fatty acids were decreased and s saturated fatty acids were not altered in the group containing wheat bran during fermentation. In the Hunter values, the group containing wheat bran and high salt group showed lower level than the group n not containing wheat bran and low salt group. Redness indicating the value of Toha-jeod increased as Toha-jeod was fermentated. Low salt group and conventional soybean sauce group were superior to other groups in the extent of redness. As the fermentation of Toha-jeod progressed for a long time, molecular weight distribution tended to become less molecular and the formation of chitin oligosaccharides was increased significantly. After nine months of fermentation, 24.75% chitin oligosaccharides [($GlcNAd_4$ ~ ($GlcNAd_8$, M.W. 823~1789] were created in the high salt group containing 2% wheat bran. [($GlcNAd_6$. M.W. 1236J , that is NACOS-6, which was reported as an antitumor activity material, was present in 4.01~4.37% of total Toha chitin content. 66.30% chitin oligosaccharides were created in conventional soybean sauce.

• Food Science and Preservation
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• v.15 no.3
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• pp.367-376
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• 2008

This study was conducted to investigate 1he quality characteristics of 1he soybean anchovy sauces added with medicinal herbs, Saururu chinensis Baill. and Houttuynia cordata Thunb. and fermented for 4 months. The total nitrogen content of 1he soybean anchovy sauce increased with the fermentation time showing the highest values in the sauce with Houttuynia cordata Thunb.. The contents of total sugar and reduced sugar were high in the order of the sauces with Houttuynia cordata Thunb.(sauce T), with Saururu chinensis Baill.(sauce B), and control. The content of salt decreased much more in the sauces with medicinal herbs. After 4 months of fermentation, pH was lowered from 5.86 to 5.27 in control, to 5.38 and 5.54 in sauce B and sauce T, respectively. Generally the total aerobic bacterial count increased until 3 months of fermentation and then decreased, and the addition of medicinal hems reduced the count especially showing apparent reduction in the sauce T. During the fermentation, total protease activity generally increased with the highest value in the sauce T. In the changes of nucleotides and their related compounds, the contents of AMP, ADP, and ATP were increased and hypoxanthine decreased during the fermentation, and IMP produced after 3 months. The soybean anchovy sauce B had 1he highest IMP and the lowest hypoxanthine after 4 months. The content of total amino acids increased showing 177.1 mg% and 134.7 mg% in the sauce B and sauce T respectively compared with 171.2 mg% of control. The contents of glutamic acid and aspartic acid were 29.2 mg% in sauce B and 34.3 mg% in sauce T, which were higher compared with 25.9 mg% of control. The fermented soybean anchovy sauce had 1he functionality of ACE inhibition with 70.5% (control), 72.5% (sauce B) and 81.6% (sauce T). In the results of sensory evaluation, the sance T scored the highest and the sauce B was preferred to control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.87-95
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• 2006

Nutritional quality of accelerated salt-fermented anchovy sauce using shrimp processing byproduct as fermenting aids was characterized and compared with commercial anchovy sauce. Four types of sauces were fermented with 0 and $10\%$ addition of shrimp byproducts ($24{\pm}2^{\circ}C$, for 270 days), and 20 and $30\%$ addition of those ($24{\pm}2^{\circ}C$, for 180 days), respectively. Extractive nitrogen content (1,431 to 1,569 mg/100g) of anchovy sauces increased as additional ratios of shrimp byproduct increased. According to the results of ommission test, the taste of all anchovy sauces was influenced by the content of free amino acids, such as mainly glutamic acid and aspartic acid. Regardless of additional ratios of shrimp byproducts, all sauces were similar in total amino acid content ($9,848\~10,324$ mg/100 g), which were 2 times higher compared to that of the commercial sauce. Proline, valine and histidine contents of sauces tend to decrease as the additional ratios of shrimp byproducts increased, whereas methionine, isoleucine, leucine, phenylalanine and lysine contents increased. Increase of some amino acids and mineral content of sauces by increasing of additional ratios was due to release from shrimp byproducts. Sensory evaluation showed that scores of color, flavor and taste of the sauce added with $20\%$ shrimp byproducts_were significantly higher than those of other sauces (p<0.05). In the useful utilization aspects of seafood processing byproducts, shrimp byproducts were good resource for accelerated fermentation and nutritional improvement in preparation of fish sauce.