• Korean Journal of Veterinary Service
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• v.27 no.1
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• pp.95-101
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• 2004

Babesia bovis rap-1 and B equi ema-1 intergenic(IG) nucleotides were analyzed and compared for identifying putative promoter sites using computer programs. The reason to initiate this research was to determine if IG nucleotides of Babesia genes that are predicted to be involved in erythrocyte invasion have functions regulating gene transcription and translation, which can be applied to functional gene knockout. Four IG sequences used included BbIG5(B bovis rap-1 5' IG), BblG3(B bovis rap-1 3' IG), BeIG5(B equi ema-1 5' IG) and BeIG3(B equi ema-1 3' IG). BbIG5 contained a putative promoter at nucleotide 197-246 with a predicted TATA-box and a transcription start site. BbIG3 had a putative promoter at nucleotide 270-320 with two predicted TATA-boxes and a transcription start site. BeIG3 had a putative promoter at nucleotide 155-205 with a predicted TATA-box and a transcription start site. Putative promoter sites in these three sequences mentioned above were identified with score cutoff 0.8, which means detection of about 40% recognized promoters with 0.1-0.4% false positives. In contrast, BeIG5 had a putative promoter at nucleotide 163-213 with score cutoff 0.8, but neither TATA-box nor transcription start site were recognized. However, BeIG5 had a putative promoter at nucleotide 388-438 with a predicted TATA-box and a transcription start site when score cutoff was decreased to 0.18, which means detection of about 70% recognized promoters with 2.2-5.3% false positives. These sequences with putative promoters can be tested if they have functions regulating gene transcription and translation.

• Journal of Veterinary Clinics
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• v.24 no.1
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• pp.19-25
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• 2007

This study carried out to investigate the genital tract bacterial flora of Thoroughbred mare in Jeju province during March and July, 2006. The specimens were collected from vaginal ucosa and clitorial fossa using a culture swab (BBL, USA) from 100 Thoroughbred mares. Colonies were selected blood and MacConkey agar plate, and identified as standard biochemical properties using Biolog system (Thermo, USA). In this study, 470 gram-negative strains were isolated more frequently than 249 gram-positive strains. We were Isolated Escherichia coli (19.8%), Proteus mirabillis (14.9%), Enterobacter nimipressuralis (7.4%), Enterobacter mobilis (4.7%), Aeromonas encheleia (4.3%), Pseudomonas aeroginosa (3.0%), Staphylococcus aureus (14.9%), Staphylococcus epidermidis (11.2%), Coagulasenegative Staphylococcus spp. (10.0%), Enterococcus faecalis (9.2%), Enterococcus faecium (8.0%), Actinomyces viscosus (7.2%), Micoroccus diversus(6.8%), Streptococcus dysgalactiae subsp. equisimilis(5.2%), Streptococcus equi subsp. zooepidemicus (3.2%), Other non-beta hemolytic Streptococcus spp. (2.0%) and many others from vaginal mucosa and clitorial fossa in Thoroughbred mares. No significant bacteria (Taylorella equigenitalis and Klebsiella pneumonia) were isolated from the mare genital tract. In antimicrobial agents susceptibility test, it shows a high sensibility in the antibiotics of the most which excepts the streptomycin and neomycinm, kanamycin, spectinomycin, compound sulfonamides. Especially, Staphylococcus epidermidis, Enterococcus spp. and Streptococcus spp. were visible a high sensibility in the all antibiotics. However, Staphylococcus aureus, Pseudomonas aeruginosa, Proteus spp. and E. coli were showed a high antibiotic resistance patterns. These results may provide the basic information to establish strategies for the treatment and prevention of reproductive disease in Thoroughbred mares in Korea.

• IMMUNE NETWORK
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• v.11 no.4
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• pp.216-222
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• 2011

Background: The ligand for CD137 (CD137L; also called 4-1BBL) is mainly expressed on activated APCs such as dendritic cells, B cells and macrophages. Even though CD137L functions as a trigger of the CD137 signaling pathway for T cell activation and expansion, engagement of CD137L can deliver a signal leading to the production of proinflammatory cytokines in macrophages. Methods: We generated cell-permeable TAT-CD137L cytoplasmic domain fusion protein (TAT-CD137Lct) and examined its ability to initiate the CD137L reverse signaling pathway. Results: Treatment of TAT-CD137Lct induced the production of high levels of IL-6 and TNF-${\alpha}$ mRNAs and proteins in peritoneal macrophages. TAT-CD137Lct increased phosphorylation of Erk, p38 MAPK and Jnk, and activated transcription factors C/EBP and CREB. However, TAT-CD137Lct did not visibly affect the degradation of the inhibitor of NF-${\kappa}B$ ($IkB{\alpha}$). We further demonstrated that JNK activation was required for TAT-CD137Lct-induced production of TNF-${\alpha}$, while activation of Erk and p38 MAPK were involved in IL-6 and TNF-${\alpha}$ production. Conclusion: Our results suggest that TATCD137Lct is an effective activator for the CD137L reverse signaling pathway.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.490-499
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• 1999

The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were obtained as follows : 1. The amount of free amino acids in the brisket soup stock pretreated by soaking and blanching showed a tendency to increase in proportion to boiling time. The amount of glutamic acid in the brisket soup stock was much in order of soaking > blanching > roasting pretreatment. While the amount of glutamic acid in the boiled soup stock samples pretreated by soaking and blanching was much more at low temperature than at high temperature, the glutamic acid contents in the boiled soup stock pretreated by roasting were large at high temperature. The amount of glutamic acid in pretreated by soaked soup stock showed the highest and recorded 8.73 mg% at 6 hour-low temperature-boiling. 2. The amount of free amino acids in the shank soup stock did not show any regular tendency and had few changes in quantity by the methods of pretreatment. Each amount of glutamic acid in the shank soup stock pretreated by soaking and blanching was the highest, when boiled for 3 hours at high temperature. The samples pretreated by roasting showed the highest record 2.49 mg%, when boiled for 6 hours at high temperature, but could not recognize any regular tendency in the case of boiling at low temperature. 3. The amount of nucleotides in the brisket soup stock generally showed increase in proportion to boiling time. The amount of 5'-IMP extracted from the brisket soup stock was much in order of blanching > soaking > roaking pretreatment, but few differences between blanching and soaking soup stock samples. The amount of 5'-IMP extracted from soup stock samples pretreated by soaking and blanching was high at low-boiling and by roasting at high-boiling. Each amount of 5'-IMP extracted from soup stocks pretreated by soaking(BSL) and blanching(BBL) was the highest at 6 hour-low-boiling(37.06 mg%), and 5 hours(38.37 mg%) respectively. The amount of 5'in the soup stock pretreated by roasting(BRH) showed the highest records at 6 hour-high-boiling(10.85 mg%). 4. The amount of 5'-IMP extracted from the shank soup stock preteated by soaking and blanching showed a tendency to decrease after 3 hours boiling irrelative of boiling temperature. The amount of 5'in the shank soup stock was much in order of soaking > blanching > roasting pretreatment and showed high at the boiling of high temperature. In the sample pretreated by roasting it showed the highst records when boiled for 6 hours at high temperature(1.55 mg%). 5. The L Value of the brisket soup stock pretreared by roasting at high temperature(BRH) was the lowest and the b value of it was the highest of all the brisket samples boiled for 6 hours. No differences were found in the Value of L, a, and b in shank soup stock by the methods of pretreatment and boiling temperature. 6. The sensory scores in color and flavor of the brisket soup stock showd that BRH was higher than the other samples, and the preference in taste and overall was the highest in BSH while it was the lowest in BRH. The preference in the all sensory characteristics of SSH was higher than any other shank soup stock, but did not show any significant difference statistically.