• Korean Journal of Microbiology
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• v.30 no.5
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• pp.377-382
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• 1992

The responses of C. jejuni to ethanol shock were studied for their survival. synthesis of ethanol shock proteins, and increased survival at higher concentration of ethanol upon prior treatments of ethanol. When C. jejuni were shocked with ethanol at 1. 3. and 5% for 60. 30 and 10 minutes, respectively. those cells synthesized the ethanol shock proteins of 90, 66, 60, 45, and 24 kd in molecular weight. When the C. ,jejuni shocked with 1 and 3% ethanol were exposed to 3 and 5% ethanol for 30 minutes. their survival rates were increased by $10^1$~$10^2$ as compared with those of the cells without ethanol-shock. In the same way. C. ,jejuni shocked with 5% ethanol for 10 minutes :.bowed about 102 times higher survival rates than the cells without ethanol-shock. This result suggests that C jejuni shocked with I-5% ethanol for 10-30 minutes synthesized five kinds of ethanol shock proteins. and that the shock proteins contributed to increase ethanol tolerance for their survival at the higher concentrations of ethanol.

• Journal of Trauma and Injury
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• v.22 no.2
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• pp.148-153
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• 2009

Purpose: The osmolar gap increases in proportion to the ethanol level. Some previous studies have shown that the correlation between the osmolar gap and the ethanol level is weak in trauma patient by using an indirect comparison with other patients. We conducted a direct comparison of the correlation of the osmolar gap to the ethanol level between trauma patients and non-trauma patients. We also analyzed the accuracy of the estimated ethanol level between the two groups. Methods: The research candidates were adult patients who had visited the emergency department of our hospital from December 2003 to November 2008. By using a retrospective chart review, we classified them into three subgroups: non-trauma without shock, trauma without shock, and trauma with shock. In each group, we compared the correlation between the osmolar gap and the measured ethanol level, and we analyzed the accuracy of the estimated ethanol level by using Lin's concordance correlation coefficient. Results: Four hundred forty-seven patients were enrolled in this study. For correlation of the osmolar gap and the measured ethanol level, Pearson's correlation coefficient was 0.916 in all patients, 0.939 in non-trauma without shock patients, 0.917 in trauma without shock patients, and 0.844 in trauma with shock patients. In the analysis of the accuracy of the estimated ethanol level by using Lin's concordance correlation coefficient, the accuracy in trauma with shock patients was lower than that in non-trauma without shock patients. Conclusion: We found that the correlation between the osmolar gap and the measured ethanol level in the patient group with trauma was lower than it was in the patient group without trauma. Moreover trauma patients with shock had a lower accuracy of the estimated ethanol level than non-trauma patients.

• Journal of fish pathology
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• v.12 no.2
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• pp.89-99
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• 1999

New sixteen heat shock proteins (Hsps) and ten ethanol shock proteins were appeared on the analysis with SDS-PAGE when cultivation temperature for the Vibrio vulnifrcus ATCC 27562 strain was shifted-up to $42^{\circ}C$ from $30^{\circ}C$ for 20 mins and treated with of 6% ethanol for 10 mins, respectively. Even the induction of thermotolerance in V. vulnificus was coincided with the induction of Hsps if the pre-shock was adjusted to thermal temperature. Outer membrane proteins (OMPs) that were purified from the membrane of cells after heat shock showed more immunodominant pattern to the immunized rabbit anti-V. vulnificus O serum in enzyme-linked immunosorbent assay (ELISA). On the western immunoblot analysis it was confirmed that both 62 kDa IMP and 69 kDa OMP in the Hsps and 48 kDa IMP a major OMP in the ethanol shock proteins were reacted with rabbit anti-V. vulnificus O sera. Agglutination titer of the heat shocked V. vulnificus with rabbit anti-V. vulnificus O serum was higher than that of the untreated bacteria.

• Journal of Microbiology
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• v.33 no.4
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• pp.322-327
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• 1995

Tolerance of Mycobacterium sp. against organic solvents has been induced for the cholesterol side chain degradation by adding chemicals associated with synthesis of fatty acids or alcohols. Biotin of 300 .mu.g/1 and 0.5% aqueous ethanol solution were optima for the enhancement of ethanol tolerance of the microorganism. The induction of ethanol tolerance by biotin was found to be due to increase of degree of unsaturation of the fatty acids in membranous phospholipid of the cell, especially due to increase of oleic acid content. However when 0.5% of ethanol was added for the ethanol tolerance induction, there was an ambiguous correlation between ethanol tolerance and degree of unsaturation of the fatty acids, in spite of the fact that the induction increased the content of unsaturated fatty acids. Addition of 0.5% of ethanol induced several ethanol shock proteins having molecular weight similar to that of heat shock proteins.

• Journal of the Korean Chemical Society
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• v.48 no.1
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• pp.12-16
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• 2004

The ignition of ethanol-oxygen-argon mixture was studied in reflected shock waves over the temperature range of 1281-1625 K and the pressure range of 0.69-1.06 bar. The ignition delay time was measured by the sudden increase of pressure profile and the radiation emitted by OH radicals. The relationship between the ignition delay time and the concentrations of ethanol and oxygen was determined in the form of mass-action expressions with an Arrhenius temperature dependence. In contrast to the behavior observed in methanol, ethanol acts to inhibit rather than accelerate its own ignition. Several kinetic mechanisms proposed for ethanol oxidation at high temperatures have been tested by the computer simulation.

• Korean Journal of Veterinary Research
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• v.57 no.2
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• pp.97-104
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• 2017

Solanum lycopersicum, commonly known as tomato, is widely used in raw, cooked, or liquid forms because it contains nutritional compounds that are beneficial for human health, including carotenoids, lycopene, ascorbic acid, vitamins, and minerals. The tomato is perhaps the most widely studied fruit, especially with respect to its cardioprotective effects. In this study, we aimed to identify the anti-inflammatory mechanisms by which the tomato elicits its anti-inflammatory properties. We treated murine macrophage RAW 264.7 cells with a tomato ethanol extract and performed various biochemical assays including nitric oxide inhibition, cell viability, RNA extraction, expression of pro-inflammatory mediators and cytokines, and immunoblotting, as well we assessed cell survival rates. Our results have shown for the first time that a tomato ethanol extract treatment can suppress nitric oxide production in a dose-dependent manner without cytotoxicity. Moreover, it inhibits the expression of pro-inflammatory mediators and cytokines and elicits its anti-inflammatory effects via the nuclear factor kappa-light-chain-enhancer of activated B cells ($NF-{\kappa}B$) and mitogen-activated protein kinase (MAPK) pathways. In addition, administration of tomato syrup potently rescued mice from septic shock induced by lipopolysaccharide injection. Collectively, our results elucidate details regarding the anti-inflammatory mechanisms of tomato.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.355-356
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• 2000

Three 'stress probe' plasmids were constructed and characterized which utilize a green fluorescent protein (CFP) as a non-invasive reporter to elucidate Escherichia coli cellular stress responses in quiescent or 'resting' cells. Facile detection of cellular stress levels was achieved by fusion of three heat shock stress protein promoter elements, those of the heat shock transcription factor ${\sigma}^{32}$, pretense subunit ClpB, and chaperone DnaK, to the reporter gene $gfp_{uv}$. When perturbed by chemical or physical stress (such as heat shock, nutrient (amino acid) limitation, addition of IPTG, acetic acid, ethanol, phenol, antifoam, and salt (osmotic shock), the E. coli cells produced GFPuv which was easily detected from within the cells as emitted green fluorescence. A temporal and amplitudinal mapping of these responses was performed, demonstrating regions where quantitative delineation of cell stress was afforded.

• Journal of Microbiology and Biotechnology
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• v.20 no.7
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• pp.1156-1162
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• 2010

During ethanol fermentation, bacterial strains may encounter various stresses, such as ethanol and acid shock, which adversely affect cell viability and the production of ethanol. Therefore, ethanologenic strains that tolerate abiotic stresses are highly desirable. Bacteria of the genus Deinococcus are extremely resistant to ionizing radiation, ultraviolet light, and desiccation, and therefore constitute an important pool of extreme resistance genes. The irrE gene encodes a general switch responsible for the extreme radioresistance of D. radiodurans. Here, we present evidence that IrrE, acting as a global regulator, confers high stress tolerance to a Zymomonas mobilis strain. Expression of the gene protected Z. mobilis cells against ethanol, acid, osmotic, and thermal shocks. It also markedly improved cell viability, the expression levels and enzyme activities of pyruvate decarboxylase and alcohol dehydrogenase, and the production of ethanol under both ethanol and acid stresses. These data suggest that irrE is a potentially promising gene for improving the abiotic stress tolerance of ethanologenic bacterial strains.

• Journal of The Korean Society of Clinical Toxicology
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• v.2 no.2
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• pp.96-100
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• 2004

Purpose: This study was to investigate the effects of ethanol in ingested patients by analyzing data from a single institution's registry, Methods: We conducted a prospective study of 50 patients who has ingested drugs with/without ethanol came to emergency department from January 2004 to May 2004. Only patients over 18 years of age were included. Clinical characteristics, general and specific treatment, laboratory finding, complication, and clinical outcomes were obtained from protocol. Patients were divided into two groups: drug ingested with alcohol (ethanol group, n=18), and ingested without alcohol (non-ethanol group, n=32). Results: The age, the amout of ingestion, the time to treatment, the systolic blood pressure, the diastolic blood pressure and the shock duration were not different between two groups. The AST level with the ethanol group was higher than with the non-ethanol group ($230.94\pm518.88$ U/L vs $43.22\pm63.39$ U/L, p=0.002). The ALT level with the ethanol group was higher than with the non-ethanol group ($97.06\pm152.98$ U/L vs $32.75\pm43.10$ U/L, p=0.001). The lactic acid level with the ethanol group was higher than with the non-ethanol group ($7.40\pm6.33$ mmol/L vs $3.77\pm3.10$ mmol/L, p=0.001). The hospital stay duration and the admission rate were not different between two groups. Conlusions: The ethanol increased the levels of serum AST, ALT and lactic acid in intoxicated patients. But the ethanol dose not increase admission rate and duration of admission stay in intoxicated patients.

• Microbiology and Biotechnology Letters
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• v.27 no.4
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• pp.278-285
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• 1999

In order to use heat shock promoter for the detection of toxic substances, dnaK promoter was amplified from E. coli genomic DNA by using a polymerase chain reaction(PCR) followed by sequencing and sub-cloning into the multi-cloning site of the plasmid, pUCD615. The pUCD615 is a broad-host-range vector containing promoterless lux operon originated from V.fischeri. The recombinant plasmid was transfered to E. coli DH5$\alpha$ through electroporation. The recombinant E. coli showed several patterns of bioluminescent responses to ethanol stress. The bioluminescent E. coli also showed responses to other toxic substances including FeK3(CN)6, CdCl2, p-nitrophenol and HgCl2. The increases of RLU(Relative Light Unit) were observed at 100ppm of FeK3(CN)6, 10ppm and 100ppm and 100ppm of CdCl2, 1ppm of 10ppm of p-nitrophenol and at 1ppm of HgCl2.