• Korean Journal of Clinical Laboratory Science
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• v.49 no.4
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• pp.460-469
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• 2017

Heat shock proteins (HSPs) are induced as a self-defense mechanism of cells when exposed to various external stresses, such as high fever, infection, free radicals, and heavy metals. They affect the prognosis in the process of tumor formation. HSP is classified into four families: HSP27, HSP60, HSP90, and HSP100, depending on molecular weight. Heat shock protein 90 (HSP90), a molecular chaperone, plays an important role in the cellular protection against various stressful stimuli and in the regulation of cell cycle progression and apoptosis. In the present study, we assessed the differential expression of HSP90 family proteins in non-small cell lung cancer (NSCLC), and the correlation of their expression levels with clinicopathologic factors and patient survival rates. The result of this study can be summarized as follows; $HSP90{\alpha}$ showed higher expression in patients with no lymphovascular invasion (p=0.014). $HSP90{\beta}$ showed a higher expression of squamous cell carcinoma (p=0.003), and an over expression of glucose-related protein (GRP94) was significantly associated with poor differentiation (p=0.048). However, none of the HSP90 proteins showed a significant association with the survival status in patients with NSCLC. This study also indicates that $HSP90{\alpha}$ might contribute more to the carcinogenesis of NSCLC than $HSP90{\beta}$, and GRP94 and isoform selectivity should be considered when HSP90 inhibitors are studied or utilized in the treatment of NSCLC.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.459-464
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• 1991

The mackerel meat was packed in square No 3B can, and thermally processed at $121.1^{\circ}C$ to reach Fo values of 5, 10 and 15. On heating at $121.1^{\circ}C$, pH and volatile basic nitrogen content increased markedly, and histamine was detected at concentrations of 3.98 mg/100g in raw meat, 10.45 mg/100g in Fo 5 sample, 7.54 mg/100g in Fo 15 sample, respectively. Total free amino acid content of mackerel meat decreased with increasing Fo values. Little changes were observed in free amino acid composition, but histidine decreased significantly during heat treatment. Degradation of inosine monophosphate was proceeded during preparation and thermal processing of samples, and trimethylamine oxide changed to trimethylamine almost equivalently. In changes of lipid components, peroxide and carbonyl values were increased markedly during heat treatment. When the sample was heated at the Fo values of 5 or higher, content of non-polar lipid(NL) was increased while that of polar lipid(PL) was decreased, and percentages of polyenes such as 22 : 6 decreased with increasing Fo values. The decomposition of polyunsaturated fatty acids in PL were much greater than those in total lipid and NL.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.192-197
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• 2017

Objective: The study was conducted to evaluate the stability of commercial coated lipase (CT-LIP) in vitro. Methods: The capsules were tested under different conditions with a range of temperature, pH, dry heat treatment and steaming treatment, simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) in this work, respectively. Free lipase (uncoated lipase, UC-LIP) was the control group. Lipase relative activities measured in various treatments were used as a reference frame to characterize the stability. Results: The lipase activities were decreased with increasing temperatures (p<0.05), and there was a markedly decline (p<0.01) in lipase comparative activities of UC-LIP at $80^{\circ}C$ compared with CT-LIP group. Higher relative activities of lipase were observed in CT-LIP group compared with the free one under acidic ambient (pH 3 to 7) and an alkaline medium (pH 8 to 12). Residual lipase activities of CT-LIP group were increased (p<0.05) by 5.67% and 35.60% in dry heat and hydrothermal treatments, respectively. The lipase relative activity profile of CT-LIP was raised at first and dropped subsequently (p<0.05) compared with constantly reduced tendency of UC-LIP exposed to both SGF and SIF. Conclusion: The results suggest that the CT-LIP possesses relatively higher stability in comparison with the UC-LIP in vitro. The CT-LIP could retain the potential property to provide sustained release of lipase and thus improved its bioavailability in the gastrointestinal tract.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.171-175
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• 1979

Thermal properties of crude papain and crude peroxidase from domestic papaya were investigated. The crude extract of papaya was inactivated at the temperature range of $60^{\circ}{\sim}90^{\circ}C$ at pH 7.0 and the rest of the activities of papain and peroxidase were determined, respectively. The heat inactivation of papain and papaya peroxidase was biphasic at low temperature. For the thermal inactivation of papain extract, the enthalpy of activation was 91.4 kJ/mol, the entropy of activation, -49.6 J/mol K, and the free energy of activation, 108.5 kJ/mol. The activation energy for the inactivation of papaya peroxidase was 168.5 kJ/mol, the entropy of activation, $200.4\;J/mol{\cdot}K$ and the free energy of activation, 99.7 kJ/mol. The thermal stability of papain showed that it has a possibility for use as a meat tenderizer. It was also discussed that papaya peroxidase could be more suitable as a biochemical criteria for heat treatment than papaya catalase.

• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.93-98
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• 2005

Effects of heat and gamma irradiation on chemical, microbiological, and immunological changes of raw milk were compared. Free fatty acid content of milk showed increasing tendency according to the increase of heating temperature and irradiation dose, and showed similarity in UHT (ultra high temperature) and 5 kGy irradiation. Total bacterial counts and coliforms were not detected after treatment of LTLT (low temperature long time), HTST (high temperature short time), UHT, and irradiation from 1 to 10 kGy in the milk with initial microbial load at $10^3$ CFU/mL initially, but after 7 day storage, were not detected in UHT milk and that irradiated at 3 kGy or above. Heat treatment decreased (p<0.05) arginine, asparate, iso-leucine, lysine, and methionine content compared to raw milk while irradiation decreased (p<0.05) asparate, histidine, iso-luecine, leucine, and lysine content, which means irradiation could change primary structure of milk proteins. It was concluded that f kGy gamma irradiation treatment of raw milk could give a similar effect to UHT treatment in chemical and microbiological viewpoint, and may reduce allergenicity of raw milk.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1064-1079
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• 2018

In this study, the antimicrobial activity of a bacteriocin produced by Enterococcus faecalis KT11, isolated from traditional Kargı Tulum cheese, was determined, and bacteriocin KT11 was partially characterized. The results showed that bacteriocin KT11 was antagonistically effective against various Gram-positive and Gram-negative test bacteria, including vancomycin- and/or methicillin-resistant bacteria. The activity of bacteriocin KT11 was completely abolished after treatment with proteolytic enzymes (proteinase K, ${\alpha}$-chymotrypsin, protease and trypsin), which demonstrates the proteinaceous nature of this bacteriocin. Additionally, bacteriocin KT11 remained stable at pH values ranging from 2 to 11 and after autoclaving at $121^{\circ}C$ for 30 min. In addition, the activity of bacteriocin KT11 was stable after treatment with several surfactants (EDTA, SDS, Triton X-100, Tween 80 and urea) and organic solvents (chloroform, propanol, methanol, ethyl alcohol, acetone, hexane and ethyl ether). Cell-free supernatant of E. faecalis KT11 was subjected to ammonium sulfate precipitation and then desalted by using a 3.5-kDa cut-off dialysis membrane. The bacteriocin activity was determined to be 711 AU/mL in the dialysate. After tricine-SDS-PAGE analysis, one peptide band, which had a molecular weight of ~3.5 kDa, exhibited antimicrobial activity. Because the bacteriocin KT11, isolated from E. faecalis KT11, exhibits a broad antimicrobial spectrum, heat stability and stability over a wide pH range, this bacteriocin can be used as a potential bio-preservative in foods. Additionally, bacteriocin KT11 alone or in combination with conventional antibiotics may provide a therapeutic option for the treatment of multidrug-resistant clinical pathogens after further in vivo studies.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.534-538
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• 2000

Sample frying oil was manufactured from simple mixing treatment of capsicum. butter flavor and silicone resin. the amount were 0.20, 0.15% ($\omega$/$\omega$) and 10 rpm in soybean oil, respectively. This frying oil was confirmed to improving of heat stability as well as removal effect of meat flavor. Frying oil obtained from treatment of capsicum and silicone resin was appeared, acid value and smoke point were 0.301, 232$\^{C}$, than its value in the non-treated soybean oil were 0.385. 220$\^{C}$, respectively, in the case of continuous frying at 185$\pm$2$\^{C}$. These effects were likely to according both anti-oxidation effect of capsicum and inhibition of free fatty acids and smoke production from anti-expansion of surface area in frying oil. Meat flavor and burnt flavor of oil in the frying oil and fried foods were weakened by treating of butter flavor(0.15%, $\omega$/$\omega$), this effect will be produced to new type\`s frying oil product.

• Journal of Acupuncture Research
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• v.22 no.4
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• pp.131-141
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• 2005

Objectives : Saam acupuncture has evident principles of prescription based on acupuncture tonification and purgation of Nan-gyeong but many prescriptions of Saam acupuncture are not typical patterns. This paper studies principles of prescriptions of the king fire and the premier fire. Methods : Through investigation of many medical documents concerning king fire and the premier fire, the author explained of physiological and pathological principle of king and the premier fire, also explained of interacting mechanism through five element. And The theoretical authorities of analysis are Nan-gyeong, works of Joo dan-gye and Li dong-won. Results & Conclusion : 1. The sufficiency and the control of the water is the key to treat the disease by fire. Considering the attack and the treatment of disease, heart and liver give rise to fire in its early stage and kidney and lung are the key to treatment. 2. Consequently the pathology of the disease from fire is corresponding to the theory- Yang Sufficient, Yin Deficient- of Joo dan-gye. It seems that the theory of Joo dan-gye influenced on the medical theory of Saam Acupuncture. 3. On that account I believe that the study of medical theories of the Geum and Won Dynasty that various medical theories had appeared is very available for Saam Acupuncture. At present global warming is accelerating because environmental pollution has been increasing. Therefore the damage of fire to human body will be more and more severe and extensive. Because in the future medical plants will not be free from environmental pollution, acupuncture will be very confidential treatment.

• Journal of the Korean institute of surface engineering
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• v.49 no.3
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• pp.286-300
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• 2016

Pd-Ag alloy membranes have attracted a great deal of attention for their use in hydrogen purification and separation due to their high theoretical permeability, infinite selectivity and chemical compatibility with hydro-carbon containing gas streams. For commercial application, Pd-based membranes for hydrogen purification and separation need not only a high perm-selectivity but also a stable long-term durability. However, it has been difficult to fabricate thin, dense Pd-Ag alloy membranes on a porous stainless steel metal support with surface pores free and a stable diffusion barrier for preventing metallic diffusion from the porous stainless steel support. In this study, thin Pd-Ag alloy membranes were prepared by advanced Pd/Ag/Pd/Ag/Pd multi-layer sputter deposition on the modified porous stainless steel support using rough polishing/$ZrO_2$ powder filling and micro-polishing surface treatment, and following Ag up-filling heat treatment. Because the modified Pd-Ag alloy membranes using rough polishing/$ZrO_2$ powder filling method demonstrate high hydrogen permeability as well as diffusion barrier efficiency, it leads to the performance improvement in hydrogen perm-selectivity. Our membranes, therefore, are expected to be applicable to industrial fields for hydrogen purification and separation owing to enhanced functionality, durability and metal support/Pd alloy film integration.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.445-452
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• 2022

The quality and antioxidant characteristics of apios (Apios americana Medikus) according to different harvest periods and steaming treatment were investigated. The quality and antioxidant characteristics of apios were significantly different depending on harvest periods. Total starch contents was higher in 1st harvesting period as 62.32 g/100 g than other harvesting period. The water binding capacity and water solubility index was higher in 1^st harvesting period as 228.65 and 11.29% than other harvesting period. The sucrose and total free sugar contents were 3.64~8.67 and 4.49~9.54 g/100 g, respectively. Total polyphenol and flavonoid contents of apios was the highest 2^nd and 4^th harvesting period at 4.21 mg GAE/g and 611.11 ㎍ CE/g, respectively. DPPH radical scavenging activity was higher in 1st harvesting period as 84.96 mg TE/100 g than other harvesting period, and decreased as the harvest periods were delayed. ABTS radical scavenging activity and ferric-reducing antioxidant power were 43.81~47.89 mg TE/g and 231.20~264.07 mM/100 g, and increased to 50.58~51.44 mg TE/g and 342.55~384.29 mM/100 g after heat treatment. As a result, it is thought that studies on change of quality and physicochemical characteristics according to cultivation characteristics should be preceded for cultivation stability of apios.