• Journal of Applied Biological Chemistry
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• v.64 no.4
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• pp.413-419
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• 2021

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

• Journal of Life Science
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• v.32 no.11
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• pp.833-840
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• 2022

Chronic inflammation has been shown to be closely associated with tumor development and progression. Nuclear factor kappa B (NF-κB) is composed of a family of five transcription factors. NF-κB signaling plays a crucial role in the inflammatory response and is often found to be dysregulated in various types of cancer, making it an attractive target in cancer therapeutics. In this study, CDC-like kinase 3 (CLK3) was identified as a novel kinase that regulates the NF-κB signaling pathway. Our data demonstrate that CLK3 inhibits the canonical and non-canonical NF-κB pathways. Luciferase assays following the transient or stable expression of CLK3 indicated that this kinase inhibited NF-κB activation mediated by Tumor necrosis factor-alpha (TNFα) and Phorbol 12-myristate 13-acetate (PMA), which are known to activate NF-κB signaling via the canonical pathway. Consistent with data on the ectopic expression of CLK3, CLK3 knockdown using shRNA constructs increased NF-κB activity 1.5-fold upon stimulation with TNFα in HEK293 cells compared with the control cells. Additionally, overexpression of CLK3 suppressed the activation of this signaling pathway induced by NF-κB-inducing kinase (NIK) or CD40, which are well-established activators of the non-canonical pathway. To further examine the negative impact of CLK3 on NF-κB signaling, we performed Western blotting following the TNFα treatment to directly identify the molecular components of the NF-κB pathway that are affected by this kinase. Our results revealed that CLK3 mitigated the phosphorylation/activation of transforming growth factor-α-activated kinase 1 (TAK1), inhibitor of NF-κB kinase alpha/beta (IKKα/α), NF-κB p65 (RelA), NF-κB inhibitor alpha (IκBα), and Extracellular signal-regulated kinase 1/2-Mitogen-activated protein kinase (ERK1/2-MAPK), suggesting that CLK3 inhibits both the NF-κB and MAPK signaling activated by TNFα exposure. Further studies are required to elucidate the mechanism by which CLK3 inhibits the canonical and non-canonical NF-κB pathways. Collectively, these findings reveal CLK3 as a novel negative regulator of NF-κB signaling.

• Journal of Life Science
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• v.33 no.5
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• pp.391-396
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• 2023

Milk is an emulsion, improving texture of surimi mixture and able to suppress off flavors and abnormal tastes. Therefore, this study aimed to identify the effective properties of milk in the preparation of a surimi mixture for 3D printing. The sensory and physical properties of surimi mixtures containing 0%, 20 wt%, and 40 wt% milk were evaluated, where the unheated surimi mixture with added milk demonstrated increased firmness and adhesiveness compared to the negative control group. In addition, the hardness, adhesiveness, gumminess, and chewiness of the mixture containing 40% milk were highest, but springiness, cohesiveness, and resilience were lowest. In the sensory evaluation, as the amount of milk increased, a fishy smell, abnormal taste and texture improved, hardness and preference increased as well. From these results, it was confirmed that a surimi mixture can be prepared with milk to improve its physical and sensory properties for 3D printing when compared to the negative control mixture. In particular, it was revealed that the physical properties and preference of the surimi mixture are best when prepared with 40% milk.

• Journal of Animal Science and Technology
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• v.51 no.5
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• pp.369-378
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• 2009

Protein fractionation was evaluated from whole crop silages of rye (RS), wheat (WS), triticale (TS), oat (OS), barley (BS), and rice straw silage (RSS), and in vitro trial was carried out to examine the effect of silage and extraction of soluble protein on fermentation characteristics, total gas production and degradation. Soluble protein of silages was extracted with borate-phosphate buffer, and fermentation characteristics, gas production and degradation of silages were estimated by incubating anaerobically the mixed solution of strained rumen fluid and artificial saliva (1:1, v/v) containing dried and ground silages placed in nylon bag at $39^{\circ}C$ up to 48h. Soluble protein (SP) content was lowest for RSS as 2.11% in total CP compared to those for other silages. Highest A fraction (NPN) was observed from RS (74.33% of total CP) while those from TS and RSS were relatively low (48%). B2 fraction was relatively higher for RS, RSS and WS than for TS and BS. $B_3$ fraction was lowest in WS among silages. C fraction (27.07) in RSS was higher than in other silages (1.40~9.93%). pH in incubation solution was increased (P<0.01~P<0.001) for extracted silages up to 12h but decreased (P<0.01) at 48h for non-extracted ones. Contents of ammonia-N (P<0.001) and total VFA (P<0.01~P<0.001) were higher for non-extracted silages than for extracted ones. Acetate proportion was increased (P<0.001) in buffer extracted silages while those of propionate and butyrate were decreased (P<0.001) up to 24h incubation. Increased (P<0.001) total gas production was obtained from non-extracted silages up to 12h while gas production was increased (P<0.01) in extracted ones thereafter. In vitro degradation of dry matter and CP was increased (P<0.001) in non-extracted silages but that of neutral detergent fiber was increased (P<0.001) in extracted ones without difference among silages. Difference in mean values of degradability for each silage prior to- and post extraction with borate buffer, however, was not found among silages. It may be concluded that high NPN content of silages may reduce the protein availability in silages and borate buffer soluble components in silages can stimulate the early stage of fermentation.