• International Journal of Industrial Entomology and Biomaterials
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• v.37 no.2
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• pp.49-54
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• 2018

To artificially enhance antimicrobial peptide expression in Bombyx mori, we constructed genetically engineered silkworms overexpressing Rel family transcription factor. The truncated BmRelish1 (BmRelish1t) gene contained a Rel homolog domain (RHD), nuclear localization signal (NLS), acidic and hydrophobic amino acid (AHAA)-rich region, and death domain (DD), but no ankyrin-repeat (ANK) domain. The BmRelish1t gene was controlled by B. mori cytoplasmic actin 3 promoter in the PiggyBac transposon vector. Chromosome analysis of G1 generations of a transgenic silkworm with EGFP expression confirmed stable insertion of BmRelish1t. BmRelish1t gene overexpression in transgenic silkworms resulted in higher mRNA expression levels of B. mori antimicrobial peptides such as lebocin(~20.5-fold), moricin(~8.7-fold), and nuecin(~17.4-fold) than those in normal silkworms.

• Journal of Microbiology and Biotechnology
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• v.14 no.2
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• pp.367-372
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• 2004

Infection of Drosophila melanogaster adults with Pseudomonas aeruginosa (PA14) can kill the flies within 48h. We found that the virulence of PA14 was significantly attenuated when treated with a reducing agent, dithiothreitol (DTT), prior to infection. Infection with DTT-treated PA14 elevated Metchnikowin expression at 22 h post-infection and the virulence of DTT-treated PA14 was not attenuated in Dif and Relish mutants. These results suggest that DTT pre-treatment of PA14 can aggravate certain virulence factors that may be required to paralyze fly immune responses, triggering Metchnikowin expression via Dif and Relish activations.

• Proceedings of the Korean Society of Applied Entomolohy Conference
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• 2002.11a
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• pp.26-27
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• 2002

• Journal of the East Asian Society of Dietary Life
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• v.2 no.2
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• pp.243-250
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• 1992

To study the Koryo Dynasty Diet Culture, [NOKULDAE] was used which is the book of Chinese Dialogue and the results obtained from the study were as follows. 1. Foods were dealed with cereal, ginsaeng, noodles, vegetables, fruits, lamb meat relish etc. 2. Several cooking methods had introduced on [NOKULDAE] such as meat roasting and bean boiling. 3. Diet therapy and Herb medicine cured by Chinese physician had been introduced on [NOKULDAE]. 4. Cooked menu introduced in [NOKULDAE] were 9 varieties in Han dynasty banquet menu. 5. Terms related to food and cook were to food and cook were analyzed and were summarized on Table 1,2,3.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.151-163
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• 2006

The sauce is very important to western dishes and also to value and relish of dishes because taste, appearance and the degree of water content are determined by sauce. Also, the taste derived from major sauce like a demi-glace and the basic sauce that affects cooking quality are highly recognized, but preference analyses of source and researches on each ingredients have not been performed up to now. Until today, sauces act as lubricants which add relish to dishes and aid digestion, so the importance of source is more emphasized to raise the taste, appearance, water content and specially healthy function of main ingredients. In this research, some problems of sauce itself and possibilities of improvement was grasped and then some remedies were suggested through the preference, variety and quantity analyses of demi-glace sauce practically used in hotels and restaurants around Gwang-Ju City and South Jeolla(Chon-Nam) Province. Finally, the volume of demi-glace sauce with various ingredients was suggested for various kinds of application. Through the actual proof analysis, preference of each sauce made from various kinds of ingredients was investigated. The result shows that the sauce made from beef bone is highly preferred, followed by pork bone and lamb bone. The least preferred is chicken bone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.

• BMB Reports
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• v.38 no.2
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• pp.121-127
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• 2005

Drosophila protects itself from infection by microbial organisms by means of its pivotal defense, the so-called innate immunity system. This is its sole defense as it lacks an adaptive immunity system such as is found in mammals. The strong conservation of innate immunity systems in organisms from Drosophila to mammals, and the ease with which Drosophila can be manipulated genetically, makes this fly a good model system for investigating the mechanisms of virulence of a number of medically important pathogens. Potentially damaging endogenous and/or exogenous challenges sensed by specific receptors initiate signals via the Toll and/or Imd signaling pathways. These in turn activate the transcription factors Dorsal, Dorsal-related immune factor (Dif) and Relish, culminating in transcription of genes involved in the production of antimicrobial peptides, melanization, phagocytosis, and the cytoskeletal rearrangement required for appropriate responses. Clarifying the regulatory interactions between the various pathways involved is very important for understanding the specificity and termination mechanism of the immune response.

• Molecules and Cells
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• v.22 no.2
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• pp.228-232
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• 2006

The Drosophila protein, Rbp9, is homologous to human Hu, which is reported to be involved in small cell lung cancer. Rbp9 functions in cystocyte differentiation, and mutations in Rbp9 cause ovarian tumors. Here we show that the antimicrobial peptide, Attacin, is upregulated in Rbp9 mutants, especially in ovaries where tumors form. Upregulation seems to result from activation of the NF-${\kappa}B$ pathway since we detected nuclear localization of Relish in Rbp9 mutant ovaries but not in wild type ovaries. Inactivation of NF-${\kappa}B$ in the Rbp9 mutant allows prolonged survival of malformed egg chambers. We conclude that Drosophila initiates an anti-tumor defense response via activation of NF-${\kappa}B$.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.6-11
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• 1983

The long-term storability of home-made dry sausage and ham in terms of peroxide value and thiobarbituric acid value, the effects of nitrite and NaCl contents on the deterioration of the products and the public acceptance of dry ham were studied. The results of this study are as follows: 1. Because the storability of the dried meat products is mainly affected by the fat rancidity of the fat content, POV of 10 was assumed the critical point of storability. The sample dry sausage used in this experiment has lost its storability within a ripening period of 5 weeks. And dry ham was lost its peculiar relish within 50 days. 2. The variations of the NaCl contents of the dry products were reflected in the ripening process. The correlation coefficient between the variations of the NaCl contents and the decrease in the weight of the dry ham was 0.85. 3. The survey of public taste for dry ham was conducted on 35 college students, who think it a bit tasteful or tasteless account for 66% of the total and those who think it a simple relish account for 60%, thus indicating that the dry ham still remains far away from the dining table.

• Journal of Korean Society of Rural Planning
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• v.22 no.4
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• pp.81-92
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• 2016

The purpose of this study is to analyze the present situation of the landscape management - which encompasses landscape ordinance, planning, and agreement - in regards to the Shiga prefecture and Omihachiman city to explore sustained landscape preservation and management methods, and to deduce the implications of the establishment of rural landscape planning and landscape administration. The conclusion is summarized as follows. First, the landscape ordinance should be operated so that the practical landscape management is suitable to the characteristics of local governments. Second, landscape management should be based on zoning. The landscape plan should start with defining the types and characteristics of the landscapes at each site and subdividing the landscape areas accordingly. Third, the restriction of conduct and the promotion of autonomous landscape activities should be employed as the two axes of landscape administration. Beautiful and healthy landscapes can be achieved through collective efforts of the community, and this requires voluntary practice amongst individuals and administrative regulations to achieve so. Fourth, meticulous, dimensional and practical landscape plans should be established. In order to effectively preserve, form and manage the essential landscape elements and resources of the area, the starting landscape plan should be more definitively outlined. Finally, it is necessary to change the perception of landscape. In order to relish beautiful and healthy scenery, it is critical to recognize the value of the attentive efforts and dedication of each member of the community that stimulates the objective.