• The korean journal of orthodontics
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• v.24 no.2
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• pp.303-317
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• 1994

This study was designed to measure the changes in the titer of tooth root antibodies accompanying root resorption associated with orthodontic tooth movement in dogs to explore a role of the specific immune response in root resorption during orthodontic tooth movement. Five adult mongrel dogs, 2 years of age, were used in the study. Six lower incisors were extracted as sources of homologous antigen in the dogs. Tooth root antigen preparations were made from a 6M Guanidine-HCl-10% EDTA(pH5.0) extract of these root dentins. Root resorption was elicited by intrusion of six maxillary incisors with 200-250gm intrusive force. In 9th week, resorbing six maxillary anterior teeth were extracted. Serum samples were taken from each dog prior to intrusion and weekly for 11 consecutive weeks. Serum autoantibody titers were determined with an enzyme-linked immunosorbent assay. As controls for antibody specificity, sera which were previously incubated with tooth root antigen as well as sera to an unrelated bacterial antigen (Porphyromonas gingivalis 33277) for 3 hours at 25 were measured in all runs. Root resorption was monitored monthly using occlusal radiographs. And then root resorption patterns were observed with a zoom stereo microscope (Model SZH-121, Olympus optical Co. Ltd.). Incisors did not show clear radiographic evidence of significant and progressive root resorption, but periodontal ligament space had widened. But root resorption was observed on the apical regions of the maxillary incisors with a zoom stereo microscope. Teeth showed the shallow depression generally accompanying deep resorption. These demonstrate a slight tendency for an immediate decrease followed by rebound to levels above the pre-treatment baseline. A peak titer of autoantibody to dentin antigen occurred on day 28, then steadily decreased during the 9th week period as the roots resorbed and then rapidly spiked in animals when the resorbing teeth were extracted. When sera is incubated with tooth root antigen, serum activity in the ELISA was almost absent. This is because serum activity in the ELISA could be removed by absorption of the serum with dog dentin antigen. Serum ELISA activity to the unrelated bacterial antigen remained essentially unchanged in all animals throughout the experimental period. When the time course of changes in autoantibody to homologous tooth root antigen prepatration and unrelated bacterial antigen was compared, no significant differences were found(${\alpha}=0.05$). In general, the overall pattern of changes in autoantibody was similar to the two antigens. These findings suggest the possibility that these immunologic changes precede a significant development of root resorption lesions rather than merely reflecting their presence. Therefore, this suggests that the changes of antibody levels may have some predictive value for root resorption.

• Korean Chemical Engineering Research
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• v.49 no.3
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• pp.330-337
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• 2011

In this research, the preparation processes for making a series of $\omega$-mercapto alkylamine 1 and $\omega$-mercapto alkanoic acid 2 useful for studying of the self-assembled monolayer(SAM) are described. The preparation methods of the first goal materials, $\omega$-mercapto alkylamines 1 were carried out as follows: First, $\omega$-phthalimide alkanol 3 was synthesized from commercially available potassium phthalimide derivatives and $\omega$-bromoalkanol in DMF at $80{^{\circ}C}$ via substitution reaction. After refluxing $\omega$-phthalimide alkanol 3 with hydrazine hydrate in ethanol followed by treating with c-HCl, $\omega$-aminoalkanol 4 was obtained in 76-98% yield, accompanied with side-product 5. Bromination of hydroxyl moiety of $\omega$-aminoalkanol 4 using aqueous hydrobromic acid furnished $\omega$-bromoamine 6 in 34-97% yields. Substitution reaction 6 with thiourea in 95% ethanol gave $\omega$-aminoalkanthiuronium 7, which was treated with aqueous strong base and aqueous strong sulfuric acid gave desired products, $\omega$-mercapto alkylamines 1 through overall 5 steps. The second target material, $\omega$-mercapto alkanoic acid 2 was prepared via 2 steps. $\omega$-bromo alkanoic acid was reacted with thiourea to give $\omega$-thiourea alkanoic acid 7 in 69-85%, which was treated with aqueous strong base and strong acid to furnish $\omega$-mercapto alkanoic acid 2 in 50-98%. The fabricated long-chain alkylthiol(LCAT) can be used as linkers to immobilize protein, enzyme and various kinds of biomolecules on the surface of metallic materials(Au, Pt, Ti) by SAM, and can be useful chemical tools for the application study on the surface modification of metallic materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2035-2041
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• 2013

The effects of Aspergillus oryzae rice koji (AO) and Asp. kawachii rice koji (AK) as enzyme preparations, on the quality characteristics of rice mash were invested in this study. The amount of AORM (Asp. oryzae rice mash) and AKRM (Asp. kawachii rice mash) were 50, 100, 200% (w/w) based on 100 g of rice. Firstly, in the titer measurement result on the ${\alpha}$-amylase and glucoamylase activities of AO and AK. On the other hand, the acid protease activity has values of 31.56 unit for AO and 849.17 unit for AK. The sugar solid of the AORM and AKRM groups significantly increased as the rice koji ratio on rice was higher, which were shown with values as high as 17.63~20.53 and 17.51~19.28, respectively. Glucose and maltose were detected for free sugar of AORM. Only glucose was found in AKRM. Citric acid, malic acid, and lactic acid were detected as the organic acid of KORM; oxalic acid, citric acid, and succinic acid were detected for AKRM, and the content increased as the rice koji ratio on rice increased (P<0.05). From the above result, rice koji with useful mold is expected to be used broadly in foods by looking at the fact that it has starch degradation ability and organic acid producibility.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.190-201
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• 1980

This experiment was designed to optimize the process of manufacturing the soybean cheeses and to elucidate the chemical changes during ripening when the chemical changes during ripening when the milk components and enzyme preparations were added to the raw materials. Conditions for extracting soybean protein such as temperature, duration and amount of water added were determined; various coagulaters were compared by checking the curd texture and yield; starters from S. thermophilus, S. lactis MLB and S. cremoris EB-9 were tested as single- or multi-stain combinations; and the effects of skim milk and/or rennins-both microbial and calf origin-addition upon the process of manufacturing and ripening were studied. The results obtained were as follows. 1. optimal conditions for soybean extraction were found to be: temperature $100^{\circ}C$, duration 10 minutes, and amount of water added 9-fold, as considered the extraction rate of solids and proteins, and curd yield. 2. Sodium gluconate was the most effective among the coagulators tested, and 5% of single-strain starter from S. thermophilus was appered to be adequate inoculum for curd formation. 3. The effects of skim milk and/or rennins addition on the process of manufacturing and ripening of soybean cheeses were: 1) The addition of rennins resulted in fast formation of curd, especially with skim milk it was so. And Hansen rennet extracts brought better results in curd formation than Meito rennet extracts did. 2) No significant effect was observed on the changes in moisture content during ripening, however the levels of moisture contents in the products were higher in case of using Meito rennet extracts. 3) Effect on pH changes during ripening was also not significant in general, while levels of pH were decrease markedly during manufacturing and the initial stage of ripening. 4) The levels of bacterial counts were much higher in case of skim milk addition throughtout the ripening period. In general the numbers were reached to approximately $10^8cells/g$ during manufacturing, then decreased gradually to below $10^2cells/g$ in 8 weeks of ripening. 5) The addition of skim milk and/or rennin resulted in higher ripening index, and skim milk plus Meito rennet extracts was appeared to be best combination for the ripening index.