• Journal of Microbiology and Biotechnology
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• 제30권8호
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• pp.1142-1148
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• 2020

Mitochondria play a vital role in iron uptake and metabolism in pathogenic fungi, and also influence virulence and drug tolerance. However, the regulation of iron transport within the mitochondria of Cryptococcus neoformans, a causative agent of fungal meningoencephalitis in immunocompromised individuals, remains largely uncharacterized. In this study, we identified and functionally characterized Mrs3/4, a homolog of the Saccharomyces cerevisiae mitochondrial iron transporter, in C. neoformans var. grubii. A strain expressing an Mrs3/4-GFP fusion protein was generated, and the mitochondrial localization of the fusion protein was confirmed. Moreover, a mutant lacking the MRS3/4 gene was constructed; this mutant displayed significantly reduced mitochondrial iron and cellular heme accumulation. In addition, impaired mitochondrial iron-sulfur cluster metabolism and altered expression of genes required for iron uptake at the plasma membrane were observed in the mrs3/4 mutant, suggesting that Mrs3/4 is involved in iron import and metabolism in the mitochondria of C. neoformans. Using a murine model of cryptococcosis, we demonstrated that an mrs3/4 mutant is defective in survival and virulence. Taken together, our study suggests that Mrs3/4 is responsible for iron import in mitochondria and reveals a link between mitochondrial iron metabolism and the virulence of C. neoformans.

• 대한영양사협회학술지
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• 제5권2호
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• pp.164-174
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• 1999

The purpose of this study were to assess iron status and obesity in 82 middle aged women living in Kangnung area. Anthropometric measurements were taken for body weight, height, percentage of body fat and circumferences of waist and hip. Venous blood samples were drawn from subjects for measurement of hemoglobin(Hb), hematocrit(Hct), serum iron(Fe), total iron binding capacity(TIBC), transferrin saturation(TS) and serum ferritin. Dietary intakes of iron(heme iron and nonheme iron), the amounts of MPF(meat, poultry and fish) and ascorbic acid were assessed by modified 24-hr recall method. The results obtained are summarized as follows : Postmenopausal women had more body fat than premenopausal women. That is, postmenopausal women tend to be obeser than premenopausal women. There was no difference in Hb, Hct, Fe, TIBC and TS between pre- and postmenopausal women. But the serum ferritin concentration of postmenopausal women(83.7$\pm$42.1ng/ml) was significantly (p<0.05) higher than premenopausal women(56.4$\pm$41.0ng/ml). Prevalences of iron deficiency (20%, 20.0% and 17.1% respectively) of postmenopausal women. The mean daily intakes of total iron in pre- and postmenopausal women were 17.5$\pm$9.3mg and 15.6$\pm$6.9mg, respectively. Bioavailabilities of dietary iron were 6.5% and 4.5% in pre- and post-groups. These results indicate that individual dietary guidelines should be used to educate middle-aged women different in status of menopause. For example, premenopausal women should increase nutritional iron status and postmenopausal women should try to prevent obesity.

• 대한지역사회영양학회지
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• 제3권4호
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• pp.556-564
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• 1998

The purpose of this study was to assess the iron nutritional status of college women residing in the Kyungin area. The anthropometric parameters, nutrient intake, and biochemical status of iron were measured for 102 college women. The mean height and weight were 160.3cm and 52.4kg, respectively. The proportion of subjects whose BMI was less than 20 was 41.3%. The proportion of subjects assessed as overweight(25$\geq$25%) assessed by the fat percent(FP) was 53.9%. The mean daily intake of iron was 13.90mg(77.1% of RDA), composed of 0.97mg of heme iron and 12.44mg(69.0% of RDA). When the sources of iron were grouped as rice(including bread), noodle, soup, side dish, and snack, noodle provided, 3.95mg of iron regarded as the highest amount. Subjects were taking 6.72mg(51.4% of RDA) of iron per day from main dishes(rice, bread and noodle). The fifty five percent of the subjects showed iron depletion(serum femitin<20ng/ml)and 33.4% showed suppressed erythropoiesis with iron deficiency(serum ferritin<10ng/ml). The anemic subjects assessed with transferrin saturation (<15%) represented 33.3% of the test population, whereas 11.8% of the subjects possessed less than 12g/dl of hemoglobin. Subjects not satisfied with their body shape were having significantly lower amount of energy intake(p<0.05) than the subjects satisfied with their body shape. College women having mothers who graduated from university had a significantly decreased amount of energy, carbohydrates, fat and vitamin C(p<0.05). The mean RBC and serum iron of the subjects who were on a diet more than one month were lower than those of the subjects who were not on a diet(p<0.05).

• Journal of Nutrition and Health
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• 제27권5호
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• pp.451-459
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• 1994

This study was performed to investigate the effect of sources of protein on iron bioavailability in 10 healthy young Korean women. The 18-day metabolic study consisted of a 6-day adaptation period, 6-day moderate protein(60g protein/day, 18mg Fe/day) and 6-day high protein period(90g protein/day, 18mg Fe/day). During the moderate and high protein period, 5 subjects were fed the high plant protein meals(80% plant protein). Fecal excretion of dietary iron was significantly higher(p<0.05) in high protein high plant diet group(HPP, 9.48$\pm$1.61mg/day) than in high protein high animal diet group (HPA, 14.40$\pm$0.89mg/day). Apparent absorption and bioavailability of iron was also significantly higher(p<0.10) in HPA(40.7$\pm$5.3%, 6.46$\pm$1.61mg/day) than in HPP(14.4$\pm$5.3%, 2.39$\pm$0.89mg/day). But there was no significant difference between the high animal protein group and high plant protein group in moderate protein period. Serum iron concentration and transferrin saturation increased as animal protein intake increased, from 106.0$\pm$5.1ug/이 and 30.6$\pm$1.5% for MPA to 129.1$\pm$6.7ug/이 and 37.1$\pm$1.3% for HPA. Statistically positive correlations were shown not only between the level of dietary heme iron and apparent absorption(r=0.95, p<0.05), but also between serum iron concentration and apparent absorption(r=0.64, p<0.05). Negative iron balance was shown in two subjects fed the moderate protein meals. These results suggest that recommanded dietary allowances of iron may be under the need to maintain the positive balance, and iron bioavaliability increase by only high level of animal protein intake.

• Tuberculosis and Respiratory Diseases
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• 제60권3호
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• pp.304-313
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• 2006

연구배경 : Heme oxygenase-1 (HO-1)은 heme의 분해 대사과정에 관여하는 유도성 효소로 heme을 분해하여 biliverdin, free iron, 및 일산화탄소 등을 생성시킨다. HO-1의 발현은 다양한 스트레스성 자극에 반응하여 생체방어 기능을 갖는 것으로 알려져 있는데 세포성장이나 세포사 특히 세포고사를 조절하는 것으로 보고되고 있다. 현재 신장암, 전립선암, 간암, 육종 등의 고형암에서 발현됨이 알려져 있고, 실제 HO-1 억제제를 투여했을 때 암성장이 억제됨이 보고되었다. 저자들은 폐암세포주들에서 HO-1의 발현유무와 그 역할을 규명하고 나아가 HO-1 억제제의 치료제로서의 가능성을 알아보고자 하였다. 방 법 : 비소세포폐암세포주인 A549, H23, NCI-H157, NCI-H460을 이용하였다. 세포독성은 MTT 방법으로 구하였고, HO-1의 발현은 Western blotting으로 확인하였다. HO의 효소활성은 시간당 세포단백질의 mg당 형성된 빌리루빈의 양을 이용하여 측정하였다. 또한 $H_2O_2$의 생성은 horse radish peroxidase(HRP)와 형광물질인 2',7'-dichlorofluorescein(DCF)를 이용한 두 가지 방법을 이용하였다. A549세포에 HO-1 small interfering RNA(siRNA)을 주입하여 유식세포 분석과 caspase-3에 대한 Western blotting을 통하여 세포고사유무를 확인하였다. 결 과 : 비처리 상태에서 다른 세포주에 비해 A549세포의 HO-1 발현이 증가되었으며 HO-1 활성억제제인 ZnPP를 처리하였을 때 생존율의 의미 있는 감소를 보였다. 이러한 소견과 일치하여 ZnPP는 용량의존적으로 HO 의 효소활성 감소와 세포 내 $H_2O_2$ 생성의 증가를 초래하였다. 또한 HO-1 siRNA로 주입된 A549세포는 세포고사를 유도하였다. 결 론 : HO-1은 폐암의 치료에 있어서 새로운 분자생물학적 기전의 가능성을 제시하여 HO-1에 대한 표적치료의 가능성을 보여줄 것으로 기대된다.

• 대한지역사회영양학회지
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• 제12권1호
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• pp.68-79
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• 2007

Iron deficiency is the most common nutritional problem that affects people of all ages in both industrialized and developing countries. Especially, college women are the target population for dietary iron deficiency. Recent study showed that the nutritional status of college women was poor because of insufficient food consumption and repeatabled weight reduction. The purpose of this study was to investigate the effects of nutrition counseling on the diet quality, nutritional status of iron and hematic parameters in college women who have self-recognized anemic symptoms. Anthropometric and dietary assessments as well as blood analysis, were carried out before and after the 8 weeks of nutrition counseling. During the experimental period, the 31 subjects were given nutrition education by a clinical dietitian. Nutrition counseling consisted of pathology of anemia, nutrition information for iron deficient anemia, diet information of balanced meals and menu choices for eating out. As a result, the frequencies of consumption of legumen and vegetables significantly increased after nutrition counseling(p<0.05). Daily intakes of protein, especially animal protein, vitamin E, niacin, heme iron, and zinc significantly increased(p<0.05). After nutrition counseling, some self-reported clinical symptoms such as 'dizziness', 'fatigue', 'short of breath', 'headache', 'sleeplessness', and 'beating heart' were significantly improved. Serum levels of transferrin(p<0.01) and total iron binding capacity levels(p<0.05) significantly increased. It could be concluded that the 8 weeks of nutrition counseling might be effective on quality of diet as well as iron status and it might also improve the some hematic parameters in college women who have self-recognized anemic symptoms.

• Asian-Australasian Journal of Animal Sciences
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• 제29권5호
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• pp.695-701
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• 2016

This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken breeds including Woorimatdak, Hyunin black and Yeonsan ogye, and three commercial poultry breeds including the broiler, White Leghorn and Pekin duck (Anasplatyrhyncos domesticus) were studied. The analyses of the antioxidant enzymes activity, iron content and lipid oxidation were performed in raw and cooked samples. The activity of catalase (CAT) in the thigh meat was higher than that of the breast meat of three Korean native chickens and the broiler, respectively. The activity of glutathione peroxidase (GPx) in the uncooked thigh meat of three Korean native chickens was higher than that of the breasts. The breast meat of Woorimatdak and Pekin duck had higher superoxide dismutase (SOD) activity than the others, while only the thigh meat of Pekin duck had the highest activity. Cooking inactivated CAT and decreased the activity of GPx and SOD. The thigh meat of Woorimatdak, White Leghorn, Yeonsan ogye and Hyunin black contained more total iron than the breast meat of those breeds. The heme-iron lost during cooking ranged from 3.2% to 14.8%. It is noted that the thigh meat had higher thiobarbituric acid reactive substances values than the breast in all chicken breeds. Though Woorimatdak showed higher antioxidant enzyme activity and lower released-iron percentage among Korean native chickens, no differences were found on lipid oxidation. We confirm that the dark meat of poultry exhibited higher antioxidant enzyme activity and contained more iron than the white meat.

• Journal of Photoscience
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• 제6권3호
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• pp.129-133
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• 1999

Microperoxidase 8 (MP8) has been prepared by sequential hydrolysis of cytochrome C by pepsin and trypsin. This five-coordinated heme-octapetide fragment provides a uniques structure to evaluate the electronic coupling efficiency to the iron through axial position and porphyrin edge. At alkali pH, Ru(bpy)2(im)22+ is completely quenched in AcMP8Ru complex . Transient kinetics measurement showed the decay rate to be ~1 $\times$1012S-1. Ruthenium bipyridine complex with a carboxyl group substituted bipyridine has been prepared adn reacted with MR 8 to yield N-terminus bound RuMP8 complex. The luminescence decay rate has been measured as 1 $\times$109S-1. By using semiclassical electron transfer theory, we found the electron transfer efficiency through axial positioin of iron prophyrin is as good through prophyrin edge.

• 대한영양사협회학술지
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• 제9권1호
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• pp.71-80
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• 2003

Food intake patterns and iron nutritional status of male and female college students were studied based on dietary iron density. Dietary data were collected using the method of 24-hour recalls for 3 consecutive days from 106 students, and fasting blood were drawn to measure iron nutritional status indicators such as total iron binding capacity, serum iron, hematocrit, hemoglobin, and red blood cell count. Mean daily iron intakes of male and female students were 13.3㎎ and 10.0㎎, which were 107% and 63% of the RDA, respectively. However, dietary iron density were similar between male and female students as 5.9㎎/1,000㎉ and 5.7㎎/1,000㎉, respectively. The diets were divided into two groups according to iron density; high iron density group (6㎎/1,000㎉ or more) and low iron density group (less than 6㎎/1,000㎉). The students in high density group had lower intakes of energy, especially fat, than those in low density group. Female students in high density group showed significantly higher intakes of iron, and non-heme iron and folate than those of low density group. The students in high density group consumed more rice, hamburger, and eggs, while those in low density group consumed more Ra-myon and alcoholic beverages. The students in high density group consumed greater proportions of iron from plant-origin foods. Vegetables, legumes and seasonings were the food groups that female students in high density group consumed significantly more than those in low density group. Also the percentages of female students with iron deficiency were higher in low density group. These results suggest that diet with high iron density is important to improve iron nutritional status of women, and further research about the effective way to increase iron density in our diet is needed.

• Asian-Australasian Journal of Animal Sciences
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• 제26권2호
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• pp.287-294
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• 2013

Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color $L^*$ and whiteness (W), and an increase in color $b^*$ of pork sausage samples (p<0.05). Although color $a^*$ of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.