• Journal of Chest Surgery
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• v.31 no.12
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• pp.1200-1205
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• 1998

Background: Lung cancer formation is a multistage process involving activation of protooncogene and inactivation of tumor suppressor genes. We evaluate the significance of cyclin D1, p53, bcl-2 gene mutations in patients with curatively resected stage IIIA non-small cell lung cancer(NSCLC). Material and Method: One hundred consecutive cases of stage IIIA lung cancers from patients operated on curatvely between 1990 and 1995 for which adequate paraffin blocks and clinical history were available. Immunohistochemical studies were performed on the representative tissue sections from each case by the labelled streptovidin- biotin method. Sections for cyclin D1, p53, Bcl-2 immunostaining were pretreated in a microwave oven for 10 to 20 minutes in citrate buffer before immunostaining. The overnight incubation with NCL-cyclin D1-GM for cyclin D1, with clone DO-7 for p53, with clone 124 for bcl-2 was done. Mean follow-up was 24.1 months (range 2-84 months) after operation. Result: One hundred cases of lung cancers were composed of 56 cases of squamous cell carcinoma, 37 cases of adenocarcinoma, 5 cases of adenosquamous cell carcinoma, and 2 cases of large cell carcinoma. The 5-year survival was 32.1%. The positive expression rate of cyclin D1 was 35%, p53 was 56%, and bcl-2 was 17%. But there were no correlation between cyclin D1, p53, Bcl-2 protein expression and survival. Conclusion: These observation indicate that cyclin D1, p53, bcl-2 protein overexpression might be implicated in the oncogenesis of non-small cell lung carcinomas but they have no usefulness as a prognostic marker.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1633-1636
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• 2007

This study was carried out to enhance the stability and activity of polygalacturonase (PGase) purified from Kluyveromyces marxianus IFO 0288. Gums such as xanthan gum, guar gum, and locust bean gum were capable of increasing the catalytic stability and activity of the PGase. At $30^{\circ}C$, the rate constants for the inactivation of the PGase with xanthan gum, guar gum, and locust bean gum were estimated to be $0.0003min^{-1}$, below $0.0001min^{-1},\;and\;0.0001min^{-1}$ respectively, whereas control was estimated to be $0.0082min^{-1}$. The yield of the maceration reaction catalyzed by the PGase for the production of carrot single cells increased by 13% in the presence of guar gum, where the relative enzyme activity supplemented with guar gum was two-fold greater than that of the PGase alone.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.10-19
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• 1986

A study on the rapid fermentation of fish sauce has been carried out for effective utilization of sardine. The frozen sardine was thawed at room temperature, chopped, homogenized with equal amount of water and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture under different conditions of hydrolysis. The effect of wheat gluten for masking fishy odor and color development during thermal treatment were also tested. The reaction mixture was heated for 30 minutes at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 minutes at 4,000 rpm. Finally, table salt and benzoic acid were added for bacteriostatic effect. The results were summarized as follows ; 1. The hydrolyzing temperature, time, pH and the concentration of enzymes based on the weight of whole sardine for optimal hydrolysis were as follows: autolysis, $52.5^{\circ}C$, 4 hours, pH 8.0: with $0.25\%$ bromelain, $52.5^{\circ}C$, 4 hours, pH 6.6 :with $0.25\%$ ficin, $52.5^{\circ}C$, 4 hours, pH 6.8: with $0.3\%$ papaya protease, $52.5^{\circ}C$, 4 hours, pH 6.6: with $6\%$ enzyme mixture, $52.5^{\circ}C$, 4 hours, pH 6.9, respectively. But pH control was not much beneficial in increasing yield. 2. The hydrolytic reaction of chopped sardine with proteolytic enzymes could be interpreted as a first order reaction that devided into 2 periods with different reaction rate constsnts. $Q_{10}$ values of the first period prior to 4 hours were 1.23 to 1.31, and those of post 4 hours were 1.25 to 1.55. The corresponding activation energies were $1.81{\times}10^4\;to\;2.34{\times}10^4\;kJ/kmol$ and $1.92{\times}10^4\;to\;3.77{\times}10^4\;kJ/kmol$, respectively. 3. The reasonable amount of $75\%$ vital wheat gluten for addition was $9\%$ of chopped sardine. 4. The dark brown color was mainly developed during the thermal treatment for 30 minutes at $100^{\circ}C$ and not changed during storage.

• Journal of fish pathology
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• v.22 no.3
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• pp.375-382
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• 2009

Integration and expression of a target gene into chromosomal genomes of host cell by retrovirus mediated gene transfer system usually require complicate and laborious procedures. In the present study, we investigate a simple method to integrate a target gene into genome of BF-2 cells using ultraviolet (UV)-inactivated snakehead retrovirus (SnRV), a fish retrovirus. First of all, an optimization of transfection condition was determined with BF-2 cells using Lipofectamine 2000 and Transome. Using 0.5 $\mu\ell$ Lipofectamine 2000 resulted in 33.8, 40.6 and 40.2% of transfection efficacy with high survival rate (minimum 80%) in 0.5, 1 and 2 $\mu{g}$ DNA, respectively, and those of Transome were all less than 5%. It was confirmed that UV-treatment for 5 min was enough to inactivate infectivity of SnRV. Next, a cassette composed of GFP (green fluorescent protein) gene flanked by LTR (long terminal repeats) sequences derived from SnRV was constructed and transfected into BF-2 cells followed by treatment with UV-inactivated SnRV for optimization of integration and expression of the cassette gene. As the results, the fluorescence was expressed in BF-2 cells treated with UV-inactivated SnRV 3 and 5 times, while there was no expression in BF-2 cells with once and non treatment. Accordingly, it was confirmed that GFP gene was integrated into chromosomal genome of BF-2 cells with UV-inactivated SnRV.

• Food Science and Preservation
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• v.14 no.5
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• pp.481-486
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• 2007

This study was conducted to evaluate the combined effect of gamma irradiation and silk peptide on the radiosensitivity of bacteria and the storage stability of ready-to-eat hamburger patty. The $D_{10}$ values obtained for Escherichia coli, Listeria ivanovii, Salmonella typhimurium and Clostridium sporogenes by gamma irradiation were 0.25, 0.50, 0.55 and 1.35 kGy, respectively. The inactivation rate of S. typhimurium ($D_{10}=0.53kGy$) inoculated into hamburger patty with 5%(w/w) silk peptide was reduced 6% compared with the control $D_{10}=0.558kGy$). In acceleration storage at $30^{\circ}C$, microorganisms were not observed in samples irradiated with 7 kGy or 10 kGy during storage. However the irradiation at 5 kGy was insufficient to sterilize the contaminated microorganisms in hamburger patty regardless of the addition of silk peptide (5%). These results indicate that the combined treatment of gamma-irradiation and silk peptide admixture could be helpful to ensure storage stability of ready-to-eat hamburger patty, by controlling the preliminary microbial load.

• The Journal of the Korean bone and joint tumor society
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• v.15 no.1
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• pp.13-25
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• 2009

Purpose: The DNA repair protein, $O^6$-methylguanine-DNA methyltransferase (MGMT), removes alkyl adducts from the $O^6$ position of guanine. Epigenetic inactivation of MGMT has been found in human neoplasia and considered one of the implicated factors in chemoresistance. Materials and Methods: Sixty-two patiensts with soft tissue sarcomas (STS) were analyzed for the status of MGMT protein expression by immunohistochemistry and the promoter hypermethylation of the MGMT gene using methylation-specific PCR. Result: The loss of MGMT expression was found in 20 cases (32.3%) of total 62 STS. MGMT promoter hypermethylation rate was 25.0% (11/44 cases). The loss of MGMT expression showed significant association with high AJCC stage, high FNCLCC grade, and aggressive behavior. However,when the group who received chemotherapy was analyzed (n=27), loss of MGMT expression was correlated with worse survival in multivariate analysis (p=0.024). MGMT promoter hypermethylation is associated with high FNCLCC grade. MGMT promoter hypermethylation status had a strong correlation with loss of MGMT expression (p=0.000). Conclusion: Our results suggest that MGMT promoter hypermethylation and loss of MGMT expression had a tendency to be associated with poor prognosis and that loss of MGMT protein expression is frequently occurs via MGMT promoter hypermethylation.

• Journal of radiological science and technology
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• v.21 no.1
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• pp.35-39
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• 1998

We analyzed image factors to determine the characteristic factors that need for intelligent replenishment system of the auto film processor. We processed the serial 300 sheets of radiographic films of chest phantom without replenishment of developing and fixation replenisher. We took the digital data by using film digitizer which scaned the films and automatically summed up the pixel values of the films. We analyzed characteristic curves, average gradients and relative speeds of individual film using densitometer and step densitometry. We also evaluated the pH of developer, fixer, and washer fluid with digital pH meter. Fixer residual rate and washing effect were measured by densitometer using the reagent methods. There was no significant reduction of the digital density numbers of the serial films without replenishment of developer and fixer. The average gradients were gradually decreased by 0.02 and relative speeds were also gradually decreased by 6.96% relative to initial standard step-densitometric measurement. The pHs of developer and fixer were reflected the inactivation of each fluid. The fixer residual rates and washing effects after processing each 25 sheets of films were in the normal range. We suggest that the digital data are not reliable due to limitation of the hardware and software of the film digitizer. We conclude that average gradient and relative speed which mean the film's contrast and sensitivity respectively are reliable factors for determining the need for the replenishment of the auto film processor. We need more study of simpler equations and programming for more intelligent replenishment system of the auto film processor.

• Journal of Food Hygiene and Safety
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• v.34 no.6
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• pp.583-590
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• 2019

As the consumption of fresh fruits and vegetables increases, food poisoning caused by foodborne pathogen contamination is not decreasing. To prevent the contamination of produce, a quick and easy, low-cost, environmentally-safe disinfection method that does not affect produce freshness or quality is needed. This study demonstrates a new-concept, circulating-water disinfection system that purifies water by using newly developed 'LED-PS (photosensitizer)-induced ROS generation unit'. Using various types of LED-PS induced ROS generation units, we investigated the conditions for reducing the density of various pathogenic bacteria by more than 3 log CFU / mL in 1 hour. The major operational factors affecting the density reduction of the LED-PS-induced ROS generation unit were analyzed. Depending on bacteria species, the density reduction rate was varied. The effect of the units on reducing the density of Bacillus cereus and Pectobacterium carotovorum subsp. carotovorum was high, but the effect on foodborne bacteria such as Escherichia coli was relatively low. In this circulating water disinfection system, the density reduction effect tended to increase as the flow rate increased and the initial bacterial density decreased. As the amount of PS absorbed beads increased, the density reduction effect increased exponentially in some bacteria. Model 3280, a double cylindrical unit connecting two single cylindrical units, could completely sterilize more than 3 log CFU/mL of B. cereus and P. carotovorum subsp. carotovorum in 30 minutes of LED irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.619-624
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• 2016

Chlorine dioxide ($ClO_2$) gas treatment (75 ppmv, 30 min) has been suggested to improve the microbial safety of postharvest paprika in a previous study. Based on these results, in this study, an additional combined treatment using low-concentration $ClO_2$ gas-generating sticks (3 ppmv) in paprika samples during storage was carried out at $8^{\circ}C$ and 90% relative humidity to further enhance the quality and reduce the decay rate of paprika for the purpose of lengthy storage. After the combined treatment, the initial populations of total aerobic bacteria as well as yeast and molds in the paprika samples decreased by 3.04 and 2.70 log CFU/g, respectively, compared with those of the control samples, and this microbial inactivation was maintained by the low-concentration $ClO_2$ gas-generating sticks during storage. In particular, the decay rate of samples with combined treatment was significantly lower than that of the control. Vitamin C content, hardness, and color quality parameters of paprika samples were not altered by treatment, while weight loss of the samples treated with the combined $ClO_2$ gas was lower than that of the control during storage. These results indicate that the combination of two different $ClO_2$ gas treatments is effective for retaining the quality of paprika during prolonged storage.

• Food Science and Preservation
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• v.20 no.6
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• pp.871-876
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• 2013

The purpose of this study was to investigate antimicrobial effectiveness of Omija (Schizandra chinensis Baillon) treated with $ClO_2$ (chlorine dioxide) concentration (10, 15, 20, 25 and 30 ppm), washing time (30, 60 and 90 sec) and multiple proportion (x1, x2, x3 and x4). The seven groups were divided into control (Omija without washing water treatment), W-T (Omija treated by tap water ($20{\pm}1^{\circ}C$) for 30 seconds), $ClO_2$-10 (Omija treated by 10 ppm $ClO_2$), $ClO_2$-15 (Omija treated by 15 ppm $ClO_2$), $ClO_2$-20 (Omija treated by 20 ppm $ClO_2$), $ClO_2$-25 (Omija treated by 25 ppm $ClO_2$), $ClO_2$-30 (Omija treated by 30 ppm $ClO_2$), and then they were detected number of total aerobic bacteria, yeast and mold. The rate of inactivation was found, for microorganisms of total aerobic bacteria, yeast and mold, to increase with a increase of $ClO_2$ treatment concentration and multiple proportion. No total aerobic bacteria, yeast and mold in $ClO_2$-30 sample treated for 30 sec, $ClO_2$-15 treated for 60 sec and $ClO_2$-10 treated for 90 sec were detected, and in $ClO_2$-30 Omija with multiple proportion ${\times}1$ (Omija : 30 ppm $ClO_2$ solution ratio was 1:1 (w/w)), $ClO_2$-20 with ${\times}2$ (Omija : 20 ppm $ClO_2$ solution ratio was 1:2 (w/w)) and $ClO_2$-15 with ${\times}4$ (Omija : 15 ppm $ClO_2$ solution ratio was 1:4 (w/w)) respectively.