• Journal of Yeungnam Medical Science
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• v.14 no.1
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• pp.67-76
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• 1997

The occurrence of multidrug resistance (MDR) is one of the main obstacles in the successful chemotherapeutic treatment of cancer. In this study The gene expressions of multidrug resistance-associated protein (MRP), c-myc and c-fos were investigated in L1210 cells. Adriamycin- or vincristine-resistant L1210 cells, L1210AdR or L1210VcR, respectively, has been identified to overexpression of mdr1 gene. The expression leve of MRP gene in L1210AdR and L1210Cis was more decreased than that in L1210 cells. The c-myc and c-fos genes were expressed both in L1210 and resistant sublines. In L1210AdR, the expressions level of c-myc and c-fos genes were decreased than in L1210. However, in L1210VcR and L1210Cis, c-myc and c-fosgene expressionwere rather increased than L1210. These results suggested that MRP does not contribute in resistance of drug-resistant L1210 cells and there is no relations between MRP and mdr1 gene expression. The expression of c-myc and c-fos gene may be changed during transformation of L1210 to drug-resistant sublines.

• Journal of the Korean Chemical Society
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• v.39 no.6
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• pp.434-439
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• 1995

Six-coordinate molybdenum(Ⅴ)-oxo complexes, (R4N)[MoO(NCS)2L](R=CH3, C2H5, n-C4, H9) with S-methyl-3-(2-hydroxy-x-phenyl)methylenedithiocarbazate(L1: x=5-H) and its derivatives (L2:x=5-CH3, L3: x=3-CH3O, L4: x=5,6-C4H4 and L5: x=5-NO2) have been synthesized and the structural, spectral and electrochemical properties of the complexes have been characterized by elemental analysis, molar conductivity, UV-Vis, IR, 1H NMR, and CV (cyclic voltammetry).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.892-901
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• 2009

This study confirmed depletion efficiency of nitrite when incubate lactic acid bacteria was isolated from commercial Chinese cabbage pickles (Baechu kimchi), pickled ponytail radishes (Chongkak kimchi), radish cube kimchi (Kaktugi) and pickled Wakegi (Pa kimchi) at temperatures of $15^{\circ}C$ and $25^{\circ}C$. At $15^{\circ}C$, lactic acid bacteria isolated from commercial kimchi depleted nitrite actively except Leuconostoc mesenteroides subsp. mesenteroides and Leuconostoc paramesenteroides. In particular, Leuconostoc mesenteroides subsp. dextrinicum and Leuconostoc lactis depleted nitrite by very actively without period adaptation in nitrite. Lactobacillus sake, Lactobacillus plantarum, Lactobacillus casei subsp. pseudoplantarum, and Lactobacillus coryniformis subsp. torquens depleted nitrite very actively after 1 day. L. mesenteroides subsp. mesenteroides depleted nitrite relatively actively after 2 days pass. In contrast, L. paramesenteroides displayed very low nitrite depletion ratio compared to other species. At $25^{\circ}C$, all lactic acid bacteria isolated from commercial kimchi did not need adapting period in nitrite, and depleted nitrite very actively except L. paramesenteroides. Also, all lactic acid bacteria except L. mesenteroides subsp. mesenteroides and L. paramesenteroides nitrite of more than 90% after 1 day, and L. mesenteroides subsp. mesenteroides depleted nitrite of more than 90% after 2 days. However, because L. paramesenteroides was not active even at $25^{\circ}C$, nitrite depletion efficiency was very low compared to other species. On the other hand, the same species of Lactobacilli and Leuconostocs except L. mesenteroides subsp. mesenteroides and L. paramesenteroides of other kimchi origin at $15^{\circ}C$ as well as $25^{\circ}C$ by vitality depleted nitrite very actively without statistically significant difference (p<0.05).

• Food preservation and processing industry
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• v.7 no.1
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• pp.33-44
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• 2008

마늘의 저장 중 생리활성과 향미에 중요한 영향을 미치는 성분의 변화를 발표된 논문을 중심으로 정리하여 살펴보았다. 또한 마늘의 냄새를 최소화하고 생리활성을 극대화할 수 있는 기능성식품의 소재개발 타당성을 살펴보기 위하여 열처리(blanching)로 마늘 중의 효소를 모두 불활성화 시킨 후, 이에 마늘로부터 추출한 alliinase를 가하여 반응조건에 따른 alk(en)yl thiosulfinates 생성 및 이들의 분해산물인 휘발성 황함유화합물의 함량변화를 측정하였다. 수확한 마늘의 최종 저장물질로 알려진 -glutamyl-S-alk(en)yl-L-cysteines는 마늘중에 존재하는 -glutamyl-transpeptidase 및 oxidase의 작용에 의하여 감소한 반면 S-alk(en)yl cysteine sulfoxide는 감소한 만큼 증가하였으며, 이는 $-3^{\circ}C$ 및 실온($23^{\circ}C$)에서 보다도 냉장온도($4^{\circ}C$)에서 가장 많이 변화하는 것으로 나타났다. 이러한 감소 및 증가현상은 -glutamyl-S-(2-popenyl)-L-cysteine이 -glutamyl-S-(trans-1-propenyl)-L- cysteine이나 -glutamyl-S-methyl-L-cysteine보다 더 컸다. -glutamyl-S-(2-propen yl)-L-cysteine은 $4^{\circ}C$에서 저장 60일 만에 66%가 감소한 반면 이로부터 생성된 S-(2- popenyl)-L-cysteine sulfoxide는 그 만큼 증가하였다. -glutamyl-S-(trans-1-propenyl)-L-cysteine 및 -glutamyl-S-methyl-L-cysteine도 $4^{\circ}C$에서 150일간 저장한 경우 각각 81% 및 39%가 감소하고, 이들로부터 각각 생성된 S-(trans-1- propenyl)-L-cysteine sulfoxides 및 S-methyl-L-cysteine sulfoxide는 증가하였다. 한편 열처리 마늘에 alliinase를 가하여 함황화합물을 재생성 시킨 결과 8종의 S-alk(en)yl cysteine sulfoxides를 확인할 수 있었다. S-(2-propenyl)-L-cysteine sulfoxide은 전체 thiosulfinates함량의 약 60%를 차지하는 것으로 나타났다. 100, 200, 300 및 400 unit의 alliinase를 첨가하여 15분간 반응시킨 결과 총 thiosulfinates는 생마늘(대조구)에 비하여 각각 37, 68, 77 및 80%가 생성되는 것으로 나타났다. GC/MSD를 이용하여 대조구 및 효소를 첨가하여 반응시킨 시료의 휘발성 향기성분을 분석한 결과 alliinase를 100, 200, 300 및 400 unit 첨가하여 15분간 반응시키면 각각 마늘의 휘발성 향기성분이 25, 36, 66및 76% 씩 재 생성되는 것으로 나타났다. 이상의 결과를 종합해 볼 때 마늘을 이용한 제품개발이나 연구를 할 경우 마늘의 저장조건에 따른 생리활성물질의 분석결과를 근거로 하여 이루어져야 하며, 또한 효소를 이용하여 적절히 반응시키면 마늘 냄새를 $30{\sim}80%$ 범위 내에서 조절이 가능한 것으로 나타났다.

• Bulletin of the Korean Chemical Society
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• v.28 no.1
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• pp.77-80
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• 2007

As neurofilament proteins are major cytoskeletal components of neuron, abnormality of neurofilament is proposed in brain with neurodegenerative disorders such as Parkinson's disease (PD). Since oxidative stress might play a critical role in altering normal brain proteins, we investigated the oxidative modification of neurofilament-L (NF-L) induced by the reaction of cytochrome c with H2O2. When NF-L was incubated with cytochrome c and H2O2, the protein aggregation was increased in cytochrome c and H2O2 concentrationsdependent manner. Radical scavengers, azide, formate and N-acetyl cysteine, prevented the aggregation of NFL induced by the cytochrome c/H2O2 system. The formations of carbonyl group and dityrosine were obtained in cytochrome c/H2O2-mediated NF-L aggregates. Iron specific chelator, desferoxamine, prevented the cytochrome c/H2O2 system-mediated NF-L aggregation. These results suggest that the cytochrome c/H2O2 system may be related to abnormal aggregation of NF-L which may be involved in the pathogenesis of PD and related disorders.

• Journal of Acupuncture Research
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• v.26 no.2
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• pp.15-29
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• 2009

Objectives: This study was designed to investigate the correlation between cervical, lumbar lordosis and low back pain(LBP), sex, age and duration of LBP. Methods : Cervical, lumbar lordosis(by Cobb's Method) and Ferguson's angle were measured and evaluated in LBP group and control. Radiograph was taken in lateral direction, erect position. Cobb's angle between C1-C7, C2-C7, L1-L5, L1-S1 and Ferguson's angle were measured and investigated with statistical program. Results: 1. Cervical lordosis have no relation to LBP, sex and age. 2. Lumbar lordosis and Ferguson's angle have no relation to LBP and sex. 3. Cobb's angle L1-L5 have no relation to age. Lumbar lordosis from L1 to S1(Cobb's angle L1-S1) increased in old group(Age>40) compared to young group(Age${\leq}$40). 4. In LBP group, Cobb's angle L1-S1 have no relation to duration of LBP. Lumbar lordosis from L1 to L5(Cobb's angle L1-L5) decreased in acute LBP group compared to Chronic group. Conclusions : Cervical, lumbar lordosis and Ferguson's angle have no relation to LBP and sex. As far as age is concerned, old group have larger lumbosacral lordosis than young group. Acute LBP group have smaller lumbar lordosis(Cobb's angle L1-L5) than chronic group.

• Microbiology and Biotechnology Letters
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• v.34 no.3
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• pp.196-203
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• 2006

Three slime-forming lactic acid bacteria were isolated from Kimchi and shown to produce viscous exopolysaccharides (EPS) in sucrose media. The isolated strains, GJ2, C3 and C11, were identified as Leuconostoc kimchii, Leuconostoc citreum and Leuconostoc mesenteroides, respectively, by examining their metabolic characteristics and determining their 16S rDNA sequences. Leu. kimchii GJ2, Leu. citreum C3 and Leu. mesenteroides C11 exhibited high viability (maintained initial viable cell count of $10^8$ CFU/ml) in 0.05 M sodium phosphate buffer (pH 3.0) for 2 h, in artificial gastric juice for 2 h and in 0.3% oxgall for 24 h. When tested, Leu. kimchii GJ2, in particular, displayed antimicrobial activity against pathogenic microorganisms. Leu. kimchii GJ2, Leu. citreum C3 and Leu. mesenteroides C11 produced 21.49 g/l, 16.46 g/l and 22.98 g/l EPS, respectively, in sucrose (5%) medium. The amount of purified EPS extracted from Leu. kimchii GJ2, Leu. citreum C3 and Leu. mesenteroides C11 was 14.61 g/l, 7.73 g/l and 4.77 g/l, respectively. Although the EPS produced by Leu. kimchii GJ2, Leu. citreum C3 and Leu. mesenteroides C11 differed in viscosity, TLC and HPLC analysis revealed that each contained only one type of monosaccharide, glucose. The average molecular mass of EPS produced by Leu. kimchii GJ2 was 306,606 Da.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.379-385
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• 1995

The effect of low concentrations of ethanol (3-7％, v/v) in tryptic soy broth (TSB) as an antibacterial agent against Listeria monocytogenes was tested at -20, 5, 35, 45, 50 and 55$^{\circ}C$. Increasing concentrations of ethanol progressively inhibited initial growth of L. monocytogenes at 35$^{\circ}C$. Growth occured at 5％ ethanol, but only after a prolonged lag period. The number of viable cells of L. monocytogenes declined during incubation at 7％ ethanol. TSB containing 3-7％ ethanol was inoculated with 10$\^$5/-10$\^$6/ cells/$m\ell$ or L. monocytogenes and incubated at low temperatures (5$^{\circ}C$, -20$^{\circ}C$). In the presence of 3％ of ethanol at 5 or -20$^{\circ}C$, bacterial growth was inhibited more than 90％ of control cells. TSB containing 3-7％ ethanol was inoculated with 10$\^$6/-10$\^$7/ cells/$m\ell$ of L. monocytogenes and incubated at high temperatures (45$^{\circ}C$, 50$^{\circ}C$, 55$^{\circ}C$). Decrease in viability of the cells incubated at 45 or 50$^{\circ}C$ was slow and the survival of L. monocytogenes was not affected so much in the presence of 3％ of ethanol. The viability of L. monocytogenes was decreased with increasing concentration of ethanol and temperature. Decimal reduction times (D-values) based on tryptic soy agar plates at 55$^{\circ}C$ were 20.1, 12.6, 7.4 and 4.2 min in 0, 3, 5 and 7％ ethanol, respectively.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.137-145
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• 1996

Chemical changes, lactic acid bacteria and yeast counts in kimchi prepared by a commercial manufacturer in large scale were monitored at different fermentation temperature. The optimum pH of kimchi, around pH 4.2, reached within 2 days at $25^{\circ}C$, 3 days at $15^{\circ}C$ and 23 days at $5^{\circ}C$ fermentation, respectively. The optimum acidity calculated as lactic acid was not exactly coincident with pH. The total viable count reached at maximum within 2 days at $25^{\circ}C$, 6 days at $15^{\circ}C$ and 12 days at $5^{\circ}C$ fermentation, respectively. The identified strains of Lactobacilli during kimchi fermentation were L. brevis, L. plantarum and L. acidophilus with 3 unidentified strains. L. brevis, L. plantarum appeared from the first stage of fermentation to the terminal at $15^{\circ}C$ and $25^{\circ}C$ with keeping a constant level of viable number. In case of Leuconostoc species, L. mesenteroides subsp. mesenteroides was identified. This strain increased in viable number at the beginning of fermentation and dropped sharply at all fermentation temperatures. Pediococcus species including P. pentosaceus and one unidentified strain increased at the first stage of fermentation and decreased after on. Streptococcus faecium subsp. casseliflavus which appeared at the middle stage and Aerococcus viridans which was sole strain were also confirmed during kimchi fermentation. Cryptococcus laurenti was identified at all fermentation temperature and disappeared at the first stage of fermentation. It was reappeared 10 days only after fermentation at $25^{\circ}C$.

• Language and Information
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• v.9 no.2
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• pp.69-83
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• 2005

This paper discusses the distribution of a null complementizer C, as opposed to an overt counterpart 'that', presenting empirical support both for and against the PF-merge analysis of C proposed by Boscovic and Lasnik (2003, henceafter B&L) who in turn attribute to the proposal in Pesetsky (1992) and Halle & Marantz (1993). In Section I, as a background, I discuss B&L's proposal that a null complementizer C is a PF-affix which undergoes a PF-merger operation at the PF component. In Section 2, after a brief sketch of the distribution of a null C mostly in bare-relatives, I explore the possibility of extending B&L's analysis to accomodate the null C's in the bare-relative constructions. In Section 3, I argue that despite some empirical difficulties, B&L's analysis of a null C as a PF-affix can still be maintained, if Adverb Fronting is an operation to Spec-C position. Furthermore, I propose a rule - PF Spell-Out Constraint - to account for the C-trace (i.e. that-trace) effect in relative constructions. With the PF Spell-Out Constraint and B&L's PF-merge account, the distribution of a null C can better be analyzed.