• Asian Pacific Journal of Cancer Prevention
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• 제15권2호
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• pp.677-682
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• 2014

Resveratrol has been examined in several model systems for potential effects against cancer. Adenosine monophosphate-activated protein kinase (AMPK) is reported to suppress proliferation in most eukaryocyte cells. Whether resveratrol via AMPK inhibits proliferation of oesophageal adenocarcinoma cells (OAC) is unknown. The aim of this study was to determine the roles of AMPK in the protective effects of resveratrol in OAC proliferation and to elucidate the underlying mechanisms. Treatment of cultured OAC derived from human subjects or cell lines with resveratrol resulted in decreased cell proliferation. Further, inhibition of AMPK by pharmacological reagent or genetical approach abolished resveratrol-suppressed OAC proliferation, reduced the level of $p27^{Kip1}$, a cyclin-dependent kinase inhibitor, and increased the levels of S-phase kinase-associated protein 2 (Skp2) of $p27^{Kip1}$-E3 ubiquitin ligase and 26S proteasome activity reduced by resveratrol. Furthermore, gene silencing of $p27^{Kip1}$ reversed resveratrol-suppressed OAC proliferation. In conclusion, these findings indicate that resveratrol inhibits Skp2-mediated ubiquitylation and 26S proteasome-dependent degradation of $p27^{Kip1}$ via AMPK activation to suppress OAC proliferation.

• 한국수산과학회지
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• 제44권5호
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• pp.478-483
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• 2011

An antimicrobial material was purified from the acidified whole body extract of the jellyfish Nemopilema nomurai by using C18 reversed phase and cation-exchange high performance liquid chromatography (HPLC). Whole body extract and the purified compound (JAP-1) showed potent antimicrobial activities against a wide range of microorganisms including Escherichia coli D31, Bacillus subtilis, Streptococcus iniae and Candida albicans, without significant hemolytic activity. Treatment of JAP-1 with trypsin completely abolished all antibacterial activity against Bacillus subtilis, suggesting that JAP-1 is likely to be a proteinaceous antibiotic. The molecular weight of JAP-1 was determined to be 680.10 Da by MALDI-TOF mass spectroscopy.

• Ocean and Polar Research
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• 제36권2호
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• pp.165-177
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• 2014

In an effort to investigate the structure and variability of the coastal current in the East Sea, a moored ADCP observation was conducted off Uljin from late May to mid-October 2006. Owing to the transition of season from summer to autumn, the features of the current and wind can be divided into two parts. Until mid-August (Part-I), a southward flow is dominant at all depths with a mean alongshore velocity of 4.2~8.9 cm/s but northward winds are not strong enough to reverse the near-surface current. During Part-II, a strong northward current occurs frequently in the upper layer but winds are predominantly southward including two typhoons that have deep-reaching influence. Profile of mean velocity has three layers with a northward velocity embedded at 12~28 m depth. The near-surface current of Part-II significantly coheres with winds at 4-8 day periods with a phase lag of about 12 hours. The modal structure of the current obtained by EOF analysis is: (1) Mode-1, having 83.6% of total variance, represents the current in the same direction at all depths corresponding to the southward North Korean Cold Current (NKCC). (2) Mode-2 (11.7%) reveals a two-layer structure that can be explained by the northward East Korean Warm Current (EKWC) in the upper layer and NKCC in the lower. (3) Mode-3 (2.6%) has three layers, in which the EKWC is reversed near the surface by opposing winds. This mode is particularly similar to the mean velocity profile of Part-II.

• 한국식품영양과학회지
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• 제41권6호
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• pp.870-874
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• 2012

본 연구에서는 다양한 고추 가공품의 capsaicinoids 함량을 분석하고 분석 방법을 검증하고자 하였다. 본 연구에서는 역상 HPLC를 이용하여 고춧가루 및 고추 가공품의 capsaicin과 dihydrocapsaicin의 함량을 분석하였다. 연구 결과 고춧가루 및 고추 가공품의 capsaicin 함량은 0.21~78.24 mg/100 g이었으며 dihydrocapsaicin 함량은 0.20~38.82 mg/100 g으로 나타났다. 고추장, 초고추장, 쌈장, 소스류에 비해 고춧가루의 capsaicin과 dihydrocapsaicin의 함량이 높게 나타났다. Capsaicinoids의 분석방법을 검증하고자 정밀도, 정확도, 특수성을 분석하였다. 그 결과 회수율은 90% 이상이 었으며 재현성과 반복성의 CV%는 5% 이하로 우수하게 나타났다. 전반적으로 분석 방법의 검증 parameter들은 우수하였다.

• 분석과학
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• 제8권2호
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• pp.161-166
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• 1995

이온쌍 액체크로마토그래피(IP-HPLC)에 의해 마주송이풀 중 acteoside를 분리 정량하였다. 시료를 메탄올 40mL로서 4시간 추출하였다. 추출물에 대한 분리, 정제를 Sep-Pak $C_{18}$ catridge와 메탄올-물(메탄을 50%, 물 50%, 인산 완충용액 pH=8.0)을 사용하였다. HPLC 분리조건은 poly(styrene-divinylbezene) PRP-1 역상컬럼($15cm{\times}4.6mm$ i. d., $5.0{\mu}m$)과 이동상으로 $5.0{\times}10^{-3}M$ tetrabutylammonium bromide가 포함된 메탄올-물(메탄을 60%, 물 40%, 인산 완충용액 pH=8.2)을 사용하였다. 이와 같은 조건으로 강원도 평창군 일대에서 채집한 마주송이풀 중에 함유된 acteoside를 분리 정량한 결과 그 함량 범위가 0.062~0.076%였다.

• Journal of Microbiology and Biotechnology
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• 제14권4호
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• pp.715-721
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• 2004

Many food protein hydrolysates have been shown to have antioxidant activities, and recent research focuses on low molecular peptides produced during hydrolysis of food protein. Korean rice wine contains about 60-70% of protein at dry base and originates from raw materials. It has been suggested that the protein is transformed into low molecular weight peptides, and have antioxidant activity during fermentation. The objectives of this study were to evaluate the antioxidant activity of the pre-purified and purified peptides found in Korean rice wine and to identify the responsible peptides. The wine extract of Samhaeju, a traditional Korean rice wine made by low temperature fermentation, was evaporated at $35^{\circ}C$. The two methods employed in the evaluation of antioxidant activity were the DPPH radical scavenging method and the beta-carotene bleaching test. The pre-purified samples showed 808 AAC (Antioxidant Activity Coefficient) and 56.5% AOA (Antioxidant Activity), which were higher than $\alpha$-tocopherol (572 AAC and 78% AOA). The rice wine extract was separated by reversed-phase HPLC. The protective effect of the four most antioxidant active fractions were tested for t-butyl hydroperoxide induced oxidation of healthy human erythrocytes and the byproduct was determined by malondialdehyde formation. Fraction No.5 showed 35% lower MDA concentration as compared to the control. The peptides were further purified using consecutive chromatographic methods and 4 antioxidant peptides were isolated. The amino acid sequences of the peptides were identified as Ile-His-His, Val- Val-His(Asn), Leu-Val-Pro, and Leu(Val)-Lys-Arg-Pro. The AAC value of the synthetic form of the identified peptides was the highest for Ile-His-His.

• 대한기계학회논문집B
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• 제25권12호
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• pp.1831-1843
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• 2001

In this study, convective boiling tests were conducted for enhanced tube bundles. The surface geometry consists of pores and connecting gaps. Tubes with three different pore sizes (d$_{p}$ = 0.20, 0.23 and 0.27 mm) were tested using R-123 and R-l34a for the following range: 8 kg/m$^2$s G 26 kg/m$^2$s, 10 kW/m$^2$ q0 40 kW/m$^2$and 0.1 $\chi$ 0.9. The convective boiling heat transfer coefficients were strongly dependent on heat flux with negligible dependency on mass flux or quality. For the present enhanced geometry (pores and gaps), the convective effect was apparent. The gaps of the present tubes may have served routes for the passage of two-phase mixtures, and enhanced the boiling heat transfer. The convective effect was more pronounced at a higher saturation temperature. More bubbles will be generated at a higher saturation temperature, which will lead to enhanced convective contribution. The pore size where the maximum heat transfer coefficient was obtained was larger for R-l34a (d$_{p}$ = 0.27 mm) compared with that for R-123 (d$_{p}$ = 0.23 mm). This trend was consistent with the previous pool boiling results. For the enhanced tube bundles, the convective effect was more pronounced for R-134a than for R-123. This trend was reversed for the smooth tube bundle. Possible reasoning is provided based on the bubble behavior on the tube wall. Both the modified Chen and the asymptotic model predicted the present data reasonably well. The RMSEs were 14.3% for the modified Chen model and 12.7% for the asymptotic model.model.

• 생명과학회지
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• 제16권5호
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• pp.859-865
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• 2006

옥수수(Zea mays) 자엽초 박편을 분리하여 완충용액에 띄워 배양하면 조직 내부와 외부 사이의 장력 차이에 의하여 밖으로 굽어진다. 그러나 외부에서 옥신을 처리하면 안으로 굽어지는 반응이 나타나는데, 그 반응 정도는 옥신 농도에 따라 변화하였다. 본 연구에서는 옥신에 의하여 자엽초 박편이 안으로 굽어지는 현상을 옥신과 함께 작용하는 물질들을 선별하기 위한 실험에 이용하였다. 옥수수 자엽초의 메탄올 추출물로부터, 옥신에 의해 안으로 굽어지는 자엽초 박편의 반응을 촉진하는 활성을 발견하였다. 이러한 촉진 활성은 에너지원과 관련된 현상은 아니었다. 활성물질은 pH 10과 같은 높은 pH에서도 $C_{18}$ 컬럼에 흡착되어 메탄올로 용리되었으며, 50% 메탄올과 80% 메탄올에 의하여 용리되는 두 가지 물질을 발견하고 각각 Curvature-Enhancing Factor-1 (CEF-1)과 Curvature-Enhancing Factor-2 (CEF-2)라 명명하였다. 그중 CEF-2의 HPLC를 이용한 분리 조건이 확립되었다.

• 한국식품영양학회지
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• 제20권2호
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• pp.120-124
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• 2007

천연 항산화제로 사용되는 토코페롤은 가열 온도가 높을수록, 가열 시간이 길수록 토코페롤의 분해율이 증가하였으며, 무산소 가열의 경우, 토코페롤은 산소가 있을 때 보다 덜 분해되었다. 알파-, 감마-. 델타- 토코페롤의 무산소 가열 조건을 만들기 위하여 $100{\sim}250^{\circ}C$에서 5${\sim}$60분 가열하는 동안 회화로 속으로 질소를 계속 흘려보내는 실험 방법을 사용하였다. 헥산으로 추출한 토코페롤은 두 종류의 용출 용매와 역상 ${\mu}$-Bondapak C$_{18}$-컬럼을 사용한 HPLC로 분리하였고 토코페롤의 분해 패턴과 잔존량을 조사하였다. 토코페롤의 열분해 키네틱스는 온도와 시간의 함수로 분석되었고 열분해 패턴은 1차 반응으로 나타났다. 무산소 가열시 알파-, 감마-, 델타-토코페롤의 열분해 활성화 에너지는 각각 3.47, 5.85 그리고 6.76 kcal/mole 이었다.

• Journal of Applied Biological Chemistry
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• 제50권4호
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• pp.244-248
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• 2007

The contents of total phenol and total flavonoid of artichoke (Cynara scolymus L.) were measured. The antioxidant activity of the artichoke was evaluated based on its potential as a scavenging the ABTS radical. These results showed the antioxidant activity of artichoke has a close relationship with the total flavonoid content. The compound showing antioxidant activity was isolated from the artichoke by repeated column chromatography and recrystallization. Based on the spectrometric studies, the compound was identified as 1,3-dicaffeoylquinic acid, known as cynarin. The content of cynarin from heads and leafs of the artichoke determined by $C_{18}$ reversed phase HPLC (high-performance liquid chromatography) coupled with photodiode array detector was 10.15 and 0.67 mg/g, respectively. This compound showed potent antioxidant activities against DPPH and ABTS radicals ($EC_{50}$ = 14.09 and 28.85 ${\mu}M$, respectively).