• Title, Summary, Keyword: Static culture

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Comparative Study of Seeding and Culture Methods to Vascular Smooth Muscle Cells on Biodegradable Scaffold

  • Kim, Dong-Ik;Park, Hee-Jung;Eo, Hyun-Seoun;Suh, Soo-Won;Hong, Ji-Hee;Lee, Min-Jae;Kim, Jong-Sung;Jang, In-Sung;Kim, Byung-Soo
    • Journal of Microbiology and Biotechnology
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    • v.14 no.4
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    • pp.707-714
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    • 2004
  • How to improve the cell culture method on scaffolds is important in the tissue engineering fileld. In this study, we optimized seeding and culture methods to vascular smooth muscle cells (VSMCs) on biodegradable polymer scaffold. The primary culture of VSMCs obtained from canine external jugular vein was accomplished by applying the explant-derived method. The primary cultured VSMCs were seeded into scaffolds and then cultured by using various different methods; static or dynamic seeding, static or dynamic culture. The difference in proliferative response of VSMCs was analyzed with an alamar blue assay. Cell-polymer construct was examined by histochemical method and scanning electron microscopy. Mesh type scaffold ($10 \times 10 \times0.4 mm$) was made of polyglycolic acid (PGA) suture thread. The PGA mesh type scaffold was 45% in porosity, and 0.03 g in weight. The primary cultured VSMCs were confirmed with immunohistochemical staining using monoclonal anti-$\alpha$-smooth muscle actin. The density and distribution of proliferated VSMCs within the scaffold and cellular adherence on the surface of the scaffold showed better results in the static seeding condition than in the dynamic condition. Under the same condition of seeding method as the static condition, the dynamic culture condition showed enhanced proliferation rates of the VSMCs when compared to the static culture condition. In conclusion, to improve the VSMCs proliferation in vitro, static seeding is better than the dynamic condition. In the culture condition, however, culture under the dynamic status is better than the static condition. This was a pilot study to manufacture artificial vascular vessel by tissue engineering.

Quality Comparison of Static-culture and Commercial Brown Rice Vinegars (정치배양 및 시판 현미식초의 품질특성 비교)

  • Woo, Seung-Mi;Jo, Yong-Jun;Lee, Su-Won;Kwon, Joong-Ho;Yeo, Soo-Hwan;Jeong, Yong-Jin
    • Korean Journal of Food Preservation
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    • v.19 no.2
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    • pp.301-307
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    • 2012
  • The quality of brown rice vinegar that was produced via static culture (A) was compared with the quality of three types of domestic commercial brown rice vinegar (B, C, and D) and of three types of Japanese brown rice vinegar (E, F, and G). The results showed titratable acidity levels of 6.39%, 4.52-6.32%, and 4.51-4.89% in the static-cultured brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively. The pH levels were 3.28, 2.58-2.97, and 3.03-3.27 in the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively, which show similar values of the static-culture brown rice vinegar and the Japanese brown rice vinegars. The total nitrogen (TN) values of the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars were 0.24, 0.03-0.16, and 0.12-0.17, respectively, with the highest value for the static-culture brown rice vinegar, substantial differences among the domestic commercial brown rice vinegars, and similar contents among the Japanese brown rice vinegars. For free sugar, glucose was either detected only in a small quantity or not detected at all in the static-culture brown rice vinegar and the Japanese brown rice vinegars, which showed perfect fermentation. The glucose and maltose contents were higher in the domestic commercial brown rice vinegars. The organic acid content of the static-culture brown rice vinegar was similar to that of the Japanese brown rice vinegars. Therefore, the total acidity content, TN value, sensory property, and quality of the static-culture brown rice vinegar (A) were superior to those of the domestic and Japanese brown rice vinegars.

Comparison of static culture, micro-vibration culture, and micro-vibration culture with co-culture in poor ovarian responders

  • Hur, Yong Soo;Ryu, Eun Kyung;Yoon, San Hyun;Lim, Kyung Sil;Lee, Won Don;Lim, Jin Ho
    • Clinical and Experimental Reproductive Medicine
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    • v.43 no.3
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    • pp.146-151
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    • 2016
  • Objective: This study was conducted to compare the effects of static culture, dynamic culture, and the combination of dynamic culture with specialized surfaces involving co-culture on human embryonic development. Embryos cultured using conventional static culture (SC) techniques served as a control group. We compared dynamic culture using micro-vibration culture (MVC) and micro-vibration with co-culture (MCoC), in which autologous cumulus cells were used as a specialized surface. Methods: We conducted a chart review of patients who were treated between January 2011 and November 2014 in order to compare embryonic development rates and pregnancy rates among the groups. Zygotes were cultured in micro-droplets, and embryos were subsequently selected for transfer. Some surplus embryos were cryopreserved, and the others were cultured for blastocyst development. A micro-vibrator was set at the frequency of 42 Hz for duration of 5 seconds per 60 minutes to facilitate embryo development. Results: No significant differences among the groups were present in patient's characteristics. However, the clinical pregnancy rates were significantly higher in the MVC group and the MCoC group than in the SC group. No significant differences were found in the blastocyst development rate between the SC group and the MVC group, but the blastocyst development rate in the MCoC group was significantly higher than in the SC and MVC groups. Conclusion: The clinical pregnancy rate was significantly increased by the application of micro-vibration to the embryonic cultures of poor responders. The blastocyst development rate was significantly increased by the application of MCoC to surplus embryos.

User's static and dynamic posture determination method using smartphone acceleration sensor

  • Lee, Seok-Woo;Lee, Jong-Yong;Jung, Kye-Dong
    • International Journal of Advanced Culture Technology
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    • v.5 no.2
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    • pp.63-73
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    • 2017
  • In this paper, we propose algorithm for determining the static and dynamic posture using the acceleration sensor of smartphone. The measured acceleration values are then analyzed according to a preprocessing to the respective axis (X, Y, Z) and posture (standing, sitting, lying) presents static posture determination criterion. The proposed static posture determination condition is used for static posture determination and dynamic posture determination. The dynamic posture is determined by using regression linear equations. In addition, transition state can be grasped by SVM change in dynamic posture determination. Experimental results are presented using data and app. Experiments were performed using data collected from 10 adults.

Protective Effect of Bcl-2 in NS0 Myeloma Cell Culture is Greater in More Stressful Environments

  • Tey, B.T.;Al-Rubeai, M.
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.10 no.6
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    • pp.564-570
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    • 2005
  • In the present study, the protective effects of Bcl-2 over-expression in a suspension culture (without any adaptation) and spent medium (low nutrient and high toxic metabolite conditions) were investigated. In the suspension culture without prior adaptation, the viability of the control cell line fall to 0% by day 7, whereas the Bcl-2 cell line had a viability of 65%. The difference in the viability and viable cell density between the Bcl-2 and control cell lines was more apparent in the suspension culture than the static culture, and became even more apparent on day 6. Fluorescence microscopic counting revealed that the major mechanism of cell death in the control cell line in both the static and suspension cultures was apoptosis. For the Bcl-2 cell lines, necrosis was the major mode of cell death in the static culture, but apoptosis became equally important in the suspension culture. When the NS0 6A1 cell line was cultured in spent medium taken from a 14 day batch culture, the control cell line almost completely lost its viability by day 5, whereas, the Bcl-2 still had a viability of 73%. The viable cell density and viability of the Bcl-2 cell line cultivated in fresh medium were 2.2 and 2.7 fold higher, respectively, than those of the control cultures. However, the viable cell density and viability of the Bcl-2 cultivated in the spent medium were 8.7 and 7.8 fold higher, respectively, than those of the control cultures. Most of the dead cells in the control cell line were apoptotic; whereas, the major cell death mechanisms in the Bcl-2 cell line were necrotic.

Quality Characteristics of Brown Rice Vinegar Prepared using Varying Amounts of Nuruk (an Amylolytic Enzyme Preparation) and Employing Different Fermentation Conditions (누룩첨가량 및 배양방법을 달리한 현미식초의 품질특성)

  • Lee, Su-Won;Kwon, Joong-Ho;Yoon, Sung-Ran;Woo, Seung-Mi;Yeo, Soo-Hwan;Jeong, Yong-Jin
    • Korean Journal of Food Preservation
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    • v.18 no.1
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    • pp.26-32
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    • 2011
  • We added Nuruk at various proportions to brown rice Takju, and investigated the quality characteristics of vinegar produced in agitated culture and static culture. The more Nuruk was added, the higher the alcohol concentration. However, when over 30% (w/w) Nuruk was present, the increment in alcohol content was low (maximum 13.5%, v/v). A comparison of the quality of brown rice vinegar produced in agitated culture with that of vinegar produced in static culture showed that titratable acidity in agitated culture vinegar was highest after fermentation with 30% (w/v) Nuruk, at 5.97%. In static culture, the greater the amount of Nuruk added after 16 days of fermentation, the higher the titratable acidity of vinegar produced; this was true upon addition of either 30% (w/v) or 40% (w/v) Nuruk. Free amino acid levels increased in both agitated and static cultures as the level of added Nuruk rose. Moreover, brown rice vinegar produced in static culture had a higher level (7-30%) of total free amino acids than did vinegar produced in agitated culture. In particular, the level of gamma-amino butyric acid, a functional fortifier, was 3-5-fold higher in vinegar produced in agitated culture. The results thus indicate that both the amount of added Nuruk and the type of fermentation affected the level of free amino acid production. A static culture is expected to undergo changes in aroma and sensory characteristics during fermentation, indicating that further research on vinegars is required.

감식초로부터 분리한 Acetobacter xylinum에 의한 미생물 섬유소 생산

  • Go, Myeong-Seok;Yun, Yeong-Mi;Han, Ji-Hye;Lee, Eun-Mi;Jeong, Bong-U;Lee, Hyeon-Cheol
    • 한국생물공학회:학술대회논문집
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    • pp.350-351
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    • 2000
  • We isolated cellulose-producing bacteria from persimmon vinegar(Korea traditional fermentation food). Some of these strains were selected for cellulose production in agitation culture. On the other hand, it was also found that strains suitable for static culture production were not necessarily suitable for agitation culture. Therefore we estimated the cellulose production of these isolates in static culture. To determine nutritional requirement for the production of bacterial cellulose, several nutrients as carbon source, nitrogen and mineral salt were tested.

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Growth Characteristics and Production of Cellulose of Microorganisms in Static Culture Vinegar (정치배양중 식초 오염균의 생육특성과 cellulose 생산)

  • Jang, One-Young;Joo, Kyung-Ho;Lee, Jae-Ha;Baik, Chang-Gyu
    • Korean Journal of Food Science and Technology
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    • v.35 no.6
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    • pp.1150-1154
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    • 2003
  • The characteristics of a strain that contaminates the manufacturing of rice vinegar by Acetobacter pasteruianus was invetigated. Conditions for inhibiting pellicle formation and growth of the contaminant, which occurs during static culture and storage, were also observed. Examining the morphological, cultural, and physiological characteristics and measuring the amount of cellulose production during static culture for 14 day, we found that the strain was known to be Acetobacter xylinum. No growth was observed below $10^{\circ}C$ as well as over $40^{\circ}C$. Also, the extent of growth was limited when the concentrations of ethanol, NaCl, and acetic acid were more than 10%, 1.5%, and 7%, respectively.

Quality Characteristics of Brown Rice Vinegar by Different Yeasts and Fermentation Condition (알코올 발효조건 및 효모를 달리한 현미식초의 품질 특성)

  • Lee, Su-Wone;Kwon, Joong-Ho;Yoon, Sung-Ran;Woo, Seung-Mi;Jang, Se-Young;Yeo, Soo-Hwan;Choi, Ji-Ho;Jeong, Yong-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.9
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    • pp.1366-1372
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    • 2010
  • This study investigated the quality characteristics of brown rice vinegar (agitated culture and static culture) derived from brown rice Takju with different types of yeasts. The alcohol content by yeast was the highest in B (brown rice Takju produced by S. cerevisiae GRJ) at 14.3% and the titratable acidity was less than 0.6% in all ranges. When quality characteristics of agitated and static culture brown rice vinegar using them were compared, acidity of agitated culture vinegar recorded the highest level or 6.05% at 7 day of fermentation DV (brown rice vinegar produced by S. kluyveri DJ97) with the initial acidity of 1.0% and the initial pH of 3.9~4.0, and AV (brown rice vinegar produced by S. cerevisiae JK99), CV (brown rice vinegar produced by S. cerevisiae H9) and BV (brown rice vinegar produced by S. cerevisiae GRJ) recorded as 5.64, 5.55 and 5.32%, respectively. In addition, acidity of static culture vinegar increased continuously to 5.01~5.31% until the 14 day of fermentation and then tended to decrease slightly from the 16 day of fermentation. Difference in acidity and pH of brown rice vinegar according to types of yeast was not significant. Comparison of free amino acid of brown rice vinegar showed that for agitated culture brown rice vinegar, the content of total free amino acid was higher in the order of BV, DV, AV and CV and the content of essential amino acid was the highest in BV by recording over 1,000 ppm. The content of total free amino acid of static culture brown rice vinegar was higher than that of agitated culture vinegar in all ranges and especially static culture brown rice vinegar contained more serine, alanine, valine, isoleucine, leucine and $\gamma$-aminobutyric acid than agitated culture vinegar. In particular, $\gamma$-aminobutyric acid recorded over ten times higher level or 456.91~522.66 ppm. From these results, quality characteristics of brown rice vinegar was affected by acetic acid fermentation methods rather than types of yeast. However, as future aging process is expected to change flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

Presentation of central motion techniques: limpness motion function and limpness sensory unit function

  • Kim, Jeong-lae;Kim, Kyu-dong
    • International Journal of Advanced Culture Technology
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    • v.4 no.3
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    • pp.56-61
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    • 2016
  • Central motion techniques are to mention the central-motion by the limpness motion function and limpness sensory unit function on the body. Central body motion is consisted of the limpness central function by the central body system. To evaluate the signal of central body motion, we are investigated a limpness value of the central function by the central body function on the static state. The concept of limpness motion function was checked the reference of limpness motion signal and limpness sensory signal by the central motion body. For assessment on the limpness sensory variation of the maximum and average in terms of central motion from the static function, and limpness value that was a limpness value of the vision condition of the Vi-${\lambda}_{MAX-AVG}$ with $8.71{\pm}-3.2units$, that was a limpness value of the vestibular condition of the Ve-${\lambda}_{MAX-AVG}$ with $3.05{\pm}-6.52units$, that was a limpness value of the somatosensory condition of the So-${\lambda}_{MAX-AVG}$ with $2.4{\pm}1.9units$. The static sensory motion was made mention of check out at the condition of the limpness sensory unit motion for the comparable values of limpness central motion that was expressed the analysis capacity by the limpness nerve system. Limpness sensory system will be to propose of the minute motion by static central motion situation and was to imply a limpness motion data of static body sensory function.