• Journal of Periodontal and Implant Science
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• v.32 no.3
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• pp.685-695
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• 2002

황색 포도상구균은 급성 구강 감염에 있어서의 병원균이다. 그러나 그러한 황색 포도상구균의 병원성 기전은 완전히 이해되지 않았다. 이전 실험에서 황색 포도상구균의 단백질 A와 골격근의 액틴 필라멘트는 인체 상피 세포로의 황색 포도상구균의 침입에 관여한다. 구강 내 감염에 있어서의 황색 포도상구균의 병원성 기전을 조사하기 위해 인체의 치은 섬유모 세포에 대한 침입이 연구되고 있다. 급성 구강 감염을 가진 환자로부터 분리된 ATCC 25923 황색 포도상구균과 OPT 2 황색 포도상구균의 침입은 시간(0-120분)에 의존한다는 사실을 밝혀냈다. 60분을 초과하는 배양시간은 다시 배양된 균집락수 증가를 가져왔다. 배지에 접종한 세균의 숫자가 증가할 때 (100?10,000,000 cfu/ml/well), 직선적으로 증가한다. 단백질 A가 결핍된 Wood 46 황색 포도상구균의 침입은 단백질 A가 발현된 균주(ATCC 25923과 OPT 2)의 침입보다 훨씬 낮았다. 액틴 필라멘트의 합성을 방해하는 Cytochalasin D는 인체 치은 섬유모세포로 황색 포도상구균 (ATCC 25923과 OPT 2)이 침입하는 것을 방해한다. 이러한 결과는 구강내 감염을 일으키는 황색 포도상구균의 병원성 기전이 세포내 침입에 관여하고, 황색 포도상구균 단백질 A와 골격근의 액틴 필라멘트가 인체 치은 섬유모세포로의 황색 포도상구균의 침입 조절에 관여한다는 것을 보여준다.

• Microbiology and Biotechnology Letters
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• v.8 no.3
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• pp.167-172
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• 1980

Yellow pigments were extracted with mixture of 60% -ethanol and petroleum ether (1 : 2) by method of partition chromatography in petroleum ether phase. The absorption curve of yellow pigments solution exhibits maximum peak at wave length range of 394-403um. By thin layer chromatography yellow pigments preparation were found to consists of monascin(yellow), monascidin A (pale yellow) and one unknown (orange-yellow) compound. Isolated fat soluble yellow pigments were changed to water soluble by N-KOH (adjust pH 9). The resulted product obtained were yellow pigments of K-salt complex.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.20 no.1
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• pp.17-22
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• 1984

The author carried out an experiment to find on the optomotor response of crusian carp, Carassius carassius and goldfish, Carassius auratus in accordance with the colors of the wall and the stripes labeled on the revolving visual screen. The results are as follows; 1. The optomotor response rate of crusian carp was 80% or more in case of B-Y, R-Bl and W-Bl pair of colors, and 50% or less in case of Bl-B, B-Bl, R-W, R-Y, W-Y and Y-W pair. 2. The optomotor response rate of goldfish was 80% or more in all except B-Bl, W-R and W-Y pair. 3. Mean round number of crusian carp was 7.5-9.5 revolutions in case of W-Bl, Y-Bl, W-B and Y-B pair, and 1.8-3.9 revolutions in case of Bl-B, Bl-Y, B-Bl, B-R, R-All and Y-W pair for 3 minutes. 4. Mean rounded number of goldfish was only 4.1-4.9 revolutions in case of W-Bl, W-B and Y-B pair for 3 minutes.

• Journal of Life Science
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• v.3 no.3
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• pp.143-151
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• 1993

녹황색 채소류는 암을 예방하는 대표적인 식품으로 인정되고 있다. 영양학적으로 볼 때 녹황색 채소류는 비타민 및 무기질의 주요 급원이 되고, 맛에 영향을 주는 당류 및 아미노산과 또한 많은 양의 식이 섬유소로 이루어져 있다. 특히 beta-카로틴과 비타민 C가 풍부하여 영양급원으로서 뿐만 아니라 생체내 생리활성에도 중요한 영향을 끼친다. 각종 암 발생과 관련하여서도 예방적인 역할을 하는 것으로 알려져 있는데 특히 폐암의 발생을 낮추며, 우리 나라와 일본에서 상당히 높은 사망원인이 되고 있는 위암 발생을 채소류의 섭취로 줄일 수 있다고 보고되고 있다. 이에 각종 암의 발생과 녹황색 채소의 섭취는 부의 상관관계를 가진다고 하겠다.

• FLOWER RESEARCH JOURNAL
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• v.16 no.1
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• pp.76-84
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• 2008

This study was conducted to find out the cause of discoloration after pressing yellow-colored flowers. Plant materials used were Lilium Asiatic Hybrids, Oncidium spp., Rosa hybrida, $Tulipa{\times}gesneriana$, Antirrhinum majus, Dianthus caryophyllus, Freesia hybrida, Zantedeschia elliottiana, Gerbera jamesonii, Helianthus annuus, and Ranunculus asiaticus. Thickness, ratio of length to width, and water content of petals did not considerably affect discoloration of pressed flowers. Expression of yellow color in petals was caused by carotenoids in Lilium Asiatic Hybrids, Oncidium spp., Rosa hybrida and $Tulipa{\times}gesneriana$, by flavonoids in Antirrhinum majus, Dianthus caryophyllus, Freesia hybrida and Zantedeschia elliottiana, and by coexistence of carotenoids and flavonoids in Gerbera jamesonii, Helianthus annuus and Ranunculus asiaticus. Carotenoids that expressed yellow color in petals affected significantly on discoloration in pressed flowers containing carotenoids alone or both carotenoids and flavonoids. However, discoloration was hardly ever found in yellow-colored species as affected by flavonoids. Dark treatment was effective for almost perfect preservation in color of pressed flowers, while light treatment resulted in severe discoloration.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.241-245
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• 1997

In order to make natural food color from Gardenia, we investigated optimal conditions of color extraction, and thermal stability and light stability of color extracted compared with Yellow-4. In case of ethanol extraction, optimal conditions for color extraction were substrate 10%, 4$0^{\circ}C$, pH 7.0 and 42rs, respectively. In case of water extraction, optimal conditions for color extraction were substrate 10%, 7$0^{\circ}C$, pH 7.0 and 48hrs, respectively. Extraction yield in the optimal conditions was 75% in ethanol and 63% in water. The thermal stability and light stability of Yellow-4 were both upper 98%, but those of Gardenia yellow color were 62 and 90%, respectively.

• Tuberculosis and Respiratory Diseases
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• v.64 no.1
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• pp.22-27
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• 2008

Background: Staphylococcus aureus frequently colonizes and infects hospitalized patients. Respiratory infections with Staphylococcus aureus are common in patients with compromised airway defenses. However the mechanisms of S. aureus invasion from colonization to the epithelium are unclear. Cell invasion by S. aureus would require destruction of the extracellular matrix, which is believed to be the result of increased matrix metalloproteinases (MMP) activity. Methods: In this study, respiratory epithelial cells were infected with S. aureus. After removing the extracellular bacteria by washing, the internalized bacteria in the cells were assessed by counting the colonized forming units (CFUs). The cell adhesion proteins, dysadherin and E-cadherin, were evaluated by Western blotting. The MMPs in the bacterial invasion were evaluated by pretreating the cells with GM6001, a MMP inhibitor. Results: The internalization of S. aureus was found to be both time and dose dependent, and the increase in MMP 2 and 9 activity was also dependent on the incubation time and the initial amount of bacterial inoculation. The invasion of S. aureus was attenuated by GM6001 after 12 hours incubation with a multiply of infection (MOI)=50. The expression of dysadherin, a membrane protein, was increased in a time and dose dependent manner, while the expression of E-cadherin was decreased. Conclusion: MMPs may mediate the invasion of S. aureus into epithelial cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.708-712
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• 2006

The chemical properties of yellow and red onion were investigated and analyzed to provide basic data for functional food materialization and processing. The moisture and nitrogen free extract contents of yellow and red onion were 92.80%, 5.13% and 92.47%, 5.59%, respectively. Mineral components of yellow and red onion were rich in K (123.64 and 114.41 mg%), Na (34.09 and 33.57 mg%) and P (27.04 and 20.56 mg%). The major free sugar of yellow onion were glucose (744.2 mg%) and fructose (705.9 mg%). Whereas major free sugar of red onion were sucrose (692.8 mg%) and fructose (517.3 mg%). Glutamic acid, phenylalanine and aspartic acid in yellow and red onion were major amino acids. Abundant free amino acids in yellow onion were hydroxy-L-proline (27.34 mg%), L-serine (27.34 mg%) and L-arginine (26.25 mg%). Abundant free amino acids in red onion were L-glutamic acid (16.35 mg%), ammonium chloride (15.22 mg%) and L-serine (10.93 mg%). Ascorbic acid contents are higher in red onion (28.34 mg%) than in yellow onion (19.20 mg%). Quercetin and total polyphenol of yellow and red onion were 15.24 mg%, 5.70 mg% and 0.319 mg/g and 0.248 mg/g, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.342-347
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• 2008

This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.363-366
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• 1998

Supercritical fluid(SCF) carbon dioxide was used to extract safflower yellow pigments from Carthamus tinctorius L. In this work, supercritical fluid extractions were performed at various conditions; pressure (2000, 3000, 4000, 5000 psig), temperature $(40,\;50,\;60,\;70,\;80^{\circ}C)$ and co-solvent $(0,\;3,\;6,\;10,\;14\;wt%\;H_2O)$. Total concentrations of safflower yellow pigments extracted were determined by spectrophotometric method. A maximum yield of yellow pigments was obtained at 4000psig, $60^{\circ}C$ and 10% co-solvent. The extraction yield of pigments was also closely related to moisture content of the raw material. Extraction yield of safflower yellow pigments by SCF extraction at optimized conditions was 6% higher than that by solvent extraction. Supercritical carbon dioxide was proved to be suitable for the extraction of safflower yellow pigments from Carthamus tinctorius L.