• Asian Pacific Journal of Cancer Prevention
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• v.13 no.5
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• pp.2045-2049
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• 2012

Objective: To investigate the effect of down-regulation of Sentrin/SUMO-specific protease 1 (SENP1) expression on the apoptosis of human Burkitt lymphoma cells (Daudi cells) and potential mechanisms. Methods: Short hairpin RNA (shRNA) targeting SENP1 was designed and synthesized and then cloned into a lentiviral vector. A lentiviral packaging plasmid was used to transfect Daudi cells (sh-SENP1-Daudi group). Daudi cells without transfection (Daudi group) and Daudi cells transfected with blank plasmid (sh-NC-Daudi group) served as control groups. Flow cytometry was performed to screen GFP positive cells and semiquantitative PCR and Western blot assays were employed to detect the inference efficiency. The morphology of cells was observed under a microscope before and after transfection. Fluorescence quantitative PCR and Western blot assays were conducted to measure the mRNA and protein expression of apoptosis related molecules (caspase-3, 8 and 9). After treatment with $COCl_2$ for 24 h, the mRNA and protein expression of hypoxia inducible factor -$1{\alpha}$ (HIF-$1{\alpha}$) was determined. Results: Sequencing showed the expression vectors of shRNA targeting SENP1 to be successfully constructed. Following screening of GFP positive cells by FCM, semiqualitative PCR showed the interference efficiency was $79.2{\pm}0.026%$. At 48 h after transfection, the Daudi cells became shrunken, had irregular edges and presented apoptotic bodies. Western blot assay revealed increase in expression of caspase-3, 8 and 9 with prolongation of transfection (P<0.05). Following hypoxia treatment, mRNA expression of HIF-$1{\alpha}$ remained unchanged in three groups (P>0.05) but the protein expression of HIF-$1{\alpha}$ markedly increased (P<0.05). However, in the sh-SENP1-Daudi group, the protein expression of HIF-$1{\alpha}$ remained unchanged Conclusion: SENP1-shRNA can efficiently inhibit SENP1 expression in Daudi cells. SENP1 inhibition may promote cell apoptosis. These findings suggest that SENP1 may serve as an important target in the gene therapy of Burkitts lymphoma.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.458-465
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• 2020

Technological advances in artificial intelligence are affecting many industries, such as telecommunications, logistics, security, and healthcare, and research and development related to economic, efficiency, linkage with commercial technologies are the current focus. Predicting the changes in the future battlefield environment and ways of conducting war from a strategic point of view, as well as designing/planning the direction of military development for a leading response is not only a basic element to prepare for comprehensive future threats but also an indispensable factor that can produce an optimal effect over a limited budget/time. From this perspective, this study was conducted as part of a technology-driven plan to discover potential future technologies with high potential for use in the defense field and apply them to R&D. In this study, based on research data collected in a defense future technology investigation, the future new technology that requires further research was predicted by considering the redundancy with existing defense research projects and the feasibility of technology. In addition, an empirical study was conducted to verify the significance between the future new defense technology and the evaluation indicators in the AI field.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.3
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• pp.685-694
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• 2009

This experimental study was designed to investigate the inhibitory effects of ethanol extract of modified Yukgunja-tang(mYGJT) on high-fat diet-induced obesity and hyperlipidemia in Sprague-Dawley rats, Animals were divided into normal, control, mYGJT(100 mg/kg and 200 mg/kg) treated groups. Obesity with hyperlipidemia was induced by high fat diet treatment for 6 weeks. mYGJT was given to the amimals by oral gavage for 4 weeks, starting at the high-fat diet regimen, The effect of mYGJT on the differentiation of 3T3 L1 adipocytes in vitro and serological paramamters for obesity and hyperlipidemia in vivo were evaluated, mYGJT significnatly inhibited the differentiation of 3T3 L1 adipocytes in a concentration dependent manner. mYGJT treatment siginficantly reduced body weight, abdominal and epididymal fat weight, and FER(Food Efficiency Ratio) compared with control group in a dose dependent manner. It also signficantly inhibited the levels of serum total lipid, triglyceride, phospholipid, total cholesterol, LDL, AI(Atherosclerosis Index) and returned the serum HDL to normal. Total lipids, triglycerides and cholesterols in the liver, as well as malondialdehyde(MDA) and hydroxy radical in the serum were significantly reduced. However, superoxide dismutase(SOD) activity was significantly increased in mYGJT treated group compared with control group. Finally, mYGJT treatment signficantly decreased the MDA and protein carbonyl concentrations of the hepatic homogenate but signficantly increased the activities of SOD, GSH-Px and Catalase. Taken together, these results suggest that mYGJT can be clinically useful in inhibiting high-fat diet-induced obesity and hyperlipidemia.

• Journal of Life Science
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• v.22 no.8
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• pp.1126-1131
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• 2012

The purpose of this study was to investigate the effects of trans-unsaturated fatty acid (TFA), saturated fatty acid (SFA) and general unsaturated fatty acid (USFA) on serum lipid levels in ICR mice. Male ICR 8-week-old mice were divided into six groups; the control group (C) fed with normal diet, the TFA-1 group fed with 10% trans-unsaturated fatty acid, the TFA-2 group fed with 30% trans-unsaturated fatty acid, the TFA-3 group fed with 50% trans-unsaturated fatty acid, the SFA group fed with 50% saturated fatty acid, and USFA group fed with 50% general unsaturated fatty acid. The serum total cholesterol of TFA-3 and SFA was higher than those of other fat groups and C. The serum triglyceride (TG) of TFA-3 and SFA showed the highest levels among all of diet groups. Also the serum HDL cholesterol levels of TFA-3 showed the lowest. LDL cholesterol and atherogenic indices (AI) were remarkedly increased in TFA-3 and SFA, as compared with other fat fed groups and C. Taken together with results, the TFA-3 group showed serum lipid levels similar to the SFA and different from the USFA. These results suggest that intake of high level of trans-unsaturated fatty acid increased serum triglyceride, LDL cholesterol and atherogenic indices, which may affect risk on serum lipid level for lipid metabolism syndrome.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.705-711
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• 1999

Post-mortem pork loins were used to investigate the effects of gamma irradiation on the surface and inside color, heme pigments, muscle protein solubility, purge loss, electrophoretical patterns of muscle proteins, and tenderness. The muscle was cut into pieces of 5 cm in length and divided into both groups, vacuum-packaged and air-packaged. The packaged samples were irradiated at designed doses, 0, 1, 3, 5 and 10 kGy, by a cobalt-60 irradiator, and stored at $4^{\circ}C$ for 7 days. There were no significant differences in the purge loss and electrophoretic patterns. Hunter's L and a values of the surface and inside of loins increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. However, the concentrations of heme pigments were not significantly changed. Muscle protein solubility slightly increased by increasing the applied dose. The decrease in shear force was observed in irradiated samples. As result, it was expected that meat quality, especially color and processing properties, could be improved by gamma irradiation at below 5 kGy.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.22-28
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• 2007

The purpose of this study was to investigate the effect of wheat fiber as a replacement for isolated soy protein (ISP) or concentrated soy protein (CSP) on the quality characteristics of meat batter. Meat batter formulations were prepared with 2% levels of ISP, CSP, or wheat fiber. The pH values of each formulation were not significantly different (p>0.05). The L-values of meat batter containing wheat fiber, ISP, or CSP were higher than the control, however the a- and b-values were lower than the control (p<0.05). Relative to the control meat batter, the water holding capacity, viscosity, hardness, gumminess, and chewiness of meat batter containing ISP, CSP, or wheat fiber was significantly higher than the control (p<0.05). All supplemented meat batters had significantly lower cooking loss and emulsification stability than the control (p<0.05), with no significant difference among the supplemented meat batters. The results of this study show that the use of wheat fiber as an ISP or CSP replacer does not affect the overall quality of meat batter.

• Korean Journal of Remote Sensing
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• v.34 no.2_2
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• pp.327-338
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• 2018

The possibility of ship detection monitoring at operational level using KOMPSAT-5 Synthetic Aperture Radar (SAR) and Automatic Identification System (AIS) data is investigated. For the analysis, the KOMPSAT-5 SLC images, which are collected from the west coast of Shinjin port and the northern coast of Jeju port are used along with portable AIS data from near the coast. The ship detection algorithm based on HVAS (Human Visual Attention System) was applied, which has significant advantages in terms of detection speed and accuracy compared to the commonly used CFAR (Constant False Alarm Rate). As a result of the integrated analysis, the ship detection from KOMPSAT-5 and AIS were generally consistent except for small vessels. Some ships detected in KOMPSAT-5 but not in AIS are due to the data absence from AIS, while it is clearly visible in KOMPSAT-5. Meanwhile, SAR imagery also has some false alarms due to ship wakes, ghost effect, and DEM error (or satellite orbit error) during object masking in land. Improving the developed ship detection algorithm and collecting reliable AIS data will contribute for building wide integrated surveillance system of marine territory at operational level.

• Journal of Plant Biotechnology
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• v.7 no.3
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• pp.183-186
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• 2005

Cryopreservation has been recognized as a practical and efficient tool for the long-term storage of vegetatively propagated plants. This study was conducted to investigate the effects of slow-freezing techniques on the cryopreservation of potato. In vitro plantlets of the potato genotypes of 'Atlantic', 'Superior’, 'Namseo', 'J138', and 'CTO5-5' were cold acclimated, and the excised axillary buds were precultured, osmoprotected, exposed to plant vitrification solution, frozen slowly to $-40^{\circ}C$ and then rapidly plunged into liquid nitrogen, thawed and finally plated on the regeneration medium. It was found that the higher the sucrose concentrations in the subculture medium of donor plantlets, the higher the survival rates of shoot tips after cryopreservation, and the highest survival (20%) was observed in the medium added with 0.25 M sucrose. As for the effect of cooling, $0.3^{\circ}C/min$ cooling speed showed the highest survival (25%). Different varieties showed different responses over different cryopreservation treatments. Survival rate was increased by slow-freezing technique method as compared with that of the basic cryopreservation method of vitrification alone in the diverse potato genotypes. Leaf and tuber morphologies of potatoes regenerated after cryopreservation using slow freezing technique were similar to those derived from the in vitro stock plantlets.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.146-153
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• 2008

The effects of the addition of Kimchi powder at levels of 1%, 2%, and 3% (w/w) to sausage formulation on the quality characteristics of low-fat sausage were determined. The CIE L-values of low-fat sausages were lower than the control (p<0.05), and were inversely proportional to the level of Kimchi powder (p<0.05). The CIE a- and CIE b-values of sausages increased with increasing levels of Kimchi powder (p<0.05), and the pH of sausages decreased in proportion to Kimchi powder acidity. Kimchi powder was effective at retaining added water in low-fat sausages since cooking yield, emulsion stability, and viscosity with the addition of 3% Kimchi powder was similar to that of the control. The protein and ash contents of sausages were not affected by Kimchi powder addition (p>0.05), while sausages containing 3% Kimchi powder had the highest water content (p<0.05). With increasing Kimchi powder concentration, hardness, gumminess, chewiness, and sensory scores increased in low-fat sausages (p<0.05).

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.466-472
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• 2008

This study examined the quality characteristics of pork patty samples by the addition of hot air-dried Kimchi powder at levels of 0, 1, 2, and 3%(w/w) to the formulation. The CIE $L^{\ast}$-values of the raw patties decreased with increasing Kimchi powder content(p<0.05), whereas the CIE $a^{\ast}$-values and $b^{\ast}$-values of samples increased with increasing Kimchi powder content(p<0.05); however, after cooking, there were no significant differences in $L^{\ast}$-values among the treatments (p>0.05). Due to the acidity of the Kimchi powder, the treatment groups showed reductions in pH; but after cooking, pH had increased(p<0.05). The patties containing Kimchi powder also had decrease cooking losses and reduction of patty diameter(p<0.05). Finally, the results of sensory and texture property analyses indicated that higher overall acceptability and springiness, lower hardness, were attained by the addition of Kimchi powder.