• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.630-637
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• 2013

To determine the effects of dry period (DP) length on milk yield, milk composition, some blood metabolites, complete blood count (CBC), body weight and score and follicular status, twenty five primiparous and multiparous Holstein cows were assigned to a completely randomized design with DP-60 (n = 13) and DP-20 (n = 12) dry period lengths. Cows in the DP-60 produced more milk, protein, SNF, serum non-esterified fatty acids (NEFA) and beta hydroxyl butyrate acid (BHBA) compared with cows in DP-20 ($p{\leq}0.05$). Serum glucose, blood urea nitrogen (BUN), urea, and glutamic oxaloacetic transaminase (GOT) were all similar among the treatments. Body Condition Score (BCS), body weight (BW), complete blood count (CBC) and health problems were similar between the treatments. Diameter of the first dominant follicle and diameter of the dominant follicle on d 14 were different among the treatments. Thus, results of this study showed that reducing the dry period length to DP-20 had a negative effect on milk production, milk composition and reproductive performance in Holstein dairy cows.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1996.11a
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• pp.135-139
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• 1996

$p70^{s6k}$ lies on a $p21^{ras}$-independent signalling pathway and plays an important role in mitogenesis. Activation is associated with phosphorylation at multiple sites, four of which lie in an autoinhibitory region. The immunosuppressant rapamycin induces $p70^{s6k}$ inactivation through dephosphorylation of a second set of mitogen-induced sites. Here we identify these sites as $T_{229}$, $T_{389}$, and $S_{404}$. $T_{229}$ resides in the "T loop" of the catalytic domain, an essential phosphorylation site in other kinases. However, $p70^{s6k}$ inactivation by rapamycin most closely parallels $T_{389}$ dephosphorylation. Mutation of $T_{389}$ to alanine ablates kinase activity, whereas mutation to glutamic acid confers constitutive kinase activity and rapamycin resistance. indicating an essential role for phosphorylation at this site. $T_{389}$ resides in an unusual hydrophobic motif, not previously noted, between the catalytic and autoinhibitory domains. The importance of this site, and surrounding motif, is emphasized by its conservation in other kinases including homologues of $p70^{s6k}$ derived from such distantly related organisms as yeast and plant.

• Journal of Chest Surgery
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• v.30 no.1
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• pp.11-16
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• 1997

The Increasing use of coronary perfusates for the protection of the human heart during ischemic cardiac arrest has placed great emphasis on the need for a rational and safe formulation. For the purpose of this study isolated rat hearts were connected to retrograde nonworking perfusion system proposed by Langendorff, and then perfused for 20 minutes by coronary infusates of magnesium concentration of 1.66 m Mol per liter(group A, n: 10) or 15mMo1 per liter(group B, n: 10). After 20 minutes perfusion, cold cardioplegic solution (modified St. Thomas'Hospital solution) was infused for 2 minutes, and prepared within 4$^{\circ}C$ Krebs-Henseleit solution. Finally, 20 minutes of cononay reprsfuslon was reestablished after I hour of cold ischemic cardiac arrest. Hemodynamic parameters (heart rate, left ventricular pressure, $\pm$ dp/dt max. and coronany flow) and enzymes assay (creatine phosphokinase, lactic dehydrogenase and flutamic oxaloacetic transaminase) were performed each other at whic rat heart was perfused for 20 minutes and reperfused for 20 minutes thereafter. There were significant differences in the recovery rate of heart rate, systolic left ventricular pressure, + dp/dt max, and coronary flow and reperfusion-perfusion ratio of creatine phosphokinase(P < 0.05). But, there were no signicant differences in the recovery rate of dp/dt max, and reperfunion-perfusion ratio of lactic dehydrogenase and glutamic oxaloacetic acid (P > 0.05).

• Natural Product Sciences
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• v.23 no.1
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• pp.53-60
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• 2017

Perillae Herba has been traditionally used for the sedation in the oriental countries. Therefore, this study was conducted to determine whether Perillae Herba ethanol extract (PHEE) enhances pentobarbital-induced sleeping behaviors in animals. In addition, the possible mechanisms are demonstrated. PHEE (12.5, 25 and 50 mg/kg. p.o.) reduced the locomotor activity in mice. PHEE reduced sleep latency and augmented the total sleep time in pentobarbital (42 mg/kg, i.p.)-induced sleep in mice. Furthermore, the number of sleeping mice treated with sub-hypnotic pentobarbital (28 mg/kg, i.p.) increased. PHEE (50 mg/kg. p.o.) decreased the sleep/wake cycles and wakefulness, and increased total sleeping time and NREM sleep in electroencephalogram (EEG) of rats. In addition, PHEE (0.1, 1.0 and $10{\mu}g/ml$) increased the intracellular $Cl^-$ level through the GABA receptors in the hypothalamus of rats. Moreover, the protein of glutamate decarboxylase (GAD) was overexpressed by PFEE. It was found that PHEE enhanced pentobarbital-induced sleeping behaviors through $GABA_A-ergic$ transmissions.

• Applied Biological Chemistry
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• v.33 no.2
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• pp.129-132
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• 1990

The role of hydrogen peroxide which is accumulated in plants under low temperature has been studied with respect to the regulation of physiological IAA level. At 10 mM of $H_2O_2$, accelerating effects of IAA on the elongation of Avena coleoptiles and the root Initiation of pea cuttings have been greatly inhibited. These inhibitions were reversed by introduction of catalase. The reaction of free IAA with Salkowski reagent was inhibited in the presence of $H_2O_2$, but that of IAA-glutamic acid was not, suggesting the inactivation of free IAA by $H_2O_2$. The data support that increase in the content of hydrogen peroxide under low temperature partially down-regulates the available IAA through inactivation of IAA.

• Journal of Life Science
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• v.6 no.1
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• pp.14-26
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• 1996

In order to effectively utilize fish(Cod, Gadus macrocephalus) bone obtained as fish waste in fish manufactory, the preparation of the fish bone gelatin were attempted by heat extracting method from collagen protein contained in the fish bone. The methods of two kinds pretreatments (the B-type by alkali pretreatment and the E-type by enzyme pretreatment) for fish bone and the optimal extraction conditions to prepare gelatin from pretreated fish bone were investigated. Physical properties and functionalities of the two type fish bone gelatins obtained were compared with the commercial gelatin and the fish skin gelatin. The optimal extraction conditions of the B-type and the E-type gelatins were 5 folds of added water with material(w/w), pH 5.0, 3 hrs of extraction time and 60$\circ$C of extraction temperature. The yield of the B-type and the E-type gelatins were 32.6% and 28.1 %, respectively. The B-type gelatin was superior to the E-type un all physical properties. Molecular weight of the B-type was larger than that of the E-type due to its pretreatment method. Among the composition of amino acids, the amino acids such as glycine, alanine, glutamic acid and imino acids(proline and hydroxyproline) were responsible for 68$\sim$70% of the total amino acids. Functionalities of the fish bone gelatin were almost similar to commercial gelatin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.58-61
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• 2003

Moisture content was 79.5%, banjhi shoot was 77.8% of the total and the weight was 29.4 g/100 buds in the harvested plant leaves used for manufacturing Okro tea. Okro tea heated at 75$^{\circ}C$ for 30 min showed the best quality among all the treatmants. Chemical components such as total nitrogen, theanine, arginine and chlorophyll were high in the tea treated at 75$^{\circ}C$ for 30 min compare with those of other treatments. The sensory evalution test In terms of appearance shape color and taste showed greater preferences in Okro tea treated at 75$^{\circ}C$ for 30 min than those of other treatments. The results suggested that heat treatment at 75$^{\circ}C$ for 30 min was the best condition for the final rolling process in manufacturing of Okro tea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.333-341
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• 1999

This study was conducted to investigate physicochemical and functional properties of turnip. The concentrations of antocyanin in the rind of root was 3.24mg%, which was about 3.5 times higher than those in the flesh. Among free amino acids in each part of turnip, glutamic acid showed the highest concentrations(132.5mg%) in the root followed by alanine(25.0mg%), valine (23.3mg%), and serine (20.7mg%). Contents of minerals in the root of turnip were 395.7mg% for potassium, 187mg% for calcium, 53.6mg% for phosphate, and 40.7mg% for magnesium. According to dynamic heasdspace analysis, dimethyl disulfide was the most abundant flavor components from the juice of fresh turnip and other volatile components such as dimethyl trisulfide, 1 hexanal, 2 methyl 1 butamine, and 1 penten 3 ol were also identified. From the blanched turnip, however, 3 isothiocyanato 1 propene and 4 isothiocyanato 1 butene were mainly detected. Fresh and blanched turnips were extracted with water or 70% acetone to investigate percent yield. The concentrations of total polyphenols in the extracts of fresh turnip were higher than those of blanched turnip. The nitrite scavenging effects of water and 70% acetone extracts from fresh or blanched turnip were decreased as pH was increased. Between two water extracts, the 30oC water extracts showed the higher values of electron donating ability than 95$^{\circ}C$ water extracts.

• Journal of Microbiology and Biotechnology
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• v.9 no.5
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• pp.613-618
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• 1999

L-Proline-producing mutant strains were developed by exposing L-glutamic acid-producing bacteria to N-metyl-N-nitro-nitrosoguanidine and UV irradiation. A L-histidine auxotroph of Corynebacterium acetoacidophilum RYU3161(KCTC 0616BP), which was resistant to sulfaguanidine and proline analogs (DHP, AZC, TAC), was isolated. The activity of the mutant strain's $\gamma$-glutamyl kinase was 45% higher than that of the parent strain. The optimum level of L-histidine for production of L-proline was 0.16 g/l. In a 5-1 jar fermenter, the mutant strain produced L-proline at a high concentration (35 g/l) level within 48 h of cultivation.