• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.13 no.9
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• pp.827-835
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• 2001

In this study, condensation heat transfer characteristics were conducted with special heat transfer tubes of SH-C type. Experiments were carried out the saturated vapor temperature of 334K and the wall subcooling of 1.5-4.5K. The refrigerant was R-113 and the enhanced tubes used in the present study were SH-CDR, SH-CYR and SH-CHR. The experimental results showed that the condensation heat transfer coefficients of SH-C type tubes were about 23-66% higher than those of a low integral-fin tube. It was visualized that the condensed liquid on the outer surface of SH-C type tubes flowed continuously down unlike a low integral-fin tube and a plain tube, due to a 3-D extending fin on the outer surface of SH-C type tubes. As a result, the thermal resistance of the condensed liquid decreased and the heat transfer coefficient increased. Also, the enhancement ratio of SH-CDR tube was the highest, and it was about 9-11 times as compared to that of a plain tube.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.205-213
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• 2013

The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at $28-30^{\circ}C$, relative humidity (RH) 30-35% for 3.5 h. The physicochemical and microbiological traits of the Hanwoo beef jerky were analyzed during the aerobically packaged storage at $25^{\circ}C$. The water activities of beef jerky with 0.5% and 1.0% SH were lower than those of the control at 0 d (p<0.05). The pH values of beef jerky with SH were significantly higher than those of the control (p<0.05). The beef jerky with SH and ascorbic acid showed significantly lower TBARS values than the control (p<0.05). The beef jerky with SH showed a significantly lower redness ($a^*$) than the control (p<0.05). Total plate count (TPC) of beef jerky with 1.0% SH was significantly lower than that of the control during the storage of 20 d (p<0.05). Yeast/mold was detected in the control and beef jerky with SH after storage periods of 10 and 20 d, but was not detected in jerky with ascorbic acid. With regard to the sensory properties, beef jerky with SH showed significantly greater flavor scores than the others (p<0.05). The result shows that SH powder can be used to increase the sensory quality and microbial safety of beef jerky.

• Microbiology and Biotechnology Letters
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• v.44 no.2
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• pp.156-162
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• 2016

In this study, we isolated a new agar-degrading marine bacterium and characterized its agarase. An agardegrading marine bacterium SH-1 was isolated from seawater, collected from the seashore of Namhae in Gyeongnam province, Korea, and cultured in marine agar 2216 media. It was identified as Maribacter. sp. SH-1 by phylogenetic analyses, based on 16S rRNA gene sequence. The extracellular agarase was extracted from culture media of Maribacter sp. SH-1 and characterized. Its relative activities were 56, 62, 94, 100, and 8% at 20, 30, 40, 50, and 60℃, respectively, whereas 15, 100, 60, and 21% relative activities were observed at pH 5, 6, 7, and 8, respectively. Its extracellular agarase exhibited maximum activity (231 units/l) at pH 6.0 and 50℃, in 20 mM Tris-HCl buffer. Therefore, this agarase would be applicable as it showed the maximum activity at the temperature at which the agar is in a sol state. Furthermore, the agarase activities remained over 90% at 20, 30, and 40℃ after 0.5 h exposure at these temperatures. Thin layer chromatography analysis suggested that Maribacter sp. SH-1 produces extracellular β-agarase, as it hydrolyzes agarose to produce neoagarooligosaccharides, such as neoagarohexaose (34.8%), neoagarotetraose (52.2%), and neoagarobiose (13.0%). Maribacter sp. SH-1 and its β-agarase would be useful for the production of neoagarooligosaccharides, which shows functional properties, like skin moisturizing, skin whitening, inhibition of bacterial growth, and delay in starch degradation.

• Journal of Life Science
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• v.26 no.2
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• pp.198-203
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• 2016

This study aimed to isolate a novel agarase-producing marine bacterium and characterize its agarase, as agarases are known to produce biofunctional agarooligosaccharides or neo-agarooligosaccharides. A novel agar-degrading bacterium, SH-2, was isolated from the seawater of Namhae in Gyeongnam Province, Korea, and cultured in Marine agar 2216 medium. The 16S rRNA gene sequence represented 99% identity with that of the members of the Marinomonas genus; hence, the isolated bacterium was named Marinomonas sp. SH-2. The crude agarase was prepared from a culture medium of Marinomonas. sp SH-2, and exhibited maximum agarase activity at 170.2 units/l. The optimum conditions were pH 6.0 and 30℃ in 20 mM Tris-HCl buffer. The agarase activity of the bacterium was highly elevated from 20℃(42% relative activity) to 30℃(100%), and 82% activity was shown at 40℃. Its relative activities were less than 40% at over 40℃ after a 0.5 hr exposure. Relative activity was 100% at pH 6.0, while it was 72% and 48% at pH 5.0 and pH 7.0, respectively. The enzyme from Marinomonas sp. SH-2 degraded agarose to neoagarohexaose and neoagarotetraose, indicating that the enzyme is β-agarase. Thus, Marinomonas sp. SH-2 and its enzyme could be practical for applications in food, cosmetic, and medical research.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.674-683
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• 2013

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.

• Biomedical Science Letters
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• v.7 no.4
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• pp.167-172
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• 2001

Nebulin is an approximately 700 kDa filamentous protein in vertebrate skeletal muscle. It binds to the Z line and also binds side-by-side to the entire thin actin filament in a sarcomere. The correlation of nebulin size with thin filament length have led to the suggestion that nebulin acts as a molecular ruler for the length of thin filaments. The C-terminal part of human nebulin is anchored in the sarcomeric Z-disk and contains an SH3 domain. SH3 domains have been identified in an ever-increasing number of proteins important for a wide range of cellular processes, from signal transduction to cytoskeleton assembly and membrane localization. However, the exact physiological role of SH3 domains remains, in many cases, unclear. To explore the role of nebulin SH3 in the cytoskeletal rearrangement that accompanies myoblast differentiation, we transfected sense and antisense nebulin SH3 domain fused to enhanced green fluorescent protein in myoblast. Cells expressing nebulin SH3 fragment showed decrease of cell-cell adhesion, and cells transfected with antisense nebulin SH3 gene showed a rounded cell morphology and loss of cell-matrix adhesion. No alteration in cell shape and differentiation were observed in control cells expressing enhanced green fluorescent protein. Perturbation of nebulin altered the cell shape and disrupted cell adhesion in myoblast, demonstrating that nebulin can affect cytoskeleton rearrangement.

• KSBB Journal
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• v.31 no.2
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• pp.113-119
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• 2016

A novel agar-degrading marine bacterium, SH-1 strain, was isolated from seashore of Namhae at Gyeongnam province, Korea. The SH-1 strain exhibited 98% similarity with Alteromonas species based on 16S rDNA sequencing and named as Alteromonas sp. SH-1. Alteromonas sp. SH-1 showed agarase activity of 348.3 U/L (1.67 U/mg protein). The molecular masses of the enzymes were predicted as about 85 kDa and 110 kDa by SDS-PAGE and zymogram. The enzymatic activity was optimal at $30^{\circ}C$ and the relative agarase activity was decreased as temperature increase from $30^{\circ}C$ and thus about 90% and 70% activities were shown at $40^{\circ}C$ and $50^{\circ}C$, respectively. The optimum pH was 6.0 for agarase activity in 20 mM Tris-HCl buffer and activities were less than 70% and 85% activity at pH 5.0 and pH 7.0, respectively, compared with that at pH 6. Agarase activity has remained over 90% at $20^{\circ}C$ after 1.5 hour exposure at this temperature. However, its activity was less than 60% at $30^{\circ}C$ after 0.5 h exposure at this temperature. The enzymes produced agarooligosaccharides such as agaropentaose and agarotriose from agarose, indicating that the agarases are ${\alpha}$-agarases. Thus, Alteromonas sp. SH-1 and its agarases would be useful for the industrial production of agarooligosaccharides which are known as having anticancer and antioxidation activities.

• The Korean Journal of Malacology
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• v.19 no.2
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• pp.125-132
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• 2003

Age and growth of the the Jedo venus clam, Protothaca jedoensis were investigated using samples from the subtidal zone of Boryeong, Chungcheongnam- do, Korea from January to December, 1999. The relationship between shell height and ring radius in each group was expressed as a regression line. Therefore, it could be recognized that there is a correspondence in the formation of each ring. Based on the monthly variation of the marginal index of the shell, it was suggested that the annual ring mark formation occurred during the period of February to March once a year. The relationship between shell height (SH) and total weight (TW) was represented by the non-linear equation: TW = 0.0007 SH$^{2.8919}$, and also in the relationship between shell length (SL) and shell height (SH), shell height (SH) and shell width (SW) were represented by the linear equations: SL=1.1067SH+1.778, SW=0.6758SH-0.9824. Growth curves for shell height and total weight fitted to the von Bertalanffy equation were expressed as: SH$_t$ = 81.546(1-e$^{-0.176(t+0.381)}$), TW$_t$ = 227.65(1-e$^{-0.176(t+0.381)})^{2.8919}$.

• BMB Reports
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• v.48 no.2
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• pp.97-102
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• 2015

Neurons in the developing brain form the cortical plate (CP) in an inside-out manner, in which the late-born neurons are located more superficially than the early-born neurons. Fyn, a member of the Src family kinases, plays an important role in neuronal migration by binding to many substrates. However, the role of the Src-homology 2 (SH2) domain in function of Fyn in neuronal migration remains poorly understood. Here, we demonstrate that the SH2 domain is essential for the action of Fyn in neuronal migration and cortical lamination. A point mutation in the Fyn SH2 domain ($Fyn^{R176A}$) impaired neuronal migration and their final location in the cerebral cortex, by inducing neuronal aggregation and branching. Thus, we provide the first evidence of the Fyn SH2 domain contributing to neuronal migration and neuronal morphogenesis.

• Journal of Plant Biotechnology
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• v.31 no.4
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• pp.273-278
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• 2004

Complementary DNA encoding chloroplast outer envelope membrane protein (OEP) from the halophyte Salicornia herbacea has been cloned and sequenced. The full length cDNA is 596 bp and encodes a polypeptide of 91 amino acid residues with a molecular mass of 8.9 kDa. The expression level of ShOEP increased by salt, drought and ABA treatments. ShOEP expression was largely induced in roots and shoots by high salts. The biological function of ShOEP was examined by yeast complementation. ShOEP can suppress Na$^{+}$ sensitivity of yeast mutant (cnb$\Delta$) in the presence of salt. These results suggest that ShOEP is a salt inducible gene and may have functions in the regulation of plant salt stress.ant salt stress.