• Asian-Australasian Journal of Animal Sciences
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• v.27 no.5
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• pp.757-766
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• 2014

Postnatal muscle hypertrophy of beef cattle is the result of enhanced myofibrillar protein synthesis and reduced protein turnover. Skeletal muscle hypertrophy has been studied in cattle fed ${\beta}$-adrenergic agonists (${\beta}$-AA), which are receptor-mediated enhancers of protein synthesis and inhibitors of protein degradation. Feeding ${\beta}$-AA to beef cattle increases longissimus muscle cross-sectional area 6% to 40% compared to non-treated cattle. The ${\beta}$-AA have been reported to improve live animal performance, including average daily gain, feed efficiency, hot carcass weight, and dressing percentage. Treatment with ${\beta}$-AA increased mRNA concentration of the ${\beta}_2$ or ${\beta}_1$-adrenergic receptor and myosin heavy chain IIX in bovine skeletal muscle tissue. This review will examine the effects of skeletal muscle and adipose development with ${\beta}$-AA, and will interpret how the use of ${\beta}$-AA affects performance, body composition, and growth in beef cattle.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.6
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• pp.3861-3864
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• 2013

Glutathione S-transferase (GST) enzyme levels are associated with risk of many cancers, including hematologic tumours. We here aimed to investigate the relationships between GSTM1, GSTT1 and GSTP1 polymorphisms and the risk of AML. Genotyping of GSTs was based upon duplex polymerase-chain-reactions with the confronting-two-pair primer (PCR-CTPP) method in 163 cases and 204 controls. Individuals carrying null GSTT1 genotype had a 1.64 fold risk of acute leukemia relative to a non-null genotype (P<0.05). A heavy risk was observed in those carrying combination of null genotypes of GSTM1 and GSTT1 and GSTP1 Val allele genotypes when compared with those carrying wild genotypes, with an OR (95% CI) of 3.39 (1.26-9.26) (P<0.05). These findings indicate that genetic variants of GST and especially the GSTT1 gene have a critical function in the development of AML. Our study offers important insights into the molecular etiology of AML.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.533-540
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• 2015

The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm³) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.

• BMB Reports
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• v.43 no.2
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• pp.146-149
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• 2010

Exendin-4 (Ex-4), a peptide secreted from the salivary glands of the Gila monster lizard, can increase pancreatic $\beta$-cell growth and insulin secretion by activating glucagon-like peptide-1 receptor. In this study, we expressed a fusion protein consisting of exendin-4 and the human immunoglobulin heavy chain (Ex-4/IgG-Fc) in E. coli and explored its potential therapeutic use for the treatment of insulin-resistant type 2 diabetes. Here, we show that the Ex-4/IgG-Fc fusion protein induces expression of insulin receptor substrate-2 in rat insulinoma INS-1 cells. Our findings therefore suggest that Ex-4/IgG-Fc overexpressed in E. coli could be used as a potential, long-acting glucagon-like peptide-1 mimetic.

• Korean Journal of Environmental Biology
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• v.18 no.1
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• pp.53-61
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• 2000

In order to characterize the genetic diversity of bacterial community in groundwater, samples were collected from used for drinking water and polluted with heavy metal wastewater in Seoul city and natural cave of Kangwondo. The DNA was amplified with 165 rDNA-based primers by use of the PCR, and then analysed ARDRA (amplified ribosomal DNA restriction analysis). Restriction endonuclease analysis patterns of amplified 165 rDNA in drinking water and wastewater relatively showed high genetic diversity in situ and drinking groundwater. The number of DNA fragments varied with in situ and drinking water. This method of ARDRA of bacterial communities in groundwater could be used for a quick assessment of genotypic changes between different locations reflecting different environmental conditions and the diversity reflected pollution of groundwater (natural cave water>drinking water>waste water, as in order of grade). [Genetic diversity, Groundwater, 165 rDNA, PCR, ARDRA].

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.115-120
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• 1989

Physicochemical changes were investigated during repeated freezing and thawing processes using fish meat paste of alaska pollack (Theragra chalcogramma). During repeated thawing process, the solubility of myofibrillar protein, $Ca^{++}-ATPase$ activity, water holding capacity (WHC), electrophoretic patterns and rheological properties were evaluated at various thawing temperatures. Solubility of myofibrillar protein and $Ca^{++}-ATPase$ activity were decreased with increasing thawing temperatures. Thawing temperatures and the frequency of freezing and thawing processes did not affect WHC significantly. Upon repeated freezing and thawing cycles, electrophoretic patterns showed that only the amount of myosin heavy chain was decreased, whereas the amount of actin remained constant. Young's modulus for viscoelasticity of fish meat pastes increased with increasing thawing temperatures and the value showed maximum at third cycle and decreased thereafter.

• Journal of the Korea Fashion and Costume Design Association
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• v.9 no.1
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• pp.71-87
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• 2007

Main role to expand the fashion in the middle age was played by aristocracy and knight. They contributed to the fashion of the middle age regardless of aesthetic sense. First, in any age, there was a self-display design using splendid decoration or material in the costume of high-class people. Aristocracy, especially, knight in the middle age classified themselves from others by wearing the costume suitable for their statuses. Second, the Crusade knight appearing all over the cinema gathered various peoples and caused acute optic angle about specialty of costume. Therefore the trend preferring foreign costumes was changed to new fashion while it was connected to desire searching for a change. Third, although armor of knight was created because of protection in the war, in the 13th century, its character of motion and defense was emphasized and it became splendid style. More over, the costume of knight was developed to more emphasize masculine beauty with heavy upper body and light lower body so it caused sexual difference of costume in the middle age. Fourth, As knight searched effective defensive weapon, chain mail was relegated by plate armor. The order of armor that the hight wore in 1350 was as follows. First, he wears adhesive shirts, braies, hose and wears metal protector on arm and leg. He wears padded undercoat called gambeson, hauberk, plate armor and surcoat on them.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.585-590
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• 2002

The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different levels (0, 12, 15, 18 and 21%) of sucrose was prepared. Fifteen frozen boneless pork legs from different animals were used in this trial. Sucrose is a non-reducing disaccharides and would not undergo non-enzymatic browning. Some studies pointed out that sucrose might be hydrolyzed during freezing, dehydration and storage into glucose and fructose, and cause non-enzymatic browning in meat products. The results showed that moisture content and water activity of pork jerky decreased with increase of the level of sucrose. At the same time, shear value was increased due to the reduced moisture content and water activity by osmotic dehydration. However, a higher level of sucrose had a significantly negative effect on protein solubility and extractability of myosin heavy chain of pork jerky due to non-enzymatic browning. From the results of sensory panel tests, the pork jerky with 21% of sucrose seems to be more acceptable by the panelists in hardness, sweetness and overall acceptability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.6
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• pp.337-342
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• 2007

The formation of lysinoalanine (LAL) in protein recovered from the belanger's croaker, Johnius grypotus, using a pH shifting process was measured by amino acid analysis. The LAL peak was detected at 49.24 min, between phenylalanine and histidine peaks in the amino acid analyzer. LAL was not detected in the fish muscle or in protein recovered using the alkaline pH shifting process. LAL was not formed in protein recovered after storage for up to 9 hrs at pH 11, but was detected in the soluble protein fraction at pH 11, followed heating at $90\;^{\circ}C$. The myosin heavy chain decreased with storage time at pH 11. The results suggest that the alkaline shifting process for recovering fish muscle protein is safe, and that no LAL forms.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.102-108
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• 2006

Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat-induced gel made of myosin B from low-quality meat with MTGase was lower than that of normal meat. Sausage made with low-quality meat with MTGase did not exhibit improved hardness, as compared to that made with normal meat. Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and MTGase was used in the sausage.