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윤혜현,백지예,서관우,김용삼,고정헌,이정화 대한약리학회 2018 The Korean Journal of Physiology & Pharmacology Vol.22 No.4
The expression of BCL-2 interacting cell death suppressor (BIS), an antistress or anti-apoptotic protein, has been shown to be regulated at the transcriptional level by heat shock factor 1 (HSF1) upon various stresses. Recently, HSF1 was also shown to bind to BIS, but the significance of these protein-protein interactions on HSF1 activity has not been fully defined. In the present study, we observed that complete depletion of BIS using a CRISPR/Cas9 system in A549 non-small cell lung cancer did not affect the induction of heat shock protein (HSP) 70 and HSP27 mRNAs under various stress conditions such as heat shock, proteotoxic stress, and oxidative stress. The lack of a functional association of BIS with HSF1 activity was also demonstrated by transient downregulation of BIS by siRNA in A549 and U87 glioblastoma cells. Endogenous BIS mRNA levels were significantly suppressed in BIS knockout (KO) A549 cells compared to BIS wild type (WT) A549 cells at the constitutive and inducible levels. The promoter activities of BIS and HSP70 as well as the degradation rate of BIS mRNA were not influenced by depletion of BIS. In addition, the expression levels of the mutant BIS construct, in which 14 bp were deleted as in BIS-KO A549 cells, were not different from those of the WT BIS construct, indicating that mRNA stability was not the mechanism for autoregulation of BIS. Our results suggested that BIS was not required for HSF1 activity, but was required for its own expression, which involved an HSF1-independent pathway.
윤혜현,이숙영 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5
In the Kimchi manufacturing industry, the process of brining baechu produces a vast amount of high salinity waste water. To study if this brine can be recycled, the quality characteristics of Kimchi salted by waste brine (F), which was used five times successively, was compared with those salted using water after recycling filtration through sand (Fl) and activated carbon (F2) columns. No significant difference in the salinity and soluble solid contents, during fermentation at 10℃ was observed among the samples, but the salinity and soluble solid contents of the F-sample were slightly higher than in the control. The Fl and control Kimchi showed similar pHs and titratable acidities, while the F-Kimchi had a lower pH and a higher acidity during fermentation. The numbers of total viable cells were highest in the F, and lowest in the F2-Kimchi, while the counts of lactic acid bacteria were lowest in the F-Kimchi. The sensory tests for appearance, odor, taste and overall acceptance showed that the F-Kimchi was the least desirable, the F2-Kimchi had lower sour odor and taste, and a higher toughness, than the others. The Fl- and control Kimchi had similar sensory grades for appearance, odor, and tastes, and there were no significant difference in the overall acceptance, showing the possibility of recycling waste waters as brine for the production of baechu Kimchi.
윤혜현(Hye-Hyun Yoon),김동만(Dong-Man Kim) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.1
배추의 생산시기별(월동배추, 봄배추, 고랭지배추)로 절임공정에서 발생하는 절임염수의 특성변화를 조사하였다. 말기염수의 가용성 고형물 함량은 초기염수의 87~90%의 함량을 보였는데, 봄배추에서 가장 높았고 월동배추에서 낮아 배추간에 다소 차이가 있었다. pH는 초기염수의 8.40~8.63에서 말기염수의 pH 6.03~6.24로 배추간에 차이없이 감소하였다. 말기염수의 염도는 초기염수 (14.0~16.1%)보다 1.4~2.1% 감소한 14.0~12.4%로서 방류전에 희석처리하거나 재활용하는 것이 필요하였다. 월동배추, 봄배추, 고랭지배추의 말기염수의 COD는 39.6 ppm, 52.1 ppm, 37.7 ppm으로, 초기염수에 비해 증가하였고 수질을 고려할 때 그대로 방류할 수 없는 수준임을 보여주었다. 미생물 총균수를 측정한 결과 초기염수보다 말기염수에서 총생균수가 10배 정도 증가하였다. Major characteristics of brines produced from the salting process were compared among winter, spring, and summer (highland) Chinese cabbages. The soluble-solids contents of final brine were decreased to 87~90% of initial brine during salting process, and showed 16.3, 15.8, and 14.4°Brix for winter, spring, and highland Chinese cabbages, respectively. The pHs showed similar changes during salting process from pH 8.40~8.63 for initial to pH 6.03~6.24 for final. The high salting (12.4~14%) of final brine needs dilution or reuse treatment before discard. The COD of final brine were increased to 39.6 ppm, 52.1 ppm, 37.7 ppm, respectively. During salting total microbial counts of final brine were increased ten times from those of the initial brines for all samples.