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눈꽃동충하초 (Paecilmyces japonica DGUM 32001) 균사배양물의 항암 효과에 관한 유세포분석학적연구
이지선(Ji-Seon Lee),이임선(Im Seon Lee),정경수(Kyeong-Soo Chung),김용해(Yong Hae Kim),한영환(Young Hwan Han),이만형(Man Hyong Lee) 대한약학회 2001 약학회지 Vol.45 No.1
Protein-polysaccharide fractions, PJ-3 and PJ-4, were prepared from mucelial culture filtrate of an insect fungus, Paecilomyces Japonica DGUM 32--1, and subjected to a flow cytomerical analysis for their in vivo antitumor and immunomodulating activity in ICR mice. When I.p. injected once daily for seven days at 100mg/kg, PJ-4 exerted a strong antitumor activity, showing the growth inhibition ratio of 85.1% against I.p.implanted sarcoma 180 cells, while PJ-3 showed only a weak activity. Moreover, PJ-4 significantly increased the expression level of CD25 (IL-2R alpha-chain) as well as forward scatter (FSC) values of splenic CD8+ T cells. It is also noteworthy that PJ-4 strongly induced the peritoneal exudate cells in the same experiment. In an in virto study, PJ-4 slightly inhibited the growth of sarcoma 180 sells at toe consentration of 50 concentration of 50ug/ml or higher. These results strongly suggest that PJ-4 might exert its antitumor activity through immunostimulation as well as direct inhibitory activity on the tumor cells.
천연물로부터 NFAT (Nuclear factor of activated T cells) 전사인자에 대한 저해활성 탐색
이임선,닷, 윈디엔,채흥복,심광해,김영호 충남대학교 약학대학 의약품개발연구소 2003 藥學論文集 Vol.18 No.-
The NFAT (nuclear factor of activatied T cells) protein induces transcription of genes required for T-cell activation, including the L - 2 gene. Activation of NFAT normally plays a significant role in inducing immune response. However, excessive activation provokes immunopathological reactions including autoimmunity, transplant rejection and inflammation. Thus, one hundred of natural products were screened on the inhibitory activity against the NFAT transcription factor. Three natural products (Celtis choseniana, Acer tegmentosum, Rubus takesimensis) showed strong inhibitory activity against the NFAT transcription factor without affecting cell viability. These MeOH extracts will be successively partitioned with CHCl₃, BuOH and H₂O to isolate active compound for the development of anti-inflammatory or immunosuppressive agent with good safety.
Sodium Azide와 2-AF에 대한 마(Dioscorea batatas Decene)의 항변이원성
이임선,정세영,심창섭,구성자 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.2
The objective of this study was to screen the antimutagenicity of yam enzymatic browning reaction product(YEBRP), mucopolysaccharide and dietary fiber from yam to the mutagen of sodium azide and 2-aminoflourene(2-AF). Antimutagenicity of YEBRP on the mutagenicity of sodium azide showed no difference compared to control without YEBRP but that of 2-AF was high in all substrate.(P<0.01) On the mutagenicity of sodium azide and 2-AF, antimutagenicity of mucopolysaccharide and dietary fiber were high (p<0.01) in α-cellulose and hemicellulose. Antimutagenicity of α-cellulose on the mutagenicity of 2-AF was high at 5 hours reaction time but that was decreased as the reaction time increased.
Lee, Im Seon,Jung, Keun Young,Oh, Sei Ryang,Kim, Dong Seon,Kim, Jung Hee,Lee, Jung Joon,Lee, Hyeong-Kyu,Lee, Seung-Ho,Kim, Eun-Hee,Cheong, Chaejoon 영남대학교 약품개발연구소 1998 영남대학교 약품개발연구소 연구업적집 Vol.8 No.-
In the course of searching for PAF receptor antagonists, pregomisin (1) and chamigrenal (2) were isolated from the fruits of Schizandra chinensis Baill by the bioactivity-guided isolation. Both compounds showed PAF antagonistic activity and the IC_(50) values were 4.8×10^(-5) M and 1.2×10^(-4) M, respectively. In addition, the ^(13)C NMR assignments of 1 and 2 using DEPT, HMQC, COLOC and HMBC were reported for the first time.
돌연 변이원에 대한 마 ( Dioscorea batatas DECENE ) 추출물의 억제 효과
구성자,이임선,정세영,신창섭 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.4
The inhibitory effects of methanol, ethanol, chloroform/methanol and water extracts from natural and cultural yams on the mutagenicity in the cooked pork (broiled and panfried) and the chemically induced mutagen, sodium azide, benzo(a)pyrene and 2-aminofluorene were investigated using salmolla typhimurium TA 100. In the presence of the S9 mixture, ethanol extract from natural yam showed high inhibitory effect on the mutagenicity of the cooked pork. But benzo(a)pyrene, supposed to be produced in mutagen during cooking, did not show high inhibitory effect in same extract. Besids, the yam extract on the mutagenicity of the sodium azide without S9 mixture showed low inhibitory effect. However 2-aminoflourene with S9 mixture showed high inhibitory effect, 91.5%. The inhibitory effects of methanol, ethanol, chloroform/methanol and water extracts from natural and cultural yams on the mutagenicity in the cooked pork (broiled and panfried) and the chemically induced mutagen, sodium azide, benzo(a)pyrene and 2-aminofluorene were investigated using salmolla typhimurium TA 100. In the presence of the S9 mixture, ethanol extract from natural yam showed high inhibitory effect on the mutagenicity of the cooked pork. But benzo(a)pyrene, supposed to be produced in mutagen during cooking, did not show high inhibitory effect in same extract. Besids, the yam extract on the mutagenicity of the sodium azide without S9 mixture showed low inhibitory effect. However 2-aminoflourene with S9 mixture showed high inhibitory effect, 91.5%.
정경수,이임선,이지선,조문주 한국균학회 2000 韓國菌學會誌 Vol.28 No.3
The hypoglycemic effects of the hot water extract of soybean paste containing mycelia of Phellinus linteus, Cordyceps militaris, Ganoderma lucidum were evaluated in streptozotocin-induced diabetic rats. All the diabetic groups were not significantly affected in food intake and food efficiency ratio. Significant decrease in blood glucose was observed in all the soybean paste containing mushroom mycelia (SPM) groups. Especially, administration of soybean paste containing mycelia of Ganoderma lucidum, blood glucose level was significantly lowered up to 45% compared to that of diabetic control group. The GPT and GOT activities indicated lower values in all the SPM groups than in the diabetic control group.
Alcaligenes 에 의해서 생성된 Rhamsan Gum 의 리올리지 특성에 관한 연구
구성자,김미옥,이임선 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.2
Alcaligenes속으로 부터 생산된 rhamsan gum과 xanthomonas campestris로 부터 생산된 xanthan gum의 리올로지 특성을 비교 연구하였으며 그 결과는 다음과 같다. rhamsan gum의 고유점도는 8.20∼36.20 ㎗/g의 값을 나타냈으며 xanthan gum은 8.19∼44이/g의 값을 나타냈고 두 생물고분자 모두 고유점도는 pH7에서 가장 높았으며 rhamsan gum은 알칼리성 쪽에서 비교적 안정하였다. rhamsan gum과 xanthan gum은 염농도에 대하여 안정하였으며 rhamsan gum이 Xanthan gum보다 더 안정하였다. rhamsan gum의 chain stiffness는 0.016이었으며, rhamsan gum은 C〔η〕=0.905이었고 ηsp=0.84이었다. 묽은 용액에서 ηsp∼C^(0.91) 이었고 농후한 용액에서는 ηsp∼C^(l.63)이었다. 엉킴 (entanglcment)이 시작되는 임계농도(C^*)값은 xanthan gum 의 경우는 0.022g/㎗이었다. rhamsan gum과 Xanthan은 전단속도가 증가함에 따라 겉보기 점도가 감소하는 가소성 거동을 나타내었다. rhamsan gum의 농도(concentration≥0.25 g/㎗)가 증가함에 따라 항복응력 (Y)과 점조도 지수(b)는 증가하였으며 0.66∼0.46의 유동지수(S)를 갖는 가소성 유동체였다. rhamsan gum은 55℃까지 온도에 대하여 비교적 안정하였지만 그 이상 온도에서는 겉보기 점도가 급격히 감소한 반면 xanthan gum은 온도가 증가할 수록 겉보기 점도가 점차적으로 감소하였다. rhasman gum의 염첨가 영향은 1가염이 2가염보다 약간 컸고 Urea는 0.01∼0.2M 농도에서 수소결합을 파괴하는 효과가 약간 있었다. xanthan gum은 0.01M에서 모든 염들의 겉보기 점도가 약간 증가하였으나 그 이상의 농도에서는 변화가 거의 없었다. Rhamsan gum produced by Alcaligenes was rheologically characterized, and compared to that of xanthan gum. The rheological properties were derermined from the change in the value of intrinsic viscosity with pH and salt concentration. at the range of pH 2∼11 and salt concentration of 0∼1.0 M KCl, the intrinsic viscosities of rhamsan gum were in the range of 8.2 to 36.2 ㎗/g and those of xanthan gum 8.19 to 44 ㎗/g. In the absence of salt, the intrinsic viscosity of rhamsan gum and Xanthan gum increased as the pH of solution increased up to neutral pH, and then decreased at alkaline pH. The intrinisc viscosities of rhamsan and anthan gum were not affec6ted by the increment of salt concentration. the chain stiffness paramenter for the rhamsan gum was 0.016. The overlap paramoeters of rhamsan and xanthan gum were 0.025 and 0.022 g/㎗, respectively. rhamsan and xanthan gum were shear rate dependent or pseudoplastic. The yield stress of rhamsan gum increased slightly, but the shear index decreased as the concentration increased. The apparent viscosityes of rhamsan and xanthan gum decreased as the temperature increased. The salt effect of divalent cations (calcium, magnesium) was lower than monovalent cations (sodium, potassium).