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RISS 인기검색어
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- 저자 : 장선아(Seon-A Jang) (검색결과 2 건)
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장선아(Seon-A Jang),구현정(Hyun Jung Koo),강세찬(Se Chan Kang),손은화(Eun-Hwa Sohn),남궁승(Seung Namkoong) 한국생물공학회 2013 KSBB Journal Vol.28 No.4
Amyloid β peptide (Aβ) still best known as a molecule to cause Alzheimer"s disease (AD). AD is characterized by the accumulation and deposition of Aβ within the brain, leading to neuronal cell loss and perturbation of synaptic function by causing free radical formation, inflammation and apoptosis. We investigated the inflammatory action of Aβ on two types of brain cells, neuronal cells (SH-SY5Y) and neuroglia cells (C6), and its mechanism. We measured the production of NO-iNOS, TNF-α, and ICAM-1 using RT-PCR and Western blot analysis less than the concentration of cytotoxic effects (> 70% survivability). Aβ had no effect on the production of NO and TNF-α, but significantly increases of iNOS and ICAM-1. Based on this, we suggest that the inflammatory effect of Aβ results from the action of ICAM-1 in neuronal cells, rather than the release of inflammatory mediators such as NO and TNF-α in neuroglia cells. In addition, we confirmed whether p53 was related to the action of Aβ by using SH-SY5Y (p53<SUP>-/-</SUP>) dominant cells. Neither the expressionof p53 nor the cytotoxicity of SH-SY5Y (p53<SUP>-/-</SUP>) cells were directly affected by Aβ. However, ICAM-1 was not expressed in SH-SY5Y (p53<SUP>-/-</SUP>) cells. This means that p53-independent pathway exists in the expression of ICAM-1 by Aβ while p53 plays a role as an on-and-off switch.
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차미나(Mi-Na Cha),윤영(Young Yoon),장선아(Seon-A Jang),송근섭(Geun-Seoup Song),김영수(Young-Soo Kim) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.3
본 연구는 GABA 함량이 높은 발아보리 제조조건을 선정하고, 발아보리를 이용한 고추장 당화물의 품질특성을 분석하였다. 수침온도(5, 15 및 25 ℃)에 관계없이 수침시간이 경과함에 따라 보리의 수분흡수율은 증가하고 수침용액의 pH는 감소하였으며, 25에서 수분흡수율(33.46-59.86%)과 pH의 변화(6.37-5.56)가 가장 크게 나타났다. 보리의 GABA 함량은 25 ℃, 20시간 수침 시켰을때 11.90mg/100 g으로 가장 높았다. 수침 후 발아조건(5, 15 및 25 ℃, 0-72 h)별 보리의 GABA 함량에 있어서는 5 ℃에서 36시간 발아시켰을 때 15.06 mg/100 g으로 가장 높아 원맥보다 GABA 함량이 약 7.4배 증가하였다. 전분질원으로서 찹쌀, 보리 또는 발아 보리 첨가에 관계없이 모든 고추장 당화물의 pH는 당화기간 동안 감소하였고, 산도, 아미노태 질소 함량 및 암모니아태 질소 함량은 증가하였다. 고추장 당화물의 GABA 함량도 전분질원 종류에 관계없이 당화기간이 경과함에 따라 증가되었고, 발아보리 첨가 당화물의 GABA 함량이 11.89 mg/100 g으로 가장 높았다. Germination conditions were evaluated to obtain barley containing a high content of gamma-aminobutyric acid (GABA), and quality characteristics of saccharified materials manufactured using germinated barley were investigated. Water absorption content of barley increased but pH of the steeping solution decreased with increasing steeping time at all steeping temperatures. The changes in water absorption content and pH were highest at a steeping temperature of 25℃. The highest GABA content was obtained at a steeping condition of 25℃ for 20 h. The highest GABA content was obtained for a germination condition of 5℃ for 36 h after steeping, resulting in an increase of 7.4 times more GABA contents than that in raw material. The pH of saccarified materials decreased but titratable acidity, amino type nitrogen content, and ammonia type nitrogen content increased during the saccharification period. GABA content of saccarified materials increased with increasing saccharification period, resulting in the highest GABA content from saccarified materials containing germinated barley.
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