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구기자(Lycii fructus) 추출물이 미생물 생육에 미치는 영향
주인선(In-Sun Joo),성창근(Chang-Keun Sung),오만진(Manjeen Oh),김찬조(Chan-Jeo Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.4
구기자 추출물이 S. cerevisiae D71과 L. casei KCTC3165, 그리고 E. coli DH5균의 생육에 미치는 영향을 검토하였다. 그 결과 구기자 추출물은 S. cerevisiae D71과 L. casei KCTC 3165의 생육을 증가시켰으며 E. coli DH5에 대하여는 약간의 생육저해가 있었다. 구기자 methanol 추출물을 첨가하여 미생물의 생육을 측정하였을 때 L. casei KCTC 3165와 S. cerevisiae D71는 각각 1.0%와 1.5% 첨가구에서 가장 높은 생육촉진효과를 보였다. 즉 구기자 추출물은 대장균의 생육은 저해하였으나, 인체에 유익한 균으로 알려진 젖산균에 대하여는 생육을 촉진하는 특성이 있었다. 한편, E. coli DH5는 구기자즙 10%, 그리고 methanol, chloroform 추출물 각각 1.0% 첨가시 형태적 이상을 일으켜 길이가 8배 이상이 길어졌다. 구기자의 methanol 추출물 중 회분성분이 E. coli DH5균에 이상현상의 원인이 되었음을 확인하였다. 또한 이들 중 Na^+, K^+ 및 Na^+와 K^+ 혼합물이 0.135% 이상에서 균의 형태가 길어지는 이상현상이 있었다. This study was performed to investigate the effects of Lycii fructus extracts on the growth and physiology of S. cerevisae D71, L. casei KCTC 3165, and E. coli DH5. When Lycii fructus was added into solid culture media, the growth of S. cerevisea D71 and L. casei KCTC 3165 was increased, whereas that of E. coli DH5 was somewhat decreased. The growth of S. cerevisiea D71 and L. casei KCTC 3165 were much promoted in the culture media including methanol extract of 1.0% and 1.5%, respectively. E. coli DH5 was changed its morphology not only in 10% Lycii fructus juice but also 1.0% methanol and chloroform extract of Lycii fructus. Its size in those growth condition was eight times longer than that of the normal E. coli DH5. It was elucidated that elongation phenomenan of E. coli DH5 was also appeared by adding 0.135% of Na^+, K^+, and the mixture of Na^+ and K^+.
Complete genome sequence of Salmonella Enteritidis MFDS1004839 isolated from food
이우정,박세욱,유란희,주인선,곽효선,김순한,Lee, Woojung,Park, Sewook,Yoo, Ran Hee,Joo, In-Sun,Kwak, Hyo Sun,Kim, Soon Han The Microbiological Society of Korea 2018 미생물학회지 Vol.54 No.2
본 연구에서는 2014년 국내에서 식중독 원인식품인 김밥으로부터 분리된 Salmonella Enteritidis의 유전체 분석을 수행하였다. Salmonella Enteritidis MFDS1004839는 한 개의 chromosome (4,679,649 bp)과 plasmid (96,994 bp)로 구성되어있고, 각각의 G + C contents는 52.2%와 49.3%로 확인되었다. chromosome와 plasmid DNA에 예측된 유전자의 총 수는 4,482개의 단백질 코딩유전자와 84개 tRNA, 그리고 22개의 rRNA였다. Salmonella enterica subsp. enterica is a foodborne pathogen that has been detected throughout the world. Here, we present the complete genome sequence of Salmonella Enteritidis isolated from a commercial kimbap that caused foodborne illness in the Republic of Korea in 2014. Complete genome sequence analysis of Salmonella Enteritidis MFDS1004839 revealed a 4,679,649 bp chromosome and a 96,994 bp plasmid, with G + C contents of 52.2% and 49.3%, respectively. The chromosome and plasmid genome included 4,482 predicted protein-coding sequences, 84 tRNAs and 22 rRNAs genes.
Pichia pastoris에서 Human Lactoferrin의 발현
임소용(So-Yong Yim),주인선(In-Sun Joo),윤동훈(Dong-Hun Yoon),성창근(Chang-Keun Sung) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.4
면역활성, 항균성 등의 기능성을 보여 식품첨가물로 전량 수입에 의존하여 사용되는 human lactoferrin을 진핵세포에서의 생산을 시도하였다. 우선, 항균성을 보이는 lactoferrin에 대하여 생육저해가 없는 host cell에 lactoferrin 유전자를 발현시키고자 lactoferrin에 대한 항균력을 실험한 결과 Pichia pastoris는 생육저해를 일으키지 않아 이를 lactoferrin 생산균주로 선정하였다. Pichia를 숙주로 하는 pHIL-SI expression vector에 lactoferrin 유전자를 삽입하였을 때 genomic DNA에 유전자가 integration되었다. 즉, transformant JY-1, JY-2는 PCR(polymerase chain reaction)과 southern blotting에 의하여 2.4Kb의 크기의 HLF(human lactoferrin) 유전자가 삽입되었음을 확인하였다. 유전자 발현을 검토한 결과 transformant JY-1는 immunoblotting에 의하여 lactoferrin 단백질 생산을 확인하였다. 배양시간에 따른 HLF의 생산성을 알아본 결과 48시간 이후에 75KDa의 HLF단백질이 분비됨을 확인하였다. This study was attempted to express human lactoferrin gene that has importance as a functional additive in food industry. Lactoferrin has distinctive antibacterial properties. Also, a number of physiological roles have been postulated for the lactoferrin in the modulation of immune and inflamatory responses and as a growth factor. Since it did not show feasible growth inhibition by antimicrobial test against HLF, Pichia pastoris was selected the best lactoferrin expression host. HLF expression plasmid pHIL-SI was integrated into the genomic DNA of P. pastoris GS115. The integration was confirmed not only with 2.4Kb fragment of HLF gene by PCR(polymerase chain reaction) product, but also with same size of specific signal by southern blotting. Among the various pichia transformants, the JY-1 cell showed a positive response for the expression of HLF by the immunoblotting anaysis. The recombinant HLF protein was started to be secreated at 48hr of culture and reached at the highest secreation level at 96hr.
Complete genome sequence of Salmonella Thompson strain MFDS1004024 isolated from crab-stick
박세욱,이우정,유란희,주인선,곽효선,김순한,Park, Sewook,Lee, Woojung,Yoo, Ran Hee,Joo, In-Sun,Kwak, Hyo Sun,Kim, Soon Han The Microbiological Society of Korea 2018 미생물학회지 Vol.54 No.2
Salmonella enterica subsp. enterica serovar Thompson strain MFDS1004024 는 2014 년 한국에서 발생한 식중독 사고의 게맛살에서 분리되었다. 본 연구에서는 4,742,942 bp 의 크기와 약 52%의 G + C 함량을 가진 MFDS1004024 균주의 완전한 유전체 염기서열을 분석하였다. 이 유전체에는 4,373 개의 코딩 서열, 22 개의 리보솜 RNA 유전자 및 84 개의 전사 RNA 유전자가 존재한다. 또한 유전체 분석 결과를 통해 살모넬라 감염과 베타락탐계 항생제 내성에 관련이 있는 유전자를 발견하였다. Salmonella enterica subsp. enterica serovar Thompson strain MFDS1004024 was isolated from crab-stick in Korean food-borne outbreak in 2014. Here, we present the complete genome sequence of strain MFDS1004024 with a size of 4,742,942 bp and a mean G + C content of 52%. The genome included 4,373 coding sequences, and 22 ribosomal RNA and 84 transfer RNA genes. Also, we found that strain MFDS1004024 has some genes for Salmonella infection and beta-lactam resistance in its genome based on the result of genome analysis.
식육 및 식육가공품 섭취에 따른 안전성 및 식중독 위험성 인식
최소정,박진화,김한솔,조준일,주인선,곽효선,허진재,윤기선,Choi, So Jeong,Park, Jin Hwa,Kim, Han Sol,Cho, Joon Il,Joo, In Sun,Kwak, Hyo Sun,Heo, Jin Jae,Yoon, Ki Sun 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4
Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.