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- 저자 : Toshiro Sato (검색결과 3 건)
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Toshiro Ohashi,Yoshiaki Sugaya,Naoya Sakamoto,Masaaki Sato 대한의용생체공학회 2016 Biomedical Engineering Letters (BMEL) Vol.6 No.1
Purpose Vascular endothelial cells (ECs) are continuouslysubjected to mechanical forces such as fluid shear stress,stretching and hydrostatic pressure. The effect of hydrostaticpressure on EC responses has not been fully understoodcompared to that of the other two stimuli. The purpose ofthis study is to assess mechanical responses of ECs to thesemechanical stimuli. Methods Bovine aortic ECs were exposed to hydrostaticpressure of 50, 100, and 150 mmHg and fluid shear stressof 3 Pa in simultaneous or successive fashion. Immunofluorescencestaining of actin filaments and VEcadherin wasthen performed to observe cell morphology and cell-celljunctions, respectively. Results The results showed that ECs subjected to 50, 100,and 150 mmHg for 24 h elongated without predominantorientation and exhibited multilayered structure, whereassimultaneous application of 50 and 100 mmHg and 3 Pa for24 h induced marked elongation and orientation of ECsparallel to the direction of flow maintaining monolayerintegrity. This monolayer integrity was lost in ECs subjectedto 150 mmHg together with 3 Pa. A successive applicationof 100 mmHg for 24 h followed by 100 mmHg and 3 Pa for24 h, indicated that the loss of monolayer integrity due tohydrostatic pressure could not be retrieved by the followingsimultaneous application. Conclusions It can be concluded that physiological shearstress of 3 Pa is dominant to physiological hydrostatic pressureup to 100 mmHg, importantly suggesting the relativecontribution of physiological hydrostatic pressure and fluidshear stress to endothelial monolayer integrity.
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Kamiya,Seigo,Kito,Makoto,Kim,Chan-Shick,Utsumi,Shigeru,Sato,Toshiro 濟州大學校 放射能利用硏究所 1991 연구보고 Vol.6 No.-
글리시닌은 大豆의 주요 貯藏 단백질중의 하나이다. 글리시닌의 機能特性(겔화성과 乳化性)과 營養價를 改善하기 위하여 A1aB1b proglycinin subunit를 여러 종류의 콩과식물 혹은 비콩과식물의 단백질 그리고 글리시닌의 構造와 機能特性과의 상관관계로부터 글리시닌 형태의 글로블린의 아미노산 배열의 비교로부터 제안된 유전적으로 可變領域의 domain을 기초로 하여 改變하였다. 그러므로 각 可變領域에 상당하는 핵산 염기배열을 A1aB1b proglycinin을 code하고 있는 cDNA로부터 削除하거나, 4개의 연속된 methionine을 code하고 있는 合成 DNA를 각각의 可變領域의 domain에 상당하는 cDNA 領域에 揷入하였다. 改變된 cDNA의 발현 plasmid를 調製하고 대장균 JM 105에서 發現하였다. 改變된 단백질의 몇종류는 대장균체내에서 溶解性 단백질로 축적되었으며 self-assemble하였다. 改變된 단백질들은 자연에 있는 대두 글리시닌보다도 우수한 機能特性을 나타내었으며 이론적으로 高品質인 글리시닌을 創製하는 可能性을 확립하였다. Glycinin is one of the predominant storage proteins of soybean. To improve its functional properties (heat-induced gelation and emulsification) and/or nutritional value, the A??B?? proglycinin subunit was modified on the basis of genetically variable domains suggested from the comparison of amino acid sequences of glycinin-type globulins from ???? legumes and nonlegumes and the relationships between the structure and the functional properties of glycinin. Thus, nucleotide sequences corresponding to each of the variable domains were deleted from the cDNA encoding the A??B?? proglycinin, and a synthetic DNA encoding four continuous methionines was inserted into the cDNA region corresponding to each of the variable domains. Expression plasmids carrying the modified cDNAs were constructed and expressed in Escherichia coli strain JM105. Some of the modified proteins were accumulated as soluble proteins in the cells at a high level and self-assembled. They exhibited functional properties superior to those of the native glycinin from soybean, which establishes the possibility of creating theoretically designed novel glycinins with high food qualities.
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