북한「先軍政治」의 持續性과 變化可能性에 관한 硏究

학위논문(석사)--서울대학교 행정대학원 :행정학과 행정학전공,2003.Maste

Studies on the Malate dehydrogenase in Cardiac muscl and Skeletal muscle

본 연구는 산화적 대사계를 형성하고 있는 심장근세포와 골격근의 red muscle에 대하여 TCA cycle의 key enzyme의 하나인 MDH를 분리하여 그 생화학적 성질을 비교한 것이다. MDH의 활성에 있어서는 골격근의 MDH활성을 1.0으로 하였을 때 심장근의 MDH 활성은 2.8로 심장근이 산화능력이 큰 조직임을 나타내었고, 심장근과 골격근에 있어서 MDH의 분포는 cMDH가 mMDH보다 더 높은 함량을 나타내었으며, cMDH와 mMDH의 비활성은 심장근과 골격근 사이에 차이를 나타내었다. 열안정성에 있어서는 심장근의 MDH가 골격근의 MDH보다 높은 것으로 나왔으며, 한편 cMDH의 열안정성은 mMDH의 열안정성보다 높았다. 기질친화도에 있어서는 mMDH의 경우 심장근의 골격근보다 높은 기질친화도를 나타내 근육에 따른 세포내에서의 MDH의 기능에 차이가 있을 수 있음을 나타내었다.Malate dehydrogenase was extracted from cardiac muscle and skeletal muscle, and biochemical characteristics were compared each other. Malate dehydrogenase activity in cardiac muscle was 2.8 times as high as that of skeletqal muscle. In cardiac muscle and skeletal muscle, the content of cytoplasmic malate dehydrogenase was higher than that of mitochondrial malate dehydrogenase. Malate dehydrogenase of cardiac muscle was more thermostable than that of skeletal muscle. Thermostability of cytoplasmic malate dehydrogenase was higher than that of mitochondrial malate dehydrogenase. The Km value of mitochondrial malate dehydrogenase from cardiac muscle showed higher than that of skeletal muscle.Malate dehydrogenase was extracted from cardiac muscle and skeletal muscle, and biochemical characteristics were compared each other. Malate dehydrogenase activity in cardiac muscle was 2.8 times as high as that of skeletqal muscle. In cardiac muscle and skeletal muscle, the content of cytoplasmic malate dehydrogenase was higher than that of mitochondrial malate dehydrogenase. Malate dehydrogenase of cardiac muscle was more thermostable than that of skeletal muscle. Thermostability of cytoplasmic malate dehydrogenase was higher than that of mitochondrial malate dehydrogenase. The Km value of mitochondrial malate dehydrogenase from cardiac muscle showed higher than that of skeletal muscle

RNA production from the Hydrolyzate of Sliced and Dried Sweet Potatoes

RNA생산을 위한 최적 당화조건을 이용하여 생산된절간 고구당화액을 탄소원으로 효모 RNA생산능력이 가장 양호한 Cryptococcus laurentii 균주를 분리하였다. 최적 배양조건을 검토한 결과 질소원으로 ammonium sulfate 0.6%, MnSO₄0.1% 그리고 ca-pantoth-enate 400㎍/l를 무기염류, 비타민류로 각각 첨가하였을 때 최대 RNA 생산능력을 나타내었다. 기본배지의 배양조건을 검토하여 얻은 최종배지에서의 효모 균체당 RNA 생산은 30.2% 증가하였다.During an extensive screening tests of yeast on their RNA formation it was found that Cryptococcus laurentii had especially high RNA content and high dry cell weight (D. C. W) in the case of using hydrolyzate of sliced and dried sweet potatoes as a carbon source. Under the above conditions, the RNA content and yield of dry cells were investigated changing the media composition. Ammonium sulfate 0.6% was appeared to be favorable as a nitrogen sources. The optional concentration of Mn?² was showed to be 0.1%. Ca-pantothenate, 400㎍/m1, showed relatively favorable effects as a growth factor. The maximum RNA content of dry cell weight was 16.8% when grown on the medium containing above supplements under the optimal conditions.During an extensive screening tests of yeast on their RNA formation it was found that Cryptococcus laurentii had especially high RNA content and high dry cell weight (D. C. W) in the case of using hydrolyzate of sliced and dried sweet potatoes as a carbon source. Under the above conditions, the RNA content and yield of dry cells were investigated changing the media composition. Ammonium sulfate 0.6% was appeared to be favorable as a nitrogen sources. The optional concentration of Mn?² was showed to be 0.1%. Ca-pantothenate, 400㎍/m1, showed relatively favorable effects as a growth factor. The maximum RNA content of dry cell weight was 16.8% when grown on the medium containing above supplements under the optimal conditions

Antimicrobial growth effect of various organic acids as preservatives on Helicobacter pylori

Helicobacter pylori의 생육과 각종 유기산의 식품보존료로서의 효과를 검토하였다. 우선 보존료로 현재 식품첨가물로 사용되고 있는 소르빈산(sorbic acid), 프로피온산(propionic), 안식향산(benzoic acid) 등의 H. pylori에 대한 항균능력을 검토한 결과 소르빈산, 프로피온산, 안식향산의 H. pylori에 대한 항균효과가 관찰되었으며 안식향산은 소르빈산이나 프로피온산과 비교했을 때는 별로 큰 효과를 나타내지 못하였다. 보존료의 조합에 대한 H. pylori의 생육억제효과는 0.5% 소르빈산과 0.5% 프로피온산을 조합하는 경우 나타났으며 다른 조합군과 비교할 때 큰 차이를 나타내지 못하였다. 유기산과 H. pylori의 생육관계에서는 단독 첨가시에는 항균력이 크게 나타나지 않고 조합하는 경우에만 좋은 항균력을 나타내었다. 유기산, 보존료와 H. pylori 생육관계는 유기산류는 어떤 보존료와 혼합하여도 항균력에 상승효과가 있는 것으로 나타났다. 특히 ?맙Щ遠? 경우 소르빈산과 조합한 경우에는 H. pylori생육이 많이 억제되었으며 그 다음이 구연산+안식향산, 구연산+프로피온산 순으로 균에 대한 항균력이 감소되었다. 또 사과산과 숙실산은 구연산과 비슷한 경향을 나타내었다.The purpose of this study was to examine the effect of various organic acids as food preservatives on the growth of Helicobacter pylori(H.pylor). The antimicrobial effects of sorbic acid, propionic acid and benzoic acid currently used as food preservatives were examined in light of the growth of Helicobacter pylori. Each of them was observed to have positive antimicrobial effect on Helicobacter pylori. However, benzoic acid wasn't higher than sorbic acid and propionic acid in antimicrobial effect. As for the combination of preservatives, antimicrobial activity of H. pylori was shown in the combination of sorbic acid(0.5%) and propionic acid(0.5%). However, its effect was not significantly different in comparison with other combinations. In the relationship of organic acids and H. pylori's growth, organic acid had no effect on antimicrobial activity when it was used alone, whereas antimicrobial effect was shown to be better in case of combination. If intermix of organic acids and preservatives and addition to the medium for suppression of H. pylori growth were achieved, organic acid exhibited synergistic effect on suppression of H. pylori's growth, even in combination of any other preservatives. In particular, in combination of citric acid and sorbic acid, the growth of H. pylori was shown to be remarkable suppression. And the effectiveness on suppression of H. pylori's growth was lowered in order of citric acid + bezoic acid and citric acid + propionic. acid. It was also found that the antimicrobial effects of malic acid and succinic acid were similar to those of citric acid.The purpose of this study was to examine the effect of various organic acids as food preservatives on the growth of Helicobacter pylori(H.pylor). The antimicrobial effects of sorbic acid, propionic acid and benzoic acid currently used as food preservatives were examined in light of the growth of Helicobacter pylori. Each of them was observed to have positive antimicrobial effect on Helicobacter pylori. However, benzoic acid wasn't higher than sorbic acid and propionic acid in antimicrobial effect. As for the combination of preservatives, antimicrobial activity of H. pylori was shown in the combination of sorbic acid(0.5%) and propionic acid(0.5%). However, its effect was not significantly different in comparison with other combinations. In the relationship of organic acids and H. pylori's growth, organic acid had no effect on antimicrobial activity when it was used alone, whereas antimicrobial effect was shown to be better in case of combination. If intermix of organic acids and preservatives and addition to the medium for suppression of H. pylori growth were achieved, organic acid exhibited synergistic effect on suppression of H. pylori's growth, even in combination of any other preservatives. In particular, in combination of citric acid and sorbic acid, the growth of H. pylori was shown to be remarkable suppression. And the effectiveness on suppression of H. pylori's growth was lowered in order of citric acid + bezoic acid and citric acid + propionic. acid. It was also found that the antimicrobial effects of malic acid and succinic acid were similar to those of citric acid

Observation of microstructure of Helicobacter pylori treated by additives affecting the growth patterns of microorganism

본 연구는 위암유발 요인인 Helicobacter pylori(H. pylori)와 이 균의 생육에 영향을 미치는 식품성분과의 상관관계를 규명하기 위해 실시하였다. 균의 생육에 영향을 미칠 것으로 생각되는 기본배지를 응용한 촉진 또는 억제배지에 ascorbic acid, sodium chloride, sodium nitrate를 첨가, 각 성분이 H. pylori의 생육 활성에 미치는 영향을 검토하였다. 그 결과 기본배지에 첨가한 ascorbic acid, sodium nitrate, sodium chloride는 모두 균의 생육 억제에 관련되었고 특히 ascorbic acid는 가장 좋은 억제효과를 나타내었다. 촉진 및 억제 배지상 실험에서 촉진배지에서의 균의 생육활성은 기본배지의 결과와 유사하였고 ascorbic acid가 가장 높은 억제율을 보여 주었다. 전자현미경적 관찰에서 대조군 배양균의 경우는 형태 변형이 없는 간균의 형상을 유지하였으나 촉진배지상에서 sodium chloride, sodium nitrate, ascorbic acid를 첨가하여 배양한 균은 구조가 파손, 왜곡, 붕괴 등의 모습으로 나타났으며 많은 부분이 구균의 형상으로 변한 것으로 관찰되었다. 억제배지에서도 균의 형상은 균이 파괴되어 서로 뒤엉켜 덩어리를 이루고 있는 구조로 관찰되었다. 특히 ascorbic acid에 의한 억제효과가 가장 높은 것으로 검경에서도 관찰되었다.This study was conducted to elucidate the relationship fo helicobacter pylori, being associated with gastritis, peptic ulcers and stomach cancer, and food components such as ascorbic acid, sodium chloride and sodium nitrate added to the promotion and suppression medium. Addition of ascorbic acid, sodium chloride and sodium nitrate to the basal medium respectively was indicated to inhibit the growth of helicobacter pylori. Ascorbic acid showed maximum growth inhibition of microbe. In experiment of growth patterns on the promotion medium and suppression medium, growth pattern of Helicobacter pylori was shown to be high on the prmotion medium with ascorbic acid, and this pattern had a strong resemblance to the result of the basal medium. In the examination of morphological changes by scanning electron microscopy, ascorbic acid, sodium chloride and sodium nitrate exhibited the negative growth activation of microbe by using a basal medium. Untreated control cells were identified to be curved bacilliforms, with bluntly rounded ends and showed smooth surfaces. However the treated cells on the promotion medium with sodium chloride, sodium nitrate and ascorbic acid revealed respectively the structure being destructive orient and collapse resulted from breakdown of cell wall. Cells treated with the supression medium were observed to be interwined and conglomerated each other as a result from breakdown of cells. The degree of inhibition of growth by ascorbic acid was developed a tendency to be independend with concentration.This study was conducted to elucidate the relationship fo helicobacter pylori, being associated with gastritis, peptic ulcers and stomach cancer, and food components such as ascorbic acid, sodium chloride and sodium nitrate added to the promotion and suppression medium. Addition of ascorbic acid, sodium chloride and sodium nitrate to the basal medium respectively was indicated to inhibit the growth of helicobacter pylori. Ascorbic acid showed maximum growth inhibition of microbe. In experiment of growth patterns on the promotion medium and suppression medium, growth pattern of Helicobacter pylori was shown to be high on the prmotion medium with ascorbic acid, and this pattern had a strong resemblance to the result of the basal medium. In the examination of morphological changes by scanning electron microscopy, ascorbic acid, sodium chloride and sodium nitrate exhibited the negative growth activation of microbe by using a basal medium. Untreated control cells were identified to be curved bacilliforms, with bluntly rounded ends and showed smooth surfaces. However the treated cells on the promotion medium with sodium chloride, sodium nitrate and ascorbic acid revealed respectively the structure being destructive orient and collapse resulted from breakdown of cell wall. Cells treated with the supression medium were observed to be interwined and conglomerated each other as a result from breakdown of cells. The degree of inhibition of growth by ascorbic acid was developed a tendency to be independend with concentration