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        검색결과 6

        3.
        2018.10 구독 인증기관·개인회원 무료
        과일이나 농작물의 부패 및 발효 환경에서는 Methanol, Ethanol, Acetic acid을 비롯한 다양한 화학물질들이 생산된다. Drosophila melanogaster는 이러한 발효·부패 환경에 서식하면서 일정 농도 이상의 다양한 화학물질에 지속적으로 노출되어 생존하도록 적응되어온 것으로 생각된다. 다양한 화학물질이 포함한 환경에 안정적으로 서식하기 위해서는 D. melanogaster는 화학물질에 능동적으로 반응하여 해독 유전자나 대사 관련 유전자의 발현량을 변화 시킴으로써 발효·부패 환경에서 생성되는 화학물질에 대한 높은 내성을 가지고 있을 것으로 판단된다. 현재까지 유전자의 발현량 측정을 위해 real-time PCR를 이용하여 reference gene의 발현량을 기준으로 정량화하는 방법이 가장 널리 사용되고 있다. 그러나 조직별, 환경별, 발달단계를 비롯한 다양한 조건에서 안정적으로 발현되는 reference 유전자 선정이 필수적으로 선행되어야 하므로 본 연구에서는 발효·부패 환경에서 생산되는 두 화학물질인 Methanol과 Ethyl Acetate에 노출된 D. melanogaster에서 안정적으로 발현되는 reference gene을 찾는 연구를 실시하였다. 본 연구에서는 다양한 농도의 Methanol과 Ethyl Acetate을 D. melanogaster에 노출시킨 후 RNA 추출과 cDNA 합성을 실시였고, 5가지 후보 reference gene (hsp22, nd, rpL18, tbp and ef-1b)의 안정적 발현 여부를 qRT-PCR을 통해 조사하였으며, 유전자 발현의 안정성을 측정하는 3가지 프로그램(geNorm, NormFinder, BestKeeper)을 이용해 비교·분석하였다. 본 학회에서는 연구의 과정과 그 결과를 발표하고자 한다.
        4.
        2016.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Chrysanthemums (Dendranthema grandiflorum ‘Iwanohakusen’) were grown in a greenhouse with complete nutrient solution system to investigate the effect of silicon (Si) supplement on salt induced deleterious effects in chrysanthemum plants. The experiment was conducted in plastic pots supplemented with a mixture of upland soil : leaf mold : river sand (3:3:4, v:v:v). Si and salinity were treated in combination with two levels of NaCl (0 and 100 mM) and two sources of silicon (K2SiO3, KSi and silicate fertilizer, SiF) at the same concentration (1.8 mM Si) by weekly-drenching for 12 weeks. Chrysanthemum plants supplemented with Si increased in fresh and dry matter enhancing water content and salinity tolerance. The plants grown under salt stress produced less fresh and dry matter than control plant. However, Si supplement to plants under salt stress ameliorated negative effects of salt stress. In soil, EC and NaCl increased by salt stress were mitigated by Si supplement. Salt stress significantly decreased the contents of K and P in leaf, but Si supplement under salt stress significantly recovered the decreased contents with enormous desorption of K and P in soil. Added Si significantly increased content of available SiO2 with its adsorption by salt stress in soil, which was directly related to Si accumulation in leaf. However, Si uptake by roots was suppressed by salt stress irrespective of Si supplement. Si supplement did not ameliorated the negative effects of salt stress on chlorophyll content and membrane integrity in leaf of chrysanthemum plant although significantly increased Si content in leaf, but reversed pest (Liriomyza trifolii) resistance to above-control level.
        4,200원
        6.
        2018.06 KCI 등재 SCOPUS 서비스 종료(열람 제한)
        This study was conducted to compare the volatile flavor compounds of Artemisia annua L. after extraction by simultaneous steam distillation extraction (SDE) and solid-phase micro extraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. Via SDE and SPME processes, 79 (1,254.00 mg/kg) and 39 (488.74 mg/kg) compounds were identified respectively. The compounds extracted by SDE included 27 alcohols, 13 aldehydes, 22 hydrocarbons, 3 esters, 12 ketones, 1 oxide and 1 N-containing compound, on the other hand, using the SPME method, 7 alcohols, 5 aldehydes, 1 ester, 18 hydrocarbons, 7 ketones, and 1 oxide were extracted. The major volatile flavor compounds of Artemisia annua L. isolated by the two methods were caryophyllene oxide, -caryophyllene, camphor, -selinene, -muurolene, 1,8-cineol, (E)-pinocarveol and pinocarvone. β β γ The sesquiterpene named caryophyllene oxide was the most abundant volatile flavor compound with relative contents of 234.16 mg/kg and 195.44 mg/kg obtained by the SDE and SPME methods, respectively. Among the identified volatiles, sabinene, β-pinene, α-terpinene, γ-terpinene, yomogi alcohol, myrtenol, (Z)-nerolidol, p-cymen-8-ol and eugenol were detected by the SDE method only while (E)-anethole and α-cubebene were detected by the SPME method only. This study confirmed that the composition and contents of the volatile flavor compounds vary between different extraction methods. More volatile flavor compounds were identified using the SDE method than the SPME method.