The imbalance between epithelial cell growth and inhibitory factors may cause human epithelial cancer. The dysregulation of growth inhibitory effect of TGF-β1 has been recognized in a variety of carcinomas. This study aimed to investigate the expression of TGF-β1 type II receptors(TβR-II) in the carcinogenesis of oral squamous cell carcinoma(OSCC). Six cell lines established from OSCC in the department of Oral Pathology, Yonsei University College of Dentistry were used. DNA was extracted from harvested cells by phenol-chloroform method. Polymerase chain reaction (PCR) was done with each primer of exon 3, 4, 5, 6 of TβR-II gene. PCR products were inserted to cloning vector (pGEM-T easy vector) and then analyzed to automatic DNA sequencing analyzer. Reverse transcriptase-PCR (RT-PCR) was performed to confirm the mRNA expression of TβR-II gene. Western blotting was performed to detect the expression of the TβR-II protein. As results, a frameshift within a polyadenine region of exon 3 was found in YD-8 cell line. In YD-17 cell line, a missense mutation at codon 238 of exon 4 was found, suggesting the alteration of amino acid from asparagine to aspartic acid. TβR-II mRNA was detected in all cancer cell lines, but it was slightly decreased as compared to that of normal oral mucosal cells. In Western blotting, no TβR-Ⅱ protein was detected in all OSCC cell lines. These results suggested that the altered regulation of TGF-β1 function might play a role in the development of OSCC.

This study was performed to investigate flavor modification effects of β-cyclodextrin (β-CD) inclusion complex on the flavor of Doenjang (Korean traditional fermented soy paste) with various substitution levels of 10, 20, and 30%. Water and protein contents of the substituted samples showed significantly lower values compared to those of control(p〈0.05). Results of DSC(Differential Scanning Calorimetry) showed that significantly higher δH values (386.03 and 304.23) in the 20 and 30% substituted samples represented the stabilized internal cell structures(p〈0.05). Internal structures observed with the scanning electronic microscope tended to be less rough and organized making even and ordered internal cell structures as the substitution levels were increased. Results of sensory evaluation showed significantly higher savory flavor and significantly lower bitter and astringent flavors with the substituted samples compared to those of control(p〈0.05). Results from this study showed the substitutions of β-CD could possibly modify unfavored flavors of Doenjang while keeping the unique, nutritional and functional properties when β-CD was used as a flavor modifier.

식품의 향기를 포접하여 향기성분을 순화시키는 성질을 지닌 β-cyclodextrin을 청국장에 0%, 10%, 20% 및 30%씩 첨가하여 청국장의 냄새에 대한 포접효과를 살펴보면, β-cyclodextrin을 20% 대체한 시료의 단백질과 회분양은 control 시료보다 유의적으로 감소하였다. 지방량과 탄수화물량은 대체시료가 control 시료보다 유의적으로 증가하였다. 시료의 L값은 β-cydodextrin을 30%대체한 시료가 53.99로 가장 밝게 평가되었고, 대체수준이 10%일 때 L값은 51.81으로 유의적으로 가장 낮은 수치를 보이며 색이 더 진하게 평가 되었다. 시료의 a값은 대체 수준이 증가할수록 감소하여 붉은 정도가 옅어지었다. 시료의 b값은 대체량이 증가할수록 시료의 노란정도가 점점 옅어짐을 나타내었다. 시료 입자의 내부구조 조직을 주사전자 현미경으로 관찰한 결과, control 시료의 내부구조는 점질물질이 불규칙 한 모양으로 뭉쳐져 있거나 거칠게 퍼져 있음을 볼 수 있었으며, 첨가수준이 증가할수록 불규칙하고 거친 내부조직이 점차 감소하여 30% 대체 시료에서는 매끈하고 안정된 조직감과 내부구조를 보여 주었다. 관능적 특성에 대한 결과, 청국장 시료의 구수한 냄새는 시료의 대체수준이 20% 이상으로 될 때 구수한 냄새는 6.65에서 6.78의 수치를 보이며 유의적으로 다소 감소하여 구수한 냄새가 약하게 나타났다. 시료의 이취는 β-cyclodextrin을 대체량을 20%로 증가한 시료에서 control 시료의 이취보다 유의적인 감소를 보여 주었다. (p〈0.05). 시료의 짠맛은 20% 대체시료군이 control 시료의 짠맛보다 유의적으로 현저히 감소하였으며, 쓴맛은 control 시료에 비하여 모든 대체시료군이 낮은 수치로 쓴맛이 약해지는 경향을 나타내었다. 이상으로 β-cyclodextrin으로 청국장을 포접시엔 특히, 구수한 냄새 이취 및 짠맛을 순화하는 경향이 있는 것을 알 수 있었다.

Agarooligosaccharides were produced by β-agarase from Bacillus cereus ASK 202. LD_(50) of Agarooligosaccharides was determined to be 1359 mg/kg which corresponded to GRAS material. Agarooligosaccharides at 5% level exhibited 88.3% inhibition on TA98 and 54% on TA100, indicating agarooligosaccharides to be potent antimutagenic substance. Immunologic activity of agarooligosaccharides was also confirmed by mouse spleen cell culture. Agarooligosaccharides addition of 200 ㎕/ml stabilized spleen cells (2.5 × 10^6 cells/ml) as compared to control (6.4 × 10⁴ cells/ml).

Agar, one of the most abundant marine products has not been utilized extensively because of low level of processing technology in Korea. This research was carried out to improve the utilization of agar and consequent increase in profit. Antibacterial activity of agarooligosaccharides were evaluated against bacteria causing putrefaction and food poisoning. Addition of 0.4% agarooligosaccharides showed antibacterial activity toward Staphylococcus aureus and Escherichia coli O157:H7; furthermore, autoclave treatment of agarooligosaccharides solution enhanced the antibacterial activity. Agarooligosaccharides showed high stability against the pH change. Addition of amino acid(alanine, lysine, glycine, phenylalanine) in agarooligosaccharides solution enhanced antibacterial activity in E. coli O157:H7, Streptococcus mutans and Staphylococcus aureus.

냉간가공과 베타급냉된 Zr-Sn 합금의 재결정 거동을 미소경도 시험과 미세 조직 관찰 방법에 의해서 조사하였다. 베타급냉 처리된 합금의 재결정은 냉간가공된 합금의 재결정보다 늦게 일어났는데, 이는 냉간 가공에 의해 도입된 축적에너지가 더 높다는 것을 의미한다. 냉간가공재와 베타급냉재의 초기 경도는 동일하지라도 재결정거동은 아주 다르게 나타났다. TEM 조직관찰 결과를 근거로 할 때, 냉간가공재는 subgrain합체에 의해서 재결정이 일어나며 베타급냉재는 응력유기 입계이동에 의해서 재결정이 일어나는 것으로 밝혀졌다.

Zr-0.86Sn 합금이 β→α상변태 특성에 미치는 Fe와 V의 영향을 광학현미경과 투과전자현미경으로 연구하였다. 공냉의 경우에는 V의 첨가량이 증가함에 다라 β→α+β변태온도가 감소하여 미세한 α-lath들의 폭을 더욱 감소시켰으나, Fe의 경우에는 첨가량이 증가함에 다라 오히려 α-lath의 폭이 약간 증가하였다. 수냉의 경우에는 모든 합금에서 martensite 미세구조를 보였다. 수냉한 Zr-0.8Sn, Zr-0.8Sn-0.1Fe, Zr-0.8Sn-0.2Fe, Zr-0.8Sn-0.4Fe, Zr-0.8Sn-0.1V 그리고 Zr-0.8Sn-0.2V 합금에서는 주로 slipped martensite 미세구조가 형성된 반면에 수냉한 Zr-0.8Sn-0.4V 합금에서는 twinned martensite 미세구조가 관찰하였다. 수냉한 Zr-0.8Sn 합금에서 V의 첨가향이 증가함에 따라 slipped martensite에서 twinned martensite 미세구조로의 천이는 M(sub)s 온도의 감소에 기인한 것으로 생각된다.

The Robust Design method uses a mathematical tool called orthogonal arrays to study a large number of decision variables with a small number of experiments. It also uses a new measure of quality, called signal-to-noise (S/N) ratio, to predict the quality from the customer's perspective. Thus, the most economical product and process design from both manufacturing and customers' viewpoints can be accomplished at the smallest, affordable development cost. Many companies, big and small, high-tech and low-tech, have found the Robust Design method valuable in making high-quality products available to customers at a low competitive price while still maintaining an acceptable profit margin. A study to analyze and solve problems of a biochemical process experiment has presented in this paper. We have taken Taguchi's parameter design approach, specifically orthogonal array, and determined the optimal levels of the selected variables through analysis of the experimental results using S/N ratio.