• Annals of Surgical Treatment and Research
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• 제95권5호
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• pp.240-248
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• 2018

Purpose: This study aimed to validate the synergistic effect of ABT-737 on docetaxel using MDA-MB-231, a triple negative breast cancer (TNBC) cell line overexpressing B-cell lymphoma-2 (Bcl-2). Methods: Western blot analysis was performed to assess expression levels of Bcl-2 family proteins and caspase-related molecules. Cell viability was assessed by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Cell cycle distribution was determined by flow cytometry analysis. Benzyloxycarbonyl-Val-Ala-Asp(OMe)-fluoromethylketone (z-VAD-fmk) was used for pretreatment to assess the role of caspases. Results: Cell viability of MDA-MB-231 after combination treatment with ABT-737 and docetaxel was significantly lower than that after docetaxel or ABT-737 monotherapy based on MTT assay (both P < 0.001), with a combination index of 0.41. The proportion of sub-G1 population after combination treatment was significantly higher than that after docetaxel or ABT-737 monotherapy (P = 0.001, P = 0.003, respectively). Pretreatment with z-VAD-fmk completely restored cell viability of MDA-MB-231 from apoptotic cell death induced by combination therapy (P = 0.001). Although pro-caspase-8 or Bid did not show significant change in expression level, pro-casepase-9 showed significantly decreased expression after combination treatment. Cleaved caspase-3 showed increased expression while poly (ADP-ribose) polymerase cleavage was induced after combination treatment. However, hypoxia-inducible factor 1-alpha and aldehyde dehydrogenase 1 totally lost their expression after combination treatment. Conclusion: Combination of ABT-737 with docetaxel elicits synergistic therapeutic effect on MDA-MB-231, a TNBC cell line overexpressing Bcl-2, mainly by activating the intrinsic pathway of apoptosis. Therefore, adjunct of ABT-737 to docetaxel might be a new therapeutic option to overcome docetaxel resistance of TNBCs overexpressing Bcl-2.

• 한국통신학회논문지
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• 제22권5호
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• pp.1018-1025
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• 1997

In this paper, we propose the interworking and emulation methods for the interoperability of ABR/ABT capability and algo propose the BCR Re-negotition with State-Dependent (BRSD) mechanism based on the common buffer with two thresholds and the EBCN method when public network hs the ABT capability. As BRSD mechansism has one common buffer for all ABR connectiona and BCR re-negotiation request according to the threshold, it can reduce the queue length and the frequency of ABT BCR re-negotiation. Using EBCN method, BRSD mechanism can prevent the continuous increasing of queue length in the emulation method with the CI bit setting of the ABR performance of the BRSD mechanism in the view poits of the masimum queue length, bandwidth utilization and ABT-BCR re-negotialtion frequency trough the simulation.

• 대한치과교정학회지
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• 제45권5호
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• pp.245-252
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• 2015

Objective: To assess the labial and lingual alveolar bone thickness in adults with maxillary central incisors of different inclination by cone-beam computed tomography (CBCT). Methods: Ninety maxillary central incisors from 45 patients were divided into three groups based on the maxillary central incisors to palatal plane angle; lingual-inclined, normal, and labial-inclined. Reformatted CBCT images were used to measure the labial and lingual alveolar bone thickness (ABT) at intervals corresponding to every 1/10 of the root length. The sum of labial ABT and lingual ABT at the level of the root apex was used to calculate the total ABT (TABT). The number of teeth exhibiting alveolar fenestration and dehiscence in each group was also tallied. One-way analysis of variance and Tukey's honestly significant difference test were applied for statistical analysis. Results: The labial ABT and TABT values at the root apex in the lingual-inclined group were significantly lower than in the other groups (p < 0.05). Lingual and labial ABT values were very low at the cervical level in the lingual-inclined and normal groups. There was a higher prevalence of alveolar fenestration in the lingual-inclined group. Conclusions: Lingual-inclined maxillary central incisors have less bone support at the level of the root apex and a greater frequency of alveolar bone defects than normal maxillary central incisors. The bone plate at the marginal level is also very thin.

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 1998년도 가을 학술발표논문집 Vol.25 No.2 (3)
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• pp.362-364
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• 1998

최근의 네트워크의 특징은 '광대역 통합 서비스 네트워크'라 할 수 있다. 뿐만 아니라, 최근의 ATM연결은 점대점 연결은 물론, 점대다점 연결을 특징으로 하고 있다. 이 논문에서는 하나의 ATM 멀티캐스트 (MVCC)세션 내에서, ATM계층 상위에 TCP와 같은 LAN기반 네트워크 연동에 대해 다룬다. ATM네트워크 상에 멀티캐스트 연결을 설정할 경우, 공유 트리 방식에 의해 연결 트리를 구성하고, AAL5 계층을 사용하므로 CIP 가 발생한다. 이 문제를 해결하기 위해 ABT/IT RM셀을 이용한 블록단위의 전송을 고려한다. 또한, ATM VC 위에 LAN 기반 네트워크 연동 서비스를 제공하기 위해 UBR 클래스를 이용하게 되는데. 그 속성상 QoS를 보장하지 못하고 네트워크에 혼잡 발생시에 우선적으로 폐기되며 단지 EPD메커니즘과 같은 버퍼 관리 방식만을 사용할 뿐이다. 따라서, ABT RM 셀을 통한 블록 단위 전송을 이용하게 되면 CIP를 해결할 뿐만 아니라. 여러 응용 트래픽 유형을 고려한 스케줄링을 통해 네트워크 상에 혼잡이 발생할 경우에 UBR 트래픽이 무차별적으로 폐기되는 현상을 막고, 효율적이고 공평한 서비스를 제공할 수 있다. 이을 위해.ATM스위치 내에 하나의 멀티캐스트 세션에 대한 블록 스케줄링 알고리즘을 제안한다.

• 한국식품과학회지
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• 제49권6호
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• pp.617-624
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• 2017

본 연구는 다크 초콜릿을 복합 유산균 스타터인 ABT-5를 이용하여 발효시켰을 때, 항산화 성분과 활성 그리고 향기 성분의 변화를 발효 전 다크 초콜릿과 비교하였다. 발효 시간에 따른 pH의 감소와 적정 산도의 증가 및 가스 크로마토그래피 분석에 의한 lactic acid 성분비의 증가를 측정함으로써 다크 초콜릿의 발효가 진행되었음을 확인하였다. 6, 12, 그리고 24시간 발효한 다크 초콜릿의 총 폴리페놀과 플라보노이드 함량 및 DPPH와 ABTS 라디칼 소거능 활성이 발효 전 대조구 대비 유사한 수준으로 유지되었다. 한편, 6, 12시간 발효한 다크 초콜릿은 대조구에 대비하여 산화스트레스에 의한 ROS 발생 및 세포 독성으로부터 세포를 유의적으로 보호하였다. 가스 크로마토그래피에서 검출된 4-hydroxy-2,5-dimethyl-3(2H)-furanone와 헤드스페이스 가스 크로마토그래피를 통해 검출된 2-furanmethanol은 중요한 향미 성분으로 확인되었으며, 해당 성분들은 발효 다크 초콜릿의 풍미를 증진시킬 것으로 예상되었다. 본 연구에서는 복합유산균을 이용해 다크 초콜릿을 발효했으며, 발효 시간에 따른 항산화 활성의 변화를 분석하였으며, 발효에 의한 다크 초콜릿의 향미 성분의 증가를 측정함으로써 고부가가치 다크 초콜릿 개발 가능성을 제시한다.

• 한국식생활문화학회지
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• 제21권2호
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• pp.179-186
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• 2006

담양 염장 죽순을 첨가한 요구르트를 개발하기 위해 죽순에 함유되어 있는 일반성분을 분석하였고, 관능검사를 통해 최적 발효조건과 죽순첨가 형태를 결정하였다. 죽순은 수분함량이 82.59 %, 단백질 4.56 %, 지질 0.52 %, 회분 0.50 %, 그리고 식이섬유소가 11.72 %(w/w) 함유되어 있었으며, 무기질은 Ca, P, S, Na, Mg, K 순서로 높은 함량을 보였다. 죽순을 첨가하기 위한 요구르트는 ABT-5 미생물을 0.005 % 접종하여 $40\;^{\circ}C$에서 13시간 발효시켰으며, 요구르트 첨가용 죽순은 형태를 달리하여 관능검사를 실시한 결과 $5{\times}5{\times}5\;mm$ 크기로 절단한 죽순을 50 % 설탕에 절임하여 15 %(w/w) 비율로 첨가한 시료의 선호도가 가장 높았다. 이와 같이 제조된 죽순 요구르트는 $4\;^{\circ}C$ 냉장온도에서 15일 동안 저장 중 pH와 산 생성, 젖산균수, 그리고 비피더스균수의 변화가 나타나지 않아 저장성이 우수였다. 따라서 죽순 첨가 호상요구르트는 기호성과 품질 특성이 우수하고 영양학적으로도 훌륭한 상품적 가치가 있을 것으로 판단된다.

• Bulletin of the Korean Chemical Society
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• 제19권11호
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• pp.1274-1276
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• 1998

• 한국해양바이오학회지
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• 제12권2호
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• pp.81-90
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• 2020

Sialic acid, which is contained in about 60-160 mg/kg in the edible bird's nest (EBN), is known to facilitate in the proper formation of synapses and improve memory function. The objective of this study is to extract effectively the sialic acid from edible bird's nest using affinity bead technology (ABT). After preparing the non-polar polymeric bead "KJM-278-28A" having a porous network structure, and then desorbed sialic acid was concentrated and dried. The analysis of the physicochemical properties of bead "KJM-278-28A" showed that the particle size was 400-700 ㎛, the moisture holding capacity was 67-70%, the surface area (BET) was 705-900 ㎡/g, and the average pore diameter 70-87 Å. The adsorption capacity of the bead "KJM-278-28A" for sialic acid was shown a strong physical force to bind sialic acid to the bead surface of 400 mg/L. In addition, as a result of analyzing the adsorption and desorption effects of sialic acid on water, ethanol, and 10% ethanol on the bead, it was confirmed that desorption effectively occurs from the beads when only ethanol is used. As a result of HPLC measurement of the separated sialic acid solution, a total of four sialic acid peaks of N-acetyl-neuraminic acid (Neu5Ac), α,β-anomer of Neu5Ac and N-glycoly-neuraminic acid were identified. Through these results, it was confirmed that it is possible to separate sialic acid from EBN extract with efficient and high yield when using ABT.

• ETRI Journal
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• 제40권5호
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• pp.561-569
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• 2018

Modern communication systems employ wideband antennas with circular polarization (CP) radiation. In this work, asymmetric modified bow-tie (ABT) and symmetric modified bow-tie (SBT) slotted circularly polarized single-point probe-fed circular patch antennas with dimensions of $40mm{\times}40mm$ for wideband applications are proposed. A 10 dB RL bandwidth of 350 MHz with CP, 3 dB axial ratio (AR) bandwidth of 100 MHz, peak gain of 4.9 dBic, and 10 dB RL bandwidth of 530 MHz with CP, 3 dB AR bandwidth of 140 MHz, peak gain of 5 dBic are obtained for ABT and SBT slotted circular patch antennas, respectively. The proposed SBT slotted patch is scaled up and down to $50mm{\times}50mm$ and $30mm{\times}30mm$, respectively. The proposed scaled-up version offers 10 dB RL and 3 dB AR bandwidths of 340 MHz and 80 MHz, with a peak gain of 5 dBic. The scaled-down version offers 10 dB RL and 3 dB AR bandwidths of 710 MHz and 180 MHz, with a peak gain of 5.25 dBic. These prototypes are suitable to work in IEEE 802.11a WLAN, ISM, and IEEE 802.11ac applications. The measured and simulated results are then discussed and compared.

• 한국식품조리과학회지
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• 제20권6호
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• pp.658-666
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• 2004

In order to develop and commercialize high quality frozen soy yogurt, the effects of industrial proteases and commercial mixed cultures were examined on the functional properties and the sensory attributes of frozen soy yogurt. For quality improvement, soy protein isolates were primarily hydrolyzed by either Flavourzyme or Neurtrase, industrial Proteases, to reduce the beany flavor and increase the functional properties of the protein. The viable cell count of lactic acid bacteria was higher in the soy protein hydrolysates than whenuntreated. ABT-5 (L. acidophilus, Bifidobacterium lactis, and S. thermophilus) resulted in higher acid tolerance, bile acid tolerance and melt-down percent values than those with YC-X11 (Lactobacillus bulgaricus and Streptococci thermophilus). The overrun of frozen soy yogurt was improved by both Flavourzyme $(193.3\%)$ and Neurtrase $(156.7\%)$ treatments. With regard to thesensory characteristics, Flavourzyme improved the beany flavor, astringency taste, mouth feel and overall quality of frozen soy yogurts fermented with ABT-5. Further studies onproduct formulation will be needed to commercialize the frozen soy yogurt for the market.