1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
slightly thinner and elongated than B-DNA conformation.
The conformational change readily occurs in alternating Purine and Pyrimidine sequence.
Z-DNA is a higher energy conformation than B-DNA (ΔG near +4kcal/mol)
The roles of Z – DNA in biologic system are not clearly identified and an area of active study.
A high affinity Z-DNA Binding Protein , DRADA
hollow cylinders consisti
protein was determined by Friedman in 1994 and was found on the obese (ob) gene [4]. The leptin receptor, the molecular structure on the cell surface that binds with leptin, is encoded by the diabetes (db) gene.
Leptin is a 16-kD protein that plays a critical role in the regulation of body weight by inhibiting food intake and stimulating energy expenditure. Defects in leptin production cause s
Protein C 결핍증
유전성 protein C 결핍증은 1981년 Griffin등에 의해 처음 보고 되었다. 서양에서는 유전성 protein C 결핍증의 유병률이 0.3%로 알려지고 있으며, DVT의 RR은 7배, DVT 환자들에서의 AR은 1-2%로 보고 되었다. 가족력이 있는 환자에서는 6%에서 protein C 결핍증이 발견되며, 유전성 protein C 결핍증 가계의
Ⅰ. 개요
우리 인체가 활동하는데 필요한 에너지를 만들어 내기 위해서는 영양분과 산소가 필요하다. 음식물로부터 소화기를 거쳐 얻어진 영양분은 공기로부터 폐와 심장을 거친 혈액 속 산소와 함께 혈관, 모세혈관을 따라 세포에 전달된다. 세포막을 통과한 영양분과 산소는 미토콘르리아에서 세