Abstract: The present invention relates to a novel use of NCKAP1 gene in neurodegenerative diseases. More specifically, the present invention relates to a marker composition for predicting the prognosis of a neurodegenerative disease, comprising a NCKAP1 protein or a gene encoding same, a composition and a kit for predicting the prognosis of a neurodegenerative disease, which comprises a formulation for measuring the level of the protein or an mRNA of the gene encoding same, and a pharmaceutical composition for preventing or treating neurodegenerative disease, comprising the protein or the gene encoding same as an active ingredient.

Abstract: The disclosure relates to a method of producing bankable and subculturable mature microglia, and according to a method according to an aspect, subculture and banking are possible, and freeze storage and thawing are also possible, and thus, it is possible to simply isolate and use only mature microglia whenever necessary. In addition, it is possible to dramatically reduce the number of subjects required for an experiment, and therefore, the method may contribute economically to all research or industrial fields related to microglia.

Abstract: The present invention relates to a novel use of NCKAP1 gene in neurodegenerative diseases. More specifically, the present invention relates to a marker composition for predicting the prognosis of a neurodegenerative disease, comprising a NCKAP1 protein or a gene encoding same, a composition and a kit for predicting the prognosis of a neurodegenerative disease, which comprises a formulation for measuring the level of the protein or an mRNA of the gene encoding same, and a pharmaceutical composition for preventing or treating neurodegenerative disease, comprising the protein or the gene encoding same as an active ingredient.

Abstract: The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount.

Abstract: The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount.

Abstract: Disclosed is a method of manufacturing cut whole kimchi. More particularly, a method of manufacturing cut whole kimchi to enhance productivity while maintaining a shape and characteristics of the whole kimchi is disclosed. The method of manufacturing cut whole kimchi of the present invention includes salting Chinese cabbage after removing a root portion of the Chinese cabbage such that each of Chinese cabbage leaves is separated; washing the salted Chinese cabbage leaves with water to remove salt and foreign materials; mixing the washed Chinese cabbage leaves and seasoning in a mixer to manufacture kimchi; arranging the mixed kimchi in a long axial direction using a sorter to laminate; cutting the arranged kimchi into a constant size using a cutter; and packing the cut kimchi.

Abstract: Methods and apparatus are provided for providing a user interface. At least one object is displayed on a touch screen. Hovering of at least one input medium over the touch screen is detected. A first visual effect is provided based on where the input medium hovers over the touch screen and based on an attribute of the at least one object.