University of Hawai‘i at Manoa
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Last updated on Tuesday, August 4, 2015     Make updates ->

Yong-Soo  Kim

Name :

Yong-Soo Kim

Title :

Researcher

Unit :

Department of Human Nutrition, Food & Animal Sciences

Address :

1955 East-West Road
                    Honolulu, HI 96822

Room :

Ag Sciences Building 302E

Phone :

(808)956-8335

Fax :

(808)956-4024

E-mail :

ykim@hawaii.edu

Specialties :

Growth physiology; muscle biology ; meat science: Cattle-ProductionSwine-Production-all aspectsCattle-PostharvestSwine-Postharvest


Professional Prep/Appointments :


B.S. Animal Science, Seoul National University, M.S. Animal Science, University of California at Davis Ph.D, Physiology,University of California at Davis

Projects :


  • Potentials of antiMSTN proteins to enhance skeletal muscle growth of animals
  • Improving the efficiency of pig production by enhancing muscle satellite cell proliferation using myostatin-based biotechnology
  • Enhancing the sustainability of grass-fed beef production in Hawaii via carcass and meat quality improvement

 




Research Interests :


Research activities in my laboratory have been directed towards exploring potential methods of improving animal growth performance and carcass composition based on our current understanding of the molecular mechanisms of action of growth regulation. Recent works are mostly related to myostatin, a potent negative regulator of skeletal muscle growth. 

  • Understanding of the mechanisms of action of myostatin in regulating skeletal muscle development and growth.
  • Production of recombinant proteins interacting with myostatin, including myostatin prodomain, extracellular domain of activin type IIB receptors and investigation of myostatin suppressing activity of those molecules in vitro and in vivo system. 

In addition, we have been investigated the meat quality characteristics of locally produced, forage-finished beef, as well as exploring innovative ways to improve the marketability of low-value cuts of the forage-finished carcasses.



Refereed Papers (last 5 years)

 

  1. S.B. Lee, R. Choi, S.K. Park, and Y.S. Kim. 2014. Production of bioactive chicken follistatin315 in Escherichia coli. Applied Microbiology and Biotechnology 98:10041-10051. doi: 10.1007/s00253-014-6139-z
  2. W.Y. Haq, S.K. Kang, S.B. Lee, H.C. Kang, Y.J. Choi, C.N. Lee and Y.S. Kim. 2013. High-level soluble expression of porcine myostatin propeptide in Escherichia coli. Applied Microbiology and Biotechnology 97(19):8517-27. doi:10.1007/s00253-013-5134-0.
  3. Sang Beum Lee, Jeong Hwan Kim, Hyung-Joo Jin, Il Shik Shin, and Yong Soo Kim, 2013. High-yield expression and purification of bioactive flatfish (Paralichthys olivaceus) myostatin-1 prodomain in Escherichia coli, American Journal of Biochemistry and Biotechnology 8 (3):195-201 DOI: 10.3844/ajbbsp.2012.195.201
  4. B. Funkenstein, E. Krol, E. Esterin, and Y. S. Kim, 2012. Structural and functional characterizations of activin type 2B receptor (acvr2b) ortholog from the marine fish Sparus aurata: evidence for gene duplication of acvr2b in fish. Journal of Molecular Endocrinology 49(3):175-192.
  5. M. Wang, H. Yu, Y.S. Kim, C. A. Bidwell and S. Kuang. 2012. Myostatin facilitates slow and inhibits fast myosin heavy chain expression during myogenic differentiation. Biochemical and Biophysical Research Communications 426(1):83-8.
  6. Y.S. Kim, B. Fox, K.H. Kim, S.B. Lee, H. J. Jin and C.S. Tamaru. 2012. Immersion bath treatment of tilapia fry with myostatin-1 prodomain does not affect tilapia growth at market size. Aquaculture Research (Epub ahead of print). DOI:10.1111/j.1365-2109.2012.03168.x
  7. Y.S. Kim, G. Fukumoto, and S. Kim. 2012. Carcass quality and meat tenderness of Hawaii pasture-finished cattle and Hawaii-originated, mainland feedlot-finished cattle. Tropical Animal Health and Production 44:1411-1415.
  8. Y.S. Kim, K.H. Kim and C.J. Kim. 2012. Production of bioactive extracellular domain of pig and chicken activin type IIB receptors in Pichia pastoris. Process Biochemistry 47:139-146. doi:10.1016/j.procbio.2011.10.027
  9. Z. Li, F. Zeng, A Mitchell, Y.S. Kim, Z. Wu and J. Yang. 2011. Transgenic overexpression of bone morphogenetic protein 11 propeptide in skeleton enhances bone formation. Biochemical and Biophysical Research Communications 416:289-292.
  10. S.B. Lee, M.J. Cho, J.H. Kim, Y.S. Kim, H.J. Jin. 2011. Production of bioactive rockfish (Sebastes schlegeli) myostatin-1 prodomain in an Escherichia coli system. Protein Journal 30:52-58.
  11. K.H. Kim, Y.S. Kim and J.Z. Yang. 2011. Skeletal muscle hypertrophic effect of clenbuterol is additive to the hypertrophic effect of myostatin suppression. Muscle & Nerve 43:700-707.
  12. J. Wang, K.H. Kim, S.K. Kim, Y.S. Kim, Q.X. Li, and S. Jun. 2010. Development of a simple quantification method of Escherichia coli K-12 internalized in baby spinach using Fourier Transform Infrared spectroscopy. International Journal of Food Microbiology 144:147-151.
  13. S.B. Lee, Y.S. Kim, M.Y. Oh, I.H  Jeong, K.B. Seong and H.J. Jin. 2010. Improving rainbow trout (Oncorhynchus mykiss) growth by treatment with a fish (Paralichthys olivaceus) myostatin prodomain expressed in soluble forms in E.coli. 2010. Aquaculture 302:270-278.
  14. Z.C. Li, B. Zhao, Y.S. Kim and J. Yang. 2010. Administration of a mutated myostatin propeptide to neonatal mice significantly enhances skeletal muscle growth. Molecular Reproduction and Development 77:76-82.

 

Extension Publication

 

  1. Stevenson, M., Y.S. Kim and G. Fukumoto. November 2010. Evaluation of the tenderness, size, and marbling of Kaua’i ribeye steaks. Food Safety and Technology (FST)-40
  2. 2.Y.S. Kim, A. Ong, N. Bobbili, M. DuPonte and G. Fukumoto. June 2007. Evaluation of meat tenderness of forage-finished cattle produced in Hawaii and factors affecting the tenderness. Food Safety and Technology (FST)-27
  3. 3.G.K. Fukumoto and Y.S. Kim. March 2007. Carcass characteristics of forage-finished cattle produced in Hawaii. Food Safety and Technology (FST)-25
  4. 4.G.K. Fukumoto and Y.S. Kim. Jan 2007. Improving tenderness of forage-finished beef using a mechanical tenderizer. Food Safety and Technology (FST)-23
  5. 5.Y.S. Kim, C.N. Lee, M.W. DuPonte and G. Fukumoto. Jan 2007. Improving tenderness of forage-finished beef using a low-voltage electrical stimulator. Food Safety and Technology (FST)-22

 



Languages :


English and Korean