• Title/Summary/Keyword: other ingredient

Search Result 5, Processing Time 0.066 seconds

Inhibitory Effect of a Drug Metabolizing Enzyme CYP3A4 on Spices (향신료의 약물대사효소 CYP3A4 저해효과)

  • Cha, Bae-Cheon
    • Korean Journal of Pharmacognosy
    • /
    • v.34 no.1
    • /
    • pp.86-90
    • /
    • 2003
  • For the determination of inhibiting cytochrome P450(CYP)3A4 activity, an improvement HPLC method was established by using a new internal standard and solvent system. Moreover, CYP3A4 amount for a optimum reaction of enzyme was determined by a comparative study with a variety concentration of enzyme. Using a established method, inhibitory effect of CYP3A4 that is drug metabolizing enzyme Investigated on EtOAc extracts of 5-class spices. As a result of experiment, EtOAc extract of white pepper (Piper nigrum L.) showed strong inhibitory activity. On a continuous experiment, the fraction 2, 4 and 5 of while pepper extract showed remarkable inhibitory activity. Pipeline, a main constituent of pepper was not included in these fraction. It is suggested that major compounds for the inhibitory activity of white pepper may be other ingredient that is not piperine.

Study on Appropriate Mixing Ratios of Various Animal Meats with Other Ingredients to Improve the Palatability of Stock (육수 개발을 위한 수조육류 및 부재료의 최적 배합비율에 관한 연구)

  • Shin, Myung-Eun;Lee, Kyung-Hee
    • Journal of the Korean Society of Food Culture
    • /
    • v.26 no.4
    • /
    • pp.409-415
    • /
    • 2011
  • The objective of this study was to develop a stock that can be used to make a variety of dishes. For this, stock was prepared with beef, chicken, and pork meat as animal meats as well as anchovy, mushroom, and sea tangle as other ingredients. The qualities of six[only four though] kinds of stocks made with beef only (B), beef and chicken (BC), beef and pork (BP), and beef added with chicken and pork (BCP), and seven kinds of stocks made with anchovy (A), mushroom (M), sea tangle (S), anchovy and mushroom (AM), anchovy and sea tangle (AS), mushroom and sea tangle (MS), and anchovy added with mushroom and sea tangle (AMS) were investigated by sensory evaluation. The most preferred stock made with animal meat was mixed with the most preferred stock made with other ingredients at a 5% level to test the synergistic effects of palatability. As a result, BCP stock and AMS stock obtained the highest scores for overall preference. BCP stock within the range of 30%-65% along with the mixed stock containing AMS (35%-70%) showed synergistic effects for palatability.

Applications of prescriptions including Paeoniae Radix as a main component in Dongeuibogam (동의보감(東醫寶鑑) 중(中) 백작약(白芍藥)이 주약(主藥)으로 배오(配伍)된 방제(方劑)의 활용(活用)에 대한 고찰(考察))

  • Lee, Chi-Woong;Kook, Yoon-Bum
    • Herbal Formula Science
    • /
    • v.18 no.2
    • /
    • pp.53-76
    • /
    • 2010
  • This report describes 173 formulas related to which are mainly used Paeoniae Radix in Dongeuibogam. The following conclusions were induced through investigations on the formulas that are used Paeoniae Radix as a main component. 1. We found the formulas in Dongeuibogam that Paeoniae Radix is used as a main ingredient in each prescriptions. 22 times(12.4%) of them are recorded in women's disease chapter, 20 times(11.3%) are in feces chapter, 14 times(7.9%) are in uterus, 12 times(6.8%) are in wind chapter, 10 times(5.6%) are in fatigue chapter, 9 times(5.1%) are in blood chapter, which are arranged in order of frequency. 2. Formulas that utilize Paeoniae Radix as the main ingredient are used in the treatment of women's disease, diarrhea, paralysis, yin and yang-deficiency syndrome. They are also used for treating 117 different types of diseases. 3. The dosage of Paeoniae Radix in formulas is from 1 don(nearly 3.75g) to 1 nyang 5 don (nearly 56.25g), however 1 don has been taken the most for clinical application. 4. Paeoniae Radix can make various effects with other ingredient, like fulfilling yin and blood, relaxing muscles and allaying pain. And this can be found in the formulas such as Samultang(四物湯), Jakyackgamchotang(芍藥甘草湯), Sambaektang(三白湯).

A Literature Review on the Types of Joseon Dynasty Tteok (Korean Rice Cake) according to its Main Ingredient (주재료에 따른 조선시대 떡류의 문헌적 고찰)

  • Oh, Soon-Duk;Lee, Gui-Chu
    • Journal of the Korean Society of Food Culture
    • /
    • v.25 no.1
    • /
    • pp.25-35
    • /
    • 2010
  • This article examines the types of tteok (Korean rice cake) recorded in 21 old literatures of the Joseon dynasty (1392-1909) according to its main ingredients. Tteok varieties of the Joseon dynasty were categorized into jjin-tteok, chin-tteok, jijin-tteok, salmeun-tteok and guun-tteok and their changes in cooking method were discussed from the early to late eras of the Joseon dynasty. These can be summarized as follows. In the early, middle and late eras of the Joseon dynasty, there were 1, 15 and 84 kinds of tteok using non-glutinous rice as the main ingredient, and 6, 24 and 120 kinds using glutinous rice, respectively. Tteok using wheat flour was not found in the early Joseon dynasty, whereas 6 and 32 kinds were found in the middle and late eras, respectively. There were 1, 4 and 5 kinds of tteoks using buckwheat, and 5, 11 and 19 kinds using other ingredients such as yam, barley, elephant's ear, oat, and arrowroot flour, in the early, middle and late eras, respectively. The frequency of the main ingredient increased in the order of glutinous rice>non-glutinous rice>wheat flour>other ingredient>buckwheat flour during the Joseon dynasty and the ratio of tteoks using non-glutinous and glutinous rice flours was 1:1.5. The number and types of tteok were noted to increase abruptly throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed in the late Joseon dynasty. Further study will be conducted on their recipes and ingredients recorded in these old literatures to develop a standardized recipe for the globalization of tteok.

Anxiolytic-like Effects of Sanjoin-Tang Extracts and its Ingredients in the Elevated Plus-Maze in Mice

  • Ahn, Nam-Yoon;Jung, Ji-Wook;Oh, Hye-Rim;Shin, Jin-Sun;Hyeon, Seong-Ye;Lee, Bo-Kyung;Cheong, Jae-Hoon;Ryu, Jong-Hoon
    • Biomolecules & Therapeutics
    • /
    • v.12 no.3
    • /
    • pp.151-156
    • /
    • 2004
  • This study was carried out to evaluate the putative anxiolytic-1ike effects of the aqueous extracts of Sanjoin-tang (SJIT) and its ingredients using the elevated plus maze (EPM) test in mice. SJIT consists of five herbs, namely, Zizyphi Spinosi Semen (roasted), Glycyrrhizae Radix, Cnidii Rhizoma, Anemarrhenae Rhizoma, and Hoelen. The aqueous extracts of SJIT and each herbal drug were orally administered to ICR mice, 1 hr before evaluating behavioral activity in the EPM test, respectively. Repeated treatments (for 3 days) of the aqueous extract of SJIT (400 mg/kg) significantly increased time-spend in the open arms and arms entries into the open arms in the EPM test. Zizyphi Spinosi Semen (400 mg/kg), an ingredient of SJIT, significantly increased timespent in the open arms and arm entries into the open arms (P < 0.05). However, the other ingredient of SJIT did not show any anxiolytic-like behaviors. In addition, the anxiolytic-like effects of Zizyphi Spinosi Semen were blocked by pindolol (lO mg/kg), a $5-HT_{1A}$ receptor antagonist. These results suggest that Zizyphi Spinosi Semen (roasted) as an ingredient of SJIT plays a crucial anxiolytic role, and it acts via the serotonergic nervous system.