• The Korea Journal of Herbology
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• v.23 no.1
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• pp.75-83
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• 2008

Objectives : The present study was carried out to investigate the effect of Hyperici Japonici Herba on the proliferation and activation of eosinophils which were prepared from lung cells of asthma-induced mice by ovalbumin(OVA) treatment. Methods : C57BL/6 mouse was exposed to OVA three times a week for 6 weeks. The mouse lung tissues were dissected out, chopped and dessiciated with collagenase(1${\mu}g$/ml). Eosinophils were activated by rIL-3/rmIL-5 co-treatments. The lung cells were treated with extract of Hyperici Japonici Herba(EHH), incubated for 48 hr at $37^{\circ}C$, and analyzed by flow cytometer. ELBA, RT-PCR, immunocytochemistry stain. Results : The cell number ratio of granulocyte, $CD3e^-$/$CCR3^+$, $CD3e^+$/$CD69^+$, $CD4^+$, $CD23^+$/$B220^+$ cells was increased in rmIL-5/rIL-3 treated control group compared to the normal group. Cells numbers in the experimental animal group treated with EHH was all decreased. In ELISA analysis, IL-4, IL-5, IL-13 protein levels and histamine release level were greatly increased in the control group compared to the normal animal group, then significantly decreased in the experimental group with 100 ${\mu}g$/ml of EHH treatment. In RT-PCR analysis, the HT value of IL-4, IL-5, IL-13, CCR3, Eotaxin were increased in the control group compared to the normal animal group, then decreased in the experimental group with 100 ${\mu}g$/ml of EHH treatment. And eosinophil proliferation levels were 18847${\pm}$1527(cpm) in the control group, 4676${\pm}$972(cpm) in the positive control group, and 8675${\pm}$159(cpm), 11352${\pm}$1005(cpm), 14325${\pm}$677(cpm) in the experimental group with 100 ${\mu}g$/ml, 10 ${\mu}g$/ml, 1 ${\mu}g$/ml of EHH treatment. Conclusions : The present data suggested that Hyperici Japonici Herba may have an effects on the inhibition of parameters associated with asthma responses in eosinpophils, and thus implicate the possibility for the clinical application of EHH.

• Food Science and Preservation
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• v.22 no.6
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• pp.851-858
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• 2015

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

• Food Science and Preservation
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• v.21 no.5
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• pp.646-651
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• 2014

To evaluate the processing adaptability of burdock (Arctium lappa L) tea, the physicochemical properties of burdock tea treated with steaming and roasting were investigated. The tea treatments included hot-air drying after roasting (HDR, drying at $60^{\circ}C$ for 6 hr), steaming after hot-air drying (SHD, steaming at $100^{\circ}C$ for 10 min), and steaming and then hot-air drying followed by roasting (SHDR, roasting at $250^{\circ}C$ for 3 min). The physicochemical properties, antioxidant activities, and sensory properties of the HDR, SHD, and SHDR teas were measured in hot water, and the tea was extracted from each sample. The color values of lightness (L) and yellowness (b) were lower in the HDR and SHDR teas, and the total sugar content of the SHDR tea was significantly higher than that of the other teas. The ABTS and DPPH radical scavenging abilities of the SHDR tea with a 500 mg% concentration were significantly higher than those of the SHD tea. In the sensory evaluation, the SHDR tea was ranked significantly higher than the other samples as to its color, flavor, taste, and overall acceptability. The results suggest that SHDR can be applied to burdock tea to achieve high quality and functionality.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.05a
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• pp.310-313
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• 2009

Several high nitrogen stainless steel ingots(100kg) were fabricated with changing Ni and $[N]_2$ contents by Pressurized Vacuum Induction Melting(P_VIM). After free forging process, chemical compositions, microstructure and mechanical properties were estimated. Hardness was increased with the increase of $[N]_2$ content. Furthermore, microstructure including a lot of tempering twins was observed with optical microscope. Mechanical properties were estimated as function of solution treatment temperature and cooling method(air/water) under duration time of 1 hr on sample that were fabricated with Ni content under the atmospheric $[N]_2$ pressure. At solution treatment range of $1050{\sim}1100^{\circ}C$, hardness was decreased with the increase of solution temperature and there were little discrepancy of microstructure and hardness with cooling method. Computer simulation was carried out in order to inspect pass schedule in cold rolling process. When the condition of simulation was roll speed of 2.5mpm, rolling rate $15{\sim}17%$ per pass, it was ascertained that the formation such as deformation by sticking and lamellar sliver etc. was restricted from a simulation.

• Journal of Life Science
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• v.17 no.1 s.81
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• pp.64-69
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• 2007

In the present study, we have investigated the effect of fisetin on the apoptosis and DNA single strand breaks in ultraviolet light B (UVB)-exposed NIH3T3 cells. Exposure of cells to UVB light $(200J/m^2)$ and post-incubation in growth medium for 48 hr resulted in about 50% of cells with apoptotic nuclear fragmentation. Addition of various concentrations of fisetin in the postincubation medium, however, significantly reduced the apoptotic nuclear fragmentation as compared with the values expected when the effects are additive and independent. DNA single strand breaks induced by UVB exposure were also significantly decreased by postincubation with fisetin. By Western blot analysis, fisetin post-incubation was shown to attenuate the p53 upregulation upon UVB exposure. Furthermore, the decrease of proliferating cell nuclear antigen (PCNA) level upon UVB exposure was alleviated by fisetin postincubation. These results suggest that fisetin decrease the apoptosis and increae DNA repair in a possible association with alteration of p53 and PCNA levels in UVB-exposed cells.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.774-783
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• 2001

The ethanol extract of 77 species of edible and medicinal plants were examined antimicrobial activity against 5 strains of Listeria monocytogenes ATCC 19111, ATCC 19112, ATCC 19113, ATCC 19114 and ATCC 15313 by optical density using Bioscreen C. The ethanol extract of Siegesbeckia glabrescens Makino, Jeffersonia dubia Benth, Aquilaria agallocha Roxburgh, Lysimachia clethroides Duby and Nardostachys chinensis Batal. exhibited comparatively strong growth inhibition effect on 5 strains of L. monocytogenes at 1000 ppm level in broth. The minimum inhibitory concentration (MIC) of ethanol extract of Lysimachia clethroides Duby was $100{\sim}500\;ppm$ on 5 strains of L. monocytogenes. The MIC of the n-hexane and chloroform fraction of the extract were same concentration as $50{\sim}100\;ppm$. The n-hexane fraction of Lysimachia clethroides Duby showed strong growth inhibition at 25 ppm on Vibrio parahaemolyticus for 72 hr at $30^{\circ}C$ and at 50 ppm on Bacillus cereus and at 500 ppm on Staphylococcus aureus and Escherichia coli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.223-229
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• 2003

An amine rich diet with nitrate was incubated in simulated saliva, gastric juice, kale juice, and its ascorbate and methanol soluble portions (5, 10, 15 and 30 mL) for 1 hr at 37$^{\circ}C$ and N-nitrosodimethylamine (NDMA) was detected in the digestion sample, Kale juice and its ascorbate and methanol soluble portions at 30mL inhibited NDMA formation by 60.1$\pm$4.4%, 49.3$\pm$1.2% and 50.1$\pm$2.0%, respectively. The methanol soluble portion was further fractionated by preparative-LC (prep-LC). Nitrite-scavenging effects of 7 methanol soluble portion (Kl, K2, K3, K4, K5, K6 and K7) in kale juice were 2.0 ~56.2%. Among seven fractions, K3, K4, K5 and K7 exhibited weakly on nitrite scavenging effect. Fraction Kl and K2 inhibited NDMA formation by 71.0 and 65.5%, respectively. Fraction Kl and K2 was further separated by prep-LC into 6 subfractions (Kla, Klb, Klc, K2a, K2b and 2nc). Those subfractions inhibited NDMA formation by 40.9 ~80.4%. The K2a subfraction was screened by MS, $^1$H-NMR, $^{13}$ C-NMR and DEPT spectrum.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.315-324
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• 2014

The purpose of this study was to investigate the dietary behaviors, eating habits, and nutrient intakes of elementary students with atopic dermatitis. Dietary conditions during infancy, dietary regularity, dietary behaviors, eating habits, and daily nutrient intakes were surveyed and compared between children with (WAD) and without (WOAD) atopic dermatitis using the 24-hr recall method. The ratio of children who responded 'I eat regular meals' was significantly lower in the WAD compared to WOAD group (76.4% vs. 81.7%, p<0.05). The ratio of children who answered 'I eat processed foods or fast foods more than once a week' (p<0.01) and 'I take nutritional supplements' (p<0.001) was significantly higher in the WAD compared to WOAD group. The scores for 'I eat milk and its products everyday' (1.4 vs. 1.5, p<0.05), 'I eat dishes fried or stirred with oil more than twice a week' (2.0 vs. 2.1, p<0.05), and 'I eat snacks such as ice cream, cake, snacks, carbonated beverages more than twice a week' (1.9 vs. 2.0, p<0.05) were significantly lower in the WAD group than in the WOAD group. Daily energy intakes were 1,859.1 kcal and 1,829.5 kcal in WAD and WOAD children, respectively, with no significant difference. However, daily intakes of fat (p<0.05), phosphorus (p<0.05), and vitamin $B_2$ (p<0.05) in WAD children were significantly higher than in WOAD children. To sum up, elementary students with atopic dermatitis had irregular eating habits and higher intake frequency of processed or fast foods, milk and its products, dishes fried or stirred with oil, and snacks compared to normal children. Dietary guidance and nutritional education are required to improve irregular eating habits and induce adequate nutrient intakes in children with atopic dermatitis.

• Proceedings of the Korea Crystallographic Association Conference
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• 1999.04a
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• pp.1-1
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• 1999

부유대용융법에 의하여 불순이온의 종류와 각 이온의 주입 농도를 달리하는 Rutile 단결정을 성장하였다. 성장된 결정으로부터 제조한 박편시료를 이용하여 결정결함과 광투과도에 미치는 각 불순이온의 영향을 조사하였다. 결정성장용 주원료로 99.99%의 TiO2를 사용하고, 불순이온 주입을 위한 원료로서 99.99%의 Al2O3, H3BO3, Ga2O3, Sc2O3, V2O5, Fe2O3, ZrO2, Er2O3, Cr2O3를 각각 사용하였다. 불순이온의 종류에 따르는 영향을 조사하기 위하여 TiO2 99.8 atomic%-불순이온 0.2atomic%의 조성이 되도록 각 이온별로 원료를 정밀하게 평량하고 균일 혼합하였다. 불순 이온의 첨가량에 따르는 영향을 조사하기 위하여 Al2O3는 각각 pure, 0.2, 0.4, 0.6 atomic%를, Cr2O3는 pure, 0.003, 0.05, 0.2 atomic%를 각각 치환하여 원료를 조합하였다. 균일 혼합된 원료를 직경 8mm의 고무 튜브에 넣고 CIP(Cold Isostatic Press0에서 2000kg/$\textrm{cm}^2$의 압력으로 성형한 후 150$0^{\circ}C$에서 1시간 소결함으로서 결정성장용 다결정 원료를 합성하였다. 합성된 다결정을 double ellipsoidal mirror 내에 설치하고,halogen lamp로 가열하여 원료의 한쪽 끝을 용융한 다음, 20rpm의 회전속도, 3-5mm/hr의 성장속도로 하는 유속 1$\ell$/min의 O2 분위기속에서 부유대용융법에 의하여 결정을 성장하였다. 성장된 결정을 성장축에 수직한 방향으로 각각 절단, 연삭, 연마한 박편을 이용하여 편광하에서 low-angle grain boundaries 및 기타의 결정결함을 관찰하였으며, 0.3$\mu\textrm{m}$~0.8$\mu\textrm{m}$ 범위 및 0.6$\mu\textrm{m}$~3.4$\mu\textrm{m}$ 범위에서의 투과 및 흡수 스펙트럼을 측정하였다. 결정 성장 결과 B3+, Er3+, Cr3+ 이온은 Ti4+ 이온과 이온의 크기 차이가 심하여 결정의 정상적인 성장을 방해하는 물성을 나타냈고, V5+, Cr3+ 이온은 흑색의 결정, Fe3+ 이온은 적갈색의 결정으로 성장되었다. Al3+, Zr4+, Al3+의 순서로 투과도가 높아지는 것이 관찰되었다. 불순이온의 농도에 따른 영향으로서 Al3+ 이온의 경우 주입농도가 높아질수록 low angle boundary와 oxygen deficiency가 감소하였고, 투과율은 조금 감소하거나 큰 차이가 없는 것으로 나타났다. 반면에 Cr3+ 이온을 주입한 경우 0.003 atomic%에서 최적의 물성을 보였으며, 주입농도가 높아질수록 결정성장이 어려워지고 광의 투과도가 급격히 저하되었다.

• Food Science and Preservation
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• v.13 no.1
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• pp.95-101
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• 2006

Quality characteristics of Cheongbukjangs with $1\~3\%$ desalted and dried sea tangle powder were investigated after fermentation for 48 hr at $40^{\circ}C$. Addition of sea tangle, irrespective of concentration, did not affect pH and slime content of Cheongbukjang. Color L* and a* values were generally decreased with increasing sea tangle concentration. There were no significant differences in total microbe, amino nitrogen content, and protease and amylase activity between control and Cheongbukjangs with up to $2\%$ sea tangle. However, addition of $3\%$ sea tangle resulted in decreased total microbe, amino nitrogen content, and enzyme activity compared with those of control. Fiber content increased with increasing sea tangle concentration and hardness increased by 1.5 times at $2\%$ sea tangle and by 2.6 times at $3\%$ sea tangle compared with that of control. Results for sensory evaluation revealed that addition of $2\%$ sea tangle was the optimum concentration in view of reducing bitter taste and odor, and improving overall acceptability.