• 한국식품과학회지
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• 제52권6호
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• pp.622-626
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• 2020

Recent studies have suggested that Canavalia gladiate, a dietary food and traditional folk medicine, has promising pharmaceutical potential, but the effects have mostly been demonstrated using its organo-soluble extract. To date, its immunomodulatory effect depending on the extraction method is unclear. Here, the immune responses of macrophages to C. gladiate and the underlying mechanisms were studied. C. gladiate hot water extract (CGW) induced cytokine production in bone marrow-derived macrophages (BMDMs) in a dose-dependent manner, whereas its ethanolic extract (CGE) did not. Immunoblotting analysis also showed that CGW activated nuclear factor (NF)-κB and mitogen-activated protein kinases (MAPKs). Moreover, an inhibitor assay revealed the involvement of NF-κB, p38, and JNK, but not ERK, in CGW-induced cytokine production. CGE inhibited lipopolysaccharide-stimulated production of pro-inflammatory cytokines and activation of NF-κB and MAPKs in BMDMs. The results suggest that C. gladiate regulates the immune responses of macrophages differently depending on the extraction method.

• 한국미생물·생명공학회지
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• 제50권4호
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• pp.512-521
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• 2022

Since the main symptoms of COVID-19 involve the respiratory system, the infection rate of this disease is predicted to be higher in patients with other respiratory conditions such as allergic rhinitis. In such a situation, it will be meaningful to conduct research on an allergy treatment that has fewer side effects and can effectively reduce allergy symptoms. Here, we prepared experimental samples under various fermentation conditions with mixed extracts of six medicinal plants. To examine the anti-allergic efficacy of these samples, an egg albumin-induced allergic rhinitis animal model experiment, a serum histamine and IgE experiment, and a COX and LO inhibitory activity experiment were conducted. As a result of animal experiments, OVA+SP-4 showed superior efficacy compared to OVA+SP-1 in nasal rubbing and sneezing experiments and had anti-allergic efficacy similar to that of OVA-cetirizine. The serum histamine concentration of OVA+SP-4 was also 1.3 times higher than that of the OVA+cetirizine group, showing a high histamine reduction ability, and IgE showed the same trend. An analysis of COX inhibitory efficacy also confirmed that COX-1 and COX-2 inhibitory efficacy is high, and the longer the fermentation time, the higher the antiallergic efficacy. The composition proposed by this study is expected to have a significant effect on sustainable allergy prevention and treatment in the future by applying it to human patients.

• 대한본초학회지
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• 제34권1호
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• pp.1-11
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• 2019

Objective : An allergy to peanuts is a major cause of fatal food-induced anaphylaxis, with food allergies becoming an increasingly important health research issue. Food allergy as clinical entity has been recongnized for many years, although there is yet no general concord as to the incidence of this symptom.1) Methods : This study was undertaken to verify the effect of seeds of Canavalia gladiata (Jacq.) DC. extract (CGE) on the inhibition of allergic reactions using a cholera toxin and peanut extract-immunized food allergy mouse model. We determine whether the changes in rectal temperature were related to energy consumption owing to heat production in the body. Mast cell distribution and degranulation in the dermis and epidermis were observed with an optical microscope. Subsequently, Ara h1 levels in serum and interleukin (IL)-4, IL-10, and $IFN-{\gamma}$ levels in cultured supernatants of splenocytes were measured. Results : CGE treatment significantly attenuated the secretion of the Ara h1 antibody in serum and splenocytes. Ara h 1 was undetected in the cholera toxin and peanut extract-immunized food allergy mouse model. Improvement in ear tissue inflammation symptoms was the CGE experimental group. In the control group and peanut extract control group, the expression of mast cells was higher, whereas that in the CGE experimental group was significantly lower. Conclusion : CGE causes suppression in a food allergy mouse model via the inhibition of Ara h1 secretion, and might be useful for developing functional health foods.

• 한국작물학회지
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• 제46권3호
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• pp.165-169
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• 2001

작두콩의 종피는 매우 두껍고 단단하여 발아시 수분흡수가 어렵고 종근의 출현 이후 자엽이 종피로부터 나오는데 많은 시일이 소요된다. 따라서 종피에 기계적인 파상처리를 함으로써 수분흡수를 용이하게 하여 발아율을 높이고자 실시한 시험의 결과를 요약하면 다음과 같다. 1. 작두콩의 무파상 종자는 처리 후 1일이 경과하여도 발아가 전혀 되지 않았으나, 파상처리 종자는 98%의 발아율을 보여 종피의 파상처리는 종자의 발아율을 증가시켰다. 2. 무파상 종자의 수분흡수율은 처리 후 8시간이 경과하여도 10% 이하였으나, 파상처리 종자는 7시간이 지난 후에 종자 건조중의 약 90%수분을 흡수하였으며 8시간 후에는 종자건조중의 150% 이상의 수분을 흡수하였고 종실의 길이와 폭은 약 1.4-l.5배 부풀었다. 3. 파상처리한 종자의 발아율은 고온일수록 높았는데, $25^{\circ}C$와 3$0^{\circ}C$에서 각각 96%와 93%였다. 4. 육묘상에서 상토별 자엽의 출현율은 식양토가 94%로써 모래, 미사 및 콤포스트에 비하여 가장 높았다. 5. 육묘상에서 종피에 파상처리하고 증류수에 침지한 종자가 무파상 종자에 비하여 발아가 조기에 시작되었고, 자엽의 출현율도 파종 9일 후에 92% 이상이었으나 종피파상과 침지처리를 하지 않은 종자는 발아가 늦었고 자엽의 출현율도 67%로써 매우 낮았다.

• 한국식품영양학회지
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• 제37권2호
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• pp.100-109
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• 2024

This study examined the quality characteristics and antioxidant properties of sword bean tea available in domestic markets. Each product of sword bean tea had distinct appearance characteristics. The color, pH, brownness, and turbidity of the tea varied significantly across different products, with tea bags showing higher levels of brownness and turbidity. The total polyphenol content of hot water extraction ranged from 165.13 to 517.69 mg gallic acid equivalents (GAE)/100 g sample for pod tea, 999.36 to 2,054.74 mg GAE/100 g sample for tea bag tea, and 74.62 to 275.00 mg GAE/100 g sample for grain tea, respectively. Similarly, the total flavonoid content, measured in terms of catechin equivalents (CE), ranged from 39.51 to 65.00 mg CE/100 g sample for pod tea, 86.57 to 253.63 mg CE/100 g sample for tea bag tea, and 32.94 to 38.63 mg CE/100 g sample for grain tea, for hot water extraction. The DPPH and ABTS radical scavenging activities of pod tea were 95.68 to 276.19 mg TE/100 g sample and 270.87 to 804.21 mg trolox equivalents/100 g sample, respectively, for hot water extraction. These results suggest the need to establish quality standards to ensure consistent quality of sword bean tea.