• Korean Journal of Medicinal Crop Science
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• v.27 no.4
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• pp.247-258
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• 2019

Background: Astragali radix (A) and Lithospermi radix (L) have long been used as traditional medicines due to their known anti-inflammatory effects. This study aimed at evaluating, their optimal mixing ratio and their functional compounds by investigating the inhibitory effects of mixed extracts of A and L and their active compounds on matrix metalloproteinases (MMPs). Methods and Results: A and L extracts were obtained by extraction at $80^{\circ}C$ using 50% and 70% fermented alcohol, respectively, and then mixed at a ratio of 5 : 5, 6 : 4, 7 : 3 and 8 : 2 (w/w). The activities of MMP-1, MMP-3, and MMP-13 were evaluated in interleukin-1beta ($IL-1{\beta}$)-induced SW1353 cells. The extract mixtures showed synergistic inhibitory effects on MMP-3 and MMP-13, higher than the effects of the individual A and L extracts. The 7 : 3 mixture (ALM16) showed the most effective MMPs inhibitory activity, while among the active ingredients, calycosin-7-O-${\beta}$-D-glucoside and lithospermic acid exhibited excellent MMPs inhibitory activity. Additionally, an HPLC method was established for simultaneous quantification of the effective components of the extract mixtures, and validated by measuring the linearity, precision and accuracy of the limit of detection (LOD) and limit of quantification (LOQ). Conclusions: ALM16 showed the most effective MMPs inhibitory activity. Calycosin-O-${\beta}$-D-glucoside, calycosin and lithospermic acid were identified as useful candidates, as they were the major functional compounds in the MMP inhibitory activity. Summarily, ALM16 might be a highly effective in osteoarthritis management, owing to its because it exhibits a protective effect on cartilage via excellent inhibition of MMPs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.25-45
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• 1996

Soyfoods have potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. There is evidence that carcinogenesis are supressed by isolated soybean derived products in vivo such as a protease inhibitor, phytic acid, saponins and isoflavones. It is believed that supplementation of human diets with soybean products markedly reduces human cancer mortality rates. Especially, recent papers recognize the potential benefit of soybean isoflavone components for reducing the risk of various cancers. Isoflavones exhibit a multitude of medicinal effects that influence cell growth and regulation, which may have potential value in the prevention and treatment of cancer. In addition to potential biological effects, soybean isoflavones have the important physiological functions such as the induction of Bradyrizobium japonicum nod genes and the responses of soybean tissues to infection by Phytophthora megasperma as well as biochemical activities such as antifungal and antibacterial actions. Genistin, daidzin, glycitin and their aglycone (genistein, daidzein, glycitein) are the principal isoflavones found in soybean. Malonyl and acetyl forms have also been detected but they are thermally unstable and are usually transformed during the processing in glucoside form. Most soy products, with the exception of soy sauce, alcohol-extracted soy protein concentrate, and soy protein isolate, have total isoflavone concentrations similar to those in the whole soybean. Soybean-containing diets inhibit mammary tumorigenesis in animal models of breast cancer, therefore, it is possible that dietary isoflavones are an important factor accounting for the lower incidence and mortality from breast cancer. Of the total soybean seed isoflavones, $80\~90\%$ were located in cotyledons, with the remainder in the hypocotyls. The hypocotyls had a higher concentrations of isoflavones on a weight basis compared with cotyledons. Isoflavone contents were influenced by genetics, crop years, and growth locations. The effect of crop year had a greater impact on the isoflavone contents than that of location. The climate condition might be the attribution factor to variation in isoflavone contents. Also, while the isoflavone content of cotyledons exhibited large variations in response to high temperature during seed development, hypocotyls showed high concentration in isoflavone content. So, it is concluded that one of the factors affecting isoflavone content in soybean seeds is temperature during seed development. High temperature, especially in maturity stage, causes lower isoflavone content in soybean seed. It is also suggested that there may exist a different mechanism to maintain isoflavone contents between cotyledon and seed hypocotyls. In a conclusion, soy foods may be able to have a significant beneficial impact on public health.

• Journal of the Korea Concrete Institute
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• v.21 no.4
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• pp.457-464
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• 2009

Fiber is an important ingredient in fiber-reinforced cement composite (FRCC) which can control fracture of cement composite by bridging action. In compliance with the action of the fiber and the aggregate size, it also showed a different failure mechanism. For practical application, it is needed to investigate the fracture behavior of the FRCC and to understand the micro-mechanism of cement matrix with reinforcing fiber. In order to evaluate a characteristics of fracture process in the FRCC, acoustic emission (AE) technique was used for the analysis and evaluation of FRCC damage by acoustic emission under flexural and cyclic compressive loadings. The AE signals were monitored by AMSY4 AE instrument during the entire loading period. The specimens are reinforced with 0, 1.0, 1.5 and 2.0% (by volume) Polyvinyl alcohol (PVA) fiber. The test results showed that the damage progress of the FRCC was characteristic for the fiber replacement ratio. As a result of analyzing the felicity ratio (FR) values, it is shown that this values can be used for evaluating the degree of FRCC damage. On the whole the felicity ratio values of FRCC are shown between 0.4 and 1.1. And, the AE kaiser effect was shown in the all FRCC specimen. In addition, the damage behavior and the microscopic fracture process of the FRCC are evaluated using the AE parameters, such as calm ratio, b-value and felicity ratio. The purpose of this reserch was to advance the state of knowledge regarding the applicability of acoustic emission as an evaluation method for FRCC.

• Korean Chemical Engineering Research
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• v.46 no.2
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• pp.402-407
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• 2008

Recent popularity in mobile electronics requires higher standard on the mechanical strength of electronic packaging. Thus, the method of soldering between chip and substrate in electronic packaging process is changing from conventional method using intermetallic compound to a new method using organic solderability preservative (OSP) in order to improve the stability and the reliability of final product. Since current organic solder preservatives have several serious problems like thermo-stability during packaging process, however, it is necessary to develop new OSPs having thermo-stability. The main purpose of this study is to investigate the effect of MeOH/IPA (Isopropyl alcohol) ratio on the fluxing of a new OSP, developed in previous research, andto find out an optimum formulation of flux components for the application of the OSP in current packaging process. As a result of this study, it was revealed that higher MeOH/IPA ratio in flux showed better performance of fluxing a new OSP.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.123-131
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• 2018

The objective of this study was to evaluate the effect of roasting degree of barley on aroma characteristics of boricha (barley tea) using solvent-assisted flavor evaporation-gas chromatography-mass spectrometry and gas chromatography-olfactometry. Fifteen volatile compounds including pyrazine, ethylpyrazine, butyrolactone, and guaiacol were considered important volatile compounds, which are generated by roasting barley, because concentrations of those volatiles were significantly increased (p<0.05) as roasting degree of barley was darker. Guaiacol (smoky), furfuryl alcohol (burnt sugar), and furfural (caramel) were detected as aroma-active compounds of boricha with high intensity. Aroma intensity of aroma-active compounds in boricha increased with increase in roasting degree of barley. However, one unknown compound with burnt smell was detected as off-flavor in dark roasted barley. Therefore, it is implied that medium roasting of barley is desirable during boricha manufacturing. Furthermore, boricha manufactured with steamed barley contained more abundant volatile flavor compounds, which may lead to better aroma quality of boricha.

• Journal of Embryo Transfer
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• v.13 no.3
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• pp.235-243
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• 1998

In this study, we investigated the effects of three kinds of culture medium (Charles and Rosenkrans; CRlaa, Tyrode's; TALP, synthetic oviduct fluid: SOF), insulin transferrin + selenium complex (ITS), macromolecules(polyvinyl alcohol: PVA, fetalb-ovine serum: FBS) and NaCl on the development of early bovine embryos. In experiment 1, there were no differences in embryo development among three kinds of embryo culture medium (CR $l_{aa}$ , TALP, SOF). In experiment 2, BSA, FBS and PVA were added each in TALP as macromolecule sources. The developmental rates of embryos in BSA or FBS added TALP were significantly higher than in PVA added one (p〈0.01), but there was no difference between BSA and FBS added groups. In experiment 3, bovine embryos were cultured in TALP with the following supplements: BSA alone(1, 3 or 8 mg/ml, each) or BSA(1, 3 or 8 mg/ml, each)+ITS (10$\mu\textrm{g}$/m1 insulin, 5 $\mu\textrm{g}$/ml transferrin, 5 ng/ml selenium). In higher concentration of BSA and ITS supplemented groups, the developmental rates over compacted morula were higher than others, but there was a significant effect of ITS only in 1 mg/ml of BSA added group (p〈0.05). In experiment 4, the effect of reduced concentration of NaCl was evaluated. The developmental rate over compacted morula in the medium containing 90 mM of NaCl was higher than in 114 mM group (p〈0.05). In conclusion, BSA could be used as a macromolecule source in bovine embryo culture, and ITS, as a serum substitute, could be used for improving of embryonic development. Also, reduction of NaCl concentration from 114 mM to 90 mM may improve the development of bovine embryos.bryos.

• Proceedings of the Ginseng society Conference
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• 1984.09a
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• pp.97-105
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• 1984

Effect of water extract of red ginseng (Panax ginseng C.A. Meyer) from Nagano prefecture on (1) forced exercise in mice using rope climbing test, (2) extinction of memory in hanging stressed mice and rectal temperature during the exposure to hanging stress, (3) sex and learning behavior of chronic hanging stressed mice, (4) sex cycle in the adult female mice using chronic hanging stress, and (5) motor coordination and one trial passive avoidance response in $40\%$ alcohol administered mice using rotar-rod and step-through tests, were studied. Drugs tested were given orally. (1) When it was given before the forced exercise, it potentiated the performance of the forced exercise. When it was given just after the forced exercise once a day for 2 weeks, it protected the mice against the reduction of the performance on the forced exercise. (2) When it was given just after the stress once a day for 4 days, it delayed the extinction of passive avoidance response in both step through and stepdown tests, and protected the stressed mice against the decrease in rectal temperature slightly. (3) It protected the stressed mice against the decrease of sex behaviour and the increase in the failure of performance of passive avoidance response, and delayed the extinction of passive avoidanc

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1215-1219
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• 2001

The present study was conducted to investigate effect of powdered herb of Aster scaber Thunb. (chamchwi) on antioxidant system in ethanol-administrated rats. Four week-old Sprague Dawley male rats which had initial body weights of 97.10$\pm$4.50 g were randomly divided into three groups: control (ethanol treated, vitamin E-deficient group); 5% chamchwi (ethanol-treated, 5% chamchwi powder-supplemented group): 10% chamchwi (ethanol-treated, 10% chamchwi powder-suplemented group). Three groups of rats were suplemented with three experimental diets for 4 weeks and orally administrated 10% ethanol (v/v) daily via drinking water in the last experimental week. Contents of TBARS (thiobarbituric acid reactive substance). glutathione in liver and kidney and serum albumin were determined. The activities of superoxide dismutase (SOD), catalase and glutathione peroxidase (GSH-px) in liver and kidney were also analyzed. Relative weight of liver and spleen to body in chamchwi groups was lower than that in control group (p<0.05). The most remarkable result was that liver TBARS contents in chamchwi groups (5% chamchwi group, 46 $\mu\textrm{g}$ in MDA value; 10% chamchwi group, 35 $\mu\textrm{g}$) were significantly lower (p<0.05) than that in control group (66 $\mu\textrm{g}$). The supplement of chamchwi powder lowered the activity of manganese- superoxide dismutase (Mn-SOD), catalase in liver and GSH-px in kidney. The levels of glutathione in liver and kidney and serum albumin were not significantly different in all experimental groups (p<0.05). These results indicate that powdered herb of Aster scaber decreases lipid peroxidation and acitvity of Mn-SOD increased by alcohol-induced oxidative stress in liver of rats.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.281-287
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• 2008

Effect of combined use of anti-microbial materials, such as alcohol, mustard and chitosan, or pasteurization on the quality of low salted kochujang was investigated during storage at $30^{\circ}C$ for 12 weeks. Activity of amylase decreased during storage, with lower activity in pasteurized kochujang than the other groups. Acidic protease activity increased during storage, but neutral protease activity decreased after 4 weeks. Viable cells of yeast increased during storage, but bacterial counts decreased gradually and did not show any remarkable difference among the test groups. Hunter a-values decreased as storage time increased, whereas L- and b-values decreased after 4 weeks and the degree of increase in total color difference (${\Delta}E$) was low in the supplementary ingredients added kochujang. The moisture contents and water activities decreased during storage with being lower in supplementary ingredients added groups. Titratable acidity of kochujang was decreased after 4 weeks of storage with the highest in combination of the supplementary ingredients added group. Oxidation-reduction potential was low in the supplementary ingredients added kochujang. Total sugar and reducing sugar contents of kochujang decreased during storage, with the highest contents in the supplementary ingredients added group. Ethanol content of kochujang increased during storage, whereas ethanol production was reduced in ethanol added one. Amino-nitrogen and ammonia-nitrogen contents decreased during storage with being lower in kochujang prepared with supplementary ingredients. Therefore, supplementary ingredients added kochujang would be effective for extending shelf-life of kochujang.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.559-564
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• 2016

We investigated the effect of calcium carbonate on the quality of wine obtained from Gaeryangmerou (Vitis. spp.), grapes, which are commonly used in wine making in Korea. Alcoholic fermentation was carried out at $25^{\circ}C$, for 7 days in the presence of 0.1%, 0.2%, and 0.3% calcium carbonate. As calcium carbonate concentration increased, the pH of wine increased, while its total acid content and redness decreased. Calcium carbonate treatment during precipitation and aging is more effective than during fermentation. Concentrations of alcohol, total anthocyanin, polyphenol, and tannin showed no significant differences between controls and deacidified groups. Tartaric and malic acids were found to be the major acids in Gaeryangmerou wine. Calcium carbonate reduced total acidity by precipitating tartaric acid. In the sensory evaluation of the acidity, and overall acceptability, wine treated with 0.1% calcium carbonate was the best. Higher calcium carbonate concentration, was associated with greater reduction in total wine acidity. However, it is necessary to maintain the calcium carbonate concentration within 0.1% since excessive amounts of calcium carbonate can have a negative effect on wine quality.