• The Journal of Internal Korean Medicine
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• v.44 no.3
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• pp.313-353
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• 2023

Objectives: Heart failure is a chronic disease with increasing prevalence rates despite advancements in medical technology. Korean medicine utilizes herbal prescriptions to treat heart failure, but little is known about the specific herbal medicines comprising the network of herbal prescriptions for heart failure. This study proposes a novel methodology that can efficiently develop prescriptions and facilitate experimental research on heart failure by utilizing existing databases. Methods: Herbal medicine prescriptions for heart failure were identified through a PubMed search and compiled into a Google Sheet database. NetMiner 4 was used for network analysis, and the individual networks were classified according to the herbal medicine classification system to identify trends. K-HERB NETWORK was utilized to derive related prescriptions. Results: Network analysis of heart failure prescriptions and herbal medicines using NetMiner 4 produced 16 individual networks. Uhwangcheongsim-won (牛黃淸心元), Gamiondam-tang (加味溫膽湯), Bangpungtongseong-san (防風通聖散), and Bunsimgi-eum (分心氣飮) were identified as prescriptions with high similarity in the entire network. A total of 16 individual networks utilized K-HERB NETWORK to present prescriptions that were most similar to existing prescriptions. The results provide 1) an indication of existing prescriptions with potential for use to treat heart failure and 2) a basis for developing new prescriptions for heart failure treatment. Conclusion: The proposed methodology presents an efficient approach to developing new heart failure prescriptions and facilitating experimental research. This study highlights the potential of network pharmacology methodology and its possible applications in other diseases. Further studies on network pharmacology methodology are recommended.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.386-395
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• 2016

To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.