• Journal of Nutrition and Health
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• v.17 no.3
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• pp.169-177
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• 1984

The changes in nuclecotides and their related compounds during the fermentation of Clam, Tapes japonica, were analyzed by high speed liquid chromatography. In raw Clam, dominant ADP was $7.86\;{\mu}mole/g$ on moisture and salt free base and the content of ATP was $3.85\;{\mu}mole/g$, AMP $3.71\;{\mu}mole/g$, hypoxanthine $0.28\;{\mu}mole/g$, inosine $0.15\;{\mu}mole/g$, respectively. But IMP was not detected in Clam ADP, ATP and AMP decreased while inosine and hypoxanthine incraesed by twenty two times and thirty there times respectively, after 63 days fermentation, when compared with raw samples. TMA- N increased while TMAO - N decreased during the fermentation The amount of TMAO nitrogen in 63 days fermented Clam was 66.0mg% on moisture and salt free base. It was belived that inosine, hypoxanthine and TMAO play an important role as flavour compounds in fermented Clam.

• Microbiology and Biotechnology Letters
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• v.19 no.6
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• pp.610-613
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• 1991

Some of the Kinetic properties of crystallic xanthine dehydrogenase form Pseudomonas synxantha A3 were studied. The enzyme activity was strongly inhibited by adenine, 8-azaadenine, 2-methyladenine, guanine, and 8-azaguanine, but not by caffeine, and the inhibitions by adenine and guanine were observed to be of noncompetitive type. The $K_i$ values for adenine and guanine were 0.037 and 0.098 mM, respectively. Michaelis constants were found to be 0.33 and 0.06 rnM for hypoxanthine and xanthine with $NAD^+$ as the second substrate, respectively, and 0.1 rnM for $NAD^+$ with either hypoxanthine or xanthine as the second substrate.

• Korean Journal of Pharmacognosy
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• v.25 no.1
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• pp.76-77
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• 1994

Contents of nucleic acid metabolites, such as uracil, uridine and hypoxanthine in the unossified pilose antler of Cervus nippon Temminck var. mantchuricus Swinhoe and the frozen and dried meat of Theragra chalcogramma (Thallas) were determined by high-performance liquid chromatography. The amount of hypoxanthine in the water extract of the meat (39.2 mg %) was higher than that of the antler (24.6 mg %).

• The Journal of Korean Medicine
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• v.21 no.1
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• pp.29-39
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• 2000

In order to elucidate the toxic mechanism of oxygen radicals in cultured mouse spinal sensory neurons, cytotoxic effect of oxygen radicals was evaluated by M1T assay and NR assay. In addition, protective effect of Sopunghwalhyultang(SPHHT) water extract on oxidant-induced neurotoxicity was investigated on these cultures. Spinal sensory neurons derived from mice were cultured in mediums containing various concentrations of Xanthine Oxidase / Hypoxanthine(XO/HX). Cell viability was measured by MTT assay and NR assay. XO/HX-mediated oxygen radicals remarkably decreased cell viability of cultured spinal sensory neurons in a dose-and time-dependent manner. And also, SPHHT blocked XO/HX-induced neurotoxicity in these cultures. These results suggest that oxygen radicals are toxic and SPHHT are effective in blocking against the oxidant-induced neurotoxicity in cultures of spinal sensory neurons of mice.

• The Journal of Korean Medicine
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• v.20 no.4
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• pp.3-10
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• 2000

In order to elucidate the toxic mechanism of neurotoxical damage and neuroprotective effect of Jangwon-hwan(Zhuangyuan-wan) water extract, this experiment was performed. Neurotoxic effects of xanthine oxidase/hypoxanthine(XO/HX) were examined by MTT and NR assay, neuroprotective effects of Jangwon-hwan(Zhuangyuan-wan) water extract were examined by neurofilament enzymeimmuno assay(EIA). XO/HX induced an increase in cell viability, and a decrease in the amount of neurofilament on cultured mouse cerebral cortical neurons in dose-dependent manner. In neuroprotective effect of herb medicine, Jangwon-hwan(Zhuangyuan-wan) water extract increased the amount of neurofilament on cultured mouse cerebral cortical neurons damaged by XO/HX. From the results, it is suggested that XO/HX showed toxic effect in cultured mouse cerebral cortical Neurons and Jangwon-hwan(Zhuangyuan-wan) water extract is very effective in the prevention of neurotoxicity induced by XO/HX.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.1-6
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• 1978

Changes of nucleotides and their related compounds during the fermentation of oyster were analyzed by high speed liquid chromatography. In raw oyster, dominant 5'-UMP was $26.1{\mu}mole/g$ and the content of uracil, hypoxanthine, 5'-GMP were 5.2, 3.8, 2.8 and $2.7{\mu}mole/g$ on moisture and salt free base, respectively. The content of cytosine, 2',3'-CMP, 5'-AMP and 2',3'-GMP were lower than $1.0{\mu}mole/g$ and guanine were detected in trace amount. 5'-UMP, uracil, hypoxanthine, 5'-IMP and 5'-GMP were abundant in both raw sample and fermented products. 5'-UMP and 5'-IMP were decreased slowly while 5'-AMP, 2'3'-CMP, cytosine and guanine were increased during the fermentation, and the increase of 5'-GMP and uracil were fluctuated. The content of hypoxanthine in raw oyster was increased to 3.1, 4.2 and 7.7 times of raw sample after 19, 36 and 68 days of fermentation, respectively.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.882-887
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• 1996

Some taste compounds such as nucleotide and their related compounds, trimethylamine oxide (TMAO), trimethylamine (TMA) and total creatinine of sea mussel and baby clam during drying at 40, 50 and 60^{\circ}C$ and storage at low temperature$(4^{\circ}C)$ and room temperature$(20^{\circ}C)$ were investigated. Six kinds of nucleotide and their related compounds such as adenine triphosphate (ATP), adenine diphosphate (ADP), adenine monophosphate (AMP), inosine, adenosine and hypoxanthine were analyzed. The contents od adenosine in raw sample was high in sea mussel and baby clam. The contents of ATP, ADP and AMP decreased, while those of inosine and hypoxanthine increased during drying and storage periods. The contents of TMAO, TMA and total creatinine were low in sea mussel and baby clam. TMAO and total creatinine decreased but TMA increased during drying and storage periods. The rate of change was high in room temperature storage and for long storage periods than that of low temperature storage and for short storage periods.

• Herbal Formula Science
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• v.8 no.1
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• pp.319-328
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• 2000

To evaluate the effect of Baepungtang(BPT) water extract on cultured mouse spinal sensory neuron which was inhibited by xanthine oxidase(XO) and hypoxanthine(HX)-induced oxigen radicals, MTT assay, NR assay, Neurofilament enzymeimmuno assay and LDH activity assay were carried out after the cultured mouse spinal sensory neuron were preincubated with various concentrations of BPT water extract for 3 hours prior to exposure of XO/HX. The results obtained were as follows: 1. XO/HX, a oxigen radical, decreased the survival rate of the cultured mouse spinal sensory neuron cell on NR assay and MTT assay. 2. $MTT_{50}$ value and $NR_{50}$ value of XO/HX were 30 mU/ml XO/O.2 mM HX. 3. BPT water extract have efficacy of increasing neurofilament. 4. BPT water extract have efficacy of increasing LDH activity. From above the results, It is concluded that BPT has marked efficacy as a treatment for the damages caused in the XO/HX-mediated oxidative process.

• Korean Journal of Pharmacognosy
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• v.35 no.1 s.136
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• pp.28-34
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• 2004

DNA damage induced by reactive oxygen species (ROS) seems to play an important role in the induction of mutation and cancer. Hydrogen peroxide $(H_2O_2)$ has been shown to induce a variety of genetic alterations, probably by the generation of hydroxyl radicals via Fenton reaction. In this study, we examined the ability of medicinal herbs in the suppression of $H_2O_2$-induced mutagenesis. Human fibroblast GM00637 cells were treated with $H_2O_2$ in the presence or absence of medicinal herbs, and $H_2O_2$-induced mutant frequency was measured at the hypoxanthine guanine phosphoribosyl transferase (HPRT) locus. Treatment of cells with various doses of $H_2O_2$ caused a significant increase of the HPRT mutant frequency. However, pretreatment of cells with several medicinal herbs reduced $H_2O_2$-induced mutant frequency. The strong antimutagenic effects were observed from the methylene chloride and ethyl acetate fractions of Selaginella tamariscina, Panax ginseng, and Angelica acutiloba; ethyl acetate fractions of Rehmania glutinosa, Leonurus sibiricus, Curcuma zedoaria and Commiphora molmol; butanol fractions of Scutellaria barbata, Tribulus terrestris, Curcuma zedoaria, Cyperus rotundus and Carthamus tinctorius, which were more than 60% inhibition of $H_2O_2$-induced mutant frequency at the HPRT locus.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.43-49
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• 1999

The effects of purine catabolites in growth media on the Serratia marcescens purine nucleoside phos-phorylase activity were examined. The enzyme activity was decreased above 60% by guanosine(5 to 15mM). The enzyme activity was not affected at low concentration of inosine (0.1∼1mM). The en-zyme activity was decreased approximately by 40∼50% in the presence of high concentrations of aden-osine hypoxanthine and xanthine (5∼15mM) but was not affected at low concentration of adenosine hypoxanthine and xanthine (0.1∼0.5mM). However the enzyme activity was increase by 20% with low concentrations of uric acid(0.5mN). but was decreased by 80% with high concentrations of same purine catabolite (15mM). Also the enxzyme activity was increased by 20% with low concentrations of glyoxylate (0.5mM) final degradative product of uric acid but was decreased by 30∼50% with high con-centrations of glyoxylate (3∼15mM). The enzyme activity was decreased approximately by 20% by the simultaneous addition of inosine hypoxanthine and uricacid at 5mM each whereas it was increased by 22 and 33% by the combination of inosine and uric acid three purine catabolites at 0.5mM respectively These data suggest that S. marcescens purine nucleoside phosphorylase is positively regulated by a glyox-ylate concentration and then may play a regulatory role in a purine catabolism.