• Title/Summary/Keyword: L-Arginine

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Beneficial effects of oral antioxidant supplementation on semen quality parameters, reproductive hormones, and sperm DNA integrity in men with idiopathic oligoasthenoteratozoospermia

  • Chaymae Rochdi;Meriem Ouadrhiri;Larbi Allai;Ibtissam Bellajdel;Samira Mamri;Hafsa Taheri;Hanane Saadi;Ahmed Mimouni;Mohammed Choukri
    • Clinical and Experimental Reproductive Medicine
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    • v.51 no.2
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    • pp.135-141
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    • 2024
  • Objective: Recently, oral antioxidants in combined forms have been used to treat men with idiopathic infertility. This study aimed to evaluate the effects of treatment with vitamin C, vitamin E, selenium, zinc, arginine, L-carnitine, and coenzyme Q10 on sperm quality parameters, DNA integrity, reproductive hormones, and pregnancy rates in men with infertility and idiopathic oligoasthenoteratozoospermia (OAT). Methods: A prospective study was conducted on 420 men with infertility and idiopathic OAT who took an oral supplement of antioxidant SP-Power tablets twice daily for 6 months. Semen quality, reproductive hormones, and the DNA fragmentation index (DFI) were evaluated at baseline and at 3 and 6 months after supplementation, using the World Health Organization 2021 guidelines. Results: No significant difference was observed in volume or the percentage of typical morphology during treatment. A significant improvement in sperm concentration was observed after supplementation (8.67±1.41, 12.17±1.91, and 19.01±0.86 at baseline, 3, and 6 months respectively, p<0.01). The total motility, progressive motility, and total motile sperm count also increased significantly (p<0.01), whereas the DFI decreased after 6 months. There was an increase in normal FSH levels and testosterone levels after 6 months of supplementation of antioxidant SP-Power but these differences were not statistically significant (p=not significant and p=0.06, respectively). Conclusion: Supplementation with SP-Power tablets improved sperm quality parameters, sperm DFI, some reproductive hormones, and pregnancy rates in men with infertility and idiopathic OAT, which could be attributed to the supplement's synergistic antioxidant action. Further studies are needed to determine the effects of supplementation on oxidative stress markers.

Overview of Mitochondrial Encephalomyopathy with Lactic Acidosis and Stroke-like episodes (MELAS) syndrome (멜라스 증후군의 개요)

  • Ji-Hoon Na;Young-Mock Lee
    • Journal of The Korean Society of Inherited Metabolic disease
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    • v.24 no.1
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    • pp.1-9
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    • 2024
  • Mitochondrial Encephalomyopathy with Lactic Acidosis and Stroke-like episode (MELAS) is a rare maternally inherited disorder primarily caused by mutations in mitochondrial DNA, notably the m.3243A>G mutation in the MT-TL1 gene. This mutation impairs mitochondrial function crucial for cellular energy production, particularly in high-energy-demanding organs such as the brain and muscles. MELAS manifests as recurrent stroke-like episodes, seizures, diabetes mellitus, cardiomyopathy, and other multisystemic symptoms that are often present in childhood. The diagnosis combines genetic testing, clinical evaluation, and neuroimaging, with elevated lactate levels and characteristic magnetic resonance imaging (MRI) findings as key indicators. Treatment focuses on symptomatic management and enhancement of mitochondrial function through L-arginine, coenzyme Q10, high-dose vitamins, and taurine supplementation. Studies have identified additional genetic variants linked to MELAS, including mutations in POLG and other mitochondrial genes, further complicating the genetic landscape. Emerging therapies, particularly gene therapy and mitochondria-targeting drugs, offer promising avenues for addressing the underlying genetic defects and improving mitochondrial functioning. Furthermore, ongoing studies continue to enhance our understanding and management of MELAS, with the aim of reducing its burden and improving patient outcomes and quality of life. This review summarizes the current knowledge on the genetics, clinical features, diagnosis, and treatment of MELAS, highlighting the latest advancements and future directions for therapeutic interventions.

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Characteristics of Fermented Hot Pepper Soybean Paste (Kochujang) Prepared by Liquid Beni-koji (액체홍국코지를 이용한 고추장의 제조)

  • Kang, Seong-Gook;Park, In-Bae;Jung, Soon-Teck
    • Korean Journal of Food Science and Technology
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    • v.29 no.1
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    • pp.82-89
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    • 1997
  • Monascus anka produces biologically active materials, and liquid M. anka koji was employed for preparing fermented hot pepper soybean paste (kochujang). Three kinds of koji (M. anka, Aspergillus oryzae and mixed koji) were used to prepare kochujang, and changes of physicochemical characteristics were examined during fermentation. A. oryzae koji showed the highest ${\alpha}-amylase$ and protease activities; whereas, M. anka koji showed the highest ${\beta}-amylase$ activity in liquid koji. Water content of kochujang continuously decreased, whereas viscosity increased during fermentation. The water content and viscosity was 46% and $1.4{\times}10^5\;cP$, respectively after 40 days of fermentation. The pH of kochujang with M. anka and/or A. oryzae koji was $4.63{\sim}4.65$ in the beginning and was between 4.53 and 4.67 after 40 days of fermentation. L-, a- and b-values decreased rapidly during fermentation until 20 days of fermentation. After 40 days, L- and b-values of kochujang prepared with M. anka koji showed lower values than A. oryzae, and a-value showed higher values as the amount of M. anka koji increased. Ammoniacle nitrogen content continuously increased during fermentation. Amino nitrogen content was the highest, 241.2 ㎎%, and ammoniacle nitrogen was the lowest, 97.2 ㎎%, in kochujang prepared with A. oryzae. However, amino and ammoniacle nitrogen content showed no difference between M. anka and A. oryzae koji kochujang. Kochujang prepared with M. anka koji showed a potential that kochujang can be manufactured lower level of red pepper than previously used.

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Precessing of Smoked Dried and Powdered, Sardine for Instant Soup (정어리 분말수우프의 가공)

  • Oh, Kwang-Soo;Chung, Bu-Kil;Kim, Myung-Chan;Sung, Nak-Ju;Lee, Eung-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.17 no.2
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    • pp.149-157
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    • 1988
  • This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

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Stock Assessment and Management Implications of Small Yellow Croker in Korean Waters (한국 근해 참조기의 자원평가 및 관리방안)

  • ZHANG Chang Ik;KIM Suam;YOON Seong-Bong
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.25 no.4
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    • pp.282-290
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    • 1992
  • Based on surplus production models using fishery data for the last 20 years, a stock assessment was conducted for the small yellow croaker in Korean waters. The maximum sustainable yields (MSY) from the Schaefer and Fox models were estimated to be 37,000 metric tons (mt) and 33,450 mt. Zhang's model using time-series biomass with instantaneous coefficients of fishing mortality (F) and using time-series biomass and catch yielded MSY estimates of 45,328 mt and 40,160 mt, respectively. A yield-per-recruit analysis showed that the current yield per recruit of about 20g with F= 1.11 $yr^{-l}$, where the age at first capture $(t_c)$ is 0.604, was much lower than the maximum possible yield per recruit of 43g. Fixing $t_c$ at the current level and reducing fishing intensity (F) from 1.11 $yr^{-l}$ to 0.4 $yr^{-l}$ yielded only a small increase in predicted yield per recruit, from 20 to 25g. However, estimated yield per recruit increased to 43g by increasing $(t_c)$ from the current age (0.604) to age three with F fixed at the current level. This age at first capture corresponded to the optimal length which was obtained from the $F_{0.1}$ method. According to the analysis of stock recovery strategies employing the Zhang model, the optimum equilibrium biomass $(B^*_{MSY})$ which produces the maximum yield could be achieved after approximately five years at the lower fishing intensity (F=0.5).

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The Amino Acid Content and Antioxidant Activities of Glasswort (Salicornia herbacea L.) (퉁퉁마디의 아미노산함량과 항산화 활성)

  • Kim, Hae-Seop;Park, Jeong-Wook;Lee, Young-Jae;Shin, Gung-Won;Park, In-Bae;Jo, Yeong-Cheol
    • Food Science and Preservation
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    • v.16 no.3
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    • pp.427-434
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    • 2009
  • We collected glasswort (Salicornia herbacea L.) from the Jollanam-do area (Hwangsan-myeon in Haenam, Jeungdo-myeon in Sinan, and Yeomsan-myeon in Yeonggwang) from June to October 2007, and analyzed levels of total amino acids, free amino acids, and total polyphenolic compounds and electron donating ability and SOD-like activity. The total amino acid content was $3,338.75{\sim}4,491.63\;mg$/100 g in the sample from Haenam, $3,086.48{\sim}3,782.89\;mg$/100 g in the sample from Sinan, and $3,134.3{\sim}4,364.17\;mg$/100 g in the sample from Yeonggwang. Proline was the main free amino acid from June through to September, and the level increased during June, the early period of maturation, and then decreased with further ripening. The total content of free amino acids was $472.75{\sim}1,080.98\;mg$/100 g in the sample from Haenam, $440.46{\sim}621.77\;mg$/100 g in the sample from Sinan, and $387.64{\sim}669.28\;mg$/100 g in the sample from Yeonggwan. Total polyphenolic compound level was $11.1{\sim}15.61\;mg/g$ in the sample from Haenam, $12.71{\sim}21.03\;mg/g$ in the sample from Sinan, and $13.13{\sim}22.28\;mg/g$ in the sample from Yeonggwang. Electron donating ability was 53.8.70.9% in the sample from Haenam, $62.7{\sim}88.8%$ in the sample from Sinan, and $63.0{\sim}72.7%$ in the sample from Yeonggwang. SOD-like activity was $28.7{\sim}41.0%$ in the sample from Haenam, 28.5{\sim}36.5% in the sample from Sinan, and 23.5.39.6% in the sample from Yeonggwang.

Physicochemical Properties of Korean Ogol Chicken, the Cross-Bred Ogol Chicken and Broiler Meat (오골계, 오골계교잡종 및 육용계육의 이 $\cdot$ 화학적 특성 비교)

  • 채현석;안종남;박범영;유영모;조수현;이종문;최양일
    • Korean Journal of Poultry Science
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    • v.29 no.3
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    • pp.185-194
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    • 2002
  • This study was conducted to compare the biochemical properties on chicken meat among Korean Ogol Chicken(KOC), the Cross-bred Ogol chicken(CBO), and broiler(BRO). The results were as follows: the total protein content of the CBO was significantly(P<0.05) higher by 0.83% in male and by 1.37% in female than that of KOC. In the total protein content, CBO also had significantly(P<0.05) higher percentages than that of BRO(21.73%). In the total fat content of CBO, there was a significant (P<0.05)difference between male(0.69%) and female(0.91%). However, on the regarding both sexes the total fat content percentage of CBO was a greatly lower than that of BRO(1.92%). The CBO showed a significantly (P<0.05) higher calcium ion content, with 103.67 ppm and 118.00 ppm in male and female, respectively, than traditional broiler breed(73.80 ppm). But KOC and CBO contained similar calcium ion content in each other. The CBO contained significantly(P<0.05) higher essential amino acids(cystine, serine, lucine, phenylalanine, arginine, proline) than the BRO. In fatty acid composition, the CBO contained higher unsaturated fatty acids, with 34.22 and 26.23% for male and female, respectively, than the KOC containing 29.76 and 24.59% fur male and female, respectively. These were substantially higher levels compared to 19.59% in BRO. Higher trend in Docosa hexaenoic acid(DHA) level was observed in the CBO(5.47% and 2.89% for male and female, respectively) compared to the KOC(2.92% and 1.00%). While DHA in the broiler meat was not detectable. In the ratio between n-6 and n-3, the CBO(3.87∼6.14) appeared to have a better profile than BRO(25.71). The brightness of Commision Internationale do L'Eclairage for CBO were 56.97 and 58.06 for male and female, respectively. Whereas broiler meat showed 62.88. Collectively, these color properties were higher than KOC.

Processing and Property of Olive Flounder Paralichthys olivaceus Steak (넙치(Paralichthys olivaceus)스테이크제품의 제조 및 품질특성)

  • Yoon, Moon-Joo;Kwon, Soon-Jae;Lee, Jae-Dong;Park, Si-Young;Kong, Cheong-Sik;Joo, Jong-Chan;Kim, Jeong-Gyun
    • Journal of Fisheries and Marine Sciences Education
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    • v.27 no.1
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    • pp.98-107
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    • 2015
  • Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

Comparison of the Chemical Compositions of Korean and Chinese Safflower (Carthamus tinctorious L.) Seed (한국산과 중국산 홍화종실의 화학적 성분 비교)

  • Kim, Jun-Han;Kwak, Don-Yun;Choi, Myung-Sook;Moon, Kwang-Deog
    • Korean Journal of Food Science and Technology
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    • v.31 no.4
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    • pp.912-918
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    • 1999
  • The chemical compositions of korean and Chinese safflower (Carthamus tinctorious L.) seed were compared in this study. The proximate compositions were 0.73 and 0.05% of moisture, 19.74 and 18.82% of crude protein, 15.47 and 14.61% of crude fat, 3.78 and 3.87% of crude ash, 14.53 and 10.46% of crude fiber, 46.49 and 52.23% of N-free extracts in the non-roasted safflower seed (NRS) and roasted safflower seed (RS), respectively. Crude fat contents in non-roasted chinese safflower seed (NRCS) and roasted chinese safflower seed (RCS) were 33.30 and 31.22%, which were higher than those of NRS and RS. Unsaturated fatty acid in NRS was 83.2% and 90.9% in NRCS. Linoleic acid was the most predominant fatty acid in NRS (74.0%) and NRCS (74.2%). Sucrose (216.5 mg/100 g) and raffinose (117.5 mg/100 g) were major free sugars in NRS, but sucrose, glucose, fructose and raffinose were in NRCS. Glutamic acid, aspatic acid and arginine were major in total amino acids. 24 kinds of free amino acid were detected in NRS and 11 kinds in RS. Total essential amino acid in NRS ($28.0\;{\mu}g/100\;g$) was higher than that in NRCS ($9.2\;{\mu}g/100\;g$). The organic acids in safflower seed were composed of formic acid, succinic acid, malic acid, oxalic acid and fumaric acid. The content of vitamin E $({\alpha}-tocopherol)$ in NRS and NRCS were 10.5 mg/100 g, 6.2 mg/100 g, NRCS and RCS were 12.8 mg/100 g, 9.4 mg/100 g, respectively. Total carotenoid content in NRCS was $452.0\;{\mu}g/100\;g$ and it was higher than in NRS. The major minerals of safflower seed were K, P, Ca, Mg.

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Thermal-Denaturation of File Fish Myofibrillar Protein and Protective Effect of Sucrose, Sorbitol and Amino Acids (말쥐치 근원섬유단백질의 열안정성과 및 가지 첨가제의 영향)

  • CHOI Young-Joon;PYEUN Jae-Hyeung
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.18 no.5
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    • pp.455-463
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    • 1985
  • Thermal-denaturation of myofibrillar protein of dorsal skeletal muscle from file fish was investigated by measuring denaturation constant($K_D$) and thermodynamic parameters at various temperatures. The protective effects of sucrose, sorbitol and amino acids when added individually or combined were also discussed. The denaturation rate as reflected in inactivation of myofibrillar protein Ca-ATPase was followed the first order reaction. The $K_D$ values at $25^{\circ}C,\;30^{\circ}C,\;and\;35^{\circ}C$ were $19.52{\times}10^{-5},\;112.25{\times}10^{-5},\;and\;247.20{\times}10^{-5}$, respectively. The activation energy of the reaction at $30^{\circ}C$ was 43 kcal/mole. The protective effects of sucrose, sorbitol, glycine, alanine and Na-glutamate were increased with the concentration but the effects of sorbitol and Na-glutamate decreased beyond 1.0 mole. Basic amino acids such as arginine and lysine did not revealed any protective effect on the thermal denaturation. In case of mixed addition, the effects of Na-glutamate to glycine, sorbitol to glycine, and sorbitol to sucrose or sorbitol to Na-glutamate were enhanced 1.2 to 7.0 times as much as that of control (ratio of mixing; 1:1, range of concentration; 0.5 to 1.25 mole). Under the frozen condition at $-20^{\circ}C$, two mixtures such as Na-glutamate to glycine and sorbitol to sucrose apparently revealed the protective effects.

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