• Korean Journal of Pharmacognosy
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• v.30 no.2
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• pp.99-104
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• 1999

During the screening for inhibitors of nitric oxide production in LPS-activated macrophage, RAW 264.7 cells. Five coumarins were isolated from chloroform extract of the root of Peucedanum japonicum. They were identified as praeruptorin A (1), xanthotoxin (2), psoralen (3), isopimpinellin (4), bergapten (5) on the basis of spectroscopic methods. The $IC_{50}$ values for nitrite production by activated macrophages were about $1.5\;{\mu}g/ml$ (1), $0.3\;{\mu}g/ml$ (2), $1.0\;{\mu}g/ml$ (3), $25\;{\mu}g/ml$ (4), $25\;{\mu}g/ml$ (5), respectively. However, the inducible nitric oxide synthase (iNOS) was not inhibited by treatment with these compounds. Their inhibitory effect on nitric oxide production was resulted from the supperssion of iNOS expression.

• Journal of Microbiology and Biotechnology
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• v.13 no.1
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• pp.77-84
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• 2003

Chitinase was purified from an antagonistic bacterium Bacillus sp. 7079 by ammonium sulfate precipitation, QAE-Sephadex anion exchange chromatography, Sephadex G-100 gel filtration, and SP-Sephadex cation exchange chromatography. The molecula. weight of purified chitinase (PC-1) was approximately 66.5 kDa on SDS-PACE. PC-1 exhibited optimum pH and temperature of pH 7.5 and $45^{\circ}C$, respectively. More than $80\%$ of PC-1 was stable at pH 5.0 to 9.0, and more than $90\%$ at $40^{\circ}C$. $Fe^2+\;and\;Ca^2+$ inhibited the chitinase activity about $20\%$, and EDTA and p-CMB by about $30\%$, whereas $Ag^+$ inhibited the activity up to $65\%$. The $K_m$ value of PC-1 was 1.215 mg/ml with colloidal chitin as a substrate. We also investigated the effect of PC-1 treated chitin (PCTC) on the pro-inflammatory cytokine gene expression in macrophage RAW 264.7 cells. The expression of IL-$1{\alpha}$ and IL-$1{\beta}$ mRNA gene was investigated using reverse transcriptase polymerase chain reaction (RT-PCR). IL-$1{\alpha}$ and IL-$1{\beta}$ mRNA were induced by the treatment of PCTC and chitin only in RAW 264.7 cells. These expressions were induced as early as 2 h and sustained up to 24 h in RAW 264.7 cells. IL-$1{\alpha}$ and IL-$1{\beta}$ mRNA were more strongly expressed by the treatment of PCTC than chitin treatment alone in RAW 264.7 cells.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.571-580
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• 2003

The purpose of this study was to assess the optimum coating ratio for rice, using various ratios of mulberry leaves extract, 1.0, 1.5, and 2.0%, and to determine the optimum ratio of added water, in proportion to the total weight of mulberry rice. The moisture content of the soaked rice, and the optimum water uptake rate, moisture content of the cooked rice, as well as its blue and color values, mechanical characteristics, internal structure and sensory evaluation, were analyzed. The statistical data analyses were completed using the SAS program. The results are summarized as follows: The moisture content of mulberry rice was less than that of raw rice. The average optimum water uptake of the soaked mulberry rice at the different water temperatures, 10, 20 and 30, was 20% of the total weight of the raw mulberry rice. As for the results of the sensory evaluation,; 140% water, in proportion to the total weight of raw mulberry rice, was judged to be the optimum. The average moisture content of the cooked mulberry rice was 45∼50%, but there was no significant difference in the various coating ratios. The blue value of the cooked mulberry rice awas highest on the first day of cooking. The L- and a-values decreased with increasing coating ratio, but the b-value increased under the same conditions. As for the mechanical characteristics,; the adhesiveness, hardness and springiness decreased during 2 days of storage. The internal structure of the mulberry rice, observed by SEM, showed a close structure on increasing the coating ratios of mulberry leaves extracts. It was concluded that the optimum coating ratio of mulberry rice and ratio of added water for cooking wereas 1.5 and 140%, respectively, in proportion to the total weight of raw mulberry rice.

• Environmental Engineering Research
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• v.25 no.3
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• pp.356-365
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• 2020

The aqueous carbonation efficiencies of basic oxygen furnace (BOF) and ladle slags at various pressures, temperatures, and liquid-to-solid (L/S) ratios were investigated to determine optimum conditions. The maximum CO₂ carbonated concentrations in slag (0.584 mmol/g for BOF slag and 1.038 mmol/g for ladle slag) was obtained at 10 bars, 40℃, and L/S = 5 mL/g-dry. The L/S ratio was the most critical parameter for carbonation. The effect of carbonated slag amendment on the immobilization of heavy metals in two field-contaminated soils was also investigated. The immobilization efficiencies evaluated by using the toxicity characteristic leaching procedure (TCLP) and the Standards, Measurements and Testing Programme (SM&T) were above 90% for both raw and carbonated slags for all soils. The TCLP-extractable heavy metals concentrations were below the criteria (5.0, 1.0 and 5.0 g/L for Pb, Cd, and Cr, respectively) after immobilizations with both slags except for Pb in soil B. The SM&T analysis showed the decrease in the exchangeable phase but the increase in residual phase after immobilization with raw and carbonated slags. The results of this study imply the promising potential of the carbonated slags on the immobilization of heavy metals in the field-contaminated soils.

• Journal of Korean Society of Water and Wastewater
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• v.22 no.2
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• pp.227-232
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• 2008

The masking effect of chlorine on algae-related taste and odor(T&O) compounds has long been an important issue for water suppliers. In this study, masking experiments with chlorine were performed on two kinds of treated water and one of raw water. After adding chlorine(0 to 0.8 mg/L) to water samples, odor intensity was evaluated by a newly developed sensory method(2-out-of-5 odor test) for three days along with the measurement of residual chlorine concentration. Even though the relationship between the residual chlorine concentration and odor reported by the sensory analysts was not always coincident, it was proved that residual chlorine more than a certain concentration could completely mask both added geosmin and naturally occurring T&O compounds. For the sand-filtered water spiked with 10 ng/L of geosmin, 0.12-0.18 mg/L of residual chlorine was necessary to achieve complete masking. In the case of GAC-filtered water, 10 ng/L of spiked geosmin was completely masked by 0.15-0.1 mg/L of residual chlorine. Combined ozone and GAC was not enough to treat raw water spiked with 300 ng/L of geosmin. In this experiment, sensory analysts were able to detect earthy or musty odors from the treated water. From a masking experiment with raw water taken from the Daechung Reservoir, it was found that fishy odor was more difficult to mask with chlorine than earthy odor. As the chlorine residual declined, the analysts began to notice the original odor and the fishy odor was noticed earlier than the earthy odor.

• Journal of Haehwa Medicine
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• v.23 no.2
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• pp.5-13
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• 2015

Objectives : The anti-inflammatory and antioxidant effects of water extracts of Sasangja-tang(SSJ) and Gami-sasangja-tang(GSJ) were investigated. The effects of SSJ and GSJ were compared. Methods : We performed cell viability assay in HaCaT cells and RAW 264.7 cells using 3-(4,5-dimethylthiazol-2-yl)-2, 5 diphenyltetrazolium bromide(MTT) assay. We measured chemokines(regulated on activation normal T-cell expression and secreted ; RANTES/CCL5, interferon-inducible protein; IP-10/CXCL10, macrophage-derived chemokine; MDC/CCL22) in HaCat cells, also we measured cytokines (tumor necrosis factor-${\alpha}$; TNF-${\alpha}$, interleukin-6; IL-6) and nitric oxide(NO) production in RAW 264.7 cells using enzyme-linked immunosorbent assay(ELISA) and NO assay. Western blot assay was used to evaluate the expression for inducible nitric oxide synthase(iNOS) in RAW 264.7 cells. Results : SSJ and GSJ did not affect the cell viability at the concentrations treated ($0-800{\mu}g/ml$). As a result of SSJ and GSJ treatment in HaCat cells stimulated by TNF-${\alpha}$(10 ng/ml) and interferon(IFN)-${\gamma}$(10 ng/ml), the production of RANTES and IP-10 was inhibited significantly. However there was no significant difference in the secretion of MDC. And in RAW 264. 7 cells stimulated by lipopolysaccharide(LPS, $1{\mu}g/ml$), SSJ and GSJ treatment significantly inhibited the secretion of TNF-${\alpha}$ and IL-6 and the production of NO. The expression of iNOS was also decresed by SSJ and GSJ treatment in RAW 264. 7 cells. Compared with SSJ, GSJ was superior to SSJ in inhibition of RANTES, IP-10, TNF-${\alpha}$, IL-6 and NO production at the concentration of $200{\mu}g/ml$. Conclusion : Both SSJ and GSJ have anti-inflammatory and antioxidant effects. And GSJ has better effects than SSJ.

• Food Science and Preservation
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• v.5 no.4
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• pp.355-362
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• 1998

Polyethylene films contained 0, 10, 20, 30 and 40% of raw-ore powder(PERO) were prepared. The characteristics feature of the film and the powder were investigated in order to use packaging material for kimchi quality. Kimchi was packaged in the PERO bass md stored at 10$^{\circ}C$. The kimchi was examined for a pH, acidity, number of total microbe and lactic acid bacteria, E. coli, color values and sensory evaluation. The ore powder at 20$^{\circ}C$ produced infrared rays at 800-1100nm. The growth of E. coli md Staphylococcus aureus was extremely inhibited in the EMB and nutrient broth containing 10% of raw-ore powder but, that of lactobacillus plantarum and Leuconostoc mesenteriodes was slightly promoted in MRS broth containing 1%. The ripening by pH and acidity was slightly accelerated in kimchi in PERO bag(PERO-kimchi) compared to control kimchi but the maintenance of ripened-kimchi taste was prolonged in PERO-kimchi. The number of lactic acid bacteria of PERO-kimchi was more numerous than that of contol sample but that of E. coli wag exremely legs. The color L* values of PERO-kimchi was lower than control but a* and b* values were higher. Sensory evaluation of PERO-kimchi was higher score than control sample in crispness and overall taste about 10 to 20% of raw-ore contents for kimchi-packaging material was desirable.

• Journal of Acupuncture Research
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• v.21 no.6
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• pp.19-36
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• 2004

Objective : The purpose of this study was to investigate the effect of Bee Venom and Melittin Solution on the lipopolysaccharide(LPS) and sodium nitroprusside(SNP)-induced expression of prostaglandin $E_2(PGE_2)$, cyclooxygenase-2(COX-2), nuclear factor kappa B($NF-{\kappa}B$) and nuclear factor kappa B($NF-{\kappa}B$) dependent luciferase activity in RAW 264.7 cells, a murine macrophage cell line. Methods : The expression of PGE2 was determined by determination of $PEG_2$, COX-2 was by western blotting with corresponding antibodies, $NF-{\kappa}B$ was by gel mobility shift assay method and $NF-{\kappa}B$ dependent luciferase activity was investigated by luciferase assay in RAW 264.7 cells. Results : 1. LPS and SNP-induced expression of $PEG_2$ was significant after 24hour. 2. The 0.5, 1 and $5{\mu}g/mL$ of bee venom and the 5 and $10{\mu}g/mL$ of melittin solution inhibited significantly LPS-induced expression of $PEG_2$ and, the $5{\mu}g/mL$ of bee venom and the 5 and $10{\mu}g/mL$ of melittin solution inhibited significantly SNP-induced expression of $PEG_2$ compared with control, respectively. The 0.5 and $1{\mu}g/mL$ of bee venom could not significantly inhibit SNP-induced expression of $PEG_2$ compared with control. 3. The $5{\mu}g/mL$ of bee venom and the 5 and $10{\mu}g/mL$ of melittin solution inhibited significantly LPS and SNP-induced expression of COX-2 compared with control, respectively. The 0.5 and $1{\mu}g/mL$ of bee venom inclined to decrease LPS and SNP-induced expression of COX-2 compared with control. 4. The 0.5, 1 and $5{\mu}g/mL$ of bee venom and the 5 and $10{\mu}g/mL$ of melittin solution inhibited significantly LPS and SNP-induced expression of $NF-{\kappa}B$ compared with control, respectively. 5. The 0.5, 1 and $5{\mu}g/mL$ of bee venom and the 5 and $10{\mu}g/mL$ of melittin solution inhibited significantly LPS-induced expression of $NF-{\kappa}B$ dependent luciferase activity and the 1 and $5{\mu}g/mL$ of bee venom and the 5 and $10{\mu}g/mL$ of melittin solution inhibited significantly SNP-induced expression of $NF-{\kappa}B$ dependent luciferase activity compared with control, respectively. The $NF-{\kappa}B$ inhibitor also inhibited significantly LPS and SNP-induced expression of $NF-{\kappa}B$ dependent luciferase activity compared with control. 6. The 0.5, 1 and $5{\mu}g/mL$ of bee venom and the 5 and $10{\mu}g/mL$ of melittin solution inhibited significantly LPS + IFN-${\gamma}$, TNF-${\alpha}$ and LPS + TNF-${\alpha}$-induced expression of $NF-{\kappa}B$ dependent luciferase activity compared with control, respectively. The $NF-{\kappa}B$ inhibitor also inhibited significantly LPS and SNP-induced expression of $NF-{\kappa}B$ dependent luciferase activity compared with control. Conclusions : These results suggest the inhibitory action of bee venom and melittin solution on the inflammatory mediators such as $PEG_2$, COX-2 and $NF-{\kappa}B$.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.94-101
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• 2002

Two experiments were conducted to evaluate the feeding value of rancid rice bran in finishing pigs. In exp. 1, fresh (FRB), rancid (RRB), pelleted and extruded rice bran were used to determine stability and nutrient digestibility. The free fatty acid (FFA) values of FRB and RRB were 8.2 and 15.3%, respectively. Some of the FRB was pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). In exp. 2, a total of 48 pigs ($Landrace{\times}Yorkshire{\times}Duroc$, $51.12{\times}0.5kg$) were employed for a 56-d feeding trial with 3 treatments: Control (defatted rice bran+animal fat), 20% FRB (8.2% FFA), and 20% RRB (15.6% FFA). There was a significant difference (p<0.05) in FFA% between raw and pelleted, and extruded rice bran on d 10 after storage. On d 30 the extruded rice bran showed lower (p<0.05) FFA% than the pelleted one. Dry matter digestibility was higher (p<0.05) in processed rice brans (pelleted or extruded) than raw rice bran (FRB or RRB). Energy and protein digestibilities in extruded rice bran were higher (p<0.05) than those in raw rice brans. The digestibilities of isoleucine, leucine and phenylalanine were lower (p<0.05) in RRB than FRB. Pigs fed diets containing FRB grew faster (p<0.05) and showed better feed conversion ratio (p<0.05) than those fed diets containing defatted rice bran or RRB. Carcass characteristics including dressing percentage and backfat thickness were not affected (p>0.05) by dietary treatments. With increasing storage time, the raw pork from RRB showed higher (p<0.05) thiobarbituric acid reactive substance (TBARS) and peroxide value (POV) than those from FRB when stored at $1^{\circ}C$ for 3 weeks. Cooked pork showed rapid increase in TBARS and POV as compared to raw pork regardless of rice bran rancidity. As the storage time passed, Lightness (L) was lower (p<0.05) in RRB than FRB. Redness (a) was higher (p<0.05) in control than rice bran groups when stored 2-3 weeks. However, there was no difference (p>0.05) in redness (a) between the two rice bran groups. In conclusion, feeding rancid rice bran gave negative effects on growth performance and pork quality in finishing pigs.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.123-126
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• 1994

Changes in lipid components of pollack meat during sun-drying and effects of NaCl on lipid oxidation were examined. TBA values and peroxide values of sun dried pollack(SD), salted and sun dried pollack (SS) were 0.142 and 14.8 meq/kg, 0.226 and 20.0 meq/kg after sun-drying, respectively. Raw pollack contained 6.12% total lipid consisted of 2.42% neutral lipid(NL) and 3.70% phospholipid(PL) as dry basis, and there were $47{\sim}65%$ decrease in PL content during sun-drying. The NL class of raw pollack mainly consisted of triglyceride(TG), sterol(ST)+diglyceride(DG), hydrocarbon(HC)+sterol ester(SE), and main components in PL class were phosphatidylcholine(PC), phosphatidylethanolamlne(PE) and phosphatidylserine(PS). The contents of TG, ST+DG, PC and PE decreased, while those of free fatty acid, HC+SE, sphingomyelin and lysophosphatidylcholine increased markedly during sun-drying. The major fatty acids of TL in raw pollack, PD and SD samples were generally 22:6, 16:0, 20:5, 18:1 and 18:3; 20:5 decreased markedly during sun-drying, while saturates and monoenes such as 16:0, 18:0 and 18:1 increased slightly. And remaining ratios of polyunsaturated fatty acids of TL, NL and PL in SD and SS samples were 81.1%, 92.5%. 73.3%, and 74.6%, 74.1%, 45.4%, respectively. The results of changes in lipid components during sun-drying showed that sodium chloride catalyzed the lipid oxidation of pollack meat during drying processing.