• Journal of Life Science
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• v.21 no.4
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• pp.596-603
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• 2011

This study was conducted to investigate traditional medicinal plants (TMP) 1 and 2, two different multi-herbal mixtures consisting of 24 herbs. Regarding the contents of flavonoid compounds, the ethanol extract (EE) of TMP2 yielded the highest content of flavonoid compounds (40.981 mg/g), followed by EE of TMP1 (28.23 mg/g), hot water extract of TMP2 (WE, 10.046 mg/g), and WE of TMP1 (6.59 mg/g). Antioxidant activities of EE and WE of TMP1 and TMP2 were measured based on DPPH radical scavenging activity. At 1 mg/ml, the highest DPPH radical scavenging activity was shown in EE of TMP2 (96%), followed by EE of TMP1 (94%). Nitric oxide (NO) production by RAW264.7 macrophage cells stimulated with lipopolysaccharide (LPS) was reduced to 82, 77, 86, and 47% by addition of $500\;{\mu}g/ml$ of EE and WE of TMP1 and TMP2, respectively. These results were not due to the cytotoxicity of the extracts. NO synthesis was increased by 2.3, 3.6, 3.0, and 1.8 fold by addition of $500\;{\mu}g/ml$ of EE and WE of TMP1 and TMP2, respectively. These results show that medicinal plants play a significant role in antioxidative activity and activation of the immune system in the pathogenesis of inflammatory diseases, and different mixtures of the medicinal plants showed different effects.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.6
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• pp.1231-1244
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• 2014

Oysters, especially are excellent source of several mineral including iron, zinc and selenium, which are often low in the mordern diet. They are also an excellent source of glycogen, vitamin B12 and considered the healthiest when eaten raw on the half shell in good tasted season from November to March. This study was investigated for the purpose of obtaining basic data which can be applied to processing of two kinds of canned boiled oyster (canned boiled oyster, canned boiled oyster in bamboo salt). Shucked oyster meat was cooked in steam (15min) after washing with water, filled 90g into can (301-3), added with salt solution and then precooked for 10 min. at $100^{\circ}C$. Canned boiled oyster was added 1.5% salt solution 60mL. Canned boiled oyster in bamboo salt was added 0.5% salt solution 30mL and 0.7% bamboo salt solution 30mL. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $116^{\circ}C$, $118^{\circ}C$. Viable bacterial count, proximate composition, pH, salinity, yield, VBN, amino-N, TBA, mineral, color value, free amino acid, hardness and sensory evaluation of two kinds of canned boiled oyster produced at various sterilization condition (Fo 8~12 min.) were measured after divide to meat and juice. The results showed that canned boiled oyster in bamboo salt sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.487-497
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• 2021

To investigate the industrial availability of liquid fermentation (PL-ferment) by Phellinus linteus mycelium as a postbiotics for the inhibition of inflammation, PL-ferment was fractionated into culture supernatant (CS), hot-water extract (HW) from PL-ferment, EtOH-precipitate (CP) fractionated from HW, and the dialysate (DCP) of CP. Compared to the other fractions, DCP which is expected to contain exopolysaccharide (EPS) as the major component, significantly decreased the production of NO, IL-6, and MCP-1 in LPS-induced RAW 264.7 cells, and IL-6 and IL-8 in TNF-α and IFN-γ-induced HaCaT cells. The general component analysis results showed that no significant difference in components was observed between the fractions, whereas sugar composition analysis revealed that DCP had decreased glucose and increased mannose contents compared to the other fractions. This suggests that mannose played an important role in the anti-inflammatory activity of the active fraction, DCP. Molecular weight distribution analysis revealed that DCP was mainly composed of low-molecular-weight material-removed high-molecular-weight polysaccharides of 18-638 kDa, suggesting that EPS originated from P. linteus EPS. In conclusion, our results suggest that the DCP of P. linteus mycelium fermentation using the anti-inflammatory activity could be used industrially as postbiotic material.

• The Korea Journal of Herbology
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• v.24 no.3
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• pp.39-50
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• 2009

Objectives : Smilacis glabrae rhizoma (SG) has been traditionally used as a herbal medication of musculoskeletal disorders like arthritis, pain, convulsions, and syphilis in traditional Korean medicine. This study was investigated anti-oxidative and anti-inflammatory effect of fractionated extracts of Smilacis Glabrae Rhizoma in Human Umbilical Vein Endothelial Cell (HUVEC). Methods : SG extract prepared with methanol, and then fractionated with hexane, dichloromethane, ethylacetate, n-butanol and water. Inhibitory effect of SG onto free radical generation was determined by measuring DPPH, superoxide anions and nitric oxide scavenging activities in vitro. Cytotoxic activity of extracts on RAW 264.7 cells was measured using 5-(3-caroboxymethoxyphenyl)-2H-tetra-zolium inner salt (MTS) assay. Intracelluar oxidation was analysed by DCF-DA assay. The nitric oxide (NO) production was measured by Griess reagent system. The levels of ICAM-1 and VCAM-1 expression were confirmed by western blot. And proinflammatory cytokines were measured by ELISA kit. Results : Our results indicated that fractionated extracts, especially ethyl acetate (EA) extract, significantly inhibited free radical generation, the TNF-$\alpha$-induced intracellular oxidation. Furthermore, the EA extract protected TNF-$\alpha$-induced adhesion to THP-1, expression of adhesion molecules accompanied by an attenuation of IL-6 and IL-8 formation in HUVEC. Conclusions : These results indicate that EA extract of SG have potential as an agent of atherosclerosis and other chronic inflammatory diseases including diabetes, hypertension, and arthritis.

• Journal of the Korea Organic Resources Recycling Association
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• v.18 no.1
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• pp.104-109
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• 2010

Hydro-thermal liquefaction technology for rapeseed straws was investigated the biomass conversion rate with different catalysts and reaction temperatures. NaOH and KOH were used for catalysts, and the reaction temperature were ranged from 180 to $320^{\circ}C$ at every $20^{\circ}C$ of intervals for 10 minutes. The reaction was carried out in a 5,000 mL liquefaction system with dispenser and external electrical furnace. Raw materials (160g), 2,000 mL of distilled water and 10% (wt/wt) of catalyst to plant residue were fed into the reactor. It was observed that the maximum crude oil yield was about 36% at temperature range, $260{\sim}280^{\circ}C$ with KOH and at $300^{\circ}C$ with NaOH, respectively. It was observed that the more calorific values of crude oil, the higher reaction temperature with KOH, but it had the reverse pattern in NaOH.

• Tuberculosis and Respiratory Diseases
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• v.58 no.1
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• pp.31-42
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• 2005

Background : Peroxiredoxins (Prxs) are a relatively newly recognized, novel family of peroxidases that reduce $H_2O_2$ and alkylhydroperoxide into water and alcohol, respectively. There are 6 known isoforms of Prxs present in human cells. Normally, Prxs exist in a head-to-tail homodimeric state in a reduced form. However, in the presence of excess $H_2O_2$, it can be oxidized on its catalytically active cysteine site into inactive oxidized forms. This study surveyed the types of the Prx isoforms present in the pulmonary epithelial, macrophage, endothelial, and other cell lines and observed their response to oxidative stress. Methods : This study examined the effect of exogenous, excess $H_2O_2$ on the Prxs of established cell lines originating from the pulmonary epithelium, macrophages, and other cell lines, which are known to be exposed to high oxygen partial pressures or are believed to be subject to frequent oxidative stress, using non-reducing SDS polyacrylamide electrophoresis (PAGE) and 2 dimensional electrophoresis. Result : The addition of excess $H_2O_2$ to the culture media of the various cell-lines caused the immediate inactivation of Prxs, as evidenced by their inability to form dimers by a disulfide cross linkage. This was detected as a subsequent shift to its monomeric forms on the non-reducing SDS PAGE. These findings were further confirmed by 2 dimensional electrophoresis and immunoblot analysis by a shift toward a more acidic isoelectric point (pI). However, the subsequent reappearance of the dimeric Prxs with a comparable, corresponding decrease in the monomeric bands was noted on the non-reducing SDS PAGE as early as 30 minutes after the $H_2O_2$ treatment suggesting regeneration after oxidation. The regenerated dimers can again be converted to the inactivated form by a repeated $H_2O_2$ treatment, indicating that the protein is still catalytically active. The recovery of Prxs to the original dimeric state was not inhibited by a pre-treatment with cycloheximide, nor by a pretreatment with inhibitors of protein synthesis, which suggests that the reappearance of dimers occurs via a regeneration process rather than via the de novo synthesis of the active protein. Conclusion : The cells, in general, appeared to be equipped with an established system for regenerating inactivated Prxs, and this system may function as a molecular "on-off switch" in various oxidative signal transduction processes. The same mechanisms might applicable other proteins associated with signal transduction where the active catalytic site cysteines exist.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.250-257
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• 2016

This study was conducted to extract the factors affecting the microbial safety of leaf and stem vegetables in the high school foodservice and to provide information for supplying the safe foodservice menu. The lunch and dinner menu (1,945 data) of the total 6 high schools at the Central and the South Region in March, June, September, and December were collected. The frequency analysis and the multiple correspondence analysis (MCA) based on the 3 factors (potentially hazardous food (PHF), leafy and stem vegetables in the menu, the cooking methods) were conducted. The most frequent PHF was the menu of blanched vegetables, salads, seaweeds and fried chicken. The most frequent consumed leaf and stem vegetables were spinach, chive, lettuce, Western cabbage, perilla leaf, iceberg lettuce, chicory, leek and broccoli. MCA based on the leaf and stem vegetables, the region, and the cooking method (cooked/non-cooked) showed that garlic stem and spinach were more used in the Central Region, while water drop-wort were more used in the South Region. Iceberg lettuce, Bok choy and leek were included frequently in the PHF menu. Plant products frequently used in PHF menu requires the food safety system such as Good Agricultural Practice (GAP) to reduce the microbial risk. The menu database according to raw materials based on cooking methods (heating or mixing) as well as the development and verification of menu based on the microbial safety will be contributed to provide the safer foodservice menu.