• Journal of Pharmacopuncture
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• v.20 no.4
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• pp.274-279
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• 2017

Objective: SanYangSam and SanYangSanSam are traditional Korea-medical herbs that are grown from Panax ginseng C.A. Meyer. In our previous studies, we found that the functional compounds in SanYangSam and SanYangSanSam were different and depended on the type and the cultivation environment of ginseng. This study aimed to profile the functional constituents in SanYangSam and SanYangSanSam. Methods: To profile the functional aspects of the many compounds that have therapeutic activities in SanYangSam and SanYangSanSam extracts, we used liquid chromatography tandem mass spectrometry and quadrupole orthogonal acceleration time-of-flight mass spectrometry. Results: A total of four major compounds were detected; two of which were the natural flavonoids kaempferol and quercetin. Among others, two polyacetylene compounds, including panaxydol and panaxynol, were detected. Conclusion: In this study, we found that panaxydol, one of the polyacetylene constituents of ginseng, is a candidate anti-cancer agent in SanYangSam and SanYangSanSam pharmacopuncture. In addition, we found that the panaxydol levels in the SanYangSanSam extract were over 30 times those in the SanYangSam extract.

• YAKHAK HOEJI
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• v.36 no.5
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• pp.460-468
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• 1992

Several bichemical parameters related to free radicals were estimated in senile-prone (P) and resistant(R) strains of male senescence-accelerated mice(SAM) at 2, 5 and 11 months of age. The superoxide generation was increased with age in SAM-R/1 and SAM-P/2. Compared to SAM-R/1, more generation of superoxide was significantly noted in the SAM-P/2 liver. The activities of Cu/Zn-superoxide dismutase and catalase were decreased during aging and these activities in SAM-P/2 were significantly lower than in SAM-R/l liver. The activities of glutathione S-transferase were varied with aging, whereas SAM-P/2 showed lower levels compared to SAM-R/l. The gradual decreases of glutathione, protein bound-SH and nonprotein bound-SH contents were noted with increasing age. SAM-P/2 liver contained lesser amounts of glutathione and nonprotein bound-SH compared to SAM-R. In conclusion, superoxide generation was increased whereas the antioxidant enzyme activities were decreased during aging in SAM-R/1. In addition, SAM-P/2 strain showed more superoxide generation and less antioxidant enzyme activities than SAM-R/1 in the liver, thus we assume that these factors might accelerate the senescence of SAM-P/2 strain.

• Journal of Korean Medical classics
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• v.20 no.4
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• pp.81-90
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• 2007

From the study on the relation of O-mi(五味) and Sam-Eum-Sam-Yang(三陰三陽), the conclusion is as follows. The system of Sam-Eum-Sam-Yang(三陰三陽) in human body expresses a kind of inner images[象] of continuous life, that implies many complex view-points, in both inside and out-side according to time flow. Besides, O-mi(五味) is one of very important native properties of all existences, that is accepted from the state they have been located in, and it includes the principles of real nature. Based on understanding of Sam-Eum-Sam-Yang(三陰三陽), when we investigate properties of O-mi(五味) for practical use, the concepts of contraction and extension[收散], softening and hardening[軟堅], and slowing and fastening[緩急], referred in Naegyeong(內經), directly express the images of Sam-Eum-Sam-Yang(三陰三陽).

• Journal of environmental and Sanitary engineering
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• v.15 no.2
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• pp.1-9
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• 2000

This research employed a senescence-accelerated mouse(SAM) to explore the possibility that differences exits among the major antioxidants, superoxid dismutase(SOD), in terms of ability to protect such animal treated with Cu, Fe and Mn. To assess the antioxidants function of metal ions on SAM-R/1 and SAM-P/8 were administered with Cu, Fe and Mn orally. The effect of metal ions on SAM towards reversing oxygen sensitivity was determined as a bioassays of SOD in the mouse liver. The data show that the SOD activity was induced by each metal ions in both SAM-R/1 and SAM-P/8. It suggested that induced SOD by each metal ions may protect against oxidative mediated stress. Finally, overall data lead to the possibility of metal ions as an antioxidants or each metal ions act producer of oxygen radicals in the liver of SAM-R/1 and SAM-P/8.

• Journal of environmental and Sanitary engineering
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• v.14 no.2
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• pp.8-17
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• 1999

This research employed a senescence-accelerated mouse(SAM) to explore the possibility that differences exist among the major antioxidatns, lipid peroxidation in terms of ability to protect such animal treatment PQ, SAM-R/1 and SAM-P/8 were administered with PQ(200ppm/Kg) orally. The toxicity of PQ on SAM was determined as a bioassays of SOD, catalase and lipid peroxidation in the mouse liver. The data show that the SOD activity was induced by paraqwuat terement in both SAM-R/1 and SAM-P/8. The degree of lipid peroxidation was increased with PQ treatment. This means that SOD rather than catalase may protect against oxygen radical toxicity. Finally, over data lead to the toxicity of PQ and its function may efect to the antioxidants including SOD, catalase and lipid peroxidation in both SAM-R/1 and SAM-P/8 .

• Korean Journal of Oriental Medicine
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• v.1 no.1
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• pp.401-418
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• 1995

Aging process can be explained by many factors. In this study, we counted complete Blood Cells (CBC) such as WBC, Lymphocytes, Monocytes, Granulocytes, RBC, HGB, and HCT of both SAM P6 and SAM P1 during the aging process. Plasma albumin, glucose, alkaline phosphatase, calcium, creatinine, inorganic phosphate, urea concentrations were also measured at the same time. In addition to these, plasma concentrations of cortisol, total T3, and total T4 were analyzed by Chemiluminescent Immunoassay. There were no change in CBC counts of SAM R1 and SAM P6 during this study. Plasma concentratins of albumin and glucose decreased significantly in SAM R1. However, plasma alkaline phosphatases and creatinine concentration in SAM P6 decreased significantly at 16 week after birth comparing to the control. Total T4 levels were siginificantly increased although cortisol and total T3 concentrations were the same in SAM R1 groups. Especially, the after birth of creatinine, alkaline phosphatase, T4 of SAM P6 at 16 week were significantly different form those of SAM R1. At 12 week after birth, pilose antler extract was given 5g/kg/day p.o. for 0, 7, 14, 21, and 30 days each in both SAM R1 and SAM P6. The RBC, HGB, and HCT levels started to increase significantly from 7 days after the dose at SAM P6 only. Total T4 conectrations were elevated gradually during the study although the antler extract administration did not prevent or inhibit the increase in total T4 concentration during the study. Therefore, the elevation of erythrocytes after administration of the extract needs to be studied in future.

• Food Science and Preservation
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• v.9 no.1
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• pp.28-35
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• 2002

This study was conducted to evaluate the quality characteristics of different soy sauces. The soybean sauces brewed tty the A. oryzae koji(SAO), M. pilosus-1 koji(SMP) and the mixture of 50% M. pilosus-1 koji(SAM) during 90 days fermentation. Total nitrogen contents of the SAM, SAP and SMP were 13.6%, 1.15% and 1.22%, respectively. Content of amino type nitrogen in SAM was 0.78%, and the content was higher than those of SAO and SMP. Total free amino acid contents of SAO, SMP and SAM were 533.8, 732.4 and 807.3 mg/100 mL. The highest contents of free, amino acids were glutamic acid(65.20 mg/100 mL) in SAG, alanine(101.42 mg/100mL) in SMP, glutamic acid(130.52 mg/100 mL) in SAM. The highest activities of pretense and ${\beta}$-amylase showed in SAM, and the lowest activities of ${\alpha}$-amylase and glucoamylase were in SAO and SMP respectively. Hue angle values showed 56.3 in SAO, 29.0 in SMP and 32.2 in SAM. Monacolin K contents, as inhibitor of cholesterol bio-synthesis were 6.21 $\mu\textrm{g}$/mL for SMP and 3.10 $\mu\textrm{g}$/mL for SAM, and the inhibitory activities of SMP ane SAM aginst HMG-CoA reductase were 21.5 md 10.2%, respectively. Sensory scores for color, flavor, savory taste and overall taste of SAM was higher than those of SAO and SMP.

• Bulletin of Food Technology
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• v.21 no.2
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• pp.55-61
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• 2008

본 연구에서는 발효기간 중 SAM 생성량 증진김치의 최적조건을 개발하기 위해 배추김치의 재료별 및 제조법에 따른 발효기간 중의 SAM 함량 변화를 측정하였다. 발효가 진행됨에 따라 모든 김치군의 pH는 발효초기에는 급격히 감소하다가 후기에는 pH $4.2{\sim}4.3$으로 비슷하게 나타났다. 산도는 pH와 비슷한 경향을 보이면서 발효초기에는 급격히 감소하다가 후기에는 서서히 증가하는 경향을 보였다. SAM 함량은 가장 기본적인 재료로만 제조한 표준(A)김치는 가장 낮게 나타났고, SAM이 검출되는 원 부재료에 SAM 함량이 많은 김치가 SAM 함량도 높게 나타났다. 모든 김치군 중 I김치가 가장 높은 SAM 함량을 나타냈으며, 김치별 SAM 함량이 가장 높은 발효시점은 A, K김치는 pH $4.6{\sim}4.9$, 산도 $0.38{\sim}0.57$0.57, D, H김치는 pH 6.3, 산도 $0.24{\sim}0.27$, E, G김치는 pH $6.1{\sim}6.6$, 산도 $0.05{\sim}0.14$0.14, B, C, F, I, J김치는 pH $4.3{\sim}5.3$, 산도 $0.45{\sim}1.02$에서 나타났다. 따라서 대부분의 김치는 적숙기시점이 되었을 때 B, E, G, H김치는 초기발효 때부터 SAM 함량이 높게 나타났다. 또한 발효가 진행됨에 따라 SAM 함량은 감소하는 경향을 보였다. 따라서 연구결과 주재료인 채소류와 젓갈의 함량비를 적절히 제조하여 최적의 SAM 생산능력의 발효시점과 김치맛에 영향을 끼치지 않는 관능적으로 적합하고 SAM 생성이 보다 효과적으로 유도되는 최적의 조건에 대한 실험들이 추가적으로 필요하다고 판단된다.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2000.06a
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• pp.19-23
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• 2000

Stiction is an undesirable phenomenon that can be encountered often in Micro-Electro Mechanical Systems (MEMS) applications, In order to minimize this effect, Self-Assembled Monolayers (SAM) are commonly used. In this work the frictional characteristics of SAM are investigated using both micro-tribotester and SPM. It was found that the performance of SAM is quite sensitive to coating condition. The experimental results show promise for SAM to be used in sliding applications of micro systems.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.417-422
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• 2009

The purpose of this study was to measure the changes in S-adenosyl-L-methionine (SAM) content and to find the best condition for SAM Kimchi during fermentation with the different kinds of raw materials of Kimchi and the diverse ways of making Kimchi. As fermentation was processing, pH of all Kimchi groups dramatically decreases at the beginning stage of experimentation. However, pH value was 4.2-4.3 in the last stage. Titratable acidity tends toward the similar results in pH value. At the first, the SAM content went down time substantially and then increases. Kimchi (A), which was made of the most basic raw materials, resulted in the lowest content of SAM. The most abundant SAM content of Kimchi was the Kimchi made with certain materials. Kimchi (I) had the most has SAM content, overall. The best time of fermentation was when pH was between 4.3 and 5.3, and titratable acidity was 0.5-1.0%. As the results of this study, the highest SAM content in Kimchi could be made when Kimchi was fermented for 9-12 days and titratable acidity showed 0.5-1.0% This study proved that the ratio of raw materials such as red pepper, fermented fished sauces, and other materials improved the levels of SAM in the Kimchi.