• The Korean Journal of Physiology and Pharmacology
• /
• v.1 no.5
• /
• pp.515-521
• /
• 1997

Endothelial cells play a central role in the inflammatory processes, and activation of nuclear factor kappa B ($NF-_{\kappa}B$) is a key component in that inflammatory processes. Previously, we reported that tumor necrosis factor alpha($TNF{\alpha}$) had protective effect of cell death induced by serum deprivation and this protection was related to $NF-_{\kappa}B$ activation. Inducible nitric oxide synthase (iNOS) is a member of the molecules which transcription is regulated mainly by $NF-_{\kappa}B$. And the role of nitric oxide (NO) generated by iNOS on cell viability is still controversial. To elucidate the mechanism of $TNF{\alpha}$ and $NF-_{\kappa}B$ activation on cell death protection, we investigate the effect of NO on the cell death induced by serum- deprivation in bovine cerebral endothelial cells in this study. Addition of $TNF{\alpha}$, which are inducer of iNOS, prevented serum-deprivation induced cell death. Increased expression of iNOS was confirmed indirectly by nitrite measurement. When selective iNOS inhibitors were treated, the protective effect of $TNF{\alpha}$ on cell death was partially blocked, suggesting that iNOS expression was involved in controlling cell death. Exogenously added NO substrate (L-arginine) and NO donors (sodium nitroprusside and S-nitroso-N-acetylpenicillamine) also inhibited the cell death induced by serum deprivation. These results suggest that NO has protective effect on bovine cerebral endothelial cell death induced by serum-deprivation and that iNOS is one of the possible target molecules by which $NF-_{\kappa}B$ exerts its cytoprotective effect.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.23 no.2
• /
• pp.48-62
• /
• 1997

Chitosan oligosaccharides having aldehyde group at reducing end were prepared by oxidative-deamination reaction of chitosan by using sodium nitrite, and the resulting aldehyde group was reduced to 2, 5-anhydro-D-mannitol group. The obtained chitosan oligosaccharides showed an average degree of polymerization 2~3 by gel permeation chromatography analysis. It was highly soluble in hydrophilic solvents and thermally stable. N, N-diacyl, O-acyl chitosan oligosaccharides were obtained from the reaction between chitosan oligosaccharides and acyl chloried under dimethylaminopyridine. From differential scanning calorimetric measurement, N, N-dilauroyl, O-lauroyl chitosan oligosaccharides showed mesophase region, which was confirmed by polarized microscope as a thermotropic liquid crystalline state. X-ray diffraction pattern revealed that N, N-dilauroyl, O-lauroyl chitosan oligosaccharedes were highly crystalline, whereas chitosan oligosaccharides were not.

• Applied Chemistry for Engineering
• /
• v.8 no.3
• /
• pp.365-373
• /
• 1997

Chitosan oligomer having aldehyde group at reducing end was prepared by oxidative-deamination reaction of chitosan by using sodium nitrite, and the resulting aldehyde group was redeced to 2,5-anhydro-D-mannitol group. The obtained chitosan oligomer showed an average degree of polymerization(DP) 2 by GPC analysis. It was highly soluble in lipophilic solvents. N,N-diacyl, O-acyl chitosan oligomer was obtained trom the reaction between chitosan oligomer and acyl chloride under 4-dimethoxyaminopyridine catalyst. From DSC measurement, N,N-dilauroyl, O-lauroyl chitosan oligomer showed mesophase region, which was confirmed by polarizing microscope as thermotropic liquid crystalline state. X-ray diffraction pattern revealed that N,N-dilauroyl, O-lauroyl chitosan oligomer was highly crystalline, whereas chitosan oligomer was not.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.3
• /
• pp.345-351
• /
• 2009

The principal objectives of the experiments in this study were to assess the quality of venison jerky made from Elk deer (female, weight; 380 kg, age; 15 old years) in accordance with various seasoning sauce and mixture fruit extract level. Salinity, saccharinity and acidity values of the seasoning sauces were all high(VJ-1; 3.72%), (VJ-3; 3.95%), (VJ-1; 0.35%). The salinity range of the venison jerky products was 5.65~5.92%, the saccharinity range was 3.75~4.18%, and the seasoning sauce samples resulted in a significant difference in acidity values(p<0.05). Crude protein, fat and ash contents of the venison jerky products satisfied the Korean jerky standard value, but the moisture content range was 36.18~38.59%, and this was also in excess of the jerky standard level. The manufacturing yield was 42.24~44.48%, with VJ-1 at lowest levels followed by VJ-2 and VJ-3. The pH value of VJ-1 was high, but not significantly higher than the other samples(p>0.05). The water activity value range was measured at 0.68~0.71, and the lightness(L) and redness(a) value evidenced marked increases with increased amounts of added sodium nitrite(p<0.05), and the yellowness(b) values did not significantly differ(p>0.05). The overall sensory acceptance scores ranged between 5.53~7.49, in the order VJ-3, VJ-2, VJ-1(p<0.05).

• Food Science of Animal Resources
• /
• v.37 no.3
• /
• pp.429-439
• /
• 2017

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The $IC_{50}$ value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was $333.33{\mu}g/mL$. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

• Korean Journal of Food Science and Technology
• /
• v.23 no.2
• /
• pp.183-187
• /
• 1991

The effects of microwave heat treatment and addition of enzyme, kimchi liquid, buffer solution and several salts on the changes in pH of kimchi liquid were investigated during fermentation at $25{\sim}35^{\circ}C$. It was found that microwave heat treatment on brined chinese cabbage and enzyme addition of cellulase and amylase showed a little improvement effect, while combination of both methods significantly increased the fermentation rate. The addition of kimchi liquid having pH 4.6 was found to be very desirable for both shortening the fermentation time and flavor acceptance. Among the inorganic salts and buffer solution studied, phosphate buffer(pH 4.6), sodium nitrite and $Na_2HPO_4$ were significantly effective for reduction of kimchi fermentation rate by two to three folds.

• Journal of the Korean Chemical Society
• /
• v.18 no.1
• /
• pp.50-57
• /
• 1974

A practical method applicable to the synthesis of aromatic dihydrazines was proposed by reducing tetrazonium salt in strong mineral acid media. By diazotizing p-phenylenediamine with sodium nitrite in a medium of concentrated hydrochloric acid or 45 % perchloric acid at $-5 {\sim} -10{\circ}C$ and reducing the tetrazonium salt with stannous chloride, p-phenylenedihydrazine (PPDH) was separated in the form of hydrochloride as colorless fine needles. Since PPDH was subject to oxidation and unstable, the free base could not be isolated. PPDH${\cdot}$2HCl was decomposed at $^180{\circ}C$ without showing sharp melting point. It behaved largely as aromatic monohydrazines, and reacted immediately with aldehydes and ketones in acetate buffer, giving generally yellow to brownish condensation products, dihydrazones. This suggests that PPDH will react with dicarbonyl compounds producing high molecular polymers or cyclization products.

• Food Engineering Progress
• /
• v.14 no.3
• /
• pp.263-270
• /
• 2010

An alkalophilic microorganism named DK-2386, which produces xylanase, was isolated from soil of Taejo-mountain, Cheonan-si, Chungnam, Korea. The isolated strain was characterized as Gram-positive, with size of 0.4${\times}$2.5 ${\mu}$m, spore forming, anaerobic, catalase positive, possessed with hydrolysis abilities of casein, starch, sodium carboxy methyl cellulose, and xylan, reduction of nitrate to nitrite, resistant against lysozyme, urease positive, and motility positive. The color of culture broth was reddish yellow. The strain DK-2386 was identified as Bacillus agaradhaerens by whole cell fatty-acid composition analysis and 16S rDNA sequence analysis. However, it was not identical to Bacillus agaradhaerens 40952 obtained from the Korean Culture Center of Microorganism in its colour of culture broth. Therefore, we have named the newly isolated strain as Bacillus agaradhaerens DK-2386.

• The Korea Journal of Herbology
• /
• v.32 no.6
• /
• pp.41-48
• /
• 2017

Objectives : This study was designed to estimate the antioxidative and neuroprotective effects of Torreyae Semen hot water extracts (TS). Methods : Torreyae Semen was extracted by hot water for 2 hours with a temperature of 105 degrees. Polyphenols and total flavonoid were measured and LC-MS/MS was used to certificate anticipated antioxidative compounds. The antioxidant activities of TS were measured as scavenging effects of 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and Nitrite Oxides (NO). Cell viability and proliferation rate was measured MTT assay. The toxicities to thymocytes and splenocytes were evaluated by the proliferation rate of primary cultured cells of 7 weeks, male Balb/c mice. The antioxidant activities of TS on C6 mouse glioma cells were measured by the analysis of total glutathione contents variation. The neuroprotective effects against oxidative stresses were measured by MTT assay. Results : Polyphenols of TS was $92.00{\pm}1.24{\mu}g/mg$, and total flavonoids was $0.36{\pm}0.14{\mu}g/mg$. TS includes gallocatechin, epigallocatechin, gallocatechin gallate and epigallocatechin gallate. TS included gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate. TS showed DPPH and NO scavenging effects as dose-dependent manner at the concentrations of $0-10mg/m{\ell}$. In MTT assay, TS shows no significant toxicity to C6 cells, primary cultured thymocytes and splenocytes of Balb/c mice. TS increased the level of total glutathiones. TS increased cell viabilities of C6 cells against oxidative stresses such as $H_2O_2$, sodium nitroprusside (SNP), Rotenone at the concentrations of $0-0.063mg/m{\ell}$. Conclusions : TS shows the antioxidant and neuroprotecitive effects in these experiments.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.6
• /
• pp.858-866
• /
• 2022

The present study investigated the chemical composition, and antioxidant and physiological activities of the Korean marine algae, Codium fragile. The solvent extracts from C. fragile were prepared using 70% ethanol, 80% methanol, and distilled water. Based on the general chemical composition, carbohydrate, crude protein, crude lipid, crude ash, and moisture were 74.22%, 16.73%, 0.66%, 4.39%, and 4.00%, respectively. Calcium, magnesium, sodium and potassium were the main minerals. The extraction yield range of the solvent extracts was 3.51-9.76%. The ranges of total polyphenol and flavonoid contents were approximately 10.97-13.76 mg/g and 8.00-8.69 mg/g, respectively. The ABTS [2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)] radical scavenging activity, reducing power and FRAP (ferric reducing antioxidant power) activities were the highest in the ethanol extract, while methanol extract exhibited the strongest nitrite oxide scavenging activity. On the other hand, tyrosinase, elastase, and xanthine oxidase inhibitory activities of the ethanol and methanol extracts were higher than those of the water extract. Furthermore, the ethanol extract exhibited the highest β-secretase inhibitory activity. The results indicate that C. fragile can be used as an antioxidant and a functional ingredient in food and pharmaceutical products.