• Journal of Korean Medicine Rehabilitation
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• v.20 no.1
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• pp.37-59
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• 2010

Objectives : The object of this study was to observe the favorable anti arthritic effects of Euiiin-tang($y{\grave{i}}y{\breve{i}}r{\acute{e}}n-t{\bar{a}}ng$) aqueous extract(EIITe), has been traditionally used in Korean medicine for treating rheumatoid arthritis on collagen induced arthritic(CIA) DBA/1 mice. Methods : In the present study, effects of EIITe on the releases of human tumor necrosis factor(TNF)-${\alpha}$, interleukin(IL)-$1{\beta}$, matrix metalloproteinase(MMP)-13 and production of Nitric oxide(NO) were observed by in vitro. In addition, to observe the effects on the CIA mice, three different dosages of EIITe, 300, 150 and 150 mg/kg were orally administered once a day for 18 days from 24hrs after antigen challenges(type II collagen) on 21 days after immunization using Type II collagen Freund's complete adjuvant. Six groups, each of 8 DBA/1 mice per group were used in the present study as follows. Changes on the body weights, macroscopic arthritis scores, splenic weights, splenic TNF-${\alpha}$ and IL-6 contents, articular cartilage(femur and tibia) collagen and glycosaminoglycans-chondroitin sulphate, sulphate and hyaluronic acid contents, histopathological observations(microscopic arthritis scores, thicknesses of femur and tibia cartilage thicknesses were monitored, compared to that of dexamethasone, a potent anti inflammatory agents, 1 mg/kg treated mice. Results : As results of collagen challenges, marked decreases of body weights and gains, articular cartilage collagen and glycosaminoglycan - chondroitin sulphate, sulphate and hyaluronic acid contents were observed with increases of macroscopic arthritis scores, splenic weights, splenic TNF-${\alpha}$ and IL-6 contents, articular cartilage(in the both femur and tibia) loss and damages. However, these CIA signs were significantly and dosages dependently inhibited by treatment of EIITe 300 and 150 mg/kg as compared with CIA control, respectively. In addition, the releases of TNF-${\alpha}$, IL-$1{\beta}$, NO and MMP-13 were markedly and dose dependently inhibited by treatment of EIITe, invitro. Although CIA were more favorably inhibited by treatment of dexamethasone 1 mg/kg as compared with EIITe 300 mg/kg, marked decreases of body weights were detected in dexamethasone 1 mg/kg treated mice. Conclusions : The results obtained in this study suggest that over 150 mg/kg of EIITe showed favorable anti arthritic effects on the CIA mediated by immunomodulatory and/or anti oxidative effects. However, detail mechanism studies should be conduced in future with the screening of the biological active compounds in this herb. lthough CIA were more favorably inhibited by treatment of dexamethasone 1 mg/kg as compared with EIITe 300 mg/kg, marked decreases of body weights were detected in dexamethasone 1 mg/kg treated mice, in the present study.

• Journal of Nutrition and Health
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• v.52 no.3
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• pp.250-257
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• 2019

Purpose: Aster glehnii (AG) and Aster yomena (AY) are medicinal plants that belong to the family Compositea and grow widely in Korea. Plants in the genus Aster have been used to treat snakebite wounds or bruises in oriental medicine. This study compared the effects of anti-oxidants and anti-adipocyte differentiation according to the species (the aerial parts of AG and AY). Methods: AG and AY were extracted using 70% ethanol (-E) and water (-W) at room temperature. The anti-oxidant activities were measured by total phenol contents (TPC), total flavonoid contents (TFC), DPPH and $ABTS^+$ assay. In addition, correlation analysis was performed for the anti-oxidant compounds and effect. The level of anti-adipocyte differentiation was assessed using an oil red O assay on pre-adipocytes. Results: AG-W showed higher TPC ($6.92{\mu}g/mL$) and AG-E presented higher TFC ($8.22{\mu}g/mL$) than the other extracts. Furthermore, AG-E exhibited higher radical scavenging activity in the DPPH and $ABTS^+$ assay ($IC_{50}$: 104.88 and $30.06{\mu}g/mL$). In the cytotoxicity assay, AG and AY extracts at concentrations less than $100{\mu}g/mL$ were non toxic. AG-W reduced the lipid accumulation of 3T3-L1 cells significantly after differentiation (70.49%) compared to the other extracts. Conclusion: These results show that the water extract of AG has anti-oxidant effects and reduces the differentiation of 3T3-L1 cells. Therefore, AG has utility as a functional food material for its anti-oxidant activities and ability to prevent lipid accumulation.

• Journal of Life Science
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• v.27 no.8
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• pp.909-918
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• 2017

Ice plant (Mesembryanthemum crystallinum L.) was fermented in brine in the form of mulkimchi (IPMB), and its contents of organic acid and cyclitols and biological activities were compared with those before fermentation. The pH of the IPMB continuously decreased until the sixth day of fermentation. The lactic acid yield was greatest on the fourth day. D-pinitol in ice plant mulkimchi solids (IPMS) decreased during fermentation. However, myo-inositol and D-chiro-inositol increased. The radical scavenging activities of ABTS and DPPH, in addition to the activity of FRAP, of the IPMS extract were generally higher after fermentation, with the activities highest on the fifth ($79.09{\pm}0.69%$), fourth ($87.55{\pm}1.21%$), and sixth ($78.72{\pm}0.99%$) days of fermentation, respectively, when treated with 1 mg/ml of the extract. As shown by a lipid/MA assay, antioxidant activity was generally higher after fermentation. The viability of BNL CL.2 cells damaged by t-BHP, $H_2O_2$, and ethanol was $14.19{\pm}0.98$, $13.80{\pm}2.25$, and $25.89{\pm}2.90%$, respectively. When treated with $200{\mu}g/ml$ of IPMS extract, the cell viability was $57.06{\pm}4.52%$ on the first day, and $66.06{\pm}1.36%$ on the fourth day, and $50.07{\pm}04.85%$ on the sixth day of fermentation. Hepatocyte protective effects did not increase significantly after fermentation. ${\alpha}-glucosidase$ inhibitory activity was quite high, with a range of $83.52{\pm}2.69$ to $92.79{\pm}2.16%$, and the activity increased gradually in all the groups over the fermentation period. There was no clear correlation between ${\alpha}-amylase$ inhibitory activity and fermentation.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.785-792
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• 2006

The characteristics of alcohol fermentation using sweet persimmon juice were studied in static fermentation in an effort to develop new types of functional wine. The yeast strain Saccharomyces cerevisiae KCCM 12650 was selected for use in the fermentation of sweet persimmon juice. Attempts were made to modify the sweet persimmon juice in order to find suitable conditions for alcohol fermentation. The modified sweet persimmon juice (pH 4.0) that was most suitable for alcohol fermentation contained $24^{\circ}Brix$ of sugar supplemented with sucrose as a carbon source and 0.5 g/L of $(NH_4)_2HPO_4$ as a nitrogen source. After 5 days of fermentation at $25^{\circ}C$, 12.8% of alcohol was produced from the modified juice and its pH was slightly decreased to 3.9. Browning of the wine was observed during storage due to the oxidation of phenolic compounds. The initial browning of 0.08% at $OD_{420}$ after fermentation increased to 0.40 during storage for 11 weeks at room temperature. The addition of $K_2S_2O_5$ was effective in delaying the browning of the wine. The browning of the wine decreased to 0.25 at $OD_{420}$ with the addition of 200 mg/L of $K_2S_2O_5$. The wine produced in this study contained some organic acids such as malic acid (6.82% g/L) and succinic acid (1.40 g/L), some minerals such as $K^+$ (947.8 mg/L) and $Mg^{2+}$ (36.4 mg/L), as well as soluble phenolics (779 mg/L of gallic acid equivalent). Schisandra fruit was added to the sweet persimmon juice during alcohol fermentation in order to improve the sour taste and flavor. The best sensory quality (taste, flavor, and color) was obtained by adding 0.5% schisandra fruit.

• Journal of Life Science
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• v.27 no.4
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• pp.442-449
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• 2017

We analyzed the content of total phenolic and silymarin compounds of Cirsium japonicum (CJ), and its antioxidant activities and Liver protective effects were compared with those of Silybum marianum (SM). The total phenolic content in the aerial part ($97.22{\pm}5.51mg/g$) of CJ is higher than that in the underground part ($85.32{\pm}3.06mg/g$). The total silymarin content of CJ was 55.56% of SM, with the underground part ($0.47{\pm}0.03mg/g$) having higher content than the aerial part ($0.18{\pm}0.02mg/g$). The antioxidant activity of CJ was generally slightly lower than that of milk thistle, and the underground part of CJ generally had higher activity compared to the aerial part. When CJ extracts were processed at 1 mg/ml, DPPH activities were $83.76{\pm}0.60$ and $88.28{\pm}0.17%$, and FRAP activities were $77.63{\pm}0.70$ and $82.83{\pm}0.39%$ for extracts from aerial part and underground part, respectively. ABTS activities were $68.60{\pm}1.24$ and $63.41{\pm}0.57%$ for underground and aerial part respectively when extracts were processed at 0.1 mg/ml. The Liver protective effects of CJ were higher in the extracts from underground part compared to the aerial part, Liver cells were damaged by treating them with t-BHP, $H_2O_2$ and Ethanol, and then they were treated with 0.2 mg/ml CJ extracts. The survival rates of the damaged liver cells were $49.58{\pm}0.34$, $76.87{\pm}1.10$ and $71.73{\pm}0.58%$ respectively, which were higher than the cells not treated with extracts.

• Korean Journal of Clinical Laboratory Science
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• v.48 no.3
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• pp.230-236
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• 2016

Economic growth has increased the living standards around the world. Water pollution, in particular, is a public relations issue because it poses a direct threat to everyone's lives. As of recently, the production of taste and odor (T&O) compounds has been a common problem in the water industry. The adsorption process using granular activated carbon (GAC) has been the most widely used process. The objectives of this study were to evaluate the microorganisms before and after the backwashing of GAC and to identify the species of the microorganisms found. Five dominants microorganisms were confirmed after the microfiltration process from backwashing of GAC, and the dominant bacterial species were found to be ${\beta}$-proteobacterium species, Porphyrobacter donghaensis, Polaromonas rhizophaerae, Hydrogenophaga species, and Pseudonocardia species. However, when UV treatment after microfiltration was performed, Hydrogenophaga species and Psedonocardia species were eliminated. Herein, I conclude that the UV treatment post microfiltration process is more efficient than microfiltration process alone. The findings of this study may provide useful information regarding the management of microfiltration process.

• Korean Journal of Weed Science
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• v.6 no.1
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• pp.67-75
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• 1986

This study was undertaken to investigate the interrelation between herbicide and insecticide and fungicide on rice (Oryza saliva L.) at various growth stages. Carbamate insecticide BPMC (2-sec-butylphenylmethyl-carbamate) severely inhibited germination of rice when applied alone and in combination with herbicides tested. No germination inhibition was obtained with thio- and dithiocarbamate pesticides. Post-germination growth of rice was severely inhibited by the treatments which were combined with BPMC irrespective of herbicides studied. Phytotoxicity of pendimethalin (3,4-dimethyl-2,6-dinitro-N-1-ethyl propylamine) was reduced by antagonistic effect of organophosphorus compounds. When herbicides were applied with either insecticide or fungicide, post-germination growth of rice was more greatly affected by the concentration of herbicides than that of insecticides or fungicides. Most of herbicide-insecticide or herbicide-fungicide treatments did not cause great phytotoxicity on rice when applied 5 days after transplanting. Foliage activity of phenoxy herbicide 2,4-D (2,4-dichlorophenoxy acetic acid) and MCPA [(4-chloro-o-tolyl) oxy acetic acid] increased with addition of carbamate and urea pesticides.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.7 no.2
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• pp.245-263
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• 1997

For twelve solvent thinners, evaporation rates of components were investigated and models to estimate the actual concentration have been evaluated. Also, the current ACGIH TLVs (Threshold Limit Values) for the concentration of organic mixtures have been adjusted. The results of this study are summarized as follows : 1. Airborne concentrations of solvent thinner components were related to their respective vapor pressure (r=0.96). On the other hand, there was no significant relation between the concentrations in the air of the thinner compounds and the original amount in liquid form. 2. Airborne concentrations of each chemical were estimated by temperature at $8.5{\pm}1$, $16.7{\pm}1$ and $31.5{\pm}2^{\circ}C$ with an air velocity of 1.5 m/s. The concentrations were increased by increasing temperature (p<0.05). The percentage of concentrations were proportionate to their respective percentage of vapor pressure. Among the chemicals studied, n-butyl acetate, n-butyl alcohol, m-xylene, p-xylene and o-xylene showed a clear relationship to temperature. 3. Airborne concentration of each chemical was estimated by air velocity at 0.05, 1.50 and 2.50 m/s, with a constant temperature at $17{\pm}2^{\circ}C$. The concentrations were increased by increasing air velocity (p<0.05). The percentage of concentrations were proportionate to their respective percentage of vapor pressure. Among the chemicals studied, n-butyl alcohol, m-xylene and p-xylene showed a clear relationship to velocity. 4. In estimating the concentrations of solvent thinners by temperature and air velocity, ACGIH TLVs for mixtures tended to be larger than the values obtained by ACGIH exposure index. It shows that ACGIH TLVs for mixtures are not adequate for evaluating the airborne concentration of thinners and other organic mixtures. 5. The evaporation rate of the thinners were compared to the theoretical equations of Hummel, Braun and Mackay. The Hummel and Braun methods were close to exposure index but Makay's showed an underestimated value. In order to see the accuracy of each three models, the SSE (Error Sum of Squares) calculated for Hummel's was 1.73, being the closest to the actual values. 6. Present ACGIH TLVs for mixtures are not appropriate evaluate industrial environments. In this study, a correction of TLVs using vapor pressure of respective components was suggested. In order to evaluate the corrected TLVs a paired t-test was performed. There was no significant difference between the exposure index and the concentration over suggested TLVs (p>0.05). Thus, this corrected TLVs seem appropriate in order to evaluate actual industrial workplaces organic chemical concentration in the air.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.390-397
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• 2010

Residual solvents in foods are defined as organic volatile chemicals used or produced in manufacturing of extracts or additives, or functional foods. The solvents are not completely eliminated by practical manufacturing techniques and they also may become contaminated by solvents from packing, transportation or storage in warehouses. Because residual solvents have no nutritional value but may be hazardous to human health, there is a need to remove them from the final products or reduce their amounts to below acceptable levels. The purpose of this study was to develop and evaluate an analytical method for the screening of residual solvents in health functional foods. Furthermore, the aim of this study was to constitute a reasonable management system based on the current state of the market and case studies of foreign countries. Eleven volatile solvents such as MeOH, EtOH, trichloroethylene and hexane were separated depending on their column properties, temp. and time using Gas Chromatography (GC). After determining the GC conditions, a sample preparation method using HSS (Head Space Sampling) was developed. From the results, a method for analyzing residual solvents in health functional foods was developed considering matrix effect and interference from the sample obtained from the solution of solvents-free health functional foods spiked with 11 standards solutions. Validation test using the developed GC/HSS/MS (Mass Spectrometry) method was followed by tests for precision, accuracy, recovery, linearity and adequate sensitivity. Finally, examination of 104 samples grouped in suits was performed by the developed HSS/GC/MS for screening the solvents. The 11 solvents were isolated from health functional foods based on vapor pressure difference, and followed by separation within 15 minutes in a single run. The limt of detection (LOD), limit of quantification (LOQ), recovery and coefficient of variation (C.V.) of these compounds determined by the HSS/GC/MS were found to be 0.1 pg/mL, 0.1-125 pg/g, 51.0-104.6%, and less than 15%, respectively. Using the developed HSS/GC/MS method, residual solvent from 16 out of 104 health functional products were detected as a EtOH. This method therefore seems t o be a valuable extension ofanalytical method for the identification of residual solvents in health functional food.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.318-326
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• 2006

Soy sauce was prepared with the addition of Gorosoe and Kojesu saps instead of tap water to make ordinary soy sauce, respectively. The changes of free sugar, organic acid, mineral, amino acid and nucleotides and other compounds during the fermentation of soy sauce were assessed. The free sugar were found to be fructose, glucose, galactose and sucrose in soy sauce of saps but sucrose was not detected in ordinary soy sauce. Galactose contents were dominant free sugar in all samples. The contents of butyric acid were dominant among 7 kinds of organic acid while fumaric acid was trace amount during the fermentation of soy sauce. The contents of potassium and phosphorus among 13 kinds of minerals were dominant during the fermentation of soy sauce. In the amino acid composition of soy sauce, dominant amino acid was glutamic acid(185.6${\pm}$1.0 mg/100 ml above), but proline and arginine were not detected. AMP detected above 7.5${\pm}$O.2 ${\mu}$mol/100 ml was dominant while inosine was not detected during the fermentation of soy sauce. The results of sensory evaluation in the fermented soy sauce of Gorosoe was 'liked more' than that of soy sauce of Kojesu and control.