• ALGAE
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• 제36권3호
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• pp.219-229
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• 2021

The hepatoprotective effect of liposoluble portion of Pyropia yezoensis (PYLP) was investigated against alcohol-induced liver injury in mice. Fatty acids were predominant in PYLP obtained from hexane fraction of 70% EtOH extract after ultrasonication. In particular, polyunsaturated fatty acids such as eicosapentaenoic acid and linoleic acid accounted for 56.91% of the total lipids. PYLP significantly reduced liver damage induced by the alcohol treatment in mice. PYLP treatment increased the activity of antioxidant enzymes including superoxide dismutase, catalase, and glutathion peroxidase by reducing thiobarbituric acid reactive substances. Histological observations showed that PYLP minimizes damage to living tissue induced by alcohol treatment by modulating the expression level of proteins involved in the anti-apoptotic signaling pathway. Our results suggest that PYLP, rich in polyunsaturated fatty acids extracted from the red alga P. yezoensis, will be useful as a potential liver protectant in the hangover industry.

• Journal of Applied Biological Chemistry
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• 제65권3호
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• pp.183-187
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• 2022

계피(Cinnamomum cassia Presl)의 열수 추출물은 alcohol dehydrogenase (ADH)의 활성을 저해하였고 IC₅₀값은 45.6 ㎍/mL이었다. 계피 추출물의 ADH 저해 성분은 산과 열에 비교적 안정하였으나 휘발성을 가진 물질로 나타났다. 계피에서 ADH 저해 물질의 추출을 위한 최적 온도와 시간은 각각 80 ℃와 2시간이었다. 계피의 정유 성분 중 cinnamaldehyde가 ADH 저해의 주된 물질이었다. Cinnamaldehyde는 기질인 에탄올에 대해 ADH 활성의 경쟁적 저해제로 여겨진다. 따라서 계피 열수 추출물과 cinnamaldehyde는 ADH의 활성을 효과적으로 저해하는 숙취해소 천연소재로서의 활용가능성을 보여주었다.

• Journal of Applied Biological Chemistry
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• 제55권3호
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• pp.141-148
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• 2012

최근 주류 섭취 시 숙취와 관련이 있는 성분인 아세트알데히드, 메탄올 및 퓨젤유를 포함한 휘발성 유해성분에 대한 관심이 증가하고 있다. 또한, 이들 성분들은 과음 시 간질환 및 암을 유발할 수도 있는 것으로 알려져 있다. 아세트알데히드는 주류에서 발견되는 휘발성 성분이며 많은 식품에서 향미소재로 사용되고 있으나, 인체에 발암가능 물질로 분류되기도 한다. 특히, 알코올과 같이 섭취 시에는 1급 발암물질로 분류되고 있다. 메탄올은 알코올 발효 중 펙틴 분해 효소에 의해 팩틴의 demethoxylation 기작으로 생성된다. 이에 비해 퓨젤유는 알코올 발효의 부산물로 생성되며, 주류의 주요한 향미성분으로 알려져 있다. 본 연구에서는 주류에 포함되어 있는 휘발성 유해성분들이 건강에 미치는 영향, 이들의 최대허용함량 및 다양한 주류에서의 실제 함량, 그리고, 이들의 분석방법에 대해 고찰하였다.

• 한국식생활문화학회지
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• 제27권6호
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• pp.627-635
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• 2012

This study was conducted to investigate the preference for and recognition of Makgeolli by foreign students to determine its potential for export. From March 15 to 29, 2010, 300 students from four universities (Kyung-Hee University, Hankuk University of Foreign Studies, Yonsei University, Chung-Ang University) were surveyed and data from 287 subjects were used for subsequent analyses. The recognition of Makgeolli was as follows: 40.3% knew that Makgeolli's was fermented alcohol; 49.5% knew its proof; 85.7% knew that rice and wheat were the main ingredients of Makgeolli; 72.8% knew it was Korean traditional alcohol. The preference for Makgeolli's was as follows: flavor (3.46), color (3.43), aroma (3.30), texture (3.28), reverberation (3.36), shape of glass (3.51) and Korean bar (3.72), which were slightly high. However, hangover (3.02) and plastic bottle (3.08) had lower values than the other variables. Overall, participants were likely to recommend Makgeolli to others (Male 3.57, Female 3.72), but they did not think that it is a good ingredient for food (2.91). The opportunity for the globalization of Makgeolli appeared to be high (Male 3.57, Female 3.74). To improve the export of Makgoelli, respondents reported that a better marketing strategy (37%) and new type of bottle (42.8%) were needed.

• 대한영양사협회학술지
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• 제7권4호
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• pp.385-396
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• 2001

This study was carried out to obtain the menu preferences of frequently served set menu of the staff working at Samsung Medical Center. The frequently served set menus were 72 menus including 23 Korean meals, 12 bowel of rices, 18 noodles, 10 soups, 6 fried rices, 3 western meals. The subjects of this study were 624 staffs who works at Samsung Medical Center. The results are summarized as followers : The subject group for this study was composed of 23% males and 58% females, 80% of subjects are twenties and thirties. The best preferred menu was fried food 4(boiled rice with assorted mixtures, boiled quail egg). And noodles 8(cold buckwheat noodles, fried mung-beans), noodles 2(buckwheat noodles, fried vegetable), Western meals 3(hamburg steak, steamed dumpling), noodles 18(rice-cake dumping soup, fried sweet potato with sugar syrup) were preferred by the subjects. The worst preferred menu was soups 4(loach soup, fried sea food and welsh onion). In the preference each kinds of set menus, Korean meals 3(soup to relive the hangover with pollack, grilled meat, lettuce, fruit salad, Kimchi, ice tea) was the most preferred of the Koreans meals, bowel of rice 8(omelet containing fried rice, chicken salad) of the bowel of rices, noodles 8(cold buckwheat noodles, fried mung-beans) of the noodles, soups 3(spicy beef soup, chicken salad) of the soups, fried rice 5(boiled rice with assorted mixtures, boiled quail egg). There was no significant sexual difference in the menu preferences except 7 menus. There was significant age difference in the 17 menu preference, the younger age subjects were the better like noodles.

• 한국식품영양학회지
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• 제26권2호
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• 대한한의학방제학회지
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• 제11권1호
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• pp.19-36
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• 2003

Through investigation on prescriptions from Dongeuibogam with Radix Puerariae as an ingredient, the following conclusions were reached. The 59 prescriptions with Radix Puerariae as an ingredient are mentioned from chapter of Pediatrics to chapter of Intestinal Convulsions. And 85% of those appears from chapter of Pediatrics to chapter of coughs. Prescriptions with Radix Puerariae as the main ingredient are used for skin diseases, cold, epidemics, abscess, diabetes, stroke, feverish diseases, intestinal diseases, weakness and cough. The dosage of Radix Puerariae varies from 0.875g to 11.25g. 3.75g was the most frequently used dosage which accounts 44%. And those with small dosage of 0.875 to 1.125g were for use on infants or pregnant women. The grounding pathology used for prescriptions with Radix Puerariae as an ingredient appeared to be mostly the pathology related to the Six External Qi. Among this, wind with cold(風寒), wind, cold with heat and humidity(風寒署濕), catching cold(傷寒), successively catching cold(兩感傷寒), cold of the Yangmyung and heat clogging(陽明傷寒火鬱), abnormal weather(時令不正) are the majority. Through the prescriptions with Radix Puerariae as an ingredient, it could be concluded Radix Puerariae that has various functions such as sweating and removing rash(發表透疹), exhalation and curing muscular ache(發散解肌), producing body fluid and ceasing thirst(生津止渴), opening abscess and healing the scar(托瘡生肌), removal of fever(解熱), resolving hangover(醒酒). Seungmagalguntang(升麻葛根湯) is used as the base prescription the most, and various prescriptions and herbs are combined according to the case.

• Food Science and Biotechnology
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• 제14권1호
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• pp.99-101
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• 2005

The effect of treatment with pine needle oil upon rat hepatocytes exposed to alcohol was investigated. The body weight gain, ratio of liver and kidney to body weight, and serum biochemistry of rats administered both alcohol and pine needle oil were compared to control rats treated with alcohol alone. Normal untreated control rats, negative control rats with ethanol treatment, positive control rats with both alcohol and the commercially available hangover cure solution (HCS) treatment and the test group with both alcohol and pine needle oil treatment exhibited aspartate aminotransferase (AST) levels of $84.43{\pm}47.88\;U/L$, $254.57{\pm}463.20\;U/L$, $70.29{\pm}12.60\;U/L$ and $67.00{\pm}5.06\;U/L$, respectively, and cholesterol levels of $95.71{\pm}6.86\;mg/dl$, $113.80{\pm}38.19\;mg/dl$, $91.57{\pm}6.30\;mg/dl$ and $82.29{\pm}4.98\;mg/dl$, respectively. Alanine aminotransferase (ALT) levels were $44.00{\pm}9.04\;U/L$ in normal untreated control rats, increased to $215.43{\pm}428.93\;U/L$ with the administration of ethanol, but interestingly were significantly reduced to $37.83{\pm}6.57\;U/L$ in the test group (p<0.05). Triglyceride (TG) levels were $39.57{\pm}8.62\;mg/dl$ in normal untreated rats, increased to $73.71{\pm}61.20\;mg/dl$ in rats administered alcohol, but were reduced to $26.14{\pm}4.82\;mg/dl$ in the test group (p<0.0l). The pine needle oil treatment significantly reduced the levels of AST, ALT and TG compared to the control rats. These results indicate that pine needle oil can positively mediate the effects of alcohol on hepatocytes and general liver functions.

• 한국식품조리과학회지
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• 제26권4호
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• pp.390-397
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• 2010

Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

• KSBB Journal
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• 제31권1호
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• pp.8-13
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• 2016

Excessive alcohol consumption can cause hangover symptoms, such as headache, drowsiness, dizziness, gastrointestinal distress, and anxiety. The aim of this study was to investigate alcohol metabolizing enzyme activities and antioxidant activities of fruit-vegetable juices containing Angelica keiskei prepared using a low speed masticating juicer in vitro. The acceleration rate of alcohol dehydrogenase (ADH) by A. keiskei-cherry tomato juice (ACJ) and A. keiskei-green grape juice (AGJ) were $163.8{\pm}4.3%$ and $148.2{\pm}6.9%$, respectively. The acceleration rate of aldehyde dehydrogenase (ALDH) by ACJ and AGJ were $185.6{\pm}9.5%$ and $161.1{\pm}4.8%$, respectively. Total polyphenol of ACJ and AGJ were $111.1{\pm}1.6mg/dL$ and $100.8{\pm}2.9mg/dL$, respectively. DPPH radical scavenging activities of ACJ and AGJ were $62.0{\pm}0.5%$ and $61.3{\pm}0.4%$, respectively. Thus, these results indicate that alcohol degrading enzyme activities can be enhanced by fruitvegetable juices containing A. keiskei.