• 동의신경정신과학회지
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• 제17권3호
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• pp.21-43
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• 2006

This study was designed to assess Effects of jingansikpungtanggagam-bang on Central Nerve System. Method : jingansikpungtanggagam-bang, a Korean traditional prescription, was evaluated for its anticonvulsant effect, hypnotic activity, analgesic action, anxiolytic effect, memory enhancement, and MAO inhibitory activity and detennined the content of neurotransmitter in brain by HPLC method. Result : 1. The extract increased potently anticonvulsant effect at 1g/kg by 5.6-fold extention of onset time against control group. 2. The extract increased hvrmsis at 500mg/kg by over twofold length of sleeping time compared to control. 3. The extract showed a significant analgesic effect with 86.0% inhibition on writhing frequency at 500mg/kg by phenylquinone-induced writhing test. 4. The extract inhibited dose-dependently the activity of monoamine oxidase in vitro. 5. This prescription increased the brain levels of serotonin and 5-hydroxyindoleacetic acid by 3.3% and 1.4%, respectively. 6. the extract exhibited the anxiolytic effect with 21.3% decrease of the immobility duration against control group. 7. the extract enhanced memory recovery on scopolamine-induced impairment of passive avoidance performance at 1g/kg pretreatment with 20.2% increase of latency time. Conclusion : The result sugguest that jiugansikpungtanggagam-bang can be used effectively as a sedative prescription in Korean traditional medicine.

• Journal of Ginseng Research
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• 제47권5호
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• pp.638-644
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• 2023

Background: The anti-platelet activity of the saponin fraction of Korean Red Ginseng has been widely studied. The saponin fraction consists of the panaxadiol fraction (PDF) and panaxatriol fraction (PTF); however, their anti-platelet activity is yet to be compared. Our study aimed to investigate the potency of anti-platelet activity of PDF and PTF and to elucidate how well they retain their anti-platelet activity via different administration routes. Methods: For ex vivo studies, Sprague-Dawley rats were orally administered 250 mg/kg PDF and PTF for 7 consecutive days before blood collection via cardiac puncture. Platelet aggregation was conducted after isolation of the washed platelets. For in vitro studies, washed platelets were obtained from Sprague-Dawley rats. Collagen and adenosine diphosphate (ADP) were used to induce platelet aggregation. Collagen was used as an agonist for assaying adenosine triphosphate release, thromboxane B2, serotonin, cyclic adenosine monophosphate, and cyclic guanosine monophosphate (cGMP) release. Results: When treated ex vivo, PDF not only inhibited ADP and collagen-induced platelet aggregation, but also upregulated cGMP levels and reduced platelet adhesion to fibronectin. Furthermore, it also inhibited Akt phosphorylation induced by collagen treatment. Panaxadiol fraction did not exert any antiplatelet activity in vitro, whereas PTF exhibited potent anti-platelet activity, inhibiting ADP, collagen, and thrombin-induced platelet aggregation, but significantly elevated levels of cGMP. Conclusion: Our study showed that in vitro and ex vivo PDF and PTF treatments exhibited different potency levels, indicating possible metabolic conversions of ginsenosides, which altered the content of ginsenosides capable of preventing platelet aggregation.

• 한국식품위생안전성학회지
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• 제24권1호
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• pp.102-109
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• 2009

전통 방법으로 제조한 재래 된장 4종과 개량식 방법으로 제조한 시판 된장 6종을 선정해 바실러스 세레우스균, 황색포도상구균등 미생물 오염도 검사와 바이오제닉 아민류에 대한 모니터링 검사를 실시하였다. 된장 10종 모두에서 대장균과 대장균군은 검출되지 않았으나, 일반세균은 모든 시료에서 검출되었다. 전체적으로 검출된 일반세균은 $6.2{\pm}0.1\;\log\;CFU/g{\sim}7.9{\pm}0.1\;\log\;CFU/g$의 분포를 나타내었다. 시료별로는 가정에서 재래식으로 담근 된장이 $7.8{\pm}0.1\;\log\;CFU/g{\sim}7.9{\pm}0.1\;\log\;CFU/g$의 분포를 보여 $6.2{\pm}0.1\;\log\;CFU/g{\sim}7.4{\pm}0.1\;\log\;CFU/g$의 분포를 보인 시판된장 보다 높은 일반세균수가 검출되었다. 식중독균 검사결과 황색포도상구균과 살모넬라균, 그리고 리스테리아균은 검출되지 않았다. 그러나 바실러스 세레우스균은 $H1{\sim}H4$를 제외한 모든 샘플에서 검출되었으며, $2.3{\pm}0.4 \log\;CFU/g{\sim}2.6{\pm}0.1\;\log\;CFU/g$의 분포를 나타내었고, 각 시료별로 검출된 바실러스 세레우스 균수가 큰 차이를 나타내지는 않았다. 바이오제닉 아민의 분석 결과 재래식 방법으로 제조한 된장인 $L1{\sim}L4$에서 PUT의 함량이 높게 나타났으나 시판된장 $H2{\sim}H5$에 비하면 1/10수준이었다. 시판된장인 $H1{\sim}H6$에서는 PUT, TYR. HIS 의 함량이 높게 나타났다. 대부분의 바이오제닉 아민의 경우 시판 된장이 일반 재래식 된장보다 전반적으로 높은 함량으로 검출되었다.

• 수산해양교육연구
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• 제23권4호
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• pp.607-614
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• 2011

This study was conducted to understand the quality characteristics of 20 kinds of commercial salt-fermented anchovy & sand lance sauces by measuring their the chemical compositions and 9 biogenic amines (tryptamine, 2-phenylethylamine, putrescin, cadaverine, histamine, tyramine, serotonin, noradrenaline, spermine) contents. The commercial salt-fermented anchovy sauces contained $65.84{\pm}0.11{\sim}70.60{\pm}0.21%$ of moisture, $20.50{\pm}0.41{\sim}25.60{\pm}0.42%$ of salinity, $0.98{\pm}0.01{\sim}2.05{\pm}0.05%$ total nitrogen, and $1,011.77{\pm}0.00{\sim}1,724.56{\pm}9.72mg/100mL$ of amino nitrogen. Histamine was the major amine detected in salt-fermented fish sauces and it was varied from 421.27 to 1,507.18 mg/kg in salt-fermented anchovy sauces, whereas commercial salt-fermented sand lance sauces contained $67.87{\pm}0.28{\sim}69.63{\pm}0.17%$ moisture, $22.46{\pm}0.28{\sim}26.11{\pm}0.00%$ salinity, $0.92{\pm}0.01{\sim}1.71{\pm}0.05%$ total nitrogen, $878.20{\pm}0.00{\sim}1430.09{\pm}9.77mg/100mL$ amino nitrogen and 419.10~1,025.50 mg/kg histamine, respectively. These findings suggest that the products of salt-fermented fish sauces have pretty much the same in ingredient composition and meet domestic criteria but most those had high biogenic amine contents. Therefore, ingredient composition and biogenic amine content of commercial salt-fermented fish sauce products were practicable evaluation of the quality characteristics.