• Journal of Pharmaceutical Investigation
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• 제6권2호
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• pp.101-110
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• 1976

1. In the rabbit and the dog, the blood pressure response to water extract and methanol extract obtained from Atractylodes rhizoma alb'a was investigated. 2. Water extract and methanol extract, when administered into the rabbit and the dog by the route of vein, produced fall of the blood pressure. 3. The depressor response of the rabbit to water extract and methanol extract was not affected by $Avicel{\circledR}$, propranolol and atropine. 4. The depressor response by water extract and methanol extract in the rabbit was not affected by guanethidine, but water extract and methanol extract produced elevation of blood pressure in this rabbit. 5. Pretreatment of rabbit with chlorisendamine or phenoxybenzamine weakened the depressor response to water extract and methanol extract, and the both extracts produced secondary elevation of blood pressure in this rabbit. 6. The pressor response of the chlorisondamine-treated rabbit to water extract and methanol extract was not affected by atropine. 7. Water extract decreased the pressor action of tyramine and depressor action of pilocarpine and isoproterenol, but did not affect the blood pressure response of nor einephrine, angiotensin and dimethylpehnyl piperazinium iodide(DMPP).

• Applied Biological Chemistry
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• 제23권2호
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• pp.89-105
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• 1980

Soysauce was made in the salt concentrations of 22.0% and 28.5%, and the changing aspects in nucleotides and their related compounds, free amino acids, free sugars and non-volatile amines which are related to the taste components during the fermentation process with a view to examining the taste components in the ordinary Korean soysauce were studied. And then artificial soysauce was prepared by applying the values derived from the analysis and measurement, and its sensory evaluation was performed. As the result of the sensory evaluation of artificial soysauce prepared according to the value of components analyzed from soysauce which had been fermented for fourty days in the salt concentration of 22.0%, it has been found that artificial soysauce was similar in taste to ordinary Korean soysauce. So, the following facts have been found: glutamic acid and aspartic acid have MSG-like taste, and IMP has a synergistic effect with these acids, which play great roles in ordinary Korean soysauce; both free sugars such as galactose and amino acids such as glycine, alanine and lysine have sweet taste; both amines such as tyramine and histamine, and amino acids such as valine, leucine, isoleucine, and phenylalanine have bitter taste; these components, combined with saline taste of salt and sour taste of organic acids, are assumed to form the unique taste in the ordinary Korean soysauce.

• 한국식생활문화학회지
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• 제28권5호
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• pp.533-538
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• 2013

The side effects, such as belching and headache, after Makgeolli intake are an obstacle to the development of the Makgeolli industry. The side effects of drinking Makgeolli have many causes. The possibility of BA production by incorrect storage conditions cannot be excluded. This study analyzed the BA contents produced in non-sterilized Makgeolli after 5 days storage at 4 and $20^{\circ}C$. BA was not detected in Makgeolli stored at $4^{\circ}C$, but putrescine and tyramine were detected in $20^{\circ}C$. A drinking test was performed to determine the relevance of the BA contents and hangover symptoms. The results revealed no significant difference in the taste score and symptoms score between 4 and $20^{\circ}C$ storage. Therefore, the results suggest that the presence of BA in Makgeolli produced during room temperature storage for 5 days does not induce or strengthen hangover symptoms. On the other hand, the alcohol and BA dose may be insufficient to represent the normal symptoms of a hangover.

• Food Science and Biotechnology
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• 제14권1호
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• pp.168-170
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• 2005

The myeolchi-jeot samples were divided into different groups with or without the supplementation with biogenic amines. Subsequently, the samples were placed in an oven at $80^{\circ}C$ for 1 hr to allow the chemical reaction to proceed, and then were analyzed for N-nitrosamine contents using GC-TEA. N-nitrosamine was not detected in any of the myeolchi-jeot samples which had been treated with/without sodium nitrite. On the other hand, the yield of N-nitrosopyrrolidine from 1,000 mg/kg of putrescine and spermidine in the myeolchi-jeot samples (treated with 5 mg/kg of sodium nitrite) was 0.002 and 0.014%, respectively. N-nitrosamine was not produced from any other biogenic amines like, histamine, tyramine, cadaverine and spermine. In addition, curing and heating were the factors which influenced the formation of N-nitrosamine during the nitrosation of biogenic polyamines. For the formation of N-nitrosamine in the food systems, treatment with sodium nitrite and heating at appropriate temperature along with the satisfied supplementation of biogenic polyamines are required.

• Archives of Pharmacal Research
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• 제24권4호
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• pp.316-322
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• 2001

Arylsulfate sulfotransferase (ASST) transfers a sulfate group from a phenolic sulfate ester to a phenolic acceptor substrate. In the present study, the gene encoding ASST was cloned from a genomic library copy of Citrobacter freundii, subcloned into the vector pGEM3Zf(-) and sequenced. Sequencing revealed two contiguous open reading frames (ORF1 and ORF2) on the same strand and based on amino acid sequence homologyl they were designated as astA and dsbA, respectively. The amino acid sequence of astA deduced from C. freundii was highly similar to that of the Salmonella typhimurium, Enterobacter amnigenus, Klebsiella, Pseudomonas putida, and Campylobacter jejuni, encoded by the astA genes. However, the ASST activity assay revealed different acceptor specificities. Using p-nitrophenyl sulfate (PNS) as a donor substrate, $\alpha$-naphthol was found to be the best acceptor substrate, followed by phenol, resorcinol, p-acetaminophen, tyramine and tyrosine.

• 한국축산식품학회지
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• 제41권5호
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• pp.763-778
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• 2021

The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) [putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)] in pork belly during storage at 9℃. BCJ was shown to have antibacterial activities against Escherichia coli and Pseudomonas aeruginosa. Additionally, the pH of pork belly marinated with BCJ (PBB) was significantly lower than that of raw pork belly (RPB) during storage. No significant difference in microorganisms between RPB and PBB was observed at day 0 of storage. However, at days 5 and 10 of storage, volatile basic nitrogen (VBN) was significantly decreased in PBB compared to RPB, and PBB also demonstrated significantly lower numbers of bacteria associated with spoilage (Enterobacteriaceae and Pseudomonas spp.) at these time-points. PBB was also associated with significantly reduced formation of BAs (PUT, CAD, TYM, and total BAs) compared to RPB at days 5 and 10 of storage. These results indicated that BCJ can be regarded as a natural additive for improving meat quality by preventing increased pH, VBN, bacterial spoilage, and inhibiting BAs formation during refrigerated storage.

• 급식외식위생학회지
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• 제4권1호
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• pp.1-6
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• 2023

This study was conducted to evaluate the chemical hazards of 74 kinds of commercial anchovy fish sauce in Korea by measuring their biogenic amine content. The biogenic amines detected in commercial anchovy fish sauce were tryptamine, putrescine, cadaverine, tyramine, spermidine, spermine, and histamine. Among them, histamine content was the highest with an average of 1,439.62±812.62 mg/kg. Excessive intake of histamine could result in chemical food poisoning characterized by high blood pressure, headache, and diarrhea. Accordingly, by simulating histamine exposure (repetition=10,000 times) based on the daily intake of 0.969 g of domestic anchovy fish sauce, we found that the estimated average histamine exposure was 24.49±55.48 ㎍/kg bw/day and that the margins of exposure (MOE) value were 139.18 at 1% and 66,141.07 at 95% of 10,000 simulations (9,500 times). As such, it was confirmed that 9,500 out of 10,000 simulations of MOE analysis significantly exceeded MOE 10. Therefore, the risk of exposure to histamine from ingestion of commercial anchovy fish sauce is approximately very low.

• Asian-Australasian Journal of Animal Sciences
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• 제17권10호
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• pp.1472-1478
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• 2004

The effects of microorganisms inoculated in beef, pork and chicken on the production of various biogenic amines (BA) were examined. Acinetobacter haemolyticus, Aeromonas hydrophila subsp. hydrophila, Alcaligenes faecalis subsp. faecalis, Bacillus cereus, Bacillus subtilis, Enterobacter aerogenes, Enterobacter cloacae, Escherichia coli, Lactobacillus alimentarius, Lactobacillus curvatus, Leuconostoc mesenteroides subsp. Mesenteroides, Proteus mirabilis, Proteus vulgaris, Pseudomonas aerugina, Salmonella enteritidis and Salmonella typhimurium were inoculated into beef, pork and chicken and incubated for 24 h at optimum temperatures of each bacterium. In ground beef, total amount of amines (TAA) produced was highest in the sample inoculated with Bacillus cereus, followed by Enterobacter cloacae. In ground pork, TAA was highest in the sample inoculated with Alcaligenes faecalis, followed by Enterobacter cloacae, Proteus vulgaris and Bacillus cereus. TAA of chicken breast was highest in the sample inoculated with Alcaligenes faecalis, followed by Bacillus cereus and Lactobacillus alimentarius while in chicken leg was the sample inoculated with Proteus vulgaris, followed by Enterobacter aerogenes, Enterobacter cloacae and Alcaligenes faecalis. Among biogenic amines produced, cadaverine (CAD) was detected at the highest level, followed by putrescine (PUT) and tyramine (TYM), their order being reversed by the kind of microorganism in beef and pork. In chicken breast and leg, CAD level was still the highest but PUT, TYM or PHM was the second highest, depending upon the kind of microorganism inoculated. In total, Alcaligenes faecalis, Enterobacter cloacae and Bacillus cereus were ones that produced a larger amount of BAs regardless of meat sources from different species.

• 대한약리학회지
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• 제25권1호
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• pp.87-91
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• 1989

본 실험에서는 ethanol 및 acetaldehyde가 유도하는 MAO 활성변동에 인삼 butanol 분획이 미치는 영향을 검토하였다. Ethanol(1 g/kg)을 mouse 복강내로 투여하였을 때 간장 중 MAO 활성이 현저히 증가하였으며 이러한 작용은 인삼butanol 분획 전처리로 개선되었다. 또한 pyrazole(200mg/kg)을 전처리하였을 때 ethanol에 의해 증가된 간장중 MAO활성이 정상수준으로 감소되었다. 만성적으로 ethanol을 투여한 경우에 있어서도 MAO활성이 증가되었으며 인삼 butaonl분획 전처리로 MAO 활성이 감소됨이 관찰되었다. Ethanol의 대사산물인 acetaldehyde(100mg/kg)을 복강내로 투여하고 관찰한 실험에서도 간장중 MAO활성이 현저하게 증가되었으며 인삼 butanol분획을 전처리함으로써 정상수준 가깝게 MAO활성이 감소되었다. 이 연구결과로 ethanol에 의한 간장중 MAO활성증가는 ethanol의 대사산물인 acetaldehyde에 기인된 것으로 생각되어지며 인삼 butanol분획이 acetaldehyde에 의해 유도되는 간장중 MAO활성 변동을 조절하고 있을 것으로 사료된다.

• Mycobiology
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• 제43권2호
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• pp.131-136
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• 2015

The basidiomycete Laetiporus sulphureus var. miniatus belongs to the Aphyllophorales, Polyporaceae, and grows on the needleleaf tree. The fruiting bodies of Laetiporus species are known to produce N-methylated tyramine derivatives, polysaccharides, and various lanostane triterpenoids. As part of our ongoing effort to discover biologically active compounds from wood-rotting fungi, an anti-inflammatory triterpene, LSM-H7, has been isolated from the fruiting body of L. sulphureus var. miniatus and identified as acetyl eburicoic acid. LSM-H7 dose-dependently inhibited the NO production in RAW 264.7 cells without any cytotoxicity at the tested concentrations. Furthermore it suppressed the production of proinflammatory cytokines, mainly inducible nitric oxide synthase, cyclooxygenase-2, interleukin (IL)-$1{\beta}$, IL-6 and tumor necrosis factor ${\alpha}$, when compared with glyceraldehyde 3-phosphate dehydrogenase. These data suggest that LSM-H7 is a crucial component for the anti-inflammatory activity of L. sulphureus var. miniatus.