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Nelumbinis Semen Reverses a Decrease in $5-HT_{1A}$Receptor Binding Induced by Chronic Mild Stress, a Depression-like Symptom

  • Jang, Choon-Gon;Kang, Moon-Kyu;Cho, Jae-Han;Lee, Sun-Bok;Kim, Hyun-Taek;Park, Soon-Kwon;Lee, Jin-Woo;Park, Seong-Kyu;Hong, Moo-Chang;Shin, Min-Kyu;Shim, In-Sup;Bae , Hyun-Su
    • Archives of Pharmacal Research
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    • v.27 no.10
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    • pp.1065-1072
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    • 2004
  • Depression is associated with a dysfunctional serotonin (5-hydroxytryptamine; 5-HT) system. More recently, several lines of evidence suggest that an important factor in the development of depression may be a deficit in the function and expression of $5-HT_{1A}$ receptors. The present study assessed if Nelumbinis Semen (N. s.) had an anti-depression effect through reversing a decrease in $5-HT_{1A}$receptor binding in rats with depression-like symptoms induced by chronic mild stress. Using a $5-HT_{1A}$ receptor binding assay, with a specific $5-HT_{1A}$receptor agonist, 8- OH-DPAT (8-hydroxy-2-(di-n-propylamino) tetralin), the mechanism of the anti-depression effect of N. s. on rats was investigated, and the effects compared with two well-known antidepressants, Hyperium Perforatum (St. Johns Wort) and fluoxetine (Prozac). Animals were divided into five groups: the normal (N) group without chronic mild stress (CMS), the control (C) group under CMS for 8 weeks, the Nelumbinis Semen (N. s.) treatment group under CMS for 8 weeks, the Hyperium Perforatum (H. p.) treatment group under CMS for 8 weeks and finally, the fluoxetine (F) treatment group under CMS for 8 weeks. Each treatment was administered to rats during the last 4 weeks of the 8-week CMS. A sucrose intake test was performed to test the anti-depression effect of N. s. The N. s. treatment significantly reversed the decreased sucrose intake under CMS (P<0.05 compared to control group under CMS). In the CA2 and CA3 regions of the hippocampus, both N. s. and H. p. reversed the CMS-induced decrease in $5-HT_{1A}$receptor binding. In the I to II regions of the frontal cortex, N. s. and H. p. also reversed the CMS-induced decrease in$5-HT_{1A}$receptor binding, and even showed a significant increase in $5-HT_{1A}$receptor binding compared to the F treatment group (N. s. vs. P, p<0.05, H. p. vs. P, p<0.05). However, in the hypothalamus, all treatments reversed the CMSinduced decrease in $5-HT_{1A}$receptor binding. This reversal effect of N. s. on the decrease in $5-HT_{1A}$receptor binding in the frontal cortex, hippocampus and hypothalamus of rat brains was very similar to that of H. p, but different from that of F. It is concluded that N. s. presents an anti-depression effect through enhancing $5-HT_{1A}$receptor binding.

Effect of High-Protein Korean Malting Barley on Malt Quality (한국산 고단백질 맥주보리가 맥아 품질에 미치는 영향)

  • Kim, Kwan-Bae;Kang, Kook-Hee
    • Korean Journal of Food Science and Technology
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    • v.34 no.3
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    • pp.407-412
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    • 2002
  • This study was carried out to investigate the differences in malt quality between high-protein Korean malting barley and low-protein Korean malting barley. The average protein content of each area in the 1996 crops was as follows; The protein content of Doosan-29 from Jeon-Nam was 14.1% (d.b), that of Sacheon-6 from kyung-Nam was 13.4% (d.b) and that of Doosan-8 from Je-Ju was 12.8% (d.b). In the micro malting trial for high and low protein malting barley, the original protein level of the malting barley was not changed and decreased during germination days. The malt friability of high-protein malting barley was very low, but that of low-protein malting barley was high. The malt friability of high-protein malting barley was 44.5% and that of low-protein malting barley was 84.2%. In proportion to an increase of +1% (d.b) in barley protein, the fine grind extract of malt was decreased -0.86% (d.b). Economically, it was the most negative factor for high-protein Korean malting barley. The ${\beta}-glucan$ content of high-protein malting barley was higher than that of low-protein malting barley. Wort viscosity and malt color were increased and Kolbach index was decreased in high-protein malting barley. Free amino nitrogen and diastatic power for high-protein malting barley were higher than those of low-protein malting barley. They were the most positive factors for high-protein Korean malting barley.