• Korean Journal of Microbiology
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• v.52 no.3
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• pp.352-364
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• 2016

In this study, we examined in vitro the potential probiotic properties of lactic acid bacteria (LAB) obtained from the fish intestine and their ability to degrade histamine through the production of diamine oxidase (DAO) enzymes and bacteriocin. Among 97 LAB strains isolated from the intestine of croaker, flatfish, pollack, and rockfish, CIL08, CIL16, FIL20, FIL31, PIL45, PIL49, PIL52, and RIL60 isolates exhibited excellent survival rates under simulated gastrointestinal tract conditions, high adhesion ability to HT-29 epithelial cells, and resistance to the antibiotics such as amoxicillin, ampicillin, erythromycin, penicillin G, streptomycin, tetracycline, or vancomycin. In addition, these strains did not produce histamine in decarboxylating broth containing histidine. In particular, 4 strains (CIL08, FIL20, PIL52, and RIL60) that may produce DAO were significantly able to degrade histamine. The bacteriocins produced by FIL20, FIL31, and PIL52 LAB inhibited the growth and histamine production of Enterococcus aerogenes CIH05, Serratia marcescens CIH09, Enterococcus faecalis FIH11, Pediococcus halophilus FIH15, Lactobacillus sakei PIH16, Enterococcus faecium PIH19, Leuconostoc mesenteroides RIH25, or Aeromonas hydrophilia RIH28. Histamine-producing strains isolated from fish intestine were found to reduce histamine accumulation during co-culture with CIL08, FIL20, PIL52, and RIL60 LAB showing histamine degradation or bacteriocin production ability. The probiotic strains preventing histamine formation were identified as Pediococcus pentosaceus CIL08, Lactobacillus plantarum FIL20, Lactobacillus paracasei FIL31, Lactobacillus sakei PIL52, and Leuconostoc mesenteroides RIL60 with high similarity based on 16S rRNA gene sequencing.

• Journal of Chest Surgery
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• v.30 no.7
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• pp.677-685
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• 1997

Thromboelastography(TEG) is the unique measure that gives rapid information about the whole clotting process. Simplifying the diagnosis of coagulopathy during operations, TEG can provide an adequate therapy for postoperative bleeding. Remarkable improvement in hemostasis after cardiopulmonary bypass(CPB) has been achieved by the treatment with proteinase inhibitor aprotinin, but the hemostatic mechanism of aprotinin during CPB is still unclear. This study was designed to evaluate the effects of aprotinin on coagulation system during CPB by using TEG. Forty patients who underwent CPB were divided into two groups: aprotinin(2u 106 kallikrein inhibition units, as a single dose into the cardiopulmonary bypass priming solution) treatment group(male 14, female 8, mean age=50.Byears) and no aprotinin treatment(control) group(male 10, female 8, mean age=53.4 years). TEG, activated clotting time, prothrombin time, activated partial thromboplastin time, platelet counts, fibrinogen an (ibrinogen degradation product(FDP) concentrations were checked before and after CPB(30 minutes after neutralization of heparin effect by protamine sulfate). There was no significant difference in other conventional coagulation tests of two groups except postcardiopulmonary bypass FDP concentration in control group, which was significantly increased compared to that in aprotinin group(p<0.05). In TEG variables of both groups, clot formation time(K) and alpha $angle(\alpha^{\circ})$ were significantly increased and decreased, respectively, after CPB(p<0.05), but fibrinolytic index(LYS60) was not changed during CPB. In aprotinin group, reaction time(R) was decreased significantly after CPB(p<0.05) but maximum amplitude(MA) was not changed(p>0.05). On the contrary, R was not changed markedly but MA was decreased significantly in control group after CPB(p<0.05). This result shows that main change in coagulation system during CPB is not hyperfibrinolysis but cecrease in clot strength by platelet dys unction, and the main effect of aprotinin during cardiopulmonary bypass is the maintenance of clot strength to the pre-CPB level by the preservation of platelet function.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.2
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• pp.103-114
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• 2017

Gnaphalium affine D. DON (GA) has been used as a vegetable as well as a folk medicine in East Asia. The antioxidant and anti-complementary activity of GA extract (GAE) has also been reported. However, little is known about its anti-inflammatory and anti-allergic effect and mechanism of action. In this study, we evaluated the inhibitory effects of GAE on the production of inflammatory mediators such as NO, $PGE_2$, TLR4, eotaxin-1 and histamine. Our results suggest that GAE inhibits the production of NO and $PGE_2$ by inhibiting transcriptional activation via the involvement of iNOS and COX-2. The LPS-induced expression of Toll-like receptor 4 (TLR4) was also attenuated. In addition, GAE inhibited A23187-induced histamine release from MC/9 mast cells. It also inhibited the production of eotaxin-1 induced by IL-4. Collectively, these results suggest that GAE may have considerable potential as a cosmetic ingredient with anti-inflammatory and anti-allergic properties.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1002-1008
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• 2000

The purpose of this study was to provide the fundamental information for establishing the database needed to estimate total intakes of trans fatty acids in Korea. The amounts of trans fatty acids contained in 164 samples including 25 samples of margarines, 21 samples of shortenings, 19 samples of vegetable salad and cooking oils, 53 samples of confectionery products, 18 samples of bakery products, 19 samples of dairy products, and 9 samples of animal fats and meats were analyzed by capillary gas liquid chromatography. The average amounts of trans fatty acids in those foods were calculated and expressed as gram per one serving. Then, the average daily intakes of trans fatty acids per capita were estimated using the analyzed amounts of trans fatty acids and the amount of yearly production for those foods. The amounts of trans fatty acids per 100 g of lipids were $2.11{\sim}33.83%$ (14.66% on average) in margarines, $1.47{\sim}44.48%$ (14.21% on average) in shortenings, $0.18{\sim}3.82$ (1.54% on average) in vegetable salad and cooking oils, $0{\sim}45.81%$ (10.92% on average) in confectionery products, $0{\sim}18.32%$ (7.87% on average) in bakery products, $0.90{\sim}4.54%$ (2.27% on average) in dairy products, and $0.61{\sim}6.07%$ (2.24% on average) in animal fats and meats. Major isomers of trans fatty acid in the sample foods were $C_{18:1}$ and $C_{18:2}$. As a result, the korean average daily intake of trans fatty acids in korea was estimated to be 2.3 g per capita. The amounts of trans fatty acids consumed from each selected food were as follows: 0.35 g from margarines, 0.57 g from shortenings, 0.11 g from vegetable salad and cooking oils, 0.65 g from confectionery products, 0.07 g from bakery products, 0.14 g from dairy products and 0.21 g from animal fats and meats.