• Proceedings of the Korean Society of Applied Pharmacology
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• 1996.04a
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• pp.268-268
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• 1996

새로운 발모제 개발에 관한 연구의 일환으로 현재 혈압 강하 및 발모제로 쓰여지고 있는 미녹시딜에 신나밀 클로라이드를 반응시켜 N-4-cinnamylamido-2-amino-6-piperidinopyrimidine 3-oxide (이하 MINAMYL 이라 칭함)을 만들어 이 화합물에 대하여 액성영향 및 반응시간 등 제반물성을 검토하였으며, 또한 정량법 및 결합구조 등에 관하여 검토하였다.

• Journal of Life Science
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• v.2 no.4
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• pp.240-247
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• 1992

차의 풍미의 차이는 차잎 자체가 가자고 있는 화학성분 조성의 차이와 가공방법의 차이에 기인하고, 차잎의 화학성분은 차나무의 훔종, 토질, 기후, 재배기술과 시비 등에도 영향을 받는다. 차의 특유한 맛의 주성분은 주로 카테킨과 아미노산류이다. 단맛과 감칠맛은 주로 아미노산 때문이지만 당류도 어느 정도 기여한다. 카테킨류에 의한 최근의 연구결과를 보면 노화를 방지하는 1)항산화 작용 2) 항종양, 발암 억제작용 3) 콜레스테롤 량의 조정 4)고혈압과 혈당 강하작용 5)항균작용과 해독작용이 있다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.268-269
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• 2000

액젓은 신선한 선어를 염장하여 자가소화 효소 및 미생물의 작용에 의하여 원료가 분해ㆍ숙성된 액상의 전통 발효식품으로 예로부터 간장 대용, 김치의 부재료로서 널리 사용되어져 왔다. 액젓은 숙성기간 중에 미생물기원의 단백질분해 효소의 작용에 의하여 어육 단백질이 여러 형태의 Peptide로 분해되어 액젓의 풍미를 향상시키며, 항암, 혈압강화, 혈청콜레스테롤강하, 면역증강, 칼슘흡수 촉진 등 광범위한 생리활성기능을 나타내는 것으로 알려져 있다(M. Messina., 1995). (중략)

• YAKHAK HOEJI
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• v.20 no.1
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• pp.83-91
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• 1976

Effects of Alismatis water extract (AE) on the blood pressure were investigated in the rabbit and the dog. AE, when administered into the vein of rabbit and dog, into the lateral ventricle of rbbit, produced fall of blood pressure. The depressor response of the rabbits to intravenous AE was abolished by treatment with atropine, but not with chlorisondamine weakened the depressor effect of AE. Intravenous AE in this rabbit produced secondary elevation of the blood pressure. AE potentiated the pressor response of the rabbit to norepinephrine and tyramine, but nor to angiotensin, acetylcholine, and DMPP.

• YAKHAK HOEJI
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• v.35 no.3
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• pp.216-221
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• 1991

The inhibitory effects of glipizide on cromakalim-induced relaxation of aortae and hypotension in the anesthetized rats was examined. In rat thoracic aortic rings pre-contracted with norepinephrine, cromakalim produced a relaxation sustainedly. This relaxation was completely inhibited by pre- or post-treatment of glipizide. In the anesthetized rat, cromakalim produced a rapid and sustained fall in the arterial blood pressure. This hypotensive action of cromakalim was abolished by pre- or post-treatment of glipizide. It is suggested that glipizide is the potent inhibitor of cromakalim, $K^{+}$ channel opener, in the rats.

• The Korean Journal of Physiology
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• v.24 no.2
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• pp.319-329
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• 1990

Effects of atrial natriuretic peptide (ANP) on blood pressure, plasma lenin activity, aldosterone and renal excretion were compared in conscious spontaneously hypertensive rats (SHR) and normotensive Wistar rats fed low, medium or high sodium diet (2, 10, 25 mmol NaCl/100g diet) for 6 weeks. ANP infusion (380 ng/kg/min for 20 min) produced reductions in blood pressure, plasma renin activity, and aldosterone level, but marked increases in hematocrit, urine flow, and excretions of sodium and potassium. The low sodium group showed a significantly enhanced aldosterone lowering effect of ANP than the high sodium group. However, three salt groups showed no difference in effects of ANP on blood pressure, plasma renin activity, hematocrit and diuresis. Natriuretic response to ANP was significantly greater in the high salt-than in the low sait-SHR, but was not different between the Wistar salt groups. There were strain differences in effects of ANP: SHR showed greater responses of blood pressure and natriuresis than Wistar rats. Above results indicate that aldosterone-lowering and natriuretic effects of ANP were modifed by different dietary sodium intakes. However, blood pressure- and renin-lowering, or diuretic effects of ANP were not affected by dietary sodium intakes. The mechanisms whereby dietary sodium intakes alter the effects of ANP in the pathogenesis of hypertension are not clear.

• Korean Journal of Microbiology
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• v.40 no.1
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• pp.49-53
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• 2004

Barley, wormwood, sea tangle, and soybean were fermented by Bacillus licheniformis B 1 to make Chungkookjang with better flavor and aroma. Maximal protease activity in mixed grains was observed one day after inoculation. pH increased to 8.4 two days after inoculation. Browning material derived from interaction between sugar and amino acids increased 20-fold. Thus, it is proved that Chungkookjang can be made in the mixed grains. Antioxidant activities of mixed fermented grains dissolved in ethanol or methanol (0.2 and 1 %) increased depending on their concentrations. Antioxidant activities were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH). One % of powder Chungkookjang dissolved in methanol showed highest antioxidant activity. Systolic blood pressure of hypertensive volunteers who took 20 g of mixed fermented powder decreased on average by 10 mmHg in 2 h. Preference of mixed fermented soybean containing barley, wormwood, sea tangle to fermented soybean was demonstrated by t-test analysis. Mixed fermented grains can be developed as a functional food to lower hypertension.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.483-490
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• 2015

The purpose of this study was to investigate the effects of 50% ethanol extracts of ripe black raspberry (Rubus occidentalis, RBR) on hypertension in spontaneously hypertensive rats (SHR). The final systolic blood pressure of the group treated with RBR for 12 weeks was significantly lower than that of the SHR group. The mRNA expression level of endothelial nitric oxide synthase (eNOS) was significantly decreased in SHR. However, treatment with RBR and captopril increased the level of eNOS mRNA in SHR. Moreover, plasma levels of homocysteine and plasminogen activator inhibitor-1 were significantly reduced by RBR. Plasma total cholesterol, high-density lipoprotein, and low-density lipoprotein cholesterol levels were lower in SHR than Wistar Kyoto rats (WKY). However, there was no significant difference in plasma triglyceride level between WKY and SHR. The number of eosinophilic cardiac muscle cells was reduced in heart muscles after treatment with captopril and RBR. Therefore, this study suggests that RBR extracts may be useful for improvement of hypertension.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.899-905
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• 2003

The effects of cooked soybean and a traditional fermented soy product, chongkukjang, on blood pressure and lipid metabolism were studied in spontaneously hypertensive rat (SHR). SHRs were divided into 3 groups (n=10, male), and fed casein, powders of cooked soybean, and chongkukjang as dietary protein sources for 6 weeks. Body weight gain was not different among experimental groups, but food efficiency was increased in groups fed cooked soybean and chongkukjang diets compared to control group. Consumption of cooked soybean and chongkukjang for 6 weeks in SHR significantly suppressed blood pressure rise with aging (p<0.05). Feeding of cooked soybean and chongkukjang to SHR decreased plasma triacylglycerols (p<0.05) by 21.6% and 30.2% and LDL-cholesterol by 30.0% and 27.5%, respectively. Addition of cooked soybean and chongkukjang to the diet resulted in reduction of total lipids and triacylglycerols of liver, while consumption of cooked soybean and chongkukjang resulted in the increase of fecal cholesterol and bile acid excretions, respectively (p<0.05). Cooked soybean and chongkukjang diets down-regulated the activity of hepatic HMG-CoA reductase by 56.4% and 94.5%, compared to control, respectively. From the above-mentioned results, it can be concluded that consumption of cooked soybean and chongkukjang might be helpful in preventing cardiovascular disease by suppressing blood pressure rise and hyperlipidemia.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2004.11a
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• pp.50-58
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• 2004

Valy-Tyrosine (VY) derived from alkaline pretense hydrolyzate of sardine muscles showed the in vitro Angiotensin I converting enzyme (ACE) inhibitory activity and the in vivo antihypertensive effect in SHR. We investigated the antihypertensive effect of the VY on mild hypertensive subjects including subjects with high-normal blood pressure using a randomized double-blind placebo-controlled study. (1) Nineteen subjects (Age 48.9${\pm}$4.3, M/F;18/1) took a 100ml drink either containing 125${\mu}$g of VY or placebo twice daily for 4 weeks. The reductions of the systolic (SBP) and diastolic blood pressure (DBP) were observed in mild hypertensive subjects (n=5) with averages of 17.8${\pm}$2.5 mmHg (p<0.01 vs placebo) and 11.0${\pm}$2.0 mmHg(p<0.05 vs placebo), respectively. Neither SBP nor DBP changed in the subjects of both the placebo group and the high-normal blood pressure group. (2) A randomized double-blind cross-over placebo-controlled study was carried out in 10 mild essential hypertensive subjects (Age 50.6${\pm}$4.6, M/F;10/0). They took a 100ml drink either containing 62.5${\mu}$g of VY or placebo twice daily for 4 weeks alternatively with a 6-week interval. The percent changes in SBP and DBP were -6.9 % and -5.8 % (p<0.05) one week after the VY drink administration, respectively. No adverse effects such as coughing or allergic phenomena could be observed in any of the subjects of drinking VY during the experimental period. These results suggest that the drink containing at least 125${\mu}$g/day of VY may have a significant antihypertensive effect on mild hypertensive subjects without any adverse effects.