• 한국식품영양학회지
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• 제22권2호
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• pp.313-319
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• 2009

To improve the growth of human mesenchymal stem cells(hMSCs) under general cell culture conditions(20% $O_2$ and 5% $CO_2$), we examined the effect of s-allylcysteine(SAC), which is known as an antioxidant and the main component of aged-garlic extract, on hydrogen peroxide-induced cellular stress in hMSCs. We found that SAC blocked hydrogen peroxideinduced cell death and cellular apoptosis, but that SAC did not improve the growth of hMSCs during short-term culture. To evaluate the protective effect of SAC, we examined the endogenous expression of the antioxidant enzymes catalase (CAT), superoxide dismutase(SOD), and glutathione peroxidase(Gpx) in hMSCs. Hydrogen peroxide was found to downregulate the expression of CAT, SOD, and Gpx at the protein level. However, in the pre-treatment group of SAC, SAC inhibited the hydrogen peroxide-induced down-regulation of CAT, SOD, and Gpx. Unfortunately, treatment with SAC alone did not induce the up-regulation of antioxidant enzymes and the cell proliferation of hMSCs. Surprisingly, SAC improved cell growth in a single cell level culture of hMSCs. These results indicate that SAC may be involved in the preservation of the self-renewal capacity of hMSCs. Taken together, SAC improves the proliferation of hMSCs via inhibition of oxidative-stress-induced cell apoptosis through regulation of antioxidant enzymes. In conclusion, SAC may be an indispensable component in an in vitro culture system of human MSCs for maintaining self-renewal and multipotent characterization of human MSCs.

• Asian Pacific Journal of Cancer Prevention
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• 제14권11호
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• pp.6379-6384
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• 2013

S-benzyl-cysteine (SBC) is a structural analog of S-allylcysteine (SAC), which is one of the major water-soluble compounds in aged garlic extract. In this study, anticancer activities and the underlying mechanisms of SBC action were investigated and compared these with those of SAC using human gastric cancer SGC-7901 cells. SBC significantly suppressed the survival rate of SGC-7901 cells in a concentration- and time-dependent manner, and the inhibitory activities of SBC were stronger than those of SAC. Flow cytometry revealed that SBC induced G2-phase arrest and apoptosis in SGC-7901 cells. Typical apoptotic morphological changes were observed by Hoechst 33258 dye assay. SBC-treatment dramatically induced the dissipation of mitochondrial membrane potential (${\Delta}{\Psi}m$), and enhanced the enzymatic activities of caspase-9 and caspase-3 whilst hardly affecting caspase-8 activity. Furthermore, Western blotting indicated that SBC-induced apoptosis was accompanied by up-regulation of the expression of p53, Bax and the down-regulation of Bcl-2. Taken together, this study suggested that SBC exerts cytotoxic activity involving activation of mitochondrial-dependent apoptosis through p53 and Bax/Bcl-2 pathways in human gastric cancer SGC-7901 cells.

• 생명과학회지
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• 제22권12호
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• pp.1712-1717
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• 2012

Low density lipoprotein (LDL)의 산화는 동맥경화의 유발과 진행에 중요한 역할을 하는 것으로 알려져 있다. 본 연구는 숙성 마늘 유래 유황화합물인 S-allylmercaptocysteine의 항산화 효과를 실험하였다. S-allylmercaptocysteine의 항산화 효과는 $Cu^{2+}$ 유도 LDL에 대하여 thiobarturic acid substance (TBARS)와 전기영동 이동거리, 공액 이중결합으로 측정하였다. 사람 LDL을 $Cu^{2+}$ 유도로 산화시킬 때 S-allylmercaptocysteine은 용량 의존형으로 나타났으며, 농도가 $20{\mu}g/ml$ 일 때 거의 완전한 억제 효과를 나타내었다. S-allylmercaptocysteine에 대한 전기영동 이동거리로 $20{\mu}g/ml$ 일 때 가장 낮았으며 공액 2중결합 형성도 $20{\mu}g/ml$ 일 때 거의 억제되었다. 한편 S-allylmercaptocysteine을 항산화제인 $d{\ell}-{\alpha}$-tocopherol과 LDL에 대한 항산화력을 비교한 결과 같은 농도에서 S-allylmercaptocysteine이 약간 높았다. 따라서 S-allylmercaptocysteine이 동맥경화의 발병과 진행을 예방하는 역할을 할 것으로 생각된다.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.54-59
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• 2009

To improve the functional and organoleptic properties of the fermented soymilk with Bacillus subtilis 2829PNU015 which has chungkukjang like flavor, functional materials from the edible plant extracts with well-known health promoting effects were examined by fibrinolytic activity and sensory evaluation. Among five samples such as Corni fructus, garlic, purple sweet potato, aged garlic, and pumpanini were tested, Corni fructus showed the highest fibrinolytic activity. The appearance and taste of the fermented soymilk (FS) was varied to the amount of Corni fructus added, and the highest acceptability of FS was observed from FS containing 1% Corni fructus extracts ($10^{\circ}$Brix) in it. Best way of applying Corni fructus to the fermented soymilk (FFS) was found to be incubating the mixture of soymilk and Corni fructus with Bacillus subtilis. FFS demonstrated dose dependent radical scavenging activities and these activities were found to be higher than those of FS at designated concentration.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2008년도 제49회 학술심포지움 및 국제학술대회
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• pp.92.2-92.2
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• 2008

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 2004년도 Annual Meeting of the Korean Society ofApplied Pharmacology
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• pp.124-128
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• 2004

We have assessed amyloid ${\beta}-peptide$ $(A{\beta})-induced$ neurotoxicity in primary neurons and organotypic hippocampal slice cultures (OHC) in rat. Exposing cultured hippocampal and cerebellar granule neurons to $A{\beta}$ resulted in a decrease of MTT reduction, and in destruction of neuronal integrity. Treatment of these neurons with tunicamycin, an inhibitor of N-glycosylation in the endoplasmic reticulum (ER), also decreased MTT reduction in these neurons. S-allyl-L-cysteine (SAC), an active organosulfur compound in aged garlic extract, protected hippocampal but not cerebellar granule neurons against $A{\beta}$- or tunicamycin-induced toxicity. In the hippocampal neurons, protein expressions of casapse-12 and GRP 78 were significantly increased after $A{\beta}_{25-35}$ or tunicamycin treatment. The increase in the expression of caspase-12 was suppressed by simultaneously adding $1{\mu}M$ SAC in these neurons. In contrast, in the cerebellar granule neurons, the expression of caspase-12 was extremely lower than that in the hippocampal neurons, and an increase in the expression by $A{\beta}_{25-35}$ or tunicamycin was not detected. In OHC, ibotenic acid (IBO), a NMDA receptor agonist, induced concentration-dependent neuronal death. When $A{\beta}$ was combined with IBO, there was more intense cell death than with IBO alone. SAC protected neurons in the CA3 area and the dentate gyrus (DG) from the cell death induced by IBO in combination with $A{\beta}$, although there was no change in the CA1 area. Although protein expression of casapse-12 in the CA3 area and the DG was significantly increased after the simultaneous treatment of AI3 and IBO, no increase in the expression was observed in the CA1 area. These results suggest that SAC could protect against the neuronal cell death induced by the activation of caspase-12 in primary cultures and OHC. It is also suggested that multiple mechanisms may be involved in neuronal death induced by AI3 and AI3 in combination with IBO.

• 한국식품위생안전성학회지
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• 제28권2호
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• pp.89-94
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• 2013

마늘 숙성 중 생성되는 S-allylmercaptocysteine의 콜레스테롤 생합성 억제 효과에 대하여 Hepatocytes를 이용하여 조사하였다. HepG2 cells을 Dulbecco's modified Eagle's medium (DMEM)에 배양하여 S-allylmercaptocysteine의 농도를 20, 40, 60, 80 및 100 mL 씩 각각 첨가하여 cell viability를 살펴본 결과 20~40 ${\mu}g/mL$에서는 높았으며, 60 ${\mu}g/mL$ 농도에서 약 50%가 유지되었다. S-allylmercaptocysteine을 5, 10, 15 및 20 ${\mu}g/mL$ 농도로 [$^{14}C$]-acetatecholesterol에서 처리하였을 경우 15 ${\mu}g/mL$ 농도에서 cholesterol 생합성이 79%로 억제되었다. Fatty acid synthase의 활성은 0.95 nmol에서 19%의 억제효과를 나타내었으나, Glucose 6-phosphate dehydrogenase (G6PDH)의 활성에는 거의 영향을 미치지 않았다. S-allylmercaptocysteine의 3-hydroxy-3-methylglutaryl CoA (HMG-CoA) reductase의 활성은 용량 의존형으로 감소하였다. 이상의 결과로 보아 마늘 숙성 과정에서 생성되는 주요 성분인 S-allylmercaptocysteine은 간 세포에서 cholesterol의 생합성을 억제하는데 기여하는 것으로 나타났다.

• 한국식품저장유통학회지
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• 제19권3호
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• pp.406-412
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• 2012

기능성이 우수한 마늘을 이용하여 건강 기능성 식품을 개발할 목적으로, 통마늘을 설탕과 시럽에 절인 후 36개월간 실온에서 발효 숙성시킨 마늘 발효액의 발효기간에 따른 항균, 항산화 및 혈전용해능과 폴리페놀 함량 변화를 조사하였다. 마늘 발효액의 총 폴리페놀함량은 발효기간이 경과할수록 증가하여 12~36개월간 발효했을때 870~885 mg/100 mL로서 1~6개월간 발효한 경우에 비하여 유의적으로 높은 함량을 나타내었다(p<0.001). 발효기간에 따른 마늘 발효액의 전자공여능과 SOD 유사활성능은 발효기간이 길수록 증가하여 24~36개월에 가장 높았다(p<0.05). 마늘발효액의 식중독세균에 대한 항균활성은 발효 1개월부터 시험한 4종류의 식중독 세균에 대하여 항균활성을 나타내었으며 특히 S. aureus에 대하여 가장 활성이 컸다. 발효기간에 따른 마늘 발효액의 혈전용해능은 24개월 이상 발효시킨 발효액에서 plasmin보다 2배 이상 높은 혈전용해능을 나타내었다. 마늘발효액은 높은 총 폴리페놀 함량과 더불어 우수한 항균, 항산화 및 혈전용해능을 보였으며 발효기간이 길수록 기능성이 증가하는 경향이었다. 마늘 발효액은 항균작용, 항산화작용 및 혈전용해능 등의 우수한 기능성으로 인하여 세포의 산화적 손상을 방지하는 항산화제로서 이용할 수 있을 것으로 판단된다.

• 한국식품저장유통학회지
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• 제22권3호
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• pp.399-407
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• 2015

경남 남해군에 자생하는 고유품종으로 품종보호 등록된 섬애약쑥의 채취시기와 건조방법에 따른 이화학적 특성과 항산화활성을 평가하였다. 섬애약쑥은 5, 6, 7월에 동일한 재배지에서 수확한 후 각각을 12일 동안 음건(SD) 및 $60^{\circ}C$에서 7일간 숙성한 다음 $90^{\circ}C$에서 220분간 저장하여(AD) 건조하였다. 전처리방법을 달리하여 건조한 섬애약쑥의 유리당을 분석한 결과 glucose만이 검출되었으며 함량은 $0.42{\pm}0.02{\sim}0.43{\pm}0.01g/100g$과 $0.41{\pm}0.02{\sim}0.47{\pm}0.04g/100g$이었다. 총 페놀화합물의 함량은 AD($1.29{\pm}0.08{\sim}2.90{\pm}0.08g/100g$)와 비교하여 SD($1.85{\pm}0.09{\sim}3.45{\pm}0.14g/100g$)에서 더 높았다. 물 추출물을 31.5, 62.5, 125, 250, $500{\mu}g/mL$의 농도로 제조하여 항산화활성을 평가한 결과 DPPH와 ABTS 라디칼 소거활성은 SD 5월 시료와 AD 7월 섬애약쑥 추출물의 활성이 가장 높았으며, FRAP도 이들 시료에서 여타 시료에 비해 유의적으로 활성이 높았다. ${\beta}$-Carotene에 대한 탈색 저해활성도 SD의 5월과 AD의 7월 시료에서 각각 $25.53{\pm}2.85{\sim}81.43{\pm}2.56%$, $35.98{\pm}2.22{\sim}79.00{\pm}1.42%$로 가장 활성이 높았다. 이상의 결과 섬애약쑥은 5월 채취하여 음건하였을 때와 7월에 채취하여 숙성가공하였을 때 유용성분의 섭취가 더 용이하며, 높은 항산화활성을 나타내어 기능성 식품 소재로 활용도가 높을 것으로 생각된다.

• Nutrition Research and Practice
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• 제5권6호
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• pp.553-559
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• 2011

The purpose of this study was to define a one-portion size of food frequently consumed by the Koreans aged 65 years or over. From the original 8,631 people who took part in the Forth Korea National Health and Nutrition Examination Survey(KNHANES IV-2) 2008, we analyzed the data on 1,458 persons (16.9%) aged 65 and over, and selected food items consumed based on the intake frequency of 30 or more by all participant. A total of 158 varieties of food items were selected. The portion size of food items was set on the basis of the median amount (50 percentile) in a single intake by a single person. In the cereals category, 13 items were selected, of which the most frequently consumed item was well-polished rice with portion size of 75 g. Among legumes, 7 items were selected, of which the most frequent item was dried black soybean with a portion size of 6 g. Among the 16 groups, the most varied food group (49 items) was vegetables, and among these the most frequently occurring item was garlic (5 g), while among the fruit group, only 11 items were selected, as their intake frequency was low. Fish and shellfish were more frequently consumed by the elderly than meats. The most frequently consumed meat was pork loin, with a portion size of 30 g. In fish and shellfish, the most frequently consumed item was dried and boiled large anchovy with a portion size of 2 g. Portion sizes for food items consumed regularly by the elderly may be conveniently and effectively used in dietary planning and in nutritional education programs, and in assessing the diet intake status of the elderly.