• Title/Summary/Keyword: Biocompound

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The Functionality of Anchovy Sauce (멸치 액젓의 기능성)

  • 김상무
    • Food Industry And Nutrition
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    • v.8 no.3
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    • pp.9-17
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    • 2003
  • 숙성 기간(1, 3 및 5년)이 다른 멸치 액젓으로부터 추출한 biocompound는 정제과정에서 숙성 1년의 멸치 액젓은 3개, 숙성 3년의 멸치 액젓은 4개, 숙성 5년의 멸치 액젓은 5개의 Peak를 각각 나타내었다. 숙성 기간이 길수록 멸치 액젓의 biocompound는 저분자화 었으며, gel chromatography상의 후반부에 나타났다. 숙성 기간이 다른 멸치 액젓으로부터 추출한 biocompound들의 생리활성(항산화, 항암, ACE 저해활성 )은 숙성 기간이 길수록 증가하였다 특히 항산화 및 항암활성은 $IC_{50}$/이 각각 34 및 44 $\mu\textrm{g}$/mL인 3년 숙성 peak 3이 제일 높았으나, ACE 저해 활성은 $IC_{50}$/이 32$\mu\textrm{g}$/mL인 1년 숙성 peak 3이 제일 높았다. 천연 숙성 멸치 액젓의 저분자 peptide는 뛰어난 생리활성을 갖고 있음이 밝혀졌으나 구조 분석 등의 추가 연구가 필요하다고 본다. 5년 숙성 멸치 액젓 분획 중 항산화활성이 높은 1-A-II-d와 1-A-III을 sequence analyzer로 분석한 결과 각각 glutamic acid및 lysine의 단일 아미노산으로 나타났다.

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Glycyrrhiza uralensis (licorice) extracts increase cell proliferation and bone marker enzyme alkaline phosphatase activity in osteoblastic MC3T3-E1 cells

  • Cho, Young-Eun;Kwun, In-Sook
    • Journal of Nutrition and Health
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    • v.51 no.4
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    • pp.316-322
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    • 2018
  • Purpose: The Glycyrrhiza uralensis species (Leguminosae) as a medicinal biocompound, and one of its root components, isoliquritigenin (ISL), which is a flavonoid, has been reported to have anti-tumor activity in vitro and in vivo. However, its function in bone formation has not been studied yet. In this study, we tested the effect of Glycyrrhiza uralensis (ErLR) and baked Glycyrrhiza uralensis (EdLR) extracts on osteoblast proliferation, alkaline phosphatase (ALP) activity, and bone-related gene expression in osteoblastic MC3T3-E1 cells. Methods: MC3T3-E1 cells were cultured in various levels of ErLR (0, 5, 10, 15, $20{\mu}g/mL$), EdLR (0, 5, 10, 15, $20{\mu}g/mL$), or ISL (0, 5, 10, 15, $20{\mu}M$) in time sequences (1, 5, and 20 days). Also, isoliquritigenin (ISL) was tested for comparison to those two biocompound extracts. Results: MTT assay results showed that all three compounds (ErLR, EdLR, and ISL) increased osteoblastic-cell proliferation in a concentration-dependent manner for one day. In addition, both ErLR and EdLR compounds elevated the osteoblast proliferation for 5 or 20 days. Extracellular ALP activity was also increased as ErLR, EdLR, and ISL concentration increased at 20 days, which implies the positive effect of Glycyrrhiza species on osteoblast mineralization. The bone-related marker mRNAs were upregulated in the ErLR-treated osteoblastic MC3T3-E1 cells for 20 days. Bone-specific transcription factor Runx2 gene expression was also elevated in the ErLR- and EdLR-treated osteoblastic MC3T3-E1 cells for 20 days. Conclusion: These results demonstrated that Glycyrrhiza uralensis extracts may be useful for preventing osteoporosis by increasing cell proliferation, ALP activity, and bone-marker gene expression in osteoblastic cells.

Antioxidative Activity of Low Molecular Weight Biocompounds Purified from Anchovy (Engraulis japonicus) Sauce (멸치액젓 유래 저분자 물질의 항산화활성)

  • CHOI Geun-Pyo;SEO Jung-Gil;KIM Sang-Moo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.36 no.4
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    • pp.321-326
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    • 2003
  • Antioxidative activities of low molecular weight biocompounds purified from anchovy (Engraulis japonicus) sauce fermented at $15\pm3^{\circ}C$ for 5 years were investigated. The fermented anchovy sauce showed 5 peaks on gel chromatography pattern. Antioxidant activity of peak 2 was $82.7\%$ followed by $42.6\%$ of peak 1. Main antioxidant compounds of peak 1 were glutamic acid and lysine, but those of peak 2 were not confirmed by amino acid sequence analysis.