• 동아시아식생활학회지
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• 제15권4호
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• pp.413-418
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• 2005

This study was performed to develop new processing methods and products from steamed ginseng with rice wine. The brownnes, turbidity and the total ginsenoside in ginseng were examined All the values of examined premonitory materials, intermediate products, coloring matters and turbidity were increased as the steaming continued The quantity of total ginsenoside was increased when the steaming with rice wine continued in A1 - A9($1^{st}$ traditional rice wine steamed red ginseng: $A1{\~}9^{th}$ traditional rice wine steamed-red ginseng:A9). The quantity of ginsenoside-Rc, ginsenoside-Rd, ginsenoside-Re in Al were increased as the steaming continued. The quantity of ginsenoside-$Rg_2$ and ginsenoside-$Rg_3$ was increased when the number of steaming increased.

• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.192-196
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• 2001

Ethanol extracts from 36 vegetable samples were assayed for their growth-promoting effects on Bifidobacterium bifidum, B. longum, and Lactobacillus casei The growth-promoting effects varied according to bacterial strain and vegetable species. In modified Gy rgy broth, extracts of Lactuca sativa, Lycopersicon esculentum and L escutentum var. cerasiforme exhibited strong growth-promoting responses toward B. longum, and significant and strong growth- promoting response toward B. bifidum was observed in extracts of Actinidia arguta, Allium cepa, A. sativum, Brassica campestris subsp. napus vats. pekinensis, Capsicum frutescens, Daucus carota var. sativa, L sativa, 1. esculentum and L. esculentum var. cerasforme, Nelumbo nucifera, Cucurbita moschata, Lackca sativa var. capitata, and Rubus coreanus. For L casei, extracts of A. fshlosum, A. hberosum, Cichorium intbus, Cucurbita moschat\ulcorner Ipomoea batatas, 1. sativa var. capitata, L. esculentum, P. brachycarpa, Raphanus sativus, R. coreanus, and S. melongena strongly enhanced the growth of this bacteria. In modified Gy rgy broth, the promoting effect was most pronounced with B. bifidum and L. casei among lactic acid bacteria used. In MRS broth, A. arguta, A. cepa, A. sativum, B. campestris subsp. napus var. pekinensis, C. frutescens, and D. carota var. sativa L. satiw var. capitata, and R. coreanus strongly enhanced the growth of B. bifidum, Growth of B. longum was strongly affected by the addition of extracts from L. sativa var. capitata. For L casei, moderate growth-promoting responses were observed in 9 vegetable extracts. The promoting effect in MRS broth was most pronounced with B. bifidum among lactic acid bacteria used.

• Journal of Microbiology and Biotechnology
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• 제13권4호
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• pp.522-528
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• 2003

The growth responses of Phellodendron amurense root-derived materials against seven intestinal bacteria were examined, using an impregnated paper disk agar diffusion method and spectrometric method under $O_2$-free condition. The biologically active constituent of the P. amurense root extract was characterized as berberine chloride ($C_{20}H_{18}NO_{41}Cl$) using various spectroscopic analyses. The growth responses varied depending on the bacterial strain, chemicals, and dose tested. At 1 mg/disk, berberine chloride strongly inhibited the growth of Clostridium perfringens, and moderately inhibited the growth of Escherichia coli and Streptococcus mutans without any adverse effects on the growth of three lactic acid-bacteria (Bifidobacterium bifidum, B. longum, and Lactobacillus acidophilus). The structure-activity relationship revealed that berberine chloride exhibited more growth-inhibiting activity against C. perfringens, E. coli, and S. mutans than berberine iodide and berberine sulfate. These results, therefore, indicate that the growth-inhibiting activity of the three berberines was much more pronounced as chloridated analogue than iodided and sulphated analogues. As for the morphological effect caused by 1 mg/disk of berberine chloride, most strains of C. perfringens were damaged and killed, indicating that berberine chloride showed a strong inhibition against C. perfringens. As naturally occurring growth-inhibiting agents, the P. amurense root-derived materials described could be useful as a preventive agent against diseases caused by harmful intestinal bacteria such as clostridia.

• 한국식품영양학회지
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• 제31권3호
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• pp.328-334
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• 2018

The purpose of this study was to examine the effects of Maca water and/or ethanol extract on the nitric oxide (NO) production in human umbilical vein endothelial cells HUVAC and on erectile dysfunction in rats. Maca was extracted due to both solutions, which are water and ethanol. Each Maca extract was applied to HUVAC, and NO production was checked. Additionally, three different dosages (250, 500 and 1,000 mg/kg) of Maca ethanol extract was administered to Sprague-Dawley rats for 4 weeks. All rats were sacrificed and each sample was collected for analysis. The control rats received only the saline vehicle. The NO production of HUVAC was significantly increased by domestic and homemade Maca water extracted at $60^{\circ}C$ group. Both NO generation and testosterone release were not influenced due to the oral administration of Maca. In the EtOH group rats, the number of sperm was reduced compared to that of the control group. All Maca groups had a high number of sperm and each sperm count had increased as a result of the Maca extract dose. The results of this research suggest that Maca has a positive effect on male erectile dysfunction, which need to be examined further in future studies.

• Food Science and Biotechnology
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• 제18권1호
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• pp.275-277
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• 2009

Swimming enhancing effects of ssanghwatang fermented with Saccharomyces cerevisae in mice were investigated, and then the blood biochemical parameters related to fatigue were measured. Compared to the control group, the swimming time was significantly increased in fermented ssanghwatang (FST) group from day 4 ($29.27{\pm}4.73$ vs. $50.27{\pm}9.05\;min$, p<0.05). The lactate level, an important indicator of fatigue, was drastically lower in FST group than in control group ($2.13{\pm}0.13$ vs. $1.40{\pm}0.12\;mmole/L$, p<0.01). These results suggest that FST possesses stimulatory effects which can enhance exercise performance and reduce fatigue.

• 한국식품영양과학회지
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• 제46권3호
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• pp.306-313
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• 2017

본 연구에서는 전통적인 기능성 식품이자 의약품으로 사용되었던 자죽염(PubS)과 복분자를 조합한 복분자 자죽염(PuBS-R)을 사용해 비특이적, 선천성 면역에 중요한 역할을 하는 대식세포에서의 영향을 확인하였다. PuBS-R은 마우스 대식세포인 Raw264.7 세포에서 $1,000{\mu}g/mL$ 농도처리 시 세포의 증식을 유발하였으며, 그에 반해 PuBS를 $1,000{\mu}g/mL$ 처리 시 유의하게 세포 증식률이 억제되었다. 이어서 면역 관련 사이토카인 $TNF-{\alpha}$, $IFN-{\gamma}$, IL-12, IL-10 등을 유전자 단계와 단백질 단계에서 평가하였다. 그 결과 PuBS-R은 50, 100, $500{\mu}g/mL$에서 유의한 증가율을 보였고, 무엇보다 이것은 PuBS 군에 비해서도 월등한 증가율을 확인할 수 있었다. 마지막으로 마우스의 복강에서 분리한 peritoneal macrophage에 PuBS-R을 처리 후 $TNF-{\alpha}$, $IFN-{\gamma}$, IL-12, IL-10, iNOs를 단백질 단계에서 평가한 결과, Raw264.7 세포에서 얻은 결과와 동일한 결과를 확인할 수 있었다. 이러한 결과로 미루어 보아 PuBS-R은 인체의 대식세포 활성의 증가를 통해 비특이적, 선천성 면역력을 증가시킬 것으로 판단되며, 이러한 결과를 바탕으로 추후 실험동물을 이용한 in vivo 후속 연구를 통해 PuBS-R의 면역증강 기능성 식품 개발이 가능할 것으로 생각된다.

• Molecules and Cells
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• 제20권1호
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• pp.83-89
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• 2005

HtrA2/Omi is a mammalian mitochondrial serine protease homologous to the E. coli HtrA/DegP gene products. Recently, HtrA2/Omi was found to have a dual role in mammalian cells, acting as an apoptosis-inducing protein and being involved in maintenance of mitochondrial homeostasis. By screening a human brain cDNA library with $A{\beta}$ peptide as bait in a yeast two-hybrid system, we identified HtrA2/Omi as a binding partner of $A{\beta}$ peptide. The interaction between $A{\beta}$ peptide and HtrA2/Omi was confirmed by an immunoblot binding assay. The possible involvement of HtrA2/Omi in $A{\beta}$ peptide metabolism was investigated. In vitro peptide cleavage assays showed that HtrA2/Omi did not directly promote the production of $A{\beta}$ peptide at the ${\beta}/{\gamma}$-secretase level, or the degradation of $A{\beta}$ peptide. However, overexpression of HtrA2/Omi in K269 cells decreased the production of $A{\beta}40$ and $A{\beta}42$ by up to 30%. These results rule out the involvement of HtrA2/Omi in the etiology of Alzheimer's disease. However, the fact that overexpression of HtrA2/Omi reduces the generation of $A{\beta}40$ and $A{\beta}42$ suggests that it may play some positive role in mammalian cells.

• Food Science and Biotechnology
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• 제15권2호
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• pp.207-213
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• 2006

The effects of gellan gum (from S. paucimobilis), EPS-CB (exopolysaccharide from S. chungbukensis), and a series of commercial gums (arabic gum, xanthan gum, guar gum, deacyl gellan gum), on the swelling, rheological, and pasting properties of non-waxy rice flour dispersions were investigated. The swelling properties of rice flours in gellan or guar gum dispersion after heating were found to have increased with increasing gum concentrations, but the swelling properties of rice flour/other gum systems decreased with increasing concentrations. The rice flour/gum mixtures showed high shear-thinning flow behavior (n=0.14-0.32), and consistency index (K) was higher in guar gum than other gum dispersions. The initial pasting temperatures and peak times increased along with increasing gum concentration. The peak viscosity of rice flour increased in guar gum and deacyl gellan dispersions, and the breakdown and setback viscosity of the rice flour paste was lowest in the xanthan gum system, but remained higher than those of the control. The apparent viscosities of the rice flour/gellan gum mixture pastes were the highest among the tested combinations.

• 한국식품조리과학회지
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• 제31권3호
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• pp.296-303
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• 2015

We investigate black raspberry (Rubus occidentalis) wine made using traditional yeast (Saccharomyces cerevisiae A8, B6, GBY2, GBY3) and S. cerevisiae Fermivin (FM), which is widely used in wine manufacturing, and analyze the biogenic amine content and the volatile flavor compounds. Black raspberries were separately inoculated with yeast up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 7 days. FM produced the highest alcohol content, however the final fermentation characteristics of the wine made using four different yeasts were similar. S. cerevisiae A8 had a large biogenic amine (BA) content, specifically tryptamine, thus we excluded this yeast from fermentation. S. cerevisiae GBY3 was selected for black raspberry wine fermentation as a result of sensory evaluation. The volatile flavor compounds of two wines (S. cerevisiae GBY3 and FM) were analyzed by gas chromatography and mass spectrometry. 37 compounds in the samples were separated, and several ester compounds were identified in greater amounts in the wine made with S. cerevisiae GBY3 than in the wine made with FM. A greater amount of the major compound, ethyl benzoate, giving the sweet and fruity flavor, was identified in wine made with S. cerevisiae GBY3 than in the wine made with FM. In conclusion, S. cerevisiae GBY3 was confirmed to produce no major BAs and a better flavored wine. These results give new leads in the production of high quality wine.

• Preventive Nutrition and Food Science
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• 제19권2호
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• pp.59-68
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• 2014

The extracts and pure saponins from the roots of Platycodon grandiflorum (PG) are reported to have a wide range of health benefits. Platycosides (saponins) from the roots of PG are characterized by a structure containing a triterpenoid aglycone and two sugar chains. Saponins are of commercial significance, and their applications are increasing with increasing evidence of their health benefits. The biological effects of saponins include cytotoxic effects against cancer cells, neuroprotective activity, antiviral activity, and cholesterol lowering effects. Saponins with commercial value range from crude plant extracts, which can be used for their foaming properties, to high purity saponins such as platycodin D, which can be used for its health applications (e.g., as a vaccine adjuvant). This review reveals that platycosides have many health benefits and have the potential to be used as a remedy against many of the major health hazards (e.g., cancer, obesity, alzheimer's) faced by populations around the world. Methods of platycoside purification and analysis are also covered in this review.