• Journal of Microbiology and Biotechnology
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• v.28 no.2
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• pp.190-198
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• 2018

Periodontitis is an inflammatory disease caused by microbial lipopolysaccharide (LPS), destroying gingival tissues and alveolar bone in the periodontium. In the present study, we evaluated the anti-inflammatory and anti-osteoclastic effects of panduratin A, a chalcone compound isolated from Boesenbergia pandurata, in human gingival fibroblast-1 (HGF-1) and RAW 264.7 cells. Treatment of panduratin A to LPS-stimulated HGF-1 significantly reduced the expression of interleukin-$1{\beta}$ and nuclear factor-kappa B (NF-${\kappa}B$), subsequently leading to the inhibition of matrix metalloproteinase-2 (MMP-2) and MMP-8 compared with that in the LPS control ($^{**}p$ < 0.01). These anti-inflammatory responses were mediated by suppressing the mitogen-activated protein kinase (MAPK) signaling and activator protein-1 complex formation pathways. Moreover, receptor activator of NF-${\kappa}B$ ligand (RANKL)-stimulated RAW 264.7 cells treated with panduratin A showed significant inhibition of osteoclastic transcription factors such as nuclear factor of activated T-cells c1 and c-Fos as well as osteoclastic enzymes such as tartrate-resistant acid phosphatase and cathepsin K compared with those in the RANKL control ($^{**}p$ < 0.01). Similar to HGF-1, panduratin A suppressed osteoclastogenesis by controlling MAPK signaling pathways. Taken together, these results suggest that panduratin A could be a potential candidate for development as a natural anti-periodontitis agent.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.39-49
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• 2018

In this study, the traditional takju was manufactured using the finger root, which was recognized as a health functional ingredient, and analyzed the physicochemical and sensory quality characteristics according to the period of fermentation. The pH was significantly low(p<0.05) in all samples until the second day of fermentation, and the pH tended to increase again from the third day of fermentation. The pH value was decreased as the amount of finger root was decreased(p<0.05). The acidity of takju was significantly lower at 0.17~0.21 immediately after fermentation(p<0.05). The acidity of FR0 showed significantly the highest value(p<0.05). The sugar content of takju was significantly increased in all the samples until the 2nd day of fermentation(p<0.05). On the 7th day, it showed the lowest value at $11.01{\sim}12.63^{\circ}Brix$. The sugar content of FR0 was significantly lowest value(p<0.05). The alcohol content of takju was significantly increased as the fermentation proceeded, and the highest value was 11.90~13.50% at 7 days(p<0.05). The alcohol content of RF0 was significantly higher than other samples(p<0.05). As a result of organic acid analysis of finger root takju fermented for 7 days, citric acid(3.35%) showed the highest content of FR3(p<0.05). The content of fructose increased with increasing finger root amount (p<0.05). As a result of sensory evaluation of finger root takju, FR1 and FR2 samples tended to be lower in score than FR0, and FR3 showed the highest score. The overall acceptance value of FR0 was 7.5 and FR3 was 7.57.

• Journal of Haehwa Medicine
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• v.29 no.2
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• pp.22-29
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• 2020

Objectives: This study aims to investigate the effects of diabetes mellitus care mixture (DCM) on blood glucose and lipid metabolism in type 2 diabetic mellitus mice. DCM consisted of lagerstroemia speciose, allium hookeri, momordica charantia, amaranthus tricolor, and boesenbergia rotunda, which have been proven to have antidiabetic properties. Methods: In this study, we researched the effects of DCM in type 2 diabetic mellitus mice. C57BLKS/J mouse groups had no treatment, db/db mouse randomly assigned to 2 groups, and treated with distilled water and DCM (200 mg/kg/day). Blood glucose levels and body weight were checked every week. After 4 weeks of treatment, liver function indicators (AST, ALT, and LDH) and lipid metabolites (triglyceride, total cholesterol, LDL-cholesterol, HDL-cholesterol) were measured with a biochemistry analyzer. Diabetic factors (insulin, resistin, and leptin) were measured with ELISA. Results: DCM was decreased blood glucose, diabetic factors, liver function indicators, triglyceride, total cholesterol, and LDL-cholesterol significantly. Also, HDL-cholesterol was significantly increased in DCM group. The bodyweight of DCM group decreased but, no significant difference with the control group. DCM may have the potential to improved diabetes mellitus by regulating blood glucose levels and diabetic factors. Also protecting from diabetic complications by adjusting liver function indicators and lipid metabolites. Conclusions: These results suggest that DCM to be used as an oriental medicine for diabetes, the results of clinical trials are needed.