• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.622-626
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• 2020

Recent studies have suggested that Canavalia gladiate, a dietary food and traditional folk medicine, has promising pharmaceutical potential, but the effects have mostly been demonstrated using its organo-soluble extract. To date, its immunomodulatory effect depending on the extraction method is unclear. Here, the immune responses of macrophages to C. gladiate and the underlying mechanisms were studied. C. gladiate hot water extract (CGW) induced cytokine production in bone marrow-derived macrophages (BMDMs) in a dose-dependent manner, whereas its ethanolic extract (CGE) did not. Immunoblotting analysis also showed that CGW activated nuclear factor (NF)-κB and mitogen-activated protein kinases (MAPKs). Moreover, an inhibitor assay revealed the involvement of NF-κB, p38, and JNK, but not ERK, in CGW-induced cytokine production. CGE inhibited lipopolysaccharide-stimulated production of pro-inflammatory cytokines and activation of NF-κB and MAPKs in BMDMs. The results suggest that C. gladiate regulates the immune responses of macrophages differently depending on the extraction method.

• Microbiology and Biotechnology Letters
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• v.50 no.4
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• pp.512-521
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• 2022

Since the main symptoms of COVID-19 involve the respiratory system, the infection rate of this disease is predicted to be higher in patients with other respiratory conditions such as allergic rhinitis. In such a situation, it will be meaningful to conduct research on an allergy treatment that has fewer side effects and can effectively reduce allergy symptoms. Here, we prepared experimental samples under various fermentation conditions with mixed extracts of six medicinal plants. To examine the anti-allergic efficacy of these samples, an egg albumin-induced allergic rhinitis animal model experiment, a serum histamine and IgE experiment, and a COX and LO inhibitory activity experiment were conducted. As a result of animal experiments, OVA+SP-4 showed superior efficacy compared to OVA+SP-1 in nasal rubbing and sneezing experiments and had anti-allergic efficacy similar to that of OVA-cetirizine. The serum histamine concentration of OVA+SP-4 was also 1.3 times higher than that of the OVA+cetirizine group, showing a high histamine reduction ability, and IgE showed the same trend. An analysis of COX inhibitory efficacy also confirmed that COX-1 and COX-2 inhibitory efficacy is high, and the longer the fermentation time, the higher the antiallergic efficacy. The composition proposed by this study is expected to have a significant effect on sustainable allergy prevention and treatment in the future by applying it to human patients.

• The Korea Journal of Herbology
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• v.34 no.1
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• pp.1-11
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• 2019

Objective : An allergy to peanuts is a major cause of fatal food-induced anaphylaxis, with food allergies becoming an increasingly important health research issue. Food allergy as clinical entity has been recongnized for many years, although there is yet no general concord as to the incidence of this symptom.1) Methods : This study was undertaken to verify the effect of seeds of Canavalia gladiata (Jacq.) DC. extract (CGE) on the inhibition of allergic reactions using a cholera toxin and peanut extract-immunized food allergy mouse model. We determine whether the changes in rectal temperature were related to energy consumption owing to heat production in the body. Mast cell distribution and degranulation in the dermis and epidermis were observed with an optical microscope. Subsequently, Ara h1 levels in serum and interleukin (IL)-4, IL-10, and $IFN-{\gamma}$ levels in cultured supernatants of splenocytes were measured. Results : CGE treatment significantly attenuated the secretion of the Ara h1 antibody in serum and splenocytes. Ara h 1 was undetected in the cholera toxin and peanut extract-immunized food allergy mouse model. Improvement in ear tissue inflammation symptoms was the CGE experimental group. In the control group and peanut extract control group, the expression of mast cells was higher, whereas that in the CGE experimental group was significantly lower. Conclusion : CGE causes suppression in a food allergy mouse model via the inhibition of Ara h1 secretion, and might be useful for developing functional health foods.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.3
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• pp.165-169
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• 2001

Seed coat of sword bean (Canavalia gladiata) is very thick and hard, it is difficult to absorb water during germination and it requires much time that cotyledon come out from seed coat since seminal root appearanced. Therefore this experiment was carried out to increase the germination rate by easing water absorption through mechanical scarification on seed coat. Non-scarification seed did not germinated at 7 days after treatment but scarification seed showed germination rate of 98%. Therefore mechanical scarification of seed coat was increased germination rate. Non-scarification seed absorbed less than 10% water of dry weight at 8 hours after treatment but scarification seed absorbed about 90% water at 7 hours after treatment and more than 150% water at 8 hours and swelled about 1.4-1.5 times in length and width of seed. Germination rate of scarification seed was high under high temperature and it was 96% and 93% at $25^{\circ}C$ and 3$0^{\circ}C$, respectively. The rate of cotyledon emergence on clay loam soil was the highest among bed soils. Soaked seed after mechanical scarification in distilled water was germinated faster than non-soaked seed on early in bed soil. The rate of cotyledon emergence was more than 92% at 9 days after sowing but non-scarification and soaked seed was germinated late and showed very low germination rate as 67%.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.100-109
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• 2024

This study examined the quality characteristics and antioxidant properties of sword bean tea available in domestic markets. Each product of sword bean tea had distinct appearance characteristics. The color, pH, brownness, and turbidity of the tea varied significantly across different products, with tea bags showing higher levels of brownness and turbidity. The total polyphenol content of hot water extraction ranged from 165.13 to 517.69 mg gallic acid equivalents (GAE)/100 g sample for pod tea, 999.36 to 2,054.74 mg GAE/100 g sample for tea bag tea, and 74.62 to 275.00 mg GAE/100 g sample for grain tea, respectively. Similarly, the total flavonoid content, measured in terms of catechin equivalents (CE), ranged from 39.51 to 65.00 mg CE/100 g sample for pod tea, 86.57 to 253.63 mg CE/100 g sample for tea bag tea, and 32.94 to 38.63 mg CE/100 g sample for grain tea, for hot water extraction. The DPPH and ABTS radical scavenging activities of pod tea were 95.68 to 276.19 mg TE/100 g sample and 270.87 to 804.21 mg trolox equivalents/100 g sample, respectively, for hot water extraction. These results suggest the need to establish quality standards to ensure consistent quality of sword bean tea.