• Korean Journal of Pharmacognosy
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• v.17 no.3
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• pp.215-222
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• 1986

Although the 'Insamyangwee-tang' has been widely used in clinical purposes in the oriental medicine, its clinical efficacy is only documentated for the cases of gastritis, gastric ulcer and enteritis, but the experimental study on these has not been undertaken. So, to investigate the clinical efficacy of 'Insamyangwee-tang' comparing with animal experiments, This study was carried out. The results showed that relaxing action was shown on the isolated ileum in mice and that strong antagonistic actions were seen on $BaCl_2$, acetylcholine and histamine induced contraction of the ileum in mice, rats, rabbits and guinea-pigs that the relaxing effect of the intestinal smooth muscle was recognized. Inhibitory effects on transport rate in the small intestine of mice. Strong antagonistic actions were seen on acetylcholine induced contraction of duodenum in rats and remarkably inhibiting actions were seen of duodenum in rats. Inhibitory action on the secretion of gastric juice and pepsin, anti-ulceration effect was recognized.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1995.04a
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• pp.115-115
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• 1995

저자 등은 일련의 식물엑스에 대하여 항위염 및 항궤양효능에 관한 검색을 실시하여 오리나무수피의 MeOH엑스가 현저한 효과가 있음을 예지 하였으므로 그에 대하여 보다 구체적인 실험을 실시하였다. 즉 MeOH엑스를 Hexane, CMCl$_3$, BuOH로 계통적으로 추출하여 상기의 분획 및 잔사인 물분획을 제조하여 이에 대한 실험을 실시하였다. 소화성궤양이 공격인자와 방어인자의 불균형에 의해 형성됨을 Shay가 주장함으로써 공격인자의 억제를 알아보기 위한 Mizui 등의 방법인 HClㆍEtOH 유발 위손상 실험과 Guth 등의 Aspirin 위손상 실험 방법에 따라서 위 손상정표를 관찰하였다. Shay의 방법에 따라서 위궤양 모텔은 유문을 결찰하고 검체를 십이지장내에 투여하고 처치를 완료하고 12시간 후에 궤양정도와 또한 4시간의 유문결찰에 의한 위액분 비량, pH 및 산분비량에 미치는 영향을 관찰하였다. 또 염산과 pepsin 등에 의한 점막 손상에 대한 방어인자의 증강요인인 위 mucous membrane의 mucus분비를 알아보기 위한 absoluteㆍ에탄올 위손상에 대한 예방효과 시험을 시행하였다. 이 실험의 결과, 오리나무 MeOH엑스의 항위염 및 항위궤양효과는 BuOH 분획에서 강력한 작용이 있었으며 이 분획은 aspirin 유발 위손상 및 shay 궤양에 효과를 나타내었고 또한 mucin량의 증가를 보여주었다. 그러나 이 분획은 위액, pH 및 산분비량에 영향을 나타내지 아니하였다.

• The Journal of Internal Korean Medicine
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• v.15 no.2
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• pp.229-239
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• 1994

KUNLITANG(建理湯) have been widely used in the disease of digestive system, which was based on the oriental references. In order to investigate the clinical effect of it, the experimental works were carried out with mice and rats. The following results have been obtained : 1. The analgesic effect in mice was recognized in acetic acid method. 2. The inhibitory effect on transfortation activity in small intestine of mice was recognized. 3. In the experiment to see the effects of KUNLITANG on the gastric juice in rats, volumn, free HCL and total acidity were decreased, pepsin activity was inhibited. Whi1e pH was increased by the administration of KUNLITANG, respectably. 4. In the experiment to see the effects of KUNLITANG on the gastric ulcers in rats, anti-ulcerative effects were recognized in Shay rats and induced by histamine or aspirine. 5. Spontaneous contraction in the isolated ileum in rats was inhibited. According to the above experimental results, it can be concluded that KUNLITANG are very effective on many gastrointestinal diseases of biwihehanheung(脾胃虛寒型)

• Journal of The Korean Society of Grassland and Forage Science
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• v.10 no.1
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• pp.48-54
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• 1990

In order to investigate effects of starch addition on the fermentative quality and dry matter digestibility (DMD) of Kudzu, Puerarie thunbergii Bentham plants were ensiled by the conventional method in small experimental plastic silo of 7.5 liter with different levels of starch addition. The fermentative quality, neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) of silage were determined by chemical analysis, and in vitro dry matter digestibility (DMD) by pepsin-cellulase technique. Total digestibile nutrients (TDN), digestible energy (DE) and metabolizable energy (ME) were calculated with DMD. The results obtained were as follows; 1. Acetate, butyrate, PH, NDF, ADF, and ADL of Kudzu silage were reduced with increasing of starch addition but the contents of lactate and total acid were increased. 2. The DMD was marked 47.5, 49.5, 51.2, 57.9 and 62.0 % under starch addition with a rate of 0, 2, 4, 6 and 8 %, respectively. 3. TDN, DF and ME were increased with high rate of starch addition. 4. The regression equation and correlation of Kudzu silage between level of starch (X) and DMD (Y) were Y= 41.6 + 1.86 X (I= 0.96, P < 0.01), of silage between Flieg's score (X) and DMD (Y) were Y= 41.6 + 0.23 X (I= 0.96, P < 0.01) and of silage between level of starch (X) and Flieg's score (Y) were Y= 21.3 + 7.97 X (I= 0.97, P < 0.01), respectively.

• Journal of Animal Science and Technology
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• v.62 no.1
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• pp.84-93
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• 2020

An experiment was conducted to evaluate Pediococcus spp.-fermented chicken meat as a snack for dogs. The fermented or non-fermented snacks used in this study were prepared through the following process; meat mixtures containing 52.8% MDCM, 35.2% chicken breast meat (CBM) and 9.7% corn starch were inoculated with or without Pediococcus spp., incubated at 37℃ for 24 h and then sterilized at 121℃ for 20 min. During the 24-h fermentation, the pH of fermented chicken snack dropped rapidly with concomitant increase in number of lactic acid bacteria. The nutritional composition was not altered by fermentation. In vitro pepsin nitrogen digestibility was higher (p < 0.05) in the fermented snack compared with the non-fermented snack. Upon storage at room temperature for 14 days, bacteria grew slowly in fermented vs. non-fermented snack samples. In a palatability trial, dogs preferred non-fermented over fermented snack food. In 12-d-long feeding trial, fecal ammonia content was lowered, but fecal lactic acid content was increased in dogs fed the fermented vs. non-fermented snack food. Our study shows that the fermented MDCM-based snack exhibited good preservability upon storage, and improved in vitro nitrogen digestibility and fecal characteristics in dogs.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.572-575
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• 2007

The angiontensin converting enzyme (ACE) inhibitory peptides were separated from beef sarcoplasmic protein extract and their amino acid sequences were identified as GFHI, DFHINQ, FHG, and GLSDGEWQ. The 4 peptides were synthesized in a laboratory and the ACE inhibitory activities of pep tides was measured after 2 months of storage at $4^{\circ}C$ under different pH conditions (6.0, 6.5, 7.0, 7.5, and 8.0) and the exposure of different temperatures (70, 80, 90, and $100^{\circ}C$) for 20 min to evaluate industrial use. No significant difference was detected by pH and temperature abuse for 20 min during storage. When the synthetic peptides were digested by pepsin, trypsin, and chymotrypsin, the ACE inhibitory activity was not changed. These results indicated that the 4 synthetic peptides with ACE inhibitory activity were pH-stable, heat-stable, and resistant to proteinases in gastro-intestinal tracts. Therefore, those 4 peptides can be used as a source for functional food product with various applications.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.49-57
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• 2005

Enterococcus faecium MJ-14, having strong antilisterial activity, was isolated from Korean fermented food, Meju. MJ-14 showed the same phenotypic characteristics, but different sugar utilization, as reference strain, E. faecium KCCM12118. It could utilize D-xylose, amygdaline, and gluconate, whereas E. faecium KCCM12118 could not. Optimal condition for bacteriocin production by E. faecium MJ-14 was at $37^{\circ}C$ and pH 7.0. Bacteriocin activity appeared in mid exponential phase and increased rapidly up to stationary phase. Activity was significantly promoted in MRS broth containing 3.0% glucose, 1.5% lactose, 2.0% peptone, or 1.5% tryptone. Bacteriocins effectively inhibited Enterococcus faecalis and Listeria spp. of Gram-positive bacteria, and Helicobacter pylori of Gram-negative bacteria, but did not inhibit yeasts and molds. They were stable against heat (for 30 min at $100^{\circ}C$), pH (3.0-9.0), long-term storage (for 60 days at 4 or $-20^{\circ}C$), and enzymatic digestion by catalase, proteinase K, papain, lysozyme, trypsin, chymotrypsin, and lipase, etc. Bacteriocin activity was completely inhibited by protease and pepsin, and 50% by ${\alpha}$-amylase. Studies on PCR detection of enterocin structural genes revealed bacteriocins are identical to enterocins A and B.

• The Journal of Korean Medicine
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• v.18 no.1
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• pp.238-250
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• 1997

This study was done to investigate the clinical effects of Daegunchungtang on the peptic ulcer and the function of gastointestinal tract. The liquid extracts of Daegunchungtang was administerd orally to the rats and mice. Then the effects of isolated ileum, pylorus-ligated and indomethacine-induced ulcer, gastric juice secretion, and transport abilities of the small and large intestine, were studied. The following results have been obtained : 1. Daegunchungtang showed to have an inhibitory effects on the smooth muscle contraction of the isolated ileum by acetylcholine chloride and barium chloride. 2. Daegunchungtang showed to have an inhibitory effect on the contraction of the gastric fundus-strip by acetylcholine chloride and barium chloride. 3. The preventive effects were recognized on the pylorus-ligated ulcer, by administration of Daegunchungtang. 4. The preventive effects were recognized on the indomethacine-induced ulcer, by administration of Daegunchungtang. 5. The Inhibitory effects on the secretion gastric juice, free & total acidity, and pepsin-output were recognized, by administration of Daegunchungtang. 6. The transport abilities in the small intestine were increased, by administration of Daegunchungtang. 7. The transport abilities in the large intestine were not recognized, by administration of Daegunchungtang. According to the above results, it is considered that the experimental effects of Daegunchungtang has correspond to the oriental medical literatures.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.644-649
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• 2007

In this study a purified protein was prepared from pork meat. The product consisted of 0.5% moisture, 3.0% ash, 5.5% ether extract and 88.7% crude protein. Also, a meat oligopeptide mixture was prepared from a pepsin digest of the protein preparation. The two preparations were colorless and odorless powders with low fat contents. The nutritive values of the pork meat protein and oligopeptide mixture were estimated by two methods, one using biological value(BV) and the other employing net protein utilization(NPU) by the nitrogen balance method. The meat oligopeptide mixture showed an excellent nutritive value by both methods. The true digestibilites of both the pork meat protein and the oligopeptide mixture were more than 98%. The above results indicate that the oligopeptide mixture is an excellent material as a dietary nitrogen source for many purposes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.2
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• pp.118-125
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• 2011

In this study, an angiotensin I-converting enzyme (ACE) inhibitor from squid skin was purified and characterized. Squid (Todarodes pacificus) skin protein isolates were hydrolyzed using six commercial proteases: alcalase, ${\alpha}$-chymotrypsin, neutrase, papain, pepsin, and trypsin. The peptic hydrolysate had the highest ACE inhibitory activity. The ACE inhibitory peptide was purified using Sephadex G-25 column chromatography and reverse phase high-performance liquid chromatography (HPLC) with a $C_{18}$ column. The purified ACE inhibitory peptide was identified and sequenced, and found to consist of seven amino acid residues: Ser-Ala-Gly-Ser-Leu-Val-Pro (657Da). The $IC_{50}$ value of the purified ACE inhibitory peptide was 766.2 ${\mu}M$, and Lineweaver-Burk plots suggested that the purified peptide acts as a noncompetitive ACE inhibitor. These results suggest that the ACE inhibitory peptide purified from the peptic hydrolysate of squid skin may be of benefit in developing antihypertensive drugs and functional foods.