• 생약학회지
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• 제37권4호
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• pp.246-252
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• 2006

Processing of traditional herbal medicine is one of the pharmaceutical technique in oriental medicine. Most frequently used processing method in oriental medicine are roasting and steaming. In this studies, to elucidate the pharmacological transformation of traditional herbal medicine by means of processing them, Ginseng Radix (root of Panax ginseng, Araliaceae) was used as a sample. Processed ginseng radix (SGR, Sun Ginseng) was prepared by steaming of roots of white ginseng (GR) for 3 hours at $120^{\circ}C$. The biological activities of methanol extract of GR and SGR were investigated. According to DPPH radical scavenging effects, and inhibitory effects of xanthine oxidase and AAPH induced hemolysis, PGR exhibited more effective than those of GR in vitro. And, the antifatigue effect of GR and SGR were investigated using a weight-loading forced swimming test by monitoring swimming times and prolonged intensity exercise model rats by measuring blood biochemical parameters. GR and SGR were significantly prolonged swimming times in 8% body weight ratio loaded mice. Also, they had the inhibitory effects on the decrease of blood glucose levels, the elevation of serum creatinine, lactic acid and free fatty acid, and lactic dehydrogenase activities in forces swimming rats with 1% of the body weight attached to the neck for 3 hours. SGR was more excellent than GR on these effect. Also, these effects were transformed to the n-butanol fraction of methanol extract of SGR. From these results, it can be considered that SGR has antifatigue effect.

• Journal of Korean Neurosurgical Society
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• 제49권4호
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• pp.205-211
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• 2011

Objective : We investigated the neuroprotective effect of anthocyanin, oxygen radical scavenger extracted from raspberries, after traumatic spinal cord injury (SCI) in rats. Methods : The animals were divided into two groups : the vehicle-treated group (control group, n=20) received an oral administration of normal saline via stomach intubation immediately after SCI, and the anthocyanin-treated group (AT group, n=20) received 400 mg/kg of cyanidin 3-O-${\beta}$-glucoside (C3G) in the same way. We compared the neurological functions, superoxide expressions and lesion volumes in two groups. Results : At 14 days after SCI, the AT group showed significant improvement of the BBB score by $16.7{\pm}3.4%$, platform hang by $40.0{\pm}9.1%$ and hind foot bar grab by $30.8{\pm}8.4%$ (p<0.05 in all outcomes). The degree of superoxide expression, represented by the ratio of red fluorescence intensity, was significantly lower in the AT group ($0.98{\pm}0.38$) than the control group ($1.34{\pm}0.24$) (p<0.05). The lesion volume in lesion periphery was $32.1{\pm}2.4\;{\mu}L$ in the control and $24.5{\pm}2.3\;{\mu}L$ in the AT group, respectively (p<0.05), and the motor neuron cell number of the anterior horn in lesion periphery was $8.3{\pm}5.1$ cells/HPF in the control and $13.4{\pm}6.3$ cells/HPF in the AT group, respectively (p<0.05). Conclusion : Anthocyanin seemed to reduce lesion volume and neuronal loss by its antioxidant effect and these resulted in improved functional recovery.

• Radiation Oncology Journal
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• 제32권3호
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• pp.125-131
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• 2014

Purpose: We reviewed treatment outcomes and prognostic factors for patients with salivary ductal carcinoma (SDC) treated with surgery and postoperative radiotherapy from 2005 to 2012. Materials and Methods: A total of 16 patients were identified and 15 eligible patients were included in analysis. Median age was 61 years (range, 40 to 71 years) and 12 patients (80%) were men. Twelve patients (80%) had a tumor in the parotid gland, 9 (60%) had T3 or T4 disease, and 9 (60%) had positive nodal disease. All patients underwent surgery and postoperative radiotherapy. Postoperative radiotherapy was delivered using 3-dimensional conformal radiotherapy or intensity-modulated radiotherapy. Locoregional failure-free survival (LRFFS), distant failure-free survival (DFFS), progression-free survival (PFS), and overall survival (OS) were calculated using the Kaplan-Meier method. Differences in survival based on risk factors were tested using a log-rank test. Results: Median total radiotherapy dose was 60 Gy (range, 52.5 to 63.6 Gy). Four patients received concurrent weekly chemotherapy with cisplatin. Among 10 patients who underwent surgery with neck dissection, 7 received modified radical neck dissection. With a median follow-up time of 38 months (range, 24 to 105 months), 4-year rates were 86% for LRFFS, 51% for DFFS, 46% for PFS, and 93% for OS. Local failure was observed in 2 patients (13%), and distant failure was observed in 7 (47%). The lung was the most common involved site of distant metastasis. Conclusion: Surgery and postoperative radiotherapy in SDC patients resulted in good local control, but high distant metastasis remained a major challenge.

• Bulletin of the Korean Chemical Society
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• 제34권12호
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• pp.3695-3702
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• 2013

A nickel(II) complex $[Ni(H_2biim)_2(H_2O)_2](ClO_4)_2{\cdot}H_2O$ (1) of biimidazole ligand has been synthesized and characterized (Where $H_2biim$ = 2,2'-biimidazole). The single crystal X-ray diffraction of the complex shows a dimeric structure with six coordinated psudo-octahedral geometry. The cyclic voltammograms of complex exhibited one quasireversible reduction wave ($E_{pc}=-0.61V$) and an irreversible oxidation wave ($E_{pa}=1.28V$) in DMF solution. The interaction of the complex with Calf-Thymus DNA (CT-DNA) has been investigated by absorption and fluorescence spectroscopy. The complex is an avid DNA binder with a binding constant value of $1.03{\times}10^5M^{-1}$. The results suggest that the nickel(II) complex bind to CT-DNA via intercalative mode and can quench the fluorescence intensity of EB bind to CT-DNA with $K_{app}$ value of $3.2{\times}10^5M^{-1}$. The complex also shown efficient oxidative cleavage of supercoiled pBR322 DNA in the presence of hydrogen peroxide as oxidizing agent. The DNA cleavage by complex in presence of quenchers; viz. DMSO, KI, $NaN_3$ and EDTA reveals that hydroxyl radical or singlet oxygen mechanism is involved. The complex showed invitro antimicrobial activity against four bacteria and two fungi. The antimicrobial activity was nearer to that of standard drugs and greater than that of the free ligand.

• 한국조리학회지
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• 제23권8호
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• pp.153-162
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• 2017

Bacillus coagulans was added as probiotics in instant coffee with microground roasted coffee which is recently rising premium coffee and the instant coffee (ProBio coffee) was compared with 3 commercial instant coffees with microground roasted coffee in quality characteristics to understand the competitiveness of ProBio coffee. In sensory evaluation, ProBio coffee had inferior aroma intensity and overall acceptance compared with control group (brewed coffee) (p<0.05) but it had equal quality or more compared with 3 commercials. Total polyphenol content, chlorogenic acid content, DPPH free radical scavenging activity and caffeine content were $110.72{\pm}1.99mg/g$, $2,700{\pm}20mg/g$, $146.22{\pm}3.62TEAC\;mg/g$, $28.1{\pm}3.2ppm$ respectively. In general quality characteristics, water content, solubility, particle size and particle strength of ProBio coffee were similar to general instant coffee but had darker color than it. In safety assessment, acrylamide content was $502{\pm}10ppb$, and residual pesticides and ochratoxin A were not detected. Over 70% of B. coagulans were maintained in 4 months of storage and 16 months of shelf life was predicted in ProBio coffee by $Q_{10}$ model. Therefore, ProBio coffee was confirmed to have a sufficient product competiveness compared with 3 commercials.

• 한국조리학회지
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• 제23권8호
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• pp.206-215
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• 2017

Sprout ginseng paste were prepared with pine nut, dry oyster and dry shrimp to examine the antioxidant properties(total polyphenols, total flavonoids, and electron donating ability) and sensory test(attribute difference and acceptance). Sprout ginseng paste were measured based on color value, pH, viscosity, total bacteria cell numbers for 0 and 20 days at $4^{\circ}C$. The higher total polyphenol and total flavonoid content of sprout ginseng paste added with pine nuts, dry oyster, and dry shrimp were higher antioxidant capacity. DPPH radical scavenging activity was increased from 52.2% (SGP0) to 79.5.0 % with SGP5. The attribute test results reveal that the color intensity, bitter taste, and oily taste were decreased in SGP3 to SGP6. Taste, flavor, and coarseness did not show significant difference in SGP0 to SGP6. Thickness and After taste were increased in SGP4 to SGP6. The preference test results reveal that the appearance, flavor, and texture level did not show significant difference in SGP0 to SGP6. Taste and overall preference were increased in SGP4 to SGP6. L value, pH, decrease while a value and b value show no change in sprout ginseng paste with pine nut, dry oyster and dry shrimp. Total cell number was not detected during storage.

• 한국식품영양과학회지
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• 제41권11호
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• pp.1559-1564
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• 2012

건포도(Thailand산), 건망고(Philippine산), 건무화과(Iran산)를 0~5 kGy로 감마선 조사한 후 총균수 및 기계적 색차를 측정하고 조사여부 판별가능성을 확인하였다. 총 균수 측정 결과 3 kGy 이상으로 조사된 시료에서는 대부분 검출할 수 없는 수준으로 나타나 미생물학적으로 안전함을 알 수 있었다. 건조과일의 색차 측정에서, 건망고의 색 변화가 방사선조사에 가장 민감하였다. PSL 측정 결과, 건포도의 경우 비 조사시료는 음성으로, 조사시료는 중간 값으로 확인되었고 건망고의 경우 모든 시료가 음성으로 확인되었으며, 무화과의 경우 5 kGy 조사시료만이 양성으로 확인되어, 건조과일의 경우 PSL 측정법은 screening 방법으로의 적용가능성이 낮았다. TL 측정 결과 건무화과의 경우 조사시료는 $150{\sim}200^{\circ}C$ 사이에서 특유의 발광곡선을 나타내었고, 신호 강도 또한 조사선량에 의존적으로 증가하여 TL 적용이 가능하였다. ESR 측정 결과 건포도와 건망고의 경우 조사시료에서 multi-component 신호를 보여주었고, 신호 강도 역시 조사선량에 따라 유의적으로 증가하여 ESR 적용이 가능하였다.

• 대한한의학회지
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• 제39권1호
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• pp.35-43
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• 2018

Objectives: In the brain, glutamate is the most important excitable neurotransmitter in physiological and pathological conditions. However, the high level of glutamate induces neuronal cell death due to exitotoxicity and oxidative stress. The present study investigated to evaluate a possible neuroprotective effect of furosin isolated from Euphorbia helioscopia against glutamate-induced HT22 cell death. Methods: Furosin was isolated from methanol extract of Euphorbia helioscopia and examined whether it protects glutamate-induced neuronal cell death. The cell viability was determined using Ez-Cytox assay. Anti-oxidative effect of furosin was determined by DPPH scavenging activities, and the levels of intracellular reactive oxygen species (ROS) were determined by the fluorescent intensity after staining the cells with $H_2DCFDA$. To evaluate apoptotic cell death, we performed nuclear staining and image-based cytometeric analysis. Results: The cell viability was significantly increased by treatement with furosin compared with the treatment with glutamate. Furosin showed a strong DPPH radical scavenging activity ($EC50=1.83{\mu}M$) and prevented the accumulation of intra cellular ROS. Finally, the presence of 50 and $100{\mu}M$ furosin significantly the percentage of apoptotic cells compared with glutamate treatment. Conclusion: The present study found that furosin is a potent neuroprotectant against glutamate-induced oxidative stress through inhibition of apoptotic cell death induced by glutamate. Therefore, the present study suggests that furosin as a bioactive compound of E. helioscopia can be a useful source to develop a drug for the treatment of neurodegenerative diseases and acute brain injuries.

• 한국식품영양학회지
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• 제30권3호
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• pp.568-577
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• 2017

Vegetables and fruits contain a great deal of vitamins, minerals, dietary fiber and phytochemicals. Therefore, healthconcious consumer prefer beverage made from fresh fruits and vegetables due to their health benefits. This study was conducted to investigate differences in nutritional composition and sensory characteristics of juices depending on the apparatus used: either a low-speed juicer or high-speed blender. All ingredients could be made into juice without addition of water using the low speed juicer. However, addition of water was necessary to produce juice with the high-speed blender. Phenol and flavonoid content, were higher in juice made with the low-speed juicer than that produced with the high-speed blender and were correlated with DPPH radical scavenging ability. Protease activity of pineapples juices was not significantly different for the two methods, but protease activity of kiwi juice was about 8 times higher in juice made with low-speed juicer than that made with the high-speed blender. SOD activity also tended to be higher in the juice made with low-speed juicer. The concentration of dissolved oxygen in the juice made with high-speed blender was higher than that of juice made with a low-speed juicer and was correlated with color change. In addition, the high-speed blender caused an increase juice temperature, but temperature was not changed during use of the low-speed juicer. The noise level of the low-speed juicer was low, but the high-speed blender had high noise intensity comparable to that of railway or aircraft noise. In the sensory evaluation of juice, juice made with the low-speed juicer was preferred over juice made with the high-speed blender. As a result, the overall quality of the juice produced using the low-speed juicer was superior.

• 한국식품영양학회지
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• 제31권5호
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• pp.696-702
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• 2018

This study investigated the quality characteristics of jujube wines produced from various fruits (Campbell Early, aronia, apply). Before the preparation of jujube wine, jujube juice was extracted using hot water ($100^{\circ}C$, 2 hr). Different blends of jujube wines were produced by blending jujube juice with various fruits using Saccharomyces cerevisiae. After 18 days of fermentation, the alcohol content of jujube wines ranged between 11.5~12.7%. The pH of the wine ranged from 3.31 to 3.53 and the total acid content from 0.47 to 0.68%. The hue value of jujube wines ranged from 0.88 to 2.21 and the color intensity ranged from 0.93 to 6.29. The brightness of jujube wines ranged from 32.35 to 92.47, the redness from 0.85 to 59.05, and the yellowness from 17.35 to 51.02. By combining aronia with jujube juice, a significant increase in the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) of the wine was observed. The total polyphenol content (401.77 mg%) and the antioxidant activity (76.29%) were the highest in the jujube wine blended with aronia. The total anthocyanin content of jujube wines ranged from 81.66 to 135.98 mg% and the tannic acid content from 42.48 to 316.36 mg%. Based on the results of the present study, we suggest that jujube wine produced by blending jujube juice with aronia had excellent quality as well as quality characteristics of the wine.