• Journal of Ginseng Research
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• 제42권4호
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• pp.470-475
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• 2018

Background: It was previously found that Korean Red Ginseng water extract (KRGE) inhibits the histamine-induced itch signaling pathway in peripheral sensory neurons. Thus, in the present study, we investigated whether KRGE inhibited another distinctive itch pathway induced by chloroquine (CQ); a representative histamine-independent pathway mediated by MrgprA3 and TRPA1. Methods: Intracellular calcium changes were measured by the calcium imaging technique in the HEK293T cells transfected with both MrgprA3 and TRPA1 ("MrgprA3/TRPA1"), and in primary culture of mouse dorsal root ganglia (DRGs). Mouse scratching behavior tests were performed to verify proposed antipruritic effects of KRGE and ginsenoside Rg3. Results: CQ-induced $Ca^{2+}$ influx was strongly inhibited by KRGE ($10{\mu}g/mL$) in MrgprA3/TRPA1, and notably ginsenoside Rg3 dose-dependently suppressed CQ-induced $Ca^{2+}$ influx in MrgprA3/TRPA1. Moreover, both KRGE ($10{\mu}g/mL$) and Rg3 ($100{\mu}M$) suppressed CQ-induced $Ca^{2+}$ influx in primary culture of mouse DRGs, indicating that the inhibitory effect of KRGE was functional in peripheral sensory neurons. In vivo tests revealed that not only KRGE (100 mg) suppressed CQ-induced scratching in mice [bouts of scratching: $274.0{\pm}51.47$ (control) vs. $104.7{\pm}17.39$ (KRGE)], but also Rg3 (1.5 mg) oral administration significantly reduced CQ-induced scratching as well [bouts of scratching: $216.8{\pm}33.73$ (control) vs.$115.7{\pm}20.94$ (Rg3)]. Conclusion: The present study verified that KRGE and Rg3 have a strong antipruritic effect against CQ-induced itch. Thus, KRGE is as a promising antipruritic agent that blocks both histamine-dependent and -independent itch at peripheral sensory neuronal levels.

• 한국식품조리과학회지
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• 제31권5호
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• pp.676-685
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• 2015

This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory evaluation among four groups, 0%, 30%, 60% and 100%. The texture (breaking strength) of Siraegi which was boiled for 30 minutes in water with baking powder was reduced by showing softening effect ranging from 7.6% to 42.1% as the amount of added baking powder was increased. The color of braised Siraegi produced with prepared a seasoning sauce and different content of baking powder, the brightness significantly decreased with an increase of baking powder. The reduction effects of breaking strength ranged from 25.6% to 43.9%, resulting a significant difference. The pH of braised Siraegi with a seasoning sauce significantly increased from 5.71 to 6.04 as the amount of added baking powder was increased, while its acidity was decreased. Sensory evaluation showed significant values for hardness and toughness as the values dropped when compared with the control (p<0.001), and overall acceptability of the group with adding 0.2% baking powder was best (p<0.001). In conclusion, baking powder could be considered as softening agent shorting the cooking time and improvement of the acceptability. Furthermore, it was expected that the newly developed soy sauce barised Siraegi using the dried radish leaves would be successfully utilized by side dishes in the food preparation industry.

• BMB Reports
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• 제50권8호
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• pp.417-422
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• 2017

Cisplatin is the most effective and widely used chemotherapeutic agent for many types of cancer. Unfortunately, its clinical use is limited by its adverse effects, notably bone marrow suppression leading to abnormal hematopoiesis. We previously revealed that neuropeptide Y (NPY) is responsible for the maintenance of hematopoietic stem cell (HSC) function by protecting the sympathetic nervous system (SNS) fibers survival from chemotherapy-induced bone marrow impairment. Here, we show the NPY-mediated protective effect against bone marrow dysfunction due to cisplatin in an ovarian cancer mouse model. During chemotherapy, NPY mitigates reduction in HSC abundance and destruction of SNS fibers in the bone marrow without blocking the anticancer efficacy of cisplatin, and it results in the restoration of blood cells and amelioration of sensory neuropathy. Therefore, these results suggest that NPY can be used as a potentially effective agent to improve bone marrow dysfunction during cisplatin-based cancer therapy.

• 한국축산식품학회지
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• 제18권1호
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• pp.19-26
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• 1998

In order to study the tenderizing effect of the proteolytic enzyme, ficin, from fig fruit (Ficus carica L), the enzyme was purified from fig latex by precipitation and chromatography. The ficin separated from Bongraesi showed single band on SDS-PAGE. However, the ficin from Masui showed tow bands. The specific activity of ficin purified from Bongraesi species was 2.8 unit/mg protein and that from Masui species was 6.5 unit / mg protein. The amounts of ficin purified from 50 mL of crude latex of Bongraesi and Masui were 1,760 mg and 657 mg, respectively. the water holding capacity of beef decreased to the large extent, when sugar Bongraesi latex and Masui latex were added. The hardness of beef showed decreasing tendency with the time, however, after 60 min, it decreased and thereafter increased a little after 120 min. the hardness of beef decreased sharply with addition of the latex of Bongraesi and Masui. The Masui has more tenderizing effect than the Bongraesi. When meat was mixed with tenderizing agent(ficin) and not heated, the change of color showed significant difference (p＜0.01). when meat was mixed with tenderizing agent(ficin) and heated, the toughness showed significant difference (p＜0.01) and the softness showed significant difference (p＜0.001).

• 한국미생물·생명공학회지
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• 제27권3호
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• pp.230-235
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• 1999

This study was intended to develop a new rice product by the fermentation of saccharified rice solution using Bifidobacterium and to select an appropriate reducing agent to provide the anaerobic condition for the growth of Bifidobacterium during fermentation. The enhancement of the growth of Bifidobacterium in saccharified rice solution was achieved by the treatment of reducing agents such as ascorbic acid and cysteine. The physical and chemical properties of the fermented product were evaluated, and the effect of the reducing agents were compared between ascorbic acid and cysteine. The fermented product with the addition of ascorbic acid shows the lower pH and the higher titratable acidity comparing the product with the addition of cysteine. This indicated that ascorbic acid was more appropriate reducing agent than cysteine for the fermentation of the saccharified rice solution. The number of viable Bifidobacterium in the fermented product with the addition of ascorbic acid(2.2$\times$108~3.4$\times$108CFU/ml) was greater than that with the addition of cysteine (8$\times$107~2.8$\times$108CFU/ml). Ascorbic acid supplement also contributed better sensory properties, such as flavor, taste and overall acceptibility than cysteine supplement did.

• 한국수산과학회지
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• 제36권3호
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• pp.198-203
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• 2003

Heat-induced surimi gels were prepared using various concentration of ATC as a additives and calcium agent. Regardless of various concentration of ATC, there were no difference the moisture $(80.4-81.2\%)\;and\;crude\;ash\;(1.4-1.\5%)$ contents. The pH of heat-induced surimi gels were decreased 7.16 to 7.04 depend on increasing ATC concentration. The whiteness, breaking force and gel strength of $0.09\%$surimi gel were improved significantly difference (p<0.05). Sensory evaluation on texture and whiteness were also similar to determination by color and texture meters. In mineral content of heat-induced surimi gel calcium content was increased 26 to 54 mg/100g depend on increasing ATC concentration, while phosphorus content was not change. The optimal concentration of ATC for preparation of high quality heat-induced surimi gel was $0.09\%$. The shelf-life of heat-induced surimi gel did not extend by addition of $0.09\%$ ATC.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1060-1067
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• 2001

깍두기에 여러 가지 점증제를 첨가하여 2$0^{\circ}C$에서 숙성시키면서 이화학적, 관능적 특성을 측정한 결과는 다음과 같다. 산도는 점증제 첨가군이 대조군보다 높았으나 숙성 말기 (숙성 7일)에 xanthan gum 첨가군과, 산처리 전분은 대조군보다 낮았다. 유리당 함량은 점증제 첨가군이 담금 직후에는 대조군보다 높았으나 숙성됨에 따라 크게 감소하여 숙성 7일에는 xanthan gum을 제외한 모든 점증제가 대조군보다 낮았다. 주요 유리당으로는 대조군과 점증제 첨가군 모두 포도당과 과당이었으며, 이들 당의 함량은 숙성 기간이 경과됨에 따라 감소하였으나, 만니톨은 증가하였다. 점도는 담금직 후에는 점증제 첨가군이 대조군에 비해 높았으나 숙성초기에 급격히 감소하여 대조군과 유사하였으나 xanthan gum 첨가군의 점도는 대조군보다 매우 높았고 숙성이 진행되어도 점도의 감소정도가 적어 초기 점도를 유지하였다. 경도는 숙성이 진행되면서 감소하였으나 찹쌀, 인산가교전분, xanthan gum 첨가군은 숙성 7일에 대조군에 비해 유의적으로 높았다(p<0.05). 관능적 특성으로 신냄새, 신맛, 감칠맛은 모든 처리군에서 유의적인 차이는 없었다. 군냄새는 숙성 5일에 찹쌀, 밀가루, 산처리 전분 첨가군은 대조군에 비해 유의적으로 높았으며, xanthan gum, 인산가교 전분, 초산아디피산 전분은 유의적인 차이가 없었다. 전분맛은 xanthan gum 첨가군이 숙성 3일 이후에 대조군에 비해 유의적으로 높았다 (p<0.05). 점도는 숙성이 경과됨에 따라 유의적으로 낮아졌 으나 인산가교 전분과 xanthan gum 첨가군은 유의적으로 높았다. 경도는 찹쌀, 초산아디피산 전분, 인산가교 전분 첨가군이 유의적으로 낮았고, xanthan gum 첨가군은 숙성기간이 경과되어도 경도가 높게 유지되었다(p<0.05). 전반적인 기호도는 숙성 7일에 찹쌀, 밀가루, 옥수수 전분 첨가군이 대조군에 비해 유의적으로 낮은 점수를 나타내었고, 산처리 전분, 인산가교 전분, xanthan gum 첨가군은 대조군과 차이가 없었다.

• 한국식생활문화학회지
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• 제8권3호
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• pp.289-293
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• 1993

This study was done to evaluate the effects of various gelling agents on textural properties of omija pyon. As a gelling agent, mungbean starch had been used in traditional omija pyon. In this experiment, gelatin and pectin were also tried for better texture. The results of this study were as follows; 1) One percent pectin addition showed desirable textural properties in both starch and gelatin jelly. 2) No significant effect on rheological values was found according to various sugar concentration(10, 15, 20%). 3) There was a saving effect of sugar concentration when adding 1% pectin to starch jelly, comparing textual properties as sensory scores.

• 동의생리병리학회지
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• 제24권4호
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• pp.681-687
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• 2010

Sibjeondaebo-tang (SJDBT) is an oriental medicinal prescription for the treatments of diverse symptoms including neurological disorders. In order to investigate its potential role for neural regulation following nerve injury, neurite outgrowth of dorsal root ganglion (DRG) neurons in culture was investigated. In DRG neurons which were preconditioned by sciatic nerve injury, neurite outgrowth was enhanced by SJDBT treatment. When preconditioned DRG neurons were co-cultured with astrocytes prepared from injured spinal cord tissue, neurite outgrowth was similarly facilitated by SJDBT. Astrocytes in co-culture showed more intense signals of vimentin protein by SJDBT compared to saline control. Sukjihwang (SJH), a conventional herbal component of SJDBT prescription, did not induce any significant changes in neurite extension of DRG neurons compared to control cells. These data suggest that SJDBT may be the therapeutic agent for nervous system disorders related to nerve damage.

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.349.1-349.1
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• 2002

Capsaicin. the pungent component of chili pepper. opens a novel cation selective ion channel in the plasma membrane of peripheral sensory neurons. Capsaicin channel agonists induce pain upon topical application in the early stage. which is followed by a period of desensitization. Although the agonists have been studied as a analgesics, their initial irritancy became sever side effect. So competive antagonists have been pursued as a novel pharmacological agent for analgesics, rather than agonists. (omitted)