• 제3의학
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• 제2권2호
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• pp.297-314
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• 1997

This study was conducted to standardize the 'Ki-Mi' of Kye-Ji Tang in the basis of ${\ulcorner}$Treatise on Febrile Diseases${\lrcorner}$ and the results were as follows 1. The medicinal plants used are processed with hot water right after picking. 2. One seung(升) of water equals to 10cc. 3. One yang(兩) equals to 6 grams. 4. Medicinal plants are shattered to the size of beans by the process called Boo-Jeor. 5. Kye-Ji Tang, which is composed with 5 medicinal plant(Cortex Cinnamomi : 18g; Radix Paeoniae : 18g; Radix Glycyrrhizae : 12g; Rhizoma Zingiberis : 18g; Fructus Ziziphi Jujubae : 18g), is prepared by adding 490cc water to above 5 medicinal plants and boiled to 210cc. After boiling, the residue is discarded and the extract is taken orally 3 times a day as one dosage of 70cc. It is recommended that 20 minitues after taking of Kye-Ji Tang, the additional uptake of rice porridge might enhance the pharmacological effect of Kye-Ji Tang.

• 한국식품영양과학회지
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• 제26권5호
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• pp.775-783
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• 1997

Morphologically different 18 strains were isolated and examined for their abilities to inhibit ACE. Those strains were cultured in the medium containing 10% of soybean extract at 37$^{\circ}C$ for 48hr or fermented with boiled soybean at 3$0^{\circ}C$ for 60 days. The concentration of inhibitors to inhibit 50% of ACE activity, $IC_{50}$ was measured on the culture broth of each strain and also on the hot-water extract from 20, 40 and 60 day fermented Doenjang by each strain. As a result, SCB-3 which is isolated from Meju showed the highest ACE inhibitoryactivity on the cultured broth and 40 day matured Doenjang. Then, $IC_{50}$ of SCB-3 was 0.02 mg/ml and 0.26mg/ml respectively. SCB-3 was identified as a Bacillus subtilis based upon its morphological, biochemical and physiological properties. Changes in general components and ACE inhibitory activity of Doenjang fermented by SCB-3 were examined during 90 days. Total acidity of Doenjang was increased from 1.39% to 1.66% and pH was decreased from 6.02 to 5.79 after 90 days fermentation. Total sugar contents were decreased from 16.4% to 15.1% and reducing sugar contents was also decreased from 2.45% to 1.62%. Total nitrogen contents were nearly not changed, but amino nitrogen contents were drastically increased from 196mg% to 541mg%. The numbers of total microorganism were increased to 1.1$\times$$10^{8}$ cells/g after 45 days. Protease activity was increased to 622.1U/g after 75 days. The highest ACE inhibitory activity was shown in 60 day fermented Doenjang and $IC_{50}$ of the hot-water extract was 0.31mg/ml.

• 동의생리병리학회지
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• 제35권6호
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• pp.235-241
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• 2021

Sogunjung-tang (SGJT) is traditional herbal prescriptions used to treat abdominal pain. In this study, we evaluated the effect on inflammation and gastritis through SGJT formulation development. SGJT composition herbal medicine was boiled in water at 95~100℃ for 3 hours and then concentrated. Sogunjung-tang mix soft extract (STM) was prepared using pharmaceutical excipients such as purified water, sodium benzoate, β-cyclodextrin and CMC-Na. Anti-inflammatory experiment was conducted using STM and lipopolysaccharide (LPS) in RAW 264.7 cells. Cell survival was measured by MTT method. Nitric oxide (NO) was measured using griess reagents, and pro inflammatory cytokines were measured by enzyme-linked immunosorbent assay and RT-PCR. Also, we verified STM validity in acute gastritis using the ICR mouse. STM was administered oral for three days. And 150 mM HCl in 60% ethanol was oral administered 0.5 mL one hour after the last drug administration. Mice were sacrificed 1 hour after 150 mM HCl in 60% ethanol administration. The gastric mucosa was visually observed. STM were not toxic in RAW 264.7 cells. Treatment of STM inhibited the production of NO and inflammatory cytokine at the protein and mRNA levels. Also, in the acute gastritis model with the mouse, the treatment of STM improved gastric mucosal bleeding and edema. In summary, it was confirmed that the treatment of STM exerts anti-inflammatory and anti-gastritis effects. Therefore, we suggest that STM may provide a preclinical evidence for the prevention and treatment of inflammatory and gastritis diseases.

• 한국균학회지
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• 제28권2호
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• pp.123-125
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• 2000

한국산 야생버섯 22종의 용혈독성을 규명하기 위하여 그 냉침액(cold water extract)의 용혈활성을 검색하여 다음과 같은 결과를 얻었다. 1. Collybia confluence(밀버섯), Laccaris vinaceoavellanea(색시졸각버섯) 및 Lenzites betulina(조개껍질버섯) 등 3 종이 mouse 및 rat 적혈구에 대하여 강력한 용혈 작용을 나타내었다. 2. L. vinaceoavellanea은 $100^{\circ}C$ 수욕상에서 30분간 가열하여도 mouse 적혈구에 대한 용혈활성이 80% 이상 유지되어, 열에 매우 안정한 용혈성분을 함유하는 것으로 확인되었다.

• 대한본초학회지
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• 제27권2호
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• pp.69-75
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• 2012

Objectives : We investigated the effects of mountain cultivated ginseng water boiled extract(MCG) on blood glucose and insulin levels, and examined whether lipid metabolism are improved by it in male db/db mice(a murine model of type 2 diabetes mellitus). Methods : 9 weeks old, male db/db mice were divided into 5 groups : C57BL/6J normal, control, MCG-250mg/kg (MCG-1), MCG-500mg/kg(MCG-2) and MCG-1000mg/kg(MCG-3). After mice were treated with MCG for 8 weeks, we measured body weight, food intake, fat weight, visceral organ weight and blood glucose, insulin and lipid levels. Results : 1. We found no difference in body weight, food intake, fat weight and visceral organ weight among the animal groups. 2. Compared with controls, MCG-treated mice had lower blood glucose level and higher blood insulin levels, the magnitude of which was prominent in MCG-2. 3. Compared with controls, MCG-treated mice had lower LDL-cholesterol and higher HDL-cholesterol levels. 4. Compared with controls, MCG-treated mice had blood triglyceride and free fatty acid levels, the magnitude of which was prominent in MCG-2. 5. Blood AST and ALT concentrations were not changed by MCG, indicating MCG do not show any toxic effects. Conclusions : These results demonstrate that MCG effectively increases blood insulin level and decreases blood glucose level, blood lipid levels, and prevents and improves diabetic dyslipidemia and cardiovascular disease.

• 동아시아식생활학회지
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• 제25권3호
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• pp.451-459
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• 2015

식품으로 사용되는 팥은 생팥이 아닌 증자팥을 사용하며, 고온의 열수로 삶은 후 제조된다. 본 연구에서는 팥을 이용한 고부가가치 식품개발 연구의 일환으로, 생팥의 열수 추출물 및 팥을 삶은 후 증자액을 폐기하고 제조한 증자팥의 열수 추출물을 조제하고 이들의 유용성분 및 항산화, 항균, 항당뇨 및 항혈전 활성을 비교 평가하였다. 생팥 및 증자팥의 추출효율은 각각 16.2% 및 14.8%로 생팥이 1.1배 높았으며, 총 폴리페놀, 총 플라보노이드 및 환원당 함량은 생팥이 증자팥보다 각각 2.5배, 2.1배 및 1.5배 높았다. 생팥의 DPPH 음이온 및 ABTS 양이온 소거능 및 환원력 평가 결과, 증자팥보다 모두 높게 나타나, 팥의 항산화 활성이 고온의 열수 삶기 과정 중 소실됨을 알 수 있었다. 반면, nitrite 소거능은 생팥보다 삶은 증자팥에서 더욱 강하게 나타났다. 항균 활성 평가결과, 생팥의 열수 추출물에서만 그람양성 세균에 대한 활성이 나타났으며, 증자팥의 경우 항균 활성은 $500{\mu}g/disc$ 농도까지 나타나지 않았다. 또한 in-vitro $\alpha$-amylase 및 $\alpha$-glucosidase에 대한 저해활성과 항혈전 활성에 관련된 thrombin, prothrombin, coagulation factors에 대한 저해활성 평가 결과, 생팥의 비가열 추출물과는 달리, 생팥 및 증자팥의 열수 추출물은 전분분해 저해 및 항혈전 활성이 인정되지 않았다. 본 연구결과는 생팥 및 증자팥의 열수 추출물의 항산화, 항당뇨 및 항혈전 활성이 비가열 에탄올 추출물보다 미약하며, 생팥의 유용활성이 증자팥에서는 거의 남아 있지 않음을 제시하고 있으며, 팥을 이용한 고부가가치 식품 제조 시 적합한 삶기 공정 및 팥 증자액의 효율적인 이용에 대한 연구가 필요함을 제시하고 있다.

• 대한한방부인과학회지
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• 제20권1호
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• pp.50-60
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• 2007

Purpose : This investigation was undertaken to evaluate the anti-proliferation, in hexane, chloroform, ethyl acetate, butanol and water fraction from extract of Gyulyupsanbyonbang(GYSB) using MCF-7 human breast cancer cells. Methods : GYSB was added to distilled water(1500ml) and was boiled then filtered. The residue was suspended in distilled water and extracted with hexane, chloroform, ethyl acetate, butanol and water. MCF-7 cells were cultured in RPMI1640 complex badge, NIH3T3 was cultered in 37$^{\circ}$C, 5% moisture incubator of carbon dioxide with Dulbecco's Modified Eagle Medium(DMEM) supplemented with 10% fetal bovine serum and antibiotics. Cell cytotoxicity test about cancer cell was measured used MTT assay. Results: When it synthesizes a result, hexane and butanol fraction had shown anti-proliferation effect and safety together, and those anti-proliferation effect operating selectively appeared. Ethyl acetate fraction had anti-proliferation effect however, it was not selective. The Chloroform and water soluble fraction did not almost appear anti-proliferation effect. Conclusion : I can conclude that GYSB have anti-proliferation effect and safety together on MCF-7 cells. It suggest that GYSB may be useful for brest cancer patients.

• 한국식품조리과학회지
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• 제15권2호
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• pp.158-162
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• 1999

양파는 항균작용, 혈액응고 억제작용, 콜레스테롤 억제효과, 고혈압 및 당뇨 등에 효과를 나타내는 생리활성 물질을 함유한 향신료의 하나로써 전남 남해안 지역에서 특산물로서 생산되며, 작황 상황에 따라 가격 변동이 큰 농산물이다. 이러한 양파의 소비를 촉진하고 인체에 유익한 효과를 이용하기 위하여 양파를 물로 추출하여 제조한 양파 추출물을 주원료로 하고 고과당, 벌꿀, cyclodextrin 및 구연산 등을 첨가하여 양파음료를 제조하였다. 제품의 저장, 유통기간 중의 발생될 수 있는 침전을 방지하기 위하여 품질 안정제로써 cyclodextrin액을 300mg, 500mg및 1g을 첨가하여 실온 및 4$0^{\circ}C$에서의 경시변화를 관찰한 결과 1 g을 사용하였을 때가 양파음료 제품의 침전 방지 효과가 가장 좋았으며 양파의 부드러운 맛도 유지할 수 있었다. 건강식품으로써의 기능성을 검토하기 위하여 양파음료에 사용되는 양파 및 마늘을 양파 농축물과 마늘 농축물로 각각 제조하여 in vitro에서 POV 값의 변화와 Thiocyanate 방법에 의한 항산화 효과를 BHA와 BHT를 이용하여 비교 실험한 결과 POV 값의 변화는 7$0^{\circ}C$에서 7일간 관찰한 결과 control로 이용한 대두유가 561 meq/kg을 나타낸데 비하여 양파 농축물은 403 meq/kg, 마늘 농축물은 391 meq/kg. BHA는 354 meq/kg. BHT는 349 meq/kg와 같이 양파와 마늘 농축물은 BHA와 BHT에 비하여 약간의 차이는 있으나 대두유를 이용한 POV 값의 변화에 효과가 있는 것으로 사료된다. Thiocyanate 방법에 의한 항산화력의 효과는 4$0^{\circ}C$에서 12일간 배양하면서 측정한 결과 BHT, BHA, 마늘 농축물, 양파 농축물 순으로 항산화 효과를 보여 주었다. in vivo상에서 흰쥐를 이용한 항피로효과 실험을 위하여 양파 농축물과 마늘 농축물을 각각 사료 500 g당 양파, 마늘의 양으로 10 g, 5 g, 2.5 g을 첨가하여 실험에 사용하였고, 양파음료는 음료 그대로를 음용수 대신에 사용하여 흰쥐의 유영시간을 실험한 결과 사료 500g당 양파 2.5g 첨가시 13%의 감소를 보여 주었으나 5g 첨가시는 대조군과 거의 같은 유영시간을 나타내었고 109g 첨가시는 57%의 증가를 나타내었다. 마늘에 있어서도 이와 유사한 실험결과를 보여 주었으며 2.5g 첨가시 26%의 감소를 5g 첨가시는 12%의 증가를 보여주었고 10g 첨가시는 59%의 증가를 보여주었다. 특히 양파음료는 가장 높은 효과인 72%의 증가를 보여 주었는데 이는 양파의 효능과 더불어 감미제로 사용된 당류의 영향이 아닌가 사료된다.

• 한국수산과학회지
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• 제47권6호
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• pp.733-739
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• 2014

To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.

• 대한한의학회지
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• 제26권2호
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• pp.195-200
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• 2005

Objecitves: Peel of Citrus unshiu (Rutaceae) has been used in traditional herbal prescriptions. Hesperidin and naringin contents of Citri Unshii Pericarpium were determined and compared to herbal prescriptions. Then, the different extractions from prescriptions are explained with traditional herbal theories. Methods: The herb and herbal prescriptions were extracted in boiled water. A quantitative analysis was made of hesperidin and naringin using HPLC with-reversed-phase CIS column and a UV detector at 204nm. Elution was carried out at 1.0ml/min with $38\%$ methanol. Results and Conclusions: The extract of Citri Unshii Pericarpium for 180 min was the better method for extracting naringin and hesperidin. The flavonoid contents in remedies are different among several traditional herbal prescriptions. The reason for the difference can be explained with traditional drug interaction theories.