• YAKHAK HOEJI
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• v.42 no.4
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• pp.395-402
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• 1998

Mori Cortex Radicis, the root bark of mulberry tree, has been used in the treatment of bronchial asthma and other lung diseases in traditional medicine. There was a recent repor t that the water soluble part with molecular weight of above 10,000 has anti-allergic activity. Therefore, we intended to isolate and purify the anti-allergic compound from hot water extract of the Mori Cortex Radicis. Crude extract of Mori Cortex Radicis was prepared by hot-water extraction, and anti-allergic compound was further purified by alcohol precipitation, successive ultrafiltration, anion exchange chromatography and gel filtration chromatography. This compound had homogeneity which was shown by the sharp single peak in HPLC chromatogram (TSK-GEL G400OPW column, RI detector). The molecular weight of the compound was estimated as 23Kda on the basis of calibration curve plotted against protein standards. This compound was identified as complex of sugar, protein and lignin (19.2: 5.9: 72.7), and proteolysis could not decrease the anti-allergic activity but mild delignification decreased the activity remarkably. Therefore, we concluded that the anti-allergic compound of Mori Cortex Radicis was a lignin-carbohydrate complex.

• Archives of Pharmacal Research
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• v.17 no.3
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• pp.145-149
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• 1994

Intravenous administration of hydro-methanolic extract of Cyperus scariosus (3-10 mg/kg) produced hypotensive and bradcardiac effects. These effects remianed unaltered in atropinized animals indicating that cardiovascular effects of the plant extract are not medliated through activation of muscarinic receptors. In the in vitro studies, it suppressed the spontaneous contractions of guinea-pig paired atria, rat ulterus and rabbit jejunum in a concentration-dependent (0.1-1 mg/ml) manner. It also inhibited histanmine or acetylcholine-induced contractions of guinea-pig ieum indicating non-sepcific spasmolytic action. In rabbit aorta, it inhibited norepinephrine $(10\;mu{M)}$ as well as $K^+$ (80mM)-induced contractions at similar concentrations (0.1-1 mg/ml). These data indicate that cyperus scariosus contains $Ca^{2+}$ channel blocker-like constituent(s) which may explain hypotensive effect observed in vivo and the general spasmolytic activity of plant explain its folkloric use in diarrhoea.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.1
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• pp.15-19
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• 2006

The anti-angiogenic activity of ethanol extract of Bojungbangam-tang, a new herbal prescription composed of nine crude drugs, was evaluated in human umbilical vein endothelial cells (HUVECs). HPLC profile revealed that five major compunds such as apioliquiritin, narirutin, hesperidin, liquiritin and glycyrrhizin. Ethanol extract of Bojungbangam-tang (EBJT) did not showed any significant cytotoxicity against HUVECs up to 200 ug/ml. EBJT significantly inhibited basic fibroblast growth factor (bFGF)-induced HUVECs proliferation to 69% at 200 ${\mu}g/ml$. Migration using window scraping method and tube formation in bFGF stimulated HUVECs were also significantly suppressed by EBJT in a dose-dependent manner. Taken together, these results suggest that Bojungbangam-tang can be a potent prescription for angiogenesis related disease.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.475-482
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• 2003

The effects of selected stabilizers and sugars on color deterioration of anthocyanin in Schizandra fructus were examined at $100^{\circ}C$ for $120{\sim}180$ min. Among four test sugars, it was found that fructose accelerated the thermal color deterioration while maltose retarded the color deterioration by 40%. Maltodextrin and ${\gamma}$-cyclodextrin showed the highest stabilizing effect on the thermal color deterioration of crude pigment extract from Schizandra fructus(CPES) containing 2 mg% of anthocyanin. Addition of maltodextrin or ${\gamma}$-cyclodextin at 5% retarded thermal color deterioration of CPES. In gel system, 5% of maltodextrin also retarded the color deterioration by $15{\sim}20%$ during storage at $25^{\circ}C\;and\;35^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1059-1066
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• 2014

In this study, the nutritional value, total polyphenol content, total flavonoid content, and antioxidant activity of freeze-dried Cedrela sinensis tender leaf powder were examined. Among the nutritional values, the crude protein, crude fiber, calcium, and potassium were abundantly present in Cedrela sinensis. The Cedrela sinensis powder was extracted with two solvents, 70% ethanol and distilled water (D.W.), to evaluate its functional properties. Total polyphenol and flavonoid contents were measured in the two different extracts, and the extracts were screened for their potential antioxidant activities using tests such as DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), and ABTS radical scavenging assay. Although both extracts exhibited good antioxidant activities against trolox, the ethanolic extract exhibited higher antioxidant activities than the D.W. extract. These results indicated that the Cedrela sinensis powder is a high-valued food ingredient and the extraction with 70% ethanol will be useful as a nutritional source with natural antioxidant activities.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1140-1148
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• 2017

For the purpose of developing new immunomodulatory agents from broccoli, ethanol extract (BCEE), hot water extract (BCHW), and crude polysaccharide (BCCP) were isolated from broccoli, and their immunomodulatory activities and chemical properties were examined. In the in vitro cytotoxicity analysis, BCHW and BCCP did not affect the growth of tumor cells and normal cells. Murine peritoneal macrophages stimulated with BCCP showed higher production of IL-6, IL-12, and $TNF-{\alpha}$ cytokines than those stimulated with BCHW. Also, BCHW and BCCP did not show proliferation of splenic lymphocytes. In the in vitro assay for intestinal immunomodulatory activities, only BCCP enhanced GM-CSF secretion and the bone marrow cell-proliferating activity via cells in Peyer's patches at $1,000{\mu}g/mL$. Also, BCHW mainly contained 33.7% neutral sugars, such as arabinose, glucose, and galactose, and 30.7% uronic acid, and BCCP consisted of 42.6% neutral sugars, including arabinose, galactose, and glucose, and 50.5% uronic acid. The above results lead us to conclude that crude polysaccharide (BCCP) isolated from broccoli causes considerably high cytokine production in peritoneal macrophages and bone marrow cell proliferation, and the polysaccharide extraction process is indispensable for separation of new immunomodulatory agents from broccoli.

• Parasites, Hosts and Diseases
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• v.30 no.3
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• pp.227-230
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• 1992

Spirometra mansoni plerocercoid (sparganum) was incubated in saline at $4^{\circ}C{\;}or{\;}37^{\circ}C$ up to 100 hours. Protein contests in the excretory$.$secretory product (ESP) were rather constant (mean 7.7 mg of protein/gram of sparganum) in the preparations. Reducing SDS-PAGE of ESP showed similar protein subunit compositions with those in crude extract. Antigenic 36 and 31 kDa Proteins were major bands in ESP. ESP exhibited specific activities of protease(2.9~5.3 units/mg) at pH 6.0 and pH 7.5. Presence of protease activity in ESP may be a supporting evidence that hitherto known cysteiRe protease of sparganum is possibly secreted.

• Korean Journal of Microbiology
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• v.34 no.3
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• pp.132-136
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• 1998

Molecular analyses of natural microbial communities are often dependent upon the obtainments of pure nucleic acids. The four methods (elution after agarose gel electrophoresis, G-75 microspin columns, hydroxyapatite mi-crospin columns, and polyvinylpolypyrrolidone (PVPP) microspin columns) were compared for the removal of PCR-inhibitory humic substances from the crude DNA extracts of marine sediment samples. The PVPP microspin columns have shown superior removal of humic substances from the crude DNA extract of marine sediment samples, with yield of $4.8{\mu}g/g$ (dry weight of sediment). The purified DNA by this rapid method was pure enough to amplify 1.5 kb fragment corresponding almost full length of 16S rRNA genes.

• Ocean and Polar Research
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• v.38 no.3
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• pp.185-193
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• 2016

In this study, antioxidative potentials of the crude extract and its four solvent fractions from the Arctic terrestrial plant Ranunculus heperporeus were evaluated by using four different activity tests, including the inhibition of intracellular reactive oxygen species (ROS) and lipid peroxidation in Raw 264.7 cells as well as determining the extent of both the scavenging of peroxynitrite ($ONOO^-$) and the oxidative damage of genomic DNA purified from Raw 264.7 cells. Based on a comparative analysis, n-BuOH, and 85% aq.MeOH solvent fractions showed good scavenging effects on the production of intracellcular ROS and inhibited membrane lipid peroxidation and DNA oxidation. In addition, n-BuOH and 85% aq.MeOH fractions exhibited good scavenging effects on both authentic peroxynitrite and one generated from SIN-1. Among the samples tested, the n-BuOH fraction revealed the strongest antioxidant effect.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.668-673
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• 2015

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.