• Restorative Dentistry and Endodontics
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• v.19 no.2
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• pp.621-632
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• 1994

This experiment was performed to study the effect of capsaicin on the excitatory amino acids (EAAs) neurotransmitter in medullary dorsal horn and to clarify the relationship between substance P and excitatory amino acids. Horizontal slice of rat medullary dorsal horn was prepared and perfused with modified Krebs-Ringer solution in brain slice chamber. Release of EAAs was induced by veratrine and capsaicin were added to perfusion solution to observe the changes in EAA release. Capsaicin and ruthenium red, capsaicin antagonist, were also systemically injected with 50mg/kg in first day and 100mg/kg in second day for 2 days. Medulla oblongata containing the medullary dorsal horn was isolated, homogenized and centrifused. Spernatant was freeze-dried and EAA was determined by HPLC. Release of glutamate and aspartate was significantly increased by veratrine or capsaicin, but veratrine evoked release of EAAs was blocked by capsaicin in vitro, and injected ruthenium red did not have effect on the contents of EMs in vivo. Systemically injected capsaicin evoked the slight decrease in content of glutamate and aspartate in medullary dorsal horn and this effect of capsaicin was unaffected by ruthenium red.

• Food Science and Preservation
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• v.23 no.3
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• pp.361-368
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• 2016

The objective of this study was to investigate the nutritional composition and antioxidant activity of a mixture of rice bran and bodies of Sparassis crispa fermented with lactic acid bacteria (LAB). LAB-fermented S. crispa mixture had higher water, crude lipid and crude ash content than that of S. crispa. Insoluble dietary fiber contents of the dried powder of S. crispa and LAB-fermented S. crispa mixture were 46.13% and 33.46%, respectively. ${\beta}$-glucan was higher in dried S. crispa (38.03%) than in LAB-fermented S. crispa mixture (5.44%). Dried S. crispa contained mainly fructose and glucose instead of containing sucrose in LAB-fermented S. crispa mixture. No significant differences in the total polyphenol contents were found in between dried S. crispa and LAB-fermented S. crispa mixture. Total flavonoid content was significantly higher in LAB-fermented S. crispa mixture than in dried S. crispa. No significant differences were found in the DPPH radical scavenging activity and in the antioxidant index between dried S. crispa and LAB-fermented S. crispa mixture. Finally, ABTS radical scavenging activity of LAB-fermented S. crispa mixture was significantly higher than that of dried S. crispa. These results may provide the basic data for future studies for a better understanding of the biological activities of LAB-fermented S. crispa mixture.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.449-455
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• 1993

Some chemical properties were investigated for barley kernels at different growth stages. Crude fat, crude protein, starch, alcohol-insoluble solids(AIS), and ${\beta}-glucan$ increased until $31{\sim}36\;days$ from ear emergence and thereafter remained relatively constant, whereas ash and crude fiber contents were gradually decreased through the whole period of maturation. As barley kernels became mature, their water contents kept decreasing, and the content of milky stage barley kernel at $31{\sim}36th\;days$ from ear emergence ranged from $40{\sim}50%$. Free sugars including glucose, fructose, sucrose, raffinose, maltose, and kestose were identified in the growing kernels. Glucose, sucrose and kestose decreased with maturation while raffinose slightly increased. Barley kernels on the 43rd day from ear emergence contained 0.62% sucrose, 0.46% raffinose, 0.33% kestose, 0.19% glucose, 0.17% fructose, 0.04% maltose. Analysis of minerals for barley kernels at different growth stages showed that the growing kernels contained K, P, Mg, Ca, Na, Fe, Zn, Mn, Cu in decreasing order. Vitamin $B_1$ content tended to increase with kernel growth, showing maximum value of $350\;{\mu}g\;per\;100\;g$ dry weight on 36th day from ear emergence.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.401-408
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• 1985

The yeast cell wall lytic action of the alkaline AL-protease, which was found out of the crude Zymolyase that a kind of yeast cell wall lytic $endo-{\beta}-1$, 3-glucanase produced from Arthrobacter luteus, was investigated with the viable cells of S. sake and it's cell wall preparation. AL-protease on the lysis of the viable yeast cells showed very low activities with the alone, but the lytic activities were highly increased with the combination of AL-protease and Zymolyase. On the stepwise treatment of the viable yeast cells with AL-protease and Zymolyase, the cells were lysed highly only by the course having a treatment with Zymolyase after pretreatment with AL-protease. Thus synergistic action of AL-protease was not observed with any some commercial enzymes, known as a type of alkaline and serine protease such as AL-protease, and was also found to be affected greatly by the culture conditions and species of the yeast tested. AL-protease caused the release of some peptide and a lot of sugar from the cell wall preparation, but could not lysed the cell wall more than 66%. Whereas Zymolyase could lysed the cell walls almost completely with alone. On the basis of these results, the synergistic action of AL-protease on the lysis of S. sake cells is hypothesized that at first AL-protease bind to the yeast cell surface layer consisting of mannan and protein, and then changes their conformation to facilitate the penetration of Zymolyase from the outside to the inside framework layer constituted of alkali insoluble ${\beta}-1,\;3-glucan$.

• Journal of dental hygiene science
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• v.15 no.2
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• pp.98-105
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• 2015

We investigated the effects of a mutan (water-insoluble ${\alpha}$-glucans) isolated from Streptococcus mutans on the healing of bone defect in rat. Sprague-Dawley rats were divided into control (saline-treated), lipopolysaccharide (LPS)-treated, and mutan-treated groups (n=6 per group). Experimental bone defects were surgically created with round fissure bur at the buccal surface of the left mandibular. The control groups was administered with saline solution (0.1 ml/100 g), while the LPS and mutan group was given LPS and mutan (1 mg/kg body weight) three times weekly. After 4 weeks the rats were sacrificed, the healing of bone defect was assessed by bone mineral density (BMD) and micro-computed tomography (${\mu}CT$) examination. Percent bone volume (bone volume/tissue volume [BV/TV]), trabecular thickness (Tb.Th), and trabecular number (Tb.N) parameters of ${\mu}CT$ showed higher values in control group than LPS and mutan group. Bone surface/volume ratio (BS/BV), trabecular bone pattern factor (Tb.Pf), and structure model index parameters of ${\mu}CT$ showed higher values in LPS group than mutan group. BMD values of mutan treated-alveolar bones were significantly lower for than that of the LPS group. Therefore, we suggest that mutan, water-insoluble ${\alpha}$-glucans from S. mutans may be induce the induction of periodontal diseases.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.1
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• pp.70-75
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• 2007

In the present study, we has been isolated the anti-cariogenic component, stigmasterol, from Aralia continentalis (A. continentalis) and identified by MS, $^1$H-NMR and $^{13}$C-NMR and also investigated the anti-cariogenic properties of stigmasterol. The methanol extract of ,A. continentalis showed concentration-dependent inhibitory activity against the growth and acid production of S. mutans. The MeOH extract was suspended in H$_2$O and sequentially partitioned with n-hexane, CHCl$_3$, EtOAc, and n-BuOH. The CHCl$_3$ fraction showed remarkable antibacterial activity against S. mutans. The anti-cariogenic compound, stigmasterol, has been isolated successively through the screening system and various chromatography methods. Anti-cariogenic properties of stigmasterol were also investigated. From this active chloroform subfraction, isolation and identification finally gave (24E)-stigmasta-5,22-dien-3${\beta}$-ol (stigmasterol) {[a]$_D\;^{25}$ -48.33$^{\circ}C$(C 0.28, CHCl$_3$)} by spectroscopic methods (MS, $^1$H-NMR and $^{13}$C-NMR) as an active principle. The compound, stigmasterol, showed significant growth, acid production, adhesion and water-insoluble glucan synthesis inhibitory effect against S. mutans. These results suggest that stigmasterol from ,A. continentalis may inhibit cariogenic properties of S. mutans and these properties may provide some scientific rationales that the local inhabitants used the extracts for treatment of dental diseases.

• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.387-393
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• 2012

In the present study, ${\beta}$-glucanase-assisted extraction of starch from glutinous barley(Hinchal ssalbory) was investigated. ${\beta}$-glucanase was added to a coarse starch suspension obtained after wet milling in the starch extraction process. It was found that in the isolated starch with enzyme treatment, protein content was lower by 0.03%, compared to that with non-enzyme treatment. More importantly it was observed that the extraction yield of starch from enzyme treatment was found to be about 12% higher than the one from non-enzyme treatment (enzyme treated: 90.56%, non-enzyme treated: 78.46%). In order to elucidate this finding, the mass-balance determination of starch in each extraction step was carried out and found that the enzyme treatment might influence on the insoluble residues(R3 and R4 fractions) to hydrolyze ${\beta}$-glucan and other materials (e.g., mucilages etc.), thereby facilitated the separation of starch from it and a next filtration process. With a phase-contrast microscope it was observed that the isolated starch with enzyme treatment contained small starch granules more than the one with non-enzyme treatment and this might result in higher extraction yield observed with the former. In order to confirm this hypothesis, further experiments would be necessary.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.3
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• pp.617-622
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• 2006

In the present study, we investigated the anticariogenic compounds from Aralia continertalis (A. continnentalis) has been isolated and identified by MS, $^1H-NMR$ and $^{13}C-NMR$. The MeOH extract was suspended in $H_2O$ and sequentially Partitioned with $CHCl_3$, EtOAc, and n-BuOH. The $CHCl_3$ fraction showed remarkable antibacterial activity against S. mutans. The antibacterial activity compounds against 5. mutans by MIC was isolated successively through the screening system and various chromatography methods. From this active chloroform subfraction, isolation and identification finally gave continentalic acid by spectroscopic methods (MS, $^1H-NMR$ and $^{13}C-NMR$) as an active principle. The compound, continentalic acid, showed significant growth, acid production, adhesion and water-insoluble glucan synthesis inhibitory effect against 5. mutars. These results suggest that continentalic acid from A. continentalis may inhibit cariogenic properties of S. mutans and these properties may provide some scientific rationales that the local inhabitants used the extracts for treatment of dental diseases.

• Food Science and Industry
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• v.52 no.1
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• pp.84-99
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• 2019

Dietary fiber is defined as soluble and insoluble polysaccharide consisted in the plant cell wall-associated fibers naturally occurring in fruits, vegetables, and cereal products, and of isolated fibers that are added to processed foods which are also artificially modified. There are so many difference types of dietary fibers as arabinoxylan, polydextrose chicory, oligosccharide. inulin, pectin, bran, cellulose, ${\beta}$-glucan, resistant starch and some seaweed polymers as alginate. Most of them provide many biological benefits in the intestine, as lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity and some of the gastrointestinal disease like as colon cancer. And also lowering cholesterol levels, improves glycemic and insulin sensitivity to non-diabetic and diabetic persons including immune system. Beside of many benefits, average consumers in developed and under developing countries take far less amounts of dietary fiber that international organization recommended. Adequate intake of dietary fiber is 14g/1,000kcal base using the energy guide line of 2,000kcal/day for women and 26,000 kcal/day for men, dietary intake is 28g/day of adult women and 36g/day for adult men. The mechanisms behind the reported effects of dietary fiber on metabolic health are not fully well established. It is suggested that changes in intestinal viscosity resulting mucus increasing, macro-nutrients absorption, rate of passage of large intestinal, production of short chain fatty acids by fermentation. Production of gut hormones and changes of microbiota in intestine. It is necessary to do more research in this field in the future and combined interdisciplinary works together.