• Herbal Formula Science
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• v.29 no.4
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• pp.205-227
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• 2021

Objectives : Jigal-san (JGS, 止渴散) has been used in East Asia including Korea, Japan and China for the treatment of breast inflammatory disorders and severe thirst. JGS originated from Euimunpalbeob (醫門八法; Yimenbafa) composed of Lonicerae Flos and Taraxaci Herba. According to previous studies Lonicerae Flos and Taraxaci Herba have an anti-inflammatory effect, respectively. But, there is no studies regarding on the effects of JGS in the immunological activities. The present study evaluated the anti-inflammatory effects of JGS in vitro and in vivo. Methods : Cell viability was evaluated by MTT assay, and NO was evaluated by content of the nitrite content in culture medium. TNF-α, IL-1β and IL-6 were quantified by ELISA. The protein expression of NF-κB, MAPKs, and iNOS were assessed by western blot analysis. Furthermore, the effects of JGS on acute inflammation were observed in rat paw edema model. Results : The JGS ameliorates the LPS-activated changes in the protein expression of NF-κB, p-JNK, and iNOS, as well as the production of NO and pro-inflammatory cytokines. In rat paw edema study, administration of 0.3 and 1.0 g/kg of JGS for 4 consecutive days inhibited the carrageenan (CA)-induced increases of edema and iNOS expression. Conclusions : These results demonstrate that JGS has anti-inflammatory effect in LPS-stimulated RAW 264.7 cells through decreasing the production of inflammatory mediators, via suppression of the NF-κB and MAPK pathways (JNK, not p-38 and ERK). In addition, the results of the CA-induced paw edema indicate that JGS ameliorates an inflammatory edema. Therefore, the present study could provide scientific evidence for the anti-inflammatory effect of JGS as well as the underlying mechanisms.

• Journal of The Korean Society of Integrative Medicine
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• v.11 no.2
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• pp.119-128
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• 2023

Purpose : The fruit of Actinidia polygama has been used in oriental medicine for the treatment of gout, rheumatoid arthritis, and inflammation. Though A. polygama exhibited anti-inflammatory activity in RAW 264.7 cells and carrageenan-induced rat paw edema, the exact mechanism for anti-inflammation was not evaluated yet. In this study, the anti-inflammatory mechanisms of A. polygama ethanol extract (APEE) in lipopolysaccharide (LPS) stimulated RAW 264.7 cells. Methods : WST-1 assay was applied to analyze the cytotoxic effect of APEE in RAW 264.7 cells. The productions of nitric oxide (NO) and prostaglandin (PG) E₂ were analyzed by the Griess reaction and enzyme immunoassay (EIA) assay, respectively. In addition, protein expressions for inducible NO synthase (iNOS) and cyclooxygenase (COX)-2 were measured by Western blot analysis. The activated status of an inflammatory transcription factor, NF-κ B, and its upstream signaling molecules, mitogen-activated protein kinases (MAPKs), was also evaluated by Western blot analysis. Results : As a result, APEE treatment did not exhibit any cytotoxicity until the concentration of 200 ㎍/㎖. APEE treatment significantly inhibited NO and PGE₂ productions as well as their enzymes, iNOS and COX-2 in a dose-dependent manner. The inflammatory transcription factor, NF-κ B, was also attenuated by APEE treatment. In addition, the phosphorylated status of MAPKs such as extracellular regulated kinase (ERK), c-jun NH2 kinase (JNK), and p38, were significantly diminished by APEE treatment in LPS stimulated RAW 264.7 cells. Conclusion : Consequently, APEE treatment significantly attenuated the production of inflammatory mediators and their enzyme expressions in LPS-stimulated RAW 264.7 cells. The inflammatory transcription factor, NF-κ B, and upstream signaling molecules, MAPKs, were also significantly attenuated by APEE treatment in LPS-activated RAW 264.7 cells. These results indicate that APEE might be a candidate to be utilized as a promising candidate for the treatment of inflammatory disorders.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.664-671
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• 2013

The objective of this study was to investigate the effect of high pressure treatment and type of binding agents on the quality characteristics of restructured pork. For binding agents, 2% (w/w) isolated soy protein (SP), 0.5% (w/w) wheat flour (WF) and 0.5% (w/w) ${\kappa}$-carrageenan (KC) were incorporated into meat batter with or without 0.5% (w/w) glucono-${\delta}$-lactone (GdL). The restructured pork was pressurized at varying pressure levels (0.1-450 MPa) for 3 min under ambient temperature and thermal treated at $75^{\circ}C$ for 30 min. As quality parameters of restructured pork, pH, water binding properties, instrumental color and texture profile analysis were determined and compared with control (C, no binder). For type of binders, SP exhibited the best water binding properties, however, the impact on textural properties were lesser than KC and WF. The addition of GdL decreased the pH of restructured pork down to 0.4 unit, while high pressure processing prevented the moisture loss caused from pH decrease by GdL. In particular, meat restructuring efficiency of SP as a binder improved under the presence of GdL. Therefore, the present study demonstrated the potential advantages of low amount of GdL (0.5%, w/w) combined with protein based binder (SP) and high pressure processing in restructuring meat particles.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.265-271
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• 2009

The quality attributes of bread made with milk protein (casein, C; whey protein, W) and polysaccharide (sodium alginate, A; ${\kappa}$-carrageenan, K) mixtures were investigated to study the method to suppressing quality deterioration during storage. Bread prepared with the CA mixture had a higher specific loaf volume compared to the control. And bread made with the WA mixture had reduced moisture loss during storage compared to the control. The hardness of control and breads containing protein-polysaccharide mixtures increased during storage, but hardness increased more in the control than the treatments. In terms of crumb color, the breads containing protein-polysaccharide mixtures had higher $L^{\ast}$ values, but lower $a^{\ast}$ and $b^{\ast}$ values than the control. Finally, there were no significant differences in sensory quality among the control and treatment breads. Overall, data indicate that the addition of CA and WA improved the baking quality of bread and retarded staling.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.220-227
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• 2012

The objective of this study was to investigate the influence of emulsion processing with various homogenization treatments on the physical properties of nanoparticles. For the manufacturing of nanoparticles, by taking the emulsion-diffusion method, various coating materials, such as gum arabic, hydroxyethyl starch, polycarprolactone, paraffin wax, ${\kappa}$-carrageenan and emulsifiers like Tween$^{(R)}$60, Tween$^{(R)}$80, monoglyceride and Pluronic$^{(R)}$F68, were added into the emulsion system. Furthermore, the various speeds (7,000 rpm to 10,000 rpm), and times (15 s to 60 s) of homogenization were treated during the emulsion- diffusion process. NEO II homomixer was the most effective homogenizer for making nanoparticles as 51 nm ($D_{10}$) and 26 nm ($D_{50}$). To manufacture smaller nanoparticles, by using NEO II homomixer, 10,000 rpm of agitation speed, polycaprolactone as coating material, and Pluronic$^{(R)}$F68 as an emulsifier were the optimum operating conditions and components. For the stability of nanoparticles for 7 days, $20^{\circ}C$ of storage temperature was appropriate to maintain the particle size. From these results, the type of homogenizer, homogenization speed, homogenization time and storage temperature could affect the particle size. Moreover, type of coating materials and emulsifier also influenced the size and stability of the nanoparticles.

• Food Science and Preservation
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• v.16 no.4
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• pp.518-524
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• 2009

The quality attributes of frozen dough mixed with milk proteins (casein: C and whey protein: W) and polysaccharides (sodium alginate: A and ${\kappa}-carrageenan:$ K), and with 1.6% (w/w) wheat flour, were investigated to improve the quality of dough. Addition of milk protein-polysaccharide mixtures increased water absorption, as assessed by farinography, compared with control material. Dough prepared with CA and WA mixtures showed longer development times and increased valorimeter values compared with control samples. However, addition of milk protein-polysaccharide mixtures decreased dough stability, elasticity, and strength. Gelatinization temperature and the temperature at maximum viscosity, as measured by amylography, increased on addition of milk protein-polysaccharide mixtures, but the maximum viscosity decreased compared with control samples. The control showed a lower dough volume than did dough prepared with CA and WA mixtures. These results indicate that addition of milk protein-polysaccharide mixtures, especially CA and WA, improved the quality of frozen dough,and could be useful to prevent bread becoming stale.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.629-635
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• 2002

This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7$^{\circ}C$. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.