• Toxicological Research
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• 제29권4호
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• pp.263-278
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• 2013

The silkworm extract powder contain 1-deoxynojirimycin (DNJ), a potent ${\alpha}$-glycosidase inhibitor, has therapeutic potency against diabetes mellitus. Therefore, natural products containing DNJ from mulberry leaves and silkworm are consumed as health functional food. The present study was performed to evaluate the safety of the silkworm extract powder, a health food which containing the DNJ. The repeated toxicity studies and gentic toxicity studies of the silkworm extract powder were performed to obtain the data for new functional food approval in MFDS. The safety was evaluated by a single-dose oral toxicity study and a 90 day repeated-dose oral toxicity study in Sprague-Dawley rats. The silkworm extract powder was also evaluated for its mutagenic potential in a battery of genetic toxicity test: in vitro bacterial reverse mutation assay, in vitro chromosomal aberration test, and in vivo mouse bone marrow micronucleus assay. The results of the genetic toxicology assays were negative in all of the assays. The approximate lethal dose in single oral dose toxicity study was considered to be higher than 5000 mg/kg in rats. In the 90 day study, the dose levels were wet at 0, 500, 1000, 2000 mg/kg/day, and 10 animals/sex/dose were treated with oral gavage. The parameters that were monitored were clinical signs, body weights, food and water consumptions, ophthalmic examination, urinalysis, hematology, serum biochemistry, necropsy findings, organ weights, and histopathological examination. No adverse effects were observed after the 90 day administration of the silkworm extract powder. The No-Observed-Adverse-Effect-Level (NOAEL) of silkworm extract powder in the 90 day study was 2000 mg/kg/day in both sexes, and no target organ was identified.

• 대한한방소아과학회지
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• 제36권2호
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• pp.40-51
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• 2022

Objective This study identified useful herbal medicines and prescriptions for obesity treatment by analyzing herbal medicines and prescriptions that showed meaningful results in weight loss by changing the gut microbiota. Methods Using PubMed, we selected and studied 23 papers showing meaningful results on weight loss through changes in the gut microbiota using herbal medicines. Result Of the 23 selected papers, 17 were of studies using herbal medicines, and 6 of studies using prescriptions. Pomegranate peel, Flos Lonicera, Rehmannia glutinosa, Rhein, Coix seed, Platycodon grandiflorus, mulberry leaves, Poria cocos, asperuloside, Bupleuri radix, Astragalus polysaccharides, Ephedra sinica, Ganoderma lucidum, Hirsutella sinensis, Caulis spatholobi, aconite, and Bletilla striata were used as herbal medicine. Linggui zhugan-tang, Bofutsushosan, Shenling baizhu powder, Chowiseungcheng-tang, Daesiho-tang, and Yijin-tang were used as prescription. Conclusion Seventeen herbal medicines and six prescriptions associated with meaningful results in weight loss through changes in the gut microbiota, suggest the possibility of treatment and prevention of obesity through herbal medicine.

• 한국잠사곤충학회지
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• 제29권2호
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• pp.51-57
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• 1987

흰불나방의 미생물적 방제를 위한 핵다각체병 바이러스의 제제화와 그 실용화를 위한 야외 살포 시험을 통해 얻어진 제제의 불활화 정도 및 살포효과는 다음과 같다. 흰불나방 핵다각체병 바이러스의 불활화 조사에서 부유액의 경우 야외 살포후 5일이 경과한 후로는 완전히 불활화 되었으며, 제제는 살포 후 20일이 지나서 완전히 불활화 되어, 흰불나방 핵다각체병 바이러스를 제제화 했을 때 부유액에 비해 약 10-15일 정도 활성을 보유하여 제제의 안전성을 확인하였다. 또 제제의 야회 살포효과 시험에서 부유액의 경우는 2일이 경과하면서 병원성을 보이지 않은 반면에 제제는 접종당일 살포하였을 때 약 50%정도의 폐사율을 나타내었으며, 살포 후 9일까지는 약 30% 정도의 폐사율을 유지하면서 비교적 안전성을 보이다가 살포 후 14일이 경과하면서 병원성을 보이지 않았다. 제제의 경우 야외에서 약 10일 이상 감염력의 지속에 의한 살포효과를 나타내었다.

• 방사선산업학회지
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• 제7권1호
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• pp.29-35
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• 2013

Microbiological populations and the sterility of commercial powdered products treated with gamma irradiation at 0~10 kGy were investigated before using them as ingredients for a non-cooked Saengsik product. We evaluated a total of 14 powdered products: 8 powdered cereals, 3 powdered tubers, and 3 powdered leafy vegetables. The total numbers of bacterial populations in non-irradiated powdered cereals, tubers, and leafy vegetables were 2.7~6.9, 5.6~6.0, and $5.3{\sim}6.8\;log\; CFU{\cdot}g^{-1}$, respectively. Moreover, coliform bacteria were not indicated in adlay, millet, germinated brown rice, soybean, and mulberry leaves powder within detection limit ($2.0\;log\; CFU{\cdot}g^{-1}$). The number of Bacillus cereus exceeded $3.0\;log\; CFU{\cdot}g^{-1}$ (the maximum limit for Saengsik products) in all samples, excluding perilla seeds, buckwheat, barley, oat, potato, and Jerusalem artichoke powder. However, a dose of 6 kGy of gamma irradiation reduced the microbiological populations in all samples, and all the powdered products met the microbial requirements for Saengsik products. Futhermore, it was confirmed that all microorganisms in the 9 powdered products, except fermented brown rice, sweet potatoes, and 3 leafy vegetables, were sterilized by 10 kGy of gamma irradiation.

• 한국식생활문화학회지
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• 제5권3호
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• pp.349-359
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• 1990

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.