• Journal of Korean Medicine for Obesity Research
• /
• v.14 no.2
• /
• pp.47-54
• /
• 2014

Objectives: This study is to confirm the effect of combined extract and individual extract of Samjunghwan (SJH) in anti-oxidative and anti-obesity effect. Methods: Combined ethanol extract of readily made SJH and individual ethanol extract of Atractylodes japonica, Cortex lycii radicis, and Morus alba Linne was combined after the extraction. To evaluate the anti-oxidative effect of SJH, total phenol compound and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ability were conducted. Real-time quantitative-polymerase chain reaction analysis of transcription factor peroxisome proliferator-activated receptror ${\gamma}$ ($PPAR{\gamma}$), adenosine monophosphate-activated protein kinase (AMPK)-${\alpha}1$, tumor necrosis factor-${\alpha}$ ($TNF{\alpha}$) and 3-hydroxy-3-methylglutaryl CoA reducatase (HMG-CoA reductase) were done with 3T3-L1 cells to investigate the ant-obesity effect. Also, cell viability analysis were done to see to toxicity of SJH. Results: Individual extract of SJH showed significant decrease in $TNF{\alpha}$ and AMPK transcription while $PPAR{\gamma}$ showed significant increase. Combined extract and individual extract of SJH both showed decrease in HMG-CoA reductase. DPPH free radical scavenging ability and total phenol compound was analogous between two groups. Conclusions: Individual extract of SJH appears to be more effective in anti-oxidation and anti-obesity effect compared to combined extract of SJH.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.1
• /
• pp.74-81
• /
• 2011

This study was carried out to investigate the effect of red wine on the color, hardness, springiness, chewiness, pH, volatile basic nitrogen (VBN) content, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of pork meat stored at $4^{\circ}C$ for 10 days. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values tended to decrease with longer storage period (p<0.05). The $L^*$ values of RW10 and RW15 were higher than those of control and RW5 on the first day of storage, whereas the control and RW5 had higher $L^*$ values compared to RW10 and RW15 after 10 days (p<0.05). Hardness of RW5 was the lowest after 10 days of storage (p<0.05). The pH levels were not significantly different among the samples. The VBN contents increased with longer storage period (p<0.05), and those of RW10 and RW15 were lower than those of the control and RW5 after 10 days of storage (p<0.05). The TBARS values increased with longer storage period (p<0.05), and those of the control, RW5, RW10, and RW15 were 0.61, 0.45, 0.35 and 0.33 mg MA/kg, respectively, after 10 days of the storage. The total bacterial numbers increased with longer storage period, and those of RW5, RW10 and RW15 were lower compared to the control (p<0.05). Taste, tenderness, juiciness, and palatability were not significantly different among the samples, but the flavor of RW5 had the highest value after 10 days of storage (p<0.05). These results suggest that red wine can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive of seasoned pork meat.

• 한국균학회소식:학술대회논문집
• /
• 2014.05a
• /
• pp.27-28
• /
• 2014

Beauveria bassiana (Cordycipitaceae, Hypocreales, Ascomycota) is an anamorphic fungus having a potential to be used as a biological control agent because it parasitizes a wide range of arthropod hosts including termites, aphids, beetles and many other insects. A number of bioactive secondary metabolites (SMs) have been isolated from B. bassiana and functionally verified. Among them, beauvericin and bassianolide are cyclic depsipeptides with antibiotic and insecticidal effects belonging to the enniatin family. Non-ribosomal peptide synthetases (NRPSs) play a crucial role in the synthesis of these secondary metabolites. NRPSs are modularly organized multienzyme complexes in which each module is responsible for the elongation of proteinogenic and non-protein amino acids, as well as carboxyl and hydroxyacids. A minimum of three domains are necessary for one NRPS elongation module: an adenylation (A) domain for substrate recognition and activation; a tholation (T) domain that tethers the growing peptide chain and the incoming aminoacyl unit; and a condensation (C) domain to catalyze peptide bond formation. Some of the optional domains include epimerization (E), heterocyclization (Cy) and oxidation (Ox) domains, which may modify the enzyme-bound precursors or intermediates. In the present study, we analyzed genomes of B. bassiana and its allied species in Hypocreales to verify the distribution of NRPS-encoding genes involving biosynthesis of beauvericin and bassianolide, and to unveil the evolutionary processes of the gene clusters. Initially, we retrieved completely or partially assembled genomic sequences of fungal species belonging to Hypocreales from public databases. SM biosynthesizing genes were predicted from the selected genomes using antiSMASH program. Adenylation (A) domains were extracted from the predicted NRPS, NRPS-like and NRPS-PKS hybrid genes, and used them to construct a phylogenetic tree. Based on the preliminary results of SM biosynthetic gene prediction in B. bassiana, we analyzed the conserved gene orders of beauvericin and bassianolide biosynthetic gene clusters among the hypocrealean fungi. Reciprocal best blast hit (RBH) approach was performed to identify the regions orthologous to the biosynthetic gene cluster in the selected fungal genomes. A clear recombination pattern was recognized in the inferred A-domain tree in which A-domains in the 1st and 2nd modules of beauvericin and bassianolide synthetases were grouped in CYCLO and EAS clades, respectively, suggesting that two modules of each synthetase have evolved independently. In addition, inferred topologies were congruent with the species phylogeny of Cordycipitaceae, indicating that the gene fusion event have occurred before the species divergence. Beauvericin and bassianolide synthetases turned out to possess identical domain organization as C-A-T-C-A-NM-T-T-C. We also predicted precursors of beauvericin and bassianolide synthetases based on the extracted signature residues in A-domain core motifs. The result showed that the A-domains in the 1st module of both synthetases select D-2-hydroxyisovalerate (D-Hiv), while A-domains in the 2nd modules specifically activate L-phenylalanine (Phe) in beauvericin synthetase and leucine (Leu) in bassianolide synthetase. antiSMASH ver. 2.0 predicted 15 genes in the beauvericin biosynthetic gene cluster of the B. bassiana genome dispersed across a total length of approximately 50kb. The beauvericin biosynthetic gene cluster contains beauvericin synthetase as well as kivr gene encoding NADPH-dependent ketoisovalerate reductase which is necessary to convert 2-ketoisovalarate to D-Hiv and a gene encoding a putative Gal4-like transcriptional regulator. Our syntenic comparison showed that species in Cordycipitaceae have almost conserved beauvericin biosynthetic gene cluster although the gene order and direction were sometimes variable. It is intriguing that there is no region orthologous to beauvericin synthetase gene in Cordyceps militaris genome. It is likely that beauvericin synthetase was present in common ancestor of Cordycipitaceae but selective gene loss has occurred in several species including C. militaris. Putative bassianolide biosynthetic gene cluster consisted of 16 genes including bassianolide synthetase, cytochrome P450 monooxygenase, and putative Gal4-like transcriptional regulator genes. Our synteny analysis found that only B. bassiana possessed a bassianolide synthetase gene among the studied fungi. This result is consistent with the groupings in A-domain tree in which bassianolide synthetase gene found in B. bassiana was not grouped with NRPS genes predicted in other species. We hypothesized that bassianolide biosynthesizing cluster genes in B. bassiana are possibly acquired by horizontal gene transfer (HGT) from distantly related fungi. The present study showed that B. bassiana is the only species capable of producing both beauvericin and bassianolide. This property led to B. bassiana infect multiple hosts and to be a potential biological control agent against agricultural pests.

• Korean Journal of Poultry Science
• /
• v.45 no.1
• /
• pp.53-62
• /
• 2018

This study was performed to evaluate the effect of lemon and cranberry juice on meat quality of chicken thighs during cold storage. Experimental groups were chicken thigh meat dipped into distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and a mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ). The meat quality traits were determined at day 0, 3, 6, and 9 during cold storage at $4^{\circ}C$. The pH value of all treatments was lower than that of the control (P<0.05). Total microorganisms of CJ and LCJ at day 9 was 6.94 and 6.76 log CFU/g, respectively, whereas that of the control was 7.51 log CFU/g. The $a^*$ value of CJ and LCJ was higher than that of CON and LJ during storage (P<0.05), whereas the $b^*$ value of LJ, CL, and LCJ was lower than that of CON at day 6 and 9 (P<0.05). Overall acceptability of all treatments was significantly higher than that of CON after day 3. Thiobarbituric acid reactive substances and volatile basic nitrogen values were lower than those of the CON after day 3 (P<0.05). Principle component analysis (PCA) of the aroma pattern of all treatments was closer together, whereas PCA of the CON was scattered with the increase in storage days. This result suggests that dipping the chicken thigh meat into the lemon and cranberry juice could be beneficial to enhance chicken thigh meat quality by retardation of total microbes, lipid oxidation, and protein decomposition.

• Journal of Applied Biological Chemistry
• /
• v.59 no.3
• /
• pp.179-188
• /
• 2016

This study is aimed to evaluate the protective effect of Gastrodiae rhizoma and steamed, dried & fermented Gastrodiae rhizoma on Lipopolysaccharide (LPS)-induced hepatic injury in the mice model. Sample was selected to GR0F0 (not processed gastrodia rhizome) and GR6F4 (fermented with Saccharomyces cerevisiae before steamed and dried 6 times) based on 1,1-diphenyl-2-picrylhydrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, and High-performance liquid chromatography analysis. Mice were randomly divided into 4 groups - Normal group, vehicle group (LPS treated), GR0F0 group (fed GR0F0 before LPS treated) and GR6F4 group (fed GR6F4 before LPS treated) with 6 mice in each group. GR0F0 group and GR6F4 group were fed each extract 200 mg/kg/day during 8 days. LPS 20 mg/kg injected to the experimental groups as abdominal injection. We measured aspartate aminotransferase, alanine amino-transferase in serum. GR0F0 and GR6F4 showed a significant decrease compared to the vehicle group. As a result of measuring the ROS, GR6F4 group showed a significant reduction in both the serum and liver tissues compared to the vehicle group. GR0F0 group showed a significant reduction only in the liver tissues. Activator protein-1, cyclooxygenase-2, and Inducible nitric oxide synthase were significantly decreased GR0F0 group and GR6F4 group. But tumor necrosis factor alpha only showed a significant reduction in GR6F4 group. GR0F0 and GR6F4 groups against liver damage in mice with LPS. That showed significant effects on anti-oxidant and anti-inflammatory action. The effects of GR6F4 group showed superior results compared to GR0F0 group. Therefore, Steamed, dried & fermented Gastrodia rhizoma was might have a protective effect on liver injury.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.9
• /
• pp.1476-1485
• /
• 2004

Of solvent-extracts prepared from the 90 kinds of Korean traditional tea and rice gruel plants, cold-water extract from peels of Citrus unshiu (CUI-0) showed the most potent intestinal immune system modulating activity through Peyer’s patch whereas other extracts did not have the activity except for cold-water extracts of Laminaria japonica, Polygonatum japonicum, Poncirus trifoliata, and hot-water extracts of Gardenia jasminoides, Lycium chinense having intermediate activity. CUI-0 was further fractionated into MeOH-soluble fraction (CUI-1), MeOH insoluble and EtOH-soluble fraction (CUI-2), and crude polysaccharide fraction (CUI-3). Among these fractions, CUI-3 showed the most potent stimulating activity for the proliferation of bone marrow cells mediated by Peyer’s patch cells, and contained arabinose, galacturonic acid, galactose, glucose, glucuronic acid and rhamnose (molar ratio; 1.00:0.53:0.45:0.28:0.28:0.19) as the major sugars, and a small quantity of protein (9.4%). In treatments of CUI-3 with pronase and periodate (NaIO₄), the intestinal immune system modulating activity of CUI-3 was significantly reduced, and the activity of CUI-3 was affected by periodate oxidation particularly. The potently active carbohydrate-rich fraction, CUI-3IIb-3-2 was further purified by anion-exchange chromatography on DEAE-Sepharose FF, Sepharose CL-6B and Sephacryl S-200. CUI-3IIb-3-2 was eluted as a single peak on HPLC and its molecular weight was estimated to be 18,000 Da. CUI-3IIb-3-2 was consisted mainly of arabinose, galactose, rhamnose, galacturonic acid and glucuronic acid (molar ratio;1.00:0.54:0.28:1.45:0.63) in addition to a small amount of proteins (3.2%). In addition, CUI-3IIb-3-2 showed the activity only through Peyer’s patch cells, but this fraction did not directly stimulate proliferation of bone marrow cells. It may be concluded that intestinal immune system modulating activity of peels from C. unshiu is caused by pectic polysaccharides having a polygalacturonan moiety with neutral sugars such as arabinose and galactose.

• Korean Journal of Food Science and Technology
• /
• v.38 no.6
• /
• pp.742-750
• /
• 2006

This study was carried out to investigate the efficacy of two kinds of electrolyzed water with added 0.5% (v/v) citron juice, SAEW-CJ[Strong Acidic Electrolyzed Water with added Citron Juice, pH 2.57, ORP (oxidation-reduction potential) 1,122 mV, HClO 23.05ppm] and LAEW-CJ (Low Alkaline Electrolyzed Water with added Citron Juice, pH 4.67, ORP 997mV, HClO 42.55mV) as storing liquid for peeled taro. During storage at $5^{\circ}C$ until 30 days, SAEW-CJ and LAEW-CJ inhibited the growth of microorganisms more effectively than 0.2% (w/v) APS (aluminium potassium sulfate) and 0.85% (w/v) NaCl did. Total phenolic contents, PRO (polyphenol oxidase) activity, color differences value (${\Delta}E$) and vitamin C contents of peeled taro stored in SAEW-CJ and LAEW-CJ were lower than those stored in 0.2% APS and 0.85% NaCl. The hardness decrement of peeled taro stored in LAEW-CJ was lower than that of the others. In addition, the contents of moisture, crude protein, crude ash, total sugars, and reducing sugars were gradually decreased during storage. However, no difference by peeling methods or immersion liquid was found.

• Microbiology and Biotechnology Letters
• /
• v.40 no.4
• /
• pp.371-379
• /
• 2012

This study was designed to explore new nutraceutical and cosmetic resources possessing biological activities from the plant kingdom. To fulfill this purpose, we analyzed the anti-oxidative, anti-melanogenic, and anti-inflammatory activities of Zanthoxylum schinifolium extract (ZSE) and its solvent fractions using in vitro assays and cell culture model systems. Three kinds of ZSE treated with methanol, ethanol, and water exhibited potent anti-oxidative activities through DPPH radical scavenging capacity, and inhibited in vitro DOPA oxidation. Furthermore, Z. schinifolium methanol extract (ZSME) inhibited the ${\alpha}$-melanocyte stimulating hormone, which induces melanin contents in B16F10 cells. Its anti-melanogenic activity originates from the inhibition of tyrosinase enzyme activity and melanogenesis related protein expression. Moreover, lipopolysaccharide induced nitric oxide production in the RAW 264.7 cell line was also ameliorated by ZSME treatment in a dose dependent manner. Among the four solvent fractions of ZSME treated with dichloromethane, ethyl acetate, n-butanol, and water, three fractions, except water, showed significant anti-melanogenic and anti-inflammatory activities. Taken together, these results provide important new insights into Z. schinifolium, indicating that it possesses numerous biological activities such as anti-oxidative, anti-melanogenic, and anti-inflammatory activities. Therefore, it may well serve as a promising material in the field of nutraceuticals and cosmetics.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.20 no.5
• /
• pp.408-418
• /
• 1987

The quality of different grades of dried lavers obtained from three culture areas was evaluated and its changes during the storage at different levels of water activity were measured. Not much differences in general chemical composition between the locality was detected except some in the content of lipid and pigments. But the quality grades of dried lavers were mainly depended upon the content of protein and pigments including chlorophyll a, carotenoids, and biliproteins although there was little difference in amino acid composition of the proteins, and glutamic acid, aspartic acid and alanine were high in general. The lipid of dried lavers was composed of a high level of polyunsaturated fatty acids, particularly, of eicosapentaenoic acid which amounted to as much as a half of the total lipid, and of palmitic acid that reached a quarter depending on grades. The quality of dried layers was significantly changed by equilibrium moisture level when stored for three months at different water activities in range of 0.1 to 0.6. The loss of chlorophyll a, carotenoid, biliproteins, ascorbic acid, and browning were markedly retarded at aw 0.1 to 0.2. Oxidation of polyunsaturated fatty acids and the loss of free amino acids were also minimized at aw 0.2. Glutamic acid and methionine were reduced very fast during the storage.

• Korean journal of food and cookery science
• /
• v.24 no.6
• /
• pp.811-817
• /
• 2008

The principal objective of this study was to evaluate the effects of baking method on the quality and shelf-life of Maejakgwa containing nuts and seeds. Four different types of nuts and seeds (almond, cashewnut, coconut, and sunflower seed) were added to flour, and baking method was applied to prepare the Maejakgwa, physicochemical properties of which were then evaluated. The proximate composition analysis demonstrated that crude protein, crude fat, and ash contents were higher in the Maejakgwa containing nuts and seeds than in the control group. The lightness (L) value of the control Maejakgwa was lower than that observed in the groups containing nuts and seeds. Maejakgwa made with cashewnut, coconut, and sunflower seed evidenced higher yellowness (b) values than were recorded in the control and coconut groups. The incorporation of cashewnut, coconut and sunflower seed into the Maejakgwa lowered the hardness values (p<0.05). Our consumer test demonstrated that Maejakgwa prepared with almond was the most highly preferred, and the control group was the least favored. After 30 days of storage at $60^{\circ}C$, the peroxide value of the Maejakgwa containing sunflower seed was substantially higher than in any other groups, thereby suggesting that the addition of sunflower seeds resulted in accelerated lipid oxidation. No noticeable changes in peroxide values were observed in the groups prepared with coconut and cashewnut during storage time. The acid value increased with increasing storage time, and the addition of sunflower seed evidenced the highest values as compared to other groups.