• 한국식품영양과학회지
• /
• 제29권4호
• /
• pp.743-746
• /
• 2000

예로부터 민간용법이나 한방에 서 약품소재로서 이용되어 온 오적골의 칼슘공읍원으로서의 특성을 조사하였다. 오적골은 53.254%의 칼슘이 함유되어 있으며, O, Na, Cl, Sr, S, P, Sidl 각각 26.781%, 14.905%, 4.37%, 0.507%, 0.068%, 0.064%, 0.051% 존재하였다. XRD 상분석 결과, 오적골에 존재하는 칼슘은 CaCO3 형태로 존재하며, 오적골의 표면적은 386 m2/g 으로서 CaCO3 의 1.7 m2/g 과 비교 하였을 때 200배 이상의 다공성을 가지고 있고 전자현미경사진으로 다층구조의 다 공성을 관찰하였다. 오적골은 CaCO3와 유사한 pH 완충용량을 나타내었고, 이로써 식품용 칼슘 소재로서의 이용가능성을 확인하였다.

• Biomolecules & Therapeutics
• /
• 제5권3호
• /
• pp.246-252
• /
• 1997

This study was performed to evaluate antiulcer effects of traditional folk medicines such as heat-treated acumen, halloysitum rubrum and os sepiae against stomach ulcer induced by acetic acid in Sprague-Dawley rats. Various pharmacological parameters were utilized to compare the antiulcer effects of aforementioned drugs based on the size of ulcer lesion, pepsin activity, free and total acidity, gastric secretory volume, and 5-HT (hydxoytrytamine) content. All folk medicines and ranitidine as control drus were shown to decrease ulcer lesion size after 5-day treatments, with the order of halloysitum rubrum, os sepiae, heat-treated acumen and ranitidine. All treated drugs except os sepiae inhibited the gastric volume as compared with that in the control group. Ranitidine most significantly inhibited the gastric volume. All the experimented drugs in this study lowered the gastric acidity. Halloysitum rubrum decreased it most remarkably, followed by ranitidine, os sepiae and heat-treated alumen after 5-day treatments. All used drugs alleviated the pepsin activity as compared with the control group, os sepiae being the highest then halloysitum rubrum, heat-treated alumen and ranitidine in turn. Heat-treated alumen and halloysitum rubrum showed mucin production to the great extent, and ranitidine had slight increasing effect thereon. At the end of observation period, all drugs except ranitidine increased 5-HT contents as compared to the normal group. From the above results, we could confirm the folk medicines such as heat-treated alumen, halloysitum rubrum and os sepiae have not only remarkable antiulcer effects but also preventing effects for the stomach ulcer recurrence, which suggest the experimented folk medicines could be developed as new antiulcer agents.

• 대한한의학회지
• /
• 제39권2호
• /
• pp.92-105
• /
• 2018

Objectives: This aim of this study is to compare the reflux esophagitis improvement effects of Sepiae Os, Arcae Concha, Ostreae Concha, and Proton Pump Inhibitor(esomeprazole) through rat experiments. Methods: NO production inhibitory effect was measured by NO production amount and iNOS mRNA expression level in cell lines. iNOS, $TNF-{\alpha}$ and $p-I{\kappa}B$, and serotonin were compared using immunohistochemistry at the rat reflux esophagitis. Reflux esophagitis connection external form, lower esophageal sphincter, and gap were observed and an esophageal inflammatory indicator, IL-6 activity was also evaluated by immunohistochemistry. Results: NO production and iNOS mRNA expression was showed concentration dependent decrease in cell lines treated with Sepiae OS, Arcae Concha, and Ostreae Concha at the experiments of cell lines. In the suppression of iNOS and $p-I{\kappa}B$ at the rat reflux esophagitis, Sepiae Os treat group(SOT) and Ostreae Concha treat group(OCT) were more effective. In the increase of serotonin at the rat reflux esophagitis, ACT, MT and OCT were more effective. Damage of lower esophageal sphincter, and gap between esophageal keratin and mucosa were observed less at the SOT, ACT, OCT. In the suppression of IL-6 at the rat reflux esophagitis, SOT and OCT were more effective than GE and, SOT was more effective than MT significantly. Conclusions: The anti-inflammatory effect was the best in the SOT and lower esophageal sphincter muscle contraction was the best in the ACT at the rat reflux esophagitis. Sepiae OS was more effective than esomeprazole in the suppression of iNOS, $TNF-{\alpha}$, and IL-6.

• 한국식품영양과학회지
• /
• 제29권4호
• /
• pp.592-596
• /
• 2000

오적골을 0.5%, 1.0%, 1.5% 첨가한 김치를 만들어 1$0^{\circ}C$에 보관하면서 속성이 진행되는 동안 의 품질 특성의 변화를 알아보기 위하여 pH, 적정산도, 환원당 함량, 총균수, 유산균수 및 색도의 변화를 조사하였다. 오적골을 첨가한김치는 대조구에 비하여 pH의 저하가 늦어지고, 저정산도의 증가가 늦어지는 것으로 나타났다. 대조구에 비해 오적골을 첨가한 시험구의 환 원당 함량이 낮은 것으로 보아 발효 기간 중 오적골 첨가 김치에서는 유기산의 생성이 활발 하였던 것으로 보인다. 생성된 우기산은 김치중에 있는 유리 아미노산 등의 완층작용이나 오적골 등에서 용출된 칼슘의 중화작용으로 인하여 pH 저하로 나타나지 않았다. 이랍ㄴ적 으로 김치의 숙성정도를 판단하는 기준인 pH 및 적정산도의 결과로 보아 오적골을 첨가한 김치는 대조구에 비하여 5일 내지 15일 이상 속성 기간이 늘어나는 효과를 가지는 보인다. 오적골을 첨가한 \ulcorner치의 총균수와 우산균가 대조구에 비하여 높게 나타난 것은 오적골이 김 치의 숙성에 관여하는 미생물이 생욱하는데 적당한 조건을 만들어 주기 때문이라고 생각된 다. 숙성이 진행됨에 따라 김치 마쇄액의 붉은 정도는 점진적으로 높아지는 경향을 보였다.