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RISS 인기검색어
- 검색키워드
- 저자 : Joung-Jwa Ahn (검색결과 19 건)
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Protective effects of Camellia sinensis fruit and fruit peels against oxidative DNA damage
( Joung-jwa Ahn ),( Tae-won Jang ),( Jae-ho Park ) 한국응용생명화학회 2021 Journal of Applied Biological Chemistry (J. Appl. Vol.64 No.3
Camellia sinensis, Green tea, contains phenolic compounds that act to scavenge reactive oxygen species (ROS), such as catechin, epicatechin, etc. In contrast with the tea leaf, the bioactivity of its fruit and the fruit peels remains still unclear. This study focused on the effects of fruit and fruit peels of C. sinensis (FC and PC) against oxidative DNA damage in NIH/3T3 cells. The scavenging effects of FC and PC on ROS were assessed using 1,1-diphenyl-2-picryl hydrazyl or 2,2'-azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid radicals. The measurement of ROS in cellular levels was conducted by DCFDA reagent and the protein expression of γ-H2AX, H2AX, cleaved caspase-3, p53, and, pp53 was analyzed by immunoblotting. The gene expressions of p53 and H2AX were assessed using polymerase chain reaction techniques. The major metabolites of FC and PC were quantitatively measured analyzed and the amounts of phenolic compounds and flavonoids in PC were greater than those in FC. Further, PC suppressed ROS production, which protects the oxidative stress-induced DNA damage through reducing H2AX, p53, and caspase-3 phosphorylation. These results refer that the protective effects of FC and PC are mediated by inhibition of p53 signaling pathways, probably via the bioactivity of phenolic compounds. Thus, FC and PC can serve as a potential antioxidant in DNA damage-associated diseases.
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안정좌 ( Joung Jwa Ahn ),김도완 ( Do Wan Kim ) 한약응용학회 2010 한약응용학회지 Vol.10 No.2
Objective: This study was conducted to investigate the rheological and sensory characteristics of yanggeng supplemented by deer antler extract. Methods: The yanggeng samples were prepared by supplementation with different concentrations of deer antler extract (0, 10, 20, and 30%), and Hunter``s color, texture profiles and sensory attributes were examined. Results: In color analysis, lightness of yanggeng samples tended to be decreased and the redness and yellowness values increased when concentrations of deer antler extract supplementation increased. In texture profiles, the cohesiveness and gumminess of samples supplemented by 20% deer antler extract were higher than those of other samples. In sensory evaluation, color scores of 10% deer antler-supplemented yanggeng were higher than those of 20% and 30%-supplemented samples. The overall acceptability of 20% deer antler-supplemented yanggeng showed the highest value among other samples. Conclusion: Based on the data obtained from the present study, it was concluded that the 20% of deer antler extract could be used to produce deer antler extract-supplemented yanggeng without adverse effects on rheological and sensory characteristics.
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안정좌 ( Joung Jwa Ahn ),김도완 ( Do Wan Kim ) 한약응용학회 2012 한약응용학회지 Vol.12 No.2
Objective:The present study was designed to examine the change of physicochemical properties of kochujang when waxy corn syrup was added at 0, 10 and 20%. Methods:Physicochemical properties including pH, titratable acidity, salinity, amino-nitrogen and reducing sugar content, viscosity and color values were measured and sensory evaluation was conducted. Result & Conclusion:The salinity was higher and amino-nitrogen and reducing sugar contents were lower in 20% waxy corn syrup-added group than in control. Viscosity increased slightly and L and b values decreased in experimental groups. Sensory evaluation showed that sweetness and viscosity increased whereas saltiness decreased with waxy corn syrup addition. The overall quality value was the highest in 20% waxy corn syrup-added group. The present study showed the possibility of functional kochujang manufacture with waxy corn syrup addition.
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느릅나무 근피 추출물의 항산화 활성 및 DNA 손상억제효과
안정좌 ( Joung Jwa Ahn ),박재호 ( Jae Ho Park ) 한약응용학회 2010 한약응용학회지 Vol.10 No.2
Objective: The present study was designed to examine the antioxidant activities and the protective effect on DNA damage of the extracts of Ulmus devidiana var, japonica. Methods: The 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl scavenging assay and Fe2+ chelating assay were performed for antioxidative effect and φX-174 RF I DNA cleavage assay and intracellular DNA damage assay were used for inhibitory effect of intracellular DNA damage. Results: The EtOAC extracts at 200 ug/ml showed the highest acitivities of 1,1-diphenyl-2- picrylhydrazyl (DPPH) radical and hydroxyl scavenging and Fe2+ chelating, which were 90.82, 65.86, and 52.42%, respectively. The slightly lower activities were found in hot-water with a similar pattern. The significant protective effect of DNA damage against oxidative stress was found from both EtOAC extracts and hot-water extracts. 3,5-bis(t-butyl) phenol, 1,3-benzenediol, Benzeneacetic acid, Aspidinol and Benzoic acid were identified by GC/MS analysis. Conclusion: This study showed that the extracts of Ulmus devidiana var, japonica can be utilized as an effective antioxidants and protective effect of DNA damage against the oxidative stress.
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김수정 ( Su Joung Kim ),박재호 ( Jae Ho Park ),안정좌 ( Joung Jwa Ahn ),민영실 ( Young Sil Min ),김도완 ( Do Wan Kim ) 한약응용학회 2011 한약응용학회지 Vol.11 No.1
The purpose of this study is to observe the concept and general characteristics of Natural Color and Natural Dyeing to find out their direction. All natural colors are collected in the nature to be used for eco friendly natural dyeing. Keeping step with modern naturalism, it would be necessary to understand and propagate the real meaning of traditional technology.
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Park, Ju-Hyun,Ahn, Joung-Jwa,Kwak, Hae-Soo Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.5
The present study was designed to determine the physicochemical properties of yam (Dioscorea) solution fermented by L. bulgaricus, the protective effect of fermented Dioscorea opposita Thunb. on stomach lesions, and the possibility of its application to fermented dairy products. When the concentration of yam increased, the pH increased in raw powder samples but not in extracted powder samples. In 6% raw powder containing the sample, the viable cell counts showed a dramatic increase, whereas those in extracted yam powder significantly decreased in all concentrations during 32 h of fermentation. The viscosity of extracted yam powder showed a lower value than that of raw powder, which was maintained throughout the fermentation. The solution of Dioscorea opposita Thunb. raw powder showed a significantly higher allantoin content compared with the extracted powder (p<0.05). At 2% of added Dioscorea opposita Thunb., 0.65 mg/mL was contained in both samples; however, when 6% of Dioscorea opposita Thunb. was added, the amount of diosgenin increased up to 1.9 mg/mL. When 200 mg of powder/kg body wt. was injected, gastric lesions were apparently reduced compared with those of control rats. With 100 mg/kg body wt. injected into rats, the protective effect was a little lower than that in 200 mg/kg body wt. Based on these data, the present study indicated that yam powder fermented by L. bulgaricus showed a protective effect on gastric lesions in rats; therefore, it may be included as an added ingredient in yogurt manufacture.
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Ju Hyun Park,Joung Jwa Ahn,Hae Soo Kwak 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.5
The present study was designed to determine the physicochemical properties of yam (Dioscorea) solution fermented by L. bulgaricus, the protective effect of fermented Dioscorea opposita Thunb. on stomach lesions, and the possibility of its application to fermented dairy products. When the concentration of yam increased, the pH increased in raw powder samples but not in extracted powder samples. In 6% raw powder containing the sample, the viable cell counts showed a dramatic increase, whereas those in extracted yam powder significantly decreased in all concentrations during 32 h of fermentation. The viscosity of extracted yam powder showed a lower value than that of raw powder, which was maintained throughout the fermentation. The solution of Dioscorea opposita Thunb. raw powder showed a significantly higher allantoin content compared with the extracted powder (p
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Effects of the Extract Yam Powder Addition on Yogurt Properties during Storage
Sun Young Lee,Joung Jwa Ahn,Hae Soo Kwak 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1
Physicochemical and sensory properties of Dioscorea opposita Thunb. (yam) powder-added yogurts (1, 3, 5, and 7%, w/ v) were examined when stored at 4℃ for 16 d. When the yam concentration increased, the pH increased with 16 d storage. The lactic acid bacteria counts in all yogurt samples showed an increase during storage period, and the highest counts were appeared with 7% yam powder addition. The dramatic decrease was found in viscosity with higher concentrations of yam powder-added yogurt samples. No change was found in allantoin and diosgenin contents for 16 d storage periods. A significantly strong bitterness and astringency and decreased viscosity were found with 5 and 7% yam powder addition. However, less than 3% yam powder-added yogurt samples did not show a significant difference compared with the control (p>0.05) and overall acceptability score was the highest in 3% yam powder-added yogurt throughout the storage. The present study indicated that the concentrations (1 and 3%, w/v) of yam powder could be used to produce yam powder-added yogurt without significant adverse effects on physicochemical, microbial and sensory properties, and enhance functional components from the supplementation.
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