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- 저자 : 육흥주(Heung Joo Yuk) (검색결과 3 건)
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여주씨에서 분리한 Vicine과 α-Eleostearic Acid의 α-glucosidase 저해효과
육흥주 ( Heung Joo Yuk ),노건민 ( Geon Min Noh ),최정숙 ( Jeong Sook Choe ),권오경 ( Oh Kyung Kwon ),홍수영 ( Su Young Hong ),강상수 ( Sang Soo Kang ),조계만 ( Kye Man Cho ),박동식 ( Dong Sik Park ) 한국환경농학회 2015 한국환경농학회지 Vol.34 No.1
BACKGROUND:Momordica charantia (MC) have been used in various parts of the world to treat diabetes. Despite the highest effects of phytochemicals than any other part of the plant, the main components of seed of MC grown in Korea and their properties have not been studied extensively. METHODS AND RESULTS: The seeds of MC were extracted into five different polarity solvents: 30%, 50%, 70%, 95% ethanol and distilled water. The 95% ethanol extract showed the most potent inhibition (IC50=88.7 μg/mL) against α-glucosidase. To investigate the compounds responsible for this effect, activity guided fractionation of MC seeds by chromatography yielded two phytochemicals which were confirmed as vicine (1) and α-eleostearic acid (2) based on their NMR and ESI-MS spectroscopic data. Among them, α-eleostearic acid (2) possessed potent α -glucosidase inhibitory activities with IC50 values from 32.4 μg/mL. CONCLUSION: Collectively, the results from this present study strongly suggest that both extract and α-eleostearic acid (2) have potent α-glucosidase inhibitory activity. Furthermore, α-eleostearic acid (2) as the most active α -glucosidase inhibitor was proven to be present in high quantities in the MC seeds by a HPLC chromatogram.
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작약감초탕의 추출용매에 따른 성분 분석 및 항피로 효능 비교
성윤영 ( Yoon-young Sung ),육흥주 ( Heung Joo Yuk ),김동선 ( Dong-seon Kim ) 대한본초학회 2020 大韓本草學會誌 Vol.35 No.2
Objectives : Jakyakgamcho-tang has been used as analgesic and spasmolytic for muscle pain. It has reported to anti-diabetes, anti-inflammation, and neuro-protective effects. A clinical study of muscle fatigue and pain improvement effect of Jakyakgamcho-tang has been reported with increasing frequency of clinical use. However, the anti-fatigue effect of Jakyakgamcho-tang in animal model has not been studied. In this study, we compared anti-physical fatigue effects of water and 30% ethanol extract of Jakyakgamcho-tang. Methods : The amounts of components contained in water and 30% ethanol extract of Jakyakgamcho-tang were compared by ultra-performance liquid chromatography. Anti-physical fatigue effects were evaluated using weight-loaded forced swimming test. We also investigated the effects of Jakyakgamcho-tang on the change of fatigue parameters by blood biochemical analysis. Results : The relative amount of components of Jakyakgamcho-tang were about 19-53% higher in the 30% ethanol extract than in the water extract. In the swimming test, 30% ethanol extract showed a significantly greater anti-fatigue effects than conventional water extract of Jakyakgamcho-tang. The 30% ethanol extract of Jakyakgamcho-tang improved the exhausted swimming time (54%), and serum lactate dehydrogenase (48%) and lactic acid (60%) levels compared with water extract of Jakyakgamcho-tang. Conclusions : These results showed that differences in the amounts of components by different extraction were associated with differences of anti-fatigue effect of Jakyakgamcho-tang. Thus, the 30% ethanol extraction method could be applied to dose-reducing formulations of traditional herbal medicines.1)
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이희율(Hee Yul Lee),박경숙(Kyung Sook Park),주옥수(Ok Soo Joo),황정은(Chung Eun Hwang),안민주(Min Ju Ahn),정영심(Young Sim Jeong),홍수영(Su Young Hong),권오경(Oh Kyung Kwon),강상수(Sang Soo Kang),육흥주(Heung Joo Yuk),김행란(Haeng-Ra 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.3
여주는 항당뇨, 항암, 항염증, 항바이러스 및 항산화 활성의 다양한 생리적 효능을 지니고 있다. 그러나 쓴맛으로 인해 여주를 이용한 식품 개발은 미비한 실정이다. 이에 본 연구에서는 여주를 이용하여 피클을 제조하고 숙성 기간 중 품질 특성과 항산화 활성을 살펴보았다. 숙성 4주 후에 피클의 pH, 염도, 가형성 고형분 및 환원당은 감소하였고 산도는 증가하였다. 한편 총 균수, 젖산균수 및 효모균수는 1주까지 빠르게 증가하다가 이후에는 약간 감소하였다. 여주 피클숙성 중 수용성 phenolics는 증가하였고 이에 상응하여 항산화 활성도 증가하였다. 또한 여주 피클의 조단백질, 칼륨 및 인 함량은 여주 원료보다는 낮았으나 조지방 및 소금 함량은 높았다. 여주 피클 숙성 중 쓴맛과 향의 개선을 위하여 옥수수수염 추출물을 첨가하였는데 0.25% 옥수수수염 추출물 여주 피클이 관능적으로 가장 우수하였다. Bitter melon (Momordica charantia L.) has various biological functions, including anti-diabetic, anti-cancer, anti-inflammatory, anti-viral, and antioxidant activities. However, the development of foods using bitter melon (BM) is unexplored due to its bitter taste. In this study, BM pickle was prepared, and changes in quality characteristics and antioxidant activity during ageing were determined. After 4 weeks of ageing, pH levels, salinities, soluble solids, and reducing sugars of BM pickle decreased, whereas acidities increased. In addition, total viable, lactic acid bacteria, and yeast viable cell numbers greatly increased until 1 week, after which they slightly decreased. Levels of soluble phenolics increased during ageing, antioxidant activity increased accordingly. Crude protein, K, and P contents of pickles were lower than in raw material of BM, whereas crude fat and Na contents increased. Corn silk extracts were added to BM pickle during ageing in order to improve the bitter taste and flavor. The best sensory quality was obtained by adding 0.25% corn silk extracts.
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