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Munkhtugs Davaatseren,허행전,양혜정,황진택,박재호,김현진,김명성,김민정,권대영,성미정 한국식품영양과학회 2013 Journal of medicinal food Vol.16 No.1
We investigated the hepatoprotective effects of the extract of dandelion leaves (EDL) on a murine model of methionine- and choline-deficient (MCD) diet-induced nonalcoholic steatohepatitis (NASH). C57BL/6 mice were fed for 4 weeks with one of the following diets: control diet (Cont), MCD diet (MCD), MCD diet supplemented with EDL at 200 mg/kg body weight·daily (MCD+D200), and MCD diet supplemented with EDL at 500 mg/kg body weight·daily (MCD+D500). Hepatic function was assessed by evaluating the following parameters: liver histology; plasma levels of alanine aminotransferase (ALT), triglyceride (TG), malondialdehyde (MDA), and reduced glutathione (GSH); expression levels of TNF-α and IL-6; and levels of caspase-3 and pJNK/JNK protein. Histopathological evaluations revealed that addition of EDL to the MCD diet dampens the severity of the clinical signs of NASH. Moreover, EDL led to a significant decrease in the serum levels of ALT, hepatic TG, and MDA, and in the expression levels of TNF-α, and IL-6; on the contrary, the levels of reduced GSH increased. At the post-transcriptional level, EDL significantly decreased the activation of procaspase-3 to active caspase-3, and the phosphorylation of JNK. These results suggest that the beneficial effects of EDL on NASH are mainly due to its antioxidant and anti-inflammatory activities.
Davaatseren, Munkhtugs,Hong, Geun-Pyo Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.6
This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.
Davaatseren, Munkhtugs,Chun, Ji-Yeon,Cho, Hyung-Yong,Min, Sang-Gi,Choi, Mi-Jung Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4
This study investigated the effects of NaCl replacers (KCl, $CaSO_4$, and $MgSO_4$) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile $CaSO_4$ treatment resulted in the smallest particle size and the highest viscosity (p<0.05). In comparison of the qualities of pork patties manufactured by varying level of Na replacers, $MgSO_4$ treatment exhibited low cooking loss comparing to control (p<0.05). Textural properties of KCl and $MgSO_4$ treatments showed similar pattern, i.e., low level of the replacers caused harder and less adhesive texture than those of control (p<0.05), whereas the hardness of these products was not different with control when the replacers were added more than 1.0%. The addition of $CaSO_4$ also manifested harder and less adhesive than control (p<0.05), but the textural properties of $CaSO_4$ treatment was not affected by level of Ca-salt. Eventually, sensorial properties indicated that KCl and $CaSO_4$ influenced negative effects on pork patties. In contrast, $MgSO_4$ showed better sensorial properties in juiciness intensity, tenderness intensity as well as overall acceptability than control, reflecting that $MgSO_4$ was an effective Na-replacer in meat product formulation.
Rare PTH Gene Mutations Causing Parathyroid Disorders: A Review
이준협,Munkhtugs Davaatseren,이시훈 대한내분비학회 2020 Endocrinology and metabolism Vol.35 No.1
Since parathyroid hormone (PTH) was first isolated and its gene (PTH) was sequenced, only eight PTH mutations have been discovered. The C18R mutation in PTH, discovered in 1990, was the first to be reported. This autosomal dominant mutation induces endoplasmic reticulum stress and subsequent apoptosis in parathyroid cells. The next mutation, which was reported in 1992, is associatedwith exon skipping. The substitution of G with C in the first nucleotide of the second intron results in the exclusion of the secondexon; since this exon includes the initiation codon, translation initiation is prevented. An S23P mutation and an S23X mutation at thesame residue were reported in 1999 and 2012, respectively. Both mutations resulted in hypoparathyroidism. In 2008, a somaticR83X mutation was detected in a parathyroid adenoma tissue sample collected from a patient with hyperparathyroidism. In 2013, aheterozygous p.Met1_Asp6del mutation was incidentally discovered in a case-control study. Two years later, the R56C mutation wasreported; this is the only reported hypoparathyroidism-causing mutation in the mature bioactive part of PTH. In 2017, another heterozygous mutation, M14K, was detected. The discovery of these eight mutations in the PTH gene has provided insights into itsfunction and broadened our understanding of the molecular mechanisms underlying mutation progression. Further attempts to detectother such mutations will help elucidate the functions of PTH in a more sophisticated manner.
Dara Doeun,Munkhtugs Davaatseren,정명섭 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.6
Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.
Reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (Hijiki)
박가영,강다은,Munkhtugs Davaatseren,신춘식,강길진,정명섭 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
This study aimed to evaluate the reduction oftotal, organic, and inorganic arsenic content in Hizikiafusiforme (hijiki). Initially, the six most common arseniccompounds in hijiki and its organs were evaluated, amongwhich only arsenate and arsenobetaine were detected. Thereafter, the entire plant, including the stalk and leaves,was treated with heat and NaCl solution, individually andin combination. Heating at 90 C for 5 min significantlyreduced arsenic content in hijiki by approximately33–80%. Treatment with NaCl solution significantlyreduced arsenic content in hijiki, except for arsenobetainecontent in the stalk. Combinatorial treatment furtherdecreased arsenic content by more than 5–20%. In conclusion,consumption of hijiki after boiling at 90 C andsoaking in 2% NaCl solution reduces the intake of inorganicarsenic by consumers.
강다은,이행운,Munkhtugs Davaatseren,정명섭 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.1
The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 C and 20 C for 12 h. using steeping and dripping, and hot brews were prepared at 80 C and 95 C for 5 min. using the pour-over method. Furan contents of cold steeping at 5 C and hot brewed at 80 C showed the higher levels significantly (p\0.05), which were 17.0 ± 0.5 and 10.6 ± 0.1 ng/mL, respectively. However, acrylamide contents in cold steeping at 5 C and hot brew at 80 C showed lower levels, which were 4.1 ± 0.4 and 3.5 ± 0.1 ng/mL respectively. Cold brews at 20 C showed the highest levels of antioxidant activities while hot brews showed similar levels with cold brews at 5 C. This study confirms that levels of different beneficial and hazardous chemical compounds could be manipulated by adjusting the coffee extraction conditions.
The size effect of red ginseng powder particle on antioxidativity and cytotoxicity
HeeJeong Choi,Munkhtugs Davaatseren,SangYoon Lee,Junggyu Lee,Dong Hyeon Park,JingJing Bai,Youngjae Cho,Mi-Jung Choi 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.04
The red ginseng is known to have effects on antioxidativity and cytotoxicity. Nanoscale active substances have various advantages such as improved bioavailability and permeation ability into the cell. However, few studies conducted with the nanoparticles of red ginseng due to its low yield rate and difficulty of manufacturing the product in pilot scale. This study, therefore, investigated the size effects of ultra-fine powder of red ginseng on antioxidativity and cytotoxicity. Red ginseng powder (6, 8, or 158 μm) prepared using a pilot scale was provided by a local company. Antioxidativity was measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assays, and cytotoxicity was tested by methylthiazolyl tetrazolium (MTT) assay. The results of DPPH and ABTS radical electron donating ability IC50 of red ginseng were ranged from 2.27 to 3.34 mg/ml and 2.94 to 3.09 mg/ml, respectively, which were not significantly different between all samples. However, the results of cytotoxicity clearly showed a pattern of decreased toxicity in 6 and 8 μm power compared to 158 μm powder. Unexpectedly, particle sizes of red ginseng did not significantly affect antioxidativity. It is believed that these were related to the process of pilot scale production. These phenomena are also believed to be caused by aggregation of low size power particle that increases water holding capacity. From our result, it is concluded that this range of particle size of red ginseng affected the reduction of cytotoxicity.