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남현화,Li Nan,박진천,추병길 한국응용생명화학회 2019 Applied Biological Chemistry (Appl Biol Chem) Vol.62 No.-
Repeated reflux of gastric acid and stomach contents into the esophagus leads to esophagus damage, including inflammation, ulcer, and hemorrhage in the epithelium. In this study, we aimed to demonstrate the ameliorating effects of geraniin, a phytochemical in the geraniums, on esophagus damage in an acute reflux esophagitis (RE) rat model. The inflammatory effects of geraniinwas measured by nitric oxide (NO) production and pro-inflammatory protein levels in lipopolysaccharide (LPS)-induced RAW 264.7 cells. To evaluate the protective effects of geraniin on damaged esophagus tissue in RE rats, the rats were divided into the following groups: normal control; RE-induced control; RE rats pretreated with geraniin 15 and 30 mg/kg body weight; and RE rats pretreated with ranitidine 30 mg/ kg body weight as a positive control. The lesion area of esophagus was determined by the Image J program, and histological changes were examined by hematoxylin and eosin staining of rat esophageal tissue. The expression of proinflammatory proteins, cytokines, and tight junction proteins involved in esophagus damages was determined using western blotting of esophageal tissue. Geraniin revealed that anti-inflammatory effects against LPS-induced cells by significantly decreasing NO production and iNOS proteins level. Additionally, the results showed that improvement effects of geraniin on esophagus damages in RE induced rats. The expression of inflammatory proteins involved in nuclear factor NF-kB signaling pathways significantly decreased and tight junction protein (claudin-4 and claudin-5) was increased in esophageal tissue. We found the potential of geraniin as source of replacement therapy products source for inflammatory and reflux esophagitis disease.
남현화,서윤수,송준호,이아영,노푸름,문병철,이지혜 대한한의학방제학회 2022 大韓韓醫學方劑學會誌 Vol.30 No.1
Objectives: In this study, we aim to demonstrate an effect of crab water extract (CWE) on reflux esophagitis (RE) using lipopolysaccharide (LPS)-induced Raw 264.7 cell and rat model. Methods: To investigate on LPS-induced Raw 264.7 cell, CWE was co-treated with LPS. CWE suppressed Nitric Oxide (NO) production which increased by LPS treatment. Also, CWE showed no cytotoxicity at the concentrations range from 500 ㎍/㎖ to 2000 ㎍/㎖. Next, to investigate the protective effects of CWE on RE rat model, eighteen rats were divided in to three groups: sham group, reflux esophagitis group, and reflux esophagitis pre-treated with 100 mg/kg CWE 1 h before surgery. RE was induced by a pylorus and forestomach ligation operation and all rats were sacrificed after 4 h 30 min from surgery. Results: In gross examination, the CWE administration attenuated esophageal mucosal injury upon histological evaluation of reflux esophagus of rats. The CWE downregulated the expression levels of proteins related to inflammation, such as COX-2 and TNF-α in the esophagus tissue. In addition, the CWE suppressed the NF-κB and IκB-α activation. Conclusions: Based on these findings, we concluded that CWE could possess protective effect against damage to the esophagus due to reflux esophagitis.
민꽃게 추출물의 역류성 식도염 동물모델에서 유효성 평가
남현화,서윤수,이지혜,서영혜,양선규,문병철,김욱진,난리,추병길,김중선 대한본초학회 2020 大韓本草學會誌 Vol.35 No.4
Objectives : In this study, we investigated the protective effects of Charybdis japonica (C. japonica) water extract on the acute reflux esophagitis in rat models. Methods : Twenty rats were divided into four groups for examination: normal control group (n=6), the reflux esophagitis group (n=6), reflux esophagitis treated with positive control group (ranitidine 40 ㎎/㎏, n=6), reflux esophagitis treated with C. japonica group (100 ㎎/㎏, n=6). All rats fasted for 18 hr and then were induced with reflux esophagitis by a pylorus and forestomach ligation operation. After 4 hr, the rats were sacrificed. The pro- inflammatory cytokine and proteins expression measured by western bolt assay, and the histopathological analysis of the esophageal mucosa measured by hematoxylin and eosin staining. Results : C. japonica administration significantly was protecting esophageal mucosal damage upon histological analysis of reflux esophagitis in rats. The C. japonica treatment confirmed the protection of the reduction of claudin-5, an evaluation index of the damage of tight junctions in the reflux esophagitis. C. japonica was also found to inhibit the expression of proteins such as COX-2 and TNF-α in the rat esophagus. C. japonica markedly attenuated the activation of NF-κB and phosphorylation of IκBα at the same time. Conclusion : These results indicated that C. japonica suppressed the development of esophagitis through the modulation of inflammation by regulating NF-κB activation. Based on these findings, we concluded that C. japonica can prevent reflux esophagitis
청초와 주정 전처리에 따른 오미자 물 추출물의 항산화 활성 비교
남현화,김홍준,최낙진,노성수,추병길 한국유기농업학회 2015 韓國有機農業學會誌 Vol.23 No.4
Schisandra chinensis (Sc), a species of the family Schisandraceae used fruits as medicinal herbs. In the study, we performed to determine a comparison of antioxidant activity from Sc water extracts depending on stir-frying and stir-frying with liquids by 30% ethanol pretreatments. The contents of polyphenol and flavonoid, DPPH radical scavenging, ABTS radical scavenging and reducing power activity were measured to evaluate the antioxidant activity. Total polyphenol and flavonoid contents of Sc extracts were increased in stir-frying and 30% ethanol stir-frying pretreatments compared to a control. In particular, contents of stir-frying pretreatments Sc were highest increased at 220℃ treatments. The DPPH radical scavenging activity were highest increased in stir-frying pretreatments at 220℃. And result that measurement of the ABTS radical scavenging, it showed higher activity in 30% ethanol stir-frying pretreatments at 180℃ and 220℃. But Sc in the 140℃ showed higher activity in stir-frying pretreatments. In the reducing power activity, stir-frying pretreatments increased higher than 30% ethanol stir-frying pretreatments at 220℃. As in results, antioxidant activity of Sc water extracts in stir-frying and stir-frying with liquids process increased higher than a control, and it was most effectively in stir-frying pretreatments at 220℃.