유산균 발효 혼합잡곡 메주로 제조된 고추장의 품질과 대장염 예방효과

박의성,주재현,박건영 한국식품영양과학회 2016 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

Lactobacillus plantarum 첨가 고추장의 C57BL/6 마우스에서 대장염 예방 증진효과

박의성,허주희,임양이,주재현,박건영 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.8

Gochujang, a traditional Korean food, is fermented by mixing red pepper powder, various grain, meju and salt. Changes in the kind of ingredients and fermentation method could increase health functionalities. In this study, in vivo anti-colitis effects of gochujang prepared with mixed grains, bamboo salt baked 3 times and meju starters on DSS-induced colitis in C57BL/6 mice were studied. We prepared gochujang prepared with mixed grains (MG), bamboo salt, and Aspergillus oryzae (A) and Baccillus subtilis (B) mixed starters (MG-AB) and gochujang prepared with MG, bamboo salt and A, B and Lactobacillus plantarum (L) mixed starters (MG-ABL). MG-AB and MG-ABL significantly increased body weight and colon length compared to the control (p<0.05). MG-ABL showed significantly decreased interleukin-6 (IL-6) expression in serum compared to the control and MG-AB group (p<0.05). MG-ABL also regulated mRNA and protein levels of pro-apoptotic Bcl-2-associated X protein (Bax) and anti-apoptotic B-cell lymphoma-2 (Bcl-2) in the mice colon tissue (p<0.05). Therefore, MG-ABL exhibited the increased anticolitis effects by inhibiting damage of colon tissue, probably by regulating a pro-inflammatory cytokine of IL-6 and regulated apoptosis related genes. These results indicated that gochujang changed with good ingredients and starters had colitis preventive effects and might be due to active compounds in mixed grain and bamboo salt, and produced by L during the fermentation of gochujang.

세물로 제조된 천일염의 3T3-L1 지방세포에서의 항비만 증진효과

박의성,주재현,박건영 한국식품영양과학회 2016 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

Increased Anticolitic Effects in C57BL/6 Mice Based on Functional Ingredients of Ramyeon Noodles and Soup

박의성,박은정,Jia-Le Song,김인석,박건영 한국식품영양과학회 2018 Journal of medicinal food Vol.21 No.10

We investigated the preventive effects of Ramyeon made from brown rice–sorghum noodles and doenjang–bamboo salt soup (BS+DB) on colitis induced by dextran sulfate sodium (DSS) in C57BL/6 mice. Noodles were prepared with 10% brown rice and 10% sorghum powders added to wheat flour and potato powder, and soup was made using starter fermented (SF) doenjang powder (32%) and bamboo salt (13.5%). The experimental animals were divided into five groups: Normal, Control, BS (brown rice and sorghum noodles)+DB (doenjang and bamboo salt soup) (BS+DB Ramyeon), W (white flour noodles, commercial one)+DB, W+dC (W+doenjang commercial soup), and W + D (W+SF doenjang powder [100%]). The BS+DB and W + D groups showed significant reduction of DSS-induced colitis symptoms (P < .05). Doenjang soup (100%) (W+D) also showed a strong anticolitic effect even though the noodles were prepared with W. Histological observation of the colon revealed that BS+DB Ramyeon markedly alleviated colitis development in mice. Serum protein and mRNA levels of proinflammatory cytokines (TNF-α, IL-1β, and IL-6) were significantly suppressed in colon tissue of the BS+DB group compared with those of the W+DB and W+dC groups. BS+DB Ramyeon also reduced colon mRNA levels of inducible nitric oxide synthase and cyclooxygenase-2 compared with those of other groups (P < .05). Our results show that modification of noodle ingredients using brown rice and sorghum as well as alteration of soup composition using doenjang and bamboo salt improved the health benefits of Ramyeon.

Shinan Sea Salt Intake Ameliorates Colorectal Cancer in AOM/DSS with High Fat Diet-Induced C57BL/6N Mice

박의성,유정,이혜진,임양이,이승민,박건영 한국식품영양과학회 2021 Journal of medicinal food Vol.24 No.4

The anticancer effects of Shinan (Shinan-South Korea) sea salts on azoxymethane (AOM)/dextran sodium sulfate (DSS) with high fat diet (HFD)-induced colon cancer and obesity in C57BL/6N mice were studied. We prepared three types of sea salt: generally manufactured sea salt (GS), generally manufactured after filtering seawater (FS), and manufactured with only new seawater (NS). Sea salt intake increased colon length and reduced colon length/weight ratio, tumor number, and progression of colon cancer in colon tissue. The differently prepared sea salts also ameliorated liver injury. In addition, the mineral composition of each salt was different. Moreover, the sea salts enhanced activation of natural killer cell (CD56) expression in colon and spleen tissues. However, the mineral compositions of sea salts were not simply associated with anticancer effects in AOM/DSS+HFD induced mice. Thus, the anticolorectal cancer effects of sea salts may be mediated by different factors, which remain to be identified.

고지방식이로 비만을 유도한 마우스에서 한국산 천일염의 비만 억제효과

박의성,홍근혜,이승민,박건영 한국식품영양과학회 2019 한국식품영양과학회 학술대회발표집 Vol.2019 No.10

Rumex crispus and Cordyceps militaris Mixture Ameliorates Production of Pro-Inflammatory Cytokines Induced by Lipopolysaccharide in C57BL/6 Mice Splenocytes

박의성,송길훈,김승희,이승민,김용규,임양이,강순아,박건영 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.4

Rumex crispus (Rc) and Cordyceps militaris (Cm) mixture (Rc-Cm; AST2017-01) ameliorated production of pro-inflammatory cytokines, inflammation-related genes, and nitric oxide (NO) induced by lipopolysaccharide (LPS) in mouse splenocytes. Rc-Cm (6:4) and Taemyeongcheong (commercial healthy drink containing Rc-Cm) were co-administered along with LPS. Rc-Cm inhibited production of tumor necrosis factor a, interferon g, interleukin (IL)-1β, and IL-6 in LPS-induced splenocytes. However, levels of inflammatory cytokines were elevated in the absence of LPS treatment. Rc-Cm significantly suppressed mRNA expression of IL-1β, IL-6, and the inflammation-related genes inducible NO synthase (iNOS) and cyclooxygenase 2 (COX-2), as well as NO production upon LPS co-treatment. Whereas Rc-Cm increased mRNA expression of IL-1β, and IL-6, but did not up-regulate expression of iNOS and COX-2, or increase NO production without LPS co-treatment. Therefore, treatment of Rc-Cm to LPS-induced splenocytes ameliorated induction of pro-inflammatory cytokines, inflammation-related genes, and NO production. In the absence of LPS, Rc-Cm treatment up-regulated pro-inflammatory cytokines but did not alter expression of the inflammation-related genes iNOS and COX-2 or NO production. These results indicate that the natural phytochemicals chrysophanol and cordycepin in Rc-Cm promote anti-inflammatory activities and immune cell responses.

선형궤환제어계의 고장검출 및 보상시스템설계에 관한 연구

박의성 檀國大學校 1988 飛電 Vol.7 No.-

서울대입구역 카페의 시, 공간적 이용 패턴 분석

박의성,한윤애,김승연,양규현 대한지리학회 2013 대한지리학회 학술대회논문집 Vol.2013 No.6

제간수 천일염으로 제조한 김치의 In Vitro 항비만 효과

박의성(Eui-Seong Park),이승민(Seung-Min Lee),박건영(Kun-Young Park) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.2

Differentiated adipocyte에서 세척 후 탈수된 천일염으로 담근 김치(WDSK, kimchi prepared with washed and dehydrated solar salt)와 3년 숙성된 천일염으로 담근 김치 (3YSK, kimchi prepared with 3 years aged solar salt)는 no treatment, 일반 천일염으로 담근 김치(CSK, kimchi prepared with conventionally manufactured solar salt), 정수된 천일염으로 담근 김치(FSK, kimchi prepared with filtered sea water solar salt)보다 지방의 축적을 감소시켰고, 각각의 김치 샘플은 no treatment보다 FAS, PPARγ의 mRNA 발현을 감소시켰다. 특히 3YSK는 다른 천일염으로 담근 김치 샘플에 비해 PPARγ의 mRNA 발현을 더욱 많이 감소시켜 adipo-/lipogenesis를 억제했다. WDSK는 HSL과 CPT-1의 발현을 다른 천일염으로 담근 김치 샘플보다 더 크게 증가시켜 lipolysis와 β-oxidation을 증가시켰다. 이러한 결과는 천일염의 미네랄 조성 차이에 의해 나타난 것으로 생각되며, 천일염 내 Mg, K, S의 조성에 따라 다른 결과가 나타난 것으로 생각된다. 특히 천일염에서 감소한 Mg의 함량이 김치의 맛과 항비만 효과에 주요한 인자로 나타났다. The anti-obesity effects of kimchi prepared with solar salt without bittern on 3T3-L1 adipocytes was studied. The kimchi samples consisted of the following: kimchi prepared using conventionally manufactured solar salt (CSK), kimchi prepared with filtered sea water solar salt (FSK), kimchi prepared with washed and dehydrated solar salt (WDSK), and kimchi prepared with 3 years aged solar salt (3YSK). WDSK and 3YSK significantly suppressed lipid droplet formation in the differentiated adipocytes (Oil Red O staining). All the kimchi extracts decreased the lipogenesis-related gene of fatty acid synthase. 3YSK produced the lowest adipogenesis-related gene expression of peroxisome proliferator activated receptor gamma among all groups. On the other hand, WDSK showed the highest lipolysis-related gene expressions of hormone-sensitive lipase and β-oxidation related gene of carnitine palmitoyltransferase 1. WDSK and 3YSK showed different mineral compositions, such as Mg, K, and S, especially Mg, compared to CSK. From the results, 3YS and WDS increased the kimchi taste, but suppressed significantly the obesity related adipogenesis, and promotion of lipolysis and β-oxidation, respectively in differentiated 3T3-L1 adipocytes. Therefore, WDS or 3YS could be appropriate salts in kimchi preparation to increase the anti-obesity effects of kimchi probably because of the different mineral compositions, particularly a decreased Mg content compared to other salts.