Inhibitory activities of kaempferol against methylglyoxal formation, intermediate of advanced glycation end products

심순미,최은혜,심순미 한국응용생명화학회 2017 Applied Biological Chemistry (Appl Biol Chem) Vol.60 No.1

Methylglyoxal (MGO), an intermediate of advanced glycation end products (AGEs), is generated by the maillard reaction between carbonyl groups in reduced sugars and amino groups. The aim of this study was to examine inhibitory activities of kaempferol against the formation of AGEs by trapping MGO. Quantification and identification of MGO and Kaempferol MGO adduct was analyzed by ultra performance liquid chromatography with a photodiode array detector and mass spectrometry, respectively. 26.1, 29.5, 29.3, and 31.2% of MGO remained after reacting with 0.1, 0.25, 0.5, and 1.0 mM of kaempferol at 24 h of incubation time, respectively. The mono- or di-MGO adducts of kaempferol were identified, and hydroxyl groups in the A-ring of kaempferol were found to be the major active sites for trapping MGO. Results from the current study propose that kaempferol could suppress the formation of AGEs by trapping its reactive intermediate, MGO.

Comparison of Volatile and Non-volatile Compounds as Antioxidant Indicators of Water Spinach (Ipomoea aquatic Forsk.)

심순미 한국응용생명화학회 2012 Applied Biological Chemistry (Appl Biol Chem) Vol.55 No.2

Profiling of volatile and non-volatile compounds in stems and leaves of water spinach was performed using gas chromatography-flame ionization detector (GC-FID) and GC/mass spectrometry (MS) method after derivatization. Antioxidant activity was measured by both 1-diphenyl-2-picrylhydrazyl (DPPH) assay and Folin-Ciocalteu total phenol assay. Partial least squares regression (PLSR) was performed to determine the most important volatile and non-volatile compounds with antioxidant activity in both stem and leaf of water spinach. Phytosterol (26.97and 19.78%), terpene (5.71 and 7.73%), phenolic compounds (3.87 and 2.66%) and Vit E (2.52 and 2.26%) were found to be major volatile compounds in both stem and leaf of water spinach,respectvely. Among the non-volatile compounds, significant amounts of amino acids (31.48 and 18.83%), sugar and sugar alcohol (32.17 and 18.58%), and fatty acids (7.07 and 26.39%)were found in stem and leaf of water spinach, respectively. DPPH free radical-scavenging effect in stem (92.11%) was higher than that in leaf (84.03%), whereas, electron-reducing capacity was higher in leaf (287.45 μg GAE/mL) than in stem (216.45 μg GAE/mL). Results show that water spinach exerts antioxidant activity via volatile compounds (phytosterol) in stems and nonvolatile compounds (amino acids, acids, sugar alcohols) in leaves.

Profiling of Fermentative Metabolites in Kimchi: Volatile and Non-volatile Organic Acids

심순미,Ji Yun Kim,이상미,박진병,Sea Kwan Oh,김영석 한국응용생명화학회 2012 Applied Biological Chemistry (Appl Biol Chem) Vol.55 No.4

Gas chromatograph/mass spectrometry (GC/MS)analysis was carried out to determine both the volatile and nonvolatile organic acids in kimchi during 60 days of fermentation at 10oC. Principal component analysis (PCA) was applied to differentiate the pre-defined organic acids and lactic acid bacteria (LAB) during fermentation. Acetic acid was observed as dominant,which was vigorously produced until the middle of fermentation. Lactic acid was the major non-volatile organic acid in the kimchi and was produced throughout fermentation. In contrast, malic acid content decreased sharply at the initial stage of fermentation. Colony forming units of LAB in the kimchi, such as Leuconostoc,Lactobacilli, Pediococci, and Streptococci, were measured on selective media. Populations of Leuconostoc and Lactobacilli increased exponentially over 7 days of fermentation, indicating acetic acid and lactic acid were mainly produced by Leuconostoc and Lactobacilli. PCA demonstrated that acetic acid, propionic acid, lactic acid, butanoic acid, malic acid, Leuconostoc, and Lactobacilli were major components that differentiated the kimchi according to fermentation time.

Chelating Effect of Leek (Allium tuberosum Rottler ex Sprengel) Containing Chlorophyll on Cd, Pb, and As

심순미 한국응용생명화학회 2012 Applied Biological Chemistry (Appl Biol Chem) Vol.55 No.2

Effect of leek (Chinese chive) on bioaccessibility of arsenic (As), cadmium (Cd), and lead (Pb) was determined in comparison with sodium copper chlorophyllin (SCC) using in vitro digestion model. Leek (0, 6, 12, 60, and 120 mg) and SCC (0, 1, 5, 10, and 50 mg) were digested with equal concentration (10 ppm) of As, Cd, and Pb. Concentration of each heavy metal in aqueous phase following in vitro digestion was measured using an inductively coupled plasma optical emission spectrometer. Changes in absorbance spectra of chlorophyll extracted from leek and SCC by heavy metals were measured at 0, 1, 2, and 3 h after mixing. Results showed that the concentration of each heavy metal in aqueous phase decreased with increasing amounts of leek and SCC. At the highest level of leek (120 mg), the concentrations of As, Cd, and Pb decreased to 93.9, 87.1, and 58.2%, respectively. Absorbance of chlorophyll drastically decreased after 1 h of mixing with each As, Cd, and Pb, and no difference in the absorbance was observed after 2 and 3 h. This result indicates that mixing chlorophyll extracted from leek with each heavy metal for 1 h was sufficient for chelating As, Cd, and Pb ions. On the other hand, SCC and each heavy metal showed a decreasing pattern of absorbance without any significant difference for 3 h, indicating that chlorophyll from leek was more effective than SCC, a commercial grade chlorophyll derivative, in chelating As, Cd, and Pb. Results showed leek reduces heavy metals in humans.

Texture Properties and Radical Scavenging Ability of Porridge Products Based on Beans, Grains, and Nuts

심순미,임승용 한국응용생명화학회 2013 Applied Biological Chemistry (Appl Biol Chem) Vol.56 No.1

Textural and sensory properties and radical scavenging ability of rice and cereal-based porridges such as beans, nuts, and grains were examined. Textural properties of the porridges, including hardness, adhesiveness, cohesiveness, springiness, and gumminess,were determined using a TA-XT2 texture analyzer. For the sensory evaluation, thirty-five volunteers participated in the randomized incomplete block design. The 1-diphenyl-2-picrylhydrazyl method was carried out to determine the radical scavenging ability of the porridges. Cereal-based porridges added with beans, grains, and nuts appeared to be less hard and sticky than plain rice porridges. Overall sensory acceptabilities for black rice, walnut, and pine-nut porridges were higher than those for plain rice porridges. Pine-nut,walnut, grain porridge such as wild sesame, black rice, and mixed grains provide strong radical-scavenging ability compared to plain rice porridges. Our results suggest that cereal-based porridge prepared with beans, grains, and nuts are nutritious and palatable substitute food for people with chewing difficulty.

디톡스 식품 소재의 지방분해와 항산화 이중 효과

심순미(Soon-Mi Shim) 한국식품영양과학회 2013 식품산업과 영양 Vol.18 No.1

벤조피렌의 저감화 및 해독 기작을 위한 식이 소재 탐색

심순미(Soon-Mi Shim) 한국식품영양과학회 2013 식품산업과 영양 Vol.18 No.2

천연과즙쥬스의 Anthocyanin 색소 안정성

심순미,김건희 德成女子大學校 1998 德成女大論文集 Vol.29 No.-

Anthocyanin pigment is extensively extensively distributed in fruit juices shich are popular to consumer owing to valuable components such as vitamin, mineral, fiber, enzymes etc. Anthocyanin is using for detecting adulteration adn quality factor of fruit juices. So, research on the stability of anthocyanin is actively progressing not only using natural colorants also improving quality of fruit juices. And anthocyanin have only recently begun to be regarded as biologically active substances as well as colrants. Morever, fruits such as pear, apple, grape, plum which are widely produced in Korea containing more anthocyanins than any other pigments. However major problem associated with the storage of anthocyanin is their unstability, caused by certain enzymes, pH, temperature, metal complex, copigments.

Preventive responses to a standardized extract of Houttuynia cordata supplemented diet in obesity induced by a high-fat diet in mice

박희숙,심순미 한국응용생명화학회 2015 Applied Biological Chemistry (Appl Biol Chem) Vol.58 No.5

The current study investigated preventive responses to Houttuynia cordata (HC) standardized extract in obesity induced by a high-fat diet (HFD) in mice. Highperformance liquid chromatography was carried out to analyze bioactive components in HC. Mice were divided into HFD groups as a control and HFD groups fed with 1 and 4 % of HC supplementation diet. Changes of the body weight of mice, blood biological factors, and histopathological markers were measured. Bioactive components from HC were characterized to contain chlorogenic acid, caffeic acid, rutin, and quercitrin. HC supplementation reduced body weight, glucose, and total cholesterol levels, but it did not affect aspartic acid transaminase, alanine transaminase, or triglyceride amounts in plasma from mice induced by HFD. A 4 % HC supplementation showed a remarkable decrease in the number of large adipocyte in subcutaneous and abdominal adipose tissue. Histopathological evaluation of liver injury induced by HFD was observed to be improved by HC supplementation, leading to attenuated levels of cytoplasmic vacuolation of hepatocytes. From these results, we explored that standardized extract of HC could be a potential natural product to be directly associated with the control of weight.

Various domestic heating processes changed content, digestibility, and radical scavenging capacities of Su Ri Chwi

손유라,심순미 한국응용생명화학회 2015 Applied Biological Chemistry (Appl Biol Chem) Vol.58 No.5

The hypothesis of the current study was that various domestic heating processes such as blanching and microwaving could change content, digestibility, and radical scavenging capacities of caffeoylquinic acids (CQAs) from Su Ri Chwi, Korean wild vegetable. The greatest amount of the total CQAs (300.18 lg/g fresh weight) was observed in blanching for 1 min. Blanching for 5 min showed the highest digestibility of total CQAs (44.72 %). The highest DPPH, ABTS, and ORAC values were found from Su Ri Chwi microwaved for 30 s, blanched for 3 min, and fresh, respectively. The total CQAs in fresh and microwaving for 1 min Su Ri Chwi were significantly correlated to ORAC assay (R = 0.99 and R = 0.97, respectively.). The significant correlations with DPPH and ORAC were measured in digestibility of microwaving for 2 min (R = 0.98) and microwaving for 30 s (R = 0.94), respectively. Our results suggest useful information to consumer for choice of processing procedures to get CQAs, improving the absorption and antioxidant capacity.