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보성산 유기농 녹차의 품질에 따른 카테킨 함량과 항산화능 비교 분석
박경련(Kyung Ryun Park),이상길(Sang Gil Lee),남태규(Tae Gyu Nam),김영준(Young Jun Kim),김영록(Young-Rok Kim),김대옥(Dae-Ok Kim) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.1
유기농 녹차의 등급별 총페놀 함량과 항산화능은 각 추출 용매에 따른 수율을 확인하였을 때 물 추출에 비하여 수용성 유기용매의 추출 수율이 유의적으로 높았다. 유기용매를 이용한 추출수율은 물을 이용할 때 보다 총페놀 함량은 1.5에서 3.2배, 항산화능은 1.8에서 3.8배 정도 높게 나타났다. HPLC 분석을 통하여 총페놀 함량과 항산화능의 상관관계를 비교 시 총페놀 함량이 증가함에 따라 항산화능이 1차 선형관계로 증가하는 경향을 보였다. HPLC분석을 통하여 유기농 녹차에 함유되어 있는 다양한 카테킨의 함량이 채엽시기에 따라 변화가 나타났다. 유기농 녹차의 카테킨 성분 중 가장 많이 존재하는 EGCG가 건조중량당 5.8-7.7%의 함량을 보였고, caffeine은 1.7-2.9%의 함량을 보였다. 유기농 녹차의 카테킨 함량은 일반적으로 채엽 시기가 늦어짐에 따라서 점차 감소하였다. 유기농 녹차의 등급에 따른 항산화능은 최상급인 우전에서 가장 높았으며 최하등급인 엽차에서 가장 낮게 나타났다. HPLC 분석에 의한 유기농 녹차의 등급에 따른 총 카테킨 함량(㎎/g)은 우전(155.4), 세작(147.7), 중작(143.2), 엽차(135.1), 대작(130.5)의 순서로 감소하였다. 이를 통해 녹차의 채엽 시기가 유기농 녹차의 카테킨 성분 및 항산화능에도 영향을 미치는 것을 확인하였다. 전반적으로 상급의 유기농 녹차 일수록 총페놀 및 카테킨 함량이 많으며 또한 더 높은 항산화능을 가지는 것으로 나타났다. The objective of this study was to evaluate the effect of various solvents on extraction of bioactive phenolics and to analyze the antioxidant capacity and contents of individual catechins in various grades of green teas organically grown in Boseong, Korea. The organic green teas, based on their harvest seasons, were categorized into five grades such as Woo-Jeon, Se-Jak, Jung-Jak, Dae-Jak, and coarse tea. Solvents used to extract phenolics from these teas included water at 23℃ and 70℃ as well as 80% (v/v) aqueous methanol and ethanol. In general, aqueous organic solvents of methanol and ethanol led to higher extraction yields of phenolics than water at 23℃ and 70℃. Total phenolics and antioxidant capacity of the teas extracted with the aqueous organic solvents were approximately 1.5 to 3.2 and 1.8 to 3.8 times higher than those with water at 23℃ and 70℃, respectively. Coarse tea, the lowest grade of green tea, showed approximately 30-60% lower total phenolics and antioxidant capacity compared with the higher grade ones. Reversed-phase HPLC analysis was performed quantitatively to identify individual catechins, gallic acid, and caffeine in teas extracted with 80% (v/v) aqueous methanol. Based on their dry weights, the organic green teas contained about 1.7 to 2.9% of caffeine. Content (㎎/g dry weight) of tea catechins decreased in the following order: Woo-Jeon (155.4) > Se-Jak (147.7) > Jung-Jak (143.2) > coarse tea (135.1) > Dae-Jak (130.5). (-)-Epigall℃atechin gallate was the most abundant among the catechins analyzed. The highest grade of green tea, Woo-Jeon, had the highest amount of (-)-epigall℃atechin gallate at 77.4 ㎎/g dry weight. Overall, the higher grade of organic green teas tended to have the higher level of antioxidant capacity and catechins.
( Ok-hee Kim ),( Hyojung Kim ),( Jinku Kang ),( Dongki Yang ),( Yu-hoi Kang ),( Dae Ho Lee ),( Gi Jeong Cheon ),( Sang Chul Park ),( Byung-chul Oh ) 생화학분자생물학회(구 한국생화학분자생물학회) 2017 BMB Reports Vol.50 No.1
Accumulation of tissue macrophages is a significant cha-racteristic of disease-associated chronic inflammation, and facilitates the progression of disease pathology. However, the functional roles of these bone marrow-derived macrophages (BMDMs) in aging are unclear. Here, we identified age-dependent macrophage accumulation in the bone marrow, showing that aging significantly increases the number of M1 macrophages and impairs polarization of BMDMs. We found that age-related dysregulation of BMDMs is associated with abnormal overexpression of the anti-inflammatory interleukin-10. BMDM dysregulation in aging impairs the expression levels of pro-inflammatory cytokines and genes involved in B-cell maturation and activation. Phagocytosis of apoptotic Jurkat cells by BMDMs was reduced because of low expression of phagocytic receptor CD14, indicating that increased apoptotic cells may result from defective phagocytosis of apoptotic cells in the BM of aged mice. Therefore, CD14 may represent a promising target for preventing BMDM dysregulation, and macrophage accumulation may provide diagnostic and thera-peutic clues. [BMB Reports 2017; 50(1): 43-48]
Kim, Moon Young,Baik, Soon Koo,Park, Dong Hun,Lim, Dae Wook,Kim, Jae Woo,Kim, Hyun Soo,Kwon, Sang Ok,Kim, Young Ju,Chang, Sei Jin,Lee, Samuel S. Wiley-Blackwell Publishing 2007 Liver International Vol. No.
<P>Abstract</P><P>Background and Aims</P><P>Alterations in the Doppler hepatic vein (HV) waveform are associated with cirrhosis and portal hypertension. We prospectively evaluated the correlation between the extent of abnormal Doppler HV waveforms expressed as damping index (DI) and the hepatic venous pressure gradient (HVPG) and response to propranolol in patients with cirrhosis.</P><P>Material and Methods</P><P>In 76 patients with cirrhosis (69 men and seven women), both DI of Doppler HV waveform and HVPG were measured, and the relationship between them was analysed. DI was calculated by the minimum velocity/maximum velocity of the HV waveform. An HVPG>12 mmHg was defined as severe portal hypertension. In a subgroup of 19 patients receiving propranolol, changes in both DI and HVPG were evaluated after propranolol administration for 3 months. One author (S. K. B.) performed all DI of Doppler HV waveform studies.</P><P>Results</P><P>Abnormal HV waveforms were seen in 66 of 76 patients (86.8%). DI significantly correlated with the grade of HVPG, i.e. with higher HVPG increased DI was observed (<I>P</I><0.01). By logistic regression analysis, DI>0.6 was significantly more likely to be severe portal hypertension (odds ratio: 14.19, 95% confidence interval: 4.07–49.55). Receiver-operating characteristic curve according to the value of 0.6 of DI showed a sensitivity of 75.9% and a specificity of 81.8% for the presence of severe portal hypertension. In 19 patients of the propranolol subgroup, change of DI following propranolol treatment also significantly correlated with that of HVPG (<I>P</I><0.01).</P><P>Conclusions</P><P>Damping index of the HV waveform by Doppler ultrasonography might be a non-invasive supplementary tool in evaluating the severity of portal hypertension and in responding to propranolol in patients with liver cirrhosis.</P>
Development of Polyphenol-Based Functional Materials for Improving Cognitive Impairment
Dae-Ok Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Phenolic compounds (phenolics) are a variety of naturally occurring compounds that have at least one aromatic ring to which one or more hydroxyl groups are attached. Polyphenols are a broad range of phenolics composed of two or more phenol moieties, which include flavonoids, procyanidins, and phlorotannins. Polyphenols have been known to possess diverse health-beneficial effects including neuroprotective, antioxidant, and anti-inflammatory activities. Oxidative stress caused by excessive reactive oxygen species in the body damages proteins, lipids, and DNA in cells, leading to a variety of degenerative diseases such as Alzheimer’s disease, cancer, and diabetes. Plants are good sources of polyphenols. Polyphenol-rich bioactive extracts from fruits (e.g., kiwi), seaweeds (e.g., Ecklonia cava Kjellman), teas (e.g., Camellia sinensis), and trees (e.g., Korean red pine) maintained the integrity of cell membranes, attenuated intracellular oxidative stress, and suppressed the apoptosis cascade so that they increased the viability of neuronal cells. Bioactive extracts rich in polyphenol improved hyperglycemia-, Aβ1-42-, and trimethyltin-induced cognitive impairment in mice and rats assessed using three behavioral tests (Y-maze, passive avoidance, and Morris water maze test), suggesting that they have the potential to prevent cognitive deficits in spatial memory, and short- and long-term learning. These in vivo studies also suggested that polyphenol-rich bioactive extracts help prevent cognitive dysfunction by regulating cholinergic function, mitochondrial function, and tau hyperphosphorylation in the brain. The polyphenol-based functional materials that have been confirmed to improve cognitive decline through in vitro and in vivo studies may act as candidates for improving cognitive dysfunction. Ultimately, in order to develop polyphenol-based functional materials as ingredients for health functional foods, human clinical trials are required to evaluate the efficacy of cognitive function or memory improvement.