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Antioxidative effects of <i>Alisma orientale</i> extract in palmitate-induced cellular injury
Han, Chang Woo,Kang, Eun Sil,Ham, Sun Ah,Woo, Hong Jung,Lee, Jang Hoon,Seo, Han Geuk Informa Healthcare 2012 Pharmaceutical biology Vol.50 No.10
<P><I>Context: Alisma orientale</I> (Sam.) Juzepczuk (Alismataceae) is an indigenous medicinal herb that has been traditionally used for diuretic, hypolipidemic, anti-inflammatory, and antidiabetic proposes in northern and eastern Asia.</P><P><I>Objective:</I> This study examined the mechanisms underlying the cytoprotective effect of an aqueous extract of <I>A. orientale</I> (AEAO) against long-chain saturated fatty acid-induced cellular injury.</P><P><I>Materials and methods:</I> HepG2 cells were treated with 0.5 mM palmitate to generate a cellular model of nonalcoholic fatty liver disease (NAFLD). Using this cellular model, the cytoprotective effect of AEAO (100 µg/mL) against long-chain saturated fatty acid-induced cellular injury was evaluated by measuring the steatosis, ROS accumulation, and apoptosis.</P><P><I>Results:</I> AEAO significantly attenuated palmitate-induced intracellular steatosis and cellular damage up to 54 and 33%, respectively. Palmitate-induced intracellular levels of reactive oxygen species (ROS) and reactive aldehydes were significantly reduced in the presence of AEAO to 40 and 75%, respectively, suggesting that oxidative stress plays a role in the palmitate-induced damage. AEAO inhibited the palmitate-mediated activation of c-Jun NH<SUB>2</SUB>-terminal kinase (JNK), a kinase that is correlated with NAFLD. Inhibition of JNK by SP600125 or addition of AEAO significantly reduced palmitate-induced steatosis, ROS accumulation, and apoptosis, indicating that the protective effects of AEAO against palmitate-induced cellular damage result from blocking ROS-activated JNK signaling.</P><P><I>Discussion and conclusion:</I> The combined properties of AEAO in cellular steatosis and ROS production are beneficial for treating NAFLD, which includes complex metabolic changes, such that modulation of a single target is often not sufficient to achieve the desired therapeutic effect.</P>
Jihye Lee,Han Geuk Seo,Chi-Ho Lee 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.6
This study was performed to investigate the effects of lotus leaf hot water extracts treatment on the quality and stability of eggs using impregnation treatment through ultrasonication during storage. A total of 480 eggs were categorized into four treatment groups (n=30 each)—non-treated (CON), soaked for 30 min in lotus leaf hot water extracts without ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus leaf hot water extracts (T3)—and stored for 15 d at 30℃. The egg weight, Haugh unit (HU), egg grade, albumen height, yolk color, eggshell thickness, eggshell breaking strength, and weight loss were measured for egg quality assessment. 2- Thiobarbituric acid reactive substance (TBARS) and volatile basic nitrogen (VBN) contents were measured as stability indicators. Additionally, total phenolic contents (TPC), total flavonoid contents (TFC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The HU, egg grade, albumen height, and yolk color of T3 were significantly higher than those of CON (p<0.05). No significant differences in eggshell thickness and eggshell breaking strength are observed among the groups. The weight loss of T3 was significantly lower than that of the other groups during storage (p<0.05). The application of lotus leaf hot water extracts also significantly reduced TBARS and VBN (p<0.05). The TPC, TFC, and DPPH radical scavenging activity of T3 were significantly higher than those of the other groups (p<0.05). These results suggest that lotus leaf hot water extracts may be useful as a natural ingredient for improving the quality and stability of eggs during storage.
Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
Su-jung Yeon,Ji-han Kim,Go-eun Hong,Woojoon Park,Soo-ki Kim,Han-geuk Seo,Chi-ho Lee 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.1
This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).
Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
Min-Gu Ju,Ji-Han Kim,Hyun-Joo Jang,Su-Jung Yeon,Go-En Hong,Woojoon Park,Han Geuk Seo,Chi-Ho Lee 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.6
This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash contents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity (aw) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.
Lee, Bog-Kyu,Park, Min-Kyu,Seo, Han-Geuk,YunChoi, Hye-Sook,Lee, Duck-Hyung,Chang, Ki-Churl The Korean Society of Pharmacology 2001 The Korean Journal of Physiology & Pharmacology Vol.5 No.5
Previously we reported that THI 52 inhibits tumor necrosis factor $(TNF)-{\alpha}$ mRNA expression in mouse peritoneal macrophages exposed to LPS plus $IFN-{\gamma}.$ In the present study, the effects of THI 52 on vascular reactivity ex vivo, and iNOS protein expression (rat lung) were investigated in LPS-treated rats. Treatment of THI 52 concentration-dependently reduced not only serum nitrite production but also the expression of iNOS protein in rat lung tissues. Thoracic aorta taken from LPS injected rat for 8 h ex vivo resulted in suppression of vasoconstrictor effects to phenylephrine (PE), which was restored by THI 52 (20 mg/kg) 30 min prior to LPS. When measured iNOS activity, treatment of THI 52 concentration-dependently reduced the enzyme activity in RAW 264.7 cells activated with LPS plus $IFN-{\gamma}.$ Likewise, iNOS activity was significantly reduced in lung tissues taken those rats that were injected THI 52 prior to LPS injection compared with LPS injection alone. These results strongly suggest that THI 52 can suppress iNOS gene expression induced by LPS, and restore the vascular contractility to PE. Thus, THI 52, a new synthetic isoquinoline alkaloid, may be beneficial in inflammatory disorders where production of NO is excessed by iNOS expression.