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김현진,강성국,Lily Jaiswal,Jinglei Li,최주희,문상미,조정용,함경식 한국응용생명화학회 2016 Applied Biological Chemistry (Appl Biol Chem) Vol.59 No.1
The inhibitory activity of an angiotensin I-converting enzyme (ACE), a key regulatory enzyme of blood pressure from the fermented anchovy sauce, was evaluated, and ACE inhibitory peptides were purified. The ACE activity significantly increased with an increase in salt concentration. In addition, the ACE inhibitory activity of the fermented anchovy sauce containing high salt content (25 %) significantly increased with an increase in fermentation time. The maximum activity (96 %) was reached after 15 months of fermentation. Four ACE inhibitors [Pro-Lys (PK), Gly-Cys-Lys (GCK), Asn- His-Pro (NHP), and Asp-Gly-Gly-Pro (DGGP)] in the fermented anchovy sauce were purified through various chromatographic techniques and identified by electrospray ionization tandem mass spectrometer analysis. Four newly identified peptides were synthesized and analyzed for ACE inhibitory activity in order to confirm that the purified peptides were actually ACE inhibitors. The IC50 values for ACE inhibitory activities of synthesized peptides DGGP, GCK, NHP, and PK were 164, 178, 1172, and 4092 lM, respectively.
Kitipong Promyo,조정용,박경희,Lily Jaiswal,박선영,함경식 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3
The preventive effects of Artemisia scoparia extract (AS) and AS ? garlic extract (ASG) on the risk of Alzheimer’s disease (AD) were evaluated in spontaneously hypertensive rats. Rats were supplemented with diets containing 2% (w/w) of AS or ASG for 6 weeks. The AS group showed lower levels of amyloid b and beta-site amyloid precursor protein cleaving enzyme 1 expressions and higher expression levels of low-density lipoprotein receptor-related protein 1 than did the control group (p\0.05). In addition, the AS showed remarkably reduced levels of phosphorylated tau proteins and suppressed expression of phosphorylated glycogen synthase kinase 3b at tyrosine 216 (active form) (p\0.05). The ASG group also suppressed amyloid b accumulation and tau hyperphosphorylation. However, there was no synergistic effect of garlic with AS in lowering the risk of AD. These results indicate that AS could be a potential candidate to ameliorate the risk of AD.