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- 저자 : Sungbin Choi(최성빈) (검색결과 2 건)
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Increased prothrombotic activity of red blood cells by 2-n-octyl-4-isothiazolinone
Sungbin Choi(최성빈),Han Young Chung(정한영),Sang Ho Choi(최상호),Ok-Nam Bae(배옥남) 환경독성보건학회 2021 한국독성학회 심포지움 및 학술발표회 Vol.2021 No.5
Thirty percent of the world population has died from cardiovascular diseases, such as thrombotic disease, hyperlipidemia, and stroke. Since xenobiotics entering the body move through the bloodstream, the blood and vascular systems are inevitably the primary targets of the xenobiotics. Isothiazolinone (IT) derivatives are used as preservatives in various fields, posing a high exposure potential. Among them, 2-n-octyl-4-isothiazolinone (OIT) is used in non-cosmetic products such as chemical products and household detergents. Although OIT is commonly used and can circulate the bloodstream, the effects of OIT on blood cells remain unclear. Here, we demonstrated that OIT may increase the risk of thrombotic diseases by promoting the procoagulant activity of red blood cells (RBCs). In freshly isolated human RBCs, OIT in sub-hemolytic concentration changed the shape of the RBCs from discocytes to echinocytes or spherocytes, and increased phosphatidylserine (PS) exposure, microvesicle (MV) generation, MV-PS exposure, and thrombin generation. An increase of intracellular Ca2+ level was found to be the mechanism that causes PS exposure by OIT, rather than the increase of intracellular oxidative stress or activation of caspase-3. The effects of OIT in human RBCs were also found in isolated male rat RBCs. In the rat in vivo thrombosis model, intravenously treated OIT significantly promoted the formation of venous thrombosis. Collectively, we demonstrated that OIT may contribute to the thrombotic risk by promoting the procoagulant activity of RBCs.
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식품소재화를 위한 Calendula officinalis L. 꽃잎의 항피부노화 기능성 규명 및 비효소적 연화 기술 연구
임석원(Seokwon Lim),최성빈(Sungbin Choi),이범주(Pomjoo Lee),김형섭(Hyung-sup Kim),이다영(Da-young Lee),변상균(Sanguine Byun) 한국식품과학회 2019 한국식품과학회지 Vol.51 No.3
UVB에 의한 MMP-1의 과발현이 카렌듈라 꽃잎을 처리하여 주면 농도의존적으로 감소하였다. 이를 통해 연화시킨 카렌듈라 꽃잎이 UVB에 의한 피부의 광노화를 억제시킬 수 있다는 것을 확인하였다. 가열과 산처리의 복합처리를 통한 카렌듈라 꽃잎의 연화에서 처리시간, 온도, pH에 따른 연화 수준을 punctual test를 통해 비교 분석하였다. Hardness 값의 비료 분석을 통해 연화특성 및 효과가 처리 조건들에 의해 다름을 확인할 수 있었으며, 70℃ 이상의 높은 온도에 의한 연화효과가 산처리에 의한 효과보다 더 큰 것을 확인할 수 있었다. 하지만 열처리에 의한 연화의 경우 에너지 소비가 큰 것을 고려할 때, pH 2.1에서는 50℃, 30분의 열처리만으로도 70℃ 이상의 열처리 효과가 나타나므로, 이 연화처리 조건이 경제적으로 가장 효율적이라 판단되었다. Calendula (Calendula officinalis L.) petals are edible flowers which have been used as a decorative ingredient in dishes or as a medicinal food. In this study, the anti-skin aging potential of calendula petals was investigated. Additionally, the texture was softened by non-enzymatic methods to broaden their application as a food or cosmetic agent. Treatment of calendula prevented ultraviolet-induced matrix metalloproteinase-1 expression in skin cells. We investigated whether heating-based processing could soften calendula petals. The results from the punctual test demonstrated significant changes in the hardness of calendula petals depending on the pH, heating temperature, and time. Although there were minor differences among various processing conditions, the largest alteration in hardness was observed when the petals were softened by incubation at 80°C and pH 2.3 for 120 min. Collectively, these results show that the application of proper processing conditions can soften calendula petals without using enzymes.
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