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중간엽 줄기세포의 연골세포로의 분화능에 (-)-에피갈로카테킨 갈레이트가 미치는 영향
송지혜 ( Ji Hae Song ),박부영 ( Bu Young Park ),김종일 ( Jong Il Kim ),최성훈 ( Sung Hun Choi ),김동일 ( Dong Il Kim ) 한국조직공학·재생의학회 2009 조직공학과 재생의학 Vol.6 No.1
The cell therapy using tissue-engineered cartilage is essential because the surgical operation for the repair of defected cartilage is not sufficient. Mesenchymal stem cells(MSCs) are an ideal candidate for use in cell-based therapy because of their self-renewal ability and differentiation capability into specific cells such as chondrocytes. Especially, human umbilical cord blood(UCB) is an attractive cell source because it can be obtained easily and the process is noninvasive and painless. However, the life span of MSCs are limited and the accumulation of intracellular oxidative damage by aging causes the loss of differentiation capacity during ex vivo expansion. (-)-Epigallocatechin gallate(EGCG) is known as an anti-oxidant agent which has a role as a free radical scavenger. It can improve long-term cell viability. Therefore, differentiation capacity can be maintained. In this study, effects of EGCG on chondrogenic potential of UCB-MSCs were investigated. The proliferation and differentiation capacity of UCBMSCs was characterized during expansion. Optimal concentration of EGCG was decided. Addition of EGCG in the media increased the cell viability during chondrogenic induction. Glycosaminoglycan(GAG), a cartilage-specific extracellular matrix(ECM), was also increased. It was confirmed that EGCG could improve the chondrogenic potential of UCB-MSCs by reducing oxidative stress. These results can contribute to the repair of damaged articular cartilage using UCB-MSCs.
Lactobacillus plantarum를 이용한 유산균 발효 및 열처리가 마늘의 향기성분 및 항산화 활성에 미치는 영향
김의수 ( Eui Su Kim ),송지혜 ( Ji Hye Song ),정하열 ( Ha Yull Chung ),정헌상 ( Heon Sang Jeong ),장해동 ( Hae Dong Jang ),김교남 ( Gyo Nam Kim ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.4
마늘의 다양한 생리활성 기능은 잘 알려져 있음에도 불구하고 휘발성 황 화합물을 비롯한 마늘의 독특한 향과 맛으로 인해 가공식품 및 건강기능식품으로 활용하는데 있어 제한점이 많다. 따라서 본 연구에서는 대표적인 김치 발효균인 Lactobacillus plantarum KCTC 3104를 이용하여 마늘을 유산 발효시키고, 발효 마늘을 다시 적정 온도로 가열 처리함으로써 발효과정과 열처리가 마늘의 휘발성 황화합물과 항산화 활성에 어떠한 영향을 미치는지 평가하고자 하였다. 본 연구의 결과를 요약하자면 다음과 같다. (i) 마늘에 존재하는 주요 휘발성 황 화합물인 allyl methyl sulfide 및 allyl sulfide, diallyl disulfide는 발효과정과 발효와 열처리 병행과정에서 감소하였으며 특히 열처리는 마늘의 자극적 향미성분을 감소시키는데 크게 기여하였다. (ii) 무처리한 G와 발효를 한 FG, 그리고 발효와 열처리를 병행한 FG-H 간에 유의적인 peroxyl radical 소거활성은 차이는 없었다. (iii) 발효와 열처리를 병행한 FG-H는 마늘시료 G에 비하여 hydroxyl raidcal 소거활성이 증가하였으며 이 증가된 hydroxyl radical 소거활성은 발효 및 열처리를 통해 새로이 생성된 물질에 의한 환원력 및 metal chelating 활성 증가에 기인된 것으로 추측된다. 이상의 연구결과는 발효 및 열처리를 통해 마늘의 자극적 향미를 개선할 수 있다는 가능성을 제시할 뿐만 아니라, 발효 및 열처리 마늘은 항산화 활성, 특히 hydroxyl radical 소거활성이 증가된 식품개발에 기초자료로 사용될 수 있을 것으로 생각된다. Garlic (Allium sativum L.) has been used as a spicy and folk medicine in many Asian countries. Although it is known to possess various beneficial functions in biological system, there are some limitations in food industries since its pungent flavor derived from sulfur containing-volatile components such as allyl methyl sulfide, allyl sulfide, and diallyl disulfide. Here, we prepared both fermented garlic (FG) with Lactobacillus plantarum and FG with heat processing at 100 for 2 h (FG-H). We analyzed the contents of allyl methyl sulfide, allyl sulfide, and diallyl disulfide in dried garlic (G), FG, and FG-H. We also demonstrated the scavenging activities of G, FG, and FG-H against peroxyl and hydroxyl radical as judged by ORAC (oxygen radical absorbance capacity). The scavenging activities of G, FG and FG-H against peroxyl and hydroxyl radicals were 2.96, 1.46, 2.28 and 0.18, 1.36, 3.43 TE (Trolox equivalents), respectively. We elucidated that the scavenging activities of FG and FG-H against hydroxyl radicals are mediated by their reduction capacities and metal chelating activities. Taken together, these results indicated that fermentation with Lactobacillus plantarum and heat processing could contribute to the alleviation of pungent flavor in garlic and its anti-oxidant activity. These results provide the scientific evidences for the development of functional foods using garlic which has anti-oxidant function.