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남호섭,정지욱,김도완,하효철 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol. No.
This study was carried out to investigate the anti-oxidative and anti-inflammatory effects of hot water extracts of Ligularia fischeri cultivated in Youngyanggun. We obtained hot water extract (HWE) and cold water extract (CWE) from L. fischeri. The anti-oxidative activities of L. fischeri extracts were measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The anti-inflammatory effects of L. fischeri were evaluated in human mast cell line-1 (HMC-1) cells stimulated with phorbol-12-myristate-13-acetate plus A23187 (PMACI). The solid yields of HWE was 150% higher than CWE solid yield. Total polyphenol contents of HWE were 198.07±0.24 mg/g. The value of anti-oxidative activities of HWE were shown IC50 28.2±0.04 ug/mL. We showed that HWE significantly reduced the PMACI-induced the production of IL-6 (0.01-1 mg/mL), IL-8 (0.1-1 mg/mL), and TNF-α (0.01-1 mg/mL). These results indicate that the HWE of L. fischeri can be used as a functional material due to its antioxidant and anti-inflammatory activities.
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남호섭,정지욱,김도완,하효철,Nam, Ho-Seob,Jung, Ji-Wook,Kim, Do-Wan,Ha, Hyo-Cheol 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.6
본 연구는 대표적인 산채지역으로 알려져 있는 영양군 곰취 열수추출물의 총 폴리페놀 함량과 DPPH 라디컬 소거능을 측정하였으며 사람 비만세포주인 HMC-1 세포를 이용하여 PMACI을 처리하여 비만세포를 활성화시켜 세포 생존률을 확인하였고, 염증성 사이토카인인 $TNF-{\alpha}$, IL-6, IL-8의 변화량을 측정하여 곰취의 기능성 식품 소재로서의 이용 가능성을 알아보고자 실험을 실시하였다. 영양군 곰취 열수 추출물의 추출수율은 원물 건조량 대비 $24.43{\pm}1.82%$(w/w), 총 폴리페놀 함량은 $198.07{\pm}0.24mg/g$으로 다른 곰취 추출물의 연구결과와 유사한 값을 나타내고, 영양군 곰취 열수 추출물의 DPPH radical 소거 활성을 측정한 결과, $IC_{50}$ 값이 $28.2{\pm}0.04{\mu}g/mL$로 양성대조군인 ascorbic acid의 $IC_{50}$ 값 $3.5{\pm}0.01{\mu}g/mL$보다 낮은 항산화활성을 보였으나 일반 천연물 유래 추출물보다 비교적 높은 항산화활성을 나타내었다. 영양군 곰취 열수 추출물을 HMC-1 세포에 처리했을 때 MTT assay법으로 분석한 결과, 세포 생존률에는 아무런 영향을 미치지 않고, $TNF-{\alpha}$, IL-6, IL-8 생성에 대한 억제효과는 유의성 있게 나타났다. 이상의 결과를 종합해 보면 항산화력 및 세포를 이용한 in vitro 실험을 실시한 결과 영양군 곰취 열수 추출물은 항산화력이 매우 우수할 뿐만 아니라 항염증효과도 뛰어나 향후 기능성 소재로서의 이용 가능성이 높은 것으로 판단되나 보다 다양하고 진보된 연구로 곰취의 염증성 질환 치료에 대한 정확한 기전이 설명되어야 할 것이다. This study was carried out to investigate the anti-oxidative and anti-inflammatory effects of hot water extracts of Ligularia fischeri cultivated in Youngyanggun. We obtained hot water extract (HWE) and cold water extract (CWE) from L. fischeri. The anti-oxidative activities of L. fischeri extracts were measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The anti-inflammatory effects of L. fischeri were evaluated in human mast cell line-1 (HMC-1) cells stimulated with phorbol-12-myristate-13-acetate plus A23187 (PMACI). The solid yields of HWE was 150% higher than CWE solid yield. Total polyphenol contents of HWE were $198.07{\pm}0.24mg/g$. The value of anti-oxidative activities of HWE were shown $IC_{50}$ $28.2{\pm}0.04ug/mL$. We showed that HWE significantly reduced the PMACI-induced the production of IL-6 (0.01-1 mg/mL), IL-8 (0.1-1 mg/mL), and $TNF-{\alpha}$ (0.01-1 mg/mL). These results indicate that the HWE of L. fischeri can be used as a functional material due to its antioxidant and anti-inflammatory activities.
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남호섭 ( Ho Seob Nam ),이근형 ( Geun Hyung Lee ),안정좌 ( Joung Jwa Anh ),김도완 ( Do Wan Kim ) 한약응용학회 2012 한약응용학회지 Vol.12 No.1
Objective: We`ve research a tendency of how a study of Kimchi using herbal medicine and herbal food was developed. Methods: We investigated a recent tendency and functionality of herbal medicinal kimchi through researching studies and thesis of acadernic societies. Conclusion: Kimchi has demonstrated anticancer and weight reduction, cleaning of intestines, preventing blood clotting. It will be more conducted to produce more newly-developed various Kimchi and study of various functions and verification. A study of correct mechanism in process of fermentation and mature of Kimchi is required.
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헬렌김 ( Helen Kim ),남호섭 ( Ho Seob Nam ),최충식 ( Chung Sig Choi ),김도완 ( Do Wan Kim ) 한약응용학회 2013 한약응용학회지 Vol.13 No.1
Objective:We`ve researched a tendency of study for vinegar made of medicinal herb which has caught attention in well-being, heathy life recently. Methods: We`ve investigated a recent tendency and functionality of vinegar made of medicinal herbs through researching studies and monographs of academic societies. Result & Conclusion: Vinegar has been demonstrated an ability of anticancer and weight loss, cleaning of intestines, reducing blood clotting and having a lot of properties of anti-oxidants. Replication of manufacturing method in old literature and analysis of the properties of vinegar is important to develop the vinegar industry and globalization of unique Korean fermented vinegar. It will be more conducted to produce more newly-developed various vinegar and study of various functions and verification. A study of correct mechanism in process of fermentation and mature of vinegar is required.
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