Ki-Hyo Jang

The analgesic and anti-inflammatory effects of Litsea japonica fruit are mediated via suppression of NF-κB and JNK/p38 MAPK activation.

Fruits of the Litsea family of trees and shrubs contain biologically active compounds, some of which have been used as natural nutrients and flavoring agents in food. In this study, we identified novel anti-nociceptive effects of the 30% ethanol extract, the CH(2)Cl(2) fraction and the associated active components (Hamabiwalactone A and B) from Litsea japonica fruit by using in vivo peripheral and central nervous pain models. In addition, we compared the anti-inflammatory effects of several fractions from L. japonica fruit extracts using lipopolysaccharide (LPS)-stimulated Raw264.7 cells. The CH(2)Cl(2) fraction of L. japonica fruit (LJM) had an optimal combination of anti-inflammatory effects and low cytotoxicity. Dose response studies were performed to determine the inhibitory effects of LJM on the pro-inflammatory enzymes, COX-2/PGE(2) and NO/iNOS, and pro-inflammatory cytokines, IL-1β, IL-6, and TNF-α. Molecular profiling revealed that LJM exerts anti-inflammatory effects through inhibition of NF-κB and JNK/p38 MAPK signaling in LPS-induced macrophages. This study suggests that CH2Cl2 fraction of L. japonica fruit and its bioactive components are potential candidates as anti-inflammatory and analgesic agents (painkillers) for the treatment of inflammatory diseases.

Neuroprotective effects of consuming bovine colostrum after focal brain ischemia/reperfusion injury in rat model

To investigate the neuroprotective effects of bovine colostrums (BC), we evaluate the ability of consuming BC after focal brain ischemia/reperfusion injury rat model to reduce serum cytokine levels and infarct volume, and improve neurological outcome. Sprague-Dawley rats were randomly divided into 4 groups; one sham operation and three experimental groups. In the experimental groups, MCA occlusion (2 h) and subsequent reperfusion (O/R) were induced with regional cerebral blood flow monitoring. One hour after MCAO/R and once daily during the experiment, the experimental group received BC while the other groups received 0.9% saline or low fat milk (LFM) orally. Seven days later, serum pro-inflammatory cytokine (IL-1β, IL-6, and TNF-α) and anti-inflammatory cytokine (IL-10) levels were assessed. Also, the infarct volume was assessed by using a computerized image analysis system. Behavioral function was also assessed using a modified neurologic severity score and corner turn test during the experiment. Rats receiving BC after focal brain I/R showed a significant reduction (-26%/-22%) in infarct volume compared to LFM/saline rats, respectively (P < 0.05). Serum IL-1β, IL-6, and TNF-α levels were decreased significantly in rats receiving BC compared to LFM/saline rats (P < 0.05). In behavioral tests, daily BC intake showed consistent and significant improvement of neurological deficits for 7 days after MCAO/R. BC ingestion after focal brain ischemia/reperfusion injury may prevent brain injury by reducing serum pro-inflammatory cytokine levels and brain infarct volume in a rat model.

Improvement of physicochemical properties of cereal based ready-to-eat Sunsik using fermentation with Bionuruk and Bifidobacterium longum

Fermentation of sunsik using bionuruk and Bifidobacterium longum (B. longum) was investigated to enhance product dispersibility in water. Compared with unfermented sunsik, fermented sunsik had a higher soluble solid content, a smaller particle size, and a larger surface area per volume, resulting in a decreased sedimentation rate. Microbial enzymes hydrolyzed insoluble compounds into smaller molecular weight compounds. Fermented sunsik exhibited a much lower viscosity than unfermented sunsik, demonstrating that fermentation decreased the number of large particles that are affected by gravitational separation and/or increased solvation of components. In addition, fermented sunsik had a higher amount of free amino acids and an enhanced oxidative stability under ironascorbate-induced lipid oxidation. Fermentation improved the physicochemical properties of sunsik to allow for production of hydrosol sunsik.

Effects of β-glucans from Coriolus versicolor on macrophage phagocytosis are related to the Akt and CK2/Ikaros

Coriolus versicolor has been known to be an immune stimulator effects. For further understanding of the phagocytic activity and the intracellular mechanisms of β-glucan from C. versicolor (CVG), we examined the phagocytic activity, phosphorylation of Akt and CK2, nucleus translocation of p65 and Ikaros activity in β-glucan-treated macrophages using RT-PCR, western blotting, and IP assay. The role of Ikaros in regulating phagocytic effects of CVG was also determined using Ikaros dominant negative isoform cells. This study suggests that CK2/Ikaros are positive regulators and novel signaling pathway involved in phagocytosis and contributes to elucidating the mechanism underlying phagocytic activity induced by β-glucan.

Evaluation of silicon intake through consumption of Takju, Soju, and wine

The commercial and lab-brewed takju had the similar silicon (Si) contents, which were approximately 6.8 and 7.7 mg/L takju, respectively. Lab-brewed takju had approximately 7.7 mg/L of Si, which was 27.9% recovery of Si in all materials for brewing. Otherwise, lab-brewed wine showed approximately 10.4 mg/L of Si, which was 67.7% recovery. The Si contents of lab-brewed wine were approximately 10.4 mg/L wine, which was approximately 135% of average Si contents of lab-brewed takju. Commercial soju contained approximately 3.99 mg/L of Si, which was 38% of Si contents of brewed wine. It was investigated that men and women ingest approximately 1,400 and 186 μg/day (average value) of Si through soju. This study will help to estimate the Si intake amount through alcoholic beverages ingestion, based on Si contents in Korean traditional wines, such as takju, soju, and wine.

Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs

To evaluate the possibility for development of apple wine containing medicinal herbs, we have prepared ‘Fuji’ apple (Malus domestica) wines containing pine (Pinus densiflora Siebold et Zuccarini) needle and hwanggi (Radix Astragali)/mistletoe (Viscum album). Normal apple wine was fermented rapidly, but after 40 days fermentation/maturation, the final ethanol content, pH, total acidity, and contents of sugar/organic acid showed similar levels in 3 kinds of apple wines. In other hands, the total phenols content, antocyanins content, and brightness were higher in apple-pine wine and apple-herb wine than in normal apple wine. Apple-herb wine had higher values in total phenol contents, brightness, free amino acid contents, and quenching activity for ABTS free radicals than normal apple wine, and had similar sensory evaluation values with normal apple wine. Taken together, it is supposed that hwanggi and mistletoe might provide functional components to normal apple wine and might be applied to development of functional apple wines.

Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste

Bioconversion of aglycone-formed isoflavones from glycoside-formed isoflavones by commercial lactic acid bacteria in fermented soybean paste was evaluated. Enterococcus faecium KCTC 13410 showed the most resistant capacity and Lactobacillus acidophilus KCTC 3925 had a sensitive susceptibility at a high NaCl concentration (13.2%) in fermented soybean paste. Among the 5 strains tested, Lac. acidophilus KCTC 3925 showed the highest relative ratio of aglycone-formed isoflavones to total isoflavones in fermented soybean paste. Production of exopolysaccarides (EPS) by lactic acid bacteria was compared using de Man, Rogosa, and Sharpe medium containing 1% sucrose at 37°C for 48 h. Among the 5 lactic acid bacteria, Lac. acidophilus KCTC 3925 and Lactobacillus rhamnosus KCTC 3929 were investigated to produce EPS. Based on the results concerning growing susceptibility and conversion of aglycone-formed isoflavones/EPS production, it is anticipated that Lac. acidophilus KCTC 3925 may be used for preparation of Cheonggukjang, which contains relative low NaCl content.

β-Glucan from Aureobasidum species inhibits fat accumulation in 3T3-L1 adipocyte differentiation

The anti-fat accumulative effects of bacteria-derived β-glucan in 3T3-L1 adipocyte differentiation was investigated. 3T3-L1 preadipocytes were treated with β-glucan at 50 and 100 μg/mL during adipogenesis. Oil Red O staining was used to study expressions of the adipogenic genes PPARγ, ACC, and aP2. Adipogenesis of 3T3-L1 cells treated with β-glucan at 50 and 100 μg/mL was significantly (p<0.05) inhibited by 32.8 and 39.7%, respectively, compared with controls. Expressions of the PPARγ gene from 3T3-L1 cells treated with β-glucan at 50 and 100 μg/mL were significantly (p<0.05) decreased by 13.6 and 46.1%, respectively, ACC gene expression by 18.3 and 36.0%, respectively, and aP2 gene expression by 36.8 and 56.7%, respectively, compared to adipocyte controls. Bacteria-derived β-glucan inhibits fat accumulation at the cellular level that is mediated via decreases in expressions of the PPARγ, ACC, and aP2 genes.

Evaluation of Lactobacillus plantarum KCTC 3928 in fermentation of Korean soybean paste (Doenjang)

Lactobacillus plantarum KCTC 3928 was evaluated for use in Doenjang fermentation with four-fold approaches. Firstly, amino acids-profile of L. plantarum KCTC 3928 was investigated using MRS growth medium and found that this strain was the arginine pathway-deficient strain. Secondly, cell growth of L. plantarum KCTC 3928 in the sterilized Doenjang was carried out to determine susceptibility to inhibition by high concentration of salt (13.2%) in Doenjang. Thirdly, optimum addition ratio of L. plantarum KCTC 3928 and Doenjang upon investigation were 12.5 mg of cells and 10 g of Doenjang. Finally, conversion efficiency from glycoside isoflavone to aglycone isoflavone in Doenjang by L. plantarum KCTC 3928 was measured. The results indicate that L. plantarum KCTC 3928 can be used for low-salt Doenjang and Cheonggukjang fermentations.

Effect of Processing of Moru (Vitis amurensis) Wine on Clarification

For improvement of physicochemical and sensory characteristics, Moru wine was cleared by adding activated carbon. As a preliminary assay, we tested the clarifying effect of activated carbon, bentonite, and silica gel on Moru wine. Among tested fining agents, the activated carbon showed the highest removal of proteins from Moru wine. Clarification by activated carbon improved the characteristics of protein content, chromaticity of Moru wine, and did not affect ethanol content, pH, soluble solids, electrical conductivity, and mineral content. Improvement of color and acidity in Moru wine resulted from the diminishment of protein and phenolic content by activated carbon.