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여주(Momordica charantia)의 산화적 스트레스 개선 효과
신승미,목소연,이상현,조계만,조은주,김현영 대한암예방학회 2011 Journal of cancer prevention Vol.16 No.1
This study was focused on the evaluation of antioxidative effect of bitter melon (Momordica charantia L.). Bitter melon was extracted with methanol and then fractionated into 4 fractions (hexane, methylene chloride, ethyl acetate, and butanol fractions). The protective effect of bitter melon against oxidative stress was investigated under in vitro and cellular system. The extract and fractions from bitter melon exerted strong scavenging activity of 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical. Protective effects of bitter melon from nitric oxide (NO), and peroxynitrite under cellular oxidative stress model using LLC-PK1 cell were observed. The induction of oxidative stress by treatments of free radical generators led to the decrease in cell viability and elevation in NO formation. However, the treatment of fractions from bitter melon alleviated the oxidative stress by free radicals through increase in cell viability and inhibition in NO formation. The present study indicates that bitter melon alleviates oxidative stress and it plays as antioxidant. In particular, among the extract and fractions, the butanol fraction showed the highest protective effect from oxidative stress, suggesting that the butanol fraction from bitter melon includes the promising protective compounds from oxidative stress. (Cancer Prev Res 16, 86-92, 2011)
신승미 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6
This study is conducted to find out the appropriate preparing method and fermenting condition through analysis of physicochemical, microbiological, sensory evaluation of Myungtae sikhae, Korean fermented fishery food which was prepared in simplified and conventional methods. During the fermentation of sikhae at 4℃, pH was decreased gradually, but acidity was increased and salinity was steady state. In this aspect, no significant difference was revealed between sikhae prepared in simplified and conventional methods. Under fermentation at 20℃ and kept at 4℃, pH was decreased to 4.6~4.9 for 15~20 days fermentation with steady state of salinity. However, acidity was changed in conversely. The content of reducing sugar with rapidly decreasing in the beginning of fermentation was continually decreased. The propagation of microorganism in th sikhae depends on the fermentation temperature rather than the preparing methods. Generally low propagation of microorganism began to increase gradually in the sikhae fermented at 4℃ comparing to that fermented at 20℃. In the sikhae fermented at 20℃ and kept at 4℃, the total count including lactic acid bacteria, was rapidly increased after 5 days' fermentation of sikhae is dominated by Lactobacillus sp. and the unique flavor and organic acid were contributed by this flora with Leuconostoc. sp. By the sensory evaluation, the best flavor was revealed in the sikhae, prepared in simplified method fermented for 30 days at 4℃. Until 20 days, sikhae fermented at 20℃ revealed higher score than fermented at 4℃. General preference for the sikhae fermented at 4℃ for 15 days prepared by simplified method and those fermented at 20℃ for 10 days. The sikhae, fermented at 4℃, showed less difference between preparing methods and preferable acceptability after being 25 days. The best acceptability of sikhae fermented at 20℃ showed after 15~25 days. In the final conclusion, the appropriate preparing method of sikhae is to use frozen Alaska pollack with simplified method and fermented at 20℃ for 5 days and then kept at 4℃.
여주(Momordica charantia)의 RAW 264.7 세포에서의 항염증 효과
신승미,김현영,목소연,이상현,조은주,조계만 대한암예방학회 2012 Journal of cancer prevention Vol.17 No.1
We investigated the anti-inflammatory activity of bitter melon (Momordica charantia L.) in this study. Bitter melon was extracted with methanol and then fractionated into 4 fractions (hexane, methylene chloride, ethyl acetate, and butanol fractions). The extract and fractions from bitter melon showed the strong scavenging activities of nitric oxide (NO). Also, in order to investigate the anti-inflammatory activity of bitter melon, we employed NO-induced cellular inflammatory system using RAW 264.7macrophage cell. Among the extract and fractions, MeOH extract and butanol fraction showed the highest protective effect from inflammation through increase in cell viability. In addition, bitter melon scavenged NO generated by both exotoxin SNP and endotoxin lipopolysaccharide (LPS) & interferon-gamma (IFN-γ). The results represent that bitter melon would have the protect role against inflammation induced by exotoxin and endotoxin. In particular, among the extract and fractions, the butanol fraction showed the highest protective effect from inflammation, suggesting that the butanol fraction from bitter melon includes the promising protective compounds from inflammation.