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신선초 녹즙이 사염화탄소 투여에 의한 흰쥐의 간 손상에 미치는 영향
정희경(Hee-Kyoung Jung),박평심(Pyung-Shim Park),허남칠(Nam-Chil Huh),김성오(Sung-Oh Kim),김경수(Kyung-Su Kim),이명렬(Myung-Yul Lee) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.3
신선초 녹즙이 사염화탄소에 의한 흰쥐의 간 손상에 미치는 영향을 알아보기 위하여 체중 80~100g되는 Sprague-Dawley계 흰쥐를 대조군, 신선초 녹즙 투여군, 사염화탄소 투여군 및 신선초 녹즙을 투여한 후 사염화탄소를 투여한 군으로 나눠 basal diet를 급이하면서 4주간 사육한 후 혈청 중의 transaminase(GOT 및 GPT), 간중의 lipid peroxide 함량, glutathion함량 및 항산화효소인 SOD, catalase 및 GSH Px 등의 변화를 관찰하였다. 사염화단소 (0.5㎎/㎏) 투여군의 혈청 중 GOT 및 GFT활성도, 간중의 TBA 반응생성물량은 대조군에 비하여 현저히 증가되었으나, 4주간 신선초 녹즙을 투여한 후 사염화탄소를 투여할 때 사염화탄소만을 투여한 군에 비하여 각각 유의성 있는 감소효과를 보였다. 또한 사염화탄소로 감소된 glutathion량은 신선초 녹즙 투여 후 사염화탄소를 투여함으로써 대조군에 근접하게 증가되었다. 유리기 해독계 효소인 SOD, catalase 및 GSH Px 등의 활성도도 사염화탄소 투여로 모두 증가되었으나, 신선초 녹즙 투여 후 사염화탄소 투여로 증가된 SOD 및 GSH Px는 사염화탄소만을 투여한 군에 비하여 유의한 감소효과를 나타냈으며, catalase는 감소되었으나 유의성은 보이지 않았다. 이상의 실험결과에서 사염화탄소 투여로 혈청 및 간 중의 각종 활성효소 및 지질과산화반응이 현저히 증가되었음은 간세포에 손상이 유발을 나타내는 것으로 생각되고, 신선초녹즙투여 후 사염화탄소를 투여한 경우 사염화탄소만을 투여한 군에 비하여 유의성 있게 감소되었는데 이는 신선초 녹즙에는 유리기 해독효소인 SOD, catalase 및 GSH-Px 활성을 증가시키는 free radical의 생성을 감소시키는 생리 활성을 가지는 것으로 추정되어 지며 또한 신선초 녹즙이 간보호 기능을 할 수 있을 것으로 사료된다. To investigate effects of Angelica keiskei Koidz green juice on the liver damage of CCl₄-treated rats, Sprague-Dawley male rats weighing 80~100g were divided into 4 groups of control group(CON), Angelica keiskei Koidz green juice-treated group(ANJ), CCl₄-treated group(CCL) and Angelica keiskei Koidz green juice and CCl₄-treated group(ACL). Each group was sacrified after feeding for 4 weeks and examined the activities of transminase(sGOT, sGPT), superoxide dismutase(SOD), catalase and glutathione peroxidase(GSH-Px), and contents of lipid peroxide and glutathione in liver. The activities of sGOT and sGPT, and content of lipid peroxide after CCl₄ treatment were markedly increased, compared to CON, but those levels were significantly decreased by the pretreatment of Angelica keiskei Koidz green juice as compared to CCL. The activities of SOD, catalase and GSH-Px were elevated by CCl₄-treatment as compared to control group, and concomitant treatment of Angelica keiskei Koidz and CCl₄ decreased those levels significantly except the activity of catalase. The hepatic content of glutathione was decreased by CCl₄ and increased more abundant by Angelica keiskei Koidz administration than CCl₄ treated group. These results suggest that Angelica keiskei Koidz green juice is believed to have a possible protective effect for the carbon tetrachloride-induced hepatotoxicity in rats.
허남칠,김선민,박은령,박평심,김경수,이명렬 조선대학교 기초과학연구소 1998 自然科學硏究 Vol.21 No.1
This study was designed to investigate the free amino acid compositions of salt-fermented fish products in the markets of Chonnam area. The results were as follows : The free amino acid compositions of salt-fermented fish products had varying figures according to the species of raw materials, that is, lysine and leucine were relatively abundant in Myul-chi jeot (salt-fermented anchovy), arginine inSae-woo jeot (salt-fermented small shrimp), glutamic acid inJa-oi jeot (salt-fermented small shrimp). lysine, arginine, alanine and phenylalanine in To-h jeot (salt-fermented trout), etc. Essential amino acid contents were contained 31.02%∼83.46% of total amino acids in all sample, and lysine and leucine were most abundant among essential amino acids. Especially tryptophan was the richest in Cham-jo-gae jeot, phenylalanine in To-ha jeot, Kal-chi-nae-jang jeot and Song-eo jeot in other essential amino acids. because the degree of protein degradation wouldl be influenced on fermentation periods, salt-concentration, fermentation temperature, etc, we expected more systemic research by some varied conditions and the developed analytical techniques on the salt-fermented fish products should be followed.
허남칠,이명렬 조선대학교 기초과학연구소 1998 自然科學硏究 Vol.21 No.1
There have been many informations about the characteristics and trends of analytical techniques of several food preservatives used widely and frequently in food industry nowadays. According to the invetigations, the essential conditions of ideal food preservatives are to have effects on inhibiting the growth of microorganism, and non-toxic or harmless, easily metabolizable, water soluble and cheap in price. Mostly food preservatives have been reported about their low toxicities through many animal experiments. But because most of them are xenobiotics as organic synthesized products, if they were used continuously, excessively and abusedly, their harmful effects are no doubt on human body. So, the adequate use of ideal and safe food preservatives in food processing procedure is essential and through variable biotechnological studies of the more safe natural preservatives must be dvelopeded rapidly. In this paper we reviewed the properties of many allowed preservatives and comparrd the effectiveness and accuracy of the analytical methods used currently.