DSS로 유도된 염증성 장 질환 마우스 동물모델에서 생식이 장관 임파조직내 면역조절 기능에 미치는 영향

임병우(Beong Ou Lim),정용준(Yong Jun Jeong),박미현(Mi Hyoun Park),김종대(Jong Dai Kim),황성주(Sung Joo Hwang),유병팔(Byung Pal Yu) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.1

본 연구의 목적은 DSS로 유발시킨 대장염 동물모델에서 생식섭취가 장관 내 면역조절에 미치는 영향에 대하여 검토해보고자 했다. 그 결과, 생식섭취가 DSS로 유발시킨 대장염에서 normal군보다 IFN-γ의 함량을 증가시키고, IL-4와 IL-10의 함량은 감소시킴이 관찰되었다. 또한, 증가된 Th1 세포의 cytokine과 감소된 Th2 세포의 cytokine은 염증이 유발된 후, 생식을 통한 치료로써 변환시킬 수 있음을 증명하였다. 이러한 연구 결과를 볼 때 DSS로 유발시킨 대장염에서 생식섭취를 통한 치료는 IL-4와 IL-10과 같은 염증성 cytokine의 억제기능을 통하여 면역시스템을 강화시키고, 손상된 염증을 완화시켜 줄 것으로 판단된다. 생식의 면역조절에 관한 자세한 기전은 아직 밝혀져 있지 않지만, 염증성장질환에서 생식섭취가 면역학적 역할에 대한 새로운 양상들에 대한 연구가 더욱더 필요할 것으로 사료된다. This study was conducted on the immunoregulatory effect of Saengshik on gut-associated lymphoid tissue with inflammatory bowel disease. Although the contents of IgA increased in mesenteric lymph node, IgE con-tent was suppressed by Saengshik. The same results were found in spleen, but IgA and IgE responses were very weak. Concentration of fecal IgA was high from the first day through the third day in Saengshik group. In DSS+Saengshik group, concentration of IgA was high till the 2nd day and it maintained the highest level among the test groups on the 5th day. Concentration of IFN-gamma and IL-2 was the highest in the Saengshik group, but the concentration of TNF-alpha was lower in DSS+Saengshik compared to DSS. The expressions of STAT1 in Saengshik group were high, while those of STAT6 were low. According to these findings, Saengshik exhibited effectiveness via increasing the IgA production, suppressing the IgE production, followed by inhibiting the production of IL-4 and IL-10. Saengshik also strengthened the immune system and alleviated injury in DSS-induced inflammation.

장기간의 생식 섭취가 성장기 흰쥐의 성장, 골밀도 및 혈중 IGF-1의 농도에 미치는 영향

김중학,홍성길,김화영,정지상,황성주,목철균,박미현,이주연,Kim, Joong-Hark,Hong, Sung-Gil,Kim, Wha-Young,Jung, Ji-Sang,Hwang, Sung-Ju,Mok, Chul-Kyoon,Park, Mi-Hyoun,Lee, Ju-Yeon 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.4

생식의 섭취가 실험동물의 길이성장 및 균형성장에 미치는 효능을 평가하기 위하여 12주간 생식을 1g/kg/day(1xJS), 2g/kg/day(2xJS) 및 4g/kg/day/(4xJS)의 용량으로 경구투여한 후 처치시점 4주, 8주 및 12주에 각각 희생시켜 성장에 관련된 요인들을 측정하였다 실험동물의 식이섭취량, 체중증가량 및 장기무게는 생식을 경구투여한 실험군과 대조군 간에 유의적인 차이가 없었으며, 공복 시 혈중 AST와 ALT의 농도 역시 군 간에 유의적인 차이를 보이지 않았고 모두 정상수치를 기록하였다. 실험동물의 신장 및 대퇴골 길이의 변화는 12주간의 실험기간 중 생식을 경구투여한 실험군이 대조군에 비하여 평균적으로 증가하였으며 특히, 처치시점 12주에서는 신장과 대퇴골 길이의 변화가 생식을 경구투여한 모든 실험군이 대조군에 비하여 유의하게 증가한 것으로 관찰되었다. BMD와 BMC의 결과에서도 BMD의 경우 4xJS군, BMC의 경우 1xJS군과 4xJS군이 대조군에 대하여 유의한 증가를 나타내었으나, 생식 투여량에 대한 농도의존적인 경향은 나타나지 않았다. 또한, 성장인자의 하나인 혈중 IGF-1의 경우 처치시점 4주에서 생식을 경구투여 한 모든 실험군이 유의적인 증가를 나타내었으며, 8주 이상에서는 4xJS군에서만 유의적인 증가가 나타났다. 이상의 결과에서 성장기에 장기적인 생식의 보충 섭취는 실험동물의 골성장을 통한 성장 발육에 도움을 준 수 있을 것으로 사료된다. This study was performed to investigate the effect of long-term administration of Saengshik on growth parameters of growing rats. Male Sprague-Dawley rats were fed on AIN-93G basal diets for 12 weeks and assigned to the following groups: rats administrated orally with Saengshik at the dose of 1g/kg/day (1xJS ), 2g/kg/day (2xJS), 4g/kg/day (4xJS) and distilled water (Control). Rats were sacrificed at 4, 8, 12 weeks after oral administration. Bone mineral density (BMD) and bone mineral contents (BMC) were measured by PIXImus densitometry and serum insulin-like growth factor-1 (IGF-1) concentration were determined by using EIA method. Body weight and food intake did not show significant changes within groups for 12 weeks. Physical longitudinal growth indexes, body length and femur length were significantly increased in Saengshik-administered groups at 12 weeks, in which BMD and BMC also significantly increased. Also, in blood IGF-1 level, Saengshik-administered groups were remarkedly higher than control group at 4 week (p<0.001), in which significantly higher at 8 week and 12 week. These results suggest a close relation between administration of Saengshik and increment of longitudingal bone growth. Therefore, as the result of this study, it could be expected that the administration of Saengshik for 12 weeks is helpful to the increase of longitudinal growth and growth factors in rats. Furthermore, we propose that the consumption of Saengshik as dietary supplementation may promote to increase in longitudinal bone growth in growing children.

Effect of Saengshik on Azoxymethane-induced Colon Carcinogenesis and Colonic Mucosa Inflammatory Responses in F344 Rats

Hwa-Young Kim,Seong-Ae Lee,Joong-Hark Kim,Ji-Sang Chung,Mi-Hyoun Park,Sung-Joo Hwang,Seong-Gil Hong 대한암예방학회 2009 Journal of cancer prevention Vol.14 No.3

This study was performed to investigate the preventive effect of the Saengshik on colorectal cancer using 4 week male F344 rats. To induce colon carcinogenesis, animals were injected with azoxymethane (AOM; 15 mg/kg b.w.) weekly for two weeks. All the rats were divided into control and experimental groups. Animals were fed the diet containing either 30% or 70% Saengshik for 11 weeks. On 11 week, all the rats were sacrificed to measure the formation of aberrant crypt foci (ACF). Showed that then the inflammatory responses in rat colonic mucosa and plasma were determined. Results the number of ACF in Saengshik groups were significantly lower than that in control groups (p<0.05). Also, colonic mucosa cyclooxygenase-2 (COX-2) mRNA expression and cyclooxygenase (COX) activity were decreased in both 30 and 70% Saengshik supplemented groups and plasma prostaglandin E2 (PGE2) level was reduced in 30% Saengshik supplemented group. However, the inducible nitric oxide synthase (iNOS) mRNA expression showed no difference among each groups. These results showed that Saengshik inhibits colon carcinogenesis through reducing of COX-2 mRNA expression. Further researches are necessary to find out mechanisms involved in anti-cancer effects of Saengshik. (Cancer Prev Res 14, 248-255, 2009)

시판 표준 생식의 전분 가수분해지수에 열처리가 미치는 영향

한성희 ( Sung Hee Han ),한상윤 ( Sang Yoon Han ),이철 ( Chul Rhee ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4

In this study, we assessed the effects of heat treatment on the in vitro hydrolysis indices of commercial Saengshik. Thermal treatment on grain flour and commercial Saengshik increased soluble dietary finer(SDF) and insoluble fiber(IDF), while total dietary fiber(TDF) content remained nearly constant regardless of thermal treatment. Among the samples, COS(Commercial Ohaeng Saengshik) showed the highest TDF and IDF content in raw and heated samples. Additionally, the resistant starch(RS) contents in unheated samples were shown to be high. After heating, the RS levels of all the samples were reduced significantly, by over 12%. The degree of gelatinization in the unheated samples was lower than that of the heated samples, whereas the degree of retrogradation in the unheated samples was higher than that of the heated samples. The hydrolysis indices(HI) of the unheated samples were relatively low, whereas the heated group evidenced high levels. The HI must be affected by content of RS and IDF in samples.

Saengshik Administration Reduced the Side Effects of Chemotherapy in Chemotherapeutic Agent Injected Mice

Seong-Ae Lee,Joong-Hark Kim,Wha-Young Kim,Sung-Ju Hwang,Mi-Hyoun Park 대한암예방학회 2007 Journal of cancer prevention Vol.12 No.4

Chemotherapy is a method to treat cancer by destroying cancer cells, and the effectiveness of agents on various types of cancer cells has been confirmed experimentally and clinically. Chemotherapeutic agents cause a range of side effects, mainly affecting the fast-dividing cells of the body. In this study, we explored the alleviative effects of Saengshik on the side effects of chemotherapeutic agents, 5-fluorouracil (5-FU) and cisplatin, after single or multiple-dose administration of the agents in mice. The results showed that Saengshik had effects against decreasing spleen weight as well as reductions of RBCs, WBCs, and platelets counts. We also observed the effects of Saengshik administration against the hepatotoxicity caused by 5-FU and cisplatin, where the preventive effects of Saengshik administration on glutamic pyruvic transaminase (GPT) levels were observed. Furthermore, survival time extension was observed after Saengshik administration, where the survival rate was prolonged up to 90% in both the Saengshik plus 5-FU administered group and the Saengshik plus cisplatin administered group. In conclusion, Saengshik proved to have alleviative effects on the side-effects of anti-cancer agents. (Cancer Prev Res 12, 319-328, 2007) Key Words: Chemotherapeutic agent, Fluorouracil, Cisplatin, Side-Effect, Saengshik

생식의 항산화 및 항돌연변이 효과

김동주,홍성길,최수민,황성주,김중학 대한암예방학회 2012 Journal of cancer prevention Vol.17 No.1

The objective of this study was to investigate of Saengshik which has anti-oxidant and anti-mutagenic activities. We investigate anti-oxidative of Saengshik was evaluated by DPPH radical scavenging,thiobarbituric acid-reacting substances (TBARS) inhibition rate, oxygen radical antioxidant capacity (ORAC) value and total anti-oxidant status (TAS). Anti-mutagenic effects of Saengshik through Ames test, which was used Salmonella typhimurium tester and it was treated with strain TA 100 acting mutagen (2-aminoanthracene) Anti-oxidant activities of Saengshik are increased in dose dependent manner. DPPH radical scavenging activity was 67.96% at 10 mg/ml of Saengshik treatment concentration as compared to 100% by pyrogallol as a reference. TBARS inhibition rate by Saengshik treatment was 62.59% at 10mg/ml. ORAC value and TAS by treatment of Saengshik were increased in dose dependent manner. The inhibitory effect of Saengshik on mutagenicity mediated by 2-aminoanthracenein were 82% in Salmonella Typhimurium TA 100. These results showed that Saengshik have an anti-oxidative activity and anti-mutagenic capacity.

균질혼합조건이 생식음료의 유변특성과 분산안정성에 미치는 영향

이주연 ( Ju Yeon Lee ),목철균 ( Chul Kyoon Mok ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.1

The blending schemes of Saengshik powder with water were established to retain the dispersion stability of the Saengshik beverage in order to develop a ready-to-drink type product. The effect of the blending on the rheological properties and the dispersion stability of Saengshik beverage were determined. The Saengshik beverages, blended with low shear force for a short time, showed dilatant fluid characteristics, while those with high shear force for a long time had pseudoplastic fluid ones. The consistency of Saengshik beverage increased with the blending speed and time. Saengshik beverage blended at low shear showed rheopexy while becoming time independent by a highshear blending action. A logarithmic model fitted well to the changes in backscattering light flux with the rest time of Saengshik beverage. Based on sedimentation kinetics, the migration speed of clear front, and the thickness of sedimented layer, Saengshik beverage with maximum dispersion stability was obtained by a high shear blending at 15,120 rpm for 25 s.

생식 음료 개발 및 이화학적 특성

이주연 ( Ju Yeon Lee ),목철균 ( Chul Kyoon Mok ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.4

Saengshik beverage products were developed to improve the convenience in consumption, and thereby to expand the Saengshik market. Beverages were prepared from 3 commercial Saengshik products (ES, BS, SS) by mixing with water using a high shear blender. The physicochemical and sensory properties of the Saengshik beverage product were compared. The most acceptable beverage product was made of BS at 7.7% (w/w) level. The apparent viscosity of the beverages increased as the Saengshik levels increased. The beverages at lower Saengshik levels showed dilatant fluid characteristics, while they were Newtonian and pseudoplastic fluids at middle and high Saengshik levels, respectively. The beverage products also showed rheopectic type time-dependency at middle (5.7-9.7%) Saengshik levels, while they were time independent at low and high levels.

균질혼합조건이 생식음료의 유변특성과 분산안정성에 미치는 영향

이주연,목철균 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.1

The blending schemes of Saengshik powder with water were established to retain the dispersion stability of the Saengshik beverage in order to develop a ready-to-drink type product. The effect of the blending on the rheological properties and the dispersion stability of Saengshik beverage were determined. The Saengshik beverages, blended with low shear force for a short time, showed dilatant fluid characteristics, while those with high shear force for a long time had pseudoplastic fluid ones. The consistency of Saengshik beverage increased with the blending speed and time. Saengshik beverage blended at low shear showed rheopexy while becoming time independent by a highshear blending action. A logarithmic model fitted well to the changes in backscattering light flux with the rest time of Saengshik beverage. Based on sedimentation kinetics, the migration speed of clear front, and the thickness of sedimented layer, Saengshik beverage with maximum dispersion stability was obtained by a high shear blending at 15,120 rpm for 25 s.

Radiosensitivity of microorganisms in <i>Saengshik</i> products and irradiation effects on the sensorial properties

Kim, Gui-Ran,Ramakrishnan, Sudha Rani,Kwon, Joong-Ho Pergamon 2018 Radiation physics and chemistry Vol.152 No.-

<P><B>Abstract</B></P> <P> <I>Saengshik</I> products usually include powders of plant-derived foods that are normally non-heated and thus have inherent limitations in microbial control. Here, we investigated the microbial reduction and sensorial properties of two types of <I>Saengshik</I> products commercially available in Korean markets after electron-beam and gamma-ray irradiation (0, 1, 3, 5, and 10 kGy). The initial microbial loads in the products were 6–7 log colony-forming units (CFU)/g of total aerobic bacteria (TAB), 4–5 log CFU/g of yeasts and molds (YM), and ≤ 3 log CFU/g of coliforms. Radiosensitivities (D<SUB>10</SUB> values) of TAB, YM, and the indicator pathogens <I>Clostridium perfringens</I> and <I>Bacillus cereus</I> were 1.21–1.86 kGy, 1.03–1.97 kGy, 0.42–0.48 kGy and 0.58–0.68 kGy, respectively, regardless of the radiation source or product type. Radiation 5D values for both pathogens were 2.10–3.40 kGy, which is the dose needed to achieve the recommended 5-log reduction. The radiation sensitivity (D<SUB>10</SUB> and 5D values) was higher in <I>B. cereus</I> than in <I>C. perfringens</I> for both samples. Irradiation up to 10 kGy induced negligible changes in sensory scores for the <I>Saengshik</I> samples (p > 0.05). An electronic nose effectively distinguished the flavor profiles of irradiated products between 10 kGy and ≤ 5 kGy approved by the Korean Food Code for <I>Saengshik</I> ingredients. These results indicate that 5 kGy irradiation with electron-beam or gamma-ray was sufficient for achieving microbial control in powdered <I>Saengshik</I> products.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Radiosensitivity of microorganisms in <I>Saengshik</I> products was studied. </LI> <LI> Irradiation > 9 kGy is needed for 5-log decrease in aerobic bacteria, yeasts, and molds. </LI> <LI> D<SUB>10</SUB> values of <I>C. perfringens</I> and <I>B. cereus</I> were 0.48 and 0.68 kGy, respectively. </LI> <LI> Dose up to 10 kGy induced negligible changes in sensory attributes of <I>Saengshik</I>. </LI> </UL> </P>