Koreans have been consuming Petasites Japonicus (PJ) as food. Although the therapeutic effect of PJ on allergic or inflammatory reactions associated with asthma has been proven, its effect on obesity is unclear. Therefore, the present study was aimed to assess the obesity related anti-inflammatory and anti-adipogenic effects of ethanol extract PJ (EPJ) on the inflammatory response in RAW 264.7 macrophages and on differentiation in 3T3-L1 adipocytes. In addition, the polyphenolic compound was quantitatively characterized from the EPJ using ultra performance liquid chromatography coupled with diode array detector, quadrupole time-of-flight-mass spectrometry (UPLC-DAD-QToF-MS). In RAW 264.7 or 3T3-L1, reduction of nitric oxide (in macrophages) production as well as monocyte chemoattractant protein-1 and tumor necrosis factor-α were observed. Treatment of EPJ in adipocyte differentiation showed an improvement in adiponectin and lipid accumulation and a significant reduction of PPARγ and FABP-4 mRNA expression levels. On the other hand, mRNA expression of UCP-1, PPARα, and ACO increased in the EPJ treated group. In addition, a total of 26 polyphenolic compounds were detected and of which 12 are reported for the first time from PJ. The higher content of diverse polyphenolic compounds presented in EPJ might be responsible for the observed anti-inflammatory and anti-adipogenic effect. These results suggest that PJ is valuable in improving obesity-related inflammatory responses.
Soybean is an important part of the Korean diet, and has been used as an ingredients in various dishes. However, there is limited information available on water-soluble vitamin B in fermented soybean foods, such as soybean paste, soy sauce, and red pepper paste. Therefore, this study performed quantitative analyses using high performance liquid chromatography (HPLC) to evaluate the thiamine, riboflavin, and niacin contents in Korean traditional soybean fermented foods. Also, it verified the HPLC analysis method through the review of linearity, sensitivity, selectivity, accuracy, and precision parameters. Afterward, distribution characteristics were evaluated by conducting principal component analysis (PCA) and box-and-whisker plots. As a result, the thiamine content in soybean paste, soy sauce, and red pepper paste was 1.837∼7.438, 0.124∼3.836, and 2.797∼5.785 mg/kg, respectively. The riboflavin content of soybean paste was 1.439∼2.118 mg/kg, soy sauce was 0.864∼1.400 mg/kg, and red pepper paste was 2.300∼3.314 mg/kg. The niacin content was in the range of 3.929∼11.479 mg/kg for soybean paste, 5.350∼12.360 mg/kg for soy sauce, and 16.088∼31.259 mg/kg for red pepper paste. When PCA was performed, it was confirmed that the content could be divided into groups according to the type of traditional soybean fermented foods. The box-and-whisker plot result proved that in the case of soybean paste, the variation in the content of thiamine among the districts was large compared to those of soy sauce and red pepper paste. The results of this study will be used to provide a database for preparing the 10th edition of the Korean Food Composition Table .
Research on the nutritional components of agri-food used as raw materials for health functional foods is gaining importance with the growing interest in such foods. However, there is limited information available on one such nutritional component, namely water-soluble vitamin B. Therefore, this study used the high-performance liquid chromatography (HPLC) analytical method to evaluate the thiamine, riboflavin, and niacin contents in agri-food, which is mainly used as a raw material for health functional food. Among the samples used in this study, red ginseng had the highest thiamine content at 0.515±0.010 mg/100 g, followed by Cordyceps (husked rice) with 0.302±0.014 mg/100 g. Cordyceps (silkworm pupa; 0.288±0.011 mg/100 g) contained the most riboflavin, followed by lion's mane mushroom at 0.256±0.006 mg/100 g. Niacin was detected in all samples, with ginger (1.521±0.007 mg/100 g) having the highest content. The results of this study will be used as a database for the compilation of the 10th edition of the Korean Food Composition table and will hence contribute to improving public health.
In the present study, the vitamin D content of frequently-consumed Korean foods were evaluated to update the National Standard Food Composition Table (NSFCT) that is published by the Korean Rural Development Administration. Total 181 types of frequently-consumed foods including cereals, beans, vegetables, meat and, fish products, drinks, condiments, and mushrooms were analyzed by liquid chromatography-mass spectrometry. The standard materials, BCR-122 and SRM 3235, exhibited recovery rates of 98.40% and 104.17%, respectively. All the analyses were performed under the control line based on the quality control chart for vitamin D 2 and D 3 . Among the analysis of 181 species, vitamin D was detected only in 16 species including mushrooms (Vit D 2 ), eggs and fish products (Vit D 3 ). The vitamin D 2 content of mushroom ranged from 0 to 147.96 μg/100 g, with naturally dried Sparassis crispa exhibiting the highest vitamin D 2 content. In mushroom of Sparassis crispa, Lentinula edoles, Pleurotus eryngii, and Agaricus bisporus the natural drying showed the superior to vitamin D content compared to those of device drying. However, raw mushrooms except for Auricularia auricula-judae did not contain vitamin D 2 . The vitamin D 3 content of eggs and fish products ranged from 0 to 8.90 μg/100 g (solids part in canned salmon). However, vitamin D was not detected in a majority of the frequently-consumed foods under analysis, such as cereals, beans, vegetables, nut and seeds, ginseng, fruits and seaweed, most fish products and animal foods.
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