This study was designed to establish the shelf-life of sea tangle drink. Quality changes, including pH, total acidity, color, sensory evaluation, total aerobic bacteria, and coliform, were measured periodically in sea tangle drink kept at 15, 25, and 37°C for 8 months. The pH level and total acidity did not remarkably change during the storage period regardless of storage temperature. In terms of color, lightness did not change during the storage period, whereas redness decreased. Yellowness did not change at 15°C during the storage period, although it increased at 25 and 37°C at 8 months. Color difference (ΔE) value was the lowest at 15°C (12.14), followed by 25°C (12.57) and 37°C (14.43). During the storage period, total aerobic bacteria and coliform were not detected. There were no changes in appearance, smell, taste, texture, and overall acceptability of sea tangle drink (not exceeding 3 points) throughout the entire storage period. By using correlation coefficients, color value was selected as an indicating parameter for the shelf-life establishment of sea tangle drink. Based on the forecasted distribution day by annual temperature, the shelf-life of sea tangle drink based on color with the highest correlation coefficient was predicted as 27.10 months.
This study was conducted to investigate the quality characteristics of dumpling shells with added Pleurotus eryngii powder (PP) (2%, 4%, 6%). The weight after cooking and volume of the dumpling shells increased with the addition of PP. The water absorption of the dumpling shells was not significantly different by the addition of PP. Turbidity after cooking increased and hardness decreased by adding PP. The L value after cooking decreased with the addition of PP, and the b value was highest when the content of PP was 6%. Adhesiveness increased by adding PP and springiness decreased when PP content was above 4%. Chewiness and gumminess decreased by adding the powder. There were no differences among the control, 2%, and 4% samples in cohesiveness values, but cohesiveness significantly decreased with the addition of 6% of powder. Color characteristics showed low values when PP was added at more than 6% according to sensory characteristics tests. No significant differences were found in flavor, taste, smoothness, moisture, or adhesiveness of the dumpling shells after cooking according to additions of PP. Chewiness was higher by adding PP compared to the control, but no significant differences were found by additions of PP.
Trafficking process of viral glycoprotein to cell surface results in the syncytium formation when baby hamster kidney (BHK) cells was infected by Newcastle disease virus (NDV). Rhus chinensis gall, well-known as a medicinal plant, inhibited not only syncytium formation, but also trafficking of glycoprotein, hemagglutinin-neuramidase (HN) to the cell-surface. Modification of viral glycoprotein is processed within the endoplasmic reticulum and golgi body during trafficking into surface. R. chinensis gall extracts showed the strong inhibitory activities (IC 50 12.5 μg/mL) against α-glucosidase, when compared with the β-glucosidase. And this inhibitory activities is increased by the samples in a dosedepedent pattern. These data showed that the extracts of R. chinensis gall inhibited the cell-surface expression of NDVhemagglutinin-neuramidase glycoprotein without significantly affecting HN glycoprotein synthesis in NDV-infected BHK cells. Keywords α-glucosidase inhibition • Antiviral activity • Methanol extract of Rhus chinensis gall 서 론 Glucosidases는 세포내 당단백질 생합성과정에서 glucose trimming을 통하여 당단백질 또는 당지질의 수식에 관여하며, 특 히 당뇨, 암, 바이러스 감염 등과 같은 많은 질병을 유발하는 것 으로 알려져 있다. 그리고 α-glucosidase 저해제는 당단백질 혹 은 당지질의 수식을 통해 항당뇨, 항암 및 항바이러스 활성을 나 타낸다고 보고되어 있다[1-5]. 그리고, 댕기바이러스, HIV, 간염 바이러스 등을 포함한 해로운 바이러스들은 glucosidase 저해에 매우 민감한 것으로 알려져 있어 α-glucosidase 저해제는 많은 질병의 치료제 개발 및 작용기작 연구에 이용이 되고 있다[6]. α-glucosidase 저해제로 알려진, Nojirimycin, N-butyldeoxynojirimycin, nectricine, castanospermine 등의 항바이러스제는 당단백질 수식의 초기단계를 저해함으로써 인간면역결핍 바이 러스(HIV, human immunodeficiency virus)의 복제, 세포융합을 통한 합포체 형성의 저해활성을 나타내는 것으로 보고되었다[7-12]. 특히 HIV-1 envelope glycoprotein (Env)으로 알려진 outer membrane gp120와 transmembrane gp41 subunits은 precursor gp160의 절단으로부터 유래된다[13]. T helper cell 표면에 위치 한 HIV 수용체인 gp41와 gp120은 lymphocytes 표면의 CD4 수용체에 결합하며, 이러한 상호작용을 통하여 거대하고 비기능 적인 막융합을 야기시켜 합포체를 형성한다[8,14]. α-glucosidase inhibitor로써 Deoxynojirimycin와 그 유사체들 은[8], gp160으로부터 gp41와 gp120으로의 절단 활성을 감소시 켜 정상적인 glycan processing을 저해함으로써 감염세포내에서 HIV 수용체의 형성을 방해한다. HIV 감염된 세포에서의 합포 체 형성은 Newcastle disease virus (NDV) 감염된 baby hamster kidney (BHK) 세포에서도 관찰되며[9], 이러한 수식과정은 HIV 바이러스 감염성에 중요한 envelope glycoprotein의 수식과정과 도 유사하다[15]. 따라서 항바이러스 활성물들을 탐색하기 위한 전략으로 합포체 형성을 저해하는 저해제 탐색방법과 αglucosidase 활성 저해제 탐색방법이 기대된다. 오배자는 옻나무과(Anacardiaceae)의 낙엽소교목인 붉나무 Doseung Lee and Tae Sun Min are contributed equally to this work.
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