이화누룩의 항혈전 활성
In-vitro Anti-thrombosis Activity of Ehwa Nuruk
0
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
Ehwa nuruk (EN), a traditional Korean alcoholic rice beverage, is manufactured from pulverized wet rice and the needles of pine trees. In this study, the ethanol extract of EN and its subsequent organic solvent fractions were prepared, and their in-vitro anti-thrombosis activity evaluated. In an anti-coagulation assay, only the ethylacetate (EA) fraction of the ethanol extract showed significant extensions of thrombin time, prothrombin time and activated partial thromboplastin time. In a platelet aggregation assay, the water residue of the ethanol extract exhibited aggregation inhibitory activity. Our results suggest that the EA fraction has potential as a new anticoagulation agent and EN could be used as a novel resource for anti-thrombosis agents. This report provides the first evidence of the anti-thrombosis activity of EN.
Abstract
Ehwa nuruk (EN), a traditional Korean alcoholic rice beverage, is manufactured from pulverized wet rice and the needles of pine trees. In this study, the ethanol extract of EN and its subsequent organic solvent fractions were prepared, and their in-vitro anti-thrombosis activity evaluated. In an anti-coagulation assay, only the ethylacetate (EA) fraction of the ethanol extract showed significant extensions of thrombin time, prothrombin time and activated partial thromboplastin time. In a platelet aggregation assay, the water residue of the ethanol extract exhibited aggregation inhibitory activity. Our results suggest that the EA fraction has potential as a new anticoagulation agent and EN could be used as a novel resource for anti-thrombosis agents. This report provides the first evidence of the anti-thrombosis activity of EN.
참고문헌 (22)
- 안선미, "체리(Prunus avium L.)의 항균 및 항산화 활성", 한국미생물·생명공학회지, 37(4), pp.371~376 (2009), 한국미생물·생명공학회
- Chen H, "Coagulation imbalance may not contribute to the development of portal vein thrombosis in patients with cirrhosis", Thrombosis Res, 131, pp.173~177 (2013)
- 천지은, "다양한 고구마를 이용하여 제조한 막걸리의 최적화", 한국식품영양학회지, 26(1), pp.29~34 (2013), 한국식품영양학회[DOI]
- Jeon HJ, "Sugiyama M. 2006. Identification and kinetic study of tyrosinase inhibitors found in sake lees", J. Agric. Food Chem, 54, pp.9827~9833 (2006)
- 김지인, "마(Dioscorea batatas Decne)의 항균, 항산화 및 항혈전 활성 평가", 한국미생물·생명공학회지, 37(2), pp.133~139 (2009), 한국미생물·생명공학회
- 김미선, "눈개승마 지상부의 항혈전 활성", 생명과학회지, 24(5), pp.515~521 (2014), 한국생명과학회
- Kim JO, "Microbial and enzymatic properties related to brewing of traditional ewhaju", Korean J. Soc. Food Sci, 9, pp.266~ (1993)
- Kim JO, "Major components (organic acids, alcohols, fusel oil) and sensory properties of traditional ewhaju during brewing", Korean J. Soc. Food Sci, 10, pp.1~7 (1994)
- Kim JO, "Changes in chemical composition of traditional ewhaju during brewing", Korean J. Soc. Food Sci, 9, pp.272~277 (1993)
- 권상철, "주박 추출물의 아질산염 소거와 Tyrosinase, Xanthine Oxidase, ACE 저해 효과", 한국식품영양과학회지, 41(9), pp.1191~1196 (2012), 한국식품영양과학회
- 이현숙, "막걸리박 열수추출물 첨가 식이가 선천성 고혈압쥐(SHR)의 혈압 저하에 미치는 영향", 한국식생활문화학회지, 24(3), pp.338~343 (2009), 한국식생활문화학회
- Sang-Jin Lee, "Inhibitory Effects of Ethanol Extracts from Nuruk on Oxidative Stress, Melanogenesis, and Photo-Aging", Mycobiology, 40(2), pp.117~123 (2012), 한국균학회[DOI]
- 이상진, "한방 이화주의 미백 및 피부 주름 개선 효과", 한국식품영양과학회지, 42(4), pp.550~555 (2013), 한국식품영양과학회
- 박정섭, "고구마 품종과 국의 종류를 달리하여 제조한 고구마 소주의 특성 및 향기성분", 한국식품과학회지, 42(4), pp.468~474 (2010), 한국식품과학회
- 류희영, "33종 생약재의 in-vitro 항혈전 활성 평가", 생명과학회지, 20(6), pp.922~928 (2010), 한국생명과학회
- 서고운, "막걸리 부산물의 미용 소재로서의 기능성 분석", 한국식품영양과학회지, 42(4), pp.505~511 (2013), 한국식품영양과학회
- Singleton VL, "Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocaleau reagent", Methods Enzymol, 299, pp.152~178 (1999)
- Sweeney JD, "Thrombocytopenia after desmopressin but absence of in-vitro hypersensitivity to ristocetin", Am. J. Clin. Path, 93, pp.522~525 (1990)
- Takahashi K, "Quantification and structural determination of glucosyceramides contained in sake lees", J. Oleo. Sci, 63, pp.15~23 (2014)
- Valentina U, "Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)", Food Chem, 107, pp.185~192 (2007)
- Wanatanabe T, "Anti-obesity effect of sake lees indigestive products", Food Style 21, 13, pp.80~83 (2009)
- 왕승진, "막걸리(탁주)의 쥐 혈장 과산화물 생성 억제효과", 한국식품저장유통학회지, 19(1), pp.116~122 (2012), 한국식품저장유통학회
