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Your search keyword '"Liu, Kwang-Hyun"' showing total 8 results
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8 results on '"Liu, Kwang-Hyun"'

6. Protective Effect of Artemisia annua L. Extract against Galactose-Induced Oxidative Stress in Mice.

Author

Kim, Mi Hye, Seo, Ji Yeon, Liu, Kwang Hyun, and Kim, Jong-Sang

Subjects
ARTEMISIA annua, PHYSIOLOGICAL effects of galactose, OXIDATIVE stress, PLANT extracts, ANTIMALARIALS, ANTIOXIDANTS, MALONDIALDEHYDE
Abstract

Artemisia annua L. (also called qinghao) has been well known as a source of antimalarial drug artemisinins. In addition, the herb was reported to have in vitro antioxidative activity. The present study investigated the protective effect of aqueous ethanol extract of Qinghao (AA extract) against D-galactose-induced oxidative stress in C57BL/6J mice. Feeding AA extract-containing diet lowered serum levels of malondialdehyde and 8-OH-dG that are biomarkers for lipid peroxidation and DNA damage, respectively. Furthermore, AA extract feeding enhanced the activity of NQO1, a typical antioxidant marker enzyme, in tissues such as kidney, stomach, small intestine, and large intestine. In conclusion, AA extract was found to have antioxidative activity in mouse model. [ABSTRACT FROM AUTHOR]

Published
2014
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7. Classification of Fermented Soybean Paste during Fermentation by 1H Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis.

Author

Yang, Seung-Ok, Kim, Min-Su, Liu, Kwang-Hyun, Auh, Joong-Hyuck, Kim, Young-Suk, Kwon, Dae Young, and Choi, Hyung-Kyoon

Subjects
MISO, NUCLEAR magnetic resonance spectroscopy, PRINCIPAL components analysis, METHANOL, LACTATES, GLUTAMINE
Abstract

The article presents a study which investigates the extracted substance of the fermented soybean paste (FSP) during fermentation through 1H Nuclear Magnetic Resonance Spectroscopy (NMR) and Principal Component Analysis (PCA). It mentions that the study has revealed the separation of 50% methanol extracts of the FSP through major compounds such as isoleucine, lactate, and glutamine. The result suggests that NMR and PCA are efficient techniques for ESP's metabolic profiling.

Published
2009
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8. Classification of Fermented Soybean Paste during Fermentation by 1H Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis

Author

YANG, Seung-Ok, KIM, Min-Su, LIU, Kwang-Hyun, AUH, Joong-Hyuck, KIM, Young-Suk, KWON, Dae Young, and CHOI, Hyung-Kyoon

Abstract

Fermented soybean paste (doenjang, FSP) is a traditionally fermented Korean food produced by fermentation with various microorganisms that is known to exhibit various beneficial bioactivities. To investigate the changes in nonvolatile metabolites of FSP during fermentation, samples produced with six fermentation times were analyzed using an 1H nuclear magnetic resonance spectroscopy (NMR)-based metabolomics technique. This revealed clear separation of 50% methanol extracts of the FSP samples with different fermentation times in the principal component plots by combining PC1 and PC2, which cumulatively accounted for 94.2% of the variance. Major compounds contributing to the separation of 50% methanol extracts of FSP with various fermentation times were isoleucine/leucine, lactate, alanine, acetic acid, glutamine, choline, tyrosine, and phenylalanine. In addition, the 1H NMR spectra of chloroform extracts were separated mainly by a combination of PC1 and PC3, which accounted for 72.6% of the variance. The present study suggests the usefulness of a 1H NMR-based metabolomics approach to discriminate FSP samples subjected to different fermentation times, and this is the first report regarding metabolomic profiling of FSP.

Published
2009
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