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Subject

Qualities and Anti-inflammatory Activity of Kyungokgos Sold in Local Markets
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국내 시판 경옥고 제품의 품질 특성 및 항염증 활성

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Type
Academic journal
Author
Ka-Soon Lee (충남농업기술원) Gwan-Hou Kim (충남농업기술원) Hyun-Ho Kim (충남농업기술원) Bong-Jae Seong (충남농업기술원) Sun-Ick Kim (충남농업기술원) Seung-Ho Han (충남농업기술원) Eun Ju Kang (건양대학교) Yung Choon Yoo (건양대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.42 No.3 KCI Accredited Journals SCOPUS
Published
2013.3
Pages
335 - 341 (7page)

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Qualities and Anti-inflammatory Activity of Kyungokgos Sold in Local Markets
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Kyungokgos purchased in local markets in Korea vary in their combination and mixing ratios during processing. This study was investigated qualities of Kyungokgos manufactured traditionally to evaluating its qualities. The general components of Kyungokgos were moisture (18.62~49.78%), ash (0.198~1.211%), protein (0.89~3.58%), lipid (0.16~1.14%) and carbohydrates (47.95~77.08%). The color values of L, a, and b were 26.49~73.87, 16.51~38.64, and 45.41~88.94, respectively. The viscosity was classified into three non-Newtonian type groups: high, medium, and non-dilatant, according to the increase of loop execution times. Three extracts (KOG-1, -7, and -8, in a 30-fold dilution) showed no cytotoxicity toward RAW 264.7 cells, while the extracts of KOG-2, -4, and -5 showed a low cytotoxic effect. KOG-1 and -2 extracts with low cytotoxicity markedly inhibited the production of the inflammatory mediators-nitric oxide (NO) and tumor necrosis factor-alpha (TNF-α) in LPSstimulated RAW 264.7 cells. These results indicate that KOG-1 and -2 extracts have anti-inflammatory activity in LPS-stimulated RAW 264.7 macrophages.

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