The radix of Scutellaria baicalensis (SB) is a herb widely used in traditional Chinese medicine to treat metabolic diseases. Several main components, including baicalin and wogonoside, possess ...anti-dyslipidemia, anti-obesity and anti-diabetic effects. We hypothesized that co-administration of SB extract and metformin exerts a better effect on obesity-induced insulin resistance and lipid metabolism than treatment with metformin alone. We compared the effect of metformin (100 mg/10 mL/kg/day) alone with co-administration of metformin (100 mg/5 mL/kg/day) and SB extract (200 mg/5 mL/kg/day) on Otsuka Long Evans Tokushima Fatty rats, a useful model of type II diabetes with obesity, and used Long-Evans Tokushima Otsuka rats as a control. Weight, fasting glucose, oral glucose tolerance test, intraperitoneal insulin tolerance test, and serum total cholesterol were measured after 12 weeks of drug administration. We observed a synergetic effect of metformin and SB on lowering cholesterol level by excretion of bile acid through feces. We found that this accompanied activation of FXR, CYP7A1 and LDLR genes and repression of HMGCR in the liver. Although there were no significant changes in BSH-active gut microbiota due to high variability, functional prediction with 16S sequences showed increased primary and secondary bile acid biosynthesis in the combination treatment group. Further study is needed to find the specific strains of bacteria which contribute to FXR-related cholesterol and bile acid regulations.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
•The volatiles of black rice stored at 25 °C or 35 °C for 0–12 months was investigated.•A total of 54 volatiles were identified in fresh and in stored black rice.•With few exceptions (e.g., guaiacol) ...most volatiles increased during storage.•Significant increases were related to the development of lipid oxidation.
Although black rice has gained popularity, the changes in volatiles produced during black rice storage remain unclear. Herein, the volatile composition of unmilled and milled black rice stored at 25 °C or 35 °C for 0–12 months was investigated by headspace solid-phase microextraction with gas chromatography–mass spectrometry. Fifty-four volatiles were identified, 15 of which were not previously identified in black rice, including 4-propylbenzaldehyde, methyl 2-hydroxybenzoate, methyl 2-methylpentanoate, 2,5-dimethylnonane, 5-methyldecane, and 2-methylundecane. In this study, octanal increased at a high rate during early storage compared with hexanal, a traditional oxidation marker; thus, octanal may be an early oxidation marker in black rice. The results suggested that high temperature is not appropriate for storage of unmilled or milled black rice because it promotes lipid oxidation, producing volatile compounds. At 25 °C, black rice stored for short times such as 3 months should be milled, whereas for 6 months, black rice should be stored without milling.
The aim of this study was to combine clinicopathologic variables associated with overall survival after gastric resection with D2 lymphadenectomy (D2 gastrectomy) for gastric cancer into a prediction ...nomogram.
We retrospectively analyzed 7,954 patients who underwent D2 gastrectomy for gastric cancer at Seoul National University Hospital (SNUH) in Seoul, Korea. Two thirds of the patients were randomly assigned to the training set (n = 5,300), and one third were assigned to the validation set (n = 2,654). Multivariate analysis by Cox proportional hazards regression was performed using the training set, and the nomogram was constructed. Discrimination and calibration were performed using the SNUH validation set. Additional external validation was performed using the data set (n = 2,500) from Cancer Institute Ariake Hospital (CIAH) in Tokyo, Japan.
The multivariate Cox model identified age at diagnosis, sex, location, depth of invasion, number of metastatic lymph nodes, and number of examined lymph nodes as covariates associated with survival. In the SNUH validation set, the nomogram exhibited superior discrimination power compared with the seventh American Joint Committee on Cancer TNM classification (Harrell's C-index, 0.78 v 0.69, respectively; P < .001). Calibration of the nomogram predicted survival corresponding closely with the actual survival. In the CIAH validation set, discrimination was good (C-index, 0.79), and the predicted survival was within a 10% margin of ideal nomogram.
We developed a nomogram predicting 5- and 10-year overall survival after D2 gastrectomy for gastric cancer. Validation using the SNUH and CIAH data sets revealed good discrimination and calibration, suggesting good clinical utility. The nomogram improved individualized predictions of survival.
Ripe fruits of
(MT) are used as food material and a natural colorant in Korea. Although MT fruits have a deep red color due to carotenoid-like pigments, their chemical nature has not been explored in ...detail so far. The present study aimed at elucidating the chemical structures and composition of carotenoids in MT fruits and changes at different maturity stages. Two carotenoids from saponified MT fruit extract were isolated using repeated silica gel column chromatography. Based on interpretations of spectroscopic data, these compounds were determined as keto-carotenoids, i.e., capsanthin (3,3'-dihydroxy-β,κ-caroten-6'-one) and cryptocapsin (3'-hydroxy-β,κ-caroten-6'-one), and the contents of individual carotenoids were quantified with HPLC based on calibration curves obtained from authentic standards. The contents of capsanthin and cryptocapsin in the sample of saponified MT fruits were 57.65 ± 1.97 µg/g and 171.66 ± 4.85 μg/g as dry weight base (dw). The majority of these keto-carotenoids in the MT fruits were present in esterified forms with lauric, myristic or palmitic acid rather than in their free forms. The results also showed that esterification of these compounds occurred starting from early stage (yellow-brownish stage) of maturation. Considering the high cryptocapsin content, MT fruits can be applied as a potentially valuable source of cryptocapsin for food and medicinal application as well as a source of provitamin A.
Vitamin D insufficiency is a very common affliction, and it is now a greater threat to younger generations in Korea.
Context:
Vitamin D status in the Korean population has not been adequately ...determined.
Objective:
To investigate the vitamin D status and the prevalence of vitamin D insufficiency in the Korean population, and also identify the predictors for vitamin D insufficiency in Korea.
Design and Setting:
The Fourth Korea National Health and Nutrition Examination Surveys (KNHANES IV) in the Korean population conducted in 2008.
Participants:
3,047 males and 3,878 females aged 10 years and older selected in all the 16 administrative districts of South Korea.
Main Outcome Measures:
Serum 25-hydroxyvitamin D 25(OH)D levels and the prevalence of vitamin D insufficiency defined as serum 25(OH)D level of less than 20 ng/ml.
Results:
Vitamin D insufficiency was found in 47.3% of males and 64.5% of females, whereas only 13.2% of male and 6.7% of female population had a serum 25(OH)D level of greater than 30 ng/ml. Vitamin D insufficiency was most prevalent in the age of 20–29, with a rate of 65.0% in males and 79.9% in females, and least prevalent in the age of 60–69 in males and 50–59 in females. Those who work usually indoors were more predisposed to vitamin D insufficiency. In the adult population, predictors for vitamin D insufficiency included young age groups, spring and winter seasons, living in an urban area, and indoor occupations.
Conclusions:
Vitamin D insufficiency is very common, and it is now a greater threat to the younger generation in Korea. Current recommendations for vitamin D intakes for Koreans are inadequate, especially for the youth.
The underlying mechanisms of how positive emotional valence (e.g., pleasure) causes preference of an associated context is poorly understood. Here, we show that activation of astrocytic μ-opioid ...receptor (MOR) drives conditioned place preference (CPP) by means of specific modulation of astrocytic MOR, an exemplar endogenous Gi protein-coupled receptor (Gi-GPCR), in the CA1 hippocampus. Long-term potentiation (LTP) induced by a subthreshold stimulation with the activation of astrocytic MOR at the Schaffer collateral pathway accounts for the memory acquisition to induce CPP. This astrocytic MOR-mediated LTP induction is dependent on astrocytic glutamate released upon activation of the astrocytic MOR and the consequent activation of the presynaptic mGluR1. The astrocytic MOR-dependent LTP and CPP were recapitulated by a chemogenetic activation of astrocyte-specifically expressed Gi-DREADD hM4Di. Our study reveals that the transduction of inhibitory Gi-signaling into augmented excitatory synaptic transmission through astrocytic glutamate is critical for the acquisition of contextual memory for CPP.
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•Hippocampal astrocytic μ-opioid receptor (MOR) activation drives conditioned place preference (CPP)•Astrocytic MOR activation enhances synaptic plasticity at the Schaffer collateral pathway•Chemogenetic activation of astrocytic Gi-DREADD recapitulates MOR-mediated LTP and CPP
Nam et al. demonstrate that activation of hippocampal astrocytic μ-opioid receptor causes glutamate release, which increases the release probability by neuronal presynaptic mGluR1 activation and potentiates synaptic plasticity at the SC-CA1 pathway. This enhanced synaptic transmission and synaptic plasticity account for the acquisition of memory associated with CPP.
This study aimed to compare acceptances between consumers in the United States (n = 101) and Korea (n = 105) with respect to black rice samples varying in (a) cultivar, aromatic (cv. Heukhayngchal) ...versus non‐aromatic (cv. Sinnongheukchal), and (b) degree of milling (milled vs. un‐milled). Consumer acceptances of cooked black‐rice samples were also compared with those of cooked white (i.e., non‐colored) rice (cv. Dongjinchal). U.S. consumers were found to like cooked white rice more than black rice. Interestingly, U.S. consumers liked cooked milled black‐rice samples, regardless of their cultivars, while Korean consumers liked cooked un‐milled non‐aromatic black rice and cooked milled white rice. Penalty analysis and standard stepwise multivariate regression analysis revealed that textural and flavor attributes influenced the overall liking of cooked black‐rice samples, although their impacts were different between the two cultural backgrounds. In conclusion, this study shows that consumer acceptance of cooked black‐rice samples differs as a function of cultivar, milling degree, and consumer's cultural background.
Practical applications
Black rice is becoming more popular around the world because of its unique flavor and high nutrient content. This study provides better understanding about the impact of cultivar, milling degree, and consumer's cultural background on acceptability of cooked black rice for Korean and U.S. markets.
This study aimed to determine whether and how three demographic factors-age group, gender, and consumption frequency-affect texture perception and liking of two staple foods-cooked rice and wheat ...bread. In total, 346 adults evaluated three cooked rice and four wheat bread samples in terms of three (hardness, stickiness, and chewiness) and four textural attributes (hardness, moistness, chewiness, and softness), respectively, on both 9-point intensity and 5-point Just-About-Right (JAR) scales. Liking of test samples was also rated on 9-point hedonic scales. Age group and gender differed in mean ratings, standard deviations, and JAR responses regarding textural attribute intensity and overall liking of test samples, while the effect of consumption frequency was minimal in this regard. Significant contributors of textural attributes to overall liking of cooked rice and wheat bread differed with age group, gender, and consumption frequency. Effects of age group, gender, and consumption frequency on texture perception and overall liking also varied with test samples. This study provides agricultural and food systems professionals with systematic evidence of how textural attribute perception and liking of foods can change based on demographics and test samples.
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