Background : While the anti-inflammatory effects of 20 (S)-ginsenoside Rg3 (Rg3) have been studied, it remains unclear how Rg3 regulates lipid metabolism in inflammatory macrophages. Thus, in this study, we characterized some eicosanoids related to the anti-inflammatory effects of 20 (S)-ginsenoside Rg3 in murine macrophages. Methods and Results : UPLC-MS/MS was used to profile various eicosanoids from RAW264.7 cells treated with lipopolysaccharide (LPS) and Rg3. The profiling data were statistically analyzed by principal component analysis, hierarchical clustering analysis and analysis of variance. The anti-inflammatory effect of Rg3 was validated by assessing the levels of nitric oxide, tumor necrosis factor-α, and interleukin-6 in the activated macrophages treated with Rg3. A total of 69 eicosanoids were analyzed in RAW264.7 cells. Principal component and hierarchical cluster analyses differentiated control cells from cells treated with LPS, Rg3, or LPS + Rg3 for 12 or 24 h. Furthermore, some differentially regulated compounds were found between macrophages treated with LPS for 24 h and those treated with LPS + Rg3 for 24 h. Conclusion : Rg3 alters eicosanoid metabolism in activated macrophages treated with LPS. Furthermore, we identified several eicosanoids correlated with the anti-inflammatory activity of Rg3.

Background : Undulatum Rhubarb, commonly produced in domestic, is rhizome of Rheum undulatum L. that belongs to the family Polygonaceae. It also can be used as a substitute of R. palmatum L., R. tanguticum Maximowicz ex Balf., and R. officinale Baillon which completely depend on import system. However, there should be clear clarification among Undulatum Rhubarb and Rhubarb, because Undulatum Rhubarb contains rhaponticin as marker compound that is not indicated at Rhubarb. Some of the recently imported Undulatum Rhubarbs have been found to be Rhubarb. Also, it is known that only Undulatum Rhubarb is cultivated at domestic environment. But some plant origins of Rhubarb are grown in Korea, too. Further study are needed to clarify clear origin between Undulatum Rhubarb and Rhubarb. Thus, we collected some domestically cultivated samples and identified them. Methods and Reseults : Rheum undulatum L., Rhubarb, Rheum tanguticum Maximowicz ex Balf. which were cultivated in Gangwondo Agricultural Research and Extension Services in Cheorwon were collected and anayzed the DNA sequences. We also compared DNA sequences in Rhubarb collected from England and R. rhabarbarum L., R. undulatum L., and R. franzenbachii on NCBI. As a result, two kinds of rhubarb cultivated in the test plantation were identified as R. rhabarbarum and R. officinale. In addition, R. undulatum (plant origin of Undulatum Rhubarb) was identified as Rhubarb (Rheum rhabarbarum) in England with 99 - 100% identical in nuclear ITS gene region. Conclusion : R. undulatum, plant origin of Undulatum Rhubarb, is reported as synonym of R. rhabarbarum, R. franzenbachii. Rheum speices which are cultivated as tester in Gangwondo Agricultural Research and Extension Services in Cheorwon are estimated as R. undulatum and R. officinale. Therefore, not only Undulatum Rhubarb but Rhubarb could be grown in Korea.

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

Acute myocardial infarction (AMI) involving two simultaneous vascular territories of acute transmural ischemia is known as a double or combined myocardial infarction. This well described but extremely rare phenomenon may be related to the fact that AMI with multiple vessel obstruction often causes extensive myocardial injury and death before hospitalization. We reported the first case of 45-year-old man with AMI occluded left anterior descending artery and right coronary artery simultaneously in Korea.