Opioid receptors have been pharmacologically classified as µ, δ, κ and ε. We have recently reported that the antinociceptive effect of morphine (a µ-opioid receptor agonist), but not that of β-endorphin (a novel µ/ε-opioid receptor agonist), is attenuated by whole body irradiation (WBI). It is unclear at present whether WBI has differential effects on the antinociceptive effects of µ-, δ-, κ- and ε-opioid receptor agonists. In our current experiments, male ICR mice were exposed to WBI (5Gy) from a 60 Co gamma-source and the antinociceptive effects of opioid receptor agonists were assessed two hours later using the hot water (52℃) tail-immersion test. Morphine and D-Ala2,N-Me-Phe4,Gly-ol-enkephalin (DAMGO), [D-Pen2-D-Pen5]enkephalin (DPDPE), trans-3,4-Dichloro-N-methyl-N-[2-(1-pyrrolidinyl)- cyclohexyl]¬benzeneacetamide (U50,488H), and β-endorphin were tested as agonists for µ, δ, κ, and ε-opioid receptors, respectively. WBI significantly attenuated the antinociceptive effects of morphine and DAMGO, but increased those of β-endorphin. The antinociceptive effects of DPDPE and U50,488H were not affected by WBI. In addition, to more preciously understand the differential effects of WBI on µ- and ε¬opioid receptor agonists, we assessed pretreatment effects of β-funaltrexamine (β-FNA, a µ-opioid receptor antagonist) or β-endorphin1-27 (β-EP1-27, an ε-opioid receptor antagonist), and found that pretreatment with β-FNA significantly attenuated the antinociceptive effects of morphine and β endorphin by WBI. significantly reversed the β-EP1-27 attenuation of morphine by WBI and significantly attenuated the increased effects of β-endorphin by WBI. The results demonstrate differential sensitivities of opioid receptors to WBI, especially for µ- and ε-opioid receptors.

In this study, we evaluated the antioxidant activity and protective effects against oxidative DNA damage of the ethyl acetate fraction from the callus of Abeliophyllum distichum Nakai (ECA). Callus of A. distichum was induced on MS medium containing NAA (1 ㎎/L) and 2,4-D (1 ㎎/L), and a sufficient amount was obtained for the extraction by subculture. Acteoside was analyzed and quantified (0.39 ㎎/g callus) from ECA using the high-performance liquid chromatographyphotodiode array detector method. ECA showed very high antioxidative activity as revealed by DPPH and ABTS scavenging assays. The IC50 values were 12.4 and 6.8 ㎍/㎖, respectively. ECA showed protective effects against oxidative DNA damage evaluated by using ψX-174 RF I plasmid DNA. It also inhibited DNA damage by suppressing the oxidative stress-induced protein and mRNA levels of γ-H2AX and p53 in NIH/3T3 cells. In conclusion, ECA protects against oxidative DNA damage through its powerful antioxidant activity.

Backgoound : This study was conducted to evaluate the quality variation of Ixeris dentata on the antioxidant contents and antioxidant activities according to the different producing area. Methods and Results : The samples were extracted with 70 % EtOH and then analyzed for total flavonoid contents, polypenol contents, DPPH radical scavenging activity, and ABTS radical scavenging activity. Luteinol 7-O-β-D-glucoside, an index component of the Ixeris dentata, was analyzed by HPLC. The leafs of Ixeris dentata in Jinan had the highest concentration of polyphenols (23.91 ㎎/g), followed by Jinbu (22.63 ㎎/g) and Eumseong (21.36 ㎎/g). Flavonoid content was highest in Jinan (15.27 ㎎/g), but there was no significant difference between Jinbu (14.05 ㎎/g) and Eumseong (13.99 ㎎/g). The contents of luteinol 7-O-β-D-glucoside were confirmed in Jinan (0.68%), Jinbu (0.49%) and Eumseong (0.36%), respectively. Conclusion : The comparison of antioxidant contents and antioxidant activities of Ixeris dentata according to the different producing area, Jinan was had the highest concentration, followed by Jinbu and Eumseong. Our results showed that the content of luteoline-7-D-glucoside varied among the different producing area.

Fermented soybean food is one of most economical and health food due to its valuable nutritional and medicinal attributes and have been consumed for centuries as flavoring ingredient in Korea. On fermented soybean food such as doenjang, aroma compounds are important property because they determine taste and grade of fermentation. This study investigated variety of aroma compounds of doenjang made from different soybean genotypes. Aroma compounds in twelve different doenjang made from two cultivar (Daewon and Taekwang) and ten elite lines were extracted by steam distillation extraction (SDE) method and analyzed by gas chromatography/mass spectrometry (GC/MS). Aroma compound were detected over 80 kinds in eight samples (Daewon, Taekwang, MY177, MY187, MY189, MY192, MY204 and MY205) and under 70 kinds in four samples (yeonchun1, MY188, MY203 and MY206). Among the detected aroma components, 47 compounds were assigned as aromatic compounds (21), long chain fatty acid (13), short chain fatty acid (5) and others (8) by the computer library (Wiley 7n program). The major aroma compounds in twelve different doenjang were benzaldehyde, benzeneacetaldehyde, 2-methoxy-4-vinylphenol, pyrazine type compounds, cysteaminesulfonic acid, palmitic acid, oleic acid and linoleic acid. Each doenjang made by same condition (microbe, temperature, aging time and etc) had a difference in ratio and variety of aroma compounds due to different components having soybean genotype.