To utilize pepper (Piper nigrum) as an immunostimulatory agent, we isolated macrophage stimulating polysaccharides from pepper and investigated their macrophage activating activities. Hot-water extracts (HW) of black pepper (BP) and white pepper (WP) were prepared, and their macrophage stimulating activities were evaluated using RAW 264.7 cells. BP-HW significantly promoted the secretion of macrophage stimulating factors such as nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin (IL)-6, and IL-12 compared to WP-HW. When BP and WP-HW were fractionated into crude polysaccharides (CP) and low molecules (LM) by ethanol precipitation, BP-CP demonstrated significantly more potent activity. Furthermore, BP-CP not only induced mRNA gene expression of macrophage activation factors, but also promoted nuclear localization of p65 and c-Jun. In addition, component sugar analysis revealed that glucan-type polysaccharides in BP-CP played a crucial role in macrophage activation. Taken together, these findings suggest that black pepper has industrial applicability not only as a spice, but also as an immunostimulatory functional material.

『자서전』에서의 글은 어떤 의미에서 모두 자신의 제2의 자아이며 모든 문학적 근사치로서 (시적, 산문적) 정신의 과감한 깃털 펜으로써 가끔 답할 수 있거 나 흔히 답할 수 없는 것들이다.

The purpose of this study was to confirm changes in flavor and taste characteristics of black pepper by combining nonthermal sterilization treatment methods, namely intense pulsed light, cold plasma, and ultraviolet. After treatment, lightness value and hue angle of black pepper were decreased. The difference in chromaticity between samples before and after treatment showed a significant difference of 6.11. The piperine contents before and after the combined nonthermal sterilization treatment were reduced from 28.4±0.25 mg/g to 20.4±1.06 mg/g. The results of an intensity test showed that the color and flavor of the sample became darker and weaker, but hot and pungent were not distinguished after nonthermal treatment. The flavor profile showed that the intensity of cool flavor was decreased, the intensity of nutty taste was increased, and other sensory languages did not show any difference. Although differences in flavor and taste were distinguished in a cooking application, the differences were not significant.

비가열 살균 기술 중 하나인 광펄스 기술을 이용하여 후추에 존재하는 미생물의 사멸 효과를 원통형 처리 용기를 이용하여 검토하였다. 후추에 존재하는 미생물의 오염도는 일반세균은 약 2.0-4.0×106 CFU/g, Bacillus cereus는 약 3.0-5.0×103 CFU/g이었다. 펄스 수 5 pps, 광원과 처리용기 사이의 거리 4 cm의 동일한 조건에서 빛의 세기를 달리하여 처리하였을 경우 빛의 세기가 강할수록 사멸정도는 증가하였으며, 빛의 세기 1,000 V에서 흑후추의 경우 일반세 균은 0.55 log, B. cereus는 0.6 log, 백후추의 경우 일반세균은 0.7 log, B. cereus는 0.6 log의 사멸효과를 보였다. 펄스 수를 달리하였을 경우에는 펄스수가 증가할수록 높은 사멸율을 보였으며, 광원과 처리 용기사이의 거리에 따른 사멸효과를 거리가 짧을수록 사멸율은 증가하였다. 입자의 크기에 따른 사멸 효과는 입자의 크기가 클수록 살균효과 가 높은 것으로 나타났다. 후춧가루의 살균에 있어 광펄스 기술은 처리 조건에 따라 40-80%정도의 사멸율을 나타내어 후춧가루의 비가열 살균 기술로서의 적용 가능성을 볼 수 있었다.

향신료로 널리 사용되는 후춧가루를 비가열 살균 방법 중 하나인 광펄스 살균 처리를 하는데 있어서 처리용기에 따른 사멸 효과를 살펴보았다. 실험에 사용된 처리용기의 형태는 정치형, 회전 원통형, recycling fluidized bed형의 3가지 처리용기를 사용하였다. 전압1000 V, 펄스수 5 pps, 시료와의 거리 4 cm의 조건에서 10분간 처리하였을 경우 정치형 처리용기의 경우에는 흑후추 80%, 백후추는 84%의 감소효과를 나타내었으며, 정치형 처리용기 내부에 거울을 설치하였을 경우에는 같은 처리조건에서 흑후추는 86%, 백후추는 85%의 감소효과를 보였다. 회전 원통형 처리용기에서는 전압 1000 V, 8 pps, 시료와의 거리 4 cm에서 10분간 처리하였을 경우 일반세균은 흑후추 75%, 백후추 79%의 감소효과를 나타내었고, B. cereus는 흑후추 74%, 백후추 76%의 감소효과를 나타내었다. Recycling fluidized bed형 처리용기를 사용하였을 경우에는 흑후추는 일반세균 71%, B. cereus 60%, 백후추는 일반세균 73%, B. cereus 52%의 감소효과를 보였다. 모든 실험군에서 광펄스 처리 후 후추의 수분함량은 처리시간이 길어질수록 감소하는 경향을 보였으며, 색도에 있어서는 흑후추의 경우 광펄스 처리 후 명도와 적색도에서 유의적인 차이를 나타냈으며, 황색도는 차이를 보이지 않았다. 후추의 지표물질인 piperin은 흑후추의 경우 증가하는 경향을 보인 반면에 백후추의 경우에는 감소하는 경향을 보였으나 유의적인 차이를 보이지는 않았다.

 ,  , The larvicidal activities of Piper nigrum fruit methanol extracts and its constituents against larvae of the diamondback moth, Plutella xylostella, were investigated using the leaf dipping method. Administering the P. nigrum methanol extract resulted in 100 and 97% mortality against diamondback moth larvae at 5.0 and 2.5 mg/mL concentrations, respectively. Larvicidal activities of the P. nigrum fruit-derived piperidine alkaloids, piperine, and N-isobutylamide, as well as pellitorine, guineensine, pipercide, and retrofractamide A against P. xylostella varied according to test compound. Based on the 48 h LC50 values, the most toxic compound to diamondback moth larvae was guineensine (0.013 mg/mL) followed by retrofractamide A (0.020mg/mL), pipercide (0.033mg/mL), and pellitorine (0.046 mg/mL). The LC50 value of piperine was >, 0.5 mg/mL.

A study was carried out to establish a detection method for irradiated black and white pepper. Samples were packed in polyethylene bags and irradiated with 2.5, 5, 7.5, 10 and 15 kGy using a Co-60 irradiator. The samples were suspended in water, and alkalized with sodium hydroxide solution. Apparent viscosity was determined after heat gelatinization using a Brookfield DV-III rotation viscometer at 30 with 30, 60, 90, 120, 150, 180, and 210 rpm. Means and standard deviations of the viscosities of all samples decreased by increasing the stirring speeds. The viscosities increased in all samples by increasing the concentration. Regression expressions and coefficients of viscosity which decreased with increasing irradiation dose of 10% and 13% black pepper, and 7% and 10% white pepper were 0.9531 (y=-131.29x+1,769.0), 0.9725 (y=-351.33x+4,036.0), 0.9731 (y=2,208.0e^(-0.3546x)), and 0.9959 (y=5,116.0e^(0.2887x)), respectively, at 120 rpm. This trend was similar for all stirring speeds. These results suggest that the detection of irradiated black and white pepper at various doses is possible by the viscometric method.

Piperine, component of pure ground black pepper, has strong stimulative and trot. Analytical method for piperine was developed by high performance liquid chromatography. Analytical conditions are as follows; mobile phase is 70% methanol, detector LTV 343 nm (0.05 AuFa), column is Novapak 5 C_(10) (15 cm × 4.6 mm), flow rate is 1.0 ml/min, chart speed is 0.25 cm/ min and intjection volume is 20 Etl. Analytical results are as follows that relative standard deviation is 1.15%, calibration curve is y=170473.1×-7848.5 (R²=0.999) that shows good linearity. Standard solution of piperine is stable up to 10 hr and content of piperine in pure ground black pepper is 4.97±0.86%. Retention time of piperine in HPLC method is about 7 min. Therefore, the developed HPLC method including simple pretreatment of sample will be contribute to quality management.

Background : Turmeric (Curcuma longa L.) and black pepper (Piper nigrum L.) have traditionally been used as Asian medicinal and culinary herb. Curcumin, a major compound of turmeric, has been known to have antitumor activity. However, curcumin is bioavailable because it is rapidly metabolized and released from the body. Therefore, the addition of adjuvants such as piperine, a potent inhibitor of drug metabolism, is one of the ways to increase the bioavailability of curcumin. Methods and Results : The yields of turmeric and black pepper ethanolic extracts (TM and BP) are 18.2 and 8.2% (w/w), respectively. The EC50 values of A549 and NCI-H292 cells exposed to TM were 77.8 ㎍/㎖ and 92.0 ㎍/㎖, respectively. No significant cytotoxicity was observed up to the 400 ㎍/㎖ in the A549 and NCI-H292 exposed to BP. Based on the central composite design, the co-treatment of TM and BP enhanced the cytotoxicity of A549 and NCI-H292 cells. The optimal combination concentration (optimal EC50 value) of TM and BP calculated by the response surface methodology assay were 48.5 and 241.7 ㎍/㎖. The conbination index assay confirmed that the cytotoxic effect at optimal combinatino concentration was due to the synergistic effect. Conclusion : We hypothesized that co-treatment of TM and BP enhanced cytotoxicity more than single treatment of TM against lung cancer cells, and cell death at this time may synergetic cytotoxicity effects associated with curcumin metabolism.

This paper was carried out to investigate change in the initial microorganism of Pepper which were treated with ozonated water for microbial decontamination. When ozonated water was 30, 60, 90minutes treatment, there was decrease in the overall total microbial of the black & white pepper. Total lactic acid bacteria died completely after contacted with ozonated water for 60minutes but the inhibition rate on the total aerobic bacteria of black & white pepper were 62% and 96%, respectively. Total aerobic bacteria of four packing material was increased after 1 months of storage at 37 when it had treated with 90minutes ozone reaction Then, there was no significant changes in the piperin contents.