지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 302 - 306 (5page)
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초록· 키워드
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Ehwa nuruk (EN), a traditional Korean alcoholic rice beverage, is manufactured from pulverized wet rice and the needles of pine trees. In this study, the ethanol extract of EN and its subsequent organic solvent fractions were prepared, and their in-vitro anti-thrombosis activity evaluated. In an anti-coagulation assay, only the ethylacetate (EA) fraction of the ethanol extract showed significant extensions of thrombin time, prothrombin time and activated partial thromboplastin time. In a platelet aggregation assay, the water residue of the ethanol extract exhibited aggregation inhibitory activity. Our results suggest that the EA fraction has potential as a new anticoagulation agent and EN could be used as a novel resource for anti-thrombosis agents. This report provides the first evidence of the anti-thrombosis activity of EN.
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참고문헌 (22)
참고문헌 신청
Chen H / 2013 / Coagulation imbalance may not contribute to the development of portal vein thrombosis in patients with cirrhosis / Thrombosis Res 131 : 173 ~ 177
Jeon HJ / 2006 / Sugiyama M. 2006. Identification and kinetic study of tyrosinase inhibitors found in sake lees / J. Agric. Food Chem 54 : 9827 ~ 9833
Kim JO / 1993 / Changes in chemical composition of traditional ewhaju during brewing / Korean J. Soc. Food Sci 9 : 272 ~ 277
Kim JO / 1993 / Microbial and enzymatic properties related to brewing of traditional ewhaju / Korean J. Soc. Food Sci 9 : 266 ~
Kim JO / 1994 / Major components (organic acids, alcohols, fusel oil) and sensory properties of traditional ewhaju during brewing / Korean J. Soc. Food Sci 10 : 1 ~ 7
Jeon HJ / 2006 / Sugiyama M. 2006. Identification and kinetic study of tyrosinase inhibitors found in sake lees / J. Agric. Food Chem 54 : 9827 ~ 9833
Kim JO / 1993 / Changes in chemical composition of traditional ewhaju during brewing / Korean J. Soc. Food Sci 9 : 272 ~ 277
Kim JO / 1993 / Microbial and enzymatic properties related to brewing of traditional ewhaju / Korean J. Soc. Food Sci 9 : 266 ~
Kim JO / 1994 / Major components (organic acids, alcohols, fusel oil) and sensory properties of traditional ewhaju during brewing / Korean J. Soc. Food Sci 10 : 1 ~ 7
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