Jieun Lee

Publications (2)1.87 Total impact

• Article: Reparatory and preventive effects of oriental herb extract mixture (OHEM) on hyperuricemia and gout

  Jeongmi An, Hee-Jin Yang, Kimoon Park, Jieun Lee, Byung-Woo Kim
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  ABSTRACT: Gout (also called metabolic arthritis) is a disease created by a buildup of uric acid inside of the blood and other tissue such as liver and kidney. Research to develop alternative medicines for hyperuricemia and gout has focused on the screening of natural substances due to the adverse side effects of allopurinol, which remains the only prescription for the disease. The oriental herb extract mixture (OHEM) is a mixture of water extract of Korean native herbs, Lonicera japonica, Cassia obtusifolia L., Adenophora triphylla var. japonica, Rhynchosia nulubilis, and Glycyrrhiza glabra. OHEM was found to possess xanthine oxidase (XO) inhibitory activity as well as a high level of functional phytochemicals such as polyphenols and flavonoids. The toxicity of OHEM was barely detected in both cell culture and animal study. XO and xanthine dehydrogenase (XDH) activities in liver tissues were reduced by 95% following OHEM pretreatment. The oral administration of OHEM also demonstrated a protective effect on liver tissues against damage caused by the induction of hyperuricemia. Indeed, the size of gouty edema was significantly reduced (62%) following oral OHEM pretreatment. These observations demonstrated the positive effect of OHEM pretreatment on the prevention and treatment of hyperuricemia and gout. Keywordsgout-hyperuricemia-oriental herb extract mixture (OHEM)-gouty edema-xanthine dehydrogenase/xanthine oxidase activity-anti-inflammatory effect
  Food science and biotechnology 04/2012; 19(2):517-524. · 0.49 Impact Factor
• Article: Fermentation of rice bran and defatted rice bran for butanol 5 production using clostridium beijerinckii NCIMB 8052.

  Jieun Lee, Eunjong Seo, Dae-Hyuk Kweon, Kimoon Park, Yong-Su Jin
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  ABSTRACT: We examined butanol fermentation by Clostridium beijerinckii NCIMB 8052 using various hydrolyzates obtained from rice bran, which is one of the most abundant agricultural by-products in Korea and Japan. In order to increase the amount of fermentable sugars in the hydrolyzates of rice bran, various hydrolysis procedures were applied. Eight different hydrolyzates were prepared using rice bran (RB) and defatted rice bran (DRB) with enzyme or acid treatment or both. Each hydrolyzate was evaluated in terms of total sugar concentration and butanol production after fermentation by C. beijerinckii NCIMB 8052. Acid treatment yielded more sugar than enzyme treatment, and combined treatment with enzyme and acid yielded even more sugars as compared with single treatment with enzyme or acid. As a result, the highest sugar concentration (33 g/l) was observed from the hydrolyzate from DRB (100 g/l) with combined treatment using enzyme and acid. Prior to fermentation of the hydrolyzates, we examined the effect of P2 solution containing yeast extract, buffer, minerals, and vitamins on production of butanol during the fermentation. Fermentation of the hydrolyzates with or without addition of P2 was performed using C. beijerinckii NCIMB 8052 in a 1-l anaerobic bioreactor. Although the RB hydrolyzates were able to support growth and butanol production, addition of P2 solution into the hydrolyzates significantly improved cell growth and butanol production. The highest butanol production (12.24 g/l) was observed from the hydrolyzate of DRB with acid and enzyme treatment after supplementation of P2 solution.
  Journal of Microbiology and Biotechnology 06/2009; 19(5):482-90. · 1.38 Impact Factor