Sun Yeou Kim

Bio: Sun Yeou Kim is an academic researcher from Gachon University. The author has contributed to research in topics: Neuroprotection & Medicine. The author has an hindex of 44, co-authored 148 publications receiving 5441 citations. Previous affiliations of Sun Yeou Kim include Rural Development Administration & Kyung Hee University.

Flavonoid wogonin from medicinal herb is neuroprotective by inhibiting inflammatory activation of microglia

Abstract: SPECIFIC AIMSWogonin (5,7-dihydroxy-8-methoxyflavone) is a flavonoid derived from the root of Scutellaria baicalensis Georgi, a medicinal plant traditionally used in Oriental medicine. Based on the known anti-inflammatory activity of wogonin in macrophages and other cell types in periphery, we tested our hypothesis that wogonin may exert a similar anti-inflammatory effect in brain microglia and may be neuroprotective against brain injury where microglia-mediated inflammatory responses play an important pathogenic role.PRINCIPAL FINDINGS1. Flavonoid wogonin inhibited inflammatory activation of cultured brain microgliaPretreatment of BV-2 mouse microglia cells or rat primary microglia cultures with wogonin (1–50 μM) diminished lipopolysaccharide (LPS) -induced TNF-α, IL-1β, and nitric oxide (NO) production in a dose-dependent manner (Fig. 1⤻ ). Wogonin inhibition of LPS-induced NO production was accompanied by suppression of inducible NO synthase (iNOS) induction and NF-κB activation in BV-2 microglia. Figu...

Mulberroside F Isolated from the Leaves of Morus alba Inhibits Melanin Biosynthesis

Abstract: The current study was carried out to investigate the in vitro effects of an 85% methanol extract of dried Morus alba leaves on melanin biosynthesis, which is closely related to hyperpigmentation. These extracts inhibited the tyrosinase activity that converts dopa to dopachrome in the biosynthetic process of melanin. Mulberroside F (moracin M-6, 3'-di-O-beta-D-glucopyranoside), which was obtained after the bioactivity-guided fractionation of the extracts, showed inhibitory effects on tyrosinase activity and on the melanin formation of melan-a cells. This compound also exhibited superoxide scavenging activity that is involved in the protection against auto-oxidation. But its activity was low and was weaker than of kojic acid. These results suggest that mulberroside F isolated from mulberry leaves might be used as a skin whitening agent.

疟原虫var基因转换速率变化导致抗原变异[英]／Paul H, Robert P, Christodoulou Z, et al//Proc Natl Acad Sci U S A

Abstract: 抗原变异可使得多种致病微生物易于逃避宿主免疫应答。表达在感染红细胞表面的恶性疟原虫红细胞表面蛋白1（PfPMP1）与感染红细胞、内皮细胞、树突状细胞以及胎盘的单个或多个受体作用，在黏附及免疫逃避中起关键的作用。每个单倍体基因组var基因家族编码约60种成员，通过启动转录不同的var基因变异体为抗原变异提供了分子基础。

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.

Abstract: Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor.

An Updated Review of Tyrosinase Inhibitors

Abstract: Tyrosinase is a multifunctional, glycosylated, and copper-containing oxidase, which catalyzes the first two steps in mammalian melanogenesis and is responsible for enzymatic browning reactions in damaged fruits during post-harvest handling and processing. Neither hyperpigmentation in human skin nor enzymatic browning in fruits are desirable. These phenomena have encouraged researchers to seek new potent tyrosinase inhibitors for use in foods and cosmetics. This article surveys tyrosinase inhibitors newly discovered from natural and synthetic sources. The inhibitory strength is compared with that of a standard inhibitor, kojic acid, and their inhibitory mechanisms are discussed.

Food protein-based materials as nutraceutical delivery systems

Abstract: Incorporation of bioactive compounds–such as vitamins, probiotics, bioactive peptides, and antioxidants etc.–into food systems provide a simple way to develop novel functional foods that may have physiological benefits or reduce the risks of diseases. As a vital macronutrient in food, proteins possess unique functional properties including their ability to form gels and emulsions, which allow them to be an ideal material for the encapsulation of bioactive compounds. Based on the knowledge of protein physical–chemistry properties, this review describes the potential role of food proteins as substrate for the development of nutraceutical delivery systems in the form of hydrogel, micro-, or nano- particles. Applications of these food protein matrices to protect and delivery-sensitive nutraceutical compounds are illustrated, and the impacts of particle size on release properties are emphasized.