[논문]현대 생리학적 미각(味覺) 이론을 통한 『신농본초경(神農本草經)』 기미론(氣味論)의 재해석

김홍만; 고동균; 박선동

doi:10.14374/hfs.2022.30.3.211

현대 생리학적 미각(味覺) 이론을 통한 『신농본초경(神農本草經)』 기미론(氣味論)의 재해석
The application of recent taste theory in physiology for the Kimi theory of the 『ShinNongBonChoKyung(Divine Farmer's Classic of Materia Medica)』. 원문보기

大韓韓醫學方劑學會誌 = Herbal formula science, v.30 no.3, 2022년, pp.211 - 224

김홍만 (동국대학교 한의과대학) , 고동균 (자연생한의원) , 박선동 (동국대학교 한의과대학)

Abstract ▼ AI-Helper

Objects : Recent taste theory has been advanced to the receptor and cell of taste. We tried to apply the taste theory to the Kimi theory (氣味論) of 『ShinNongBonChoKyung (神農本草經)』 for the purpose of resonance between the Kimi theory and the taste theory. Methods : The special issues in Current Opinion in Physiology of the year 2021 gave us much information. Based on it, we have searched for more papers using google scholars with the key words; taste, taste receptor, sweet, umami, bitter, salty, sour. Then, we analyzed and compared the Kimi theory of 『ShinNong BonChoKyung)』 with the research papers of physiological taste. Results : Three classification of the herbs in 『ShinNongBonChoKyung』 is very reasonable based on the Taste theory. There is umami and no spicy in the taste theory, and Sweet includes umami in the Kimi theory. Taste is such a complex and connective sensory reaction of the brain and body of human being. There are much more results to couple the Kimi with the taste theory. Conclusions : The pharmacological property of Kimi theory of 『ShinNongBonCho Kyung』 will help the taste theory much more develop and expand. In addition to qi(氣), the Kimi theory will also find a way to be in harmony with modern pharmacology in the respective of taste(味) with the help of taste theory.

표/그림 (9)

그림 Fig. 1. Taste bud. A taste bud is composed of four cells expressing taste receptors and feeling tastes such as sweet, umami, bitter, salty and sour.
표 Table 1. The distribution of the herbs in 『ShinNong-BonChoKyung(神農本草經)』
그림 Fig. 2. The graph for the composition of the herbs in the 『ShinNong-BonChoKyung(神農本草經)』 The upper grade of Sweet herbs makes up 69% of them. The ratio of the three rates, upper, middle, and lower in bitter herbs, is 4:3:3. The upper grade of Salty herbs makes up 11% of them. The lower quality Spicy herbs make up 44% of them. This result shows that sweet is good, spicy or salt is poor, and bitter is neutral.
그림 Fig. 3. The Sweet and Umami herbs and Receprors. The herbs of 『ShinNongBonChoKyung(神農本草經)』 were classified as sweet and umami tastes. Among them, more familiar ones are selected and matched to the sweet and umami receptors by us. The herbs are Glycyrrhiza uralensis Fisch(甘草), Astragalus membranaceus Bunge(黃耆), Dimocarpus longan Lour(龍眼), Cervus nippon Temminck(鹿茸), Asini Gelatinum(阿膠) and Armeniaca vulgaris Lam(杏仁).
그림 Fig. 4. The bitter herbs and Receptors. The herbs of 『ShinNongBonChoKyung(神農本草經)』 were classified as having a bitter taste. Among them, more familiar ones are selected and matched to the bitter receptor by us. The herbs are Anemarrhena asphodeloides Bunge(知母), Scrophularia buergeriana Miq(玄蔘), and Sophora flavescens Aiton(苦蔘).
그림 Fig. 5. The salty herbs and Receptors. The herbs of 『ShinNongBonChoKyung(神農本草經)』 were classified as having a salty taste. Among them, more familiar ones are selected and matched to the salty receptor by us. The herbs are Magnesium Chloride(鹵咸), Cassia tora Linné(決明子), and Inula Britannica var. Chinensis(旋覆花).
그림 Fig. 6. The Sour herbs and Receptor. The herbs of 『ShinNongBonChoKyung(神農本草經)』 were classified as having a sour taste. Among them, more familiar ones are selected and matched to the sour receptor by us. The herbs are Schisandra chinensis Baillon(五味子), Lycopi Herba(澤蘭) and Cornus officinalis Siebold et Zuccarini (山茱萸).
그림 Fig. 7. The Spicy herbs and Receptors. The herbs of 『ShinNongBonChoKyung(神農本草經)』 were classified as having spicy stimulus. We selected and matched more familiar ones among them to the transient receptor potential cation channel subfamily V member 1(TRPV1) receptor. The herbs are Aconitum carmichaeli Debeaux(附子), Angelica dahurica var. pai-chi Kimura(白芷) and Magnolia heptapeta (Buc'hoz) Dandy(辛夷).
그림 Fig. 8. The Transformation of electrical signal from the taste cells. The electrical signal of the receptors could be captured with some instrument such as a patch clamp, and the receptors could have been over-expressed by the transfection of sweet, umami, bitter, salty, sour, or TRPV1 receptor genes. The electrical signal could be transformed using Discrete Fast Fourier Transformation(DFFT). The result could be analyzed and compared in themselves.

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