• Title, Summary, Keyword: pine needle

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Anticariogenic Activity and Glucosyltransferase Inhibitory Effects of Extracts from Pine Needle and Twig (솔잎 및 소나무 가지 추출물의 항충치 활성 및 glucosyltransferase 억제 효과)

  • Choi, Hee-Don;Koh, Yoon-Jeoung;Choi, In-Wook;Kim, Yun-Sook;Park, Yong-Kon
    • Korean Journal of Food Science and Technology
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    • v.39 no.3
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    • pp.336-341
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    • 2007
  • To investigate anticariogenic effects of extracts from pine needles and twigs, we measured the extracts' antimicrobial activities against Streptococcus mutans, their glucosyltransferase (GTase) inhibitory effects and their stabilities under various conditions of heat and pH. The 70% ethanol extracts of pine needles and twigs showed greater antimicrobial activities against S. mutans than the hot water extracts, and the pine twig extracts showed greater antimicrobial activity than the pine needle extracts. More specifically, the n-hexane fractions of the pine needles and twigs had the greatest effects against S. mutans, and their minimal inhibition concentration (MIC) was 0.6 mg/mL. The results of the extracts' GTase inhibitory effects indicated that the 70% ethanol extracts had greater effects than hot water extracts, and the pine twig extracts showed greater effects than the pine needle extracts. The antimicrobial activity against S. mutans for the pine needle n-hexane traction was greatly reduced as temperature increased, and was also largely affected by changes in pH. These results suggest that extracts from pine needles and twigs have anticariogenic effects and could be used as anticariogenic food additives.

Effects of Powdered Pine Needle (Pinus densiflora seib et Zucc.) on Serum and Liver Lipid Composition and Antioxidative Capacity in Rats Fed High Oxidized Fat (솔잎분말이 과산화지질을 급여한 흰쥐의 혈장 및 간장의 지질구성과 항산화능에 미치는 영향)

  • Lee, Eun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.6
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    • pp.926-930
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    • 2003
  • Effects of powdered pine needle (Pinus densiflora seib et Zucc) on serum and liver lipid composition and antioxidative capacity were investigated in rat fed high oxidized fat. Sixty male Sprague-Dawley rats weighing 161.25$\pm$2.51 g were blocked into four groups according to body weight and raised seven weeks with basal diet (normal group, I), basal diet and 10% oxidized fat (control group, II), basal diet, 10% oxidized fat and 2% powdered pine needle (2% powdered pine needle group, III) and basal diet, 10% oxidized fat and 3% powdered pine needle (3% powdered pine needle group, IV). Food intake, body weight gain and feed efficiency were not significantly different among oxidized fat diet groups. The level of plasma total cholesterol showed a tendency to decrease, whereas the plasma HDL-cholesterol concentration revealed a tendency to increase in pine needle groups. However plasma triglyceride level showed no significant differences in the treatment groups. Intake of the oxidized fat has increased the levels of liver cholesterol and triglyceride. The powdered pine needle showed a tendency to decrease thiobarbituric acid values in plasma and liver. The pine needle samples have also decreased the plasma GOT and GPT activities, whereas they have increased the liver glutathione peroxidase activity.

Effect of Pine Needle and Green Tea Extracts on the Survival of Pathogenic Bacteria (솔잎과 녹차 추출물이 식중독세균의 생존에 미치는 영향)

  • 박찬성
    • Korean journal of food and cookery science
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    • v.16 no.1
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    • pp.40-46
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    • 2000
  • The sensitivity of various pathogenic bacteria(Listeria monocytogenes, Staphylococcus aureus, Aeromonas hydrophila, Escherichia coli O157:H7 and Salmonella typhimurium) to the pine needle and green tea extracts was tested. Water extract of pine needle(PNW), 70% ethanol extract of pine needle(PNE), water extract of green tea(GTW) and 70% ethanol extract of green tea(GTE) were prepared for the test of antibacterial activty. Tryptic soy broth(TSB) containing 0∼2%(w/v) of pine needle and green tea extracts were inoculated with 10$\^$5/∼10$\^$6/ cells/ml of each bacterium and incubated at 35$\^{C}$ for 24 hours. The standard plate count method was used to measure the inhibitory effect of the extracts. Minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) were derived from the survival curves of pathogenic bacteria. Antibacterial activities of the pine needle and green tea extracts were compared with that of sodium benzoate, a preservative, by clear zone test. L. monocytogenes, S. aureus and A. hydrophila were completely inhibited at 0.4∼1.6% level while E. coli and S. typhimurium were very resistant to the pine needle extracts. Green tea extracts completely inhibited all strains tested at 0.2∼1.0% level and bactercidal to all strains except L. monocytogenes at 0.5∼2.0% level. Antibacterial activities of pine needle and green tea extracts were stronger than that of sodium benzoate. The order of antibacterial activities of pine needle and green tea extracts to the pathogenic bacteria was GTE > GTW > PNE > PNW. This result suggests that green tea extracts can be used as an effective natural antibacterial agent in food.

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Studies on the Physiological Functionality of Pine Needle and Mugwort Extracts (솔잎과 쑥 추출물의 기능성 점토)

  • Kang, Yoon-Han;Park, Yong-Kon;Oh, Sang-Ryong;Moon, Kwang-Deog
    • Korean Journal of Food Science and Technology
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    • v.27 no.6
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    • pp.978-984
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    • 1995
  • This study was conducted to investigate the physiological functionality of the hot water and 70% acetone extracts obtained from the pine needle and mugwort. Flavanol tannin content was above 60% of the total polyphenol in pine needle extracts. 70% Acetone extract from pine needle exhibited inhibition percentage of about 82.2% on the mutagenicity of Trp-P-1. Angiotensin I converting enzyme(ACE) inhibition activity was 61% and 50% in the hot water extract and in the 70% acetone extract respectively. Electron donating ability(EDA) of the hot water and 70% acetone extracts obtained from the pine needle was significantly good above 80%. 70% Acetone extract from pine needle showed inhibitary effect against the polyphenol oxidase(PPO) of water dropwort. The nitrite scavenging ability was appeared in all the extracts examined and it showed $80{\sim}90%$ at pH 3.0. The oxidative stability was determined by POV. Results showed that ethyl acetate fraction is better antioxidants than chloroform and butanol fractions in the soybean oil. Then, in the mugwort extracts, antimutagenicity of 70% acetone extract was similar to that of pine needle. Ratio of ACE inhibition activity was higher than that of pine needle extracts. EDA of hot water and 70% acetone extracts was 45%. Extracts from the mugwort were lower in nitrite scavenging ability about $20{\sim}30%$ than extracts from pine needle.

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Antioxidant Activity and Quality Characteristics of Pine Needle Cookies (솔잎 쿠키의 항산화활성 및 품질특성)

  • Choi, Hae-Yeon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.10
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    • pp.1414-1421
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    • 2009
  • Pine needle powder has medical and functional uses. In this study, cookies were prepared using different 0.5%, 1%, 3%, 5% of pine needle powder. The total phenolic content was measured by the Folin-Ciocalteu method, and antioxidant activity was evaluated by DPPH assay. The antioxidant activity was highly correlated with the total phenolic composition of pine needle cookies (r=0.989). In addition, the quality characteristics of the pine needle cookies were estimated based on the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The bulk density of the dough and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing pine needle powder, while the pH of the dough, spread factor and L values of the cookies decreased with increasing pine needle powder content (p<0.05). Additionally, the consumer acceptability scores for the 3% pine needle cookie groups ranked significantly (p<0.05) higher than those of the other groups in appearance, taste, flavor, texture and overall preference. Taken together, the results of this study suggest that pine needle powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

Antimicrobial Activity of Pine Needle Extract and Horseradish on the Growth of Vibrio (솔잎 추출물과 고추냉이의 Vibrio에 대한 항균활성)

  • 박경남;이신호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.2
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    • pp.185-190
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    • 2003
  • The effects of pine needle extract and horseradish on the growth of Vibrio isolated from crab and flat fish were investigated. The isolated Vibrios were identified as Vibrio parahaemolyticus HY I and V. vulnificus FST I by Api 20E kit. The growth of V. parahaemolyticus HY 1, V. vulnificus FST I and V. perahaernolytich ATCC17802 were inhibited in tryptic soy broth (TSB) containing 1% pine needle ethanol extract. The growth of the Vibrios was more 2 log inhibited in TSB containing 1% pine needle extract and 1% horseradish than in TSB containing 1% horseradish alone. Viable cells of tile Vibrios were decreased more rapidly about 2~3 log in soysauce containing 1% pine needle extract and 1% of horseradish than in soysauce and in soysauce containing 1% horeseradish. Sensory quality of horseradish sauce containing 1% of pine needle extract was similar to that of horseradish sauce (p<0.05).

Antibacterial Activity of Ethanol Extract of Pine Needle against Pathogenic Bacteria (식중독세균에 대한 솔잎 Ethanol 추출물의 항균작용)

  • 박찬성
    • Korean Journal of Food Preservation
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    • v.5 no.4
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    • pp.380-385
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    • 1998
  • The sensitivity of various pathogenic bacteria(Aeromonas hydrophila, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium) to the ethanol extract of pine needle was tested. Tryptic soy broth containing 0-2%(w/v) of the ethanol extract of pine needle was inoculated with 10$^4$-10$\^$6/ CFU/ml of pathogenic bacteria and incubated at 35$^{\circ}C$ for 48 hours. Gram positive bacteria(L. monocytogenes and S. aureus 196E) and 1 Gram negative bacteria(A. hydrophila) were more sensitive than E. coli O157:H7 and S. typhimurium in the ethanol extract of Pine needle. Gram negative bacteria(E. coli O157:H7 and S. typhimurium) were not inhibited at 1% and they were slightly inhibited at 2% ethanol extract of pine needle. S. aureus was the highest sensitivity, followed by A. hydrophila, L. monocytogenes E. coli O157:H7 in that order. S. typhimurium was the most resistant to the ethanol extract of pine needle.

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Ameliorative Effect of Pine Needle Oil on Liver Protection and Lipid Metabolism of Alcohol Fed Rats

  • Lee, Jae-Seok;Ahn, Ki-Heung;Park, Kap-Joo
    • Food Science and Biotechnology
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    • v.14 no.1
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    • pp.99-101
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    • 2005
  • The effect of treatment with pine needle oil upon rat hepatocytes exposed to alcohol was investigated. The body weight gain, ratio of liver and kidney to body weight, and serum biochemistry of rats administered both alcohol and pine needle oil were compared to control rats treated with alcohol alone. Normal untreated control rats, negative control rats with ethanol treatment, positive control rats with both alcohol and the commercially available hangover cure solution (HCS) treatment and the test group with both alcohol and pine needle oil treatment exhibited aspartate aminotransferase (AST) levels of $84.43{\pm}47.88\;U/L$, $254.57{\pm}463.20\;U/L$, $70.29{\pm}12.60\;U/L$ and $67.00{\pm}5.06\;U/L$, respectively, and cholesterol levels of $95.71{\pm}6.86\;mg/dl$, $113.80{\pm}38.19\;mg/dl$, $91.57{\pm}6.30\;mg/dl$ and $82.29{\pm}4.98\;mg/dl$, respectively. Alanine aminotransferase (ALT) levels were $44.00{\pm}9.04\;U/L$ in normal untreated control rats, increased to $215.43{\pm}428.93\;U/L$ with the administration of ethanol, but interestingly were significantly reduced to $37.83{\pm}6.57\;U/L$ in the test group (p<0.05). Triglyceride (TG) levels were $39.57{\pm}8.62\;mg/dl$ in normal untreated rats, increased to $73.71{\pm}61.20\;mg/dl$ in rats administered alcohol, but were reduced to $26.14{\pm}4.82\;mg/dl$ in the test group (p<0.0l). The pine needle oil treatment significantly reduced the levels of AST, ALT and TG compared to the control rats. These results indicate that pine needle oil can positively mediate the effects of alcohol on hepatocytes and general liver functions.

Growth Inhibition on the Strain Isolated from Spoiled Red Bean Paste

  • Hwang, Cheol-Seung;Kim, Yong-Suk;Shin, Dong-Hwa
    • Food Science and Biotechnology
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    • v.14 no.1
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    • pp.46-48
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    • 2005
  • Growth inhibitory effects of ethanol extracts of green tea and pine needles on Bacillus stearothermophilus isolated from spoiled red bean paste were detected at concentrations higher than 750 ppm, and antimicrobial activity of pine needle extract was slightly higher than that of green tea exract. Growth inhibitory effect of pine needle extract in nutrient broth adjusted to pH 6.0, water-activity 0.92, and $45\;^{\circ}$Brix was observed at 500 ppm. These results indicated growth of B. stearothermophilus could be inhibited by adding pine needle and green tea extracts.

Oxidative Stability of the Pine Needle Extracted Oils and Sensory Evaluation of Savored Laver Made by Extracted Oils (솔잎추출유의 산화 안정성 및 추출유를 이용한 맛김의 관능적 평가)

  • Chung, Hae-Kyung;Choe, Chang-Suk;Lee, Ji-Hyun;Chang, Moon-Jeong;Kang, Myung-Hwa
    • Journal of the Korean Society of Food Culture
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    • v.18 no.2
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    • pp.89-95
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    • 2003
  • In order to evaluate the oxidative stability and sensory evaluation for the pine needle extracted oils, we prepared the pine needle extracted oils by the autoclave method with soybean and/or olive oils. The lipid peroxidation was monitored by measuring the formation of 2-thiobarbituric acid reactive substances(TBARS). In addition, the secondary reaction products of lipid oxidation were measured by fluorescence spectroscopy. A weight changing was decreased in oils added pine needle during storage periods. The formation of TBARS was the lowest in olive pine needle oils after 14 days storage, whereas it was the highest in soybean oil. The levels of fluorescent products in extracted oils added pine needle were also decreased in organic layers. According to the sensory evaluation, the scores of fragrance, taste and overall preference in savored laver using an pine needle extracted oils were no significant differences. Overall results suggest that the pine needle extracted oils can be developed to functional oil resources.