• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1408-1413
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• 2017

The aim of this study was to investigate the antioxidant activities and protective effects of hot water extract from Curcuma longa L. (CLW) on oxidative stress-induced C2C12 myoblasts. Antioxidant activities of CLW were evaluated based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities. Protective effects of CLW on oxidative stress-induced C2C12 myoblasts were determined based on cytotoxicity, $H_2O_2$ protective activity, and intracellular reactive oxygen species (ROS) level. DPPH and ABTS radical scavenging activities represented by $SC_{50}$ were $188.5{\pm}3.0{\mu}g/mL$ and $92.0{\pm}0.9{\mu}g/mL$, respectively. Using C2C12 myoblasts, CLW treatment increased cell viability against oxidative stress-induced cell death. Further, CLW treatment reduced the intracellular ROS level in cells treated with $H_2O_2$. These results suggest that CLW might have the capability to protect oxidative stress-induced C2C12 myoblasts.

• Food Science and Preservation
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• v.14 no.2
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• pp.136-141
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• 2007

The effects of various concentrations (0.01% 0.02% both v/v) of a Turmeric (Curcuma aromatica Salab.) ethanol extract (CE) on the shelf life of tofu were investigated during tofu storage for 12 d at $25^{\circ}C$. The total number of bacteria in tofu containing 0.02% CE was ca. 100 1,000-fold lower than that of the control after this period Tofu containing CE had a lower pH then did control curd, but was higherin titratable acidity, during the storage period. Measurement of hardness, cohesiveness, and springiness of tofu containing CE were higher than those of control during storage. Each of these parameters of texture value improved (increased) with an increase in the concentration of CE in tofu The degree of whiteness of tofu did not differ between samples with or without CE. The yellowness of tofu increased after addition of CE. The overall acceptability of tofu containing CE was lower than that of control.

• Food Science and Preservation
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• v.14 no.5
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• pp.445-450
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• 2007

This studies were engaged to investigate the potential us of Curcuma aromatica Salab. as a food ingredients. The antimicrobial activity of Curcuma aromatica Salab. extract (CE) and effect on shelf life of the cooked rice were examined. The antimicrobial activity of CE showed apparently against Bacillus cereus, B. subtilis and B. megaterium. The minimum inhibitory concentration (MIC) of CE was 0.15% for B. cereus md 0.2% for B. subtilis and B. megaterium. The antimicrobial activity of CE remained relatively high after heat treatments(30 min at 80 and $100^{\circ}C$, 15 min at $121^{\circ}C$). The shelf life of cooked rice containing above 0.05% CE increased more 1 or 2 days than that of control at $30^{\circ}C$, The texture of cooked rice was improved by addition of above 0.01% CE. The sensory quality of cooked rice with CE did not show significant difference between 0.00% and 0.05% in taste and overall acceptability but decreased above 0.10% in taste, color, flavor and overall acceptability.

• The Journal of the Convergence on Culture Technology
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• v.8 no.3
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• pp.291-296
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• 2022

This study was conducted on curcumin which had increased bioavailability as a potential AChE inhibitor for the treatment of neurodegenerative diseases. The purpose of this study is to confirm the in vitro neuroprotective effect on Aricumin (turmeric extract). To confirm the neuroprotective effect, AChE inhibition for Aricumin was evaluated, and cell viability was analyzed for HT-22cell, and oxidative stress (glutamate, H₂O₂)-induced HT-22 cytotoxicity was evaluated. As a result of the change in the AChE inhibition rate of Aricumin (Turmeric extract), it was confirmed that Aricumin at a concentration of 39.06㎍/ml or higher inhibited AChE activity by about 20% and more. And it was confirmed that the cytotoxicity of HT-22 cells induced by oxidative stress (Gluamate 5 mM and H₂O₂ 500 µM) was significantly inhibited from 0.01 to 0.1 mg/ml concentration (p<005). These results suggest that Aricumin (turmeric extract) have potential neuroprotective effects.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.83-89
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• 1996

To evaluate the antioxidative activity of the ethanol extracts from 116 domestic medicinal plants, each extract was added to palm oil and lard in 1,000 ppm level, and the induction time was measured by Rancimat method. Almost all plant extracts tested showed more or less antioxidative activity. The extracts which had strong antioxidative activity to palm oil and lard were Caesalpinia sappan L., Paeonia japonica Miyabe et Takeda, Dendrobium moniliforme (L.) Sw and Crcumae longa L. These extracts were fractionated with chloroform, ethyl acetate, butanol and water. Ethyl acetate layer of Caesalpinia sappan L. and Paeonia japonica Miyabe et Takeda showed marked antioxidative activity, and chloroform layer of Dendrobium moniliforme (L.) Sw and Crcumae longa L. ethanol extract had stronger antioxidative activity than all the other layers.

• Food Science and Preservation
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• v.18 no.2
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• pp.219-225
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• 2011

We investigated the antimicrobial and antioxidant activities. and total polyphenol contents of Curcuma longa. Curcuma aromatica. and Curcuma zedoaria. In antimicrobial activity assays of solvent extracts, ethanol extract showed the highest activity compared with other extracts. The antimicrobial activity of ethanol extract of C. longa showed higher than those of C. aromatica, and C. zedoaria. Antimicrobial substance in ethanol extract of C. longa was maintained after heating at $100^{\circ}C$ for 30 min and not affected by changes in pH. DPPH free radical scavenging activity of solvent extracts were high in the order of ethanol, ethylacetate, ether, water, and hexane fractions, C. longa showed greater DPPH free radical scavenging activity than those of the C. aromatica, and C. zedoaria. Total polyphenol content of C. longa and C. aromatica exhibited were similar levels, whereas C. zedoaria was slightly lower concentration.

• The Korean Journal of Mycology
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• v.39 no.2
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• pp.105-110
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• 2011

This study was carried out to examine the electron donating ability (EDA), nitrite scavenging, tyrosinase inhibition, ACE inhibition and fibrinolytic activity of culture extracts from Fomitella fraxinea which was grown added rice bran, pine needles and turmeric in brown rice. Electron donating ability was higher in the extract by hot water than ethanol. Nitrite scavenging activity was the highest from ethanol extract of culture products added to the pine needles, showed the scavenging activity was approximately 50%. Tyrosinase inhibition activity was highest in the extract by hot water, showed inhibition rate of rice bran was 72.49%, pine needles 87.34% and turmeric powder 82.75%, respectively. ACE inhibition activity were very low effective at all water and ethanol extracts. Fibrinolytic activities were similarly strong in the rice bran, pine needles and turmeric powder. Especially, when the rice bran and turmeric powder were added, showed the activities were increased about 10% than plasmin. Therefore, it may be used for the food and cosmetic industry as natural source of bioactive compound after further investigation such as in vivo experiment.

• Food Science and Preservation
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• v.14 no.2
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• pp.207-212
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• 2007

The antimicrobial activity of Curcuma aromatica Salab. was investigated. The Curcuma aromatica Salab. extract showed antimicrobial activity against six pathogens tested. These were Listeria monocytogenes ATCC 19115, Pseudomonas fluorescens ATCC 21541,Staphylococcus aureus ATCC 29273, Salmonella typhimurium ATCC 21541, vibrio parahaemolyticus ATCC 17802, and Aeromonas hydrophila KCTC 2358. Antimicrobial activity was alsonoted when the extract was tested against four isolates of Bacillus sp. purified from spoiled tofu. The growth of various pathogens was significantly inhibited (100 10,000-fold) upon growth in tryptic soy broth containing 0.05 0.2%(w/v) Curcuma aromatica Salab. extract(CE), after incubation for 12hr at $37^{\circ}C$. The growth of the four Bacillus isolates was also significantly inhibited in nutrient broth containing 0.05 0.2% CE after incubation for 24hr at $37^{\circ}C$. Although the antimicrobial activity of CE was decreased by heat treatment at temperatures above $80^{\circ}C$, the activity remained relatively high after heat treatment at $121^{\circ}C$ for 15min. The minimum inhibitory concentrations of CE were 0.1 0.3%(v/v culture) for the six pathogens, and 0.2 0.25% for the Bacillus isolates, respectively.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.200.1-200
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• 2003

본 연구에서는 식품의 부패에 관여하는 미생물인 Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, Staphylococcus aureu, Salmonella typhimurium Lactobacillus plantarum에 항균 활성을 나타내는 생약제의 효능을 살펴보았다. 금산 약초시장에서 구입한 생약재로부터 물 추출물과 70%에탄을 추출물을 제조하여 6종의 세균에 대해 항균활성을 탐색한 결과, 생약재 물 추출물의 경우에 가자 추출물은 E. coli, P. aeruginosa B. subtilis, S. aureus, S. typhimurium, L. plantarum의 6가지 균종에 대해서 모두 높은 항균활성을 나타내었으며, 복분자와 지유의 물추출물에서는 L. plantarum의 균종을 제외한 5가지 균종에 대해 높은 항균 활성을 나타내었다. 또한 소목 과 황련의 추출물에서는 E. coli를 제외한 5가지 균종에서 항균활성을 나타내었으며, 정향 추출물에서는 E. coli균주에 대해서는 약한 항균활성을 나타내었으나, B. subtilis, P. aeruginosa, S. aureus, S. typhimurium의 4종의 균주에 대해서는 우수한 항균활성을 나타내었다. 이 외에 감초 추출물은 P. aeruginosa, 석곡 추출물은 S. aureus, S. typhimurium, 계피 추출물은 S. typhimurium, 산수유 추출물은 B. subtilis, S. aureus, 파고지는 S. aureus균종에 대해서 항균활성을 나타내었다. 70% ethanol 추출물은 대부분의 생약재에서 높은 항균 활성을 나타내었다. 특히 가자, 감초, 강황, 복분자, 석곡, 소목, 오미자, 작약 ,정향, 지유, 파고지, 호장근, 황련 의 13가지 생약재 추출물에서 높은 항균활성을 나타내었다. 가자의 70% ethanol추출물의 경우는 물 추출물의 결과에서 같이 6가지 균종에 대해 모두 높은 항균활성을 나타냈으며, 복분자, 작약, 정향, 지유의 70% ethanol 추출물은 L. plantarum균을 제외한 5가지 균종에 대해 높은 항균 활성을 나타내었다. 소목의 70% ethanol 추출물의 경우에는 E. coli 균을 제외한 5가지 균종에서 높은 항균 활성을 보였으며, 이외에 생약재는 강황, 석곡, 황련, 호장근의 70% ethanol 추출물은 4가지의 균주에 대해서 항균 활성을 나타내었다. 또한 파고지, 오미자의 70% ethanol 추출물은 3가지 균주에 대해서 항균활성을 나타냈으며, 천궁, 육두구, 오수유, 갈근, 계피, 가시오가피의 70% ethanol 추출물은 2가지 균주에 대해 항균 활성을 나타내었다. 항균활성이 우수한 생약재를 농도별로 활성을 조사한 결과, 물 추출물과 10% Ethanol 추출물 모두 낮은 농도에서도 우수한 항균활성을 나타내었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.612-617
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• 2014

Anti-inflammatory effects of turmeric (Curcuma longa L.) rich in polysaccharides, as well as free of curcuminoids and turmerones were investigated in acute and chronic inflammatory models. Activity against the acute phase of inflammation was evaluated in carrageenan-induced paw edema and xylene-induced ear edema models. The results showed that turmeric extract significantly decreased paw edema volume in the first and third hours after carrageenan injection ($P{\leq}0.05$). Turmeric extract at all dose levels also significantly inhibited xylene-induced ear edema formation ($P{\leq}0.05$). Activity against chronic inflammation was also evaluated in cotton pellet-induced granuloma model. Turmeric extract significantly ($P{\leq}0.05$) decreased the weight of granuloma tissue on cotton pellets in a dose-dependent manner when compared to the vehicle control. Thus, the findings of the study suggest that turmeric extract in effective against both acute and chronic inflammation.