• Journal of Life Science
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• v.28 no.3
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• pp.320-330
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• 2018

This study was performed to investigate the antioxidative activity of solvent (water, 50% ethanol, and 100% ethanol) extracts from five kinds of medicinal herbs Cutellaria baicalensis Georgi; SB, Paeonia lactiflora Pall.; PA, Salvia miltiorrhiza Bunge; SM, Phellinus linteus; PH, Morus alba L.; MA). The total content of phenolic compounds was highest in the 50% ethanol extract from PH (280.05 mg/g), the 100% ethanol extract from PH (308.88 mg/g), and the water extract from SM (80.27 mg/g). The total content of flavonoids was highest in the 50% ethanol extract from SB (62.71 mg/ml), the 100% ethanol extract from SB (64.59 mg/ml), and the water extract from SM (35.85 mg/ml). ACE inhibitory activity only occurred in the water extracts, and it was highest in the water extract from SB (45.33%). Cholesterol adsorption activity was higher in the SB and PA extracts than in the other extracts. In water extracts, SM showed the highest antioxidative activity. Among the 50% and 100% ethanol extracts, DPPH radical scavenging activity and FRAP were highest in the PH extract, and ABTS radical scavenging activity was significantly higher in the PA extracts. Seven types of compositions were prepared with different mixing ratios of 0.2 to 2.0 from relatively high-activity medicinal herbs, such as PH, SM and PA. The total phenolic and flavonoid compound contents of the compositions were 50.53-61.96 and 16.91-33.81 mg/ml, respectively. Cholesterol adsorption activity was 46.27-70.03%.

• Journal of Life Science
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• v.18 no.8
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• pp.1106-1114
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• 2008

The antioxidants activities in water and 95% ethanol extracts of wa-song (Orostachys japonicus A. Berger) dried by sun, hot air and lyophilization were measured in vitro reaction system. In reaction system containing linoleic acid, the antioxidant activities against lipid oxidation enhanced in proportion to storage time. The antioxidant activity of ethanol extracts was higher than that of water extracts. In the drying methods, wa-song extracts showed higher antioxidant activity in the other of hot air-dried, lyophilized and sun-dried. The lipid oxidation system containing the promoting factors, such as $Fe^{+2}$ and $Cu^{+2}$ions, also showed that the ethanol extract of hot air-dried wa-song possessed the highest antioxidant activity. Soybean oil and lard being added with various levels (0.1, 0.5 and 1.0 g/100 g) of the ethanol extract of hot air-dried wa-song were stored at $60^{\circ}C$ (for 28 days) or $180^{\circ}C$ (for 48 hr). Its extract appeared to lower the acid value of soybean oil, wheras it failed to lower the acid value for lard at early storage time, but it was lower than control and BHT after 28 days. Anicidine value and peroxide value were lower soybean and lard added wa-song extract than control and BHT for storage for 28 days at $60^{\circ}C$. In 28 days, its value was significantly decreased in proportion to sample concentration. TBA value was increased during storage time at $60^{\circ}C$, but it was significantly decreased by sample concentration after storage 36 hours at $180^{\circ}C$ storage. Therefore results suggest ethanol extract of hot air-dried wa-song could be potential candidates for natural antioxidants for materials containing lipid.

• Journal of Life Science
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• v.18 no.8
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• pp.1123-1131
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• 2008

This study was performed to confirm of biological function of black garlic, it heated for 11 days at $40{\sim}90^{\circ}C$ (first step: heate for 2 days at $90^{\circ}C$, second step: heated for 4 days at $80^{\circ}C$, third step: heated for 4 days at $60^{\circ}C$ and fourth step: heated for 1 day at $40^{\circ}C$). Samples were analyzed physico-chemical characteristics and antioxidant activity. Hunter L, a and b values were decreased during processing, and then inner part Hunter values were highly decreased at the second step. The moisture contents were decreased to 58.48${\pm}$0.41 g/100 g at fourth step. pH was also acidified to pH 4.22${\pm}$0.02, but O.D. value at 420 nm was increased during processing of black garlic. At fourth step, total phenolics and flavonoids contents were increased about 1.9 and 2.6 folds than first step sample. Also, total pyruvate and thiosulfinate contents were increased about 1.6 and 5.8 folds as change of total phenolic and flavonoid contents, respectively. Fructose contents were the highest level among free sugars and its contents increased to 2,454.45${\pm}$4.20 mg/100 g. Contents of sucrose and maltose were decreased during processing of black garlic. The contents of total minerals were the highest at fourth step (1,009.20${\pm}$6.91 mg/100 g) during its processing. Contents of glutamic acid, proline and aspartic acid were detected higher than other composition amino acids. Taurine and ethanolamine were not detected in the first step sample, but they were detected 0.88${\pm}0.60{\sim}1.06{\pm}$0.04 and 0.28${\pm}0.4{\sim}0.5{\pm}$0.09 mg/100 g in next processing step, respectively. DPPH radical scavenging ability of water and ethanol extracts from black garlic was increased during its processing. Abilities of DPPH radical scavenging were the highest in fourth step sample, its abilities were 67.40${\pm}$0.21% in 1,000 ${\mu}g/ml$ of water extracts. Reducing power was also significantly higher in water extract than ethanol extract on the whole.

• Microbiology and Biotechnology Letters
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• v.36 no.3
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• pp.227-232
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• 2008

Biological antagonists of Phytophthora capsici were isolated from soil in Gyeongbuk, Korea. Among the isolated bacteria, a Bacillus sp. was identified from l6S rDNA sequence analysis and named Bacillus sp. AM-651. Bacillus sp. AM-65l strain which can strongly a antifungal activity against Phytophthora capsici. Culture conditions for the maximum production of the antagonistic substance were optimized. The production of antibiotic were high on modified Davis mineral medium pH 7 at $30^{\circ}C$. The medium for highest production of the agonistic substance optimized. It is composed the best activity on glucose, $(NH_4)_2SO_4$ and $K_2HPO_4$ at 0.5%, 0.1%, and 0.7%, respectively. By time course of culture solution selected Bacillus sp. AM-65l, the culture solution after 48hrs had strongly growth inhibition rate against P. capsici. And culture solution of Bacillus sp. AM-651 was stable within a pH range $5{\sim}11$ and temperature range $4{\sim}70^{\circ}C$. Bacillus sp. AM-651 cultured broth shown fungal growth inhibitory activity against B. sorokiniana, B. cinerea, R. solani avove and beyond P. capsici and comparatively showed a high activity against C. gloeosporioides, B. dothidea, B. cinerea and F. graminearum by agar diffusion method.

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.427-432
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• 2006

The possibility of citron seed oil for use as food resources of fats was tested by analyzing the composition of fatty acid and oxidative stability. Oil yield from citron seed was 55.4% in without roasting and 56.8% with roasting. Total mineral content in citron seed without and with roasting were 2,820.33 mg/kg, 1,702.55 mg/kg, respectively. For all citron seed oils tested, the potassium content was found to be the highest among four kinds of minerals detected in this study. Further, major fatty acids detected in the citron seed oils were linoleic acid, oleic acid and palmitic acid. Their relative contents with respect to total fatty acid contents were 77.12% in without roasting and 67.67% in with roasting. This result indicated that roasting the citron seed decreased the acid contents. However, POV (peroxide value) and acid value of citron seed oils were in,.eased significantly with increasing the storage days and heating time. In details, POV was $84.17{\pm}1.68meq/kg$ in without roasting and $76.46{\pm}1.19meq/kg$ with roasting, after 28 days. Acid value was $9.52{\pm}0.27mg\;KOH/g,\;8.35{\pm}0.09mg\;KOH/g$, respectively, After the 48 hours heating at $180^{\circ}C$, POV of citron seed oils was increased by 3.8 times, irrespective of roasting. Yet, acid value increased dramatically 8.3 in without and 6.4 times with roasting, exhibiting its dependence on roasting. During storage time, oxidative stability of citron seed oils was higher than heating.

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.400-408
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• 2006

Nutritional components of 4 kinds of red seaweeds, Meristotheca papulosa, Chondrus ocellatus, Gracilaria verrucosa, Gigartina tenella, were investigated to elucidate their functionality. Antioxidant activity and nitrite scavenging activity were analyzed from 70% ethanol extracted from these red seaweeds. Large difference in ash contents was found to exhibit among all samples analyzed in this study; $9.8{\pm}0.2g/100g$ for Gracilaria verrucosa and Gigartina tenella for $17.8{\pm}0.6g/100g$. While its crude fiber content was almost the same as those in other sample within a range between $2.0{\pm}0.4g/100g$ and $6.0{\pm}0.7g/100g$. Phenolic compounds content of Gracilaria verrucosa was also the highest as $78.4{\pm}1.0mg/g$, while the total flavonoids contents of Chondrus ocellatus and Gracilaria verrucosa were $14.9{\pm}0.5mg/g$ and $13.9{\pm}0.8mg/g$, respectively. These amounts were two folds higher than Meristotheca papulosa and Gigartina tenella. The total content of minerals was the highest in Meristotheca papulosa(12,107.7 mg/kg). The amount of glutamic acid was relatively high despite of small variation in measured levels of composition amino acid ($49.1{\sim}125.6mg/g$) for most samples investigated. SOD-like ability was significantly increased with increasing sample concentration, but its activity was lower. Gigartina tenella with highest electron donation ability exhibited increases in activity as $53.96{\pm}0.98%$ in concentration of 250 ${\mu}g/ml$ and $70.52{\pm}1.09%$ in 1000 ${\mu}g/ml$, respectively. In case of concentration of 100 ${\mu}g/ml$, particularly, the level of hydroxy radical scavenging activity were $57.87{\pm}1.70{\sim}62.07{\pm}0.87%$ which was significantly higher activity than ascorbic acid and BHT. Nitrite scavenging activity was the highest in Gracilaria verrucosa. Its activity was also increased from $24.04{\pm}1.9{\sim}27.52{\pm}0.82%$ in $100{\sim}500{\mu}g/ml$ concentration tp $34.81{\pm}1.36%$ in concentration of 1000 ${\mu}g/ml$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.736-745
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• 2016

Cheonggukjang, a traditional Korean fermented soy food, was prepared by inoculation of Bacillus subtilis EMD4 or Bacillus amyloliquefaciens EMD17 with anti-bacterial or anti-fungal activities into soybeans. Cheonggukjang was also prepared by co-inoculation of EMD4 and EMD17 (1:1, v/v). Control cheonggukjang was prepared by using B. subtilis KACC16450 (Natto strain). Growth of B. cereus cells spiked with starter organisms was completely inhibited by B. amyloliquefaciens EMD17 after 12 h of fermentation at $37^{\circ}C$. Growth of B. cereus was also inhibited by B. subtilis EMD4, but the degree of inhibition was weaker. After 48 h of fermentation, cheonggukjang samples were stored for 10 days at $4^{\circ}C$. B. cereus cells were not detected from cheonggukjang inoculated with EMD4, whereas significant numbers still present in control. The pH values of cheonggukjang samples were not significantly different. During fermentation, cheonggukjang fermented with EMD17 showed the highest fibrinolytic activity and during storage, cheonggukjang fermented with a Natto strain was the highest. Cheonggukjang fermented with a Natto strain also showed the highest amount of total phenolic compounds. The results show that control of B. cereus in cheonggukjang is possible by using starters such as B. amyloliquefaciens EMD17.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1535-1541
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• 2008

The aim of the present study was to investigate the antioxidant activities of methanol extracts from whole plant, flower stalk and stem of Hagocho (Prunella vulgaris). Content of total phenolic compound was the highest in flower stalk (77.1 mg/100 g) and those of others were below 54.0 mg/100 g. Flavonoid contents was the highest in stem (36.1 mg/100 g) compared to other samples. Electron donating ability of Prunella vulgaris was activated at over 70% in all samples at $500{\mu}g/mL$ concentration, especially, the activity was the highest (92.1%) in flower stalk extracts. Reducing power showed similar tendency to electron donating ability, which was significantly higher flower stalk ($0.3{\sim}1.9$), whole plant ($0.2{\sim}1.6$) and stem ($0.2{\sim}1.5$). Hydroxyl radical was scavenged over 80% in $100{\mu}g/mL$ concentration and was not significantly different between parts. Antioxidant activity in $\beta$-carotene-linoleic acid system was $47.5{\sim}84.6%$ when $1,000{\mu}g/mL$ methanol extracts was added to reaction mixtures, and flower stalk showed the highest activity. Ability of ABTs cation decolorization from Prunella vulgaris was activated over 50% in all samples when $250{\mu}g/mL$ of methanol extracts was added to reaction mixtures and $500{\mu}g/mL$ were the most suitable concentration for its activation. Nitric oxide scavenging activity was lower under 20%, but its activity was significantly higher in flower stalk than other parts. The results indicate that flower stalk from Prunella vulgaris has potent antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1328-1334
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• 2010

Low-trans spread fat (LTSF) was produced by lipase-catalyzed synthesis of canola (CO) and fully hydrogenated soybean oil (FHSBO) at 65:35 (w/w). Blend of CO and FHSBO with 65:35 ratio was interesterified using Lipozyme TLIM (immobilized Thermomyces lanuginosus, 20% of total substrate) in a 1 L-batch type reactor at $70^{\circ}C$ with 500 rpm for 24 hr. Then, physicochemical melting properties of LTSF were compared with commercial spread fat. At $20^{\circ}C$, solid fat contents (SFC) of commercial spread fat as a control and LTSF were similar, showing 19.1 and 18.1%, respectively. Major compositional fatty acids of LTSF were C18:0, C18:1 and C18:2 (29.2, 41.8 and 13.3 wt%, respectively). Trans fatty acid content of the LTSF (0.2 wt%) was lower than that of commercial spread fat (5.5 wt%). In the RP-HPLC analysis from LTSF, major triacylglycerol (TAG) molecules were SOL (stearoyl-oleoyl-linoleyl), SOO, POS/PSP, and SOS. Also, polymorphic form and x-ray diffraction of LTSF showed coexistence of $\beta$' and $\beta$ form crystals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.477-484
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• 2014

The purpose of this study was to examine the anti-inflammatory effects of ginger and processed (Beopje) ginger on colitis induced by 2.5% dextran sulfate sodium (DSS) in Balb/c mice. Beopje means a process that herbal medicines are treated by a specific Korean traditional method in order to obtain better pharmacological effects. Mice were fed saline or two different doses of ethanol extracts (ginger and processed (Beopje) ginger) once a day for 14 days. Colitis was induced from day 7 to 14 via administration of 2.5% DSS in drinking water. Experimental animals were divided into four groups: Nor (Normal, 200 ${\mu}L$ of saline without 2.5% DSS-treated group), Con (Control, 200 ${\mu}L$ of saline and 2.5% DSS treated group), G (500 mg/kg of ginger and 2.5% DSS treated group), and BG (500 mg/kg of Beopje ginger and 2.5% DSS treated group). Body weights of both ginger-administered groups increased compared to the control. Colon length increased to 7.6, and 8.0 cm in the G and BG groups, respectively, whereas that of control was 5.7 cm. Histological colon injury induced by DSS-induced colitis was reduced (P<0.05). In serum and DSS-treated colon tissues, mRNA expression levels of IFN-${\gamma}$, IL-6, TNF-${\alpha}$, and IL-12 of the Beopje ginger-treated group were significantly suppressed compared to those of the ginger-treated groups. Expression levels of iNOS and COX-2 of the Beopje ginger-treated group were significantly reduced compared to those of the ginger-treated groups (P<0.05), and BG showed stronger anti-inflammatory effects on colitis. These results indicated that ginger exerted anti-inflammatory effects on DSS-induced colitis in mice, and its effects could be increased through Beopje.