• Journal of Applied Biological Chemistry
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• v.60 no.2
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• pp.141-147
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• 2017

Radical scavenging effect and protective activity against oxidative stress of Acer okamotoanum were investigated. A. okamotoanum was extracted with methanol (MeOH) and then fractionated with n-BuOH, ethyl acetate (EtOAc), methylene chloride and n-hexane fractions. The MeOH extract and fractions showed strong 1,1-diphenyl-2-picrylhydrazyl and superoxide radical scavenging activity. Among the MeOH extract and fractions, the EtOAc fraction showed the strongest radical scavenging activity. In addition, total phenolic and flavonoid contents of EtOAc fraction was higher than other extract and fractions. Furthermore, we investigated the neuroprotective effect of the MeOH extract and fractions from A. okamotoanum against oxidative stress under cellular system using C6 glial cell. The C6 glial cells showed a decrease in cell viability and high production of reactive oxygen species (ROS) by the treatment of amyloid $beta_{25-35}$ ($A{\beta}_{25-35}$). However, with the treatment of the MeOH extract and fractions, it significantly increased the cell viability and inhibited the overproduction of ROS by $A{\beta}_{25-35}$. In particular, the EtOAc fraction led to significantly increase the cell viability and decrease the generation of ROS against oxidative stress by $A{\beta}_{25-35}$. The current study indicated that A. okamotoanum demonstrated antioxidative and neuroprotective effects. In particular, the EtOAc fraction which attributed a strong protective activity against oxidative stress.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.517-527
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• 2018

The current study investigated in vitro anti-diabetic and neuroprotective effects of the ethyl acetate fraction in Actinidia arguta sprouts (EFAS), on $H_2O_2$ and high glucose-induced cytotoxicity in human neuroblastoma MC-IXC cells. EFAS had high total phenolic and total flavonoid contents. An assessment of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity of EFAS, as well as its potential for inhibiting malondialdehyde production, indicated that EFAS may possess significant antioxidant properties. EFAS exerted inhibitory effects on ${\alpha}-glucosidase$ via glycemic regulation which forms advanced glycation end products. In addition, EFAS exhibited significant acetylcholinesterase inhibitory effects. Moreover, EFAS displayed protective effects against $H_2O_2$ and high glucose-induced cell death, and inhibited the generation of reactive oxygen species in MC-IXC cells. Finally, the main physiological compound of EFAS was identified via high performance liquid chromatography as a rutin.

• Microbiology and Biotechnology Letters
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• v.41 no.2
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• pp.228-235
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• 2013

Radish (Raphanus sativus) is a common cruciferous vegetable, and its aerial parts, called Mu-chung in Korean, have plentiful nutritional components such as vitamins, minerals and dietary fibers. Mu-chung has been used as a kimchi, a traditional Korean fermented dish, and dried Mu-chung is an important component of soups commonly consumed during winter in Korea. Since the advent of the mass production of radish in Korea, with the segregation of farm areas and towns and changing diets, Mu-chung has mostly been discarded instead of utilized. In addition, studies concerning the efficient utilization and useful bioactivities of Mu-chung are still lacking worldwide. In this study, we prepared the ethanol extract of Mu-chung and its subsequent solvent fractions. Antimicrobial, antioxidation, and anticoagulation activities were then evaluated in the hopes of developing a functional biomaterial from Korean radishes' aerial parts. The ethanol extraction yield for hot-air dried Mu-chung was 5.6%, and the fraction yields of n-hexane (H), ethylacetate (EA), butanol (B) and water residue were 25.3, 3.6, 19.4, and 51.7%, respectively. Analysis of total polyphenol and total flavonoid contents showed that the EA fraction had the highest content (97.57 and 152.91 mg/g) amongst the fractions. In antimicrobial activity assays, the H and EA fractions were effective against gram positive bacteria (Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis), but not effective against gram negative bacteria (Escherichia coli and Pseudomonas aeruginosa). The B fraction also exhibited moderate antibacterial activity, suggesting that the extract of Mu-chung has various antibacterial components. In antioxidation activity assays, the EA fraction showed strong DPPH, ABTS and nitrite scavenging activities ($69-222{\mu}g/ml$ of $IC_{50}$), including reducing power. In anticoagulation activity assays, the EA fraction demonstrated strong inhibition activity against human thrombin and prothrombin. Prominent anticoagulation activity was found in aPTT assays; the aPTT of the EA fraction was extended 15-fold compared than that of the solvent control. Our results suggest that Mu-chung is an attractive nutritional food material possessing useful bioactivities, and the EA fraction of Mu-chung could be developed as a functional food ingredient.

• Korean Journal of Plant Resources
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• v.26 no.1
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• pp.111-118
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• 2013

The objective of this study was to determine the biological activities of Sorglum bicolor extracts. Organic fractions, including n-Hexane, EtOAc, and n-BuOH fractions were obtained from the methanol extract of Sorglum bicolor M.. In DPPH radical scavenging activity, $SC_{50}$ values of methanol extract and EtOAc fraction were exhibited $0.66{\pm}0.26{\mu}g/mL$ and $1.03{\pm}0.02{\mu}g/mL$, respectively. Contents of total polyphenol and flavonoids in EtOAc fraction, which were much higher than those of other fractions, were 58.12 mg/g and 4.79 mg/g respectively. Also, effects of reducing power was strongly showed in EtOAc fraction. ${\alpha}$-Glucosidase and ${\alpha}$-amlyase inhibition activities were showed the higher effect in D.W. fraction ($2.83{\mu}g/mL$, $36.64{\mu}g/mL$). In MTT assay in the AGS, HT29 and HCT116 cell lines were significantly higher in the n-BuOH fraction than in the other fractions at $50{\mu}g/mL$ concentration of extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.1-6
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• 2011

This study was conducted to evaluate the antioxidant activity of liquid beni-koji (LBK), 70% ethanol extracts of beni-koji (EEB) and water extract of Hwangki (WEH). The yields of freeze dried powder of LBK, EEB and WEH were 32.17 g/L, 23.61 g/kg and 196.33 g/kg, respectively. Electron donating ability at 1% (w/v) of LBK, EEB and WEH were 82.67%, 15.71% and 8.60%; reducing power (OD700) were 2.06, 1.64 and 0.45, respectively. SOD-like activities were 24.32%, 11.11%, and 17.94%; nitrite scavenging activities were 74.92%, 72.31% and 31.83%, respectively. TBARS (%) were in order of LBK (69.65%)> EEB (67.32%)> WEH (4.42%). Electron donating ability at 1% (w/v) of EEB : WEH (1:1, w/w. EW), LBK : WEH (1:1, w/w. LW), EEB : LBK: WEH (1:1:1, w/w. ELW) were 14.58%, 60.66% and 20.42%; reducing power ($OD_{700}$) were 1.06, 2.01 and 1.71; SOD-like activities were 18.50%, 26.94% and 18.25%, respectively. While nitrite scavenging activities and TBARS (%) of ELW was higher than those of other materials. Total polyphenol content of LBK, EEB, WEH, EW, LW, ELW were 3.98%, 3.61%, 3.02%, 3.23%, 3.46% and 3.38%; total flavonoid content were 0.89%, 3.91%, 0.30%, 2.59%, 0.46% and 2.33%, respectively. In conclusion, this study provides experimental evidence that mixture of LBK, EEB and WEH could be used as a source of antioxidant ingredients in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.262-267
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• 2013

The purpose of this research is to minimize the loss of nutrients in carrots (Daucus carota var. sativa). A protopectinase was used to enzymatically macerated and separate cells without damage. The enzyme modification group's collection rate was 81% (residue rate 19%), while the grinding process group's collection rate was 56% (residue rate 44%)-an over 20% of collection rate difference. Thus we predicted a big difference in transference number after the process and wastage. In comparing ingredient changes in the enzyme modification group versus the grinding process group, the content of ${\beta}$-carotene (the carrot's main ingredient) showed a change in protection factor (PF) ($2.2{\pm}0.2$ PF, $1.4{\pm}0.4$ PF, respectively), total polyphenol content ($89{\pm}3.42{\mu}g/g$, $64{\pm}4.16{\mu}g/g$, respectively), and total flavonoid content ($68{\pm}2.73{\mu}g/g$, $41{\pm}3.26{\mu}g/g$, respectively). Thus we confirmed that nutrient destruction, due to cell membrane preservation, occurred less often in the enzyme modification process than the mechanical grinding process group. We also measured DPPH radical scavenging activity, hydroxyl radical scavenging activity, and nitrite scavenging activity. DPPH radical scavenging activity was $87{\pm}0.29%$ and $74{\pm}1.56%$ in the enzymatic modification group compared to the mechanical grinding process group, respectively. Hydroxyl radical scavenging activity was $44{\pm}0.49%$ and $32{\pm}0.48%$ in the enzymatic modification group compared to the mechanical grinding process group, respectively. Nitrite scavenging activity was $59{\pm}0.53%$ and $46{\pm}0.62%$ in the enzymatic modification group compared to the mechanical grinding process group, respectively. Our results show that cell membrane preservation, via the protopectinase enzyme process, decreases the loss of nutrients and still preserves inherent antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.234-243
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• 2013

The aim of this study was to evaluate the quality characteristics and antioxidative properties of cookies supplemented with mulberry pomace (0%, 4%, 8%, 12%). The bulk density, spread ratio, and leavening rate of cookies decreased with increasing amounts of mulberry pomace. The lightness and b value (of the Hunter color system) decreased based on the amount of mulberry pomace. The pH of cookies decreased (acidity increased) with increasing mulberry pomace. The soluble solid content increased according to the amount of added mulberry pomace, but the amount of reducing sugars decreased. In texture analysis, cookies with 12% mulberry pomace had the highest hardness. Total phenol and flavonoid content increased according to the amount of mulberry pomace added. Antioxidant activities, such as DPPH radical scavenging, hydroxyl radical scavenging, ABTS radical scavenging, and FRAP were highest in cookies with 12% mulberry pomace. In the sensory evaluation, sensory scores for color, taste, flavor, texture, and overall preference were highest in cookies with 8% mulberry pomace. Thus, our results suggest that the optimum amount of mulberry pomace to add to cookies is 8%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.35-43
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• 2016

To evaluate processing suitability of lipoxygenase (LOX)-free genotype soybeans (Jinyang, 05C4 and LS), quality characteristics and antioxidant activities of their Doenjang products were compared to those of Doenjang made from Taekwang soybean (LOX-present) as the control. Moisture and crude protein contents of Doenjang were significantly higher in LS than the control. Crude lipid content was not significantly different and was in the range of 7.92~8.22% in all samples. Carbohydrate content was significantly lower in LS than Taekwang. Content of reducing sugar in Doenjang was significantly higher in Jinyang than Taekwang. Contents of amino-type nitrogen were significantly higher in LOX-free cultivars than Taekwang. Colors of 05C4 and LS Doenjang were not different compared to that of Taekwang, whereas Jinyang Doenjang showed a noticeable color difference. Taekwang Doenjang had a slightly stronger savory taste than another sample. LOX-free cultivars had a strong salty taste. Flavor was the strongest in LS, whereas overall acceptability showed little difference among all samples. The total amino acid content was slightly higher in Jinyang and 05C4 than Taekwang, and content of essential amino acids was higher in Doenjang from LOX-free cultivars than Taekwang. Isoflavon content was significantly higher in Doenjang ($522.16{\sim}684.46{\mu}g/g$) made from LOX-free cultivars than in Taekwang ($374.79{\mu}g/g$). Total phenol content was significantly higher in 05C4 and LS, and flavonoid content was significantly higher in LS than Taekwang. Antioxidant activities were highest in Jinyang based on DPPH radical scavenging and reducing power. ABTS radical scavenging activity was significantly higher in Doenjang made from LOX-free cultivars than Taekwang. These results suggest that Doenjang from LOX-free cultivars could have a suitable genotype for Doenjang processing since it is more effective in terms of amino acids, isoflavone contents, and antioxidant activity.

• Journal of Bio-Environment Control
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• v.17 no.2
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• pp.116-123
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• 2008

This study was carried out to investigate into the effect of light-emitting diode (LED) for the light quality as a light source on the broccoli seed germination and the physiological activity of vegetable sprouts. We have also germinated seeds of the broccoli and applied LED as a light quality such as blue, green, red, white, yellow and red + blue color lights to their sprouts for 14 hours and kept dark for 10 hours at the temperature of $25^{\circ}C$ (day)/$18^{\circ}C$ (night). Broccoli sprouts were extracted by methanol and their physiological activities were examined. All broccoli seeds were germinated at 3 days after seeding regardless of the light color. Total sprout fresh weight were mostly became highest by 0.389g (10 plants) at 8 days after seeding when their sprouts were grown under blue color light. Total phenol compound contents in broccoli sprouts were extremely increased by $83.0\;mg{\cdot}L^{-1}$ under the white light, and total flavonoid contents were most much more by $72.6\;mg{\cdot}L^{-1}$ under the blue light. DPPH radical scavenging activity at $2,000\;mg{\cdot}L^{-1}$ were most highest by 93.5% in broccoli sprouts grown under the white light. Nitrite radical scavenging activity at the concentration of $500\;mg{\cdot}L^{-1}$ in sprout extracts were the most increased by 66.9% under the yellow light, and tyrosinase inhibition activity at $2,000\;mg{\cdot}L^{-1}$ in sprout extracts were by 14.5% under red light.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.521-528
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• 2016

This study was conducted to investigate changes in the proximate composition, antioxidant activities, and ${\alpha}$-glucosidase inhibitory activity of Opuntia ficus-indica (OFI) cladodes cultivated in Jeju (JJ1, JJ2, JJ3) and Jeonnam (JN1, JN2). The difference in the proximate composition (crude protein, lipid and ash content) of OFI between the two regions was not significant. Ca, Mg and Na were the major mineral components of OFI. The ascorbic acid content of OFI ranged from 57.87 to 143.72 mg/100 g. A 70% ethanol extract was used to investigate the antioxidant content and activity as well as the ${\alpha}$-glucosidase inhibitory activity. The total polyphenol and flavonoid contents of OFI were 38.69~55.29 and 3.33~4.03 mg/g, respectively. The antioxidant activities based on the DPPH and ABTS free radical scavenging assays were 45.19~61.52% and 39.15~51.96%, respectively, at a concentration of 1 mg/mL. The inhibitory activity of OFI extracts against rat intestinal ${\alpha}$-glucosidase was 29.72~45.73% at 1 mg/mL concentration, and JN1 showed the highest ${\alpha}$-glucosidase inhibitory activity. This information could be very useful for authentication of Opuntia species with the highest potential as sources of nutritional and therapeutic elements.