• Journal of Life Science
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• v.30 no.5
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• pp.443-451
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• 2020

Recently, thrombotic diseases have become rapidly more prevalent due to Westernized lifestyles and high-fat diets. In this study, the anti-thrombosis activities of the aerial parts of Sageretia thea were evaluated using ethanol extracts of the leaf (ST-L), branch (ST-B), and fruit (ST-F), and their anti-coagulation, platelet aggregation inhibition, and hemolytic toxicity were assessed. In comparison to the ST-F extract, the ST-B exhibited 6.7 times more polyphenol content, and the ST-L had 2.7 times more total flavonoid content. The ST-L and ST-B extracts showed stronger inhibitions of thrombin, prothrombin, and blood coagulation factors than aspirin, berry extracts, or commercial oriental herbs. Furthermore, ST-L and ST-B showed superior platelet aggregation-inhibitory activities than aspirin. The ST-F extract demonstrated only minor anti-thrombosis effects, and none of the extracts showed hemolysis against red blood cells up to 1 mg/ml. Phenolic acid and flavonoid analysis of the ST-L and ST-B extracts showed abundant rutin, isoquercitrin, and astragalin as the major active compounds. Further research on the anti-thrombotic activity of isoquercitrin, a rare flavonoid from quercetin, is necessary. This is the first report of isoquercitrin in Sageretia thea, and our results suggest that ST-L and ST-B extracts could therefore developed as anti-thrombosis agents.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.494-501
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• 2017

Waffles with cinnamon powder added in different proportions (0-12% of wheat flour) were baked to investigate the effects of baking on the physicochemical properties and antioxidant activity. Compared with the control without cinnamon, baking loss was lower in waffles with cinnamon, which led to a decrease in waffle hardness. This was attributable to the higher water-holding capacity of cinnamon than wheat flour. With the increase in the amount of cinnamon, the springiness, resilience, and cohesiveness of the waffle decreased, which was thought to result from the decrease in gluten formation by the proportional decrease of wheat flour. The total reducing capacity and DPPH radical scavenging activity of the waffle was significantly increased. This was substantially in agreement with the observations that cinnamon had an appreciable total reducing capacity and radical scavenging activity that were unchanged by heat treatment. This indicates that the antioxidant functionality of cinnamon could be effectively added to thermally processed food.

• Food Science and Preservation
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• v.14 no.6
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• pp.639-644
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• 2007

This study analyzed components of the leaves of Elaeagnus multiflora as part of studies on the nutritional and functional materials of fruits and leaves of this plant. The moisture content of the leaves was 71.6% and the carbohydrate, crude protein, lipid and ash contents were 24.1, 1.4, 0.4 and 2.5%, respectively. Concentrations of reducing sugars, soluble proteins and polyphenols were 460.0, 503.3 and 805.6 mg/100 g, respectively. Fructose was the dominant free sugar, and arabinose, maltose, glucose, and a small amount of trehalose were also detected. Malic acid was the main organic acid in E. multiflora leaves, and acetic acid, citric acid, lactic acid, and succinic acid were also present. E. multiflora leaves were high in K, Ca and Mg. Of hydrolyzed amino acids, alanine was present at the highest concentration (112.0 mg/100 g), with threonine, leucine, valine and phenylalanine being the next most common. Glutamic acid and ornithine were the dominant free amino acid and amino acid derivative, respectively.

• Food Science and Preservation
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• v.18 no.4
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• pp.590-596
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• 2011

Pimpinella brachycarpa, called as cham-na-mul in Korea, is an edible popular herb. However, the study of biological activity of P. brachycarpa is still rudimentary in worldwide. In this study, from the cultivated P. brachycarpa, we prepared the methanol extract and its subsequent solvent fractions, and their antimicrobial, antioxidation, and anti-proliferative activities were evaluated. The fraction yields of n-hexane (H), methylene chloride (EC), ethylacetate (EA), butanol (B), and water residue (W) from the methanol extract were 18.71, 0.7, 0.56, 4.57, and 71.51%, respectively. Analysis of total flavonoid and total polyphenol showed that the EA fraction contained the highest contents (89.23 and 200 mg/g), and the W residue has the lowest contents (19.6 and 2.27 mg/g) among the factions. In antimicrobial activity assay, the EA fraction showed a broad-range antibacterial activity, while the H fraction is effective against gram positive bacteria. In antioxidation activity assay, EA and B fraction showed strong DPPH anion and ABTS cation scavenging activities including reducing power, and Hand MC fraction showed effective nitrite scavenging activity (71.43~83.82 ${\mu}g$/mL of $IC_{50}$). In a while, only B fraction showed strong anti-proliferative activity against human colorectal cancer HCT-116 (166 ${\mu}g$/mL of $IC_{50}$) as a dose-dependent manner up to 200 ${\mu}g$/mL. These results suggest that the EA and B fraction of P. brachycarpa could be developed as functional food ingredients.

• Food Science and Preservation
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• v.23 no.5
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• pp.660-665
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• 2016

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at $60^{\circ}C$ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at $80^{\circ}C$ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.59-65
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• 2012

This study evaluated the baby-leaf growth, leaf red color intensity, and phytochemical compounds, such as total phenols and total flavonoids using domestic Amaranthus accessions, to select promising germplasm for the use of baby-leaf vegetable. The 39 accessions, upper 15% of 262 Amaranthus germplasm collection showing high red color intensity in baby-leaf, measured as Hunter's a value, were primarily selected. The eleven accessions including IT199970, showing stable red color intensity in baby-leaf both in high-temperature and low temperature cultivation, were finally selected as promising germplasm for the use of baby-leaf vegetable Amaranthus. The leaf red color intensities when they were cultivated at low temperature period were generally higher than those at low temperature period, and all the eleven selected germplasm, including four Amaranthus sub-species and five unknown species, showed stable red color expression in baby-leaf. The total phenol and total flavonoid contents were also presented for finally selected germplasm including their baby-leaf fresh weights. These finally selected germplasm could be potentially used as baby-leaf vegetable resources, through fortifying the color balance of salad vegetable.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.3
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• pp.217-223
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• 2008

Elastin is an important component of elastic fibers in the skin. Recently, many studies have reported that elastin is also involved In inhibiting or repairing wrinkle formation, although collagen is a major factor in the skin wrinkle formation. Elastase is a metalloproteinase which acts on degradation of elastin. It is known that elastase activity is increased by ultraviolet (UV) B radiation. Thus, Increased elastase activity could be the major reason for skin elasticity reduction and winkle formation. Tannic acid is a polyphenol found in various fruits and nuts. This molecule has a potent ability to eliminate reactive oxygen species and reactive nitrogen species. In the present study, we investigated whether tannic acid has effects on elastase activity and tropoelastin synthesis. Our results showed that tannic acid reduced elastase activity significantly in a dose-dependent manner. However, the expression of tropoelastin protein and mRNA was not significantly affected by tannic acid. From these results, we suggest that tannic acid may contribute to block tortuosity of elastic fibers by inhibiting elastase. Thus, tannic acid might be developed for a possible agent to Inhibit skin aging.

• Journal of Life Science
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• v.29 no.10
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• pp.1136-1143
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• 2019

The purpose of this study was to investigate the biological activities of an aqueous extract of Angelica gigas (Ag) fermented by Saccharomyces cerevisiae (Sc). First, the soluble solids of the F/3 group, in which the Ag was fermented by Sc for 3 days, decreased from $1^{\circ}Bx$ to $0.9^{\circ}Bx$. On the other hand, the pH increased with the number of days of fermentation. The result of a TLC experiment confirmed that it gradually decomposed into a low-molecular weight sugar form upon fermentation. The total phenolic compounds and flavonoid contents were higher in the fermented group than in the non-fermented group. K and Ca contents were increased by fermentation in the following order: F/3, NF, and F/0 groups. Decursin and decursinol angelate contents were highest in the F/3 group. The DPPH (${\alpha}$, ${\alpha}{\prime}$-diphenyl-${\beta}$-picrylhydrazyl) radical scavenging activity of the NF, F/0, and F/3 groups were 41.89%, 39.51%, and 60.26%, respectively. The inhibition activities of tyrosinase and lipoxygenase were stronger in the F/3 group than in the NF group. This experiment showed that the fermentation of Ag Nakai can lead to an increase in its antioxidant ability, physiological activity, whitening and anti-inflammatory effects. Thus, this oriental herbal medicine can be developed into a functional material that can be utilized in the development of cosmetic products in future.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.84-84
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• 2020

염증 (Inflammation)은 병원체, 손상된 세포, 자극물질 등으로 인한 손상에 대해 작용하여 조직이나 장기의 손상을 재생하는 작용으로써 신체 방어 기전들 가운데 매우 중요한 역할을 하는 것으로 알려져 있다. 이러한 염증반응이 과다할 경우 각종 염증성 질환 혹은 암 등을 유발하는 원인으로 발전할 수 있어 항염증제의 개발은 전 세계적으로 중요시되고 있다. 선천적 면역을 담당하는 대식세포는 lipopolysaccharide(LPS), 활성산소 (ROS) 등에 의해 자극되어 염증인자 생성에 관여한다. 따라서 본 연구에서는 항염증 소재 개발을 목표로 하며, 국내 천연소재를 활용한 기능성 항염증 소재로 전북 순창군에서 재배된 초석잠(Stachys Sieboldii MIQ.)과 돼지감자 (Helianthus tuberosus L.)를 이용하여 항산화 활성을 평가하고자 하였으며, 대식세포주를 활용한 세포독성 및 항염증 활성에 대한 효능을 확인하고자 하였다. 본 연구는, 전북 순창 지역에서 재배 된 초석잠과 돼지감자를 사용하여 각 조건의 추출 용매, 온도, 시간별 추출물의 Total polyphenol 함량 평가를 통한 최적 추출조건 선정을 진행하고, 선정된 추출조건의 추출물의 항산화 활성을 측정하기 위해 DPPH & ABTS radical scavenging activity 분석 및 Total flavonoids 함량 분석을 통해 항산화 효능 평가를 진행하였다. 또한 항염증 소재로의 활용을 위해 대식세포인 Raw 264.7을 사용하여 농도별 MTT assay를 진행하여 세포독성 평가를 진행하였고, Nitric oxide (NO) 생성억제 효능을 확인하여 항염증 활성을 평가하였다. 실험 결과, Total polyphenol 함량 분석을 통해 최적 추출조건이 선정된 초석잠 (25℃, 주정 60%, 3 h), 돼지감자 (25℃, 주정 40%, 1 h)은 최적 조건에서 약 58 mg GAE/g 및 158 mg GAE/g의 총 폴리페놀 함량을 보였으며, DPPH & ABTS radical scavenging activity 및 Total flavonoids 함량 분석한 결과, 초석잠이 돼지감자보다 더 높은 항산화 활성을 나타내었다. 대식세포 실험에서의 추출물 처리군의 세포독성 측정 결과, 100 ug/mL 이내의 농도에서 독성활성이 나타나지 않음을 확인하였고, Nitric oxide (NO) 생성 억제활성 측정을 통해 LPS 처리군 대비 접종량 100 ug/mL 기준 각각 초석잠 약 47%, 돼지감자 약 49% 수준의 항염증 활성을 확인하였다.

• Korean Journal of Poultry Science
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• v.40 no.1
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• pp.25-29
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• 2013

This study was conducted to evaluate the antimicrobial and antioxidant effects of ripened medicinal herb extracts from wood vinegar. The wood vinegar was collected from heated oaks. The Allium sativum (AS), Atractylodes ovate (AO), Cin-namomum zeylanicum (CZ), Coptidis rhizome (CR), Houttuynia cordata (HC), Phellodendron chinense (PC) and Syzygium aromaticum (SA) extracts were collected using wood vinegar, and they were ripened under room temperature for 50 days. All ripened medicinal herb extracts were used to test the antimicrobial and antioxidant activities. For the Lactobacillus, clear zone of 6 different medicinal herb except for CR ranged from 1.28 to 1.63 mm. 3.30 and 3.48 mm of clear zone were determined when CZ and SA were applied to Salmonella and E. coli, respectively (p<0.05), and they showed the largest clear zone as compared to other herbs. The clear zones of CR for Salmonella and E. coli were 2.21 and 3.34 mm, and each clear zone of CR was smaller than that of CZ (p<0.05) but was similar to that of SA (p>0.05). The amount of polyphenol and flavonoid was the highest in SA and CR, and they were 4.28 and 0.38 mg/mL, respectively (p<0.05). The CR shown 0.38 mg/mL flavonoid, had the highest DPPH, and it was 0.41 mM. The DPPH of HZ was significantly lowered in accordance with high amount of polyphenol and flavonoid, 2.56 and 0.20 mg/mL (p<0.05). In conclusion, CZ, SA, and CR showed high antimicrobial and antioxidant potentials, and therefore, may be used as alternatives to antibiotics for poultry diets.