• Journal of Bio-Environment Control
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• v.24 no.1
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• pp.21-26
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• 2015

This study was conducted to compare the aromatic compounds and the internal quality such as total phenolic contents, DPPH activity, and vitamin C contents in two new forma (red type and dalgom) and gom-chwi (Ligularia fischeri). Total phenolic contents were indicated 137.29mg/100g fresh wt. in gom-chwi, 158.40mg/100g fresh wt. in red type, and 180.82mg/100g fresh wt. in dalgom, red type and dalgom had higher contents than gom-chwi. DPPH activities were appeared similar result in gom-chwi (74.45%) and red type (75.59%), and dalgom (86.26%) had better than others. In vitamin C contents, gom-chwi and red variety had shown very closed results but dalgom had best result (1.81mg/100g fresh wt.). Essential oil contents of red type (0.164% of fresh wt.) and dalgom (0.290% of fresh wt.) had higher contents than gom-chwi (0.060%). Analysis of major components of essential oil by GC/MSD, identified 43 compounds in gom-chwi, 44 compounds in red type, and 31 compounds in dalgom. N-containing compound only detected in dalgom. Comparison of six aromatic compounds for fragrance (a-pinene, ${\beta}$-pinene, ${\beta}$-phellandrene, a-phellandrene, 3-carene, and limonene) was indicated red type had higher contents and dalgom had lower contents than gom-chwi. Dalgom had higher contents of total phenolic, DPPH activity, vitamin C, and essential oil than red type and gom-chwi. This result had shown the dalgom had better characters for new cultivar.

• Journal of Mushroom
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• v.11 no.2
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• pp.99-106
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• 2013

This study was initiated to investigate the skin whitening activities of methanol extracts from fruiting bodies of I. obliquus. The total polyphenols and flavonoids contents of I. obliquus methanol extracts were 31.85 mg/g and 28.33 mg/g, respectively. The methanol extract of the mushroom treated on B16/F10 melanoma and NIH3T3 cell lines did not show cytotoxic activity. 2,2-diphenyl-1-picrylhydrazyl(DPPH) free radical scavenging activity and chelating activity on ferrous ions of I. obliquus methanol extract were lower than those of positive control, tocopherol and BHT. The tyrosinase and L-DOPA inhibitory activities of the extract were lower than those of positive control, kojic acid and ascorbic acid. The tyrosinase and melanin synthesis inhibitory activities of the melanoma cells treated with the extract were comparable with positive control, arbutin. The experimental results suggested that methanol extract of I. obliquus contained inhibitory activities of tyrosinase and melanin synthesis in the B16/F10 melanoma cells by dose dependent manner. High ultra-violet absorption spectra in the range of 280-350 nm showed that I. obliquus extract could protect skin from UV radiation damage. Therefore, fruiting bodies of I. obliquus can be used for developing skin whitening, anti-UV and skin care agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.980-988
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• 2014

Seungmagalgeuntang (SG) is broadly used in traditional Oriental medicine especially in Korea, China, and Japan, for its many pharmacological effects. This study was carried out to investigate the antioxidative, antimicrobial, and anticytotoxic activities of SG and fermented seungmagalgeuntang (FSG). DPPH radical scavenging activities of SG and FSG were 70% and 74%, respectively, which increased slightly by fermentation. Nitrite scavenging activities were strongly altered at pH 1.2, (36.4% in SG and 38.3% in FSG) by addition of $200{\mu}g/g$. Superoxide dismutase-like activities were from 21.5% to 23.3% at a concentration of 0.4 mg/mL, and the highest value were observed in FSG. Total flavonoid contents of SG and FSG were 47.1 and $52.1{\mu}g/L$, respectively which shows an increase upon fermentation. In the antimicrobial activity test, $MIC_{50}$ values of SG and FSG were $800{\mu}g/mL$ for Candida albicans and 3,200 and $1,600{\mu}g/mL$ for Staphylococcus epidermidis and Staphylococcus aureus, respectively. Antibacterial effects were higher in FSG compared to SG. Anticytotoxic cadmium toxicities ranged from 63.5% to 76.1% at $10{\mu}g/mL$ of SG and FSG, and the highest value was observed in FSG. In the sensory evaluation, color, flavor, and overall preference values were higher in FSG.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.744-751
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• 2008

Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at $5^{\circ}C$) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 mg/100 g and the highest amino acid among them was serine, 218.1 mg/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 mg/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 mg/100 g.

• Food Science and Preservation
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• v.20 no.3
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• pp.336-341
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• 2013

In this study, the proximate compositions, minerals, free amino acids, total polyphenol and flavonoids of figs were analyzed according to their cultivars. The proximate compositions showed moisture at 85.37~87.28%, crude ash at 0.38~0.43%, crude lipid at 0.20~0.26%, crude protein at 0.39~0.81%, carbohydrate at 11.23~13.66% and crude fiber at 5.12~7.55% (dry base). The amount of the following minerals in the figs were highest, in this order: K > Ca > Mg > Na. The total polyphenol contents were highest in this order: Dauphine (198.91~261.64 mg/kg), Banane (211.07 mg/kg) and Horaish (169.90~174.33 mg/kg). The total flavonoid contents were highest in this order: Banane (84.52 mg/kg) > Dauphine (60.47~68.71 mg/kg) > Horaish (44.12~44.60 mg/kg). The quercetin contents were highest in this order: Dauphine, 2.40~3.54 mg/kg; Banane, 3.54 mg/kg; and Horaish, 2.40~2.75 mg/kg; but the flavonoid contents were lowest in this order: Dauphine, 1.11~1.16 mg/kg; Banane, 1.14 mg/kg; and Horaish, 1.09~1.11 mg/kg. The free amino acid content of the figs was 199.70~328.77 mg/100 g; their essential free amino acid contents, 46.45~67.46 mg/100 g; and their GABA (${\gamma}$-aminobutyric acid) contents, 13.57~26.69 mg/100 g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1580-1586
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• 2009

This study is on the effect of oil seed by-products added to Chungkukjang. For this, we designed three cases: Chungkukjang was added in with defatted sesame flour before fermented (DSFBF), added with defatted sesame flour after fermented (DSFAF) and with no adding (control). In each case, the common ingredients and the active antioxidant ingredients were examined and compared and the effects were analyzed. According to microanalysis result, carbohydrate content Chungkukjang the DSFAF 24.97%, control 23.86%, DSFBF Chungkukjang 20.21% as compared to control and Chungkukjang DSFAF relatively low carbohydrate content. The moisture contents in DSFBF (55.98%) or DSFAF (52.83%) were higher than that in control (48.89%). Chungkukjang crude ashes in DSFBF (1.48%) or DSFAF (2.41%) were much lower than in control (6.45%). The proportions of crude lipid in DSFBF (3.30%) or DSFAF (3.93%) were higher than in control (1.77%) by about 2%. As for crude protein, the percentage in DSFAF (15.86%) was lower than that of DSFBF (19.03%) or of control (19.03%). There was no meaningful difference in biological activity measurement as total phenolic contents were 1.26 mg/mL in DSFBF, 1.14 mg/mL in DSFAF and 1.26 mg/mL in control. But electron donating ability was meaningfully more active in DSFBF (21.30%) than in control (20.24%). The superoxide dismutase (SOD)-like activity in DSFBF (68.48%) was twice higher than in control (34.01%), which may imply that DSFBF contain some ingredients that can scavenge superoxide anion radically. In hydroxyl radical scavenging activity, DSFAF scores 96.87%, which is the highest with 96.40% in DSFBF and 95.73% in control. Relative antioxidative effects in DSFBF was 47.92%, which is comparable to 47.06% in control. As a result of extraction and quantitative HPLC analysis of sesamin and sesamolin extracted from the samples, DSFBF contained 3.04$\pm$0.21 mg/g of sesamin, which is meaningfully higher than 2.41$\pm$0.14 mg/g in DSFAF. Content of sesamolin was higher in DSFBF (1.36$\pm$0.09 mg/g) than DSFAF (1.12$\pm$0.07 mg/g) or in control. We can conclude that biologically active and effective ingredients could be found more in DSFBF than in DSFAF or in control. This study conveys not only the meaning that oil seed by-products can be used as an ingredient for making Chungkukjang functional food, but also the possibility that oil seed by-products themselves could become excellent functional food.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.2
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• pp.117-124
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• 2018

In this study, cosmetic materials were developed using a new method of making juice through the fermentation of raw natural materials with microorganisms in order to supplement the advantages and disadvantages of an organic solvent extraction method and a microbial fermentation method. The natural products were selected from two colors (red, green) of paprika known to be rich in various colors and vitamins. The microorganisms used for fermentation were fermented by inoculating paprika with lactic acid bacteria (Lactobacillus plantarum) having sugar-hydrolyzed ability. First, we investigated the changes of physiologically active substances of two kinds of paprika juice and two kinds of fermented paprika juice. Total phenols content and total flavonoids content were higher in the fermented paprika juice than in the paprika juice, and especially in the fermented red paprika juice. Free radical scavenging effect and lipid peroxidation inhibitory effect were also showed an excellent antioxidative effect on paprika fermented juice, among which the effect of red paprika fermentation juice was the highest. The expression of MMP-1 in fermented red paprika juice with high antioxidant activity was inhibited by concentration-dependent expression of MMP-1 mRNA and MMP-1 protein. In the glycation experiments with aging, the anti-glycation effect of fermented paprika juice was highly inhibited by the production of advanced glycation end-products (AGEs), which was closely related to the antioxidant effect. In addition, the activity of senescence-associated ${\beta}$-galactosidase (SA-${\beta}$-gal), an indicator of cell senescence, was measured using human dermal fibroblast (HDF). The results showed that the cell senescence was inhibited when the cells were treated with fermented paprika juice. In conclusion, fermented paprika juice using lactic acid bacteria showed better antioxidative and anti-aging effects than paprika juice. Among them, fermented red paprika juice has the best antioxidant and anti-aging effect and can be applied as natural new material of antioxidant and anti-aging.

• Journal of Oral Medicine and Pain
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• v.36 no.3
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• pp.147-160
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• 2011

Eugenol (4-allyl-2-methoxyphenol) is a natural phenolic constituent extensively used in dentistry as a component of zinc oxide eugenol cement and is applied to the mouth environment. Chios gum mastic (CGM) is a resinous exudate obtained from the stem and the main leaves of Pistacia lenticulus tree native to Mediterranean areas. This study was undertaken to investigate the synergistic apoptotic effect of co-treatment with a natural product, CGM and natural phenolic compound, eugenol on SCC25 human tongue squamous cell carcinoma cell line. To investigate whether the co-treatment with eugenol and CGM compared to each single treatment efficiently reduces the viability of SCC25 cells, MTT assay was conducted. Induction and augmentation of apoptosis were confirmed by Hoechst staining, TUNEL staining and DNA hypoploidy. Westen blot analysis and immunofluorescent staining were performed to study the alterations of the expression level and the translocation of apoptosis-related proteins in co-treatment. In this study, co-treatment of with eugenol and CGM on SCC25 cells showed several lines of apoptotic manifestation such as nuclear condensations, DNA fragmentation, the increase and decrease of Bax and Bcl-2, decrease of DNA content, the release of cytochrome c into cytosol, translocation of AIF and DFF40 (CAD) onto nuclei, and activation of caspase-3, caspase-6 caspase-7, caspase-9, PARP, Lamin A/C and DFF45 (ICAD) whereas each single treated SCC25 cells did not show or very slightly these patterns. Although the single treatment of 40 ${\mu}g$/ml CGM and 0.5 mM eugenol for 24 h did not induce apoptosis, the co-treatment of these reagents prominently induced apoptosis. Therefore our data provide the possibility that combination therapy with CGM and eugenol could be considered as a novel therapeutic strategy for human oral squamous cell carcinoma.

• Horticultural Science & Technology
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• v.31 no.1
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• pp.56-64
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• 2013

Recent unusual weather due to global warming causes shortage of daily sunlight and constitutes one of the primary reasons for agricultural damages. LED light sources are frequently utilized to compensate for the shortage of sunlight in greenhouse agriculture. The present study is aimed at evaluating formations of phytochemicals as well as growth characteristics of mature strawberry fruits ('Daewang' cultivar) during cultivation in a closed growth chamber equipped with artificial LED light as a sole light source. Each LED light of blue (448 nm), red (634 and 661 nm) or mixed blue plus red (blue:red = 3:7) was separately supplied and the intensity of each light was adjusted to $200{\pm}1{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ at plant level with a photoperiod consisted of 16 hours light and 8 hours darkness. Strawberries grown under mixed LED light of blue and red wavelengths showed a higher production of fruits than those grown under other LED treatments. Fructose, one of the free sugars, increased in mixed LED light-grown fruits. Anthocyanin contents were elevated remarkably in the mixed LED light-grown fruits compared with those in other LED treatments. Contrastingly, contents of total phenolics and flavonoids were not of much different from one another among the fruits treated with various LED lights. On the other hand, ripening of strawberry fruits was found to be faster when grown under blue LED light compared with other LED treatments. Moreover, antioxidant activities of blue or red LED light-grown fruits, respectively, were significantly higher than those of mixed LED light-grown fruits. We suggest that when daylight is in shortage during cultivation in a greenhouse, supplementation of sunlight with LED light, which is composed of blue and red wavelengths, could be useful for the enhancement of productivity as well as of free sugar content in strawberry fruits. In addition, for the strawberry culture in the plant factory, selective adoption of LED light wavelength would be required to accomplish the purpose of controlling fruit maturation time as well as of enhancing contents of sugars and antioxidants of fruits.

• Microbiology and Biotechnology Letters
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• v.50 no.3
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• pp.337-346
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• 2022

The purpose of this study was to investigate the antioxidant and anti-inflammatory activities of hot water (AMPW) and 70% ethanol (AMPE) extracts of apple mango (Mangifera indica L.) peel. The antioxidant activities were measured using a total polyphenol, electron-donating, 2,2'-azinobis [3-ethylbenzothiazoline6-sulfonic acid] (ABTS) radical scavenging assay. The total polyphenol content of AMPW and AMPE was 66.08 ± 0.62 mg TAE/100 g and 100.13 ± 0.23 mg TAE/100 g, respectively. As a result of measuring the electrondonating ability, at a concentration of 1,000 ㎍/ml, AMPW and AMPE showed an effectiveness of 86% and 94%, respectively. The ABTS assay showed 80% and 98% respective radical scavenging activity for AMPW and AMPE, at a concentration of 1,000 ㎍/ml. The cell viability on macrophage cells was performed using a 3-[4,5-dimethyl-thiazol-2-yl]-2,5-diphenyl-tetrazoliumbromide (MTT) assay, and the results showed more than 90% cell viability at a 100 ㎍/ml concentration. Anti-inflammatory activity was verified by confirming nitric oxide (NO) production inhibitory activity, inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2) protein and mRNA expression inhibitory activity from lipopolysaccharide (LPS)-treated RAW 264.7 cells. The NO production inhibitory effects were measured using the Griess assay, which confirmed 45% and 40% inhibition after treatment with AMPW and AMPE, respectively. Moreover, the protein and mRNA expression of inflammatory-related factors iNOS and COX-2, decreased in a concentrationdependent manner. In conclusion, this study showed antioxidant and anti-inflammatory effects of Mangifera indica L. peel and revealed its promising potential for application as an antioxidant and anti-inflammatory agent.