• 동의생리병리학회지
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• 제34권2호
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• pp.81-87
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• 2020

Cognitive impairment is symptoms of dementia, a degenerative brain disease that is drawing attention in a rapidly aging society. This study was conducted to investigate the improvement of cognitive function of Leonurus japonicus on scopolamine-induced memory impairment in mice and the effect and mechanism of memory recovery. In vivo studies were conducted on mice orally pretreated with L. japonicus in doses of 50, 100 and 200 mg/kg (p.o.) and scopolamine (1 mg/kg, i.p.) were injected 30 min before the behavioral task. Antioxidant activity was assessed by 2,2-diphenyl-1-picryl hydrazyl (DPPH) assay and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, and acetylcholinesterase (AChE) inhibition activity evaluated by Ellman's method. In behavior studies showed that L. japonicus has an improved the memory of scopolamine-treated mice in Y-maze, passive avoidance and Morris water maze test. In addition, L. japonicus was also exerted free radical scavenging activity and inhibited acetyl cholinesterase activity. These results suggest that L. japonicus improves short-term and long-term memory in scopolamine-induced memory decline model and prevents scopolamine-induced memory impairments through in reduced oxidative stress and acetyl cholinesterase inhibition effect. Thus, L. japonicus is related to functional medicinal materials for prevention and treatment of human dementia patients.

• 한국식품저장유통학회지
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• 제22권4호
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• pp.577-584
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• 2015

본 연구에서는 수입산 열대 아열대 과일의 항산화 효과를 비교하기 위하여 총 폴리페놀 함량, DPPH radical 소거능, ABTS radical 소거능, superoxide anion radical 소거능, FRAP 활성, tyrosinase 저해효과, 환원력 등을 측정하였다. 총 폴리페놀 함량은 석류가 12.22 mg GAE/g으로 가장 높았고 그 다음 순으로 파인애플이 3.77 mg GAE/g이었으며, 용과, 그린키위, 파파야, 옐로우망고가 2.45~2.99 mg GAE/g의 범위로 나타났다. 석류는 DPPH, ABTS, superoxide anion radical 소거능, 환원력에서 다른 과일보다 높은 활성을 보여주었고 그 다음으로 파인애플이 높은 활성을 보였다. 특히 석류는 추출물의 농도가 증가함에 따라 전반적으로 활성이 증가하는 경향을 보였고 시료 농도 5 mg/mL에서는 DPPH radical 소거능과 ABTS radical 소거능 및 환원력이 양성대조군으로 사용한 ascorbic acid와 대등한 효과를 보였다. 반면에, 용과와 파파야는 대부분의 항산화 효과 실험에서 낮은 활성을 나타내었다.

• ALGAE
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• 제35권2호
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• pp.189-200
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• 2020

Pyropia yezoensis has been used as functional food in East Asia, especially in Korea and Japan, for more than five hundred years. This study aims to evaluate the antioxidant effect of polyphenols and proteins-rich extracts from P. yezoensis (PPPs) against 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH)-induced oxidative cell damage. Among six Korean local strains obtained from Jinhae (JiH), Haenam (HN), Jangheung (JaH), Jindo (JD), Wando (WD), and Sinan (SA) areas, the extracts of P. yezoensis from SA and JD are relatively higher in polyphenols and proteins contents. SA showed the lowest IC₅₀ scavenging activities against 1,1-diphenyl-2-picryl-hydrazyl and alkyl radicals and displayed protective effects against reactive oxygen species (ROS) in AAPH-induced Vero cells. Especially, the PPPs extracts from SA and JD showed protective activities against AAPH-induced apoptosis, as observed by nuclear staining with Hoechst 33342. Furthermore, in vivo studies of the SA extract in zebrafish showed significantly reduced ROS generation, lipid peroxidation, and cell damage. This is the first study, to our knowledge, to evaluate the antioxidant bioactivity of PPP in the Korean Peninsula using a zebrafish model. Due to SA and JD both located in the west coast of Korea, we deduced that the chemical content of the different PPP extracts was mildly influenced by their geographic location, and this alga has potential of protective activity against AAPH-induced ROS both in vitro and in vivo.

• Mycobiology
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• 제47권4호
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• pp.494-505
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• 2019

In this study, the antioxidant, anti-xanthine oxidase, anti-melanogenic and anti-wrinkle effects of methanol (ME) and hot water (HE) extracts from the fruiting bodies of Phellinus vaninii were investigated. The 1,1-diphenyl-2-picryl-hydrazyl free radical scavenging activity of 2.0 mg/mL HE (95.38%) was comparable to that of butylated hydroxytoluene (96.97%), the reference standard. The hydroxyl radical scavenging activities of ME (98.19%) and HE (97.55%) were higher than that of butylated hydroxytoluene (92.66%) at 2.0 mg/mL. Neither ME nor HE was cytotoxic to murine melanoma B16-F10 cells at 25-750 ㎍/mL. Although the xanthine oxidase (XO) inhibitory effects of ME and HE were significantly lower than that of allopurinol, the values were higher than 84 percent. The in vitro tyrosinase inhibitory activities of ME and HE were comparable to kojic acid at 2.0 mg/mL. The cellular tyrosinase and melanin synthetic activities of ME and HE on B16-F10 melanoma cells at 500 ㎍/mL were higher than arbutin, indicating that the inhibitory effects of arbutin on the tyrosinase and melanin synthesis were higher than those of ME and HE. The collagenase inhibitory activity of HE was comparable to EGCG at 2.0 mg/mL, however, the elastase inhibitory activity of ME and HE was lower than EGCG at the concentration tested. The study results demonstrated that the fruiting bodies of Ph. vaninii possessed good antioxidant, anti-xanthine oxidase, cell-free anti-tyrosinase, cellular anti-tyrosinase, anti-collagenase, and moderate anti-elastase activities, which might be used for the development of novel anti-gout, skin-whitening, and skin anti-wrinkle agents.

• 한국식품영양학회지
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• 제20권2호
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• pp.134-142
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• 2007

This study was performed to determine the antioxidative and cytotoxic effects of Elaeagnus multiflora by examining its scavenging effects on the 1,1-diphenyl-2-picryl-hydrazyl(DPPH) radical, the inhibition of lipid peroxidation, and its inhibitory effects on cancer cell proliferation in HeLa cells, MCF-7 cells, and SNU-638 cells by MTT assay. Here, dried samples were extracted in ehtanol at room temperature and fractionated into five different solvent types: hexane, dichloromethane, ethylacetate, butanol, and aqueous partition layers. The hexane(62.92${\pm}$2.45%) and dichloromethane(65.25${\pm}$4.74%) fractions of Elaeagnus multiflora's flesh, and the aqueous(94.65${\pm}$0.02%) and ethylacetate(93.83${\pm}$0.02%) fractions of Elaeagnus multiflora's seeds, inhibited DPPH radical production. The DPPH radical scavenging effects of the flesh and seed were different according to solvent fractions. The inhibition of lipid peroxidation by the flesh and seed extracts were 76.11${\pm}$3.66 and 69.57${\pm}$2.27, respectively, for hexane and 67.57${\pm}$2.43 and 62.09${\pm}$0.90, respectively, for the dichloromethane fraction. Among the various partition layers of Elaeagnus multiflora's flesh, hexane and dichloromethane showed the strong cytotoxicities on all the cancer cell lines used in the study. Also all the fractions of Elaeagnus multiflora's seed exhibited significant effects on the inhibition of cancer cell growth(hexane > dichloromethane > ethylacetate > butanol > aqueous partition layers). These results indicate that the haxane and dichloromethane partition layers of Elaeagnus multiflora's flesh and seed extracts have possible antioxidative and anticancer capacities. Although further studies are needed, the present work suggests that Elaeagnus multiflora may be an antioxidative and chemopreventive agent.

• 한국축산식품학회지
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• 제36권5호
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• pp.656-664
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• 2016

The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L*) and yellowness (b*) were increased during storage, whereas redness (a*) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary. The amount of TPC and lactic acid bacteria was lower at the end of storage in sausage containing thyme and rosemary. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of sausages was increased by addition of thyme and rosemary compared to that in the control before and after storage. In particular, T2 (0.2% thyme addition) showed the highest DPPH radical scavenging capacity during storage. In a sensory evaluation, flavor and overall acceptability were lower in sausages containing thyme and rosemary than in the control. However, at the end of storage (6 wk), aroma, flavor and overall acceptability were not significantly different among the sausage samples.

• Journal of Applied Biological Chemistry
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• 제62권2호
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• pp.195-202
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• 2019

붉나무(Rhus javanica L.)는 동아시아에서 주로 분포하는 옻나무과의 식물이다. 붉나무의 잎, 줄기, 뿌리 에틸아세테이트 분획물의 항산화 활성 및 항염증 활성을 확인하였다. 붉나무 뿌리 에틸아세테이트 분획물의 DPPH 및 ABTS radical 소거활성이 가장 효과적이었으며, 총 페놀 화합물의 함량은 62.9, 70.3, 73.9 mg/g으로 나타났다. HPLC/PDA 분석을 통해 gallic acid를 동정 및 정량하였다. LPS로 자극시킨 RAW264.7 세포에서 항염증 활성을 확인하였다. iNOS의 발현 억제를 통한 NO 생성을 억제하였으며, 이러한 결과들을 통해 gallic acid를 포함하고 있는 붉나무는 염증 질환의 효과적인 경감 및 치료제로 개발될 수 있는 가능성을 보였으며, 붉나무 뿌리의 에틸아세테이트 분획물의 활성이 잎과 줄기 에틸아세테이트 분획물의 활성보다 뛰어났다.

• Journal of Microbiology and Biotechnology
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• 제34권2호
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• pp.358-366
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• 2024

The lactic acid bacteria, including Latilactobacillus sakei and Latilactobacillus curvatus, have been widely studied for their preventive and therapeutic effects. In this study, the underlying mechanism of action for the antioxidant and immunostimulatory effects of two strains of heat-treated paraprobiotics was examined. Heat-treated L. sakei KU15041 and L. curvatus KU15003 showed higher radical scavenging activity in both the 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assays than the commercial probiotic strain LGG. In addition, treatment with these two strains exhibited immunostimulatory effects in RAW 264.7 macrophages, with L. curvatus KU15003 showing a slightly higher effect. Additionally, they promoted phagocytosis and NO production in RAW 264.7 cells without any cytotoxicity. Moreover, the expression of tumor necrosis factor-α, interleukin (IL)-1β, and IL-6 was upregulated. These strains resulted in an increased expression of inducible nitric oxide synthase and cyclooxygenase-2. Moreover, the nuclear factor-κB and mitogen-activated protein kinase signaling pathways were stimulated by these strains. These findings suggest the potential of using L. sakei KU15041 and L. curvatus KU15003 in food or by themselves as probiotics with antioxidant and immune-enhancing properties.

• 한국수산과학회지
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• 제51권4호
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• pp.362-368
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• 2018

There is increased consumer demand for roasted seasoned laver Pyropia yezoensis, processed in various ways. The antioxidative activity of roasted seasoned laver was evaluated at different storage times and the quality of the roasted seasoned laver was improved. The laver was also heated at different temperatures for 3 seconds: $340^{\circ}C$ (SH340), $345^{\circ}C$ (SH345), $350^{\circ}C$ (SH350) and commercial roasted seasoned laver (D) was used as standard. The samples were stored in a transparent acrylic case ($39{\times}27{\times}18cm$) at room temperature for 10 weeks. The total phenolic content began to decrease after 7 weeks of storage and was 395.2, 386.4, 395.8 and $416.4{\mu}g/100g$ for SH340, SH345, SH350 and D, respectively. The respective DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity after 7 weeks of storage were 48.6%, 49.5%, 47.7% and 46.1%. The ferric reducing antioxidant power (FRAP) decreased rapidly after 7 weeks of storage due to the influence of sulfate groups. Therefore, the appropriate storage period and packaging method should be established based on these results.

• 한국식품조리과학회지
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• 제31권5호
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• pp.642-651
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• 2015

Asparagus, which was known to be a good source of dietary fiber and vitamins, has been reported to possess various medical actions such as antioxidant and blood pressure regulating effects. In order to examine the quality and antioxidant characteristics of asparagus, asparagus sponge cakes were prepared with different ratios of freeze dried asparagus powder (0%, 2%, 4%, 6%, 8%, w/w) in this study. With the increase of asparagus powder content in the sponge cakes, the specific gravity and baking loss increased while the dough yield decreased significantly. The moisture contents of the sponge cakes were not significantly different between the control and the cakes prepared with asparagus powder. The pH of the sponge cakes decreased significantly with increased amounts of asparagus powder. Furthermore, the pH of the sponge cake containing 8% asparagus powder was the lowest at 7.49. With the increase of asparagus powder content in the sponge cakes, lightness (L) and redness (a) decreased, whereas yellowness (b) increased. In texture analysis, the hardness and chewiness of the sponge cakes increased as the asparagus powder content increased, while the cohesiveness of the sponge cakes with asparagus powder decreased. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with increased levels of asparagus powder content in the sponge cakes. In a sensory evaluation using a scale of 1-7, the sponge cake containing 8% asparagus powder had the lowest sensory preference scores. Therefore, the results of this study suggest that sponge cake prepared with 6% asparagus powder is the most appropriate product for quality characteristics.