• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1422-1429
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• 2016

Kombucha is a slightly sour beverage fermented by symbiotic micro-organisms, including bacteria and yeasts. In this study, we examined the biological activities of citrus Kombucha (CK) produced by addition of citrus extract to original Kombucha (K). After fermentation for 10 days, radical scavenging activity examined by ABTS and DPPH assays increased by approximately 20% compared to that of K. Moreover, content of total phenolic compounds significantly increased by 60% compared to that of K. Cell proliferation assays utilizing MTT showed that CK treatment significantly inhibited growth of bladder cancer cells, T-24 and 5637, in a dose-dependent manner with $IC_{50}$ values of 4 and 7 mg/mL, respectively. Annexin V staining showed that CK treatment led to apoptosis of cells in a dose-dependent manner. T-24 cells were more sensitive to CK treatment than 5637 cells, as 8 mg/mL of CK resulted in 97% apoptosis of T-24 cells. Western blotting showed that CK treatment led to up-regulation of apoptotic proteins, including caspases-3, -8, -9, and PARP, in bladder cells not in K-treated cells. Taken together, these results demonstrate that CK may be developed as a functional beverage.

• Journal of Mushroom
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• v.16 no.2
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• pp.74-78
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• 2018

This study was carried out to establish a suitable method for liquid spawn production from Lentinula edodes. The optimum production of liquid spawn (OLS) was achieved using soybean meal medium (SMM) with 0.3% of 850 um oak powder and 10-day incubation period and 0.6 vvm aeration volume. OLS showed activities of laccase on ABTS agar plate and carboxymethyl cellulase (CM-cellulase) on CMC agar plate. In case of liquid spawn, fruiting-body development period was delayed approximately 1 day compared to that of sawdust spawn, however, the yield of 153 g per 1.2 kg polypropylene bag was similar to that of sawdust spawn.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.209-214
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• 2006

One hundred Individuals that were collected from plains and mountains all around South Korea were used for this experiment. The inhibition abilities of lipid peroxidation by Artemisia spp. collections were compared with BHT (butylated hydroxytoluene). The results could be confirmed the excellency fur control of lipid peroxide level such as BHT 200 ppm in all mugwort collections. Antioxidant activity (AEAC), electron donating ability (EDA), total phenolic compound, and flavonoids of 100 Artemisia spp. collections were analyzed. Total phenolic compound contents of Artemisia spp. collections were ranged from 156 to 1,767 rng/100 g, and mugwort collections with more than 900 mg/100 g of total phenolic compound content were 20 individuals. Electron donating abilities were ranged from 13.4 to 95.0%, and mugwort collections over 90% of electron donating ability were 23 individuals. Antioxidant activity of ethanol extracts that used ABTS and DPPH radical were measured and mugwort collections with high total phenolic compound contents had high radical exclusion ability as well. Artemisia spp. collections, AC-60, AC-67, AC-77, that showed the high levels of antioxidant activities and had good growth characters and productivity, were selected for mass production.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.215-221
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• 2017

The biological activity of water-soluble polysaccharide (WSP) fractions extracted from Cedrela sinensis was examined in this study. Cedrela sinensis was extracted using hot water, ultrasonication, and enzymes (Viscozyme, Shearzyme) and precipitated using ethanol to produce crude polysaccharides. The yield (3.51%) and total polysaccharide content (28.03 g/100 g) of WSP extracted using Shearzyme (WSPs) were highest compared to other extracts. The antioxidant activity of WSP extracted using hot water was highest and had the lowest $IC_{50}$ values in DPPH, ABTS, hydroxyl radical scavenging activity, reducing power, and superoxide dismutase-like activity. Tyrosinase inhibitory activity increased as the concentration increased. All extracts showed higher retardation effects on glucose and bile acid compared to the control; particularly, WSPs showed a similar glucose retardation effect to carboxymethyl cellulose. This study suggests that WSP from C. sinensis can be used as a functional food material.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.380-387
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• 2013

This study was performed to examine the increasing biological activities of both nerve growth factor induction and anti-aging activity of gastrodia (Gastrodia elata) with fermentation process. Antioxidant activities, taken in the fermenting, were investigated to verify utility value of gastrodia for functional food and cosmetics. Fermented gastrodia extracts showed higher antioxidant activities than dried gastrodia extracts. During the routine check of all the practical use potential as functional food, inhibition effect of angiotensin converting enzyme (ACE) and xanthine oxidase (XOase) was tested among water extracted dried gastrodia (WEDG), water extracted fermented gastrodia (WEFG), 70% ethanol extracted dried gastrodia (EEDG) and 70% ethanol extracted fermented gastrodia (EEFG). DPPH was shown as WEDG = $64.14{\pm}0.89%$, WEFG = $66.21{\pm}1.03%$, EEDG = $82.25{\pm}0.52%$, and EEFG = $82.36{\pm}2.37%$. ABTS was shown as WEDG = $54.15{\pm}1.37%$, WEFG = $60.24{\pm}2.25%$, EEDG = $59.18{\pm}1.86%$, and EEFG = $77.17{\pm}4.23%$. Therefore, ACE activity was dramatically inhibited by EERG while there was no difference of XOase inhibition between EEFG and EERG. Nerve growth factor (NGF) activity was measured and indicated about 40% increased neurite growth effect. To conclude, biologically active compounds of gastrodia were increased by fermentation process. It seems to be that ferment gastrodia enhance the use ranges from functional food to fuctional cosmetics, and to all processing industry.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.794-801
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• 2015

This study investigated the quality characteristics and antioxidant effect of muffins that were prepared with the following lemongrass-powder concentrations: 0%, 1%, 3%, 6%, and 9%. The lemongrass-powder concentrations were added to the flour during the basic-formulation process, whereby the heights and volumes decreased significantly when the amount of lemongrass powder was increased. As a result of measuring the colors, the lightness and yellowness of the muffins decreased, whereas the redness increased with the increases of the lemongrass-powder concentrations. When the textures of the lemongrass muffins were measured, the chewiness and adhesiveness decreased with the increases of the lemongrass-powder concentrations. When the sensual qualities of the muffins were measured, the colors, flavors, tastes, textures, and overall quality of all of the samples show that the 3% lemongrass-powder concentration revealed the highest sensual-quality indexes. Further, the DPPH and ABTS radical-scavenging activities increased according to the concentration of lemongrass powder, whereby the former increased significantly when the amount of lemongrass powder was increased.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1176-1183
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• 2017

This study was investigated the quality characteristics and antioxidant of dried Dioscorea bulbifera with various pre-soaking concentrations of oligosaccharide. Dioscorea bulbifera are prepared by additions of 0, 4, 6, 8 and 10% oligosaccharide solution, and dried at $50^{\circ}C$. The effects of pre-soaking percent of Dioscorea bulbifera slices were evaluated by the moisture, soluble solid, pH, titratable acidity, color, browning degree, texture, antioxidant activities and sensory test. According to the percent of pre-soaking oligosaccharide solution was increased, the moisture was increased but soluble solids and titratable acidity were decreased. With respect to the result of colors, Dioscorea bulbifera slices that underwent the 10% pre-soaked process (85.86%) were lighter than control (73.88%). However, the redness and yellowness scores were the lowest than control. The springiness and cohesiveness of texture showed no significant differences among all groups. Gumminess and chewiness of texture results were increased according to per-soaking concentration increase. Also the polyphenol, flavonoid and DPPH (${\alpha},{\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were significantly increased with increasing immersion concentration. The Dioscorea bulbifera slices supplemented with 6% pre-soaking oligosaccharide solution treatment showed the highest total sensory score. The results of our study indicated that when pre-soaking oligosaccharide solution is used to immerse the Dioscorea bulbifera slice, it has browning inhibition and antioxidant effect.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1348-1358
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• 2017

To enhance the physiological activity of the Rhynchosia volubilis (RV), R. volubilis (RVHE-A) and R. volubilis-added herbal powder (RVHE-B) were fermented with a solid state culture of Hericium erinaceum mycelia (HE). The total isoflavone contents of the non-fermented RV-A ($489.9{\mu}g/g$) and RV-B ($571.1{\mu}g/g$) were remarkably increased in fermented RVHE-A ($1,836.4{\mu}g/g$) and RVHE-B ($1,276.7{\mu}g/g$). In particular, aglycone isoflavones such as daidzein and genistein were significantly higher in the RVHE-A than any other sample. When hot-water (HW) and EtOH extracts (E) were fractionated from the RV and RVHE, both extracts from the RVHE-A were higher than those from the RV-A in total polyphenol and flavonoid contents. However, the RVHE-B-HW showed a lower polyphenol and flavonoid content level than did RV-B-HW. RVHE-A-HW and -E also had more potent ABTS radical scavenging activity than any extract from the non-fermented RV and other ferments (RVHE-B). In the meanwhile, RVHE-A-HW potently stimulated the production of macrophage activation-related cytokines such as $TNF-{\alpha}$, IL-6 and IL-12 ($841.7{\pm}71.3pg/mL$, $3.9{\pm}0.1ng/mL$, $179.3{\pm}30.2pg/mL$) from peritoneal macrophage more than RV-A-HW ($92.5{\pm}1.5pg/mL$, $0.1{\pm}0.0ng/mL$, $37.4{\pm}5.4pg/mL$) as well as RVHE-B-HW ($557.0{\pm}21.3pg/mL$, $1.8{\pm}0.0ng/mL$, $90.0{\pm}10.0pg/mL$). However, all the EtOH extracts did not show significant activity. In addition, the RVHE-A-HW showed a significantly higher intestinal immune system modulating activity through Peyer's patch and GM-CSF production than did any other extract from RV and RVHE-B. In conclusion, these results suggest that the fermented R. volubilis with H. erinaceum mycelia possesses a possible use as an industrial application as functional food or material.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.6
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• pp.1666-1685
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• 2004

This present study was designed to screen medicinal plants for the treatment of brain diseases such as Parkinson's disease or aging. We tested the effects of the water extracts from 38 species medicinal plants on antioxidant capacity, monoamine oxidase B (MAO-B) inhibitory activity, acetylcholinesterase (AChE) inhibition and antiperoxidation activity in vitro. The water extracts from 38 species were tested on their antioxidant activity using radical scavenging effects against ABTS+. The water extract of C. sappan was showed the highest antioxidant capacity, the antioxidant activity at 1 Jig of herbal extract being 0.38mM TE. Lipid peroxidation in brain homogenates induced by NADPH and ADP-Fe/sup 2+/ was strong inhibited by C. sappan and R. palmatum extracts. Among the 38 medicinal plants investigated, R. palmatum showed significant biological activity (antioxidant capacity, MAO-B inhibiory activity, and AChE inhibitory activity). The protective efficacy of R. palmatum water extract on 1-methyl-4­phenyl-1,2,3,6-tetrahydropyridine (MPTP)-induced parkinsonism and its possible mechanism were studied in C57BL/6 mice. Treatment of R. palmatum water extract protected biomacromolecules such as lipids from oxidative damage induced by MPTP. The content of MDA in brain tissue was decreased significantly by R. palmatum extract. These results suggest that R. palmatum water extract plays on effective role in attenuating MPTP-induced neurotoxicity in mice. This protective effect of R. palmatum might be estimated the result from the inhibitory activity on monoamine oxidase B and the enhancement of antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.775-780
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• 2011

We investigated the changes in antioxidant and angiotensin converting enzyme I (ACE) inhibitory activity in different parts of 'Ilpum' (Oryza sativa L.) rough rice before and after germination. Rough rice, either before or after germination, were separated into hull, brown rice, or sprout, and then extracted with distilled water and 70% ethanol. After germination, the total polyphenol contents of the distilled water extract of the brown rice was higher than before germination (5.84 and 1.67 mg/g, respectively). The DPPH radical scavenging activity on the unseparated rough rice ethanol extract increased from 22.95% before germination to 31.32% after germination, but it decreased in both the hull and brown rice extracts. The ABTS radical scavenging activity was highest in the sprout extract with a value of 4.41 mg AA eq/g. The reducing power of the brown rice ethanol extract increased from 0.32 before germination to 0.45 after germination. The ACE inhibitory activity of the in hull ethanol extract increased after germination. These results indicate that antioxidant capacity increases in the hull and sprout after germination could be considered having significant health benefits.