• Journal of the Korean Applied Science and Technology
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• v.38 no.5
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• pp.1209-1218
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• 2021

The aim of this study was to assure the possiblility of Achyranthes japonica Nakai for a cosmetic material. For this we examined the Anti-oxidation, Anti-inflammation, Anti-wrinkle effects of Achyranthes japonica Nakai extract. Each material is extracted from Achyranthes japonica Nakai roots(AJNR) and Achyranthes japonica Nakai stalks(AJNS) using 70% ethanol. We carried out Nitric oxide assay of the extract with cultured RAW 264.7 macrophage cells, And we conducted MMP-1 assay, Type I procollagen synthesis assay of the extract with cultured CCD-986sk fibroblast cells. After we measured ABTS+ assay and SOD assay of AJNR and AJNS, we knew that effect of anti-oxidant increased as their concentration get higher. The result of this study was that the antioxidant activity of AJNR and AJNS was similarly excellent and the anti-inflammatory activity of AJNR was significantly higher than AJNS. The MMP-1 inhibitory activity and Type I procollagen synthesis of AJNR and AJNS was generally excellent, AJNS had slightly better than AJNR. Therefore I thought it has the chance to play an imfortant role as a functional cosmetic material for anti-oxidant, anti-inflammation and wrinkle reduction effects.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.768-774
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• 2021

Habanero red pepper (HRP)-fermented liquid with Acetobacter pasteurianus SRCM101474 was prepared, the quality characteristics measured and bioactivity analysis were measured. As the fermentation period increased, the number of viable cells increased, pH decreased, and acidity increased. After fermentation, the organic acid content of HRP was confirmed to be acetic acid with the highest content of 33413.54 ppm. Analysis of capsaicin and dihydrocapsaicin showed that the increase was significantly raised as acetic acid fermentation progressed. The total phenol and flavonoid contents as well as the antioxidant activity increased as the fermentation period passed. In addition, α-glucosidase inhibitory and pancreatic lipase inhibitory activities were significantly increased after fermentation. It was confirmed that it can be used as a functional material by measuring the physiological activities of antioxidant, anti-obesity, and anti-diabetes through fermentation, and the possibility of development as a spicy material and application product using it as capsaicin increases after fermentation.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.544-552
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• 2021

This study investigated the anti-fibrotic and antioxidant effects of Paeonia Radix Alba water extract (PR) on thioacetamide (TAA)-induced liver fibrosis in a mouse model and its underlying mechanisms. Liver fibrosis was induced by intraperitoneal injection of TAA (three times a week) for 8 weeks. Furthermore, silymarin (50 mg/kg body weight) and PR (200 mg/kg body weight) were administered for 8 weeks. PR treatment downregulated aspartate aminotransferase (AST), alanine aminotransferase (ALT), ammonia, and myeloperoxidase levels. Moreover, PR treatment downregulated NOX2 and p47phox and upregulated antioxidant enzymes by activating the Nrf2/Keap1 signaling pathway. Furthermore, PR inhibited the factors associated with fibrosis, such as α-SMA and collagen I. AMPK/SIRT1 was upregulated by PR treatment. Overall, these results suggest that PR attenuates liver fibrosis by regulating the Nrf2/Keap1 and AMPK/SIRT1/NF-κB signaling pathways through the inhibition of oxidative stress. Hence, PR has potential as a remedy for preventing and treating liver fibrosis.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.477-486
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• 2021

To utilize Malus pruniforia Borkh. as a functional material, cold-water (CW), hot-water (HW), and 70% ethanol (EtOH) extracts were prepared, and their antioxidant and anti-inflammatory activities were compared. The antioxidant activity of the HW extract evaluated by ABTS and DPPH radical scavenging and FRAP activity was significantly effective. The total polyphenol content of the HW extract was also higher by 15.5±0.7 mg GAE/g extract compared to other extracts. The EtOH extract showed significantly decreased TNF-α (39.8%), IL-6 (65.5%), and NO (34.9%) levels in RAW 264.7 cells compared to the LPS-induced control group. The levels of IL-6 (21.1%) and IL-8 (19.3%) were significantly decreased by treatment of EtOH extract in HaCaT keratinocytes induced with TNF-α and IFN-γ. The UHPLC-MS results indicated that the EtOH extract might have chlorogenic acid and phlorizin as the major compounds. This was validated using HPLC-DAD, which showed that the EtOH extract had higher levels of chlorogenic acid and phlorizin (1,185±58 and 470±10 ㎍/g extract, respectively). In conclusion, the present study suggested that the anti-inflammatory activity of the EtOH extract was more effective than the CW and HW extracts, and chlorogenic acid and phlorizin could be used as indicator compounds and functional substances.

• Korean Journal of Plant Resources
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• v.34 no.5
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• pp.420-432
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• 2021

This study was conducted to evaluate antioxidant, antibacterial, anti-inflammatory, and digestive enzyme activity in water extract (SAW) and 60% ethanol extract (SAE) from Stachys sieboldii. As the treatment concentration of each extract S. sieboldii extract increased, antibacterial and antioxidant activity increased. The total polyphenol and total flavonoid contents of SAW were 106.25 ± 0.94 mgGAE/g, 24.4 ± 0.24 mgQE/g and SAE were 124.61 ± 1.11 mgGAE/g, 45.2 ± 3.52 mgQE/g, respectively. The 400 ㎍/mL of SAW and SAE performed more than 53% protective effects against oxidative stress in HepG2 cell lines. All extracts were not showed cytotoxicity to RAW 264.7 cell line at 100 ㎍/mL. NO production was reduced to 44.3 ± 1.4% for SAW and 45.1 ± 1.0% for SAE at a concentration of 100 ㎍/mL. The production of inflammatory cytokines each TNF-α, IL-1β, and IL-6 was inhibited in a concentration-dependent. S. sieboldii extract did not showed Caco-2 cells cytotoxicity and inhibited NO production in concentration-dependent. As the concentration of the S. sieboldii extract increased of α-amylase and protease enzymes activity, which are digestive enzyme. As a result of the experiment, it is judged that it can be used as basic data for the development of health food using S. sieboldii.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.187-194
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• 2021

This study aimed to optimize the preparation method of citron (Citrus junos Sieb.) beverages with hibiscus using response surface methodology (RSM). The experimental conditions were established using a central composite design with three independent variables as follows: ratios of citron (40~60%), citric acid (0.34~0.94%), and hibiscus (0.3~0.7%). The results indicate that an increase in the citron ratio contributed to increased sweetness and as the concentration of citron and hibiscus increased, the brightness of the citron beverage decreased and the yellowness increased. The citron ratio showed a significant correlation with the ABTS radical scavenging capacity. Among the 15 experimental groups, 4 representative samples showing statistical significance were selected, and sensory tests were performed, in comparison with commercially available products. As a result of the sensory test, four beverages prepared with the selected recipes showed higher preference than commercial beverages, and optimal recipe conditions were 40% citron, 0.34% citric acid, and 0.5% hibiscus.

• Journal of The Korean Society of Integrative Medicine
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• v.9 no.2
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• pp.83-92
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• 2021

Purpose : Keratinocytes are the main cellular components involved in wound healing during re-epithelization and inflammation. Dysfunction of tight junction (TJ) adhesions is a major feature in the pathogenesis of various diseases. The purpose of this study was to identify the various effects of a Sparassis crispa water extract (SC) on HaCaT cells and to investigate whether these effects might be applicable to human skin. Methods : We investigated the effectiveness of SC on cell HaCaT viability using MTS. The antioxidant effect of SC was analyzed by comparing the effectiveness of ABTS to that of the well-known antioxidant resveratrol. Reverse-transcription quantitative polymerase chain reaction (qRT-PCR) is the most widely applied method Quantitative RT-PCR analysis has shown that SC in HaCaT cells affects mRNA expression of tight-junction genes associated with skin moisturization. In addition, Wound healing is one of the most complex processes in the human body. It involves the spatial and temporal synchronization of a variety of cell types with distinct roles in the phases of hemostasis, inflammation, growth, re-epithelialization, and remodeling. wound healing analysis demonstrated altered cell migration in SC-treated HaCaT cells. Results : MTS analysis in HaCaT cells was found to be more cytotoxic in SC at a concentration of 0.5 mg/㎖. Compared to 100 µM resveratrol, 4 mg/㎖ SC exhibited similar or superior antioxidant effects. SC treatment in HaCaT cells reduced levels of claudin 1, claudin 3, claudin 4, claudin 6, claudin 7, claudin 8, ZO-1, ZO-2, JAM-A, occludin, and Tricellulin mRNA expression by about 1.13 times. Wound healing analysis demonstrated altered cell migration in SC-treated HaCaT cells and HaCaT cell migration was also reduced to 73.2 % by SC treatment. Conclusion : SC, which acts as an antioxidant, reduces oxidative stress and prevents aging of the skin. Further research is needed to address the effects of SC on human skin given the observed alteration of mRNA expression of tight-junction genes and the decreased the cell migration of HaCaT cells.

• Food Engineering Progress
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• v.14 no.2
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• pp.183-187
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• 2010

Multiple lines of study have shown that Acanthopanax species have anti-oxidant and chemopreventive effect. However, the suitability of Acanthopanax sessilifloru fruit (Ogaza) as a functional food source remains to be investigated. Therefore, we have investigated the effect of Ogaza as an anti-oxidant and anti-inflammatory substance. The phenolic content of Ogaza is 56.1${\pm}$5.2 mg gallic acid equivalents (GAE) per 1 g of Ogaza. The 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging effects of Ogaza extract at 0.25, 0.5, 1, or 2 mg/mL were 34.0, 73.0, 194.3, or 339.7 $\mu g$/mL vitamin C equivalent antioxidnat capacity (VCEAC), respectively. Ogaza extract (1 or 2 mg/mL) inhibited LPS-induced TNF-$\alpha$ production (decrease of 22${\pm}$2% or 19${\pm}$6%, respectively). It also inhibited LPS-induced IL-6 production (decrease of 18${\pm}$2% or 24${\pm}$3%, respectively). In addition, Ogaza extract (0.25, 0.5, 1, or 2 mg/mL) inhibited COX-2 luciferase activity (decrease of 80${\pm}$1%, 83.${\pm}$7%, 96${\pm}$4%, or 98${\pm}$2%, respectively). Overall, these results indicated that Ogaza is promising as a functional food source due to its antioxidant and anti-inflammatory effects.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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• pp.1-10
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• 2019

In order to examine the functionality of broccoli sprout (Brassica oleracea, BS), solvent extracts were prepared and their anti-oxidative and immunomodulating activities were compared with those of broccoli (B). EtOH extracts (E) were potently higher than hot-water extracts (HW) in the antioxidant contents and radical scavenging activity. In particular, the total polyphenolic contents in addition to ABTS and DPPH radical scavenging activity were significantly higher in EtOH extract of broccoli sprout (BS-E; 9.15 mg GAE/g, 4.52 mg AEAC/g, and 1.14 mg AEAC/g) compared with that of broccoli (B-E; 7.83 mg GAE/g, 3.63 mg AEAC/g, and 0.97 mg/AEAC/g). Whereas, total flavonoid content was significantly higher in B-E (1.60 mg QE/g) than BS-E (1.43 mg QE/g). Anti-inflammatory activity was investigated using LPS-induced cell line model at a concentration of $10{\sim}100{\mu}g/mL$, in which all solvent extracts of both broccoli sprouts and broccoli were not toxic to RAW 264.7 cell lines. In anti-inflammatory activity of broccoli sprouts, EtOH extracts also showed significantly more potent activity than hot-water extracts in all sample concentrations tested. In addition, BS-E ($100{\mu}g/mL$) inhibited nitric oxide (NO) and IL-6 production to 60.9% and 68.9% compared with the LPS inflammation group (without extracts), whereas B-E inhibited 49.6% and 54.9%. On the other hand, in immunostimulating activity by splenocytes and macrophages, hot-water extract showed significantly higher activity than EtOH extract. Especially, BS-HW stimulated the splenocyte proliferation (1.2-fold against saline group) and IFN-${\gamma}$ production (264.39 pg/mL) at $100{\mu}g/mL$, and the production of IL-6 (1.33-fold), IL-12 (1.09-fold) and TNF-${\alpha}$ (1.49-fold) from macrophages was also significantly enhanced over broccoli. In conclusion, broccoli sprouts showed more potent anti-oxidative, anti-inflammatory and immunostimulating activity than broccoli, suggesting the possibility of using broccoli sprouts as functional food materials.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.572-580
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• 2018

Biologically active substances including gamma-aminobutryric acid (GABA) were added into whey by co fermentation using Bacillus subtilis HA and Lactobacillus plantarum EJ2014. The first fermentation using B. subtilis HA with 5% monosodium glutamate (MSG) and 2% glucose enhanced the production of poly-${\gamma}$-glutamic acid (PGA), resulting in higher consistency of $4.09Pas^n$ as well as whey protein peptides. After the second fermentation using L. plantarum EJ2014, the remaining MSG (3.40%) as a precursor was completely converted to 2.21% GABA. Furthermore, the lactose content in whey decreased from 6.73 to 3.68% after co-fermentation, and the tyrosine content increased from 20.47 to 38.24%. Peptides derived of whey proteins were confirmed by SDS-PAGE. Viable cell counts of B. subtilis and L. plantarum were 5.83 log CFU/mL and 9.20 log CFU/mL, respectively. Thus, co-fermentation of whey could produce the novel food ingredient fortified with biologically active compounds including GABA, ${\gamma}$-PGA, peptides, and probiotics.