• Food Science and Preservation
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• v.31 no.2
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• pp.307-314
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• 2024

Broussonetia kazinoki twig extract (BKT) is recognized for its antioxidant and anti-cancer effects and natural whitening properties. So, it is used as a raw material for cosmetics. B. kazinoki twig is also an edible raw material. B. kazinoki has been used in Asia for paper production and oriental medicine, has anti-diabetic effects, and contains various flavonoids and alkaloids. In this study, to evaluate the efficacy of BKT on allergic skin inflammatory responses, we investigated its effects on factors related to skin inflammation in HaCaT keratinocytes and allergic responses in RBL-2H3 cells. There was no cytotoxicity of the 70% ethanol extract against HaCaT and RBL-2H3 cells. In HaCaT cells, stimulation with tumor necrosis factor-alpha (TNF-𝛼) and interferon-gamma (IFN-𝛾) increased the production of several chemokines, including thymus and activation-regulated chemokine (TARC), macrophage-derived chemokine (MDC), and regulated on activation, normal T cell expressed and secreted (RANTES). However, it was observed that this elevation was notably mitigated in a concentration-dependent manner upon treatment with BKT. Furthermore, BKT treatment demonstrated a significant reduction of 𝛽-hexosaminidase and inflammatory cytokines TNF-𝛼 and IL-4 in IgE-sensitized RBL-2H3 cells. Thus, it is expected that BKT can be used as a natural cosmetic and food ingredient that effectively suppresses allergic inflammatory reactions.

• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.375-385
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• 2024

The purpose of this study is to manufacture ice cream with perilla leaves fermented extract(5%, 10%, 15%, and 20% w/v) fermented by Lactobacillus acidophilus KCTC 3164 strain as functional additives. The physical and chemical properties(color, viscosity, pH, total acidity, melting rate, overrun) and antioxidant activity of ice cream with perilla leaves fermented extract were evaluated. The addition of perilla leaves fermented extract affected the color of the ice cream, and the melting rate increased with increasing addition of perilla leaves fermented extract. In contrast, viscosity showed a gradual decrease. Overrun increased gradually with higher levels of perilla leaves fermented extract, while pH decreased significantly, and total acidity increased. The DPPH radical scavenging activity and total polyphenol content of ice cream with perilla leaves fermented extract significantly increased with higher concentrations of fermented perilla leaves extract. The results of this study indicate that the ice cream sample with 10% fermented perilla leaves extract has a potential as a functional ice cream since it exhibited high overrun, a low melting rate, the desired viscosity, and high DPPH radical scavenging activity and total polyphenol content.

• Journal of Life Science
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• v.34 no.10
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• pp.673-681
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• 2024

Periodontal disease is a significant oral health issue, with halitosis-inducing bacteria being one of its primary causes. Among these bacteria, the anaerobic pathogen Porphyromonas gingivalis is known to accelerate the progression of periodontitis. Effective control and prevention of these bacteria are therefore crucial for the management and prevention of periodontal diseases. The aim of this study was to explore methods for effectively controlling halitosis-causing bacteria to enhance oral hygiene and the prevention of halitosis. We focused on Dendropanax morbifera, a traditional Korean medicinal plant known for its antimicrobial, anti-inflammatory, and antioxidant properties. Specifically, we investigated the antimicrobial effects of D. morbifera leaf extracts and fermented sap against P. gingivalis. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of the leaf extracts and fermented sap were determined under anaerobic conditions. The efficacies in reducing malodor were also evaluated using detection tubes to measure by measuring the concentrations of hydrogen sulfide (H₂S) and ammonia (NH₃) using detection tubes. Both the extracts and sap exhibited significant antimicrobial activity against P. gingivalis. Furthermore, both test materials effectively reduced bacterial production of H₂S and NH₃ gases. Field emission scanning electron microscopy observations revealed that bacterial cell wall damage began at the MIC levels, with complete cell wall destruction observed at the MBC levels. These results provide valuable data regarding the antimicrobial and halitosis-reducing effects of D. morbifera leaf extracts and fermented sap and support the potential use of D. morbifera in developing new oral hygiene products.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.524-530
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• 2008

In this study, the effects of feed containing citrus byproducts on the physicochemical characteristics and palatability of Korean native chickens were investigated. The Korean native chickens used in this study were divided into two groups: T0 (chickens that were not fed citrus byproducts until they were 39 weeks old) and T1 (chickens that were fed citrus byproducts). The feed given to the T1 chickens was the same as that given to the T0 chickens for the first 16 weeks. Between weeks $17{\sim}39$, the feed given to the T1 chickens was prepared by adding 4% of the citrus byproducts to the feed given to the T0 chickens. The chickens used in the experiment were chilled for 2 days after being sacrificed. The feed containing citrus byproducts did not cause any statistically significant differences in the breast and thigh characteristics of lightness ($L^*$ value), redness ($a^*$ value), yellowness ($b^*$ value), water-holding capacity, frozen loss, thawing loss and boiling loss. As for the rheological properties, there was no statistically meaningful difference in the breast/thigh characteristics of springiness, cohesiveness, gumminess, and chewiness between the T0 and T1 chickens. However, hardness and shear force were significantly lower in the T1 chickens than in the T0 chickens (p<0.05). The acid and peroxide values were also lower in the T1 chickens than in the T0 chickens, but the difference was not statistically significant. Antioxidant activity was better in the T1 chickens than in the T0 chickens. Thus, the results of the present study show that consumption of citrus byproducts did not affect the color and smell of raw meat. The palatability of boiled meat was significantly better in the T1 chickens than in the T0 chickens.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.68-79
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• 2015

The purpose of this study is to provide preliminary information relating to the applicability of Chinese soybean as functional food material. This study compared the manufacturing characteristics, phenolic compounds contents, and antioxidative activities of soymilk prepared with Korean(Jinpumkong) and Chinese Heinong 48) soybean. Antioxidative activities were measured by in vitro models such as 1,1-diphenyl-2-crylhydrazyl DPPH) radical scavenging activity, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-ulfonic acid ABTS) radical scavenging activity. The physicochemical properties(solid contents, pH, and color) and suspension stability of soymilk were not significantly different between the types of raw soybean. Total phenolic and flavonoid contents of soymilk prepared with Chinese cultivar($20.71{\pm}0.34GAE\;mg/g\;dw$ and $6.31{\pm}0.11QE\;mg/g\;dw$, respectively) were significantly higher than those of soymilk prepared with Korean cultivar $^{***}p<.001$ and $^{**}p<0.01$, respectively). Total tannin content of soymilk prepared with Korean cultivar($2.29{\pm}.22TAE\;mg/g\;dw$) was significantly higher than that of soymilk prepared with Chinese cultivar($^{***}p<0.01$). The electron donating ability(EDA) of soymilk was significantly increased in a dose dependent manner(p<0.05); the soymilk prepared with Chinese cultivar showed significantly higher EDA on the concentration of 2.5 mg/mL(p<0.01) and 10.0 mg/mL(p<0.05) than that of soymilk prepared with Korean cultivar. The antioxidative activities of soymilk were significantly increased in a dose dependent manner on ABTS radical scavenging(p<0.05), and there was no significant difference between the types of raw soybean. These results suggest that Chinese soybean, which contains plenty of phenolic compounds and has superior antioxidant activity, may have great potential as a raw material for functional beverage preparation.

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.477-484
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• 2006

This study was performed to know the potentialities of the fruits of Opuntia ficus-indica, as a medium for mushroom mycelial culture. Five mushroom mycelial (Agrocus blazei, Grifola frondosa, Hericium erinaceum, Innonotus obliquus, Phellinus linteus) were frown on the malt extract broth (MEB) and the cactus broth medium (CB). The submerged culture mixtures were extracted using equal volume of ethyl acetate, and their extract yields, total polyphenol contents, and some physiological activities were compared with each other Each extract from mycelial culture grown on CB medium showed remarkable enhancement in physiological activities compared with each counterpart grown on MEB. Among five mycelial cultures grown on CB medium, the extract yield and polyphenyl content were highest in the extract from Grifola frondosa (extract yield, 0.4 g/L and polyphenol content, 22.7%). Also, the extracts from Grifola frondosa showed the highest physiological activities, such as DPPH radical scavenging ($IC_{50}=362.9{\mu}g/ml$), xanthine oxidase inhibition (about 80% at $500{\mu}g/ml$), and superoxide radical scavenging (about 80% at $500{\mu}g/ml$), and NO production inhibition ($IC_{50}=43.1{\mu}g/ml$) in LPS-stimulated RAW 264.7 cells. This result suggests that the fruit of Opuntia ficus-indica can be used as a culture medium for improving the functional properties of various mushroom mycelia.

• Food Science and Preservation
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• v.16 no.3
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• pp.405-411
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• 2009

The manufacturing process and quality properties of Lactococcus lactis-fermented yakchobugak (LFY) containing some colored agro-food products were investigated to develop a good organoleptic bugak from the leaf of the medicinal herb. The de-oiling rate of LFY by centrifugation was 37.6%, which was significantly different to the 3.5% value obtained after standing and the 8.9% value obtained with the beating method (p<0.05). Reducing power (RS) increased with addition of increasing levels of ethanol extracts from agro-food powders. The RS of green tea extract-supplemented LFY had the highest value of 0.97 at $500{\mu}g/mL$, and this was significantly different to values obtained using other extracts (p<0.05). At 83.84%, the DPPH (2,2-diphenyl-1-picrylhydrazyl) free-radical scavenging activity of green tea extract-supplemented LFY was the greatest of all samples tested, followed by LFY with woolgeom at 39.48%, LFY with black rice at 28.45%, and LFY with bokbunja at 22.24% all ethanol extracts were added at $50{\mu}g/mL$ (p<0.05). Acid values of green tea and bokbunja LFYs stored in transparent PE bags at $60^{\circ}C$ for 7 days were 1.82% and 2.03%, respectively. Textural hardness values of LFYs were less than 250.62, except for LFYs with black rice and woolgeom, but these values increased $2{\sim}3$-fold after lactic acid fermentation. Carbohydrate and protein content of LFYs were in the ranges $58.95{\sim}64.63%$ and $7.50{\sim}8.68%$, respectively. Lipid and calorie contents of woolgeom LFY had the lowest values of 22.02% and 490 Kcal, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.185-195
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• 2017

Two byproducts, brewer's spent grain (BSG; germinated rice and malt) and brewer's spent material (BSM; Achyranthes japonica Nakai), were collected during the manufacture of pilsner beer using A. japonica Nakai and germinated rice. Water extracts of BSG and BSM were prepared at different temperatures ($25^{\circ}C$, $60^{\circ}C$, and $100^{\circ}C$) for 5 h, and their nutritional and functional properties were investigated. ${\gamma}-Aminobutyric$ acid (GABA), saponin, and niacin contents were higher in extracts prepared at $60^{\circ}C$ for more than 3 h than the other extracts, whereas total polyphenol content, DPPH radical scavenging activity, and reducing power were higher in samples extracted at $100^{\circ}C$ for 1 h compared to the other ones. Overall, water extraction at $60^{\circ}C$ for 3 h was desirable to effectively collect both nutritional and functional components from BSG and BSM. Under these conditions, BSM extracts showed 4~18 times high niacin and folate contents, 1.4 times high total phenolic content, and 11~60 times high antioxidant activities compared to BSG extracts. This study shows that pilsner beer byproducts would be good sources of health beneficial components, especially GABA, saponin, water soluble vitamins, and polyphenolics.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.90-96
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• 2010

In this study, the anti-oxidant, anti-tumorigenic, anti-hypertensive, anti-thrombic, anti-diabetic, and anti-inflammatory properties of 18 different species of genus Pleurotus were investigated. In addition, the amino acid, $\beta$-glucan, and polyphenol content were also measured. All species contained more than 20 mg% of polyphenol with the highest contents found in Pleurotus cornucopiae var. citrinopileatus (yellow pleurotus) ($39.13{\pm}0.82\;mg%$). The $\beta$-glucan contents was also the highest in yellow Pleurotus ($37.67{\pm}0.22%$) followed by Won-Hyeong1 (C, $28.75{\pm}0.61%$) and Jang-an PK (A, $27.95{\pm}0.33%$). The yellow Pleurotus exhibited the highest antioxidant activity as assessed by the DPPH scavenging rate with an $IC_{50}$ value of $2.94{\pm}0.44\;mg/mL$. Ethanol extracts from the yellow Pleurotus treated at 1% concentration showed cytotoxic activity up to 36.9% in the human embryonic kidney 293T cell lines. The yellow Pleurotus also showed the highest inhibitory effects on ACE activity ($60.52{\pm}0.2%$). Finally, the yellow Pleurotus exhibited anti-diabetic and anti-inflammatory properties as shown by inhibition of $\alpha$-amyloglucosidase activity ($50.5{\pm}0.8%$) and nitric oxide production ($68.4{\pm}0.3%$). Taken together, our data indicate the yellow pleurotus is a promising functional food ingredients.

• Proceedings of the EASDL Conference
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• 2004.10a
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• pp.107-129
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• 2004

Sesame oil has been popular for hundreds of years in Korea because of its pleasant flavor and health benefits and has been studied for its antioxidant properties and flavor preferences attributed to its manufacturing methods. The objective of this study was to investigate the qualitative properties of six commercial sesame oils (3 Korean, 2 Japanese, 1 Chinese), The fatty acids in the oil are composed of two main acids oleic acid and linoleic acid with a P/S ratio of 4.99${\sim}$5.73. Of the tocopherol isomers, ${\gamma}$-toc ranged from 23.14 to 34.85mg/100g. Lignan such as sesamin(322.91${\sim}$689.39ppm) and sesamolin (62.19${\sim}$289.82 ppm) is found predominantly in sesame oil. Sesamol (8.52${\sim}$51.21 ppm) was significantly different depending on manufacturer, observed as greatest in the Korean and least in the Japanese products. The induction period was longest in order of the Korean, Chinese, and then Japanese product. The red and yellow values in Lovibond color were highest in the Korean and lowest in the Japanese product. The major volatile compounds (in order of content) were pyrazines, phenols, aldehydes, and then furans and contained a small amount of pyrroles, thiazoles and indoles. The levels of total volatiles were greatest in the Korean and least in the Japanese product. The most abundant volatiles in the Korean product were pyrazines, whereas phenols were higher in the Chinese product compared to the others. From these results, the relationships among pyrazines, sesamol, yellowness and induction period showed positive, respectively. In sensory evaluation, Korean panelists preferred, in order, the Korean, Japanese, and then the Chinese product in strength of and preference for the sesame flavor, also ranking it best in overall acceptance. Japanese panelists found similarities in the Korean and Japanese products and gave an equal level of preference for the sesame flavor and overall acceptance. On the other hand, Chinese panelists preferred the Japanese product in strength and sesame flavor rating it best on overall acceptance.