• 한국축산식품학회지
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• 제40권5호
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• pp.722-733
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• 2020

This study was aimed to investigate the physicochemical properties, texture, and antioxidant, and antimicrobial activities of regular-fat sausages (RFSs) mixed with 0.25 and 0.5% of oven-dried and freeze-dried grape tomato powder (GTP, 150 ㎛) during storage at 4℃. RFSs were made by six treatments that included: control (CTL), REF (sausages with 0.1% ascorbic acid alone), F1GTPSs (F1) and F2GTPSs (F2) (sausages with 0.25% and 0.5% freeze-dried GTP), and O1GTPSs (O1) and O2GTPSs (O2) (sausages with 0.25% and 0.5% GTP oven-dried at 100℃). Sausages with added oven-dried grape tomato powders (OGTPs) showed decreased pH, lightness (L^⁎), total plate count (TPC), and thiobarbituric acid-reactive substances (TBARS) compared to the sausages mixed with freeze-dried GTP (FGTPSs), but also had the highest redness (a^⁎) and yellowness (b^⁎) values among the treatments. With increasing levels of GTP, the hardness and chewiness of the sausages gradually decreased and these were decreased more in the FGTPSs (F) than in the OGTPSs (O). Compared to the FGTPSs, OGTPSs had higher antioxidant and antimicrobial activities, which extend the shelf-life of meat products. Application of OGTP to RFSs resulted in higher lipid antioxidant, antimicrobial activities, improving physicochemical properties and extended the shelf-life.

• 한국식품조리과학회지
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• 제32권5호
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• pp.575-584
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• 2016

Purpose: Nurungji is a traditional Korean food made by yellowish scorched rice. After getting gelatinization of rice, a thin crust of scorched rice will usually be left in the bottom of the traditional cooking pot. In this study, physicochemical characteristics and antioxidant properties of five commercial nurungji products (CNP1, CNP2, CNP3, CNP4, and CNP5) were evaluated. Methods: Physicochemical properties of the five commercial nurungji products were evaluated with AOAC method. The antioxidant activities were assessed using the 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2-azinobis-(3-ethyl-benozothia zoline-6-sulfonic acid)(ABTS), ferric reducing antioxidant power (FRAP), and reducing power assays. Results: Water content was the highest in CNP3, followed by CNP1, CNP2, CNP5, and CNP4. Crude ash content of all nurungji was less than 1%. In Hunter color parameter, the significantly highest a value (redness) and b value (yellowness) were measured in the CNP4 product, meanwhile the lowest in CNP3 (p<0.05). The nurungji products of CNP4 and CNP5 had the significantly higher content in total polyphenols and total flavonoids, compared to those of other products. CNP3 and CNP2 had the lowest in total polyphenols and total flavonoids, respectively. CNP4 and CNP5 products showed the significantly higher values in antioxidant activities, whereas CNP3 had the lowest activity. Conclusion: The high value of antioxidant activities in CNP4 and CNP5 might have been affected primarily by the total polyphenols with increasing browning color during the heat treatment.

• Journal of Microbiology and Biotechnology
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• 제33권8호
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• pp.1030-1038
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• 2023

Lactiplantibacillus plantarum, previously named Lactobacillus plantarum, is a facultative, homofermentative lactic acid bacterium widely distributed in nature. Several Lpb. plantarum strains have been demonstrated to possess good probiotic properties, and Lpb. plantarum HOM3204 is a potential probiotic strain isolated from homemade pickled cabbage plants. In this study, whole-genome sequencing was performed to acquire genetic information and predict the function of HOM3204, which has a circular chromosome of 3,232,697 bp and two plasmids of 48,573 and 17,060 bp, respectively. Moreover, various oxidative stress-related genes were identified in the strain, and its antioxidant activity was evaluated in vitro and in vivo. Compared to reference strains, the intracellular cell-free extracts of Lpb. plantarum HOM3204 at a dose of 10¹⁰ colony-forming units (CFU)/ml in vitro exhibited stronger antioxidant properties, such as total antioxidant activity, 2,2-diphenyl-1-picrylhydrazyl radical scavenging rate, superoxide dismutase activity, and glutathione (GSH) content. Daily administration of 10⁹ CFU Lpb. plantarum HOM3204 for 45 days significantly improved the antioxidant function by increasing the glutathione peroxidase activity in the whole blood and GSH concentration in the livers of D-galactose-induced aging mice. These results suggest that Lpb. plantarum HOM3204 can potentially be used as a food ingredient with good antioxidant properties.

• 한국식품과학회지
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• 제27권3호
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• pp.348-352
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• 1995

본 연구에서는 돈지에 대한 동결건조 커피(이하 커피)의 항산화성과 그 발현특성을 조사하였다. 돈지에 커피를 분말로 첨가하였을 때는 항산화력이 나타나지 않았으나 수용액 상태에서는 그 첨가된 고형물 함량에 비례하여 항산화 효과가 나타났으며, 커피 고형물이 1.0% 첨가된 시험구는 무첨가구보다 산화 유도기간이 1.8배 연장되었다. 커피 수용액의 고형물 농도가 높아질수록 항산화력과 수분활성도는 같은 경향으로 낮아졌으며, 커피 수용액의 항산화력은 수분활성도가 0.98 이상(고형물 함량 30% 이하)에서 효과적으로 발현되었다. 유화제는 커피 수용액의 항산화 효과를 향상시키지 못하였다. 커피 수용액을 돈지에 기계적으로 접촉시킨 후 이를 제거한 돈지의 산화 유도기간(Y)은 접촉시킨 커피 고형물량(X)에 비례하여 Y＝4.7X＋6.5의 직선식으로 증가하는 경향을 보였다. 또한, 처리된 돈지를 spectrophotometer로 scanning한 결과 $340{\sim}350nm$에서 최고치를 보인 단일봉우리가 나타나 커피 수용액의 항산화성 물질이 돈지로 이행된 것을 확인할 수 있었다.

• 한국환경과학회지
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• 제17권10호
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• pp.1139-1146
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• 2008

To investigate the functional properties and the antioxidant effect of pine needle(Pinus densiflora), the pine needle extract was obtained with methanol and its functionality was measured by spectrophotometric method, and the antioxidant experiment on soybean oil was carried out by the active oxygen method. The extraction yield of pine needle with 99% methanol was about 19%, the total flavonoid content of the pine needle-methanol extract was 11.32 mg/g on dry basis and the superoxide dismutase-like activity was 94.3%. The nitrite scavenging ability of the extract was pH dependent with the values of 77.44% at pH 1.2, 48.45% at pH 3.0 and 11.04% at pH 6.0, respectively. The peroxide value was 92.6 meq/kg at 5% dosage, 138.4 meq/kg at 2% dosage of the extract on 8 oxidation days. The period of the peroxide value to be 100 mg/kg was 4.9, 6.3 and 8.5 days at control, 2% and 5% dosage of extract, respectively. And the relative antioxidant effectiveness of the extract was 27.9% and 72.3% increase at 2% and 5% dosage, respectively, compared to control. The thiobarbituric acid value showed few differences within 4 oxidation days, but with the dosage of the extract it fairly decreased with considerable antioxidant effect to control above 4 days.

• 동아시아식생활학회지
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• 제24권2호
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• pp.183-189
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• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

• Preventive Nutrition and Food Science
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• 제22권3호
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• pp.241-245
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• 2017

Aged garlic has been reported to possess beneficial pharmacological activities, including anti-stress and anti-fatigue properties, and to exert protective effects on the cardiovascular system and liver. Pine needles are widely used in folk medicine and as food additives owing to their pharmacological properties such as anti-aging and anti-inflammatory effects. It has long been known that combining certain phytochemicals with other phenols or organic acids can produce synergistic effects. Therefore, the purpose of this study was to develop an optimal formula of aged garlic with added pine needle powder for improved antioxidant activity using the statistical technique of response surface methodology. The antioxidant activities of aged garlic mixed with pine needle powder were confirmed by measuring oxygen radical absorbance capacity and total polyphenol content. An optimized antioxidant formula was identified that contained 5.08 g aged garlic and 1.97 g pine needle powder. The antioxidant activities of the mixture prepared using this optimal formula were significantly higher than the predicted values according to an additive model. Hence, this study confirms that the addition of pine needle powder to aged garlic can improve its antioxidant activity. This study demonstrated an optimal mixing ratio to produce an aged garlic product with improved functionality through the addition of pine needle powder that could be successfully employed by the food industry to prepare functional foods.

• 한국식품영양학회지
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• 제28권1호
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• pp.40-46
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• 2015

Hamcho (Salicornia herbacea) extracts were evaluated for total polyphenol content, antioxidant and pro-oxidant activities. The total polyphenol content was 1.81 g and 0.72 g per 100 g of dried sample in water and ethanol extracts respectively. Both water and ethanol extracts of Hamcho significantly exhibited antioxidant activity. The scavenging activity of hydroxyl radical was 13.8~26.2% and 14.2~16.0% in water and ethanol extracts respectively. The inhibitory effect of conjugated diene formation was 24.6~39.1% and 28.4~39.6% in water and ethanol extracts respectively. However, pro-oxidative effect was also observed in the Hamcho extracts. The Hamcho water extract showed the pro-oxidant effect by enhancing the formation of hydroxyl radical and conjugated diene. The ethanol extract of Hamcho induced conjugated diene formation at 0.5 mg/mL but not at 1 mg/mL. The hydroxyl radical formation was not induced by the Hamcho ethanol extract. Taken together, these results show that Hamcho extracts can act as pro-oxidants by generating hydroxyl radical or conjugated diene in addition to their antioxidant properties. Therefore, this study suggests that the physiological properties of Hamcho and its use as food materials should be considered with caution because antioxidant dietary plants such as Hamcho possess possible adverse effects induced by pro-oxidant activity.

• Food Science and Biotechnology
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• 제18권1호
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• pp.207-212
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• 2009

Celandine (Chelidonium majus, family Papaveraceae) is an herb used extensively in traditional Korean medicine. To investigate its antioxidant and antiproliferative activities, the methanolic extract of celandine was introduced. The antioxidant properties of the extract were tested using various in vitro systems, including hydroxyl radical scavenging assay, DNA damage protection assay, 1,1-diphenyll-2-2-pricylhydrazyl (DPPH) free radical scavenging activity, metal chelating activity, and reducing power assay. The extract exhibited stronger antioxidant activity ($IC_{50}=7.92{\mu}g/mL$) against hydroxyl radicals in the Fenton system than butylated hydroxyanisole ($IC_{50}=51.46{\mu}g/mL$) and $\alpha$-tocopherol ($IC_{50}=67.48{\mu}g/mL$). Likewise, damage to the plasmid pBR 322 induced by hydroxyl radicals was found to be protected by the extract at a concentration of $400{\mu}g/mL$. Cellular proliferation and the induction of apoptosis were also examined by a cellular proliferation assay, flow cytometry, and mRNA expression analysis. Taken together, the extract significantly inhibited the growth of HT-29 cells in a concentration- and time-dependent manner, and gradually increased both the proportion of apoptotic cells and the expression of caspase-3. Overall, our research suggests that celandine possesses antioxidant and antiproliferative properties.

• 한국식품영양학회지
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• 제29권3호
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• pp.347-356
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• 2016

This study analyzed the antioxidant properties of Equisetum arvense and its effects on serum factor levels in mice fed a high-fat diet. The aim was to establish a new effective resource for biologically active materials. E. arvense stem and root extracts were obtained using deionized water at $95^{\circ}C$, and 70.5% ethanol at $85^{\circ}C$. These extracts were used to analyze the total phenolic compounds and antioxidant (ABTS, DDPH, and FRAP) activities. The effects of prepared ground samples were evaluated by feeding them to mice. E. arvense extracts showed strong antioxidant effects. The caffeic acid content was highest in the 70.5% ethanol extract of the vegetative stem, as determined by high-performance liquid chromatography. The blood concentrations of insulin and leptin were significantly lower in mice fed a high-fat diet supplemented with extracts of the root, reproductive stem, and vegetative stem of E. arvense than in mice fed only a high-fat diet. These results suggest that the polyphenolic compounds in E. arvense extracts exert various antioxidant effects. The stems and root of E. arvense can lower the blood levels of insulin and leptin, even after consumption of a high-fat diet.