• Journal of Microbiology and Biotechnology
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• 제26권8호
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• pp.1367-1374
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• 2016

The present study evaluated the total phenolic and flavonoid contents as well as total antioxidant capacity (TAC) of three cultivars of Actinidia arguta Planch. kiwi berries; cv. Mansoo (Mansoo), cv. Chiak (Chiak), and cv. Haeyeon (Haeyeon). In addition, the anti-inflammatory effects of the three cultivars of kiwi berries were investigated using a lipopolysaccharide (LPS)-stimulated RAW 264.7 murine macrophage cell line. Mansoo had the highest total phenolic content and TAC among the three cultivars, whereas Chiak had the highest total flavonoid content. The total antioxidant capacities of the kiwi berry extracts were more strongly correlated with total phenolic content than with total flavonoid content. The kiwi berry extracts suppressed the secretion of pro-inflammatory cytokines, including interleukin-6 and tumor necrosis factor-α, from LPS-stimulated RAW 264.7 cells. The release of nitrite, an indirect indicator of nitric oxide, was also ameliorated by pre-treatment with the kiwi berry extracts in a dose-dependent manner. Cellular-based measurements of antioxidant capacity exhibited that the kiwi berry extracts had cellular antioxidant capacities. Such cellular antioxidant effects are possibly attributed to their direct antioxidant capacity or to the inhibition of reactive oxygen species generation via anti-inflammatory effects. Our findings suggest that kiwi berries are potential antioxidant and anti-inflammatory agents.

• 한국식품저장유통학회지
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• 제20권5호
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• pp.608-613
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• 2013

국내에서 주로 수입되고 있는 Cabernet Sauvignon 레드와인(미국산 5종, 칠레산 10종)의 이화학적인 품질 특성과 항산화활성 및 폴리페놀 화합물의 조성을 조사하였다. 가용성 고형분은 7.03~8.6 $^{\circ}Brix$, 환원당은 2.7~6.7 g/L, 산도는 0.7~0.8% 범위이었으며, 미국산과 칠레산의 유의적인 차이는 없었다(p<0.05). 이산화황 함량은 미국산이 33 mg/L, 칠레산이 45 mg/L로 칠레산이 높았다(p<0.05). DPPH 방법과 ORAC 방법에 의한 항산화 활성과 총페놀 함량은 미국산보다 칠레산이 조금 높았으나 유의적인 차이는 없었다(p<0.05). 산 가수분해 방법으로 레드 와인 중의 폴리페놀 화합물을 HPLC로 분석한 결과 gallic acid, catechin, syringic acid, p-coumaric acid, quercetin, kaempferol의 6종이 확인되었으며, 이 중 catechin의 함량이 가장 높았고 폴리페놀화합물의 총 함량은 칠레산이 미국산에 비하여 높았다(p<0.05). 미국산과 칠레산 Cabernet Sauvignon 와인의 이화학적 특성과 항산화능은 이산화황 함량과 폴리페놀화합물의 함량이외에는 유의차가 없었다(p<0.05).

• Food Science and Biotechnology
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• 제16권3호
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• pp.404-408
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• 2007

In this study, we investigated the effects by age of long-tenn supplementation of Epimedium koreanum Nakai (EKN)-containing water on the in vivo antioxidant capacities of rats. All rats were reared in a conventional system, and none of the rats showed any signs of aversion to the EKN solution. Neither the mean nor maximum life spans of the rats were extended by long-tenn administration of the solution. The EKN extract caused decreases in the levels of serum thiobarbituric acid reactive substances in the rats. The activities of superoxide dismutase, catalase, and glutathione (GSH) peroxidase within the liver cytosol decreased with age in both the control and EKN-supplemented groups. GSH peroxidase activity, however, was higher at old age in the EKN-supplemented group. The activities of GSH reductase and GSH-S-transferase, and the levels of free-sulfhydryl (SH) and total-SH group gradually decreased with age in both groups. However, there was some tendency for higher levels in the EKN supplemented group at a corresponding age. These results indicate that long-tenn supplementation of EKN water extracts alone does not exhibit discernible adverse effects in rats, and has some enhancing effects on the antioxidant capacities of the blood and liver, but it does not have life-prolonging effects.

• Food Science and Biotechnology
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• 제18권1호
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• pp.234-238
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• 2009

Effects of ginseng on in vivo antioxidant capacities with age were studied in rats. All rats were reared in the conventional system. Ginseng-treated rats were supplied with ginseng water extracts (25 mg/kg/day) continuously from 6 weeks of age to spontaneous death. None of the rats showed any discernible adverse effects of treatment with ginseng-containing water. There was no significant difference in body weight (BW) gains with age between treated and control groups. However, ginseng extracts did cause a decrease in the level of serum low density lipoprotein (LDL)-cholesterol, glucose, and thiobarbituric acid reactive substances (TBARS) in the treated rats. The activities of superoxide dismutase (SOD), catalase, and glutathione peroxidase in liver cytosol decreased with age in the control group. However, these enzyme activities were well maintained in the ginseng-treated rats and, especially, catalase and glutathione peroxidase activities were consistently higher than in control rats. The levels of total sulfhydryl group (T-SH) and glutathione reductase (GR) were unchanged, and glutathione-s-transferase (GST) activity gradually decreased with age in both groups. There were no differences in T-SH, GR, or GST between the control and treatment groups. These results indicate that long-term administration of ginseng retards age-related deterioration in some biochemical parameters such as cholesterol, glucose, and lactate dehydrogenase in serum and it has an enhancing effect on antioxidant capacity in the liver.

• 사상체질의학회지
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• 제16권1호
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• pp.130-147
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• 2004

To investigate the antioxidant capacity of traditional Korean herb medicines, water extracts from 42 species which has been used for the Taeum constitution of Sasang Medicine, were tested on their antioxidant activity using radical scavenging effects against ABTS. Some Of them showed strong antioxidant capacities at $50{\mu}g$ concentration. And, antioxidant capacities of 2 prescriptions extract of Sasang Medicine, Cheongsimyeonja-tang and Yeoldahanso-tang, in the different concentration ($10{\mu}g$, $50{\mu}g$, and $100{\mu}g$) were determined. At the same time, the antiperoxidation effects of these 2 prescriptions extract were determined. Lipid peroxidation in brain homogenates induced by NADPH and $ADF-Fe^{2+}$ was strongly inhibited by Cheongsimyeonja-tang in vitro. The above-mentioned 2 prescriptions are a potent antioxidant capacity and antiperoxidation activity, further investigation into the in vivo antioxidant therapeutic potential for treatment of human disorders in brain tissue.

• Journal of Ginseng Research
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• 제42권3호
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• pp.320-326
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• 2018

Background: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. Methods: Bulk oils were heated at $60^{\circ}C$ and $100^{\circ}C$ and O/W emulsions were treated under riboflavin photosensitization. In vitro antioxidant assays, including 2,2-diphenyl-1-picrylhudrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, ferric reducing antioxidant power, total phenolic content, and total flavonoid content, were also performed. Results: The total ginsenoside contents of ethanolic extract from red ginseng and puffed red ginseng were 42.33 mg/g and 49.22 mg/g, respectively. All results from above in vitro antioxidant assays revealed that extracts of puffed red ginseng had significantly higher antioxidant capacities than those of red ginseng (p < 0.05). Generally, extracts of puffed red and red ginseng had high antioxidant properties in riboflavin photosensitized O/W emulsions. However, in bulk oil systems, extracts of puffed red and red ginseng inhibited or accelerated rates of lipid oxidation, depending on treatment temperature and the type of assay used. Conclusion: Although ethanolic extracts of puffed red ginseng showed stronger antioxidant capacities than those of red ginseng when in vitro assays were used, more pro-oxidant properties were observed in bulk oils and O/W emulsions.

• Preventive Nutrition and Food Science
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• 제22권1호
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• pp.21-29
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• 2017

The major trend in the antioxidant market is the growing consumer demand for natural antioxidants. Tea, one of the most widely consumed beverages in the world, is an easy way to obtain antioxidant components from a natural source. Our objective was to develop burdock root tea (BRT) with potent antioxidant activity and good color quality. In order to obtain maximum antioxidant activity and quality, the effect of roasting was determined. The antioxidant capacities and total phenolic contents of BRT increased as roasting increased. The color of BRT became darker with increased roasting, extraction time, and amount of burdock roots. Color of BRT was also positively correlated with total antioxidant capacity. Roasting significantly enhanced the total antioxidant activities and color quality of BRT. These results suggest that roasting BRT increases beneficial antioxidant components from burdock roots.

• 한국식품저장유통학회지
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• 제24권1호
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• pp.153-157
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• 2017

시판되고 있는 상황버섯과 영지버섯 차류 제품의 이화학적 특성과 ${\beta}$-glucan 함량, 항산화 활성 및 항산화 성분 함량을 조사하고 이들 간의 상관성을 분석하였다. pH는 4.43-7.05의 범위를 보였으며, 상황버섯 액상차2(PL2)와 영지버섯 액상차1(GL1)이 가장 낮은 값을 보였다(p<0.05). Hunter 색차계로 측정한 결과 L 값은 41.76-55.02, a 및 b 값은 -0.49-5.06, 17.41-28.32의 범위를 보였다. 가용성 고형분 함량은 $0.40-0.73^{\circ}Brix$의 범위를 보였으며, 증발잔류물은 62.04-258.84 mg/100 g의 범위로 PL2와 GL1이 가장 높은 값을 나타내었다(p<0.05). ${\beta}$-Glucan 함량은 15.51-62.32 mg%의 범위를 나타내었으며, GL1과 PL2가 각각 62.32 mg%, 42.35 mg%로 높은 함량을 나타내었다(p<0.05). DPPH 라디칼 소거 활성에서는 $32.63-367.81{\mu}M$ GAE, FRAP에서는 $321.86-1,035.19{\mu}M$ TE, ABTS 라디칼 소거활성에서는 $703.50-1,091.83{\mu}M$ TE의 범위를 나타내었으며, 총페놀 함량은 $286.56-916.00{\mu}M$ GAE, 총플라보노이드 함량은 $85.33-635.33{\mu}M$ CE의 범위를 보여 전반적으로 PL2와 GL1이 항산화능이 높은 것으로 나타났다(p<0.05). 총페놀 함량과 총플라보노이드 함량은 DPPH 라디칼 소거 활성, FRAP 및 ABTS 라디칼 소거 활성과 모두 높은 상관성(r=0.7298-0.9743)을 보인 반면, ${\beta}$-glucan 함량은 항산화 활성 모두와 비교적 낮은 상관성(r=0.3146-0.6663)을 보였다. 전반적으로 액상차가 침출차에 비해 ${\beta}$-glucan 함량 및 항산화능이 우수하였다.

• 한국식품영양과학회지
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• 제46권1호
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• pp.56-60
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• 2017

국내산 영지버섯으로부터 ${\beta}-glucan$ 소재 개발을 위하여 pH를 달리하여 물 및 에탄올로 $90^{\circ}C$에서 환류 추출하여, ${\beta}-glucan$ 함량과 항산화 활성 및 항산화 성분을 조사하였다. 물 추출물(pH 10)이 추출수율($8.53{\pm}0.17%$)과 ${\beta}-glucan$ 함량($6.20{\pm}0.12g/100g$)이 가장 높았다(P<0.05). 전반적으로 pH가 증가할수록 ${\beta}-glucan$ 함량이 증가하였으며 에탄올 추출물은 물 추출물보다 추출수율과 ${\beta}-glucan$ 함량이 낮았다. DPPH 라디칼 소거 활성과 FRAP 활성은 에탄올 추출물이 물 추출물보다 비교적 높았으며 pH 조건은 활성에 영향을 미치지 않았다(P<0.05). 총폴리페놀 화합물 및 총플라보노이드 화합물의 함량도 pH 조건에 상관없이 물 추출물보다 에탄올 추출물이 높았다. 물 추출물 및 에탄올 추출물들의 항산화 활성과 항산화 성분 값들은 비교적 높은 상관성을 보였으며, DPPH 라디칼 소거 활성과 총폴리페놀 화합물 함량 간의 상관성이 가장 높았다(r=0.969).

• Food Science and Biotechnology
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• 제16권3호
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• pp.451-456
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• 2007

The potential antioxidant activities of methanolic extracts from soybean and rice fermented with Monascus sp. were investigated. M. pilosus IFO 480 and M. anka IFO 478 were screened as a suitable strain to promote the antioxidant activities in soybean- and rice- fermentation. The methanol extracts from soybean and rice after fermenting for 20 days at $30^{\circ}C$ resulted in a significant increase in the antioxidant capacities expressed as radical (ABTS and DPPH) scavenging assay and peroxidation inhibition (%) by thiocyanate method and increased (p<0.01) by a 2.6 to 3.1-fold compared with those of the unfermented products. The average antioxidant potentials of Monascus-fermented soybean extracts (MFSE) were significantly (p<0.01) stronger than Monascus-fermented rice extracts (MFRE). A linear correlations between free radical scavenging activity of MFSE and the total phenolics content (r=0.84) and total flavonoids content (r=0.81) were observed. These results indicated that MFSE exhibited stronger (p<0.01) antioxidant activity and contained significantly higher levels (p<0.05) of phenolics than MFRE.