• Food Science and Biotechnology
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• 제18권3호
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• pp.604-609
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• 2009

The antioxidative activities of the water solution of crude extract from edible mushroom enokitake Flammulina velutipes were compared with those of ascorbic acid and ascorbic acid 6-palmitate in oil-in-water (O/W) emulsions of cod liver oil. Oxidation of the emulsions was carried out at 40 and $50^{\circ}C$ in the dark. The antioxidant activities were measured by in vitro assay against oxygen uptake, 2-thiobarbituric acid value, hydroperoxide formation of the oils. Also, residual docosahexaenoic acid content was measured as indices of lipid oxidation. The cod liver oil in O/W emulsions with added enokitake crude extract (ECE) was significantly more stable against lipid oxidation than the control emulsions without the extract in terms of any oxidation indices used. Moreover, ECE provided remarkable antioxidative properties to eicosapentaenoic acid ethyl ester in emulsion system. These observations demonstrate that F. velutipes can be used as a natural antioxidant, which effectively prevents oxidation of polyunsaturated oils in emulsion system.

• 생명과학회지
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• 제33권10호
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• pp.776-782
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• 2023

Silymarin은 간 보호, 항산화, 항염, 항암 등 다양한 생리 활성을 나타내는 것으로 보고되었고, 본 연구에서는 산화 스트레스에 대한 항산화 잠재력과 그 기전을 세포 생존력 및 활성산소종 생성 분석과 Western blot 분석을 통해 RAW 264.7 세포에서 알아보고자 하였다. Silymarin은 세포 독성 없이 lipopolysaccharide(LPS)에 의해 자극된 세포 내 활성산소종을 농도 의존적으로 소거하였다. 그리고 항산화 효과를 보여주는 것으로 알려진 제2상 효소 중 하나인 heme oxygenase (HO)-1의 발현은 silymarin 처리에 의해 강하게 유도되었다. 또한 silymarin 처리는 항산화 효소의 전사인자인 nuclear factor-erythroid 2 p45-related factor (Nrf)-2의 발현을 유의미하게 유도하였고, 이는 HO-1 발현증가와 일치하였다. 세포내 산화와 환원 항상성 조절과 관련된 신호 전달물질인 mitogen activated protein kinase (MAPK)와 phosphoinositde 3-kinase (PI3K)의 인산화 정도 또한 Western blot으로 분석하였고, 그 결과 silymarin 은 p38 MAPK 인산화에 의해 HO-1 발현을 유도하는 것으로 나타났다. 그리고 tert-butyl hydroperoxide (t-BHP)를 이용하여 세포내 지질 과산화를 유도함으로써 silymarin에 의해 유도된 HO-1의 항산화 효과를 확인하였다. 그 결과 silymarin 처리에 의해 세포사멸이 유의적으로 억제되었고, p38의 선택적 저해제를 처리한 세포군에서는 t-BHP에 의해 유의적인 세포사멸이 발생하였다. 이 결과를 통해 silymarin은 Nrf-2/p38 MAPK 신호 전달 경로를 통해 HO-1의 발현을 유도하고, 이를 통해 항산화 효과를 높이는 것을 확인할 수 있었다.

• 한국식품영양과학회지
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• 제30권1호
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• pp.143-151
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• 2001

A marine bacterium producing carotenoid was isolated from the Yosu coastal area of South Korea, which was recorded as MCK-1. It was identified as Erythrobacter sp. Optimium conditions of marine carotenoid fermentation from Erythrobacter sp. were pH 6.0, a temperature of $25^{\circ}C$, 16 mM mannitol as a carbon source, 0.5% tryptone as a nitrogen source, 0.1 mM $Fe^{+2}$ ion as a mineral source and 1$\mu$M of cyanocobalamine as a growth factor in a jar-fermentor. Erythrobacter sp. was produced 351.27 mg/100mL of the marine carotenoid in these optimum conditions. This marine carotenoid was composed of 4 different conpounds, like as notoxanthin (61.4%), can thaxanthin (24.6%), fucoxanthin (8.2%), and zeaxanthin (5.8%). Physiological properties including antibacterial activity, cytotoxic effect, antioxidative effect and free radical scavenging activity were characterized with crude carotenoid. Carotenoid exhibited no antibacterial activity against E. coli and lactobacillus bulgaricus, but showed cytotoxic effect against cancer cells such as HepG2 (Hepatocellular carcinoma, human, ATCC HB-8065) and HeLa (Cervical carcinoma, human, ATCC CCL-2) cells. The impediment ratios for HepG2 and HeLa cell were 37.14% and 33.78%, respectively. This carotenoid expressed a strong antioxidative effect (77%) against CCL-13 5 $\mu\textrm{g}$/mL and 50 $\mu\textrm{g}$/mL crude carotenoid, respectively.

• 한국식품조리과학회지
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• 제28권5호
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• pp.613-622
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• 2012

To develop the tailor made rice flour products for consumers with increasing functionality of pine needles, rice cupcakes were prepared with adding different contents of pine needle powder (PP) and extract (PE, by pressing pine needle). The physicochemical, textural, sensory properties, and antioxidative activities of rice cupcakes were investigated. The antioxidative activities of rice cupcakes with PP and PE were higher than those of the control and were significantly different with adding pine needle type (PP or PE). The specific volume of rice cupcakes increased with adding PP and PE, except for 10 g PP added cupcake. Textural properties were also significantly different with pine needle types and contents. On the sensory preference test data, the scores of the teens, the twenties, and the thirties were higher in PP added rice cupcakes (3 and 5 g added), but those in the forties, the fifties, and above the sixties were higher in PE added rice cupcakes (3 g added). From these above results, the PP addition improved the processing quality of rice cupcakes (under 10 g added), but reduced unique flavor of pine needle. It was suggested that rice products added with pine needle would be developed to consider consumer's age, type of pine needle and its content.

• Nutritional Sciences
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• 제6권1호
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• pp.31-41
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• 2003

No Abstract, See Full Text

• 한국독성학회:학술대회논문집
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• 한국독성학회 2003년도 추계학술대회
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• pp.92-93
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• 2003

Chemoprevention refers to the use of agents to inhibit, reverse, or retard tumorigenesis. Numerous phytochemicals present in edible plants have been reported to interfere with a specific stage of the carcinogenic process. Some antioxidative and anti-inflammatory substances derived from dietary or medicinal plants exert chemopreventive properties by targeting intracellular signaling molecules or events.(omitted)

• 한국지역사회생활과학회지
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• 제28권1호
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• pp.93-101
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• 2017

This study was conducted to assess the quality characteristics and antioxidant activity of yanggaeng prepared with different concentrations of Viscum album extracts (VAE; 0, 1, 3 and 5%). The moisture content ranged from 37.85% to 39.38%, exhibiting no significant differences between the groups. The pH level of VAE 5% added yanggaeng was the lowest, followed in order by 3% and 1% additions. Increasing the amount of VAE in yanggaeng tended to increase acidity. The lightness value of the Hunter color system decreased based on the amount of VAE concentrate added to yanggaeng. As VAE content increased, changes in hardness, gumminess, and brittleness were all significant (p<0.05). Characteristics of cohesiveness and springiness showed no significant differences. Total polyphenol content was the highest in VAE 5% added yanggaeng. Antioxidant activities such as DPPH radical scavenging activity of the control group was 2.29%, whereas groups with added VAE ranged from 7.52~28.05%. As VAE increased, antioxidative activity also increased. In the sensory evaluation, yanggaeng addition with VAE 3% had excellent scores for bitterness, moistness, and overall acceptability. Yanggaengs with moderate levels of VAE 3% are recommended (with respect to overall preference score) to take advantage of the functional properties of VAE without sacrificing consumer acceptability.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 2003년도 Annual Meeting of KSAP : International Symposium on Pharmaceutical and Biomedical Sciences on Obesity
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• pp.64-64
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• 2003

It is thought that highly reactive oxygen radicals generated at the ischemia-reperfusion in case of strokes play an important role in damaging the brain. We examined the neuroprotective effects from the several medicinal herbs in the transient ischemic rat model and compared their effects with the free radical scavenging activities. Transient ischemia was induced by intraluminal occusion of the right middle cerebral artety for 120 min and reperfusion was continued for 22 h in rats. The free radical scavenging properties of medicinal herbs were examined in vitro by determination of the interaction with the 1,l-diphenyl-2-picrylhydrazyl (DPPH) stable free radical. Aqueous extracts of 11 medicinal herbs (200 mg/kg) were orally administered, promptly prior to reperfusion and 2 h after reperfusion. Total infarction volume in the ipsilateral hemisphere of ischemia reperfusion rats was significantly lowered by the treatment of 7 medicinal herbs (Sophora flavescens, Lycopus lucidus, Sanguisorba officinalis, Caesalpinia sappan, Albizia julibrissin, Rubia akane, Psoralea corylifolia, Prunella vulgaris). However, all of these medicinal herbs did not show antioxidative activities. These results suggest that neuroprotective effects of several drugs are not always correlated with their antioxidative properties.

• Asian-Australasian Journal of Animal Sciences
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• 제19권2호
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• pp.262-265
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• 2006

The antioxidative properties of lactobacilli originating from humans (Lactobacillus acidophilus KCTC 3111, Lactobacillus jonsonii KCTC 3141, Lactobacillus acidophilus KCTC 3151, and Lactobacillus brevis KCTC 3498) were investigated using in vitro methods, including inhibition of lipid peroxidation, resistance to hydrogen peroxide and hydroxyl radical, hydroxyl radical scavenging activity, and glutathione peroxidase (GPX) activity. L. acidophilus KCTC 3111 showed the highest inhibition of lipid peroxidation in both intact cells (49.7%) and cell lysate (65.2%). This strain exhibited resistance to hydrogen peroxide and hydroxyl radical, which was viable for 7 h in the concentration of 1.0 mM hydrogen peroxide. In addition, this strain showed high hydroxyl radical scavenging activity. In the GPX activity assay, the highest activity was measured in L. brevis 3498. GPX activity of L acidophilus 3111 was lower than that of L. brevis 3498.

• 한국축산식품학회지
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• 제39권6호
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• pp.943-952
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• 2019

This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% fermented Allium hookeri powder. Allium hookeri fermented by L. mesenteroides significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal Allium hookeri (p<0.05). The cooking loss and expressible drip for FAH were significantly lower than the corresponding values of other groups (p<0.05). The pH and 2-thiobarbituric acid reactive substances value of the FAH were significantly lower than that of CON on the day 3 and 7 (p<0.05). In the texture analysis (TPA), FAH showed significantly decreased hardness and chewiness grades compared to the CON and AH (p<0.05). FAH had significantly higher color, flavor, tenderness, juiciness, and overall acceptability scores than the CON and AH (p<0.05). This study suggests that the adding fermented Allium hookeri effectively improved the quality characteristic of the food.