• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.7-13
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• 2015

In this study, anti-inflammatory activity of hot water extract of Aronia fruits (AF-H) was examined. Pre-treatment with AF-H significantly inhibited production of nitric oxide (NO) and prostaglandin E-2 in a dose-dependent manner in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. The inhibitory effect of AF-H on LPS-induced inflammation was also confirmed by down-regulation of inducible NO synthase as well as cyclooxygenase-2 protein expression. Furthermore, treatment with AF-H significantly inhibited secretion of inflammatory cytokines such as tumor-necrosis $factor-{\alpha}$ and interleukin-6. Signal transduction pathway studies further indicated that AF-H inhibited LPS-induced activation of nuclear $factor-{\kappa}B$, but not mitogen-activated protein kinase. Treatment with AF-H also partially protected against LPS-induced lethal shock in C57BL/6 mice, although its effect was not statistically significant. These results suggest that AF-H is a more promising nutraceutical or medicinal agent for inhibition of LPS-induced inflammation or inflammation-related diseases.

• Korean Journal of Medicinal Crop Science
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• v.22 no.6
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• pp.475-482
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• 2014

This study was indicated to enhance the anti-inflammation activities by the fermentation of the fruits of Aronia melanocarpa (Michx.) Elliott. The extracts by 70% ethanol (EE) showed better biological activities than those by hot water (WE) from campared result of the effect of extraction solvents. Then, the extract from 70% ethanol extraction was further fermented by lactic acid, denoted as FEE. For antioxidant activities, the FEE had showed the highest value as 0.832 of reducing powder, in comparison with those of EE and WE. Cytotoxicity of the water extraction (WE) was measured for 12.06% in addition of $1.0mg/m{\ell}$ of FEE. For anti-inflammation activities, NO production from the macrophage, RAW 264.7 was observed as $7.24{\mu}M$ and $8.52{\mu}M$ from FEE and EE, respectively. Prostaglandin $E_2$ ($PGE_2$) production from human fibroblast cell, CCD-986sk, was also estimated for $152pg/m{\ell}$ in addition of $1.0mg/m{\ell}$ of the FEE. The lowest production of both IL-6 and TNF-${\alpha}$ were $3.5pg/m{\ell}$ and $865.5pg/m{\ell}$, respectively in addition of $1.0mg/m{\ell}$ of the FEE, whereas $74.5pg/m{\ell}$ and $982.4pg/m{\ell}$ in treated with same concenrations of the EE. It was also found that the FEE was higher amounts than other extracts through HPLC analysis of the anthocyanins. These results strongly indicate that fermentation process of the lactic acid could enhance anti-inflammation activities of extracts by increasing the amounts of the anthocyanins, especially cyanidin-galactoside. Our results suggest that the application of the fermentation process for other medicinal herbs can be improved their biological activities.

• Food Science and Preservation
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• v.24 no.1
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• pp.68-73
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• 2017

The main objective of this study was to investigate the effects of various commercial pectin enzyme treatments on juice yield from Aronia fruits (Aronia melanocarpa) as well as changes in physicochemical properties such as pH, total acid, reducing sugar, soluble solid, total anthocyanin, total phenolic compounds, and DPPH radical scavenging activity. Different types and reaction conditions of pectinase were also investigated in order to improve extraction yield of Aronia juice. The optimal conditions of enzyme treatment were 0.1% of concentration (w/w) at $50^{\circ}C$ for 120 min. Among enzymes used in this study, extraction yield with Rapidase Press L treatment from Aronia juice was the highest and resulted in a significant increase in juice from 51.0 to 69.1%. Rapidase C80 MAX showed 68.83% extraction yield while Plantase TCL showed 66.70% extraction yield. Reducing sugar and soluble solid contents increased after enzyme treatment. Total acids also slightly increased after enzyme reaction. No significant difference was observed in pH regardless of pectin enzyme treatment. However, enzyme treatment resulted in an increase in total phenolic compounds, total anthocyanin, and DPPH radical scavenging in Aronia juice compared to the juice prepared juice.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.226-236
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• 2020

This study was designed to evaluate the biological activities and main constituents of different parts (fruit, leaf, and stem) of aronia (Aronia melanocarpa). The total phenolic and flavonoidcontents, DPPH and ABTS⁺ radical-scavenging activity, reducing power, and ferric reducing/antioxidant power were observed to follow the order of: leaves > stems > fruits, regardless of extraction solvents. The inhibitory activity against lipopolysaccharide-induced NO production in Raw 264.7 cells was significantly higher in the aronialeaf extract-treated group than in the groups treated with stem and fruit extracts. The ultra-performance liquid chromatography (UPLC) analysis was mainly composed of routine. In addition, the highest content level was measured in the case of the catechinmemberepigallocatechin witha higher value than that found in green tea. Theresults of this studyprovide useful information for understanding the chemical constituents and biological activities of aroniafruits and byproducts.

• Journal of the Korean Institute of Landscape Architecture
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• v.23 no.3
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• pp.144-154
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• 1995

The fruit color characteristics and persisting period of deciduous woody landscape plants were investigated through the field survey in Suwon region from January 1, 1992 to March 20, 1993. The summary of the study results was as follows; The total fruit color persisting period was about 320 days from May 1, 1992 when Prunus mume was beginning of fruit coloring, to March 20, 1993 when the fruits of Platanus occidentalis and platanus X acerifolia were persisting. And the plants of fruit persisting period over 60 days after leaf falling were Vibumum erosum, Ilex serrata, Ilex verticillata 'Christmas Cheer', Platanus X acerifolia, Platanus occidentalis, Berberis thunbergii 'Atropupurea', Ligustrum obtusifolium. According to the KBS standard color number, 52.6% of of the fruit color were red, 18.9% yellow, 11.6% black, green 9.5%, white 2.1%, violet 1.1%, and red is followed black 4.2%. Evodia daniellii, Ilex verticillata 'Christmas Cheer', Ilex serrata, Ginkgo biloba, Lindera obtusiloba, and Lindera erythrocarpa should be planted male and female species together for fruits. We got the new information on the fruit color characteritics and persisting period of Malus 'Hopa', Malus 'Almey', Malus 'Pioneer X', Acer rubrum, Malus prunifolia, Pyrus serotina, Berberis thunbergii 'Atropurpurea', Vibumum rhytidophyllum, Rosa spp. Vitis vinifera, Vaccinium angustifolium, Ilex verticillata 'Christmas Cheer', Magnolia stellata, Aronia arbutifolia, Sorbus alnifolia, Lonicera japonica var. aueroreticulta, and Ligustrum X vicaryi. And we need to introduce new cultivars of woody landscape plants including Malus spp, Berberis spp, Sorbus alnifolia yellow autumn leaf clone etc. for the better planting design. The fruit persisting period of woody landscape plants studied by fruit name was that sorosis 276 days, samara 155 days, legume 153 days, hip 133 days, pome was 124 days, drupe 92 days, berry 73 days, capsule 67 days, follicle 55 days and nut 52 days respectively.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.240-245
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• 2015

The principal objective of this study was to investigate the antioxidant and synergistic effects of fruit and vegetable concentrates. Ten foods from two categories, including fruits (raspberry, blackberry, blueberry, acai berry, aronia, cranberry, wild berry, and red grape) and vegetables (spinach and cabbage) were combined in pairs. The antioxidant activity of the individual and combined samples was measured using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and FRAP (ferric reducing antioxidant power) assays. Synergistic antioxidant activities of the combinations of cabbage and acai berry, and blueberry and cranberry showed the most significant (p<0.05) increase in the DPPH and FRAP assays, respectively. In addition, the combination of cabbage and red grape demonstrated significantly high synergistic interaction in both DPPH and FRAP assays (p<0.05). These results indicate the importance of strategic selection of foods and their composition ratio for maximum synergistic antioxidant activity.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.95-95
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• 2019

요즘 항산화 활성이 높아 인기가 많은 아로니아와 댕댕이나무의 고랭지 경사밭에 재배시 추비하는 횟수가 이들 열매의 항산화 활성에 미치는 영향을 분석하고자 본 연구를 수행하였다. 묘목은 2년생 묘를 이용하여 2016년 5월에 정식하였으며 2018년 11월 까지 재배하여 추비하였다. 추비는 매년 1회, 2회, 3회, 4회 처리를 두었으며 3년차인 2018년에 댕댕이나무는 6월 상순, 아로니아는 10월 상순에 수확하여 동결 건조하였으며 분말형태로 갈아 실험에 사용하였다. 분석결과 추비처리에 따른 아로니아 열매의 수율은 유사하였으며 총페놀 함량은 추비 1회 처리에서 76.2mg GAE/g 로 가장 높았고 그다음이 추비 4회, 2회, 3회 순이었다. 총플라보노이드 함량은 4회 추비처리에서 14.5mg QE/g로 가장 높았으며 그다음이 추비 2회, 1회, 3회 처리 순이었다. 그리고 DPPH 활성산소 제거능은 1회 추비처리에서 130.3 IC50(${\mu}g/ml$)으로 가장 효과적인 것으로 나타났으며 그다음이 추비 4회, 2회, 3회 추비처리 순이었다. 또 환원력에 있어서도 $1,000{\mu}g/m{\ell}$의 농도에서 추비 1회에서 높았고 그다음 유사하였다. 이러한 결과로 볼 때, 아로니아 열매의 항산화 활성은 추비를 1회 정도 하는 것이 좋을 것으로 생각된다. 추비처리에 따른 댕댕이나무 열매의 수율은 추비 4회 처리에서 가장 높았고 그다음이 추비 1회 처리에서 많았고 추비 2회, 3회는 유사하였다. 총페놀 함량은 추비 2회 처리에서 59.1mg GAE/g 로 가장 높았고 그다음이 추비 3회, 4회, 2회 처리 순이었다. 총플라보노이드 함량은 추비 1회 처리에서 152mg QE/g로 가장 높았으며 그다음은 모두 유사하였다. 그리고 DPPH 활성산소 제거능은 2회 추비처리에서 117.8 IC50(${\mu}g/ml$)으로 가장 효과적인 것으로 나타났으며 그다음이 1회, 4회, 3회 추비처리 순이었다. 또 환원력에 있어서도 $1,000{\mu}g/m{\ell}$의 농도에서 추비 1회와 2회 처리에서 높았고 3회 4회 처리는 유사하였다. 이러한 결과로 볼 때, 댕댕이나무 열매의 항산화 활성은 추비를 1-2회 정도 하는 것이 좋은 것으로 사료된다.