• Korean Journal of Pharmacognosy
• /
• v.45 no.4
• /
• pp.320-325
• /
• 2014

The purpose of this study is to develop a new preparation process of Notoginseng root(Panax notoginseng) extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$, $Rk_1$ and $Rh_4$, a special component of Red and Black ginseng(Panax ginseng). Chemical transformation from ginseng saponin to prosapogenin was analyzed by the HPLC. Extracts of Notoginseng root was processed under several treatment conditions including microwave and vinegar(about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 7.6% at 15 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MPN-15 indicate that the microwave and vinegar(about 14% acidity) processed Notoginseng root extracts that had gone through 15-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$(7.639%), $Rg_5$(6.061%), $Rk_1$(1.516%) and $Rh_4$(1.599). It is thought that such results provide basic information in preparing Notoginseng root extracts with functionality enhanced.

• Journal of Applied Biological Chemistry
• /
• v.65 no.4
• /
• pp.313-319
• /
• 2022

Consumption of high fat diet (HFD) induces obesity by accumulating triglycerides and inflammation in the body. In the present study, we investigated the effects of black onion vinegar (BV) on HFD-induced C57BL/6 obese mice model. The HFD-fed obese mice were administered black onion juice (BJ) and BV, respectively, for 6 weeks. The HFD-fed group increased body and organ weights compared with normal control diet-induced group. However, administration of BV significantly reduced body and organ weights compared with HFD-fed group. The BJ- and BV-administered groups improved the serum lipid profiles such as total cholesterol and triglyceride, compared with HFD-fed group. In addition, BV-administered group significantly improved serum high-density lipoprotein cholesterol and low-density lipoprotein cholesterol. The BV-administered mice had increased the number and size of adipose cells in the liver and adipose tissues. The administrations of BJ and BV significantly down-regulated adipogenesis transcription factors and proinflammatory proteins in the liver compared with HFD-fed group. In particular, BV-administered group showed stronger attenuation of adipogenesis-related proteins than the BJ-administered group. Therefore, this study demonstrated that administration of BV attenuated HFD-induced obesity, in particular down-regulation of adipogenesis, and it could be developed as a functional vinegar for anti-obesity.

• Journal of Life Science
• /
• v.7 no.4
• /
• pp.309-315
• /
• 1997

The fermented black tea with tea fungus (FBTF) was prepared by culturing tea fungus biomass in black tea with 10% sucrose (BT) at 30$\circ$ for 14 days. The flavor quality of FBTF was investigated by sensory and chemical analysis, and the results were compared with BT. The data of sensory analysis indicated that fruity, wine-like, sharp-pungent, and vinegar-like flavor notes were increase, while earthy note was reduced during fermentation. GC-MS analysis of volatile compounds collected from FBTF and BT by Tenax trap showed that linalool, liinalool oxide other flavor compounds known as black tea flavor compounds were disappeared. Some major flavor compounds produced during fermentation were acetic acid, ethanol, limonene, $\alpha$-terpineol, and these volatiles may be attributed to the flavor of characteristic FBTF. Biosynthetic pathway for the formation of limonene and $\alpha$-terpineol are proposed through mevalonic acid pathway using acetic acid as precusor and/or through transformation of linalool and linalool oxide.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.2
• /
• pp.171-176
• /
• 2011

This study on functional properties of chokongs produced with black soybeans and three kinds of commercial vinegars was performed to establish the basal preparation condition for chokong. When chokongs were prepared with different vinegars for different soaking times, total phenolic compounds increased significantly and total flavonoids showed a trend of small increasing after 4 days of pickling. The electron donating ability, nitrate scavening ability and antioxidant capacity for chokongs tended to increase along with pickling of black soybeans. Also the values were overall high in 70% ethanolic extracts compared to water extracts for each chokong. When the chokongs were produced by pickling in 7 days, the electron donating ability, nitrate scavening ability and antioxidant capacity were higher in chokongs prepared with persimmon vinegar.

• Natural Product Sciences
• /
• v.12 no.2
• /
• pp.109-112
• /
• 2006

The chloroform-soluble fraction of the vinegar treated small black soybean [Glycine max (Leguminosae)] showed antiproliferative activity against human myeloid leukemia HL-60 cells, in terms of inhibition of proliferation and induction of apoptosis. Bioassay-guided chromatography of the chloroform-soluble fraction resulted in the isolation of two isoflavonoid compounds, genistein and daidzein, as active principles. Genistein showed more potent antiproliferative effects against HL-60 cells. Treatment of HL-60 cells with genistein induced apoptosis in a dose dependent manner. Apoptosis was judged by the detection of DNA fragmentation by a flow cytometry and the degree of apoptosis was assayed by RT-PCR.

• Natural Product Sciences
• /
• v.13 no.4
• /
• pp.337-341
• /
• 2007

In this report, we investigated the effect of aqueous extract of vinegar treated small black soybean (Glycine max Merr.) (Leguminosae) (VSBS) on mast cell-mediated allergic reaction and pro-inflammatory cytokine secretion. VSBS inhibited compound 48/80-induced systemic reactions. VSBS attenuated immunoglobulin (Ig) E-mediated passive cutaneous anaphylaxis. In addition, VSBS decreased the phorbol 12-myristate 13-acetate plus calcium ionophore A23187-stimulated secretion of tumor necrosis factor (TNF)-${\alpha}$, interleukin (IL)-6 and interleukin (IL)-8 in human mast cells. Our findings provide evidence that VSBS inhibits mast cell-derived allergic reactions.

• Journal of Life Science
• /
• v.34 no.5
• /
• pp.296-303
• /
• 2024

Vinegar is a fermented food product created by fermenting various sugar- and starch-containing ingredients with microorganisms. It contains a variety of organic acids, sugars, amino acids, esters, and other compounds that contribute to its unique sensory properties. Vinegar is known for its potential benefits, including aiding digestion, lowering blood sugar levels, anti-obesity effects, and antioxidant properties. It is also believed to contribute to improving alkaline body conditions. This study was conducted to develop functional dried vinegar powder from naturally fermented vinegars. Unripe apple, brown rice, and black chokeberry (aronia) were fermented using Gluconacetobacter xylinus for 90-180 days. The filtrate vinegar was spray dried with 37.46% maltodextrin, 5% glucose, 1% citric acid, and 0.04% vitamin C. Analysis of the acidity, color difference, water and soluble solid content, and heat stability of dried vinegar (DV) confirmed that spray drying is a suitable method for powder production. Moreover, the DVs exhibited excellent sensory attributes and solubility. Among the DVs, aronia-DV showed the highest 1,1-diphenyl-2-picryl hydrazyl and 2,2-azobis (3- ethylbenzothiazoline-6-sulfonate) radical scavenging activity (36.7% and 75.3%) and reducing power (0.334) at 0.5 mg/ml concentration, respectively. The nitrite scavenging activity was highest in brown unripe apple-DV, followed by aronia-DV and brown rice-DV. In the anti-thrombosis activity assay, aronia-DV showed the highest prothrombin inhibition. The brown rice-DV exhibited lipid accumulation inhibitory activity in 3T3-L1 adipocytes without cell cytotoxicity. Our results suggest the potential for commercialization of dried vinegar, highlighting its diverse benefits and applications.

• Journal of Microbiology and Biotechnology
• /
• v.25 no.2
• /
• pp.217-226
• /
• 2015

Metabolite profiles of seven commercial vinegars and two traditional vinegars were performed by gas chromatography time-of-flight mass spectrometry with multivariate statistical analysis. During alcohol fermentation, yeast, nuruk, and koji were used as sugars for nutrients and as fermentation substrates. Commercial and traditional vinegars were significantly separated in the principal component analysis and orthogonal partial least square discriminant analysis. Six sugars and sugar alcohols, three organic acids, and two other components were selected as different metabolites. Target analysis by ultra-performance liquid chromatography quadruple-time-of-flight mass spectrometry and liquid chromatography-ion trap-mass spectrometry/mass spectrometry were used to detect several metabolites having antioxidant activity, such as cyanidin-3-xylosylrutinoside, cyanidin-3-rutinoside, and quercetin, which were mainly detected in Rural Korean Black raspberry vinegar (RKB). These metabolites contributed to the highest antioxidant activity measured in RKB among the nine vinegars. This study revealed that MS-based metabolite profiling was useful in helping to understand the metabolite differences between commercial and traditional vinegars and to evaluate the association between active compounds of vinegar and antioxidant activity.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.4
• /
• pp.398-409
• /
• 2006

Changes of component(amino acid, free sugar, fatty acid and mineral) and antioxidant effect by pickling of soybeans we.e investigated. Soybean cultivars, Daewon, Pungsannamul, Hwaeum(yellow bean), Ilpum Black and Zynuni(black bean) were soaked in persimmon vinegar for 10 days at $20^{\circ}C$. The major amino acids of raw soybeans were glutamic acid, aspartic acid, lysine and leucine. The content of total amino acid decreased by pickling. The major free sugar of raw soybeans were glucose, fructose and sucrose. Sucrose decreased and glucose and fructose increased by pickling. Maltose was found only in pickled Daewon and Ilpum Black. Linoleic and linolenic acid content of raw soybeans were $49.3%{\sim}57.1%\;and\;7.8{\sim}8.9%$, and the fatty acid contents did not change by pickling. The major mineral elements were K, P and Mg, and their compositions except for Na did not change by pickling. Total phenolic compound, vitamin $B_1$ and C content increased during pickling. The antioxidant effects, electron donating abilities, nitrite-scavenging abilities increased by pickling.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.2
• /
• pp.281-286
• /
• 2010

Effects of soaking period on physicochemical characteristics of chokong (black soybean picked in brown rice vinegar) and soaking solution were investigated. The pH and soluble solid contents in soaking solution increased rapidly whereas total acidity decreased during the first 4 days of soaking. The sudden drop of color 'L' and 'b' values in soaking solution occurred one day after start of soaking; in contrast, 'a' value increased by 1 day, and then decreased for soaking periods. The strength and hardness of chokong showed a decreasing trend as soaking for a long time, and the values of chokong were lower than those of control (black soybean soaked in water and freeze dried). The protein bands of chokong for soaking appeared only under 24,000 Da of molecular weight by electrophoresis. The content of total amino acids of chokong pickled for 7 days was 86.86 mg%, about 3 times for 28.36 mg% of raw black soybean. The contents of essential amino acids, especially, leucine and phenylalanine increased greatly in chokong. In vitro digestibility for protein was 62% in raw black soybean and 84% in chokong pickled for 7 days. Therefore, these results may assumed that chokong will be good source of amino acids.