• Journal of Applied Biological Chemistry
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• v.62 no.2
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• pp.173-179
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• 2019

The aim of this study is to investigate the biological activities of Hericium erinaceus. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity of H. erinaceus extract was higher than positive control. The inhibitory activities of xanthin oxidase, ${\alpha}$-glucosidase, and hyaluronidase was measured as functional food activity, and inhibitory activities on collagenase, tyrosinase, and astringent effect as beauty food activity in water and ethanol extracts from H. erinaceus. In functional food activity, xanthin oxidase inhibitory activities at $50-200{\mu}g/mL$ phenolic concentration in ethanol extracts from H. erinaceus showed inhibitory activity in dose dependent manner. ${\alpha}$-Glucosidase inhibitory activities at $50{\mu}g/mL$ phenolic concentration showed high activity of higher than 80%. Inhibitory activities on hyaluronidase as anti-inflammation factor showed inhibition effect in dose dependent manner both in water and ethanol extracts. In beauty food activity, Inhibitory activities on collagenase at $200{\mu}g/mL$ phenolic concentration in water and ethanol extracts showed high activity to 65.09 and 58.38% dose dependently. Tyrosinase inhibitory activity in water extract showed 9.4-58.24%. Astringent activity as pore shrink effect in ethanol extracts also showed a very high activity of 18.94-100%. Antimicrobial activity on pathogenic bacteria was highly effective on Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Escherichia coli at 2.5 mg/mL or above. Therefore, the extracts from H. erinaceus can be used as a functional food and beauty food resources and natural antimicrobial agent on pathogenic bacteria in food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1325-1332
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• 2015

Lettuce (Lactuca sativa) is an important dietary leafy vegetable that is primarily consumed as a fresh or salad material. It has a number of cultural varieties with green and/or red color. Carotenoids and anthocyanins are known to be responsible for these two colors, respectively. In this study, carotenoid and anthocyanin contents were determined to evaluate the stability of these functional pigments during storage at home. Analyses were carried out at the beginning, 3, 6, 9, and 12 days after harvest. In the course of storage at room temperature, total carotenoid levels rapidly decreased, and the decrease was found to be greatest during the first 3 days. Meanwhile, carotenoid level slightly changed within the first 9 days at $4^{\circ}C$ after harvest. This result suggests that carotenoids in green lettuce are more stable when refrigerated than at room temperature. Meanwhile, total anthocyanin content in red lettuce did not significantly decrease during storage at room temperature and $4^{\circ}C$, which indicates that anthocyanins have higher stability during storage compared with carotenoids in green lettuce. Anthocyanin extract exhibited higher antioxidant activity than carotenoid extract based on 2,2'-azino-bis(3-ethylbenzothazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Antioxidant activity of anthocyanin extract may also be estimated directly by the presence of another potent hydrophilic antioxidant compound, which is ascorbic acid in this extract. In addition, anthocyanin extract showed about a 5-fold higher amount of anthocyanins than carotenoids in the carotenoid extract. The high correlation between carotenoid content with ABTS radical scavenging activity indicates that ABTS assay is more suitable than 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay for detecting antioxidant capacity of carotenoid extract from lettuce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1358-1365
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• 2017

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 10%, 20%, 30%, 50%) of fucoidan red yeast (Monascus purpureus) rice powder (FRYR). The weight and pH of muffins increased as the amount of FRYR increased. The height and baking loss rate of muffins significantly decreased when amounts of FRYR increased (P<0.05), whereas moisture content was not significantly different between all samples. L value and b value of muffins significantly decreased when amounts of FRYR increased (P<0.05). However, a value of muffins significantly increased when amounts of FRYR increased (P<0.05). Hardness, chewiness, and brittleness increased with increasing FRYR concentration. Cohesiveness was higher with 30% FRYR, whereas springiness was not significantly different between the samples. In the sensory evaluation, the appearance and crumb color of muffins was higher in groups containing 0% FRYR, whereas flavor, taste, texture, and overall acceptability scores were highest for muffins with 50% FRYR added. The total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of muffins significantly increased with increasing addition of FRYR (P<0.05). Therefore, addition of FRYR could satisfy the sensory function and functional requirements of muffins. Furthermore, this study proposes the development of various products using fucoidan red yeast rice.

• Journal of Life Science
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• v.20 no.5
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• pp.750-759
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• 2010

The bioactive materials (phenolic compounds, flavonoids, minerals, decursin and decursinol angelate) and biological activities (DPPH [$\alpha,\alpha$'-diphenyl-$\beta$-picrylhydrazyl] free radical scavenging capability, reducing power, and tyrosinase activity) in the extracts of leaf, stem mixture (AGLS), and root (AGR) from Angelica gigas Nakai were examined by using water, hot water and ethanol solvent. The highest extract yield (21.89%) was found in the water extract of AGR. The highest concentrations of phenolic compounds and flavonoids in the ethanol extracts of AGLS and AGR were 14.99% and 14.79%. Major minerals of AGLS and AGR were K, Mg, Fe, Na and Ca. Decursin and decursinol angelate were the major ingredients of Angelica gigas, detected at 18.71 and 18.89 min of retention time by HPLC analysis, respectively. The highest concentrations of decursin and decursinol angelate in the Angelica gigas ethanol extract were found in root ($41.7\;{\mu}g/g$) and leaf ($34.04\;{\mu}g/g$). The highest free radical scavenging activity was found in the hot water extracts of AGLS and AGR, and its activity was stronger in all extracts of AGLS than AGR. The highest reducing power was found in the ethanol extracts of AGLS and AGR and this was dependent on the sample concentration. The hot water extracts of AGLS and AGR revealed the highest inhibition activity on tyrosinase. Overall, these results may provide the basic data needed to understand the biological activities of bioactive materials derived from Angelica gigas.