• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.666-675
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• 2015

This study was carried out to develop rose sparkling wine with reed root. To make the base wine with reed root extracts, we first blended wild grape wine with reed root extracts (1:9 v/v) and fermented the mixture for 14 days at $20^{\circ}C$. The pH of the control and the rose base wine with reed root extract (RWE) decreased with increasing fermentation time, but acidity showed the opposite behavior. The control and RWE had $7.33^{\circ}Brix$, and $6.90^{\circ}Brix$, respectively at 14 days, with higher sugar content in the control than in RWE. The alcohol content increased as the fermentation progressed and was higher in RWE than in the control at 14.20% and, 13.83%, respectively. Regarding the color, the lightness decreased as the fermentation progressed. The total polyphenol contents of the control and RWE were 29.19 mg/100 mL and, 34.97 mg/100 mL. The flavonoids decreased as the fermentation progressed. The ABTS radical scavenging activity of the control and RWE were 44.26% and, 64.37% while the DPPH radical scavenging activity showed similar results in the control and RWE. In the second test, we added RWE to base wine, because yeast rearing was inhibited at 14% alcohol content. We made sparkling rose wine with 4 strains and fermented the wine for 8 days at $20^{\circ}C$. The pH of the samples decreased with increasing fermentation time, but the acidity showed the opposite behavior. The $^{\circ}Brix$ decreased and the alcohol content increased with increasing fermentation time. The pressure in sample A was $4.30kgf/cm^2$ at 8 days which was the highest in the samples. In the sensory evaluation, the color, flavor, softness and overall acceptability of the control was higher than the other samples. In conclusion, Saccharomyces cerevisiae Vitilevure Quartz was overall the most suitable rose sparkling wine.

• Journal of Life Science
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• v.29 no.6
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• pp.671-678
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• 2019

Antibacterial and antioxidant activities of plant sources have attracted a wide range of interest across the world over the last decade. This is due to the growing concern for safe and alternative sources of antibacterial and antioxidant agents. In this study, we focused on the antibacterial and antioxidant activities and the chemical composition of a methanol extract from Viburnum sargentii seeds. The chemical composition was determined by gas chromatography-mass spectroscopy (GC-MS), and the antibacterial activity was screened by a disc diffusion assay. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined using the microbroth dilution and spread plate method, respectively. The V. sargentii extract showed growth inhibition activity on all tested Gram-positive (Listeria monocytogenes, Staphylococcus aureus, and Staphylococcus saprophyticus) and Gram-negative (Escherichia coli, Pseudomonas putida, and Proteus vulgaris) pathogenic bacteria. The MIC and MBC ranged from 0.156~1.25 mg/ml for Gram-positive and 0.625~5.0 mg/ml for Gram-negative tested bacteria. The GC-MS results revealed the presence of several phytochemicals such as ${\beta}-sitosterol$ and vitamin E, which are known for their pharmacological applications. The antioxidant activities of V. sargentii extract were investigated by three different methods: the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging assay, the reducing power assay, and the total antioxidant capacity assay. The results showed a concentration-dependent antioxidant potential for all three used methods. In sum, our findings suggest that the methanol extract of V. sargentii seeds has the potential to inhibit the growth of pathogenic bacteria and provide antioxidant compounds, making it therefore worthy of further investigation.

• 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.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.327-333
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• 2007

This study was conducted to examine antioxidant activities of Perilla frutescens var. acuta leaf. For the this purpose, DPPH radical scavenging activity, lipid oxidation inhibition, SOD-like activity, and xanthine oxidase inhibitor activity of water extract, ethanol extracts (30, 50, 70, and 95%) and the fractions obtained from these extracts were determined. The electron donating abilities of the chloroform fraction obtained from the 70% and 95% ethanol extracts were 50%, and that of the ethyl acetate fraction for all of the extracts was above 75%. In particular, the electron donating ability of the ethyl acetate fraction of the 70% ethanol extract showed the greatest activity with 200.5 ppm of $RC_{50}$ value. The 70% ethanol extract was most effective to inhibit the automatic oxidation of linoleic acid at $40^{\circ}C$ storage. The highest inhibition effects appeared in the chloroform and ethyl acetate fractions of the water extract, and the 30, 50, and 70% ethanol extracts, and the highest lipid oxidation inhibiting effect of the 95% ethanol extract occurred in the hexane and acetate fractions. The SOD-like activity of the water extract was 30.3%, and the activities of the various concentration of ethanol extracts were 28-32% and the activity of the 70% ethanol extract was the highest. The SOD-like activity of the ethyl acetate fraction of the 70% ethanol extract was highest with 1,549.0 ppm of $RC_{50}$ value. Xanthine oxidase inhibition activity was greatest in the water extract and the activities of the ethanol extracts were 36-41.2%. The xanthine oxidase inhibition activity of the ethyl acetate fraction of the water extract was highest. In summary, we found that electron donating ability, lipid oxidation inhibition, and SOD-like activity of Perilla frutescens var. acuta leaf were greatest in the ethyl acetate fraction of the 70% ethanol extract, and xanthine oxidase inhibition activity was highest in the ethyl acetate fraction of the water extract.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.147-155
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• 2014

This study is conducted to investigate the yield of extract, total phenolic compounds, total flavonoid compound contents, free radical scavenging activities (DPPH assay, ABTS assay), reducing power (Oyaizu's assay, FRAP assay) and antimicrobial activities of spinach according to various cooking methods (non-blanched, blanched, seasoned). The yield of non-blanched spinach is 1.64% and the extract yield of blanched spinach is 1.49%, and on the other hand, the yield of seasoned spinach is 6.01%. Total polyphenol contents of seasoned spinach is recorded as $124.31{\pm}1.37mg$ GAE/100 g FW, non-blanched spinach $51.24{\pm}0.27mg$ GAE/100 g FW, and blanched spinach $42.48{\pm}0.53mg$ GAE/100 g FW. From the total flavonoids, seasoned spinach extracts ($15.60{\pm}0.20mg$ CE/100 g FW) showed higher total flavonoid contents than non-blanched. Total antioxidant activities (DPPH assay, ABTS assay, FRAP assay, reducing power) are shown to be in the order of seasoned spinach > non-blanched spinach > blanched spinach. In the antimicrobial activities, non-blanched spinach (5, 10 mg/disc) showed antimicrobial activity against S. enterica and P. aeruginosa. The inhibition zone diameter from extracts of blanched spinach has not been detected. Seasoned spinach indicated antimicrobial activity only against P. aeruginosa (8.15 mm) at 10 mg/disc. If we are to eat a lot of non-blanched spinach, it would cause calculus. Blanching helps to prevent against calculus, since the blanching process can remove various amounts of oxalic acids. The overall results of this study demonstrate that seasoned cooked spinach would be the most efficient way of ingestion to consume antioxidant compounds.

• Food Science and Preservation
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• v.23 no.6
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• pp.876-882
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• 2016

The antioxidant and anti-inflammatory effects of Corni fructus extracts (CEF, EtOAc extraction; CBF, buthanol extraction; CWF, water extraction) were investigated. The total phenolics of CEF (173.3 mg TAE/g) were significantly higher than those of CWF (26.7 mg TAE/g) and CBF (94.8 mg TAE/g). DPPH and ABTS free radical scavenging activity of CEF (DPPH: $RH_{50}$; $25.1{\mu}g/mL$, ABTS: $RC_{50}$; $36.1{\mu}g/mL$) showed even higher than that of BHA and ${\alpha}-tocopherol$ used as positive control. All three Corni fructus extracts in the concentration of $1{\sim}100{\mu}g/mL$ were effective inhibitors of NO and prostaglandin $E_2$ ($PGE_2$). NO production was inhibited 71.3~92.2% by CEF, 76.8~85.5% by CBF and 74.4~96.9% by CWF, respectively. CEF, CBF and CWF ($1{\sim}100{\mu}g/mL$) inhibited also pro-inflammatory cytokines like $TNF-{\alpha}$, $IL-1{\beta}$ and IL-6 very effectively. $TNF-{\alpha}$ was inhibited up to 51.2% by CWF and $IL-1{\beta}$ was inhibited up to 67.1% by CEF. IL-6 was best inhibited by CEF up to 58.9%. This study suggested the potential of Corni fructus for use as an excellent antioxidant substance and inflammatory inhibiting mediators. Therefore CEF, CBF and CWF Corni fructus extracts may be used for therapeutic approach to various inflammatory diseases.

• Journal of Bio-Environment Control
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• v.30 no.1
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• pp.85-93
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• 2021

In hydroponic cultivation, in order to investigate the change of lettuce growth and physiologically active substances through CO2 tablet treatment in nutrient solution, we used a solid carbonated tablets commercially available in the Netherlands. The experiment consisted of 0.5-fold, 1-fold, and 2-fold treatment groups with no treatment as a control. As a result, the atmospheric CO2 concentration in the chamber after CO2 tablet treatment showed the highest value at 472.2 µL·L-1 in the 2-fold treatment zone immediately after treatment, and the pH in the nutrient solution decreased the most to pH 6.03 in the 2-fold treatment zone. After that, over time, the CO2 concentration and pH recovered to the level before treatment. Leaf width and leaf area of lettuce showed the highest values of 17.1cm and 1067.14 ㎠ when treated 2-fold with CO2 tablet, while fresh weight and dry weight of the above-ground part were highest at 63.87 g and 3.08 g in 0.5-fold treatment. The root length of lettuce was the longest (28.4 cm) in the control, but there was no significant difference in the fresh weight and the dry weight among the treatments. Apparently, it was observed that the root length of the lettuce was shortened by CO2 tablet treatment and a lot of side roots occurred. In addition, there was a growth disorder in which the roots turned black, but it was found that there was no negative effect on the growth of the above-ground part. As a result of analyzing the bioactive compounds of lettuce by CO2 tablet treatment, chlorogenic acid and quercetin were detected. As a result of quantitative analysis, chlorogenic acid increased by 249% compared to the control in 1-fold treatment, but quercetin decreased by 37%. As a result of comparing the DPPH radical scavenging ability showing antioxidant activity, the control and 0.5-fold treatment showed significantly higher values than the 1-fold and 2-fold treatments. This suggests that carbonated water treatment is effective in increasing the growth and bioactive compounds of hydroponic lettuce.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.618-629
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• 2020

The purpose of this study was to optimize the fermentation condition of black bean by lactic acid bacteria (LAB) and to evaluate the quality characteristics of fermented black bean. Lactobacillus plantarum SU22 isolated from kimchi was selected as a starter for the fermentation of black bean because the strain exhibited strong antimicrobial activity against pathogenic bacteria and did not produce biogenic amines or a carcinogenic enzyme, β-glucuronidase. Fermentation was performed with broth containing puffed black bean (PBB) inoculated with 1% (v/v) of L. plantarum SU22 at 37℃ for 48h. The viable cell count of LAB was over 9 Log CFU/mL in PBB (20%) broth fermented with L. plantarum SU22. Fermentation of alcalase-treated PBB (20%) broth with L. plantarum SU22 was found to be the optimal condition, increasing viable cell count of LAB up to 10.30 Log CFU/mL. Under the optimal condition, the total polyphenol content (94.02 mg GAE/g) and DPPH radical scavenging activity (92.50%) were significantly increased, compared to non-fermented control (87.74 mg GAE/g, 83.14%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.487-496
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• 2013

Green coffee beans (CB, Indonesian Mandheling) were fermented with three kinds of mushrooms (Phellinus linteus, PL; Hericium erinaceum, HE; Ganoderma lucidum, GL) or two kinds of mycelia from molds (Monascus purpureus, MP; Monascus ruber, MR) using solid-state culture to enhance physiological activity. After the roasting of fermented green coffee beans, roasted coffees were extracted with a hot-water decoction or 95% ethanol reflux. Yields from hot water extracts (HW, 17.7~25.3%) were higher than those from ethanolic extracts (EE, 9.5~12.2%). Hot-water extracts of roasted coffees from green coffee beans fermented with two molds (MP-CB-HW and MR-CB-HW) showed higher total polyphenols, flavonoids, and DPPH free radical scavenging activity than roasted coffees from non-fermented (CB-HW) or fermented green coffee beans with the three mycelia from mushrooms. MR-CB-HW also had the most potent macrophage stimulating and mitogenic activity (1.32 and 1.40-fold of CB-HW, respectively). In addition, MP-CB-EE and MR-CB-EE did not show any cytotoxicity to the RAW 264.7 cell at a concentration of $100{\mu}g/mL$, and these extracts significantly inhibited nitric oxide (NO) production from the LPS-stimulated RAW 264.7 cell line (38.6 and 37.0% of the LPS-treated group). Meanwhile, the chlorogenic acid concentrations of MP-CB-HW or MR-CB-HW highly increased (to 76.21 or $76.73{\mu}g/mL$, respectively), but caffeine concentrations were not affected by solid-state fermentation. In conclusion, the physiological activities of roasted coffees were enhanced by the solid-state culture of green coffee beans with M. purpureus or M. ruber, suggesting that these roasted coffees could possibly serve industrial applications as functional coffee beverages.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.394-402
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• 2014

Purpose: Dendropanax morifera Leveille (DML) exhibits diverse biological and pharmacological activities, including anti-oxidative effect, anti-cancer activity, hepatoprotection, immunological stimulation, and bone regeneration. As part of the identification for novel functions of DML, we investigated the therapeutic effects of DML on diabetes induced by streptozotocine (STZ) treatment. Methods: First, the four extracts including the water extract of leaf (DLW), the ethanol extract of leaf (DLE), the water extract of stem (DSW), and the ethanol extract of stem (DSE) were collected from the leaf and stem of DML using a hot water and ethanol solvent. Alterations in body weight, glucose concentration, insulin level, and pancreatic islet structure were investigated in diabetic mice after treatment with extracts of DML for 2 weeks. Results: Among four extracts, the highest level of total polyphenols and total flavonoids was detected in DLW, while the lowest level of these was measured in DSE. The radical scavenging activity was also higher in DLW than in the other three extracts at the concentration of $25-100{\mu}g/mL$, although this activity was maintained at a constant level in all groups at the concentration of $500{\mu}g/mL$. Based on the results of anti-oxidant activity, DLW and DLE were selected for examination of anti-diabetic effects in a diabetes model. Body weight was gradually decreased in all STZ treated groups compared with the No treated group. However, four STZ/DML treated groups maintained a high level of body weight during 7-14 days, while the STZ/vehicle treated group showed a gradual decrease of body weight during the same period. Also, a significant decrease or increase in the concentration of glucose and insulin in the blood of the diabetes model was detected in a subset of groups, although the highest increase was detected in the STZ/DLE-200 treated group. In addition, the histological structure of pancreatic islet was significantly recovered after treatment with DLW and DLE. Conclusion: These results suggest that DLW and DLE may contribute to attenuation of clinical symptoms of diabetes as well as prevent the destruction of pancreatic ${\beta}$-cells in STZ-induced diabetes mice.