• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.6
• /
• pp.1007-1017
• /
• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound, and antioxidant properties of Sikhye prepared with berries. Proximate composition and color were significantly different depending on the type of berry, whereas crude fat content and pH were not. The highest brix degree was $18.92^{\circ}Bx$ in strawberry Sikhye. Total free sugar, glucose, and fructose contents were highest in blueberry Sikhye. Titratable acidity, total acidity, and organic acid contents were highest in raspberry Sikhye. Analysis of relative antioxidative properties indicated that bokbunja Sikhye had the highest total polyphenol, flavonoid, and anthocyanin contents, highest DPPH radical scavenging ability, and highest reducing power and ferric reducing abilities in plasma. Principal component analysis suggests that bokbunja Sikhye has strong antioxidant and sweetness properties.

• Korean Journal of Food Science and Technology
• /
• v.40 no.5
• /
• pp.562-567
• /
• 2008

The primary objective of this study was to select a probiotic starter for cheonggukjang using 60 strains isolated from rice straw. Among isolated strains, only 8 strains including strain B-59 evidenced proteolytic, amylolytic and soybean activity. These 8 strains were all gram-positive, spore-forming rods. The B-59 strain evidenced antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Pseudomonas fluorescens, and Vibrio parahaemolyticus. The antimicrobial activity of isolated B-59 was verified by its ability to inhibit the growth of S. aureus, L. monocytogenes, P. fluorescens, and V. parahaemolyticus. The selected B-59 strain was indentified as Bacillus licheniformis, as shown by a result of 99.0% homology upon API kit analysis. The selected B-59 strain also displayed viability in pH 2.5 artificial gastric juice, artificial bile acid, NaCl (2, 4, 8, 16, 32%), and ethanol (4, 8, 16, 32%). The antioxidative activity of the strain B-59 culture was assessed via a DPPH free radical scavenging activity assay. The activity increased with an increasing in the fermentation time of strain B-59 for 20 hours.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.57 no.1
• /
• pp.22-28
• /
• 2012

This experiment was conducted to find out high antioxidant activity varieties of chinese matrimony from the 131 accessions which conserved at Cheongyang Gugija Experiment Station. The status of the 131 accessions were composed 21 of local varieties, 20 of introduced species and 90 of improved races. The anti-oxidant activity using DPPH and $IC_{50}$, 45 accessions out of 90 showed high activity in free radical scavenging ability as less than $200{\mu}g/m{\ell}$ in improved races, while nine and six accessions from the introduced species and local varieties, respectively. At the stem part, the highest three anti-oxidant varieties among 131 accessions are "C0148-94", "D0148-72" and "Cheongdae", while China collection 1 in leaf part. Since "Cheongdae" is the progeny from the "Cheongyang Jaerae 5" and "Myungan" and those two varieties, "C0148-94" and "D0148-72" are from the Myungan and Cheongdae, high anti-oxidant activity can be inherited in Chinese matrimony vine.

• Journal of Life Science
• /
• v.30 no.7
• /
• pp.581-591
• /
• 2020

This study investigated the probiotic properties and physiological activities of Korean fermented foods such as sikhae, young radish kimchi, and bean-curd dregs. Among the isolated lactic acid bacteria, Pediococcus inopinatus BZ4, Lactobacillus plantarum SH1, Lactobacillus brevis SH14, Pediococcus pentosaceus YMT1, and Leuconostoc mesenteroides YMT6 demonstrated a greater than 60% survival rate at pH 2.5, along with an excellent survival rate even at 0.3% bile acid. These five bacteria showed strong flocculation ability in autoaggregation and coaggregation tests, indirectly clustering useful micro-organisms and inhibiting the attachment of pathogenic bacteria. In a cell surface hydrophobicity test, these bacteria showed adhesion to three solvents (ethyl acetate, chloroform, and xylene) and high hydrophobicity, thereby indicating excellent indirect cell adhesion to intestinal cells. The cell-free supernatants and intracellular extracts of the five lactic acid bacteria showed antioxidative activity in the form of 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging ability and lipid peroxidation inhibition. Antimicrobial activities were also observed in four pathogenic bacteria, namely E. coli KCTC 2571, H. pylori HPKCTC B0150, L. monocytogenes KCTC 13064, and S. aureus KCTC 1916. These results demonstrate that these five lactic acid bacteria could be used as probiotics with antioxidant and antimicrobial properties.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.4
• /
• pp.447-452
• /
• 2006

This study examined the growth and sensory characteristics of soybean sprout cultured at 25$\pm$1$^{\circ}C$ for 4 days with distilled water control and green tea extracted water (0.03% and 0.05%). The proximate composition of soybean sprout in the green-tea water was better than that of the control in ash, protein and fat, while the soybean sprout was especially higher in 0.05% green-tea water. The contents of vitamin C and $\beta$-carotene were higher in soybean sprout in green-tea water than the control. The total free amino acids composition of soybean sprout in green-tea water was better than that of the control, with the highest being obtained in soybean sprout in 0.03% green-tea water. Antioxidative activity was assayed by DPPH radical scavenging ability with spectrophotometer at 514 nm. The soybean sprout in green-tea water was higher than control. The amylase activity of the soybean sprout increased steadily during the first 4 days and that of the control was higher than soybean sprout in green-tea water. The proteinase of soybean sprout steadily increased during 4 day culture. Furthermore, the proteinase activity of soybean sprout in green-tea water was higher than that of the control up to 2 days. Whereas after 3 days, it was the highest in 0.03% green-tea water and then decreased remarkably in 0.05% green-tea water.

• The Korea Journal of Herbology
• /
• v.27 no.5
• /
• pp.55-63
• /
• 2012

Objectives : The solvent extracts of Pruni persicae Flos were investigated for the activities of anti-oxidant and anti-inflammatory effects to apply as a functional ingredient for cosmetic products. Methods : In this study, the fractions of P. persicae Flos were extracted with 70.0% acetone and purified using Sephadex LH-20 column chromatography. As a result, eight fractions were isolated. We performed MTT assay, total polyphenol contents, DPPH free radical scavenging assay, SOD-like activity, xanthine oxidase inhibition assay, astringent activity assay, hyaluronidase inhibition assay and the production of nitric oxide. Results : For anti-oxidant effects, the electron donating ability of fraction (Fr.) 2-5, Fr.-8 isolated from P. persicae Flos was above 90.0% at 100 ppm respectively. The superoxide dismutase (SOD) - like activity of Fr.-5 isolated from P. persicae Flos was 92.1% at 1,000 ppm. The xanthine oxidase inhibitory effect of Fr.-6 isolated from P. persicae Flos was about 83.3% at 1,000 ppm. Hyaluronidase inhibition activity related to the anti-inflammation effect was 94.0% for Fr.-4 isolated from P. persicae Flos at 500 ppm. In the anti-inflammation effect, the Fr.-4 isolated from P. persicae Flos inhibited the generation of nitric oxide. Conclusions : All these findings suggested that the fractions of P. persicae Flos has a great potential as a cosmeceutical ingredient with a anti-oxidant and anti-inflammatory effects.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.6
• /
• pp.498-506
• /
• 2016

A croquette added with heat-treated kimchi at 20% showing higher sensory preferences was analyzed for its physicochemical properties and antioxidant activity using a croquette without kimchi as a control. Compared with the control, kimchi-added croquette had 3.3-fold higher organic acids content (p<0.001), resulting in a significant reduction of pH (p<0.001) and higher metal chelating activity (p<0.001). Upon addition of kimchi, total reducing capacity increased from 109.4 to $139.4{\mu}g/g$ gallic acid equivalents (p<0.01), and DPPH radical scavenging activity also increased 2-fold, which corresponded to 54% of the electron-donating ability of 0.35 mM gallic acid. In addition, contents of free amino acids and ${\gamma}-aminobutyric$ acid (GABA) appreciably increased by 1.6-fold (p<0.01) and 10-fold (p<0.001), respectively. This could be attributed to the ingredients of kimchi and/or enzymatic transformation of precursors by microorganisms during kimchi fermentation. Kimchi-added croquette was determined to be a good source of dietary fiber relative to its calorie content. Texture profile analysis showed no significant differences in hardness, springiness, cohesiveness, gumminess, and chewiness between the two croquettes with or without kimchi. Taken together, this study shows that utilization of heat-treated kimchi as a filling for croquette could be a good strategy to improve both the nutritional quality and antioxidant activity of croquette.

• Korean Journal of Food Science and Technology
• /
• v.32 no.2
• /
• pp.448-453
• /
• 2000

During the screening of inhibitors of caspase-3 induction in U937 human monocytic leukemia cells from natural sources, Petasites japonicum, which showed a high level of inhibition was selected. The inhibiting compound was purified from the methanol extract by Sephadex LH-20 column chromatography and HPLC. The inhibitor was identified as [3-(3,4-dihydroxyphenyl)-2-oxopropyl]ester, petasiphenol, by spectroscopic methods of UV, EIMS, $^1H-NMR$, $^{13}C-NMR$ and HMBC. It showed a caspase-3 inducing inhibitory activity at $8\;{\mu}g/ml$ of $IC_{50}$ value with DNA fragmentation inhibition in U937 human leukemia cells. It also showed a free radical scavenging ability of 1,1-diphenyl-2-picrylhydrazyl.

• Journal of Life Science
• /
• v.18 no.8
• /
• pp.1123-1131
• /
• 2008

This study was performed to confirm of biological function of black garlic, it heated for 11 days at $40{\sim}90^{\circ}C$ (first step: heate for 2 days at $90^{\circ}C$, second step: heated for 4 days at $80^{\circ}C$, third step: heated for 4 days at $60^{\circ}C$ and fourth step: heated for 1 day at $40^{\circ}C$). Samples were analyzed physico-chemical characteristics and antioxidant activity. Hunter L, a and b values were decreased during processing, and then inner part Hunter values were highly decreased at the second step. The moisture contents were decreased to 58.48${\pm}$0.41 g/100 g at fourth step. pH was also acidified to pH 4.22${\pm}$0.02, but O.D. value at 420 nm was increased during processing of black garlic. At fourth step, total phenolics and flavonoids contents were increased about 1.9 and 2.6 folds than first step sample. Also, total pyruvate and thiosulfinate contents were increased about 1.6 and 5.8 folds as change of total phenolic and flavonoid contents, respectively. Fructose contents were the highest level among free sugars and its contents increased to 2,454.45${\pm}$4.20 mg/100 g. Contents of sucrose and maltose were decreased during processing of black garlic. The contents of total minerals were the highest at fourth step (1,009.20${\pm}$6.91 mg/100 g) during its processing. Contents of glutamic acid, proline and aspartic acid were detected higher than other composition amino acids. Taurine and ethanolamine were not detected in the first step sample, but they were detected 0.88${\pm}0.60{\sim}1.06{\pm}$0.04 and 0.28${\pm}0.4{\sim}0.5{\pm}$0.09 mg/100 g in next processing step, respectively. DPPH radical scavenging ability of water and ethanol extracts from black garlic was increased during its processing. Abilities of DPPH radical scavenging were the highest in fourth step sample, its abilities were 67.40${\pm}$0.21% in 1,000 ${\mu}g/ml$ of water extracts. Reducing power was also significantly higher in water extract than ethanol extract on the whole.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.41 no.4
• /
• pp.391-400
• /
• 2015

In the present study, 50% ethanol extract, the ethyl acetate and aglycone fraction were prepared from mate (Ilex paraguariensis) and their antioxidative ability was evaluated. The yields of extract and fractions were 32.0, 4.48 and 0.82% per dried powder, respectively. Free radical scavenging activities were performed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and total antioxidant capacity was estimated using luminol-dependent chemiluminescence assay. Free radical scavenging activities ($FSC_{50}$) of 50 % ethanol extract, ethyl acetate fraction and aglycone fraction were 8.83, 5.84 and $6.05{\mu}g/mL$, respectively. Their total antioxidant capacities ($OSC_{50}$) were similar to that of L-ascorbic acid ($1.72{\mu}g/mL$), known as a prominent water soluble antioxidant, in all extracts and 50% ethanol extract ($1.03{\mu}g/mL$) was the most effective. The cellular protective effects on the $^1O_2$-induced cellular damage of erythrocytes were evaluated and the results showed that all extracts were significantly higher than (+)-${\alpha}$-tocopherol at $10{\mu}g/mL$. Especially, the ${\tau}_{50}$ value of aglycone fraction was 5 times higher than (+)-${\alpha}$-tocopherol at $10{\mu}g/mL$ and $50{\mu}g/mL$. The inhibitory effects of the ethyl acetate and aglycone fractions on tyrosinase were similar to arbutin, known as the whitening agent in cosmetics. These results suggest that the extracts of mate have the applicability as antioxidant and anti-aging cosmeceutical ingredients.