• Journal of Life Science
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• v.34 no.5
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• pp.304-312
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• 2024

This study was conducted to characterize strain Y10, isolated from discarded chicken feathers. Strain Y10 was identified as Bacillus amyloliquefaciens through phenotypic and 16S rRNA gene analysis. B. amyloliquefaciens Y10 exhibited plant growth-promoting activities, including the production of fungal cell-degrading enzymes (cellulase, lipase, protease, and pectinase), siderophores, ammonia, and indoleacetic acid. Furthermore, strain Y10 was able to inhibit the mycelial growth of several phytopathogenic fungi. When 0.1% sucrose as a carbon source and 0.05% casein as a nitrogen source were added to the basal medium, adjusted to pH 10, and cultured at 35℃, the degradation rate of chicken feathers by strain Y10 was about two times higher than that of the basal medium, with the feathers almost completely degraded in four days. Strain Y10 also degraded various keratin substrates, including duck feathers, wool, and human nails. It was confirmed that the feather hydrolyzates prepared using strain Y10 exhibited antioxidant activities, such as 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (EC₅₀ = 0.38 mg/ml) and superoxide dismutase-like activity (EC₅₀ = 183.7 mg/ml). These results suggest that B. amyloliquefaciens Y10 is a potential candidate for the development of bioinoculants and feed additives applicable to the agricultural and livestock industries, as well as the microbiological treatment of keratin waste.

• Food Science and Preservation
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• v.16 no.6
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• pp.946-952
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• 2009

We investigated the physicochemical properties and antioxidant activities of green tea with respect to extraction conditions. The values of pH, and the L, a, and b Hunter parameters of green tea beverage 1 (GTB 1), green tea beverage 2 (GTB 2), and commercial green tea beverage (CGTB) were 6.22, 96.91, -1.06, and 7.77 5.40, 96.39, -1.73, and 13.68 and 6.20, 95.40, -4.75, and 25.51, respectively. The total free amino acid content of GTB 1 and 2, and CGTB, were 253.21, 262.65, and 58.36 mg/100 mL, and the major free amino acids were aminoadipic acid (102.56, 136.29, and 27.02 mg/100 mL), arginine (23.32, 30.75, and 7.31 mg/100 mL), and serine (18.22, 17.96, and 5.94 mg/100 mL). The levels of total phenolics and caffeine were higher in GTB 2 (852.58 and $225.51\;{\mu}g/mL$) than in GTB 1 (500.65 and $317.34\;{\mu}g/mL$) or CGTB (387.14 and $164.53\;{\mu}g/mL$). The catechin content of GTBs 1 and 2, and CGTB, were 294.8, 415.7, and $130.99\;{\mu}g/mL$, respectively. The major catechins of GTB 1 and 2, and CGTB were epigallocatechin, catechin, and epigallocatechin gallate, in that order, and the epigallocatechin contents were 186.50 in GTB 1, 268.10 in GTB 2, and $82.26\;{\mu}g/mL$ in CGTB. GTB 1 and 2 and CGTB showed substantial dose-dependent antioxidative activities. The DPPH radical-scavenging activities of GTB 1 and 2, and CGTB, were 85.48, 87.09, and 87.03%, respectively at a concentration of $125\;{\mu}g/mL$. The ferric reducing/antioxidant activities (FRAPs) of GTB 1 and 2 and CGTB were 2.66, 2.70 and 2.67 absorbance at a concentration of $1,000\;{\mu}g/mL$. Sensory evaluation tests revealed no significant differences among the three green tea beverages.

• Korean Journal of Food Science and Technology
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• v.50 no.4
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• pp.383-390
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• 2018

Most neurodegenerative diseases are known to be influenced by oxidative stress. We investigated the anti-oxidative activity of the concentrate of fermented wild ginseng root culture (HLJG0701) containing ginsenosides Rg5 and Rk1. HLJG0701 showed effective DPPH and ABTS radical scavenging ability ($IC_{50}$: 16- and 4-fold dilution, respectively) and was inhibited dose-dependently by the $FeSO_4$-induced lipid peroxidation group (8- and 4-fold dilution: 2.3 and 1.5 nM, respectively). In MTT and LDH assays, 8-, 16-, 32- and 64-fold diluted HLJG0701 significantly increased cell viability by 70, 53, 35, and 26%, respectively. LDH released by HLJG0701 was reduced 1.3-fold with 8-fold diluted HLJG0701 compared to the $H_2O_2$-treated control. In addition, the inhibitory effect of HLJG0701 on oxidative stress in PC12 cells was confirmed by DCF-DA analysis (16-, 4-fold diluted HLJG0701: 50 and 68% ROS inhibition, respectively), TBARS (16- and 4-fold diluted HLJG0701: 50.7 and 46.5% inhibition, respectively), GPx (16- and 4-fold diluted HLJG0701: 133.3 and 227.3% release, respectively), and SOD analysis (16- and 4-fold diluted HLJG0701: 118.2 and 218.2% release, respectively). These results suggested that HLJG0701 protects neuronal cells by its anti-oxidative effects and hence can be a potential preventive material against neurodegenerative diseases.

• Food Science and Preservation
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• v.23 no.2
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• pp.259-266
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• 2016

Bitter melon powder (BMP) was used in the preparation of rice nuruk (RN) and makgeolli as one of raw materials. RN containing BMP (BMP-RN) was prepared by adding 0~2.0% (w/w) BMP into rice. Fermentative microbial, and antioxidant characteristics of makgeolli were determined during the fermentation process. pH during fermentation decreased from 4.52 (0% BMP-RN), 4.93 (0.5%), 4.80 (1.0%), and 4.88 (2.0%) on the initial fermentation day (day 0) to 4.15, 4.30, 4.57, and 4.59, respectively, corresponding to increases in acidity from 0.64~0.70% to 1.17~1.28%, respectively. Soluble solid contents increased from an initial 2.2~4.4 g/L (day 0) to 9.0~9.3 g/L, and alcohol level increased up to 13.0% by the end of fermentation (day 7). Soluble phenolic contents increased from 0.92, 1.01, 1.32, and 1.41 mg/mL on day 0, to 1.85, 2.03, 2.24, and 2.48 mg/mL on day 7, respectively, while the levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay increased from 46.95~70.04%, 55.33~74.13%, and 0.629~1.243 on day 0, respectively, to 54.98~83.4%, 70.34~92.39%, and 0.964~1.455 on day 7, respectively. Makgeolli made with BMP-RN had higher soluble phenolic contents and antioxidant activity than those of makgeolli made without BMP-RN. These results suggested that BNP-RN made a functional makgeolli.

• Food Science and Preservation
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• v.22 no.4
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• pp.613-621
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• 2015

In this study, the anti-oxidant and anti-inflammatory activities of water extract (ASSW) and 70% ethanol extract (ASSE) of Allium sativum L. stems were investigated using Raw 264.7 cells induced by lipopolysaccharide (LPS). ABTS radical scavenging activities of ASSW and ASSE at $1000{\mu}g/mL$ concentration were 96.9% and 97.8%, respectively. In order to investigate the potential anti-inflammatory effects of ASSW and ASSE, nitric oxide (NO), pro-inflammatory cytokines, interleukin-6 (IL-6), and tumor necrosis factor including ${\alpha}$ (TNF-${\alpha}$), interleukin-$1{\beta}$ (IL-$1{\beta}$), and prostaglandin-E2 (PGE2) were measured. ASSW and ASSE at $100{\mu}g/mL$ concentration showed inhibitory effects against NO production by 18% and 23%, respectively. Production of IL-$1{\beta}$ and IL-6 after treatment with ASSW and ASSE at $100{\mu}g/mL$ decreased by approximately 28% and 15% for ASSW and 17% and 12% for ASSE, respectively. In addition, production of TNF-${\alpha}$ after treatment of $100{\mu}g/mL$ of ASSW and ASSE decreased by 24% and 23%, respectively. In addition, the treatment of $100{\mu}g/mL$ of ASSW and ASSE showed inhibitory expressions against PGE2 by 45.47% and 33.87%, respectively. These results suggested that ASSE showed greater inhibitory activity than that of the ASSW by the suppression of inflammatory mediators, including NO, IL-6, TNF-${\alpha}$ and PGE2 production, and the expressions of iNOS and COX-2 in macrophages. In conclusion, ASSW and ASSE may have some ancillary effects on inflammatory factors as potential anti-inflammatory agents.

• Journal of Life Science
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• v.28 no.1
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• pp.26-36
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• 2018

This study was performed to identify the antioxidant and ${\alpha}$-glucosidase inhibitory activities of water and 70% ethanol extracts of the three following herbs: G. procumbens, M. charantia, and C. longa. In addition, the antioxidant and antidiabetic activities of five types of Jerusalem artichoke composites (JA1 - 5), which were prepared by adding ethanol extracts of several herbs to Jerusalem artichoke concentrate, were studied and compared. The results showed that the total phenol and flavonoid contents of the ethanol extracts were higher than those of the water extracts. The DPPH and ABTS radical scavenging activities and reducing power depended on the total phenol and flavonoid contents. The antioxidant activities of ethanol extracts from G. procumbens and C. longa were comparable. Moreover, the ${\alpha}$-glucosidase inhibitory activity of the ethanol extracts ($2,000{\mu}g/ml$) from each herb was found to be over 50%. In contrast, the five types of JA composites showed higher total phenol and flavonoid contents than those of JA concentrate. In addition, increased antioxidant and ${\alpha}$-glucosidase inhibitory activities were observed, with that of JA1 being the highest. However, all concentrations ($1{\sim}100{\mu}g/ml$) of JA tested did not affect the cell viability of Chang cells. In addition, JA induced the activation of AMP-activated protein kinase (AMPK) in Chang cells and significantly increased the glucose uptake in C2C12 cells. Therefore, it could be concluded that the JA composites (JA1 - 5) mixed with G. procumbens, M. charantia, and C. longa extracts were effective in increasing the extracts' antioxidant and antidiabetic activities.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.249-255
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• 2014

Increased consumption of a polysaccharide, ${\beta}$-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes. ${\beta}$-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of ${\beta}$-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.577-586
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• 2013

This study investigated black garlic and mugwort extracts have anti-stress activity. The antioxidant activities of extracts from black garlic (BEP), mugwort (MEP), and three mixtures (MPA, 95:5; MPB, 90:10; MPC, 85:15, w/w% for BEP and MEP, respectively) were tested in vitro. DPPH and ABTS radical scavenging activities for the mixtures (MPA, MPB and MPC) were significantly elevated in a dose-dependent manner by the amount of mugwort extract. A restraint stress was imposed on six groups of Sprague-Dawley rats supplemented with an AIN-93 diet (RSC) or one of five kinds of hot water extract drinks containing (black garlic, RS1; mugwort, RS2; and mixtures of black garlic : mugwort at 95:5, RS3; 90:10, RS4, and a mixture of black garlic : mugwort : apple extract : xylitol=90.25:4.75:2:3, RS5; v/v%) for 4 weeks. The normal group was fed with the AIN-93 diet and not exposed to restraint stress. Food intake was higher in the group fed with garlic extract (RS1), while the body weight gain and food efficiency ratio did not significantly change. The total serum cholesterol content in the RS1 and RS2 groups was significantly lower than the RSC group (control), and the RS5 group was not significantly different compared to the RS3 group. The serum triglyceride content was significantly higher RS3~RS5 groups than RS1 and RS2 groups. In terms of HDL-C and LDL-C contents, AI and CRF in the serum were not significantly different between RS3 and RS5 groups. AST and ALP activities of RS1~RS5 groups were significantly lower than the RSC group. The liver total lipid and cholesterol contents of RS1~RS5 groups were significantly lower than RSC group, and triglyceride content was significantly lower in the RS1 group. Glycogen in the liver tissue was significantly higher in the RS2 and RS3 group compared to the RSC group. These results show that the intake of a mixture of black garlic and mugwort extracts may be effective in the alleviation of hyperlipidemia caused by restraint stress.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1214-1220
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• 2016

This study compared antioxidant compounds and antioxidant activities according to various varieties of 18 colored rice. Selected rice cultivars for this study were as follows: black rice (12 cultivars)-Heugjinjubyeo, Nunkeunheugchal, Joeunheugmi, Josaengheugchal, Heuggwang, Heugseol, Shinmyeongheugchal, Shinongheugchal, Shintoheugmi, Cheongpungheukchal, Heughyang, Boseogheugchal, red rice (four cultivars)-Jeogjinju, Jeogjinjuchal, Hongjinju, Geonganghongmi, and green rice (two cultivars)-Nogwonchal and Jungmo1020. These were transplanted on June 30th and cultivated from the Department of Southern Area Crop Science, National Institute of Crop Science in Miryang, Korea. Total polyphenol (TP) content of black rice cultivars was higher than that of red rice varieties. Heugjinjubyeo exhibited the highest TP, which was $9.55{\pm}0.05mg$ gallic acid equivalent/g sample. There were no significant differences between black rice cultivars and red rice cultivars in terms of total flavonoid (TF) level. Heugjinjubyeo and Hongjinju showed the higher TF content than any other variety. Shintoheugmi revealed the highest anthocyanin content ($194.26{\pm}0.65mg/100g$). Methanol extract of Heugjinjubyeo had the highest antioxidant activities. 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities of Heugjinjubyeo extract were $14.70{\pm}0.62$ and $30.68{\pm}2.22{\mu}g/mL$, respectively. There were significant correlations between antioxidant compound content and antioxidant activities.

• Food Science and Preservation
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• v.24 no.2
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• pp.254-265
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• 2017

For the production of ${\gamma}-aminobutyric$ acid (GABA) contents increased Seomaeyaksuk fermentant, 0, 0.25, 0.5 and 1.0% of monosodium galutamate (MSG) was added in Seomaeyaksuk water extract 15% contained Sikhye and inoculated with Lactobacillus brevis (KI271266). Physicochemical properties were sampling and analyzed at each 1 day during 3 days fermentation. Goes on fermentation periods, the turbidity was gradually reduced, but lightness and the yellowness was increased, redness was decreased. Soluble solid was also decreased. The reducing sugars content were also decreased during fermentation. pH was 4.65-4.83 before fermentation but it was lower 3.15-3.68 after three days fermentation. The GABA contents increased by fermentation periods and it was the highest in MSG 1.0% added sample (354.38 mg/L). Fructose, glucose and sucrose contents were 50-67% decreased at three days fermentation than before fermentation. Among the organic acids, propionic acid, oxalic acid, citric acid and fumaric acid contents were decreased and lactic acid, acetic acid and succinic acid were increased during fermentation periods. Contents of total polyphenol and DPPH radical scavenging activity were the highest in MSG 0.5% added sample. From these results, we confirmed that increasing of GABA content when the manufacturing of Seomaeyaksuk lactic acid fermentation product, is possibile by addition of MSG without affecting physicochemical characteristics.