• Asian Pacific Journal of Cancer Prevention
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• v.13 no.5
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• pp.2015-2020
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• 2012

Oleanolic acid (OA) is a naturally occurring triterpenoid in food materials and is a component of the leaves and roots of Olea europaea, Viscum album L., Aralia chinensis L. and more than 120 other plant species. There are several reports validating its antitumor activity against different cancer cells apart from its hepatoprotective activity. However, antitumor activity against skin cancer has not beed studied well thus far. Hence the present study of effects of OA against HaCaT (immortalized keratinocyte) cells - a cell-based epithelial model system for toxicity/ethnopharmacology-based studies - was conducted. Radical scavenging activity ($DPPH{\cdot}$) and FRAP were determined spectrophotometrically. Proliferation was assessed by XTT assay at 24, 48 and 72 hrs with exposure to various concentrations (12.5-200 ${\mu}M$) of OA. Apoptotic induction potential of OA was demonstrated using a cellular DNA fragmentation ELISA method. Morphological studies were also carried out to elucidate its antitumor potential. The results revealed that OA induces apoptosis by altering cellular morphology as well as DNA integrity in HaCaT cells in a dose-dependent manner, with comparatively low cytotoxicity. The moderate toxicity observed in HaCaT cells, with induction of apoptosis, possibly suggests greater involvement of programmed-cell death-mediated mechanisms. We conclude that OA has relatively low toxicity and has the potential to induce apoptosis in HaCaT cells and hence provides a substantial and sound scientific basis for further validation studies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.721-730
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• 2017

This study determined the optimal mixing ratio of functional materials to enhance the functionality of batter for fish cutlets. An optimal mixing ratio of the hiziki Hizikia fusiformis, fig fruit Ficus carica L. and pear Pyrus pyrifolia Niitaka extracts (HFP extract) of 3:1:1 was found. The physicochemical properties of the mixture were as follows: total phelonic contents of $1187.29{\pm}41.55mg/L$, 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging activity of $61.50{\pm}2.33%$, ascorbic acid content of $23.68{\pm}0.02g/100g$, ${\beta}-carotene$ content of $51{\pm}3.92{\mu}g/100g$, and sugar content of $12.7{\pm}0.1Brix^{\circ}$. A mixture of the extract, Korean herbal powder, and wheat flour was prepared as the fish cutlet batter. The fish cutlet prepared with the batter had a hardness of $166-202g/cm^2$ and Hunter's color scale values L of $31.14{\pm}2.1$ to $34.62{\pm}1.3$, a of $-4.89{\pm}0.21$ to $-2.26{\pm}0.19$ and b of $-20.65{\pm}2.65$ to $28.93{\pm}3.14$. The FRAP (ferric reducing antioxidant power) and VBN (volatile basic nitrogen) of the fish cutlets were measured to evaluate functionality and determine the optimal mixing ratio for cold storage at $-12^{\circ}C$, $-18^{\circ}C$, and $-24^{\circ}C$. The optimum mixture ratio of extracts /Korean herbal powder/ wheat flour was 1:6:3.

• Fisheries and Aquatic Sciences
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• v.20 no.7
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• pp.14.1-14.8
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• 2017

In this study, marine tunicate Styela clava hydrolysate was produced by an environment friendly and green technology, pressurized hot water hydrolysis (PHWH) at different temperatures ($125-275^{\circ}C$) and pressure 50 bar. A wide range of physico-chemical and bio-functional properties such as color, pH, protein content, total carbohydrate content, reducing sugar content, and radical scavenging activities of the produced hydrolysates were evaluated. The appearance (color) of hydrolysates varied depending on the temperature; hydrolysates obtained at $125-150^{\circ}C$ were lighter, whereas at $175^{\circ}C$ gave reddish-yellow, and $225^{\circ}C$ gave dark brown hydrolysates. The $L^*$ (lightness), $a^*$ (red-green), and $b^*$ (yellow-blue) values of the hydrolysates varied between 35.20 and 50.21, -0.28 and 9.59, and 6.45 and 28.82, respectively. The pH values of S. clava hydrolysates varied from 6.45 ($125^{\circ}C$) to 8.96 ($275^{\circ}C$) and the values were found to be increased as the temperature was increased. The hydrolysis efficiency of S. clava hydrolysate was ranged from 46.05 to 88.67% and the highest value was found at $250^{\circ}C$. The highest protein, total carbohydrate content, and reducing sugar content of the hydrolysates were found 4.52 mg/g bovine, 11.48 mg/g and 2.77 mg/g at 175, and 200 and $200^{\circ}C$, respectively. Hydrolysates obtained at lower temperature showed poor radical scavenging activity and the highest DPPH, ABTS, and FRAP activities were obtained 10.25, 14.06, and 10.91 mg trolox equivalent/g hydrolysate (dry matter basis), respectively. Therefore, S. clava hydrolysate obtained by PHWH at $225-250^{\circ}C$ and 50 bar is recommended for bio-functional food supplement preparation.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.339-346
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• 2020

Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60℃. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.246-251
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• 2010

This study was conducted to investigate the quality characteristics of guavapyun after the addition of different ratios of extract (0.25, 0.5, 0.75, 1.0%), non-extract and vitamin C. The quality if the pyun containing 0.5% of the guava fruit extract (guavapyun) and vitamin C was higher compared with the quality of the control pyun. In the results of the proximatecomposition, the content of water was high in the control pyun relative to the vitamin C pyun and guavapyun and the carbohydrate, ash, crude lipid and protein content was high in guavapyun. The sweetness, pH and color (L, a, b value) were very high in the samples. The texture, hardness, chewiness and gumminess were significantly high in the control pyun and the adhesiveness and cohesiveness were high in guavapyun. However, there were no significant differences in springiness between the control and the added samples. The total phenolic content was higher in guavapyun (23.57 mg GAE/100 g) than the control pyun (18 mg GAE/100 g) and vitamin C pyun(15.05 mg GAE/100 g). The antioxidant activities determined by the DPPH method and ABTS method was higher in guavapyun (41.37 mM TE/g, 15.35 mM TE/g) than the control pyun (4.43 mM TE/g, 2.17mM TE/g) and vitamin C pyun (11.33 mM TE/g, 4.51 mM TE/g). Using the FRAP method, guavapyun(9.06 mM TE/g) was shown to exhibit a stronger ferrous ion chelating activity than the control pyun (4.49mM TE/g) and vitamin C pyun (7.03 mM TE/g). Thus, the studied indigenous guavapyun was high in both antioxidative activity and total phenolic content.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.356-362
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• 2013

We investigated the skin permeability and various biological activities of porcine homogenate of placenta (HP) with the highest protein contents (452.89 ${\mu}g/mg$). The content of protein in subcritical extract of HP (SPE) was decreased from the initial content of 452.9 ${\mu}g/mg$ to 262.7 ${\mu}g/mg$ at 3 h subcritical extract. The contents of amino type nitrogen (A-N) were sharply increased from 35.1 ${\mu}g/mg$ of initial content to 305.9 ${\mu}g/mg$ at 3 h subcritical extract. The HP showed a noticeable activity in terms of antioxidant capacity for ferric reducing antioxidant power (FRAP) assay and especially for 2,2'-Azinobis- (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method. HP, SPE-0.5, SPE-2 and SPE-3 showed inhibitory effect on elastase activities with an $IC_{50}$ of 46.1, 42.9, 31.6 and 34.7 ${\mu}g/mL$, respectively. SPEs showed more significantly inhibitory effect than HP (p<0.05). The skin permeability of the SPEs was higher than that of the HP. SPE-3 showed highest skin permeation and the permeability was significantly higher than that of HP. SPE-2 also showed significantly higher permeation than HP after 4 h. As expected, increase of extraction time significantly increased skin permeability in the subcritical extract of HP (SPE). From these results, in terms of cost and source availability, porcine placenta extracted with subcritical extraction has advantages over untreated PE and have potential as a cosmetic ingredient.

• Korean Journal of Pharmacognosy
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• v.47 no.3
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• pp.204-210
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• 2016

Phytochemical investigation of the 80% MeOH extract from the stems of Lagerstroemia indica resulted in the isolation of eighteen compounds; four norsesquiterpenes, fourteen phenolic derivatives. Their chemical structures were characterized by spectroscopic methods to be tachioside (1), isotachioside (2), 2,4,6-trimethoxyphenyl ${\beta}$-D-glucopyranoside (3), gallic acid 4-methyl ether (4), protocatechuic acid (5), gallic acid (6), vanillic acid (7), vanillin (8), 2-methoxy-5-hydroxymethyl-phenyl-1-O-(6"-galloyl)-${\beta}$-D-glucopyranoside (9), 2,4,6-trimethoxyphenol-1-O-${\beta}$-D-(6'-O-galloyl)-glucopyranoside (10), 4-hydroxy-3-methoxyphenyl-1-O-(6'-O-galloyl)-${\beta}$-D-glucopyranoside (11), vomifoliol (12), vomifoliol 9-O-${\beta}$-D-glucopyranoside (13), 6R,9R-3-oxo-${\alpha}$-ionol-9-O-${\beta}$-D-glucopyranoside (14), dihydrophaseic acid 4'-O-${\beta}$-D-glucopyranoside (15), ${\beta}$-hydroxypropiovanillone 3-O-${\beta}$-D-glucopyranoside (16), myrciaphenone A (17), and coumaric acid (18). Compounds 1-5 and 7-18 were isolated for the first time from this plant. Compounds 1-18 were investigated for their antioxidant properties using DPPH and ABTS radical scavenging capacity assay, $Fe^{2+}$ chelating, and FRAP assay. It was found that 4, 6, and 11 possessed the highest antioxidant capacities.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1258-1262
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• 2009

Total phenolics and antioxidant properties of various Korean commercial vinegars (apple vinegar, AV; blueberry vinegar, BV; grape vinegar, GV; lemon vinegar, LV; Opuntia ficus vinegar, OFV; persimmon vinegar, PV; Prunus mume vinegar, PMV; rice vinegar, RV) were investigated. The total phenolic contents of 8 vinegars were within the range of 54.18-491.02${\mu}g/mL$. The vinegars were also capable of scavenging 1,1-dipehnyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radicals in a manner dependent on concentration. The greatest reducing power was observed in PV relative to the other vinegars. The ferric reducing ability of plasma (FRAP) of PV, PMV, GV, and BV were 1.012, 0.969, 0.931, and 0.856 at a dose of 1 mL, respectively. Therefore, our study verified that the GV, PV, and PMV have powerful antioxidant activities which are correlated with its high level of phenolics, particularly gallic acid, and epigallocatechin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.4
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• pp.362-368
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• 2018

There is increased consumer demand for roasted seasoned laver Pyropia yezoensis, processed in various ways. The antioxidative activity of roasted seasoned laver was evaluated at different storage times and the quality of the roasted seasoned laver was improved. The laver was also heated at different temperatures for 3 seconds: $340^{\circ}C$ (SH340), $345^{\circ}C$ (SH345), $350^{\circ}C$ (SH350) and commercial roasted seasoned laver (D) was used as standard. The samples were stored in a transparent acrylic case ($39{\times}27{\times}18cm$) at room temperature for 10 weeks. The total phenolic content began to decrease after 7 weeks of storage and was 395.2, 386.4, 395.8 and $416.4{\mu}g/100g$ for SH340, SH345, SH350 and D, respectively. The respective DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity after 7 weeks of storage were 48.6%, 49.5%, 47.7% and 46.1%. The ferric reducing antioxidant power (FRAP) decreased rapidly after 7 weeks of storage due to the influence of sulfate groups. Therefore, the appropriate storage period and packaging method should be established based on these results.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.383-391
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• 2014

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.