• The Korea Journal of Herbology
• /
• v.38 no.2
• /
• pp.17-26
• /
• 2023

Objectives : A persistent inflammatory response can cause diseases such as fibrosis, cancer, and allergies. This study aimed to investigate the anti-inflammatory activity of Curcumae longae Rhizoma and Cinnamomi Ramulus Mixture (CCM) in lipopolysaccharide (LPS)-stimulated RAW264.7 cells. Methods : The total polyphenol and flavonoid contents of CCM were confirmed through an in vitro experiment. Also, radical scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and Hydroxyl were confirmed. Moreover, ferric reducing antioxidant power (FRAP) activity were confirmed. After, CCM (50, 100, and 200 ㎍/mL) were applied to 0.1 ㎍/mL LPS-stimulated RAW264.7 cells. The levels of nitric oxide (NO) and pro-inflammatory cytokines in the supernatant fraction were determined. Also, the expressions of mitogen-activated protein kinase (MAPK) and nuclear factor-κB (NF-κB) pathways were detected using Western blot. Results : As a result of in vitro experiments, there was an excellent antioxidant activity in CCM-treated cells. In addition, in RAW264.7 cells stimulated with LPS, the increased NO level was inhibited in a concentration-dependent manner by the treatment of CCM. In addition, inflammatory cytokines production were significantly inhibited in a concentration-dependent manner in CCM-treated group. CCM treatment significantly decreased the protein expressions of MAPKs. Moreover, the expressions of NF-κBp65 and cyclooxygenase-2 (COX-2) were significantly decreased when 200 mg/kg of CCM was applied, and phospho-inhibitor of nuclear factor kappa B-α (p-IκBα) and inducible nitric oxide synthase (iNOS) were significantly decreased at all concentrations treated with CCM. Conclusion : Our findings show that CCM exhibited excellent antioxidant activity and exhibited superior anti-inflammatory effect through the MAPKs and NF-κB pathways in LPS-stimulated RAW 264.7 macrophages.

• Journal of agriculture & life science
• /
• v.50 no.4
• /
• pp.157-167
• /
• 2016

The changes of total phenolic and isoflavone contents and antioxidant activities in of brown soymilk fermented by Lactobacillus plantarum P1201 were investigated. The brown soymilk proliferated the cell growth and reached about 11.55log cfu/g after fermentation for 60hr, while pH and titratable acidity ranged from 6.25 to 4.03 and 0.18% to 1.03%, respectively. The total phenolic contents of brown soymilk slightly increased from 2.87mg/g to 2.98mg/g after fermentation for 60hr. The levels of isoflavone-glycosides and -malonylglycosides decreased, while the isoflavone-aglycone contents increased during fermentation of brown soymilk. In particular, the isoflavone contents was 38.30㎍/g, but increased the highest value of 84.31㎍/g after fermentation for 60hr. After then, it was slightly decreased after 60hr of fermentation. In addition, the levels of daidzein, glycitein and genistein among isoflavone aglycones were 24.12㎍/g, 25.25㎍/g and 24.71 ㎍/g, after fermentation for 36hr. The DPPH and ABTS radical scavenging activities and FRAP assay showed to be slightly increased during lactic acid fermentation of brown soymilk.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.68 no.3
• /
• pp.147-166
• /
• 2023

Seed color is controlled by several genes and is a key trait in determining the metabolite content and biological activities of legume genotypes. In this study, 296 adzuki bean accessions, including 159 grey, 99 red, and 38 white adzuki beans, were grown in Korea. Variations in total phenolic content (TPC), total saponin content (TSC), DPPH^• scavenging activity, ABTS^•+ scavenging activity, and ferric reducing antioxidant power (FRAP) were assessed and were reported to be in the ranges of 1.52-8.24 mg GAE/g, 14.36-114.22 mg DE/g, 0.23-12.84 mg AAE/g, 1.05-17.66 mg TE/g, and 0.59-13.14 mg AAE/g, respectively, with a wide variation across adzuki beans. Except for DPPH^• scavenging activity, the average values declined in the order gray > red > white adzuki beans, each demonstrating a significant variation (p < 0.05). White adzuki beans, which showed low metabolite content and antioxidant activity, were clearly separated from the gray and red genotypes using principal component and hierarchical cluster analyses. Moreover, TPC, TSC, and antioxidant activities were strongly correlated, regardless of seed color. Overall, the diversity of the TPC, TSC, and antioxidant activity in a broad population of adzuki bean genotypes was determined. Furthermore, this study found that seed color variation in adzuki beans had a significant effect on the metabolite content and antioxidant activity. Superior accessions with high levels of TPC, TSC, and antioxidant activity were also discovered and could be used for functional plant breeding and human consumption. The findings of this study may be useful for understanding the relationship between seed coat color and metabolite concentration in adzuki beans, paving the way for molecular-level analyses.

• Food Science and Preservation
• /
• v.30 no.2
• /
• pp.334-346
• /
• 2023

The antioxidant ability of 80% ethanolic extract of nutmeg seed (NM80) was evaluated using in vitro assays and bulk oil and oil-in-water (O/W) emulsion matrices. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging, and oxygen radical antioxidant capacity (ORAC) in vitro assays were used to evaluate the antioxidant ability of the extract. The DPPH radical scavenging activities of 25, 50, 100, and 200 ㎍/mL NM80 were 12.5, 20.9, 35.1, and 62.8%, respectively, while the ABTS cation radical scavenging activities were 2.7, 6.5, 30.5, and 29.8%, respectively, demonstrating a dose-dependent effect. The ORAC value was significantly higher at an NM80 concentration of 25 ㎍/mL than the positive control (p<0.05). The conjugated dienoic acid (CDA), ρ-anisidine, and tertiary butyl alcohol values in 90-min-heated corn oil containing 200 ppm of NM80 were significantly reduced by 3.26, 16.94, and 17.34%, respectively, compared to those for the sample without NM80 (p<0.05). However, the headspace oxygen content and CDA value in the O/W emulsion containing 200 ppm of NM80 at 60℃ had 6.29 and 82.85% lower values, respectively, than those for the sample without NM80 (p<0.05). The major volatile compounds of NM80 were allyl phenoxyacetate, eugenol acetate, and eugenol. NM80 could be an effective natural antioxidant in lipid-rich foods in bulk oil or O/W emulsion matrix.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.8
• /
• pp.1157-1164
• /
• 2015

The present investigation evaluated the antioxidant activities of water extracts from dandelion (Taraxacum officinale) aerial parts, roots, and mixed extracts. Mixed extract of T. officinale was a mixture of aerial parts and roots at 9:1 and 8:2 weight ratios. Extracts from aerial parts (DAE), roots (DRE), and mixture of aerial parts and roots (DME) were measured for cell viability and catalase activity in HepG2 cells, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and lipid peroxidation inhibitory activity. Cell viabilities of HepG2 cells treated with DAE, DRE, DME 8:2, and DME 9:1 against $H_2O_2$-induced oxidative damage were 63.4%, 54.6%, 76.7% and 83.4% at a concentration of $400{\mu}g/mL$, respectively. Catalase activity was highest in DME 9:1 (12.2 mU/min/mg protein) compared with DAE (9.0 mU/min/mg protein) and DRE (9.7 mU/min/mg protein). DPPH radical scavenging activity of DME showed a significantly lower $EC_{50}$ value than DAE ($EC_{50}$ value of DME $9:1=163.3{\mu}g/mL$, DME $8:2=172.4{\mu}g/mL$, and $DAE=173.7{\mu}g/mL$). Lipid peroxidation inhibitory activity of DME showed a significantly lower $EC_{50}$ value than DAE [$EC_{50}$ values of DME $(9:1)=454.4{\mu}g/mL$, DME $(8:2)=426.6{\mu}g/mL$, and $DAE=654.7{\mu}g/mL$]. The results indicate that a small amount of T. officinale roots increased antioxidant activity of aerial parts. Especially, a 9:1 mixture was more valuable than 8:2 mixture for industry.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.5
• /
• pp.830-841
• /
• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.5
• /
• pp.642-650
• /
• 2016

Cynanchi wilfordii Radix (CW) and Perilla sikokiana (PS) were extracted under different conditions to study their antioxidant, anti-diabetic, and anti-obesity activities. Their potentials as functional food ingredients were investigated. The highest total phenol contents were $15.74{\pm}0.69mg/g$ for CW100 [100% fermented ethanol (FE) extract from CW] and $39.37{\pm}3.46mg/g$ for PS50 (50% FE extract from PS). When extracts were processed at 1 mg/mL, DPPH radical scavenging activities were $79.79{\pm}0.79%$ and $82.69{\pm}1.07%$, respectively, at CW100 and PS50. ABTS radical scavenging activities were $80.20{\pm}2.86%$ and $75.00{\pm}1.78%$, respectively, at CW100 and PS50. However, ferric reducing antioxidant power activities at 1 mg/mL were higher than 80% for PS under all extraction conditions. The highest ${\alpha}$-amylase inhibitory activities were $51.56{\pm}0.56{\sim}59.2{\pm}1.13%$ at CW50 and $46.70{\pm}0.32{\sim}66.17{\pm}0.55%$ at PS0. Cell differentiation inhibitory effects in 3T3-L1 adipocytes were $29.49{\pm}2.98%$ at CW100 and $23.31{\pm}0.61%$ at PS50. The inhibitory effect of the CW100-PS50 mixture was $43.03{\pm}1.63%$, which was significantly higher than those of individual extracts.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.10
• /
• pp.1438-1446
• /
• 2016

The objectives of this study were to investigate the effects of superheated steam (SHS) treatment on the physicochemical and microbial properties of garlic. The garlic was treated by SHS at temperatures of 100, 150, 200, 250, 300, and $350^{\circ}C$ for 60 s. The moisture content of raw garlic was lower than that of SHS-treated garlic. The total thiosulfinate and pyruvate contents were dramatically reduced by SHS treatments. The antioxidant activities of garlic measured by ferric reducing/antioxidant power, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging assay, and total phenolics content decreased by SHS. The major volatile sulfur compounds of garlic such as diallyl disulfide, allicin, allyl sulfide, diallyl sulfide, and diallyl trisulfide were significantly reduced by SHS. The antimicrobial effects of raw garlic were stronger than those of SHS-treated garlic against three strains of bacteria, including Staphylococcus aureus, Escherichia coli, and Bacillus cereus. However, total aerobic bacteria in garlic were dramatically reduced by SHS from 8.6 to 2.9 log CFU/g. The results from the sensory evaluation show that SHS treatment of garlic above $200^{\circ}C$ provides better acceptably due to reduction of off-flavor and pungency of garlic. These results suggest that superheated steam treatment can used as an efficient process for reducing garlic off-flavor and pungency.

• Journal of Mushroom
• /
• v.16 no.2
• /
• pp.111-117
• /
• 2018

This study was conducted to compare the composition and antioxidant activity of 1- and 2-year-old Poria cocos Wolf cultivated at a mortuary and cemetery. An elemental analyzer test showed oxygen, carbon, hydrogen, nitrogen, and sulfur to be present at concentrations of 45~46%, 39~41%, 6.06~6.1%, 0.21~0.22%, and 0%, respectively. No differences in composition were observed among samples. Eleven minerals (S, Ca, Mg, P, As, Se, Cu, Fe, Pb, Zn, and Cd) found in P. cocos cultivated at the mortuary and cemetery were analyzed by inductively coupled plasma mass spectrometry (ICP). The levels of S, Fe, Mg, and Zn in P. cocos were higher in cemetery-cultivated samples than in mortuary-cultivated samples. A 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay for antioxidant activity revealed half-maximal inhibitory concentration ($IC_{50}$)values of P. cocos to be 8.601 mg/mL (mortuary, 1 year old), 12.85 mg/mL (cemetery, 1 year old), 1.23 mg/mL (mortuary, 2 years old), and 1.18 mg/mL (landfill, 1 year old). A 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay revealed $IC_{50}$ values of 15.85 mg/mL (mortuary, 1 year old),14.59 mg/mL(cemetery, 1 year old), 3.9 mg/mL (mortuary, 2 years old), and 14.92 mg/mL (cemetery, 1 year old). The results showed a concentration-dependent effect. Two-year-old mortuary-cultivated P. cocos had the highest antioxidant activity among samples. Ultrastructure analysis with a field emission scanning electron microscope (FE-SEM) showed no obvious differences among samples.

• Horticultural Science & Technology
• /
• v.33 no.2
• /
• pp.283-291
• /
• 2015

The aim of this study was to evaluate the changes of fruit quality, flavonoid contents and antioxidant activity of Yuzu (Citrus junos Sieb. ex Tanaka) from Go-heung and Jeju according to harvest time. Samples were harvested from August to December on the $1^{st}$ of every month. August and September samples were green colored, whereas November and December samples were yellow. The fruit shape index decreased, changing from globular to elliptical, whereas the $^{\circ}birx$ increased with ripening stage. The yuzu from Jeju was larger than that from Go-heung in each month of cultivation. August samples exhibited the highest amounts of phenolic compounds. In addition, samples from Jeju had higher total phenolic content than those from Go-heung. The content of phenolic compounds decreased with ripening until October and then increased subsequently. Antioxidant activity of the yuzu was evaluated by FRAP and DPPH methods. The antioxidant activity showed a similar trend as total phenolic content. Immature yuzu fruit was found to exhibit the highest amount of flavonoids such as naringin and hesperidin. November and December samples showed almost the same contents of flavonoids. The flavonoid content of yuzu fruit harvested from Jeju was higher than that from Go-heung. Overall, the samples harvested at the early stage, in the month of August, exhibited the highest flavonoid content, phenolic content and antioxidant activity. As the health benefits of these compounds has been demonstrated in various studies, the immature yuzu appears to be preferable for use as a raw material for formulation of pharmaceutical products as well as for functional food production after a proper in-vivo and in-vitro medical tests.