• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.62-69
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• 2018

In order to utilize health food chick bean as a raw material for cosmetics, the skin improvement effect of a mask pack made of chickpea Natto fermented with Bacillus subtilis Natto strain was studied. Powder obtained by lyophilization of chickpea Natto was applied to a facial mask pack as a paste formulation. This Natto pack was applied to subjects in their 50s and 60s to investigate their effect on skin improvement. As the number of treatments of Natto pack increased, the skin was improved and the improvement effect was remarkable after 4 treatments. After four times treatments, moisture content and sebaceous secretion increased by $8.4{\pm}3.6%p$ and $4.0{\pm}2.3%p$, respectively. Skin pores and wrinkles were also decreased by $1.8{\pm}0.3%p$ and $1.8{\pm}0.9%p$, respectively. Skin pigmentation decreased by $1.3{\pm}0.2%p$ and skin tone also increased from 55.2% to 55.9%. These results indicate that Natto product obtained by fermenting chickpea has the effect of improving skin such as moisturizing, pore, wrinkle, pigmentation, sebum secretion and skin tone, and can be used as a raw material for various functional cosmetics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.1
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• pp.1-11
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• 2014

This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi. The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for ${\alpha}$-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.

• Journal of Sericultural and Entomological Science
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• v.48 no.1
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• pp.6-10
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• 2006

Recently, B. mori proteins such as silk fibroin and silk sericin have been found to have a water-holding capacity, anti hydrogen peroxide toxicity, antioxidant activity and tyrosinase-inhibitory activity (Yeo 2006, Kurioka 1999 & 2004), implying its potential usefulness of the application for cosmetic and functional food(Yamazaki 1999 & Une 2000). We are tried to application for dietary resources of B. mori silk fibroin and sericin that were prepared to some of different molecular cutting these resources by preparative recycling HPLC system. In our studies with rats have demonstrated that consumption of these silk proteins are being prevents constipation effect and it is maybe enhances intestinal absorption of water and dietary effects. These some of useful results further suggest a usefulness of sericin as dietary resources for health.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.141-153
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• 2015

We investigated the feasibility of incorporating Aster yomena powder into cookies as a value-added food ingredient. In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 5, 7 and 9%) of Aster yomena powder(AYP). For the analysis, quality characteristics such as density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity and sensory properties were measured. The Hardness and DPPH radical scavenging activity of the cookies significantly increased with increasing concentrations of AYP, whereas pH and density of the dough, L value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 5% AYP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 3% and 5% AYP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that AYP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 3% and 5% added samples exhibited significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies. The results of the sensory evaluation produced very significant values for color, appearance, texture, and overall quality of instrumental analysis.

• Journal of Ginseng Research
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• v.35 no.4
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• pp.471-478
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• 2011

Ginseng, the root of Panax ginseng, is one of the oldest herbal medicines. It has a variety of physiological and pharmacological effects. Recently, we isolated a subset of glycolipoproteins that we designated gintonin, and demonstrated that it induced transient change in intracellular calcium concentration $([Ca^{2+}]_i)$ in cells via G-protein-coupled receptor signaling pathway(s). The previous method for gintonin isolation included multiple steps using methanol, butanol, and other organic solvents. In the present study, we developed a much simple method for the preparation of gintonin from ginseng root using 80% ethanol extraction. The extracted fraction was designated edible gintonin. This method produced a high yield of gintonin (0.20%). The chemical characteristics of gintonin such as molecular weight and the composition of the extract product were almost identical as the gintonin prepared using the previous extraction regimen involving various organic solvents. We also examined the physiological effects of edible gintonin on endogenous $Ca^{2+}$-activated $Cl^-$ channel activity of Xenopus oocytes. The 50% effective dose was $1.03{\pm}0.3\;{\mu}g$/mL. Finally, since gintonin preparation through ethanol extraction is easily reproducible, gintonin could be commercially applied for ginseng-derived functional health food and/or drug following the confirmations of in vitro and in vivo physiological and pharmacological effects of gintonin.

• Journal of Life Science
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• v.25 no.1
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• pp.44-52
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• 2015

In the present study, the substance that show anti-proliferation of cancer cells as well as anti-oxidant and anti-inflammatory effect was searched. As a results, the methanol extract of Pogostemon cablin (P. cablin), is a well-known herb for traditional medicine in Korea and China for treating the digestive disorders, less of appetite, vomiting and diarrhea, inhibited the growth of various cancer cells such as A549, HepG2, MCF7 and HT29 cells. Cytotoxic effect of methanol extraction of P. cablin was excellent in A549 cells. P. cablin extract induced cell cycle arrest at G1 phase of A549 in a dose dependent manner. And it induced phosphorylation of p38 and Cdc25A and reduced expression of Cdc25A, Cdks, Cyclins and phospho-Retinoblastoma (Rb) proteins. Therefore, P. cablin extract seems to act through the p38 - Cdc25A - Cdk - Cyclin - Rb pathway in A549 cells. In addition, P. cablin extract showed anti-oxidant effect by DPPH free radical scavenging assay and anti-inflammation effect by inhibition of lipopolysaccharide (LPS)-induced nitric oxide (NO) in RAW 264.7 cells in a dose-dependent manner. Taken together, these results suggest that P. cablin may be used as not only candidate materials for anti-cancer, anti-inflammatory and anti-oxidant, moreover, it would be possible utilized in various health functional food materials.

• Korean Journal of Microbiology
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• v.51 no.1
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• pp.61-67
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• 2015

Recently, change of Western pattern diet and lifestyle is caused by various metabolic disorders and chronic diseases. These diseases need to take medicine regularly. Also, many people take health functional food, various vitamins and nutritional supplements in order to maintain a healthy life. But, there was no study about affects taking medicines against bacteria with gastrointestinal relevance. This study was performed by antibacterial activity test to evaluate the influence of a long time or commonly used medication. As a result, medicines of Vitamins & Minerals or Central nervous system show antibacterial activity against beneficial enteric bacteria and harmful enteric bacteria. Dexibuprofen of the Anti-inflammatory Drugs that acts on the central nervous system has shown high antibacterial activity at beneficial enteric bacteria strains (Lactobacillus casei, Lactobacillus rhamnosus) and harmful enteric bacteria (Staphylococcus aureus). Also, fenofibric acid of the antilipemic agents that acts on the Cardiovascular & Hematopoietic system has shown high antibacterial activity at beneficial enteric bacteria strains (Lactobacillus casei). Vitamins & Minerals appeared antibacterial activity against most intestinal bacteria. Vitamin B-Complex/with C and vitamin C were especially high with beneficial enteric bacteria strains (Bifidobacterium infantis) and harmful enteric bacteria (E. coli, E. aerogenes, S. flexneri, S. Typhimurium, S. aureus). Therefore, these results indicate that variously taking medicines have generally antibacterial activity against harmful enteric bacteria strains and beneficial enteric bacteria strains.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.5
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• pp.1936-1942
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• 2010

To examine the effect of overdosed functional food in liver-injured patients, we tried to investigate the dose effect of Allium sativum L. (also called garlic) extract on rats with CCl4-induced liver damage, by comparatively examinating the hepatic function of each group. 42 male Sprague-Dawley rats were selected and divided equally (n=7) into normal, control, positive control, and three experimental subgroups (E1, E2 and E3), respectively. For each kg of body weight, hepatic injury was induced by intraperitoneal administration of $0.5\;m{\ell}$ (0.20 g/kg/day) $CCl_4$, which was diluted in equal amount of olive oil, once a day on every other day for total 5 times. Hot water extraction was performed using domestically cultivated organic garlics, and the obtained extract was injected by sonde, once daily during 4 weeks, to each experimental subgroups by different dosage of 0.35 g/kg(E1), 0.70 g/kg(E2), 1.40 g/kg(E3), respectively. Results showed that the injection of garlic extract positively influenced the physiological activation which lowered the oxidative stress, changed the toxicity, and functionally improved the hepatic condition. Comparing the dose effect between the three experimental subgroups (E1, E2, E3), results of the maximal-dosed subgroup (E3) showed less significance compared with the lower-dosed subgroups(E1 and E2), which seems to resulted from the (increased) toxicity of garlic.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.1
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• pp.34-41
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• 2008

This study was conducted to investigate antioxidant component content during maturity for judgement of optimum harvest time in black soybean. For high-functional black soybean production, accumulation pattern of isoflavone and saponin contents and anti oxidative activity according to maturity stage were investigated. Varieties used in this experiment were Ilpumgemojeongkong and heukcheongkong, which are the recommended black soybean in Korea. Isoflavone and saponin contents during maturity period in black soybean was the highest at $6{\sim}7$ days earlier than general harvesting time. It was indicated that optimum harvesting time for high quality soybean were $3{\sim}7$ days earlier than harvesting time for higher yield. As a result of investigation about accumulation pattern of antioxidant components by maturity stages in seed, total isoflavone content was the highest at 61 DAF in Ilpumgeomjeongkong and at 77 DAF in Heukcheongkong. Contents of total saponin were the highest at 61 DAF and at 71 DAF, respectively. In case of leaf, total isoflavone content was the highest at 55 DAF in Ilpumgeomjeongkong and Heukcheongkong. Contents of total saponin were the highest at 18 DAF and at $55{\sim}71$ DAF, respectively. It showed that black soybean's leaf could be developed as a new health food material, owing to high contents of antioxidant components and biological activity and it's suitable harvest time was at $R_7$.

• Journal of Life Science
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• v.23 no.3
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• pp.361-367
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• 2013

Hizikia fusiformis has been widely used in Oriental herbal medicine and health food. To identify antioxidation properties that contain natural bioactive substances, we investigated the distribution of active compounds existing in batches of organic solvent fractionation. A dried form of H. fusiformis was subjected to sequential fractionation using n-hexane, ethyl acetate, n-BuOH, and aqueous n-BuOH. The results showed that among the four isolated fractions, the n-BuOH fraction showed the highest antioxidation activities. The n-BuOH fraction was applied to reserve-phase silica gel column chromatography, which produced three fractions: BA, BB, and BC. Among these fractions, BB showed the highest antioxidation activities, which increased in a concentration-dependent manner. At a concentration of 1.0 mg/ml n-BuOH fraction, the activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and reducing power were approximately $45{\pm}0.14%$ and $1.34{\pm}0.23$, respectively. In addition, the activities of ${\beta}$-carotene-linoleic acid, hydrogen peroxide scavenging, and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radical scavenging were $76{\pm}0.12%$, $82{\pm}0.06%$, and $65{\pm}0.17%$, respectively. These findings suggest that the BB fraction contains potent antioxidation properties and that it could be used in the production of natural and functional foods.