• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.317-324
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• 2013

This study investigated the changes in physicochemical characteristics of adzuki bean (Vigna angularis var. nipponensis) tea depending on the variety and roasting times, for the development of functional foods. The levels of total polyphenol, flavonoids, and tannin contents were 12.72 mg gallic acid equivalent (GAE)/g, 3.01 mg catechin equivalent (CE)/g, and 3.56 mg tannic acid equivalent (TAE)/g, respectively, for the Jeolgangsung-ipat sample roasted for 16 min. The highest DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was 7.81 mg Trolox equivalent (TE)/g in Bulgeun-ipat sample that was roasted for 14 min. The highest total polyphenol content in the hot water-leached liqueur of adzuki bean tea was $26.55{\mu}g$ GAE/100 mL in Yungum-pat that was roasted for 12 min. The total flavonoids and tannin contents of Whin-ipat and Jeolgangsung-ipat roasted for 10 min were $15.10{\mu}g$ CE/100 mL and $14.60{\mu}g$ TAE/100 mL, respectively. The highest DPPH and ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid) radical scavenging activities of hot water-leached liqueur of adzuki bean tea were 488.72 and 728.25 mg TE/100 mL, respectively, in Yungumpat roasted that was for 12 min. The results of this study show that roasted adzuki bean tea has notable antioxidant activity and is considered to have significant health benefits.

• Journal of Life Science
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• v.21 no.6
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• pp.829-837
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• 2011

The purpose of this study was to investigate the effects of ethanol extracts from red pepper seeds on cholesterol adsorption capacity and UDP-glucuronyl transferase activity. In vitro cholesterol adsorption capacity of 2%, 5% and 10% ethanol extracts from red pepper seed groups were significantly higher than that of the control group. Sprague-Dawley strain male rats weighing $100{\pm}10$ g were randomly assigned to one normal diet N group and experimental groups fed high fat and high cholesterol diet, which were divided into HF (0.0%), HEA (0.1%), HEB (0.2%), and HEC (0.5%) groups according to the amount of ethanol extracts from red pepper seeds added to their basal diet. The body weight gain in the HF group was higher than that in the N group, and those in the HEA, HEB and HEC groups were lower than that in the HF group However, there were no statistically significant differences among the all the groups. The hepatic triglyceride and total cholesterol contents in the N group was significantly lower than that in the HF group, and those in the HEA, HEB and HEC groups were lower than that in the HF group. The hepatic UDP-glucuronyl transferase activity in the N group was lower than that of the HF group and those in the HEA, HEB and HEC groups were lower than that of the HF group. The serum total cholesterol and triglyceride contents of the HF group were significantly higher than that of the N group, and those of the HEA, HEB and HEC groups were lower than that of the HF group. The serum HDL-cholesterol contents in all groups supplemented with the ethanol extracts from red pepper seeds were significantly higher than that of the HF group. The serum LDL-cholesterol contents of the HF group were significantly higher than that of the N group, and those of the HEA, HEB and HEC groups were lower than that of the HF group. The fecal total cholesterol contents were significantly higher in the HF group compared to the N group, and those of the HEB and HEC groups were lower than that of the HF group. The fecal triglyceride contents in the N group was higher than that of the HF group, and those of the HEA, HEB and HEC groups were lower than that of the HF group. This study suggested that the ethanol extracts from red pepper seeds have powerful health benefits by the UDP-glucuronyl transferase activity and lipid metabolism.

• Journal of Life Science
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• v.22 no.8
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• pp.1064-1070
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• 2012

The current study examined the effect of turmeric powder on bile acid and UDP-glucuronyl transferase activity in rats fed a high-fat and -cholesterol diet. Sprague-Dawley male rats weighing $120{\pm}10$ g were randomly assigned to a normal diet group (N group) and a high-fat and -cholesterol diet group (HF group), which was further divided into a high-fat and high-cholesterol with a 2.5% tumeric powder supplement group (TPA group) and 5% turmeric powder-supplemented group (TPB group). Body weight gain and food efficiency ratio were significantly increased in the N group as compared to the HF group, but they were significantly decreased in turmeric-supplemented groups as compared to the HF group. The total serum cholesterol and TG contents of the turmeric-supplemented groups were decreased as compared to those of the HF group. Especially, the TPB group was significantly decreased as compared to the HF group. The serum LDL-cholesterol and AI of the turmeric-supplemented groups were decreased as compared to the HF group. The hepatic triglyceride contents of all groups supplemented with the tumeric powder were significantly decreased as compared to the HF group. The hepatic UDP-glucuronyl transferase activity of the turmeric-supplemented groups was increased as compared to the HF group. In particular, the TPB group was significantly increased as compared to the HF group. The serum total bile acid contents of the turmeric-supplemented groups were increased as compared to the HF group. These results suggest that tumeric has powerful health benefits that are created via UDP-glucuronyl transferase activity, bile acid, and lipid metabolism.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.534-538
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• 2015

The purpose of this study was to investigate the biological benefits of apple peel. The antioxidant and anti-inflammatory activities of a 70% ethanol extract of apple peel were examined. The total phenolic compound and flavonoid contents of apple peel were $6.8{\pm}0.5mg$ gallic acid equivalent/g of fresh weight and $3.3{\pm}0.3mg$ catechin equivalent/g of fresh weight, respectively. Antioxidant activity was evaluated by measuring 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity of apple peel was $18.9{\pm}1.6$, $46.3{\pm}2.3$ and $58.1{\pm}3.9%$ at concentrations of 0.1, 0.5 and 1.0 mg/mL, respectively (p<0.05). The anti-inflammatory effect was investigated by measuring the inhibition of inflammatory enzymes. Apple peel significantly inhibited secretory phospholipase, cyclooxygenase-1, cyclooxygenase-2, and lipoxygenase activity by up to $53.5{\pm}2.3$, $13.4{\pm}1.8$, $64.8{\pm}5.4$ and $44.4{\pm}4.5%$, respectively (p<0.05). Taken together, these findings suggest that apple peel may act as an antioxidant by radical scavenging and may possess potential anti-inflammatory properties for suppressing the activity of inflammatory enzymes. These results also suggest that apple peel can be utilized as a health functional food ingredient possessing antioxidant and anti-inflammatory activities.

• Journal of Life Science
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• v.25 no.7
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• pp.801-809
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• 2015

Homotypic cell adhesion (homotypic aggregation) in activated monocytes plays a central role in physiological and pathological processes including inflammatory responses, differentiation and migration. The extract of the Prunus mume Sieb. et Zucc. fruit (Maesil) has potential benefits to human health; such as anti-viral, anti-microbial, and anti-cancer activities. Indeed, Maesil extract may modulate inflammatory responses via interference with homotypic aggregation in monocytes. In the present study, the molecular mechanisms underpinning the therapeutic efficacy of Maesil extract in inflammatory diseases were investigated. It was found that Maesil extract inhibited homotypic aggregation in lipopolysaccharide (LPS)-activated monocytes. This was mediated by reduction of nitric oxide (NO) production, partly via inhibition of inducible nitric oxide synthase (iNOS) expression in LPS-activated THP-1 cells. It was confirmed that NO inhibition is a key mechanism in Maesil induced blockade of monocyte aggregation through identification of reversal of this inhibitory effect by the NO-producing agent S-nitroso-N-acetyl penicillamine (SNAP). In addition, Maesil extract significantly attenuated LPS-induced IκB-α phosphorylation and NF-κB translocation into the nucleus. In conclusion, Maesil extract exerts anti-inflammatory effects via inhibition of homotypic aggregation of LPS-activated monocytes through mechanisms involving the suppression of NO production and NF-κB activity, suggesting Maesil extract as a potential therapeutic candidate for the prevention and treatment of chronic inflammatory diseases.

• Journal of Korean Ophthalmic Optics Society
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• v.17 no.4
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• pp.365-372
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• 2012

Purpose: To investigate ocular higher order aberrations (HOA) and spherical aberration changes caused by an aspheric soft contact lens designed to reduce spherical aberration (SA) of the eye. Methods: Fifty subjects who have successfully experienced soft contact lenses were refitted with aspheric design (Soflens Daily Disposable: SDD, Bausch+Lomb) soft contact lens. Ocular higher order aberrations (HOA) and stand alone SA were measured and analyzed for a 4-mm pupil size using Wave-Scan Wavefront$^{TM}$ aberrometer (VISX, Santa Clara, CA, USA). High and low contrast log MAR visual acuity and contrast sensitivity function (CSF) were also measured under photopic and mesopic conditions (OPTEC 6500 Vision Tester$^{(R)}$). All measurements were conducted monocularly with an undilated pupil. Results: The RMS mean values for total HOA with SDD contact lenses were significantly lower than those at with unaided eyes (p<0.001) and a reduction for SA in the SDD was close to the baseline SA (zero ${\mu}m$) (p<0.001). For the SDD lens, there was a statistically significant correlation between the changes in the total HOA and the contact lens power (r=0.237, p=0.018) as well as between the changes in SA and the lens power (r=0.324, p=0.001). High contrast visual acuity (HCVA) and low contrast visual acuity (LCVA) with SDD lenses were $-0.063{\pm}0.062$ and $0.119{\pm}0.060$, respectively under photopic and $-0.003{\pm}0.063$ and $0.198{\pm}0.067$, respectively under mesopic condition. Contrast Sensitivity Function (CSF) with SDD lenses under both photopic and mesopic conditions was $3.095{\pm}0.068$ and $3.087{\pm}0.074$, respectively. Conclusions: The SDD contact lens designed to control SA reduced the total ocular HOA and SA of the eye, resulting in compensating for positive SA of the eyes. Thus, the optical benefits of the lens with SA control would be adopted for improving the quality of vision.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1660-1665
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• 2015

Oats (Avena sativa L.) were evaluated in recent years as a promising crop for increasing the nutritional quality of foods, due to their abundance in many bioactive compounds. The objectives of this study were to determine antioxidant compounds and antioxidant activities of nine oat cultivars and investigate the relationships between antioxidant compounds and antioxidant activities in oat cultivars. The contents of total polyphenolics and vitamin E in oat cultivars were analyzed by spectrophotometric methods and normal phase HPLC, respectively. 2,2'-Azino-bis-(3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, reducing power, and chelating effects were used to compare the relative antioxidant activities of oat cultivars. In this study, total polyphenolic and vitamin E contents of oat cultivars ranged from 83.41 to 130.59 mg gallic acid equivalents/100 g and 0.54 to 1.90 mg/100 g, respectively. High levels of ABTS radical (116.14 mg Trolox equivalent antioxidant capacity (TEAC)/100 g) and DPPH radical (38.58 mg TEAC/100 g) scavenging activities and reducing power ($A_{700}=0.922$) were found in Daeyang. Significant correlation was evaluated between total polyphenolic contents and their antioxidant activities, namely ABTS and DPPH radical scavenging activities and reducing power. A low correlation was observed between vitamin E contents and their antioxidant activities. The results of this study could have an impact on oat consumption by enhancing consumer awareness of the health benefits of oats.

• Proceedings of the EASDL Conference
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• 2004.10a
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• pp.107-129
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• 2004

Sesame oil has been popular for hundreds of years in Korea because of its pleasant flavor and health benefits and has been studied for its antioxidant properties and flavor preferences attributed to its manufacturing methods. The objective of this study was to investigate the qualitative properties of six commercial sesame oils (3 Korean, 2 Japanese, 1 Chinese), The fatty acids in the oil are composed of two main acids oleic acid and linoleic acid with a P/S ratio of 4.99${\sim}$5.73. Of the tocopherol isomers, ${\gamma}$-toc ranged from 23.14 to 34.85mg/100g. Lignan such as sesamin(322.91${\sim}$689.39ppm) and sesamolin (62.19${\sim}$289.82 ppm) is found predominantly in sesame oil. Sesamol (8.52${\sim}$51.21 ppm) was significantly different depending on manufacturer, observed as greatest in the Korean and least in the Japanese products. The induction period was longest in order of the Korean, Chinese, and then Japanese product. The red and yellow values in Lovibond color were highest in the Korean and lowest in the Japanese product. The major volatile compounds (in order of content) were pyrazines, phenols, aldehydes, and then furans and contained a small amount of pyrroles, thiazoles and indoles. The levels of total volatiles were greatest in the Korean and least in the Japanese product. The most abundant volatiles in the Korean product were pyrazines, whereas phenols were higher in the Chinese product compared to the others. From these results, the relationships among pyrazines, sesamol, yellowness and induction period showed positive, respectively. In sensory evaluation, Korean panelists preferred, in order, the Korean, Japanese, and then the Chinese product in strength of and preference for the sesame flavor, also ranking it best in overall acceptance. Japanese panelists found similarities in the Korean and Japanese products and gave an equal level of preference for the sesame flavor and overall acceptance. On the other hand, Chinese panelists preferred the Japanese product in strength and sesame flavor rating it best on overall acceptance.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.428-433
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• 2012

Probiotics and their products, such as yogurt and cheese have been widely consumed in many countries with proven health benefits including anti-microbial activity and anti-diarrheal activity. LHFM (Lactobacillus helveticus - fermented milk) is a processed skim milk powder, fermented by a probiotics, L. helveticus IDCC3801. In the present study, we aimed to investigate the neuroprotective effects and the cognitive improvements of LHFM. LHFM itself did not show any cytotoxicity to the human neuroblastoma cell line, SH-SY5Y; however, it dose-dependently protected against glutamate-induced neuronal cell death. LHFM also attenuated scopolamine-induced memory deficit in Y-maze and Morris-water maze. In the analysis of hippocampus after a behavior test, LHFM significantly increased the acetylcholine level and also inhibited acetylcholine esterase activity. Therefore, the raised acetylcholine release partially contributes to the improvement of learning and memory by a treatment with LHFM. These results suggest that LHFM is an effective material for prevention or improvement of cognitive impairments caused by neuronal cell damage and central cholinergic dysfunction.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.693-698
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• 2010

In this study, the antioxidant compounds and antioxidant activities of adzuki beans were measured to evaluate their functional properties and to compare them to Daepung and Taekwang. Proximate compositions and mineral contents of the various adzuki beans were not significantly different. A high level of dietary fiber (14.81%) was found in Chilbopat. The extraction yields of Daepung and Taekwang were 38.70 and 34.61%, respectively; however the yields of the various adzuki beans were lower at 13.78-20.76%. The total polyphenol and flavonoid content of the various adzuki beans were 19.00-34.75 and 12.97-28.95 mg/g, respectively (Daepung: 14.40 and 3.96 mg/g, Taekwang: 10.7 and 2.61 mg/g). High levels of polyphenols (34.75 mg/g) and flavonoids (28.95 mg/g) were found in Miryang 6. The total anthocyanin and proanthocyanidin contents of the various adzuki beans ranged from 5.89-23.77 and 1.83-3.29 mg/g, respectively. A high level of total tocopherol content (7.66 mg/100 g) was found in Yungum-pat. High levels of ABTS radical (2.44 mg TEAC/mg extract residue) and DPPH radical scavenging activities (4.46 mg TEAC/mg extract residue) were found in Miryang 6. A significant correlation was also noted between free radical scavenging activity and polyphenolic compound content. The results of this study suggest that notable antioxidant activities in various adzuki beans could have significant health benefits.