• Journal of Nutrition and Health
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• v.57 no.2
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• pp.196-210
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• 2024

Purpose: This study investigated the anti-obesity effects of a combination of Syzygium aromaticum L. and Sorbus commixta Hedl. (SS) in vitro and in vivo. Methods: The extracts of Syzygium aromaticum extract (SA) and Sorbus commixta extract (SC) were prepared individually using distilled water. They were mixed in a 1:2 ratio for use in the experiment. To assess the anti-obesity potential of SS in vitro, we examined cell proliferation, cellular triglyceride (TG), and total cholesterol (TC) levels, as well as lipogenesis and β-oxidation in 3T3-L1 cells. To confirm its anti-obesity potential in vivo, C57BL/6J mice were fed a 60% high-fat diet (HFD) to induce obesity. SA alone, SC alone, and their combination compound, SS (at a dosage of 200 mg/kg) were orally administered for 6 weeks. Thereafter, to conduct a comparative evaluation, serum analysis, western blotting of liver tissues, and histopathological analysis were performed. Results: Both SS200 and SS400 significantly inhibited the cellular TG and TC contents in the 3T3-L1 cells. Furthermore, treatment of the cells with SS (at a dose 200 and 400 ㎍/mL) also led to a noticeable regulation of key lipogenic and β-oxidation factors. Treatment of obese mice with SS resulted in a greater reduction in serum leptin and TG levels compared to treatment with the individual compounds (SA and SC). Furthermore, activation of AMP-activated protein kinase α by SS treatment resulted in the suppression of sterol regulatory element-binding proteins (SREBP)-1, leading to the inhibition of acetyl-CoA carboxylase (ACC) expression. Conclusion: Our results suggest that SS may have the potential to prevent obesity through a reduction in the TG and TC levels and regulation of lipogenesis and β-oxidation.

• Journal of Life Science
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• v.27 no.1
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• pp.57-66
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• 2017

Traditional Korean fermented herbal plants are potential sources of new food that promote health, but they are still produced by yeast, fungi or bacteria fermentation. In the present work, mushroom (Paecilomyces tenuipes and Cordyceps militaris) fungal dongchunghacho were used to fermented Glycyrrhiza uralensis Fischer (licorice) or mixed with pupa. The pupa were tested as solid substrates for the production of corcycepin, liquiritin, and liquiritigenin. The fermented substrates were analyzed the content of cordycepin, liquiritin, liquiritigenin, and glycirrhizin productivity and inhibitory activity of NO. The cordycepin content of 70% EtOH extract from the fermented mixture of licorice and 50% pupa with C. militaris increased maximum at 33 times. Pupa was very excellent for the production of cordycepin. The liquiritin content was decreased in all the assays inoculated with P. tenuipes and C. militaris dongchunghachos. The liquiritigenin content was higher when fermented with P. tenuipes than C. militaris. The addition of pupa significantly reduced the liquiritin content and glycyrrhizin production. As a result, the liquiritigenin content increased in fermented P. tenuipes and C. militaris, and liquiritin and glycyrrhizin decreased. The inhibition of NO production in the different ethanolic extracts fermented with licorice and pupa was also significantly increased and higher than that of a nonfermented extract in higher polar solvent extracts. The contents of cordycepin and biological active compounds were altered in accordance with the concentration of pupa and fungi. This study provides basic data for use in developing dongchunghacho fungi as a functional food resource.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.235-246
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• 2018

Paeony has pharmacological activities such as anti-inflammatory, anti-allergic, anti-bacterial, central inhibitory, gastric secretion inhibition, and antispasmodic activities. In addition, its antioxidant activity and whitening effect being reported, thus it is being explored as raw materials for cosmetics. We compared the changes in the contents of paeoniflorin and paeonol in Peony extracts, depending on the changes of extracting solvents, temperature and time. The HPLC method was set up for simultaneous analysis, the system suitabilities were confirmed by using the calibration curves and the QC samples for each assay batch. Paeonol was detected only in roots, and paeoniflorin was higher in leaf and flower than root. Higher concentrations of both ingredients were extracted when the root was used after grinding to a suitable size, and when 30% 1,3-butylene glycol was used as the extraction solvent. Also the concentrations tended to increase at higher temperature and longer time, but the increase was gradual at over $75^{\circ}C$ and 4 hours. The ratio of root, leaf and flower was determined to be 2+2+1g/0.5kg of batch, reaching the contents criteria of paeoniflorin and paeonol. Finally, we selected as the best extraction condition when the raw materials are mixed with 2+2+1g/0.5kg and extracted with 30% 1,3-butylene glycol as an extraction solvent at $75^{\circ}C$ for 4 hours, considering both the concentrations of two components and the cost of raw materials and manufacturing process, The extraction units were scaled up to 10 kg under this condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.294-300
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• 2010

This experiment was conducted to investigate the effects of Opuntia humifusa (OPH) extracts and methyl sulfonyl methane (MSM) supplementations on the laying productivity, egg quality and sensory characteristics of eggs in hens. Six hundred forty, 35-wk-old Lohmann brown, laying hens were randomly divided into four groups: 1) water (control), 0.12% OPH extract, 0.1% MSM, and 0.12% OPH extract+0.1% MSM. They were mixed into the feed and given for 5 weeks. Egg production rates, egg weight, feed demand ratio were not significantly different among the groups. However, OPH or MSM decreased broken egg rates by increasing thickness and firmness of egg shell but they did not show the additive effects. In addition, OPH or MSM enhanced Haugh unit, an indicator of freshness of egg, and viscosity of egg white and egg yolk. OPH or MSM maintained the freshness of eggs better the control during their storage for 10 day at $4^{\circ}C$. However, OPH+MSM did not show additive effects in their freshness. Sensory test revealed that OPH or MSM decreased fishy taste and greasy flavor and they improved texture. Overall OPH or MSM enhanced the preference of eggs. In conclusion, the supplementation of either OPH or MSM enhances egg freshness and egg quality in laying hens but they should not be supplemented together due to no additive effects.

• Journal of Food Hygiene and Safety
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• v.13 no.2
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• pp.77-82
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• 1998

As a fundermental research for quality stailization of herb extract, the effects of water activity on microbial growth in herb extract were investigated. Herbs-Panax ginseng, Cinnamomum cassia, Lycium chinense, Zyzyphus jujuba, Lindera obtusilobum-were mixed and extracted with water at $80^{\circ}C$ and concentrated at $75^{\circ}C$. Water activity of the herb extract was adjusted to 0.86, 0.80 and 0.69, using water activity analyzer. The extracts were incubated for 180 days at $40^{\circ}C$ and then examined microbial cell counts and some physicochemical properties. In the extract of $a_{w}$ 0.86, 18 CFU/g of initial viable cell was increased to 80 CFU/g with 90 days of incubation and to 190 CFU/g 180 days of incubation. In the extract of $a_{w}$ 0.80, 24 CFU/g of initial viable cell was also increased to 83 CFU/g during the 90 days of incubation and to 170 CFU/ g for the 180 days of incubation. However, in the extract of $a_{w}$ 0.69, viable cell after 180 days of incubation was remained at almost the same level as initial viable cell. pH of herb extract was reduced in proportion to the decrease in water activity. The TLC (thin layer chromatography) patterns of ginseng saponins of herb extract did not show any significant changes after 180 days of incubation. Growth of pathogenic microorganisms was inhibited more with lower water activity of the herb extracts. In the herb extract inoculated with Candida albicans and Aspergillus niger, initial viable cells of 150 and 140 CFU/g were decreased to 30 and 20 CFU/g, repectively, after 30 days of incubation at $28^{\circ}C$. In the case of herb extract inoculated with Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa, growth of the bacteria was totally inhibited even after 30 days of incubation at $37^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.75-82
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• 2020

The purpose of this study was to establish optimized extraction conditions for Lilium bulb and Lespedeza cuneata G. Don and to investigate the storage stability of beverages containing extracts. The hot-water extract and the 60% ethanol extract had the highest DPPH radical scavenging activities as well as the highest total polyphenol content. The total polyphenol content, total flavonoid content and DPPH radical scavenging activity were the highest when the Lilium bulb extract was mixed with the Lespedeza cuneata G. Don extract at the ratio of 1:4. Storage stability of beverages was determined during storage at 10, 25, and 35℃ for 6 months. The pH was decreased from 4.15 to 4.01-4.05, while the acidity was increased from 0.60% to 0.70-0.75% after storage for 6 months. The soluble solid contents were not changed during storage of 6 months. The DPPH radical scavenging activity was decreased after 4-6 months. The Hunter b (yellowness) values decreased at 35℃ after storage for 6 months while the lightness (L) and redness (a) were not changed during storage for 6 months. The total saponin content was not remarkably changed during 2 months of storage, while it decreased after 4-6 months of storage. The flavonoid content was decreased 47% and 55% from an intial 21.7 mg/100 mL to 10.3 mg/100 mL and 12.0 mg/100 mL after 1 month of storage and then remained stable until 6 months. General bacteria and coliform group were not detected during storage for 6 months.

• Korean Journal of Microbiology
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• v.50 no.4
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• pp.351-359
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• 2014

A beverage was produced by the fermentation of mixed extracts from the various fruits, vegetables, algae, and medical herbs. The physicochemical properties of the fermented beverage of plant extracts (FBPE) and microbial diversity were analyzed in cultures enriched from FBPE using 16S and 26S rRNA gene sequence analyses. The pH, acidity, $^{\circ}brix$, reducing sugar, and alcohol contents of the FBPE were determined to be the 3.48, 1.68%, 70.0, 1,026 g/L, and 3.5%, respectively. The most abundant free sugar and organic acid in the FBPE were glucose (567.83 g/L) and tartaric acid (93.68 mg/L), respectively. Lactobacillus homohiochii was the predominant species in all enriched culture samples: 100% of the species in 0B (0% sugar) and 40B (40% sugar) libraries and 95.6% of 20B library (20% sugar). Lactobacillus fructivorans was detected in the 20B library. The predominant species in the samples of enrichment cultures collected from FBPE with three different sugar concentrations were: Candida zeylanoides (45.2%) in the 0Y library (0% sugar), Candida lactis-condensi (35.7%) and C. zeylanoides (35.7%) in the 20Y library (20% sugar), and C. lactis-condensi (38.1%) in the 40Y library (40% sugar). This result may provide a useful frame of reference for further analyses of microbial population dynamics in FBPE.

• Journal of Life Science
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• v.23 no.2
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• pp.213-221
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• 2013

Bibimbab (mixed rice) is a traditional Korean one-dish meal. This study was carried out to investigate the anti-inflammatory and antioxidative effects of raw and seasoned ingredients used in Bibimbab (Cucurbita moschata P., Platycodon grandiflorum A., Vigna radiata L., Porphyra yezonensis udea, Allium ampeloprasum L., Pterdium aguilinum, Raphanus sativus). Human mast cells (HMC-1) were pretreated with 70% ethanol extracts of Bibimbab and further cultured for an appropriate time after the addition of phorbol 12-myristate 13-acetate (PMA) and calcium ionophore A23187. Cell viability was determined by an MTT assay. None of the ingredients showed cytotoxic effects at a concentration of 1.0 ${\mu}g/ml$. Anti-inflammatory effects were analyzed at 0.01, 0.1, and 1.0 mg/ml concentrations of the raw, seasoned ingredients of PMA. A23187 stimulated HMC-1. Among the various ingredients, seasoned A. ampeloprasum L. extract showed the highest inhibition of TNF-${\alpha}$ and IL-6 secretion (90% and 93%, respectively) at a concentration of 1.0 mg/ml. The R. sativus extract showed the highest inhibition (85%) of IL-8 secretion. DPPH analysis of the antioxidation properties of the ingredients showed that raw and seasoned A. ampeloprasum extracts exhibited the highest DPPH free radical scavenging activity (67.50 and 73.65%, respectively). These results suggest that seasoned ingredients used in Bibimbab have lower anti-inflammatory effects in relation to TNF-${\alpha}$ and IL-6 secretion than raw ingredients in PMA- and A23187-treated HMC-1. In addition, the seasoned ingredients showed a tendency to increase antioxidative activity. Therefore, the ingredients used in Bibimbab have potential as anti-inflammatory and antioxidation agents.

• Journal of Mushroom
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• v.9 no.4
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• pp.186-189
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• 2011

The transitivity of Chemical constituents by Pleurotus ostreatus cultivated in different raw sawdusts, which are Juglans mandchurica, Cudrania tricuspidata and Lindera glauca, was investigated. The HPLC chromatography patterns on the chemical constituents of P. ostreatus showed the similar chromatography patterns in all different raw sawdusts and control sawdust. The unknown chemical constituents of P. ostreatus cultivated in the 10%, 20% mixed medium added 10 %, 20% different raw sawdusts, respectively, were increased. But the significance results in the mixed medium added 50% different raw sawdusts were not showed. The chromatography patterns of mycelia grown in media added the 80% MeOH extracts of three tree species showed the similar patterns in comparison with control mycelia. In the results, the secondary metabolites of functional media were not degrade and changed to other derivatives compounds by P. ostreatus.

• Journal of Mushroom
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• v.9 no.4
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• pp.194-197
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• 2011

The transitivity of Chemical constituents by Pleurotus ostreatus cultivated in different raw sawdusts, which are Acer tegmentosum MAX, Rhus verniciflura, was investigated. The HPLC chromatography patterns on the chemical constituents of P. ostreatus showed the similar chromatography patterns in the different raw sawdusts and control sawdust. The unknown chemical constituents of P. ostreatus cultivated in the mixed medium added 10 %, 20% raw sawdusts, respectively, were increased. But the significance results in the mixed medium added 50% raw sawdusts were not showed. The chromatography patterns of mycelia grown in media added the 80% MeOH extracts of A. tegmentosum and R. verniciflura showed the similar patterns in comparison with control mycelia. In the results, the secondary metabolites of functional media were not degrade and changed to other derivatives compounds by P. ostreatus.