• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.193-198
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• 2019

Natural seasoning are trends of food industries to replace synthesized seasoning due to consumer preference. However, unexpected results can be happened in a point of sensory evaluation and physico-chemical properties by adding natural seasoning such as reduced flavor, color change and so on. Therefore, this study aimed to verify the potential of sea tangle Saccharina japonica extract fermented by lactic acid bacteria (STE) for myungran (pollock roe)-jeot instead of present synthesized seasoning. Among various STE concentration (0%, 5%, 10%, and 15%) in myungranjeot, there was no significant physicochemical changes in a point of crude lipid, pH, total acidity, salinity and color difference. Microbiological profiles was also not significantly different. The 10% STE-myungran-jeot showed higher ${\gamma}$-aminobutyric acid (GABA) content as 24.4 mg/100g at free amino acid analysis than other STE-myungran-jeot without decline of sensory properties. In overall, it revealed that STE could replace the synthesized seasoning and improve the quality of Myungran-jeot. The results suggest that STE can be useful to develop a Korean traditional fermented food.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.122-134
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• 2021

Recently, yogurt has been extensively studied to further enhance its functions using edible plant extracts. This study was conducted to investigate whether safflower petal (SP) as a natural food additive can be used to develop functional yogurt with improved health benefits. SPs were extracted with ethanol (SPE) and hot water (SPW), and then safflower yogurt was prepared by adding 0%-1.0% of those extracts to plain yogurt. With an increase in the fermentation duration, the pH of SPE and SPW yogurt samples was decreased, whereas titratable acidity and microbial counts were increased. The concentration of total polyphenols and total flavonoids, the activity of antioxidants, and the inhibitory effect on reactive oxygen species (ROS) were higher in SPW yogurt than SPE yogurt. Furthermore, α-glucosidase and lipase activity inhibitory effects of SPW yogurt were higher than those of SPE yogurt. In particular, free radical-scavenging activities, ROS inhibitory effect, and α-glucosidase activity inhibitory effects were significantly increased in SPW yogurt in a dose-dependent manner. Overall, these results suggest that SP extract possesses antioxidant activities and that it can downregulate α-glucosidase and lipase activities. The SP extract may have potential benefits as a natural food additive for the development of functional yogurt.

• The Korea Journal of Herbology
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• v.34 no.3
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• pp.1-7
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• 2019

Objectives : Amyloid ${\beta}(A{\beta})$ could induce cognitive deficits through oxidative stress, inflammation, and neuron death in Alzheimer's disease (AD). This study was investigated the effect of Angelica keiskei KOIDZUMI (AK) on memory in $A{\beta}$-induced an AD model. Methods : AK was extracted uses 70% ethanol solvent. Total polyphenol and flavonoids content were obtained by the Folin-Ciocalteu and the Ethylene glycol colorimetric methods, respectively. The antioxidant activities were assessed through free radical scavenging assays using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) methods. Intracerebroventrical (i.c.v) injection of $A{\beta}$ 1-42 was used to induce AD in male ICR mice, followed by administrations of 5, 10 or 20 mg/kg AK on a daily. Animals were subjected to short and long term memory behavior in Y-maze and passive avoidance test. Results : The total polyphenol and flavonoids contents of the AK extract were $88.73{\pm}6.36mg$ gallic acid equivalent/g, $84.21{\pm}5.04mg$ rutin equivalent/g, respectively. The assays of DPPH and ABTS revealed that AK extract in treated concentrations (31.25, 62.5, 125, 250, 500, $1000{\mu}g/m{\ell}$) increased antioxidant activity in a dose-dependent manner. Oral administration of AK extract significantly reversed the $A{\beta}$ 1-42-induced decreasing of the spontaneous alternation in the Y-maze test and $A{\beta}$ 1-42-induced shorting of the step-through latency in the passive avoidance test. Conclusions : The findings suggest that AK indicated the antioxidant protective effects against $A{\beta}$-induced memory deficits, and therefore a potential lead natural therapeutic drug or agent for AD.

• The Korea Journal of Herbology
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• v.32 no.5
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• pp.19-25
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• 2017

Objective : The Sinseon-yukza-hwan (SSY), a Korean medicinal formula which includes Radix Rehmanniae Preparata and other medicinal herbs, has long been used for treatment of alopecia and gray hair through oral administration. This study is designed to enhance the utilization of natural materials in hair and scalp-related cosmetics. Possibility of SSY as an antioxidant was examined from its 50% ethanol extract. Methods : The antioxidative capacities were evaluated by determining total phenolic and flavonoid contents, 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), reducing power and hydroxyl radical scavenging activity. Results : Total polyphenol and flavonoid contents of SSY were 25.53 mg TE, tannic acid equivalent/g and 18.90 mg RE, rutin equivalent/g, respectively, which correlated strongly its antioxidative activity. The DPPH and ABTS free radical scavenging activities of SSY at $0.1mg/m{\ell}{\sim}5mg/ml$ were ranged from 20% to 85% and 10% to 58%, respectively. Also the hydroxyl radical scavenger activity and reducing power increased in SSY-treated group, which were significantly lower in SSY-compared to BHA-treated group. But the highest reducing power was shown as 79% from SSY-treated group, which was higher value than 65% from BHA-treatment. These results showed that SSY extract effectively inhibited the generation of free radicals in the all assay system with dose-dependent manners. Conclusions : Thus, the present study provide preclinical data to support the expanded application of SSY, which could be potential candidates for natural antioxidants.

• Journal of the Korean Applied Science and Technology
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• v.40 no.3
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• pp.570-578
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• 2023

Experiments on zebrafish embryo toxicity and whitening efficacy, which is an alternative experimental animal model, were conducted using coffee by-products. As a result of the embryo toxicity test treated with the coffee residue extract, the coagulation rate was 3, 3, and 5% at 24, 48, and 72 hpf and concentration of 125 ppm, respectively. The hatching rate of embryos was 73% at the highest concentration of 125 ppm. In the heart beat rate experiment of zebrafish larva, the heart beat rate after 72 hpf was confirmed to be 153 times/60 s' at a concentration of 125 ppm. The negative control group showed no significant change in heart rate compared to the control group at 148 times/60s', and showed low toxicity. In addition, as a result of evaluating the whitening effect in zebrafish, melanin formation was inhibited as the concentration of the coffee residue extract increased. The results of this study suggest the possibility that naturally derived by-product materials can be used as raw materials for cosmetics, and are expected to be used in the cosmetics industry as an example of research that increases the added value of natural product residue.

• The Korea Journal of Herbology
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• v.39 no.4
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• pp.1-9
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• 2024

Objective : In this study, the anti-obesity effect of Fragaria orientalis (FO) on high-fat diet-induced obese mice was investigated. Drug treatment methods are widely used as obesity treatment methods, but research using various natural products is being conducted due to safety concerns. This study aims to evaluate the anti-obesity effect of FO extract, a natural product derived from Mongolia. Methods : C57BL/6 mice were used and divided into three groups, normal diet group, high-fat diet group, and high-fat diet with FO oral treatment group at a dose of 300 mg/kg. Extract was orally provided everyday for 6 weeks. Body Weight and food intake were measured every 2 days and blood lipid profiles and liver function in the sacrificed mice were evaluated. In addition, protein expression in hepatic tissue and histomorphological changes in liver and adipose tissue were observed. Results : Body weight, adipose tissue weight and FER were significantly lower in a high-fat diet with FO treatment than fed only high-fat diet. There was a significant difference between the high-fat diet and the FO-treated high-fat diet mice. As a result of analyzing lipid metabolism-related genes in hepatic tissue, all of p-AMPK, p-ACC, PPAR-α, CPT-1, and UCP-1 showed significant increases, and PPAR-γ also decreased significantly compared to the high-fat diet group. Conclusion : Overall, these results indicate that FO is effectual in improving obesity, suggesting that it can be used as a possible material for anti-obesity agents or functional supplements for weight control.

• Food Science and Preservation
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• v.22 no.6
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• pp.867-877
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• 2015

In this study, antioxidant and anti-inflammatory activities of water, methanol, and ethanol extracts obtained from Allium hookeri root were evaluated. The ethanol extract of A. hookeri was found to possess the strongest reducing power and also exhibited dominant effects on scavenging of nitrites, DPPH radicals, and superoxide radicals. The water extract showed more efficient DPPH and hydroxyl radical-scavenging activities than those of the methanol extract. Furthermore, the inhibitory activity against nitric oxide (NO) production in RAW 264.7 macrophages was evaluated to elucidate the anti-inflammatory properties of the extracts. Results indicated that all the extracts of A. hookeri exerted inhibitory activities against NO production, especially the ethanol extract ($IC_{50}29.13{\mu}g/mL$). Total phenolic and total flavonoid contents were found to be abundant in the ethanol extract, with values of 24.96 mg gallic acid equivalent/g extract and 4.27 mg rutin equivalent/g extract, respectively. Total thiosulfinate content was determined for the first time and a high amount was present in the ethanol extract ($14.2{\mu}M/g$ extract). These results suggest that A. hookeri root has antioxidant and anti-inflammatory properties and could be used as a natural source for the development of pharmaceutical agents or functional foods.

• Food Science and Preservation
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• v.9 no.3
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• pp.345-350
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• 2002

This study was carried out to determine the effect of gamma irradiated Puerariae radix extract on color removal, antioxidative, DPPH radical scavenging and antimicrobial efftcts. Puerariae radix were extracted with methanol and acetone and irrdiated 10, 20 and 30 kGy with gamma ray. Hunter color L-value increased by irrdiation in a dose dependent manner, resulting in brighter color. But a and b values decreased by irradiation in a dose dependent manner. Antioxidant activities of the Puerariae radix extract in soybean oil emulsion were higher in methanol extract than acetone extract. Scavenging effect of Puerariae radix extracts on DPPH radical with methanol was not changed by irradiation but acetone decreased Acetone extract from Puerariae radix showed antimicrobial activities in B. subtilis, B, natto, B, megaterium S, aureus, Sal, typhymurium and E. coli methanol extract also had the antimicrobial activities but weaker for Sal. typhymurium and E. coli. Results suggested that Puerariae radix extracts have a potential as a natural food preservatives and cosmetic raw material.

• Journal of Life Science
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• v.12 no.6
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• pp.803-811
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• 2002

The present study was carried out for research and development of natural antimicrobial from extract of Stachys sieboldii MIQ against food borne bacteria. The hexane extract of Stachys sieboldii MIQ at 250$\mu\textrm{g}$/$m\ell$ per disc showed 15 ~ 20 mm inhibition zone against gram positive and gram negative barteria. Minimum inhibitory concentration (MIC) of hexane extract was 250${\mu}g$/$m\ell$against Bacillus cereus, 250~500${\mu}g$/$m\ell$against Listeria monocytogenes, 500${\mu}g$/$m\ell$ against Staphylococcus aureus, Psedomonas aeruginosa. Observation by transmission electron microscope, showed that disruption of the cell wall assumed to be due to the bactericidal activity. In addition, the membrane integrity of the sensitive cells was disrupted by exposure to Stachys sieboldii MIQ extract on the D-$\beta$-galatosidase activity as substrate of O-nitrophenol-$\beta$-D-galacto-pyranoside. The hexane extract of Stachys sieboldii MIQ was very stable on the pH and thermal stability.

• Journal of Pharmacopuncture
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• v.19 no.4
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• pp.312-318
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• 2016

Objectives: Bacterial resistant infections have become a global health challenge and threaten the society's health. Thus, an urgent need exists to find ways to combat resistant pathogens. One promising approach to overcoming bacterial resistance is the use of herbal products. Green tea catechins, the major green tea polyphenols, show antimicrobial activity against resistant pathogens. The present study aimed to investigate the effect of catechins, green tea extract, and methylxanthines in combination with gentamicin against standard and clinical isolates of Staphylococcus aureus (S. aureus) and the standard strain of Pseudomonas aeruginosa (P. aeruginosa). Methods: The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) values of different agents against bacterial strains were determined. The interactions of green tea extract, epigallate catechin, epigallocatechin gallate, two types of methylxanthine, caffeine, and theophylline with gentamicin were studied in vitro by using a checkerboard method and calculating the fraction inhibitory concentration index (FICI). Results: The MICs of gentamicin against bacterial strains were in the range of $0.312-320{\mu}g/mL$. The MIC values of both types of catechins were $62.5-250{\mu}g/mL$. Green tea extract showed insufficient antibacterial activity when used alone. Methylxanthines had no intrinsic inhibitory activity against any of the bacterial strains tested. When green tea extract and catechins were combined with gentamicin, the MIC values of gentamicin against the standard strains and a clinical isolate were reduced, and synergistic activities were observed (FICI < 1). A combination of caffeine with gentamicin did not alter the MIC values of gentamicin. Conclusion: The results of the present study revealed that green tea extract and catechins potentiated the antimicrobial action of gentamicin against some clinical isolates of S. aureus and standard P. aeruginosa strains. Therefore, combinations of gentamicin with these natural compounds might be a promising approach to combat microbial resistance.