• Natural Product Sciences
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• v.9 no.4
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• pp.210-212
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• 2003

In the present study Momordica dioica fruit pulp was successively extracted with hexane and methanol. To the concentrated methanolic extract ethyl acetate was added and ethyl acetate soluble portion was separated. Both hexane extract (HE) and ethyl acetate soluble portion (EASP) of methanolic extract was vacuum dried to yield the respective HE and EASP. HE and EASP were evaluated for its analgesic and anti-inflammatory activities in a dose of 50 and 100 mg/kg in mice and rats. Both HE and EASP significant exhibited analgesic and anti-inflammatory activities when compare to standard drug.

• Textile Coloration and Finishing
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• v.10 no.3
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• pp.29-35
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• 1998

A natural colorant was extracted from Clove using methanol. The dyeabilities and fastness proesties of Clove extract on cotton fabrics were investigated. The results obtained were as follows : 1. The optimum dyeing temperature and dyeing time were 6$0^{\circ}C$ and 60min., respectively. 2. Clove extract dyed brownish black on cotton fabrics by Fe post-mordanting method. In case of the other mordants, cotton fabrics were dyed yellow. 3. The dyed cottons had poor light-fastness but good wet-fastness.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.87-94
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• 2008

In this study, a nanatural fermentation starter formulation was developed for manufacturing bread products by substituting baker's yeast with naturally fermented raisin extract and sourdough. Four experimental groups containing 2.5, 5.0, 7.5, 10% naturally fermented raisin extract per 2,000 g of flour were compared based on quality characteristics, including the fermentation power on dough expansion, specific volume, baking loss, water activity, color, textural characteristics, and internal surface appearance. The activities of the naturally fermented raisin extract were examined in terms of pH changes, total titratable acidity, brix, and viable yeast counts. The raisin extract, which was cultured for 7 days at 30$^{\circ}C$, smelled of alcohol and produced $CO_2$. Yeast were also found in the extract after separation. As the incubation time of the raisin extract and sourdough increased, pH decreased, while total titratable acidity increased. The brix of the raisin extract increased until the $2^{nd}$ day of fermentation, and viable yeast counts increased until the $5^{th}$ day however, these gradually decreased by the $7^{th}$ day. The fermenting power on dough expansion increased in the bread with increasing incubation time. The bread samples containing 7.5% and 10% raisin extract had significantly higher specific volumes than the other samples. Baking loss was minimal with the 2.5% extract substitution. In analyzing the crumb, water activity, redness, and yellowness were highest in the 10.0% raisin extract bread samples, and lightness was maximal in the 5.0% group. In terms of textural characteristics, hardness was lowest with the 2.5% extract substitution. Gumminess, springiness, and chewiness were not significantly different among the bread samples. Cohesiveness was highest at the 7.5% extract substitution level, and resilience was lowest at the 10% level. In conclusion, based on the results, a natural fermentation starter formulated with 2.5% naturally fermented raisin extract (1 part raisins and 1.5 parts water) and 70% sourdough (1 part rye flour and 1 part water) has high potential as a baker's yeast substitute for making naturally fermented bread.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.30 no.2
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• pp.69-78
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• 2019

The objective of this study was to investigate the quality properties of sausages added with the atmospheric pressure plasma treated extract of Perilla frutescens Britton var. acuta Kudo (red perilla). The lyophilized powder of red perilla extract treated by atmospheric-pressure plasma contained 7.5 g kg^-1 nitrite. Sausage samples were manufactured with the addition of sodium nitrite (Control), celery powder (Celery), or plasma-treated extract of red perilla (PTP) to obtain nitrite concentration of 70 mg kg^-1. The residual nitrite content was the lowest in PTP during storage for 21 days at 4℃ (p<0.05). The total aerobic bacteria counts were higher in PTP than in Control and Celery during storage at 4℃ (p<0.05). Malondialdehyde content of sausages was significantly lower in PTP than in Control and Celery during storage (p<0.05). PTP showed the lowest L^* value and the highest b^* value among the tested sausage samples during storage (p<0.05). PTP received the low scores in all the sensory properties of sausages because of its inherent color and flavor. The results suggested that the plasma-treated extract of red perilla was an unsuitable natural nitrite source for cured meat products because of its adverse effect on sensory quality. However, natural nitrite source with increased nitrite content can be produced by the treatment of the natural plant extract with atmospheric-pressure plasma.

• Journal of Society of Preventive Korean Medicine
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• v.3 no.2
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• pp.79-89
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• 1999

This study was conducted to investigate the antitoxic component in aqueous extract of Houttuynia cordata $T_{HUNB}$. The results were as follows: Generally, detoxication effects by Houttuynia cordata $T_{HUNB}$ extract increased in proportion to the extract concentrations. When 40mg/kg dosage of Houttuynia cordata $T_{HUNB}$ extract was administered, it showed the highest antitoxic effects in metallothionein induction. After the extract treatment, body weights increased in proportion to the extract concentration. However, after 3 weeks, the body weight decreased insignificantly. From the above results, Houttuynia cordata $T_{HUNB}$ extract increased metallothionein concentration and decreased the toxicity of cadmium in rats.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.671-677
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• 2007

This study was performed to investigate the effect of the water-extract from non-fermented or fermented Chaga mushrooms (Inonotus obliquus) on the proliferation and apoptosis of the NIH3T3 mouse normal fibroblast cells and various human cancer cell lines including HCT-15 human colon carcinoma, AGS human gastric carcinoma, MCF-7 human breast adenocarcinoma, Hep3B human hepatocellular carcinoma and HeLa human cervical carcinoma using MTT(3-[4,5-dimethylthiazol-2-yl] -2,5-diphenyl tetrazolium bromide) assay and DNA fragmentation. In an anti-cancer test using various human cancer cells, fermented Chaga mushroom extract showed higher antiproliferating effect than that of non-fermented Chaga mushroom extract. Mouse normal NIH3T3 cells were exhibited 80% above survival under fermented or non-fermented Chngn mushroom extract of various concentrations(0, 0.5 and 1 mg/ml). Fermented Chaga mushroom extract significantly inhibited cell growth on HCT-15 cells in a dose-dependent manner. HCT-15 cells treated with non-fermented or fermented Chaga mushrooms extract produced a distinct oligonucleosomal ladder with different sizes of DNA fragments, a typical characteristic of cells undergoing apoptosis. These results suggest that fermented Chaga mushroom extract suppresses growth of HCT-15 human colon carcinoma cells through apoptosis.

• Journal of Life Science
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• v.25 no.7
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• pp.748-756
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• 2015

The report explores the possibility that the single extract of natural substances and the mixture of single extracts of natural substances create a synergy effect to increase the antimicrobial activity. It also compares the previous researches to find out if the natural medicinal herbs’ extract has antimicrobial activity on dandruff causative organism, Malassezia furfur. For the experiment on the mixture of single extracts of natural substances, the results are like following: 1. Staphylococcus aures’s antibacterial activity is resistant to mixture of three natural substances. 2. Escherichia coil’s antibacterial activity is resistant to mixture with Coptidis rhizoma. 3. Candida albicans’ antifungal activity is resistant to mixture with Chinese galls, which means the different results may be expected when tested with each germ. 4. On the other hand, Malassezia furfur has no antifungal activity on the single extract of natural substances and shows weak antifungal activity, whose diameter is 3.20 mm when tested with the mixture of 50% of Coptidis rhizoma and 50% of Phytoncide. The result is totally different from the one on the same eumycetes, C. albicans. That is because M. furfur has more lipophilic chemicaled cell walls than C. albicans does and it also consists of lamella layer, inner plasma membrane and intermediate multiple layers.

• Natural Product Sciences
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• v.13 no.3
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• pp.234-240
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• 2007

The present study investigated the anti-tumor activity of ethyl acetate extract of Acanthospermum hispidum DC against daltons ascites lymphoma in mice. The extract was prepared by cold maceration with ethyl acetate for 3 - 7 days and evaporated in vacuum to dry. (Yield : 14.2 g, 1.42% w/w). The extract was fractionated by column chromatography by using gradient elution technique and the diterpenes fraction isolated (0.649 g). Both extract and the fraction were administered as oral suspension with tween 20 in water to tumor bearing mice (DAL) and changes in dead cell count, histopathology of tumor cells, hematological parameters and median survival time (MST) were examined and compared with that of tumor control or 5-Fluorouracil (5-FU). The results indicate that both ethyl acetate extract and fraction possess anti-tumor activity. The study suggests that Acanthospermum hispidum DC seems promising as a source of diterpenes for potential anti-tumor activity.

• The Korean Journal of Community Living Science
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• v.26 no.4
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• pp.697-705
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• 2015

This study investigates antimicrobial effects of food-borne pathogens and the antioxidant activity of Torreya nucifera extract. The growth of food-borne pathogens including Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans was inhibited by the extract. The antimicrobial activity of the extract was highest for Staphylococcus aureus among seven gram-positive bacteria and for Pseudomonas aeruginosa among six gram-negative bacteria. The extract exhibited slightly lower DPPH radical-scavenging activity, but its ABTS radical-scavenging activity was higher than that of ${\alpha}$-tocopherol. The results demonstrate the extract's antimicrobial effects on food-borne pathogens as well as potent antioxidant capacity and suggest that Torreya nucifera may be used as a natural antibacterial agent and an effective antioxidant in food.

• Natural Product Sciences
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• v.7 no.4
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• pp.114-119
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• 2001

The effect of Rhinacanthus nasutus leaf extract on the growth of dermatophytes had been investigated. In vitro the extract exhibited high activity against various species of dermatophytes (Trichophyton mentagrophytes var. mentagrophytes, T. mentagrophytes var. interdigitale, T. rubrum, Microsporum canis and M. gypseum). The minimal inhibitory concentration (MIC) values of the extract revealed that all the dermatophytes tested had MIC values of 13.6 mg/ml. The extract exhibited fungistatic activity at lower concentrations $({\leq}13.6\;mg/ml\;or\;below\;the\;MIC\;value)$ and fungicidal activity at higher concentrations $({\geq}13.6\;mg/ml$\;or\;above\;the\;MIC\;value)$. The results suggested that the extract acted on the cell wall of the dermatophytes which subsequently leading to the formation of cytopathological and membrane structural degeneration and finally leading to cell lysis and death.