• The Korea Journal of Herbology
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• v.37 no.6
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• pp.19-28
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• 2022

Objectives : To develop natural ingredients that help prevent or treat anti-inflammatory-related diseases and use themas basic data, we investigated anti-inflammatory activity of Cynanchi Atrati Radix Et Rhizoma water extracts(CWE) in lipopolysaccharide(LPS)-induced murine macrophage cell line, RAW 264.7 cells. Methods : The cell viabilities were evaluated with RAW 264.7 cells. The production of nitric oxide(NO), prostaglandin E2(PGE2), pro-inflammatory cytokines such tumor necrotic factor(TNF)-α and interleukin(IL)-6 were assessed in LPS-induced RAW 264.7 cell treated with CWE. Furthermore, the protein expression of inducible nitric oxide synthase (iNOS), cyclooxygenase-2(COX-2), and mitogen-activated protein kinase(MAPK) were assessed by western blotting. Results : In RAW 264.7 cell, the cell viability by CWE treatment was more than 98.4% at a concentration of 100-400 ㎍/mL. At a concentration of 800 ug/ml of CWE, the cell viability was as low as 86%. At doses of 100, 200 and 400 ㎍/mL, CWE inhibited the production of NO, PGE2, TNF-𝛼 and IL-6 in a dose-dependent manner and also decreased the expression of iNOS and COX-2 from LPS-induced RAW 264.7 cells. In addition, CWE significantly inhibited the MAPK pathway including decreased the phosphorylation of the p38, c-Jun N-terminal kinase(JNK) and extracellular signal-regulated kinase(ERK1/2). Conclusions : Our study provides evidence that CWE inhibits the production of main pro-inflammatory molecules in LPS-induced RAW 264.7 cells via expression of p38, JNK, and ERK1/2 MAPK signaling pathways. Therefore, CWE is expected to be widely used as a natural ingredient for anti-inflammatory functional foods or pharmaceuticals in the future.

• Journal of Dairy Science and Biotechnology
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• v.41 no.4
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• pp.219-229
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• 2023

Consumer demand for products with health benefits and natural ingredients is significant for the expansion of functional foods. Edible films and coatings are an excellent way to diversify the market for functional foods and as substitutes for the prevailing packaging and products. Incorporation of whey protein (WP) and its active ingredients into edible films and coatings is a promising technique that can be applied to various food products. Numerous combinations can be used on an industrial scale depending on the purpose, product, nature of the film, type of active ingredient, and type of inclusions. In this review, we describe several characteristics of edible WP films and coatings used as novel packaging materials. WP-based packaging can play a beneficial role in sustainability because of the option of recycling materials rather than incinerating, as in synthetic laminates, because of the use of natural byproducts from the food industry as raw materials. However, cost-effectiveness is a driving force against industrial setbacks in current and future WP processing developments. The industrial application of this new technology depends on further scientific research aimed at identifying the mechanism of film formation to improve the performance of both the process and product. Furthermore, research such as consumer studies and long-term toxicity assessments are required to obtain significant market shares.

• Microbiology and Biotechnology Letters
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• v.52 no.1
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• pp.15-23
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• 2024

In this study, we studied the anti-inflammatory and physiological activities Abelmoschus esculentus extracts by hot water (AEW) and 70% ethanol (AEE) and confirm the possibility to use it as a natural ingredient. For this study measure the antioxidative activity, total polyphenol content was measured, and DPPH and ABTS scavenging activity assays were conducted. Total polyphenol content of AEW and AEE was measured, and the results showed that they were 126.76 mg TAE/100 g and 144.21 mg TAE/100 g, respectively. DPPH and ABTS radical scavenging activities were measured to determine the antioxidative activity, and the results indicated that DPPH and ABTS radical scavenging activities increased in both extracts concentration-dependently. The moisturizing effect was measured by measuring the amount of hyaluronic acid (HA) produced within HaCaT cell using the ELISA kit. AEW and AEE increased the amount of HA production in a concentration-dependent manner. In order to determine the anti-inflammatory activity of AEW and AEE, the NO assay was conducted, and the inhibitory effects were found to be 11.46% and 25.28%, respectively in 100 ㎍/ml. In order to measure the anti-inflammatory activity, nitric oxide (NO) inhibitory activity was measured, and the inhibition of expression of iNOS, COX-2 proteins was measured and shown. Furthermore, inhibition of expression was found in inflammatory inducing factors iNOS and COX-2 proteins showing concentration-dependent inhibition. This study found the excellent effects of antioxidative, moisturizing effect, anti-inflammatory activity in Abelmoschus esculentus extracts, which indicates that can be used as functional materials for aesthetics, food and functional cosmetics.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.183-189
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• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

• The Research Journal of the Costume Culture
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• v.19 no.2
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• pp.324-333
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• 2011

This study was accomplished for the purpose of developing a textile processing ingredient that is harmless to the human body and environment. The research method consists of dyeing cotton textiles by extracting the dye solution from ginseng. Then, chrominance, after treatment, antibacterial ratio and deodorization ratio of cotton fabrics dyed with ginseng extracts were tested and results were examined. The research procedure involved first extracting the dye solution from the ginseng's by-product (fine roots) and then dyeing was effectuated differently according to the test samples temperature and dyeing time requirements. Brightness in all dye substances was lower in pre-mordanting. Beige color could be extracted from pre-mordanted samples. And dark orange from postmordanted samples. Color-festness was high in all samples. Most of samples show a big antibacterial ratio and deodorization ratio. Through this research it has been discovered that, when applied to textiles, Korea's ginseng extract possessed reproducibility features as a natural dye and a possibility to be used in cutting which plays a crucial role in hygienic processing. In addition, by using ginseng's by-product for dyeing processing as the dye solution, efficient application of resources and occurrences of no water waste damages were demonstrated and thus, proved to be environmentally-friendly. Specifically, through this experiment, it was found that saponin, ginseng's special characteristics, possessed excellent antibacterial odor repelling functions to clothing as well as the capability to prevent skin disease.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.36-41
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• 2010

The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Cross-reactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries ($mean{\pm}SD$) were $129{\pm}13.7%$, $73.9{\pm}12.5%$, and $65.5{\pm}13.6%$, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.

• KSBB Journal
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• v.19 no.4
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• pp.245-249
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• 2004

A combined method of autolysis and enzymatic hydrolysis of baker's yeast was developed for the production of yeast extract, which is widely used as a natural food ingredient. From statistical analysis, NaCl and ethanol addition were found to be significantly effective factors in autolysis of yeast. The optimum dosages of salt and ethanol were 3% and 1%, respectively. Heat treatment and the use of cell lytic enzyme were not significantly effecting on the autolysis. Yeast hydrolysate was prepared by autolysis, followed by enzymatic hydrolysis using proteases, nuclease and deaminase. Additionally, the hydrolysate was processed by downstream process including Maillard reaction and debittering. The total dry matter yield and total nitrogen yield for the process were 76% and 59%, respectively. Compared to a process using brewer's yeast, when baker's yeast was used as a raw material, a higher recovery yield was obtained.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.381-389
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• 2002

The purpose of this study was to select an ingredient acting as a natural emulsifier to retard the retrogradation of rice cake by the measurement of mechanical characteristics of the cakes. For the purpose, Backsulgi, the most basic type of rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and the measurements and observations on the chromaticity, swelling power, pore ratio and cross-section were made. In addition, changes in the textural characteristics of Backsulgi samples were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2 and 3 days. The results of the study were as follows: 1. In terms of chromaticity, the Backsulgi samples added with egg yolk powder, raw soybean flour and parched soybean flour were higher in yellowness(b) than the controls. 2. Both swelling power and pore ratio of Backsulgies added with raw soybean flour were higher than those of controls. 3. A cross-sectional observation using an electron microscope indicated that rice flour particles of controls had uneven pores and were conglomerated in a large lump while Backsulgi samples of raw soybean flour or roasted soybean flour had large and even pores and showed loosened bonding to be transformed into a sponge shape. 4. In hardness, Backsulgi samples added with raw soybean flour had less changes in hardness than that of controls, indicating that the effect of retarding retrogradation was higher when the storage time got longer.

• Natural Product Sciences
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• v.15 no.3
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• pp.134-138
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• 2009

In an attempt to establish anti-ulcerogenic activity of potato tubers, inhibitory activity against ethanol- and indomethacin-induced gastric ulcer models in rats was evaluated for the first time. From several varieties of potato tubers including Solanum tuberosum L. cv. Superior (white skin and fresh potato) and two new varieties of (Bora valley and Gogu valley), raw potato juice was prepared and the starch was obtained from each juice by filtration and drying. Upon oral administration to rats, raw potato juice showed more or less inhibitory activity. The starch showed higher and dose-dependent inhibitory activity, suggesting that the active ingredient in raw potato juice may be the starch. Particularly, the starch obtained from the tubers of new potato variety, "Bora valley," with purple color, showed the highest inhibitory activity (62.4% and 37.1% inhibition of ulcer index at 500 mg/kg), while omeprazole (proton pump inhibitor) used as a reference drug showed 74.4% and 75.7% inhibition at 20 mg/kg against ethanol- and indomethacin-induced ulcer formation, respectively. The present study provides a first evidence of anti-ulcerogenicity of raw potato juice and the starch. Especially, the starch from "Bora valley" strongly inhibited ulcer formation in rats. Considering that these are food components, they may be safely used for anti-ulcerogenic nutraceuticals.

• Archives of Pharmacal Research
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• v.26 no.3
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• pp.232-236
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• 2003

Elsholtzia splendens Nakai has been used in North-East Asia as an ingredient of folk medicines for treating cough, headache and inflammation. The present investigation was carried out to establish its in vivo anti-inflammatory activity using several animal models of inflammation and pain. The 75% ethanol extract of the aerial part of E. splendens significantly inhibited mouse croton oil-induced, as well as arachidonic acid-induced, ear edema by oral administration (44.6% inhibition of croton oil-induced edema at 400 mg/kg). This plant material also showed significant inhibitory activity against the mouse ear edema induced by multiple treatment of phorbol ester for 3 days, which is an animal model of subchronic inflammation. In addition, E. splendens exhibited significant analgesic activity against mouse acetic acid-induced writhing (50% inhibition at 400 mg/kg), while indomethacin (5 mg/kg) demonstrated 95% inhibition. E. splendens ($5-100{\;}{\mu}g/mL$) significantly inhibited $PGE_2$ production by pre-induced cyclooxygenase-2 of lipopolysaccharide-treated RAW 264.7 cells, suggesting that cyclooxygenase-2 inhibition might be one of the cellular mechanisms of anti-inflammation.