• Parasites, Hosts and Diseases
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• v.52 no.6
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• pp.613-619
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• 2014

Neospora caninum (Apicomplexa; Sarcocystidae) is a protozoan that causes abortion in cattle, horses, sheep, and dogs as well as neurological and dermatological diseases in dogs. In the central nervous system of dogs infected with N. caninum, cysts were detected that exhibited gliosis and meningitis. Flavonoids are polyphenolic compounds that exhibit antibacterial, antiparasitic, antifungal, and antiviral properties. In this study, we investigated the effects of flavonoids in a well-established in vitro model of N. caninum infection in glial cell cultures. Glial cells were treated individually with 10 different flavonoids, and a subset of cultures was also infected with the NC-1 strain of N. caninum. All of the flavonoids tested induced an increase in the metabolism of glial cells and many of them increased nitrite levels in cultures infected with NC-1 compared to controls and uninfected cultures. Among the flavonoids tested, 3',4'-dihydroxyflavone, 3',4',5,7-tetrahydroxyflavone (luteolin), and 3,3',4',5,6-pentahydroxyflavone (quercetin), also inhibited parasitophorous vacuole formation. Taken together, our findings show that flavonoids modulate glial cell responses, increase NO secretion, and interfere with N. caninum infection and proliferation.

• Journal of Life Science
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• v.21 no.8
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• pp.1190-1198
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• 2011

Extraction methods of medicinal plants were evaluated for growth enhancing effects of human neuroblastoma SK-N-SH cells. Hot-water extraction (reflux for 5 hr), hot-water extraction post treatment (100$^{\circ}C$ or 120$^{\circ}C$, 90 min) and ethanol extraction (reflux for 5 hr) methods were applied to Angelica gigas, Rhemania glutinosa, Paeonia lactiflora and Cnidium officinale samples to extract their constituents. Cells were treated for 2 hr with various concentrations of extracts (0, 0.5, 1, 2, 4 ${\mu}g/{\mu}l}$ media) prior to $H_2O_2$ (250 ${\mu}M$) treatment for 2 hr to provide oxidative stress. Cell viability, caspase-3 expression and apoptosis were measured for cells treated with sample extracts. Hot-water extract exhibited a stronger growth enhancing and apoptosis protecting ability than other extracts. These activities were shown at less than 1 ${\mu}g/{\mu}l}$ concentration, and not greater than 2 ${\mu}g/{\mu}l}$ concentration. Hot-water extract contained more polyphenolic compounds than other extracts coming along with stronger antioxidant activity. The efficacy of antioxidant activity was stronger in the hot-water extract of Angelica gigas than other hot-water extracts of medicinal plants. These results suggest that hot-water extraction is an appropriate method to extract materials for growth enhancing and apoptosis protection of SK-N-SH cells, and hot-water extracts of Angelica gigas might be useful materials for protection from aging brain cells.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.3
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• pp.273-282
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• 2020

Aloe vera (Aloe barbadensis Miller) has been used since ancient times to improve various skin diseases such as burns, wounds, and eczema. It has been reported that Aloe vera contains vitamin, enzyme, mineral, sugar, phenolic compound, fatty acid and amino acid. Aloe vera changes its color from green to red under the extreme thermal and arid climate to protect itself. These morphological changes induce variation of composition such as increasing of aloe-emodin content. Aloe-emodin is one of the major anthraquinone in aloe family plants. Since aloe-emodin contains a polyphenolic structure, this compound may be responsible for the reported antioxidant and anti-inflammatory effects of aloe. However, there is no research on the process of increasing the compounds of Aloe vera. Therefore, the purpose of this study is to develop a pink aloe manufacturing process that increases the aloe-emodin content and enhances the antioxidant and anti-inflammatory activities of aloe. As a result of heating aloe under appropriate conditions, pink aloe increased aloe-emodin content compared to general aloe, and exhibited effects such as increasing antioxidant activity, inhibiting NO production, and promoting cell regeneration. Through this study, the applicability of pink aloe as a new anti-aging material in the cosmetic field was confirmed.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.245-250
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• 2009

This study examined the optimization of alcohol extraction conditions for maximizing the total polyphenols derived from apple pomace, by response surface methodology (RSM). The effects of four independent variables, including $X_1$ (ratio of solvent to sample content), $X_2$ (dipping time), $X_3$ (extraction time), and $X_4$(extraction temperature), were investigated at five levels using central composite design (CCD). $Y_1$ (yield) and $Y_2$ (total polyphenols) were chosen as dependent variables. The coefficients of determination, $R^2$, were greater than 0.900 (0.9042 and 0.9555). The results showed that the model fit was very significant (p<0.001). The optimum extraction conditions were as follows: 13.00 mL/g for the ratio of solvent to sample content, 89.02 min for dipping time, 180 min for extraction time, and $70^{\circ}C$ for extraction temperature. At these conditions, the predicted total polyphenol content was 29.68 mg catechin equiv./g.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.930-936
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• 2004

Effects of rice cultivars and degree of milling (DM) on composition, pasting properties, total phenolic contents, and distribution of phenolic acids were investigated. Rice and bran fractions with 94.4, 92.0, and 90.4% milling yields from brown rice of four cultivars (Odae, Nampyung, Chucheong, and Ilmi) were used. Fat and ash contents of milled rices decreased with increasing DM, whereas protein contents were not affected. In rice bran, differences in fat and ash contents by cultivars were higher than those caused by DM. With increasing DM, gelatinization temperature of rice flour decreased, whereas peak viscosity and hold viscosity at $95^{\circ}C$ increased. While cold viscosity, final viscosity, and setback varied among cultivars, DM had little effect. Total polyphenolic contents in brown rice, milled rice, and rice bran were 93.9-88.8, 30.3-71.9, and 310.0-541.6 mg catechin eq/100g, respectively. Major phenolic compounds were identified as ferulic and p-coumaric acids. Total phenolic content of brown rice (65.9-27.9 mg%) decreased with increasing DM, whereas ratio of ferulic acid composition increased. Chucheong and Ilmi varieties showed biggest reduction of phenolic acid contents by milling. In rice bran, ferulic and p-coumaric acids were 157.8-240.2 and 31.8-90.4 mg%, respectively. Contents of sinapinic, benzoic, and m-hydroxybenzoic acids in rice bran were higher than those of brown and milled rices.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.97-102
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• 2010

Curcuminoids are polyphenolic compounds and include curcumin and its derivatives possessing a yellow color. In the present study, changes in the chemical stability and antioxidant activities of curcuminoids, including curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BMC), were investigated under various processing conditions. The yellowness of a mixture of the curcuminoids (79.4% curcumin, 16.8% DMC, and 3.8% BMC) at 405 nm was proportional to their amounts analyzed by HPLC. The curcuminoids became less stable with increases of pH and temperature during storage. Exposing a solution of the curcuminoids to autoclave conditions ($121^{\circ}C$, 1.2 atm for 15 min) decreased residual curcuminoid levels by 80-90%; however, as a powder under the same conditions the curcuminoids were much more stable with less than 10% loss. After autoclave treatment, scavenging activities of the curcuminoids for DPPH and ABTS radicals were reduced by 10.3 and 33.4%, respectively, whereas nitric oxide scavenging activity was slightly increased. The residual levels of curcumin, DMC, and BMC after autoclaving were 0.7, 1.4, and 0.9%, respectively, indicating that curcumin was the most sensitive to autoclave treatment. The results indicate that under processing conditions, pH and temperature markedly affect the stability of curcuminoids and major losses of curcuminoids occur after autoclaving. These conditions should be considered when processing foods containing curcuminoids.

• Journal of Life Science
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• v.28 no.5
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• pp.540-546
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• 2018

Annona muricata, generally known as soursop, graviola, or sirsak, is native to the warmest tropical areas of North and South America and is now widely distributed throughout tropical and subtropical parts of the world, including India and Nigeria. This study tested the contents of polyphenolic compounds, flavonoids, and minerals, as well as the antioxidative effects of DPPH radical-scavenging activity, Fe/Cu-reducing power, linoleic-acid peroxidation using thiobarbituric-acid (TBA) methods and peroxidation of rat-hepatocyte microsomes, and ${\beta}$-carotene bleaching assay. These were tested with in-vitro experimental models using water, ethanol, and methanol extracts of the Annona muricata leaf (AMl). Water extracts of AMl showed the highest extraction yield (1.76%). The total polyphenol-compound concentration was the highest in the methanol extract of AMl. However, the flavonoids concentration was the highest in the ethanol extracts of AMl. AMlMl major minerals were Ca, K, and Mg. In DPPH radical-scavenging activity, the contents exhibited a strong scavenging effect on the ethanol and methanol extracts of AMl. Additionally, the Fe/Cu-reducing power was strong in ethanol and methanol extracts of AMl. $Fe^{2+}$/ascorbate-induced linoleic-acid peroxidation using TBA methods and auto-oxidation of rat-hepatic microsomes showed strong antioxidative activities in ethanol extracts of AMl. ${\beta}$-Carotene bleaching was also highest in the ethanol extracts of AMl. These results may provide the basic data to understand the chemical characteristics and antioxidative effects of Annona muricata leaf extract for the development of functional foods.

• Food Science and Preservation
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• v.18 no.5
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• pp.700-705
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• 2011

The physicochemical qualities, antioxidant activities, and polyphenols composition of eight kinds of cloud and clear apple juice products marketed in Korea were investigated. The acidities of eight kinds of cloud and clear apple juice products were in the range of 0.299~0.556 and showed no significant difference (p<0.05). The soluble solid contents of the cloud type were higher than those of the clear type which had higher reducing sugar contents. The color value and turbidity of the cloud type were also higher, but the vitamin c contents showed no significant differences. The total phenolic contents of the cloud type (1.13~1.42 g/L) were four fold to eight fold higher than the clear type (0.12~0.32 g/L). Nine polyphenolic compounds, including chlorogenic acid, caffeic acid (-)-epicatechin, quercitrin, phloridzin, and 5-hydroxymethyl furfural (5-HMF), were isolated by HPLC analysis, and the total amount of the cloud type (319.37~985.63 mg/L) was higher than that of the clear type (92.88~214.39 mg/L). The antioxidant activities, by DPPH and FRAP assays, of the cloud type showed stronger than those of the clear type. The antioxidant activity and the color value were highly correlated with total phenolic content and polyphenols content (r>0.95).

• Food Science and Preservation
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• v.16 no.5
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• pp.765-771
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• 2009

Anti-oxidative activities of Heracleum moellendorffii Hance extracts were measured after extraction with 50% (v/v) ethanol or water (at $80^{\circ}C$ or $20^{\circ}C$). The total polyphenol content was highest (64.73 mg GAE/g) in extract from 50% ethanol extraction at $80^{\circ}C$. In extracts obtained by water extraction at $80^{\circ}C$ and $20^{\circ}C$, the total polyphenol contents were 39.78 mg GAE/g and 23.17 mg GAE/g, respectively. The antioxidant activities of the ethanol extract at $80^{\circ}C$ were highest, as assessed by DPPH radical scavenging activity (69.14% at 50 ppm), reducing power (OD 0.93), and $ABTS^+$ radical-scavenging activity (85.62% at 1,000 ppm). At $80^{\circ}C$, the antioxidant activity of the 50% (v/v) ethanol extract was 8-20% higher than that of the water extract. Also, the chemical composition of extract from ethanol extraction at $80^{\circ}C$ was analyzed. The levels of moisture, crude protein, crude fat, and crude ash were 6.38%, 4.35%, 0.67%, and 1.96%, (all w/w), respectively. The Na, K, Mg, Zn, Fe, Ca, and P contents of the extract were 53.41, 398.26, 5.80, 0.40, 5.27, 3.56, and 47.17 mg/100 g, respectively. The total levels of polyphenolic compounds and flavonoids in the ethanol extract were 64.73 mg GAE/g and 49.54 mg RE/g.

• Microbiology and Biotechnology Letters
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• v.43 no.4
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• pp.350-356
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• 2015

There have been several studies on role of hormesis with light stimulation, however, the influence of light on fermentation is still poorly understood. In this study the relationship between LED (light emitting diode) hormesis and ethanol fermentation for Muscat bailey A wine was investigated. Two LEDs, one blue ($453{\pm}4nm$) and one green ($522{\pm}3nm$), were used. Both LED groups showed an inhibited production of lactic acid. The blue LED stimulated the growth of the yeast in early stage of the fermentation. Polyphenolic compounds and their antioxidant abilities were significantly increased by the green LED. These results demonstrate that LED irradiation must bring about hormesis and affect the growth rate of yeast in the early stage of the fermentation, and the contents of phytochemicals during fermentation. These findings indicate the possible application of LED hormesis for the wine fermentation. Further studies are needed to understand how LED irradiation induces hormesis effects during the fermentation process.