• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.306-306
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• 2010

• Korean Journal of Medicinal Crop Science
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• v.18 no.3
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• pp.191-200
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• 2010

Anthocyanin and polyphenolic compounds present in fruits of mulberry (Morus alba L.) were determined and the influence of temperature and UV irradiation on stability of the anthocyanin-copigment complex were investigated. The copigmentation substance selected in non-anthocyanin fraction from mulberry for the study included: phenolic acid (hydroxybenzoic acid) and flavonoid (quercetin-3-O-$\beta$-D-glucopyranoside). The copigmentation effect increased with the copigment content. UV irradiation had a stronger degradation effect on the copigmentation complex than heating at $80^{\circ}C$. The non-anthocyanin fraction of mulberry and isolated flavonoid (quercetin-3-O-$\beta$-D-glucopyranoside) from mulberry fruit predominated over other copigment substances.

• Biomolecules & Therapeutics
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• v.27 no.2
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• pp.145-151
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• 2019

Methamphetamine (METH) acts strongly on the nervous system and damages neurons and is known to cause neurodegenerative diseases such as Alzheimer's and Parkinson's. Flavonoids, polyphenolic compounds present in green tea, red wine and several fruits exhibit antioxidant properties that protect neurons from oxidative damage and promote neuronal survival. Especially, epicatechin (EC) is a powerful flavonoid with antibacterial, antiviral, antitumor and antimutagenic effects as well as antioxidant effects. We therefore investigated whether EC could prevent METH-induced neurotoxicity using HT22 hippocampal neuronal cells. EC reduced METH-induced cell death of HT22 cells. In addition, we observed that EC abrogated the activation of ERK, p38 and inhibited the expression of CHOP and DR4. EC also reduced METH-induced ROS accumulation and MMP. These results suggest that EC may protect HT22 hippocampal neurons against METH-induced cell death by reducing ER stress and mitochondrial damage.

• 한국균학회소식:학술대회논문집
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• 2014.05a
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• pp.43-43
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• 2014

White rot fungi have been useful source of enzymes for the degradation of environmental pollutants including polycyclic aromatic hydrocarbons (PAHs) and synthetic dyes. PAHs are widespread organic compounds present in fossil fuels and are routinely generated by incomplete fuel combustion. PAHs are some of the major toxic pollutants of water and soil environments. Synthetic dyes are major water-pollutants, which are toxic to organisms in water environments and interfere photosynthesis of water plants. Removal of PAHs and synthetic dyes has been of interests in the environmental science especially in the environmental microbiology. Mushrooms are fungal groups that function as primary degraders of wood polyphenolic lignin. The ligninolytic enzymes produced by mushroom, including manganese peroxidase, lignin peroxidase, and laccase, mediate the oxidative degradation of lignin. The catalytic power of these enzymes in the degradation of aromatic ring compounds has been sought for the degradation of various organic compounds. In this project, we have screened 60 wild mushroom strains for their degradation activity against two representative PAHs, naphthalene and anthracene, and five aromatic dyes, including alizarin red S, crystal violet, malachite green, methylene blue, rose bengal. The degradation of PAHs was measured by GC while the decolorization of dyes was measured by both UV spectrophotometer and HPLC. As results, 9 wild mushroom strains showed high activity in degradation of PAHs and textile dyes. We also describe the secretive enzyme activities, the transcription levels, and cloning of target genes. In conjunction with this, activities of degradative enzymes, including laccase, lignin peroxidase, and Mn peroxidase, were measured in the liquid medium in the presence of PAHs and dyes. Our results showed that the laccase activity was directed correlated with the degradation, indicating that the main enzyme acts on PAHs and dyes is the laccase. The laccase activity was further simulated by the addition of $Cu^{2+}$ ion. Detailed studies of the enzyme system should be sought for future applications.

• Journal of Mushroom
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• v.18 no.1
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• pp.29-36
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• 2020

P. linteus (Korea Sanghwang, PLKS) and P. baumii (Jangsoo Sangwhang, PBJS) were artificially cultivated under the same conditions. Fruiting bodies were extracted using 70% methanol, 60% ethanol, and hot water. Phenol and flavonoid contents were optimally extracted using 60% ethanol. Antioxidant activities of 60% ethanol extracts from fruiting bodies and mycelia from each Sanghwang mushroom species were measured using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azino-bis (3-ethylbisthiazoline-6-sulfonic acid) radical scavenging activities, and FRAP (ferric reducing antioxidant power). The antioxidant activities of fruiting bodies were relatively higher in comparison to those of mycelial samples. In high performance liquid chromatography (HPLC) analysis, styrylpyrone-class poly phenolic compounds, davallialactone, hispidin, hypholomine B, and inoscavin A were detected in fruiting body samples of two Sanghwang mushroom species, but not in their mycelial samples.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.78-85
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• 2018

This study examined the changes in antioxidant activity and contents of phenolic compounds inblanched, steamed, and autoclaved burdock root (BR). The total polyphenolic and flavonoids contents of raw and cooked BR were determined spectrophotometrically. The antioxidant activity of BR was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC) assays. The main phenolic compounds in BR were quantified by HPLC (high performance liquid chromatography). Both blanching and steaming treatments significantly increased the antioxidant activities of BR in all groups (5 min, 15 min, and 30 min), whereas in autoclaving treatment, the 30 min treatment only showed an increase in the antioxidant activities of BR. The 30 min blanched BR exhibited the strongest DPPH and ABTS radical scavenging activities and possessed the highest total polyphenol and flavonoid phenolic contents. The 15 min-steamed BR showed the highest ORAC value. The main phenolic compound of the 15 min-steamed BR was CGA (chlorogenic acid). These results suggest that heat cooking methods, such as blanching and steaming, improve the antioxidant activity of BR by increasing the concentration of phenolic compounds.

• Advances in Traditional Medicine
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• v.4 no.4
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• pp.267-273
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• 2004

Oxidative stress is associated with many kinds of chronic diseases. Antioxidants such as polyphenols are compounds that protect cells against the damaging effects of reactive oxygen species. Grape seeds are considered good resources of polyphenols, and grape seed extracts have a very strong antioxidant effect. In the present study, we established a simple gradient reverse-phase high performance liquid chromatography method to determine polyphenol content from three different grape seed resources. An ODS (2), $150\;{\times}\;3.2\;mm$ column has been employed, and six polyphenols have been determined: gallic acid, protochatechuic acid, (+)-catechin, (-)-epicatechin, procyanidin B2, and epicatechin gallate. Catechin and epicatechin were the main polyphenol compounds in all three extracts. The amount of procyanidin B2 was higher in Extract 1 (from a company of China), while Extract 2 (extracted in our lab) and Extract 3 (from a company of USA) contained higher proportions of epicatechin gallate. For the total polyphenol content, Extract 1 was much higher than that of Extract 2 and 3. The results suggest that the dietary dose of grape seed extracts from different resources should be adjusted according to polyphenol content.

• Food Science and Preservation
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• v.31 no.1
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• pp.112-125
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• 2024

This study determined the relationships between the total anthocyanin content in apple skin and the total polyphenols, flavonoids, proanthocyanidins, and soluble solids contents in the flesh of cold-stored Fuji apples. Total anthocyanin content in apple skin ranged from 0.130±0.005 mg CE/g fw to 0.262±0.028 mg CE/g fw, and the overall average was 0.200±0.008 mg CE/g fw. The total polyphenolic compounds in the flesh was ranged from a 4.283±0.141 mM GAE/g fw to 8.207±0.234 mM GAE/g fw, and the average content was 6.275±0.177 mM GAE/g fw. The total flavonoid content ranged from 4.510±0.080 mM QE/g fw to 2.467±0.458 mM QE/g fw, and the average total flavonoid content was about 3.586 mM QE/g fw. The total proanthocyanidin content was relatively high, ranging from 3.475±0.577 mM EE/g fw to 6.816±0.277 mM EE/g fw, and the soluble solid in the flesh was about 12 °Brix to 14 °Brix. The DPPH radical scavenging activity of extracts from apple flesh ranged from 66.36% to 94.99%, and the ascorbate equivalent concentration was 0.482 mM. The ABTS radical scavenging activity was 99.12% to 99.9%, indicating a higher inhibitory activity than the DPPH inhibitory activity, and the ascorbate equivalent concentration was 0.486 mM. The correlation between the total anthocyanin and total polyphenolic compounds was y = 15.192x + 3.2169 (R²=0.2748), but the concentration of total polyphenolic compounds increased when the total anthocyanin content was increased. The correlation equation of total anthocyanin with total flavonoids was y = 15.18x + 0.5555 (R²=0.6226), with total proanthocyanin was y = 14.918x + 2.3422 (R²=0.3372), and with soluble solid was y = 10.558x + 11.126 (R²=0.1925), indicating that the correlation of total anthocyanin with total flavonoid was higher than that with soluble solid.

• Journal of Applied Biological Chemistry
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• v.53 no.1
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• pp.51-55
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• 2010

A lactic acid bacterial strain showing fast growth and high acid production in Korean pear puree was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc (Ln.) mesenteroides KACC 91495P. Korean pear puree was fermented using Ln. mesenteroides KACC 91495P strain at $30^{\circ}C$ for 18 h. The changes of pH, titratable acidity and viable cell number during fermentation were investigated. The pH and titratable acidity were reached to pH 3.86 and 1.09% after 18 h fermentation, respectively. The viable cell population of Ln. mesenteroides KACC 91495P was rapidly increased to $2.0{\times}10^9\;CFU/g$ during the 9 h of cultivation. The contents of lactic acid, acetic acid and malic acid were determined to be 0.213, 0.259, and 0.217% after 18 h fermentation, respectively. The content of polyphenolic compounds, known as antioxidants, in pear puree were enhanced by Ln. mesenteroides KACC 91495P cultivation. The level of total polyphenolic compounds was increased to around 140% of initial concentration. When the fermented pear puree was kept at $4^{\circ}C$, pH, titratable acidity and number of viable cells population were nearly maintained for 13 days.

• Nutrition Research and Practice
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• v.14 no.5
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• pp.438-452
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• 2020

BACKGROUND/OBJECTIVES: Brain senescence causes cognitive impairment and neurodegeneration. It has also been demonstrated that curcumin (Cur) and hesperetin (Hes), both antioxidant polyphenolic compounds, mediate anti-aging and neuroprotective effects. Therefore, the objective of this study was to investigate whether Cur, Hes, and/or their combination exert anti-aging effects in D-galactose (Dg)-induced aged neuronal cells and rats. MATERIALS/METHODS: SH-SY5Y cells differentiated in response to retinoic acid were treated with Cur (1 μM), Hes (1 μM), or a combination of both, followed by 300 mM Dg. Neuronal loss was subsequently evaluated by measuring average neurite length and analyzing expression of β-tubulin III, phosphorylated extracellular signal-regulated kinases, and neurofilament heavy polypeptide. Cellular senescence and related proteins, p16 and p21, were also investigated, including their regulation of antioxidant enzymes. In vivo, brain aging was induced by injecting 250 mg/kg body weight (b.w.) Dg. The effects of supplementing this model with 50 mg/kg b.w. Cur, 50 mg/kg b.w. Hes, or a combination of both for 3 months were subsequently evaluated. Brain aging was examined with a step-through passive avoidance test and apoptosis markers were analyzed in brain cortex tissues. RESULTS: Cur, Hes, and their combination improved neuron length and cellular senescence by decreasing the number of β-gal stained cells, down-regulated expression of p16 and p21, and up-regulated expression of antioxidant enzymes, including superoxide dismutase 1, glutathione peroxidase 1, and catalase. Administration of Cur, Hes, or their combination also tended to ameliorate cognitive impairment and suppress apoptosis in the cerebral cortex by down-regulating Bax and poly (ADP-ribose) polymerase expression and increasing Bcl-2 expression. CONCLUSIONS: Cur and Hes appear to attenuate Dg-induced brain aging via regulation of antioxidant enzymes and apoptosis. These results suggest that Cur and Hes may mediate neuroprotective effects in the aging process, and further study of these antioxidant polyphenolic compounds is warranted.