• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.721-729
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• 2013

To improve the quality and functionality of the low salt squid Jeot-gal, extracts from three types of medicinal and edible plants (bay leaf, green tea, pine needle) were added. The quality characteristics, bioactivities, and shelf-lives of these preparations were determined at three different fermentation temperatures. The pH decreased more rapidly at higher temperatures, while the amount of volatile basic nitrogen (VBN), total viable cells, and amino nitrogen ($NH_2$-N) increased. The shelf-lives of Jeot-gal with natural plant extracts at $10^{\circ}C$ were 34~35 days, similar to the control. The major free and compositional amino acids of Jeot-gal were glutamic acid, proline, and alanine, while the major nucleotides (and related compounds) were hypoxanthine and inosine. In bioactivity assays, samples supplemented with plant extracts showed higher bioactivities than the control. The DPPH radical scavenging activity of ethanol extracts from Jeot-gal were stronger than the water extracts; in contrast, the water extracts were stronger for hydrogen peroxide scavenging activity. However, superoxide dismutase (SOD)-like activity and ${\beta}$-glucuronidase inhibitory activity were moderately low at 20 mg/mL. Based on sensory evaluation results, the quality of low salt squid Jeot-gal with natural plant extracts is similar to the control. Therefore, low salt squid Jeot-gal with natural plant extracts can be commercialized as a functional fermented food.

• Korean Journal of Medicinal Crop Science
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• v.18 no.3
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• pp.157-167
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• 2010

We investigated a method to improve anticancer activities of Acer mono wood extracts by ultra high pressure extraction process. The A. mono was extracted by water at $40^{\circ}C$ and 300 MPa for 15 min (High Pressure Extraction, HPE). The extraction yield by ultra high pressure extraction process was 5.42%. The cytotoxicity on human normal lung cell (HEL299) of the extracts from HPE showed 21.54% lower than that from conventional water extraction at $100^{\circ}C$ in adding the maximum concentration of 1.0 mg/$m{\ell}$. Ultra high pressure extracts process for 15 minutes extracts (HPE15) showed more potent scavenging effect than the control, BHA. On SOD-like test, the HPE15 showed highest activity as 32.4% at 1.0 mg/$m{\ell}$ concentration. Human stomach adenocarcinoma, liver adenocarcinoma, breast adenocarcinoma and lung adenocarcinoma cell growth were inhibited up to about 67~79%, in adding 1.0 mg/$m{\ell}$ of extracts from HPE. HPE was 20~25% higher than conventional water extraction. It was interesting that, among several cancer cell lines (stomach adenocarcinoma, liver adenocarcinoma), the growth of digestive related cancer cells were most effectively inhibited as about 75~79%. On in vivo experiment using ICR mice, the variation of body weight of mice group treated A. mono wood extracts from HPE of 100 mg/kg/day concentration was very lower than control and other group. The survival times of group treated this extracts was 61.96% longer than that of the control group and this extracts showed the lower tumor weight, which were 10.49 g than positive control as 16.17 g. Based on these results, we could tell that the HPE wood extracts of A. mono had higher anticancer activity than conventional water extraction. The results of HPE showed obvious advantages in higher efficiency, shorter extraction time, at lower energy costs.

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.293-299
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• 2005

To determine optimal fermentation period of vegetables mixed with black sugar without innoculation of microorganisms, changes in chemical components, quality characteristics of the fermented broth and physiological functionality during the fermentation period were investigated, pH and $^{\circ}BX$ of the fermented broths were decreased gradually during the fermentation period. Except for radish, L and a color values of fermented broths were increased but b values were decreased during fermentation period. Viscosity of fermented broths of vegetables were decreased after 3 months of fermentation. ${\alpha}-Amylase$ activity in fermentation broth of brocolli, eggplant, cabbage, chicory, aralia, radish were increased to 460, 430, 180, 420, 560, 260 after six months fermentation period. In radish and tomato fermentation broth, invertase activity were increased to 200 and 460 units and cellulase activity were increased to 280 and 140 after six months fermentation period. The content of total phenolic compounds and electron donating ability were the highest after 2 to 4 months fermentation period and decreased thereafter. No significant level of tyrosinase inhibitory activity and SOD-like activity were observed. In the sensory evaluation test of aralia fermentation broth of droop, sweet and sour flavor and bitter, astringent taste were decreased during the fermentation period and droop tastes were highest in 3 months. In radish fermentation broth, radish flavor and pungent taste were decreased and sweet taste was increased during fermentation period. Acceptability in overall was the greatest after three months. Based on the results stated above, optimal fermentation period was appropriated 3 or 4 months.

• Microbiology and Biotechnology Letters
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• v.38 no.2
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• pp.177-182
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• 2010

The goal of this study was to characterize the quality and physiological functionality of some traditional rice wines in Chungnam province, Korea. Non-sterilized and commercial sterilized traditional rice wines from five traditional rice wine factories of Chungnam province were collected and investigated for nutritional components, noxious compounds and physiological functionality. Ethanol content ranged from 16.1~18.3% and pH ranged from 3.27~4.76, and they also contained 0.15% to 0.55% of total acid. All traditional rice wines contained 10.15~139.9 mg% of amino nitrogen and 2.5~25.7% of total sugar. Among organic acids, lactic acid was contained 7.4~29.6 mg%, and succinic acid and propionic acid was also contained 0.2~2.7 mg% and 0.7~8.3 mg%, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity were showed 37.0~86.0% in all rice wines, however, fibrinolytic activity, antioxidant activity, SOD-like activity and acetylcholinesterase inhibitory activity were low or not detected.

• Food Science and Preservation
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• v.22 no.4
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• pp.567-576
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• 2015

The purpose of this study was to evaluate the functionality of ethanol extract of Aster scaber by analyzing anti-oxidant components and anti-oxidant activities, which was grown in wild and culture field. The yields of Aster scaber ethanol extracts were high after blanching treatment. The polyphenol content of dried Aster scaber grown in wild was 35.59 mg/g, which was higher than that of Aster scaber grown in culture field. The electron donating ability in all Aster scaber extracts were increased with increase in extract concentration, and the electron donating ability was the highest in extracts of the dried Aster scaber after blanching. The SOD-like activity of Aster scaber was the highest in its extract grown in wild field. In addition, the SOD-like activities of extracts of the dired Aster scaber after blanching were highest among the extracts of cultivated Aster scaber. The nitrite scavenging ability of extracts was increased at pH 1.2, and those was the highest in wild fresh Aster scaber. The inhibition effects on xanthine oxidase and tyrosinase were increased with increase in extract concentration, and the inhibition effects of extracts of Aster scaber in wild field were higher than those grown in culture field. Therefore, the consumption of Aster scaber would provide beneficiary effects due to its antioxidant activities and prevention of aging. The development of various processed food using Aster scaber will promote the consumption and its values.

• Journal of Applied Biological Chemistry
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• v.54 no.2
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• pp.71-78
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• 2011

Biological activities of sarcocarp and calyx of persimmon (Cheongdo Bansi) were investigated. The electron donating ability of the calyx extract was 91% at a 500 ${\mu}g/mL$ level, which was higher than that of the sarcocarp extract (40%). The superoxide dismutase (SOD)-like activity of calyx extracts was about 22% at a 1,000 ${\mu}g/mL$ level. During the entire experimental period, there was no cytotoxicity found from sarcocarp and calyx up to 50 ${\mu}g/mL$. Our results indicated that sarcocarp and calyx significantly inhibited NO production and iNOS and COX-2 expression accompanied by an attenuation of interleukin (IL)-$1{\beta}$, IL-6, and tumer necrosis factor (TNF)-${\alpha}$ formation in human keratinocyte. These results suggest that sarcocarp and calyx of persimmon may have significant effect on inflammatory factors and can be used as potential anti-inflammatory agents.

• Journal of Life Science
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• v.14 no.2
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• pp.280-285
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• 2004

The ovarian hormone-deficiency induced ovariectomy rat is widely used as an aging model due to its practicality, convenience, and cost effectiveness. The surgically ovariectomized rat induces reactive oxygen species (ROS) generation like aging phenomena. Free oxygen radicals have been proposed as important causative agents of aging. The purpose of this study was to investigate the effect of chondroitin sulfate (CS) to prevent ovariectomy (OVX)-induced oxidative stress. The OVX rats were given intraperitoneally CS at doses of 100 mg/kg and 200 mg/kg daily for fifteen weeks. Malondialdehyde (MDA) levels were determined as well as the activities of superoxide dismutase (SOD), catalase (CAT), reduced-glutathione (GSH), oxidized-glutathione (GSSG), glutathione peroxidase (GPx) in the liver. The liver antioxidative enzyme activity was elevated while MDA concentration decreased in all CS treated animals. The results demonstrated that CS reduced oxidative stress in a dose dependent manner. These results suggest that CS might be a useful candidate for antioxidative reagent.

• Food Science and Preservation
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• v.20 no.5
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• pp.735-743
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• 2013

This study was conducted to analyze the polyphenol contents and antioxidant activities of small-black-bean-Chungkukjang-added black food (SBCB) and soybean Chungkukjang (SC) extracts for the development of functional materials. The yields of the hot-water-and-ethanol SC extracts were higher than those of the hot-water-only SC extracts, which were higher than those of the ethanol-only SC extracts. The total phenol contents of the hot-water-and-ethanol SBCB extracts were higher than those of the other extracts. The EDA values of the hot-water-and-ethanol SBCB extracts were higher in the 0.625~5.0 mL/mL extract concentration than those of the other extracts, and those of the SC extracts were high in the 10 mg/mL extract concentration. The SOD-like activities of the hot-water- and ethanol-only SC extracts were higher than those of the other extracts. The nitrite scavenging ability of the ethanol-only SC extracts was higher at pH 1.2 than that of the hot-water-only SC extracts. The xanthine oxidase inhibitory activities of the hot-water- and ethanol-only SBCB extracts were higher in the 0.625 mL/mL extract concentration than those of the other extracts, and increased along with the extract concentration. The inhibitory activities of tyrosinase also increased along with the extract concentration, and the reducing power increased along with the extract concentration and was high in the hot-water-only SBCB and SC extracts.

• Food Science and Preservation
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• v.22 no.6
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• pp.878-885
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• 2015

The purpose of this study was to evaluate the antioxidant activity of Metaplexis japonica by using hot-water and ethanol extracts of its leaf and stem. Yields of hot-water and ethanol extracts of M. japonica leaf were high at 6.89 and 6.23%, respectively. The polyphenol and flavonoid contents in ethanol extracts of M. japonica leaf (ALEE) were high (86.96 and 60.73 mg/g, respectively). The electron-donating ability of all M. japonica extracts increased with an increase in extract concentration, with the highest electron-donating ability of 36.20~68.19% shown by hot-water extracts of M. japonica leaf (ALWE). The superoxide dismutase (SOD)-like activities of ALWE and ALEE increased with an increase in extract concentration. The nitrite-scavenging ability of the extracts was the highest at pH 1.2 and that of ALWE was higher than that of ALEE. The reducing power of $62.5{\mu}g/mL$ ALEE was 0.09 and that of $1,000{\mu}g/mL$ was 0.44. The inhibitory effect of an ethanol extract of M. japonica stem (ASEE) on tyrosinase was 13.81% at a concentration of $62.5{\mu}g/mL$ and that of $1,000{\mu}g/mL$ ALEE was 57.04%.

• Food Science and Preservation
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• v.24 no.8
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• pp.1113-1121
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• 2017

The purpose of this study was to determine antioxidant and physiological activities of water and 70% ethanol extracts from Ligularia fischeri by extraction methods. The yield of water and ethanol extracts from Ligularia fischeri was 15.23% and 17.45%, respectively. The polyphenol and flavonoid contents of ethanol extracts of Ligularia fischeri (LEE) were $17.17{\pm}4.38mg/g$, $35.06{\pm}6.69mg/g$, respectively. The electron donating ability and SOD like activity, and ABTS radical ability of all Ligularia fischeri extracts were increased in a dose dependent manner, and those was the highest in LEE. Nitrite scavenging ability was higher in pH 1.2 than that in pH 3.0, and ethanol extract showed higher ability in pH 1.2 and 3.0. The xanthine oxidase and inhibition effect of all Ligularia fischeri extracts on tyrosinase were dose-dependently increased, and those was the highest in ethanol extracts of Ligularia fischeri. Reducing power was 1.2 at extract concentration $1,000{\mu}g/mL$ in water and ethanol extracts of Ligularia fischeri and the highest in water extract of Ligularia fischeri at concentration of $62.5-500{\mu}g/mL$. These results may contribute to development of processed food and health functional food with Ligularia fischeri.