• The Journal of Korean Medicine
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• v.22 no.2
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• pp.53-63
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• 2001

This study was carried out to investigate the physiological activityof the water extract from EA. The present study was done to investigate the effects of EA on cultured hepatocyte cell system and lipid peroxidation in $A{\beta}$ treatment conditions. Pretreatment of EA attenuated in cell cytotoxicity enhanced by increasing concentrations of $A{\beta}$. MDA level induced by $A{\beta}$ treatment was significantly increased and the level was slightly reduced by pretreatment of EA. The ability of EA to reduce cell death and MDA level induced by $A{\beta}$ suggest that EA may be a protective agent against free radical generating compounds such as $A{\beta}$. EA exhibited anti oxidative activity at all concentration tested.The extract was as good as antioxidative activity of the synthetic antioxidants, butylated hydroxy toluene and ascorbic acid. Furthermore, this was superior to that of natural antioxidant, a-tocopherol. In the presence of heavy metal ions ($Fe^{2+},{\;}Zn^{2+}$), EA showed strong antioxidative activity. The extracts showed about 3075% in the nitrite scavenging effect under pH 1.2 and $37^{\circ}C$ for 1 hr. There was significant difference among concentration of extracts.

• Journal of Life Science
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• v.17 no.8 s.88
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• pp.1141-1146
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• 2007

This study investigated the effects on the biological activities of germinated brown rice soaked in mycelial culture broth of Phellinus linteus. The level of free amino acid was higher in the GBRP extract than those of BR and GBR. The major free amino acids were alanine, valine, isoleucine and methionine in both extracts. The level of ${\gamma}$-aminobutyric acid (GABA) was also increased significantly in the GBR and GBRP. Antioxidant activities of methanol extract of BR, GBR and GBRP were measured by using DPPH radical scavenging and SOD-like activity. Antioxidant activities showed the highest level of 83% and 76% when 100 mg/ml GBR and GBRP, respectively. Stimulation of the macrophages RAW264.7 cells with lipopolysaccharide (LPS) resulted in increased production of nitric oxide (NO) in the medium. However, the methanol extract of GBR and GBRP showed marked inhibition of NO synthesis in a does-dependant manner. These results showed that GBR and GBRP were significant role for activation of immune system in the pathogenesis of inflammatory diseases.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.99-108
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• 2013

Kefir is a unique fermented dairy product resulting from combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by the microbial activity of kefir grains. Kefir has numerous health benefits such as the reduction of cholesterol levels, stimulation of the immune system, antimutagenic and anticarcinogenic properties, and improvements of lactose intolerance. Furthermore, kefir is excellent as both a dietetic beverage and for protection against various diseases in small babies. Therefore, kefir has recently been regarded as an important functional dairy food. To date, the majority of research on kefir has focused on the applications of functional kefir using advanced biotechnology methods. The purpose of this review article is to facilitate the recognition of kefir as a novel functional food.

• Biomedical Science Letters
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• v.11 no.3
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• pp.343-347
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• 2005

Bambusae caulis in Liquamen is one of the important herbal medicine produced by heating bamboo indirectly and is used for treatment of stroke, hypertension, and diabetes etc. Recently the mechanism of clinical effects on Bambusae caulis in Liquamen has been studied. This experiment was conducted to confirm the clinical effects of Bambusae caulis in Liquamen on type 1 diabetes and its related mechanism. We divided C57BL/6 mice into 3 groups and induced them to be type 1 diabetes by injection of streptozocin into peritoneum. The dosage of each group was 150 mg/kg once only, 140 mg/kg once only and 40 mg/kg for 5 days respectively. The two groups injected streptozocin for once took orally Bambusae caulis in Liquamen after the induction of diabetes, and the other one group was given Bambusae caulis in Liquamen during the diabetes inducing period. As the result, the two diabetes-induced groups showed blood glucose decreasing effect by Bambusae caulis in Liquamen on an average, but they didn't show the signiftcant differences statistically. But Bambusae caulis in Liquamen showed the anti-diabetic effect suppressing blood sugar rising trend during the diabetes inducing peried (P<0.05). The anti-oxidative effect of Bambusae caulis in Liquamen was measured with the hypoxanthine/xanthine oxidase (HX/XOD) system. The quantity of ROS was measured using DCFDA reagent indirectly. As the result, $10\%$ solution of Bambusae caulis in Liquamen showed anti-oxidative effect by scavenging $93.4\%$ superoxide as compared with control group. It is suspected that the anti-oxidative effect of Bambusae caulis in Liquamen suppressed the increase of blood glucose in the diabetes-inducing group. These results could be useful data to understand the effect of Bambusae caulis in Liquamen on type 1 diabetes and type 1 diabetes developing because ROS were closely connected with the induction and complications of diabetes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.913-920
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• 2003

Soybean sauce fermented with soybean and wheat, has been a major condiment of Korean diets from centuries ago. Melanoidin, a brown pigment generally found in various food systems, is a final product produced in amino-carbonyl reaction during soybean sauce processing. Antioxidative activities of soybean sauce and melanoidin were investigated in vitro system using linoleic acid emulsion. Soybean sauce and glucose-lysine model melanoidin showed the stronger antioxidative effect than control by ferric thiocyanate and conjugated diene assays. In addition, DPPH radical scavenging effect of soybean sauce was higher than melanoidin, which was ascribed to soluble peptide and low molecular protein existing in soybean sauce. To ascertain antioxidative effect of dietary soybean sauce and melanoidin in vivo, the male Wister rats were fed 10% soybean sauce or 10% glucose-lysine model melanoidin with corn oil or fish oil for 5 weeks. Fatty acid compositions in liver and plasma were influenced by oil source. Therefore, EPA and DHA contents of fish oil group were higher than those of corn oil group. When the inhibitory effect of soybean sauce and melanoidin on lipid peroxidation using TBARS methods was measured, fish oil group (FC) showed higher malondialdehyde (MDA) content than corn oil group (CC). However, supplementation of soybean sauce and melanoidin to fish oil group attenuated MDA formation. In the levels of phosphatidyl choline hydroperoxide (PCOOH) in liver and plasma by CL (chemiluminescence)-HPLC method, PCOOH in FC group was significantly higher than that of CC group both in liver and plasma. Supplementation of soybean sauce to fish oil groups significantly inhibited the formation of PCOOH in plasma and liver, while melanoidin suppressed hepatic PCOOH formation. Based on these results, it can be suggested that soybean sauce possesses stronger antioxidative potential than melanoidin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1918-1922
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• 2015

The feasibility of incorporating Hallabong powder (HP) as a value-added food ingredient into convenient food products was investigated using yanggaeng as a model system. HP was incorporated into yanggaeng at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of cooked white beans and HP. pH level decreased while soluble solid content increased significantly with increasing levels of HP (P<0.05), whereas moisture content was not directly affected by level of HP incorporation. In terms of color, lightness decreased while redness and yellowness increased significantly (P<0.05) with increasing levels of HP. Hardness increased significantly when HP content exceeded 4% in the formulation (P<0.05). ABTS and DPPH radical scavenging activities were significantly elevated by HP addition, and they increased significantly as HP concentration increased in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of HP incorporation (8%) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of HP (2%) is recommended based on its overall scores to take advantage of the antioxidant properties of HP without sacrificing consumer acceptability.

• Journal of Life Science
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• v.24 no.4
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• pp.377-385
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• 2014

This study was conducted to investigate the physicochemical characteristics and biological activities of water and 30%, 50%, 70%, 100% ethanol extracts from Artemisia Argyi H. and fermented Artemisia Argyi H. The yield was the highest in the 30% ethanol extract with Argyi H. at 29.74%. Total phenol and flavonoid contents were the highest in 70% ethanol extract with Argyi H. at 72.25 mg/g and 33.34 mg/g, respectively. The antioxidant activities of all extracts were significantly increased in a dose dependent manner. The 70% ethanol extract from Argyi H. show the highest level of DPPH, ABTS radical scavenging activity and bleaching inhibition activity in ${\beta}$-carotene linoleic acid system. Tyrosinase inhibition activity was also higher in the 70% ethanol extract, and the lowest in the 100% ethanol extract with Argyi H. at 50.01% and 11.44% at $500{\mu}g/ml$ concentration, respectively. At $250{\mu}g/ml$ concentration, the xanthin oxidase inhibition activity of water extract was more than 60%, and it was higher than the extracts. These results suggest that the 70% ethanol extract of Artemisia Argyi H. has a high rate of biological activities and can be useful to develop functional food ingredients.

• Journal of Life Science
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• v.23 no.8
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• pp.1041-1049
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• 2013

The root of Polygala radix has been widely known as an oriental traditional medicinal stuff that improves memory. However, its mechanism of action remains unclear. In this study, the effect of Polygala radix hot water extracts (PRHWE) on cognitive function related to the activity of acetylcholinesterase (AchE) derived from neural cells (PC12) in addition to antioxidant activity was examined both in a cell-free system and live cells. First, in the study on cell viability using an MTT assay, PRHWE did not exhibit any cell toxicity at 0.1% (w/v) or below. It also was observed that PRHWE increased the scavenging activity of DPPH radical, hydrogen peroxide and superoxide, reducing power in a dose-dependent manner. In particular, PRHWE had a protective effect on DNA oxidation induced by hydroxyl radicals. Additionally, it inhibited the production of inducible nitric oxide in neuronal cells. Furthermore, the AchE activity decreased with increasing concentrations. In addition, PRHWE increased the expression level of SOD-1 and NOS-2 in PC12 cells. Moreover, the transcriptional activities of p53 and NF-${\kappa}B$ were reduced in the presence of PRHWE in an experiment using a reporter gene assay. Therefore, these results prove that PRHE has antioxidative and protective effects on neuronal cells, suggesting that it may have great potential as a therapeutic agent for human health.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.866-871
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• 2010

The antioxidant activities and quality characteristics of jams containing maltitol substituted for sucrose(sucrose, maltitol syrup(MT), and MTS(sucrose 50%+MT 50%)) were evaluated. The endpoint of jam preparation was determined to be 64 $^{\circ}Brix$. The pH was the highest in MTS among all treatments. The reducing sugar content and viscosity were the highest in MT, and second highest in MTS. Lightness(L value) of Hunter color system was the highest in MT, whereas yellowness(b value) was the highest in MTS. Hardness and cohesiveness of textural properties were the highest in MT. Antioxidant activities were the highest in MT, which also had the lowest $IC_{50}$ values(49.63 mg/g for DPPH and 27.24 mg/g for hydroxyl radical scavenging activity). Total phenol content was highest in MT among all treatments. Flavor and overall acceptance scores of MTS were the highest among all treatments. Based on these results, it was suggested that half-substitution of sucrose with maltitol is the most appropriate for attaining favorable physicochemical and antioxidative properties during black garlic jam preparation.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.165-170
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• 2003

The antioxidative activity of antioxidative substances produced from several bacterial strains isolated from fermented foods were tested by $DPPH\;({\alpha},{\alpha}'-diphenyl-{\beta}-picrylhydrazyl)$ free radical scavenging activity. One of the strains showing the highest antioxidative activity was identified as Bacillus sp. based on the morphological, biochemical, physiological characteristics, and 16S rRNA sequence, and named FF-7. The most optimal medium condition for the production of antioxidative substance from Bacillus sp. FF-7 was 2% galactose as carbon source and l% tryptone as nitrogen source. The antioxidative substance produced from FF-7 in these cultural medium was also tested by in vitro experimental models, the peruxidation of linoleic acid and the peroxidation of rat tissues microsomes by using thiobarbituric acid (TBA) for assay of free malondialdehyde production. The antioxidative activity against lipid peroxidation of rat tissues microsomes was shown in the following order; brain 97.50% > heart 79.95% > kidney 77.84% > spleen 77.47% > testis 69.96% > liver 62.45%. The antioxidative substance produced from FF-7 on linoleic acid peroxidation by IBA method was effectively inhibited during four days, and 0.05% BHT (butylated hydroxytoluene) used comparative control was also effectively inhibited. Results showed that the highest antioxidative activity by DPPH method of antioxidative substance produced from Bacillus sp. FF-7 was obtained by supplementing 2% galactose as carton source and l% tryptone as nitrogen source in cultured medium, this substance effectively inhibited the formation of TBARS in brain microsome in vit개 system and in linoleic acid peroxidation.