• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.6
• /
• pp.869-876
• /
• 2013

To develop functional products based on black garlic, a black garlic extract (BG) of 7 brix, a gaeddongssuk extract (GS) of 0.7 brix and two types of mixtures (MBS-I, black garlic 7 brix : gaeddongssuk 0.7 brix; MBS-II, black garlic 14 brix : gaeddongssuk 1.4 brix, 93:7, v/v) were supplemented to rats training on a treadmill for 4 weeks. Body weight from the training did not decrease during the experimental period. Serum albumin content significantly increased in the groups fed an experimental diet compared to the control. The BUN content significantly decreased in BG and MBS-II groups compared to the control. AST and ALP activities significantly decreased in the groups fed an experimental diet compared to the control. Serum triglyceride and total cholesterol levels in MBS-I and MBS-II groups significantly decreased compared to the control. Lipid levels in the serum and liver tissue were not significantly different between the MBS-I and MBS-II groups. The lipid peroxide content in the serum and liver tissue was significantly reduced in the groups fed all extracts compared to the control; the serum and liver lipid contents was lowest in the MBS-I and MBS-II groups, respectively. Hepatic catalase activity in the GS and MBS groups increased by 1.8~2.3 times compared to the control. SOD and GSH-px activities significantly increased from treatment with the extracts by 1.3~1.5 times and 1.2~1.7 times, respectively. These results indicate that a mixture of BG and GS extracts has higher biological activity than a single supplementation of BG or GS extract. Therefore, the addition of gaeddongssuk to black garlic (MBS-I and MBS-II) is effective as a defense material against oxidative stress. MBS-I may be especially effective for its biological activities.

• Korean Journal of Food Science and Technology
• /
• v.50 no.2
• /
• pp.216-224
• /
• 2018

To evaluate physiological effect of Aralia elata, in vitro antioxidant activity and hepatic protective effects were investigated. Ethyl acetate fraction from Aralia elata (EFAE) had higher total phenolic content than other fractions (n-hexane, chloroform, and distilled water layers). EFAE also showed significantly greater radical scavenging activity against 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH), than other fractions. Moreover, EFAE showed dose-dependent inhibitory effect of malondialdehyde (MDA). Hepatoprotective effects of EFAE against ethanol- and $H_2O_2$-induced oxidative stress and cytotoxicity in H4IIE and HepG2 hepatic cells were examined using 2',7'-dichlorofluorescein diacetate (DCF-DA) and 3-[4,5-dimethythiazol-2-yl]-2,5-diphenyl tetrazolium bromide (MTT) assay. The results showed that EFAE reduced cellular oxidative stress, and increased hepatic cell viability. In addition, EFAE inhibited ethanol-induced lipid accumulation in HepG2 cells. Finally, physiological substances of EFAE were analyzed using high performance liquid chromatography (HPLC), and the major bioactive compounds identified were 3,5-dicaffeoylquinic acid and chlorogenic acid.

• Journal of Applied Biological Chemistry
• /
• v.60 no.4
• /
• pp.383-390
• /
• 2017

Regarding the facts that fat, which is easily oxidized, is one of the major responsible factors affecting the quality of aroma, and polyphenol compounds including chlorogenic acid (CGA) contribute the anti-oxidative activities to coffee, we investigated fat oxidation, conversion of CGA, and changes of anti-oxidative activities according to the degree of roasting and storage of 60 days. We found that the amount of extractable fat by diethyl ether is increased as the coffee beans are roasted longer. Furthermore, the acidity values of the fat are increased from $8.91{\pm}0.16$ to $17.81{\pm}0.11$, and $10.37{\pm}0.27$ to $17.93{\pm}0.09$ in the medium and dark roasted coffee beans, respectively, while it is increased from $4.47{\pm}0.11$ to $11.89{\pm}0.18$ in the green coffee bean after 60 days. The CGA contents in the coffee beans were decreased from $310{\pm}8.2$ to $282{\pm}11.2$, then to $58{\pm}0.0mg$ in 10 gr of the green, medium and dark beans, respectively, and were not changed significantly during the storage period. However, the anti-oxidative activities measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical scavenging assays were not significantly different among the green, medium, and dark coffee beans during the storage period. Furthermore, antioxidant reactive element-luciferase assay showed that biological anti-oxidative activities were increased as coffee beans were more roasted and stored longer. As the total polyphenolic contents in the beans were significantly decreased by roasting, the results suggests that other molecules, such as, Maillard reaction products might play substantial role in anti-oxidative activity and influence cup quality of coffee.

• Korean Journal of Food Science and Technology
• /
• v.52 no.3
• /
• pp.274-283
• /
• 2020

This study focused on the in vitro investigation of antioxidant and anti-diabetic activities, along with neuroprotection against high glucose-induced cytotoxicity, in order to evaluate the physiological effects of Zanthoxylum piperitum and Zanthoxylum schinifolium. The highest total phenolic content was measured in the 40% ethanolic extracts of Zanthoxylum piperitum (EZP) and Zanthoxylum schinifolium (EZS). The in vitro EZP antioxidant activity showed a relatively higher ABTS/DPPH radical scavenging activity and malondialdehyde inhibitory effect than that of EZS. The EZP inhibited carbohydrate hydrolysis (α-glucosidase and α-amylase) more efficiently than EZS in anti-diabetic tests. However, EZS showed a more efficient inhibition of advanced glycation end-products formation than EZP. In addition, both EZP and EZS effectively protected human-derived neuronal cells from high glucose-induced cytotoxicity. Finally, the physiological compounds were analyzed using UPLC IMS-QTOF/MS^E, and the main EZP (quercetin-3-O-glucoside and 3-caffeoylquinic acid) and EZS (5-caffeoylquinic acid) compounds were identified as phenolic compounds.

• Korean Journal of Food Science and Technology
• /
• v.52 no.3
• /
• pp.226-236
• /
• 2020

This study was designed to evaluate the biological activities and main constituents of different parts (fruit, leaf, and stem) of aronia (Aronia melanocarpa). The total phenolic and flavonoidcontents, DPPH and ABTS⁺ radical-scavenging activity, reducing power, and ferric reducing/antioxidant power were observed to follow the order of: leaves > stems > fruits, regardless of extraction solvents. The inhibitory activity against lipopolysaccharide-induced NO production in Raw 264.7 cells was significantly higher in the aronialeaf extract-treated group than in the groups treated with stem and fruit extracts. The ultra-performance liquid chromatography (UPLC) analysis was mainly composed of routine. In addition, the highest content level was measured in the case of the catechinmemberepigallocatechin witha higher value than that found in green tea. Theresults of this studyprovide useful information for understanding the chemical constituents and biological activities of aroniafruits and byproducts.

• Food Science and Preservation
• /
• v.11 no.4
• /
• pp.557-564
• /
• 2004

This study was conducted to investigate the quality characteristics of functional health sunsik for diabetes mellitus. Nutrient compositions of commercial sunsik was consist of carbohydrate by grains, but sunsik for diabetes mellitus was lower carbohydrate content ratio and higher protein content ratio($19.35\%$), respectively. The sucrose content was highest in free sugars of sunsik, Oganic acids in sunsik were composed of malic acid, tartaric acid, oxalic acid and citric acid. Free amino acids of diabetes mellitus sunsik were predominantly contented 154.32 mg/100g of serine, 151.87 mg/100g of alanine and 100.00 mg/100g of glutamic acid, respectively. Main fatty acid, linoleic acid content was high $39.48\%$ in diabetes mellitus sunsik. Minerals like Ca, Mg, K, Na and Fe were found to contained in sunsik. The minerals contained most in diabetes mellitus sunsik were 332.25 mg/100g of Ca, 246.73 mg/100g of Mg, 219.95 mg/100g of K, 203.26 mg/100g of Na and 9.39 mg/100g of Fe. Total phenolics content of diabetes mellitus sunsik was high contained 436.10 mg/100g. Antioxidant activity(Electron Donating Ability($\%$)) was lower $26.75\%$ in diabetes mellitus sunsik than $70.57\%$ in a-tocopherol(400 ppm). Sensory evaluation score of in diabetes mellitus sunsik was high in cooked taste(3.4) and overall acceptance(3.4).

• Food Science and Preservation
• /
• v.24 no.6
• /
• pp.802-812
• /
• 2017

This study was conducted to investigate the quality properties depending on the cultivation methods (general, organic, pesticide-free) of yuza and its various parts (peel, pulp, seed). The contents of hesperidin were the highest in yuza feel grown by pesticide-free method (13.23 mg/g). The contents of naringin presented a higher content in the peel, especially which of the general (4.62 mg/g) showed the highest value. Vitamin C analysis showed the highest content in the peel, significantly varied according to the cultivation method and various parts (p<0.05). Vitamin C value was significantly highest in organic peel, which was 770.02 mg/100 g, whereas among the peel, the pulp and the seed were it the lowest in the seed. The content of total polyphenols were the highest in general peel (0.85 mg/g). Flavonoid content of pesticide-free seed was significantly higher than those of the other yuja samples which was 0.89 mg/g (p<0.05). The DPPH radical scavenging activity was relatively more active in the peel among the above-mentioned three parts, especially the pesticide-free peel was most active, which was 73.94%. The ABTS radical scavenging activity of organic peel was significantly active among the samples, which was 84.47% (p<0.05). Based on these results, it can be said that yuja has variety of useful components in the pulp and the seed as well as the peel: and thus it's hight recommended to develop more varied yuja products.

• Journal of Food Hygiene and Safety
• /
• v.32 no.6
• /
• pp.460-469
• /
• 2017

The aim of this work was to study the comparison of anti-oxidative activity in a single serving size of commercial coffees and teas. Commercial regular coffees and teas, including, brand regular coffees ($BC_A$, $BC_B$, $BC_C$, $BC_D$, and $BC_E$), green tea ($GT_A$, $GT_B$, $GT_C$, and $GT_D$), black tea ($BT_A$, $BT_B$, and $BT_C$), pu-erh tea ($PT_A$, $PT_B$, and $PT_C$), chamomile tea ($CT_A$, $CT_B$, and $CT_C$), peppermint tea ($P_A$, $P_B$, and $P_C$), polygonatum odoratum tea ($POT_A$, $POT_B$, and $POT_C$), and jujube tea ($JT_A$, $JT_B$, and $JT_C$) were assayed for the levels of ascorbic acid, caffeine, total content of polyphenols and flavonoids, and ability to scavenge free radicals, using two in vitro antioxidant assays. The scavenging abilities of $BC_A$ and $BC_C$ were $664.91{\pm}48.87mg$ ascorbic acid equivalent/serving size and $624.36{\pm}16.18mg$ ascorbic acid equivalent/serving size, respectively. The four beverage samples ($BC_A$, $BC_C$, $GT_D$, and $BT_A$) significantly reduced the production of reactive oxygen species (ROS) and intracellular oxidative stress induced by $H_2O_2$. These results suggest that the beverages possess significant radical scavenging ability, which may be due to the presence of antioxidants. Furthermore, the significant reducing level of ROS evidences the potential antioxidant effects of these beverages in human cells.

• Journal of Life Science
• /
• v.31 no.2
• /
• pp.199-208
• /
• 2021

Euonymus porphyreus, a species of plant in the Celastraceae family, is widely distributed in East Asia, especially in Southern China. The botanical characteristics of E. porphyreus have been reported, but its antioxidative and anticancer activities remain unclear. In this study, we evaluated the antioxidative and anticancer effects of ethanol extracts of E. porphyreus (EEEP) and the molecular mechanism of its anticancer activity in human lung adenocarcinoma A549 cells. The total polyphenol and flavonoid compound contents from EEEP were 115.42 mg/g and 23.07 mg/g, respectively. EEEP showed significant antioxidative effects with a concentration at 50% of the inhibition (IC50) value of 11.09 ㎍/ml, as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. EEEP showed cytotoxic activity by increasing the SubG1 cell population of A549 cells in a dose-dependent manner. Apoptosis in A549 cells treated with EEEP was evident due to increased apoptotic cells and apoptotic bodies, as detected by Annexin V and 4,6-diamidino-2-phenylindole (DAPI) staining, respectively. EEEP-induced apoptosis resulted in increased expression of the First apoptosis signal (Fas), p53, and Bax, with decreased expression of Bcl-2 and subsequent activation of caspase-8, -9, and caspase-3, leading to cleavage of poly (ADP-ribose) polymerase (PARP). Collectively, these results suggest that EEEP may exert an anticancer effect by inducing apoptosis in A549 cells through both intrinsic and extrinsic pathways.

• Journal of Applied Biological Chemistry
• /
• v.64 no.2
• /
• pp.113-119
• /
• 2021

Olive (Olea europaea L.) leaves, a raw material for health functional foods and cosmetics have abundant polyphenols including oleuropein (major bioactive compound) with various biological activities: antioxidant, antibacterial, antiviral, anticancer activity, and inhibit platelet activation. Oleuropein has been reported as skin protectant, antioxidant, anti-ageing, anti-cancer, anti-inflammation, anti-atherogenic, anti-viral, and anti-microbial activity. Despite oleuropein is the important compound in olive leaves, there is still no quantitative approach to reveal oleuropein content in commercial products. Therefore, a validated method of analysis has to develop for oleuropein. In this study, the components and oleuropein content in 10 types of products were analyzed using a developed method with ultra-performance liquid chromatography to quadrupole time-of-flight mass spectrometry, charge of aerosol detector, and photodiode array. The total of 18 compounds including iridoids (1, 3, 4, 14, and 16-18), coumarin (2), phenylethanoids (5, 9, and 11), flavonoids (6-8, 10, 12, and 13), lignan (15), were tentatively identified in the leaves extract based high resolution mass spectrometry data, and the content of oleuropein in each product was almost identical between two detection methods. The oleuropein in three commercial product (A, G, H) was contained more over the suggested content, and it of five products (B, E, H, I, J) were analyzed within 5-10% error range. However, the two products (C, D) were found far lower than suggested contents. This study provides that analytical results of oleuropein could be a potential information for the quality control of leaf extract for a manufactured functional food.