• Food Science and Preservation
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• v.22 no.5
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• pp.699-707
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• 2015

To improve the utilization of the domestic plant Salvia miltiorrhiza Bunge (Danshen), this study investigated changes in the physicochemical qualities of Danshen extracts obtained from low-temperature extraction using the enzymes amylase, cellulase, pectinase, and protease. Changes in the yield, pH, sugar content, and chromaticity were investigated. The changes were found to be highest in the amylase-treated extract with the following values: yield, 58.3%; pH, 6.04; sugar content, $5.97^{\circ}Brix$. With regard to antioxidant properties, Danshen extracts treated with amylase showed the highest DPPH and ABTS scavenging activities of 84.25% and 74.11% at 55 ppm. The total phenolic compound content was highest in the group subjected to enzyme treatment at $60^{\circ}C$. The salvianolic acid B level of the Danshen extract was the highest in the amylase-treated group, with a value of 3,002.6 mg/100 g. Cryptotanshinone level was the highest in the amylase- and protease-treated group with a value of 3.8 mg/100 g. Tanshinone I was the highest in the protease-treated group, with a value of 14.2 mg/100 g. The results showed that the indicator components of Danshen were detected as stable in the extracts after using amylase for low-temperature extraction; therefore, it would be possible to use Danshen industrially as a functional ingredient through mass production. Furthermore, the enzyme-treatment extraction could be utilized for a variety of natural products.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.449-457
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• 2010

This study investigated the effects of three kinds of water extract mixtures each with different ratios of A. capillaris, C. sinensis, S. chinensis, and V. coloratum on laying performance, egg quality, blood characteristics, and egg storage stability in laying hens. One hundred and sixty 35-wk-old laying hens (Hy-line brown) were divided into four groups of 10 birds each replicated times four. The treatments involved a basal diet (C, control) or diets containing three kinds of water extract mixtures at 200 ppm (T1, water extract mixture A; T2, water extract mixture B; T3, water extract mixture C). The egg production rate, egg mass, and feed conversion ratio were significantly improved in all treatments compared to those of control (p<0.05). Haugh unit and egg yolk color in all treated groups were significantly improved in comparison with control (p<0.05), but no significant differences were observed for egg shell quality. The content of total cholesterol in blood serum was significantly decreased in all treatments compared to that of control (p<0.05). The blood biochemical parameters of liver and kidney damage were significantly decreased in all treatments compared to those of control (p<0.05). Total antioxidant activity in the blood serum of all treated groups was increased as well. The Haugh unit and malondialdehyde content in the egg yolk during storage were significantly decreased in all treated groups compared to control (p<0.05). Consequently, the dietary supplementation of water extract mixtures of A. capillaris, C. sinensis, S. chinensis, and V. coloratum improved laying performance and egg quality but decreased egg quality deterioration with increased storage. These results suggest that medicinal plant extracts could be used as a feed additive in feed for laying hens.

• Food Science and Preservation
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• v.25 no.1
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• pp.79-89
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• 2018

In this study, the anti-oxidant, whitening, and anti-wrinkle effects of Castanea crenata inner shell extracts processed by enzyme treatment and pressurized extraction were investigated. The Castanea crenata inner shell was first hydrolyzed using celluclast, viscozyme, or hemicellulase. Then, it was subjected to pressure extraction for different durations (30, 60, and 120 min). The yields of the Castanea crenata inner shell extracts processed by different enzyme treatments followed by pressurized extraction for different times are in the range of 12.42-29.80%. The total polyphenol, flavonoid, and tannin contents of the C30m (celluclast enzyme and autoclave extracts at 30 min) extract were 15.48, 10.82, and 15.82 g/100 g, respectively. The total sugar content of the H120m(hemicellulase enzyme and autoclave extracts at 120 min) extract is 61.07 g/100 g. The 1,1-diphenyl-2-pycrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the C30m extract at $1,000{\mu}g/mL$ are 89.20, and 81.96%, respectively. The superoxide radical scavenging and ferric-reducing antioxidant power of the C30m extract at $1,000{\mu}g/mL$ are 67.63% and $1,324.79{\mu}M$, respectively. Further, the tyrosinase and elastase inhibition activity of the C30m extract at $1,000{\mu}g/mL$ are 61.32, and 61.06%, respectively. Our results indicate that the Castanea crenata inner shell extracts processed by enzyme treatment followed by pressurized extraction could have beneficial effects on facial skin and they should be considered for use in new functional cosmetics.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.223-229
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• 2021

To evaluate the protective effect of Codium fragile on fine dust (PM2.5)-induced cytotoxicity, we investigated its antioxidant activity and cell protective effect on PM2.5-exposed cells. The 40% ethanolic extract of C. fragile showed the highest total phenolic content, whereas the water extract of C. fragile showed the highest total polysaccharide content. The protective effect of the extracts on PM2.5-induced oxidative damage in nasal cavity (RPMI2650), lung (A549), brain (MC-IXC), hippocampus (HT-22), and microglia (BV-2) cells was evaluated by measuring the intracellular reactive oxygen species (ROS) content and cell viability. The results showed that the 40% ethanolic extract more efficiently inhibited ROS production than the water extract. In contrast, PM2.5-exposed cells treated with the water extract showed higher viability than those treated with the 40% ethanolic extract.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.222-227
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• 2008

This study examined the chemical composition of lotus root and functionally evaluated a fermented lotus root drink. Electron-donating ability using DPPH along with nitrite-scavenging ability were used to compare the antioxidative activities of unfermented and fermented lotus root drinks. The electron-donating abilities of the unfermented lotus root drink (1%) and fermented lotusroot drink (1%) were 22.55% and 23.88%, respectively. At pH 6.0, the nitrite-scavenging abilities of the unfermented lotus root drink and the fermented lotus root drink (100%) were 27.64% and 40.3%, respectively, and their scavenging ability increased in a dose-dependent manner at all pH values. In order to study the anti-obesity effects of the two drinks, male Sprague-Dawley rats were divided into four groups (A: basal diet, B: high fat diet, C: high fat diet+unfermented lotus root drink, D: high fat diet+fermented lotus root drink). Net weight gains were not significantly different among the four groups. Plasma total cholesterol concentrations significantly decreased in the groups receiving the unfermented and fermented lotus root drinks. Also, plasma total lipid and triglyceride contents were lower in the groups receiving the unfermented and fermented lotus root drinks as compared to the high fat diet group; however, the differences among the three groups were not significant.

• Microbiology and Biotechnology Letters
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• v.46 no.4
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• pp.360-371
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• 2018

Extracts and fractions of Anemarrhena asphodeloides Bunge were prepared and their physiological activities and components were analyzed. Antimicrobial activities of the ethyl acetate and aglycone fractions were $78{\mu}g/ml$ and $31{\mu}g/ml$, respectively, for Staphylococcus aureus and $156{\mu}g/ml$ and $125{\mu}g/ml$, respectively, for Pseudomonas aeruginosa. 1,1-Diphenyl-2-picrylhydrazyl free radical scavenging activities ($FSC_{50}$) of 50% ethanol extract, ethyl acetate fraction, and aglycone fraction of A. asphodeloides extracts were $146.2{\mu}g/ml$, $23.19{\mu}g/ml$, and $71.06{\mu}g/ml$, respectively. The total antioxidant capacity ($OSC_{50}$) in an $Fe^{3+}$-EDTA/hydrogen peroxide ($H_2O_2$) system were $17.5{\mu}g/ml$, $1.5{\mu}g/ml$, and $1.4{\mu}g/ml$, respectively. The cytoprotective effect (${\tau}_{50}$) in $^1O_2$-induced erythrocyte hemolysis was 181 min with $4{\mu}g/ml$ of the aglycone fraction. The ${\tau}_{50}$ of the aglycone fraction was approximately 4-times higher than that of (+)-${\alpha}$-tocopherol (${\tau}_{50}$, 41 min). Analysis of $H_2O_2$-induced damage of HaCaT cells revealed that the maximum cell viabilities for the 50% ethanol extract, ethyl acetate fraction, and aglycone fraction were 86.23%, 86.59%, and 89.70%, respectively. The aglycone fraction increased cell viability up to 11.53% at $1{\mu}g/ml$ compared to the positive control treated with $H_2O_2$. Analysis of ultraviolet B radiation-induced HaCaT cell damage revealed up to 41.77% decreased intracellular reactive oxygen species in the $2{\mu}g/ml$ aglycone fraction compared with the positive control treated with ultraviolet B radiation. The findings suggest that the extracts and fractions of A. asphodeloides Bunge have potential applications in the field of cosmetics as natural preservatives and antioxidants.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.585-592
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• 2012

This study was to investigate the quality characteristics and microbiological of simple preprocessed foods vege-ball with guava leaf powder (VB) for soup during storage at $4^{\circ}C$ and preparation of standard recipe. Lightness was increased during storage, but yellowness and redness were no significantly differences during storage, except for control. Hardness of VB increased with increasing guava leaves powder springness, cohesiveness significantly as a powder addition guava leaves was lower. DPPH, ABTS compared to the control showed higher levels in VB with increasing amounts significantly increased antioxidant activity (p<0.05). According to the sensory evaluation, VB 0.1% showed higher score in term of taste, flavor, overall preference. All the VB samples showed significantly lower values for acid, peroxide and than the control. Low level of total aerobic bacteria was detected during storage (<5.00 log CFU/g). Coliforms and yeast & mold were not detected during storage in VB samples. In conclusion, the addition of 0.1% with guava leaves powder would be useful way to enhance the anitoxidant quality and sensory characteristics of preprocessed food. The estimated storage was 8 days at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.673-679
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• 2015

In vitro antioxidant activities and neuronal cell protective effects of the ethyl acetate fraction of a new green extract (Brassica oleracea var. botytis aut italiana) against $H_2O_2$-induced oxidative stress were investigated, and its industrial feasibility was evaluated. The extract showed the highest contents of total phenolic compounds among other extracts as well as a 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity and malondialdehyde (MDA) inhibitory effect. This extract not only decreased the intracellular reactive oxygen (ROS) level but also protected the neuronal cells against $H_2O_2$-induced oxidative stress. On analysis using gas chromatograph-mass spectrometry, the following phenolic compounds were identified: quinic acid, ferulic acid, and caffeic acid. Collectively, these results suggest that this new green extract could contain functional substances that would help prevent the risk of neurodegenerative disease.

• Food Science and Preservation
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• v.18 no.1
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• pp.124-129
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• 2011

PC12 neuronal cell-protective effects of hot water extracts of guava fruit and leaf were evaluated. Total phenolic levels in fruit and leaf were 11.75 and 293.25 mg/g, respectively. Gallic acid, the predominant phenoic, was detected in both extracts. Intracellular reactive oxygen species (ROS) accumulation after $H_2O_2$ treatment was significantly reduced when the hot water extract of guava leaf was added to cell medium, compared to PC12 cells treated with $H_2O_2$ only. In a cell viability assay using 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl- tetrazoliumbromide (MTT), the hot water extracts of fruit and leaf protected against $H_2O_2$-induced neurotoxicity. The leaf extract was more effective in terms of inhibition of lactate dehydrogenase (LDH) release into medium, compared to the fruit extract. These in vitro data suggest that hot water extracts of guava fruit and leaf may be useful in treatment of neurodegenerative conditions such as Alzheimer's disease.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.66-77
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• 2013

In this study, we investigated the preventive effects of the mulberry leaf tea fermented by Monascus pilosus on high fat-induced obesity, hyperlipidemia, and fatty liver in mice. Non-fermented mulberry leaf tea powder (UM) and fermented mulberry leaf tea powder (FM) were supplemented with high-fat diet at 2% (wt/wt) dosage for 8 weeks. Both UM and FM lowered body weight gain, feed efficiency ratio, epididymal fat, serum triglyceride, total cholesterol and LDL-cholesterol increased markedly with high fat diet (HC) in mice. FM showed more significant effects when it was compared with UM. In addition, Hepatic lipid peroxides and xanthin oxidase activities of the UM and FM were significantly lower than those of HC, despite the lack of a big difference in the amount of hepatic GSH. Activities of ROS scavenging enzymes and serum alanine aminotransferase activity were also examined as a parameter of hepatic damage. The UM and FM groups showed a recovery to NC group from significant changes induced by HC. Finally, histopathological analyses of liver samples revealed a decrease of lipid accumulation in hepatocytes in the UM and FM groups. These results suggest that UM and especially FM can reduce the development of obesity, hyperlipidemia and fatty liver.