• 한국식품영양학회지
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• 제31권6호
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• pp.844-857
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• 2018

This study evaluates antioxidant activity and quality characteristics of noodle adding domestic apiose (Apios americana Medikus) powder at the ratios of 0, 5, 10, 15, and 20%. The moisture content increased as more apiose was added while the pH decreased as more apiose was added. On the other hand, water absorption ratio and turbidity increased as more apiose was added. The L value decreased while the a value increased as more apiose was added. In texture, the hardness increased while cohesiveness decreased as more apiose was added. As a result, the overall preferences, the appearance, aroma, taste, and texture were the best when 15% apiose was added. In quantitative descriptive analysis (QDA), it turned out that brown color, bitter taste, delicate flavor, hardness, adhesiveness and chewiness increased as more apiose was added. However, crystallinity, spreadability, flour flavor, springiness decreased as more apiose was added. In principal component analysis (PCA), it was found out that when more than 15% apiose was added to the noodles. Antioxidant activity increased all for total phenolic, flavonoid contents and DPPH radical scavenging activity as more apiose was added. Collectively, it was noted that the preference, antioxidant activity and quality are the best when 15% apiose was added to noodles.

• 한국식생활문화학회지
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• 제36권1호
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• pp.130-142
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• 2021

This study examined the antioxidative and lipid accumulation inhibitory effects of 14 plants from Mongolia and Myanmar on 3T3-L1 and HepG2 cells. The total phenolic and flavonoid contents (TPC and TFC) of 14 plant extracts were measured, and the antioxidative activities were analyzed using DPPH, ABTS, FRAP, and ORAC. After measuring the pancreatic lipase levels and performing the thiobarbituric acid assay, the degree of lipid accumulation was determined by lipid (Oil Red O) staining and triglyceride assay in 3T3-L1 and HepG2 cells. M. paniculate (259.43 mgGAE/g) and C. benghalensis (130.78 mgNAE/g) had the highest TPC and TFC, respectively, among the 14 plants. R. acicularis Lindl. had the highest antioxidant activity in DPPH. The ABTS, FRAP, and ORAC results showed that the antioxidant activity of 11 species was higher than that of the positive control. The pancreatic lipase inhibitory effect of C. angustifolium Scop. was reduced to 23.65% at 0.1 mg/mL, and the level of lipid peroxidation of C. abrorescens Lam. was 0.63 nmol/mg. Five selected plants inhibited the lipid accumulation and triglyceride content, respectively, in 3T3-L1 and HepG2 cells. These results provide scientific evidence for developing functional foods using 14 plants from Mongolia and Myanmar, which have antioxidant activities and lipid accumulation reduction effects.

• 한국수산과학회지
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• 제54권1호
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• pp.111-117
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• 2021

The study was aimed at developing an alternative therapeutic agent against acne vulgaris, one of the most common skin diseases, to meet the continuing demand for new therapies. Acne vulgaris is often associated with the acne-causing bacteria such as Cutibacterium acnes. To investigate the safety of agents against acne vulgaris, we evaluated the potential antibacterial activities of edible seaweeds against C. acnes in Korea. Forty-one edible seaweeds, including the brown, green, and red varieties, were selected for the antibacterial test. In comparison with other seaweeds, 70% ethanolic extracts of brown seaweeds, such as Cladophora wrightiana var. minor, Eisenia bicyclis, Ecklonia cava, Ishige foliacea, Ishige okamurae, Sargassum filicinum, and Sargassum miyabei Yendo, exhibited potential antibacterial activity against C. acnes with minimum inhibitory concentrations ranging between 64 and 128 ㎍/mL. To investigate the active anti-acne agents and to enhance our understanding of the antibacterial activities against C. acnes, further solvent-fractionation experiments are warranted. The findings imply that brown seaweeds can be a potential source of natural agents against acne vulgaris.

• 한국응용과학기술학회지
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• 제37권6호
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• pp.1545-1555
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• 2020

In the present study, we investigated the antioxidant activity of Aucklandia lappa Decne (AL). Cell viability was measured in an MTT assay. Antioxidant effects were evaluated based on total polyphenol/flavonoid contents, ABTS radical scavenging activity, DPPH radical scavenging activity, SOD activity, and ROS content. AL was found not to be toxic at concentrations of 1 ㎍/mL, 10 ㎍/mL, and 100 ㎍/mL, respectively. The phenolic content was higher in AL-D than in AL-E, while the flavonoid content was higher in AL-E than in AL-D. AL-E exhibited higher ABTS radical scavenging activity than AL-D, and the EC50 values for BHA were 217.1 ㎍/mL in AL-D and 180.5 ㎍/mL in AL-E. AL-E also showed the highest DPPH radical scavenging activity. EC50 values for BHA were 114.2 ㎍/mL in AL-D and 95.8 ㎍/mL in AL-E. The SOD-like activity of AL-E was higher than that of AL-D. The EC50 values for ascorbic acid were 48.5 ㎍/mL in AL-D and 72.9 ㎍/mL in AL-E, indicating that both AL extracts have a SOD activity higher than that of ascorbic acid. AL-E reduced relatively more ROS than AL-D. With 100 ㎍/mL AL-E, the reduction level was almost similar to that of dexamethasone. Our results demonstrate that AL have antioxidant effects, and we believe that they could be very valuable as raw materials for anti-aging products, based on their antioxidant activity.

• 한국식품영양학회지
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• 제34권6호
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• pp.662-668
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• 2021

Aster koraiensis Nakai (A. koraiensis) which has been used as a food and medicinal plant in the past, is valuable as functional food material. Therefore, the aim of this study was to determine the antioxidant properties and major phenolics of A. koraiensis extracts with different ethanol concentrations (0, 50, 70, and 100% aqueous ethanol solution). When ethanol concentration in the extraction solvent was increased, extraction yield decreased; 34.2, 23.2, 21.0, and 5.5% in 0, 50, 70, and 100% ethanolic extracts, respectively. Total phenolics content and antioxidant activities of extracts were increased in an ethanol concentration-dependant manner. The major phenolics in the extracts were chlorogenic acid (21.264~58.666 mg/g), isochlorogenic acid A (10.432~145.353 mg/g), and isochlorogenic acid C(0.239~13.148 mg/g), and these phenolic contents were higher in 70 and 100% ethanolic extracts than other extracts. Significant correlations were observed between ethanol concentration of extraction solvent, antioxidant properties, and major phenolics. These results indicated that the optimal ethanol concentration for extraction was 70%.

• 한국수산과학회지
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• 제56권3호
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• pp.293-299
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• 2023

Acne vulgaris is often associated with acne-related bacteria such as Cutibacterium acnes. In this study, we investigated the antibacterial effects of the methanol extract of the algae Ecklonia cava and its solvent-soluble extract against C. acnes. Among five solvent fractions, the ethyl acetate (EtOAc) fraction exhibited the strongest antibacterial activity against C. acnes. Furthermore, the EtOAc-soluble extract exhibited the highest total phenolic contents among the five solvent fractions tested. The EtOAc subfraction 07 (Fr. 07) extract showed the highest antibacterial effect against C. acnes and isolated C. acnes along with minimum inhibitory concentration (MIC) ranging from 32 to 64 ㎍/mL. Additionally, MICs of antibiotics against antibiotic-resistant C. acnes strains were substantially reduced when antibiotics were combined with Fr. 07, suggesting that Fr. 07 restore the antibacterial activity of the antibiotics. The fractional inhibitory concentration indices clearly revealed an additive synergistic effect of Fr. 07 with antibiotics. The results of the present study suggest a potential role for E. cava in the control of infections related to acne vulgaris.

• 한국식품영양학회지
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• 제36권5호
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• pp.360-367
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• 2023

The major active components of Astragalus membranaceus (AM) are isoflavones, which exist in the form of various glycosides. Nuruk is a traditional fermentation starter in Korea, and is suitable for the biotransformation of isoflavone glycosides because it contains various microorganisms and enzymes. This study was performed to determine changes in the isoflavones and antioxidant properties of AM fermented (AF) with nuruk over 24 hours. AF was sampled after 0, 2, 4, 6, 12, 18, and 24 h of fermentation, and calycosin 7-glucoside, ononin, calycosin, and formononetin content, and the antioxidant properties of AF were analyzed. The total phenolic content increased with fermentation time, and the ABTS radical scavenging activity increased until 6 h of fermentation and then decreased. During fermentation, the isoflavone glycosides decreased significantly as fermentation time increased. The contents of calycosin and formononetin, which are aglycons of calycosin-7-glucoside and ononin, increased from 100.54 ㎍/g to 276.84 ㎍/g and from 56.29 ㎍/g to 123.04 ㎍/g, respectively, at 18 h of fermentation. Significant correlations were observed between fermentation time, isoflavone content, and antioxidant properties. The results of this study showed that fermentation with nuruk is suitable for the biotransformation of isoflavones in AM.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.99-111
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• 2024

The antioxidant potentials of ethanolic extracts derived from Aster yomena (A. yomena) were evaluated by assessing their total phenolic and flavonoid contents and radical scavenging activities. Our findings revealed that the 60% ethanolic extract of A. yomena exhibited the most robust antioxidant properties among all extracts tested. Specifically, the IC₅₀ values for the 2,2'-azino-bis (3-ethyl benzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activities of the 60% ethanolic extract from A. yomena were determined to be 1,640.30 ㎍/mL and 2,655.10 ㎍/mL, respectively. Moreover, the inhibitory effect on malondialdehyde increased with the 60% ethanolic extract from A. yomena. To assess the neuroprotective effects, we examined the impact of the 60% ethanolic extract from A. yomena against H₂O₂-induced cytotoxicity in HT-22 (mouse hippocampal neuronal cell line) and SK-N-MC (human neuroblastoma cell line) cells. The results demonstrated a significant improvement in cell viability and reduced intracellular oxidative stress. Furthermore, the major bioactive compounds present in the 60% ethanolic extract from A. yomena were identified as chlorogenic acid and rutin through high-performance liquid chromatography (HPLC) analysis.

• 한방비만학회지
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• 제23권2호
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• pp.51-59
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• 2023

Objectives: Despite the pharmacological potential of the roots and stems of hemp based on literatures, active research has not been conducted for a long time. Comparative experiments were conducted on antioxidant and anti-inflammatory effects and improvement of glucose uptake using Cannabis root and stem extracts. Methods: Antioxidant contents in Cannabis root and stem extracts were examined with total phenolic, tannin, flavonoid assay. Anti-inflammatory properties were tested in lipopolysaccharides-treated RAW264.7 cells. Efficacy of Cannabis root and stem extracts on glucose uptake was investigated using fluorescent glucose analog (2-NBDG) in palmitate-treated HepG2 cells. The mechanism of action on metabolism was examined by western blot. Results: Antioxidant and anti-inflammatory efficacy were greater in stem extracts, but improvements in glucose uptake performed under various conditions were found to be greater in root extracts. It is assumed that Cannabis root extracts exhibited an improvement in glucose uptake through mechanisms such as AMP-activated protein kinase activation, not depending on general antioxidant and anti-inflammatory effects. Conclusions: Further research is needed on the mechanisms and substances that exhibit the anti-diabetic effects of Cannabis roots and stems.

• 한국축산식품학회지
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• 제44권3호
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• pp.684-698
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• 2024

We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing CIE L^* and increasing CIE a^* before cooking and increasing CIE L^* and CIE a^* after cooking. CIE b^* decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases 2-thiobarbituric acid reactive substances values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.