• Food Science and Preservation
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• v.22 no.2
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• pp.275-280
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• 2015

Among the naturally occurring antioxidants, polyphenols are widely distributed in various fruits, vegetables, wines, juices, and plant-based dietary sources and divided into several subclasses that included phenolic acid, flavonoids, stilbenes, and lignans. As part of our continuing search for bioactive food ingredients, the antioxidant and ${\alpha}$-glucosidase inhibitory activities of the aqueous ethanolic extract from the aerial parts of Ainsliaea acerifolia were investigated in vitro. The antioxidant properties were evaluated via radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) ($ABTS^+$) radicals. In addition, the anti-diabetic effect of A. acerifolia extracts was tested via ${\alpha}$-glucosidase inhibitory assay. Furthermore, the total phenolic contents were determined using a spectrophotometric method. All the tested samples showed dose-dependent radical scavenging and ${\alpha}$-glucosidase inhibitory activities. In particularly, the ${\alpha}$-glucosidase inhibitory and radical scavenging properties of the ethyl acetate (EtOAc)-soluble portion from the aerial parts of the A. acerifolia were higher than those of the other solvent-soluble portions. These results suggest that A. acerifolia could be considered a new potential source of natural antioxidants and antidiabetic ingredients. More systematic investigation of the aerial parts of A. acerifolia will be performed for the further development of anti-oxidative and antidiabetic drugs.

• Food Science and Preservation
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• v.16 no.6
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• pp.991-998
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• 2009

We used pears to manufacture wine, and analyzed changes in pH, acidity and ethanol and sugar content during fermentation. Pear wine with added ginger (to improve quality) did not differ from ginger-free wine in pH or acidity level. The ethanol content of pear wine was the highest (13.0%, v/v) inpear wine with 0.1% (w/v) added ginger compared to pear wine with no ginger, and sensory tests examining taste and color yielded the highest scores for pear wine with 0.2% (w/v) ginger. To assess storage stability, pear wine was treated for 30 minutes at $55^{\circ}C$, $60^{\circ}C$, $65^{\circ}C$, or $70^{\circ}C$. Unheated pear wine showed rapid changes in pH and acidity level after 30 days of storage, whereas pear wine treated for 30 minutes at $60^{\circ}C$ did not show such changes. Total organic acid levels in pear wine increased by 0.71% and 0.89% (v/v), respectively. The free sugar level in pear wine decreased from 12.05% to 3.13% (w/v). Turning to phenolic compounds, caffeic acid, catechin, and epicatechin contents in pears were 1.64, 1.40, and 0.23 mg/100mL, respectively, with diverse compositions. Caffeic acid levels in pear wine decreased sharply to 0.12 mg/100 mL upon fermentation, whereas free catechin inpear wine increased to 1.16 mg/100 mL compared with 0.28 mg/100 mL in pears. Free arbutin increased from 8.34 mg/100 mL in pears to 10.39 mg/100 mL in pear wine. The free amino acid content of pear wine was 118.5 g/100 mL, but the levels of serine, alanine, glutamic acid, and aspartic acid decreased sharply upon fermentation, with corresponding increases in tyrosine, GABA, lysine, and arginine.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.79-87
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• 2010

The antioxidant activity of hot water extracts made from Yuza (Citrus junos SIEB ex TANAKA) cultivated in Namhae Changseon, Seolcheon and Idong-myeon was analyzed. The total phenolic compound content was significantly higher in the Seolcheon sample (116.06 mg/100 g) than in Idong or Changseon. Flavonoids and hesperidin contents were not significantly different among samples. The electron-donating ability of the Yuza peel hot water extracts was activated to over 55% in all samples with $5,000\;{\mu}g/mL$ added to the reaction system, with especially high in the Seolcheon sample (85.70%). Also, the reducing powder in $10,000\;{\mu}g/mL$ added to the reaction system was showed significantly higher in the Seolcheon (0.82) than in the other samples. The ABT cation decolorization capacity of Yuza peel extracts was activated to over 50% in all samples when $5,000\;{\mu}g/mL$ of water extracts were added to the reaction mixture, and the activity was the highest (67.59%) in the Idong samples. The nitric oxide scavenging activity was lower than 45% in all samples, with the activity of Changseon significantely lower than the other samples. The antioxidant activity of the $\beta$-carotene linoleic acid system was 33.30~42.22% when $1,000\;{\mu}g/mL$ water extracts was added to the reaction mixtures, of which the activity in the Yuza cultivated in Seolcheon showed the highest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.938-947
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• 2016

Antioxidant activities and neuroprotective effects of ethyl acetate fraction from Dendropanax morbifera (EFDM) against high glucose-induced oxidative stress and neurotoxicity were investigated to confirm their physiological activities. An 80% ethanolic extract of D. morbifera showed the highest contents of total phenolic compounds as well as 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activities. The extract was fractionated using several solvents, and the ethyl acetate fraction showed the highest activities in ferric reducing/antioxidant power and malondialdehyde inhibitory assays. To evaluate the neuroprotective effect based on antioxidant activities, cell viability was assessed using PC12 and MC-IXC cells in $H_2O_2$- and high glucose-induced cytotoxic assays, respectively. EFDM evidently showed neuroprotective effects in all cells (neuron-like PC12 cells and human brain-originated neuroblastoma MC-IXC cells). Inhibitory effect of the extract on acetylcholinesterase (AChE) as an acetylcholine-hydrolyzing enzyme was performed to examine the effect on cognitive function. EFDM presented an AChE inhibitory effect. Finally, high-performance liquid chromatography analysis showed that the major phenolic compound of EFDM is probably a rutin.

• Journal of Life Science
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• v.28 no.4
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• pp.454-464
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• 2018

Black soybeans are used as food sources as well as for traditional medicines because they contain an abundance of natural phenolic compounds. In this study, total phenolic contents (TPCs) of Korean black seed coat soybean varieties Socheongja (SCJ), Socheong 2 (SC2) and Cheongja 2 (CJ2) as well as their antioxidant capacities were investigated. Among them, TPCs were abundantly present in the order of CJ2$H_2O_2$-stimulated HaCaT human keratinocytes. Our results revealed that treatment with SCJ and SC2 prior to $H_2O_2$ exposure significantly increases the viability of HaCaT cells, indicating that the exposure of HaCaT cells to SCJ and SC2 conferred a protective effect against oxidative stress. SCJ and SC2 also effectively inhibited $H_2O_2$-induced apoptotic cell death through the blocking of mitochondrial dysfunction. SCJ and SC2 also attenuated the phosphorylation of Histone H2AX. Furthermore, they effectively induced the levels of thioredoxin reductase (TrxR) 1, a potent antioxidant enzyme, which is associated with the induction of nuclear transcription factor erythroid-2-like factor 2 (Nrf2); however, the protective effects of SCJ and SC2 were significantly reversed by Auranofin, a TrxR inhibitor. These results indicate that they have protective activity through the blocking of cellular damage related to oxidative stress via the Nrf2 signaling pathway. In conclusion, our study indicated that SCJ and SC2 might potentially serve as novel agents for the treatment and prevention of skin disorders caused by oxidative stress.

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.363-372
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• 2017

Hypericum ascyron has long been used as medicinal plant and recent studies reported that H. ascyron has anti-diabetic, anti-oxidant, and anti-bacterial effects. In this study, inhibitory effect from H. ascyron on pro-inflammatory responses has been investigated. H. ascyron was extracted at optimal extraction condition. Total phenolic contents in water and 90% ethanol were 29.75 and 31.82 mg/g, respectively. Hyaluronidase inhibitory activity of H. ascyron extracts ($50-200{\mu}g/mL$ phenolics) was 0.00-14.81% and 15.33-47.49%, respectively. In cell viability, cell toxicity was shown at concentration of $100{\mu}g/mL$ and $30{\mu}g/mL$ of water and 90% ethanol extract. Therefore, $10-50{\mu}g/mL$ in water extracts and $5-20{\mu}g/mL$ in ethanol extracts was selected each for further study. Inducible nitric oxide synthase (iNOS) derived nitric oxide (NO) and cyclooxygenase (COX)-2-derived prostaglandin $E_2$ ($PGE_2$) protein expression inhibitory effect of extracts were inhibited in a dose dependent manner, significantly. Also, the pro-inflammatory cytokines inhibitory effect such as tumor necrosis $factor-{\alpha}$, nterleukin (IL)-6 and $IL-1{\beta}$ were decreased in the dose dependent manner. The results indicate that H. ascyron extracts reduced inflammatory responses in lipopolysaccharide-induced 264.7 cells via the regulation of the iNOS, COX-2, NO, $PGE_2$, and pro-inflammatory cytokines. Therefore, H. ascyron extracts have significant anti-inflammatory effect and a source as therapeutic materials.

• Korean Journal of Environmental Agriculture
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• v.36 no.2
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• pp.87-96
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• 2017

BACKGROUND: The objective of this study was to identify and compare the main phenolic compounds (anthocyanins, flavonoids, phenolic acids) in blueberry and black raspberry cultivated in Korea using ultra-performance liquid chromatography diode array detection-quadrupole time-of-flight mass spectrometry (UPLC-DAD-QTOF/MS). METHODS AND RESULTS: Twenty-nine flavonoids were identified by comparison of ultraviolet and mass spectra with data in a chemical library and published data. Blueberry contained flavonols including kaempferol, quercetin, isorhamnetin, myricetin, and syringetin aglycones. Isorhamnetin 3-O-robinobioside, kaempferol 3-O-(6"-O-acetyl)glucoside, quercetin, quercetin 3-O-arabinofuranoside (avicularin), quercetin 3-O-(6''-O-malonyl) glucoside, and quercetin 3-O-robinobioside were detected for the first time in blueberry. The flavonoids in raspberry consisted of quercetin aglycone and its glycosides. The mean total flavonoid content in blueberry [143.0 mg/100 g dry weight (DW)] was 1.5-times that in raspberry (95.4 mg/100 g DW). The most abundant flavonoid in blueberry was quercetin 3-O-galactoside (hyperoside, up to 76.1 mg/100 g DW) and that in raspberry was quercetin 3-O-glucuronide (miquelianin, up to 55.5 mg/100 g DW). Miquelianin was not detected in blueberry. CONCLUSION: Flavonol glycosides were the main flavonoids in blueberry and black raspberry cultivated in Korea. The composition and contents of flavonoids differed between blueberry and black raspberry, and may be affected by the cultivar and cultivation conditions.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.508-514
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• 2016

Effects of the ethyl acetate fraction from gomchwi (Ligularia fischeri) extract against high $glucose/H_2O_2-induced$ oxidative stress and in vitro neurodegeneration were investigated to confirm the physiological property of the extract. The ethyl acetate fraction of gomchwi extract showed the highest total phenolic contents than the other solvent fractions. An anti-hyperglycemic activity of the ethyl acetate fraction was evaluated using the ${\alpha}-glucosidase$ inhibitory assay, and the half maximal inhibitory concentration ($IC_{50}$) value for ${\alpha}-glucosidase$ was found to be $727.64{\mu}g/mL$. In addition, the ethyl acetate fraction showed excellent 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt radical scavenging activity, and inhibition of malondialdehyde production. The ethyl acetate fraction also decreased intracellular reactive oxygen species, whereas neuronal cell viability against high glucose/$H_2O_2$-induced cytotoxicity was found to be increased. Finally, 3,5-dicaffeoylquinic acid as a main phenolic compound in the ethyl acetate fraction was analyzed by high-performance liquid chromatography. These results suggest that gomchwi might be a good natural source of functional materials to prevent diabetic neurodegeneration.

• Journal of Plant Biotechnology
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• v.46 no.3
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• pp.236-245
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• 2019

Fruit ripening is a genetically programmed process involving a number of biochemical and physiological processes assisted by variations in gene expression and enzyme activities. This process generally affects the phytochemical profile and the bioactive principles in fruits and vegetables. To appraise the variation in bioactive principles of fruits from Rosa rugosa during its ripening process, we analyzed the changes in antioxidant and anti-elastase activities and polyphenolic compounds during the four ripening stages of fruits. Overall, an extract of unripe fruits contained the highest levels of total phenolic and flavonoid contents, radical scavenging activity, reducing power, oxygen radical antioxidant capacity, and elastase inhibitory activity, compared with the extracts of fruits at other stages of ripening. Additionally, we found that the reduction of flavonoid content occurs because of decreased transcriptional levels of genes involved in flavonoid biosynthesis pathway during the ripening process. Based on HPLC analysis, we found that the extract of unripe fruits contained the highest amount of myricetin, caffeic acid, chlorogenic acid, syringic acid, and p-coumaric acid and suggested that the antioxidant and anti-elastase activities of the extract obtained from stage 1, should be mediated by the presence of these compounds. Additionally, we analyzed the interaction sites and patterns between these compounds and elastase using the structure-based molecular docking approach, and suggested that chlorogenic acid strongly interacted with elastase. Together, these findings suggest that the maturity of fruits has profound effects on the pharmaceutical value of R. rugosa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.581-591
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• 2017

The purpose of this study was to examine the biological activities of gamma-irradiated Teucrium veronicoides. In photostimulated luminescence analysis, non-irradiated sample showed lower than 700 photon counts (PCs), whereas irradiated (5 and 10 kGy) samples showed higher than 700 PCs. The thermoluminescence ratio of non-irradiated samples was less than 0.1, whereas the values of irradiated samples were greater than 0.1. Electron spin resonance analysis was performed confirmed for irradiation identification. The total phenolic contents of hot-water and 50% ethanol extracts were higher than those values after irradiation at 10 kGy. Regarding 1,1-diphenyl-2-picrylhydrazyl radical inhibitory activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, antioxidant protection factor, thiobarbituric acid reactive substance inhibitory activity as antioxidant test and xanthine oxidase inhibitory activity, the effect of gamma irradiation had on significant effects. On the other hand, ${\alpha}-amylase$ inhibitory activity of 10 kGy-irradiated hot-water extract was 23.6% higher than that of the non-irradiated sample. Thus, gamma irradiation could be used for the long-term storage of Teucrium veronicoides.