• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.174-181
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• 2012

This research aimed to examine the isoflavonoid contents, antibacterial activities, and physiological activities of Cheonggukjang made from sword bean (CS). The effects of adding sword bean were compared with those of raw materials (RM), steamed materials (SM), and traditional Cheonggukjang (TC). In the case of the antibacterial activity on Gram-positive bacteria, the result of CS in ethanol extract was the highest in Bacillus cereus, and the result of water extract was the highest in Staphylococcus aureus. However, in the case of Gram-negative bacteria, Salmonella Typhimurium was the highest in all the extraction. Antioxidant activity and total flavonoid contents were present in the order of TC

• Korean Journal of Microbiology
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• v.43 no.2
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• pp.124-129
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• 2007

We evaluated the use of citrus fruit fermented by lactic acid bacteria, as a feed supplement for flounder (Paralichthys olivaceus) cultivation. For the fermentation, a lactic acid bacterial strain W-44 showing antibacterial activity was isolated from kimchi. From the phylogenetic analysis based on, 16S rDNA sequence, the strain W-44 was identified as Lactococcus lactis. After the fermentation of citrus fruit with L. lactis W-44, the contents of naringenin and hesperetin, bioactive flavonoid aglycones, were increased about ten-fold and six-fold, respectively. The effects of fermented citrus fruit-based feed additives (CFBFA) were tested on the growth of flounder, Paralichthys olivaceus. There were significant differences in average total length and body weight between the experimental and control group. The growth rate of the experimental group fed with the 0.2% CFBFA-supplemented diet was increased 4.5% and 20.9% more than the control group in total length and body weight, respectively. These results suggest that the fermented citrus fruit could be used as a functional feed additive for flounder cultivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1427-1433
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• 2006

The antioxidant activity, nitrite scavenging effect, and angiotensine I-converting enzyme inhibiting activity of solvent extracts of soybean isoflavone were investigated. Also anticarcinogenic activities of them were examined by MTT assay using human cancer cell line. Isoflavone aglycones showed relatively high antioxidant activity in order of glycitein, genistein, and daidzein. Methanol extract of soybean actively scavenged free radicals and was shown excellent nitrite scavenging effect. Glycitein and methanol extract of soybean inhibited the growth of human cancer cell such as stomach carcinoma (SNU-1) and colon carcinoma (SNU-C4) effectively. Genistein, daidzein and methanol extracts of soybean inhibited the growth of cancer cell such as stomach carcinoma (SNU-1), but had weak activities to colon carcinoma (SNU-C4). To applicate the soybean isoflavone as an enhancer for food quality and processibility, the stabilities on heat and pH of isolated isoflavone, isoflavone in soybean flour and isoflavone concentrate of soybean were investigated. Stability of isoflavone concentrate of soybean was decreased in pH extreme (below 3, above 8) during sterilization, but isoflavone in soybean flour showed higher stability in all pH range. All kinds of isoflavone tested in this study were very stable during the heat treatment.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.108-109
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• 2003

Ursolic acid (UA) and Oleanolic acid (ONA), known as urson, micromerol, prunol and malol, are pentacyclic triterpenoid compounds which naturally occur in a large number of vegetarian foods, medicinal herbs, and plants. They may occur in their free acid form or as aglycones for triterpenoid saponins, which are comprised of a triterpenoid aglycone, linked to one or more sugar moieties. Therefore UA and ON A are similar in pharmacological activity. Lately scientific research, which led to the identification of UA and ONA, revealed that several pharmacological effects, such as antitumor, hepatoprotective, anti-inflammatory, antimicrobial, and anti-hyperlipidemic could be attributed to UA and ONA. Here, we introduced the effects of UA and ONA on acute barrier disruption and normal epidermal permeability barrier function. To clarify the effects of UA and ONA on skin barrier recovery, both flank skin of 8-12 weeks hairless mice were topically treated with samples (2mg/ml) after tape stripping, then measured recovery rate using TEWL on hairless mice. The recovery rate increased in UA and ONA treated groups at 6h more than 20% compared to vehicle treated group (p <0.05). For verifying the effects of UA and ONA on normal epidermal barrier, hydration and TEWL were measured for 1 and 3 weeks after UA and ONA applications (2mg/ml per day). We also investigated the features of epidermis and dermis using electron microscopy (EM) and light microscopy (LM). Both samples increased hydration compared to Vehicle group from 1 week without TEWL alteration (p<0.005). EM examination using Ru04 and OsO4 fixation revealed that secretion and numbers of lamellar bodies and complete formation of lipid bilayers were most prominent (ONA$\geq$UA>Vehicle). LM finding showed that stratum corneum was slightly increased and especially epidermal thickening and flattening was observed (UA>ONA>Vehicle). Using Masson-trichrome and elastic fiber staining, we observed collagen thickening and elastic fiber increasing by UA and ONA treatments. In vitro results of collagen and elastin synthesis and elastase inhibitory experiments were also confirmed in vivo findings. This result suggested that the effects of UA and ONA related to not only skin barrier but also collagen and elastic fibers. Taken together, UA and ONA can be relevant candidates to improve barrier function and pertinent agents for cosmetic applications.

• Food Science and Preservation
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• v.24 no.1
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• pp.134-144
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• 2017

This study evaluated the changes of physiochemical properties, phytochemical compounds (isoflavones and phenolic acids), and biological activity during the fermentation of Doenjang without and with bitter melon powder (BMP). The pH decreased from 6.41-5.83 to 5.81-5.24, during the fermentation of Doenjang, while the acidity increased from 0.42-0.65% to 1.28-1.48%. The viable cell numbers of Bacillus and Yeast, salinity, and total amino acid contents increased at the end fermentation (60 day). Also, the fermented Doenjang (FD) with 10% BMP showed the highest ${\gamma}$-aminobutyric acid (GABA, 129.87 mg/100 g) contents, among all the Doenjang samples. The FD exhibited significantly higher inhibitory activities than unfermented Doenjang (UFD) on radicals and ${\alpha}$-glucosidase. The phytochemical compounds including isoflavone-aglycones and phenolic acids increased, whereas isoflavoneglycosides decreased in the BM following fermentative processing. Moreover, the total phenolic, isoflavone-aglycone, and phenolic acid contents were markedly increased, leading to a general increase in antioxidant and ${\alpha}$-glucosidase inhibition activities after fermentation. These results suggest that BMP may be used to prepare a new type of fermented Doenjang with improved antioxidant and antidiabetic activities.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.125-129
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• 2010

Isoflavone distribution and $\beta$-glucosidase activity in 16 commercially available doenjang samples were determined. Twelve of the samples were home-made doenjang (HMD) with a relatively long fermentation period and 4 of the samples were factory-produced doenjang (FPD) from four different manufactures. Total isoflavones (TI) in the HMD ranged from $370-723\;{\mu}g/g$, while those in FPD ranged from $179-537\;{\mu}g/g$. The isoflavone distribution in HMD was different from those in FPD. Generally, the TI in HMD was higher than those in FPD. The major isoflavone was aglycones, which ranged from 42.98 to 89.96% in HMD and from 35.51 to 93.48% in FPD. Isoflavones in the $\beta$-glucoside forms were not detected in tested FPD samples. Principal components analysis (PCA) of the isoflavone profiles showed that HMD were differentiated from FPD. First principal component (PC1) and second principal component (PC2) expressed 43.6 and 22.9% of the data variability, respectively. $\beta$-Glucosidase activity in doenjang was lower than that in raw soybeans. The results of this study can be used to understand the differences in the isoflavone distribution in traditionally manufactured and factory produced doenjang.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.556-565
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• 2014

In this study, we evaluated changes in physicochemical properties, total phenol and isoflavone contents, and antioxidant activity during soymilk fermentation by a potential probiotic Lactobacillus plantarum P1201. The P1201 strain showed survival rates of 58.14% and 62.22% after 4 h exposure to acid and artificial gastric acid conditions (pH 2.5), respectively. The optimal conditions for soy-yogurt fermentation by L. plantarum were determined to be as follows: temperature of $35^{\circ}C$, seed volume of 5.0%, and sucrose content of 10.0%. The total phenol and isoflavone contents and antioxidant activity were higher in soy-powder milk (SPM) yogurt than soymilk yogurt. In particular, the highest levels of isoflavone-aglycones, such as daidzein, glycitein, and genistein (91.50, 12.34, and $61.39{\mu}g/g$, respectively), were observed after 48 h of SPM fermentation. Thus, these results suggest that the soy-yogurt extract could be used as a potential source of natural antioxidants in food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1260-1266
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• 2006

Bread was prepared with five different levels of germinated soybean powder (0%, 4%, 8%, 12% and 16%) and the quality characteristics were investigated. Moisture content decreased, while protein, fat and ash content increased with increasing germinated soybean powder content. Addition of germinated soybean powder increased the weight, but decreased the height, volume and specific loaf volume of bread. The incorporation of germinated soybean powder lowered the lightness and yellowness of bread crust. Textural profile analysis showed that hardness, springiness, gumminess and brittleness increased with the increase of germinated soybean powder level, but no significant differences were observed in cohesiveness. Total isoflavone contents of bread increased after baking, and the increase of aglycones was particularly noted. From the results of sensory evaluation, recommended addition level for germinated soybean powder was considered to be 8% or less.

• Proceedings of the Ginseng society Conference
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• 2002.10a
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• pp.392-400
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• 2002

We have previously found that the saponins but not other components in the ginseng reduce the secretion of catecholamines (CAs) from bovine adrenal chromaffin cells, a model of sympathetic nerves, evoked by acetylcholine (ACh) due to the blockade of $Na^+$ influx through nicotinic ACh receptor-operated cation channels, and it has been concluded that the inhibitory effect may be associated with the anti-stress action of ginseng. However, the saponins, which showed the great reduction of the CA secretion, were mainly the protopanaxiatriols. The protopanaxadiol and oleanolic acid saponins had a little or little such effect. Recent studies demonstrated that the oligosaccharides connected to the hydroxyl groups of the aglycones of the saponins are in turn hydrolyzed by gastric acid and enzymes in the intestinal bacteria when the ginseng is orally administrated. In this study, the effects of their major 6 kinds of metabolites on the secretion of CAs were investigated. All metabolites (M1, 2, 3 and 5 derived from the protopanaxadiols, and M4 and 11 from the protopanaxiatriols) reduced the ACh-evoked secretion from the cells. In the metabolites, the M4 inhibition was the most potent ($IC_{50}({\mu}M):M4(9)$ < M2 (18) < M3 (19) < M1l (22) < M5 (36) < MI (38)). Although M4 also reduced the CA secretion induced by high $K^+$, a stimulation activating voltage-sensitive $Ca^{2+}$ channels, the inhibitory effect was much less than that on the ACh-evoked secretion. M4 inhibited the ACh-induced $Na^+$ influx into the cells in a concentration-dependent manner similar to that of the inhibition of the ACh-evoked secretion. When the cells were washed by the incubation buffer after the preincubation of the cells with M4 and then incubated without M4 in the presence of ACh, the M4 inhibition was not completely abolished. On the other hand, its inhibition was maintained even by increasing the external ACh concentration. These results indicate that the saponins are metabolized to the more active substances in the digestive tract and the metabolites attenuate the secretion of CAs from bovine adrenal chromaffin cells stimulated by ACh due to the noncompetitive blockade of the ACh-induced $Na^+$ influx into the cells. These findings may further explain the anti-stress action of ginseng.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.305-317
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• 2020

This study investigated that change of the nutrients (including fatty acids, amino acids, and minerals) and total phenolic (TP), total flavonoid (TF), and isoflavone contents and antioxidant activities during the storage of soybean leaves containing high isoflavone contents at 5, 25, and 55 ℃ for 180 days. The contents of free amino acids were increased from 1313.81 mg/100 g at 0 day to 1776.15, 1693.93 and 1551.18 mg/100 g at 5, 25, and 55 ℃ storage for 180 days, respectively, but the values of fatty acids were little unchanged. The contents of minerals were detected from 51.65 mg/100 g (0 day) to 49.93 (5 ℃), 50.20 (25 ℃), and 61.21 (55 ℃) mg/100 g at 180 days, respectively. The levels of total isoflavones did not change during the storage periods. In case of storage at 55 ℃, the contents of glycosides (1347.78→2195.13 ㎍/g) and aglycones (342.79→480.61 ㎍/g) increased during storage, while the levels of malonylglycosides (2209.22→1289.48 ㎍/g) decreased. Also, the TP and TF contents were slightly increased from 9.31 and 8.61 mg/g at 0 day to 9.97 and 9.3 mg/g at 180 days, corresponding to the radical scavenging activities of 2,2-diphenyl-1-picrydrazyl, 2,4,6-azino-bis (3-ethylbenzthiazoline-6-sulphnoic acid), and hydroxyl increased from 30.91, 55.98 and 23.27% from 37.10, 62.54, and 30.95%, respectively.