• Applied Biological Chemistry
• /
• v.48 no.1
• /
• pp.65-69
• /
• 2005

The physiological activity of St. John's wort extracts were examined. Total phenol contents in the ethanol extracts $(246.0{\pm}10.5\;{\mu}g/ml)$ with St. John's wort leaf was higher than that in water extract $(237.4{\pm}13.2\;{\mu}g/ml)$. The electron donating ability in the water extracts and in the ethanol extracts were 95.0% and 95.2% respectively. Antioxidant protection factor of the ethanol extract was higher than that of the water extract. The water extract from St. John's wort leaves did not show an antimicrobial activity against Helicobacter pylori, but the ethanol extract revealed high antimicrobial activities such as 11 mm of clear zone in $100\;{\mu}g/ml$ of phenol content and 13 mm of clear zone in $150\;{\mu}g/ml$ of phenol content. The hot water extract showed an angiotensin converting enzyme inhibitory activity of 19.2%. The xanthin oxidase inhibitory activity of hot water and ethanol extract were very high, amounting to 84.8% and 100% respectively. The results suggested a possibility for developing the phenol compounds in St. John's wort as anti Helicobacter pylori, anti-oxidant and anti-gout agents.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1388-1394
• /
• 2012

The physiological functionalities of 70% ethanol extracts (EE) from Cudrania tricuspidata fruit (ECFD, EE of C. tricuspidata subjected to freeze-drying; ECHD, EE of C. tricuspidata subjected to heat air drying; ECID, EE of C. tricuspidata subjected to infrared drying) were investigated. Yields of freeze-dried powders of ECFD, ECHD, and ECID were 51.50%, 53.91%, and 56.14%, respectively. Color $L^*$, $a^*$, $b^*$, and $H^{\circ}$ values of ECHD and ECID decreased. Dried ECHD and ECID had relatively higher contents of total polyphenolics and flavonoids than ECFD. Electron donating abilities at a concentration of 10 mg/mL (w/v) were in order of ECID (62.37%) >ECHD (80.17%)>ECFD (77.80%). Reducing powers ($OD_{700}$) of ECFD, ECHD, and ECID were 0.75, 1.70, and 1.89, respectively. Additionally, ABTS radical scavenging ability of ECID was the highest with a value of 62.37% at a concentration of 10 mg/mL (w/v). Nitrite scavenging activities of ECFD, ECHD, and ECID at a concentration of 10 mg/mL (w/v) were 28.76%, 30.69%, and 41.64%, respectively. SOD (superoxide dismutase)-like activities at 5 mg/mL (w/v) were in the order ECFD (891.93 mUnits)>ECHD (723.02 mUnits)>EFID (611.97 mUnits). Whereas ferrous ion chelating activity of ECFD (52.36%) and ECID (47.16%) was significantly higher than that of ECHD (30.04%). ACE inhibitory and xanthine oxidase (XO) inhibitory activities of ECHD and ECID at a concentration of 1 mg/mL (w/v) were higher than those of ECFD. In conclusion, we provided experimental evidence that extracts of pre-dried C. tricuspidata exhibit increased physiological functionalities. Further, infrared drying technique is the best method for enhancement of antioxidant activity of C. tricuspidata fruit.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.1
• /
• pp.14-19
• /
• 2007

This study was conducted to analyze the antioxidant activity and xanthine oxidase inhibitory effect of hot-water extracts from Elaeagnus multiflora Thunb. to provide fundamental data for the development of functional materials. The antioxidative activities of hot-water extracts from E. multiflora Thunb. were analyzed by electron donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide dismutase (SOD) -like activity by pyrogallol and nitrite scavenging ability. EDA of extracts from unripe, ripe, and overripe fruits were 77.7%, 36.0%, and 23.7% at 100 ${\mu}g/mL$, respectively, and EDA of extract in unripe fruits was higher than those of others. At 1,000 $\mu$g/mL, the SOD-like activities were 32.8%, 11.2% and 5.0% for unripe, ripe, and overripe fruits, respectively. The SOD-like activity was increased along with the increase of unripe and ripe extract concentrations. The nitrite scavenging ability of unripe fruit extracts in 100, 300, 500 ${\mu}g/mL$ of extraction solution in pH 1.2 and 3.0 was higher than those of others. The nitrate scavenging ability of all extracts was decreased according to the increase of pH. Xanthine oxidase inhibitory activities of unripe, ripe and overripe fruits were 30.0%, 28.2%, and 18.2% at 1,000 ${\mu}g/mL$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.5
• /
• pp.706-713
• /
• 2012

This study was carried out to investigate the contents of monacolin K and citrinin, along with the sensory quality and antioxidant activity of mulberry leaf tea fermented by $Monascus$ $pilsous$ (FMM). Total monacolin K content of FMM was 0.058%, but citrinin was not detected. Redness of brewed FMM was remarkably higher than that of unfermented mulberry leaf tea (UFM). In sensory evaluation of brewed FMM, while astringent taste and savory taste were lower, flavor, color, and overall acceptability were significantly higher than those of UFM. Total polyphenol contents of UFM and FMM were 83.1 and 23.61 mg/g (dry basis), total flavonoid contents of UFM and FMM were 17.96 and 3.99 mg/g (dry basis), respectively. Xanthine oxidase (XO) inhibitory activity and superoxide dismutase (SOD)-like activity of FMM were lower than those of UFM. Electron-donating ability and ferric-reducing antioxidant power of FMM were slightly lower than those of UFM. However, the antioxidant activities of FMM per polyphenol content were markedly higher than those of UFM. These results suggest that FMM may scavenge excessive reactive oxygen spices (ROS) via inhibition of XO and SOD-like activity. Furthermore, FMM demonstrated relatively higher acceptability and antioxidant ability along with functionality of $Hongguk$ (red yeast rice), and therefore could be utilized to prevent various ROS-induced diseases.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.2
• /
• pp.141-147
• /
• 2008

This study investigated the isoflavone contents and physiological properties of non-fermented soybean (NF) and the fermented soybeans prepared with Asp. oryzae (AO) and B. natto (BN). The total isoflavone contents (daidzin, genistin, daidzein and genistein) of NF, AO and BN were 81.8 mg/100 g, 130.7 mg/100 g and 139.5 mg/100 g, respectively. Especially, the total phenol contents of NF, AO and BN were 2.1%, 4.3% and 7.6%, and the total flavonoid contents were 1.3%, 1.6% and 2.7%, respectively. The nitrite-scavenging abilities of NF, AO and BN were 34.4%, 55.2% and 92.5%, respectively. Antimicrobial activity of BN was shown to be the strongest to Bacillus cereus, Staphylococcus aureus and Escherichia coli. The SOD-like activity was the strongest in AO, whereas the electron donating ability was the strongest in BN. Antioxidant activity of AO at concentration of 0.02% was stronger than BN or NF.

• Korean Journal of Food Science and Technology
• /
• v.37 no.6
• /
• pp.970-975
• /
• 2005

Based on their biological activity, phenols from rosemary extract were evaluated for inhibition of Helicobacter pylori. Contents of total phenolic compounds and inhibition zone of water and ethanol extracts from rosemary were 24.3mg/g and 25.7mg/g, and 11mm, 14mm, and, at $200{\mu}g/mL$ phenol content, 20.9% and 78.2% inhibitory activities were observed, respectively. Electron donating abilities and 2.2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid cation radicals of water and ethanol extracts were 89.1% and 62.0% and 98.4% and 96.5%, respectively. Thiobarbituric acid reactive substances values of all extracts were lower than that of control. Ethanol extract showed 98.8% angiotensin-converting enzyme inhibitory activity. Xanthin oxidase inhibitory activities of water and ethanol extracts were very high, at 84.8%, 100%, respectively. These results indicated phenolic compounds from rosemary can be utilize as a potential antioxidant, antimicrobial, anti-hypertension and anti-gout sources.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.9
• /
• pp.1302-1307
• /
• 2005

In this study, we investigated the anticarcinogenic and antioxidative activities of Rhodiola sachalinensis (RS). Hexane (RSMH), ethylether (RSMEE), ethylacetate (RSMEA), butanol (RSMB), aqueous (RSMA) fractions and methanol extract (RSM) were screened for their growth inhibition effects using 3- (4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay on HepG2, HeLa, MCF-7 and HT-29 cells. The anticarcinogenic effects of RSMEE was most significant when tested on MCF-7 and HepG2 cell lines at the concentration of $500{\mu}g/mL$ which resulted about $84\%\;and\;90\%$ on MCF-7 and HepG2 cells, respectively. The quinone reductase (QR)-inducing activity of RSMH on HepG2 cells was 3.5 times higher compared with the control at the concentration of $200{\mu}g/mL$. Antioxidative activities of RSM, RSMEE, RSMEA and RSMB showed about $80\%$ of electron donating activity (EDA) which were very similar to that of vitamin C as a control. We observed morphological changes of shrinking and the blebbing of HepG2 cancer cell membranes depending on the concentration of RSMEE.

• Food Science and Preservation
• /
• v.21 no.1
• /
• pp.129-139
• /
• 2014

This study was conducted in order to investigate the optimal fermentation periods of the Smilax china L. leaves as a fermented tea via Aspergillus oryzae for 0 (non-fermented), and 10, 20, and 30 days (NF, F10, F20, F30). It was also observed for its quality characteristics. In the color and spectrum (400~700nm) of 1% tea water extract, NF was light yellow, whereas fermented tea (F10~F30) was light red color, and the F10 among F10~F30 has the clearest color and spectrum. Furthermore, acceptabilities of aroma and brightness were insignificantly different between NF and F10~30, while the mouth feel and overall acceptabilities were insignificantly distinct among all of the fermented teas. Therefore, these results suggest that the appropriate fermentation period for tea fermentation is 10 days. On the other hand, the total polyphenol and flavonoid content in the NF was the highest among all of the fermented teas. In the antioxidant parameters, EDA (electron donating ability), FRAP (ferric reducing antioxidant power), and LPOIA (lipid peroxidation inhibitory activity) in the NF were the highest among all fermented teas. Meanwhile, the XOI (xanthine oxidase inhibitory activity) was low, as well as insignificantly different from NF and F10~F30, whereas the AOI (aldehyde oxidase inhibitory activity) was markedly higher (38.09~41.70%) by the hot water tea extract (with or without fermentation), particularly the AOI that has increased via fermentation. In conclusion, the overall antioxidant activity tended to be reduced by fermentation; however, the EDA, FRAP and LPOIA in the fermented tea for 10 days was higher than the activities during 20~30 days of fermentation. There was a similar result in the color and acceptability of fermented tea for 10 days, which was remarkably better than those of 20-30 days. Therefore, fermented tea from the leaves of Smilax china L. could be expected to be used as a functional tea without the loss of inhibitory activity of both the XO and AO via fermentation.

• Food Science and Preservation
• /
• v.16 no.3
• /
• pp.419-426
• /
• 2009

The antioxidant and antimicrobial effects of acid-soluble and pepsin-solubilizable shark (Isurus oxyrinchus) collagens (SC) (ASSC: acid-soluble shark skin collagen, ASMC: acid-soluble shark meat collagen, PSSC: pepsin-solubilizable shark skin collagen, PSMC: pepsin-solubilizable shark meat collagen) and standard marine collagen (STMC) as materials, and the ability of these materials to inhibit tyrosinase and elastase, were investigated. The electron-donating ability of SC ($1{\sim}5\;g/mL$) was $14.91{\sim}17.21%$, which was $3.0{\sim}3.6$-fold higher than that of STMC at the same concentration. Also, the SOD(superoxide dismutase)-like activity of SC (5.80 mg/mL) was $4.67{\sim}37.28%$, thus $3.0{\sim}3.6$-fold greater than that of STMC. The MIC values of SC against Staphylococcus aureus and Salmonella enteritidis were $5{\mu}g$/disc, which were remarkably lower than that of STMC ($200{\mu}g$/disc). There was no antimicrobial activity against Escherichia coli in STMC, but the MIC against E. coli was $200{\mu}g$/disc for acid-soluble SC and $100{\mu}g$/disc for pepsin-solubilizable SC. The inhibition of tyrosinase by SC (3-5 mg/mL) was $58.95{\sim}98.16%$, $3.34{\sim}3.74$-fold higher than that of STMC ($17.67{\sim}26.25%$). Also, elastase inhibition by SC (at 1 mg/mL) was $53.33{\sim}80.0%$, $1.1{\sim}4.0$-fold greater than that of STMC. These results indicated that shark collagens may be valuable new functional materials owing to their antioxidant and antimicrobial properties, and because the inhibitory activities against elastase and tyrosinase are better than those of standard marine collagen.

• Journal of Marine Bioscience and Biotechnology
• /
• v.1 no.3
• /
• pp.178-185
• /
• 2006

This study was to investigate the effect of 0.1% chitosan-ascorbate (CA) prepared with different molecular weight (223, 746, 1,110 and 2,025 kDa) of chitosan on the changes in antioxidant activity of mul-kimchi during storage at $10^{\circ}C$ for 20 days. Animal experiments were divided to 5 groups; normal control group (NC), high cholesterol diet group (HC), high cholesterol diet mul-kimchi diet group (HCKC), high cholesterol diet and CA2025 containing mul-kimchi administrated group (HCCA), and high cholesterol diet and 1/2 concentrated CA containing mul-kimchi administrated group (HC2CA). Mul-kimchi juice was administered 0.5 mL per 100 g body weight once a day and fed for 5 weeks. Electron donating activity of the 20 days-stored mul-kimchi with 0.1% CA showed higher activity (84.74~89.13%) than those of control and ascorbic acid mul-kimchi (35.04 and 75.04%). Superoxide dismutase activities of the kimchijuice with CA were higher in the higher molecular of chitosan. In the animal experiments, the average body weight of the HCCA and HC2CA group were lower 6.9% and 8.4% than that of HC control group, respectively. Hepatic glutathione content in HCCA and HC2CA group was increased 22.5% and 9.1% as compared to HC group. Hepatic glutathione S-transferase activities were significantly increased in the HCCA (219.9%) and HC2CA group (153.8%) compared to NC group. Hepatic superoxide dismutase activity was highest in the HCCA group, and the activities in CA groups were higher than those of NC and HC group.