• Natural Product Sciences
• /
• v.16 no.3
• /
• pp.192-197
• /
• 2010

The seeds of Raphanus sativus L. (RSL) and Phaseolus calcaratus Roxburgh (PHCR), the root of Scutellaria baicalensis (SB), and the flower of Lonicera japonica (LJ) have been traditionally used as herbal medicines for anti-inflammation. Unlike the SB and LJ, little information is available for the scientific bases that show the anti-inflammatory mechanisms of RSL and PHCR. In this study, we prepared boiled water extracts from the medicines and determined their potentials in inhibiting nitric oxide (NO) production, cyclooxygenase-2 (COX-2) expression, and tumor necrosis factor (TNF)-$\alpha$ and interleukin (IL)-6 secretion in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. The effects of the medicines on serum IgE levels in ovalbumin (OVA)-administrated mice were also studied. The medicines inhibited production of TNF-$\alpha$ and IL-6, and COX-2 expression in LPSstimulated macrophages. Especially, PHCR water extract showed more potent inhibition on TNF-$\alpha$ production than SB and LJ extracts, but RSL extract did not exert these effects. Similar to the cases of SB and LJ, PHCR extract prevented the phosphorylation of $I{\kappa}B{\alpha}$ and c-Jun, and the activation of NF-${\kappa}B$-DNA binding. Further, oral supplementation of PHCR extract attenuated significantly serum levels of total and OVA-specific IgE in OVAtreated animals. These results suggest a possibility that PHCR water extract can be used for the treatment of inflammatory and allergic diseases.

• The Korean Journal of Food And Nutrition
• /
• v.16 no.4
• /
• pp.379-387
• /
• 2003

The freeze dried young antler was extracted by water and proteases. In case of water extraction, the extraction rate was highest when it was reacted in 5% of concentration for 6 hours at 50$^{\circ}C$. The result of HPLC analysis of extract shows that high molecular peak in water extract was transformed into low molecular polk by proteases. The rate of low molecular peak was highest when bacteria protease was used, and its second highest rate was pepsin, but the effect of papain on it was low, The extraction rate of young antler reacted for 5 hours was 33.4%(absorbance 13.25 at 280nm) of bacteria protease, 22.4%(absorbance 10.06) of papain, and 30.2% (absorbance 11.34) of pepsin. The young antler was boiled for 30min and it was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of it was 47,6%(absorbance 12,54) of bacteria protease, and 26,4%(absorbance 7,48) of papain, and 45.6%(absorbance 7.23) of pepsin, In protein content, water extract was 52,1%, bacteria protease extract was 37.8%, and in amino acid content, water extract was 16.3%, bacteria protease extract was 31.96%, in ash content, water extract was 8.8%, bacteria protease extract was 5.6% by dry base. In mineral content, water extract contains 3.6% of Ca, 8.6% of P, 0.01% of Mg, 1.4 % of Na, 0.02 % of F, and bacteria protease extract contains 2.5% of Ca, 11.8% of P, 0.046 % of Mg, 2.1 % of Na, 0.018 % of F by dry base.

• Journal of Microbiology and Biotechnology
• /
• v.11 no.2
• /
• pp.266-274
• /
• 2001

The chemical properties and physiological activities of the freeze-dried stromata of Cordyceps militaris were examined. A proximate analysis exhibited that the stromata consisted mainly of crude carbohydrate (74.3%), crude protein (11.5%), and moisture content (8.7%), with a low content of crude ash (4.%) and fat (1.3%). The carbohydrate was mostly composed of glucose (88.6%). A large quantity of essential fatty acids, including linolenic acid (33.8%) was also observed. An analysis of the component amino acid showed a relatively high ratio of the essential amino acids, lysine (101.2 mg/g), methionine (62.7 mg/g), and acidic amino acids of glutamic aicd (57.5 mg/g) and aspartic acid (43.9 mg/g), whereas a low of tyrosine content (4.7 mg/g). An examination of the cordycepin content indicated tht the stromata and mycelium-embedded media (silkworm pupae) contained 0.2% and 0.5%, respectively. From the examination of the physiological activities, based on methanol extract (M), ethylacetate extract (EA), and hot-water extract (HW) fractions of the stromata, the hot-water extract (HW) fraction showed the most potent intestinal immune modulating activity, anticoagulant activity, and anticomplementary activity, whereas the ethylacetate extract (EA) fraction exhihited a radical scavenging activity. Therefore, the results from the present study indicate that the stromata of C. militaris contain various healthy chemical ingredients, and that especially boiled water extract of whole body would apprear to provide beneficial physiological activities.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.12
• /
• pp.1612-1616
• /
• 2007

Physiological activities of the 70% ethanol extract from boiled-water of Enteroctopus dofleini (BE) upon a gamma irradiation were determined to examine the possible use of the food processing by-product as a functional material for food or cosmetic composition. Electron donating ability and the content of total phenolic compounds increased from 65% to 72% and from 406 ppm to 476 ppm, respectively, by 10 kGy gamma irradiation. A Salmonella mutagenicity assay indicated that the gamma-irradiated BE did not show any mutagenicity. Tyrosinase inhibition activity of the irradiated BE also increased from 57% to 86% with irradiation doses. These results show that irradiation can be used to increase the physiological activities of BE for its potential use as food or cosmetic materials.

• Korean journal of food and cookery science
• /
• v.9 no.3
• /
• pp.215-221
• /
• 1993

Bioactivity of the extract from various processed garlic was evaluated based on the inhibition of lipoxygenase(LPO), and the effect of some stabilizers on the bioactivity was investigated. Water, ethanol or chloroform extract of 30 min boiled garlic showed 75%, 76% or 70% inhibition, respectively, compared to extracts of fresh garlic. In pickled garlic, LPO inhibition decreased gradually during storage. Chloroform extract of 40 day-stored pickled garlic inhibited LPO by 77%, and even on 60th day storage it still retained inhibitory effect of 73%, compared to that of fresh garlic. Meanwhile, the powdered (freeze-dried) garlic showed more bioactivity(80%) than the other processed garlics, and moreover, the jrreversible/unstable components seem to be stabilized by freeze-drying. The optimum pH for stabilization of bioactive components in garlic macerate was pH 3 for 48 hr incubation and pH 11 for 6 hr incubation. In addition, the effect of NaCl was not so great, although but maximal stabilization was observed at 150 mM. Stabilizing effect of $\alpha$-tocopherol was markedly great, and at 6mM it showed 308% stabilizing effect after 48hr incubation. More stabilizing effect was observed at lower concentrations of ascorbic acid($\leq$0.6mM) than higher concentrations. The stabilizing effect of soybean oil was found to be remarkable only during initial period(6 hr) of incubation.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.32 no.1
• /
• pp.68-74
• /
• 1999

The optimum conditions for selective .elimination of salt from tuna boiled extract (TBE) by electrodialysis were determined. The desalination conditions of TBE were determined at various pH's, concentrations and volumes of TBE. The ion-exchange membrane with a molecular weight cut off 100Da was used for desalting of TBE. The desalination times on $1\%$ and $10\%$ of TBE concentrations were 40 min and 240 min, respectively. The electrodialysis process could removed above $95\%$ of the initial salt content in $1\%$ and $10\%$ of TBE concentrations. The desalination of TBE at pH 4.0 was $14\%$ higher than that at pH 9.0 The amount of water transferred by the electrodialysis was determined. The electrodialysis process could remove above $90\%$ of the initial salt content in $5\%$ TBE for 80 min. The initial volume and the permeate did not have significant effects on desalination time and ratio. The key parameters for the desalination of TBE were pH and concentration of TBA.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.4
• /
• pp.625-632
• /
• 2009

This study determined the effects of added buckwheat extract on the rate of corn starch hydrolysis in vitro as well as blood glucose responses through its supplementation in healthy subjects. The rate of corn starch hydrolysis in the presence or absence of various buckwheat extracts was determined in an in vitro enzyme/dialysis system for 2 hr. The buckwheat was extracted by water, ethanol(40%, 70%, 100%) and methanol(40%, 70%, 100%), respectively. Twenty percent(w/w) additions of the ethanol, methanol and water buckwheat extract to corn starch solution significantly reduced the starch hydrolysis at every minute for 2 hr(p<0.05). The calculated hydrolysis indices of the buckwheat extracts were in the order of 100% ethanol extract(50), 100% methanol(54), 40% ethanol(58), 40% methanol(62), 70% methanol(64), 70% ethanol(68), water (82). For the blood glucose response study, groups of 12 volunteers were given 50 g of boiled rice with or without buckwheat extract(10% and 20% of starch weight) using the 100%, 70%, and 40% ethanol extracts, respectively. The addition of each buckwheat ethanol extract significantly reduced blood glucose concentrations at three or more points during 2 hr and also reduced the mean peak rise and area under the blood glucose curve(p<0.05). The calculated glycemic index(GI) values for all ethanol buckwheat extract groups were significantly decreased compared to the control(rice). At the concentrations of 20%, the buckwheat 100% ethanol extracts lowered the GI by 68%. The 100% ethanol extract was more effective than the 70% and 40% extracts for reducing GI. Therefore, the 100% ethanol buckwheat extract would be the most therapeutically useful in modifying postprandial hyperglycemia.

• Korean Journal of Food Science and Technology
• /
• v.36 no.4
• /
• pp.574-579
• /
• 2004

Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.

• The Korean Journal of Food & Health Convergence
• /
• v.6 no.5
• /
• pp.11-17
• /
• 2020

This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through this study, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it. The ingredients for the Ssanghwa tea were washed under running water, then dehydrated and put in a pot as 2L of purified water. Ssangwha tea were heated at 100℃ for 10 minutes, then lowered the temperature to 75℃ and boiled down to 200 ml for 110 minutes. This study evaluated sensory characteristics of four types of commercial products and the five types manufactured by the description analysis. Quantitative analysis of the commercial Ssanghwa tea showed significant differences between samples in seven of the total 13 sensory characteristics except OG(Smell of grass), OC(Oriental medicine smell), TG(Umami), RT(Thick), RC(Rough) and RS(Tub-Tub) (p<0.05). In particular, differences between samples were evident in CT(Transmittance), CB(Brownness), TW(Sweet taste) and TB(Bitter) (p<0.001), which appeared to be the main differentiated features of appearance, aroma and taste for commercial Ssanghwa tea. This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.8 no.1
• /
• pp.31-36
• /
• 1979

As a preliminary study to estimate the amount of daily calcium intake of Korean people, the present study was conducted investigating the kinds and amount of food among ordinary Korean food considered to be sources of calcium. The author sampled arbitrarily a total of 165 apartment households in Pusan City which were distributed in seven administration sections. Duration of this study was eight months, from June, 1975 to February, 1976. During summer vacation in this period twenty trained students visited these households where they measured the calcium source food at dinner, and three times this amount was regarded as the total daily intake. Also questionairs itemizing the various kinds of food which were considered to be sources of calcium were given to housewives and collected about two months later. The results are summarized as follows: The major sources of calcium food were milk and anchovy, and the total calcium content taken daily was an average 195.06 mg which was far smaller than the recommended standard. Cooking methods varied according to the kinds of food; for anchovy, the boiled water extract or the part remaining after removing bone and head was used, and for chopped cattle bone, the broth from boiling foe 5 to 6 hours was used. For boiled water extract, during extraction the amount of calcium was increased in the water but smaller than foe fresh anchovy. It is, therefore, desirable to cook and eat edible fish bone instead of discarding it after extraction. The amount of calcium of shrimp and whitebait consumed was considerably less than that of milk or anchovy. Most housewives, about 71%, discarded fish bones which contained a lot of calium before or after cooking them. So, it was considered necessary to find a good method of preparing fish so that it can be eaten palatably together with the bones.