• Journal of fish pathology
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• 제17권1호
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• pp.39-55
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• 2004

Hundreds of medicinal herbs have been using for the purpose of diseases treatment and immune enhancement for human being and other animals including fishes. Among them, 49 species of medicinal herbs were selected and tested for antibacterial activities against 19 strains of fish pathogenic bacteria in different 4 species. The 49 medicinal herbs were extracted by water and ethyl alcohol. The extracts were freeze dried and some paper discs from the extracts were prepared for the evaluation of antibacterial activity. The tested pathogenic bacteria were 5 strains of Edwardsiella tarda, 5 strains of Vibrio sp., 4 strains of Lactococcus garvieae, 1 strain of Lactococcus raffinose, 1 strain of Streptococcus parauberius, and 3 strains of Streptococcus iniae. The Galla rhois (Obaeja), Gaeonnamu and Hwangleyon showed antibacterial activities on both gram negative and gram positive fish pathogenic bacteria. The Youkgae, Sangbaekpi, Bogolji and Gamcho showed very effective antibacterial activities on gram positive pathogens while Jiyu, Aeyoeb and Yeonkyo showed very effective on gram negative pathogens.

• The Korean Journal of Food And Nutrition
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• 제17권4호
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• pp.374-381
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• 2004

This study was performed to characterize the mechanism of the acceleration of lactic acid fermentation in milk incubated with potato flour irradiated by ${\gamma}$-ray and two types of lactobacillus, Lactobacillus bulgaricus and Streptococcus thermophillus, and to examine its effect on the quality of yogurt by assessing the acidity of lactic acid, viscosity, free amino acid, and sensory. In lactic acid fermented in the presence of 0.5% (w/w) potato flour, its acidity was higher, its pH was lower, and its viscosity was increased than lactic acid fermented in the absence of potato flour. In the sample fermented with the mixture of S. thermophillus and L. bulgaricus, the acid production rate was highest. In the samples fermented with a single type of bacteria, the acid production rate of S. thermophillus was higher than that the L. bulgaricus. Fermented a single type of bacteria with potato flour, the lysine utilization rate of L. bulgaricus and S. thermophillus was high. L. bulgaricus produced a large quantity of glutamic acid whereas S. thermophillus consumed glutamic acid. In sensory evaluation of yogurt fermented with potato flour, the preference of texture was improved while its color, taste, flavor, and overall preference were decreased. The data suggest that L. bulgaricus stimulates the growth of S. thermophillus by providing free glutamic acid that is required by S. thermophillus and thus the addition of potato flour shortens the fermentation period of yogurt.

• Korean Journal of Food Science and Technology
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• 제34권3호
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• pp.524-528
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• 2002

The study was carried out to evaluate the antioxidant activity of grape seed extracts by measuring acid value, peroxide value (POV), thiobarbituric acid reactive substances (TBARS value) and electron donating ability by 1,1-dipheny1-2-pycryl hydrazil (DPPH) method. Total phenol content of freeze dried crude solvent extracts increased in the order of ethanol>acetone>hot water. Among extracts, the total phenol content of 70% ethanol extract of grape seed (GSE) was the highest, 51%. Besides the total phenol, the other major components of GSE were crude carbohydrate (29.63%), crude protein (3.38%) and crude lipid (2.84%). The acid values of crude rice bran oil containing GSE or several antioxidants at the concetration of 0.01% were 52.3 for the control, 0.5 for GSE, 2.3 for dibutyl hydroxytoluene (BHT), 45.0 for tertiarybutyl hydroxy quinone (TBHQ), 29.9 for tocopherol and 37.7 for ascorbic acid. The POVs for linoleic acid methyl ester in the presence of 0.01% antioxidants were 1220 meq/kg in control, 55 meq/kg in GSE, 104 meq/kg in BHT, 952 meq/kg in tocopherol and 71 meq/kg in GSE, 37% in BHT, 37% in tocopherol and 52% in ascorbic acid. The electron donating abilities by DPPH in the presence of 0.01% antioxidants were 95.3% in GSE, 75.0% in BHT, 96.3% in tocopherol and 98.2% in ascorbic acid. These results indicated that the antioxidants activities of GSE were significantly higher than those of several antioxidants compared.

• Journal of the Korean Society of Food Science and Nutrition
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• 제30권5호
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• pp.906-912
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• 2001

The effects of aerobic exercises and/or supplementation of kimchi on changes of the body composition and plasma lipids of obese middle school girls were studied. Thirty eight girls, 28 obese girls and 10 normal weighed girls, were paricipated. Among obese girls, 8 were assigned to exercise group (FG) 12 were grouped as kimchi group (KG) , and 8 were asked to practice excercise and to take kimchi simultaneously(excercise kimchi group, EKG). Ten girls whose weight is normal asked to remain o their own diet during 6 weeks of experiment (control group, CG)/ EG practiced jogging and rope-jumping for 60 minutes four times a week and KG took 3 g of freeze-dried kimchi packed in a 500 mg capsule daily which is equivalent to 30 g of fresh kimchi, EKC, EG and KG showed beneficial effects on changes of the body composition and plasma lipids compared to those of CG, EG showed greater effect than KG in reducing body fat resulted decrease in BMI, fat mas,. abdominal fat, and triglyceride concentration and increase in HDL-cholesterol. KG seemed to have greater effect on lowering plasma cholesterol and LDL-cholesterol than EG/ But the greatest effects in terms of reduction in weight, BMI fat mass, abdominal fat, total cholesterol, LDL-cholesterol, triglyceride, and increase in HDL-cholesterol were observed from EKG. These results indicate that kimchi supplemenation while practicing excercise might improve the obese state by reducing body fat content as well as reducing plasma lipids.

• Journal of the Korean Society of Food Science and Nutrition
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• 제36권9호
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• pp.1099-1105
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• 2007

The present study describes the preliminary evaluation of the anticancer activity of Styela plicata. Freeze-dried S. plicata was extracted with methanol, ethanol, acetone, and water, and then anticancer effect of the extracts was measured by the MTT reduction assay and phase-contrast microscopy on the HT-29 human colon carcinoma cells. Among the extracts, acetone extract showed the highest anticancer activity. The cell proliferation rates markedly decreased by 94.0% at the concentration of 500 ${\mu}g/mL$ of acetone extract compared with control cells. The acetone extract was further fractionated with hexane, diethyl ether, ethyl acetate, and water layer according to the degree of polarity. The HT-29 cells with hexane layer extract (250 ${\mu}g/mL$) decreased the cell viability to 5.1% of untreated control. The growth of SW620, HeLa, and MCF-7 cells was decreased to about 10%, by the treatment of hexane layer extract 250 ${\mu}g/mL$. Theses results suggest extracts from S. plicata as possible natural cancer therapeutic material.

• Journal of the Korean Society of Food Science and Nutrition
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• 제35권9호
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• pp.1194-1199
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• 2006

Effects of Korean traditional soybean fermented foods on weight reduction and lipid lowering activities were studied using Spraque-Dawley (SD) rats fed a high fat diet. The rats were raised for four weeks after adaptation period on either a normal diet (ND, based on the AIN-93 diet), high fat diet (HFD, supplemented with 12% lard oil in the ND), or diets containing 10% of freeze dried Doenjang, Chungkukjang, Kochujang, or Samjang to HFD. The final weight, food efficiency ratio (FER) and the weight of adipose tissue were decreased significantly by the consumption of Doenjang and Samjang, compared to HFD (p<0.05). The contents of cholesterol and triglyceride increased by HFD were reduced by the fermented foods in liver and perirenal fat tissues of the rats, especially Doenjang and Samjang diets showed high lipid lowering activity. And TG and cholesterol contents in the plasma serum were simillar trend to liver and perirenal fat tissue. These results suggested that Korean traditional soybean fermented foods, especially Doenjang showed the highest weight reduction and lipid lowering activities of the rats fed high fat diet.

• Journal of the Korean Wood Science and Technology
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• 제41권6호
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• pp.566-575
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• 2013

The fruits of Taxus cuspidata were collected, divided into seeds and fruits, and extracted with 95% EtOH. The extracts were evaporated under the reduced vacuum pressure, concentrated, then successively fractionated with a series of n-hexane, dichloromethane, ethyl acetate and water on a separatory funnel to get some freeze dried samples. A portion of the EtOAc (arils:1.65 g, seeds:1.04 g) and $H_2O$ (arils:7 g, seeds:10 g) soluble samples were chromatographed on a Sephadex column using MeOH-$H_2O$ (1:1, 1:3, 1:5, v/v), EtOH-hexane (3:1, v/v) mixture and 100% $H_2O$ as eluting solvents to isolate pure compounds from the fractions. The isolates were developed by cellulose TLC using t-BuOH-HOAc-$H_2O$ (TBA; 3:1:1, v/v/v) and 6% aqueous HOAc. Visualization was done under ultraviolet light and by spraying the vanillin-HCl-EtOH reagent (4.8:12:480, v/v/v). followed by heating. The structures of the isolates were characterized by $^1H$- and $^{13}C$-NMR, DEPT, 2D-NMR, LC/MS and EI-MS spectra. In addition to the NMR and MS spectra, acid hydrolysis and permethylation were used to determine the correct structure of the isolated sugar compound. Their structures were elucidated as (+)-catechin (1), (-)-epicatechin (2), (+)-gallocatechin (3), (-)-epigallocatechin (4) and ${\beta}$-D-fructofuranose-($2{\rightarrow}4$)-O-${\beta}$-D-glucopyranose($1{\rightarrow}4$)-O-${\alpha}$-D-glucopyranose ($1{\rightarrow}2$)-O-${\beta}$-D-fructofuranose (5) on the basis of the above experimental evidences.

• Food Engineering Progress
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• 제13권2호
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• pp.92-98
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• 2009

An investigation was carried out to study the effects of extraction, heat treatment, and storage temperature on functional ingredients of onion. Extracts of onion paste and freeze dried onion were prepared by treatments with several solvents including hot water, methanol, and ethanol, and then contents of functional ingredients such as total phenol, flavonoid, quercetin, and thiosulfinate were determined. The highest levels of functional ingredients were observed in samples extracted using water at 100$^{\circ}C$ or ethanol. The skin extract contained 60-fold more quercetin than onion paste extract, whereas no thiosulfinate was detected in onion skin extract. Heat treatment of onion extracts at 60, 80, 105, and 121$^{\circ}C$ did not effect on the levels of all functional ingredients tested. During four-week storage, the levels of total phenol, flavonoid, and quercetin were not significantly changed regardless of storage temperature. However, the total thiosulfinate was rapidly reduced as the storage temperature increased.

• Journal of agriculture & life science
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• 제44권2호
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• pp.67-74
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• 2010

The characteristics of cookies added asparagus (Asparagus officinals L.) powder were analyzed by chemical and sensory evaluation. Samples were prepared with different levels (0, 0.5, 1, 2, 3 and 5%) of freeze-dried asparagus powder. The lowest pH of the cookie dough was pH 6.26 in the 5% asparagus powder added group. Density value of cookie dough was decreased by increase of asparagus powder addition volume. Spread factor and hardness of cookie was significantly increased by addition of asparagus powder. And hardness was the highest in 5% asparagus powder added cookie, however there was no remarkable different between 0.5~1% added group and control. Hunter color L and a-value of dough was decreased significantly, while b-value was increased when concentration of asparagus powder was added greater than 3%. L-value of cookie was significantly decreased with larger of asparagus powder addition volume and the lowest in the 5% asparagus powder added group (55.38). Hunter a-value of cookie showed not significantly differences in all groups. The sensory evaluation was not observed significantly differences by terms of color (3.77~4.77), brittleness (4.11~4.88), flavor (3.88~4.55), taste (4.11~5.00) and overall acceptability (4.00~4.77). From these results, we suggest that asparagus powder addition is possible up to 5% and is good ingredient for increasing the acceptability and functionality of cookies.

• Journal of the Society of Cosmetic Scientists of Korea
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• 제46권1호
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• pp.23-29
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• 2020

The skin is colonized by a large number of microorganisms with a stable composition of species. However, disease states of skin such as acne vulgaris, psoriasis, and atopic dermatitis have specific microbiome compositions that are different from those of healthy skin. The target modulation of the skin microbiome can be a potential treatment for these skin diseases. Quorum sensing (QS), a bacterial cell-cell communication system, can control the survival of bacteria and increase cell density. Also, QS affects the pathogenicity of bacteria such as biofilm formation and protease production. In this study, we confirmed anti-QS activity of Amorepacific patented ingredients, which are Lactobacillus ferment lysate (using Lactobacillus plantarum APsulloc 331261, KCCM 11179P) through bio-reporter bacterial strain Chromobacterium violaceum. The purple pigment production of C. violaceum controlled by QS was reduced 27.3% by adding 10 ㎍/mL of Lactobacillus ferment lysate (freeze dried). In addition, the Lactobacillus ferment lysate increased growth of Staphylococcus epidermidis 12% and decreased growth of Pseudomonas aeruginosa 38.5% and its biofilm formation 17.7% at a concentration of 10 ㎍/mL compared to the untreated control group. Moreover, S. epidermidis was co-cultured with the representative dermatological bacterium Staphylococcus aureus in the same genus, the growth of S. epidermidis was increased 134 % and the growth of S. aureus was decreased 13%. These results suggest that fermented lysate using Lactobacillus plantarum APsulloc 331261 may be useful as a cosmetic ingredient that can control the balance of skin microbiome.