• Proceedings of the SCSK Conference
• /
• 2003.09b
• /
• pp.343-356
• /
• 2003

Yew (Taxus cuspidata Sieb.) chose that grow as medicine, food, decorative plant in Korea's Kyong-Gi province surroundings. Extracts of yew extracted leaf of 250 g and stems of 300 g with 1,3-butylene glycol (1,3-BG), propylene glycol (PG) and water. As results, external appearance of leaf extract of yew was slightly brown clear extract. The pH was 5.3$\pm$0.5, and specific gravity was 1.012$\pm$0.05, and refractive index was 1.375$\pm$0.05. Also, appearance of stem's extract was slightly brown clear extract, and the pH was 5.4$\pm$0.5, and specific gravity was 1.016$\pm$0.05, and refractive index was 1.358$\pm$0.05. Oil of yew separated from seeds, and extracted polysaccharide high purity from fruits. As a result, specific gravity of oil was 0.987, and obtained 40% of yield. Total polyphenols amount of yew extract is detected 0.563% in leaves, 0.325% in stems, whereas total tannins amount contained 0.054% and 0.037% each in leaves and stems. As effect in cosmetics, the anti-oxidative effect by DPPH method is 75.0% in leaves, and stems was 64.0%. Collagen synthesis rate was shown high activity by 54.16% in stem's extract, 33.18% in leaves' extract. Also, PPE-inhibitory activities were 13.7% and 23.5% each in leaves and stems. Anti-inflammatory effect of yew seed oil displayed superior effect of 41 % than control. Polysaccharide's molecular weight that is gotten from fruits was 5$\times$10$^4$~3$\times$10$^{5}$ dalton, and got 20.0$\pm$5% of yield.

• Korean Journal of Medicinal Crop Science
• /
• v.7 no.3
• /
• pp.185-192
• /
• 1999

Four different parts of Hovenia dulcis $T_{HUNB}$; fruit, bark, vessel area, fruit coat were extracted with water and ethanol. The ethanol extracts of bark, fruit coat and fruit were fractionized into diethyl ether, chloroform and aqueous partitions. Ethanol extract of fruit coat increased the activity of cathepsin B up to 55 %, which can enhance the alcohol dehydration in the liver. The ethanol extracts was more effective than water extracts against the growth of Hep3B, MCF7. The ethanol extracts of bark (0.5mg/ml) inhibited 90% the growth of MCF7. Each extracts and fractions (0.5mg/ml) did not show considerable cytotoxicity on HEL299. In overall, most of the fractions had similar effects to ethanol extracts; however, diethyl ether and chloroform fractions had higher bioactivity than ethanol extracts, but aqueous fraction.

• Korean Journal of Microbiology
• /
• v.42 no.2
• /
• pp.83-88
• /
• 2006

This research was performed to determine the production of lovastatin and its HMG-CoA reductase activity produced by fruit bodies and mycelial liquid cultures of domestic edible mushrooms (8 fungal strains). By deter-mining TLC analysis for the confirmation of the presence of lovastatin, all the extracts from fruit bodies and mycelial liquid culture showed same Rf value (0.46), whick was identical to that of the standard lovastatin. In order to extract lovastatin from fruit body, the mixture of water/acetonitrile/methanol was chosen as the most effective solvent. Extracts from fruit body and mycelial liquid culture of pleurotus ostreatus produced the high-est lovastatin 0.98 mg/g based on dry biomass, and 21.90 mg/L, respectively. In the inhibition rate of 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase, the highest was obtained in P. ostreatus as 67.8% among fruit bodies, and the rates of mycelial liquid culture extracts from P. ostreatus and Laetiporus sulphureus were 37.2% and 29.1%, respectively. Unusually L. sulphureus showed high inhibition rate with low content of lovastatin due to the contribution of campesterol and gamma-sitosterol with hypocholesterolemic activity as metabolites.

• Journal of the Korean Wood Science and Technology
• /
• v.46 no.1
• /
• pp.38-47
• /
• 2018

In this study, the antioxidant activities of hot water extracts of Rugosa rose (Rosa rugosa Thunb.) were evaluated. Total phenolic compounds (TPC) and total flavonoid compounds (TFC) were the highest in the leaf extracts at 107.29 mg/g and 24.28 mg/g, respectively. The DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging activity was in the following order: flower extract > leaf extract > seed extract > fruit extract. The $IC_{50}$ values for DPPH and ABTS of the flower extract were $0.87mg/m{\ell}$ and $0.27mg/m{\ell}$, respectively. The amount of gallic acid was higher in the flower (4.51 mg/g) and leaf extracts (0.97 mg/g) than in the other extracts. Among the fraction (A-F) of each extract, antioxidant activity was the highest in the C fraction of flower extract. It is due to high TPC (3305.43 mg/g) and TFC (878.42 mg/g). Statistical analysis revealed a strong correlation between TFC (or TPC) and radical scavenging activity at p-value < 0.001. Collectively, these results suggest that the hot water extracts of rugosa rose have potential antioxidant effects, and can be used in food, cosmetics, and the pharmaceutical industries.

• Archives of Pharmacal Research
• /
• v.26 no.12
• /
• pp.1061-1066
• /
• 2003

The fruit of Actinidia polygama (AP) has long been used as a folk medicine in Korea for treating pain, rheumatic arthritis and inflammation. The present investigation was carried out to determine the in vivo and in vitro anti-inflammatory activity of AP using several animal models of inflammation. The 70% ethanol extract of the fruit of AP significantly inhibited acetic acidinduced, vascular permeability in a dose dependent manner (23%, 38%, and 41 % inhibition at doses of 200 mg/kg, 500 mg/kg and 1000 mg/kg, respectively). This effect was maintained in AP water-soluble fraction (APW). The APW fraction also showed significant inhibitory activity against the rat paw edema induced by a single treatment of carrageenan. In vitro experiments were performed to demonstrate the inhibitory activities of APW (100 $\mu$ g/ml) on lipopolysaccharide (LPS)-induced nitric oxide (NO) and prostaglandin $E_2$ ($PGE_2$) production. The results showed that APW dose-dependently suppressed LPS-induced NO production in RAW 264.7 macrophages without a notable cytotoxic effect and also decreased inducible NO synthase (iNOS) protein expression. APW also showed a significant inhibitory effect in LPS-induced $PGE_2$ production and cyclooxygenase-2 (COX-2) expression.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.4
• /
• pp.505-511
• /
• 2008

This study was carried out to investigate the antioxidative effect of Kochujang seasoning sauce with the addition of fruit and vegetable extract (FVE) for pork Bulgogi, as well as to establish the optimum mixture ratio of ingredients using mixture experimental design (MED). During 5 months of storage at $-25^{\circ}C$, the thiobarbituric acid (TBA) values of the seasoned pork containing soy sauce (control), Kochujang added group (KG) and Kochujang and FVE added group (KFVEG) were remarkably lower than that of unseasoned pork. Among the seasoned porks, the antioxidative effect of KG was much higher than the control. Moreover, TBA values of KFVEG were significantly lower than those of KG. Therefore, the lipid oxidation stability of seasoned pork Bulgogi was improved by the addition of Kochujang, red pepper powder and FVE into the seasoning sauce. When Kochujang was used in seasoning sauce, the preference scores of pork Bulgogi increased with the increasing amount of red pepper powder and FVE. The optimum mixture ratios of seasoning sauce for pork Bulgogi established by the MED were Kochujang 0.04, red pepper powder 0.20, FVE 0.39 and water 0.37.

• Food Science and Preservation
• /
• v.19 no.6
• /
• pp.901-908
• /
• 2012

This study was conducted to analyze the antioxidant activities of fermented black jujube and to compare these with those of dried jujube, for the development of functional materials. The antioxidative activities of dried jujube and fermented black jujube extracts were analyzed by electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide-dismutase-(SOD)-like activity by pyrogallol, nitrite-scavenging ability, and xanthin oxidase. The yield of the fermented black jujube extracts was higher than that of the dried jujube extracts, and that of the ethanol extracts was higher than that of the hot-water extracts. The total phenol contents of the hot-water extracts from fermented black jujube were higher. The EDA values of the hot-water and ethanol extracts from fermented black jujube and dried jujube increased with an increase in extract concentration, and were about 85% in a $1000{\mu}g/mL$ extract concentration. The SOD-like activity increased with an increase in extract concentration. The SOD-like activity of the hot-water extract from fermented black jujube was higher than that of the other extracts. The nitrite-scavenging ability at pH 1.2 of the hot-water extracts from dried jujube was higher than that of the other extracts. The xanthine oxidase inhibitory activities of the hot-water and ethanol extracts from fermented black jujube were higher than those of the other extracts, and increased along with the concentrations of the extracts.

• Food Science and Preservation
• /
• v.17 no.5
• /
• pp.698-705
• /
• 2010

Ripe fruits of Poncirus trifoliata were examined with a view to development of functional foods and physiological activities were assessed. The flavonoid compound of the sarcocarp extract (SC), at 20.39 mg/g, was the highest of all extracts studied, whereas that in fruit juice extract (FJ) was 18.72 mg/g. The total polyphenol content of pericarp ethanol (PE) and water (PW) extracts were 60.54 mg/g and 45.91 mg/g, respectively. The nitrite scavenging ability of PW (2.0 mg/mL) was 52.27% at pH 1.2. The tyrosinase inhibitory activity of PE (2.0 mg/mL) was 23.23%, but SW showed no such activity at any tested concentration. The electron donating abilities of PW, SC, and FJ were greater than 50% when tested at 0.5 mg/mL. Notably, the $IC_{50}$ of PW was 147.73 ${\mu}g$/mL. Inhibition of xanthine oxidase by PW and SE (0.5 mg/mL) were more than 90%, whereas the $IC_{50}$ of SC was 18.28 ${\mu}g$/mL. These results indicate that P. trifoliate ripe fruits may potentially serve as components of valuable new functional foods.

• Preventive Nutrition and Food Science
• /
• v.21 no.1
• /
• pp.9-13
• /
• 2016

The present study was conducted to investigate the effects of beverages containing fermented Akebia quinata extracts on alcoholic hangover. For this study, 25 healthy young men were recruited. All participants consumed 100 mL of water (placebo), commercial hangover beverage A or B, fermented A. quinata leaf (AQL) or fruit (AQF) extract before alcohol consumption. After 1 h, all participants consumed a bottle of Soju, Korean distilled liquor (360 mL), containing 20% alcohol. Blood was collected at 0 h, 1 h, 3 h, and 5 h after alcohol consumption. The plasma alanine transaminase (ALT) activity was highest in the placebo group. Compared with the control group, the AQL and AQF groups showed decreased ALT activity at 5 h after alcohol consumption. Plasma ethanol concentration was increased after alcohol intake and peaked at 3 h after alcohol consumption. Compared with the control group, the A group showed a higher plasma ethanol concentration at 1 h (P<0.05). At 3 h after alcohol consumption, the AQF group showed the lowest mean plasma ethanol concentration compared to the other groups; however, there were no statistical differences. After 5 h of alcohol consumption, the AQL and AQF groups showed lower plasma ethanol concentrations compared with the B group. The sensory evaluation score for the fermented A. quinata fruit extract was lower than for the commercial hangover beverages. In conclusion, the present intervention study results suggest that fermented A. quinata extracts alleviate alcoholic hangover and reduce plasma ethanol concentrations.

• Journal of Convergence for Information Technology
• /
• v.11 no.5
• /
• pp.190-198
• /
• 2021

The aim of the study was to evaluate the physiological activity of Lycium ruthenicum to investigate their potential as a raw material that can be used in the cosmetic industry. L. ruthenicum fruit extracts were obtained using 70% methanol(LRM) and hot-water(LRW). The DPPH and ABTS radical scavenging abilities were higher in the LRM extract than in the LRW extract. The FRAP value of LRM was about 1.3-fold greater than that of LRW. The polyphenol contents of LRM and LRW were 31.883±1.395 mg/g and 27.748±2.741 mg/g respectively. LRM inhibited the generation of NO in LPS-stimulated RAW264.7 cells. LRM also attenuated the expression of COX-2, PGE2, IL-6, and TNF-α induced by LPS. These results suggests that L. ruthenicum fruits could be use as a source of natural antioxidants and anti-inflammatory agent in cosmetic products.