• Nutrition Research and Practice
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• v.2 no.4
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• pp.227-233
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• 2008

The aim of the present study was to assess the anti-obesity effects of grape seed extract (GSE) supplement in C57BL/6J mice. Thirty mice were divided into three groups; normal diet control group (ND), high fat diet control group (HD) and high fat diet plus grape seed extract supplemented group (HD+GSE). Results were as follows: 1. GSE supplement reduced the weight gain in mice fed high fat diets; epididymal and back fat weights, were lower compared to non-supplemented HD group. 2. Blood lipid concentrations were lower in the HD+GSE group than in the HD group. Serum HDL-C concentrations were higher in the HD+GSE group compared with the other groups. 3. The concentrations of acid-insoluble acylcarnitines, (AIAC) in serum and liver were higher in the HD+GSE group than in the HD group. 4. GSE supplementation increased mRNA levels of lipolytic genes such as carnitine palmitoyltransferase-l (CPT-1) and decreased mRNA levels of lipogenic genes such as acetyl CoA carboxylase (ACC). These findings suggest that grape seed extract supplements in high fat diet might normalize body weight, epididymal and back fat weights, lipid concentrations, and carnitine levels through controlling lipid metabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1813-1818
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• 2015

Grape seed extract (GSE) was added to grape seed oil to improve the oxidative stability of the grape seed oil during storage. To measure the oxidative stability of grape seed oil, peroxide value, acid value, and conjugated diene value were measured, and changes in browning, vitamin E, fatty acid composition, and polyphenol content of oil were examined. In the case of grape seed oil with GSE, peroxide value, acid value, and conjugated diene value were lower than those of grape seed oil. The magnitude of increase in absorbance of grape seed oil with GSE was less than that of additive-free grape seed oil, whereas the magnitude of decrease in vitamin E isomers in grape seed oil with GSE was less than that of grape seed oil with no additive. Changes in fatty acid composition were also similar. However, polyphenol contents showed the greatest reduction in grape seed oil containing GSE. GSE contributes to the oxidation stability of grape seed oil, but the antioxidant capacity of GSE was lower than that of butylated hydroxytoluene.

• Natural Product Sciences
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• v.9 no.2
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• pp.60-63
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• 2003

Effect of grape seed extract (GSE) against Candida albicans was examined under in-vitro and in-vivo conditions. The GSE was extracted in ethanol. In-vitro results from an agar diffusion susceptibility assay showed the GSE inhibited C. albicans growth. This anticandidal effect was at dose-dependency. In experiments with animals, mice that received the GSE (0.5 mg per mice), intravenously (i.v.), before i.v.-infection wish viable C. albicans yeast cells survived longer than diluent (buffer)-received control mice. In contrast, when GSE was given to mice after the mice were infected with the yeast cells, these mice showed a similar survival rate as compared to control mice that received no treatment with the GSE. Taken together, these data indicate that GSE has prophylactic effect but not therapeutic effect against disseminated candidiasis.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.267-272
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• 2004

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.

• Food Science and Preservation
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• v.23 no.7
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• pp.913-922
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• 2016

The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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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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• v.39 no.6
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• pp.783-788
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• 2010

The purpose of this study is to investigate the antioxidative activity and digestive enzyme inhibition of grape seed extract (GSE). The GSE was tested for its effect on various antioxidative potentials (scavenging activities of DPPH radical, superoxide anion radical and hydroxyl radical) and inhibitory effect of various digestive enzymes (trypsin, $\alpha$-chymotrypsin, $\alpha$-amylase, $\beta$-glucosidase and lipase). DPPH radical scavenging activity ($SC_{50}$, 50% scavenging concentration) of GSE was 4.76${\pm}$0.27 ppm while those of positive controls (EGCG and vitamin C) were 2.22${\pm}$0.12 ppm and 9.50${\pm}$0.72 ppm, respectively. $SC_{50}$ value of GSE against superoxide anion radical and hydroxyl radical were 3.82${\pm}$0.07 ppm and 803.23${\pm}$27.16 ppm, respectively. In addition, $IC_{50}$ values of GSE against trypsin, $\alpha$-chymotrypsin, $\alpha$-amylase, $\alpha$-glucosidase and lipase were 2.17${\pm}$0.59 ppm, 7.46${\pm}$1.25 ppm, 18.25${\pm}$3.54 ppm, 12.30${\pm}$1.12 ppm, and 653.23${\pm}$79.34 ppm, respectively. These results suggest that GSE may be useful for the prevention or treatment of obesity.

• Restorative Dentistry and Endodontics
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• v.45 no.2
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• pp.23.1-23.12
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• 2020

Objectives: This study aimed to summarize the outcome of in vitro studies comparing the antibacterial effectiveness of QMix with other irrigants against Enterococcus faecalis. Materials and Methods: The research question was developed by using population, intervention, comparison, outcome, and study design framework. The literature search was performed using 3 electronic databases: PubMed, Scopus, and EBSCOhost until October 2019. The additional hand search was performed from the reference list of the eligible studies. The risk of bias of the studies was independently appraised using the revised Cochrane Risk of Bias tool (RoB 2.0). Results: Fourteen studies were included in this systematic review. The overall risk of bias for the selected studies was moderate. QMix was found to have a higher antimicrobial activity compared to 2% sodium hypochlorite (NaOCl), 17% ethylenediaminetetraacetic acid (EDTA), 2% chlorhexidine (CHX), mixture of tetracycline isonomer, an acid and a detergent (MTAD), 0.2% Cetrimide, SilverSol/H2O2, HYBENX, and grape seed extract (GSE). QMix had higher antibacterial efficacy compared to NaOCl, only when used for a longer time (10 minutes) and with higher volume (above 3 mL). Conclusions: QMix has higher antibacterial activity than 17% EDTA, 2% CHX, MTAD, 0.2% Cetrimide, SilverSol/H2O2, HYBENX, GSE and NaOCl with lower concentration. To improve the effectiveness, QMix is to use for a longer time and at a higher volume.