• Food Engineering Progress
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• v.14 no.4
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• pp.335-341
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• 2010

The extraction of polyphenol and flavonoid from black rice bran was performed by diverse extraction methods using the sugar solution, ethanol, hot water ($80^{\circ}C$), and by subcritical water extraction (SWE) method. By SWE under operating conditions of $190^{\circ}C$, 1,300 psi, and 10 min, the maximum yields of total polyphenolic compounds (35.06${\pm}$1.28 mg quercetin equivalent (QE)/g dried material and flavonoids (7.08${\pm}$0.31 mg QE/g dried material) could be obtained. These results were over 11.77- and 12.21-fold higher than those of the ethanol extraction, which showed the highest extraction efficiency among tested conventional methods in total polyphenols (2.98${\pm}$0.74 mg QE/g dried material) and flavonoids (0.58${\pm}$0.21 mg QE/g dried material), respectively. Though the highest antioxidant activity (87.14${\pm}$1.14%) was observed at the dried extract obtained from ethanol method, the relative antioxidant activity per 1 g dried black rice bran by SWE ($190^{\circ}C$, 10 min) was over 11.53-fold higher than that by the ethanol extraction.

• Journal of Life Science
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• v.29 no.3
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• pp.325-331
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• 2019

Lettuce (Lactuca sativa L.) is one of the most popular green leafy vegetables, and it contains various beneficial components including polyphenolic compounds and has been known to possess various biological functions such as anti-microbial, anti-oxidative, and anti-inflammatory activities. In the present study, we prepared ethanol extract of dried lettuce (DLE) and investigated its anti-inflammatory activity. To evaluate the anti-inflammatory activity of DLE, nitric oxide (NO) production was measured in LPS-activated mouse macrophage RAW 264.7 cells. DLE significantly suppressed NO production in these cells without affecting cell viabilities while resveratrol was used as a positive control. DLE dramatically decreased the expression of pro-inflammatory genes such as iNOS and COX-2 at the mRNA and protein levels and reduced the expression of several cytokines including $IL-1{\alpha}$, $IL-1{\beta}$, IL-1F6, $TNF-{\alpha}$, CSF2 and CXCL10. In addition, DLE suppressed phosphorylation of MAPKs and the nuclear translocation of $NF-{\kappa}B$ p65 indicating DLE shows its anti-inflammatory activity via regulating MAPKs pathway and $NF-{\kappa}B$ pathways. And also, DLE reduced the production of reactive oxygen species in a dose-dependent manner. DLE increased HO-1 protein expression, and also increased the nuclear translocation of Nrf2. Overall, our results suggest that lettuce down-regulate various pro-inflammatory genes and have its anti-inflammatory activity via regulating MAPKs, $NF-{\kappa}B$, and Nrf2/HO-1 pathways.

• Journal of Life Science
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• v.29 no.4
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• pp.484-491
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• 2019

Proanthocyanidins are naturally occurring polyphenolic compounds abundant in many vegetables, plant skins (rind/bark), seeds, flowers, fruits, and nuts. Numerous in vitro and in vivo studies have demonstrated myriad effects potentially beneficial to human health, such as antioxidation, immunomodulation, DNA repair, and antitumor activity. Among immune cells, macrophages are crucial players in a variety of inflammatory responses to environmental conditions. However, it has been widely reported that macrophages cause chronic inflammation and are involved in a variety of diseases, such as obesity, diabetes, metabolic syndrome, and cancer. In this study, we report the suppressive effect of proanthocyanidins via the heme oxygenase-1 (HO-1)-related system, on the immune response of the LPS-stimulated mouse macrophage cell line RAW264.7. Increased HO-1 expression at mRNA and protein levels were found in proanthocyanidins-treated RAW264.7 cells. Further, proanthocyanidins enhanced nuclear factor-erythroid 2-related factor 2 translocation into the nucleus. RAW264.7 cells were treated with lipopolysaccharide (LPS) with or without proanthocyanidins, and inflammatory mediator expression levels were assessed. Proanthocyanidins treatment resulted in the attenuation of nitric oxide production and inducible nitric oxide synthase expression in LPS-stimulated RAW264.7 cells. In addition, mRNA and protein expression of proinflammatory cytokines, such as tumor necrosis factor-${\alpha}$ and interleukin-6, was inhibited by proanthocyanidins treatment in LPS-stimulated RAW264.7 cells. These findings support proanthocyanidins as a promising anti-inflammatory agent.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1038-1047
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• 2018

This study confirmed possibility of cosmetic material for Espresso coffee grounds extracted at high temperature, high pressure, short time and Dutch coffee grounds extracted at low temperature, atmospheric pressure, long time. For this purpose, we evaluated the biological activities of antioxidant, anti-wrinkles and antimicrobial effects using ethanol extracts of Esproso and Dutch coffee grounds. The results of total polyphenolic compound contents was $90.39{\pm}0.04mg/g$ for Dutch coffee grounds extract, which was higher than $64.96{\pm}0.38mg/g$ for Espresso coffee grounds extract, based on $113.63{\pm}0.22mg/g$ for coffee beans extract as the reference one. DPPH radical scavenging activity and SOD-like activity of Dutch coffee grounds extract were found to be better than those of Espresso coffee grounds extracts, referenced on coffee bean extract. As a result of inhibition effect of Elastase activity, Dutch coffee grounds extract showed higher inhibition effect than Espresso coffee grounds extract, based on coffee bean extract. In addition, Dutch coffee grounds extract showed good anti-microbial effects at Escherichia coli, Bacillus, Propionibacterium acnes and there was little difference in the clear zone size between Dutch coffee grounds extract and coffee bean extract as a reference one. From the results of the experiments, it was confirmed that Dutch coffee grounds extract had excellent antioxidant, anti-wrinkle and antimicrobial effects and could be used as safe natural cosmetic material in the future.

• Journal of Plant Biotechnology
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• v.46 no.3
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• pp.236-245
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• 2019

Fruit ripening is a genetically programmed process involving a number of biochemical and physiological processes assisted by variations in gene expression and enzyme activities. This process generally affects the phytochemical profile and the bioactive principles in fruits and vegetables. To appraise the variation in bioactive principles of fruits from Rosa rugosa during its ripening process, we analyzed the changes in antioxidant and anti-elastase activities and polyphenolic compounds during the four ripening stages of fruits. Overall, an extract of unripe fruits contained the highest levels of total phenolic and flavonoid contents, radical scavenging activity, reducing power, oxygen radical antioxidant capacity, and elastase inhibitory activity, compared with the extracts of fruits at other stages of ripening. Additionally, we found that the reduction of flavonoid content occurs because of decreased transcriptional levels of genes involved in flavonoid biosynthesis pathway during the ripening process. Based on HPLC analysis, we found that the extract of unripe fruits contained the highest amount of myricetin, caffeic acid, chlorogenic acid, syringic acid, and p-coumaric acid and suggested that the antioxidant and anti-elastase activities of the extract obtained from stage 1, should be mediated by the presence of these compounds. Additionally, we analyzed the interaction sites and patterns between these compounds and elastase using the structure-based molecular docking approach, and suggested that chlorogenic acid strongly interacted with elastase. Together, these findings suggest that the maturity of fruits has profound effects on the pharmaceutical value of R. rugosa.

• Korean Journal of Poultry Science
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• v.49 no.4
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• pp.211-220
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• 2022

Poultry are exposed to extremely high levels of oxidative stress as a consequence of the excessive production of reactive oxygen species (ROS) induced by endogenous and exogenous stressors, such as high-stocking densities, thermal stress, environmental and feed contamination, along with factors associated with intensive breeding systems. Oxidative stress promotes lipid peroxidation, DNA damage, and inflammation, which can have detrimental effects on the health of birds. During the course of evolution, birds have developed antioxidant defense mechanisms that contribute to maintaining homeostasis when exposed to endogenous and exogenous stressors. The primary antioxidant defense systems are enzymatic and non-enzymatic in nature and play roles in protecting cells from ROS attack. Recently, plant flavonoids, which have been established to reduce oxidative stress, have been attracting considerable attention as potential feed additives. Flavonoids are a group of polyphenolic compounds that can be stabilized by binding structural compounds with ROS, and can promote the elimination of ROS by inducing the expression of antioxidant enzymes. However, although flavonoids can contribute to reducing lipid peroxidation and thereby enhance the antioxidant capacity of birds, they have low solubility in the gastrointestinal tract, and consequently, it is necessary to develop a delivery technology that can facilitate the effect intestinal absorption of these compounds. Furthermore, it is important to determine the dietary levels of flavonoids by assessing the exact antioxidant effects in the gastrointestinal tract wherein the concentrations of dietary flavonoids are highest. It is also necessary to examine the expression of transcriptional factors and vitagenes associated with the efficient antioxidant effects induced by flavonoids. It is anticipated that the application of flavonoids as natural antioxidants will become a particularly important field in the poultry industry.