• Food Science and Preservation
• /
• v.30 no.6
• /
• pp.1095-1106
• /
• 2023

This study investigated the anti-oxidative and anti-inflammatory effects of Aster glehni (AG) extract in RAW 264.7 cells and Caenorhabditis elegans. The total polyphenol and flavonoid contents were higher in the ethanol extracts than in the hot water extracts. As a result of measuring the moisture contents (%) and extraction yields (%) of AG and drying A. glehni for processing (DAG), 70% ethanol, which has the highest percentage of extraction yield, was selected as the final solvent. DPPH radical scavenging activity showed higher antioxidant activity of ethanol extracts of DAG than AG. The cytotoxicity assay of the AG or DAG ethanol extracts was treated at different concentrations (25, 50, and 100 ㎍/mL), and cell viability rates were higher than 80% at all concentrations. The LPS-stimulated nitric oxide (NO) production in RAW 264.7 was significantly reduced at all concentrations of AG and DAG groups. As a result of measuring the gene expression of iNOS, which induces NO production, the AG or DAG group decreased by 33% and 32%, compared with the phosphate buffer saline (PBS) group. Under inflammatory stress conditions, the survival rate of C. elegans treated with AG or DAG ethanol extract with LPS showed concentration-dependent improvement in survival rate compared with the PBS group. Considering these results, AG could potentially be developed as an antioxidant and anti-inflammatory functional food material.

• Food Science and Preservation
• /
• v.31 no.2
• /
• pp.287-297
• /
• 2024

It was confirmed that complex fermentation (CF) was more efficient than single-strain fermentations in inducing changes in the contents of phenolic compounds of Maclura tricuspidate and Pyrus Montana Nakai. A mixture of Maclura tricuspidata, Pyrus montana Nakai, Platycodon grandiflorum and Codonopsis lanceolata were fermented in CF using Aspergillus shirousamii (koji), yeast, and lactic acid bacteria (LAB) for 24 days, and the pH, °Brix, total acidity, anti-oxidant activity, polyphenol content, nitric oxide (NO), and Western blotting of inducible nitric oxide synthase (iNOS), cyclo-oxygenase-2 (COX-2), and tumor necrosis factor-𝛼 (TNF-𝛼) of the sample were determined. There was no significant change in pH and total acidity. °Brix significantly decreased from day 6 onwards. HPLC confirmed that the concentrations of chlorogenic acid, 4-hydrobenzoic acid, vanillic acid, and caffeic acid significantly increased from day 18 during the fermentation. Additionally, DPPH, ABTS radical scavenging activity, total phenol, and total flavonoid were confirmed to be increased until 18 days. NO was significantly inhibited from day 6, along with significant inhibition of iNOS, COX-2, and TNF-a. In conclusion, this study confirmed that CF of low-use (or underutilized) wild vegetables enhances phenolic compounds. It effectively suppresses NO, iNOS, COX-2, and TNF-𝛼, markers of inflammation-related pathogenesis. Altogether, our results suggest that CF of the above plants has a potential anti-inflammatory effect.

• Journal of the Korean Applied Science and Technology
• /
• v.41 no.2
• /
• pp.508-519
• /
• 2024

In this study, in order to evaluate the possibility of using Jubak as a functional cosmetic material, evaluation of antioxidant activity according to fractions and anti-wrinkle efficacy in CCD-986sk cells, a human fibroblast, were conducted. As a result of confirming the antioxidant activity by measuring ABTS⁺ radical scavenging ability, Jubak's Ethyl Acetate fractions was found to be 75.5% at a concentration of 1,000 ㎍/ml, showing the highest antioxidant activity among the extraction solvents. The wrinkle improvement effect was confirmed by measuring the inhibitory activity of elastase and collagenase, and in both test results, Jubak's Ethyl Acetate fractions showed the highest efficacy at a concentration of 1,000 ㎍/ml. As a result of measuring the synthesis rate of pro-collagen type I in CCD-986sk cells induced by UVB, Jubak showed the highest efficacy in the order of Ethyl Acetate, Water, Acetonitrile, and Hexan fractions at the same concentration of 20 ㎍/ml. As a result of measuring the inhibition rate of MMP-1, a collagen degrading enzyme, all four solvent fractions showed an efficacy of more than 70% at 20 ㎍/ml. As a result of measuring the mRNA expression levels of pro-collagen type I, MMP-1, and MMP-3 in a real-time PCR experiment, the protein expression level of pro-collagen type I increased when treated with Jubak fractions compared to the UVB group alone. The mRNA expression levels of MMP-1 and MMP-3 were confirmed to be decreased, and Ethyl Acetate fractions was the most effective in improving wrinkles after the control group (EGCG). As a result, it was confirmed that the Ethyl Acetate fractions among Jubak's solvent fractions has an anti-wrinkle effect against photoaging caused by UVB stimulation, and is expected to be used as a natural material for cosmetics.

• Microbiology and Biotechnology Letters
• /
• v.51 no.3
• /
• pp.280-288
• /
• 2023

In strawberry farming, most parts of strawberry stems but the fruit have been dumped. Therefore, this study attempted to investigate the antioxidant and anti-inflammatory effects of strawberry stems which are thrown away after farming. For this, strawberry stem extracts were obtained, using hot water and 70% ethanol. First, total polyphenol contents of the hot water and ethanol extract were checked (265.4 ± 0.12 mg TAE/100 g, 503.88 ± 0.2 mg TAE/100 g). For analysis of antioxidant activities, electron donating ability (EDA) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity were measured. Both extracts increased in a dose-dependent fashion, and similar effects with vitamin C (control group) were confirmed. In terms of cell viability of the hot water and ethanol extracts of strawberry stems, 'RAW 264.7' was 99% or higher at 500 ㎍/ml. In addition, cell experiments were conducted at 50, 100 and 500 ㎍/ml where cell viability is above 99%. In terms of inhibition of the inflammatory mediator 'nitric oxide (NO)', the hot water and ethanol extracts of strawberry stems were 37.9% and 38.8% respectively, confirming the inhibition of NO production. To check anti-inflammatory activities, protein and mRNA expressions of 'iNOS' and 'COX-2' were measured, using RAW 264.7. Compared to the LPS group, the protein expression of the inflammatory mediators was inhibited in the hot water and ethanol extract-treated groups. The above results confirmed that the hot water and ethanol extracts of strawberry stems are valuable as natural substances with antioxidant and anti-inflammatory activities.

• Journal of the Korean earth science society
• /
• v.45 no.1
• /
• pp.1-18
• /
• 2024

This study analyzed the effect of warming on PM_2.5 aerosol production in mid-latitude East Asia during June 2020 using PM_2.5 aerosol anomalies, which were identified by incorporating meteorological and climate data into the Weather Research Forecasting model coupled with Chemistry (WRF-Chem) model. The decadal temperature change trend over a 30-year period (1991-2020) in East Asia showed that recent warming has been greater in summer than in winter. Summer warming in East Asia generated low and high pressure in the lower and upper troposphere, respectively, over China. The boundary between the lower tropospheric low and upper tropospheric high pressure sloped along the terrain from the Tibetan Plateau to Korea. The eastern China, Yellow Sea, and Korean regions experienced a convergence of warm and humid southwesterly airflows originating from the East China Sea with the development of a northwesterly Pacific high pressure. In June 2020, the highest temperatures were observed since 1973 in Korea. Meanwhile, enhanced warming in East Asia increased the production of PM_2.5 aerosols that travelled long distances from eastern China to Korea. PM_2.5 anomalies, which were derived solely by inputting meteorological and climatic data (1991-2020) into the WRF-Chem model and excluding emission variations, showed a positive distribution extending from eastern China to South Korea across the Yellow Sea as well as over the Pacific Northwest. Thus, the contribution of warming to PM_2.5 aerosols in East Asia during June 2020 was more than 50%. In particular, PM_2.5 aerosols were transported from eastern China to Korea through the Yellow Sea, where the warm and humid southwesterly airflows implied wet scavenging of sulfate but promoted nitrate production.

• Journal of Applied Biological Chemistry
• /
• v.66
• /
• pp.204-212
• /
• 2023

Whitening is inhibitory activity of the melanin synthesis of melanocytes. Recently, whitening materials have been developed on natural materials because of its side effects on skin. Figs (Ficus Carica L.) is a fruit belonging to the Moraceae family and whitening activity was reported in focusing on the fig's stem and leaf components, but whitening activity of the figs fruit was not known. Thus, in this study, we tried to observe its anti-melanogenesis as well as antioxidant and anti-inflammation. The radical scavenging activity of figs fruits extract (FFE) was observed as the level of 34.52±1.98%/60.71±1.26% compared to the control in the its maximum concentration in the DPPH/ABTS assay. Cytotoxicity of FFE was observed at 10% concentration by CCK8 assay, so the maximum concentration was set at 5% and applied to all experiments. FFE concentration dependently decreased NO production associated with inducible nitric oxide synthase, cyclooxygenase-2, interleukin-6 and tumor necrosis factor-α gene expression, these strongly suggesting anti-inflammatory activity. In melanin contents assay, FFE significantly down-regulated melanin production in α-MSH-stimulated B16F10 cell as well as tyrosinase inhibition in vitro. In addition, FFE decreased the Microphthalmia-associated transcription factor (MITF) mRNA expression about 94.34% compared to the α-MSH treatment group in RT-PCR. Finally, FFE significantly reduced the MITF, cAMP response element-binding protein and tyrosinase protein expression in the α-MSH stimulated B16F10 cell. Through these results, we found that FFE can not only directly inhibit tyrosinase enzyme activity but also suppress melanogenesis through regulation of MITF gene expression in α-MSH signal transduction.

• Food Science and Preservation
• /
• v.31 no.3
• /
• pp.452-461
• /
• 2024

This study evaluated the in vitro antioxidant activities of ethanolic Polygonum multiflorum (P. multiflorum) extracts and their cytoprotective effects on H₂O₂-induced HT22 and SK-N-MC cells. Among ethanolic extracts of P. multiflorum, the 40% ethanolic extract of P. multiflorum exhibited high total phenolics and flavonoid contents, with 105.68 mg of GAE/g and 28.92 mg of RE/g, respectively. The 40% ethanolic extract of P. multiflorum showed a high 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity and malondialdehyde (MDA) inhibitory effect. The 40% ethanolic extract of P. multiflorum also showed efficient inhibitory activity against α-glucosidase and acetylcholinesterase. Moreover, the 40% ethanolic extract of P. multiflorum reduced oxidative stress and increased cell viability in H₂O₂-induced HT22 and SK-N-MC cells as determined by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetra-zoliumbromide (MTT) and 2',7'-dichlorodihydrofluorescein diacetate (DCF-DA) assay. High-performance liquid chromatography (HPLC) identified 2,3,5,4'-tetrahydroxystilbene-2-O-beta-D-glucoside (TSG) as the bioactive compound in the 40% ethanolic extract of P. multiflorum.

• Food Science and Preservation
• /
• v.31 no.4
• /
• pp.660-672
• /
• 2024

This study aimed to suggest the usability and optimal amount of Orostachys japonicas in foods. Orostachys japonicus powder was added at 0% (Con), 3% (O3), 5% (O5), 7% (O7), and 9% (O9) to rice muffins and the quality and antioxidant characteristics of the muffins were determined. The moisture content and pH of the muffins decreased as the amount of Orostachys japonicus powder added increased. The weight increased as the amount of Orostachys japonicas powder added increased, but the volume, specific volume, and baking loss rate decreased. The L-and b-values of the muffins decreased as the a-value increased. The texture, hardness, gumminess, and chewiness of muffins increased while adhesiveness, springiness, and cohesiveness decreased. Polyphenol, flavonoid, DPPH, and ABTS⁺ radical scavenging activity, as well as reducing power, increased as the amount of Orostachys japonicus powder added increased. In the sensory test, the 5-7% addition group showed high scores in appearance, flavor, taste, texture, and overall preference. The degree of flavor and astringency of muffins, which are evaluation items for characteristic strength, increased as the amount of Orostachys japonicus powder added increased, and the level of moistness decreased. Therefore, the addition of 5-7% of Orostachys japonicus powder is thought to have a positive effect on the muffins. The purpose of this study was to suggest the usability and optimal addition amount of Orostachys japonicus powder and to provide basic data on foods with Orostachys japonicus added.

• Journal of the Korean Applied Science and Technology
• /
• v.41 no.3
• /
• pp.745-755
• /
• 2024

Calystegia pubescens Lindl. (C. pubesens) is a native Korean herb that has been traditionally used for its diuretic, fatigue, and blood sugar-lowering effects. In previous studies, C. pubesens has shown antioxidant and whitening effects, but research on its antibacterial and anti-inflammatory properties is limited, and its potential as functional materials is lacking. In this study, we investigated the antibacterial, antioxidant, and anti-inflammatory effects of leaf (CPL) and stem (CPS) extracts of C. pubesens extracted with 70% ethanol. When the anti-bacterial effect was confirmed, CPL showed superior anti-bacterial effect than CPS for C. acne, S. aureus, E. coli and P. aeruginosa. Additionally, CPL exhibited significantly higher antioxidant activity compared to CPS, as demonstrated by DPPH and ABTS⁺ radical scavenging assays. Therefore, CPL showed superior anti-bacterial and antioxidant effects compared to CPS. Based on these results, further investigation was conducted to confirm the anti-inflammatory effect of CPL using RAW264.7 macrophages. Nitric oxide (NO) produced by lipopolysaccharide (LPS) stimulation was significantly reduced by CPL treatment in a dose-dependent manner. Additionally, the protein and mRNA expression of iNOS was reduced by CPL in LPS-indueced RAW264.7 cells, which was consistent with NO production. In conclusion, this study confirmed that CPL has superior anti-bacterial and antioxidant effects compared to CPS, and demonstrated anti-inflammatory effect of CPL via inhibiting iNOS expression and NO production induced by LPS. Based on the result, we suggest the potential of CPL as a valuable functional materials.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1346-1355
• /
• 2012

This study was carried out to investigate the characteristics of black jujube and Zizyphus jujube extracts during lactic acid fermentation. Both extracts were fermented using Lactobacillus fermentum YL-3. As a result, viable cell number rapidly increased until 24 hours, after which it gradually decreased. Before lactic acid fermentation, the $IC_{50}$ of black jujube, which was 0.014 mg/mL, was lower than that of Zizyphus jujube. Further, black jujube showed stronger antioxidant activity (374.21 mg AA eq/g) than Zizyphus jujube. Contents of total polyphenolics in both extracts were 15.46 mg/g and 13.61 mg/g, respectively, whereas contents of total flavonoids were 374.21 ${\mu}g/g$ and 64.25 ${\mu}g/g$. After lactic acid fermentation, there was no significant increase in DPPH or ABTS free radical scavenging activity. Total polyphenolic content of Zizyphus jujube decreased to 12.39 mg/g upon fermentation, whereas flavonoid content significantly increased to 291.58 ${\mu}g/g$. Further, polyphenolic and flavonoid contents of black jujube increased from 15.46 mg/g to 17.46 mg/g and from 374.21 ${\mu}g/g$ to 1,135.29 ${\mu}g/g$, respectively. These results demonstrate that 9-Times Steamed and Dried increased functional components. Especially, lactic acid fermented black jujube showed remarkably high antioxidant activity. These results confirm the potential use of lactic acid fermented black jujube as a valuable resource for the development of functional foods.