• Food Science of Animal Resources
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• v.31 no.3
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• pp.349-355
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• 2011

Russian deer velvet antlers were divided into three parts and subjected to a extraction process using hot water at 100, 110, and $120^{\circ}C$ or an extraction with 70% ethanol. Each extract was analyzed for its biochemical components, including uronic acid, sulfated-glycosaminoglycans (sulfated-GAGs), and sialic acid, and the antioxidant and anti-acetylcholinesterase activities were investigated. Different levels of uronic acid and sulfated-GAGs were observed in the extracts according to the water temperature used for the extraction, and contents decreased with increasing extraction temperature. The upper layer of each extract showed high amounts of uronic acid and sulfated-GAGs, followed by the middle and base layers. Ethanol extraction was more effective for recovering uronic acid than sulfated-GAGs. Sialic acid content was the highest in the $110^{\circ}C$ extracts but was not observed in the ethanol extracts. Velvet antler extracts showed strong antioxidant activities against DPPH and hydrogen peroxide as well as strong reducing power in a dose-dependent manner. However, the antioxidant activities were different in each layer and according to the extraction method. Additionally, velvet antler extracts exhibited inhibitory activity against acetylcholinesterase, which is associated with Alzheimer's disease, in a dose-dependent manner. These results suggest that velvet antler extracts are useful as a functional food ingredient and/or a pharmaceutical.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.20-27
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• 2010

Deer velvet antler was subjected to the extraction process using boiling water at three different temperatures (100, 110 and $120^{\circ}C$) and 70% ethanol solution. Functional components such as uronic acid, sulfated-glycosaminoglycans (sulfated-GAGs) and sialic acid in the extracts were analyzed, and their antioxidant activities were investigated using several in vitro models. Uronic acid and sulfated-GAGs content of each extract significantly decreased with increasing extraction temperature (p<0.05), while the residues obtained from the upper and middle part of the antler had a higher uronic acid content than the residues obtained from the base section. Sialic acid contents were highest in compounds extracted at $110^{\circ}C$, followed by 120 and $100^{\circ}C$. The 70% ethanol extracts also had a high levels of uronic acid content, but not for sulfated-GAGs and sialic acid. All extracts showed good antioxidant ability in a dose-dependant manner, with the $100^{\circ}C$ residue exhibiting the strongest activity compared to the 110 and $120^{\circ}C$ extracts. In relation to the hydroxyl radical scavenging activity and reduction power, the 70% ethanol extract exhibited the strongest activity. Furthermore, the velvet antler extracts inhibited apoptosis in hydrogen peroxide-induced PC-12 cells.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.5
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• pp.717-724
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• 2020

Styela plicata are naturally-occurring marine resources easily found along the coastlines that have established their niche as functional food and nutraceuticals ingredient along with their increasing consumer demand. Ascidian contain a large amount of dietary fiber but only the meat has been utilized and consumed while the rest of its parts are discarded. Also, various studies have been conducted on the meat of ascidians while studies on the functionality of the ascidian tunics, which were mostly undervalued, were scarce. In this study, we investigated and explored the glycosaminoglycans (GAGs) contents in the tunics of S. plicata, and their potential use as functional ingredient in pharmaceutical and nutraceutical applications. Sulfated GAGs and uronic acids contents were 8.9-10.7 g/100 g and 9.4-11.3 g/100 g, respectively. Highest GAGs content was extracted with optimum Brix at 7-9. Extraction efficiency using hot water at 121℃ was 4.22% while enzyme extraction using Protamex was more efficient at 5.91%. GAGs extracted from S. plicata tunics exhibited collagenase inhibitory activity of 75.2% at 100 ㎍/mL and procollagen synthesis activity of 80.1% at 100 ㎍/mL.

• Fisheries and Aquatic Sciences
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• v.26 no.9
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• pp.535-547
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• 2023

Sea cucumbers (Holothuria scabra), also known as beche-de-mer, are highly valued as a luxurious food item and have been utilized as a traditional tonic food in various Asian countries for centuries. The body walls of sea cucumbers are the main edible part, which are primarily composed of glycosaminoglycan (GAG). The rehydration of dried sea cucumber is a crucial step prior to further processing. The aim of this study was to assess the impact of ultrasound-assisted rehydration (UAR) on the quality of dried sea cucumbers. The experiment used four different rehydration methods, including conventional methods at 27℃ (KV27℃) and 15℃ (KV15℃), as well as a combination of ultrasound at 27℃ with conventional at 15℃ (UAR27 + KV15℃) and ultrasound at 15℃ with conventional at 15℃ (UAR15 + KV15℃). Results indicated that the rehydration rate (RR) was significantly affected by both the rehydration method and the temperature used (p < 0.05). UAR27 + KV15℃ was identified as the most effective method in terms of rehydration behavior and quality characteristics of dried sea cucumber, with a RR of 0.58 ± 0.53 gH₂O/hour and reduced rehydration time of up to 28 hours. Moreover, the UAR27 + KV15℃ method demonstrated superior rehydration potential, nutritional value (proximate composition and sulfate content), color, lower energy, and microstructure properties compared to the other methods. The sulfate content and yield of sulfated GAGs were determined to be 89.4 mg/g and 52.8 ㎍/g, respectively. Confirmation of the absorption band of the sulfate group showed the presence of 3-N-acetyl galactosamine at a wavelength of 1,269 cm^-1 and C-O-S at 860 cm^-1. The sea cucumbers treated with UAR exhibited a GAG content approximately 2.9 times higher than those rehydrated with the conventional method. Eventually, the combination of UAR at 27℃ with conventional at 15℃ methods can significantly accelerate the rehydration of sea cucumber without negatively affecting its physical quality properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1237-1242
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• 2009

This study was conducted to isolate strain for the preparation of fermented antler (Cervus cornu parvum) and evaluate its physiological activities. The growth degrees of twenty-one samples from Bacillus sp., Lactobacillius sp. and mushroom strain on antler extract agar were evaluated in this study, and Bacillus subtilis KH-15, SCB-3, Cordyceps militaris, Phellinus linteus, Inonotus obliquus 26136, and Inonotus obliquus 26147 were selected. The fermented antler extract by C. militaris had relatively higher contents of total sugar (1619.3 ${\mu}g$/mL), uronic acid (302.0 ${\mu}g$/mL), sulfated-glycosaminoglycan (S-GAGs) (119.9 ${\mu}g$/mL) and sialic acid (21.6 ${\mu}g$/mL) than any other extracts. The anti-complementary activities of all fermented antler extracts were higher than non-fermented antler extract, and among these samples, fermented antler extract by C. militaris showed the highest anti-complementary activity (inhibition of 50% total complement hemolysis, $ITCH_{50}$; 50.1% at 1,000 ${\mu}g$/mL). The ability of fermented antler extract by B. subtilis KH-15 to scavenge 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical ($IC_{50}$; 4.97 mg/mL) was significantly the highest (p<0.05), whereas the extract from I. obliquus exerted significantly (p<0.05) high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity ($IC_{50}$; 16.98 mg/mL) among all samples. The results of this study suggest that physiological effects including immuno-modulating and antioxidant activities of the antler may be increased through fermentation process.