• Food Science and Preservation
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• v.21 no.2
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• pp.254-263
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• 2014

This study was carried out to analyze the effects of water and 70% ethanol extract on the antioxidative and antidiabetic activities of Smilax china L., a vine shrub belonging to the lily family. The activities of the extracts were measured based on the total phenolic and flavonoid contents and through on the results of the antioxidant tests, such as the electron-donating ability, ABTs radical scavenging activities, SOD-like activity, xanthine oxidase inhibition effect, antioxidant protection factor (PF), TBARs content and ACE inhibition activity, and ${\alpha}$-glucosidase, and ${\alpha}$-amylase inhibition activity. The resulting total phenolic and flavonoid contents of the 70% ethanol extract from S. china L. were greater than those of the water extract from S. china L. With regard to the results of the antioxidant tests, such as the electron-donating ability, ABTs radical scavenging activity, SOD-like activity, xanthine oxidase inhibition effect, antioxidant protection factor (PF), and TBARs content, those from the 70% ethanol extract from S. china L. were greater than those from the water extract from S. china L. Also, with regard to the ACE inhibition effect and ${\alpha}$-glucosidase and ${\alpha}$-amylase inhibition, those from the 70% ethanol extract from S. china L. were greater than those from the water extract from S. china L. All these findings show that the 70% ethanol extract from S. china L. has greater antioxidative and antidiabetic effects and can be used as a preventive agent for oxidation and diabetes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.987-994
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• 2000

Aspergillus coreanus NR 15-1, Asp. oryzae NR 15-3 and Asp. oryzae NR 2-5 isolated from traditional Korean nuruk were screened as parental strains producing starch hydrolyzing enzymes. They were mutagenized by N-methyl -N'-nitro-N-nitrosoguanidine (NTG) and mutants were isolated for analysis of various amylase activities and the ability of acid production. Among them, the mutants harboring high saccharogenic activity, dextrinogenic activity, and the ability of acid production were selected. Fifteen, six, and five strains of mutants were isolated from Asp. coreanus NR 15-1, Asp. oryzae NR 2-5, and Asp. oryzae NR 15-3, respectively followed by NTG mutagenesis. Among these mutants, thirteen strains were identified as auxotrophic mutants. \ulcorner (Arg.￣) mutant from Asp. coreanus NR 15-1 showed high glucoamylase activity and total acid productivity. Z6 (Ade.￣) mutant from Asp. oryzae NR 2-5 showed the highest $\alpha$-amylase activity, therefore \ulcorner and Z6 mutant were selected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.404-410
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• 1997

Amylase, protease, polygalacturonase and $\beta$-galactosidase activities were monitored during salting of Chinese cabbage and kimchi fermentation at 1$0^{\circ}C$. A part of enzymes in the tissue of Chinese cabbage were eluted during salting, and other remained enzymes activities were decreased in proportion to the amount of elution. But total enzyme activities were increased during salting. Amylase, protease and polygalacturonase activities decreased at the early fermentation stage but increased at the late fermentation stage. $\beta$-Galactosidase activity was continuously increased during all periods of fermentation. Enzymic actions at the early fermentation stage come from Chinese cabbge and at the late fermentation stage come from major microorganisms in kimchi fermentation. Kimchi fermentation involves the activation of the enzymes by salting; hydrolysis of micromoleculars such as polysaccarides cell wall composed polysaccarides and proteins of cell wall during early fermentation of kimchi; overripening of the kimchi caused by propagation of homofermentative lactic acid bacteria which demand autotroph.

• Advances in Traditional Medicine
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• v.9 no.3
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• pp.217-224
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• 2009

In this study, four plants grown naturally in Egypt that are usually consumed by pastoral nomads were screened for their total phenolic contents, antioxidative, and anti-$\alpha$-amylase activities. Dried powder of plant's part was extracted in absolute or 70% ethanol. A polar extract of Panicum turgidum (PTPE) had the highest total polyphenol content {92.5 mg gallic acid equivalents (GAE)/g}, followed by an alkaloid extract of Withania somnifera (WSAlk; 77.5 mg GAE/g), and an ethanol extract of Leptadenia pyrotechnica (LPEE; 59.1 mg GAE/g). By employing different assays such as DPPH radical scavenging, reducing power, $Fe^+$ chelating, $H_2O_2$ scavenging and total antioxidant capacity, it was shown that PTPE, WSEE (ethanol extract of W. somnifera), WSAlk and LPEE had promising antioxidant activity, though, their potency varied according to the different tests. WSAlk had the highest level of $\alpha$-amylase inhibition (40.2%) in vitro, followed by WSEE (30.5%). Therefore, it can be concluded that these plants, especially extracts of PTPE, and WSAlk are beneficial to physiological health, and could be used in food and pharmaceutical industries to prepare dietary supplements, functional foods or food preservatives.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.6
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• pp.577-583
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• 2001

The digestive enzyme activities such as $\alpha-amylase$, trypsin and pepsin from the laboratory-reared river puffer Takifugu obscurus were measured from the time course of 1 day until the 65 day after hatching. In the case of $\alpha-amylase$, it was showed minimum activity of 0.0493 U/mg at the total length (TL) 10 mm, and showed maximum activity of 0.1480 U/mg at 19 mmTL. Trypsin and pepsin were showed their maximum activities of 0.0264, 0.0258 U/mg and 0.0178, 0.0201 U/mg when the total length of 16 and 24 mm, and represented remarkable correlations between the changes of enzyme activity and growth rate. The ontogenetic variations of digestive enzymes were represented clearly different patterns; i.e, the pepsin showed higher activity when the periods of larva ($4\~5\;mmTL$) and juvenile II ($19\~24\;mmTL$), however, the trypsin represented maximum activity at the stages of juvenile I ($11\~16\;mmTL$) and young fish (27 mmTL), respectively.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1127-1131
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• 2017

To evaluate the anti-oxidant and anti-tumor potential of the green pepper (Capsicum annuum L. cv. DangZo), total polyphenol content, radical scavenging activities and anti-tumor properties were measured. The total polyphenol content of the 70% ethanol extracts from green pepper (Capsicum annuum L. cv. DangZo) was 30.29 mg gallic acid equivalent/g extract. The DPPH radical and hydroxyl radical scavenging activities of 70% ethanol extracts of green pepper (Capsicum annuum L. cv. DangZo) were documented at 2.87 and 10.55, respectively. For ${\alpha}$-glucosidase and ${\alpha}$-amylase inhibitory activity, 70% ethanol extracts of green pepper (Capsicum annuum L. cv. DangZo) were documented at 35.67% and 58.41% respectively. The green pepper (Capsicum annuum L. cv. DangZo) demonstrated greater capability in terms of anti-neoplastic activity vis-a-vis colon cancer cell lines when compared to other cancer cell lines.s. er (Capsicum annuum L. cv. DangZo) higher activities of anticancer activities on colon cancer cell lines compared to other cancer cell lines.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.171-180
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• 2017

Objective: This study investigated the association of enzyme-producing microbes and their enzymes with starch and hemicellulose degradation during fermentation of total mixed ration (TMR) silage. Methods: The TMRs were prepared with soybean curd residue, alfalfa hay (ATMR) or Leymus chinensis hay (LTMR), corn meal, soybean meal, vitamin-mineral supplements, and salt at a ratio of 25:40:30:4:0.5:0.5 on a dry matter basis. Laboratory-scale bag silos were randomly opened after 1, 3, 7, 14, 28, and 56 days of ensiling and subjected to analyses of fermentation quality, carbohydrates loss, microbial amylase and hemicellulase activities, succession of dominant amylolytic or hemicellulolytic microbes, and their microbial and enzymatic properties. Results: Both ATMR and LTMR silages were well preserved, with low pH and high lactic acid concentrations. In addition to the substantial loss of water soluble carbohydrates, loss of starch and hemicellulose was also observed in both TMR silages with prolonged ensiling. The microbial amylase activity remained detectable throughout the ensiling in both TMR silages, whereas the microbial hemicellulase activity progressively decreased until it was inactive at day 14 post-ensiling in both TMR silages. During the early stage of fermentation, the main amylase-producing microbes were Bacillus amyloliquefaciens (B. amyloliquefaciens), B. cereus, B. licheniformis, and B. subtilis in ATMR silage and B. flexus, B. licheniformis, and Paenibacillus xylanexedens (P. xylanexedens) in LTMR silage, whereas Enterococcus faecium was closely associated with starch hydrolysis at the later stage of fermentation in both TMR silages. B. amyloliquefaciens, B. licheniformis, and B. subtilis and B. licheniformis, B. pumilus, and P. xylanexedens were the main source of microbial hemicellulase during the early stage of fermentation in ATMR and LTMR silages, respectively. Conclusion: The microbial amylase contributes to starch hydrolysis during the ensiling process in both TMR silages, whereas the microbial hemicellulase participates in the hemicellulose degradation only at the early stage of ensiling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.363-369
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• 2015

We investigated the effect of harvesting time on the proximate compositions and biological activities of Lactuca indica L. Seonhyang and wild species. The highest moisture content (91%) was obtained from Seonhyang harvested in June. The wild species harvested in August showed the highest crude protein (4.8%) and crude fiber contents (2.7%). Potassium contents were 626~684 mg/100 g, and no significant difference in harvesting time was observed between Seonhyang and wild species. Calcium and phosphate contents of Seonhyang leaves harvested in August were highest (350 mg/100 g and 123 mg/100 g, respectively). The highest total polyphenol and total flavonoid contents were observed for wild species harvested in June (60 mg/g and 126 mg/g, respectively). Ethanol extracts of Seonhyang and wild species leaves harvested in June showed the highest DPPH radical scavenging activity (95%). ${\alpha}$-Amylase inhibitory activity was highest (94.8%) in water extract of Seonhyang leaves harvested in July. Nitric oxide production inhibitory activity was $14.3{\mu}M$ in ethanol extracts of Seonhyang and $16.8{\mu}M$ in ethanol extracts of wild species harvested in June. Calcium content and ${\alpha}$-amylase inhibitory activity of Seonhyang leaves were greater than those of wild species leaves. These results suggest that Seonhyang leaf can be used to develop processed foods.

• International Journal of Industrial Entomology and Biomaterials
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• v.8 no.2
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• pp.189-194
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• 2004

Amylase isozyme based three multivoltine viz., N+p, Np, N+ $p^{cho}$ and two bivoltine-D6+p, D6p syngenic lines (Syn. L) were developed from germplasm (GP) stocks Nistari (N) and D6 respectively. haemolymph isozyme pattern at pH 7.0 and 8.5 depicted a total 11 number (Am $y_{1 to 6}$ at pH 7.0 and Am $y^{l to 5}$ at pH 8.5) of native proteins (NP) of various sizes are amylase isozyme expressers. Among eleven NPs, two NPs of 770 kDa (Am $y^{6}$ at pH 7.0) and 376 kDa (Am $y^3$ at pH 8.5) are $\alpha$-amylase expressers and remaining NPs of 370, 364, 350, 329 and 274 kDa at pH 7.0 and 206, 292, 416, 725 kDa at pH 8.5 are $\beta$-amylase expressers. Accordingly, digestive juice amylase isozyme pattern at aforesaid pH also depicted a total number of 10 NPs (Am $y^{1 to 5}$) at each pH 7.0 and 8.5 are amylase expressers of which NP of 387 kDa (Am $y^4$ at pH 7.0) and 780 kDa (Am $y^{5}$ at pH 8.5) are a-amylase expresser. Remaining NPs of 338,297 ＆ 216 kDa at pH 7.0 and 370, 341, 329 ＆302 kDa at pH 8.5 are $\beta$-amylase expresser. Recurrent backcross lines (RBL) viz., N+pRBL and NpRBL were developed through introgression of high shell weight character (a multigenic trait) to be used further for congenic line (Con. L) development and to understand any association with introgressed character. Isozyme pattern in haemolymph of RBLs depicted only one $\alpha$-amylase of 770 kDa at pH 7.0 and 376 kDa at pH 8.0 with three and four respective $\beta$-amylase bands but in bivoltine lines numbers of $\beta$-amylase bands vary between 1 to 2 at aforesaid pH. Variability was also observed in digestive juice of multivolitine and its RBLs but bivoltine lines express null activity at both pH except appearance of one very week $\alpha$-amylase band D6+p at pH 8.5. Overall study suggests that not a single NP at both pH is common for expression of any band of amylase isozyme i.e., a totally different set of proteins are the amylase isozyme expresser at specific pH and no molecular factor of amylase is associated in developed RBLs which showed improvement on survival, single cocoon shell weight (SCSW) and single filament length over receptor parents.s.s.s.

• Food Science and Preservation
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• v.17 no.4
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• pp.541-546
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• 2010

Wild-garlic (Allium victorialis L.) is a perennial plant found in worldwide and has been considered as a favorite vegetable due to its particular smell and taste. However, the study of biological activity of wild-garlic and the development of processed food are in rudimentary. In this study, we evaluated several biological activities, including antioxidant, antimicrobial, and inhibitory activities against human thrombin, $\alpha$-amylase and $\alpha$-glucosidase, of Ulrung wild-garlic. Analysis of the composition showed that Ulrung wild-garlic is nutritive although it is perishable. The color of fresh juice was stably maintained during 10 days-storage at $4^{\circ}C$, but rapidly discolored by heat treatment at $70^{\circ}C$ for 1 h. During heat treatment, the contents of total sugar and total polyphenol were decreased to 75% and 50%, respectively, and acidity was increased from 0.069% to 0.111%. In a while, the brix, reducing sugar, and total flavonoids showed minor changes. The fresh juice showed strong DPPH scavenging activity, reducing power and antibacterial and antifungal activity, but the heat-treated juice lost the antioxidant and antimicrobial activities. The inhibitory activities against human thrombin and $\alpha$-amylase and $\alpha$-glucosidase was negligible in both fresh juice and heat-treated juice. These results suggested that the antioxidant and antimicrobial components in wild-garlic are heat-liable and volatile. Based on our results, we propose non-heat treatment products for processed wild-garlic, for example, fresh juice-added beverage or fermented liquors using wild-garlic.