• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.67-67
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• 2019

Vaccinium oldhamii (V. oldhamii) has been reported to exert a variety of the pharmacological properties such as anti-oxidant activity, anti-cancer activity, and inhibitory activity of ${\alpha}$-amylase and acetylcholinesterase. However, the anti-inflammatory activity of V. oldhamii has not been studied. In this study, we aimed to investigate anti-inflammatory activity of the stem extracts from V. oldhamii, and to elucidate the potential mechanisms in LPS-stimulated RAW264.7 cells. Among VOS, VOL and VOF, the inhibitory effect of NO and PGE2 production induced by LPS was highest in VOS treatment. Thus, VOS was selected for the further study. VOS dose-dependently blocked LPS-induced NO and PGE2 production by inhibiting iNOS and COX-2 expression, respectively. VOS inhibited the expression of pro-inflammatory cytokines such as $IL-1{\beta}$, IL-6 and $TNF-{\alpha}$. In addition, VOS suppressed TRAP activity and attenuated the expression of the osteoclast-specific genes such as NFATc1, c-FOS, TRAP, MMP-9, cathepsin K, CA2, OSCAR and ATPv06d2. VOS inhibited LPS-induced $NF-{\kappa}B$ signaling activation through blocking $I{\kappa}B-{\alpha}$ degradation and p65 nuclear accumulation. VOS inhibited MAPK signaling activation by attenuating the phosphorylation of ERK1/2, p38 and JNK. Furthermore, VOS inhibited ATF2 phosphorylation and blocked ATF2 nuclear accumulation. From these findings, VOS has potential to be a candidate for the development of chemopreventive or therapeutic agents for the inflammatory diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1739-1744
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• 2010

In this study, the bioactivities of ethanol (EEAR) and water extract (WEAR) from the leaf of Aceriphyllum rossii were investigated. In the anti-oxidative activity, IC50 of DPPH radical scavenging activity was respectively 549.86 and $62.14{\mu}g$/mL by EEAR and WEAR. Anti-inflammatory activity of EEAR and WEAR has been evaluated on inhibition of lipopolysaccharide (LPS)-induced nitric oxide (NO) release by the macrophage RAW 264.7 cells. EEAR and WEAR inhibited inflammatory by 5.58 and 16.85% in 10 mg/mL, respectively. In the anti-diabetic activity, $IC_{50}$ of $\alpha$-glucosidase inhibitory activity was 5.62 and $425.63{\mu}g$/mL by EEAR and WEAR. $IC_{50}$ of $\alpha$-amylase inhibitory activity of EEAR and WEAR was 4,623.87 and over $10,000{\mu}g$/mL, respectively. In the anti-obesity, all lipase inhibitory activity ($IC_{50}$) of EEAR and WEAR was up $10,000{\mu}g$/mL. Finally, EEAR and WEAR exhibited anti-oxidative and anti-diabetic activity. It suggests that Aceriphyllum rossii could be potentially used as a resource of bioactive materials for health functional foods.

• Journal of Microbiology and Biotechnology
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• v.4 no.4
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• pp.305-315
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• 1994

Nineteen strains of bacteriocin-producing lactic acid bacteria were isolated from 432 Kimchi samples, and identified by the comprehensive biochemical and morphological tests verifying their cellular fatty acid composition. Using partially purified bacteriocins from these isolates, their inhibitory activities against other lactic acid bacteria and some pathogens, and sensitivity to enzyme and heat treatments were tested. The isolates were identified as Lactobacillus plantarum (2 strains), L curvatus (2 starins), L brevis (2 strains), Enterococcus faecium (6 strains), Leuconostoc mesenteroides subsp. mesenteroides (1 strain) and Lactobacillus sp. (6 strains). The bacteriocins produced by E. faecium strains provided the broadest spectrum of inhibition, affecting against other Gram-positive bacteria including lactic acid bacteria and health-threatening bacteria such as Clostridium perfringens and Listeria monocytogenes. The bacteriocins of Lactobacillus sp., L plantarum and L brevis strains were capable of inhibiting many strains of the lactic acid bacteria, whereas those of L curvatus and L mesenteroides subsp. mesenteroides strains were only inhibitory to a few strains. Generally, the inhibitory activities of both E. faecium and Lactobacillus sp. strains were greater than those of other producer strains. The bacteriocins from the isolates were sensitive to several proteolytic enzymes, and those of L curvatus and L mesenteroides subsp. mesenteroides were also sensitive to lipase and $\alpha$-amylase as well as to proteolytic enzymes. The bacteriocins from the strains of Lactobacillus sp. and a strain of L. brevis were resistant to autoclaving.

• Food Science and Preservation
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• v.18 no.2
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• pp.171-177
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• 2011

In order to demonstrate the usefulness of Deodeok. the functions of Deodeok and the qualities of Cheongkukjang were investigated. DPPH (1.1-diphenyl-2-picryl-hydrazyl) radical scavenging activity of Deodeok extracted with 70% ethanol was higher than that of water extract. The direct antimutagenic effect of ethanol extract of Deodeok was examined by Ames test using Salmonella typimurium TA 98. The inhibition rates on ethanol extract at concentrations of 200, 1.000, 2.000, 3.000 and 4.000 ${\mu}g$/plate were 5.75, 31.38, 34.75, 53.50 and 83.75%, respectively. The inhibition rates of ethanol extract was higher over 2 times than that of water extract. The qualities including physicochemical and sensory properties of Deodeok Cheongkukjang were investigated over the following range of Deodeok levels; 5, 10, 15 and 20% (w/w). The strain used in Cheongkukjang manufacture was Bacillus sp. B-3 with the highest enzyme activities such as amylase and protease. During fermentation at $40^{\circ}C$ for 6 days. amino-type nitrogen content of Cheongkukjang containing 10% (w/w) Deodeok was more than others. When Deodeok content exceeded 15% (w/w), higher contents resulted in lesser amino-type nitrogen production. The results showed that Deodeok had influenced the growth of Bacillus sp. B-3. The L-value of Deodeok Cheongkukjang was decreased according to increasing the Deodeok contents. Sensory evaluation showed that Deodeok Cheongkukjang containing 10% (w/w) Deodeok was superior to other tested.

• Korean Journal of Plant Resources
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• v.28 no.6
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• pp.759-766
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• 2015

The purpose of this study was to improve the functionality of a healthy drink with examining the possibility of manufacturing different enzymes (alpha-, beta-, glucose-amylase) in barley malts (BM) produced in various malting periods. The study showed that enzyme treatment increased significantly total polyphenol content (TPC), DPPH radical scavenging activity and hydroxly radical scavenging activity in malted liquid samples (MLS) which obtained from various malting periods. The highest of TPC were found in Gluco-24M with 1.981 mgTAE/ml, followed by Beta-24M and Alpha-72M with 1.878 mgTAE/ml and 1.845 mgTAE/ml, respectively. The DPPH result revealed that percent of inhibition increased by 71-75% compared to the control. No statistical difference was found between MLS obtained by 24 hr of malting (24 M) and 72 hr of malting (72 M) after enzyme treatment. In addition, an increasing of hydroxyl radical was in the same trend to the TPC and DPPH. The hydroxyl radical scavenging activity of enzyme treated samples was 1,5 times higher than the control. These results suggest the possibility of enzyme application to barley malts obtained in various germination periods for improving quality and functionality of barley malts.

• The Plant Pathology Journal
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• v.35 no.4
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• pp.313-320
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• 2019

Rye was used here to dissect molecular mechanisms of resistance to Fusarium head blight (FHB) and to go deeper with our understanding of that process in cereals. F. culmorum-damaged kernels of two lines different in their potential of resistance to FHB were analyzed using two-dimensional gel electrophoresis and mass spectrometry to identify resistance markers. The proteome profiling was accompanied by measurements of ${\alpha}-$ and ${\beta}-amylase$ activities and mycotoxin content. The proteomic studies indicated a total of 18 spots with clear differences in protein abundance between the more resistant and more susceptible rye lines after infection. Eight proteins were involved in carbohydrate metabolism of which six proteins showed a significantly higher abundance in the resistant line. The other proteins recognized here were involved in stress response and redox homeostasis. Three remaining proteins were associated with protease inhibition/resistance and lignin biosynthesis, revealing higher accumulation levels in the susceptible rye line. After inoculation, the activities of ${\alpha}-$ and ${\beta}-amylases$, higher in the susceptible line, were probably responsible for a higher level of starch decomposition after infection and a higher susceptibility to FHB. The presented results could be a good reference for further research to improve crop resistance to FHB.

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.467-474
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• 2010

Cheonggukjang is one of the traditional fermented soy-based foods in Korean diets. Studies in cell cultures, humans have revealed anti-hypertension, anti-stress, anticancer, antioxidant, immune enhancing effects. Angelica gigas, Rehmanniae radix, and Red ginseng are popular medicinal plants and widely used for oriental medicine. In this study a strategy had been developed to mobilize beneficial phenolics from Angelica gigas, Rehmanniae radix, and Red ginseng combined with fermented soy by Cheonggukjang fermentation for antioxidant and Type II diabetes management. The quality and functional characteristics of Chenggukjang fermented with Angelica gigas, Rehmanniae radix and Red ginseng. Cheonggukjang (CKJ), Angelica gigas Cheonggukjang (CKJ-DD), Rehmanniae radix Cheonggukjang (CKJ-RG), Angelica gigas and Rehmanniae radix Cheonggukjang (CKJ-DD+RG) and Red ginseng Cheonggukjang (CKJ-RED) were evaluated. The mobilized phenolic profile was evaluated for antioxidant activity and the potential to inhibit ${\alpha}$-amylase linked to hyperglycaemia. This research has important implications for the development of functional soy-based-fermented foods enriched with Angelica gigas, Rehmanniae radix and Red ginseng phenolics for oxidative stress - induced diabetic complications. Furthermore, Hunter's color values of 5 types cheonggukjang, lightness (L-values), redness (a-values) and yellowness (b-values) were evaluated. Free amino acid content of CKJ-RED (0.993 mg/gd. w.) showed higher than that of CKJ (0.205 mg/g-d.w.).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.790-796
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• 2005

Physiological activities of hot-water extract and various concentration ethanol extracts from Bokbunja (Rubus coreanum F. ) were examined. Total phenol content of extract showed higher content in hot-water extract (41.4 mg/g) than other extracts, Optimum condition of extraction for phenolic was $60\%$ ethanol extract (41.3 mg/g). The ABTS radical decolorilization and antioxidant protection factor were determined. Results shown inhibition rate on ABTS of $60\%$ ethanol extract $(99.8\%)$ and antioxidant protection factor of water extract (1.2 PF). Electron donation ability on DPPH was higher 60$\%$ ethanol extract than another percent ethanol extracts. Also hydroxyl radical scavenging activity of extracts was higher $60\%$ ethanol extracts $(0.03\times100\mu\;M)$ than another extracts because the value of TBARS was lower than another extracts. But hot-water extract had higher inhibitory activities on xanthine oxidase and pancreatin $\alpha$ -amylase than $60\%$ ethanol extract. ACE (angiotensin converting enzyme) inhibitory activities were equaled to hot water exract and $60\%$ ethanol extract. Protocatecuic acid was the most abundant phenolic compounds as analyzed by HPLC. The results will be useful as natural antioxidants and functional foods for understanding the physiological activities of Bukbunja extracts.

• Journal of Applied Biological Chemistry
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• v.62 no.2
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• pp.187-193
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• 2019

The newly bred Picnic apple was extracted using water and ethanol for extracting solvent. Each water and ethanol extract showed relatively high phenolic compound of 3.69 and 5.55 mg/g. Each water and ethanol extract of Picnic apple showed 1,1-diphenyl-2-picrylhydrazyl of 88.10 and 88.07%, 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) of 98.79 and 97.25%, antioxidant protection factor of 2.07 and 2.00 PF and thiobarbituric acid reactive substances showed anti-oxidation effect of 9.69 and 19.83% all at $100{\mu}g/mL$ phenolics concentration. Therefore extract of Picnic apple can be considered as anti-oxidant for anti-aging. The anti-inflammatory effect (hyaluronidase inhibition) of extract of Picnic apple were 4.62% with water extract and 4.39% with ethanol extract both at $200{\mu}g/mL$ phenolics concentration. Both water and ethanol extract showed low ${\alpha}$-amylase inhibition effect but each showed 67.37 and 79.16% of ${\alpha}$-glucosidase inhibition effect at $200{\mu}g/mL$ phenolics concentration. In anti-wrinkle effect, water extract showed each 23.70 and 66.29% in elastase inhibition and collagenase inhibition and ethanol extract showed 64.83 and 65.70% each. These result show high potential for functional food and cosmetic source. Picnic apple was identified to have various functions of anti-oxidation, anti-inflammation, anti-wrinkle effect, and anti-diabetic effect. Therefore, Picnic apple is qualified as a source for new functional cosmetics and functional foods.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.743-749
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• 2012

Black soybean paste (BSP) is a bealmijang manufactured with barley flour and black soybeans. This study investigated the quality characteristics of BSP prepared with Bacillus subtilis HJ18-4 (HJ18-4). ${\alpha}$-Amylase and protease activities of BSP rapidly increased on day 6 and day 9, respectively, ($41.45{\pm}0.3-42.72{\pm}0.16$, $21.84{\pm}0.24-23.11{\pm}0.35unit/g$) after which the activities were constant or decreased slightly. Amino type nitrogen contents increased until day 23 ($173.78{\pm}3.51-195.63{\pm}1.51mg\;%$), whereas ammonia type nitrogen sharply decreased on day 9. On day 30, lactic acid bacteria counts were higher compared with the initial count ($7.91{\pm}0.05-8.17{\pm}0.02log\;CFU/g$). Meanwhile, B. cereus and total aerobic counts in HJ18-4 added BSP were lower than that in the control. These results implied that BSP could be edible after 30 days of fermentation, and the addition of HJ18-4 in meju could contribute to the safety of the black soybean paste by the inhibition of B. cereus growth.