• Food Science and Preservation
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• v.21 no.6
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• pp.866-877
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• 2014

The aim of this study was to develop a new functional traditional fermented soybean food using Cudrania tricuspidata fruits and fermentation microbes isolated from traditional fermented food. Aspergillus oryzae koji, Lactobacillus sp., and Bacillus sp. were used for the selection of a suitable microbe for the fermentation of Cudrania tricuspidata fruits, and as a result, Bacillus licheniformis SCDB 1234 was selected. SCDB 1234 enhanced the concentration of kaempferol in the Cudrania tricuspidata fruits from 9.54 to $217.04{\mu}g/g$ (about 22 times). The DPPH radical scavenging activity of the fermented materials was similar to that of BHA and BHT (92~99 ppm). The tyrosinase inhibitory activity was high with arbutin (95 ppm) and kojic acid (90 ppm). Doenjang-added fermentation materials of the Cudrania tricuspidata fruits were developed, and the organic acid, reducing sugar, and free amino acid of the developed Doenjang were analyzed. The pancreatic lipase inhibitory (PLI) activity and ${\alpha}$-glucosidase inhibitory (AGI) activity of the fermentation materials of the Cudrania tricuspidata fruits and the developed Doenjang were investigated, and it was found that after fermentation, the PLI and AGI activities of the fermentation materials of the Cudrania tricuspidata fruits were higher than those before fermentation, and that the AGI activity of the developed Doenjang after aging ($91.25{\pm}0.04%$) was higher than that before aging ($84.89{\pm}0.08%$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.510-518
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• 2012

This study examined the biological activity and synergistic effects of an extract of Wa-song ($Orostachys$ $japonicus$, OE), a medicinal plant mixture (MPE) and a combination of both at different ratios (1:1, OMPE-1 and 3:1, OMPE-3). Extracts of the medicinal plants mixture were comprised of Baekbokyung, Changchul and Sa-in at the same ratio. The antioxidant activity of the extracts and their complex were tested $in$ $vitro$. The $in$ $vivo$ antioxidant activity was also analyzed by examining the lipid composition in the liver and kidney of streptozotocin (STZ)-induced diabetes rats. The nitric oxide radical scavenging activity was more than 50% in OMPE-3 at a 1,000 ${\mu}g$/mL concentration. Regarding metal ions, such as $Fe^{2+}$ and $Cu^{2+}$, the antioxidant activity of OMPE-1 and OMPE-3 was higher than that of OE and MPE. OMPE-1 and 3 had higher activity on $Cu^{2+}$ ions than $Fe^{2+}$ ions. The ${\alpha}$-glucosidase inhibition activity of the OE extract was higher than that of MPE and OMPE-1 but the relative activity of OMPE-3 was significantly higher than the others. Freeze-dried MPE, OMPE-1 and OMPE-3 were added to the diet at a level of 1% given to STZ induced diabetes rats for 4 weeks. The OMPE-1 and OMPE-3 administered groups showed significant decreases in the total lipid, total cholesterol and triglyceride levels in the liver and kidney. In these groups, the glycogen accumulation level of the liver was increased significantly. The content of thiobarbituric acid reactive substances (TBARS) in the liver and kidney was decreased but the DPPH radical scavenging activity was increased. These results suggest that Wa-song extract exhibits antioxidant and antidiabetic activity, which are enhanced by a complex with a medical plants extract.

• Food Science and Preservation
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• v.25 no.1
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• pp.52-61
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• 2018

In this study, vineger was produced after heat treatment of Elaeagnus multiflora juice and its fermentative characteristics were investigated. The heat-treated juice and vinegar of E. multiflora were similar in fruit color, with b values (redness) of 39.48 (juice) and 37.56 (vinegar). After 10 days of fermentation of E. multiflora fruit, the acetic acid bacteria viable cell number, pH, acidity, reducing sugar content, and alcohol content were 4.59-4.62 log CFU/mL, 3.14-3.45, 0.2-2.12%, 0.69-35.24 mg/mL, and 0.2%, respectively. The heat-treated juice and vinegar showed significantly higher radical scavenging and digestive enzyme inhibitory activities than untreated samples, and the levels of soluble phenolics, soluble flavonoids, flavan-3-ol derivatives, and phenolic and derivatives were increased. Additioinally, the heat-treated vinegar contained major organic acids, such as acetic acid (21.82 mg/mL), and major flavan-3-ols and phenolic acids, such as catechin ($72.24{\mu}g/mL$), catechin gallate ($273.36{\mu}g/mL$), epigallocatechin gallate ($68.35{\mu}g/mL$), protocatechuic acid ($12.84{\mu}g/mL$), and salicylic acid ($42.29{\mu}g/mL$). At $25{\mu}L/mL$ treatment, DPPH and ABTS radical scavenging activities and ${\alpha}$-glucosidase and pancreatic lipase inhibitory activities were 79.66%, 93.99%, 90.12%, and 64.85%, respectively. This result suggested that it is possible to produce new types of vinegar and beverages, using heat-treated E. multiflora juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.68-75
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• 2013

The physiological properties of water extracts from Jerusalem artichoke (Helianthus tuberosus L.) leaves (JAL) with different extraction processes (stirrer extraction, SE; reflux extraction, RE; autoclave extraction, AE; low temperature high pressure extraction, LTPE) were investigated. The freeze-dried powder yields of SE, RE, AE, and LTPE were 22.33%, 29.88%, 31.65, and 15.74%, respectively. AE showed the highest value of extract yield. The $a^*$ and $b^*$ values were higher in AE compared to other extracts. Total polyphenolics and flavonoids contents in AE was significantly higher than in other extracts. The amount of proanthocyanidin related substances were highest in LTPE (29.36 mg/g), followed by RE (21.57 mg/g), SE (20.35 mg/g), and AE (13.02 mg/g). The electron donating abilities of SE, RE, AE, and LTPE at a concentration of $500{\mu}g/mL$ (w/v) were 76.16%, 39.55%, 25.50%, and 12.59%, respectively. Reducing power for the four different processes was 1.79, 1.60, 1.51, and 1.17, respectively. Additionally the same tendency was observed with electron donating ability and reducing power for ABTS radical and nitrite scavenging abilities. AE and LTPE showed relatively high antioxidant activities. Alpha-glucosidase, xanthine oxidase, and angiotensin I-converting enzyme inhibitory activities of LTPE at a concentration of $500{\mu}g/mL$ (w/v) were somewhat higher than other extracts. Additionally, there was significantly higher or little lower inhibitory activity compared to the control group. In conclusion, we provided experimental evidence that extracts of JAL have potential as functional materials, and component analysis of JAL could be used as new cosmeceuticals. Also, LTPE is the superior method for the enhancement of biological activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.819-827
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• 2016

This study was carried out to investigate anti-inflammatory, anti-diabetic, alcohol metabolizing, and hepatoprotective effects of hot water (MOW) and 80% ethanol (MOE) extracts from moringa (Moringa oleifera Lam.) leaf. The total phenol content of MOW and MOE were 45.49 and 63.06 mg tannic acid equivalents/g, respectively. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activities of MOW and MOE were remarkably elevated in a dose-dependent manner, and about 60.8% and 71.3% at 1 mg/mL, respectively (P<0.01). Superoxide dismutase-like activities of MOW and MOE were 2.8% and 7.4% at 5 mg/mL, respectively (P<0.05). ${\alpha}-Glucosidase$ inhibitory activity also increased in a dose-dependent manner in both extracts, and MOE was higher about two times than MOW at 5 mg/mL (P<0.001). The effects of MOW and MOE on alcohol metabolizing activity were determined by measuring generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities significantly increased upon addition of MOW and MOE (P<0.05). Anti-inflammatory activity was examined in lipopolysaccharide-stimulated RAW 264.7 cells. Nitric oxide production was reduced to 32.1% and 81.2% by addition of MOW and MOE at 1 mg/mL, respectively (P<0.05). MOW and MOE showed significant protective effects against tacrine-induced cytotoxicity in Hep3B cells at $100{\mu}g/mL$. These results suggest that moringa leaf extracts have great potential as natural health products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.823-831
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• 2015

Evaluation of biological activity and analysis of functional constituents from water and ethanol extracts of four different parts of mulberry (Morus alba L.) tree were carried out to develop functional ingredients and foods using extracts of mulberry tree. The water and ethanol extracts of four different parts of mulberry tree were prepared and their biological activities and functional constituents determined by in vitro assays and HPLC, respectively. In general, ethanol extracts showed stronger biological activities and higher functional constituents than water extracts. Ethanol extracts of mulberry fruit, root bark, and twig showed stronger antioxidant ($IC_{50}=128.4{\mu}g/mL$), ${\alpha}$-glucosidase ($IC_{50}=12.0{\mu}g/mL$), and lipoxygenase ($IC_{50}=36.3{\mu}g/mL$) and tyrosinase ($IC_{50}=410.3{\mu}g/mL$) inhibitory activities, respectively, than those of other parts. Mulberry fruit and leaf showed the highest contents of anthocyanin (cyanidin 3-glucoside: 213.20 mg/100 g) and chlorogenic acid (514.97 mg/100 g), and especially ethanol extract of mulberry leaf contained higher quercetin 3-O-(6-O-malonyl)glucoside (143.25 mg/100 g) and kaempferol 3-O-(6-O-malonyl)glucoside (30.25 mg/100 g) contents without water extract of mulberry leaf. Meanwhile, mulberry twig contained both oxyresveratrol glycoside (48.90 mg/100 g) and its aglycone (21.88 mg/100 g), whereas mulberry root bark contained mostly oxyresveratrol glycoside (724.05 mg/100 g). Additionally, mulberry root bark and leaf contained much higher ${\gamma}$-aminobutyric acid (223.90 mg/100 g) and 1-deoxynojirimycin (86.07 mg/100 g) contents, respectively, than other parts of mulberry tree. These results suggest that high quality processed foods and functional foods using mixtures of mulberry fruits, leaves, twigs, and root barks should be developed for prevention and inhibition of several pathological disorders.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.4
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• pp.351-356
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• 2011

Citrus unshiu (C. unshiu) Markovich were dried peel of mandarin orange, of which fresh fruit was one of the famous foods in Korea and Eastern Asia. In the oriental medicine, C. unshiu peel was known to have a diuretic effect and to strengthen spleen function. Recently, natural flavonoids of C. unshiu peel have been investigated. In this study, C. unshiu peel extract containing flavonoid-glycosides was cultured with Schizophyllum commune (S. commune) mycelia producing ${\beta}$-glu- cosidase and its biological activities were investigated. ${\beta}$-glucosidase of S. commune mycelia converted the flavonoid-glycosides (rutin and hesperidin) into aglycones (naringenin and hesperetin). Fermented C. unshiu peel extract compounds were analyzed by HPLC system. The photoprotective potential of fermented C. unshiu peel extract was tested in human dermal fibroblasts (HDFs) exposed to UVA. Fermented C. unshiu peel extract extract also showed notable in vitro anti-inflammatory effect on cellular systems generating cyclooxygenase-2 (COX-2) and 5-lipoxygenase (5-LOX) metabolites. Also, UVB-induced production of interleukin-$1{\alpha}$ in human HaCaT cells was reduced in a dose-dependent manner by treatment with fermented C. unshiu peel extract. These results suggest that fermented C. unshiu peel extract may mitigate the effects of photoaging in skin by reducing UV-induced adverse skin reaction.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.334-340
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• 2011

Squid was fermented with fermentation accelerators to develop a natural complex seasoning. The quality properties of fermented squid were determined at different fermentation periods. Squid fermented with 10% Aspergillus oryzae koji for 10 days had the highest amino-N, acidity, and total viable cell content during fermentation periods, whereas volatile basic nitrogen content and pH were the lowest. Based on the amino-N content, squid with 10% koji fermented for 10 days was selected for further analyses. The inosine and glutamic acid contents of the fermented squid were highest innucleotide composition, their related compounds, and free amino acids, respectively. The $IC_{50}$ values of the fermented squid on DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and ${\alpha}$-glucosidase inhibitory activities were 6.20 and 4.41 mg/mL, respectively. Based on the results of a sensory evaluation, the fermented squid seasoning was similar to other natural complex seasonings such as anchovy, cowmeat, and fisheries seasonings.

• Korean Journal of Medicinal Crop Science
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• v.9 no.1
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• pp.45-54
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• 2001

The biological activities of ethanol, ethanol: water(1 : 1v/v) and water extracts from Glycyrrhiza uralensis Fisch, glycyrrhizin and enzymatically hydrolyzed glycyrrhizin were compared. About 50% of the growth of MCF7, A549, Hep3B and AGS cells were inhibited in adding 1.0 g/L of the crude extracts, glycyrrhizin and enzymatically hydrolyzed glycyrrhizin. For example, the ethanol extract inhibited 76%, 66% in MCF7 and Hep3B cells by adding 1.0 g/L. For cytotoxicity on human normal liver cell(WRL-68), the crude extracts were scored as above 26%. For the result of antimutagenecity using CHO V79 cell, the crude extracts proved more effective than other samples. The growth of human immune B and T cells were enhanced up to $1.2{\sim}1.3$ times by adding the crude extracts. In inhibitory effect of ${\alpha}-glucosidase$ activity was showed that the ethanol extract, water extract and ethanol: water (1 : 1v/v) extract were appeared 65%, 68%, 62% in adding 1.0 g/L. The higher enhancement of glutathione -S-transferase activity was observed in the ethanol extract as 257% compared to the control in adding 1.0 g/L. From the results, the biological activities of the crude extracts were equivalent or higher than glycyrrhizin and enzymatically hydrolyzed glycyrrhizin.

• Food Science and Preservation
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• v.23 no.1
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• pp.110-116
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• 2016

In this study, the antioxidative activity and functional food activities of water and ethanol extracts from Pinus densiflora root were examined. It was more effective to use ethanol than water when extracting phenolic compounds. The extracted phenolic compounds from Pinus densiflora root for biological activities were examined. The phenolic compounds extracted with water and 80% EtOH were $1.86{\pm}0.04mg/g$ and $6.85{\pm}0.16mg/g$, respectively. DPPH free radical scavenging activity of water and EtOH were each 86% and 85% at $100{\mu}g/mL$ phenolics, respectively. ABTS radical decolorization activity was 48% in water and 68% in EtOH at $200{\mu}g/mL$. Antioxidant Protection Factor (PF) were 1.74 PF in water and 1.96 PF in EtOH at $50{\mu}g/mL$. TBARs of water and EtOH were 93% and 98%, respectively at $100{\mu}g/mL$. The inhibition activity on xanthine oxidase was 83.7% in water extracts and 79.6% in ethanol extracts. Inhibition on xanthine oxidase of water and ethanol extracts showed a higher inhibition effect than allopurinol. The inhibition activity on ${\alpha}$-glucosidase was 14.8% in water extracts and 91.6% in ethanol extracts. The result suggests that P. densiflora root extracts may be useful as as functional food material.