• Korean journal of food and cookery science
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• v.32 no.2
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• pp.197-203
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• 2016

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

• The Korean Journal of Mycology
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• v.27 no.6 s.93
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• pp.424-429
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• 1999

This study was conducted to investigate the characteristics of polysaccharides isolated from the fruit body and cultured mycelia of Phellinus linteus IY001. All fractions were extracted by hot water, followed by ethanol precipitation (F-THE and M-HE) or ultrafiltration (M-HU) (F-TH, F-THE; fruit body, M-HE, M-HU; cultured mycelia). Among these fractions, F-TH fraction was obtained at the highest yields of 6.83% and yield of F-THE was at the level 2.79%. The carbohydrates of these fractions was found to be a heteroglucan composed of glucose, galactose, mannose, fructose, ribose and xylose by analysis of gas chromatography. The total carbohydrate contents of M-HE and M-HU fractions were 99.2%, and 86.0% respectively. The glucose content of M-HE, M-HU and F-THE ranged from 54 to 84.8% of the total monosaccharide. Amino acid pattern showed that all fractions contained a large amount of aspartic acid, glycine, glutamic acid, alanine. Serine and threonine were found to be involved in the linkage, O-linked type. These fractions, except F. TH, contained polysaccharides with the molecular weights of 12 kD and showed the characteristics of IR absorption for ${\beta}-glucosides$ at $890\;cm^{-1}$.

• Microbiology and Biotechnology Letters
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• v.45 no.1
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• pp.19-26
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• 2017

Effects of resveratrol glucosylation on the immunomodulation properties of resveratrol and on the viability of macrophage cells have been studied by using murine macrophage RAW 264.7 cells. Nitric oxide (NO) and interleukin 6 (IL-6) expression in macrophages in vitro were studied after treatment with different concentrations of (E)-resveratrol, (E)-resveratrol 3-O-${\beta}$-${\small{D}}$-glucoside (R-3-G), or (E)-resveratrol 4'-O-${\beta}$-${\small{D}}$-glucoside (R-4'-G). In vitro viability of RAW 264.7 cells after treatment with the aforementioned three compounds was also studied. As demonstrated by macrophage cell viability assays, two different resveratrol monoglucosides, R-3-G and R-4'-G, exhibited 50-80% reduced cytotoxicity in comparison to (E)-resveratrol in A549 and HepG2 cells. Compared to the resveratrol aglycon, both glucosylated resveratrol derivatives positively modulated NO and IL-6 production in macrophages positively via transcriptionally up-regulating IL-6 and iNOS expression. Conjugation of a glucose moiety on resveratrol was found to enhance the immunomodulating activity of resveratrol and the viability of RAW 264.7 cells.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.130-135
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• 2010

Picrate, enzyme-picrate and instrumental analysis methods using IC (Ion Chromatography) and HPLC (High Performance Liquid Chromatography) were compared for their effectiveness in determining cyanide in extracts of Maesil, which is classified as a harmful substance. First, the picrate method showed the shortest analysis time (about 5 hr). The color of picrate paper changed at 0.01 mg/$200\;mL\;CN^-$. However, it was difficult to detect cyanide from amygdalin of glucosides. Second, we performed a qualitative analysis for total cyanide (free cyanide and cyanide from amygdalin) by the enzyme-picrate method using $\beta$-glucosidase and a quantitative analysis by spectrophotometry. Finally, analysis of cyanide by IC and HPLC required the longest determining time (about 17 hr) as well as pretreatment for each free cyanide and amygdalin. These results suggest that enzyme-picrate is the most effective analysis method for the detection of cyanide in Maesil extracts.

• Journal of Microbiology and Biotechnology
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• v.22 no.7
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• pp.947-959
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• 2012

This study was aimed at an evaluation of the potential inheritance of electroporation effects on Lactobacillus fermentum BT 8219 through to three subsequent subcultures, based on their growth, isoflavone bioconversion activities, and probiotic properties, in biotin-supplemented soymilk. Electroporation was seen to cause cell death immediately after treatment, followed by higher growth than the control during fermentation in biotin-soymilk (P<0.05). This was associated with enhanced intracellular and extracellular ${\beta}$-glucosidase specific activity, leading to increased bioconversion of isoflavone glucosides to aglycones (P<0.05). The growing characteristics, enzyme, and isoflavone bioconversion activities of the first, second, and third subcultures of treated cells in biotin-soymilk were similar to the control (P>0.05). Electroporation affected the probiotic properties of parent L. fermentum BT 8219, by reducing its tolerance towards acid (pH 2) and bile, lowering its inhibitory activities against selected pathogens, and reducing its ability for adhesion, when compared with the control (P<0.05). The first, second, and third subcultures of the treated cells showed comparable traits with that of the control (P>0.05), with the exception of their bile tolerance ability, which was inherited to the treated cells of the first and second subcultures (P<0.05). Our results suggest that electroporation could be used to increase the bioactivity of biotin-soymilk via fermentation with probiotic L. fermentum BT 8219, with a view towards the development of functional foods.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.3
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• pp.239-247
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• 2018

Chronic inflammation is known to have effects on various diseases such as gout, cancer, dementia, atopic disease, and obesity. In addition, since some signal cascades involved in the development of inflammation are known to affect the damage and aging of the skin tissue, studies are being conducted actively to control the inflammation mechanism. In order to mitigate or prevent inflammatory response, a number of researches have been made to develop anti-inflammatory materials from some plants. In particular, Stevia rebaudiana produces steviol glycosides (SG), a natural sweetener with a distinctive flavor. Studies on some of SG have been shown to have anti-inflammatory activity. Researchers of this study expected that more SG also possess anti-inflammatory activity, besides stevioside, rebaudioside A, and steviol. In order to confirm this possibility, the researchers screened inhibition activity of various steviol glucosides for NO production in RAW 264.7 cell lines. As a result, steviol ${\beta}-glucopyranosyl$ ester (SGE) showed the highest inhibitory activity among steviol derivatives treated at the same molar concentration. In addition, we found that mRNA expression level of $interleukin-1{\alpha}$ ($IL-1{\alpha}$), $interleukin-1{\beta}$ ($IL-1{\beta}$), cyclooxygenase-2 (COX-2), nuclear factor kappa-light chain-enhancer of activated B cells ($NF-{\kappa}B$) and inducible nitric oxide synthase (iNOS) was also decreased in a dose-dependent manner. These results show that SGE inhibits anti-inflammatory activity and NO production in mouse macrophage RAW 264.7 cells. It was confirmed that SGE has potential to be applied as an anti-inflammatory material.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.448-455
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• 2004

Changes in quality characteristics of Bijijang (fermented soybean curd residus) prepared at $35^{\circ}C\;and\;40^{\circ}C$ for 0, 12, 24, 36, and 48 hr were investigated. Acidity of Bijijang increased, whereas pH and Hunter's color values decreased during fermentation. Immediately after Bijijang preparation, ${\alpha}-and\;{\beta}-amylase$ activities were very low, ${\beta}-Amylase$ activity during fermentation increased rapidly, with those fermented at $40^{\circ}C$ higher than at $35^{\circ}C$. Neutral pretense activity was significantly higher than acidic pretense activity, and increased gradually after 12 hr. Change in total nitrogen content in Bijijang was insignificant, whereas contents of amino-type and water-soluble nitrogens increased significantly during fermentation. Major free amino acids of Bijijang were Arg, Pro, Glu, Thr, Ser, and Lys at initial fermenting stage, and, as fermentation progressed, contents of Cys, Met Glu, Ile, Leu, and Phe increased. Reducing sugar contents of Bijijang fermented at $40^{\circ}C$ were higher than those fermented at $35^{\circ}C$. Sucrose content decreased and glucose content increased. Glucoside (genistin and daidzin) contents decreased and aglycone (genistein and daidzein) contents increased during preparation of Biji and fermentation of Bijijang. Contents of free sugars and isoflavones were higher in Bijijang fermented at $40^{\circ}C$ than at $35^{\circ}C$. Based on these results, fermentation at $40^{\circ}C$ for 48 hr was determined to be optimum fermentation condition for Bijijang.

• Korean Journal of Environmental Agriculture
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• v.34 no.2
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• pp.105-110
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• 2015

BACKGROUND: Soy isoflavones, structurally similar to endogenous estrogens, may affect human body through both hormonally mediated and non-hormonally related mechanisms. Heat processing could change chemical compositions. The effects of different thermal processes, boiling and HTHP(high temperature and high pressure) on the composition of isoflavone compounds and total amount of domestic soybeans were investigated in this study. METHOD AND RESULTS: Three different kinds of soybean samples were collected from RDA-Genebank. The samples were extracted using methanol, distilled water, and formic acid based solvent. Also the same solvents were used for mobile phase in UPLC/ToF/MS. All of the isoflavone compounds were analyzed based on the aglycone type of external standard for quantification. The standard calibration curve presented linearity with the correlation coefficient R2 > 0.98, analysed from 1 to 50 ppm concentration. The total isoflavone contents does not change by treatment within the same breed. While "boiling" and "HTHP" processes tend to increase the contents of aglycone and ${beta}$-glucosides, "fresh" soybeans retained the high concentration of malonylglucosides. CONCLUSION: These results have to be considered while developing an effective functional food, from the health while point of view using soybeans.

• Journal of Life Science
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• v.29 no.5
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• pp.545-554
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• 2019

The phytochemical compounds of Pueraria, a medicinally important leguminous plant, include various isoflavones that have weak estrogenic activity and a potential role in preventing chronic disease, cancer, osteoporosis, and postmenopausal syndrome. However, the major isoflavones are derivatives of puerarin and occur mainly as unabsorbable and biologically inactive glycosides. The bioavailability of the glucosides can be increased by hydrolysis of the sugar moiety using ${\beta}$-glucosidase. In this study, we investigated the antioxidant effects of a Pueraria extract after fermentation by Lactobacillus rhamnosus BHN-LAB 76. The L. rhamnosus BHN-LAB 76 strain was inoculated into Pueraria powder and fermented at $37^{\circ}C$ for 72 hr. The total polyphenol content of the Pueraria extract increased by about 134% and the total flavonoid content increased around 110% after fermentation with L. rhamnosus BHN-LAB 76 when compared to a non-fermented Pueraria extract. Superoxide dismutase-like activities, DPPH radical scavenging, and ABTS radical scavenging increased by approximately 213%, 190%, and 107%, respectively, in the fermented Pueraria extract compared to the non-fermented Pueraria extract. Fermentation of Pueraria extracts with L. rhamnosus BHN-LAB 76 is therefore possible and can effectively increase the antioxidant effects. These results can be applied to the development of improved foods and cosmetic materials.

• Journal of Mushroom
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• v.9 no.4
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• pp.186-189
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• 2011

The transitivity of Chemical constituents by Pleurotus ostreatus cultivated in different raw sawdusts, which are Juglans mandchurica, Cudrania tricuspidata and Lindera glauca, was investigated. The HPLC chromatography patterns on the chemical constituents of P. ostreatus showed the similar chromatography patterns in all different raw sawdusts and control sawdust. The unknown chemical constituents of P. ostreatus cultivated in the 10%, 20% mixed medium added 10 %, 20% different raw sawdusts, respectively, were increased. But the significance results in the mixed medium added 50% different raw sawdusts were not showed. The chromatography patterns of mycelia grown in media added the 80% MeOH extracts of three tree species showed the similar patterns in comparison with control mycelia. In the results, the secondary metabolites of functional media were not degrade and changed to other derivatives compounds by P. ostreatus.