• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.321-326
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• 2017

We aimed to assess the potential growth-promoting effects of ginger and cinnamon mixtures (GCM) on intestinal bacteria and their anti-inflammatory effects in a cellular model of intestinal inflammation. Bifidobacterium longum, Lactobacillus sp., and Lactobacillus acidophilus served as intestinal bacteria. Further, in the inflammatory co-culture model, Caco-2 cells co-cultured with RAW264.7 cells were treated with GCM before the addition of lipopolysaccharide (LPS) to induce inflammation in RAW264.7 cells. Addition of GCM to modified Eggerth Gagnon media at a ginger:cinnamon ratio of 1:5 increased the growth of B. longum, Lactobacillus sp., and L. acidophilus compared to that of the control. In a cellular model, compared to LPS-treated groups, GCM-treated groups maintained high transepithelial electrical resistance at ginger:cinnamon ratios of 1:1, 1:3, 1:5, and 1:7 and decreased the tight junction permeability at 3:1, 1:1, 1:3, and 1:5 ratios, similar to that shown by the control groups. In addition, GCM-treated groups showed decreased levels of nitrite at 1:1, 1:5, and 1:7 ginger:cinnamon ratios. Based on these results, it can be concluded that among the various combinations of GCM, the ginger:cinnamon ratio of 1:5 is the optimal composite ratio that shows positive effects on the intestinal beneficial bacteria and in anti-inflammation.

• Korean Journal Plant Pathology
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• v.12 no.1
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• pp.66-71
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• 1996

79종의 식물재료의 Alternaria alternata에 대한 항균활성을 조사한 결과, 7가지 식물재료가 항균활성이 있었고, 11가지는 확실치 않았으며, 나머지 61가지는 항균활성이 나타나지 않았다. A. alternata에 항균활성이 나타난 7가지 식물재료 중 계피가 활성이 가장 높았으며, 오미지와 천궁이 중정도의 활성을 보였으며, 나머지는 약한 활성을 나타내었다. 항균 활성 성분은 계피와 천궁의 경우는 diethyl ether에 분리되었고, 오미자의 경우는 butanol에 분리되었다. 계피의 diethyl ether 추출물은 1,000 배액 이하에서 식별 가능한 항균활성이 나타났다. 계피의 성분으로 cinnam aldehyde가 가장 높은 활성을 보여, 이 물질이 계피의 주요 항균물질로 사료된다.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.494-501
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• 2017

Waffles with cinnamon powder added in different proportions (0-12% of wheat flour) were baked to investigate the effects of baking on the physicochemical properties and antioxidant activity. Compared with the control without cinnamon, baking loss was lower in waffles with cinnamon, which led to a decrease in waffle hardness. This was attributable to the higher water-holding capacity of cinnamon than wheat flour. With the increase in the amount of cinnamon, the springiness, resilience, and cohesiveness of the waffle decreased, which was thought to result from the decrease in gluten formation by the proportional decrease of wheat flour. The total reducing capacity and DPPH radical scavenging activity of the waffle was significantly increased. This was substantially in agreement with the observations that cinnamon had an appreciable total reducing capacity and radical scavenging activity that were unchanged by heat treatment. This indicates that the antioxidant functionality of cinnamon could be effectively added to thermally processed food.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.183-187
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• 2022

The hot water extract from cinnamon (Cinnamomum cassia Presl) inhibited the activity of alcohol dehydrogenase (ADH) with IC₅₀ value of 45.6 ㎍/mL. The ADH inhibitory components in cinnamon extract were relatively stable to acid and heat, but were found to be volatile. The optimum temperature and time for extracting the ADH inhibitory components from cinnamon were 80 ℃ and 2 h, respectively. Among the essential oils of cinnamon, cinnamaldehyde was the main substance for ADH inhibition. Cinnamaldehyde is considered a competitive inhibitor of ethanol to ADH. Therefore, the cinnamon extract and cinnamaldehyde showed the potential to be used as natural materials for relieving symptoms of a hangover.

• Korean journal of applied entomology
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• v.47 no.4
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• pp.491-495
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• 2008

Adding cinnamon (Cinnamonum cassia Blume) extract into the adhesive used to affix stickers to a chocolate package is an effective method for protecting chocolate products from infestation by the Indian meal moth (Plodia interpunctella Hubner). Chocolate packages treated with adhesive including 0.02% and 0.025% of cinnamon extract were not infested with the Indian meal moth for up to 30 days at $28.1^{\circ}C$ and 70-75% RH, whereas 100% of the packages without the extract were infested in the no-choice test. Chocolate packages treated with adhesive including 0.02% and 0.025% of cinnamon extract in the quadruple choice test were not infested with the Indian meal moth for up to 60 days at $28.1^{\circ}C$ and 70-75% RH, whereas 100% of the packages without the extract were infested. A panel test showed that the cinnamon extract treatment would not affect consumers' choices.

• Journal of Veterinary Clinics
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• v.30 no.3
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• pp.159-165
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• 2013

The present study was conducted to evaluate the efficacy of Cinnamomum cassia Blume (CC) extract on the repair of damaged cartilage in a rat model of osteoarthritis (OA) by anterior cruciate ligament transection (ACLT) and medial meniscus resection (MMx). Forty-eight rats were assigned to six groups (n = 8 per group): sham as negative control (NC), positive control (PC), diclofenac sodium (DS, 2 mg/kg), CC 25 mg/kg, CC 50 mg/kg and CC 100 mg/kg groups. Treatments were 12 weeks from 7 days after ACLT + MMx. Loss of cartilage and joint instability were significantly reduced in response to treatment with CC or DS compared to the PC (p < 0.05). CC significantly ameliorated cartilage degradation in a dose-dependent manner as assessed by histological findings (p < 0.01). A reduction in the severity of structural changes and a dose-dependent increase in Safranin-O staining intensity were observed in CC treatments, indicating that cartilage degradation was inhibited. Although DS did not affect the increase in active caspase-3 and cleaved poly(ADP-ribose) polymerase-induced apoptosis during the progression of OA, cells reactive to these apoptotic markers were decreased significantly by CC (p < 0.05). However, treatments with CC or DS did not influence the uptake of 5-bromo-2'-deoxyuridine. The findings suggest that CC can exert a chondroprotective action on OA through anti-inflammatory and anti-apoptotic properties.

• Food Science and Preservation
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• v.24 no.6
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• pp.764-770
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• 2017

This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1457-1461
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• 2014

The feasibility of incorporating cinnamon powder as a value-added food ingredient in cookies was investigated. Density of dough was not significantly affected by cinnamon powder (P>0.05). Moisture content, spread ratio, and loss rate of cookies decreased significantly with increasing levels of cinnamon powder (P<0.05). Lightness ($L^*$) and yellowness ($b^*$) decreased, whereas redness ($a^*$) as well as hardness increased significantly with higher amount of cinnamon powder (P<0.05). 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly elevated (P<0.05), and they were well-correlated. The consumer acceptance test indicated that addition of cinnamon powder to 4% had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 4% cinnamon powder can take advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.

• Applied Biological Chemistry
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• v.44 no.1
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• pp.40-42
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• 2001

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.650-654
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• 2013

The feasibility of incorporating cinnamon as a value-added food ingredient in bakery food products was investigated using sponge cakes as a model system. Cinnamon powder was incorporated into sponge cakes at 0, 1, 2, 3, or 4% weight amounts, based on the total weight of wheat flour. Cake qualities, such as pH, moisture content, specific volume, and baking loss, decreased significantly with increasing levels of cinnamon powder added (p<0.05). In terms of color, lightness and yellowness decreased, with increasing levels of cinnamon powder. Redness significantly increased for crumb, but decreased for crust (p<0.05) with increasing levels of cinnamon powder. Hardness also significantly increased (p<0.05), while total polyphenol content significantly increased, up to a 2% addition of cinnamon powder, and gradually increased afterwards. Finally, the consumer acceptance test has indicated that higher levels of cinnamon incorporation (2% or higher, w/w) have a considerable adverse effect on consumer preferences in all attributes. In contrast, sponges cakes with a minimal level of cinnamon powder (1%, w/w) are recommended for taking advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.