• Korean Journal of Microbiology
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• v.52 no.3
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• pp.380-382
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• 2016

Chungkookjang, fermented soybeans, contains diverse peptides produced during fermentation. Fermented soybean extracts containing the peptides can affect cellular signal transduction. Proliferation of human breast cancer MDA-MB-231 cells were repressed dependent on concentrations of fermented soybean extracts. Since fermented soybean extracts inhibited breast cancer cell's growth, and inflammation is related to cancer, it is determined whether it can suppress inflammatory $TNF{\alpha}$ expression. $TNF{\alpha}$ expression in MDA-MB 231 cells treated with fermented soybean extracts was repressed by that extracts. $TNF{\alpha}$ inhibitors were developed as drugs for autoimmune diseases. Since fermented soybean extracts suppressed $TNF{\alpha}$ expression, it can be developed as those drugs.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.842-846
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• 2004

To elucidate quality changes of pine nuts and walnuts coated with green tea extract-containing protein film during storage, pine nuts and walnuts were coated with soy protein isolate (SPI) and zein film containing green tea extract, and stored at $35^{\circ}C$ for 4 weeks. During storage, peroxide, acid, and 2-thiobarbituric acid (TBA) values increased with increasing storage time regardless of treatments. Degrees of lipid oxidation were lowest in protein coating containing green tea extract, followed by protein coating and control. After 4 weeks, for pine nuts, 40, 32, and 21% of peroxide, acid, and TBA values respectively decreased by treatment of zein film coating containing green tea extract compared with control. For walnuts, 29, 24, and 21% of peroxide, acid, and TBA values respectively decreased. With SPI film coating, 41, 36, and 8% of peroxide, acid, and TBA values of pine nuts respectively decreased. For walnuts, 26, 28, and 5% of peroxide, acid, and TBA values respectively decreased by treatment of SPI film coating containing green tea extract.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.55-60
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• 1999

Free phenolic acid, soluble phenolic acid ester and insoluble bound phenolic acid were extracted from defatted perilla flour. Their antioxidative effects were compared with those of BHA, AE and TBHQ for soybean oils by measuring acid and peroxide values at 60$^{\circ}C$ for 25 days. The patterns of these extracts were compared by using gas chromatography. Free phenolic acid and soluble phenolic acid ester extracts showed a higher antioxidative effects than BHA and AP. Among phenolic extracts, free phenolic acid showed the most effective antioxidant activity in soybean oil. Six types of free phenolic acid, 3 types of soluble phenolic acid ester, and 2 types of insoluble phenolic acid were found in the extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.17-22
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• 1992

Water extract, and free-, ester- and insoluble phenolic acids were extracted from wormwoods. The extracts were then dissolved in equal amounts of an edible soybean oil, and the resulting substrates, portion of the soybean oil (control), 0.02% BHA and 0.02% BHT were stored in incubator at $45^{\circ}C{\pm}1.0^{\circ}C$ for 32days. Peroxide values (POV) and thiobarbituric acid (TBA) values of control and the substrates were determined during th9 storage period. The POV of control, BHA, BHT and six substrates which were contained water extracts 0.5%, 1% and 1.5%, and free-, ester- and insoluble phenolic acids after 24days of storage were 77, 43, 17, 38, 26, 34, 45, 28 and 16m mole/kg oil respectively, The TBA values after 32days of storage were 0.278, 0.170, 0.070, 0.200, 0.178, 0.235, 0.167, 0.136, 0.062, respectively, It was found that the antioxidant activity in water extracts was highest in water 1 (the substrates containing water extracts 1%). It was also found that antioxidant activities in the phenolic acids were decreased in the following order ; insoluble phenolic acids>ester form>free phenolic acids. The phenolic acids separated and tentatively identified by Gas chromatography were catechol, vanillin, umbelliferone, p-coumaric acid, ferulic acid caffeic acid, protocatechuic acid, p-hydroxy benzoic acid and syringic acid.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5637-5645
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• 2012

To enhance the reutilization of waste skate skin for the functional food resources, the investigations of extraction characteristics, antioxidative activity of skate skin water extracts on the oxidation of three cooking oils were carried out, and rheological properties, storage safety and sensory evaluation of collagen gel from skate skin were performed. Aromatic and phenolic compounds contents of $50^{\circ}C$ extracts were higher by 49.4% and 32.7%, respectively, than those of $25^{\circ}C$ extracts. Reducing power of extract at $50^{\circ}C$ was higher by 52.74% than that of $25^{\circ}C$ extract, but was 14.9% of ascorbic acid and 27.8% of BHT. Electron donating ability was corresponded to reducing power and phenolic compounds contents. Antioxidative effect of extracts on cooking oil was higher at $50^{\circ}C$ extract than $25^{\circ}C$ extract, and its order was on corn seed oil, soybean oil and olive oil. Antioxidative effect of $50^{\circ}C$ extract showed 38.27~96.83% and 49.53~75.31% of those of ascorbic acid and BHT, respectively, over three cooking oil. The optimum extraction condition for collagen gellation was $100^{\circ}C$, 2 hours extraction under 2.5 folds hydrolysis, and gel strength was lowered above 50% by 10% seasoning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1248-1256
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• 2007

The present study examined the physiological effects of isoflavone-rich bean sprout on the lipid metabolism of hyperlipidemic rats. Experimental hyperlipidemia was induced by the AIN standard diet with 0.5% cholesterol,9.3% lard and 0.2% sodium cholate in SD rats. Experimental groups consisted of normal control, hyperlipidemic control, 1% or 5% bean sprout powder-supplemented groups, and 0.2% soybean isoflauone extract-supplemented group. Four weeks feeding of isoflavone-rich bean sprout powder or isoflavone extract resulted in a significant lowering of plasma cholesterol and lowering tendency of triglyceride levels. The levels of lipid peroxidation products in the kidney and heart tissues were also lowered by the supplementation of bean sprout powder or isoflavone extract. The activities of hepatic glutathione peroxidase and catalase were increased by the supplementation of bean sprout powder or soybean isoflavone extract. Plasma concentration of vitamin A was significantly raised in the group fed 0.5% bean sprout powder. The results of the study showed that the beneficial effects of isoflavone-rich bean sprout on lipid metabolism of hyperlipidemic animals were comparable with those of soybean isoflavone extract. The positive effect of bean sprout in improving lipid metabolism might be due to the combined action of isoflavone and dietary fiber.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.142-148
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• 1992

Certain parts of 95 species of edible and medical plants were extracted with water and 75% of ethyl alcohol. After addition of those extracts to palm oil, lard and soybean oil at different level, their antioxidative activities were compared by Rancimat test. Six species among them seemed to have rather strong antioxidative activity and high extracting yields(i.e. Taraxacum platycarpum, Plantago asiatica, Rhus javanica L., Lycopus lucidus, Astragalus membranaceus, Taraxacum platycarpumH). Among them, the Rhus javanica L. ethanol extract retarded greatly the induction period of palm oil and lard. When 600 ppm of Rhus javanica L. extract were added to palm oil and lard, AI(antioxidant index was expressed as induction period of oil containing various plant extracts/induction period of control oil) of each was 1.35 and 3.03 respectively. This result indicated that the Rhus javanica L. extract was more effective on lard than the other oils.

• Food Science and Preservation
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• v.11 no.4
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• pp.565-568
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• 2004

To investigate the effect of soy protein film packaging on the quality of beef, the rate of weight loss, pH, 2-thiobarbituric acid reactive substance (TBARS), and microbial (total bacterial count) Salmonella spp., E. coli changes were determined during storage. Beef samples were packaged with soy protein film containing rosemary extract and then stored at $4^{\circ}C$. Soy protein film was effective on prevention of weight loss, compared with the control, regardless of addition of rosemary extract. Change in pH of soy protein films containing the rosemary extract (RPF) was less during storage, compared with the control. Packaging of beef products with RPF inhibited lipid oxidation by $86\%$ at day 8 of storage, compared to the control. RPF packaging also affected the microbial growth, resulting in retardation of total bacteria by more than 1 log cycle. These results indicate that storage of beef packaged with RPF should be appropriate in terms of quality as well as shelf-life.

• Journal of Nutrition and Health
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• v.46 no.4
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• pp.315-323
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• 2013

This study was conducted in order to compare the biological activities of leaf and root water extracts of Smilax china L. (SC) by measuring the total polyphenol and flavonoid contents, anti-oxidant activity, inhibitory effect on ${\alpha}$-glucosidase, and anti-inflammatory gene expression. The total polyphenol and flavonoid contents of SC leaf (SCLE) and root (SCRE) water extracts were 127.93 mg GAE/g and 39.50 mg GAE/g and 41.99 mg QE/g and 1.25 mg QE/g, respectively. The anti-oxidative activities of SCLE and SCRE were measured using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity assay and reducing power assay. Both SCLE and SCRE scavenged radicals in a concentration-dependent manner, and SCLE showed stronger radical scavenging activity and reducing power than SCRE; however, both SCLE and SCRE exhibited lower activities than ascorbic acid. Compared to the anti-diabetic drug acarbose, which was used as a positive control, SCLE and SCRE exhibited low ${\alpha}$-glucosidase inhibition activities; nevertheless, the activity of SCLE was 3.7 fold higher than that of SCRE. Finally, SCLE caused significantly decreased expression of the LPS-induced cytokines, iNOS, and COX-2 mRNA in RAW264.7 cells, indicating anti-inflammatory activity. These results indicate that SCLE might be a potential candidate as an anti-oxidant, anti-diabetic, and anti-inflammatory agent.

• The Hankook-Saengyark Bo
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• no.263
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• pp.2-2
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• 2005

고시형 건강기능식품 5개 품목 추가(녹차추출물, 홍국, 대두단백제품 등) - '한약발전포럼' 발족(오는 7월 6일, 발대식 및 포럼 개최) - 지황, 백출 등 총 2,150t 수입결정(kg당 20원 농가보호기금으로 적립) - 보은군 약초단지 30ha 조성