• Title/Summary/Keyword: 생리활성 성분

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Ethanol Extract of Glycyrrhiza uralensis Protects Against Oxidative Stress-induced DNA Damage and Apoptosis in Retinal Pigment Epithelial Cells (망막색소상피세포에서 감초 추출물의 산화적 스트레스에 의한 DNA 손상 및 apoptosis 유발의 차단 효과)

  • Kim, So Young;Kim, Jeong-Hwan;Kim, Sung Ok;Park, Seh-Kwang;Jeong, Ji-Won;Kim, Mi-Young;Lee, Hyesook;Cheong, JaeHun;Choi, Yung Hyun
    • Journal of Life Science
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    • v.29 no.11
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    • pp.1273-1280
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    • 2019
  • Age-related macular degeneration (AMD) is one of the leading causes of blindness in the elderly population, and damage to retinal pigment epithelial (RPE) cells due to oxidative stress contributes to the development of AMD. Glycyrrhiza uralensis Fischer is one of the most widely used herbal medicines for the treatment of various diseases in Asian countries. Although recent studies indicated that treatment with G. uralensis can protect cells from oxidative stress, its mechanisms in RPE cells remain unknown. We evaluated the effect of a G. uralensis ethanol extract (GU) on $H_2O_2$-induced oxidative injury in ARPE-19 RPE cells. The GU pretreatment attenuated reactive oxygen species (ROS) generation induced by $H_2O_2$, which was associated with induced expression of nuclear factor erythroid-derived-2-like 2 (Nrf2) and heme oxygenase-1 (HO-1). GU also suppressed $H_2O_2$-induced DNA damage and mitochondrial dysfunction. The inhibitory effect of GU on $H_2O_2$-induced apoptosis was associated with the protection of caspase-3 activation. Overall, GU appeared to protect RPE cells from oxidative injury by inhibiting DNA damage and reducing apoptosis. Further studies are needed to determine the regulation of Nrf2-mediated HO-1 expression, but our results suggest the possibility of using GU to reduce the risk of AMD.

Characterization of compounds and quantitative analysis of oleuropein in commercial olive leaf extracts (상업용 올리브 잎 추출물의 화합물 특성과 이들의 oleuropein 함량 비교분석)

  • Park, Mi Hyeon;Kim, Doo-Young;Arbianto, Alfan Danny;Kim, Jung-Hee;Lee, Seong Mi;Ryu, Hyung Won;Oh, Sei-Ryang
    • Journal of Applied Biological Chemistry
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    • v.64 no.2
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    • pp.113-119
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    • 2021
  • Olive (Olea europaea L.) leaves, a raw material for health functional foods and cosmetics have abundant polyphenols including oleuropein (major bioactive compound) with various biological activities: antioxidant, antibacterial, antiviral, anticancer activity, and inhibit platelet activation. Oleuropein has been reported as skin protectant, antioxidant, anti-ageing, anti-cancer, anti-inflammation, anti-atherogenic, anti-viral, and anti-microbial activity. Despite oleuropein is the important compound in olive leaves, there is still no quantitative approach to reveal oleuropein content in commercial products. Therefore, a validated method of analysis has to develop for oleuropein. In this study, the components and oleuropein content in 10 types of products were analyzed using a developed method with ultra-performance liquid chromatography to quadrupole time-of-flight mass spectrometry, charge of aerosol detector, and photodiode array. The total of 18 compounds including iridoids (1, 3, 4, 14, and 16-18), coumarin (2), phenylethanoids (5, 9, and 11), flavonoids (6-8, 10, 12, and 13), lignan (15), were tentatively identified in the leaves extract based high resolution mass spectrometry data, and the content of oleuropein in each product was almost identical between two detection methods. The oleuropein in three commercial product (A, G, H) was contained more over the suggested content, and it of five products (B, E, H, I, J) were analyzed within 5-10% error range. However, the two products (C, D) were found far lower than suggested contents. This study provides that analytical results of oleuropein could be a potential information for the quality control of leaf extract for a manufactured functional food.

Bioconversion of Rutin in Tartary Buckwheat by the Korean Indigenous Probiotics (한국형 프로바이오틱스에 의한 쓴메밀 내 rutin의 생물전환)

  • Chang Kwon;Jong Won Kim;Young Kwang Park;Seungbeom Kang;Myung Jun Chung;Su Jeong Kim;Sanghyun Lim
    • Microbiology and Biotechnology Letters
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    • v.51 no.1
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    • pp.83-92
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    • 2023
  • In this study, bioconversion of rutin to quercetin was confirmed by the fermentation of Korean indigenous probiotics and tartary buckwheat. Based on whole genome sequencing of 17 probiotics species, α-rhamnosidase, related to bioconversion of isoquercetin (quercetin 3-β-D glucoside) from rutin, is identified in the genome of CBT BG7, LC5, LR5, LP3, LA1, and LGA1. β-Glucosidase, related to bioconversion of isoquercetin to quercetin, is identified in the genome of all 17 species. Among the 17 probiotics species, 6 probiotics including CBT BG7, LR5, LP3, LA1, LGA1 and ST3 performed the bioconversion of rutin to quercetin up to 21.5 ± 0.3% at 7 days after fermentation. The fermentation of each probiotics together with enzyme complex Cellulase KN® was conducted to reduce the time of bioconversion. As a result, CBT LA1 which showed the highest yield of bioconversion of 21.5 ± 0.3% when the enzyme complex was not added showed high bioconversion yield of 84.6 ± 0.5% with adding the enzyme complex at 1 day after fermentation. In particular, CBT ST3 (96.2 ± 0.4%), SL6 (90.1 ± 1.4%) and LP3 (90.0 ± 0.4%) showed high yield of bioconversion more than 90%. In addition, such probiotics including high levels in quercetin indicated the inhibitory effects of NO production in LPS-induced RAW264.7 cells. In this study, we confirmed that the fermentation of Korean indigenous probiotics and enzyme complex together with roasted tartary buckwheat increased the content of quercetin and reduced the time of bioconversion of rutin to quercetin which is a bioactive compound related to anti-inflammatory, antioxidants, anti-obesity, and anti-diabetes.

The comparative study of anti-allergic and anti-inflammatory effects by fermented red ginseng and red ginseng (홍삼과 발효홍삼의 항염증 작용 및 항알러지 효과 비교)

  • Park, Hye-Jin;Jung, Da-Hye;Joo, Hae-Mi;Kang, Nam-Sung;Jang, Seon-A;Lee, Jae-Geun;Sohn, Eun-Hwa
    • Korean Journal of Plant Resources
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    • v.23 no.5
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    • pp.415-422
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    • 2010
  • Red ginseng(RG, steamed and dried root of Panax ginseng C. A. Meyer, family Araliaceae) and fermented red ginseng(FRG, fermented red ginseng by yeast and lactic acid bacteria) are known to show different pharmacological effects by changed composition of saponins through fermentation. We examined the effects of RG and FRG on $\beta$-hexosaminidase secretion, ICAM-1 expression, the mitogen-induced proliferation of lymphocyte from mice in ex vivo systems and HaCaT cell(keratinocyte) proliferation to compare the anti-allergic and anti-inflammatory effects between both groups. RG groups showed inhibition of $\beta$-hexosaminidase secretion and ICAM-1 expression at $1{\mu}g/ml$, $10{\mu}g/ml$ and the same effects were observed at all concentrations in FRG groups. In our study, RG increased LPS-induced B cell proliferation at $1{\mu}g/ml$ and ConA-induced B cell proliferation at $100\;{\mu}g/ml$ but FRG decreased LPS- and ConA-induced lymphocytes at $100\;{\mu}g/ml$. We showed that FRG increased the proliferation of HaCaT at 1, $10{\mu}g/ml$ but not by RG. These findings suggest that RG and FRG might have anti-inflammatory and anti-allergic effects, which can be needed to proper clinical concentration to applied to various allergic diseases and inflammation.

Quality Characteristics and Antioxidant Activity of Spirulina added Yogurt (스피루리나 첨가 요구르트의 품질 특성 및 항산화능)

  • Shin, Yu-Mi;Son, Chan-Wok;Sim, Hyun-Jung;Kim, Min-Hee;Kim, Mi-Yeon;Kwon, Oh-Yun;Kim, Mee-Ree
    • Korean journal of food and cookery science
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    • v.24 no.1
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    • pp.68-75
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    • 2008
  • The aim of this study was to evaluate the quality characteristics and antioxidant activity of yogurt containing spirulina. Yogurt base was prepared from skim milk added with $0.25{\sim}1%(w/v)$ spirulina powder and fermented with lactic acid bacteria (S. thermophilus : L. bulgaricus = 1 : 1) at $40^{\circ}C$ for 12 hr. Kiwi puree and oligosaccharides were then added. The addition of 1% spirulina powder stimulated the growth of lactic acid bacteria, which showed the highest viable cell count ($3.4{\times}10^9$ CFU/mL), and increased the titratable acidity (1.10%). The viscosity range of the yogurt was 6,000 to 9,000 cP, and the sugar content of the yogurt was around 18 $^{\circ}Brix$. The antioxidant activities were determined using the DPPH method, and the hydroxyl radical scavenging activity of the yogurt containing spirulina was higher than that of the control. The sensory evaluation scores for appearance, odor, taste, overall acceptability and buying intention were higher in the yogurt containing 0.25% spirulina than in the other groups. The amount of macronutrients in the yogurt containing spirulina was higher than that in the control. In addition, the amounts of micronutrients in the yogurt containing spirulina was significantly increased. According to these results, the optimum concentration of spirulina powder is around 0.25%.

Physicochemical and quality characteristics of the Korean and American blueberries (국내산과 미국산 블루베리의 이화학적 품질특성)

  • Moon, Hey-Kyung;Lee, Su-Won;Kim, Jong-Kuk
    • Food Science and Preservation
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    • v.20 no.4
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    • pp.524-531
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    • 2013
  • We investigated the quality characteristics of the Korean and American blueberry. There was a similarity between the general composition and sugar content of the Korean and American values. The pH values showed a low of 3.46 in American blueberries to a high of 4.49 in Korean blueberries. The L (lightness), a (redness), and b (yellowness) value scores of the American blueberry were higher than the Korean blueberry. The levels of total phenol content and DPPH radical scavenging abilities were 205 mg%, 93.48% in the Korean blueberry and 182 mg%, 84.32% in the American blueberry, respectively. The free sugar levels showed fructose 2,514 mg%, glucose 2,315 mg%, and sucrose 69 mg% in the Korean blueberry, while the free sugar levels of the American blueberry showed fructose 2,106 mg%, glucose 1,825 mg%. The contents of organic acid were lactic acid and tartaric acid in the Korean blueberry, while the organic acid in the American blueberry contained tartaric acid, succinic acid, oxalic acid, and lactic acid. The Korean blueberry has 12 kinds of free amino acids, while the American blueberry has 9 kinds of free amino acids. Furthermore, the Korean blueberry contains 390 mg% of total amino acids, which was higher than 32% in the American blueberry with 295 mg% of total amino acids. The fatty acid contents of the American blueberry (2,897 mg%) was higher than that of the Korean blueberry (2,783 mg%) as well as in the oleic acid, linoleic acid, and palmitic acid. The mineral contents of all the samples were P>K>Ca>Mg, respectively. Given the above results, the Korean blueberry bioactive chemicals or properties were thought to be somewhat higher than the American blueberry.

Repellent and Pesticidal Effect of Ginkgo biloba Leaves Extracts on the Tetranichus urticae, Aphis gossypii and Myzus persicae (점박이응애(Tetranichus urticae), 목화진딧물(Aphis gossypii)과 복숭아혹진딧물(Myzus persicae)에 대한 은행잎 추출물의 살충 및 기피효과)

  • Lee, In-Hwa;Seol, Myung-Su;Park, Jong-Dae
    • Applied Biological Chemistry
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    • v.48 no.2
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    • pp.150-154
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    • 2005
  • To overcome the problems associated with chemical pesticides, biological pest controls agent extracted from Ginkgo biloba was studied. Insecticidal activities components in Ginkgo biloba extracts were analyzed using high performance liquid chromatography (HPLC). This results of HPLC analysis, GG-W80 were included bilobalide $611\;{\mu}g/kg$, ginkgolide A $37\;{\mu}g/kg$ and ginkgolide B $243\;{\mu}g/kg$, while YG-W80 were included bilobalide $214\;{\mu}g/kg$ and ginkgolide B $46\;{\mu}g/kg$. The biological activity of Ginkgo biloba extracts were conducted to repellent and pesticidial effect of Tetranichus urticae, Aphis gossypii and Myzus persicae treated with Ginkgo biloba leaves extracts. Mortalities of adult T. urticae to green Ginkgo biloba extracts (GG-W80) and yellow Ginkgo biloba extracts (YG-W80) were shown 98.3% and 20.0%, respectively. From these results, terpenes components in Ginkgo biloba extracts could be use for biological controls for T. urticae.

Morphological Changes in the Skin of Hairless Mouse Fed Various Kimchi Diet (김치종류별 식이가 Hairless Mouse 피부의 형태학적 변화에 미치는 영향)

  • Ryu, Bog-Mi;Ryu, Seung-Hee;Yang, Young-Churl;Lee, Yu-Soon;Jeon, Young-Soo;Moon, Gap-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.9
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    • pp.1469-1475
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    • 2004
  • Skin is the most frequently exposed tissues to oxidative stress from exogenous and endogenous sources. Dietary antioxidants, which suppress oxidative stress including reactive oxygen metabolites, play an important role in protecting skin from deleterious reactive oxygen species. Kimchi containing lots of antioxidative compounds shows anti-aging effect on skin. Therefore the morphologic changes on the skin of hairless mice fed diets containing Korean cabbage, mustard leaf, and buchu kimchi for 16 weeks were determined. Although epidermal thickness was decreased with age, kimchi prevented this thinning of epidermis compared to control group. In kimchi groups, the staining area of cytokeratin was smaller and stratum corneum was thinner than control group. It suggests that various kinds of kimchi diets prevent the increase of keratinization in epidermis with aging. Type Ⅳ collagen, a major structural protein of basement membrane supporting matrices, existed greater amount in kimchi groups than control group, especially in mustard leaf kimchi group. Rough endoplasmic reticulum (RER) of fibroblast was well developed in dermis of Korean cabbage and mustard leaf kimchi groups, which means collagen synthesis at dermis increased in those kimchi groups. This morphological changes of skin suggest that kimchi consumption can retard skin aging due to the presence of antioxidant and anti-aging compounds, especially some components of mustard leaf kimchi may largely affect on the skin rejuvenescence.

Analysis of Nutrition and Antioxidants of Yak-Kong Chungkukjang Powder Added Black Foods (블랙푸드가 첨가된 약콩청국장분말의 영양소 및 생리활성물질 분석)

  • Kong, Hyun-Joo;Park, Heyun-Sook;Kim, Tae-Hoon;Shin, Seung-Ryeul;Hong, Ju-Yeon;Yang, Kyung-Mi
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.11
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    • pp.1727-1735
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    • 2013
  • This study is carried out to investigate the analysis of nutrition and antioxidants of soybean Chungkukjang powder (SCP), Yak-Kong Chungkukjang powder (YCP) and Yak-Kong Chungkukjang powder added black foods (YCBP) for the management of Alzheimer's disease. The water content of YCBP was higher than that of SCP and YCP. The soluble and crude protein contents of YCP were the highest among three Chungkukjang powders. In SCP, YCP and YCBP, the ratios of unsaturated and saturated fatty acids were 5.17, 5.76, and 5.78, respectively. The mineral content of SCP was higher than that of YCP and YCBP. Antioxidants analysis showed that the content of diadzein was the highest in YCP and genistein, and anthocyanin contents were higher than the others in YCBP. In conclusion, YCP and YCBP had higher contents than SCP in soluble and crude proteins, and unsaturated fatty acids, which are needed for composition and function of the brain tissue. Also, it was found that the contents of diadzein, genistein and anthocyanin with outstanding antioxidative ability were high. Thus, this study suggests that Chungkukjang powder, which is made with Yak-Kong, black sesame, black rice and sea tangle, can be utilized for in vivo experiment for the control of oxidative stress, reported as cause and therapy for Alzheimer's Disease.

Bioactivity and Cytotoxicity of Kombucha Fermented with Extracts from Green Tea and Citrus Peel (감귤과 녹차의 추출액으로 제조한 콤부차의 생리 활성 및 일반 세포 독성)

  • Shin, Seung-Shick;Ko, Hye-Myoung;Kim, Chung-I;Park, Sung-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.12
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    • pp.1838-1842
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    • 2016
  • Kombucha (K) is a fermented beverage made from black tea by symbiotic micro-organisms of bacteria and yeasts. To enhance bio-activities of K, we produced citrus/green tea Kombucha (CK) by adding extracts of citrus peel and green tea obtained from Jeju Island. ORAC assays showed that anti-oxidative capacity of CK increased by approximately 3-folds compared to K. We examined anti-cancer properties of extracts from citrus peel and/or green tea using 5637 human bladder cancer cells and B16F10 murine melanoma cells. Proliferation of B16F10 cells was markedly inhibited at concentrations higher than $10{\mu}L/mL$. At a concentration of $20{\mu}L/mL$, anti-cancer activities of extracts were in the order of citrus peel< green tea< combination of both. Interestingly, a combination of both extracts showed a synergistic effect on inhibition of growth of cancer cells. CK fermented with citrus peel and green tea extracts showed enhanced anti-cancer activity compared to K. Cytotoxicity of CK on RAW 264.7 murine macrophages was negligible up to $100{\mu}L/mL$. Taken together, these results indicate that citrus Kombucha is safe to be developed as a functional beverage.