• Food Science and Preservation
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• v.18 no.5
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• pp.643-650
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• 2011

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.

• Food Science and Preservation
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• v.22 no.6
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• pp.878-885
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• 2015

The purpose of this study was to evaluate the antioxidant activity of Metaplexis japonica by using hot-water and ethanol extracts of its leaf and stem. Yields of hot-water and ethanol extracts of M. japonica leaf were high at 6.89 and 6.23%, respectively. The polyphenol and flavonoid contents in ethanol extracts of M. japonica leaf (ALEE) were high (86.96 and 60.73 mg/g, respectively). The electron-donating ability of all M. japonica extracts increased with an increase in extract concentration, with the highest electron-donating ability of 36.20~68.19% shown by hot-water extracts of M. japonica leaf (ALWE). The superoxide dismutase (SOD)-like activities of ALWE and ALEE increased with an increase in extract concentration. The nitrite-scavenging ability of the extracts was the highest at pH 1.2 and that of ALWE was higher than that of ALEE. The reducing power of $62.5{\mu}g/mL$ ALEE was 0.09 and that of $1,000{\mu}g/mL$ was 0.44. The inhibitory effect of an ethanol extract of M. japonica stem (ASEE) on tyrosinase was 13.81% at a concentration of $62.5{\mu}g/mL$ and that of $1,000{\mu}g/mL$ ALEE was 57.04%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.191-196
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• 2003

This study was performed to investigate the effect of water extract of green tea (GT), persimmon leaf (PL) and safflower seed (SS) on heme synthesis and erythrocyte antioxidant enzyme activities in lead (Pb)-administered rats. Male rats were divided into five groups. a normal, Pb-control (Pb-Con), Pb-GT, Pb-PL and Pb-55 groups with ten rats per group. Pb (25 mg/kg. BW) was orally administerd once a day for 4 weeks. The extract of GT, PL and 55 were administered based on 1.26 g of raw traditional tea/kg BW/day. Blood hematocrit, homoglobin level and red blood cell counts were significantly lower in rb-Con group than in normal group. However, the supplementation of GT, PL and 55 were effective to improve the hematological parameters. Plasma AST and ALT activities were significantly lower in Pb-GT, Pb-PL, Pb-SS groups than in Pb-Con group. The $\delta$ -amino-levulinic acid dehydratase (ALAD) activity of blood and liver were significantly lowered in Pb-Con group com-pared to those of the normal group. The ALAD activity in Pb administered rats was recovered to tile normal level by the water extract of GT, PL and 55 supplementation. Erythrocyte superoxide dismutase and catalse activities were significantly higher in Pb-Con group than in normal group, whereas glutathione peroxidase activity was lowered in Pb administered rats. The extract of GT, PL and SS supplement attenuated changes of these erythrocyte antioxidant enzyme activities by Pb intoxication.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.871-877
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• 1996

Hot-water extract and enzymatic hydrolysate prepared from fresh water fish such as carp, snakehead, eel and israeli cart were tested for inhibitory activity against Angiotensin I converting enzyme(ACE). ACE inhibitory activity of enzymatic hydrolysate was higher than that of hot-water extract, and was the highest in enzymatic hydrolysate of carp among the tested samples. ACE inhibitory activity of 70% ethanol soluble fraction was higher than that of precipitated fraction, the highest in enzymatic hydrolysate of carp. Molecular weight of active fraction was about 1,400 in hot-water extract and slightly above in enzymatic hydrolysate. Amino acid of active fraction of hot-water extract was abundant in glycine, alanine, leucine and proline, whereas amino acids of aspartic acid, glutamic acid, glycine, alanine, valine, leucine and proline were abundant in enzymatic hydrolysate. $IC_{50}$/(amounts of inhibitors need for 50% inhibition) of hot-water extract was the range of 50.3~56.9$\mu\textrm{g}$, those of enzymatic hydrolysate 42.6~57.7$\mu\textrm{g}$.

• Journal of Mushroom
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• v.9 no.3
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• pp.116-122
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• 2011

The mushroom Agrocybe aegerita was analyzed to evaluate the nutritional value of this potential food and to enhance the cultivation and consumption. Among the nutritional compositions of Agrocybe aegerita, contents of crude proteins, crude fats and ashes were 38.3%, 3.0% and 8.2% respectively. The contents of potassium and phosphorus were higher than that of other minerals. Total phenolics contents were $65.2{\mu}g/m{\ell}$ and $46.0{\mu}g/m{\ell}$ in water extract and ethanol extract, respectively. Total flavonoids were estimated as $12.5{\mu}g/m{\ell}$ contents of water extract and ethanol extract were $7.1{\mu}g/m{\ell}$. Free radical scavenging activity against DPPH of ethanol extract, 79.2% was higher than that of water extract(58.2%). The contents of total phenolics, flavonoids and antioxidant activity by the DPPH scavenging activity of Agrocybe aegerita were higher than those of Pleurotus eryngii and Pleurotus ostreatus. The tyrosinase inhibitory activity showed 63.2% and 65.0% in water extract and ethanol extract, respectively. Angiotensin converting enzyme inhibitory activity of water extract was 78.7% and 75.0% in ethanol extract. In this study, Agrocybe aegerita has abundant essential nutrients and thus is good source of functional health food.

• Journal of Fisheries and Marine Sciences Education
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• v.28 no.6
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• pp.1715-1723
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• 2016

The heat extracts of six kinds of medicinal herbs (Scutellaria baicalensis, Sophora flavescens, Citrus unshiu pericarpium, Lonicera japonica, Perilla frutescens, Benincasa hispida) were tested for non-specific immune response and disease resistance effects related with fish diseases on olive flounder, Paralichthys olivaceus. The preventive effects of 6 herbal mixtures against bacterial disease on cultured flounder were examined follow as feeding EP absorbed with the heat extract of six kinds of medicinal herbs. For feeding trial for 12th week, weight gain and serum analysis of fish fed various groups were not significant differences. Lysozyme activity of the 0.01 % treated group on 4th week showed significant increase. Histopathology of the administrated group for feeding period showed no particular signs of tissue degeneration. At 0.01% oral experimental group, relative percent survival (RPS) were only 50% to 75% for four weeks and eight weeks group by intraperitoneal injection with E. tarda. The results suggest that heat extracts of six kinds of medicinal herbs (0.01%) would be effective to enhance the nonspecific immunity and protective ability of olive flounder against fish pathogen.

• Food Science and Preservation
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• v.20 no.1
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• pp.23-29
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• 2013

To extend the shelf-life of freshly cut lotus roots, the effect of their heat treatment in water at $50^{\circ}C$ was investigated and compared with that of their treatment using 1 percent ascorbic acid and citric acid during their storage. In addition, consecutive heat and acid treatment was applied to freshly cut lotus roots to determine its synergy effect. The level of molds in the sample that was treated with $50^{\circ}C$ water for 60 minutes was the lowest among the treatments and 3.89 log CFU/g after 12-day storage, whereas the population of the control was 6.81 log CFU/g for the same number of days. During the storage, the surface color of the samples showed higher ${\Delta}E$ values and lower L values than that of the initial sample. The color with the heat treatment hardly changed, unlike in the control. The consecutive treatments with hot water and acid showed less quality loss than the simple heat treatment. The marketable quality was maintained for three days without any treatment, for nine days with the heat treatment, and for 12 days with the consecutive treatments of hot water and acid. The consecutive treatments with hot water and acid, especially with 1 percent citric acid, extended the shelf-life of the freshly cut lotus roots by inhibiting the growth of microorganisms and the browning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.790-796
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• 2005

Physiological activities of hot-water extract and various concentration ethanol extracts from Bokbunja (Rubus coreanum F. ) were examined. Total phenol content of extract showed higher content in hot-water extract (41.4 mg/g) than other extracts, Optimum condition of extraction for phenolic was $60\%$ ethanol extract (41.3 mg/g). The ABTS radical decolorilization and antioxidant protection factor were determined. Results shown inhibition rate on ABTS of $60\%$ ethanol extract $(99.8\%)$ and antioxidant protection factor of water extract (1.2 PF). Electron donation ability on DPPH was higher 60$\%$ ethanol extract than another percent ethanol extracts. Also hydroxyl radical scavenging activity of extracts was higher $60\%$ ethanol extracts $(0.03\times100\mu\;M)$ than another extracts because the value of TBARS was lower than another extracts. But hot-water extract had higher inhibitory activities on xanthine oxidase and pancreatin $\alpha$ -amylase than $60\%$ ethanol extract. ACE (angiotensin converting enzyme) inhibitory activities were equaled to hot water exract and $60\%$ ethanol extract. Protocatecuic acid was the most abundant phenolic compounds as analyzed by HPLC. The results will be useful as natural antioxidants and functional foods for understanding the physiological activities of Bukbunja extracts.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.84-87
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• 2008

In this research, we screened for glucosyltransferase (GTase) inhibitors that effectively prevent the dental caries from 420 kinds of boiled water extracts of herbs and wild plants and searched for GTase inhibitory activities. Among them, 13 kinds of hot water extracts had high GTase inhibitory activities and especially, we focused on Foeniculum vulgare which showed the highest inhibitory activity on GTase. The boiled water extract of F. vulgare was stable at high temperature and showed as a mixed type of competitive and uncompetitive inhibition kinetic behavior. It did not have antibacterial effect on Streptococcus mutans and had inhibitory activity on GTase. Specially, in the clinical trial, the group treated by boiled water extract of F. vulgare showed more decrease of plague index at 4.8 point than untreated group. These results suggested that boiled water extract of F. vulgare can effectively suppress the plague formation as it inhibits the GTase activity.

• Journal of Life Science
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• v.17 no.12
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• pp.1734-1738
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• 2007

The biological activities of strawberry were investigated during frozen storage. The concentrations of total phenolic content in strawberry juice and water extract were $2.342{\mu}g/ml\;and\;2.235{\mu}g/ml$, respectively. The total flavonoid content in strawberry juice and water extract were $200.36{\mu}g/ml\;and\;201.07 {\mu}g/ml$. respectively. Antioxidant activities of strawberry juice and water extract were determined. The DPPH of strawberry juice (94.2%) was higher than the water extract of strawberry (93.5%). ABTS of strawberry juice and water extract were 99.9% and 100.0%, respectively. Xanthine oxidase inhibitory activity and SOD-like activity of strawberry of water extracts were higher than those of strawberry juice. The changes in the antioxidant activity of strawberry was insignificant until 6 months of frozen storage. Therefore, it was expected that frozen storage of strawberry was useful preservation expedient for consistent supply of raw materials.