• Journal of Life Science
• /
• v.31 no.3
• /
• pp.305-313
• /
• 2021

This study verified the antioxidant and whitening activities of a Pinus koraiensis extract (PK) and a Hibiscus cannabinus L. extract (HC), and further evaluated the interaction of the extract ingredients when mixed at a 1:1 ratio (PKHC). The electron-donating and ABTS+ radical scavenging activities of the PKHC extract at 1,000 ㎍/ml concentration were 93.7% and 94%, respectively, indicating a higher efficacy than achieved with either extract alone. Measurements of the tyrosinase the activities in response to PK, HC, and PKHC extracts at 1,000 ㎍/ml concentrations showed inhibitions of 40%, 27.5%, and 43%, respectively, confirming a higher efficacy of the mixture due to the synergistic action of the ingredients. The cell toxicity values in melanoma cells treated with PK, HC, and PKHC at 1,000 ㎍/ml concentration were 87.4%, 80.2%, and 98%, confirming a higher viability in cells treated with the mixture due to antagonism. The expression of microphthalmia-associated transcription factor (MITF), tyrosinase-related protein-1 (TRP-1), tyrosinase-related protein-2 (TRP-2), and tyrosinase protein expression determined by Western blotting decreased by 53.9%, 64.8%, 67.3%, and 56.1%, respectively, when PKHC was administered at a concentration of 100 ㎍/ml. Reverse transcription-polymerase chain reaction (RT- PCR) results also showed that PKHC at a concentration of 100 ㎍/ml inhibited the mRNA expression of MITF, TRP-1, TRP-2, and tyrosinase mRNA by 54.4%, 64.9%, 66.6%, and 63.1%, respectively. Taken together, the data confirmed the antioxidant and whitening effect of the PKHC extract and verified the possibility that this extract mixture has great potential as a cosmetic ingredient.

• Journal of Korean Society of Forest Science
• /
• v.100 no.3
• /
• pp.408-416
• /
• 2011

Leaf and bulb of wild garlic (Allium victorials var. platyphyllum) from Ulleung Island and Gangneung region were extracted with water and 70% ethanol and investigated on its antioxidative activity. Total polyphenol content of Ulleung island wild garlic was higher than that of Gangneung region. Total polyphenol content in bulb was high compared to content of the leaves, and 70% ethanol extract of Ulleung Island leaf was high in 72.50 mg/g. Flavonoid content in leaf was higher than that of bulb, 70% ethanol extract of Ulleung Island leaf was high in 73.30 mg/g. Electron donating activity of 70% ethanol extract from Ulleung island and water extracts (55.13%) from Gangneung were higher than those of other extracts. Bulb extracts on electron donating activity were higher than those of the leaf extracts. SOD like activity of extracts was high in 70% ethanol extract of wild gallic leaf cultivated at Gangneung. Hydroxy radical scavenging activity of wild gallic was high in leaf extracts compared to activity of bulb extracts. Hydroxy radical scavenging activity (58.85%) of Ulleung island wild gallic leaf extracts was higher than that of the wild gallic leaves of Gangneung. Lipid peroxidation inhibitory activity was both high in water and 70% ethanol leaf extracts of Ulleung island and Gangneung region, especially, 70% ethanol extract of leaves from Ulleung island was the highest 73.33%. These results suggest that extracts from wild garlic could be used as an antioxidative functional food source.

• Journal of Life Science
• /
• v.33 no.5
• /
• pp.406-413
• /
• 2023

In this study, the various physiological and anti-inflammatory activities of Sanguisorba officinalis L. roots (SR) were assessed for potential use as functional cosmetic materials. As a result of measuring electron-donating abilities to determine the antioxidant ability of SR extract, activity increased as the concentration increased, showing an excellent antioxidant capacity of 93.8% at a 1,000 ㎍/ml concentration. Further, the antioxidant power of SR extract, which was determined using an ABTS⁺ assay measurement, was more than 99% at concentrations of 50 ㎍/ml or more, while the tyrosinase inhibition rate was 37.7% at the highest concentration of 1,000 ㎍/ml. Consequently, the elastase and collagenase inhibition of SR extract measured 84.9% and 90.3%, respectively, at a 1,000-㎍/ml concentration. As a result of confirming the survival rate of Raw 264.7 cells, the cell survival rate was determined to be 80% or more below a 100 ㎍/ml concentration, and subsequent cell-related experiments were conducted at concentrations below 100 ㎍/ml. Furthermore, after applying a NO assay to identify anti-inflammatory activity, it was confirmed that SR extract had an inhibitory rate of 50.8% at a concentration of 500 ㎍/ml, and it was excellent at suppressing the inflammatory expression. As a result of verifying protein expression by treating SR extract in Raw 264.7 cells, it was confirmed that expression was inhibited concentrated in all factors. Therefore, it is judged that SR can be used as a functional cosmetic material with antioxidant, whitening, and wrinkle-improving physiological effects and anti-inflammatory activities.

• Journal of the Korean Applied Science and Technology
• /
• v.40 no.3
• /
• pp.534-546
• /
• 2023

In this study, we investigated the antioxidant and anti-winkle activity in human fibroblast cell (CCD-986sk) of Persimmon Leaves (PL) as a cosmetic ingredient. As a result of investigating antioxidant activity through electron-donating ability and ABTS⁺ radical scavenging assay, the PL showed concentration-dependent antioxidant activity similar to ascorbic acid, a control group, at a concentration of 1,000 ㎍/ml. As a result of investigating the anti-wrinkle effect through elastase inhibition and collagenase inhibition assay, the PL showed concentration-dependent antioxidant activity similar to epigallocatechin gallate, a control group, at a concentration of 1,000 ㎍/ml. As a result of measuring the synthesis rate of pro-collagen type I and the inhibition rate of MMP-1 in UVB-induced CCD-986sk cells, the control group EGCG showed a 90.2% pro-collagen synthesis rate at 20 ㎍/ml and PL showed an 88.5% synthesis rate at 30 ㎍/ml. In addition, the inhibition rate of MMP-1 of 33.0% and 40.8% were confirmed in EGCG 20 ㎍/ml and PL 30 ㎍/ml, respectively. As a result of measuring the protein expression of pro-collagen type I and MMP-1 in the PL through western blot, it was confirmed that the protein expression of pro-collagen type I increased, and MMP-1 decreased when the PL was treated together compared to the UVB alone group. According to the above experimental results, it is expected to be used as a natural product material for cosmetics by confirming that the PL prevent photoaging caused by UVB stimulation and have antioxidant and anti-wrinkle effects.

• Microbiology and Biotechnology Letters
• /
• v.51 no.3
• /
• pp.280-288
• /
• 2023

In strawberry farming, most parts of strawberry stems but the fruit have been dumped. Therefore, this study attempted to investigate the antioxidant and anti-inflammatory effects of strawberry stems which are thrown away after farming. For this, strawberry stem extracts were obtained, using hot water and 70% ethanol. First, total polyphenol contents of the hot water and ethanol extract were checked (265.4 ± 0.12 mg TAE/100 g, 503.88 ± 0.2 mg TAE/100 g). For analysis of antioxidant activities, electron donating ability (EDA) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity were measured. Both extracts increased in a dose-dependent fashion, and similar effects with vitamin C (control group) were confirmed. In terms of cell viability of the hot water and ethanol extracts of strawberry stems, 'RAW 264.7' was 99% or higher at 500 ㎍/ml. In addition, cell experiments were conducted at 50, 100 and 500 ㎍/ml where cell viability is above 99%. In terms of inhibition of the inflammatory mediator 'nitric oxide (NO)', the hot water and ethanol extracts of strawberry stems were 37.9% and 38.8% respectively, confirming the inhibition of NO production. To check anti-inflammatory activities, protein and mRNA expressions of 'iNOS' and 'COX-2' were measured, using RAW 264.7. Compared to the LPS group, the protein expression of the inflammatory mediators was inhibited in the hot water and ethanol extract-treated groups. The above results confirmed that the hot water and ethanol extracts of strawberry stems are valuable as natural substances with antioxidant and anti-inflammatory activities.

• Journal of Life Science
• /
• v.15 no.5 s.72
• /
• pp.819-825
• /
• 2005

The Antioxidative accvities of the cell free extracts containing high glutathione by Saccharomyces cerevisiae FF-8 were tested in vitro experimental models : DPPH method for radical scavenging activity, ferric TBA method and ferric thiocyanate method using linoleic acid and tissue microsome for lipid peroxidation inhibitions. The concentration of intercellular glutathione by cultivating S. cerevisiae FF-8 in the YM optimal medium obtained $204\mug/ml$, which was increased by 2.76-fold from $74\mug/ml$ in the YM basal medium. A comparition between the YM basal medium and the YM optimal medium on antioxidative substance produced by S. cerevisiae FF-8 was investigated. In DPPH ($\alpha, \alpha-diphenyl-\beta-picrylhydrazyl$) method, the electron donating activity of the glutathione produced by S. cerevisiae FF-8 cultured in the YM optimal medium was as high as that of BHT ($ 0.05\%w/v $). The antioxidative a.tivity was measured by inhibition against lipid peroxidation of rat tissues' microsomes. The results of anti-oxidant activity of the cell free extracts by S. rerevisiae FF-8 cultured in the YM optimal medium was shown in the following order . $ liver 60.98\% > kidney 56.43\% > heart 52.91\% > brain 52.13\% > testis 45.57\% > spleen 42.95\% $. In antioxidative activities determined by ferric thiocyanate method and TBA methods against lipid peroxidation, the lipid peroxidation in the control mixture increased more rapidly than the typical peroxidation curve of linoleic acid from one day. The antioxidative activity of the cell free extracts by cultivating S. cerevisine FF-8 in the YM optimal medium were higher than that of the YM basal medium. These data indicate that the cell free extracts containing a high intercellular glutathione of S. cerevisiae FF-8 cultured in YM optimal medium showed strong antioxidative capacities by DPPH radical scavenging activity and ferric thiocyanate and TBARS measurements.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.11
• /
• pp.1767-1775
• /
• 2013

The purpose of this study is to investigate the total polyphenol and antioxidant activities of radish buds (Raphanus sativus L.) based on sprouting periods and extraction solvents in order to present basic data that are needed for using the radish buds as functional food material. The antioxidant activities were assessed by using various antioxidant models (DPPH, TBARS, Rancimat method, POV). The total polyphenol contents according to the extraction solvents were 84.11 and 296.51 mg/g, and the ethanol extract on day 4 of showed the highest value as 296.51 mg/g. As for DPPH radical-scavenging activity, on the day 4 of sprouting, water extracts indicated the highest scavenging activity by 86.67%, and the acetone extracts indicated a rather low scavenging activity as 77.23%. As for TBARS measurement of the radish bud extracts on day 4 of sprouting the extract of 70% ethanol was highest (71.48%). On day 8 of sprouting the TBARS value was increased and the methanol extract was highest (78.99%). As for the oxidative induction period on day 4 of sprouting in Rancimat measurement, the methanol extract was highest (6.07 hours) on day 4 and the antioxidant index was 1.16. On day 12 of sprouting, the general oxidative induction period tended to be reduced to 5.25 to 5.91 hours. In the peroxide value measurement on day 4 of sprouting and beginning of the storage, the extracts showed no difference between 3.02 meq/kg oil and 4.12 meq/kg oil, and on the day 60 of storage, the water extract (43.83 meq/kg oil) and the methanol extract (45.42 meq/kg oil) were lowest with higher antioxidant effect. In conclusion, the radish bud extract with higher total polyphenol contents and antioxidant activities may serve as functional material for food additives, such as natural antioxidants and food preserving agents.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.5
• /
• pp.739-744
• /
• 2003

This study was carried out to investigate the antioxidative activity and to identify the active components of hot-water extract of Paeoniajaponica (PJ), which was a main ingredient of a herb mixture preparation recently established as a potent candidate of radioprotector in our laboratory. The water extract was fractionated with CHCl$_3$, EtOAc and n-BuOH. The extract and its fractions showed very low activity in hydroxyl radical scavenging test. In lipid peroxidation test, the extract, EtOAc and water fractions showed moderate inhibition with the ratio above 50%. In DPPH radical scavenging test, the extract, EtOAc and water fraction showed high activity with the ratio above 80%, especially. EtOAc fraction scavenged the radicals as much as synthetic antioxidant (BHA), even at low concentration. It is suggested that mai or partition for antioxidative activity of Paeonia japonica was EtOAc fraction. Subsequently, two active compounds (PJE021-1 and JE024-1) from EtOAc fraction were isolated by using MCI gel and silica gel column chromatography The two compounds inhibited remarkedly the $H_2O$$_2$-induced DNA damage in human peripheral blood lymphocytes, measured by single-cell gel electrophoresis (SCGE). PJE021-1 protected the cells to almost negative control level, dose-dependently. PJE024-1 exhibited a potent inhibition with the ratio of 71% at even low concentration (0.5 $\mu\textrm{g}$/$m\ell$). Finally, their chemical structures were identified as gallic acid (PJE021-1) and (＋)-catechin (PJE024-1), respectively, on the basis of the speculation of spectral and physical data.

• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.557-561
• /
• 2002

The changes in some chemical and physical properties of fresh or rancid soybean oil by the treatment with sweet potato, potato, burdock, and carrot were investigated. The results of the study were as follows: The specific gravity of the soybean oil increased by heating and decreased by the addition of sweet potato, burdock and carrot into the oil. The chromaticity of soybean oil increased by heating and treatment with above vegetables having antioxidant activity. To investigate the antioxidant effects of above vegetables during heating, anisidine value (AV) and DPPH (1,1-diphenyl-2-picrylhydrazyl) electron donating ability were measured. The AV of oil decreased by heating with sweet potato in fresh or rancid oil. The DPPH value decreased by heating with sweet potato and carrot, of which the antioxidant activity were similar to that of 0.02 ∼ 0.05 mg of dl-${\alpha}$ -tocopherol.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1346-1355
• /
• 2012

This study was carried out to investigate the characteristics of black jujube and Zizyphus jujube extracts during lactic acid fermentation. Both extracts were fermented using Lactobacillus fermentum YL-3. As a result, viable cell number rapidly increased until 24 hours, after which it gradually decreased. Before lactic acid fermentation, the $IC_{50}$ of black jujube, which was 0.014 mg/mL, was lower than that of Zizyphus jujube. Further, black jujube showed stronger antioxidant activity (374.21 mg AA eq/g) than Zizyphus jujube. Contents of total polyphenolics in both extracts were 15.46 mg/g and 13.61 mg/g, respectively, whereas contents of total flavonoids were 374.21 ${\mu}g/g$ and 64.25 ${\mu}g/g$. After lactic acid fermentation, there was no significant increase in DPPH or ABTS free radical scavenging activity. Total polyphenolic content of Zizyphus jujube decreased to 12.39 mg/g upon fermentation, whereas flavonoid content significantly increased to 291.58 ${\mu}g/g$. Further, polyphenolic and flavonoid contents of black jujube increased from 15.46 mg/g to 17.46 mg/g and from 374.21 ${\mu}g/g$ to 1,135.29 ${\mu}g/g$, respectively. These results demonstrate that 9-Times Steamed and Dried increased functional components. Especially, lactic acid fermented black jujube showed remarkably high antioxidant activity. These results confirm the potential use of lactic acid fermented black jujube as a valuable resource for the development of functional foods.