• Journal of Life Science
• /
• v.24 no.8
• /
• pp.865-872
• /
• 2014

In this study, ethanol and hot water extracts of lees from Korean traditional wine (J-B, J-S, J-Y, J-H, and J-W) were prepared, and their effects on blood coagulation, platelet aggregation, and hemolysis of human red blood cells (hRBCs) were investigated to develop functional food ingredients from lees. The pH and brix of the lees ranged from 3.90 to 4.29 and 5.0 to $27.0^{\circ}$, respectively, and there was a huge difference in the water and ethanol content among the lees. The nuruk and additives used affected the color and physicochemical properties of lees. The J-W takju made from only rice and traditional nuruk, which has $13^{\circ}$ brix and 1.8% of alcohol, has potential as functional food ingredient. With regard to the extraction yields of lees, higher yields were obtained from J-H, which contains different medicinal plants, in ethanol, followed by J-W, J-B, J-S, and J-Y. Higher extraction yields of lees were obtained from J-S in hot water, followed by J-B, J-W, J-H, and J-Y, respectively. The ethanol extract of J-H and the hot water extract of J-Y had the highest contents of total polyphenol and total flavonoids among the lees extracts. The 10 lees extracts did not show hemolysis activity against hRBCs up to 5 mg/ml. In an anticoagulation activity assay, the ethanol extracts of three yakju lees (J-B, J-S, and J-Y) and the hot water extract of J-W inhibited thrombin activity, whereas the hot water extract of J-B, J-S, and J-H inhibited blood coagulation factors. In an antiplatelet aggregation activity assay, only the J-W takju lees showed significant inhibition activity. Our results suggest that lees from traditional wine had high potential as a novel antithrombosis agent.

• Journal of Life Science
• /
• v.23 no.7
• /
• pp.869-878
• /
• 2013

Eleven functional plant materials were identified via a literature search, and their antioxidant capacity and inhibitory effects on lipopolysaccharide (LPS)-induced nitric oxide (NO) production in RAW264.7 cells were tested. Yields from hot water extracts of the materials were the highest (52.10%) in Lycii fructus, and the yields from Phellinus linteus were the lowest (5.7%). The yields of another were 14.50-42.47%. Total phenol and flavonoids contents were the highest in P. linteus. The $EC_{50}$ values for DPPH and ABTS radical scavenging activities were lower than $100{\mu}g/ml$ for Salvia miltiorrhiza, whereas the values for P. linteus, Scutellaria baicalensis, and Paeonia lactiflora were $100-200{\mu}g/ml$. The $EC_{50}$ value for the superoxide anion radical scavenging activity of all the extracts was higher than $300{\mu}g/ml$. P. linteus for the reducing power was shown the highest activity. $Fe^{2+}$ chelating activity was the highest in the Morus alba extract. In an MTT assay, the cell viability of the RAW264.7 LPS-exposed cells was above 80% in extracts of $50{\mu}g/ml$ and above 77% in extracts of $100{\mu}g/ml$ in all the plant materials except Acanthopanax sessiliflorum. NO production in the RAW264.7 LPS-exposed cells showed a 12-fold increase compared to the control. The NO production level of all the extracts was $6.86-26.18{\mu}M$. Notably, $100{\mu}g/ml$ of S. baicalensis extract showed a remarkable decrease in NO production (72%) compared with the control. The potent antioxidant and anti-inflammatory activities of S.baicalensis, P. linteus, S. miltiorrhiza, M. alba, and P. lactiflora suggest that they are potential candidates as functional materials.

• Journal of Life Science
• /
• v.26 no.9
• /
• pp.1033-1040
• /
• 2016

In Korea, the aerial parts of the halophyte Salicornia europaea, known as hamcho, are used in salads in April–June and in oriental medicine in September–October In this study, with the aim of developing functional foods to aid blood circulation, hot water extract (HWE) and ethanol extract (EE) were prepared using hamcho harvested from the fields of Shinan, Jeonnam, Korea on 5th April (HWE-04, EE-04), 5th July (HWE-06, EE-06), 5th August (HWE-08, EE-08), 5th September (HWE-09, EE-09), and 5th October (HWE-10, EE-10), and their antioxidant and antithrombosis activities were evaluated. Among the HWEs, HWE-10 showed the highest concentration of total polyphenols and total flavonoids (22.4 and 17.6 mg/ml, respectively), and EE-09 had the highest concentration among the EEs (20.1 and 19.3 mg/ml, respectively). Among the HWEs and EEs, HWE-08 and EE-08 had the highest total sugar and reducing sugar content. In the antioxidation assay, HWE-10 and EE-09 showed strong reducing power, as well as DPPH, ABTS, and nitrite scavenging activities. The calculated RC₅₀s of EE-09 against DPPH, ABTS, and nitrite were 578, 277, and 68.8 μg/ml, respectively. The antithrombosis activity assay revealed that HWE-04, HWE-06, EE-04, and EE-06 had anticoagulation activity against coagulation factors and that HWE-08, HWE-09, EE-08, and EE-09 expressed strong thrombin inhibitory activity, which was comparable to the antithrombosis activity of aspirin. In addition, EE-06 and HWE-08 exhibited strong aggregation inhibitory activities against human platelets. The results suggest that extract from hamcho harvested in particular periods and prepared using a defined solvent has strong potential as a novel food ingredient and an antioxidant and antithrombosis agent.

• Journal of Life Science
• /
• v.27 no.4
• /
• pp.383-389
• /
• 2017

This study intends to analyze the contents of rutin, procyanidin B3, quercetin, kaempferol, known to have antioxidant, anti-inflammatory and anti-carcinogenic effects, among the polyphenol type contained in the grape pruning stem extracts (GPSE), utilizing grape stems being discarded after harvest, measure the effects on the skin moisture, inhibition of skin cell proliferation, anti-inflammatory on the damaged skin of a HR-1 mice induced with UVB, and verify the applicability as a material for functional food and functional cosmetics. The results of verifying the photoprotection effects through the skin proliferation control through of GPSE showed similar result to suncream was achieved at the GPSE concentration of 2,000 mg/kg on the epidermis (p<0.05). The results showed anti-inflammatory effects on all groups applied with GPSE as compared to the control group irradiated with UVB, but at the GPSE concentration of 1,000 mg/kg, a lower COX-2 protein expression at 8%, lower than the 22% of suncream, was observed to achieve an excellent anti-inflammatory effect (p<0.05). The results of this study confirmed the existence of active polyphenol type, such as rutin, kaempferol, querocetin and procyanidin B3, within the GPSE, and GPSE has improvement effects on moisturizing effects, skin proliferation control effect, inflammatory control effect and improvement effects on the skin barrier function through UV ray damage. GPSE is a functional ingredient with a potential for skin protection effects, and has high utilization as an ingredient for functional food and functional cosmetics.

• Journal of Life Science
• /
• v.28 no.10
• /
• pp.1201-1211
• /
• 2018

The study compared the anti-aging, anti-adipogenesis, and anti-tumor effects of epigallocatechin-3- gallate (EGCG) in various cancer cell lines (SNU-601, MKN74, AGS, MCF-7, U87-MG, and A-549) and normal cell lines (MRC-5 fibroblasts, dental tissue-derived mesenchymal stem cells [DSC], and 3T3-L1 pro-adipocytes). Half inhibitory concentration ($IC_{50}$) values were significantly (p<0.05) higher in normal cell lines (~50 uM), when compared to that in cancer cell lines (~10 uM). For anti-aging effects, MRC-5 and DSC were exposed to 10 uM EGCG for up to five passages that did not display any growth arrest. Population doubling time and senescence-related ${\beta}-galactosidase$ ($SA-{\beta}-gal$) activity in treated cells were similar to untreated cells. For anti-adipogenic effects, mouse 3T3-L1 pre-adipocytes were induced to adipocytes in an adipogenic differentiation medium containing 10 uM EGCG, but adipogenesis in 3T3-L1 cells was not inhibited by EGCG treatment. For anti-tumor effects, the cancer cell lines were treated with 10 uM EGCG. PDT was significantly (p<0.05) increased in EGCG-treated SNU-601, AGS, MCF-7, and U87-MG cancer cell lines, except in MKN74 and A-549. The level of telomerase activity and cell migration capacity were significantly (p<0.05) reduced, while $SA-{\beta}-gal$ activity was highly up-regulated in EGCG treated-cancer cell lines, when compared to that in untreated cancer cell lines. Our results have demonstrated that EGCG treatment induces anti-tumor effects more efficiently as noted by decreased cell proliferation, cell migration, telomerase activity, and increased $SA-{\beta}-gal$ activity than inducing anti-aging and anti-adipogenesis. Therefore, EGCG at a specific concentration can be considered for a potential anti-tumor drug.

• Journal of the Korean Wood Science and Technology
• /
• v.37 no.4
• /
• pp.372-380
• /
• 2009

After supercritical water treatment of poplar wood meals (passed through 60 mesh) for 60s between 325 and $425^{\circ}C$ at the fixed pressure at $220{\pm}10atm$, some solid residues were present in the degradation products. They mainly consisted of chemically modified lignin and fibrous materials. Glucose and xylose were identified as main sugar components of fibrous materials, and the highest ratio of glucose/xylose was achieved at the highest reaction temperature. As reaction temperature was elevated, the portion of fibrous materials decreased in the solid residues, while lignin was further accumulated. The H : G : S ratio of lignin in solid residues was estimated by analytical pyrolysis. Irrespective of reaction temperatures, the H:G:S ratios were not significantly changed in the lignin in solid residues. Compared to poplar milled wood lignin (MWL), it was remarkable that H type monomers were further lowered, while portion of S type monomers increased. The amount of G type monomers were relative stable. In presence of HCl catalyst, lowering H type as well as enhancing S type was further distinguishable. According to the result of nitrobenzene oxidation (NBO), ca. 265 mg of vanillin and syringaldehyde was yielded from poplar MWL as main products. However, remarkably reduced amount of NBO products were determined from solid residues by raising operating temperature as well as by the addition of HCl catalyst. These results strongly indicate that $\beta$-O-4 linkage could be easily cleaved during supercritical water treatment, so that the lignins in the solid residues seem to be condensed phenol polymers, which are mainly formed by carbon-carbon linkages rather than $\beta$-O-4 linkage.

• Korean Journal of Plant Resources
• /
• v.22 no.5
• /
• pp.403-411
• /
• 2009

This study was conducted to gather the basic data on the increase of utilization for the Japanese staunton vine (Stauntonia hexaphylla), native plants which were grown in the southern districts in Korea. We have also determined their partial physical and chemical compositions and their physiological activities. Vitamin C contents in fruit skin was 85.23 mg/100 g, and that in flesh was 61.67 mg/100 g. Total amino acids contents in fruit skin increased much more by 762.72 mg/100 g DW compared to that in flesh by 434.05 mg/100 g DW. Inorganic matter contents were more increased in the fruit skin (108.48 mg/$\ell$) and its main components were K (76.53 mg/$\ell$), Ca (20.20 mg/$\ell$) and Mg (6.22 mg/$\ell$). Total phenol compound and flavonoid contents in 1,000 mg/$\ell$ methanol extracts were 7.3-9.6 mg/$\ell$ and 5.1-6.7 mg/$\ell$. Nitrite radical scavenging activity in 4,000 mg/$\ell$ methanol extracts of fruit skin and flesh for Stauntonia hexaphylla were 79.5% and 77.8%, however, that in seeds was 17.1%. Overall mushroom tyrosinase inhibition activity (% of control) was less than 10.8%. Anti-microbial activities of methanol extracts from the fruit skin against the gram negative and positive microbial strains were not significant in the lower concentration of extracting solution, however, that from flesh and seeds in terms of the inhibition diameter were $8.91{\sim}12.25\;mm$.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.2
• /
• pp.145-152
• /
• 2016

This study investigated the changes in chemical components, antioxidant compounds, and activity before (BG) and after germinated (AG) brown rice in order to promote the availability of these beneficial factors. The GABA content of BG and AG brown rice were 0.07~6.61 and 11.13~49.72 mg/100 g, respectively. The ${\alpha}$-amylase activity of AG brown rice was 1.77~70.25 unit/g fold higher than it was in BG brown rice. Total polyphenol and flavonoid contents, which are known to be related to antioxidation, were higher in BG brown rice than in AG brown rice. The total polyphenol contents of BG and AG brown rice were 10.52~36.38 and 11.38~26.33 mg/100 g, and the total flavonoid contents were 3.55~13.39 and 3.52~9.78 mg/100 g, respectively. Also, DPPH radical scavenging activity was 57.64~251.34 and 50.49~213.35 mg TE/100 g, respectively. ABTS radical scavenging activity and total tannin content showed a similar trend to DPPH radical scavenging activity. We expect that this data will be useful in the manufacturing of food products.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.4
• /
• pp.602-611
• /
• 2015

Aronia melanocarpa (Rosaceae family), black chokeberry, has significantly higher anthocyanin, phenolic compounds, and antioxidant activity than other berries. The aim of this study is to characterize the content of aronia makgeolli prepared with the additive method such as fresh-type and crushed-type and to investigate the effect of aronia on the quality of makgeolli at $25^{\circ}C$ for 8 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content, and sensory testing were determined. The pH values were 3.9~4.2 in fresh aronia makgeolli (the fresh group), and 3.6~3.9 in crushed aronia makgeolli (the crushed group). The total acidity of all samples gradually increased during the fermentation period. The ethanol content was 10~15% after the second stage of fermentation, and was reduced followed by an increase in the addition rate of aronia, showing the lowest values in 50% crushed aronia makgeolli. As the aronia content increased, both the antioxidant activity and the total polyphenol content significantly increased. In the fresh group, low values were seen in early fermentation, which significantly increased according to the progress of fermentation, while the crushed group showed high values for 6 days. In the sensory evaluation, the color, flavor, bitterness, and overall acceptance of the makgeolli with 30% fresh aronia showed higher values than the control and other samples. In conclusion, the present study suggests that fresh aronia without undergoing the breaking process is a more suitable additive method than the crushed type for antioxidant activity and palatability of aronia makgeolli.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.4
• /
• pp.666-675
• /
• 2015

This study was carried out to develop rose sparkling wine with reed root. To make the base wine with reed root extracts, we first blended wild grape wine with reed root extracts (1:9 v/v) and fermented the mixture for 14 days at $20^{\circ}C$. The pH of the control and the rose base wine with reed root extract (RWE) decreased with increasing fermentation time, but acidity showed the opposite behavior. The control and RWE had $7.33^{\circ}Brix$, and $6.90^{\circ}Brix$, respectively at 14 days, with higher sugar content in the control than in RWE. The alcohol content increased as the fermentation progressed and was higher in RWE than in the control at 14.20% and, 13.83%, respectively. Regarding the color, the lightness decreased as the fermentation progressed. The total polyphenol contents of the control and RWE were 29.19 mg/100 mL and, 34.97 mg/100 mL. The flavonoids decreased as the fermentation progressed. The ABTS radical scavenging activity of the control and RWE were 44.26% and, 64.37% while the DPPH radical scavenging activity showed similar results in the control and RWE. In the second test, we added RWE to base wine, because yeast rearing was inhibited at 14% alcohol content. We made sparkling rose wine with 4 strains and fermented the wine for 8 days at $20^{\circ}C$. The pH of the samples decreased with increasing fermentation time, but the acidity showed the opposite behavior. The $^{\circ}Brix$ decreased and the alcohol content increased with increasing fermentation time. The pressure in sample A was $4.30kgf/cm^2$ at 8 days which was the highest in the samples. In the sensory evaluation, the color, flavor, softness and overall acceptability of the control was higher than the other samples. In conclusion, Saccharomyces cerevisiae Vitilevure Quartz was overall the most suitable rose sparkling wine.