• Journal of the Korea Convergence Society
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• v.12 no.11
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• pp.403-410
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• 2021

This paper aimed to increase the functionality and competitiveness of rice bran, which is used as an alternative food and cosmetic raw material, through fermentation. As a result of comparing the enzyme activity of 𝛼-amylase, CMCase, 𝛽-glucosidase, protease, etc. of fermented rice bran using standard strains with 6 strains with excellent enzyme activity among 50 strains of Saccharomycopsis fibuligera isolated from 5 types of Nuruk, A8 strain showed excellent enzyme activity of 13.7%, 21.1%, 50.3%, and 10.0% compared to the KCTC 7806 strain. As a result of the ABTS and DPPH tests as a result of fermentation, it was confirmed that rice bran fermented with A8 had 1.12 times and 1.28 times more antioxidant activity than rice bran fermented with KCTC 7806 strain. In this paper, it was possible to confirm the S. fibuligera A8 strain superior to the standard S. fibuligera strain KCTC 7806.

• Journal of Convergence for Information Technology
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• v.11 no.5
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• pp.223-231
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• 2021

The antioxidant activity of Chrysanthemum indicum L. extract (CIL) was investigated by fermenting lactic acid bacteria with the CIL from 64% and 80% ethanol extraction and measuring the total phenolic contents (TPC), flavonoid, 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power (RP), and linoleic acid auto-oxidation inhibitory activity. CIL was confirmed to inhibit bacterial auto-oxidation. TPC was increased in strains 3109 and 3237, while flavonoid decreased in all strains. DPPH was increased in strains 3074 and 3109 fermented with 64% CIL and all the strains with 80% CIL. RP was increased and linoleic acid auto-oxidation inhibitory activity decreased in all the strains fermented with 64% or 80% CIL. Among the 4 strains, strain 3109 had the highest DPPH and RP; thus, it was most effective in increasing CIL's antioxidant efficacy through the fermentation process.

• Journal of Convergence for Information Technology
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• v.11 no.4
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• pp.186-193
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• 2021

Ciona intestinalis and Ciona savignyi have been designated as hazardous species because they have caused great damages as they appeared in ports, ships, and farms in Korea in large amount. Therefore, in terms of using them, the possibility of use as cosmetic ingredients was examined. C. intestinalis and C. savignyi were treated with 70% ethanol to make an extract and then their antioxidant activity was measured. C. intestinalis and C. savignyi showed 71.80% and 21.40% of DPPH at 20mg/mL of extract, respectively. ABTS was 95.47% and 27.53%, while nitric oxide production inhibitory ability was 97.47% and 88.90%, respectively. Total phenol content was 0.081 and 0.041 mg gallic acid/mg extract, respectively. As a result, C. intestinalis showed somewhat higher antioxidant activity than C. savignyi. It is confirmed that these extracts are animal-derived antioxidants that can be used as cosmetic materials.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.41-51
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• 2015

The aim of this study was to investigate the applicability of Chinese mung bean as a natural antioxidant agent. This study evaluated the phenolic compounds content and antioxidative activity of methanol extract from Chinese mung bean. Antioxidative activities were measured by in vitro models such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS) radical scavenging activity. The contents of total phenolics and total flavonoids of Chinese mung bean extract were $174.83{\pm}2.90GAE\;mg/g$ and $68.87{\pm}2.84QE\;mg/g$, respectively. The antioxidative activities of Chinese mung bean extract were significantly increased in a dose dependent manner on DPPH radical scavenging and ABTS radical scavenging(p<0.05). The concentration of Chinese mung bean extract that reduces the free radical ABTS about 50%($IC_{50}$) was 2.85 mg/mL. These results suggest that Chinese mung bean may have great potential as a natural antioxidant source linked with health benefits.

• Journal of Life Science
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• v.8 no.5
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• pp.473-478
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• 1998

The radical scavenging activity of the methanol extracts was in the order of doenjang〉 meju〉 soybean. The metha-nol extracts were further fractionated with dichloromethane, ethyl acetate, butanol and water in sequence. Among the solvent fractions of the methanol extracts, the ethyl acetate fraction demonstrated high levels of radical scave-nging activity. On the other hands, the nitrite scavenging activity of the methanol extrats was in the order of doen-jang〉soybean〉meju. All fractions from doenjang were exhibited the strong nitrite scavenging effect. Especially, $H_2O$, EtOAc and BuOH fractions with 6gmg/10$m\ell$ concentration exhibited much stronger nitrite scavenging effect than that of L-ascorbic acid. The ethyl acetate fraction showed remarkable antioxidant and nitrite scavenging effects compared with the other fractions obtained from soybean, meju and doenjang. The ethyl acetate fraction of doenjang was fur-ther purified by repeated chromoatograpic methods and isolated three compounds. There are identified as genistin, dai-dzein and genistein on the basis of spectral data.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.179-185
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• 2009

Soybean grits, fortified with various bioactive components, were produced by solid-state fermentation using Bacillus subtilis HA. ${\alpha}$-Amylase activity gradually increased during fermentation over 5 days. Fibrinolytic and protease activities were highest in the soybean grits fermented for 7 days. The grits fermented for 5 days also showed the highest tyrosine content, indicating a higher peptide content. Peptides of low molecular weight (below 3,000 daltons) and browning pigments increased with increasing fermentation time. The fermented soybean grits showed higher contents of total phenolic compounds, to approximately 18 mg/g. DPPH free radical scavenging effects were higher in the soybean grits fermented for 3 days. Also, ABTS radical scavenging effects were greater in the fermented grits compared to the unfermented grits. Overall, the soybean grits fermented by solid-state fermentation for 5 days showed enhanced production of bioactive compounds and greater antioxidant properties.

• Journal of Life Science
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• v.18 no.3
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• pp.357-362
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• 2008

The dried roots of Aralia continentalis Kitagawa is known to have the potential for anti-inflammation and anti-rheumatic, but their effects on thrombosis are not clear. In this study, we evaluated the anti-platelet and antioxidative activities of A. continentalis Kitagawa. Methanol extract and its various fractions of A. continentalis Kitagawa inhibited ADP-induced platelet aggregation, and EtOAc fraction showed strongest inhibition in a concentration-dependent manner with a $IC_{50}$ value of 217.7 ${\mu}g/ml$. Moreover, the EtOAc fraction contained 77.7% of 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 43.1% of 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activity at 0.1 mg/ml. In addition, the methanol and EtOAc fraction dose-dependently inhibited thrombin-stimulated platelet adhesion to collagen or fibrinogen. Collectively, these results suggest that the polyphenol-rich EtOAc fraction from A. continentalis Kitagawa can reduce platelet hyperactivation by scavenging free radicals. Thus, the EtOAc fraction of A. continentalis Kitagawa is a potential source for inhibition of platelet-dependent thrombosis.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.658-666
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• 2016

We produced the Red ginseng residue water(RGW), ethanol(RGE), 1,3-butylene glycol(RGB) extract from Red ginseng residues, analyzed the components of the extracts by HPLC, and evaluated the cell viability on B16F10, antioxidant and anti-wrinkle effects for application of cosmetics. As a result, RGW, RGE, RGB have various ginsenoside and its content of RGB were higher than RGW, RGE as component analysis by using high performance liquid chromatography(HPLC). RGW showed similar with RGB in cell viability on B16F10 which were higher than RGE. DPPH radical scavenging activity increased according to the RGE>RGB>RGW. SOD-like activity increased according to the RGB>RGE>RGW. Also, elastase inhibition effect increased according to the RGW>RGB>RGE. These results suggested that RGB and RGW may have potential for the application of antioxidant and anti-wrinkle effects for cosmetics.

• Journal of Convergence for Information Technology
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• v.11 no.8
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• pp.201-206
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• 2021

The aim of this study was to examined the dermatoxicity of ferrous chloride (FeCl2) and the antioxidative effect of Stachys japonica Miq (SJ) extract on FeCl2-induced cytotoxicity. For this study, superoxide anion-radical (SAR)-scavenging and superoxide dismutase (SOD)-like abilities with cell viability were done. FeCl2 showed a significant decrease of cell viability in dose-dependent manner, and it was mid-toxic. The caffeic acid showed a significant increase of cell viability against FeCl2-induced cytotoxicity. In the protective effect of SJ extract on FeCl2-induced cytotoxicity, it showed SAR-scavenging and SOD-like abilities with a significant increase of cell viability. From these results, the cytotoxicity of FeCl2 is correlated with oxidative stress, and SJ extract effectively protected the cytotoxicity of FeCl2 by antioxidative effect. Conclusively, the natural resources like SJ extract may be a useful fundamental materials for the development of an alternative antioxidant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.753-756
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• 2004

The effect of far-infrared (FIR) treatment on total flavanols contents and catechin composition of green tea were determined by vanillin spectroscopic and HPLC methods. Total flavanols content of green tea increased from 145 mg/g to 160 mg/g after FIR treatment for 10 min, but decreased from 146 to 90 mg/g after FIR treatment for 20 min. Among nine catechins of green tea, epicatechin derivatives decreased continuously with treatment time of FIR, while catechin derivatives increased up to 10 min and decreased to 20 min. These results indicate that FIR treatment exerting appreciable influence on catechin content of green tea may be useful as one of processing method improving quality of green tea.