• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.498-504
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• 2014

Allium senescens L. is perennial plant of the Liliaceae family that grows throughout Korea. In this study, we investigated the effect of Allium senescens L. methanol extracts on reactive oxygen species (ROS) production and lipid accumulation during adipogenesis. Our results indicated that 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of Allium senescens L. methanol extracts increased in a dose-dependent manner. Allium senescens L. methanol extracts suppressed ROS production and lipid accumulation during adipogenesis. In addition, Allium senescens L. methanol extracts inhibited the mRNA expression of the pro-oxidant enzyme, such as G6PDH and lead to a reduction in the mRNA levels of the transcription factors, such as sterol regulatory element binding proteins 1c, peroxisome proliferator-activated receptor ${\gamma}$, and CCAAT/enhancer-binding proteins ${\alpha}$. These results indicate that Allium senescens L. methanol extracts inhibit adipogenesis by modulating ROS production associated with ROS-regulating genes and directly down-regulating adipogenic transcription factors.

• Journal of the Korean Applied Science and Technology
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• v.28 no.4
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• pp.482-490
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• 2011

In this study, the antioxidative effects and inhibitory effects on tyrosinase and elastase of Sorbus commixta (S. commixta) twig extracts were investigated. The aglycone fraction of S. commixta twig extract showed the prominent free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity($FSC_{50}$, $13{\mu}g/mL$). Reactive oxygen species (ROS) scavenging activities of S. commixta twig extracts on ROS generated in $Fe^{3+}-EDTA/H_2O_2$ system were investigated by the luminol-dependent chemiluminescence assay. The 50 % ethanol extract among extracts showed the most prominent ROS scavenging activity ($OSC_{50}$, $0.189{\mu}g/mL$). The cellular protective effects of extract/fractions of S. commixta twig on the rose-bengal sensitized photohemolysis of human erythrocytes were investigated. The 50 % ethanol extract and ethyl acetate fraction showed the cellular protective effects against ROS in a concentration dependent manner ($5{\sim}50{\mu}g/mL$). The inhibitory effect of S. commixta twig extract on tyrosinase was investigated to assess the whitening efficacy. The ethyl acetate ($IC_{50}$, $113.2{\mu}g/mL$) and aglycone fraction($IC_{50}$, $105.3{\mu}g/mL$) on tyrosinase showed more remarkable inhibitory effect than arbutin($IC_{50}$, $226.88{\mu}g/mL$), known as the whitening agent. The inhibitory effect of aglycone fraction ($IC_{50}$, $6.9{\mu}g/mL$) on elastase was simillar to quercetin($IC_{50}$, $6.1{\mu}g/mL$), flavonoid known as reference compound. These results indicate that extract/fractions of S. commixta twig can function as antioxidants in biological systems, particularly skin exposed to UV radiation by scavenging $^1O_2$ and other ROS, and protect cellular membranes against ROS. S. commixta twig extracts can be applicable to new functional cosmetics for anti-aging products.

• Journal of Mushroom
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• v.16 no.4
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• pp.318-323
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• 2018

This study investigated whether Ganoderma lucidum (Y2)-mediated fermentation of Artemisia capillaris extract (ACE) could synergistically enhance its antioxidant, anti-inflammatory, and tyrosinase-inhibiting activities. Both G. lucidum extract and fermented ACE exhibited 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, but with poorer efficacy than ACE (even at a low ACE concentration). Viability of RAW264.7 macrophages was significantly reduced in the presence of ACE (150 mg/mL and above). However, this effect was greatly mitigated upon G. lucidum-mediated ACE fermentation. Additionally, relative to the same concentration ($25{\mu}g/mL$) of G. lucidum mycelial extract, ACE exhibited an improved ability to significantly inhibit RAW264.7 macrophage nitric oxide (NO) production. Finally, relative to the same concentration ($200{\mu}g/mL$) of a positive control (arbutin), fermented ACE exhibited an approximately 3.66 times higher capacity for tyrosinase inhibition. These results suggest that G. lucidum-fermented ACE possesses enhanced tyrosinase-inhibiting activity and may be of utility as a skin-lightening agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.723-730
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• 2016

In this study, we developed traditional liquor, Omegisul, with seaweeds to support the regional culture of Jeju Island in manufacturing traditional liquors. Seaweed extracts from Sargassum fulvellum and Hizikia fusiformis were added for manufacturing Omegisul at a final concentration of either 5 or 10% and fermented for 10 days. During fermentation, samples were collected to measure changes in quality of Omegisul including pH, acidity, alcohol content, chromaticity, total microbes, organic acid content, and antioxidant activity. Both pH and acidity of Omegisul were significantly altered in the early stages of fermentation. Alcohol contents increased over the fermentation period up to 9%. Regarding chromaticity of the product, L, a, and b values were highest in Omegisul with 10% Hizikia fusiformis. Both total plate count and lactic acid bacterial count tended to increase in the early stage of fermentation and decrease later, reaching their highest points in Omegisul with 10% Hizikia fusiformis at 10 days: $1.45{\times}10^8CFU/mL$ and $2.21{\times}10^8CFU/mL$, respectively (P<0.05). Among organic acids, lactic acid contents were significantly higher during fermentation with the highest concentration of 7.474 mg/mL in Omegisul containing 10% Sargassum fulvellum. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays showed that antioxidant activity of Omegisul was increased during fermentation period. Among the samples, Omegisul with 10% Sargassum fulvellum showed the highest antioxidant activities of 69.81% and 81.61% in DPPH and ABTS assays, respectively. Taken together, Omegisul with 10% Sargassum fulvellum showed better characteristics in terms of quality than the other groups and has potential as functional Omegisul.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.625-633
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• 2016

Allium hookeri is known as a healthy food since it contains larger amounts of sulfur compounds than commonly known alliaceous plants. The antioxidant and anti-inflammatory effects of A. hookeri were compared between two types of extracts, $80^{\circ}C$ water and 95% ethanol extracts of A. hookeri roots. A. hookeri root 95% ethanol extracts displayed superior total polyphenol content, antioxidant activity [1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity], and anti-inflammation activity than those of water extracts (P<0.05). We studied the effects of A. hookeri root 95% ethanol extracts (95% ethanol extracts group: AHE) on acute alcohol-induced intoxication in mice. AHE [250, 500, and 1,000 mg/kg body weight (BW)/d] was orally administered to the study group once a day for 1 week. On the last day of AHE treatment, 40% ethanol (10 mL/kg BW) was orally administered to induce acute liver injury. The blood alcohol concentration of mice treated with AHE was significantly lower compared to the control group (P<0.05). The levels of hepatic aspartate aminotransferase and alanine aminotransferase were lower in the AHE-treated group than the control group (P<0.05). The RT-PCR results for alcohol dehydrogenase and aldehyde dehydrogenase measured based on mRNA in liver tissues showed that enzyme activities were higher in the AHE-treated group than in the control group at a low blood alcohol concentration.

• Journal of Korean Medicine Rehabilitation
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• v.29 no.4
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• pp.29-45
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• 2019

Objectives This study is to investigate anti-obesity effects of Banggihwanggi-tang-hap-yeonggyechulgam-tang (BY), an herbal formula, in high fat diet induced obese mice model. Methods Fourty five male C57Bl/6J mice were randomly assigned to normal group fed with normal research diet (Nor, n=9), high fat diet control group treated with water (Veh, n=9), high fat diet group treated with orlistat (Oris; n=9, Orlistat 40 mg/kg), high fat diet group treated with low concentraion BY (BYL; n=6, BY 0.87 g/kg) and high fat diet group treated with high concentration BY (BYH; n=6, BY 1.74 g/kg). Results Seven weeks later, antioxidative capacity, body weight, epididymal fat pad and liver weight, reactive oxygen species (ROS), peroxynitrite ($ONOO^-$), alanine aminotransferase (ALT), aspartate aminotransferase (AST), total cholesterol, triglyceride, high density lipoprotein (HDL), low density lipoprotein (LDL), superoxide dismutase (SOD), catalase, glutathione peroxidase (Gpx), heme oxygenase (HO)-1 and histology of liver were evaluated. In the BYH group, 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azinobis (3 ethybenzothiazoline-6-sulfonic acid) radical scavenging activity were more than L-ascorbic acid. Body weight gain were significantly less than Veh group. Epididymal fat pad and liver weight gain were significantly less than Veh group. ROS and $ONOO^-$ were significantly less than with Veh group. ALT and AST were significantly less than with Veh group. Total cholesterol, triglyceride and LDL were significantly less, HDL were significantly more than Veh group. SOD, catalase, Gpx, HO-1 significantly increased compared with Veh group. Injury on liver was lesser than Veh group. Conclusions It can be suggested that BY has anti-obesity effects in high fat diet induced obese mice model.

• KSBB Journal
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• v.16 no.6
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• pp.592-602
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• 2001

This study was undertaken to investigate the antioxidative substance and activity of ethyl acetate extracted from Rumex crispus. Sample extracted follow in proper course of a solvent. Material refinement was carried out using silicagel column and Sephadex LH-20 column chromatography. Material sorting was carried by Gas Chromatography(GC/MS). 1,1-Diphenyl-2-Picrylhydrazyl(DPPH) free radical scavenging and enzyme activity were measured for antioxidative activity. as result of testing by DPPH free radical scavenging activity, Antioxidative activity was shown as the highest in the root, then leaf and stem in order. Ethyl acetate extraction of root part were 50% inhibitory concentration (IC50) Rumex activty(6.1 ug/mL). Rumex nipponicus(9.8 ug/ml) and Rumex acetoceae(31.5 ug/mL) in leaf part. The highest antioxidative activity of sample refined through silicagel column chromatography of Rumex crispus was appealed Fraction 5(IC50;3.57 ug/mL) in root and Fraction 6(IC50;85.9 ug/mL) in leaf. Fraction 5 in roof & Fraction 6 in leaf were refined using Sephadex LH-20 column chromatography. The highest antioxidative activity were appeared Fraction 4 (IC50;3.57 ug/mL) and Fraction 4 (IC50;18.41 ug/mL)in leaf. As for main phenol compounds 2,6-Dichloro-4-nitropnenol and 2-Isopropyl-5-methyl Phenol were identified in root and leaf, While 4-Vinyl-2- methoxy-phenol and 2,3-Dihydro- benzofuran were identifica ted only in leaf. Enzyme activity was shown low both in peroxidase(PDD) Non-activate(IU/mg protein)and in Superoxide dismutase(SOD) non-activate(IU/mg protein). 2,6-Dichloro-4-nitrophenol, 2-Isopropyl-5-methyl phenol, 4-Vinyl-2-methoxy-phenol were obtained in this experiment and these compounds are phenolic compounds which have OH group in the structure. With the result of this study these phenolic compounds which are extracted from Rumex crispus have high antioxidative effect. This antioxidative effect of Rumex crispus can be applied for chromo-preventive and antioxidative supplements which can be used for anti-allegy, aging, anti-tumor, aging and other oxidative disease for health promotion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1316-1326
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• 2017

We evaluated the proximate compositions of raw materials, total polyphenols, total flavonoids, and radical scavenging activities of roasted maize tea according to cultivation period and variety. Proximate compositions of raw materials were significantly different according to cultivation period and variety, and quality characteristics of roasted maize tea extracts were significantly different according to cultivation period. Total polyphenols, total flavonoids, and radical scavenging activities of roasted maize tea were significantly different before and after roasting. The total polyphenol content of Pyeonggangok cultivar sown on April 5th was elevated about 3.60-fold before and after roasting by $3.42{\pm}0.16$ and $12.22{\pm}0.67mg$ gallic acid equivalents/g, respectively. Overall, total polyphenol content was higher in roasted maize tea produced using maize sown on April 5th. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity of Gangdaok cultivar sown on April 5th was elevated about 31.6-fold before and after roasting by $7.61{\pm}1.93$ and $240.37{\pm}8.82mg$ Trolox equivalents (TE)/g, respectively. 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity of Pyeonggangok cultivar sown on April 5th was elevated about 5.5-fold before and after roasting by $153.84{\pm}1.32$ and $843.54{\pm}3.64mg$ TE/g, respectively. The correlation between proximate compositions of raw materials and quality as well as antioxidant characteristics of roasted maize tea showed overall significance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.110-115
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• 2010

The purpose of this study was to investigate the effect of adding various concentrations of cherry powder(obtained from freezed dried fruit of Prunus serrulata L. var. spontanea Max. wils.) on the physicochemical, antioxidant, and sensory characteristics of jelly. The pH of the jelly decreased significantly with the addition of cherry powder. The sugar content of the jelly increased significantly (p<0.05) with cherry powder added more than 7%. The Hunter color L-values decreased significantly (p<0.05) by the addition of cherry powder, and a- and b-values increased by the addition of cherry powder compared to the control, but there were no constant changes with increasing amounts of cherry powder. For the textural characteristics, the addition of cherry powder significantly (p<0.05) increased the hardness, chewiness and gumminess but there were no significant difference (p<0.05) in the springness and cohesiveness. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of jelly increased as the concentrations of cherry powder increased. The jellies containing 1 and 5% cherry powder had acceptable sensory properties, such as color, flavor, taste, texture, and overall quality. In consideration of the antioxidant properties and sensory characteristics, the highest quality improvement was obtained by adding 5% (w/w) of cherry powder into the jellies.

• Food Science and Preservation
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• v.24 no.8
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• pp.1053-1059
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• 2017

Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, chemical, and sensory characteristics. The pH and density of cookie doughs ranged from 6.70-6.85 and 1.19-1.21, respectively, with no remarkable differences. Moisture content and spread factor of cookies appeared to increase with higher content of BP in the formulation but did not show significant differences (p>0.05). For color values of cookie surface, $L^*$, $a^*$, and $b^*$-values significantly decreased as a result of BP substitution (p<0.05). The cookies became crispier as indicated by the reduction in the breaking strength value from 26.71 to 17.83 N. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of BP, and they were well correlated. Hedonic sensory results indicated that cookies supplemented with 2% BP received the most favorable acceptance scores for all sensory attributes evaluated. Overall, cookies with BP could be developed with improved physicochemical qualities as well as consumer acceptability.