• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.581-585
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• 2011

This study investigated the quality of muffin prepared with various concentrations of freeze dried-perilla leaves (Perilla frutescens var. japonica HARA) powder. Muffin was prepared by addition of 0, 3, 6 and 9% powder to the flour of basic formulation. The weight of muffin decreased with increase in freeze dried-perilla leaves powder concentration, but no constant tendency in the bottom and upper dimensions by its addition was found. The height and baking loss rate of the muffin increased with increase in the powder concentration but with no significant differences. Lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant differences in the redness was found with increased powder concentration. The hardness of muffin increased, and springiness decreased with increase in the powder concentration, although not significant. The cohesiveness, gumminess and chewiness showed no consistent tendency by addition of the powder. The antioxidative activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffin increased as the concentration of the powder increased. The muffin contained 0~6% freeze dried-perilla leaves powder had acceptable sensory properties, such as color, taste, and overall acceptability. Results indicated that optimal concentration of freeze dried-perilla leaves powder into the muffin formula was 3~6% (w/w).

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.445-454
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• 2022

This study aimed to improve the physiological activity of onion juice via lactic acid bacterial fermentation. Seven types of lactic acid bacteria were used for the fermentation of onion juice. The pH and sugar content of the onion juice decreased, while its titratable acidity increased after lactic acid bacteria fermentation, and the cell count of lactic acid bacteria was 7.31-10.40 log CFU/mL. The total free sugar content decreased, while the total organic acid content increased in the fermented onion juice. Quercetin content of the fermented juice was 0.13-0.53 mg/kg. The total polyphenol and flavonoid contents increased after fermentation. Additionally, the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation scavenging activities were increased by fermentation. Overall, lactic acid bacteria fermentation of onion juice enhanced its physiological activity. Based on these findings, Bifidobacterium breve KCTC 3441 was selected as the onion juice fermentation strain.

• Journal of Life Science
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• v.23 no.9
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• pp.1147-1154
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• 2013

This study was conducted to evaluate the antioxidation activity of Jeju crossbred horse (Jeju native horse ${\times}$ thoroughbred) leg bone extracts (HLBE) and its enzyme hydrolysates by determination of 1,1-diphenyl-2picryl-hydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzo thiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, ferric reducing/antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC). HLBE was extracted with hot water for 24 hr and lyophilized. The lyophilized HLBE was hydrolyzed using multifect PR6L (MP), pepsin (PS), and a pepsin and pancreatin mixture (PSPC) for 4 hr at 60, 50, and $50^{\circ}C$, respectively. The hydrolysates were separated by a molecular weight of 3 kDa more or less. When the yield of HLBE was 100%, the yield of hydrolysates less than 3 kDa of MP, PS, and PSPC was 10.86, 3.26, and 8.00%, respectively. Enzyme hydrolysates with low molecular weight less than 3 kDa in MP and PSPC showed significantly higher DPPH, ABTS radical scavenging activity, and ORAC compared to HLBE and its hydrolysates with more than 3 kDa. However, the FRAP of the hydrolysates less than 3 kDa in PS was significantly higher than in MP. These results suggest that low molecular weight enzyme hydrolysates less than 3 kDa have more powerful antioxidation activity, especially when they are hydrolyzed by MP and PSPC rather than PS. Therefore, low molecular weight enzyme hydrolysates of HLBE hydrolyzed with MP and PSPC have significant potential as antioxidants in the food industry. Further in vivo studies are required to support the antioxidation activities of the hydrolysates in vitro.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.143-148
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• 2016

This study investigated the lignan content, total phenol content, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and oxygen radical absorbance capacity (ORAC)] of fermented sesame by cultivars. The results showed that the lignan contents of fermented and non-fermented sesame ranged from 2.35~6.58 mg/g and 2.17 to 6.58 mg/g, respectively. The highest total phenol contents of fermented and non-fermented sesame were 51.90 mg gallic acid equivalent (GAE)/g and 25.94 mg GAE/g, respectively. DPPH radical scavenging and ORAC value ranged from 37.95 to 82.57% and from 172.34 to $1,067.80{\mu}M$ TE/g in non-fermented sesame and fermented sesame, respectively. Fermented sesame had higher lignan content, total phenol content and antioxidant activities. than those of non-fermented sesame. Fermented sesame subjected to bioconversion showed increased lignan content and high antioxidant activity.

• Korean Journal of Medicinal Crop Science
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• v.9 no.1
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• pp.8-14
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• 2001

The purpose of this research was to investigate the effects of extracts from cultured hairy roots of R. undulatum on human kidney epithelial cells. The cytotoxicity was measured by colorimetric assay using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide (MTT), neutral red (NR) and sulforhodamine protein B (SRB) with human kidney epithelial cell lines A498. MTT, NR and SRB quantities decreased propotionally in cultured A498 cells treated with the water or chloroform extracts of cultured hairy roots at increasing concentrations. These results suggest that extracts of cultured hairy roots are cytotoxic on human epithelial cells. The cytotoxicity of chloroform fraction was stronger than that of water fraction. The values of $MTT_{50},\;NR_{50}\;SRB_{50}$ of the extracts of chloroform fraction and those of water fraction were measured to be $289.3{\mu}g/ml,\;302.7{\mu}g/ml,\;433.8{\mu}g/ml\;and\;475.8{\mu}g/ml,\;428.3{\mu}g/ml,\;549.5{\mu}g/ml$, in A498 cell line.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1174-1180
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• 2014

This study investigated the antioxidative and hair growth-promoting activities of Zizyphus jujuba (Zj) and fermented Zj with Aspergillus oryzae, Bacillus subtilis, Bifidobacterium breve, Lactobacillus acidophilus, and Saccharomyces cerevisiae (Sac. cerevisiae). Among Zj and fermented Zjs, Sac. cerevisiae-fermented Zj (Zj-Y) exerted stronger scavenging activity against 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals than others. In addition, total polyphenol content of Zj-Y was higher than that of non-fermented Zj and other fermented Zj. This result indicates that fermentation of Zj by Sac. cerevisiae elevated antioxidative activity. Furthermore, using an alopecia model in C57B/6N mice, the hair growth activities of Zj and Zj-Y were investigated. The test samples, EtOH, minoxidil (MXD), Zj, and Zj-Y, were topically treated with 0.2 mL/day for 4 weeks. The experiments involved macroscopic observation and measurement of hair length methods. The results show that regrowth speed of hair was in decreasing order of MXD> Zj-Y> Zj> EtOH. The topical application of MXD and Zj-Y in mice promoted hair regrowth and prevented hair loss compared to the control group. The present study indicates that Zj-Y is a promising treatment for alopecia.

• Food Science and Preservation
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• v.31 no.1
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• pp.183-196
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• 2024

This study investigated the protective effect of the aqueous extract of Eucommia ulmoides leaves (AEEL) against high glucose-induced human colon epithelial HT-29 cells. The 2,2'-azino-bis (3-ethyl benzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging activities, ferric reducing/antioxidant power (FRAP), and malondialdehyde (MDA) analyses indicated that AEEL had significant antioxidant activities. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay showed that AEEL increased cell viability against high glucose-, H₂O₂-, and lipopolysaccharide (LPS)-induced cytotoxicity in HT-29 cells. Also, the 2'-7'-dichlorodihydrofluorescein diacetate (DCF-DA) assay indicated that AEEL decreased intracellular reactive oxygen species (ROS) against high glucose-, H₂O₂-, and lipopolysaccharide (LPS)-induced cytotoxicity in HT-29 cells. AEEL showed inhibitory activities against α-glucosidase and inhibited the formation of advanced glycation end products (AGEs). AEEL showed significant positive effects on the viability and titratable acidity of L. brevis. The high-performance liquid chromatogram (HPLC) analysis identified chlorogenic acid and rutin as the major compounds of AEEL. These results suggested that AEEL has the potential to be used as a functional food source to suppress blood glucose levels and protect the gut from high glucose-induced oxidative stress.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.352-360
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• 2017

This study evaluated the quality characteristics, polyphenolic compounds, and radical scavenging activity of cooked-rice added to commercially available mixed grains. L-value of cooked-rice with various mixed grains decreased compared to that of cooked-white rice; however, a- and b-values increased. Hardness and elasticity of cooked-rice added to various mixed grains were significantly lower in the pressure cooker compared to the electric cooker. There was no significant difference in adhesiveness and stickiness between rice from the electric cooker and pressure cooker. Total polyphenol and flavonoid contents of cooked-rice added to various mixed grains were significantly increased. The average total polyphenol content of cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker were $16.50{\pm}3.86$ and $15.88{\pm}3.52mg$ gallic acid equivalent /100 g, and flavonoid contents were $1.58{\pm}0.00$ and $1.55{\pm}0.02mg$ catechin equivalents/100 g, respectively. The average of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was $9.27{\pm}2.62$ and $8.72{\pm}2.41mg$ trolox equivalent (TE)/100 g, and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was $22.89{\pm}4.60$ and $23.07{\pm}4.49mg$ TE/100 g for cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker, respectively. Phenol content and radical scavenging activity of cooked rice was in proportion to the amount of added grains, such as brown rice, colored rice, barley, soybean, and sorghum.

• Journal of Life Science
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• v.29 no.2
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• pp.239-247
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• 2019

The aim of this study was to improve the efficacy and functionality of Viola mandshurica (VM). A water suspension of VM power was fermented for 72 hr with Bacillus methylotrophicus CBMB205 (BM) and Leuconostoc pseudomesenteroides NRIC1777 (LP) isolated from kimchi. The antioxidant activity and reducing power of fermented VM, its total phenolic and flavonoid compounds, as well its inhibitory activity on ${\alpha}$-amylase, ${\alpha}$-glucosidase, and pancreatic lipase were determined and compared to those of non-fermented VM (NVM), a negative control. The total phenolic and flavonoid compounds of VM fermented with BM and LP were higher than those of NVM by 1.4, 1.17, and about 3 times. There was no difference in 2, 2'-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity between fermented VM and NVM. However, there was a 2.1- and 1.6-fold increase in 2, 2'-azino-bis-(3-ethylbenzothzoline-6-sulfonic acid) (ABTS) radical scavenging activity in VM fermented with BM and LP, respectively. The reducing power of BM was 1.6 times as high as NVM, but no significant difference was found between LP and NVM. Fermented VM's inhibitory activity on ${\alpha}$-amylase, ${\alpha}$-glucosidase, and pancreatic lipase was much higher than that of NVM. Fermenting VM with BM was superior to fermenting it with LP, except flavonoid content. Taken together, VM fermented with BM could be used as a functional food and as an additive to cosmetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.224-230
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• 2014

Marine algae have long been recognized as a health and beauty food, based on its anti-tumor, anti-inflammatory and anti-obesity activities. In this study, methanol extracts were prepared from 10 different phaeophyta, after which DPPH radical scavenging and cytoprotective activities of HT-22 cells against ${\beta}$-amyloid protein ($A{\beta}$), which has neurotoxic effects, were investigated. In DPPH experiments, Ecklonia cava and Ishige okamurai showed strong ROS scavenging activities, whereas eight other phaeophyta including Petalonia binghamiae (P. bin) showed weak ROS scavenging activities. To validate the cytoprotective effects of 10 different phaeophyta in $A{\beta}$-induced HT-22 cells, protein expression levels of APP, BACE1, iNOS, phosphorylated ERK1/2, phosphorylated p38 and phosphorylated JNK1/2 were determined along with MTT assay. In the MTT assay, P. bin showed the best effective cytoprotective activity at a concentrations of $25{\mu}g/mL$, whereas Sargassum confusum, Colpomenia sinuosa, Myelophycus simplex, and Sargassum hemiphyllum showed potential. Determination of protein expression levels related to $A{\beta}$-induced neurotoxicity in the five selected phaeophyta showed that P. bin inhibited BACE1 and iNOS expression in $A{\beta}$-induced HT-22 cells. These results indicate that the cytoprotective effects of P. bin are mediated by suppressing the pathways involving $A{\beta}$-induced ERK and p38 activation.