• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.379-386
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• 2023

The objective of this study was to investigate the distribution of functional compounds in perilla leaves of various genetic resources and their antioxidant activities. A comprehensive analysis of functional compounds was conducted for 90 genetic resources, focusing on total polyphenol content (TPC), total flavonoid content (TFC), individual phenolic content (IPC), and lutein. Their antioxidant activities were then analyzed based on their radical scavenging capacity using ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl). The TPC content exhibited a range of 13.19 to 35.85 mg gallic acid equivalent/g, whereas the TFC content varied from 11.74 to 46.51 mg catechin equivalent/g. Total IPC was detected in a range of 6,310.98 to 40,491.82 ㎍/g. Lutein was detected at levels between 70.97 and 597.97 ㎍/g. ABTS and DPPH radical scavenging activities of perilla leaves ranged from 30.39 to 58.58 mg trolox equivalent (TE)/g and from 7.74 to 46.56 mg TE/g, respectively. Furthermore, correlation analysis demonstrated that rosmarinic acid, a phenolic acid, exhibited a significantly positive correlation with antioxidant activity. These findings suggest that various genetic resource of perilla leaves could effectively mediate antioxidant capacity. Results of this study provide valuable information for use of perilla leaves in Korea as functional food materials.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.4 s.48
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• pp.439-444
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• 2004

UV irradiation produces free radicals and related reactive oxygen species (ROS), and these are injury to all most of organisms of skin cells and extracellular matrix (ECM). In addition, free radicals and ROS stimulate the overexpression of matrix metalloproteinases (MMPs) that can degrade most components of ECM such as collagen. Since collagen constitutes almost of skin connective tissue, their disarrangement causes wrinkle formation and droop of skin. Therefore, scavenging activity on free radicals, ROS and suppression of MMP-1 is expected to prevent skin photoaging. In this study, to investigate the relationship between photoaging and Draconis sanguis, we examined the effects of antioxidant, in vitro MMP inhibition and expression of UVA-induced MMP-1 in human dermal fibroblasts. Draconis sanguis was found to show scavenging activities of radicals and ROS with the $IC_{50}$ values of $183{\;}{\mu}g/mL$ against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and $30{\;}{\mu}g/mL$ against superoxide radicals in the xanthine/xanthine oxidase system, respectively. Draconis sunguis inhibited the activities of MMP-1 in a does-dependent manner and the $IC_{50}$ value calculated from semi-log plots was $200{\;}{\mu}g/mL$. Also, UVA induced MMP expression was reduced $74\%$ by treatment with Draconis sanguis, and MMP-1 mRNA expression was reduced in a dose-dependent manner. Therefore Draconis sanguis was able to significantly inhibit MMP expression in protein and mRNA level. All these results suggested that Draconis sanguis may act as an anti-photoaging agent by antioxidation and reducing UVA-induced MMP-1 production.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.50-56
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• 2009

This study was carried out to determine the optimum extraction conditions for Ishige okamurai by comparing the yields, total phenolic compound content (TPC), and antioxidant properties of its 95%, 70%, 50% fermented ethyl alcohol and water extracts. Additionally, the effects of heat and pH treatments on the antioxidant properties of the extracts were evaluated by their TPC and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging capabilities. The yields of the extracts were greatest in the order of water > 50% > 70% > 95% fermented ethyl alcohol, and the TPC of the 70% (26.18%) and 50% fermented ethyl alcohol (27.56%) extracts were higher than those of the others. However, in terms of DPPH radical scavenging and ferrous-reducing power, the 70% fermented ethyl alcohol extract of Ishige okamurai showed the highest antioxidant effects. Additionally, in the results for the heat and pH treatments, the antioxidant properties of the 70% fermented ethyl alcohol extract were not influenced by the treatment conditions except at pH 10.

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.255-260
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• 2005

For selecting a new candidate as functional material, this study was conducted on in vitro antioxidant activity and total phenol content of methanol and water extracts prepared from two Mentha species (M viridis L. (M spicata L.) and Mentha piperita L, Extracts of M. viridis showed more efficient scavenging activity on superoxide and DPPH ${({\alpha},{\alpha}-diphenyl-{\beta}-picrylhydrazyl)}$ radical and inhibitory activity on oxidation of human low density lipoprotein (LDL) induced by $CuSO_4$ and auto-oxidation of linoleic acid than those of M piprita. Methanol extract $(65.88%{\sim}77.59%)$ and water extract $(37.69%{\sim}87.21%)$ of M. viridis also exhibited more potent inhibitory activity on LDL oxidation than that of ${{\alpha}-tocopherol\;(28.37%{\sim}66.54%)}$ at ${1{\sim}100\;{\mu}g/ml}$ of final concentration. The total phenol contents of methanol extract and water extract of Mviridis (17.95% & 10.18%, respectively) as tannic acid equivalent were higher than those of M piperita (15.44% & 9.19%). But the yields of methanol and water extracts of M. viridis (13.3 % & 13.5%) were lower than those of M. piperita (14.1 % & 14.6%). The results implies that the extracts from M. viridis (spicata) is more useful material for industrialization as functional food than those from M. piperita.

• Journal of Life Science
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• v.34 no.5
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• pp.304-312
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• 2024

This study was conducted to characterize strain Y10, isolated from discarded chicken feathers. Strain Y10 was identified as Bacillus amyloliquefaciens through phenotypic and 16S rRNA gene analysis. B. amyloliquefaciens Y10 exhibited plant growth-promoting activities, including the production of fungal cell-degrading enzymes (cellulase, lipase, protease, and pectinase), siderophores, ammonia, and indoleacetic acid. Furthermore, strain Y10 was able to inhibit the mycelial growth of several phytopathogenic fungi. When 0.1% sucrose as a carbon source and 0.05% casein as a nitrogen source were added to the basal medium, adjusted to pH 10, and cultured at 35℃, the degradation rate of chicken feathers by strain Y10 was about two times higher than that of the basal medium, with the feathers almost completely degraded in four days. Strain Y10 also degraded various keratin substrates, including duck feathers, wool, and human nails. It was confirmed that the feather hydrolyzates prepared using strain Y10 exhibited antioxidant activities, such as 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (EC₅₀ = 0.38 mg/ml) and superoxide dismutase-like activity (EC₅₀ = 183.7 mg/ml). These results suggest that B. amyloliquefaciens Y10 is a potential candidate for the development of bioinoculants and feed additives applicable to the agricultural and livestock industries, as well as the microbiological treatment of keratin waste.

• Food Science and Preservation
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• v.15 no.6
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• pp.891-896
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• 2008

Total phenolics and flavonoids, and the antioxidant capacity of plum cultivar wines (Prunus salicina L. cv. Soldam and P. salicina L. cv. Formosa) were determined using spectrophotometric methods. The total phenolic and flavanoid contents of Soldam wine were $478.4\;{\pm}\;5.6\;mg$ GAE and $202.4\;{\pm}\;7.5\;mg$ CE per L,respectively, and in Formosa wine were $200.6\;{\pm}\;7.5\;mg$ GAE and $64.4\;{\pm}\;6.8\;mg$ CE per L, respectively. Neutral and acidic phenolics in Soldam wine were extracted with ethyl acetate and 0.01 N HCl, respectively. In the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay, neutral phenolics (64.5 EDA%) had $3{\sim}4$ times higher antioxidant activity than acidic phenolics (21.5 EDA%) and other related phenolic compounds such as chlorogenic acid (15.5 EDA%) and quercetin (24.6 EDA%) at a concentration of $100\;{\mu}g/mL$. The antiviral activities of neutral and acidic phenolics in Soldam wine were investigated in vitro using a virus-induced cytopathic effect (CPE) inhibition assay. Results showed that neutral and acidic phenolics at concentrations of $100\;{\mu}g/mL$ inhibited porcine epidemic diarrhea virus (PEDV) replication at rates of 78.12% and 58.37%, respectively. The inhibition rate of 10 g/mL neutral phenolics (69.42%) was higher than that of ribavirin as an antiviral reagent (57.86%). At concentrations of $100\;{\mu}g/mL$ or less, neutral and acidic phenolics of Soldam wine had no cytotoxic effect against vero cells.

• Journal of Life Science
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• v.29 no.6
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• pp.671-678
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• 2019

Antibacterial and antioxidant activities of plant sources have attracted a wide range of interest across the world over the last decade. This is due to the growing concern for safe and alternative sources of antibacterial and antioxidant agents. In this study, we focused on the antibacterial and antioxidant activities and the chemical composition of a methanol extract from Viburnum sargentii seeds. The chemical composition was determined by gas chromatography-mass spectroscopy (GC-MS), and the antibacterial activity was screened by a disc diffusion assay. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined using the microbroth dilution and spread plate method, respectively. The V. sargentii extract showed growth inhibition activity on all tested Gram-positive (Listeria monocytogenes, Staphylococcus aureus, and Staphylococcus saprophyticus) and Gram-negative (Escherichia coli, Pseudomonas putida, and Proteus vulgaris) pathogenic bacteria. The MIC and MBC ranged from 0.156~1.25 mg/ml for Gram-positive and 0.625~5.0 mg/ml for Gram-negative tested bacteria. The GC-MS results revealed the presence of several phytochemicals such as ${\beta}-sitosterol$ and vitamin E, which are known for their pharmacological applications. The antioxidant activities of V. sargentii extract were investigated by three different methods: the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging assay, the reducing power assay, and the total antioxidant capacity assay. The results showed a concentration-dependent antioxidant potential for all three used methods. In sum, our findings suggest that the methanol extract of V. sargentii seeds has the potential to inhibit the growth of pathogenic bacteria and provide antioxidant compounds, making it therefore worthy of further investigation.

• Journal of Mushroom
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• v.19 no.1
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• pp.56-65
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• 2021

The hot-water extracts of four strains of Volvariella volvacea [Vv (KMCC04386), Vv-Chi (KMCC04382), V9-21 (KMCC04380), and VG-19 (KMCC05115)] were prepared to determine their antioxidant activities, ��-glucan content, and nutritional content. Among the four V. volvacea strains, Vv strain showed the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (23.7%). The highest total polyphenol and total flavonoid contents (8.17 mg y/g and 3.46 mg QE/g, respectively) were observed in the Vv-Chi strain. The ferric reducing antioxidant power (FRAP) and reducing power were significantly higher in the Vv-Chi strain compared to those in the other V. volvacea strains (p<0.05). There were no significant differences in the nitrite scavenging activity among the four different strains (p<0.05). The ��-glucan content in the four V. volvacea strains ranged from 15.13-16.07%, and the VG-19 strain had the highest ��-glucan content (15.73%). The VG-19 strain also had the highest total amino acid (986.8 mg/kg) and essential amino acid (369.3 mg/kg) contents among the four V. volvacea strains. The results of this study showed that the Vv-Chi strain exhibited the highest antioxidant activity, while the ��-glucan and nutritional contents were higher in the VG-19 strain compared to those in the other strains of V. volvacea.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.57-63
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• 2009

In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.

• Journal of Mushroom
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• v.11 no.4
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• pp.269-277
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• 2013

Dictyophora indusiata is an edible mushroom belongs to Family Phallaceae of Phallales, Basidiomycota. The purpose of this study was to investigate the antioxidant and anti-inflammatory activities of methanol and hot water extracts prepared from fruiting bodies of Dictyophora indusiata. Besides measuring of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, a reducing power and a chelating activity on ferrous ions were also measured to evaluate the antioxidant activity for those extracts. To measure the anti-inflammatory activities for the extracts, nitric oxide(NO) production from lipopolysaccharide(LPS) treated RAW 264.7 macrophage cells and carrageenan-induced acute hind paw edema of rats were investigated. The results showed that the extracts have excellent DPPH scavenging and chelating activity on the ferrous ions compared with positive control. The nitric oxide(NO) production in LPS-stimulated RAW 264.7 macrophage cells were decreased as we increased the concentration of the mushroom extracts. Significant reduction of paw edema of rats were observed at 2~6 h after treatment of methanol and hot-water extracts with 50 mg/kg concentration to the rats which are induced acute hind paw edema by carrageenan administration. Therefore, the experimental results suggested that methanol and hot-water extracts of Dictyophora indusiata fruiting bodies might be used for natural sources of antioxidant and anti-inflammatory agents.