• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.13-22
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• 2019

The aim of the present investigation was to assess the oxidation inhibition by nitrogen oxide scavenging activity and physiological activities. Bioactive compound of proanthocyanidin $69.000{\pm}2.737mg$ catechin equivalents (CE)/g dry weight. Antioxidant effects (nitric oxide radical scavenging activity, nitrite scavenging activity, ${\beta}$-carotene bleaching assay and lipid peroxidation inhibition activity) of distilled water (DW), 70% ethanol and n-butanol extract of turmeric (Curcuma longa L.). Turmeric extracts yield were DW 17.11%, 70% ethanol 15.26% and n-butanol 4.12%, respectively. Oxidation inhibition activity of the samples exhibited a dose-dependent increase. However, in the current study, none of the samples evaluated showed activity as strong as the BHA and trolox. Total flavonoid content was the highest in the n-butanol extract, followed by 70% ethanol and DW extract. Further, nitrite scavenging activity was the highest for the n-butanol extract. As a result of this experiment, the turmeric can be utilized as a valuable and potential natural oxidation inhibition for the functional food industry.

• Food Science and Preservation
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• v.23 no.1
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• pp.20-26
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• 2016

In this study, the anti-inflammatory effect of hyaluronidase (HAase) inhibition was determined from 92 species of oriental herbal medicine extracted with water and ethanol solvents because of their non-toxicity in the human body. The water extracts of Evodia officinalis (86.8%), Thuja orientalis (80.8%), Carthami semen (66.5%), Melia azedarach (74.7%), Siegesbeckia pubescens (61.3%), Saururus chinensis (49.15%) showed a relatively greater anti-inflammatory activity. The ethanol extracts of Ailanthus altissima and Saururus chinensis demonstrated the highest anti-inflammatory effect at above 90%. Saururus chinensis was selected for its high anti-inflammatory effect in both water and ethanol extract. Ethanol was more effective than water and optimal extraction conditions for phenolic compounds was determined to be extraction with 50% ethanol for 12 hours. The extracts from Saururus chinensis in optimal condition showed 70~80% anti-inflammatory effect when $100{\sim}250{\mu}g/mL$ phenolic concentration was treated. Concentration of above $500{\mu}g/mL$ decreased the inhibitory effect. The anti-inflammatory effect and extraction yield were increased by ultra-fine grind technology, indicating that this method can be used to increase the extraction yield of phenolic compounds from medicinal plants.

• Proceedings of the Ginseng society Conference
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• 1988.08a
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• pp.25-27
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• 1988

To assess the effect of Panax ginseng on the detoxification of ethanol. we examined its effect on blood ethanol clearance in both man and experimental animals and on the rate of ethanol oxidation to carbon dioxide in experimental animals. Fourteen healthy male volunteers were subject to studies. The blood alcohol level in the test group receiving ginseng extract (3g/kg b.w.) along with alcohol (70g/65kg b.w.) was about $35\%$ lower than their control levels at 40 min after ethanol intake. When the blood alcohol level was compared on individual bases. blood alcohol concentrations in 10 subjects ranged from 32 to $51\%$ lower than their control values. The remaining 4 subjects appeared to have a high tolerance level. In experimental animals. the blood alcohol clearance was also much faster in test animals receiving ginseng along with ethanol. The rate of ethanol elimination was determined by the amount of $^{14}CO_2$ in exhaled air following the administration of [$^{14}C$] ethanol. During the first 7 1/4 hr (Phase I) after the ethanol administration. the $CO_2$ output was greater in test animals receving ginseng along with ethanol. whereas from beyond 7 1/4 hr to the near end (Phase II). the $CO_2$ output in control animals was over twice that in test animals. The present studies clearly demonstrate that ginseng promotes the overall metabolism of ethanol. resulting in an enhanced blood alcohol clearance and alcohol elimination.

• The Korea Journal of Herbology
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• v.32 no.4
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• pp.39-46
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• 2017

Objectives : This study aims to provide basic data about Portulacae Herba (PH) extracts as natural antioxidants by considering diverse antioxidant activities of PH depending on solvents. Methods : The samples of PH were pulverized, and A hot water and a 70% EtOH were stir-extracted for two hours three times repeatedly in a water bath with a temperature of 95 degrees and at room temperature respectively to measure 7 kinds of antioxidant activities. Results : There were significant differences in total phenol content, because the total phenol content of the 70% EtOH extract was higher than the hot water extract's, and the total flavonoid content of the 70% EtOH extract($4.40{\mu}g/mg$) was nearly 3.8 times higher than the hot water extract's($1.16{\mu}g/mg$). DPPH and ABTS radical scavenging activities were 70% EtOH extract showed a little higher activity than the hot water extract, and at a concentration of $500{\mu}g/mg$, the highest scavenging activity was found in the 70% EtOH extract, not in the control group. Hydroxyl radical and $Fe^{2+}$ chelatingactivities were slightly higher in hot water extract than in 70% EtOH extract, and increased in a dose-dependent manner. Nitrite scavenging activities increased dose-dependently in the hot water and the 70% EtOH extract, regardless of the pH level, and scavenging activity of the 70% EtOH extract was higher at pH 1.2 than at pH 3.0. Conclusions : In conclusion, it is thought that PH hot water and 70% EtOH extract have antioxidant activities, and can be used as natural antioxidants in future.

• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.126-131
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• 2016

This study examined the immunostimulatory activities on a 70% ethanol extract of raw garlic (RG) and steamed garlic (SG) grown in Korea, Japan, and America using primary immune cells isolated from the blood of Soyangin, Taeumin, and Soeumin volunteers. The Soeumin showed the highest cell proliferation, NO and $TNF-{\alpha}$ production from the immune cells treated with a 70% ethanol raw garlic extract (RGE), followed Taeumin, and Soyangin. The constitution differences were not observed for the same ethanol streamed garlic extract (SGE) and the SGE showed stronger immunostimulatory activities than RGE. The immunostimulatory activities of RG and SG showed a significant difference among countries and the immunostimulatory activities were the highest in RG and SG grown in Korea, followed by RG and SG grown in Japan, RG and SG grown in America. The effect of RGE and SGE on antioxidant activity showed similar trends.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.199-204
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• 1989

The extracts of the fresh and dried squid(Sepiella manidroni) were prepared with water and 70% ethanol at different extraction time and temperature, and the major free sugars in the squid extracts and the effects of extract condition on the composition of free sugars were investigated. Major free sugars in the extracts were glucose, fructose and ribose, and these components was above 80% of total free sugars. Amount of free sugar in the extracts of fresh squid extracted with water were higher than that of extracted with 70% ethanol, but 70% ethanol, in the dried squid, was more effective than extracted with water. The free sugar contents in the extracts incensed until 2 to 3 hours of extrction at below $100^{\circ}C$ and then decreased slowly, but in the high temperature as $120^{\circ}C$, showed a remarkably decrease after 1 hour of extraction.

• Korean Chemical Engineering Research
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• v.51 no.1
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• pp.42-46
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• 2013

Extraction process of fucoxanthin from Undaria pinnatifida and stability of fucoxanthin was studied. In this study, to utilized extracted components as a functional food material, ethanol was used as a solvent. The maximum concentration of fucoxanthin was obtained when 80% ethanol solvent was used. The extraction yield of fucoxanthin increased as extraction temperature raised to $50^{\circ}C$. Water washing of raw material for 5 minutes reduced the salt content about 94%. From the experiment that fucoxanthin content reduced by 30% for 1 day storage at $70^{\circ}C$, it was demonstrated that fucoxanthin was thermal-unstable above $70^{\circ}C$. And experimental result of light- stability showed that fucoxanthin was very unstable with light.

• Natural Product Sciences
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• v.21 no.3
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• pp.210-218
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• 2015

The antioxidant activity of white ginseng was not recorded in Korea Functional Food Code, while its activity of red ginsengs was recorded. The aim of this study was to evaluate the antioxidant and hepato protective effect of different ginsengs in H₂O₂-treated HepG2 cells. White and red ginseng were prepared from longitudinal section of the same fresh ginseng (4-year old). The whole parts of white and red ginsengs were separately extracted with 70% ethanol and distilled water respectively, at 70 ℃ to obtain therapeutic ginseng extracts namely, WDH (distilled water extract of white ginseng), WEH (70% ethanol extract of white ginseng), RDH (distilled water extract of red ginseng) and REH (70% ethanol extract of red ginseng). In this work, we have investigated the DPPH, hydroxyl radical, Fe²⁺-chelating activity, intracellular ROS scavenging capacity and lipid peroxidation of different ginsengs. All these extracts showed a dose dependent free-radical scavenging capacity and a ROS generation as well as lipid peroxidation was significantly reduced by treatment with bioactive extracts of white ginsengs (WDH) than red ginsengs. Additionally, white ginseng extracts (WDH) has dramatically increased intracellular antioxidant enzyme activities like superoxide dismutase and catalase in H₂O₂-treated HepG2 cells. All these results explain that administration of white ginseng is useful as herbal medicine than red ginseng for chemoprevention of liver damage.

• Korean Journal of Pharmacognosy
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• v.46 no.1
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• pp.52-58
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• 2015

Neural stem cells (NSCs), with self-renewal and neuronal differentiation capacity, are a feasible resource in cell-based therapies for various neurodegenerative diseases and neural tissue injuries. In this study, we investigated the effects of Schisandrae Fructus (SF) on proliferation and differentiation of human embryonic NSCs. Treatment with 70% ethanol extract of SF increased the viability of NSCs derived from human embryonic stem cells, which was accompanied by increased mRNA expression of cyclin D1. Whereas 70% ethanol extract of SF also decreased the mRNA expression of nestin, it increased class III ${\beta}$-tublin (Tuj-1) and MAP2 in both growth and differentiation media. Lastly, we found increased mRNA expression of BDNF in SF-treated NSCs. In conclusion, our study demonstrates for the first time that SF induced proliferation and neuronal differentiation of NSCs and increased mRNA expression of BDNF, suggesting its potential as a regulator of NSC fate in NSC-based therapy for neuronal injuries from various diseases.

• Journal of the Korean Applied Science and Technology
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• v.33 no.3
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• pp.521-528
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• 2016

The antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from turmeric (Curcuma longa L.) was investigated in this study. The antioxidant potential of various extracts of turmeric was evaluated by using different antioxidant tests, namely DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, ferric reducing antioxidant power and ${\beta}$-carotene bleaching assays as well as total phenol content and total flavonoid content. All extracts exhibited abundant total phenol content, total flavonoid content and strong antioxidant activity. Particularly, higher activity was exhibited by CM extract with $46.32{\pm}0.35mgCAE/g$ and $15.58{\pm}0.39 mgQE/g$ of total phenol content and total flavonoid content. Generally, antioxidant activity of various extracts from turmeric increased in the following order: 70% methanol extract, 70% ethanol extract and CM extract, respectively. Results suggested that turmeric could be widely used as a source of antioxidant and a kind of functional material in food.