• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.263-263
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• 2022

물봉선속(Impatiens L.)은 일년생 또는 다년생 초본으로 우리나라에 5-7종이 분포한다. 물봉선의 화장품용 항산화제 및 천연 방부제로서의 유용성이 밝혀졌으며, 최근 항염, 항산화 등 생리활성에 대한 연구가 국내 자생하는 물봉선 및 노랑물봉선을 대상으로 수행된 바 있으나 이하 분류군에 대한 연구는 미비한 실정이다. 본 연구에서는 국내 자생하는 물봉선속 분류군들의 항산화활성과 생리 활성물질의 함량을 분석하고 지역 간 분류군별 차이를 확인하고자 하였다. 따라서 국내 자생하는 물봉선속 분류군들의 항산화활성을 검정하기 위하여 DPPH, ABTS, TPC, TFC 4가지 방법을 이용하여 분석하였다. 국내 자생하는 물봉선속 5분류군 가야물봉선(Impatiens atrosanguinea (Nakai) B.U.Oh & Y.P.Hong), 노랑물봉선(Impatiens noli-tangere L), 물봉선(Impatiens textorii Miq), 미색물봉선(Impatiens noli-tangere var. pallescens Nakai), 처진물봉선(Impatiens furcillata Hemsl)이 12개 지역에서 수집되었으며, 잎 추출물(70% 에탄올)에 대해 분석되었다. 물봉선속 분류군들의 잎 추출물의 DPPH 라디칼 소거 활성 검정 결과 가야물봉선(4.91 ± 3.00 mgAAE/g)이 가장 높았고 처진물봉선(1.77 ± 0.55 mgAAE/g)이 가장 낮았으며, ABTS의 경우 가야물봉선(3.14 ± 1.35 mgAAE/g)로 가장 높았고 미색물봉선(1.87 ± 0.16 mgAAE/g)이 가장 낮았다. TPC의 경우 미색물봉선(5.48 ± 1.05 ugGAE)이 가장 높았고 노랑물봉선(2.78 ± 1.98 ugGAE)이 가장 낮았으며, TFC의 경우 물봉선(0.70 ± 0.20 ugGAE/g)이 가장 높았고 노랑물봉선(0.45 ± 0.08 ugGAE/g)이 가장 낮게 나타났다. 수집지역별로는 각각 DPPH와 ABTS의 경우 노랑물봉선, TPC의 경우 가야물봉선, 노랑물봉선, 물봉선, TFC의 경우 처진물봉선이 지역별 차이를 보였다. 이번 연구 결과를 토대로 국내 자생하는 물봉선속 분류군 별 항산화활성과 생리활성물질 차이를 확인할 수 있었고 추후 유용 소재로써의 이용과 우수 개체선발에 도움이 될 것으로 사료 된다.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.77-83
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• 2016

This study aimed to investigate the anti-obesity effects of yogurt fermented by Lactobacillus plantarum Q180 in diet-induced obese rats. To examine the effects, male Sprague-Dawley rats were fed on six different diets, as follows: Group A was fed an ND and orally administrated saline solution; Group B, an HFD and orally administrated saline solution; Group C, an HFD and orally administrated yogurt fermented by ABT-3 and L. plantarum Q180; Group D, an HFD and orally administrated yogurt with added Garcinia cambogia extract, fermented by ABT-3 and L. plantarum Q180; Group E, an HFD and orally administrated yogurt fermented by L. plantarum Q180; and Group F, an HFD and orally administrated yogurt with added Garcinia cambogia extract, fermented by L. plantarum Q180 for eight weeks. After eight weeks, the rate of increase in bodyweight was 5.14%, 6.5%, 3.35% and 10.81% lower in groups C, D, E and F, respectively, compared with group B; the epididymal fat weight of groups E and F was significantly lower than that of group B; and the level of triglyceride and leptin was significantly reduced in groups C, D, E and F compared to group B. In addition, the level of AST was reduced in group C compared to the other groups. To examine the effects of yogurt on the reduction of adipocyte size, the adipocyte sizes were measured. The number of large-size adipose tissue was less distributed in groups A, C, D, E and F than in group B.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.739-745
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• 2020

Makgeolli is a liquor that represents Korea and is made by mixing yeast and water with starch. Physicochemical Characteristics and Antioxidant activities of rice, nuruk, water and Fermentation time different to Makgeolli. Alcohol content was 6.76~14.56%, Reducing sugar content 1.17~1.68g/L and M5~M6 samples was higher 1.68g/L~2.43g/L. M1~M9 samples pH 3.56±0.02 and total acid 0.45~0.83%. Makgeolli total phenol content was average 966.38mg/L and ABTS 0.77mM. The Antioxidant activity measurements of FRAP and ABTS showed a similar correlation with the total phenol content. Makgeolli showed a high correlation cofficient of r GAE / PRequiv=0.8582 and r GAE / TEAC=0.9769. We intend to make rice, yeast, brewing water, fermentation period, etc. different conditions of makgeolli and analyze the status of fermentation progress and use it as basic data of quality indicators of the fermented rice wine process.

• Food Science and Preservation
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• v.20 no.5
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• pp.712-719
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• 2013

This study was conducted to investigate the antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and to develop a new starter for fermented milk. The isolates were identified using 16S rDNA sequencing and named Lactobacillus plantarum A, Leuconostoc lactis B and L. acidophilus C. The activity of these strains to inhibit the growth of food-borne human pathogens (Escherichia coli NCTC 12923, Salmonella Typhimurium NCTC 12023, Listeria monocytogenes NCTC 11994) was measured using the paper disc method. All these strains showed strong antibacterial activity against Li. monocytogenes NCTC 11994. The experiment groups were the fermented milks with these strains, and the control group was the fermented milk with the commercial starter (ABT 5). The change of pH, acidity and viable cell counts were measured during their aging time. All the experiment groups showed a significant difference in their aging times compared to the control group. However, the sensory test showed that the experiment groups can be used as useful starters for fermented milk. This result suggests that L. plantarum A, Leu. lactis B and L. acidophilus C have the potential to be developed as new starters for fermented milk.

• Bulletin of the Korean Chemical Society
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• v.32 no.spc8
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• pp.2941-2948
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• 2011

A nanogap formed by a metal nanoparticle and a flat metal substrate is one kind of "hot site" for surface-enhanced Raman scattering (SERS). The characteristics of a typical nanogap formed by a planar Au and either an Au and Ag nanoparticle have been well studied using 4-aminobenzenethiol (4-ABT) as a probe. 4-ABT is, however, an unusual molecule in the sense that its SERS spectral feature is dependent not only on the kinds of SERS substrates but also on the measurement conditions; thus further characterization is required using other adsorbate molecules such as 1,4-phenylenediisocyanide (1,4-PDI). In fact, no Raman signal was observable when 1,4-PDI was selfassembled on a flat Au substrate, but a distinct spectrum was obtained when 60 nm-sized Au or Ag nanoparticles were adsorbed on the pendent -NC groups of 1,4-PDI. This is definitely due to the electromagnetic coupling between the localized surface plasmon of Au or Ag nanoparticle with the surface plasmon polariton of the planar Au substrate, allowing an intense electric field to be induced in the gap between them. A higher Raman signal was observed when Ag nanoparticles were attached to 1,4-PDI, irrespective of the excitation wavelength, and especially the highest Raman signal was measured at the 632.8 nm excitation (with the enhancement factor on the order of ${\sim}10^3$), followed by the excitation at 568 and 514.5 nm, in agreement with the finite-difference timedomain calculation. From a separate potential-dependent SERS study, the voltage applied to the planar Au appeared to be transmitted without loss to the Au or Ag nanoparticles, and from the study of the effect of volatile organics, the voltage transmission from Au or Ag nanoparticles to the planar Au also appeared as equally probable to that from the planar Au to the Au or Ag nanoparticles in a nanogap electrode. The response of the Au-Ag nanogap to the external stimuli was, however, not the same as that of the Au-Au nanogap.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.649-654
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• 2010

In order to develop new functional yogurts using mulberries and mulberry leaves, which were cultivated in Hwasun-gun, Jeonnam Province, Korea, the nutritional compositions, fermentation conditions, sensory properties, and storage stabilities of the yogurts were analyzed. The mulberry powder yogurt contained 87.96% moisture, 3.21% carbohydrate, 4.52% protein, 3.63% lipid, and 0.68% ash, and the mulberry leaf yogurt contained 86.36% moisture, 4.13% carbohydrate, 4.87% protein, 3.79% lipid, and 0.85% ash. A yogurt base was fermented for 13 h with 0.01% ABT-5 starter inoculum at $40^{\circ}C$. To prepare the mulberry jam and mulberry leaf yogurts, a variety of mulberry jam and mulberry leaf samples were added to the yogurt base. The sensory evaluation results of the yogurts containing the mulberry jam and mulberry leaves indicated that a product made with 15% mulberry jam was more strongly preferred than other samples. When the mulberry jam and mulberry leaf yogurts were stored at $4^{\circ}C$ for 15 d, there were no significant changes in pH, titratable acidity, or viable cell numbers of lactic acid bacteria and Bifidobacterium bifidum.

• Environmental Mutagens and Carcinogens
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• v.9 no.2
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• pp.87-96
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• 1989

Studies on the biodisposition of beta-nicotyrine by lung and liver microsomes was examined in order to provide a better understanding of its fate in this tissue. beta-nicotyrine (100$\mu$M) was incubated with microsomes (1 mg/ml) prepared from New Zealand White rabbits. The rate of oxidation observed in lung microsomal incubations was 1.7 nmoles $\beta$-nicotyrine oxidized mg$^{-1}$ min$^{-1}$ compared with 2.7 nmoles $\beta$-nicotyrine oxidized mg$^{-1}$ min$^{-1}$ by the liver microsomal preparation. However, when these rates were expressed as a function of cytochrome P-450 content, the specific activity of the metabolic oxidation catalyzed by lung (8.3 nmoles $\beta$-nicotyrine oxidized nmole cytochrome P-450$^{-1}$ min$^{-1}$) was approxiamtely 4 times greater than liver microsomes (2.3 nmoles $\beta$-nicotyrine oxidized nmole cytochrome P-450$^{-1}$ min$^{-1}$). Isozyme studies on the oxidation of $\beta$-nicotyrine employed several methods of altering activities of specific isozymes present in pulmonary microsomes, including the use of the isozyme 2 and 6 specific inhibitor $\alpa$-methyl ABT, metabolic inhibitor(MI) complex formation. The results of this inhibition study would appear to indicate the $\beta$-nicotyrine is metabolized predominantly by pulmonary isozyme 5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.807-811
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• 2009

In this study, the antioxidant compounds and antioxidant activities of Geumjong brown rice were measured to evaluate functional properties and to compare with white rice and Chuchung brown rice. The content of polyphenolics, flavonoids and $\gamma$-oryzanol were measured by spectrophometric methods and tocopherol and tocotrienol analyses were carried out by HPLC. ABTS and DPPH radical scavenging activity and reducing power were used to measure antioxidant activity. The extraction yield of Chuchung white rice, Chuchung brown rice, and Geumjong brown rice were 1.5, 2.3, and 3.5%, respectively. The high level of antioxidant activity (69.77 mg TEAC/100 g) and total polyphenolic content (69.1 mg gallic acid equivalents/100 g) were found in Geumjong brown rice, whereas the reducing power of Geumjong brown rice was lower than that of Chuchung brown rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.274-280
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• 2010

This study was to investigate the quality characteristics of noodles prepared with germinated brown rice and rice bran, and to determine the changes in GABA content and antioxidant activity of the noodles. These noodles were evaluated for cooking properties (cooking loss, swelling index, water holding capacity), total polyphenols, antioxidant activities (radical scavenging of ABTS and DPPH), and GABA contents. The addition of germinated rice bran in the range of 5, 10, and 15% showed a significant influence on cooking loss, although no effect on swelling index was observed. The raw and cooked noodles containing germinated brown rice and rice bran contained more GABA contents (2751.6~4176.7 and 5522.0~9617.8 nmol/20 g of fresh noodle, respectively) than those of non-germinated brown rice and rice bran. Noodles made with germinated brown rice and rice bran had similar total polyphenolics contents and antioxidant activities compared to noodles made with non-germinated brown rice and rice bran. Overall, the germinated brown rice could be used as a good ingredient to increase the nutritional value and antioxidant properties of wheat flour noodle without affecting the cooking properties.

• KSBB Journal
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• v.16 no.2
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• pp.179-182
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• 2001

The use of 2,2-azinobis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS) as a radical mediator enhanced the bleaching efficiency of kraft pulp by horseradish peroxidase(HRP) and $H_2O_2$. High concentrations of up to 20 mM $H_2O_2$. were used. The bleaching of the kraft pulp increased as the amount of HRP and ABTS concentration were inceased up to 0.3 mg/90 mL and 2 mM, respectively. The bleaching of the kraft pulp was closely related with the HRPs activity and its adsorption onto the pulp. The activity of HRP and bleaching of kraft pulp were maximum at pH 7 and were reduced either in a acidic or alkaline solutions. The adsorption of HRP onto pulp was low in solutions of pH 6-8 and high in an acidic(pH5) and an alkaline solutions(pH 9). The adsorption of the enzyme was greater for alkali-lignin than for crystalline cellulose, the two major components of pulp.