• Applied Biological Chemistry
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• v.48 no.2
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• pp.173-177
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• 2005

Physiological functionalities of water and ethanol extracts from Basil were determined. The concentration of total phenolic compounds of the water and ethanol extracts were $286.0\;{\mu}g/ml$, $250.0\;{\mu}g/ml$. Antioxidant activities of Basil extracts were determined using 2,2'-azinobis (3-ethyl benzothiazoline-6-sulfonic acid) radical cations (ABTS), 2,2-diphenyl-1-picryl hydrazyl radicals (DPPH), antioxidant protection factor and thiobarbituric acid reactive substances. The total antioxidant activities of Basil extracts using ABTS were 96.8% in the water extracts and 94.7% in the ethanol extract, DPPH were 87.0%, 93.9%, PF were 0.69, 1.16 and TBARS were $0.2{\times}10^{-3}\;{\mu}M,\;0.6{\times}10^{-3}\;{\mu}M$. Angiotensin converting enzyme inhibitory activity and xanthine oxidase inhibitory activity of Basil were higher in ethanol extracts (99.7%, 100.0%) than those of water extracts (39.9%, 54.7%). Phenolic profiles in Basil extracts were analyzed using HPLC. The result was that among the 6 phenolics, rosemarinic acid was the highest in ethanol extracts.

• Korean Journal of Microbiology
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• v.46 no.1
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• pp.9-14
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• 2010

In this study, lactic acid bacteria with high angiotensin converting enzyme inhibitor activity were isolated from Korean fermented food, such as kimchi and salted seafood. The strain HLJ59, isolated from salted shrimp showed the highest angiotensin converting enzyme inhibitor activity in DeMan Rogosa Sharpe broth. Optimum growth temperature of Lactobacillus brevis HLJ59 was at $34^{\circ}C$. Acid treatment at pH 3.0 for 1.5 h decreased cell viability from $9.9{\times}10^8$ CFU/ml to $3.11{\times}10^4$ CFU/ml. The bile extract concentration of 0.3%, 0.5%, and 1.0% in MRS broth did not inhibit the growth of HLJ59. Isolated strain HLJ59 showed more sensibility to amikacin, gentamycin, neomycin, streptomycin, kanamycin, cefmetazole, cephalothin, ampicillin, ticarcillin, sulbactam+ampicillin, amoxicillin+clavulanic acid (AMC), tetracycline, and sulfamethoxazole+trime thoprim (SXT) as compare to other 7 different antibiotics. However, it showed more resistance to cefoxatin, ceftnaxone, penicillin, ciprofloxacin, nalidixic acid, lincomycin, and chloramphenicol.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.1
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• pp.1-11
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• 2014

This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi. The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for ${\alpha}$-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.

• Journal of Environmental Science International
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• v.25 no.6
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• pp.789-798
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• 2016

Lactic acid bacteria (LAB) are industrially important microorganisms for probiotics. The recent widespread application of LAB for preparation of functional food is attributable to the accumulating scientific evidence showing their beneficial effects on human health. In this study, we isolated and characterized plant-derived LAB that show angiotensin-converting enzyme (ACE) inhibitory and antioxidant activities. The selected strain K2 was isolated from Kimchi, and identified as Lactobacillus plantarum by 16S rRNA gene analysis. The strain grew under static and shaking culture systems. They were also able to grow in different culture conditions like $25^{\circ}C{\sim}37^{\circ}C$ temperature, 4~10 pH range and ~6% NaCl concentration. L. plantarum K2 was highly resistant to acid stress; survival rate of the strain at pH 2.5 and 3 were 80% and 91.6%, respectively. The strain K2 also showed high bile resistance to 0.3% bile bovine and 0.3% bile extract with more than 74% of survival rate. The cell grown on MRS agar plate containing bile extract formed opaque precipitate zones around the colonies, indicating they have bile salt hydrolase activity. The strain showed an inhibitory activity against pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and Listeria monocytogenes; antibacterial activity was probably due to the lactic acid. The K2 strain showed relatively higher autoaggregation values, antihypertensive and antioxidant activities. These results suggest that L. plantarum K2 could be not only applied as a pharmabiotic for human health but also is also starter culture applicable to fermentative products.

• Applied Chemistry for Engineering
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• v.25 no.6
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• pp.570-576
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• 2014

Palmitoyl tripeptide (M330) showed higher antimicrobial activities than methyl paraben or phenoxy ethanol through minimum inhibitory concentration (MIC) test. However, when the M330 was added into cosmetic formulation, white precipitates formed due to the electrostatic interaction between M330 and carbopol (carboxy vinyl polymer) as a thickener in cosmetics, and the viscosity of cosmetics decreased sharply. Also, the antimicrobial activities of M330 in cosmetics became lower than those of methyl paraben or phenoxy ethanol. Thus, the encapsulation of M330 in ethosome vesicle was attempted in order to recover the declined antimicrobial activities of M330 in cosmetics and prevent the precipitates from forming. When ethosome-encapsulated M330 was added into cosmetics, the precipitates did not form, and the decrease in the viscosity of cosmetics was not large compared to the addition of unencapsulated M330. Challenge tests showed that antimicrobial activities against gram negative bacteria were improved by the encapsulation of M330, but the encapsulation was not effective against gram positive bacteria and fungus. A combination of M330 with EDTA showed synergistic inhibitory potential against C. albicans. After coencapsulation of M330 and EDTA in ethosome, antimicrobial activities proved to be higher than those of unencapsulated M330 and EDTA.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.329-335
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• 1999

The yield of oleoresin content and functionality of fresh garlic were compared according to varying extraction conditions by microwave-assisted extraction (MAE) and conventional extraction (CE) methods. When different extracting conditions were applied, there was no significant difference of extraction methods in the oleoresin content. However, in the case of the CE, the optimum extraction time was two hours, while the other was about five minutes which meant that the extraction time was shortened drastically. The electron donating abilities showed a similar level which was 64% by both methods, using water. And, in the case of ethanol extraction, it resulted 63% and 51% by CE and MAE, respectively. The nitrite scavenging effect diminished while pH was increasing and especially, in the case of pH 1.2, it showed a high elimination effect of more than 90%. There was no difference of extraction methods. The tyrosinase inhibitory effect was 47% and 60% by CE and MAE, respectively in the case of the water extract. The ethanol extract showed similar or a slight lower inhibition of 45% and 39%. The angiotensin I-converting enzyme inhibitory effect showed more powerful activity in the case of MAE extract than CE extract, but there was not an increase relating to reaction time of enzyme. Also, pyruvic acid content was $44.8\;and\;36.0{\mu}moles$ per one gram of a garlic by CE and MAE, respectively when water was used, and was $28.6\;and\;32.0{\mu}moles$ by CE and MAE when ethanol was used. Again, there was no big difference between CE and MAE methods.

• Food Science and Preservation
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• v.19 no.2
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• pp.271-277
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• 2012

Physiological properties of $Corni$ $fructus$ extracts were investigated. The DPPH radical scavenging activity of 90% ethanol extracts had shown 97.20% at 25 mL/g, which was highest in the all extracts. Total polyphenol content of 30% ethanol extracts had shown 140.01mg% at 25 mL/g, which was highest in the all extracts. The polyphenol contents increased as extract concentration rose (25 mL/g>50 mL/g>100 mL/g). Tyrosinase inhibitory effects of all samples were 23.96~88.71%, expecially, the highest at 60% ethanol extracts of 25 mL/g. Nitrite-scavenging abilities under acidic conditions (pH 1.2) were the most effective in all extracts. The results would be useful for understanding of the physiological properties of $Corni$ $fructus$ extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.876-881
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• 1999

Fresh onions were extracted by two methods of conventional extraction(CE) and microwave assisted extraction(MAE) under different extraction conditions. Onion extracts obtained by CE and MAE were examined in oleoresin yield and physiological activities. The optimal extraction time of MAE was about 5 minutes, whereas that of CE was 2 hours. Therefore extraction time was shortened drastically by MAE but there was no significance in oleolesin yield. The electron donating abilities also showed negligible difference between two extracts obtained by CE and MAE, and 45% level in CE and 50% level in MAE. The nitrite scavenging effect was diminished while pH was increasing, and showed a high elimination effect over 85% at pH 1.2. The tyrosinase inhibitory effect was 20% level in both CE and MAE when water was used and 40% level when ethyl alcohol was used. The angiotensin I converting enzyme inhibitory effect showed higher activity with 70% level in MAE than 60% level in CE. The pyruvic acid content was 6.8 and 6.4 moles per 1g of fresh onion by CE and MAE when water was used, and was 4.3 and 5.6 moles by CE and MAE when ethyl alcohol was used.

• Journal of Ginseng Research
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• v.31 no.2
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• pp.102-108
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• 2007

The goal of this study was to develop a highly valuable Korean traditional ginseng wine containing various bioactive compounds with good acceptability. The effect of some medicinal plants on the quality and physiological functionality of Korean traditional ginseng wine were investigated. Advanced traditional ginseng wine (AG wine) prepared by addition of 0.5% each Pleuropterus multflorus and Pueraria lobata into the rice mash containing 1% ginseng, 0.4% Fermivin(commercial alcohol fermentation yeast) and Koji (2:1 mixture of nuruk and amylase containing 36 Saccharogenic power per g) showed the highest acceptability and ethanol content (16.8%). Changes of functionalities of the AG wine during fermentation at $25^{\circ}C$ for 30 days were investigated. The highest antihypertensive angiotensin I-converting enzyme inhibitory activity (78.9%) and total acceptability of the AG wine were shown after fermentation at $25^{\circ}C$ for 20 days. However, antioxidant activity, SOD-like activity and fibrinolytic activity of the AG wines were not detected or very low. HMG-CoA reductase inhibitory activity of the AG wine was also shown to be 8.2% and 9.2% after fermentation for 15 days and 20 days, respectively.

• Journal of Mushroom
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• v.9 no.3
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• pp.116-122
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• 2011

The mushroom Agrocybe aegerita was analyzed to evaluate the nutritional value of this potential food and to enhance the cultivation and consumption. Among the nutritional compositions of Agrocybe aegerita, contents of crude proteins, crude fats and ashes were 38.3%, 3.0% and 8.2% respectively. The contents of potassium and phosphorus were higher than that of other minerals. Total phenolics contents were $65.2{\mu}g/m{\ell}$ and $46.0{\mu}g/m{\ell}$ in water extract and ethanol extract, respectively. Total flavonoids were estimated as $12.5{\mu}g/m{\ell}$ contents of water extract and ethanol extract were $7.1{\mu}g/m{\ell}$. Free radical scavenging activity against DPPH of ethanol extract, 79.2% was higher than that of water extract(58.2%). The contents of total phenolics, flavonoids and antioxidant activity by the DPPH scavenging activity of Agrocybe aegerita were higher than those of Pleurotus eryngii and Pleurotus ostreatus. The tyrosinase inhibitory activity showed 63.2% and 65.0% in water extract and ethanol extract, respectively. Angiotensin converting enzyme inhibitory activity of water extract was 78.7% and 75.0% in ethanol extract. In this study, Agrocybe aegerita has abundant essential nutrients and thus is good source of functional health food.