• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.651-663
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• 2016

Corn silk, Job's tears, Lentinus edodes, and apple peel 70% ethanol extracts (CS, JT, LE, and AP) were studied for their antioxidant activities. CS among all extracts showed the highest antioxidant activities based on total polyphenol and flavonoid contents, 2,2-diphenyl-${\beta}$-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity, and reducing power. Adipocyte differentiation was investigated by Oil Red O staining assay using CS, JT, LE, AP, and extract of developed bread containing corn silk, Job's tears, Lentinus edodes, and apple peel (DB) treated to 3T3-L1 adipocytes. DB1 and DB2 showed anti-adipogenic and antioxidant effects. Triglyceride (TG) accumulation in 3T3-L1 cells was measured, and among the samples tested (CS, JT, LE, and AP), CS was found to have the highest inhibitory activity against TG accumulation of differentiated 3T3-L1 adipocytes and regulated factors associated with adipogenesis. CS suppressed lipid droplet formation and adipocyte differentiation in 3T3-L1 cells in a dose-dependent manner. We examined the effects of CS on the levels of CCAAT-enhancer-binding protein ${\beta}(C/EBP{\beta})$, peroxisome proliferator activated receptor ${\gamma}(PPAR{\gamma})$, and adipocyte-specific lipid binding protein (aP2) mRNA as well as protein levels in 3T3-L1 cells treated with CS at various concentrations (0, 10, 50, and $100{\mu}g/mL$) during adipocyte differentiation and treatment with CS in 3T3-L1 adipocytes down-regulated expression of $PPAR{\gamma}$ and aP2 mRNA. CS also significantly inhibited up-regulation of $C/EBP{\beta}$, $PPAR{\gamma}$, and aP2 proteins during adipocyte differentiation. These data indicate that DBs have anti-adipogenic activity induced by CS in 3T3-L1 preadipocytes, and CS exerts anti-adipogenic activity by inhibiting expression of $C/EBP{\beta}$, $PPAR{\gamma}$, and aP2 signaling pathway in 3T3-L1 adipocytes. JT, LE, and AP had no inhibitory effects on differentiation of 3T3-L1 preadipocytes but displayed strong antioxidant effects. These results suggest that the developed bread may be a health beneficial food that can prevent or treat obesity and diseases induced by oxidative stress.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1966-1971
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• 2013

Pholiota adiposa is an edible as well as medicinal mushroom cultured in China and Japan with anti-tumor, anti-microbial, anti-hypertensive, and anti-hyperlipidemic activities. This study was carried out to investigate the quality characteristics of cookies added with Pholiota adiposa powder. Chemical composition of Pholiota adiposa powder was as follows: 3.8% moisture, 6.9% ash, 1% crude lipids, 3% protein, 53.3% carbohydrates, and 31.9% crude dietary fiber. To analyze quality characteristics during the manufacture of cookies, pH, texture, color, antioxidant activity, total polyphenol content, and sensory evaluation were determined. As the content of Pholiota adiposa powder increased, the pH of cookies decreased from 6.7 to 6.02. Hardness of cookies decreased with increasing Pholiota adiposa powder content, and cookies added with 5% powder were softer than the control. Regarding surface color, L-value decreased with increasing powder content compared to that of the control, whereas in surface color among various powder levels was not significantly different. As the content of Pholiota adiposa powder increased, both antioxidant activity and total polyphenol content increased. In the sensory evaluation, cookies added with 3% Pholiota adiposa powder showed remarkably higher values compared to control and other amples in all aspects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.659-670
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• 2017

Oxidative stress and inflammation are key factors responsible for progression of liver injury. A variety of functions of oyster hydrolysate (OH) are affected by their antioxidant and anti-inflammatory activities. However, little is known regarding the effects of OH on a liver injury model. This study was performed to evaluate the effects of OH on acute liver injury induced by lipopolysaccharide/D-galactosamine (LPS/D-GalN) in mice. Experimental groups were divided into six groups as follows (each group, n=10): control (saline), LPS/D-GalN, LPS/D-GalN+OH (100 mg/kg), LPS/D-GalN+OH (200 mg/kg), LPS/D-GalN+OH (400 mg/kg), and LPS/D-GalN+silymarin (25 mg/kg, positive control). The experimental acute liver injury model was induced with LPS ($1{\mu}g/kg$) and D-GalN (400 mg/kg). We first analyzed antioxidant and anti-inflammatory activities in OH. OH showed high DPPH and ABTS radical scavenging activities and reduced ROS generation in Chang cells in a dose-dependent manner. In addition, OH showed anti-inflammatory activities, such as inhibition of cyclooxygenase-2 and 5-lipooxygenase. Treatment with OH down-regulated tumor necrosis factor $(TNF)-{\alpha}$, interleukin (IL)-6, and $IL-1{\alpha}$ expression levels in LPS-stimulated RAW264.7 cells. OH significantly reduced LPS/D-GalN-induced increases in the concentrations of alanine transaminase and aspartate aminotransferase in serum. In the LPS/D-GalN group, liver tissues exhibited apoptosis of hepatocytes with hemorrhages. These pathological alterations were ameliorated by OH treatment. Consistently, hepatic catalase activity was low in the LPS/D-GalN group compared to the control group, and catalase activity was significantly restored by OH treatment (P<0.05). Furthermore, OH markedly reduced the LPS/D-GalN-induced increase in $TNF-{\alpha}$, $IL-1{\beta}$, and IL-6 levels in liver tissue. Taken together, these results show that OH has hepatoprotective effects on LPS/D-GalN-induced acute liver injury via inhibition of oxidative stress and inflammation, suggesting that OH could be used as a health functional food and potential therapeutic agent for acute liver injury.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.535-542
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• 2018

The current study investigated the beneficial effects of 15 essential oils isolated from tree branches, leaves, and flowers. Among these oils, clove bud and Illicium anisatum oils showed the most potent anti-oxidant effects on 1,1-diphenyl-2-picrylhydrazyl and 2,2'azinbis-(3-ethyl-benzothiazoline-6-sulfonic acid) radical scavenging activities. Next, we evaluated the antibacterial effects of 15 essential oils on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7, Salmonella typhimurium, and Streptococcus mutans. Clove bud significantly decreased growth of 5 bacterial strains. In addition, clove bud, Magnolia kobus, Picea abies and Chamaecyparis obtuse significantly reduced growth of the fungi, Aspergillus fumigatus, Aspergillus ochraceus, Candida albicans and Trichophyton rubrum. Additionally, clove bud also remarkably reduced the expression of cyclooxygenase-2 and inducible NO synthase in lipopolysaccharide-activated RAW264.7 cells. These results indicate that essential oils isolated from trees, which exhibit antioxidant, antibacterial, antifungal and anti-inflammatory properties, may be potentially useful in the development of cosmetic ingredients.

• Food Science and Preservation
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• v.19 no.1
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• pp.123-130
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• 2012

In this study, 80% ethanolic extracts of tartary and common buckwheats were assessed for their total phenol content, total flavonoids content, antioxidant activity (DPPH, ABTS radical scavenging activity and reducing power), and anti-adipogenic effects. Our results show that total phenol contents of 80% ethanolic extract from tartary and common buckwheats were $17.35{\pm}0.41$ and $8.20{\pm}0.28\;{\mu}g$ GAE/g, respectively. Antioxidant activities of 80% ethanolic extract from tartary buckwheat were significantly higher than that of common buckwheat extract (p<0.05). During adipocyte differentiation, 80% ethanolic extracts of tartary and common buckwheat significantly inhibited lipid accumulation compared to control cells. We further evaluated the effect of buckwheat extracts on the changes of key gene expression associated with 3T3-L1 adipogenesis and ROS production. Tartary buckwheat extract was more suppressed the mRNA expressions ($PPAR{\gamma}$ and aP2) than that of common buckwheat extract. Moreover, tartary buckwheat inhibited the mRNA expression of both NOX4 (NADPH oxidase 4) and G6PDH (glucose-6-phosphate dehydrogenase). These results indicate that anti-adipogenesis effect of tartary buckwheat can be attributed to phenolic compound that may potentially inhibit ROS production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.520-526
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• 2013

To determine the kimchi with the best quality and functional characteristics, we manufactured and compared recipes for Korean and Japanese kimchi made either Korean or Japanese baechu cabbages. All batches were fermented for 4 weeks at $5^{\circ}C$, and tested for pH, texture, microbial count, sensory evaluation, DPPH radical-scavenging activity, and cell proliferation (using the MTT assay on AGS human gastric cancer cells). By the third week of fermentation, Korean kimchi made with Korean baechu (KK) and Japanese kimchi made with Korean baechu (KJ) showed a higher acidity than Korean or Japanese kimchi made with Japanese baechu (JK and JJ, respectively). KK ranked highest in springiness, followed by KJ, JK, and JJ. Therefore, the texture of kimchi produced with Korean baechu was appears better than kimchi produced with Japanese baechu. This was confirmed in masticatory tests. Kimchi produced with Korean baechu (KK and KJ) showed lower total aerobic bacterial counts, while the total lactic acid bacterial counts were higher (p<0.05). In sensory evaluation test, KK received the highest overall acceptability score, while JJ earned the lowest score. In the DPPH assay for anti-oxidative activity, KK showed a 94% anti-oxidative effect, followed by KJ (92%), JK (91%), and JJ (88%) (p<0.05). In the MTT assay for analyzing the cell proliferation of AGS human gastric cancer cells, KK showed a 64% anticancer effect in vitro, followed by KJ (57%), JK (38%), and JJ (26%). Therefore, the anti-oxidative and anti-cancer functionalities of kimchi made with Korean baechu were higher than those made with Japanese baechu, regardless of the kimchi recipe applied. Overall, Korean baechu had important and superior effects on the quality and functionality of kimchi.

• Journal of Life Science
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• v.21 no.11
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• pp.1612-1618
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• 2011

The present study was undertaken to analyze the effects of different types of treatment on excess post exercise oxygen consumption (EPOC), flexibility, free radical and antioxidants in women using a horseback riding therapeutic device. Subjects were trained in regular horseback riding exercises for 12 weeks (3 times/wk). The effects of this exercise were examined by means of a single session of horseback riding that lasted for 30 min. 21 women were recruited from a public health center and divided into 3 groups (passive recovery group, passive+massage recovery group, and dynamic recovery group). 3 types of recovery patterns were determined after a single trial of horseback riding exercise. Their flexibility were determined pre-and post-training by Paired T test, and ANOVA were used to analyze the data. The results were as follows: Among the 3 groups, the dynamic recovery group showed the highest levels of EPOC compared to the other groups, and also showed higher levels of anti-oxidants, as did the passive+massage recovery group compared to the passive recovery group. Moreover, horseback riding exercise greatly increased flexibility in the women. In conclusion, regular horseback riding training is recommended to enhance the flexibility of women and dynamic recovery is recommended to enhance EPOC and anti-oxidants after a single bout of exercise. Further study is needed in this area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.989-998
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• 2014

We investigated the characteristics and biological activities of vinegars added with different levels (0%, 0.5%, 1%, 2%, and 3%) of young leaves of Akebia quinata. During alcohol fermentation, alcohol and total acidity contents of vinegars increased. During acid fermentation, total acidity and amino acid contents increased. Vinegar added with 3% A. quinata leaf showed the highest total sensory score. The contents of total polyphenols, flavonoids, and tannin significantly increased during fermentation according to the amount of A. quinata leaf. After 22 days of fermentation, total polyphenol, total flavonoid, and tannin contents of vinegar added with 3% A. quinata were 4,079.08 mg GAE/100 g, 2,927.08 mg CE/100 g, and 3,618.00 mg TAE/100 g, respectively. ABTS radical scavenging activity of vinegar added with 3% A. quinata was 79.63%. Anti-cancer activities of vinegar added with 3% A. quinata were 48.65% and 52.90% against MCF-7 and HepG2 cells, respectively. Vinegar added with 3% A. quinata showed anti-bacterial activities against Bacillus cereus, Shigella flexneri, Salmonella enterica, Bacillus subtilis, and Klebsiella pneumoniae. Our results demonstrate that the biological activities of vinegar added with 3% A. quinata leaf (22 days of fermentation) were excellent, and their enhanced total polyphenol, flavonoid, and tannin contents were associated with antioxidant, anti-cancer and anti-microbial activities. Thus, A. quinata can be used as a functional material in vinegar and other foods.

• Food Science and Preservation
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• v.24 no.7
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• pp.1025-1033
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• 2017

In this study, Ledum palustre L. was extracted by 4 different methods (LPW, hot water extraction; LPA, autoclave extraction; LPU, ultrasonification extraction; LPE, 70% ethanol extraction) and LPE was fractionated by using polarity difference of each solvent and used as 4 samples (LPE/H, the n-hexane layer; LPE/E, the EtOAc layer; LPE/B, the n-BuOH layer; LPE/W, the $H_2O$ layer). Antioxidant activities of Ledum palustre L. extracts were measured by DPPH and ABTS. As a result, the DPPH and ABTS radical scavenging showed high activities with LPE (82.3%, 99.8%) and LPE/E (91.8%, 99.6%) at the concentration of $1,000{\mu}g/mL$. The anti-inflammatory activities of LPE and LPE/E were measured by the inhibitory activity against NO, $PGE_2$, TNF-${\alpha}$, IL-$1{\beta}$ and IL-6 production on LPS-stimulated Raw 264.7 macrophages. As a result of MTT assay, cell viabilities of LPE and LPE/E were more than 90% at $25{\mu}g/mL$. NO and $PGE_2$ productions were inhibited by LPE (NO: 50%, $PGE_2$: 70%) and LPE/E (NO: 57%, $PGE_2$: 73%) at the concentration of $25{\mu}g/mL$. The inhibition activities against TNF-${\alpha}$, IL-$1{\beta}$, IL-6 production were 24%, 47% and 40% at the concentration of $25{\mu}g/mL$ of LPE. In particular, LPE/E showed 51%, 57% and 62% inhibition activities at the same concentration, respectively. From the above results, it can be concluded that $1,000{\mu}g/mL$ of LPE and LPE/E have the high antioxidant activities similar with Vitamin C, and $25{\mu}g/mL$, the low concetration of LPE and LPE/E have excellent anti-inflammatory activities. Therefore, if more research about anti-aging, whitening and antimicrobial activity of Ledum palustre L. extracts is carried out in the future, it will be possible to use them as effective materials for the prevention and treatment of inflammatory diseases and in the areas of functional foods and cosmetics.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.3
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• pp.287-297
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• 2019

This study was carried out to evaluate the antioxidant, anti-inflammation, and whitening effect of Hordeum vulgare L. extracts and their fractions. Total polyphenol and flavonoid contents in fractions were varied from 13.58 to 40.06 mg GAE/g and 7.67 ~ 13.67 mg CE/g, respectively. Among the three fractions(chloroform, hexane, and water), $400{\mu}g/mL$ of the chroloform fraction showed similar antioxidant activity to ascorbic acid ($30{\mu}M$) against the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The chloroform and hexane fractions inhibited the NO production of RAW 264.7 cells similar to quercetin ($15{\mu}M$) and the chloroform fraction of $100{\mu}g/mL$ significantly reduced IL-6, iNOS and COX2 gene expression. Additionally, the chloroform fraction inhibited ${\beta}$-hexosaminidase degranulation, IL-4, and IL-13 gene expression in RBL-2H3 cells. All of the fractions inhibited tyrosinase activity in a concentration-dependent manner, and the hexane fraction at $50{\mu}g/mL$ and the chloroform fraction at $100{\mu}g/mL$ significantly inhibited melanin production of B16F10 cells. These results indicated that H. vulgare L. can be used as an effective cosmetic ingredient having anti-inflammation and whitening activity.