• 대한본초학회지
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• 제26권2호
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• pp.25-30
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• 2011

Objectives : This study was carried out to investigate an antioxidant ability, the change of antioxidant ability, antimicrobial activity and anticancer in functional meat ball and sausage prepared from Lentinus edoes mycelium and texturized soy protein. Methods : This experiments was carried out to investigate antioxidant ability(TBARS, DPPH, SOD-like ability), antibacterial activity and anticancer ability using sarcoma 180 extracts from Lentinus edoes mycelium. Result : Anticancer ability of Lentinus edoes mycelium showed a 28% survival rate and 63% of inhibition rate of tumor, which showed $1.30{\pm}0.4g$ of tumor weight. These results revealed an effective Lentinus edoes mycelium resources as anticancer sources. After heating peoducts prepared from Lentinus edoes mycelium, these products doesn't showed difference between after heating and before heating in measuring of SOD-like activity and DPPH. In DPPH experiment, ethanol extracts showed a high DPPH value as 90.85%, but hot water extracts showed 82.14% in DPPH value. Conclusion : In conclusion, it is very useful resources for preparing functional food on the basis of results from antioxidant(TBARS, DPPH, SOD-like ability), antibacterial activity and anticancer ability using sarcoma 180.

• 한국식품저장유통학회지
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• 제18권1호
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• pp.59-64
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• 2011

본 연구에서는 용매별(methanol, ethanol, acetone 및 water)로 추출한 canola meal의 항산화 활성을 조사하였다. 모든 canola meal 용매 추출물들은 첨가 농도가 증가할수록 항산화 활성이 점진적으로 증가하였다. 추출물 중에서 methanol 추출물이 가장 낮은 $EC_{50}$ (DPPH radical scavenging ability; 0.9 mg/mL, ABTS radical scavenging ability; 3.5 mg/mL, reducing power; 1.3 mg/mL and chelating ability; 8.5 mg/mL)과 가장 많은 항산화 물질 (total phenolics; $63.3\;{\mu}g$/mg, total flavonoids; $21.3\;{\mu}g$/mg)을 함유하는 것으로 나타났다. 보다 정확한 canola meal의 항산화 활성을 조사하기 위하여 항산화 활성이 높은 methanol 추출물을 sephadex LH-20 column을 이용하여 순차적으로 MF 1, MF 2 및 MF 3의 3개의 분획물을 얻었으며, 동일한 농도(1.5 mg/mL)에서 측정한 항산화 활성에서 DPPH radical scavenging ability는 MF 2(75.56%)에서, ABTS radical scavenging ability와 reducing power는 MF 3(31.17% and 1.60)에서, chelating ability는 MF 1(77.72%)에서 가장 높게 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제23권6호
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• pp.742-749
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• 2010

We investigated the antioxidant efficacy of quercetin (0% Diet 1, 0.25% Diet 2, and 0.5% Diet 3) pretreatment for 30 and 60 days in response to cadmium (Cd) toxicity in the olive flounder, and measured the plasma lysozyme activity to understand the immune effects of quercetin. The lysozyme activity with Diets 2 and 3 was higher than with Diet 1. Based on this result, to examine the immune ability and antioxidant role of quercetin, we exposed olive flounder fed quercetin to Cd and then measured the expression and activity of antioxidant enzymes (superoxide dismutase (SOD) and catalase (CAT)) and lipid peroxidation (LPO). With Diets 2 and 3, the expression and activity of antioxidant enzymes and the $H_2O_2$ concentration were lower than with Diet 1. In addition, the LPO levels were lower than with Diet 1, which protected the cell membrane. Therefore, quercetin removed the reactive oxygen species (ROS) produced by Cd, indicating that quercetin has antioxidant ability. In addition to its antioxidant ability, quercetin has immune effects.

• 한국응용과학기술학회지
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• 제34권3호
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• pp.673-682
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• 2017

식물 및 동물성 단백질 유래 펩타이드 형태의 단백질 가수 분해물들은 항산화, 고혈압 완화, 면역조절, 진통완화 및 항균작용 등 생리활성이 있는 것으로 알려져 왔다. 본 연구는 연산오계란 단백질 가수 분해물을 Ultrafiltration를 이용하여 HDS(분획되지 않은 가수 분해물), 1 kDa, 5 kDa, 10 kDa, 50 kDa로 분획된 기능성 펩타이드의 DPPH radical scavenging activity, superoxide anion radical scavenging activity, hydroxyl radical scavenging activity 및 $Fe^{2+}$ chelation ability을 평가하였다. 그 결과 DPPH radical scavenging activity 최대값은 1 kDa(70.83 %), hydroxyl radical scavenging activity 최대값은 5 kDa (47.01 %), superoxide anion radical scavenging activity 최대값은 5 kDa(40.57 %), $Fe^{2+}$ chelation ability 최대값은 5 kDa(29.87 %)로 나타났다. Ultrafiltration를 이용하여 fractionation된 단백질 가수 분해물의 항산화 저해 능력 $IC_{50}$ 평가하였다. 그 결과 HDS의 최대값은 superoxide anion radical scavenging activity($IC_{50}$, 5.42 mg/ml)이고, 1 kDa의 최대값은 $Fe^{2+}$ chelation ability($IC_{50}$, 1.67 mg/ml)이고, 5 kDa의 최대값은 $Fe^{2+}$ chelation ability($IC_{50}$, 2.09 mg/ml)이고, 10 kDa의 최대값은 $Fe^{2+}$ chelation ability($IC_{50}$, 2.61 mg/ml)이고, 50 kDa의 최대값은 $Fe^{2+}$ chelation ability($IC_{50}$, 4.53 mg/ml)이다. 그러므로 본 연구 결과를 바탕으로 5 kDa를 이용하여 오계란 단백질에서 분획한 펩타이드는 항산화 기능성 식품소재로서 활용할 가치가 높을 것으로 기대한다.

• 한국지역사회생활과학회지
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• 제28권1호
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• pp.103-113
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• 2017

This study was designed to investigate effective preprocess methods for the antioxidant activity of Lycopus lucidus Trucz tubers extract. Lycopus lucidus Trucz tubers (LlTT) were treated with D (Dried), SD (Steamed and Dried), ASD (Alcohol-Steamed and Dried), DR (Dried and Roasted), SDR (Steamed, Dried and Roasted), and ASDR (Alcohol-Steamed, Dried and Roasted). Solid content was high in Lycopus lucidus Trucs tubers, which were roasted after drying (especially SDR, ASDR). Total sugar and reducing sugar contents were high in roasted ones. Total polyphenol and flavonoid contents were high upon alcohol-steaming in both the dried and roasted groups. Antioxidant activities of LlTT extracts showed effective nitrate scavenging ability, ABTs radical scavenging ability, Xanthine oxidase inhibitory activity, and DPPH radical scavenging ability. As a result, roasting or steaming process (especially using alcohol) can be helpful to obtain the highly antioxidative extract of Lycopus lucidus Trucs tubers.

• 동아시아식생활학회지
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• 제24권2호
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• pp.183-189
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• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

• 한국식품조리과학회지
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• 제18권6호
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• pp.603-612
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• 2002

The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL). sucrose(SU), glucose＋citric acid(GLCA), glucose＋sodium citrate(GLSC), heated at 80, 120 and 140$\^{C}$ for 24hrs, respectively. The color intensity(absorbance at 490nm) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80$\^{C}$, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140$\^{C}$. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73 ∼ -0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98 ∼ -0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.

• 한국의류학회지
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• 제41권2호
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• pp.296-305
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• 2017

Gallnuts are known to exert various pharmaceutical properties that include anti-inflammatory, antimicrobial, antioxidant, and detoxifying effects. Gallnut extract is thought to be a particularly safe antimicrobial agent for textile application due to its natural origins. Hence, textiles were dyed with gallnut to develop multi-functional clothing material with no harmful effects. In this study, three kinds of cool touch woven fabrics, each comprised of 100% viscose rayon filament, viscose rayon filament/high absorption & quick dry (polyester) filament, and viscose rayon $filament/tencel^{(R)}$ spun yarn, were prepared and used as substrates for gallnut dyeing to especially develop functional cool touch textiles for summer clothing material. On the other hand, gallnut dyeing was conducted with mordanting with iron, lime or alum, which induced different colors on the dyed textiles. Dyed textiles were then investigated by SEM, FTIR, antibacterial test, and antioxidant test. Subsequently, gallnut dyed textiles indicated excellent antibacterial ability and deodorization activity regardless of mordant species. However, only gallnut dyed textiles mordanted with iron and alum showed significant antioxidant ability. In addition, the dyeing processes impair the cool touch feeling of the textiles by changing the micro structure of the textile surface.

• 한국식품영양학회지
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• 제33권5호
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• pp.483-492
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• 2020

This study provides data to explore functional medicinal food materials that can prevent adult diseases, and verified antioxidant and anti-inflammatory of each solvent fraction of the methanol extract of Salvia plebeia R. Br. in Korea. In the analysis of total phenol content, DPPH radical scavenging ability, and FRAP reduction ability as indicators of antioxidant activity, the methanol fraction and ethyl acetate fraction of the Salvia plebeia R. Br. group showed high antioxidant activity. Ethyl acetate fraction of Salvia plebeia R. Br. methanol extract also showed excellent antioxidative activity as compared with BHT. In the mouse macrophage line Raw 264.7 cells, the NO production ability by LPS treatment was significantly increased in the LPS treatment group compared to the untreated group. In inflammatory reactions induced by LPS treatment in Raw 264.7 cells, inflammatory cytokines (TNF-α, PGE2, IL-1β) and NO production were decreased in the EtOAc fraction and MeOH fraction of the methanol extract of Salvia plebeia R. Br. compared to the case of LPS treatment alone. The anti-inflammatory effect was proved by significantly inhibiting the production of inflammatory cytokines. The present results suggest that Salvia plebeia R. Br. supplementation is beneficial for the suppression of antioxidant and anti-inflammation.

• Preventive Nutrition and Food Science
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• 제17권2호
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• pp.116-121
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• 2012

Water extract from Pinus densiflora (WPD) was investigated for its antioxidant activity and its ability to provide protection from DNA damage. A series of antioxidant assays, including a 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging assay, a reducing power assay, a metal-chelating assay, a superoxide radical scavenging assay, and a nitrite scavenging ability, as well as a DNA damage protection assay were performed. Total phenolic content was found to be 211.32 mg Tan/g WPD. The extract scavenged 50% DPPH free radical at a concentration of 21.35 ${\mu}g/mL$. At that same concentration, the reducing power ability of WPD was higher than that of ${\alpha}$-tocopherol. The extract chelated 68.9% ferrous ion at the concentration of 4 mg/mL. WPD showed better nitrite scavenging effect at the lower pH. Meanwhile, WPD exhibited a strong capability for DNA damage protection at 1 mg/mL concentration. Taken together, these data suggest water extract from Pinus densiflora could be used as a suitable natural antioxidant.