• Food Science and Biotechnology
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• v.17 no.6
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• pp.1299-1304
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• 2008

The potential antioxidant activities of different fractions from a 70% methanolic (MeOH) extract of Sonchus oleraceus were assayed in vitro. All of the fractions exception of n-hexane showed a strong antioxidant activity, especially the ethyl acetate (EtOAc) fraction, which showed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity ($IC_{50}=19.25{\mu}g/mL$). The results of hydroxyl radical scavenging activity and a reducing power assay showed concentration dependence, the EtOAc fraction demonstrating a better result than the other fractions at the same concentration in the studies. Additionally, the fractions' total phenolic (TP) contents was measured, phenolic compounds such as tannic acid, p-coumatric acid, quercetin, epicathchin, and kaempferol being detected by high performance liquid chromatography (HPLC). Meanwhile, a regression analysis revealed a moderate-to-high correlation coefficient between the antiradical activity and the TP contents, suggesting that fractions obtained from the 70% MeOH extract of S. oleraceus are of potential use as sources of antioxidant material.

• Microbiology and Biotechnology Letters
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• v.45 no.1
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• pp.35-42
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• 2017

This study aimed to investigate the effects of probiotic fermentation by comparing the skin antioxidant and anti-inflammatory properties of non-fermented (ARE) and fermented (ARE-F) hot water extracts of Agastache rugosa leaves. ARE-F was obtained via ARE fermentation using Lactobacillus rhamnosus HK-9. In vitro, anti-inflammatory properties were evaluated by analyzing the levels of nitric oxide (NO), reactive oxygen species (ROS), and inducible nitric oxide synthase (iNOS) in lipopolysaccharide (LPS)-stimulated HaCaT keratinocytes. In vitro antiradical activity was measured using 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Attenuation of LPS-stimulated NO (p < 0.01), ROS (p < 0.001) and iNOS (p < 0.05) levels by ARE-F was significantly stronger than that by ARE in HaCaT keratinocytes. However, no differences were observed between the DPPH radical scavenging activities of ARE and ARE-F. ARE-F possesses enhanced skin antioxidant and anti-inflammatory properties, suggesting that probiotic bacterial fermentation can be considered an effective tool for augmenting some pharmacological properties of A. rugosa leaves. In brief, the skin antioxidant and anti-inflammatory potentials of A. rugosa leaf extract are augmented by the fermentation with L. rhamnosus HK-9, a probiotic bacterium.

• Applied Biological Chemistry
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• v.49 no.4
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• pp.322-327
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• 2006

Food constituents analysis of Acer tegmentosum. Maxim.(Acer TM) stem was carried out according to AOAC method, and the antiradical activity on DPPH and cytotoxicity on human cell lines (AGS, HepG2, A549, MCF-7 and Chang) for the 80% ethylalcohol(EtOH) extracts of Acer TM stem were studied. The antiradical activity on DPPH radical of the ethylacetate(EtOAc) fraction of the bark showed a higher activity than that of $\alpha$-tocopherol, ascorbic acid and BHT. The inhibition activity of the 80% EtOH extracts from Acer TM stem on human cancer cell lines by SRB assay indicated a dose-dependent growth inhibition on most human carcinoma cells. The growth inhibition rate of each human cancer cell line showed 91.3% to AGS, 75.0% to A549, 74.1% to HepG2, and 70.2% to MCF-7 cells, respectively, when the 80% EtOH extract(1 mg/ml) of Acer TM stem was added.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.5
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• pp.1309-1314
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• 2008

This study was undertaken to elucidate the antioxidant activity of the ethanol (EEPB) and water (WEPB) extracts of Prunus persica branches. The extracts contained a high phenolic content and revealed a potent hydrogen donating activity in DPPH scavenging assay. Compared to $\alpha$-tocopherol, EEPB (p < 0.001) and WEPB (p < 0.05) significantly inhibited $FeCl_2$-ascorbic acid-induced lipid peroxidation, and also exhibited potent antiradical activities against hydroxyl radical, superoxide anion, nitric oxide and peroxynitrite. In copper- and AAPH-mediated human low-density lipoprotein (LDL) oxidation systems, the extracts demonstrated a strong antioxidant function by metal chelating, rather than direct scavenging, action. Furthermore, EEPB at 5 ${\mu}g/mL$ concentration showed 80.77% inhibition of the electrophoretic mobility of LDL, compared to 77.69% for ascorbic acid and 76.92% for BHT. These results suggest that PB branch extracts may protect against oxidative stress-induced diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1179-1186
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• 2010

The antiradical property of hot water extract from dried radish (DR) or dried radish roasted with pressure (DRRP) was investigated in vitro and in LLC-PK1 cell system. The contents of total free amino acid and reducing sugar in DR were decreased by 72.86% and 3.17%, respectively, after pressurized roasting. In vitro test, $IC_{50}$ for DR and DRRP for DPPH radical scavenging activity were 646.70 and $135.45\;{\mu}g/mL$, 896.10 and $566.98\;{\mu}g/mL$ for superoxide anion radical, and 722.26 and $531.84\;{\mu}g/mL$ for hydroxy radical, respectively. The radical scavenging effects of DRRP was significantly greater than those for DR (p<0.001). These radical scavenging effects of DR and DRRP were confirmed in LLC-$PK_1$ at which oxidative stresses were induced by superoxide, nitric oxide and peroxynitrite generated in the treatment of pyrogallol, SNP, and SIN-1, respectively. Cell viability was increased in the presence of DR or DRRP, dose dependently (p<0.05), and TBARS formation was decreased. The protective effects of DRRP against oxidative damage in LLC-$PK_1$ were greater than those of DR at the same concentration tested (p<0.05). This superior antiradical activity of DRRP might be due to the products produced during the pressurized roasting in addition to the antioxidative compounds originally present in the radish. 5-hydroxyl methyl furfural (5-HMF) known as an intermediate product of the maillard reaction was detected in DRRP (0.57 mg/g), but not from DR. In conclusion, daily consumption of DRRP may prevent oxidative damage by retarding oxidative stress.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.548-553
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• 2009

Qualitative properties- polyphenol compounds(total phenolics, anthocyanin, flavonoids, tannins), color parameters and antioxidant activities- of wild grape wine having different aging periods were studied. The contents of total phenolics and anthocyanin decreased significantly in accordance with aging terms(p<0.05). The total phenolics and anthocyanin of the oldest wine(WG3) represented only 43% and 45% of it's related compound in the wine aged for one year(WG1), respectively. The contents and the degree of polymerization of tannins, including condensed tannins, also decreased but not showed statistically significant. However, The contents of flavonoids of the 2 year old wine(WG2) decreased significantly related to that of WG1, remaining, then, almost constant at that levels during aging. The L* values, b(yellow) values and the hue (hab) values were increased in long aged wines(WG2, WG3), while the intensity of color(CI) and, the a(red) parameter value decreased. The antiradical activity of wild grape wines was shown to be high(87 EDA%) in WG1. The corresponding coefficient of tannin concentrations with antiradical activity($r^2$=0.9189) suggests that the tannin content may be strongly related to the antioxidant properties of wild grape wines.

• Journal of Life Science
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• v.18 no.12
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• pp.1644-1650
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• 2008

The essential oil of tea tree (Melaleuca alternifolia) is widely used in traditional Australian medicine for skin lesions and infected injuries. In the present study, we investigated the chemical composition, cytotoxicity and its biological activities. The composition of the oil was analyzed by GC-MS. ${\beta}$-Terpinene (20.87%), ${\alpha}$-pinene (17.60%), p-cymene (11.23%), 3-carene (10.40%), trans-anethole (8.47%) and limonene (4.65%) were the major components in the oil. The results tested by MTT assay indicated that the oil showed no cytotoxic effect, at concentrations up to 5%, for less than 3h. The antiradical capacity was evaluated by measuring the scavenging activity of the essential oil on the 2,20-diphenylpicrylhydrazyl (DPPH) and 2,2'-azino-bis 3-ethyl benzothiazoline-6-sulfonic acid (ABTS) radicals. The oil was able to reduce the both radicals dose-dependently, and the concentration required for 50% reduction ($RC_{50}$) against ABTS radicals ($1.6{\pm}0.02%$) was slightly lower than DPPH radicals ($2.6{\pm}0.29%$). The direct contact and vapor-phase antibacterial activity of the oil were also evaluated using disc diffusion method against Staphylococcus aureus, Streptococcus mutans, Listeria monocytogenes, Acinetobacter baumannii, Escherichia coli, and Vibrio parahaemolyticus. All the Gram-negative bacterial strains tested showed more sensibility to the oil than the Gram-positive strains when compare to the effect of gentamycin. On the other hand, the vapor phase of the essential oil against S. aureus exhibited strongest inhibitory effect.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.549-553
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• 2010

Yeast strains with good sensory properties were selected, and those yeasts were subjected to mutation to develop high glutathione producing yeasts. In addition, the antiradical activity and flavoring effect of the yeast extract were evaluated. A total of 68 strains were screened, and three strains of Saccharomyces utilis, four strains of Candida utilis, and one strain of Zygosaccharomyces rouxii were selected based on the flavoring effect. Among them, a random mutation was elicited against SEM-Y8, resulting in a high flavoring effect and growth rate. The glutathione production by SEM-Y8 increased 2.0-fold following the mutation, and the DPPH radical quenching effect of the SY8-M2-1-derived extract increased 3.2-fold compared to that of the wild type. The sensory properties of the SY8-M2-1-derived extract were better than those of garlic or onion extract in umami and mouthfulness. Thus, the SY8-M2-1 extract could be used as a functional flavoring material with improved antiradical activity.

• Food Engineering Progress
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• v.14 no.2
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• pp.112-117
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• 2010

Black ginger, obtained from steaming and drying process, provides the various functional properties. This study was performed to investigate the optimum processing conditions for black ginger with high content of biologically active substance such as anti-oxidations. Optimum processing conditions such as temperature and time for black ginger was determined by response surface methodology (RSM) with manufacturing process and functionality. The optimum steaming condition was determined 6 hours at 93.2$^{\circ}C$, and 82.7 mg/L DPPH scavenging activities was obtained at this condition. The black ginger drink was made with black ginger extracts, Japanese apricot, and honey. Interaction effects of these ingredients were investigated by modified distance based on design and analyzed by linear, nonlinear regression model, and RSM. The optimization of mixture ratio was made by statistical modeling using DPPH scavenging activities and sensory properties which are the important target constraints in drink. Total flavonoids showed a linear canonical form, while preference and antiradical activity showed a nonlinear canonical form indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties and total flavonoids were quite sensitive to the drink blending. The optimum formulation of the drink was set at 14.2% of black ginger extracts, 5% of Japanese apricot, and 10.8% honey.

• Fisheries and Aquatic Sciences
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• v.25 no.4
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• pp.189-201
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• 2022

Jellyfish is an emerging aquaculture species, farmed for Oriental cuisines and nutraceutical ingredients. This study aimed to examine antioxidative and antimicrobial potentials of various fractions of the jellyfish, Acromitus hardenbergi. The bell and oral arms of the jellyfish were sequentially extracted with petroleum ether (PE), dichloromethane (DCM), chloroform (CHCl₃), methanol (MeOH), and water (H₂O) to extract its bioactive in an increasing polarity gradient. Test fractions were assayed for antiradical activities using electron spin resonance spectrometry, β-carotene-linoleate model and Folin-Ciocalteu assay; and antimicrobial activity against 2 Gram-negative bacteria, 4 Gram-positive bacteria and 2 fungal species using the disc diffusion assay. All fractions were also subjected to Fourier Transform Infrared (FTIR) analysis to identify types of functional groups present. It was found that the hydrophilic extracts (H₂O fractions) possessed the most effective radical scavenging activity (p < 0.05) while the lipophilic extracts (PE fractions) the most active antimicrobial activity, especially against Gram-positive bacteria (p < 0.05). Total oxidation substrates content was found to be highest in the PE fractions of jellyfish bell and oral arms (p < 0.05). FTIR data showed that the H₂O and MeOH fractions contains similar functional groups including -OH, -C=O, -N-H and -S=O groups, while the PE, DCM, and CHCl₃ fractions, the -CH₃, -COOH groups. This study showed that A. hardenbergi contains antioxidants and antimicrobials, thereby supporting the traditional claim of the jellyfish as an anti-aging and health-promoting functional food. Bioassay-guided fractionation approach serves as a critical milestone for the strategic screening, purification, and elucidation of therapeutically significant actives from jellyfish.