• Title/Summary/Keyword: Bioactive components

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Variation of Saponin Content in the Decoctions of Platycodi Radix (II) (길경(桔梗)의 추출조건에 따른 사포닌함량의 변화 (제2보))

  • Yoo, Dae-Seok;Choi, Yeon-Hee;Cha, Mi-Ran;Choi, Chun-Whan;Kim, Mi-Ri;Yon, Gyu-Hwan;Hong, Kyung-Sik;Lee, Byung-Hoe;Kim, Eun-Ju;Cho, Sang-Wook;Kim, Young-Sup;Ryu, Shi-Yong;Kang, Jong-Seong
    • Korean Journal of Pharmacognosy
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    • v.41 no.2
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    • pp.147-152
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    • 2010
  • The capability of the solvents for extracting the bioactive saponins from the roots of Platycodon grandiflorum (Campanulaceae) was investigated to obtain an ideal extract which contained bioactive saponins with high quality and high quantity. The content of eight representative saponins in extracts, such as deapioplatycoside E, platycoside E, platyconic acid A and platycodin D, platycodin $D_3$, platycodin $D_2$, polygalacin $D_2$, polygalacin D were analyzed simultaneousely by the modified HPLC analytical method. The validation test of the modified qualitative and quantitative analytical method employing the ELSD equipped HPLC for eight representative saponins in the roots extract of P. grandiflorum showed a good linearity, precision and accuracy. the correlation coefficient ($r^2$) values of the calbration curves for each saponins were observed to be over 0.9990. LOD and LOQ of each saponin was calculated as $0.10{\mu}g{\sim}0.40{\mu}g$ (LOD) and $0.40{\mu}g{\sim}0.80{\mu}g$ (LOQ), respectively. Recovery rates of each saponin were also calculated as over 98%, respectively. With exception of two saponins, platyconic acid A and platycodin D, The content of eight saponins in extracts was decreased proportionally to the increment of the water ratio of solvent for extraction. Consequently, as aquous alcohol was used as a solvent for extracting the saponin components from powdered roots of P. grandiflorum, the water content in the aquous alcohol was seemed to be a critical factor for extracting efficacy. The 60-80% ratio of alcohol in the aquous alcohol were deduced to be suitable and recommendable for the preparation of roots extract of P. grandiflorum which contained saponins with high quality and high quantity.

Antioxidant Capacity and Bioactive Composition of a Single Serving Size of Regular Coffee Varieties Commercially Available in Korea (시판 커피 한 컵에 함유된 생리활성 성분과 항산화활성)

  • Kim, Mi-Jeong;Park, Ji-Eun;Lee, Joo-Hyun;Choi, Na-Rae;Hong, Myung-Hee;Pyo, Young-Hee
    • Korean Journal of Food Science and Technology
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    • v.45 no.3
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    • pp.299-304
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    • 2013
  • The major hydrophilic bioactive compounds (chlorogenic acid, caffeine, total phenolics, and flavonoids) and the antioxidant capacity in a single size were evaluated for regular coffee varieties commercially available in Korea. The content of total phenols (63.83-110.12 mg gallic acid equivalents) and flavonoids (35.27-69.27 mg catechin equivalents) were spectrophotometrically determined, and the content of chlorogenic acid (5.17-69.78 mg) and caffeine (74.38-146.32 mg) were determined using HPLC-UV. All varieties of regular coffee studied showed antioxidant potential (88.78-487.52 mg trolox equivalents/serving size), which was conferred by their concentrations of phenolic compounds, caffeine and chlorogenic acid. There were significant (p<0.01) correlations between the total phenolics ($r^2$=0.732) and flavonoids ($r^2$=0.8705) and the antioxidant capacity, suggesting that these components were likely a significant contributor to the antioxidant capacity of commercial regular coffee brews.

Physicochemical properties, bioactive composition, and antioxidant activity of different coffee beans dependent on the cultivation region (원산지에 따른 커피의 이화학적 특성, 생리활성 성분 및 산화방지 활성)

  • Lee, Kyung Soo;Kim, Ja Min;Yoon, Kyung Young
    • Korean Journal of Food Science and Technology
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    • v.49 no.5
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    • pp.474-479
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    • 2017
  • Five types of coffee bean, which are usually imported and consumed in Korea, were roasted at $250^{\circ}C$ for 15 min and extracted by using a filter coffee machine. The physicochemical properties, functional components, and radical scavenging activity of coffee bean extracts were investigated. The pH of extract was the highest among the extracts and the soluble solid contents of extracts were $0.9-1.0^{\circ}Bx$. The acidity of the extracts was in the range from 0.46-0.55%, which was not significantly different from the control. Indonesian coffee bean extract showed the highest brown color intensity and contained the highest amounts of caffeine and chlorogenic acid. The highest total polyphenol content was found in Kenyan coffee bean extract. Coffee bean extracts from Indonesia and Kenya showed significantly higher radical scavenging activities than the other extracts. This study showed that coffee bean extracts from Indonesia and Kenya contained a large number of bioactive compounds and high antioxidant activity.

Chemical and bioactive comparison of flowers of Panax ginseng Meyer, Panax quinquefolius L., and Panax notoginseng Burk.

  • Li, Fang;Lv, Chongning;Li, Qiao;Wang, Jing;Song, Dan;Liu, Pengpeng;Zhang, Dandan;Lu, Jincai
    • Journal of Ginseng Research
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    • v.41 no.4
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    • pp.487-495
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    • 2017
  • Background: Although flowers of Panax ginseng Meyer (FPG), Panax quinquefolius L. (FPQ), and Panax notoginseng Burk. (FPN) have been historically used as both medicine and food, each is used differently in practice. Methods: To investigate the connection between components and enhancing immunity activity of FPG, FPQ, and FPN, a method based on a rapid LC coupled with quadrupole time-of-flight MS and immunomodulatory activity study evaluated by a carbon clearance test were combined. Results: According to quantitative results, the ratio of the total content of protopanaxatiol-type ginsenosides to protopanaxadiol-type ginsenosides in FPN was 0, but ranged from 1.10 to 1.32 and from 0.23 to 0.35 in FPG and FPQ, respectively. The ratio of the total content of neutral ginsenosides to the corresponding malonyl-ginsenosides in FPN ($5.52{\pm}1.33%$) was higher than FPG ($3.2{\pm}0.64%$) and FPQ ($2.39{\pm}0.57%$). The colorimetric analysis showed the content of total ginsenosides in FPQ, FPG, and FPN to be $13.75{\pm}0.60%$, $17.45{\pm}0.42%$, and $12.45{\pm}1.77%$, respectively. The carbon clearance assay indicated that the phagocytic activity of FPG and FPQ was higher than that of FPN. A clear discrimination among FPG, FPQ, and FPN was observed in the principal component analysis score plots. Seven compounds were confirmed to contribute strongly by loading plots, which may be the cause of differences in efficacy. Conclusion: This study provides basic information about the chemical and bioactive comparison of FPG, FPQ, and FPN, indicating that protopanaxtriol-type ginsenosides and malonyl-ginsenosides may play a key role in their enhancing immunity properties.

Cold Pasteurization of Frozen Crushed Garlics using Electron Beam Irradiation and the Stability of Bioactive Components (냉동다진마늘에 대한 전자선 살균 효과와 생리활성 성분의 안정성)

  • Lee, Hyun-Gyu;Jo, Yunhee;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
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    • v.48 no.1
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    • pp.9-14
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    • 2016
  • Recently, the market for ready-to-use vegetables has increased largely due to consumer demands, which led to the production of minimally-processed frozen crushed garlic products. This study was designed to determine the effect of electron beam irradiation (0-7 kGy) on microbial decontamination, bioactive compounds, and antimicrobial activities of frozen crushed garlic obtained from Korea and China. The microbial counts (total bacteria, yeasts & molds) were reduced from log 3-4 CFU/g to non-detectable levels as a result of irradiation at 4 kGy. Irradiation treatment at 4 kGy did not affect the amount of alliin, allicin, total pyruvate, and total thiosulfinate of crushed garlic, however, this dose induced insignificant changes in antibacterial activities against pathogenic bacteria including Bacillus subtilis, Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus, and Yersinia enterocolitica. Therefore, electron beam irradiation less than 4 kGy can be considered suitable to improve the microbial decontamination without altering the biological activity of frozen garlics.

Biogenic Synthesis of Metallic Nanoparticles and Their Antibacterial Applications (금속 나노입자의 생체 합성과 항균적 적용)

  • Patil, Maheshkumar Prakash;Kim, Jong-Oh;Seo, Yong Bae;Kang, Min-jae;Kim, Gun-Do
    • Journal of Life Science
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    • v.31 no.9
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    • pp.862-872
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    • 2021
  • Recent studies on synthesis of metallic nanomaterials such as silver (Ag), gold (Au), platinum (Pt), cerium (Ce), zinc (Zn), and copper (Cu) nanoparticles (NPs) using plants and microbes are attracted researchers for their wide range of applications in the field of biomedical sciences. The plant contains abundant of bioactive contents such as flavonoids, alkaloids, saponins, steroids tannins and nutritionals components. Similarly, microbes produce bioactive metabolites, proteins and secretes valuable chemicals such as color pigments, antibiotics, and acids. Recently reported, biogenic synthesis of NPs in non-hazardous way and are promising candidates for biomedical applications such as antibacterial, antifungal, anti-cell proliferative and anti-plasmodia activity. All those activities are dose dependent, along with their shape and size also matters on potential of NPs. Microbes and plants are great source of metabolites, those useful in biomedical field, such metabolites or chemicals involved in synthesis of NPs in an ecofriendly way. NPs synthesized using microbes or plant materials are reveals more non-toxic, facile, and cost-effective compare to chemically synthesized NPs. In present review we are focusing on NPs synthesis using biological agents such as microbes (bacteria, fungi and algae) and plant, characterization using different techniques and their antibacterial applications on pathogenic Gram-positive and Gram-negative organisms.

Polyphenols in peanut shells and their antioxidant activity: optimal extraction conditions and the evaluation of anti-obesity effects (폴리페놀 함량과 항산화력에 따른 피땅콩 겉껍질의 최적 추출 조건 확립과 항비만 기능성 평가)

  • Gam, Da Hye;Hong, Ji Woo;Yeom, Suh Hee;Kim, Jin Woo
    • Journal of Nutrition and Health
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    • v.54 no.1
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    • pp.116-128
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    • 2021
  • Purpose: The extraction conditions for bioactive components from peanut shells, which is a byproduct of peanut processing, were optimized to enhance the total phenolic content (TPC, Y1), total flavonoid content (TFC, Y2), and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (RSA, Y3). In addition, this study evaluated the anti-obesity effect of peanut shell extract. Methods: Optimization of ultrasonic-assisted extraction (UAE) was performed using a response surface methodology. The independent variables applied for extraction were time (X1: 5.0-55.0), temperature (X2: 26.0-94.0), and ethanol concentration (X3: 0.0%-99.5%). Quadratic regression models were derived based on the results of 17 experimental sets, and an analysis of the variance was performed to verify its accuracy and precision of the regression equations. Results: When evaluating the effects of independent variables on responses using statistically-based optimization, the independent variable with the most significant effect on the TPC, TFC, and RSA was the ethanol concentration (p = 0.0008). The optimal extraction conditions to satisfy all three responses were 35.8 minutes, 82.7℃, and 96.0% ethanol. Under these conditions, the inhibitory activities of α-glucosidase and pancreatic lipase by the extract were 86.4% and 78.5%, respectively. Conclusion: In this study, UAE showed superior extraction efficiency compared to conventional hot-water extraction in the extraction of polyphenols and bioactive materials. In addition, α-glucosidase and pancreatic lipase inhibitory effects were identified, suggesting that peanut shells can be used as effective antioxidants and anti-obesity agents in functional foods and medicines.

Physical Characteristics and Changes in Functional Components of Gochujang with Different Amounts of Sweet Persimmon Powder (단감 분말의 첨가비율을 달리한 고추장의 물리적 특성 및 기능성 성분 변화)

  • Hwang, Su-Jung;Kim, Jeong-Yeon;Eun, Jong-Bang
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.12
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    • pp.1668-1674
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    • 2011
  • We investigated the physical characteristics and changes in the functional components of red pepper paste, or gochujang, during fermentation at $20^{\circ}C$ for 90 days with different amounts of sweet persimmon powder. The viscosity of the paste decreased a little with increasing fermentation time. There was no significant difference (p<0.05) in all the treatments during fermentation. The L value, a value, and b value showed a tendency to gradually decrease with increasing fermentation time. And the samples with sweet persimmon powder showed a lower values compared to the control during fermentation. The phenolic compound content of the paste with sweet persimmon powder ranged from 13.72 mg% to 16.13 mg% at an early stage of fermentation, showing a significantly higher value (p<0.05) when increasing the amount of the powder. The content was in the range of 13.72~16.09 mg% on the 90th day in the final stage of fermentation, showing no significant difference (p<0.05) compared to those content at an initial stage of fermentation. The carotenoid content showed significantly higher values (p<0.05) when increasing the amount of sweet persimmon powder. In conclusion, sweet persimmon powder in the red pepper paste would gives a more functional effect which could be from bioactive components, such as phenolic compounds and carotenoids. But, it did not positively affect the color of the red pepper paste.

Changes in Flavonoid Contents of Safflower Leaf during Growth and Processing

  • Lee, Jun-Young;Park, Kyeng-Seok;Choi, Sang-Won
    • Preventive Nutrition and Food Science
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    • v.10 no.1
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    • pp.1-5
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    • 2005
  • Eight flavonoids, apigenin-6-C-β-D-glucopyranosy l-8-C-β-D-glucopyranoside (AGG), quercetin 7-O-β-D­glucopyranoside (QG), luteolin 7-O-β-D-glucopyranoside (LG), quercetin 7-O-(6'-O-acetyl)-β-D-glucopyranoside (QAG), luteolin 7-O-(6'-O-acetyl)-β-D-glucopyranoside(LAG), quercetin (Q), luteolin (L) and acacetin 7-O-β­D-glucuronide (AG) were determined by HPLC in the safflower (Carthamus tinctorius L.) leaf during growth and processing. During growth, levels of five flavonoid glycosides (AGG, QG, LG, QAG, & LAG) in the leaf increased progressively at over time according to growth stages, reached a maximum before June 11, and then decreased sharply, while those of three flavonoid aglycones (Q, L, & AG) increased greatly at the early stage of growth, reached a peak before May 28, and then decreased rapidly. During the steaming process, contents of five flavonoid glycosides increased rapidly with increased steaming time, reached a maximum after 5 min of steaming, and then decreased, whereas those of flavonoid aglycones except for AG decreased sharply with increased steaming time. During the roasting process, contents of three flavonoid glycosides decreased rapidly with increased roasting time, whereas those of two acetylflavonoid glycosides (QAG & LAG) and three flavonoid aglycones increased progressively with increased roasting time, reached a maximum after 3 min of roasting, and then decreased. These results suggest that appropriate steamed and roasted safflower leaves are a rich source of flavonoids, and may be a good source of bioactive components as a functional leaf tea.

Nutrient-derived Dietary Patterns and Risk of Colorectal Cancer: a Factor Analysis in Uruguay

  • Stefani, Eduardo De;Ronco, Alvaro L.;Boffetta, Paolo;Deneo-Pellegrini, Hugo;Correa, Pelayo;Acosta, Gisele;Mendilaharsu, Maria
    • Asian Pacific Journal of Cancer Prevention
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    • v.13 no.1
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    • pp.231-235
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    • 2012
  • In order to explore the role of nutrients and bioactive related substances in colorectal cancer, we conducted a case-control in Uruguay, which is the country with the highest production of beef in the world. Six hundred and eleven (611) cases afflicted with colorectal cancer and 1,362 controls drawn from the same hospitals in the same time period were analyzed through unconditional multiple logistic regression. This base population was submitted to a principal components factor analysis and three factors were retained. They were labeled as the meat-based, plant-based, and carbohydrates patterns. They were rotated using orthogonal varimax method. The highest risk was positively associated with the meat-based pattern (OR for the highest quartile versus the lowest one 1.63, 95 % CI 1.22-2.18, P value for trend = 0.001), whereas the plant-based pattern was strongly protective (OR 0.60, 95 % CI 0.45-0.81, P value for trend <0.0001. The carbohydrates pattern was only positively associated with colon cancer risk (OR 1.46, 95 % CI 1.02-2.09). The meat-based pattern was rich in saturated fat, animal protein, cholesterol, and phosphorus, nutrients originated in red meat. Since herocyclic amines are formed in the well-done red meat through the action of amino acids and creatine, it is suggestive that this pattern could be an important etiologic agent for colorectal cancer.