• Journal of agriculture & life science
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• v.50 no.4
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• pp.157-167
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• 2016

The changes of total phenolic and isoflavone contents and antioxidant activities in of brown soymilk fermented by Lactobacillus plantarum P1201 were investigated. The brown soymilk proliferated the cell growth and reached about 11.55log cfu/g after fermentation for 60hr, while pH and titratable acidity ranged from 6.25 to 4.03 and 0.18% to 1.03%, respectively. The total phenolic contents of brown soymilk slightly increased from 2.87mg/g to 2.98mg/g after fermentation for 60hr. The levels of isoflavone-glycosides and -malonylglycosides decreased, while the isoflavone-aglycone contents increased during fermentation of brown soymilk. In particular, the isoflavone contents was 38.30㎍/g, but increased the highest value of 84.31㎍/g after fermentation for 60hr. After then, it was slightly decreased after 60hr of fermentation. In addition, the levels of daidzein, glycitein and genistein among isoflavone aglycones were 24.12㎍/g, 25.25㎍/g and 24.71 ㎍/g, after fermentation for 36hr. The DPPH and ABTS radical scavenging activities and FRAP assay showed to be slightly increased during lactic acid fermentation of brown soymilk.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.2
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• pp.117-125
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• 2023

In this study, the anti-inflammatory and anti-oxidative activities were compared for the extracts of non-fermented Ligustrum japonicum fruits (LJF) and fermented counterparts. U se of Latilactobacillus curvatus (L. curvatus) and Weissella minor (W. minor), isolated from the Jeju Chromis notata, as fermented strains led to the extracts of LJF-LC and LJF-WM in this experiment. The yield of each fermented extract (LJF-LC and LJF-WM) was 40.5 ~ 46.0%, higher than 29.5% of non-fermented extract (LJF). As a result of an activity experiment using RAW 264.7 macrophages stimulated by lipopolysaccaride (LPS), it was confirmed that LJF-WM, a fermented extract, has an excellent effect of inhibiting NO production in a concentration-dependent manner without cytotoxicity. Upon the screening of DPPH and ABTS⁺ radical scavenging activities, the fermented LJF-LC and LJF-WM showed comparable to the non-fermented LJF. In the study of cell protection effect using HaCaT keratinocytes damaged by hydrogen peroxide (H₂O₂), the fermented LJF-WM indicated protective effect against oxidative stress. In addition, quantitative analysis of a major constituent salidroside by HPLC indicated about 15.6 mg/g for the LJF-LC and 13.9 mg/g for the LJF-WM, which were higher than that of non-fermented LJF (12.0 mg/g). Based on these results, it was suggested that the fermented extract from L. japonicum fruits could be used as a natural cosmetics material with anti-inflammatory and anti-oxidative effects.

• Food Science and Preservation
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• v.30 no.6
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• pp.983-990
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• 2023

This study was conducted to develop a preservation technology that can induce changes in physicochemical properties to effectively utilize of persimmon leaves. The application effects of steaming or freezing technique were investigated. Astringent persimmon leaves were steam-blanched (100℃, 30 sec) or frozen (-20℃, 15 d), followed by hot-air drying (50℃). The physicochemical properties of the extract obtained by hot-water leaching from the dried leaves were compared. The extract of leaves dried without pretreatment was used as a control. L* value was higher in steamed than in control and frozen. a* value was highest in the control. The browning index was higher in the frozen and lower in the steamed than in the control. Soluble solids were the highest in the steamed and the lowest in the frozen. Sucrose content was relatively high in the steamed, and the glucose and fructose contents were relatively high in the frozen. Total polyphenol content and DPPH radical scavenging activity were higher in steamed and lower in frozen than in control. Thus, it was confirmed that steam or freeze pretreatment after harvesting persimmon leaves affects the extraction yield, color, antioxidant capacity and component changes of dried persimmon leaves. Unlike steaming, freezing pretreatment showed the effect of promoting decomposition and browning reactions, and it is considered useful when such an effect is needed.

• Food Science and Preservation
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• v.30 no.6
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• pp.1043-1055
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• 2023

This study was conducted to suggest an extraction method for preparing the extract from green tea leaves that possess enhanced antioxidant and antibacterial activities. Different ethanol concentrations were tested to recover phenolics and flavonoids, and 50% ethanol was the best under heat treatment (121℃, 15 min). The ethanol extract exhibited excellent DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and growth inhibition against B. cereus, B. licheniformis, S. aureus subsp. aureus, and A. hydrophila subsp. hydrophila. To enhance the antioxidant and antibacterial activities, cell-wall degrading enzymes (2.5% cellulose+2.5% pectinase, v/w dry sample) treatment and Saccharomyces cerevisiae fermentation were applied singly or in combination. The enzymatic treatment of green tea leaves notably increased extraction yield. However, the antioxidant and antibacterial activities of the extract were lower than those of the control (heat-treated 50% ethanol extract). In contrast, the yeast fermentation alone did not affect the yield, but enhanced antioxidant and antibacterial activities, contributing to the increase in the extract's total phenolic and flavonoid contents.

• Food Science and Preservation
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• v.30 no.5
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• pp.868-874
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• 2023

This study aimed to investigate the drying characteristics of Caragana sinica Rehder flowers, which are basic data necessary for increasing utilization. The flowers were harvested in mid-April and dried at different hot-air temperatures (50-90℃), and the physicochemical properties of the dried flowers were analyzed. It was found that the drying rate was proportional to the air temperature. The visual color of dried flowers was relatively strong in green when dried at 50℃, while browning was relatively severe when dried at 90℃. The greenness (-a^* value) of the mechanical color of the powder decreased with increasing temperature, and the yellowness (b^* value) decreased with increasing temperature above 70℃. The soluble solids of the hot water extract were maintained at a certain level after increasing up to 70℃, and the pH decreased with increasing temperature. The total polyphenol contents tended to increase with increasing temperature, and DPPH radical scavenging activity did not show a significant change after increasing up to 70℃. These results suggest that the hot-air drying temperature had a significant effect on the physicochemical characteristics of the C. sinica flower. The appropriate hot-air drying temperature was judged to be less than 50℃ for maintaining the unique color, and approximately 70℃ considering the high hot-water extraction yield and antioxidant capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1055-1061
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• 2007

Caesalpinia sappan L. is an indeciduous tree distributed in China, India, Miyanmar and Vietnam. Its heartwood has long been used in oriental folk medicines to treat diseases. In this study, antioxidative activities of Caesalpinia sappan L. and the effect of gamma irradiation on its chemical and biological properties were investigated. The ethyl acetate fraction (EtOAc fr.) of Caesalpinia sappan L. was irradiated with 100 kGy of gamma ray. The dark red color of EtOAc fr. was significantly (p<0.05) removed by irradiation (Hunter L and b values increased and a value decreased). The total phenolic content of EtOAc fr. was 865 mg/g and it was increased to 1195 mg/g by gamma irradiation. DPPH radical and superoxide anion radical scavenging activities and lipid peroxidation inhibitory activity of EtOAc fr. were very high and its activities were also increased by gamma irradiation. EtOAc fr. also inhibited the irradiation-induced DNA damage of lymphocyte as determined by comet assay. In conclusion, EtOAc fr. of Caesalpinia sappan L. extract showed high antioxidative activities in vitro. Furthermore, gamma irradiation on EtOAc fr. ameliorated the color and antioxidative properties. Therefore, it can be suggested that Caesalpinia sappan L. may be a good material for antioxidant function and gamma irradiation may be applied for the improvement of chemical and biological properties of Caesalpinia sappan L.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.103-103
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• 2018

Oenothera biennis, commonly known as evening primrose, a potential source of natural bioactive substances: flavonoids, steroids, tannins, fatty acids and terpenoids responsible for a diverse range of pharmacological functions. However, whether extract prepared from aerial part of O. biennis (APOB) protects skin against oxidative stress remains unknown. To investigate the protective effects of APOB against oxidative stress-induced cellular damage and elucidated the underlying mechanisms in the HaCaT human skin keratinocytes. Our results revealed that treatment with APOB prior to hydrogen peroxide ($H_2O_2$) exposure significantly increased viability, and the highest DPPH radical-scavenging activities and reducing power of HaCaT cells. APOB also effectively attenuated H2O2-induced comet tail formation and inhibited the $H_2O_2$-induced phosphorylation levels of the histone ${\gamma}H2AX$, as well as the number of apoptotic bodies and Annexin V-positive cells. In addition, APOB exhibited scavenging activity against intracellular reactive oxygen species (ROS) accumulation and restored the mitochondrial membrane potential loss by $H_2O_2$. Moreover, $H_2O_2$ enhanced the cleavage of caspase-3 and degradation of poly (ADP-ribose)-polymerase (PARP), a typical substrate protein of activated caspase-3, as well as DNA fragmentation; however, these events were almost totally reversed by pretreatment with APOB. Furthermore, APOB increased the levels of heme oxygenase-1 (HO-1), which is a potent antioxidant enzyme, associated with the induction of nuclear factor-erythroid 2-related factor 2 (Nrf2). According to our data, APOB is able to protect HaCaT cells from $H_2O_2$-induced DNA damage and cell death through blocking cellular damage related to oxidative stress through a mechanism that would affect ROS elimination and activating the Nri2/HO-1 signaling pathway.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.295-301
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• 2012

This study was carried out to determine the biological activities of Wa-song (Orostachys japonicus) hot water extracts. Four types of extract samples were prepared, including Wa-song, traditional plants mixture [PM; mixture of Baekbokryung (Poria cocos), Changchul (Atractylodis rhizoma), and Sa-in (Amomum xanthoides)], and two different ratio composites of these (mixture of PM and Wa-song extract, 1:1 (v/v); PMO-1 and 1:3 (v/v); PMO-3). Their biological activities were measured using various in vitro assays. Total phenolic and flavonoid contents of PM were higher compared to those of Wa-song, and those of PMO-1 were higher than those of PMO-3. Further, PMO-1 contained higher ABTS and DPPH radical scavenging, reducing power, and nitrite scavenging activities than PMO-3. On the contrary, PMO-3 contained higher tyrosinase and inhibitory activities of MCF-7 and HT-29 cancer cells than PMO-1. According to the results, biological activities of PMOs were significantly higher than those of Wa-song extract and PM in in vitro assays. Therefore, we expect that PMOs could show higher biological activities than Wa-song extract alone in vivo.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.999-1005
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• 2014

This study was performed in order to compare the changes in Korean apples' qualities and antioxidant activity when stored at room temperature, $20^{\circ}C$, for fifteen days. The results showed that the weight, moisture content, soluble solid content, acidity, and hardness levels decreased as the storage period increased. However, pH and color value L increased as the storage period increased. Total phenol contents, total flavonoids contents, DPPH free radical scavenging activity, and vit. C contents of apples significantly decreased with increased storage period. Sensory parameters, such as appearance, sweetness, sourness, crunchiness, and overall acceptability of apples, also decreased as the storage period increased. Based on these results, if, the apple are being stored around $20^{\circ}C$, then, to have the highest quality, the apples should be sold within three days, We also suggested that it is desirable not to store the apples fore more than eight days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1363-1370
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• 2012

In this study, methanol extract and its organic solvent fractions were prepared from Prunus davidiana (Carriere) Franch. fruit. Antioxidative activities, polyphenolic and flavonoid contents, and tyrosinase inhibitory activities were evaluated. Among the fractions, ethyl acetate fraction showed the highest antioxidative activity with $IC_{50}$ values of 5.8 ${\mu}g/mL$ and 88.1 ${\mu}g/mL$ for DPPH radical and nitrite scavenging, respectively, which were comparable to those of ascorbic acid. Further, total flavonoid and polyphenolic contents were highest in the ethyl acetate fraction with $IC_{50}$ values of 244.5 mg/g and 210.2 mg/g, respectively. $IC_{50}$ values for tyrosinase inhibitory activity were 0.310 mg/mL and 0.329 mg/mL for the ethyl acetate and n-butanol fractions, respectively. Based on these results, it is suggested that the ethyl acetate fraction of Prunus davidiana (Carriere) Franch. fruit could be used as a functional material in the food and pharmaceutical industries.