• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.540-548
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• 2015

This study examined the cultural characteristics and biological activities of fermented rice and amaranth with Bacillus subtilis KMKW4. These samples were made with various amounts of rice and amaranth [100:0 (R100), 90:10 (R90), 80:20 (R80), and 70:30 (R70)]. B. subtilis KMKW4 was used as starter for the fermentation, and its cultures at the lated logarithmic growth were inoculated for final concentration of 2% (v/v). Number of viable cells of fermented R80 (7.67 log CFU/mL) was greater than those of R100, R90, and R70 (7.48 log CFU/mL, 7.38 log CFU/mL, and 7.09 CFU/mL, respectively) during the fermentation period (120 h). Amylase activities of fermented R80 and R100 were 57.77 U/mL and 19.91 U/mL, respectively. Furthermore, amylase activities of fermented freeze-dried powders of R100 and R80 were 24.31 U/g and 9.12 U/g, respectively. Free sugar contents of R100 and R80 increased after fermentation, and that of R80 (5,454.15 mg/100 g) significantly increased compared to that of R100 (4,274.85 mg/100 g). The free amino acid content of R80 was higher than that of R100. DPPH and superoxide radical scavenging activities of 5 mg/mL of fermented freeze-dried powder (R80) were 44.21% and 89.76%, respectively. ACE inhibition rates and ${\alpha}$-glucosidase inhibitory activities were significantly higher in R80 than R100. This study suggested that fermentation of R80 might be a new potential source of antioxidant, anti-diabetic, and anti-hypertensive agents applicable to grain enzyme-containing foods.

• Food Science and Preservation
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• v.21 no.6
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• pp.790-798
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• 2014

The nutritional compositions and antioxidative activities of the Kimcheon lowbush and Pyungtaek highbush blueberries cultivated in South Korea were investigated. The approximate compositions, pH, and soluble-solid and mineral contents of P, Ca, Mg, Na, and Zn were determined. Both blueberry cultivars had mainly fructose and glucose as free sugars while disaccharides such as sucrose, maltose, and lactose were not detected in both. Oleic, linoleic, and linolenic fatty acids were the major fatty acids in both types of blueberries. The total of 16 free amino acids, including seven essential and nine non-essential amino acids, were higher in the Pyungtaek highbush blueberry. Among the amino acids, arginine was especially much higher in the Pyungtaek highbush blueberry. The anthocyanin, resveratrol, and polyphenol compounds, which are the important biologically active compounds in blueberries, were found. The anthocyanin contents of the Kimcheon lowbush and Pyungtaek highbush blueberries were 22.0 and 18.1 mg/100 g, respectively; the resveratrol contents by HPLC, 0.12 and 0.11 mg/100 g; and the total polyphenol contents, 141.3 and 138.4 mg/100 g. The electron-donating ability determined based on the DPPH radical scavenging activity was increased in a concentration-dependent manner, and it was higher than that of the Pyungtaek highbush blueberries, which implies that it is highly correlated with the higher amounts of total polyphenol, anthocyanin, and resveratrol in it. In conclusion, the two varieties of Korean blueberries can be suggested as potential sources of high-value-added functional foods.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.342-347
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• 2006

Korean pear juice heat-treated at various temperatures (110, 120, 130, 140, and $150^{\circ}C$) and times (1, 2, 3, 4, and 5 hr) was analyzed to determine total polyphenol, total flavonoid, free sugar, and 5-HMF contents, and DPPH free radical-scavenging activity. Total polyphenol, total flavonoid, and 5-HMF contents, and antioxidant activities increased, whereas fructose content decreased with increasing heat treatment temperature and time ($p\;{\pm}\;0.007\;mg/g$ with treatment at $150^{\circ}C$ for 1 hr (unheated pear juice: $0.233\;{\pm}\;0.024\;mg/g$). Highest total flavonoid content was $561.49\;{\pm}\;16.93\;{\mu}g/g$ with treatment at $150^{\circ}C$ for 4 hr (unheated pear juice: $1.50\;{\pm}\;0.20\;{\mu}g/g$). $IC_{50}$ value was highest, $1.93\;{\pm}\;0.01\;mg/g$, at $150^{\circ}C$ for 2 hr, whereas that of unheated pear juice was $64.58\;{\pm}\;0.99\;mg/g$. Glucose content was not affected by treatment conditions, whereas fructose content decreased with treatment at $140^{\circ}C$ for 3 hr. Highest 5-HMF content was $5,594.93\;{\pm}\;6.43\;ppm$ at $150^{\circ}C$ for 5 hr (unheated pear juice: $2.04\;{\pm}\;0.21\;ppm$). Correlation coefficients were observed among total phenolic, total flavonoid, and antioxidant activities, and between fructose and 5-HMF at significance level (p<0.001).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1333-1338
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• 2015

This study investigated the effects of addition of Chrysanthemum indicum L. extracts on quality characteristics of Kukhwju during fermentation. Fermented liquors without C. indicum L. were used as the control group. For experimental groups, we added 1, 2, 5, and 10% C. indicum L. extracts and brewed according to the addition method written in Yorok. The pH level during fermentation phase, alcohol concentration, level of reducing sugars, and acidity were measured in each of the experimental groups. After fermentation, we measured total contents of phenols, antioxidant effects, free sugars, organic acids, and chromaticity. During fermentation, no significant difference was observed between the C. indicum L. group and control group. Regarding total phenol contents and antioxidant effects, only the 5% and 10% C. indicum L. groups showed higher contents of phenols than the non-addition group. In general, 5% and 10% C. indicum L. addition groups were positively evaluated. In conclusion, Kukhwaju with 10% C. indicum L. extract showed the best antioxidant effects. In the present study, we obtained different characteristics and determined the optimum addition amount of C. indicum L.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.924-930
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• 2002

Ixeris dentata extracts exllibited antimicrobial activity against some bacteria and fungi. Also EtOH extracts showed strong antioxidant activity and RC$_{50}$ value was 28 $\mu\textrm{g}$/mL. The inhibitory effect of Ixeris dentata on the mutagenicity in Salmonella and cytotoxicity on cancer cell were studied. Ixeris dentata extracts showed anti-mutagenic effects of 78.83 and 75.96% on B(a)P in S. typhimurium TA98 and Th100, respectively. These extracts showed 78.72% antimutagenicity on TA100 against MNNG. The Ixeris dentata extract with strong antimutagenic activities was further fractionated by hexane, ethyl acetate, butanol and water. Butanol fraction was found to be highest in antimutagenic activity against MNNG than the other fractions. Butanol fraction of Ixreis dentate revealed the highest cytotoxicity against AS49 human lung carcinoma cells in which cell growth was inhibited by 93.75% at 375 $\mu\textrm{g}$/mL. Hexane fraction of ixeris dentate exhibited 68.56% inhibition against MCF-7 human breast adenocarcinoma cells at 500 $\mu\textrm{g}$/mL. Hexane fraction of Ixeris dentata exhibited 84.91% inhibition against Hep 3B human hepatocellular carcinoma cells at 500 $\mu\textrm{g}$/mL. From these results, it is considered that Ixeris dentata has strong antimutagenic and anticancer effects in vitro. However, these extracts and fractions did not show any cytotoxic effect against 293 cells.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.173-180
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• 2017

This study evaluated the characteristics of rice cookies with varying amounts (0, 250, 500, and 750 mg) of dandelion complex powder. Dandelion powder is considered a functional food with skin-moisturizing and atopic skin improvement effects by KFDA. Quality characteristics of AF343 and rice cookies were measured by determining antimicrobial activities, physical characteristics, sensory evaluation values, and antioxidant activities. An antibiotic susceptibility test of the powder showed positive activities in Escherichia coli (O157:H7), Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes. Rice cookie containing 250-500 mg powder showed significantly increased antioxidant activities compared to controls (p<0.05). However, sensory intensities between the two sample groups were not significantly different. Thus, rice cookies containing 250-500 mg dandelion complex powder were successfully developed to improve antioxidant and antimicrobial qualities. These products may attract the attention of health-conscious consumers in the highly competitive cookie industry.

• Korean Journal of Medicinal Crop Science
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• v.10 no.3
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• pp.222-229
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• 2002

Ixeris dentata root were extracted with methanol and then fractionated with n-hexane, EtOAc and BuOH to get active fractions. and their antioxidant and antimicrobial activities in each fraction were determined. Ethyl acetate fraction of Ixeris dentata root showed strong antioxidant activities, but aqueous fraction did not show any activities. But in the antimicrobial test, aqueous fraction showed strong antimicrobial activities except to Escherichia coli. especially, aqueous fraction showed the strongest activities against Hypocrea nigricans. and butanol fraction showed the strongest activities against Cladosporium herbarum. This study was performed to determine the antimutagenic and cytotoxic effect of Ixeris dentata root methanol extract on Salmonella typhimurium TA98, TA100 and cancer cell lines using ames test and cytotoxicity assay, respectively. Cancer cell lines include human lung carcinoma(A549), human breast adenocarcinoma(MCF-7) and human hepatocellular carcinoma (Hep 3B). Futher fractionations with hexane, ethyl acetate, butanol and water from methanol extract of Ixeris dentata root were performed to obtain effective fraction, methanol extracts showed 79.94% inhibitory effect on the mutagenesis induced by N' -methyl- N' -nitro-N-nitrosoguanidine(MNNG) against TA100, while 89.99% inhibition was observed on the mutagenesis induced by 4-nitroquinoline-1-oxide(4NQO) against TA98. In the meanwhile, butanol fraction showed 89.92% and 71.01% inhibitory effect on the mutagenesis induced by benzo(a)pyrene(B(a)P) against TA98 and TA100, respectively. Ethyl acetate fraction showed the strongest effect against A549, MCF-7 and Hep3B at the same concentration compared to those of other fration.

• Microbiology and Biotechnology Letters
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• v.46 no.1
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• pp.18-28
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• 2018

In this study, the antioxidant activities and cytoprotective effects against oxidative stress of Lonicera japonica Thunb. 50% ethanol extract and ethyl acetate fraction were investigated. Using the 1,1-diphenyl-2-picrylhydrazyl assay, the free radical scavenging activity (FSC50) of L. japonica Thunb. 50% ethanol extract and ethyl acetate fraction was determined as 152.00 and $77.25{\mu}g/ml$, respectively. To measure the reactive oxygen species (ROS) scavenging activity, the total antioxidant capacity (OSC50) was determined by using a luminol-dependent chemiluminescence assay. The antioxidant activity of the ethyl acetate fraction ($0.33{\mu}g/ml$) was approximately four times stronger than that of the 50% ethanol extract ($1.12{\mu}g/ml$). The protective effect against $^1O_2$-induced cellular damage of human erythrocytes (${\tau}_{50}$) was 46.0 min at $10{\mu}g/ml$ of the 50% ethanol extract and 52.3 min at $1{\mu}g/ml$ of the ethyl acetate fraction. We also investigated the cytoprotective effects against oxidative stress induced by $H_2O_2$ and the intracellular ROS scavenging activity in response to UVB irradiation and found that the extract and fraction protected human skin cells from damage and reduced ROS. These results confirmed that L. japonica Thunb. was a valuable plant-derived natural antioxidant with potential for development as an antioxidative functional ingredient.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.4
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• pp.287-301
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• 2008

In order to develop a new depigmenting agent, extracts were obtained from 60 native plants and their antimelanogenic activities were screened by evaluating the inhibitory effect on tyrosinase which is a major enzyme responsibles for the melanin synthesis. The extracts of Trichosanthes kirilowii fruits, Phyllostachys bambusoides inner films (BIF), Clerodendrum trichotomum leaves, and Acer okamotoanum leaves showed relatively high inhibitory effect on tyrosinase and their $IC_{50}$ values were $50{\sim}100{\mu}g/mL$. The extract of BIF inhibited melanin synthesis of B16F10 melanoma cells by 52%, which was the highest among those of various extracts. Furthermore, the effect of BIF extract is 10% higher than that of arbutin (42%), a popular depigmenting agent in Korea. Ten compounds having antimelanogenic activity were isolated from the BIF extract by solvent extraction and chromatography. These compounds were identified as phenolic derivatives: SM701, SM702, SM703, and BPR211 were hydroquinone derivatives; SM707 a gallic acid derivative; SM704, SM705, SM706, SM708 and SM709 ferulic acid derivatives. The free radical scavenging activities of these compounds were measured and compared to those of hydroquinone and vitamin C. The $SC_{50}$ values scavenging 50% DPPH of SM702 and SM709 were $60{\sim}70{\mu}M$ similar to that of hydroquinone and those of SM701 and SM708 were $30{\sim}40{\mu}M$ slightly lower than that of vitamin C. These results suggest the presence of components having high antioxidant activity in the BIF extract. The SM709, identified as 1,2-O-diferulylglycerol, inhibited the activities of tyrosine hydroxylase and dopa oxidase by 18 and 60%, respectively. The SM709 also inhibited the melanin synthesis of B16F10 melanoma cells by 62% and this was the highest antimelanogenic activity among those obtained from the various purified compounds. Therefore, antimelanogenic activity of the BIF extract was concluded to be due to both inhibition of DOPA oxidase and antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1626-1631
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• 2012

Sixty strains of lactic acid bacteria were isolated from kimchi and used as a starter for fermented tofu. Among the isolated strains, strain KL-6 showed antimicrobial activity against various pathogens, antioxidative activity, and viability in artificial gastric juice and artificial bile acid. The selected strain KL-6 was identified as Pediococcus acidilactici KL-6 by morphological and physiological tests, including Gram staining, catalase test, and 16S rRNA sequencing. The fermentation characteristics of tofu with a kimchi ingredient mixture (Control) consisting of red pepper, garlic, ginger, sugar, salt, jeotgal, and juice of chinese cabbage were compared with those of tofus inoculated with strain KL-6 and the kimchi ingredient mixture (TL) or a pre-fermented kimchi ingredient mixture (TPL) for 24 hr at $37^{\circ}C$. The pH levels of all tested tofu samples decreased after 1 week of fermentation, reaching 3.96 (control), 3.97 (TL), and 4.03 log cfu/g (TPL) after fermentation for 14 weeks at $20^{\circ}C$. Total aerobe content of fermented tofu increased until 2 weeks of fermentation, but decreased steadily thereafter. The number of lactic acid bacteria reached $10^6$ cfu/g after 1 week of fermentation in TL and TPL, whereas it took 2 weeks for the control. The number of lactic acid bacteria in all tested tofu samples reached $10^3$ cfu/g after 14 weeks of fermentation at $20^{\circ}C$. Coliform bacteria were not detected in TL or TPL after 1 week of fermentation. The sensory scores of TL and TPL were higher than that of control in terms of taste, flavor, texture, and overall acceptability. The sensory quality of TPL was the best among all tested fermented tofu samples.