• Korean journal of food and cookery science
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• v.27 no.5
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• pp.599-610
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• 2011

This study was performed to investigate the effect of water extracts from Namhae special crops (NSC) on improved serum lipid composition using rats fed a 1% cholesterol diet for 4 weeks. Male Wister rats (200-210 g) were divided into six groups: Normal cholesterol diet group (Normal), 1% cholesterol diet group (Control), 1% cholesterol and NSC water extract powder supplemented groups, including, turmeric (Tu-EP), cactus (Ba-EP), aloe vera (Al-EP) and asparagus (As-EP). No significant differences were observed for food intake or body weight gain between the control and experimental groups. However, food efficiency ratio (FER) was the lowest in the As-EP group. The serum levels of total cholesterol and triglycerides in the NSC water powder extract supplement groups were lower than those in the control group. The serum high density lipoprotein (HDL)-cholesterol content in the Tu-EP group was higher than that in the other experimental groups. Very low density lipoprotein (VLDL)-cholesterol content in the As-EP group was similar to that in normal group. Furthermore, the VLDL content in the Al-EP group was lower than that in the normal group. Serum antioxidant activity by TBARS level and DPPH radical scavenging were significantly higher in the Ba-EP group than that in the control group. Hepatic total cholesterol and lipid content in the Al-EP group decreased significantly compared to that in the control group. These results suggest that the NSC water extract may reduce serum cholesterol and prevent oxidative stress by stimulating antioxidative systems in rats fed a 1% cholesterol diet.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.44-54
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• 2016

This study compared the physicochemical characteristics, proximate composition, taste compounds, and antioxidant properties of Sikhye prepared with mulberry fruit concentrate. Analysis of the physicochemical characteristics of Sikhye added with mulberry indicated that sugar content and titratable acidity increased significantly with increasing mulberry concentration, whereas pH decreased significantly. The whiteness index (L) was 36.77~51.40, which significantly decreased with increasing mulberry concentrate. The redness index (a) was -0.90~1.97 and highest in Sikhye sample containing 4% mulberry concentrate. The yellow index (b) was 0.03~1.90 and highest in Sikhye sample containing 1% mulberry concentrate. Analysis of the antioxidant properties of Sikhye added with mulberry indicated that total polyphenol content and flavonoid content increased significantly as the amount of mulberry concentrate increased above 1%. Total anthocyanin color also increased significantly with increasing mulberry concentrate. The mulberry Sikhye sample containing 8% extract showed the strongest antioxidant properties based on DPPH radical scavenging activity, reducing power, and FRAP assay. Evaluation of the sensory properties of Sikhye added with mulberry revealed that the most preferred flavor, color, and taste were observed in Sikhye samples containing 2%, 4%, and 8% extract, respectively. However, the highest overall preference was observed in Sikhye sample containing 2% extract, indicating that 2% concentration was most suitable for Sikhye and that flavor and aftertaste were more critical than taste. Analysis of the storage characteristics of Sikhye added with mulberry indicated that total bacteria count increased across all samples with increased storage period. However, total bacteria count in the added mulberry concentration group decreased in comparison to the control group as the amount of added mulberry increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.780-786
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• 2009

To develop a novel application for roasted ground coffee residue, hot water extract of roasted ground coffee residue was used in manufacturing salted mackerels. First, DPPH radical scavenging effect of roasted ground coffee residue extract was measured. As a result, roasted ground coffee residue extract showed high activity of about 92% in the concentration of 0.4 to 4 mg/mL. Thereafter, the salted mackerel was treated with 5, 10 and 15% of roasted ground coffee residue extract and its shelf-life and quality was investigated. The salted mackerels treated with 15% roasted ground coffee residue extract showed significantly low TBARS and VBN as compared to the control. In sensory evaluation, the salted mackerels treated with 10 and 15% roasted ground coffee residue extracts scored higher as compared to the control. In conclusion, roasted ground coffee residue extract increased the shelf-life of salted mackerel and improved the sensual quality by inhibiting lipid oxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.682-689
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• 2013

This study determined the effects of cabbage juice and cabbage-mixed juices on the growth of AGS human gastric cancer cells and their anti-gastritic effects on HCl-ethanol induced gastritis in SD rats. Cabbage juice showed the highest growth inhibition on AGS gastric cancer cells in vitro (42%), compared with chlorella (20%) and kale juice (21%). However, cabbage-chlorella and cabbage-kale juice mixtures (at a 7:3 ratio) showed synergistic effects (57% and 65% inhibitory effects, respectively) on the gastric cancer cells. Inflammatory genes (iNOS, COX-2, TNF-${\alpha}$ and IL-$1{\beta}$) were significantly down-regulated in the mixed juices. Tests of DPPH radical scavenging activity and acid-neutralizing capacity with the mixed juices also showed this trend, as cabbage-chlorella and cabbage-kale mixed juices showed synergistic effects compared to cabbage juice alone. The inhibition rate of acute gastritis induced by HCl-ethanol in rats was 46% with high amounts of cabbage (CH; 800 mg/kg), 71% with high amounts of cabbage and chlorella (CChH; 800 mg/kg), 74% with high amounts of cabbage and kale (CKH; 800 mg/kg), and 75% with cimetidine (positive control) compared with the control. In addition, rates with CChH and CKH showed decreasing gastric secretions with increasing pH. These results show that cabbage juice and cabbage-mixed juices, especially with chlorella or kale, exhibit remarkable anti-gastritic effects and can be administered for a long period for the prevention and treatment of gastric cancer and gastritis.

• Journal of Life Science
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• v.31 no.3
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• pp.287-297
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• 2021

Cornus officinalis Siebold & Zucc. is traditionally used as an edible and medicinal plant in many countries in East Asia. Previous studies have shown the pharmacological potential of extracts and components of C. officinalis, but comparative analysis of the composition of the leaf, stem, and fruit extracts has been insufficient to date. In the present study, the content of active antioxidant and anti-inflammatory ingredients was verified in different C. officinalis parts (under-ripe sansuyu, ripe sansuyu, seed, leaf, stem, and dried sansuyu). One active component, morroniside, was high in fruit (under-ripe and ripe sansuyu), while loganin was high in fruit (under-ripe sansuyu) and cornin was high in seeds. Total polyphenol contents were highest in fruit (ripe sansuyu) and flavonoids were highest in leaves. DPPH radical scavenging activity was highest in leaves, followed by seeds and then ripe sansuyu extract. The anti-inflammatory efficacy of leaf extracts of C. officinalis (LCO) was further investigated by measuring their effects on levels of nitric oxide (NO) and the pro-inflammatory cytokines interleukin (IL)-1β and IL-6 in RAW 264.7 macrophages. Non-cytotoxic concentrations of LCO effectively decreased the lipopolysaccharide (LPS)-induced expression of inducible NO synthase, resulting in decreased NO production. LCO also significantly suppressed LPS-induced production and expression of IL-1β and IL-6. Taken together, the present findings suggest that C. officinalis leaves have potential as natural materials for the development of antioxidant and anti-inflammatory agents.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.551-560
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• 2023

This study was performed to investigate antioxidant and anti-inflammatory activities of perilla(Perilla frutescens L.) seed, flower and leaf according to extraction condition. Perilla seed extracts(PSE), perilla flower extracts(PFE), perilla leaf extracts(PLE) was extracted by stirring extraction (STE, 25℃), shaking extraction (SHE, 80℃), and sonication assisted extraction(SAE, 25℃) with 94% ethanol, 60% ethanol and distilled water, followed by analysis of total polyphenol and flavonoid and testing radical scavenging activities. The highest total polyphenol content (5.47, 9.36, 38.58 mg gallic acid equivalent/g), total flavonoid content(5.77, 8.62, 46.44 mg catechin equivalent/g), ABTS(10.68, 19.46, 63.56 mg trolox equivalent/g) and DPPH(6.51, 7.69, 79.73 mg trolox equivalent/g) radical scavenging activity of PSE, PFE and PLE was observed in the HWE with 60% ethanol,. Among the three extraction method, SHE provided the best results for yield, polyphenol, flavonoid content of perilla seed, flower, leaf in comparison to STE or SAE. SHE with 60% ethanol of perilla seed, flower, leaf more effectively inhibited secretion of nitric oxide(NO) and pro-inflammatory cytokine in RAW 264.7 macrophage exposed to LPS compared to other extraction solvent and method. Therefore, these extracts obtained from perilla seed, flower, leaf could be used antioxidant and anti-inflammatory ingredients in the food industry.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.297-304
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• 2010

This study was conducted to investigate the effects of dietary quercetin on feed utilization, blood parameters, and meat quality of Korean native goats. Totally sixteen Korean native goats, 15 kg of average BW aged at 7 months, were employed in the experiment with eight replicates per treatment. One group was fed quercetin at 200 mg/kg level and the other group was fed none as control for 15 days. Dietary inclusion of quercetin did not affect feed intake, water intake, and the amount of urine and feces. Digestibilities of crude fat, NDF, and ADF for 5 days were not affected, but digestibility of crude protein was increased by the dietary inclusion of qurecetin (P<0.05). Quercetin increased rumen total VFA, propionate, and butyrate significantly (P<0.05). Acetate/propionate ratio (A/P) in the quercetin treated group was significantly higher than control. 2,2-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) ($ABTS^+$) reducing activity of the loin from goat fed quercetin was higher than that of control. Sensory analysis conducted at 24 hr post mortem revealed that color, texture, and overall acceptability of the loin from goat fed quercetin were significantly preferred to that of control. Feeding quercetin did not influence pH, water holding capacity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS value, and fatty acid composition of the loin significantly. In conclusion, the dietary inclusion of quercetin increased the digestibility of crude protein, rumen total VFA, propionate, butyrate, and A/P ratio. In addition the higher color and texture preference and ABTS+reducing activity of loin indicating some beneficial effect on enhancement of meat qualityin goats.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.19 no.1
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• pp.79-92
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• 2006

This study was carried out to evaluate antioxidative, cytotoxic and chemosensitizing effects for anti-tumor activities of Naesosungma-tang (NST). The results were as follows ; 1. The oxidative effects were measured by DPPH radical scavenging activity. NST water extract was showed more effective than ethanol extract and also various solvent fractions from NST showed effective in the following order : butanol fraction > ethyl acetate fraction > hexane fraction > aqueous fraction. 2. NST water extract was showed cytotoxic effects on the human cancer cells Calu-6 cell and SNU-601 cell, but not on MCF-7 cell. 3. The viability of cells was measured in 4 kinds of solvent fractions from water extract of NST by MTT assay. The results were as followings : 1) On the NIH3T3 cell, $IC_{50}$ value was $200{\sim}300\;{\mu}g/m{\ell}$ in three fractions except aqueous fraction. 2) On the Caco-2 cell, effective only in the butanol fraction. 3) On the Calu-6 cell, most effective in hexane fraction($IC_{50}:80\;{\mu}g/m{\ell}$) and effective in ethyl acetate and butanol fraction($IC_{50}:100{\sim}120\;{\mu}g/m{\ell}$). 4) On the MCF-7 cell, $IC_{50}$ value was similar in three fractions except aqueous fraction. 5) On the SNU-601 cell, $IC_{50}$ value was within $100\;{\mu}g/m{\ell}$ in three fractions except aqueous fraction. 6) On the HCT-1l6 cell, $IC_{50}$ value was $150{\sim}200\;{\mu}g/m{\ell}$ in three fractions except aqueous fraction. 7) On the AML-2/WT cell, not effective in four kinds of solvent fractions. 4. In combined effects of NST and vincristine on AML-2/D100 cell, water and ethanol extracts of NST and hexane fraction of water extracts of NST more effectively inhibited proliferation of AML-2/D100 cell. These results Suggest that NST has antioxidative and cytotoxic effects against Caco-2, Calu-6, MCF-7, SNU-601, HCT116 and NIH3T3 cell especially Calu-6 and SNU-601 cell, and also chemosensitizing effects against AML-2/D100 cell in combined vincristine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.291-295
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• 2015

Sweet pumpkin is a squash fruit that contains low total solids but is rich in carotene, pectin, mineral salts, vitamins, and other substances beneficial to health. An attempt was made to develop a value-added food product; sweet pumpkin powders (SPP) were incorporated into a model system of noodles as a healthy food ingredient, and selected physicochemical properties and consumer preferences were determined. Elevated SPP concentration was associated with increased pH, soluble solids, and turbidity; however, moisture absorption decreased (P<0.05). Increasing amounts of SPP significantly reduced both raw and cooked noodle brightness (L*); however, yellowness (b*) appeared to increase. In addition, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity increased significantly (P<0.05). The consumer acceptance test indicated that incorporation of 10% SPP to the formulation is recommended to take advantage of the health benefits of SPP without major sacrificing the quality acceptance of consumers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1422-1429
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• 2016

Kombucha is a slightly sour beverage fermented by symbiotic micro-organisms, including bacteria and yeasts. In this study, we examined the biological activities of citrus Kombucha (CK) produced by addition of citrus extract to original Kombucha (K). After fermentation for 10 days, radical scavenging activity examined by ABTS and DPPH assays increased by approximately 20% compared to that of K. Moreover, content of total phenolic compounds significantly increased by 60% compared to that of K. Cell proliferation assays utilizing MTT showed that CK treatment significantly inhibited growth of bladder cancer cells, T-24 and 5637, in a dose-dependent manner with $IC_{50}$ values of 4 and 7 mg/mL, respectively. Annexin V staining showed that CK treatment led to apoptosis of cells in a dose-dependent manner. T-24 cells were more sensitive to CK treatment than 5637 cells, as 8 mg/mL of CK resulted in 97% apoptosis of T-24 cells. Western blotting showed that CK treatment led to up-regulation of apoptotic proteins, including caspases-3, -8, -9, and PARP, in bladder cells not in K-treated cells. Taken together, these results demonstrate that CK may be developed as a functional beverage.