• Journal of Ginseng Research
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• 제5권1호
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• pp.8-23
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• 1981

Color is one of the most important quality factors of red ginseng (Hong-sam) which is processed from fresh ginseng (Panax ginseng C. A. Meyer). Therefore, a study of characteristics of browning mixtures of aqueous fresh ginseng extracts, factors which accelerate the browning of the aqueous extracts, and the antioxidant activity of the browning mixtures may contribute to the improvement of the color and other quality of red ginseng and other ginseng products such as ginseng extracts. In the present study, factors which affect the Maillard-type browning reaction of aqueous extracts of fresh ginseng roots were investigated firstly by adding various concentrations (0.001-0.5M) of arginine or glucose solutions, by varying the browning reaction temperatures and durations. Secondly, some characteristics such as brown color intensity, amounts of water-soluble and ether-soluble extracts, amounts of non-dialyzable materials, pH, viscosity, and reactivity with 2,2'- diphenyl -1 - picrylhydrazyl and antioxidant activity of the browning mixtures of the aqueous fresh ginseng extracts with small amounts of 0.1 M arginine, 0.1 M glucose, and distilled water at various browning temperatures and reaction time were studied. The results of the present study are as follows. 1. Color intensity (absorbance at 470 nm) of the browning mixtures was increased by adding various concentrations of arginine solution to the fresh ginseng extract, but the addition of the same amount of glucose solution did not increase the color intensity. 2 The amounts of water- or ether-soluble extracts, amounts of non-dialyzable materials were slightly greater in case of the browning mixtures of the fresh ginseng extract with 0.1M arginine solution than in case of the browning mixtures of the fresh ginseng extract with the same amount of 0.1 M glucose solution. In the process of the browning reaction, the pH of the browning mixtures of the fresh ginseng extract with 0.1 M arginine solution decreased slightly, while that of the browning mixtures with 0. 1 M glucose solution was almost constant. 3. The color intensity (absorbance at 470 nm) of the browning mixtures of the fresh ginseng extract with 0.1 M arginine or 0.1 M glucose solutions did not correlate well with the reducing power or the antioxidant power of the browning mixtures. The antioxidant activity of 90% ethanol extracts from the earlier stages of the browning mixtures of the fresh ginseng extract with the arginine solution was almost comparable to that of the 90% ethanol extracts from the later stages of the corresponding browning mixtures. The browning mixtures of only the fresh ginseng extract or of the fresh ginseng extract with the glucose solution showed considerable antioxidant activity, although both showed less brown color intensity than the fresh ginseng extract with he arginine solution.

• Journal of Animal Science and Technology
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• 제65권1호
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• pp.225-243
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• 2023

Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the Escherichia coli content by more than 99.9% after 8 days of storage and slowed the growth of Listeria monocytogenes and Salmonella spp. by more than 80% after 14 days. Compared to untreated (NC) and grapefruit extract (PC)-treated sausages, sausages treated with the natural extract mixtures showed a significant decrease in CIE L^* and an increase in CIE a^* and CIE b^* (p < 0.05). The pH value was significantly lower in sausages containing natural extract mixtures than in the NC and PC sausages (p < 0.05). The natural plant extract mixtures significantly prevented lipid oxidation (p < 0.05). In summary, different types of natural extract mixtures have a synergistic effect when used together, suggesting that natural preservatives can generally inhibit the growth of microorganisms and oxidation of processed meat.

• 한국식품영양학회지
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• 제30권4호
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• pp.735-741
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• 2017

This study was conducted to investigate if the supplement formula may improve alcohol metabolism in healthy adult men. In a double-blinded, randomized, crossover study, subjects were administrated yeast extract mixtures (YEM, n=15), Hovenia dulcis mixtures (HDM, n=15), placebo (PLA, n=15), and control (CON, n=15) in an oral dose followed by one week washout periods. At each visit (0, 1, 2, 3, 4 week), subjects drank 450 mL, 20.1 percent alcohol after administered mixtures. Blood was drawn periodically (0, 0.25, 0.5, 1, 2, 4, 6, 15 hours). Fifteen subjects completed the protocol and were included in the analysis. Plasma ethanol concentration was lower in YEM (10 percent) and the HDM (5 percent) groups. The area under the curves (AUC) and $C_{max}$ for plasma ethanol were significantly decreased only in the YEM group, when compared with the CON group. The AUC and $C_{max}$ for plasma acetaldehyde concentration were significantly decreased in the YEM (45 and 54 percent) and the HDM (35 and 53 percent) groups respectively, when compared with PLA (p<0.01). Together, these findings validate that YEM or HDM improved alcohol metabolism and hangover syndromes, leading to reduce alcohol concentration and acetaldehyde concentration without adverse effects.

• 약학회지
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• 제58권5호
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• pp.322-327
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• 2014

In this study, we investigated whether the mixtures of onion water extract and aloe ethanol extracts have antiplatelet activities. The mixtures inhibited collagen- and thrombin-induced rat platelet aggregation in vitro. Additionally, the oral administration of the mixtures inhibited platelet aggregation induced by collagen ex vivo but not prolonged mouse tail vein bleeding time in vivo. These results suggest that the combination of onion and aloe extracts has a potential to be a preventive agent against platelet-mediated disorders.

• 한국응용과학기술학회지
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• 제36권2호
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• pp.635-644
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• 2019

본 연구의 목적은 arbutine과 유용성감초추출물 혼합물의 미백 효과를 조사하는 것이다. B16 melanoma 세포에서 알부틴 및 유용성 감초 추출물의 tyrosinase 활성과 멜라닌 생성 억제 효과를 시험관내에서 평가하여 미백 효과를 측정 하였다. B16 흑색 종 세포를 이용한 MTT 분석은 혼합물 (알부틴과 유용성감초추출물)이 세포독성이 없음을 확인하였다. 유용성 감초 추출물과 알부틴은 모두 mushroom tyrosinase 활성이 농도 의존적 효과를 보였다. 혼합물은 다양한 농도 (유용성감초추출물 : 알부틴 = 1 : 1, 1 : 1.5, 1 : 2, 1 : 2.5, 1 : 5)에서 B16 melanoma 세포에서 40-51 %의 tyrosinase 활성을 유의하게 억제하였다. 또한, 시험한 모든 혼합물은 B16 melanoma cell의 멜라닌 함량을 50 % 이상 감소시켰다. 이러한 결과는 알부틴과 유용성감초추출물 혼합사용 시 미백 활성에 효과적임을 시사하는 바이다.

• 한국축산식품학회지
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• 제26권3호
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• pp.386-393
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• 2006

본 연구는 국내산 울금 추출물, 둥굴레 및 말토덱스트린 혼합물을 이용하여 건강 기능성 식품을 제조한 결과 건강 기능성뿐만 아니라 기호적 품질 향상에도 기여하였다. 울금추출물을 $4{\sim}40mg/kg$ 으로 7일 동안 후 투여(post-treatment)한 SD계 랫트는 정상군과 비교하여 ALT(GPT)의 유의적 차이가 없었다(p>0.05). 울금 추출물을 40 mg/kg으로 7일 동안 후 투여(post-treatment)한 SD계 랫트는 정상군과 비교하여 AST(GOT)의 유의적 감소(p<0.05)를 나타내었다. 또한 울금 추출물을 $4{\sim}40$ mg/kg으로 7일 동안 후 투여(post-treatment)한 SD계 랫트는 대조군과 비교하여 ALT(GPT)와 AST(GOT)의 유의적 감소(p<0.05)를 나타내었다. 울금 추출물을4 mg/kg과 40 mg/kg으로 7일 동안 후 투여(post-treatment)한 SD계 랫트는 대조군과 비교하여 AST(GOT)와 ALT(GPT)의 효소 활성을 각각 82.6%와 78.7% 그리고 78.0%와 79.3%까지 감소함을 보였다. 본 연구 결과 울금 추출물의 경구 투여는 AST(GOT), ALT(GPT) 및 ALKP를 감소하였으며 사염화탄소($CCl_4$)에 의해 손상된 간 기능을 개선할 수 있는 유용한 건강 기능성 식품으로 사용할 수 있다는 것을 입증하였다. 둥굴레 및 말토덱스트린 혼합물은 간 기능 개선 효과는 없었으나 울금 특유의 강한 불쾌 취(off-flavor)감소에 의하여 관능적 품질 향상으로 소비자의 기호성 향상에 기여할 수 있다는 것을 입증하였다.

• 한국응용곤충학회지
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• 제54권2호
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• pp.99-109
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• 2015

충해 또는 병충해 관리용 친환경유기농자재로 목록공시된 제품 29종의 배추좀나방과 파밤나방 유충, 복숭아혹진딧물 성충, 꽃노랑총채벌레 성충에 대한 살충과 섭식저해활성을 분무법과 잎침지법을 이용하여 실내에서 평가하였다. 배추좀나방 유충에 대해 추천농도 분무 또는 잎침지시 유효성분으로 고삼 추출물 60% 단제(EOIS)와 고삼외 3종 식물 추출물(백부근, 멀구슬나무, 개박하, EIOSm) 및 고삼외 2종 식물추출물(EOISc)을 함유한 혼합제의 살충력이 우수했다. 하지만 반량 처리 시 그 활성은 50% 이하로 감소되었다. 파밤나방 유충에 대해서는 고삼 60%단제(EOIS)만이 우수한 살충력을 보였고, 비슷하게 꽃노랑총채벌레 성충에 대해 잎침지 후 24시간과 48시간 노출 시 85%와 95%의 살충력을 나타냈다. 복숭아혹진딧물 성충에 대한 분무시험에서 고삼 외 3종 혼합제(EOISm)와 유채외 2종 혼합제(EOIR)가 93%와 68% 살충력을 보였는데, 농도를 배량 증가시켜도 살충력은 크게 향상되지 않는 경향을 보였다. 추천농도 잎침지에서는 고삼외 3종 혼합제(EIOSm)만이 100%의 강한 접촉독성을 나타냈는데, 노출 시간과 농도를 증가시키면 시트로넬라오일외 1종(EOICi)과 유채외 2종 혼합제(EOIR)들의 살충력이 증가하였다.흥미롭게도 cedar oil 16%(EOICe), 고삼 60% 단제(EOIS), 고삼외 3종 혼합제(EIOSm), 고삼외 2종 혼합제(EOISc), 미생물 89.62%(EOIM), 유채외 2종 혼합제(EOIR), 식물추출물(EOIPe), 차나무추출물 48%(EOIT)제 등은 파밤나방에 대해 분무처리 시 강한 섭식저해활성을 나타냈다. 또한 배추좀나방 유충에 대해서도 이들 혼합제들 이외에 3종 미생물제들(EOIB, EOIM, EOIBs)과 시트로넬라오일외 1종(EOICi), 겨자외 2종(EOIMc) 등의 식물 추출물 혼합제들이 70% 이상의 섭식저해활성을 나타냈다. 이상의 결과, 대상 곤충 종 및 유효성분이나 처리량에 따라 살충력과 섭식저해력이 차이를 보였으나, 전체적으로 고삼추출물외 2-3종 식물추출물을 복합적으로 함유한 혼합제들의 유효력이 우수하게 나타남을 알 수 있었다.

• Journal of Periodontal and Implant Science
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• 제32권4호
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• pp.847-855
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• 2002

It has been reported that Magnoliae cortex extract has antibacterial and antimicrobial activity against pathogenic microbes and Zea Mays L. extract is effective for improving gingival tissue health. The purpose of this study was to examine the anti-inflammatory and antimicrobial effects of Zea Mays L. and Magnoliac cortex extract mixtures through experimental peridontitis induced beagle dog model. Nine beagle dogs with experimentally induced periodontitis were selected. Baseline clinical indices which includes plaque index, gingival index, probing pocket depth, clinical attachment level, gingival fluid flow rate were recorded and microbial assays were done. Magnoliac cortex and Zea Mays L., mixed at 2:l ratio in 105mg capsular dosage, were taken by 3 capsule (Group I) or 6 capsule dosages (Group II) three times a day. After 4,8,12 weeks, clinical indices were recorded. All data of clinical indices were compared through one-way ANOVA with 95% confidence level. Clinical indices of group I and II showed significantly better results than those of control group. There were no significant differences between group I and II. In conclusion, it was confirmed that mixture of Magnoliae cortex and Zea May L. (mix ratio 2:1) possessed clinical improving effects to periodontitis.

• Journal of Periodontal and Implant Science
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• 제32권1호
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• pp.249-255
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• 2002

Zea Mays L. has been known to be effective for improving tissue health and Magnoliae cortex to have effective antibacterial and antimicrobial activity against pathogenic microbes. The purpose of this study was to examine the antimicrobial effects of Zea Mays L. and Magnoliae cortex extract mixtures on periodontal pathogens(Prevotella intermedia, Actinobacillus actinomycetemcomitans, Porphyromonas gingivalis, Streptococcus mutans )and to examine the effects on human gingival fibroblast cellular activity. Zea Mays L. and Magnoliae cortex extracts and their mixtures were prepared with various mixing ratios (0.5:1, 1:1, 1.5:1, 2:1). These extracts were loaded to periodontal pathogen cultured petri dish for antimicrobial test and also loaded to cultured human gingival fibroblast for cellular activity test. Each test was repeated 3 times and data were analyzed by one-way ANOVA with 95% confidence level. Mixture of these two extracts showed greater amount of inhibition area on periodontal pathogen and more improved gingival fibroblast activity as Zea Mays L. ratio reduced. So, mixture ratio 0.5:1 (Zea Mays L. : Magnoliae cortex) group showed statistical significance in antimicrobial activity and cellular activity among various mixtures(p < 0.05). In conclusion, 0.5:1 (Zea Mays L. : Magnoliae cortex) mixture possessed best gingival fibroblast cellular activity and antimicrobial activity toward periodontal pathogens.

• 한국연소학회:학술대회논문집
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• 한국연소학회 2013년도 제46회 KOSCO SYMPOSIUM 초록집
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• pp.103-105
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• 2013

Spherically expanding flames are used to measure flame speeds, which are derived the corresponding laminar flame speeds at zero stretch. Dimethyl Ether-Air mixtures at high pressure are studied over an extensive range of equivalence ratios. The classical shadowgraph technique is used to detect the reaction zone. In analytical methodology the optimization process using least mean squares is performed to extract the laminar flame speeds. Laminar flame speeds are compared with results reported in the literature.