• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.659-667
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• 2017

The present study was designed to evaluate the antioxidant activity and radioprotective effects of Naringin and Naringenin in ${\gamma}$-irradiated mice. The antioxidant activity of Naringin and Naringenin was evaluated by 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) assays. Healthy female BALB/c mice were administered Naringin and Naringenin orally ($90{\mu}M/dose$ and $180{\mu}M/dose$) for 7 consecutive days prior to ${\gamma}$-irradiation (6 Gy). Naringenin displayed a much higher antioxidant activity in ABTS and FRAP than naringin. ${\gamma}$-irradiation resulted in cellular damage with decreased spleen and thymus indices and white blood cells (WBC) count. Additionally, ${\gamma}$-irradiation significantly increased lipid peroxidation and decreased the levels of antioxidant enzymes and glutathione (GSH) in the liver tissue. Strikingly, prior administration of Naringenin resulted in considerable prevention of these symptoms. Protection against ${\gamma}$-irradiation-induced cellular damage by Naringenin is likely due to its higher its antioxidant activity. Together, these results confirm that Naringenin is a potent antioxidant and radioprotector.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.119-129
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• 2015

In this study, rice bran containing biologically active substances, including oryzanol and dietary fiber, Korean food industry was used in glutinous rice Takju(a cloudy Korean rice wine) fermentation. During fermented in rice wine, four different amounts of defatted rice bran(0, 3, 6, and 10g) were formulated in a recipe and fermentation characteristics, physicochemical properties, and sensory characteristics of product were analyzed. An increase in the amount of defatted rice bran was witnessed by heightened pH values in the fermentation period. The titratable acidity of sansung takju was increased with high levels of defatted rice bran. The titratable acidity of defatted rice bran takju during the fermentation period significantly was decreased, and then increased. FRAP radical-scavenging activity of TDT6 2.56 g/moL, compare with the control group, showed the highest reducing power. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the sansung takju containing TDT3(3%) level of defatted rice bran. In conclusion, sansung takju added with TDT3(3%) of defatted rice bran is rated most prefrence in the four groups in this parts quality and acceptability.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.609-618
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• 2014

We evaluated the yield of extract, antioxidant compounds (total phenolic, total flavonoid), antioxidant (DPPH assay, ABTS assay, Oyaizu's assay, FRAP assay), and antimicrobial activities of Siraegi (dried radish greens) according to cooking process (non-blanched, blanched, seasoned). The yield of non-blanched Siraegi was 4.91%, blanched Siraegi was 0.33%, and seasoned Siraegi was 7.55%. In total polyphenol and flavonoid contents, seasoned Siraegi extracts showed higher antioxidant compounds ($129.85{\pm}0.62mg$ GAE/100 g FW, $35.56{\pm}1.19mg$ CHE/100 g FW) than non-blanched and blanched. Total antioxidant activities (DPPH assay, ABTS assay, FRAP assay, reducing power) were shown to be in the order of seasoned Siraegi > non-blanched Siraegi > blanched Siraegi. In antimicrobial activity, non-blanched Siraegi (5, 10 mg/disc) showed antimicrobial activity against B. cereus, E. cloacae, and E. coli (9.25 mm), and P. aeruginosa (9 mm) at 10 mg/disc. In terms of antimicrobial activity, non-blanched Siraegi was good but eating the dried vegetable was difficult so it is essential to blanch it. Also, with many added seasonings in the process of cooking, it can be easy to eat. Overall, the results of this study demonstrate that cooked Siraegi with seasoning would be the most efficient way of ingesting the antioxidant material.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.301-307
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• 2012

To develop high value added healthy functional resource from Korean mulberry, the bioactive compounds and antioxidant activities of three different mulberry cultivars were investigated and compared with blueberry and strawberry. Total phenolics, total flavonoids, and trans-resveratrol of 'Daesungppong' were the highest than the 'Suwonppong', whereas those of the strawberries were the lowest. In case of total anthocyanins, 'Daesungppong' was also the highest and followed by blueberry. The antioxidant activities of 'Daesungppong' using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid), and FRAP (Ferric reducing antioxidant power) assays were the highest followed by 'Suwonppong'. Meanwhile, there were no significant differences in the antioxidant activities between 'Cheongilppong' and blueberry, and the activities of strawberry were the lowest. Furthermore, there was a strong correlation (r = 0.764-0.897) between DPPH, ABTS, and FRAP assays with the bioactive compounds such as total phenolics, total flavonoids, and total anthocyanins. Therefore, Korean mulberry, especially 'Daesungppong' demonstrated interesting biological properties that suggest its use as a potential source and high value added of natural antioxidant compounds and antioxidant activity.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.794-800
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• 2008

In the present study, two trials were conducted to evaluate the effects of hyper- and hypothyroid status on the redox balance of broiler chickens. In Trial 1, 3 groups of broiler chickens were randomly subjected to one of the three treatments: subcutaneous administration of triiodothyronine (T3, $150{\mu}g/kg$ BW), methimazole (MMI, 150 mg/kg BW), or saline. The blood, liver and heart were sampled at 3 h after injection. In Trial 2, three groups of 20 broiler chickens were randomly fed with one of the three diets: control, dietary supplementation of T3 (1.5 mg/kg diet) or MMI (1 g/kg diet) for 7 days. In trial 1, the plasma concentrations of T3 and T3 to thyronine ratio (T3/T4) were significantly increased by T3 injection. Plasma levels of thiobarbituric acid reacting substances (TBARS) tended to be increased (p = 0.067) by both T3 and MMI treatments while the ferric reduced/antioxidant capacity (FRAP) was increased only by MMI treatment. Acute T3 treatment had no significant effect on the activities of superoxide dismutase (SOD) and the concentrations of FRAP and TBARS in either liver or heart tissue. In contrast, the hepatic activities of SOD were decreased (p<0.05) while the cardiac levels of FRAP were significantly increased (p<0.0001) by MMI treatment. In chronic treatments, the rectal temperature of chickens was significantly decreased (p<0.05) by MMI treatment. The circulating T3 levels were significantly increased (p<0.05) by long-term T3 treatment, and showed a trend to decrease in MMI treatment. The plasma concentrations of TBARS were significantly (p<0.05) increased by MMI treatment. All the redox parameters measured in either liver or heart were not significantly altered by either long-term T3 or MMI treatment except that the hepatic SOD activities were significantly augmented by T3 treatment. The result showed that neither acute nor long-term elevation of circulating T3 levels induced lipid peroxidation in broiler chickens. The enhanced enzymatic antioxidant system (SOD in cardiac tissue) may be involved in the protection of the bird to increased oxidative challenge. The responses of redox balance to changed thyroid state seem to be tissue specific.

• Korean Journal of Medicinal Crop Science
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• v.26 no.5
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• pp.370-381
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• 2018

Background: To enhance the taste and physiological characteristics of Lycii fructus (Gugija) extracts, we investigated the changes in the physiological characteristics of Gugija extracts caused by adding white ginseng (WG) and red ginseng (RG) Methods and Results: Gugija extracts, including 10G10, 10GW-G8 : 2, -G6 : 4, -G4 : 6, -G2 : 8, and -G0 (mixtures made by replacing 0, 20, 40, 60, 80, and 100% of Gugija with WG), as well as 10G10, 10GR-G8 : 2, -G6 : 4, -G4 : 6, -G2 : 8, and -G0 (mixture made by replacing 0, 20, 40, 60, 80, and 100% of Gugija with RG) were extracted with water at 10 times the respective mixture's volume. The antioxidant activities of Gugija extracts were investigated by assessing their 1,1-diphenyl-2-picrydrazyl (DPPH) and 2,2'-azinobis(3ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, ferric reducing antioxidant potential (FRAP) activity, nitrite scavenging activity, and angiotensin converting enzyme (ACE) inhibitory activity. As the amount of WG added increased, the DPPH, and, ABTS radical scavenging activity, and FRAP activity of the Gugija extract decreased. The half maximal inhibitory concentration ($IC_{50}$) value of 10G10, 10GW-G6 : 4, 10GR-G6 : 4, and 10GR-G0 for DPPH radical scavenging activity were $25.50{\pm}1.04$, $52.06{\pm}1.46$, $16.87{\pm}1.24$, and $9.50{\pm}0.16{\mu}{\ell}/m{\ell}$, respectively. On the other hand, the physiological activity of Gugija extract increased with the addition of increasing amounts of RG. However, ACE inhibitory activity was the highest ($50.25{\pm}2.58%$) in the Gugija 10-fold extract without any added RG. Conclusions: From the above results, we suggest that adding RG to Gugija extracts increase their antioxidant, FRAP, and nitrite scavenging activities.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.304-309
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• 2016

This study was assessed stability of ethanolic extract from Cirsium setidens Nakai that will be applied for development of functional foods and ingredients. We evaluated pectolinarin content, total phenol content and antioxidant activity (DPPH radical scavenging activity and FRAP assay) of ethanolic extract from C. setidens Nakai against various temperature (4, 25 and $50^{\circ}C$) and pH (4.0, 7.0 and 10.0). Our results show that the pectolinarin and total phenol contents in ethanolic extract from Cirsium setidens Nakai slightly reduced during the storage periods. Moreover, the DPPH radical scavenging activity at $4^{\circ}C$ was higher than those of other temperature. Pectolinarin content, total phenol content and DPPH radical scavenging activity of ethanolic extract from Cirsium setidens Nakai at acidic (pH 4.0) and neutral (pH 7.0) pH ranges were higher than at alkaline pH ranges. These results indicate that the optimum storage condition of C. setidens Nakai ethanol extract are temperature $4^{\circ}C$ and pH 4.0-7.0 ranges.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.696-700
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• 2008

The objective of this study was to investigate the genotoxicological safety and biological functions of octadeca-9,12-dienyl-3,4,5-trihydroxybenzoate (GA-LA) in cream-based emulsion for future application as a functional cosmetic material as well as food. GA-LA was synthesized chemically from gallic acid and linoleic acid. The Ames test showed that GA-LA did not have mutagenical toxicity. The control cream-based emulsion containing GA-LA was prepared by commercial method and tested for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Ferric reducing antioxidant power (FRAP) and inhibition effect against tyrosinase of the emulsions were tested for the evaluation of antioxidative and skin-whitening activities. The results showed that DPPH radical scavenging activity in the cream-based emulsion containing GA-LA was higher (52.65%) than that of the control (4.30%). The FRAP value of the sample was 12.85%, however, no activity was found in control. The inhibition effect of tyrosinase showed also a higher value (26.29%) when compared to the control. The results indicate that GA-LA, which showed superior antioxidative and skin-whitening activities in cream-based emulsion, is a useful functional material applicable in cosmetic products as well as food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.810-814
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• 2008

This study was conducted to examine the effect of a gamma irradiation on the antioxidant activity of ethanol extract from cooking drips of Thunnus thynnus (ECT). The electron donating ability against 1,1-diphenyl- 2-picryl-hydrazyl (DPPH), authentic hydroxyl radical scavenging activity by Ultra Weak Luminescence Analyzer, oxidative protection factors by Racimat method, ferric reducing antioxidant power (FRAP), and ${\beta}$-carotene bleaching activity were measured as indices of antioxidant activity. All of the results shown that irradiation increased the antioxidant activity of ECT. These results suggested that ECT could be used as an antioxidative component in food and gamma irradiation could enhance these antioxidative properties.

• Food Science and Preservation
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• v.13 no.6
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• pp.796-802
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• 2006

In order to investigate the anti-inflammatory and cellular protective effects of Atractomorpha lata Motschulsky, Oxya japonica japonica Thunberg and Stethophyma magister Rehn, we first examined hydrogen peroxide-induced cytotoxicity in SH-SY5Y cells as well as antioxidant assays including DPPH and FRAP assays. We found that water, ethanol and methanol extracts of Oxya japonica japonica Thunberg and Stethophyma magister Rehn had potentials to anti-oxidant activity and especially water extract of Oxya japonica japonica Thunberg exhibited the most potent protective effects against $H-2O_2$-induced cytotoxicity in SH-SY5Y cells by MTT assay. Taken Together, these findings indicate that water extract of Oxya japonica japonica Thunberg could be useful insect resources for agrobiotechnological or oriental medicinal purposes.