• The Journal of Korean Obstetrics and Gynecology
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• v.37 no.2
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• pp.1-16
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• 2024

Objectives: The purpose of this study is to evaluate the antioxidant and anti-inflammatory effects of Goryeon-hwan (GRH), which is mentioned in ≪Donguibogam≫ that treats leukorrhea. Methods: In this study, the antioxidant efficacy of GRH was evaluated by measuring the total polyphenol and flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, and ROS production through RAW264.7 cells. The concentration of GRH cytotoxicity was confirmed through the cell viability of RAW264.7 cells, and the production of NO, the production of Cytokine through ELISA assay, and the expression of genes through Real-time PCR were measured to evaluate anti-inflammatory efficacy. Protein phosphorylation and protein expression were measured through Western blot analysis. Results: As a result of the experiment, GRH contained polyphenol and flavonoid, and concentration-dependent increased DPPH radical scavenging activity and ABTS radical scavenging activity and decreased ROS production. The anti-inflammatory efficacy measurement results showed a significant decrease in NO and Cytokine production in the GRH administration group compared to the control group. In terms of gene expression and protein expression, there was a significant decrease in iNOS, COX-2, IL-1β, IL-6, and TNF-α depending on the concentration, and a significant increase in HO-1 and NQO1. Protein phosphorylation measurements showed a concentration-dependent significant decrease in the GRH group at ERK and p38. Conclusions: As a result, the study experimentally confirmed the antioxidant and anti-inflammatory effects of GRH, suggesting that it may be used as a treatment for various gynecological inflammatory diseases including vaginitis.

• Food Science and Preservation
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• v.30 no.2
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• pp.247-261
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• 2023

Kimchi cabbage is widely consumed in Korea, with the popularity of this pickled vegetable dish growing internationally due to its health benefits. In this study, the physical (size, color), functional (antioxidant activity, total polyphenol, and flavonoid content), and nutritional (water- and fat-soluble vitamins) characteristics of two new kimchi cabbage varieties, namely red and gold kimchi cabbages (RKC and GKC, respectively), were analyzed and compared with those of the common kimchi cabbage (CKC). There were no significant differences in the thickness or length of the three kimchi cabbages, although RKC had the narrowest outer leaves among the three varieties (11.94 cm). Regarding chromaticity, yellowness was highest in GKC (29.86), whereas redness was highest in RKC (9.31). Furthermore, RKC had the highest recorded vitamin B₆ and B₉ (1,288.5 ㎍/100 g and 776.7 ㎍ dietary folate equivalent/100 g, respectively). On the other hand, the fat-soluble vitamins vitamin A (β-carotene) and K (Phylloquinone) were both highest in GKC (907.1 ㎍/100 g and 712.2 ㎍/100 g, respectively). Generally, all kimchi cabbage samples contained high levels of vitamin E (1.8-4.9 mg α-tocopherol equivalent/100 g). RKC attained the highest antioxidant activity and total polyphenol and total flavonoid contents among the three kimchi cabbages. These results show that gold and red kimchi cabbage can be used as raw materials in the food-processing industry.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.84-91
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• 2021

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.

• Journal of Korean Medicine Rehabilitation
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• v.30 no.1
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• pp.47-61
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• 2020

Objectives This study is carried out to investigate the effects of Lonicera japonica in wound-induced rats. Methods Rats were divided into 5 groups; normal (Nor), control (Veh), positive comparison (PC), Lonicera japonica 100 mg/kg (LL), Lonicera japonica 200 mg/kg (LH), each n=8. Total polyphenol and flavonoid were quantified. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3 ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging activation were measured. Reactive oxygen species (ROS) was measured in serum. Antioxidant factors and inflammatory factors were measured in skin tissue, and also hydroxyproline content. Skin tissue was analyzed by Hematoxylin & Eosin and Masson's trichrome staining method. Results Total polyphenol and flavonoid were 32.86±0.14 mg/g and 67.17±0.57 mg/g. The IC₅₀ values of DPPH and ABTS free radical scavenging activation were 26.69±1.50 ㎍/mL and 49.33±4.52 ㎍/mL. ROS was significantly lower in LL and LH groups. Nuclear factor-erythroid 2-related factor 2 (Nrf2) was significantly higher in LH group and higher in LL group but not significant. Superoxide dismutase 1 (SOD-1), catalase, and heme oxygenase 1 (HO-1) were significantly higher in LL and LH groups. Nuclear factor kappa-B p65 (NF-κBp65), phosphorylated iκBα (p-iκBα), cyclooxygenase 2 (COX-2), and tumor necrosis factor alpha (TNF-α) were significantly lower in LL and LH groups. Hydroxyproline was significantly higher in LL and LH groups. The histopathologic analysis showed that skin tissue had recovered further more in LL and LH groups than in Veh group. Conclusions These results suggest that Lonicera japonica has the anti-oxidant, anti-inflammatory and healing effects in wound-induced rats.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.16
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• pp.7053-7060
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• 2015

In the present work, novel orange peel was extracted with 100%EtOH (ethanol) and fractionated into four fractions namely F1, F2, F3, F4 which were eluted from paper chromatographs using 100%EtOH, 80%EtOH, 50%EtOH and pure water respectively. The crude extract and its four fractions were evaluated for their total polyphenol content (TPC), total flavonoid content (TFC) and radical scavenging activity using DPPH (1,1-diphenyl-2-picrylhydrazyl) assay. Their cytotoxic activity using WST assay and DNA damage by agarose gel electrophoresis were also evaluated in a human leukemia HL-60 cell line. The findings revealed that F4 had the highest TPC followed by crude extract, F2, F3 and F1. However, the crude extract had the highest TFC followed by F4, F3, F2, and F1. Depending on the values of $EC_{50}$ and trolox equivalent antioxidant capacity, F4 possessed the strongest antioxidant activity while F1 and F2 displayed weak antioxidant activity. Further, incubation HL-60 cells with extract/fractions for 24h caused an inhibition of cell viability in a concentration-dependent manner. F3 and F4 exhibited a high antiproliferative activity with a narrow range of $IC_{50}$ values ($45.9-48.9{\mu}g/ml$). Crude extract exhibited the weakest antiproliferative activity with an $IC_{50}$ value of $314.89{\mu}g/ml$. Analysis of DNA fragmentation displayed DNA degradation in the form of a smear-type pattern upon agarose gel after incubation of HL-60 cells with F3 and F4 for 6 h. Overall, F3 and F4 appear to be good sources of phytochemicals with antioxidant and potential anticancer activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1122-1129
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• 2016

In this study, bioactive constituents and biological activities of aronia, blackcurrant, and maquiberry were investigated. The 60% ethanol extracts were prepared and evaluated for total polyphenol, total flavonoid, and total anthocyanin contents. Biological activities, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP), reducing power, tyrosinase inhibitory activity, and nitrite scavenging activity were also examined. Maquiberry showed the highest bioactive constituents as shown based on total polyphenol (73.66 mg GAE/g), total flavonoid (28.08 mg/g), and total anthocyanin (12.82 mg/g) contents compared to aronia and blackcurrant. Maquiberry also exhibited the highest DPPH and ABTS radical scavenging activity, FRAP, and reducing power at a concentration of 5 mg/mL, which were superior to those of ascorbic acid (a positive control). Therefore, maquiberry could be used as a potential source of antioxidants and functional food substances.

• The Journal of Korean Medicine
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• v.44 no.3
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• pp.10-28
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• 2023

Objectives: This study was designed to experiment with the antioxidant and anti-inflammatory effects of Taraxacum platycarpum H. Dahlstedt, Lonicera japonica Thunberg, and Leonurus japonicus Houtt. complex (TLL) in LPS-induced RAW264.7 cell. Methods: The antioxidant activity of TLL was measured by FRAP assay, DPPH radical scavenging activity, ABTS radical scavenging activity. Total polyphenol and flavonoid contents of TLL were measured by using standard methods. The anti-inflammatory effects of TLL were measured by NO production, biomarker production (PGE₂, IL-1β, IL-6, TNF-α), mRNA expression level (iNOS, COX-2, IL-1β, IL-6, TNF-α) and protein expression level (ERK, JNK, p38). Results: Total polyphenol and flavonoid contents in TLL were 58.03±1.02 mg of Gallic acid equivalents (GAE)/g and 16.58±0.60 mg of Quercetin equivalents (QE)/g respectively. In FRAP assay, DPPH and ABTS radical scavenging activity, a concentration-dependent increase in TLL was observed. To explore antioxidant and anti-inflammatory effects of TLL, RAW 264.7 cells were treated with TLL and LPS for 24 hours. Cell viability of RAW 264.7 cells were measured by adding EZ-Cytox, It was remarkably increased at 50, 100, 200 ㎍/㎖ concentrations of TLL. NO, ROS, iNOS, IL-1β, IL-6, TNF-α, ERK, JNK and p38 were remarkably decreased at 50, 100, 200 ㎍/㎖ concentrations of TLL compared to the control group. PGE₂ and COX-2 were remarkably decreased at 100, 200 ㎍/㎖ concentrations Conclusion: These results suggest that TLL complex has antioxidant and anti-inflammatory effects.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.337-340
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• 2014

In the present study, water extracts of Acanthopanax divaricatus var, albeofructus and Eleutherococcus divaricatus var. chiisanensis were prepared and their antioxidant and anti-inflammatory effects were compared. The water extract of Acanthopanax divaricatus var, albeofructus showed significantly higher activity in total polyphenol and flavonoid contents, while there were no significant differences in ABTS/DPPH radical scavenging activities and ferric reducing antioxidant power. However, the water extract of Eleutherococcus divaricatus var. chiisanensis at the highest dose showed significantly lower capacity in nitric oxide production than that of Acanthopanax divaricatus var, albeofructus. Taken together, there were differences between Acanthopanax divaricatus var, albeofructus and Eleutherococcus divaricatus var. chiisanensis in total polyphenol/flavonoid contents and anti-inflammatory effect, however, the antioxidant effect was almost similar.

• Journal of the Korean Society of Food Culture
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• v.36 no.6
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• pp.649-660
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• 2021

In this study, soybean pods of 45 soybean landraces (or varieties) were classified as yellow (19 samples), black (23 samples), or black in green (3 samples) based on soybean seed coat color. Total polyphenol and flavonoid contents were measured, and antioxidant, anti-inflammatory, anti-obesity, and estrogen-like activities were assessed. Total polyphenol and flavonoid content ranges were 24.13-108.03 mg GAE/g and 3.31-72.02 mg CE/g, respectively, and were highest in the black group followed by the yellow group and were least in the black in green group, while ABTS and DPPH activities followed the order black in green > black > yellow. Estrogen-like and estrogen receptor-α activity ranges were 29.06-35.58 pg/mL and 7.05-10.13 pg/mL and were followed the order yellow > black > black in green and black in green > yellow > black, respectively. Nitric oxide (NO) inhibitory and UCP-1 activities followed the same order as estrogen receptor-α activities. Our findings suggest that soybean pods are excellent sources of antioxidants and high-quality functional materials.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.641-649
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• 2021

The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L^* (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a^* (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.