• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1271-1277
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• 2017

As Kamisipjeondaebotang (KSD) extract is an herbal ingredient, safety is very important due to possible cell poisoning or heavy metal toxicity to organs when administered to humans or animals. Accordingly, this study examined the antioxidant and anti-inflammatory effects of KSD extract to confirm its medicinal safety by using RAW 264.7 cells after heavy metal screening, functional index test of the liver and kidney, and cell survival rate test. Heavy metals were not found in KSD extracts or were less than standard amounts. Liver function indices such as aspartate aminotransferase and alanine aminotransferase revealed low values and kidney function indices such as creatinine and blood urea nitrogen were not significantly different from the normal group. This proved the safety to the human. RAW 264.7 cells showed no poisoning compared to the control group in terms of survival rate. Regarding the antioxidant effect of KSD extract, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and 2,2'-azino-bis(3-ethylbenzothiazo-line-6-sulphonic acid) radical scavenging activity increased at concentrations over $10{\mu}g/mL$. The anti-inflammatory effect of KSD extract significantly decreased based on the amount of nitric oxide at concentrations of 10 and $100{\mu}g/mL$ compared to the control group. Expression of interleukin (IL)-$1{\beta}$ and IL-6 decreased in a concentration-dependent manner. There was no significant difference in tumor necrosis factor-${\alpha}$ level. Based on the results, KSD can be regarded as a safe antioxidant with anti-inflammatory effects for fracture treatment.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.306-310
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• 2004

Efficacy of antioxidative activity and nitrite scavenging ability of ethanol extract of Phyllostachys bambusoides S. et Z. (P. bambusoides) was investigated. Electron-donating ability of ethanol extract at $RC_{50}$ was $116.75\;{\mu}g/mL$. After addition of 0.92 mg/mL ethanol extract, autooxidation of pyrogallol decreased to 44% by superoxide dismutase-like activity. In antioxidative activity of ethanol extract against linoleic acid during incubation times of 4 and 6 day at $40^{\circ}C$, TBA values decreased by 74.76 and 58.48% with addition of 50 mg/mL, respectively. Nitrite scavenging ability showed the most remarkable effect at pH 1.2, decreasing to 43% by addition of 0.2 mg/mL. These results suggest that ethanol extract of P. bambusoides can be used in bioactive and functional material.

• Current Research on Agriculture and Life Sciences
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• v.33 no.2
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• pp.49-56
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• 2015

The aim of this research was to investigate the anti-oxidantive activities of extracts from Chionanthus retusus leaves, fruits and flower. The content of phenolics were 20.8 mg/g in water extracts and 32.2 mg/g in 90% ethanol extracts from flower. The DPPH free radical scavenging activity of extracts from Chionanthus retusus was above 70% at phenolic concentration $100{\mu}g/mL$. The ABTS radical decolorization activities of water and ethanol extracts were both above 80% at $100{\mu}g/mL$ phenolic concentration, respectively. The antioxidant protection factor(PF) of water and 80% ethanol extracts from leaves was the highest as 2.27 PF and 1.70 PF at $50{\mu}g/mL$ phenolic concentration. The TBARs inhibition rate of the Chionanthus retusus extracts, was above 70% at $200{\mu}g/mL$ phenolic concentration. The anti-oxidantive activities of extracts from leaves were shown more active than BHT as a positive control except TBARs. These results confirmed that the extracts from Chionanthus retusus leaves, fruits and flower was shown the high anti-oxidant activity. The results can be expected isolated phenolic compounds from Chionanthus retusus to use as functional beauty food resource.

• Journal of Digital Convergence
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• v.18 no.7
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• pp.397-403
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• 2020

This study was carried out to investigate the free amino acid and derivatives and phenolic acid and flavonoid compositions and contents of hot water and 95% ethanol extracts of Imperata cylindrica Beauvois var. koenigii root. The purpose of this study is to obtain basic data and to confirm their applicability as functional cosmetic and functional food ingredients on extracts. 15 kinds and 9 kinds of free amino acids were detected in both extracts, respectively. 5 kinds and 4 kinds of protein free-amino acid derivatives were detected in both extracts, respectively. Total phenol contents were 116.50 ± 0.06 and 140.10 ± 0.04 mg% in both extracts, respectively. The total flavonoid contents were 31.80 ± 0.03 and 43.90 ± 0.05 mg% in both extracts, respectively. 5 kinds and 6 kinds of phenolic acids were detected in both extracts, respectively. In the case of flavonoid analysis, no flavonoid compound was detected in the hot water extract while taxifolin was identified in the 95% ethanol extract. Based on the above results, the hot water and 95% ethanol extracts of I. cylindrica Beauvois var. koenigii root are rich in free amino acids, amino acid derivatives, phenolic acids and flavonoids which confirm their potential for applications in cosmeceuticals, nutricosmetics formulations and functional foods.

• Journal of Applied Biological Chemistry
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• v.64 no.2
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• pp.171-176
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• 2021

Aloe has been widely used as a cosmetic and medicinal plant. Until now, several effects such as antioxidant, anti-cancer, anti-diabetic, immunity and whitening of aloe gel extract have been reported, but research on aloe by-products occurring in food processing has not been actively conducted. In this study, we investigated whether the aloe by-product extract from food processing could be used as a functional biomaterial. Cytotoxicity was not seen in both the mixer and press extracts. Inhibition of 3T3-L1 adipocyte differentiation was detected only in the mixer extract and not in the press. It was confirmed that hyaluronic acid accumulation and tyrosinase inhibition increased according to the treatment concentration of the mixer extract. The antimicrobial activity of the mixer extract was observed in the Porphyromonas gingivalis strain, but not in the Streptococcus mutans strain. Antioxidant activity through DPPH and SOD analysis increased with the concentration of the mixer extract. In summary, it was confirmed that the mixer extract of aloe by-products has the effect of inhibiting adipocyte differentiation, moisturizing, whitening, and antioxidant, suggesting the possibility of using it as a functional bio-material for health drinks or beauty masks.

• Journal of the Korean Applied Science and Technology
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• v.40 no.6
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• pp.1567-1579
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• 2023

Sucralose is used as a sucrose alternative in the food sector and is a globally approved pyrogenic, high-intensity artificial sweetener. However, due to the lack of studies on the effects of sweeteners on the brain, this study confirmed whether short-term consumption of sucralose has cognitive and memory protective effects in scopolamine-induced memory-injured animal models. After oral administration of sucralose 2, 5, and 10 mg/kg, scopolamine (1 mg/kg) was administered to the control group and the drug group 30 minutes later, and saline was administered intraperitoneally to the normal group, followed by behavioral experiments As a result of the experiment, Y-Maze, passive avoidance, and Morris WaterMaze recovered more than 10% of cognitive function compared to the control group. In addition, as a result of measuring proinflammatory cytokines, sucralose was found to inhibit IL-6 and TNF-α by more than 30%, and we observed that the expression level of ERK-CREB with intracellular signaling mechanisms increased in a concentration-dependent manner. Therefore, it suggests that sucralose is associated with functional foods for the prevention of functional food patients.

• Journal of Applied Biological Chemistry
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• v.63 no.1
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• pp.43-50
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• 2020

In this study, the anti-oxidative, health functional, and beauty food activities of water and ethanol extracts from newly bred Ruby S apple (Malus pumila Mill.). The results of measuring the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity by treating the phenolic compound with thinning green ball apple at a concentration of 50-200 ㎍/mL showed that the water and ethanol extracts at a concentration of 200 ㎍/mL showed 94.69 and 92.24%, respectively. 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities showed 100.30 and 99.16%, respectively, in 200 ㎍/mL of water and ethanol extracts. The water and ethanol extracts of Green ball showed antioxidant protection factor of 1.76 PF 1.76, respectively. The water and ethanol extracts showed 101.46 and 99.64% anti-oxidative effect on thiobarbituric acid reactive substances at phenolic concentration of 200 ㎍/mL. The water and ethanol extracts showed 33.28 and 32.14% hyaluronidase inhibition, respectively, at phenolic concentration of 150 ㎍/mL. The water and ethanol extracts showed 47.33 and 40.92% elastase inhibition and 46.19 and 65.58% collagenase inhibition at phenolic concentration of 200 ㎍/mL, respectively. About these experiments, thinning Green ball apple was found to exhibit anti-oxidation activity as well as hyaluronidase, elastase and collagenase inhibitory activities. Therefore, thinning Green ball apple can be considered a potential sources for new functional materials.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.27-34
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• 2011

The function of mulberry leaves and the quality of muffins including mulberry leaves were examined. The electron donating ability of both a water and ethanol extract was 40% for both at 100 ppm, 62 and 72% at 500 ppm, and 77 and 83% at 1,000 ppm respectively. These experiments showed good oxidized substance activity. The SOD-like ability of the water and ethanol extracts at 1,000, 500, and 300 ppm was 49% and 55%, 33% and 39%, and 28% and 33% respectively. These results show that the ethanol extract had higher SOD-like ability than that of the water extract. The nitrite scavenging abilities of 1,000 ppm of the mulberry leaf water extract and ethanol extract at pHs of 1.2 and 3.0 were 40.5 and 47%, and 20 and 22% respectively. The Hunter lightness value tended to be lower as the amount of added mulberry leaves increased compared to the contrast set, so the lightness level with a 7% addition was the lowest. The contrast set was the highest for redness and added mulberry leaves tended to decrease redness at 3% but tended to increase it again with additions >3%. The b-value (yellowness) showed a similar tendency as redness. Adding Mulberry leaves tended to decrease the contrast set to the lowest level, then values increased slowly to a peak at 5% added mulberry leaf and then decreased thereafter. Strength and hardness were less after increasing added mulberry leaf. Cohesiveness, springiness, gumminess and brittleness, decreased at up to 5% added mulberry leaves but the 7% addition showed the same level as the contrast set. The mulberry leaves muffins were less preferred to the contrast set in appearance and color. However, the mulberry leaf muffins were preferred to the contrast set in taste and flavor but the result was not significant. Overall the quality of the muffins with 3% added mulberry leaves was preferred over the 1% added mulberry leaf muffins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1158-1163
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• 2017

This study investigated the antioxidative activity and whitening efficacy of Crataegus pinnatifida Bunge fruit 70% ethanol extract (CFE). The total polyphenol contents of CFE was 61.31 mg/g, and the total flavonoid contents was 25.42 mg/g. The electron donating ability of CFE at a concentration of $1,000{\mu}g/mL$ was 85.80%. The ABTS radical scavenging activity, and reducing power of CFE at a concentration of $1,000{\mu}g/mL$ were 17.3% and 0.31, relatively. The maximum permissible levels of CFE in melanoma cells were $100{\mu}g/mL$. CFE at $50{\mu}g/mL$ reduced melanin contents by 8.5%. CFE at $1,000{\mu}g/mL$ reduced intracellular tyrosinase activity by 46.83%. Collectively, the results of this study suggest that CFE effectively inhibited tyrosinase activity, whereas melanin synthesis was weak. These results suggest that Crataegus pinnatifida Bunge fruit could be used as a whitening agent and antioxidant resources for functional foodstuffs, cosmetics, and beauty industrial materials.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.3
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• pp.277-284
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• 2018

Collagen peptide plays a protective role in skin by increasing the activity of antioxidant, acts like an activator of skin regeneration by positive feedback and is used as a potent candidate for cosmetics or functional food. GABA acts at inhibitory synapses in the brain by binding to specific transmembrane receptors of both pre- and postsynaptic neuronal processes in vertebrates, is also involved in the synthesis of melatonin and might exert regulatory effects on sleep and reproductive functions. In this study, we investigated the beneficial effect of a mixture of collagen peptide and GABA (J85091900) on skin and sleep condition in woman experiencing sleep disorder. We found that oral supplement with J85091900 significantly decreased the value of Pittsburgh Sleep Quality Index (PSQI), increased sleeping time by 7%, and also improved skin roughness (Ra, Rz, Rt), periorbital wrinkle (Ra, Rt), and skin capacitance in human. These findings indicate that dual strategy with which skin improvement is accomplished using collagen peptide and sleeping well is acquired using GABA could be the novel solution for sleeping beauty by edible cosmetics to improve skin status.