• Korean journal of food and cookery science
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• v.28 no.5
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• pp.531-540
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• 2012

In this study, the effect of yam juice on the quality characteristics of the salad dressing was evaluated. Salad dressings were prepared with the salad dressing base (plain yogurt:mayonnaise:fresh cream=8:1:1), mulberry, omija for acidity, and yam for viscosity in the ratios of 4:4:6:1 and 4:4:6:3. Fresh yam juice was added at the level of 0, 7, and 18% of the salad dressing. As the concentration of the yam juice increased, the salad dressing increased in pH and decreased in acidity. The Hunter color L (lightness), b (yellowness) and a (redness) values of the salad dressing decreased as the amount of yam juice increased. The viscosity increased with the amount of yam juice. The total phenol content also increased with the amount of added yam juice. The antioxidant activities such as DPPH and hydroxyl radical activity of the mulberry salad dressing increased as the amount of yam juice was increased. The sensory preference test results showed that the salad dressings with added yam juice had higher scores in the color, flavor, taste and texture in comparison to the control. In the overall preference, the 7% yam juice added salad dressing had the highest score among the treatments. From these results, it was suggested that the salad dressing with the added mulberry, omija for acidity, and yam juice for viscosity was a functional salad dressing with high antioxidant activity.

• Tuberculosis and Respiratory Diseases
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• v.41 no.3
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• pp.222-230
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• 1994

Background: Paraquat, a widely used herbicide, is extremely toxic, causing multiple organ failure in humans. Paraquat especially leads to irreversible progressive pulmonary fibrosis, which is related to oxygen free radicals. However, its biochemical mechanism is not clear. Natural mechanisms that prevent damage from oxygen free radicals include changes in glutathione level, G6PDH, superoxide dismutase(SOD), catalase, and glutathione peroxidase. The authors think catalase is closely related to paraquat toxicity in the lungs Method: The effects of 3-amino-1,2,4-triazole(aminotriazole), a catalase inhibitor, on mice administered with paraquat were investigated. We studied the effects of aminotriazole on the survival of mice administered with paraquat, by comparing life spans between the group to which paraquat had been administered and the group to which a combination of paraquat and aminotriazole had been administered. We measured glutathion level, glucose 6-phosphate dehydrogenase(G6PDH), superoxide dismutase(SOD), catalase, and glutathione peroxidase(GPx) in the lung tissue of 4 groups of mice: the control group, group A(aminotriazole injected), group B(paraquat administered), group C(paraquat and aminotriazole administered). Results: The mortality of mice administered with paraquat which were treated with aminotriazole was significantly increased compared with those of mice not treated with aminotriazole. Glutathione level in group B was decreased by 20%, a significant decrease compared with the control group. However, this level was not changed by the administration of aminotriazole(group C). The activity of G6PDH in all groups was not significantly changed compared with the control group. The activities of SOD, catalase, and glutathione peroxidase(GPx) in the lung tissue were significantly decreased by paraquat administration(group B); catalase showed the largest decrease. Catalase and GPX were significantly decreased by aminotriazole treatment in mice administered with paraquat but change in SOD activity was not significant(group C). Conclusion: Decrease in catalase activity by paraquat suggests that paraquat toxicity in the lungs is closely related to catalase activity. Paraquat toxicity in mice is enhanced by aminotriazole administration, and its result is related to the decrease of catalase activity rather than glutathione level in the lungs. Production of hydroxyl radicals, the most reactive oxygen metabolite, is accelerated due to increased hydrogen peroxide by catalase inhibition and the lung damage probably results from nonspecific tissue injury of hydroxyl radicals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1915-1923
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• 2013

The aim of this study is carried out to evaluate the fermentation characteristics and increased functionality when doenjang was prepared with bamboo salts. Grain type mejus were fermented with mixed starter cultures of Aspergillus oryzae, Bacillus subtilis, and Lactococcus lactis. These mejus were mixed with different kinds of salts-purified salt (PD), sea salt (SD), one-time baked bamboo salt ($1{\times}BD$), three-time baked bamboo salt ($3{\times}BD$), and nine-time baked bamboo salt ($9{\times}BD$)- when doenjangs were prepared. For doenjang fermentation period of 8 weeks at $37^{\circ}C$, the fermentation characteristics of all the groups were compared. The amino type nitrogen content and enzyme activities (protease and ${\alpha}$-amylase) in the samples were significantly increased. In DPPH radical scavenging activities and hydroxyl radical scavenging activities, $9{\times}BD$ (47% and 69%) showed the highest scavenging activities compared to PD (40% and 49%), SD (42% and 57%), $1{\times}BD$ (42% and 64%) and $3{\times}BD$ (45% and 65%) (P<0.05). The anticancer effects of doenjang in HT-29 cancer cells indicated all the groups, especially doenjang prepared with bamboo salts were higher than the others (P<0.05). Apoptosis related genes of Bax and Bcl-2, as well as inflammation related genes of iNOS and COX-2 were regulated by the treatment of doenjangs in HT-29 cancer cells. SD, $1{\times}BD$, $3{\times}BD$, and $9{\times}BD$ increased the expression level of Bax and decreased the expression level of Bcl-2, iNOS, and COX-2. These results suggest that sea salt and bamboo salt especially bamboo salt could improve fermentation characteristics and functionality of doenjang and play an important role in regulating apoptosis and inflammation related genes in cancer cells.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.764-769
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• 1999

This study was designed to investigate the effects of sea tangle (Laminaria japonica) extract (Dasi-Ex group: dry base $4.0\%$) and fucoidan-added (Fuco-I, II, III group: fucoidan of $1,0\%,\;2.0\%,\;3.0\%$ added to Dasi-Ex) drinks on the formation of oxygen radicals and scavenger enzyme activities of stressed mice. ICR male mice (20 $\pm$2 g) were fed experimental diets and these drinks instead of water for 18 days including 4 days of sociopsychological stress. Dasi-Ex and Fuco-I, II and III groups resulted in a marked decreases $20\~40\%$ in basal oxygen radical (BOR) formation, and $15\~25\%$ in induced oxygen radical (IOR) formation compared with control group. Hydroxyl radical formations were significantly inhibited about $10\%$ in Dasi-Ex group, while remarkably inhibited $30\~40\%$ in Fuco-I, II and III groups. lipid peroxide (ISO) levels in Dasi-Ex group were not significantly different from those of control group, tut Fuco-I, II and III groups resulted in a significant decreases about $10\%$ in LPO levels compared with control group, Dasi-Ex, Fuco-I, II and III groups resulted in a marked decreases ($31\%,\;36\%,\;39\%$ and $42\%$, respectively) in oxidized protein levels through production of carbonyl group. Significant differences in nitric oxide (NO) levels in Dasi-Ex group were not obtained, but NO levels were slightly inhibited about $7\%$ in Fuco-I and II groups and $20\%$ in Fuco-III group compared with control group. Significant differences in superoxide dismutase (SOD) and catalase (CAT) activities in Dasi-Ex and Fuco-I groups were not obtained, but Fuco-II and III groups resulted in a significant increases $25\~40\%$ in SOD activities, and about $10\%$ in CAT activities compared with control group. These results suggest that the sociopsychological stress and aging process could be effectively inhibited by biological activity of sea tangle and fucoidan components.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1248-1254
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• 1997

To measure antioxidative activities, the various extracts from RVS (Rhus Verniciflua Stokes) were tried out with either DPPH or thiocyanate method. Also we used the GO (Glucose Oxidase) 20 mU/mL hydroxyl radical system in mouse whole brain cell culture. Chloroform, n-hexane or ethanol were used as extract solutions which had different polarity respectively. In DPPH and thiocyanate method, the antioxidative activities of the crude ethanol extracts were stronger than other extracts. The crude ethanol extracts were fractionated 5 peaks by glass column. Among of them, antioxidative activity of peak II $(P_{II})$ was shown stronger than other fractions, a little for peak III $(P_{III})$ and peak IV $(P_{IV})$, and none for peak I $(P_I)$ and Peak V $(P_V)$. In the antioxidative effects of crude ethanol extracts (30 mg/mL), cell viabilities were evaluated $1\;{\mu}L\;(297\;{\mu}g/mL)$, $2\;{\mu}L\;(588\;{\mu}g/mL)$ of crude ethanol extracts 59%, 68% respectively. $10\;{\mu}L\;(2,727\;{\mu}g/mL)$ addition of crude ethanol extracts had 95% cell viabilities, 0.01% significant, comparing control. In addition, the compounds related to antioxidative effect of crude ethanol extract might be glycoproteins by means of SDS-PAGE. Comparison to antioxidative effects between several antioxidants (ascorbic acid, ${\alpha}-tocopherol$, catalase) $273\;{\mu}L/mL$ addition of crude ethanol extracts corresponds to $1\;{\mu}g/mL$ catalase in antioxidative effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1632-1639
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• 2008

The antioxidant activities and quality characteristics of jam prepared with black garlic were evaluated. Fructo-oligosaccharide or maltitol syrup was replaced with sucrose: control (sucrose), fructo-oligosaccharide (FTO), FTOM (sucrose 50%＋FTO 50%), maltitol syrup (MT) and MTM (sucrose 50%+MT 50%). The endpoint of jam preparation was determined to reach $64^{\circ}Brix$ of sweetness. There were significant differences in moisture content among the treatments, whereas acidity among treatments was not different. Reducing sugar content and viscosity were the highest in FTO (0.144%, 126,800 cP), whereas the lowest in control (0.074%, 101,600 cP). Lightness (L value), redness (a value) and yellowness (b value) of Hunter color system were the highest in FTO compared to the others. Hardness and springiness of textural properties were the highest in FTO. Antioxidant activities were the highest in FTO with the lowest $IC_{50}$ values (42.3 mg/g for DPPH and 22.4 mg/g for hydroxyl radical scavenging activities). Total phenol content was highest in FTO among treatments. The overall acceptance score of black garlic jam containing FTO showed the highest score among treatments. Based on these results, it was suggested that fructo-oligosaccharide was appropriate for good qualities both in physicochemical and antioxidative activities of black garlic jam.

• The Korean Journal of Mycology
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• v.29 no.1
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• pp.41-46
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• 2001

Oxidative stress and defense system of SD-rats were studied with an edible Nigerian mushroom, namely, Lentinus tuber-regium (Fries) Singer. Experimental diets prepared with Lentinus tuber-regium (LTR) instead of carbohydrates were fed to SD rats for 6 weeks. Hydrolxyl radical $({\cdot}OH)$ formations were significantly inhibited (21.7% and 16.4%, respectively). In LTR-50 and LTR-100 groups used instead of carbohydrates, and hydrogen peroxide and nitric oxide (NO) were also significantly inhibited by 10%, and $6{\sim}10%$, respectively compared with control group, but there was no significant changes in superoxide radical $({O_2}^-)$ formations in these groups. Lipid peroxide (LPO) and oxidized protein (OP) levels as an oxidative stress were desirably inhibited ($6{\sim}12%\;and\;5{\sim}13%$, respectively) in these LTR groups compared with control group. Superoxide dismutase (SOD), glutathione peroxidase (GSHPx) and catalase (CAT) activities were significantly increased ($15{\sim}50%,\;10{\sim}25%\;and\;60{\sim}90%$, respectively) in these LTR groups. These results suggest that an edible mushroom, Lentinus tuber-regium may inhibit an oxygen radicals and oxidative stresses, but may also effectively modulate an aging processes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.315-320
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• 2006

For the purpose of developing natural antioxidant, the antioxidative and antimicrobial activities of phenolics isolated from spices were determined. The total phenolics contents of spices were more than 20 mg/g in water and 60% ethanol extracts of all spice, oregano and sage. Electron donating ability assay showed high inhibition rate in water extracts of all spice, nutmeg, white pepper, oregano and sage and 60% ethanol extracts of oregano and nutmeg. Antioxidant protection factor (PF) was higher than 1.2 in 60% ethanol extracts of sage, all spice and oregano and water extracts of sage. The 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical decolorization (ABTS) was inhibited by more than 90% by water and 60% ethanol extracts of all spice and oregano. TBARS (thiobarbituric acid reactive substances) were $0.7{\mu}M$ in the control and $0.2{\mu}M$ in water and 60% ethanol extracts the each spices. The water extracts of each spices did not have antimicrobial activity against H. pylori; however, the 60% ethanol extracts from oregano revealed the high antimicrobial activity as clear zone of 10 mm and inhibition rate of 77.2% with $200{\mu}g/mL$ of phenolics content. The result suggests that spices extract may be useful as potential sources of anti-Helicobacter pylori, antioxidant.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.758-763
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• 1999

The protective effects of sea tangle (Laminaria japonica) extract and fucoidan components on the attack of oxygen radicals in kidney were studied, Sprague-Dawley (SD) male rats (210 $\pm$ 5 g) were with fed experimental diets of Dasi-Ex group (sea tangle extract powder of $4.0\%$ added to control diet), Euco-I, II and III groups (fucoidan powder of 1, 2 and $3\%$, respectively, added to Dasi-Ex group) for 45 days, Hydroxyl radical formations were significantly decreased ($10\~15\%$ and $15\~30\%$) in mitochondria and microsomes of Dasi-Ex and Fuco-I, II, III groups compared with control group. Hydrogen peroxide formations were also significantly decreased ($10\~15\%$) in microsomes of Dasi-Ex and Fuco-I, II, III groups compared with control group. Significant differences in mitochondrial basal oxygen radical (BOR) and microsomal induced oxygen radical (IOR) formations of Dasi-Ex and Fuco-I groups could not be obtained, but mitochondrial BOR and microsomal IOR formations were significantly decreased ($12\~15\%$ and $13\~14\%$) in Fuco-II and III groups compared with control group. BOR formations were significantly decreased ($12\~25\%$) in microsomes of Dasi-Ex and Fuco-I, II, III groups, and IOR formations were also significantly decreased ($10\~15\%$) in mitochondria of Fuco-I, II, III groups compared with control group, Significant differences in mitochondrial Mn-SOD activities of Dasi-Ex group could not be obtained, but mitochondrial Mn-SOD activities were dose-dependently increased by $8\%,\;16\%$ and $36\%$ in Fuco-I, II and III groups compared with control group, Mn-SOD activities an microsome were significantly increased about $20\%$ in Dasi-Ex group, while they were remarkably increased about $40\%$ in Fuco-I, II and III groups compared with control group. lipid peroxide contents were significantly decreased about $15\%$ and $15\~25\%$ in mitochondria and microsomes of Fuco-II and III groups. Membrane fluidities resulted in marked increases ($20\~35\%$ and $17\~24\%$) in mitochondria and microsomes of Dasi-Ex and Fuco-I, II and III groups. These results suggest that administrations of fucoidan added to sea tangle may play a pivotal role in attenuating attack of oxygen radicals in kidney.

• Food Science and Preservation
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• v.20 no.2
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• pp.234-241
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• 2013

The phenolic compounds of water extracts from Prunella vulgaris were highest at 9.25 mg/g, respectively, when various extraction solvents were used. The optimum condition for extracting phenolic compounds from Prunella vulgaris was extraction in water for 18hr. The DPPH-scavenging activities of Prunella vulgaris were highest at the water extracts. The ABTS radical cation decolorization was higher than 40% in the range of 0~100% ethanol extract section. The antioxidant protection factor on the lipophilic phenolic metabolites was shown to be 1.1 PF in the water extracts from Prunella vulgaris. The TBARS was lower than the control ($0.53{\mu}M$) in all the sections. The tyrosinase inhibitory effect, which is related to skin whitening, was above 40%, and for the anti-wrinkle effect, the elastase inhibition activity was above 40% at 0.2 mg/mL. The astringent effect of the Prunella vulgaris 40% ethanol extracts was 98.1% at 1 mg/mL. As a result, it can be concluded that Prunella vulgaris has the potential to be used as a cosmetic material.