• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.125-131
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• 2010

Quality improvements of Naengmyeon broth were explored by adding prickly castor-oil tree extract to the broth. Samples of Naengmyeon broth containing various levels (0, 0.1, 0.2, 0.3, 0.4%) of prickly castor-oil tree extract were stored at $4^{\circ}C$ for five days. During storage, the pH decreased with an increase of total acidity; however, this decrease in pH was slowed with by increasing levels of prickly castor-oil tree extract. Turbidity levels, along with total solid contents in the liquid portion of the Naengmyeon broth, increased in all treatments as storage proceeded, although the extent was somewhat suppressed by the prickly castor-oil tree extract. As a result of storage, colorimetric lightness values decreased and redness and yellowness increased. Total viable cells and coliform bacteria were lower in the Naengmyeon broth with added prickly castor-oil tree extract compared to the control. Also, with increasing prickly castor-oil tree extract concentration, fewer total viable cells and coliform bacteria were observed. The VBN contents of the broth samples containing prickly castor-oil tree extract was higher than of control, and the more prickly castor-oil tree extract were higher than the VBN content of the control; moreover, as prickly castor-oil tree extract content increased, less VBN was detected. In sensory evaluations, the 0.3% treatment was the most favored in terms of color, smell, sour taste, carbonated taste, and the overall acceptability. In conclusion, the addition of prickly castor-oil tree extract, having antimicrobial activity and natural antiseptic qualities, improved the storage duration of Naengmyeon broth. Also, the sensory characteristics of the 03% treatment were especially preferred.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.35-46
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• 2015

Recently, much attention has been paid to the development of a value-added food category containing probiotics so as to improve human health and prevent diseases. Among various foods, the health benefits of milk and dairy products are known to humanity, and could be attributed to the bioactive components present in milk. In fermented milk products, the health benefits could be due to suitable modulation activities produced by the action of probiotic bacteria. Besides the modification of various milk components, probiotics might also act directly as preventive and therapeutic agents against some severe diseases. Probiotics promote health via their positive effects on the immune response, stimulation of natural immunity, and modulation of the production of antimicrobial peptides, cytokines, and so on. Whey proteins, a byproduct of cheese production could also have anticarcinogenic, immunostimulatory, antimicrobial, and health-promoting activities such as improving insulin sensitivity and reducing fat deposition. Therefore, milk and dairy products containing probiotics could provide various opportunities in the field of functional foods. Additionally, these functional foods may be important in the human diet and may help improve human health and prevent diseases.

• Journal of dental hygiene science
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• v.3 no.2
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• pp.67-70
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• 2003

The biological effects of the crude extracts from medicinal plants, Brachyglottis monroi and Trichocolea hatcheri were investigated. The crude ethanol extract inhibited the growth of the Gram positive bacterium Bacillus subtilis (ATCC 19659, 1 mm inhibition zone at $150{\mu}g/disc$) and the dermatophyte Trichophyton mentagrophytes (ATCC 28185, 6 mm inhibition zone at $150{\mu}g/disc$), and was toxic to P388 murine leukaemia cells ($IC_{50}$ $23.96{\mu}g/mL$ at $75{\mu}g/disc$). B. monroi ethanol extract showed stronger antiviral activity than that of T. hatcheri against Herpes simplex Type I virus (ATCC VR 733) and Polio Type I virus (Pfizer vaccine strain) (50% activity, @ 5 mg/ml at $150{\mu}g/disc$). The crude ethanol extract of T. hatcheri showed stronger antimicrobial activity than that of B. monroi. However, this extract was inactive against P388 murine leukaemia cells.

• Korean Journal of Agricultural Science
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• v.45 no.1
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• pp.19-27
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• 2018

To study the effect of natural anti-microbial chemicals on the growth and quality of chili peppers, chitosan ($100mg/L^{-1}$), stevia ($250mg/L^{-1}$), and the mixture of both chemicals at the same concentration were sprayed after planting at 1-week interval throughout the experimental period. Plant height was measured twice after the $3^{rd}$ and $4^{th}$ applications. Plant height was numerically reduced in all chemical treatments compared to that of untreated control; however, there was no statistical difference between treatments. The fruit quality was examined at commercial maturity, and only minor differences were found in fruit color, length, and dry matter content between the treatments. Although a statistical difference was not present for soluble sugars levels, total phenolics, and capsaicin contents, yield in all chemical treatments significantly increased compared to untreated control. The effect on yield increase was greater at the late harvest season regardless of treatments. Total yield of 4 harvests was higher for the chitosan treatment than other treatments. During the experiment, the entire experimental field was waterlogged for 1 day due to sudden heavy rainfall, which resulted in the occurrence of bacterial browning disease in all treatments. The rate of disease occurrence and the degree of severity, however, were much lower in the chitosan treatment. In conclusion, the potential of chitosan as an alternative antimicrobial agent was confirmed in chili peppers in this study. Further research is required on stevia as an alternative chemical for disease control in chili peppers.

• Journal of Periodontal and Implant Science
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• v.32 no.2
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• pp.403-414
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• 2002

I. Purpose of Study Zea Mays L. has been known to be effective for improving periodontal health and Magnoliae cortex to have effective antibacterial and antimicrobial activity against periodontal pathogens. The purpose of this study was to examine the biologic effects of Zea Mays L. and Magnoliae cortex extract mixtures on healing of rat calvarial bone defects. II. Materials & Methods 8mm circular defects were prepared on rat calvaria during surgical procedures of 180 Sprague-Dawley rats. The ethanolic extracts of Magnoliae cortex and Zea Mays L. and these two natural extract 1:1 and 2:1 (Magnoliae: Zea Mays L.) ratio mixtures were oral administrated by oral zondes once a day at two different dose of 94.5mg/kg, 189mg/kg body weight. There are nine groups of rats in this study: control group (no sample loading), Magnoliae cortex extract loading groups (I,II)(94.5mg/kg,189mg/kg respectively), Zea Mays L. extract loading groups (I,II), M:Z(1:1) loading groups (I,II), M:Z(2:1) loading groups(I,II). Rats were sacrificed at 4 weeks and 6 weeks after surgery. New bone formations around calvarial defects were radiographically and histologically measured by computerassisted histomorphometry. Each data was statistically analyzed by One-way ANOVA test. III. Results There were statistical significances between negative control group and the other test groups on radiographical and histological quantitative assessments. Among test groups, mixture groups showed statistical significances, especially, M:Z (2:1) groups (I and II) were highly significant.(p<0.05) These results implicated that the mixture of Magnoliae and Zea Mays L. (2:1 mixing ratio) with 94.5mg/kg concentration might be highly effective on the wound healing of bony defected site and have potential possibilities as a useful drug to promote bone tissue regeneration.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.183-188
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• 2003

Bactericidal effect of $Green-Zone^{(TM)}$ was observed, when Staphylococcus aureus, E. coli O157:H7, Salmonella typhimurium, S. enteritidis, Listeria monocytogenes, the causative bacteria of food poisoning, Vibrio parahaemolyticus, and Shigella sonnei were treated with the diluted solution of $Green-Zone^{(TM)}$(33.3%~4.1%) for 30min at $20^{\circ}C$. All the bacteria were killed in 30 sec, when 33.3%-diluted $Green-Zone^{(TM)}$ was applied, except for S. aureus. Coronavirus, the same virus with SARS virus taxonomically, was also lilled with the 20%-diluted $Green-Zone^{(TM)}$. Canine parvovirus and Canine distermper virus were also killed even in the organic matter and hard water when treated with $Green-Zone^{(TM)}$. When applied to food such as raw fish, chilled meat, vegetables, $Green-Zone^{(TM)}$ could also decrease the number of microorganism, expecially for E. Coli. From these results, $Green-Zone^{(TM)}$ is thought to be effective for killing virus and bacteria, and also was proved to be safe when applied directrly to food.

• Journal of Korean Society of Forest Science
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• v.99 no.6
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• pp.885-890
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• 2010

This study was conducted to confirm the application as ingredients of cosmetics through an examination of the function for anti-oxidant activity of the fraction isolated from Pyrus ussuriensis leaves. The dried leaf of Pyrus ussuriensis were extracted with acetone-$H_2O$ (6:4, v/v), concentrated and fractionated with the upper layer of acetone on a separatory funnel. Each fraction was freeze dried, then a portion of acetone soluble powder was chromatographed on a Sephadex LH-20 column using a series of aqueous methanol as eluents and also used the MIC-gel using a series of aqueous methanol as developing solvent. The isolated compounds were identified by silica-gel TLC. The concentration of total phenolic compound of Pyrus ussuriensis acetate soluble fraction was high, 914 mg/g. The results obtained from the analyses of the anti-oxidanat effects of Pyrus ussuriensis acetate fraction can be summarized as follows: In the result of DPPH scavenging radical activity, Pyrus ussuriensis acetate soluble fraction showed more than 80% at 100 ppm. SOD-like activity of one of Pyrus ussuriensis acetate soluble fractions was 77% at 1000 ppm. Xanthine oxidase inhibition of Pyrus ussuriensis acetate soluble fraction was 38% at 100 ppm. From these results, we confirmed that acetate fraction of Pyrus ussuriensis has a great potential as a natural ingredients with a natural antioxidant and antimicrobial source.

• Journal of Life Science
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• v.30 no.8
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• pp.695-700
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• 2020

The purpose of this study is to evaluate the anti-oxidant and anti-microbial activity of syringin isolated from Cortex Fraxini to investigate their potential for use as safe natural compounds. Purified syringin was dissolved in distilled water for each concentration and used in each experiment. Syringin showed higher 2,2-Diphenyl-1-picrylhydrazyl radical scavenging than butylated hydroxytoluene (BHT) at a concentration of 50 ㎍/ml. In 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging, activity was similar to that of BHT at all concentrations. In antioxidant protection factor measurement, activity of syringin slightly increased as the concentration increased, as did the inhibitory effect of thiobarbutric acid reactive substances. In evaluating anti-microbial activity, the clear zones of Listeria monocytogenes KCTC 13064, Staphylococcus aureus KCTC 1916, Escherichia coli KCTC 2571, and Helicobacter pylori HPKCTC B0150 at a concentration of 200 ㎍/ml were found to be 17.8 mm, 20.45 mm, 17.05 mm, and 16.8 mm, respectively, but no clear zone was observed in the case of Candida albicans ATCC 10231. The activity against water-soluble antioxidants was therefore superior to that against lipid-soluble antioxidants. Anti-microbial activity was examined by inhibiting growth against gram-positive and -negative strains, and anti-fungal activity was not observed. Based on the results of this study, syringin has possible applications as a natural anti-oxidant and anti-microbial material.

• BMB Reports
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• v.53 no.7
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• pp.379-384
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• 2020

Exposure to Ultraviolet (UV) light induces photoaging of skin, leading to wrinkles and sunburn. The perennial herb Humulus japonicus, widely distributed in Asia, is known to have anti-inflammatory, antimicrobial, and antioxidant effects. However, the physiological activities of isolated compounds from H. japonicus have rarely been investigated. This study focused on the isolation of active compounds from H. japonicus and the evaluation of their effects on photoaging in UVB-irradiated human fibroblast (Hs68) cells. When the extract and four fractions of H. japonicus were treated respectively in UVB-irradiated Hs68 cells to investigate anti-photoaging effects, the ethyl acetate (EtOAc) fraction showed the strongest inhibitory effect on MMP1 secretion. From EtOAc fraction, we isolated luteolin-8-C-glucoside (1), apigenin-8-C-glucoside (2), and luteolin-7-O-glucoside (3). These compounds suppressed UVB-induced MMP-1 production by inhibiting the phosphorylation of the mitogen-activated protein kinases (MAPKs) and activator protein-1 (AP-1). When the antioxidant activity of the compounds were estimated by conducting western blot, calculating the bond dissociation energies of the O-H bond (BDE) at different grade, and measuring radical scavenging activity, we found luteolin-8-C-glucoside (1) showed the strongest activity on the suppression of UVB-induced photoaging. These results demonstrate the inhibitory effect of three flavone glycosides derived from H. japonicus on MMP-1 production, MAPK and AP-1 signaling, and oxidative stress; this could prove useful in suppressing UVB induced photoaging.

• Food Science and Preservation
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• v.20 no.1
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• pp.134-139
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• 2013

This study was conducted to develop healthy foods or natural preservatives with garlic (Allium sativum L.), ginger (Zingiber officinale R.) and onion (Allium cepa L.). The polyphenol contents of garlic, ginger and onion juice were analyzed, and they were tested for antioxidative and antibacterial activities. Their antioxidative activities were investigated in terms of their electron donating activity (EDA), SOD-like activity and nitrite scavenging ablity (NSA). Their antibacterial activities were tested against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The yields of the garlic, ginger and onion juice were 28.2, 24.3 and 38.3 percent, and their total polyphenol contents were 1,254, 1,523 and 412 mg/100 mL, respectively. The EDAs of the garlic and ginger juice ranged from 95 to 98 percent and over 90 percent in the 40 percent diluted solution. Their SOD-like activities were 64 and 67 percent, repectively. Onion juice had lower activities in EDAs and SOD-like activity than those of garlic and ginger juice. The NSAs of the garlic, ginger and onion juice were 56.5, 52.4 and 50.2 percent, respectively. The garlic juices showed antibacterial activity against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7 and Sal. typhimurium) and the highest such activity against Sal. typhimurium. From all the results of the experiments, it can be concluded that garlic, ginger, onion can be used as a natural preservatives and can help develope healthy foods because of their antibacterial and antioxidative activities and abundunt polyphenols.