• Food Science and Preservation
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• v.18 no.6
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• pp.1002-1008
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• 2011

This study aimed to examine the effect of the Schizandra chinensis fruit and Morus alba leaf on insulin expression in HIT-T15 cells, which is exposed by glucose. The total polyphenol contents of the S. chinensis fruit ethanol extract and the M. alba leaf hot-water extract were $20.11{\pm}0.35$ mg/g and $50.02{\pm}0.62$ mg/mL, respectively. The S. chinensis fruit ethanol extract and the M. alba leaf hot-water extract contained $2.85{\pm}0.15$ and $8.76{\pm}0.43$ mg/g flavonoids, respectively. The antioxidant ability of the M. alba leaf hot-water extract was found to be superior to that of the S. chinensis fruit ethanol extract. Compared to the HIT-T15-treated 10 mM 2-deoxy-D-glucose, the $100{\mu}g/mL$ S. chinensis ethanol extract was found to have a two fold increase in insulin productivity. Moreover, the $100{\mu}g/mL$ M. alba leaf hot-water extract promoted the insulin secretion of high-glucose-damaged HIT-T15 almost ten fold. The above results showed that the S. chinensis fruit ethanol extract and M. alba leaf hot-water extract may improve the insulin productivity of the beta cell with glucose-induced oxidative damage. These data suggest that the S. chinensis fruit ethanol extract and the M. alba leaf hot-water extract can be used as food materials for the regulation of insulin secretion.

• Journal of Plant Biotechnology
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• v.46 no.3
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• pp.236-245
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• 2019

Fruit ripening is a genetically programmed process involving a number of biochemical and physiological processes assisted by variations in gene expression and enzyme activities. This process generally affects the phytochemical profile and the bioactive principles in fruits and vegetables. To appraise the variation in bioactive principles of fruits from Rosa rugosa during its ripening process, we analyzed the changes in antioxidant and anti-elastase activities and polyphenolic compounds during the four ripening stages of fruits. Overall, an extract of unripe fruits contained the highest levels of total phenolic and flavonoid contents, radical scavenging activity, reducing power, oxygen radical antioxidant capacity, and elastase inhibitory activity, compared with the extracts of fruits at other stages of ripening. Additionally, we found that the reduction of flavonoid content occurs because of decreased transcriptional levels of genes involved in flavonoid biosynthesis pathway during the ripening process. Based on HPLC analysis, we found that the extract of unripe fruits contained the highest amount of myricetin, caffeic acid, chlorogenic acid, syringic acid, and p-coumaric acid and suggested that the antioxidant and anti-elastase activities of the extract obtained from stage 1, should be mediated by the presence of these compounds. Additionally, we analyzed the interaction sites and patterns between these compounds and elastase using the structure-based molecular docking approach, and suggested that chlorogenic acid strongly interacted with elastase. Together, these findings suggest that the maturity of fruits has profound effects on the pharmaceutical value of R. rugosa.

• Journal of Nutrition and Health
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• v.52 no.1
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• pp.6-16
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• 2019

Purpose: Dyslipidemia is a major risk factor for cardiovascular disease. Pine needles (Pinus densiflora seib et Zucc) are a traditional medicine used to treat dyslipidemia in clinical settings. This study examined the potential effects of sulgidduk, a Korean traditional rice cake containing pine needle juice to protect against dyslipidemia induced by a high-fat/sugidduk diet in a rat model. Methods: Twenty one male Sprague-Dawley rats were divided randomly into three groups: normal control (NC), Sulgidduk diet (SD), Sulgidduk diet containing pine needle juice (PSD). The blood lipid levels, production of lipid peroxide in the plasma and liver, total cholesterol and triglyceride in the liver and feces, antioxidant enzyme activities in plasma and erythrocytes were measured to assess the effects of PSD on dyslipidemia. Results: A high-fat/Sulgidduk diet induced dyslipidemia, which was characterized by significantly altered lipid profiles in the plasma and liver. The food intake was similar in the three groups, but weight gain and food efficiency ratio (FER) were reduced significantly in the PSD group compared to those in the SD group. The level of total cholesterol, LDL-cholesterol and TBARS in the plasma showed tendencies to decrease in the PSD group compared to those in the SD group. The levels of high-fat/Sulgidduk diet-induced sterol regulatory element-binding protein 2 (SREBP2) gene expression were reduced significantly in the PSD group. The supplementation of PSD reduced the hepatic triglyceride and total cholesterol levels significantly, and enhanced the fecal excretion of triglyceride and hepatic antioxidant enzyme activities compared to the SD group. Conclusion: These results suggest that the addition of 0.4% pine needle juice to Sulgidduk may be an alternative snack to control dyslipidemia.