• Analytical Science and Technology
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• v.31 no.6
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• pp.219-224
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• 2018

The fruit and stem of Opuntia ficus-indica var. aboten (OFS), a native plant of Jeju Island, are considered a safe food source. Moreover, stem extracts have been previously reported to possess a variety of biological effects (e.g. anti-inflammatory and anti-oxidant, including the ability to partially ameliorate cognitive impairment), suggesting that this plant may have utility as a functional food. The present study investigated whether fermentation by lactic acid bacteria enhances the biological effects of OFS extracts. The acetylcholinesterase (AChE) inhibitory activity of fermented or non-fermented OFS extracts was evaluated, and the content of marker components dihydrokaempferol (DHK) and quercetin-3-methyl ether (3-MeQ) was analyzed using high-performance liquid chromatography. Fermented (relative to non-fermented) OFS extracts exhibited improved AChE inhibitory activity ($IC_{50}=28.35 mg/mL$), with AChE inhibitory activity resulting from fermentation by L. plantarum ($IC_{50}=12.56mg/mL$) exceeding that resulting from fermentation by L. fermentum ($IC_{50}=17.71mg/mL$). Furthermore, fermented (relative to non-fermented) OFS extracts exhibited a 16.7 % increase in DHK content, and 3-MeQ content of OFS extracts fermented by L. plantarum and L. fermentum increased by 28.6 % and 21.4 %, respectively. Therefore, OFS stem extract AChE inhibitory activity, as well as DHK and 3-MeQ content, was enhanced by fermentation with Lactobacillus spp. This suggests that fermented OFS extracts may contribute to prevention or improvement of cognitive impairment. These data are anticipated to be useful in the development of enhanced-efficacy OFS products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.146-153
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• 2009

This study was conducted to examine the effects of fruits and stems of Opuntia ficus-indica var. saboten Makino on water intake, feed intake, body weight, blood glucose level and glucose tolerance in streptozotocin (STZ)-induced diabetic rats. Forty Sprague-Dawley male rats were divided into non-diabetic control (NC), diabetic control (DC), 8% Opuntia fruit (DOF), 5% Opuntia stem (DO-5) and 10% Opuntia stem (DO-10) groups. Fruits and stems of Opuntia ficus-indica were freeze-dried and ground before use in the experiment. Animals were fed experimental diet for 3 weeks. DOF, DO-5 and DO-10 groups showed lower water and feed intake as well as less body weight loss than DC group. The fasting blood glucose levels were 100 mg/dL for NC and 379 mg/dL for DC. Fasting glucose level of DOF was a significantly low level of 28% (p<0.05), whereas DO-5 and DO-10 had a decrease of 5% and 9% compared to DC. As for the glucose tolerance test, the highest blood glucose levels for NC and DC-10 group were observed at 30 minutes after glucose injection while those of DOF and DO-5 groups were after 60 minutes. DOF and DO-5 plasma insulin level improved. Plasma total cholesterol, triglyceride, non-esterified fatty acid (NEFA) and LDL-cholesterol concentrations were also lower in DOF, DO-5 and DO-10 groups, although HDL-cholesterol level was only slightly affected by experimental diets compared to DC. These results suggest that the feeding of Opuntia ficus-indica fruits and stems improved blood glucose and lipid metabolism in STZ-induced diabetic rats.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.663-669
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• 2016

This study was conducted to analyze the nutrient compositions of stem and fruit of Opuntia ficus-indica var. saboten (OF) and Opuntia humifusa (OH). The results of the two-way analysis of variance test indicated that the parts, varieties and parts*varieties had influence on nutrient content except crude protein, soluble dietary fiber, Fe, Se, I, vitamin E, niacin and vitamin C. Moisture and crude ash content was higher in stem than in fruit, while crude lipid and insoluble dietary content was higher in fruit than in stem. Mineral content revealed that K (1,313.67 mg% in OF, 1,351.38 mg% in OH) was the highest in fruit and Ca (5,146.29 mg% in OF, 1,388.19 mg% in OH) was the highest in stem. Vitamin C was the most abundant vitamin in the fruit of OF (199.98 mg%) and OH (187.12 mg%). Polyunsaturated fatty acid was the highest among fatty acids (66.9~70.1%), with higher content in the stem (753.89 mg%) than fruit (578.01 mg%) in OF, while higher in the fruit (1,093.63 mg%) than stem (475.07 mg%) in OH. Moisture, crude protein, Mg, Se and riboflavin was higher in OF than OH; whereas, crude lipid, insoluble dietary fiber, total dietary fiber and monounsaturated fatty acid were higher in OH than OF. These results indicated that OF and OH could be a good food source for Ca, K and Vitamin C. Also, different nutrient content by parts and varieties, can be helpful in choice of parts or varieties for consumer purposes.

• Korean Journal of Human Ecology
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• v.21 no.6
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• pp.1211-1222
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• 2012

This research studied the effects of Backryeoncho (Opuntia ficus-indica var. saboten) extract as an additive in kimchi in various amounts (0%, 0.4%, 0.8%, 1.2%), and its acceptance by middle school students in the Jeonju area. The treated kimchi had a higher pH than the untreated kimchi without extract, and the titratable acidity of the kimchi decreased with the addition of the Backryeoncho extract. The degree of salinity decreased in kimchi with the added Backryeoncho extract in a dose-dependent manner. The cutting force and compression force were higher in kimchi where the extract was added during the fermentation period resulting in improved texture of the kimchi. The addition of the extract slowed growth of total bacteria (1.83~2.12 log CFU/mL) and lactic acid bacteria (1.4 log CFU/mL) as compared with the control sample. In the sensory evaluation of overall taste, kimchi with 0.8% extract added demonstrated higher evaluation in overall categories. The acceptability of Backryeoncho extract as an additive in kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.4% extract, based on the lowest volume of leftovers.

• Geomechanics and Engineering
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• v.8 no.5
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• pp.649-661
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• 2015

This research provides insight on the laboratory investigation of the engineering properties of a lateritic soil modified with the mucilage of Opuntia ficus-indica cladodes (MOFIC), which has a history of being used as an earthen plaster. The soil is classified, according to AASHTO classification system, as A-2-6(1). The Atterberg limits, compaction, permeability, California bearing ratio (CBR) and unconfined compressive strength of the soil were determined for each of 0, 4, 8 and 12% addition of the MOFIC, by dry weight of the soil. The plasticity index, optimum moisture content, swell potential, unconfined compressive strength and permeability decreased while the soaked and unsoaked CBR increased, with increasing MOFIC contents. The engineering properties of the natural soil, which only satisfies standard requirements for use as subgrade material, became improved by the application of MOFIC such that it meets the standard requirements for use as sub-base material for road construction. The effects of MOFIC on the engineering properties of the soil resulted from bioclogging and biocementation processes. MOFIC is recommended for use as a modifier of the engineering properties of soils, especially those with similar characteristics to that of the soil used in this study, to be used as a pavement layer material. It is more economical and environment-friendly than conventional soil stabilizers or modifiers.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.105-114
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• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1998.11a
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• pp.187-187
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• 1998

The objective was to verify biological activities of fruit and stem of prickly pear(Opuntia ficus indica L. var, saboten Makino). We have determined inhibitory activities on enzymes, such as dopamine ${\beta}$-hydroxylase(DBH), monoamme oxidase A and B(MAO-A, B), and antioxidant activity, in vitro. We purchased dried stem powder and lyophilized fruit powder of prickly pear from CheJu Island, and prepared the extracts with 80% of methanol. The fruit extract showed stronger inhibitory effects on MAO-A and -B and antioxidant activity compared. to the stem extract, on fractionation with hexane, ethyl acetate, butanol and water. Both the stem and the fruit extracts with ethyl acetate showed stronger enzyme inhibitory and antioxidant activities than other extracts. Now we are isolating active principles from both ethyl acetate extracts.

• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.32-36
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• 2000

Prickly pear juice(PPJ) extracted from prickly pear fruit (Opuntia ficus-indica)was used as raw material for the production of alcoholic beverages. Prickly pear juice (PPJ) had 0.88 oBrix of soluble solid, pH 3.96 and 0.14% of total acidity. Alcohol fermentation of 25% PPJ including 22 oBrix of sugar and 1$\times$106 of inoculum was suitable for alcohol fermentation indicating the rapid decrease of sugar content. The 22 oBrix of sugar in PPJ (25%)GJ (50%) mixture was changed to 6.5 oBrix after fermentation at 3$0^{\circ}C$ for 7 days. The alcohol content was 9.2% (w/v). PPJ (70%)/GJ (30%) mixture produced alcoholic beverage with 6.9% alcohol content resulting in the gradual decrease of soluble for 7 days. On the other hand, PPJ (50%)/GJ(50%) mixture carried out completely the alcohol fermentation at 22$^{\circ}C$ for 6 days and enhanced the red color of alcoholic beverages.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.346-353
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• 2007

The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

• Food Science and Preservation
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• v.16 no.6
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• pp.953-958
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• 2009

The antimicrobial activities, antioxidant effects, and total polyphenol contents of extracts of Prickly Pear Opuntia ficus indica, were investigated. In antimicrobial activity assays of solvent extract fractions, methanol and butanol extracts showed higher activities than did hexane and ether extracts. The stem showed a higher antimicrobial activity than did the fruit. When the antimicrobial activities of fruit and stem extracts was tested using 10 bacterial strains, strong activity was evident against Escherichia coli, with a lowest minimum inhibitory concentration of 100 mg/disk. However, no antimicrobial activities against lactic bacteria or yeasts were evident, even with disks containing more than 500 mg extract/disk. Antimicrobial substances in butanol extracts of fruit and stem maintained activity after heating at $100^{\circ}C$ for 30 min and were not affected by changes in pH. DPPH free radical-scavenging activities of solvent extracts were in the order of water, ethyl acetate, butanol, ether, and ethanol. The stem showed greater DPPH free radical-scavenging activity than did the fruit. The total polyphenol contents in fruit and stem were 520.57 and 203.26 mg%, respectively.