• The Korea Journal of Herbology
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• 제27권3호
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• pp.67-74
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• 2012

Objectives : The present study was designed to investigate effects of Ssanghwa-tang (Shu$\bar{a}$nghu$\bar{a}$-g$\bar{e}$ng) on oxidation/reduction reaction-related and aging-related enzymes $in$ $vitro$. Methods : We performed MTT assay, collagenase inhibition assay, elastase inhibition assay, tyrosinase inhibition assay, DPPH free radical scavenging assay, SOD-like activity and xanthine oxidase (XO) inhibition assay. Results : The 50% ethanol (EtOH) extract of Ssanghwa-tang (SHT) showed 55% inhibition of collagenase activity, and 42% inhibition of elastase activity at 1 mg/ml concentration. Also it's treatment showed 18% inhibition of tyrosinase activity, to relate whitening effect, at the same dose of 50% ethanol extract of SHT. Antioxidant activities were determined by DPPH radical scavenging, XO inhibiting activity and SOD-like activity. These scavenging, XO-inhibiting and SOD-like activities were measured in 80%, 75%, and 28% inhibitions, respectively, at a 1 mg/ml treated dose, compared to those of control. The inhibitory effects of 50% EtOH extract on aging and oxidation-related enzyme activities were higher than those of water extract and 95% EtOH extract. Conclusions : Taken together, our findings suggest that the SHT has potential and applicable benefits for development of cosmetics to have anti-aging (anti-wrinkle and whitening) and anti-oxidation functions.

• Journal of Society of Preventive Korean Medicine
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• 제12권3호
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• pp.91-98
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• 2008

80% MeOH extract of black rices fractionated with n-hexane, EtOAc, and n-BuOH. Copper-induced LDL oxidation inhibition assay and ACAT inhibition assay examined with fractions. n-Hexane and EtOAc fractions showed high inhibition activity. We divided n-hexane fraction into three sub-layers(H1 - H3) and EtOAc into eight sub-layers(E1 - E8). H1, H2, E6, and E7 are showed higher inhibition activity than standard in Lp-PLA2 inhibition assay and H1 and E6 are showed higher ACAT inhibition activity than standard.

• YAKHAK HOEJI
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• 제43권3호
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• pp.334-341
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• 1999

Thyroid peroxidase is a biochemical target protein for the antithyroid drugs. Ethanol extracts from one hundred and thirty seven natural products were screened for the inhibition of thyroid peroxidase activity. Thyroid peroxidase was purified from porcine thyroids, and the inhibition of peroxidase activity was evaluated using guaiacol oxidation (C-C coupling) assay. Twenty one natural products expressed a remarkable inhibition (>50%) of peroxidase activity at $330{\mu\textrm{g}}$ solid weight/m. The 50% inhibitory concentration ($IC_{50}$) of 70% ethanol extract from six potent natural products ranged from 3.1 to $31.2{\;}{\mu\textrm{g}}$ solid weight/m, in contrast to the range ($0.33~0.54{\;}{\mu\textrm{g}}/ml$) of $IC_{50}$ values fro catechin and epigallocatechin gallate as positive controls. Noteworthy, the extract of Camellia taliensis showed irreversible inhibition of the enzyme. It is suggested that extract from some natural products such as Camellia taliensis, Rheum undulatum or Euphorbia perinensis, exhibiting a potent inhibition of peroxidase activity, may be developed as sources of potent antithyroid agents.

• Food Science and Biotechnology
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• 제16권5호
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• pp.753-758
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• 2007

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage ($4^{\circ}C$) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of $FeCl_3$ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (${\beta}$-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

• Food Science and Biotechnology
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• 제17권1호
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• pp.151-155
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• 2008

Oxidation of low density lipoprotein (LDL) is regarded to play an important role in the development of atherosclerosis. In the present study, salad vegetables with a remarkable DPPH radical-scavenging activity were extracted with methanol, and the methanol extracts were evaluated for the inhibition of $Cu^{2+}$-induced oxidation of human LDL. Separately, the amount of total phenolics was determined colorimetrically using Folin-Ciocalteu reagent. The vegetable extracts, expressing a strong inhibition of LDL oxidation ($IC_{50}$ values, <$100\;{\mu}g/mL$), were from angelica, dandelion, mustard leaf, and water spinach, which contained relatively high level of polyphenol content. Noteworthy, a highly positive correlation was observed between inhibition of LDL oxidation and amount of total polyphenol (p<0.01). Based on these results, it is suggested that salad vegetables, especially angelica, dandelion, and mustard leaf, may be used as easily accessible sources of natural antioxidants, especially in anti-atherosclerosis.

• Food Science of Animal Resources
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• 제38권6호
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• pp.1196-1202
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• 2018

The objective of this study was to determine the antioxidant activity of gamma-irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a model. ARE was prepared from dried Asparagi radix root and ARE solution (1.0 g/mL) was gamma-irradiated with designated doses at 5, 10, and 20 kGy. Antioxidant activity of ARE solution was determined by measuring 1,1-diphenyl-e-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-9-sulphonic acid) (ABTS) radicals. Activities of DPPH and ABTS radicals were decreased, whereas total phenolic contents increased after gamma irradiation with a dose dependence. Addition of gamma-irradiated ARE dose-dependently retarded lipid oxidation of emulsion-type pork sausage during storage at $4^{\circ}C$. These results indicated that gamma-irradiated ARE might have antioxidant activity more than non-irradiated ARE due to increase of the content of polyphenolic compounds by ionizing radiation.

• YAKHAK HOEJI
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• 제46권6호
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• pp.375-380
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• 2002

In this study, newly designed COX-2 inhibitors, synthetic derivatives of benzothiazine-3-carboxamide, were screened in vitro for selectivity of COX-1 and COX-2 inhibition properties. 7-Bromo-1,2-benzoisothiazine derivatives were obtained from 4-bromotoluene over the chlorosulfonation, amination and oxidation. And benzothiazine ring was synthesized through Gabriel-Colmann rearrangement reaction. To evaluate inhibitory effect of COX-2, synthetic derivatives of benzothiazine-3-carboxamide were tested with accumulation of prostaglandin by lipopolysaccharide in aspirin-treated murine macropharge cell. Some of the synthesized lead compounds have potentially shown the structure-activity relationship for selectivity of COX-2 inhibition activity.

• Korean Journal of Poultry Science
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• 제27권3호
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• pp.209-213
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• 2000

Phosvitin, an iron chelating protein in egg yolk, was measured for its ability to inhibit lipid oxidation in egg oil model system. Phosvitin(75$\mu$M) could inhibit both iron(50∼150$\mu$M) and copper(5∼15$\mu$M) catalyzed oxidation of egg oil, and much more effective in the presence of iron than copper. The antioxidant activity of phosvitin in egg oil decreased with increasing temperature up to 121$\^{C}$. But phosvitin was relatively heat stable maintaining 79 and 73% of its antioxidant activity after being heated for 6 min at 100$\^{C}$ and 2 min at 121$\^{C}$, respectively.

• Journal of Life Science
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• 제12권3호
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• pp.325-331
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• 2002

There is growing interest ill understanding the role and mechanisms of flavonoid as antioxidant on LDL. The antioxidative activity of flavonoid typically present in Oenothers odorate Jacquin was investigated in vitro using a human LDL oxidation assay. In present work, LDL was incubated with increasing concentrations of extracts of extracts of Oenothers odorate Jacquin and LDL oxidation was started by adding CuSO$_4$to the media. Substances in leaves extracts of Oenothers odorate Jacquin are capable of inhibiting the initiation and the propagation of LDL oxidation. They inhibit LDL oxidation, monitored by thiobarbituric acid-reactive substances(TBARS), as well as modification as shown through direct measurement of electrophoretic mobility, diene conjugates. Inhibition is a dose dependent effect that becomes already apparent at concentration of extracts as low as 40$\mu\textrm{g}$/mL. Inhibition is almost complete at 80$\mu\textrm{g}$/mL. Extracts of Oenothers odorate Jacquin were more potent antioxidative activity than either ascorbic acid and dl-a -tocopherol.

• Korean journal of food and cookery science
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• 제27권3호
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• pp.39-49
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• 2011

This study was conducted to evaluate the effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion by determining DPPH radical scavenging activity, reducing power, and inhibition of low-density lipoprotein (LDL) oxidation in vitro. The emulsion consisted of tocopherol-stripped canola (18.3 g) and tuna (9.1 g) oil, one of the unrefined oils (4.6 g), such as extra virgin olive, mustard, perilla, or sesame oil, 0.5% acetic acid (64 g), and egg yolk powder (4 g). The control emulsion contained only canola (21.4 g) and tuna oil (10.6 g), as oil sources,with the same composition of the remaining ingredients. The emulsion with added unrefined oil, particularly mustard oil, showed higher radical scavenging activity and reducing power than those of the control emulsion. The radical scavenging activity and reducing power of the emulsion with added unrefined oil were higher at 1,000 ppm than at 500 ppm thus, the effect was concentration-dependent. Adding sesame or perilla oil to the tuna oil-enriched emulsion resulted in higher inhibition of LDL oxidationwhereas adding olive oil increased LDL oxidation. The results clearly showed that adding roasted mustard, sesame, or perilla oil improved the antioxidant activity of a tuna oil-enriched emulsion by increasing free radical scavenging activity, reducing power, and inhibiting LDL oxidation. The results also suggest that adding unrefined oils produces a healthier fish oil-enriched salad dressing recipe.