• Food Science and Preservation
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• v.18 no.3
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• pp.366-373
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• 2011

Recent studies suggested that Cheonnyuncho is a significant source of bioactive phenolic compounds, comparable to phytochemicals, including green tea and onion. In this study, the hot-water and 80% ethanolic extracts of Cheonnyuncho were assessed as to their total phenol content, total flavonoids content, antioxidant activity (DPPH radical-scavenging activity and reducing power), and anti-obesity activity. The results showed that the total phenol contents of the hot water extract and the 80% ethanolic extract were $16.52{\pm}3.87$ and $13.44{\pm}0.85$ mg GAE/g, respectively. The total flavonoids content was detected only in the 80% ethanolic extract, however, with a 778.08 ${\mu}g$ catechin equivalents/g content. The DPPH radical-scavenging activity and reducing power of the 80% ethanolic extract from Cheonnyuncho was significantly higher than those of the water extract (p < 0.05). During the adipocyte differentiation, the 80% ethanolic extract of Cheonnyuncho more significantly inhibited lipid accumulation and ROS production than the 3T3-L1 cells that were treated with hot water extract. Furthermore, the 80% ethanolic extract of Cheonnyuncho suppressed the mRNA abundance of the adipogenic transcription factor, $PPAR{\gamma}$ (peroxisome proliferator-activated receptor ${\gamma}$), and its target gene, aP2 (adipocyte protein 2). These results indicate that Cheonnyuncho extracts can inhibit adipogenesis through a mechanism that involves direct down regulation of $PPAR{\gamma}$ gene expression or via modulation of ROS production associated with radical-scavenging activities.

• Food Science and Preservation
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• v.24 no.3
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• pp.446-454
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• 2017

Garlic (Allium sativum L.) and traditional herb has several functional properties and strong biological activities, making it useful as a functional food material. We investigated the antioxidant and anti-inflammatory activity of mixed compounds from red garlic and supplementary materials, including ginger (Zingiber officinale Roscoe), doraji (Platycodon grandiflorum), quince (Chaenomeles sinensis), citrus peel (Citri Pericarpium), and mint (Mentha arvensis). The extracts were prepared with water (W) and ethanol (E) at $70^{\circ}C$ (W-70, E-70) and $95^{\circ}C$ (W-95, E-95) for 3 h. The total content of phenolic compounds was the highest in E-70 (608.60 mg/100 g). Alliin, one of the active ingredients in red garlic, was contained at 1.18-1.29 mg/g and 0.81-0.85 mg/g in water and ethanol extract, respectively. Another active ingredient of red garlic, S-allyl-cysteine (SAC) had higher content in the water extract than in the ethanol extracts. DPPH radical scavenging activity was higher in E-70 (15.96-73.65%) at $313-5,000{\mu}g/mL$. ABTS radical scavenging activity was also higher in E-70 (5.71-77.19%) than in the others. The ROS production rate showed the same tendency as the NO production, with more efficacy in E-95. The expression level of iNOS and $IL-1{\beta}$ was decreased in the E-95 significantly at the concentration of $1,000{\mu}g/mL$ compared to the lipopolysaccharide (LPS) treated group. Based on the above results, the antioxidative and anti-inflammatory activities of the extracts of red garlic and supplementary materials were expressed by different useful substances. The contents of these useful substances were different according to the extraction solvent and temperature.

• Food Science and Preservation
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• v.24 no.3
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• pp.472-482
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• 2017

To improve functionality and palatability of Korean Campbell Early wine. Campbell Early and aronia were fermented by either individually or at 5:5 (v/v) mixed culture of Saccharomyces cerevisiae Fermivin and Pichia anomala JK04. Blending was carried out using those two wines with different mixing ratio. Antioxidant activity analysis and sensory evaluation of blending wines were conducted. The Campbell Early wine and aronia wine blended with 9:1 (v/v) ratio showed excellent antioxidant activity and sensory scores. Total anthocyanin compound, DPPH radical scavenging activity and total phenolic compound of blending wines were higher than those of Campbell Early wine (control). Hue and intensity values increased in the order of A, B, C and D, E, F depending on P. anomala JK04 use. Anonia wine contributed the increase in a and b values of blending wine. Although blending wines fermented by P. anomala JK04 increased small amounts of aldehyde and acid compound, ester compound, the most important factor for wine aroma was also increased sharply. Adding aronia wine fermented by single culture of P. anomala JK04 (A, D) got higher color, taste, sourness and overall preference scores than other wines in the sensory evaluation. All of blending wines showed higher flavor scores than control did. This research shows a possibility of blending and utilizing non-Saccharomyces yeast for Korean wine industry.

• Food Science and Preservation
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• v.25 no.1
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• pp.62-70
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• 2018

This study investigates, the physicochemical characteristics of Sengmaksan (SM) prepared with Liriope platyphylla (LP) that had been roasted for different times (0, 30, 60, and 90 min, denoted as S-0, S-30, S-60, and S-90, respectively) The Hunter's color values such as lightness (L), redness (a), and yellowness (b) were the highest in S-0, while the lowest was found in S-90. The amount of soluble solid and reducing sugar content of S-60 were higher than the others. None of the samples exhibit significant differences in, their pH and acidity. The total content of phenolic compounds increased with the LP roasting time, but the total flavonoid and total anthocyanin contents of the SM decreased at the same time. The total ginsenoside (Ro, Rb2, Re, Rf, Rg1, Rg2, Rg3, Rh1, and Rh2) content did not show significant differences. The DPPH and ABTS radical scavenging activities increased according to the concentration, as well as with the LP roasting time. The ferric reducing antioxidant power (FRAP) showed trends similar to the radical scavenging activity, but it was more sensitive to the LP roasting time. From these results, the active ingredient in S-60 was higher, and the antioxidant activities of SM increased along with the roasting time of LP.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.669-681
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• 2021

The content of major constituents and antioxidant activities of two lavers (Pyropia seriata, Pyropia dentata) selected through breeding at different regions (Jangsan-do, Amtae-do, Dali-do, Jin-do, Muan) were compared in this study. The mineral contents of both cultivars were in the following order: K>Na>Mg>Ca>Fe>Zn>Mn>Cu. The content of major fatty acids was as follows: eicosapentaenoic acid>palmitic acid>arachidonic acid>dihomo-ɣ-linolenic acid. Main constituents of total and free amino acids were as follows: alanine>glutamic acid>aspartic acid. In particular, the total amino acid content in P. dentata was higher than that in P. seriata and was the highest in the sample from Jangsan-do in January. In addition, in terms of total phenolic content, reducing power, and DPPH radical-scavenging activity of both samples collected in January and February, P. dentata showed better characteristics than P. seriata. This study may provide useful information for the selection of laver in high quality.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.423-433
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• 2021

This study was performed to examine the neuroprotective effect of the ethyl acetate fraction from Eucommia ulmoides oliver leaf (EFEL) on PM_2.5-induced cytotoxicity. EFEL had higher total phenolic and flavonoid contents than the other fractions. In ABTS and DPPH radical scavenging activities, the IC₅₀ of EFEL was measured as 212.80 and 359.13 ㎍/mL, respectively. To investigate the neuroprotective effect of EFEL, MTT and DCF-DA assays were performed on HT22, MC-IXC, and BV-2 cells. EFEL effectively decreased PM_2.5-induced intercellular reactive oxygen species (ROS) content and inhibited PM_2.5-induced cell death. In the results of protein expression related to cellular cytotoxicity on microglial cells (BV-2), EFEL had an improvement effect on cell apoptosis and inflammatory pathways. Rutin and chlorogenic acid were identified as the main physiological compounds. Moreover, it was expected that EFEL, including rutin and chlorogenic acid, could be functional food substances with neuroprotective effects against PM_2.5-induced oxidative stress.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.223-229
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• 2021

To evaluate the protective effect of Codium fragile on fine dust (PM2.5)-induced cytotoxicity, we investigated its antioxidant activity and cell protective effect on PM2.5-exposed cells. The 40% ethanolic extract of C. fragile showed the highest total phenolic content, whereas the water extract of C. fragile showed the highest total polysaccharide content. The protective effect of the extracts on PM2.5-induced oxidative damage in nasal cavity (RPMI2650), lung (A549), brain (MC-IXC), hippocampus (HT-22), and microglia (BV-2) cells was evaluated by measuring the intracellular reactive oxygen species (ROS) content and cell viability. The results showed that the 40% ethanolic extract more efficiently inhibited ROS production than the water extract. In contrast, PM2.5-exposed cells treated with the water extract showed higher viability than those treated with the 40% ethanolic extract.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.4
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• pp.407-417
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• 2018

In this study, the antioxidant, cytoprotective and antimicrobial activities of 50% ethanol extract of Polygoni multiflori Radix (PMR) and its ethyl acetate fraction were evaluated to confirm the applicability as a functional ingredient. The activities of the major constituent of PMR were verified and 2, 3, 5, 4′-tetrahydroxystilbene 2-O-${\beta}$-D-glucoside (THSG) was confirmed to be the main component of extract and fraction using HPLC-DAD, LC-EIS-MS analysis. The phenolic and THSG contents of the ethyl acetate fraction were 11.1- and 3.0-folds higher than those of the ethanol extract, respectively. As a result of the DPPH assay and that of luminol dependent chemiluminescence assay in $Fe^{3+}$-EDTA/H2O2 system. the ethylacetate fraction was superior to the ethanol extract in free radical and ROS scavenging activities. Especially, the ethyl acetate fraction and THSG exhibited the similar scavenging activity like L-ascorbic acid in ROS scavenging activity. The ethyl acetate fraction perceived the most potent cytoprotective effect against oxidative damage of erythrocytes induced by photosensitization reaction, followed by the ethanol fraction, THSG and that of (+)-${\alpha}$-tocopherol, which was used as a positive control. Antimicrobial activities were evaluated by disc diffusion and broth microdilution assay against S. aureus, E. coli, P. aeruginosa and C. albicans. In particular, the antibacterial activity of the extract and fraction against S. aureus was superior to that of methyl paraben. Taken together, our results suggest that PMR could be used as a natural ingredient for antioxidant, cytoprotective and antimicrobial activities.

• Journal of Life Science
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• v.29 no.3
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• pp.345-353
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• 2019

This study investigated the physiochemical properties, the anti-oxidant and alcohol metabolism enzyme activities, and the anti-inflammatory effects of three muskmelon vinegars prepared under different fermentation conditions, namely MV-1, MV-2, and MV-3. The total acidity of each vinegar was 4.00%, 4.32%, and 4.35%, respectively. Organic acid analysis showed that malic acid (58.37 mg/ml) was the most prevalent in MV-1 and that acetic acid was most prevalent in both MV-2 (46.95 mg/ml) and MV-3 (66.70 mg/ml). The total phenolic content of the muskmelon vinegars was highest at $129.74{\mu}g$ tannic acid equivalents (TAE)/ml in MV-3. The DPPH radical scavenging activity of the vinegars increased in a dose-dependent manner (p<0.05) and was 89.28% at MV-3 40% concentration. Similarly, SOD activitity increased in a concentration-dependent manner (p<0.05) so that levels for MV-1, MV-2, and MV-3 at 60% concentrations were 40.84%, 52.17% and 72.55%, respectively (p<0.05). Moreover, the ADH and ALDH activities of muskmelon vinegar were seen to increase in a concentration-dependent manner; ADH activity at 60% concentration was highest at 136.58% in MV-1 and ALDH activity at 60% concentration was highest at 100.25% in MV-2. The nitrite scavenging activities of MV-1, MV-2, and MV-3 at pH 1.2 were found to be 81.58%, 94.72%, and 87.75%, respectively. Anti-inflammatory effects were also examined, using LPS-stimulated RAW 264.7 cells, and nitric oxide production was reduced to 25.93%, 10.01%, and 79.75% by addition of MV-1, MV-2, and MV-3 at 1% concentration, respectively (p<0.05). These results suggest that the MV-3 muskmelon vinegar has great potential as an ingredient for high quality functional health beverages.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.404-411
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• 2019

This study was carried out to investigate the antioxidant effects of extracts from 9 species of forest plants in Korea. DPPH, ABTS, $NaNO_2$, hydrogen peroxide radical scavenging activity and reducing power activity were evaluated to measure the antioxidant activities of plant extracts. As a result, Geranium thunbergii has been identified as the most effective antioxidant resource. Also, total phenolic content was highest in Geranium thunbergii ($303.94{\pm}0.63mg\;GAE/g$) among 9 species extracts. Total flavonoid content was highest in Rosa multiflora ($24.32{\pm}0.22mg\;QE/g$) and proanthocyanidin content was highest in Vitis ficifolia ($279.00{\pm}4.58mg\;CE/g$) among 9 species extracts. In addition, the protective effect of plant extracts in $H_2O_2-induced$ human dermal fibroblast (HDF) cell systems were also assessed. Significant protective effects in $H_2O_2-induced$ human dermal fibroblast (HDF) cell systems were found in all plant extracts, especially in Geranium thunbergii. These results suggest that Geranium thunbergii could be a potential natural resource for antioxidant activity.