• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.291-291
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• 2017

The effects of bioactivity, binding polyphenolic contents, DPPH radical scavenging activity, ABTS radical scavenging activity, xanthine oxidase and immune activity on the storage temperature and durations of Codonopsis lanceolata root were evaluated in vitro. The contents of total polyphenol and flavonoid content by storage temperature and storage period was no significant difference according to the storage period, but it was found that the content was higher at lower storage temperature. The DPPH free radical scavenging activity at six different concentrations, 500, 1000, 2500, 5000, 10000 and 20000 mg/L are measured, the scavenging activity according to different storage temperature and storage period showed relatively the higher the activity in the shorter storage period or the lower storage temperature. The ABTS radical scavenging activity did not show a significant difference under various storage temperature and storage period conditions. The xanthine oxidase inhibitory activity of C. lanceolata extract tended to decrease more, depending on the longer storage period or the higher storage temperature. In different storage period and storage temperature conditions, the immune cell growth of C. lanceolata extract promoted a concentration-dependent manner in both human T cell and B cell, and did not show a significant difference. These results of this study suggested that the root of C. lanceolata may assist in the potential biological activities, and can be used as a source of human health products.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.214-219
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• 2003

The fractions extracted with methylene chloride from colored rice seeds of 19 cultivars were prepared to examine the correlationties of both antimutagenicity and antioxidiativity with physiological functionalities. The data revealed a positive correlation of the antimutagenicity with the content of $(3.{\beta},22Z)-Acetate-stigmasta-5,22-dien-3-ol$, 24-Oxocholesterol acetate, 6(E),8(E)-Heptadiene, and Eicosane. For antioxidativity, electron donating ability to DPPH radicals exhibited a positive correlation with the content of (24R,25S)-Aplysterylacetate, however, negative correlations were found between scavenging activity toward hydroxyl radicals and the content of either Tetradecanoic acid or Methyl ester-hexadecanoic acid, $(3.{\beta},24S)-Stigmast-5-en-3-ol$, respectively. In addition, a positive correlation was detected between the inhibitory effect of the fractions and the content of $(3.{\beta},24S)-Stigmast-5-en-3-ol$, however, a negative correlation with the content of 3',3'-Dimethylspiro [acridane-9,1'-indane], $(3.{\beta})-24-Methylene-9,19-cyclolanostan-3-ol$, and some other compounds was observed, respectively.

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.391-402
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• 2017

Lactic acid bacteria (LAB) are widely used as starter culture in food fermentation due to their harmless entity and health beneficial properties along with the ability to change texture, aroma, flavor and acidity of food products. In this study, five different LAB (FB003, FB058, FB077, FB081, and FB111) isolated from different Korean traditional fermented foods, assigned to Lactobacillus plantarum, Pediococcus pentosaceus, Weissella viridescens, Lactobacillus sakei, and Leuconostoc mesenteroides, respectively, on the basis of their physiological properties and 16S rRNA sequence analysis, to use as fermentation starter and check their ability to fasten the ripening time as well as the overall optimization in the fermentation condition. To check their suitability as starters, their safety, acid and bile tolerance, NaCl and temperature resistance, susceptibility to common antibiotics, and antimicrobial activities were determined. Squid jeotgal samples were prepared by adding $10^8CFU/g$ of each strain in different samples, which were then kept for fermentation at $4^{\circ}C$ and checked for their antioxidant activities at 0, 7, 15, and 21-day intervals. The samples fermented with FB003 and FB077 displayed the highest antioxidant activity. This study revealed two effective starter cultures (FB003, FB077) for squid jeotgal fermentation, which presented increased functionalities. The results of this study will lead to the development of novel industrial-scale production avenues for jeotgal preparation, and offer new insights into the prevention and control of chronic diseases.

• The Korean Journal of Mycology
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• v.35 no.2
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• pp.128-132
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• 2007

The aim of this study was to investigate the physiological functionalities of 60 wild mushroom methanol extracts. We determined their fibrinolytic and ${\alpha}-glucosidase$ inhibitory activities. Among them, 11 mushrooms showed fibrinolytic activity. In particular, Armillaria sp. showed the greatest enzyme activity (4.2 plasmin units/ml) in a fibrin plate assay. The fibrinolytic activities of Amanita virosa. Gymnophilus sp. and Lepista nuda were 2.3, and the activities of Amanita citrina and Cortinarius alboviolaceus were 2.1 and 2.0 plasmin units, respectively. In a ${\alpha}-glucosidase$ inhibitory activity test, Naematoloma fasciculare showed the greatest inhibitory activity at 98.5%. The ${\alpha}-glucosidase$ inhibitory activities of Suillus luteus and Gomphidius maculatus were 66.6% and 61.5%, respectively. This study suggests that both Armillaria sp. and N. fasciculare can be used as candidates for the development of new medicine effective to cardiovascular diseases and biofunctional food.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.716-721
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• 2012

This study was designed to compare the quality characteristics of spray-dried (SD) and freeze-dried (FD) powders prepared with hot water extracts of sea mustard (Undraia pinnatifada) and sea tangle (Laminaria longissima). The moisture content of FD seawed was lower than that of SD, and sea mustard had a higher overall moisture content than sea tangle. The alginic acid content of SD seaweed was significantly higher than that of FD seaweed for both species. There were relatively higher contents of phenolic compounds in SD powders than in FD powders. DPPH radical scavenging ability was significantly greater in SD seaweed, and also, SOD-like activity in SD powders was higher than those of FD powders. However, the nitrite scavenging activity of FD powders of sea mustard (10 mg/mL) was higher than that of SD. In conclusion, spray-dried sea mustard and sea tangle extracts exhibited higher physiological functionalities than their freeze-dried counterparts.

• Fashion & Textile Research Journal
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• v.21 no.1
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• pp.112-119
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• 2019

This study had a purpose of further investigating and developing the usage of the eco-friendly functional dye that has physiological and pharmacological functions. This study was implemented complex dyeing method which used both natural dyes such as Gardenia jasminoides J.Ellis colorant, which are the yellow dyes that have high brightness and low chroma, and Xanthium strumarium L. extract. The silk fabrics were used to dye in various methods. They were also used to investigate functionalities dyed fabrics by various treating method, such as their color fastness, antibacterial activities and deodorization, the following were obtained. The fabrics that were dyed with herbs had decreasing brightness as the herbs extract concentrations were increased and had subtly changing chroma. But, because their K/S values were under 0.5, they were not properly dyed. Color fastness differed according to the natural dyes and herbs' complex dyeing order. The Color fastness was good when the fabrics were dyed with the colorant first, and then with the herb. When the fabrics were dyed with mixture dyeing solution, the natural dye and the herb extract, the herb didn't affect the dyeabilities of fabrics as much. When the fabrics were dyed with the mixture of the colorant and the herb extract, the dyeabilities didn't have much changes. However, their color fastnesses were improved a little bit due to the complex dyeing condition. When the fabrics were dyed with the mixture of the colorant and the herbs extract, their antibacterial activities and deodorization were increased.

• The Korea Journal of Herbology
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• v.28 no.2
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• pp.83-92
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• 2013

Objectives : We investigated differances of physiological functionalities in the steamed Schisandrae Fructus. Methods : The samples were extracts of dryed schisandrae fructus without steaming process (S0), extracts of schisandrae fructus with three times steamed (S3), extracts of schisandrae fructus with five times steamed (S5) and extracts of schisandrae fructus with seven times steamed (S7). We analyzed contents of schisandrin, gomisin, total polyphenol and flavonoid and antioxidant activities. We researched antiinflammation effects for Raw264.7 cells. To evaluate liver protective activity, we measured AST, ALT and gamma-GTP in serum of alcoholic mice. Results : As the steaming number of schisandrae fructus increase, the contents of schisandrin and gomisin were more increased. The contents of total polyphenol of S5 and S7 were significantly increased compared to that of S0. DPPH free radical scavenging activities of S5 and S7 were significantly increased compared to that of S0, ABST radical scavenging activities of S3 and S5 were significantly increased compared to that of S0 in vitro. The NO production of all sample was significantly decreased compared to control, PGE2 release of S3, S5 and S7 were significantly decreased compared to control. IL-$1{\beta}$ release of S5 and S7 were significantly decreased. AST, ALT and gamma-GTP of S3, S5 and S7 were significantly decreased compared to control. Conclusions : We think that extracts of schisandrae fructus with steaming process may have more potential efficacy than a schisandrae fructus without steaming process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.281-286
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• 2014

This study was carried out to develop Yakju, a new kind of Korean traditional rice wine added with bamboo ethanol extract and characterized by containing various health benefits. The wine with bamboo ethanol extract was fermented by adding ginger and pear to improve flavor and quality. Several quality characteristics and physiological functionalities of Yakju were investigated. When bamboo ethanol extract was added to Yakju, the pH level decreased compared to that of the control. However, total acidity and soluble solid levels were higher than those of the control. The alcohol content of Yakju added with bamboo ethanol extract was slightly higher than that of the control. In examining the colors of Yakju containing bamboo ethanol extract, L value was lower than that of the control, whereas b value and brownness were higher. Various organic acids such as citric acid, malic acid, succinic acid, lactic acid, and acetic acid were determined, and the main organic acid among them was lactic acid. Various free sugars such as sorbitol, glucose, and fructose were detected and glucose was the most abundant. Total polyphenol content of Yakju added with bamboo ethanol extract was lower than that of the control. Further, electron-donating ability ranged from 23.8~40.0%, which was higher than that of the control. Nitrite scavenging ability of Yakju added with bamboo ethanol extract ranged from 15.2~36.4%, which was higher than that of the control at pH 6.0. Sensory evaluation of Yakju showed that bamboo ethanol extract+ginger as well as bamboo ethanol extract+ginger+pear treatment significantly increased flavor, taste, and overall acceptance compared to the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1388-1394
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• 2012

The physiological functionalities of 70% ethanol extracts (EE) from Cudrania tricuspidata fruit (ECFD, EE of C. tricuspidata subjected to freeze-drying; ECHD, EE of C. tricuspidata subjected to heat air drying; ECID, EE of C. tricuspidata subjected to infrared drying) were investigated. Yields of freeze-dried powders of ECFD, ECHD, and ECID were 51.50%, 53.91%, and 56.14%, respectively. Color $L^*$, $a^*$, $b^*$, and $H^{\circ}$ values of ECHD and ECID decreased. Dried ECHD and ECID had relatively higher contents of total polyphenolics and flavonoids than ECFD. Electron donating abilities at a concentration of 10 mg/mL (w/v) were in order of ECID (62.37%) >ECHD (80.17%)>ECFD (77.80%). Reducing powers ($OD_{700}$) of ECFD, ECHD, and ECID were 0.75, 1.70, and 1.89, respectively. Additionally, ABTS radical scavenging ability of ECID was the highest with a value of 62.37% at a concentration of 10 mg/mL (w/v). Nitrite scavenging activities of ECFD, ECHD, and ECID at a concentration of 10 mg/mL (w/v) were 28.76%, 30.69%, and 41.64%, respectively. SOD (superoxide dismutase)-like activities at 5 mg/mL (w/v) were in the order ECFD (891.93 mUnits)>ECHD (723.02 mUnits)>EFID (611.97 mUnits). Whereas ferrous ion chelating activity of ECFD (52.36%) and ECID (47.16%) was significantly higher than that of ECHD (30.04%). ACE inhibitory and xanthine oxidase (XO) inhibitory activities of ECHD and ECID at a concentration of 1 mg/mL (w/v) were higher than those of ECFD. In conclusion, we provided experimental evidence that extracts of pre-dried C. tricuspidata exhibit increased physiological functionalities. Further, infrared drying technique is the best method for enhancement of antioxidant activity of C. tricuspidata fruit.

• The Korean Journal of Mycology
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• v.40 no.3
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• pp.164-173
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• 2012

For development of new high-value Korean traditional fermented food by using bioactive fungi and bacteria, Nuruk, Makgeolli and Cheonggukjang were prepared by mold, yeasts and bacteria from Korean traditional fermented foods and their physiological functionalities were investigated. Aspergillus oryzae N152-1 Nuruk showed the highest antihypertensive angiotensin I-converting enzyme inhibitory activity(57.2%), and Makgeolli made by Saccharomyces cerevisiae Y111-5 and commercial JS Ipguk (solid cultures of saccharifying enzyme-producing mold) was showed 42.0% of anti-obesity ${\alpha}$-glucosidase inhibitory activity. Among various Cheonggukjang, No 463 Cheonggukjang made by Brevibacterium iodinum NCDO 613(T) was showed the highest fibrinolytic activity (size of clear zone: 28 mm) and good anti-obesity ${\alpha}$-glucosidase inhibitory activity.