• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.1
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• pp.199-203
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• 2007

Dental caries is a major worldwide oral disease problem. Streptococcus mutans (S. mutans) plays an important role in the information of dental plaque and it is being noticed as major causative bacteria of dental caries. Therefore, the development of more effective, substantial and safe preventive agents against dental caries is strongly required. In the present study, inhibitory effects of the ethanol extract of the husk of pomegranate (Punica granatum L.) on the growth, acid production, adhesion and water-insoluble glucan synthesis of Streptococcus mutans (S. mutans) were examined. The ethanol extract of pomegranate husk (250 - 4000 ${\mu}$g/ml) significantly lowered the growth of S. mutans in a dose dependent manner. The acid production of S. mutans were inhibited by the presence of ethanol extract of pomegranate husk (500 - 4000 ${\mu}$g/ml) significantly. The ethanol extract of pomegranate husk (5000 - 4000 ${\mu}$g/ml) also significantly lowered the adherence of S. mutans. In water-insoluble glucan synthesis assay, 1000 - 4000 ${\mu}$g/ml of the ethanol extract of pomegranate husk significantly inhibited the formation of water-insoluble glucan. These results suggest that pomegranate husk may inhibit the caries-inducing properties of S. mutans. Further studies are necessary to clarify the active constituents of pomegranate husk responsible for such biomolecular activities.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.439-444
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• 2010

The test results of Teriyaki sauce produced adding pomegranate concentrate are as follows: pH of Teriyaki sauce adding pomegranate concentrate showed significant difference among all samples (p<0.05). In case of sugar content, the higher the amount of pomegranate concentrate rose, the higher in sugar content it was. The test result of the amount of water showed significant difference among all samples (p<0.05). As the amount of added pomegranate concentrate was increased, the amount of water in the sauce was decreased. For viscosity, as the amount of added pomegranate concentrate was increased, viscosity of Teriyaki sauce was increased. The test result of chromaticity showed that as the amount of added pomegranate concentrate was increased, brightness (L), redness (a), and yellowness (b) were increased. According to the result of sensory evaluation, overall-acceptability was 7.5 highest at 6% compared to the control group. In view of the above results, it is advised to produce Teriyaki sauce with 6% pomegranate concentrate for its practical use.

• Biomedical Science Letters
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• v.16 no.1
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• pp.53-64
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• 2010

A randomized, double blind, placebo-controlled human intervention study involving 58 menopause women was performed to investigate the effect of pomegranate extracts on menopausal symptoms. The volunteers were randomly distributed into two groups, one taking pomegranate extracts (1.5 g/day) and the other being a placebo by taking oral administration for 8 weeks. The results from this study showed that duration of hot flush and sweating were significantly decreased by taking pomegranate extracts. In addition, menopausal rating scales and the Kuppermann index were significantly decreased in pomegranate extract taking group. This result suggests a possibility that pomegranate extracts can be helpful for menopause women.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.2
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• pp.268-274
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• 2001

Dyeing properties of the colorants extracted from pomegranate hull on silk fabric were investigated. Pomegranate colorants were characterized by FT-IR analysis. Effects of dyeing condition and mordanting on dye uptake, color change and colorfastness were explored. Pomegranate colorants showed high affinity to silk fiber and its isotherm adsorption curve was Langmuir type. Therefore, ionic bond was involved in the adsorption of pomegranate colorants on to silk fiber. Mordants except Fe did not significantly increase dye adsorption. Pomegranate colorants produced mainly yellow color on silk fabric, but the silk mordanted with Fe showed yellow red color. Fastness to washing, perspiration, and rubbing was not improved by mordanting treatment, but light colorfastness was increased by Fe mordant.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.414-420
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• 2006

The present study evaluated the effects of pomegranate peel (Granati pericarpium) extract on the lipid profiles and antioxidant biomarkers in mice fed a high fat and cholesterol diet: the measured biomarkers included the TBARS value, GPx, GR, SOD and GST activities. Body fat depositions were significantly decreased in the group that received pomegranate peel. In addition, the activities of GPx, GST and SOD were significantly higher in the liver and plasma of the pomegranate peel group than in the control group. Also, the pomegranate peel diet decreased lipid peroxidation of the liver and kidney. Alkaline single-cell gel electrophoresis (comet assay) showed that the DNA damage in the plasma of the pomegranate peel group was decreased compared to that of control. The present results show that a diet with added pomegranate peel exerts protective effects against oxidative DNA damage and lipid peroxidation possibly via effects on the free radical levels in mice fed a high fat and cholesterol diet.

• Microbiology and Biotechnology Letters
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• v.35 no.2
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• pp.81-97
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• 2007

Punica granatum, L. (Pomegranate) has 613 seeds which accidentally corresponds to the 613 commandments in the Bible. Accordingly, the fruit has been worshipped by the Jewish and other religious people from the ancient. Pomegranate's seed, peel and juice contain a variety of ethnomedical components so much as the sum of three kinds of other common fruits. The number of published papers related to the pomegranate in recent 7 years flourished 7 times more than before at the bases of Medline record. Since the containments of estrogen, as $17{\alpha}-estradiol,\;17{\beta}-estradiol$, estrone, and estradiol, etc., in pomegranate have been reported, public interests and commercial values of pomegranate arose considerably. The report was disproved later, however, merits of this fruit remained yet; clinical efficacy for preventing and remediating cancers including breast and prostate cancers by oral administration of the juice, seed oil, and peel extract is still believed to be true. In this review, target components of pomegranate such as antioxidants, anticancers, antiestrogens and ethnomedical components were analyzed and discussed along with examining its pharmaceutical efficacy and prescription to postmenopausal lesion, cardiosclerosis, cosmetic beautification, viral and allergic symptoms, and diabetes mellitus, etc.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.417-421
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• 2012

The optimum conditions for manufacturing pomegranate makgeolli, cloudy Korean rice wine, treated with different levels of pomegranate (Punica granatum L.) juice concentrate were investigated. The pH, titratable acidity, amino acid content, soluble solid content, and alcohol content were measured, and the sensory properties of the makgeolli were evaluated. The pH, titratable acidity, soluble solid content and alcohol content of pomegranate makgeolli increased as the addition level of pomegranate juice concentrate increased. The amino acid content of makgeolli significantly decreased with increasing addition level of pomegranate juice concentrate. In the sensory evaluation, makgeolli with 3% pomegranate juice concentrate added during one-step-brewing had the most preferable flavor, sweetness, bitterness and overall acceptance among all samples. In conclusion, the addition of 3% pomegranate juice concentrate during one-step-brewing for makgeolli would be the best conditions for manufacturing pomegranate makgeolli.

• Journal of Animal Science and Technology
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• v.63 no.5
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• pp.1034-1063
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• 2021

The experiment was designed as a 3 × 3 × 2 factorial arrangement of treatments, including (i) pomegranate peel (zero, 4%, and 8 percent), (ii) oxidized soybean oil (zero, 2%, and 4 percent), and (iii) alpha-tocopherol (zero and 200 mg/kg). Supplementation of 8% pomegranate peel in diets significantly decreased the growth performance of broiler chickens. The supplementation of 4% oxidized oil in diets significantly reduced body weight gain and Feed intake whole experimental period (p < 0.05). The results showed that supplementation of 4% pomegranate peel in the diet was associated with low aspartate transaminase (AST), alanine transaminase, and malondialdehyde (MDA). However, 4% pomegranate peel increased the total antioxidant capacity (TAC) and superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities. The supplemental 4% oxidized oil increased the serum AST, alanine aminotransferase (ALT), and MDA concentrations. TAC, SOD, and Catalase (CAT) activities were affected by 4% oxidized oil and alpha-tocopherol. The use of oxidized oil and vitamin E decreased MDA concentration. The serum glucose and globulin concentrations were significantly lower in the 8% pomegranate peel. The results showed that supplementation with 4% pomegranate peel in diets reduced serum low-density lipoprotein (LDL). The inclusion of 4% oxidized oil in diets reduced serum glucose and increased the blood lipid concentration such as triglyceride, cholesterol and LDL. Vitamin E supplementation reduced the serum cholesterol and LDL concentrations. The use of 8% pomegranate peel reduced red blood cell (RBC), hemoglobin, and packed cell value (PCV). The results indicated that supplementation with 8% pomegranate peel and 4% oxidized oil in diets decreased the immunoglobulin concentration in broilers. In addition, it was found that the inclusion of 4% pomegranate peel in diets resulted in higher IgG, IgM and total immunoglobulin. Pomegranate peel supplementation significantly decreased meat MDA concentration. Supplementation of 4% oxidized oil increased MDA of meat (p < 0.05). Vitamin E supplementation (200 mg/kg) significantly decreased MDA of meat (p < 0.05). Consequently, the results of this experiment showed that supplementation with 4% pomegranate peel had beneficial effects on broiler chickens. It was also found that feeding 2% oxidized oil in diets had no adverse effect on broilers.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.388-400
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• 2020

This study was conducted to develop chicken meat patties by incorporating pomegranate peel and bagasse powders and their extracts. Patties were developed by incorporating pomegranate peel powder (PPP, 2 g), pomegranate aril bagasse powder (PABP, 4 g), pomegranate peel powder aqueous extract (PPAE, 6 g) and pomegranate aril bagasse powder aqueous extract (PABAE, 9 g) individually per 100 g of minced meat. Both types of powders and extracts treated patties had significantly higher total phenolic content than control and butylated hydroxytoluene (BHT) treated patties. Both types of powder (PPP and PABP) treated patties had significantly higher water holding capacity, ash, crude fibre content, and hardness values, and significantly lower moisture content and lightness values in comparison to control patties. Emulsion stability and cooking yield of PABP treated patties were significantly higher than control. Addition of extracts and BHT did not influence the physico-chemical properties and proximate composition of chicken patties. Both types of powders and extracts provided better protection to chicken meat patties against oxidative rancidity and microbial proliferation in comparison to control and BHT treated patties during refrigerated storage. It is concluded that pomegranate fruit byproducts in the form of peel powder, aril bagasse powder and their extracts can be successfully utilised in development of healthier chicken meat patties and these byproducts can also be effectively used as a replacement of synthetic antioxidants such as BHT.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.3
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• pp.577-585
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• 2001

Dyeing properties of the colorants extracted from pomegranate hull on cotton fabric were investigated. Effects of dyeing conditions and mordanting on dye uptake, color change and colorfastness were explored. Cationic agent treatment was done for cotton to improve low dyeability in natural dyeing. In addition antimicrobial activity of the cotton fabrics dyed with pomegranate colorants was examined by the shake flask method. Pomegranate colorants showed low affinity to cotton fiber and its adsorption isotherm was Freundlich type. Therefore, hydrogen bonding was involved in the adsorption of pomegranate colorants onto cotton fiber. Mordants did not significantly increase dye adsorption. Pomegranate colorants produced mainly yellow color on cotton fabric. In order to improve dye uptake, cotton was cationized by treating with Cationon UK(quarterly ammonium salt) and chitosan. The cationized cotton with Cationon UK showed higher dye uptake and shorter dyeing time, compared with the untreated cotton. Chitosan treated cotton also showed high dye uptake, but chitosan was less effective compared with Cationon UK. Fastness to washing, perspiration, and rubbing was not improved by mordanting and cationizing treatment, but light fastness was increased by all mordants and cationic agent. As dye concentration increased, bacterial reduction rate was increased and mordants did not significantly increase bacterial reduction rate.