• Reproductive and Developmental Biology
• /
• v.35 no.4
• /
• pp.485-489
• /
• 2011

The present study was conducted to examine the reactive oxygen species (ROS) generation levels and subsequent DNA damage in the bovine cultured somatic cells. Bovine ear skin cells were classified by serum starvation, confluence and cycling cells. Cells were stained in 10 ${\mu}M$ dichlorohydrofluorescein diacetate ($H_2DCFDA$) or 10 ${\mu}M$ hydroxyphenyl fluorescein (HPF) dye to measure the $H_2O_2$ or $^{\cdot}OH$ radical levels. The samples were examined with a fluorescent microscope, and fluorescence intensity was analyzed in each cell. $H_2O_2$ and $^{\cdot}OH$ radical levels of cultured somatic cells were high in confluence group ($7.1{\pm}0.7$ and $8.4{\pm}0.4$ pixels/cell, respectively) and significantly low in serum starvation group ($4.9{\pm}0.4$ and $7.0{\pm}0.4$ pixels/cell, respectively, p<0.05). Comet tail lengths of serum starvation ($148.3{\pm}5.7$ ${\mu}M$) and confluence ($151.1{\pm}5.0$ ${\mu}M$) groups were found to be significantly (p<0.05) increased in comparison to that of cycling group ($137.1{\pm}7.5$ ${\mu}M$). These results suggest that the culture type of donor cells can affect the ROS generation, which leads the DNA fragmentation of the cells.

• Korean journal of food and cookery science
• /
• v.31 no.4
• /
• pp.456-464
• /
• 2015

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

• Korean journal of food and cookery science
• /
• v.23 no.2 s.98
• /
• pp.165-172
• /
• 2007

This study was conducted to investigate the antioxidant amounts and properties of barley leaf tea and green tea at under various leaching conditions. The leaching temperatures and times of the distilled water were 50, 70 and $90^{\circ}$C for 1, 3 and 5 min, respectively. The levels of crude fat and ash in the barley leaf tea were higher than those in green tea. Brown color intensity and flavonoid absorbance increased with leaching temperature. The highest vitamin C levels and water-soluble phenol resulted at $90^{\circ}$C for 3 min. The DPPH radical scavenging activities of the barley leaf tea and of green tea were 11.06 and 50.56%, respectively, compared to 2.9% for L-ascorbic acid (150 ppm). The nitrite scavenging activities of barley leaf tea and green tea were 95.11 and 74.88%, respectively. The SOD-like activities of barley leaf tea, green tea, and L-ascorbic acid (150 ppm) were 12.99, 8.33, and 12.75%, respectively. The antioxidant effect of green tea was higher than that of barley leaf tea and lastly, the SOD-like activity of barley leaf tea was as high as that of green tea.

• Korean Journal of Pharmacognosy
• /
• v.48 no.4
• /
• pp.298-303
• /
• 2017

To know the anti-oxidative effect of Epimedii Herba (Berberidaceae), the methanol extract of this plant was investigated by using a Caenorhabditis elegans model system. The methanol extract of this plant showed relatively significant DPPH radical scavenging and superoxide quenching activities. The ethyl acetate soluble fraction of Epimedii Herba (EHE), which showed the most potent DPPH radical scavenging and superoxide quenching activities, was tested on its effects on superoxide dismutase (SOD), catalase, intracellular ROS, and oxidative stress tolerance in Caenorhabditis elegans. Furthermore, in order to verify that regulation of stress-response genes is responsible for the increased stress tolerance of the EHE treated C. elegans, we checked SOD-3 expression using a transgenic strain. As a result, the EHE increased SOD and catalase activities of C. elegans, and reduced intracellular ROS accumulation in a dose-dependent manner. Besides, EHE-treated CF1553 worms showed higher SOD-3::GFP intensity than that of non-treated controls.

• Korean journal of food and cookery science
• /
• v.30 no.3
• /
• pp.333-339
• /
• 2014

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/mL in control, and pH (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.345-348
• /
• 2004

Dried cabbage, spinach, carrot, mugwort and yam were irradiated at 1, 5 and 10 kGy using a $^{60}Co$ irradiator at room temperature. Effects of irradiation dose and storage time on irradiated dried vegetables were investigated through electron spin resonance (ESR) spectroscopy. Strong positive correlation coefficients ($R^{2}=0.9698-0.9915$) were obtained between irradiation dose and corresponding ESR signal intensity. ESR signal of mugwort was most stable at 9 weeks storage, followed by carrot, yam, and spinach, whereas that ESR signal of cabbage was not distinguishable.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.5
• /
• pp.516-525
• /
• 2021

In this study, vin chaud were manufactured with eight types of vin chaud-bomb containing different amounts of ingredients, and Campbell Early wine. Samples were analyzed for pH, total acidity, volatile acidity, ethanol content, total polyphenol, and anthocyanins, and radical scavenging activities for antioxidant effect. Based on the results of this study the pH of the samples ranged from 3.34 to 3.41 and the total acidity of wines ranged from 0.55 to 1.00%. The alcohol contents of the vin chaud samples ranged from 3.8~5.8% to and the color intensity of the vin chaud samples was higher than that of the wine. Total polyphenol content was 145.90~262.98 mg% and the tannin content of the C-1 (236.90 mg%) was the highest among the samples. The ABTS and DPPH radical scavenging activity of the samples were 57.39~75.10% and 63.71~80.00% respectively. α-Glucosidase inhibitory activity ranged from 21.54 to 33.49%, on the other hand, wine was not detected and tyrosinase inhibitory activity had the highest values (39.26%) in the C-1 sample. The findings of the present study provide insightful scientific information on vin chaud, and forms a basis for further innovations in the food and wine industry.

• Korean Journal of Pharmacognosy
• /
• v.52 no.3
• /
• pp.163-169
• /
• 2021

Using the Caenorhabditis elegans model system, the antioxidant activity of methanol extract of the guzeunggupoprocessed Liriope platyphylla F. T. Wang (Liliaceae) tuber was calculated. Between the methanol extracts of guzeunggupo-processed and non-processed L. platyphylla tuber, the processed L. platyphylla tuber showed higher DPPH radical scavenging effect than the non-processed one. The ethyl acetate soluble fraction of the methanol extract of the guzeunggupo-processed L. platyphylla tuber showed the best DPPH radical scavenging activity. The ethyl acetate fraction of the processed sample was measured for the activities of superoxide dismutase (SOD), catalase, and oxidative stress tolerance by using C. elegans along with reactive oxygen species level. In addition, to verify the regulation of the stress response gene is responsible for the increased stress tolerance of C. elegans treated by the ethyl acetate fraction of the processed sample, SOD-3 expression was measured using a transgenic strain (CF1553). Consequently, the ethyl acetate fraction of the processed sample, increased SOD and catalase activities, and decreased ROS accumulation in a dose-dependent manner. Furthermore, the ethyl acetate fraction of the processed sample-treated CF1553 worm showed higher SOD-3::GFP intensity than the control worm.

• Korean Journal of Pharmacognosy
• /
• v.51 no.4
• /
• pp.325-331
• /
• 2020

Through Caenorhabditis elegans model system, the antioxidant activity of methanol extract of the guzeunggupo-processed Platycodon grandiflorum A. De Candolle (Campanulaceae) roots was calculated. Between the methanol extracts of guzeunggupo-processed and non-processed P. grandiflorum roots, the processed P. grandiflorum root showed higher DPPH radical scavenging effect than the non-processed one. The ethyl acetate soluble fraction of the methanol extract of the guzeunggupo-processed P. grandiflorum showed the best DPPH radical scavenging activity. The ethyl acetate fraction of the processed sample was measured for the activities of superoxide dismutase (SOD), catalase, and oxidative stress tolerance by using C. elegans along with reactive oxygen species level. In addition, to confirm the regulation of the stress response gene is responsible for the increased stress tolerance of C. elegans treated by the ethyl acetate fraction of the processed sample, SOD-3 expression was measured using a transgenic strain (CF1553). Consequently, the ethyl acetate fraction of the processed sample, increased SOD and catalase activities, and decreased ROS accumulation in a dose-dependent manner. Furthermore, the ethyl acetate fraction of the processed sample-treated CF1553 worm showed higher SOD-3::GFP intensity than the control worm.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.6
• /
• pp.425-435
• /
• 2023

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO₂ pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.