• Journal of Applied Biological Chemistry
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• v.55 no.2
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• pp.95-101
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• 2012

Nutritional components of Ojuk leaf tea and Ojuk shoot tea prepared from the leaves and shoots of black bamboo (Phyllostachys nigra Munro) by tea manufacturing process were evaluated. In addition, the extraction yield of water soluble components from these teas in the general tea brewing condition (water extraction in $80^{\circ}C$ for 10 min.) and the contents of polyphenol and flavonoid were compared with not only the dried raw materials, but also green tea and mate tea. Finally, offline and online scavenging activities against 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and di(phenyl)-(2,4,6 trinitrophenyl)iminoazanium free radicals were investigated to evaluate the antioxidant activity and explore the components showing ABTS free radical scavenging activity from tea infusion. These results demonstrated that these teas from black bamboo contain various nutritional components and can be used as traditional tea beneficial to human health.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.1
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• pp.17-32
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• 2010

This review shows the design and the development of new $CO_2$-soluble hydrocarbon copolymers which can be used as effective stabilizers for successful dispersion polymerizations of bio-compatible materials in supercritical carbon dioxide ($scCO_2$). The basic concepts of supercritical fluid including its solvent properties and applications in polymer synthesis are described. We report the facile synthesis of highly soluble hydrocarbon based copolymers, prepared with good control via controlled free radical polymerization from readily accessible and commercially available monomers. The phase behaviour of these materials was monitored in pure $CO_2$ to investigate how the molecular weights and the composition of the copolymers affect their solubility in $CO_2$. Their activity as a stabilizer was then tested in dispersion polymerization of N-vinyl pyrrolidone in $CO_2$ at various reaction conditions to identify the key parameters required for a successful dispersion stabilization of growing PVP particles. Some prospective potentials of this research which can be applied in developing new polymer materials in an environmentally-friendly fashion for use in cosmetics are also discussed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.49-55
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• 2021

The purpose of this study was to compare the quality characteristics of each brown rice glutinous rice red pepper paste prepared. In this study, brown rice, glutinous rice, and red pepper paste were prepared with various enzyme preparations. A 20-day study of the physicochemical and microbiological properties of each enzyme through the results process showed significant differences. In particular, brown rice red pepper paste manufactured using cozies purchased from Sunchang was functionally superior to rice cozies and bean cozies, with probiotics of 7.1-7.5×107 CFU/mL, lactobacillus of 1.9-2.2×103 CFU/mL, 48.67-52.30%, and 58.57-63.90%. When the results were combined, the composition of microorganisms and enzymes of fermented soybean paste purchased from Sunchang was not confirmed, but brown rice chili paste with nutritional and functional properties could be prepared compared to A.oryzae and A. kawachii.

• Journal of Mushroom
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• v.16 no.4
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• pp.311-317
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• 2018

The aim of this study was to identify chemical composition and antioxidant activity of phenolic extract of fruiting bodies of an artificially cultivated Hankyong Sanghwang mushroom, Phellinus linteus KACC 93057P (PLHS). The total phenolic content of 60% ethanolic extract of fruiting bodies of two-year-old PLHS grown on Oak wood logs was $19.05{\pm}0.32mg$ gallic acid equivalent (GAE)/g, which was 4-10 times high compared to the other species of mushrooms. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbisthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and the ferric reducing antioxidant power (FRAP) value of PLHS were 2-10 and 5 times higher, respectively, than those of the other species of mushrooms. High performance liquid chromatography (HPLC) analysis of ethyl acetate fraction of 70% methanolic extract of the fruiting bodies of PLHS revealed the presence of styrylpyrone-class compounds, davallialactone, hispidin, hypholomine B, and caffeic acid, a compound of the phenylpropanoid pathway.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.107-107
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• 2019

Millets are provided considerable amounts of nutrients and gluten-free cereal products and their rich non-nutritional compounds having proven health benefits, especially phenolic compounds. The aim of present investigation was to determine phenolic composition and antioxidant and SOD activity of three different millet of genetic resources namely, foxtail, proso and finger millet. Phenolic compounds were extracted from dehulled grain of genetic resources using methanol and examined for their total phenolic content (TPC), antioxidant activities and superoxide dismutase (SOD)-like activity. The TPC range of hog millet, finger millet and finger millet range from 3.3 to 25.1, 11.1 to 29.0 and 3.8 to 94.3 gallic acid equivalent (GAE)mg/g, respectively. Most of TCP content in dehulled millet grains was distributed from 10 to 20 gallic acid equivalent (GAE)/g, but two accessions of finger millet (IT235690 and 235689) were showed over than 90. The antioxidant activities were measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity. Finger millet and hog millet showed 26.4% and 26.7% in the mean of DPPH scavenging activity percentage, but foxtail millet was 13%. The finger millet showed the higher value than hog and foxtail millet in superoxide dismutase (SOD)-like activity. Particularly, two accessions of finger millet (IT235690 and 235689) showed the highest phenolic content and antioxidant activities among the used millet genetic resources and will be primary resources for finger millet breeding to develop the appropriate breeding strategies.

• Nutrition Research and Practice
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• v.12 no.6
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• pp.503-511
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• 2018

BACKGROUND/OBJECTIVES: Ginger, a root vegetable, is known to have antioxidant and antiobesity effects. Preparation, such as by steaming, can affect the chemical composition of prepared root vegetables or herbs and can change their functional activities. In the present study, we investigated the protective effects of steamed ginger against oxidative stress and steatosis in C57BL/6J mice fed a high-fat diet. MATERIAL/METHODS: The levels of polyphenols and flavonoids in two different extracts of steamed ginger, i.e., water extract (SGW) and ethanolic extract (SGE); as well, their antioxidant activities were examined. Forty male C57BL/6J mice were fed a normal diet (ND, n = 10), high-fat diet (HFD, 60% fat, w/w, n = 10), HFD supplemented with 200 mg/kg of SGE or garcinia (GAR) by weight (SGED or GARD, respectively, n = 10) for 12 weeks. Serum chemistry was examined, and the expressions of genes involved in lipid metabolism were determined in the liver. Histological analysis was performed to identify lipid accumulations in epididymal fat pads and liver. RESULTS: The SGE had higher contents of polyphenols and flavonoids and higher DPPH and $ABTS^+$ free radical scavenging activities compared to those of SGW. Treatment with SGE or GAR significantly decreased the HFD-induced weight gain. Both SGE and GAR significantly reduced the high serum total cholesterol (TC), triglyceride (TG) and low-density lipoprotein levels induced by HFD. Compared to ND, HFD significantly increased hepatic TC and TG levels. SGE or GAR supplementation significantly decreased the increase of hepatic lipids by HFD. Interestingly, SGE had a more significant effect in reducing hepatic TC and TG levels than GAR. Furthermore, hepatic genes involved in lipogenesis and lipolysis were altered in both the SGED and GARD groups. CONCLUSIONS: The present study indicates that steamed ginger supplementation can decrease plasma TC and TG and can inhibit liver steatosis by regulating the expressions of hepatic genes.

• Korean Chemical Engineering Research
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• v.60 no.1
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• pp.139-144
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• 2022

This study reports a microfluidic approach to produce monodisperse hydrogel microparticles in a simple and highly efficient manner. Specifically, we produce double emulsion drops with a thin oil shell surrounding an aqueous prepolymer solution, which is solidified via UV-induced free radical polymerization. When they are dispersed in an aqueous solution, the oil shell is dewetted due to the absence of surfactants, resulting in production of highly uniform hydrogel microparticles (C.V.=1%). Results show that production of monodisperse hydrogel microparticles with controllable size and composition can be achieved with minimal use of oil unlike water-in-oil (w/o) single emulsion-based approach. Furthermore, in-depth study of flow patterns in microfluidic device using a phase diagram exhibits a crucial relationship among relative flow rates while providing windows of readily controllable parameters for reliable manufacturing of hydrogel microparticles.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.251-256
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• 2022

This study was conducted to determine whether Diospyros lotus L. fruit could be used as a natural functional food ingredient and whether its use should be increased. D. lotus fruit powder was found to have high acidity in the immature IDL stage and significantly higher sugar content in the mature MDL stage. The levels of crude fat, selenium, and tannins decreased significantly from the IDL stage to the MDL stage in D. lotus fruit powder. However, the levels of magnesium and calcium were significantly greater in the MDL stage than in the IDL stage (p<0.05). The total phenol content was significantly higher in the IDL stage, but the DPPH radical scavenging activity significantly increased in the MDL stage (p<0.05). In conclusion, the fruits of D. lotus. have high nutritional quality in both the immature and mature growth stages. Thus, it is a good candidate for use as a functional food, and its use should be increased because of its high nutritional qualities.

• Journal of Microbiology and Biotechnology
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• v.32 no.4
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• pp.473-483
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• 2022

In this study we investigated the effect of lactic acid bacteria (LAB) fermentation on the ingredients and anti-oxidant activity of Withania somnifera extract. Four strains of LAB could proliferate normally in medium containing W. somnifera extract after the pH reached 3.1~3.5. LAB fermentation increased the content of alcohols and ketones, endowing the extract with the characteristic aroma of fermentation. Compared to the control, the DPPH and ABTS free radical scavenging rates in the fermented samples were significantly improved, ranging from 48.5% to 59.6% and 1.2% to 6.4%. The content of total phenols was significantly increased by 36.1% during the fermentation of mixed bacteria. Moreover, the original composition spectrum of the extract was significantly changed while the differentially accumulated metabolites (DAMs) were closely related to bile secretion, tryptophan metabolism and purine metabolism. Therefore, LAB fermentation can be used as a promising way to improve the flavor and bioactivity of the extracts of W. somnifera, making the ferments more attractive for use as functional food.

• The Korea Journal of Herbology
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• v.27 no.6
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• pp.139-145
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• 2012

Objectives : This study aimed to investigate value differences among Gastrodiae Rhizoma samples(GM, GC, G1, G2 and G3) in various characteristics as well as to provide basic guideline for various processes such as steaming and drying of Gastrodiae Rhizoma. Methods : Gastrodiae Rhizoma were steamed and dried at different temperature and times. They were divided into samples (GM; cultivated, steamed and dried in Muju, GC; cultivated and dried in China, G1; steamed and dried at $55^{\circ}C$ for 60 hours, G2; steamed and dried at $55^{\circ}C$ for 120 hours, G3; steamed and dried at $70^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered to analyze gastrodin content, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma had a little bit differences. Phenolic and flavonoid content of samples were increased by increasing drying temperature and times. Gastrodin content had different values by drying method and G3 was the highest in comparison with others. Increasing drying times led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, G3 was selected as the best sample according to its highest hedonic score mean (6.11/7) among all samples for appearance, color, flavor, overall acceptability. Conclusions : The results indicated that G3 sample was effective in views of antioxidant activity, gastrodin content and sensory characteristics. Moreover, Gastrodiae Rhizoma cultivated in Korea were investigated with higher antioxidant activity, gastrodin content and sensory characteristics than those cultivated in China.