• Journal of Microbiology and Biotechnology
• /
• v.16 no.4
• /
• pp.497-504
• /
• 2006

Glycosides are important functional materials in foods. Transformation, especially hydrolysis, of the sugar moieties tends to improve the functional properties of the administered glycosides in vivo. Various probiotic bacteria and edible food-grade fungi such as bifidobacteria, lactobacilli, leuconostocs, yeasts, and aspergilli are potential industrial microorganisms to transform glycosides of ginsenosides from ginseng, platycodin saponins from Platycodon grandiflorum, Trignoella foenum-graecum (TFG) saponins, and isoflavones from soybeans and Puerariae radix, respectively, by fermentation or enzymatic reaction. In this review, various transformation pathways bearing potential significance with respect to the changes in structure and function of the various glycosides from the food materials will be introduced. In conclusion, the proper combination of food microorganisms and transformation conditions will improve the functionality and the sensory value and reduce the cytotoxicity of the functional glycosides present in various functional food raw materials.

• Journal of Ginseng Research
• /
• v.44 no.3
• /
• pp.405-412
• /
• 2020

Background: Root rot is a serious destructive disease of Panax notoginseng, a famous cultivated araliaceous herb called Sanqi or Tianqi in Southwest China. Methods: The chemical substances of Sanqi rot roots were explored by chromatographic techniques. MS, 1D/2D-NMR, and single crystal X-ray diffraction were applied to determine the structures. Murine macrophage RAW264.7 and five human cancer cell lines were used separately for evaluating the antiinflammatory and cytotoxic activities. Results and Conclusion: Thirty dammarane-type triterpenes and saponins were isolated from the rot roots of P. notoginseng. Among them, seven triterpenes, namely, 20(S)-dammar-25-ene-24(S)-hydroperoxyl-3β,6α,12β,20-tetrol (1), 20(S)-dammar-3-oxo-23-ene-25-hydroperoxyl-6α,12β,20-triol (2), 20(S)-dammar-12-oxo-23-ene-25-hydroperoxyl-3β,6α,20-triol (3), 20(S)-dammar-3-oxo-23-ene-25-hydroperoxyl-12β,20-diol (4), 20(S),24(R)-epoxy-3,4-seco-dammar-25-hydroxy-12-one-3-oic acid (5), 20(S),24(R)-epoxy-3,4-seco-dammar-25-hydroxy-12-one-3-oic acid methyl ester (6), and 6α-hydroxy-22,23,24,25,26,27-hexanordammar-3,12,20-trione (7), are new compounds. In addition, 12 known ones (12-16 and 19-25) were reported in Sanqi for the first time. The new Compound 1 showed comparable antiinflammatory activity on inhibition of NO production to the positive control, whereas the known compounds 9, 12, 13, and 16 displayed moderate cytotoxicities against five human cancer cell lines. The results will provide scientific basis for understanding the chemical constituents of Sanqi rot roots and new candidates for searching antiinflammatory and antitumor agents.

• Journal of Ginseng Research
• /
• v.43 no.3
• /
• pp.377-384
• /
• 2019

Background: Inflammation is widespread in the clinical pathology and closely associated to the progress of many diseases. Triterpenoid saponins as a key group of active ingredients in Panax notoginseng (Burk.) F.H. Chen were demonstrated to show antiinflammatory effects. However, the chemical structures of saponins in the leaves and stems of Panax notoginseng (PNLS) are still not fully clear. Herein, the isolation, purification and further evaluation of the antiinflammatory activity of dammarane-type triterpenoid saponins from PNLS were conducted. Methods: Silica gel and reversed-phase C8 column chromatography were used. Furthermore, preparative HPLC was used as a final purification technique to obtain minor saponins with high purities. MS, NMR experiments, and chemical methods were used in the structural identifications. The antiinflammatory activities of the isolated saponins were assessed by measuring the nitric oxide production in RAW 264.7 cells stimulated by lipopolysaccharides. Real-time reverse transcription polymerase chain reaction was used to measure the gene expressions of inflammation-related gene. Results: Eight new minor dammarane-type triterpene oligoglycosides, namely notoginsenosides LK1-LK8 (1-8) were obtained from PNLS, along with seven known ones. Among the isolated saponins, gypenoside IX significantly suppressed the nitric oxide production and inflammatory cytokines including tumor necrosis $factor-{\alpha}$, interleukin 10, interferon-inducible protein 10 and $interleukin-1{\beta}$. Conclusion: The eight saponins may enrich and expand the chemical library of saponins in Panax genus. Moreover, it is reported for the first time that gypenoside IX showed moderate antiinflammatory activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.7
• /
• pp.980-985
• /
• 2010

The objective of this study was to isolate and identify anti-inflammatory chemicals in Hippophae rhamnoides L. which was grown in Chuncheon, Korea. Treatment of ethanol extracts from stems, leaves, roots, and fruits to RAW 264.7 cells reduced amounts of nitrite by 56.0, 31.9, 49.1, and 18.9% respectively, compared to only lipopolysaccharide (LPS) treatment which is well-known as a inflammation-inducing agent. The stems were extracted with hexane, dichloromethane, ethyl acetate, butanol, and water and their nitrite contents in RAW 264.7 cells were measured. The dichloromethane extracts showed the highest inflammatory activity, exhibiting 80% reduction of the nitrite content at 1 mg/mL treatment. Activity-directed fractionation of dichloromethane extracts led to the identification of $\beta$-sitosterol as the anti-inflammatory chemical. 0.1 mg/mL treatment of $\beta$-sitosterol inhibited strongly the production of nitrite by 65%, compared to only LPS treatment. These results suggest that stem of H. rhamnoides L. may be useful for inflammation treatment.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.10
• /
• pp.1509-1513
• /
• 2005

To develop a new functional food material, edible crude saponin was isolated from soybean cake using HP-20 resin and its anticancer effect and immune-activity were investigated. The saponin significantly inhibited the growth of cancer cells such as A549, MCF-7 and SW480 at a concentration of 1,000 $\mu$g/mL. Morphological changes was observed in the AS49 cells surface treated with the saponin of 1,000 $\mu$g/mL concentration. The proliferation of mouse spleen cells treated with saponin was increased in a dose-dependent manner compared with untreated control cells until the concentration of 1 $\mu$g/mL but decreased at higher concentrations than that. The NO production in marcrophage cell lines (RAW 264.7) treated with saponin was increased in a dosedependent manner compared with untreated control cells.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.14 no.2
• /
• pp.95-98
• /
• 1985

This study was carried out to investigate changes in the compositions of fatty acids according to the different drying methods of raw mugwort. Raw mugwort from Kang-wha was dried with four methods such as sun-drying, shady sun-drying, heated oven-drying and freeze-drying. Total contents and fatty acid compositions of the ethyl ether extracts from the dried mugworts were examined. Total contents of the ethyl ether extracts showed remarkable differences with drying methods; freeze-dried mugwort had the highest content (5.60%), while oven dried mugwort revealed the lowest content (2.45%). Eleven fatty acids and four unknown peaks were identified by gas-liquid chromatography; major fatty acids were linoleic acid, linolenic acid and palmitic acid. Fatty acids of mugworts dried by 4 different methods were the same in kinds, but different in their compositions. The content of polyunsaturated fatty acids $(C_{18:2}+C_{18:3})$ was the highest and the loss of low volatile fatty acids was the least in mugwort dried by the freeze-drying method. The volatile fatty acids considerably decreased in oven-dried mugwort. However, the contents of polyunsaturated fatty acids were a little higher in oven-dried mugwort than in sun-dried and shady sun-dried mugwort, and the lowest in sun-dried mugwort.

• Journal of Food Hygiene and Safety
• /
• v.37 no.1
• /
• pp.29-37
• /
• 2022

This study will evaluate the effect of fermented Morinda citrifolia L. extracts and its marker compounds to provide baseline data for utilizing Morinda citrifolia L. as functional health products. Morinda citrifolia L. and six marker compounds were processed on RAW 246.7 macrophage to test for XTT Cytotoxicity, measure Nitric Oxide and Cyokine formation, and analyze the expression of immune marker genes. Furthermore, LPS and fermented red ginseng extract, a common functional ingredient, are used as positive controls. Our results showed that fermented Morinda citrifolia L and six bioactive compounds did not have any cytotoxic effect in all treatment concentrations and groups. Among six bioactive compounds, SCP and ASE confirmed the formation of NO. In addition, the ASE treatment group showed increased formation of IL-6 and IL-1β and the expression of iNOS and TNF-α. Also, fermented Morinda citrifolia L extract activated the macrophage by enhancing the production of nitric oxide (NO), interleukin (IL)-6, and IL-1β, and the expression of COX2 compared to Morinda citrifolia L. extracts. The result of the study showed that Fermented Morinda citrifolia L. (Noni) and marker compound enhance the innate immunity activity and suggested that the bioactive compound could be applied as a marker compound. Thus, Fermented Morinda citrifolia L. (Noni) could be used as functional food material to develop immunity-enhancing products, and highly functional marker compounds can be utilized as the effective components.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.6
• /
• pp.798-803
• /
• 2011

We investigated the changes in chemical composition and antioxidant activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) with heating. Deoduk and Doragi were heated to $110\sim150^{\circ}C$ for 2 hours. The total polyphenol content of Deoduk and Doragi reached high values of 6.31 and 7.34 mg/g, respectively, at $150^{\circ}C$. The total polyphenol content of raw Deoduk and Doragi were 0.60 and 0.59 mg/g, respectively. The DPPH radical scavenging activity ($IC_{50}$) of Deoduk and Doragi decreased from 13.94 and 6.83 mg/mL, respectively, in raw samples to 0.81 and 0.94 mg/mL, respectively, in samples heated to $150^{\circ}C$. The ABTS radical scavenging activity of Deoduk and Doragi increased from 0.43 and 0.21 mg AA eq/g, respectively, in raw samples to 3.55 and 4.83 mg AA eq/g, respectively, in samples heated to $150^{\circ}C$. The reducing power of raw Deoduk and Doragi was 0.1 and 0.06, respectively, which was increased to 0.54 and 0.50, respectively, in samples heated to $150^{\circ}C$. Fructose content decreased after heating to $130^{\circ}C$. The sucrose content of the samples increased slowly with heating up to $120^{\circ}C$, but was not detected at warmer temperatures. The organic acid and 5-HMF of the samples increased gradually with increasing temperature.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.4
• /
• pp.574-593
• /
• 2015

This research's main objective was to analyze the special qualities of food culture of the Main Family in Chung-Buk through a case study on the diversified types of meals that the Main Family cooked, such as courtesy food, normal food, and seasonal food. The research identifies traditional ingredients of specialties from Chung-Buk through old literature. According to "Sejongsillokjiriji", there are a myriad of ingredients:, including jujube, ginseng, pine mushroom, manna lichen, persimmon, mandarin fish, crab, sweetfish, lacquer, honey, and terrapin, which represent Chung-Buk's unique ingredients. Another reliable source, "Banchandungsok", does not provide a detailed list of traditional foods, but rather a simple list. The majority of food from Chung-Buk, in "Banchandungsok", consist of side dishes like kimchi and salt greens. Eventually, salt greens became diversified. As Chung-Buk is a landlocked province, people often used dried pollack. Kimchi and raw coaker were frequently used as well, and rice cakes encompassed multiple ingredients such as: jujube, mushroom, pine nut, and, dried persimmon. There were distinct differences in the diversity of food and amount of dishes used by the Main Families of Chung-Buk dependent on the ingredients and wealth of each Main Family. Chung-Buk has a landscape full of mountains, so potatoes were abundant and used to make potato Dasik. When cooking process was completed, people placed kelp on to the finished product. Seasonal foods were considered very important, especially on special occasions such as Backjoong, which was a day dedicated to laborers. These foodsprovided a good opportunity for the community to build stronger bonds by sharing rice cake and Yukgaejang with other members of the community. It is apparent that "Jeobbingac" culture, or guest culture, flourished since people in Chung-Buk are traditionally taught to leave spare food for the guest at all times.

• Journal of the Korean Dietetic Association
• /
• v.17 no.1
• /
• pp.47-57
• /
• 2011

The purpose of this research was to investigate consumption and satisfaction of Takju (Makgeolli) among consumers ages 20 to 29 living in Seoul and Gyeonggi province. It was found that 86.2% of the respondents drank Takju once or twice a month, and the high satisfaction group drank Takju with a frequency of 8 times a month (P<0.01). Respondents selected market (44.4%) and restaurants (34.9%) as the most common place of purchase, whereas pub (42.2%) and Takju bar (32.8%) were the drinking places selected. Regarding the preferred ingredients, respondents liked pear the most followed by Lycium chinense, corn, pine nuts, ginseng, and citrus fruit. The most compatible foods with Takju were identified as Buchimgae (Jeon) (97.4%), Kimchi (45.6%), Bokkeum (36.4%), Namul & Muchim (25.0%), and Jjim (21.5%). Pajeon was mentioned as the most compatible food with Takju, followed by Bulgogi, Gamjatang, Agwijjim, Dubukimchibokkeum, and Ojingeotwigim. Regarding consumers' satisfaction of Takju, taste was the most highly valued, with color, price, alcohol content, function, flavor, diversity of raw materials, and accuracy of label also highly considered. Further, to formulate a plan to encourage consumption of Takju, the high satisfaction group decided that promotion of local festivals and events related to Takju, standardization of quality, creation of brands, expansion of distribution network, and organization of relevant departments are the most important compared to other items (P<0.05).