• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.785-791
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• 2021

Many lactic acid bacteria (LAB) have probiotic properties that exert various health benefits. In this study, the reduction potential of nitrogen oxide compounds and ferric ions by six LAB, including Lactobacillus kimchicus, L. lactis, L. casei, L. plantarum, L. rhamnosus GG, and Leuconostoc mesenteroides were evaluated. The L. kimchicus strain produced a substantial amount of nitrite reduced from nitrate added to the media, whereas the other five LAB strains did not. L. kimchicus also showed the most potent reducing activity of ferric to ferrous ions. However, the reduction potential of the autoclaved L. kimchicus was little pronounced. The scavenging activities of viable LAB or their cell lysates against different radicals were not consistent with the potency of the LAB's reducing ability. The present results indicate that L. kimchicus has a strong reduction potential for nitrogen oxides in viable status, and that this ability can be used as a probiotic property for various health benefits.

• Journal of Convergence for Information Technology
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• v.11 no.12
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• pp.236-243
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• 2021

The aim of this study was to evaluate the anti-oxidant and anti-wrinkle effect of the black carrot(BC) extracted by supercritical dioxide(SC-CO₂). DPPH/ABTS radical scavenging and total polyphenol contents were measured to investigate the anti-oxidant activity of the BC supercritical extract. Collagen production and MMP-1 expression were assessed in normal human dermal fibroblasts(NHDF) for anti-wrinkle activity, The black carrot extract showed the highest total phenolic content(9.037±1.123 mg GAE/g extract) and the best antioxidant properties as shown by DPPH and ABTS assay. The supercritical fluid extracts of black carrot exhibited low toxicity to NHDF cells. In addition, the supercritical fluid extracts showed MMP-1 inhibition and type I pro-collagen synthesis inducing activities in a dose-dependent manner, respectively. Therefore, these results suggest that the black carrot is a potential source of high anti-oxidative, solvent-free and anti-aging material with promising applications in cosmetic, food, and beauty-food industries.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.483-492
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• 2021

Agastachis Herba (AH) to treat anorexia and nausea and its antidiabetic efficacy was recently reported. This study examined the antioxidant activities and chemical constituents of AH and predicted the target proteins of each compound using in silico approaches. The results showed that EC50 values of AH methanol extract for DPPH and ABTS radical scavenging were 78.6 ㎍/mL and 31.0 ㎍/mL, respectively. Compared to the EC50 values of ascorbic acid (9.9 ㎍/mL, 5.2 ㎍/mL), the AH methanol extract possessed excellent antioxidant activities. Rosmarinic acid, tilianin, agastachoside, and acetin were confirmed as the major compounds of extracts by qualitative analysis performed with HPLC-PDA-MS/MS. The antidiabetic target proteins of these compounds were predicted by applying a structural similarity and inverse docking methodology using a DIA-DB server. The resulting target proteins were PPAR-γ, DPP IV, glucokinase, α-glucosidase, SGLT2, aldose reductase, and corticosteroid 11-beta-dehydrogenase, some of which have already been proven experimentally as target proteins. Therefore, the in silico methods can be considered valid. Finally, AH were extracted with various solvents to determine the optimal conditions for the extraction of active components. Methanol among organic solvents and 80% ethanol in ethanol-water mixtures were identified as the most effective solvent for the extraction.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.554-562
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• 2021

Lactobacillus plantarum SM4, a strain producing β-glucosidase, was isolated from kimchi and fermented with white Taraxacum coreanum to enhance the production of bioactive compounds. The total polyphenol content(TPC), total flavonoid content(TFC), radical scavenging activity(RSA), tyrosinase inhibitory activities(TIA), and collagenase inhibitory activities(CIA) were measured to evaluate the skin whitening and anti-wrinkle effects of the fermented product. The TPC of fermented white T. coreanum was 41.8±0.26 mg GAE/g DW, which was approximately two times higher than the hot-water extraction of 21.4±0.67 mg GAE/g DW. RSA, an indicator of antioxidant activity, was 65.6±4.7% in fermentation, which is four times higher than that of the hot-water extract. TAI and CAI, which are indicators of the whitening and anti-wrinkle effects, were 87.9±4.73% and 66.7±3.48%, respectively, which were 2.4 and 1.5 times higher than those of hot-water extraction. When comparing the UVA(320 nm) protection effects of fermented and hot-water extraction, the fermented white T. coreanum showed higher protection with an absorption rate of 64.7% and 15.2%, respectively. The white T. coreanum fermented product showed higher bioactive properties and improved skin whitening, anti-wrinkle, and UV protection effects through the production of β-glucosidase from L. plantarum SM4.

• Korean Journal of Breeding Science
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• v.49 no.1
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• pp.41-46
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• 2017

The sorghum (Sorghum bicolor (L.) Moench) variety 'Sodamchal' was developed and registered by Department of Sothern Area Crop Science, National Institute of Crop Science (NICS) in 2013. This variety was developed from the cross between 'Hwanggeumchal' with brown grain and 'Jungmo4001' with semi-dwarf trait. 'Sodamchal' is the first semi-dwarf stature with waxy endosperm ever developed in Korea. The yield performance of 'Sodamchal' was 2.95 MT/ha in local adaptability test for 2 years. It had 91 cm culm length, which was 58 cm shorter than that of 'Hwanggeumchal', 26.3 cm panicle length, 22.0 mm thickness of culm, 21.1 g in 1,000 grain weight. It could be reduce the lodging problem and also adapted to mechanized cultivation. 'Sodamchal' produces high quantities of polyphenol and radical scavenging activitiy with diphenyl-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) in pigmented testa. Above all 'Sodamchal' is suitable for use as a parental source for the development of improved pollinator parent lines for developing semi-dwarf sorghum with waxy endosperm and antioxidant activity. (Variety registration No. 6244)

• Food Engineering Progress
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• v.14 no.2
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• pp.183-187
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• 2010

Multiple lines of study have shown that Acanthopanax species have anti-oxidant and chemopreventive effect. However, the suitability of Acanthopanax sessilifloru fruit (Ogaza) as a functional food source remains to be investigated. Therefore, we have investigated the effect of Ogaza as an anti-oxidant and anti-inflammatory substance. The phenolic content of Ogaza is 56.1${\pm}$5.2 mg gallic acid equivalents (GAE) per 1 g of Ogaza. The 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging effects of Ogaza extract at 0.25, 0.5, 1, or 2 mg/mL were 34.0, 73.0, 194.3, or 339.7 $\mu g$/mL vitamin C equivalent antioxidnat capacity (VCEAC), respectively. Ogaza extract (1 or 2 mg/mL) inhibited LPS-induced TNF-$\alpha$ production (decrease of 22${\pm}$2% or 19${\pm}$6%, respectively). It also inhibited LPS-induced IL-6 production (decrease of 18${\pm}$2% or 24${\pm}$3%, respectively). In addition, Ogaza extract (0.25, 0.5, 1, or 2 mg/mL) inhibited COX-2 luciferase activity (decrease of 80${\pm}$1%, 83.${\pm}$7%, 96${\pm}$4%, or 98${\pm}$2%, respectively). Overall, these results indicated that Ogaza is promising as a functional food source due to its antioxidant and anti-inflammatory effects.

• Korean Journal of Breeding Science
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• v.43 no.1
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• pp.62-67
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• 2011

This study was carried out to gain basic informations about amylogram, antioxidant activity function and physicochemical properties for kernel of the newly developed waxy corn hybrids. The used materials were produced in 2008 and cultivated at breeding farm of CNU in 2009. From amylogram analysis, peak and minimum viscosity of the used hybrids were appeared in CNU08H-71 and CNU08H-69 hybrid, respectively. DPPH free radical scavenging effect marked as election donating ability was highly appeared in CNU08H-15 and CNU08H-69 hybrid, while CNU08H-h102 hybrid was the lowest. Hardness of kernel was highly appeared in CNU08H-35 hybrid, and chewiness and gumminess were also the highest in this hybrid, but those of CNU08H-h105 hybrid were the lowest. In these facts, we confirmed that the used hybrids were very different among traits related to amylogram, functions and table qualities. Accordingly, development of the new waxy corn hybrid will be profitable to select and develop as a crossing combination including many excellent traits.

• Food Engineering Progress
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• v.13 no.1
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• pp.16-23
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• 2009

Onion juices supplemented with different concentrations of puffed red ginseng extract were fermented using Pediococcus pentosaceus KC-007 and their biologically functional properties were investigated. When onion juices were supplemented with puffed red ginseng extract at the concentration of 0.5, 1, 2, and 4% (v/v) each, viable cell number of lactic acid bacteria was the highest at 24 hr of fermentation in all samples. The titratable acidity increased as the fermentation proceeds irrespective of the added amount of red ginseng extract, and the pH of fermentation broth decreased until 36 hr of fermentation. The reducing sugar of fermentation broth decreased until 24 hr of fermentation and did not change thereafter. The electron donating ability and nitrite scavenging ability were highest when red ginseng extract was added at the concentration of more than 1% (w/v). The overall acceptance in sensory evaluation was the best when red ginseng extract was added at the concentration of 1% (w/v). From these results, it is confirmed that the optimum concentration of puffed red ginseng extract for the lactic acid fermentation of onion juice was 1% (w/v).

• Korean Journal of Clinical Laboratory Science
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• v.50 no.4
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• pp.501-510
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• 2018

This study examined the neurotoxicity induced by lead acetate (LA) on cultured C6 glioma cells and the protective effects of Euphorbiae humifusae L. (EH) extract against LA-induced cytotoxicity. In this study, LA exhibited neurotoxicity in a dose-dependent manner compared to the control, and was determined to be highly-toxic according to the toxic criteria. The $XTT_{50}$ value of LA was calculated at a concentration of $38.6{\mu}M$ after C6 glioma cells were incubated for 72 hours in the media containing $30{\sim}50{\mu}M$ of LA, respectively. In addition, LA-induced neurotoxicity was suggested to correlate with the level of oxidative stress because vitamin E, an antioxidant, increased the cell viability damaged by LA-induced cytotoxicity. The EH extract effectively prevented cell injury from LA-induced cytotoxicity via its antioxidative effects, such as inhibitory ability of lipid peroxidation, superoxide dismutase-like activity and 1,1-diphenyl-2-picrylhydrazyl-radical scavenging activity. These antioxidative effects may result in components, such as polyphenol or flavonoids including gallic acid or quercetin. In conclusion, natural resources, such as EH extracts, may be a useful putative agent for the treatment of diseases associated with oxidative stress, such as lead neurotoxicity.

• Journal of Life Science
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• v.29 no.7
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• pp.792-799
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• 2019

This study was carried out to investigate the effect of persimmon peel on the physicochemical properties of ground pork stored at $4^{\circ}C$ for 10 days. Four types of ground pork were evaluated: T0 without dried persimmon peel powder, and T1 with 0.3%, T2 with 0.7%, and T3 with 1.0% dried persimmon peel powder. The pH increased during storage, with the pH of T3 being the lowest (p<0.01). The L-value and b-value were not significantly changed, but the a-value decreased during storage. On the 10th day of storage, the a-values were significantly higher for T2 and T3 than for T0 and T1 (p<0.001). TBARS significantly increased during storage, with lower values for T2 and T3 than for T0 and T1 (p<0.001). DPPH free radical scavenging activity decreased during storage, with T0 having the lowest value (p<0.001). The VBN content increased during storage, and the VBN content of T0 was the highest at the 10th day (p<0.05). The water-holding capacity decreased and cooking loss increased during storage. Hardness and chewiness increased, while springiness and gumminess decreased during storage. The results of this study showed that the addition of persimmon peel during the process of making ground pork had antioxidant effects that maintained redness and physical quality. A 0.7% addition was the most appropriate.