• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.226-236
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• 2019

In this study, functional and emulsifying properties of oil extracted by supercritical carbon dioxide from balloonflower(Platycodon grandiflorum A. DC) seeds were investigated. The oil was lower in total polyphenol content(8 mg/100 g), but higher in ${\alpha}$-tocopherol(14.15 mg/100 g), ${\beta}$-sitosterol(116 mg/100 g) and stigmasterol(8 mg/100 g) contents than seeds. Based on DPPH radical scavenging activity, the oil($IC_{50}=1235.5{\mu}g/mL$) showed similar antioxidant activity to the seeds($IC_{50}=1138.2{\mu}g/mL$). At 1%(w/w) lecithin, O/W emulsion with balloonflower seeds oil had turbidity, microscopic image, mean particle size and emulsion stability similar to emulsion with soybean oil, but had lower turbidity and emulsion stability and larger mean particle size than emulsion with perilla seeds oil. Its surface tension was similar to perilla oil emulsion.

• Journal of Life Science
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• v.29 no.2
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• pp.164-172
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• 2019

In Korea, shiitake mushroom, Lentinula edodes, is cultivated on artificial medium containing oak sawdust and wheat bran. The annual production of spent mushroom substrate (SMS) of shiitake, a byproduct of the mushroom industry, is estimated to reach over 50,000 tons per year. This study aimed to improve the use of SMS as a novel bioresource. Hot water extracts of SMS after the first and third harvest were prepared and their bioactivities evaluated. Hot water extracts of uninoculated medium and shiitake were used as controls. Extracts of SMS showed higher radical scavenging of DPPH anions, ABTS cations, nitrites, and a higher reducing power than those of shiitake or medium extracts. After the first and third harvests at 0.5 mg/disc, SMS extracts showed no antibacterial or antifungal activities against the pathogenic and food-spoilage bacteria and fungi. However, they showed good inhibitory activities against ${\alpha}$-glucosidase at 0.5 mg/ml. In addition, SMS extracts had strong anti-coagulation activities via their inhibition of thrombin, prothrombin, and blood coagulation factors without platelet aggregation activity. Our results suggested SMS should no longer be perceived as a useless byproduct but should be understood as a novel bioresource, the extracts of which could be developed as antioxidant, antidiabetic, and antithrombosis agents.

• Journal of Life Science
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• v.29 no.1
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• pp.52-59
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• 2019

The leave of Polygonum tinctorium (LPT) have been used for centuries as a traditional medicine and as a food ingredient and natural dye. The aim of the current study was to develop high-value added products using LPT. Hot water extract (HWE) and ethanol extract (EE) of LPT were prepared, respectively, and their bioactivity was evaluated. The extraction ratio for the HWE was 27.6%, which was two-fold higher than that of the EE. The contents of total polyphenol in the HWE and total sugar in the EE were 51.2 mg/g and 297.8 mg/g, respectively. The total flavonoid and reducing sugar contents were similar in the extracts, irrespective of the extraction solvent. The HWE did not show antimicrobial activity in a disc-diffusion assay, but the EE showed strong growth inhibition against gram-positive bacteria. The EE exhibited stronger DPPH and ABTS radical scavenging activities and reducing power than those of the HWE. The HWE was particularly effective as a scavenger of nitrite ($RC_{50}$ of $6.0{\mu}g/ml$). In an antithrombosis activity assay, the EE showed significant anticoagulation activity as determined by an extended blood coagulation time (thrombin time, prothrombin time, and activated partial thromboplastin time), in addition to platelet aggregation activity. The HWE also showed platelet aggregation inhibitory activity. This report provides the first evidence of antithrombosis activities of LPT. Our results suggest that LPT has potential as a new antioxidant and antithrombosis agent.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.200-206
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• 2019

A potentially functional yogurt co-fermented with Monascus-fermented soybean powder (MFSP) was prepared, and its quality and antioxidant properties were investigated. Skim milk powder with (SMP+MFSP, 1:1, w/w) or without MFSP (SMP; control) was fermented by probiotic cultures consisting of L. delbrueckii subsp. bulgaricus KCTC 3635 and S. thermophilus KCTC 5092. The functional yogurt fermented with MFSP contained significantly (p<0.05) higher levels of ${\gamma}-aminobutryric$ acid (GABA; $107.22{\pm}3.06{\mu}g/g$), isoflavone aglycone (daidzein+genistein; $201.21{\pm}6.29{\mu}g/g$), and ubiquinone ($39.05{\pm}0.08{\mu}g/g$) than the control yogurt. During fermentation at $36^{\circ}C$ for 48 h, the functional yogurt displayed higher titratable acidity, viable cell numbers, and radical scavenging activity and a lower pH than the control yogurt (p<0.05). These results indicate that MFSP has great potential for enriching the free isoflavones, GABA, and ubiquinone contents in yogurt.

• Korean Journal of Medicinal Crop Science
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• v.27 no.2
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• pp.115-125
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• 2019

Background: Glycyrrhiza radix (licorice root) have been used as an oriental medicine material for long time, and its protective effects on oxidative stress, inflammation and cognition deficit have been recently reported. However, the cultivation of Glycyrrhiza species as medicinal crops is associated with some problems such as low productivity and early leaf fall, etc. To resolve this problems, Glycyrrhiza cultivars have been developed by direct hybridization of each Glycyrrhiza species by Korean researchers. The present study was conducted to compare the Glycyrrhiza cultivar radix (Dagam, Sinwongam and Wongam) for their anti-oxidation, anti-inflammation, and cognition improvement effects and levels of liquiritin, isoliquiritigenin and licochalcone in order to select an excellent cultivar as a material resource. Methods and Results: For evaluating the inhibitory efficacies of the Glycyrrhiza cultivar extracts on oxidative stress and inflammation in BV2 cells, we measured their reactive oxygen species (ROS) production and nitric oxide (NO) release after treating them with lipopolysccharide. The scavenging activities on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and peroxynitrite ($NOO^-$) radicals were evaluated. Cell proliferation and N-methyl-D-aspartate receptor (NMDAR) inhibition were analyzed. The total phenol, liquiritin, isoliquiritigenin and licochalcone A content in the extracts of the three culivars were quantified. Furthermore, the correlation coefficient between the activities and contents of total phenol, liquiritin, isoliquiritigenin and licochalcone A were also calculated. The results indicated that Sinwongam exhibited potent anti-oxidant, anti-inflammatory and NMDAR inhibititory activities. Sinwongam also showed higher total phenol and licochalcone A contents than the other cultivars. Among the three cultivars, Dagam exhibited a positive effects on NO release inhibition, cell proliferation and contents of liquiritin and isoliquiritigenin. Conclusions: Sinwongam is expected to be the most useful resource as a functional material for anti-oxidation/anti-inflammation and cognition improvement among the three studied licorice cultivars.

• Korean Journal of Plant Resources
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• v.32 no.2
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• pp.153-159
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• 2019

In this study, we evaluated the effect of branch (STB) and leave (STL) extracts from Sageretia thea on ${\beta}-catenin$ level in human colorecal cancer cells, SW480 and lung cancer cells, A549. STB and STL dose-dependently suppressed the growth of SW480 and A549 cells. STB and STL decreased ${\beta}-catenin$ level in both protein and mRNA level. MG132 decreased the downregulation of ${\beta}-catenin$ protein level induced by STB and STL. However, the inhibition of $GSK3{\beta}$ by LiCl or ROS scavenging by NAC did not block the reduction of ${\beta}-catenin$ protein by STB and STL. Our results suggested that STB and STL may downregulate ${\beta}-catenin$ protein level independent on $GSK3{\beta}$ and ROS. Based on these findings, STB and STL may be a potential candidate for the development of chemopreventive or therapeutic agents for human colorectal cancer and lung cancer.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.120-126
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• 2019

In this study, the quality characteristics and antioxidant activities of wet noodles added with seunggumcho (Angelica gigas N Leaf) powder at concentrations of 1, 2, 3, and 4%, respectively, were investigated. The moisture contents and pH of the samples showed a tendency to decrease with increasing amounts of seunggumcho powder. Texture measurement indicated that 'hardness,' 'springiness,' and 'chewiness' of the cooked noodle were the highest in the control group, and these parameters showed a tendency to decrease with increasing amounts of seunggumcho powder. The total polyphenol contents in wet noodles added with seunggumcho powder increased with increasing amounts of seunggumcho powder. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was the lowest in the control group (10.85%) and highest in the 4% addition group (44.84%). ${\alpha}-Glucosidase$ inhibitory activity showed the lowest value in control group (1.17%), and increased with increasing amounts of seunggumcho powder. The sensory preference score was the highest for color, flavor, taste, and chewiness in the 2% addition sample. The findings of this study suggest the feasibility of seunggumcho added wet noodles as a health food with physiological benefits and provide evidence for introducing various health foods by adding seunggumcho.

• Food Engineering Progress
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• v.21 no.1
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• pp.93-98
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• 2017

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

• Food Engineering Progress
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• v.21 no.2
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• pp.116-125
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• 2017

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to $120^{\circ}C$ and $130^{\circ}C$. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

• Food Engineering Progress
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• v.21 no.4
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• pp.367-374
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• 2017

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with cabbage powder (CP). Physicochemical and sensory properties of macaron with different amounts (0%, 1%, 3%, 5%, and 7%) of CP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of CP addition increased, spread factor, baking loss rate, and L and a values decreased, whereas b value increased (p<0.05). For texture properties, hardness, cohesiveness, and springiness were increased by addition of CP (p<0.05). The gumminess and brittleness did not show significant changes up to 3% CP addition although significant changes in 5-7% CP addition (p<0.05) were evident. The total polyphenolic contents, DPPH radical scavenging activities, and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the consumer acceptance of macarons, 3% CP showed the highest in color, flavor, texture, and overall acceptance and 5% CP showed the highest in taste. Meanwhile, macaron containing 7% CP showed the lowest scores in texture and overall acceptance (p<0.05). These data suggested that adding 3% of CP was the optimal concentration for making macaron.