• Korean Journal of Medicinal Crop Science
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• v.13 no.3
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• pp.93-100
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• 2005

This research was performed to investigate the possibilities of industrial usage of camellia (Camellia japonica L.) by examining the antioxidant and antimicrobial effects of methanol extract with different sections. Content of total phenolics, DPPH radical scavenging activities and antibacterial activity of young leaf, mature leaf, flower bud, flower, bark, and seed of camellia were compared in vitro experimental models. Total phenolics was contained the higher in young leaf (74.62 mg), flower bud (65.02 mg) and flower (62.42 mg) but less than 20.95 mg per 100 g of dry weight in other parts of Camellia japonica L. And effects of antioxidant measured by DPPH radical scavenger activity ($RC_{50}$, reduce concentration 50%), was shown higher $7.16{\sim}18.14\;{\mu}g/m{\ell}$ in methanol extract of young leaf, flower bud and flower than $61.23\;{\mu}g/m{\ell}$ of BHT as a chemical oxidant. Also, the antimicrobial activity of Camellia japonica L. extracts determined using a paper disc method against food-borne pathogen and food spoilage bacteria, the young leaves extracts showed the most active antimicrobial activity against 7 kinds of harmful microorganisms. Flower bud extracts showed the highest antibacterial activity against P. aeruginosa and Enterobacter spp. C1036. In addition, the minimum inhibitory concentration (MIC) of young leaf extract against B. subtillis,S. fradiae,S. aureus,E. coli,P. aeruginosa, Enterobacter spp. C1036, and S. typhimurium were revealed 1 to 15 ${\mu}g/m{\ell}$. As a result, antimicrobial activity of camellia extracts was shown higher gram positive bacteria than gram negative bacteria.

• Korean Journal of Medicinal Crop Science
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• v.15 no.4
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• pp.296-303
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• 2007

Acer tegmentosum (Acereaceae) has been used a source of traditional medicines for the treatment of hepatic disorders in Korea. This research was conducted to determine biofunctional activities of A. tegmentosum stem extract and to identify its bioactive components. Methanolic extract from A. tegmentosum stem was partitioned by using organic solvents, including n-hexane, ethyl acetate, n-butanol, and water. Two compounds were isolated by using an ODS column chromatography from ethyl acetate soluble fraction shown to the strongest antioxidant activity ($RC_{50}=3.15\;{\mu}g/m{\ell}$) among the fractions. The isolated compounds were analyzed by $^1H$ and $^{13}C$ NMR, IR, UV/VIS, MS spectrum data and identified as catechin, ${\rho}-Hydroxyphenethyl$ alcohol $1-O-{\beta}-_D-(6'-O-galloyl)-glucopyranoside$. The compounds have shown strong antioxidant activity, with similar activity to BHA ($RC_{50}=2\;{\mu}g/m{\ell}$). Especially, ${\rho}-Hydroxyphenethyl$ alcohol 1-O-{\beta}-_D-(6'-O-galloyl)-glucopyranoside$ was shown strong anti-lipid peroxidative activity. However, the compounds were not shown antimicrobial activities. In antimicrobial activity assays, ethyl acetate soluble fraction was effective to bacterial inhibition, such as Escherichia coli and Klebsiella pneumonia, with minimum inhibitory concentrations in $125\;{\mu}g/m{\ell}$. Otherwise, antifungal activity against Candida albicans was shown in n-hexane soluble fraction exhibiting $63\;{\mu}g/m{\ell}$ of minimum inhibitory concentration. In anticomplementary activity assays, water soluble fraction was the most effective exhibiting 24% inhibitory activity.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.327-333
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• 2007

This study was conducted to examine antioxidant activities of Perilla frutescens var. acuta leaf. For the this purpose, DPPH radical scavenging activity, lipid oxidation inhibition, SOD-like activity, and xanthine oxidase inhibitor activity of water extract, ethanol extracts (30, 50, 70, and 95%) and the fractions obtained from these extracts were determined. The electron donating abilities of the chloroform fraction obtained from the 70% and 95% ethanol extracts were 50%, and that of the ethyl acetate fraction for all of the extracts was above 75%. In particular, the electron donating ability of the ethyl acetate fraction of the 70% ethanol extract showed the greatest activity with 200.5 ppm of $RC_{50}$ value. The 70% ethanol extract was most effective to inhibit the automatic oxidation of linoleic acid at $40^{\circ}C$ storage. The highest inhibition effects appeared in the chloroform and ethyl acetate fractions of the water extract, and the 30, 50, and 70% ethanol extracts, and the highest lipid oxidation inhibiting effect of the 95% ethanol extract occurred in the hexane and acetate fractions. The SOD-like activity of the water extract was 30.3%, and the activities of the various concentration of ethanol extracts were 28-32% and the activity of the 70% ethanol extract was the highest. The SOD-like activity of the ethyl acetate fraction of the 70% ethanol extract was highest with 1,549.0 ppm of $RC_{50}$ value. Xanthine oxidase inhibition activity was greatest in the water extract and the activities of the ethanol extracts were 36-41.2%. The xanthine oxidase inhibition activity of the ethyl acetate fraction of the water extract was highest. In summary, we found that electron donating ability, lipid oxidation inhibition, and SOD-like activity of Perilla frutescens var. acuta leaf were greatest in the ethyl acetate fraction of the 70% ethanol extract, and xanthine oxidase inhibition activity was highest in the ethyl acetate fraction of the water extract.

• The Korean Journal of Ecology
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• v.26 no.5
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• pp.273-280
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• 2003

Saline conditions invoke oxidative stress attributed to the overproduction of reactive oxygen species (ROS). Changes in quantum efficiency and antioxidative enzyme activity upon salt treatment were examined in a salt-tolerant plant, Atriplex gmelini, to test the hypothesis that salt tolerance of A. gmelini is due to the increased activity of antioxidative enzymes. A. gmelini showed optimum growth at 100 mM NaCl producing 116% of the shoot dry weight over control plants in 0 mM NaCl treatment. Healthy growth persisted up to 300 mM NaCl treatment maintaining normal internal water content and dry weight. No photochemical stress or damages on antioxidative defense system was obvious in plants of 2 and 4 day salt treatment which was indicated by increased quantum efficiency (Fv/Fm value), decreased stress index (Fo/Fm value), and increased activity of antioxidative enzymes such as SOD, APX, GR. However, the plants treated with 400 mM NaCl showed decrease in growth and in antioxidative enzyme activity although the enzyme activity was still higher than that of the 0 mM NaCl treated plants (l31%, 114%, and 134% of the SOD, APX, and GR activity, respectively). Interestingly, another important antioridative enzyme that scavenges H₂O₂ in plant cells, CAT, showed rapid decrease in its activity as salt concentration increased; 38%, 22%, 15% of the 0 mM NaCl treated plants at 200, 300, 400 mM NaCl treatments, respectively. It appears that the enzymes in ascorbate-glutathione cycle such as APX and GR play the major roles in scavenging ROS produced by salt stress in A. gmelini. After 6 days of salt treatment, the damage in photochemical and antioxidative defense system was indicated by decreased Fv/Fm value and increased Fo/Fm value. A. gmelini appears to cope with short term salt treatment by enhanced activity of the antioxidative defense system, whereas long term stress invoke oxidative stress by increased ROS due to the damages in photochemical and antioxidative system.

• KSBB Journal
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• v.25 no.4
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• pp.387-394
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• 2010

This study was conducted to investigate effect of complex extract of various mushrooms and sharp toothed eel on the skin conditions with atopic dermatitis and acne symptoms. The total phenol concentration was increased in order of hot water> ethanol> ethyl acetate> petroleum ether> chloroform extract. Especially, when the hot water extract was used, it was about 2-3 fold higher than that of ethyl acetate, petroleumether, and chloroform extract. When the complex extract concentration was increased from 1.0 to 50 mg/L, the DPPH scavenging rate increased from 10.1 to 81.4%. The reduction power was sharply increased from 0.05 to 0.27 (700 nm) when the complex extract concentration was increased from 25 to 75 mg/L. However, above 100 mg/L, it was not decreased. In the case of SOD-like activity, it was 45.7% at 100 mg/L. Total numbers of patients with atopic dermatitis were 15 and 5 patients with severe acne symptoms. According to photos taken before and after the treatment and questionnaire results, considerable improvements in skin conditions are observed in the patients with atopic dermatitis and acne. For atopic patients, erythema and edema have been improved but the degree of effect was dependent on the individual's constitution. Concerning acne, the effect of coating of the extracts was prominent for first week and the degree decreased with time till 4 weeks. The complex extracts wereefficient in soothing rash and maturation. Side effects such as a scar were not detected during the application and treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.242-249
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• 2015

This study examined the antioxidant and antimicrobial activities of 70% ethanol extracts and water extracts of Allium hookeri root. We evaluated the effects of water extracts of A. hookeri root on storage of seasoned pork added with water extracts at $4^{\circ}C$ for 21 days in order to evaluate its potential as a functional food material. A. hookeri root water extracts displayed antioxidant activities (total polyphenol content and DPPH and ABTS radical scavenging activities) that were superior to those of 70% ethanol extracts. The 70% ethanol extracts and water extracts of A. hookeri root showed antimicrobial activities against food-borne Staphylococcus aureus bacteria that were about 1/400 times greater than that of vancomycin. Chemical composition analysis was conducted on pork seasoned with sauce containing 5%, 10%, and 15% water extracts. Moisture and crude ash contents significantly decreased as the amount of water extracts increased (P<0.05), and the highest crude protein content was in the 10% group. Acidity of seasoned pork increased proportionally in the early stages of storage, whereas it significantly decreased as the amount of water extracts increased after day 12 (P<0.05). Although the total number of bacteria in seasoned pork continuously increased during storage, growth of bacteria was significantly restricted as level of A. hookeri root water extracts increased (P<0.05). In the sensory evaluation, pork seasoned with 10% A. hookeri root water extracts showed the highest scores for taste, texture, and overall acceptance (P<0.05). In summary, A. hookeri water extracts display antioxidant and antimicrobial activities that can improve quality characteristics of seasoned pork and have potential as natural preservatives to restrict bacteria growth. Regarding the amount of extracts, 10% was determined to be the most appropriate level to minimize changes in seasoned pork during storage and improve sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.651-663
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• 2016

Corn silk, Job's tears, Lentinus edodes, and apple peel 70% ethanol extracts (CS, JT, LE, and AP) were studied for their antioxidant activities. CS among all extracts showed the highest antioxidant activities based on total polyphenol and flavonoid contents, 2,2-diphenyl-${\beta}$-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity, and reducing power. Adipocyte differentiation was investigated by Oil Red O staining assay using CS, JT, LE, AP, and extract of developed bread containing corn silk, Job's tears, Lentinus edodes, and apple peel (DB) treated to 3T3-L1 adipocytes. DB1 and DB2 showed anti-adipogenic and antioxidant effects. Triglyceride (TG) accumulation in 3T3-L1 cells was measured, and among the samples tested (CS, JT, LE, and AP), CS was found to have the highest inhibitory activity against TG accumulation of differentiated 3T3-L1 adipocytes and regulated factors associated with adipogenesis. CS suppressed lipid droplet formation and adipocyte differentiation in 3T3-L1 cells in a dose-dependent manner. We examined the effects of CS on the levels of CCAAT-enhancer-binding protein ${\beta}(C/EBP{\beta})$, peroxisome proliferator activated receptor ${\gamma}(PPAR{\gamma})$, and adipocyte-specific lipid binding protein (aP2) mRNA as well as protein levels in 3T3-L1 cells treated with CS at various concentrations (0, 10, 50, and $100{\mu}g/mL$) during adipocyte differentiation and treatment with CS in 3T3-L1 adipocytes down-regulated expression of $PPAR{\gamma}$ and aP2 mRNA. CS also significantly inhibited up-regulation of $C/EBP{\beta}$, $PPAR{\gamma}$, and aP2 proteins during adipocyte differentiation. These data indicate that DBs have anti-adipogenic activity induced by CS in 3T3-L1 preadipocytes, and CS exerts anti-adipogenic activity by inhibiting expression of $C/EBP{\beta}$, $PPAR{\gamma}$, and aP2 signaling pathway in 3T3-L1 adipocytes. JT, LE, and AP had no inhibitory effects on differentiation of 3T3-L1 preadipocytes but displayed strong antioxidant effects. These results suggest that the developed bread may be a health beneficial food that can prevent or treat obesity and diseases induced by oxidative stress.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.723-730
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• 2016

In this study, we developed traditional liquor, Omegisul, with seaweeds to support the regional culture of Jeju Island in manufacturing traditional liquors. Seaweed extracts from Sargassum fulvellum and Hizikia fusiformis were added for manufacturing Omegisul at a final concentration of either 5 or 10% and fermented for 10 days. During fermentation, samples were collected to measure changes in quality of Omegisul including pH, acidity, alcohol content, chromaticity, total microbes, organic acid content, and antioxidant activity. Both pH and acidity of Omegisul were significantly altered in the early stages of fermentation. Alcohol contents increased over the fermentation period up to 9%. Regarding chromaticity of the product, L, a, and b values were highest in Omegisul with 10% Hizikia fusiformis. Both total plate count and lactic acid bacterial count tended to increase in the early stage of fermentation and decrease later, reaching their highest points in Omegisul with 10% Hizikia fusiformis at 10 days: $1.45{\times}10^8CFU/mL$ and $2.21{\times}10^8CFU/mL$, respectively (P<0.05). Among organic acids, lactic acid contents were significantly higher during fermentation with the highest concentration of 7.474 mg/mL in Omegisul containing 10% Sargassum fulvellum. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays showed that antioxidant activity of Omegisul was increased during fermentation period. Among the samples, Omegisul with 10% Sargassum fulvellum showed the highest antioxidant activities of 69.81% and 81.61% in DPPH and ABTS assays, respectively. Taken together, Omegisul with 10% Sargassum fulvellum showed better characteristics in terms of quality than the other groups and has potential as functional Omegisul.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1604-1611
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• 2011

In this study we assessed the effects of gamma irradiation (50 kGy) on cookies to which was added various concentrations (1%, 3%, 5%, 7%) of hot water extract from seamustad (Undaria pinnatifida) sporophylls (WEUS) for future industry use. The pH of the dough went down significantly with the addition of WEUS. However, density was not related to that. The spread ratio of the cookies increased significantly as more WEUS was added to the cookie recipe, and cookies containing gamma-irradiated extract were taller than non-irradiated cookies with the same concentration. The loss rate of cookies was the same between control and experiment groups. On the other hand, the leavening rate significantly increased upon the addition of WEUS, and gamma-irradiated cookies were higher than non-irradiated cookies in the same concentration. The L value of cookies was much reduced with higher WEUS content, but the b value showed no significant differences between the control and experiment groups. The a value showed no significant difference for non-irradiated groups, but did for gamma-irradiated groups. Upon the addition of WEUS, hardness was shown to be higher than the control. The antioxidant activity, DPPH radical scavenging, was significantly higher with the control cookies, and upon the addition of WEUS, the gamma-irradiated cookies had higher antioxidant effects than non-irradiated cookies. The sensory evaluation showed that cookies made with WEUS have a positive impact in color, smell, taste, texture, and overall acceptability, but the sensory evaluation worsened with a lot of WEUS. The results of acceptability were higher in cookies with 3% the non-irradiated group and 1% the gamma-irradiated group. These results suggest that the 1% gamma-irradiated group was in the best condition to use in the industry since just a little of it makes exceptional quality, sensory properties, and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1518-1524
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• 2011

This study was investigated the quality characteristics and antioxidant activities of the Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) paste (RRP) and Rehmanniae radix preparata extract (RRPP). RRP and RRPP were made from vacuum concentrates of hot water extracts. The sugar contents of RRP and RRPP were 65.3 and 72.0$^{\circ}Brix$, respectively, whereas the reducing sugar contents were 2.4% and 44.9%. The pH level was lowest in the RRPP. The DPPH and hydroxyl radical scavenging activity of RRPP were much higher than those of RRP. Total phenol contents of RRP and RRPP were 2.15 mg/mL and 12.36 mg/mL, respectively. FRAP values of RRP and RRPP were 0.55 mg/mL and 2.02 mg/mL, respectively. Based on these results, it can be concluded that RRPP was the most appropriate in terms of both physicochemical and antioxidative activities.