• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.151-155
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• 2018

In this study, cinnamon essential oil (CEO) was formulated as emulsifiable concentrate (EC) and a granule. For the evaluation of their negative effects on the ecosystem, acute toxicities against Cyprinus carpio was determined in a static condition. The formulations were made using CEOs extracted by 3 different methods (steam distillation (SD), solvent extraction and supercritical fluid extraction (SFE)) and were tested to obtain $LC_{50}$ values. Among the ECs, EC including CEO extracted by SFE showed highest acute toxicity against C. carpio. Among the granules, a granule including CEO extracted by SD showed highest acute toxicity against C. carpio. Nevertheless, $LC_{50}$ of EC and a granule formulation with CEOs was higher than toxicity level III of pesticide standardized by Korea rural development administration. These results were similar to those using zebrafishes. Chronic toxicities were not found for 45 days in zebrafishes until $500{\mu}gL^{-1}$ level of EC formulation including CEO obtained by the SD. Based on these results, EC formulation of CEOs may be considered to be used as environmental-friendly natural insecticides in accordance with the standards.

• Korean Journal of Environmental Biology
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• v.36 no.4
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• pp.659-664
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• 2018

In this study, two essential oils (EOs) extracted from Aleriana fauriei and Alpinia galangal were formulated as an emulsifiable concentrate (EC) and a granule. In the evaluation of their acute toxicity on fishes, Cyprinus carpio adults were used and the toxicities were determined in a static condition. The formulations were prepared from the essential oil extracted by three different methods namely steam distillation (SD), solvent extraction (SE) and supercritical fluid extraction (SFE). The acute toxicities were calculated using $LC_{50}$ values. Among EOs, only the EO extracted by solvent showed acute toxicities on carps. Some of the EC, EOs of Aleriana fauriei did not exhibit toxicity, while EOs from Alpinia galangal showed potent acute toxicities on carps. Among the granules, granules formulated with Aleriana fauriei EO extracted by SD method and Alpinia galangal EO extracted by SFE method showed acute toxicities on fishes. Nevertheless, $LC_{50}$ of ECs and granules formulated with all types of EOs in this study was higher than the fish toxicity level III for pesticides suggested by Korea Rural Development Administration. Furthermore, cytochrome P450 1A and glutathione S-transferase were confirmed as biomarkers in carps in response to the exposure to Alpinia galangal EO extracted by SD and SFE method, tracking Alpinia galangal EO in the aquatic environment.

• The Korea Journal of Herbology
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• v.28 no.4
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• pp.71-76
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• 2013

Objectives : The biological activities and compound contents of herbal medicine vary depending on manufacturing processes. In this study, we compared anti-inflammatory effects and compound contents of three kinds of multi-herbal extract HT008 produced by different manufacturing processes in order to determine chemical and biological equivalence. Methods : HT008 was produced by three different manufacturing methods: 1. Freeze dried extract of Eleutherococcus senticosus, Scutellaria baicalensis and Angelica sinensis (HT008 FD), 2. Spray dried extract of E. senticosus and S. baicalensis combined with reflux extract of A. sinensis (HT008 SD), 3. Spray dried extract of E. senticosus and S. baicalensis combined with supercritial fluid extract of A. sinensis (HT008 SF). Anti-inflammatory effects were evaluated using acetic acid induced pain model and ${\lambda}$-carageenan induced paw edema model. Compound contents were evaluated by HPLC quantitative analysis of standard compounds of HT008, eleutheroside E, baicalin, z-ligustilide. Results : HT008 FD, HT008 SD and HT008 SF significantly decreased acetic acid induced pain index and ${\lambda}$-carrageenan induced paw edema volume compared with that of control group. There was no significant difference in efficacy among the HT008 FD, HT008 SD and HT008 SF. Standard compound contents of HT008 FD, HT008 SD and HT008 SF were quantified within the range of Korean pharmacopoeia or other research. Conclusions : Three different manufacturing methods of multi-herbal extracts have been developed without noticeable difference in the efficacy or compound contents. The results might be used to establish manufacturing process and industrialization of herbal extracts.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.221-225
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• 2000

This study was conducted to investigate the usefulness of Perilla frutescens var. acuta as a natural spice. Volatile flavor components of dried Perilla frutescens var. acuta were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 24 components, including 4 hydrocarbons, 3 aldehydes, 8 alcohols, 4 esters, 3 acids and 2 miscellaneous components were identified in the essential oils. L-Perillaldehyde was found to be the major volatile flavor component of dried Perilla frutescens var. acuta. The masking effects of Perilla frutescens var. acuta on meaty and fishy flavor were measured by sensory evaluation. Meaty flavor was significantly reduced with the addition of 0.05%, 0.1%, and 0.2% Perilla frutescens var. acuta. The addition of 0.1% and 0.2% powdered Perilla frutescens var. acuta also reduced the fishy flavor of mackerel.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.216-220
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• 2000

Volatile flavor components in the fruits of dried Zanthoxylum schinifolium were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 30 components, including 6 hydrocarbons, 4 aldehydes, 8 alcohols, 5 esters, 4 acids and 3 miscellaneous components were identified in the essential oils. Geranyl acetate, ${\beta}$-phellandrene, D-limonene and citronellal were found to be major volatile flavor components in fruits of dried Zanthoxylum schinifolium. The masking effects of Zanthoxylum schinifolium on meaty and fishy flavor were measured by sensory evaluation to investigate the usefulness of Zanthoxylum schinifolium as a natural spice. Meaty flavor was significantly reduced with the addition of 0.05% and 0.1% Zanthoxylum schinifolium. And the addition of 0.l% powdered Zanthoxylum schinifolium also reduced the fishy flavor of mackerel.

• Journal of Life Science
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• v.27 no.5
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• pp.561-566
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• 2017

Dendropanax morbifera Lev. is known in Korea for its golden sap and medicinal properties. The many biological activities of the leaf and stem extracts suggest that this tree could be a valuable source of medicinal compounds for the treatment of various ailments such as dermatitis, migraines, dysmenorrhea, muscle pain, and infectious diseases. However, there is little information on the composition and biological activity of the volatile fraction of D. morbifera. Therefore, in this study, the volatile compounds in leaves, stems, and sap of D. morbifera were isolated using solvent and supercritical fluid extraction (SFE), and analyzed by gas chromatography/mass spectrometry to reveal their chemical composition and identify potential compounds of interest. Fifteen compounds were identified in the leaf extracts, whereas 29 and 3 compounds were identified in the stem and sap extracts, respectively. The volatile profiles obtained using solvent and SFE differed. Esters and aromatic hydrocarbons predominated in the solvent extract of leaves and SFE extract of stems, whereas the solvent extract of stems and SFE extract of leaves contained terpenoids. Limonene, ${\alpha}$-pinene, and ${\beta}$-myrcene were identified in the volatile extract of sap, with limonene representing 96.30% of the total peak area. In addition, the antiproliferative effects of the solvent extracts of leaves and stems were evaluated, revealing that these solvent extracts were particularly effective in decreasing the proliferation of HepG2 cells.

• Journal of Nutrition and Health
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• v.52 no.6
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• pp.515-528
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• 2019

Purpose: This study examined the immunological activity and optimized the mixture conditions of Sargassum horneri (S. horneri) extracts in vitro and in vivo models. Methods: S. horneri was extracted using three different methods: hot water extraction (HWE), 50% ethanol extraction (EE), and supercritical fluid extraction (SFE). Splenocyte proliferation and cytokine production (Interleukin-2 and Interferon-γ) were measured using a WST-1 assay and enzyme-linked immunosorbent assay, respectively. The levels of nitric oxide and T cell activation production were measured using a Griess assay and flow cytometry, respectively. The natural killer (NK) cell activity was determined using an EZ-LDH kit. Results: Among the three different types of extracts, HWE showed the highest levels of splenocyte proliferation and cytokine production in vitro. In the animal model, three different types of extracts were administrated for 14 days (once/day) at 50 and 100 mg/kg body weight. HWE and SFE showed a high level of splenocyte proliferation and cytokine production in the with and without mitogen-treated groups, whereas EE administration did not induce the splenocyte activation. When RAW264.7 macrophage cells were treated with different mixtures (HWE with 5, 10, 15, 20% of SFE) to determine the optimal mixture ratio of HWE and SFE, the levels of nitric oxide and cytokine production increased strongly in the HWE with 5% and 10% of SFE containing group. In the animal model, HWE with 5% and 10% of SFE mixture administration increased the levels of splenocyte proliferation, cytokine production, and activated CD4⁺ cell population significantly, with the highest level observed in the HWE with 5% of SFE group. Moreover, the NK cell activity was increased significantly in the HWE with 5% of SFE mixture-treated group compared to the control group. Conclusion: The optimal mixture condition of S. horneri with immune-enhancing activity is the HWE with 5% of SFE mixture. These results confirmed that the extracts of S. horneri and its mixtures are potential candidate materials for immune enhancement.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.507-514
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• 2018

Purpose: Sargassum horneri (S. horneri) is a species of brown macroalgae that is common along the coast of Japan and Korea. The present study investigated the immuno-modulatory effects of different types of S. horneri extracts in RAW264.7 macrophages. Methods: S. horneri was extracted by three different methods, hot water extraction, 50% ethanol extraction, and supercritical fluid extraction. Cell viability was then measured by MTT assay, while the production levels of tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), interleukin-6 (IL-6), and nitric oxide (NO) were measured by enzyme-linked immunosorbent assay and Griess assay, respectively. The expression and activation levels of inducible NO synthase (iNOS), mitogen-activated protein kinase (MAPK) and nuclear factor ${\kappa}B$ ($NF-{\kappa}B$) were examined by western blot analysis. Results: The three different S. horneri extracts were nontoxic against RAW 264.7 cells up to $50{\mu}g/mL$, among which treatment with hot water extract (HWE) of S. horneri significantly enhanced the production of TNF-${\alpha}$, IL-6, and NO in a dose-dependent manner. Hot water extract of S. horneri also increased the expression level of iNOS, suggesting that up-regulation of iNOS expression by HWE of S. horneri was responsible for the induction of NO production. In addition, treatment of RAW 264.7 macrophages with HWE of S. horneri increased the phosphorylation levels of ERK, p38 and JNK. Furthermore, the activation and subsequent nuclear translocation of $NF-{\kappa}B$ was enhanced upon treatment with HWE of S. horneri, indicating that HWE of S. horneri activates macrophages to secrete TNF-${\alpha}$, IL-6 and NO and induces iNOS expression via activation of the $NF-{\kappa}B$ and MAPKs signaling pathways. Conclusion: Taken together, these findings suggest that HWE of S. horneri possesses potential as a functional food with immunomodulatory activity.