• Journal of the korean academy of Pediatric Dentistry
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• v.27 no.1
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• pp.15-23
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• 2000

Streptococcus salivarius is a normal inhabitant in the human oral cavity. Streptococcus salivarius 119 in this study was isolated from the oral cavity of child and identified, and its action mechanism on the formation of denal plaque by Streptococcus matans was studied. 1. The optical density of absorbance at 550 nm was 0.327 in the culture of Streptococcus mutans in disposable cuvette, whereas being 0.119 in the combined culture of Streptococcus mutans and Streptococcus salivarius 119. 2. The mean weight of produced artificial plaque on the wires in the beaker was 84.7mg in culture of Streptococcus mutans only, whereas being reduced to 12.3mg in the combined culture of Streptococcus mutans and Streptococcus salivarius 119. 3. When Streptococcus mutans was cultured in the media containing culture supernatant of Streptococcus salivarius 119 in BHI broth, the mean weight of produced artificial plaque was 100.5mg on the wires, whereas being reduced to 20.4mg in the media containing culture supernatant of Streptococcus salivarius 119 in BHIS broth. 4. The viable cells of Streptococcus oralis and Streptococcus salivarius 119 were $4.8\times10^7\;and\;7.5\times10^8$ per ml respectively after each culture, wheras being $4.2\times10^7\;and\;5.8\times10^7$ per ml in the combined culture of Streptococcus oralis and Streptococcus salivarius 119. 5. The polymer produced by Streptococcus salivarius 119 was glucan on the thin layer chromatography. 6. The glucan produced by Streptococcus salivarius 119 was water-soluble glucan containing $1\rightarrow6$ linkages as the main linkage on the thin layer chromatography. These results suggested that isolated Streptococcus salivarius 119 inhibited the formation of artificial plaque by the production of water-soluble glucan.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.356-362
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• 2015

Prickly pear cactus cladodes were extracted with hot water and 70% ethanol, followed by fractionation with n-hexane (HF), ethyl acetate (EF), n-butanol (BF), and distilled water. Total phenolics and total flavonoid contents as well as antioxidative and anti-inflammatory activities were then measured. Total phenolic contents were 784, 452, and 220 mg gallic acid equivalents (GAE)/g, whereas total flavonoid contents were 214, 76, and 113 mg quercetin equivalents (QE)/g in EF, BF, and HF, respectively. DPPH and ABTS radical scavenging activities ($IC_{50}$) were 103 and $105{\mu}g/mL$ in EF, 359 and $379{\mu}g/mL$ in BF, and 469 and $605{\mu}g/mL$ in HF, respectively. Oxygen radical absorbance capacity was highest at $391{\mu}M$ TE in EF (in decreasing order of $117{\mu}M$ TE in BF and $64{\mu}M$ TE in HF), whereas superoxide anion radical scavenging activity ($IC_{50}$) was highest at $40{\mu}g/mL$ in EF (in decreasing order of $69{\mu}g/mL$ in BF and $98{\mu}g/mL$ in 70% ethanol extract). Inhibitory activity ($IC_{50}$) of nitric oxide (NO) production induced by LPS-activated RAW264.7 cells was highest at $62{\mu}g/mL$ in HF (in decreasing order of $104{\mu}g/mL$ in EF and $465{\mu}g/mL$ in BF). The selectivity index (ratio of inhibitory activity of NO production to cell cytotoxicity) was highest at 4.63 in EF (in decreasing order of 3.37 in HF and 2.14 in BF). In conclusion, EF showed potent antioxidant and anti-inflammatory effects with high phenolic and flavonoid contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.193-202
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• 2010

In vitro activities of Codonopsis lanceolata (CL) 70% ethanol extract and its fractions (hexane, chloroform, ethyl acetate, butanol and water) were examined by total polyphenol content, reducing power, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS), 2,2-diphenyl-$\beta$-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) assays. The ethyl acetate fraction from CL ethanol extract (CLEA) showed the highest total polyphenol content (22.7 mg/g) among five fractions, and also exhibited an excellent reducing power (0.42~1.27 at $250\sim1,000\;{\mu}g/mL$). CLEA at $100\sim400\;{\mu}g/mL$ concentrations had 27.7~70.3% of ABTS radical scavenging activity and the highest DPPH radical scavenging activity (81.6% at $400\;{\mu}g/mL$). CLEA had dominantly higher $ORAC_{{ROO}{\cdot}}$activity compared to other fractions. CLEA and butanol fraction had significantly higher $ORAC_{{OH}{\cdot}}$ activities than 70% ethanol extract, hexane, chloroform and water fractions. The CLEA exhibited the highest antioxidant activity in CL 70% ethanol extract and its fractions. Thus, effect of CLEA treatment on antioxidant gene expression under the oxidative stress conditions by a high fat diet in animal model was studied by microarray and RT-PCR methods. The 31 antioxidant genes were expressed but the genes were not up-regulated at least a two-fold by CLEA treatment. We concluded that CLEA does not have an indirect antioxidant effect but a direct antioxidant effect by up-regulation of antioxidant genes in high fat diet-induced obese mice.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.3
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• pp.203-207
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• 2009

The concern of seriousness and harmful effects of environmental pollution is rising by the various water pollutions, appearances of new micro-noxious substances and increase of sustainable pollutants. The method is suggested that can effectively increase the removal of organic substances and several pollutants using a coagulation process. The experiment for characteristics of $ZrSiO_4$ (zirconium silicate) as a coagulation-aid was carried out for application to coagulation process with domestic wastewater and lake water, and the removal rate of the organic substances depending on a dosage was evaluated by PDA (Photometric Dispersion Analyzer) in this study. Zeta-potential of zirconium silicate solution was -32.22 mv at pH 7 and the lower negative(-) charge was detected in the more acidic conditions. Absorbance on $UV_{254}$ presented higher when zirconium silicate was added than in a domestic wastewater itself. Besides, the results by PDA experiment represented that injection of zirconium silicate could promote growing of floc. Tests for coagulation process were conducted by three ways which are pre-injection, co-injection and post-injection of zirconium silicate with alum. Accordingly, removal efficiency of organic substances increased over 15% in co-injection than in using of alum as a sole reagent. When a 20 mg/L of alum was used with a 10 mg/L of zirconium silicate, the removal efficiency was high up to 90%. Removal efficiency of $COD_{Cr}$ was improved more than 15% in case of dosage of coagulant either PAC (Poly aluminium chloride) or PACS (Poly aluminium chloride Silicate) together with zirconium silicate. As a result, the removal efficiency of $COD_{Cr}$ were 5~10% higher in a co-injection of zirconium silicate with a coagulant than a pre-injection and a post-injection but it of soluble substances was lower in a co-injection.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.375-382
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• 2012

The quality characteristics of granules prepared from water and 50% ethanol extracts of mulberry and blueberry were investigated. The total polyphenol and total flavonoid contents of mulberry and blueberry were higher in the 50% ethanol extract than those in the water extract. Total anthocyanin content was highest in the 50% mulberry ethanol extract (470.91 mg/100 g). Oxygen radical absorbance capacity (ORAC) of the mulberry and blueberry extracts was 335.37 ${\mu}moles\;TE/g$ and 238.14 ${\mu}moles\;TE/g$, respectively. Superoxide radical scavenging activity of the mulberry and blueberry extracts increased with an increase in extract concentration. Total polyphenol and flavonoid contents of granules from the mulberry extract were 4.83 mg/mL and 3.49 mg/mL, respectively. Total anthocyanin content of granules from the mulberry and blueberry extracts was 76.26 mg/100 g and 75.26 mg/100 g, respectively. Electron donating ability and ORAC of granules from the mulberry and blueberry extracts were 45.09% and 24.10%, 87.65 ${\mu}moles\;TE/g$ and 57.59 ${\mu}moles\;TE/g$, respectively. Granules that were stored for 7 weeks at room temperature had low anthocyanin content degradation and Hunter color values (L, a, and b).

• Journal of Life Science
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• v.23 no.9
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• pp.1147-1154
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• 2013

This study was conducted to evaluate the antioxidation activity of Jeju crossbred horse (Jeju native horse ${\times}$ thoroughbred) leg bone extracts (HLBE) and its enzyme hydrolysates by determination of 1,1-diphenyl-2picryl-hydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzo thiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, ferric reducing/antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC). HLBE was extracted with hot water for 24 hr and lyophilized. The lyophilized HLBE was hydrolyzed using multifect PR6L (MP), pepsin (PS), and a pepsin and pancreatin mixture (PSPC) for 4 hr at 60, 50, and $50^{\circ}C$, respectively. The hydrolysates were separated by a molecular weight of 3 kDa more or less. When the yield of HLBE was 100%, the yield of hydrolysates less than 3 kDa of MP, PS, and PSPC was 10.86, 3.26, and 8.00%, respectively. Enzyme hydrolysates with low molecular weight less than 3 kDa in MP and PSPC showed significantly higher DPPH, ABTS radical scavenging activity, and ORAC compared to HLBE and its hydrolysates with more than 3 kDa. However, the FRAP of the hydrolysates less than 3 kDa in PS was significantly higher than in MP. These results suggest that low molecular weight enzyme hydrolysates less than 3 kDa have more powerful antioxidation activity, especially when they are hydrolyzed by MP and PSPC rather than PS. Therefore, low molecular weight enzyme hydrolysates of HLBE hydrolyzed with MP and PSPC have significant potential as antioxidants in the food industry. Further in vivo studies are required to support the antioxidation activities of the hydrolysates in vitro.

• Journal of Life Science
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• v.28 no.6
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• pp.708-717
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• 2018

The antioxidant activity and protective effects of a hot water extract from the Stauntonia hexaphylla fruit (WESHF) were investigated in vitro and in vivo. The total polyphenol and flavonoid contents of WESHF were $16.13{\pm}0.27mg$ gallic acid equivalent/g and $4.7{\pm}0.80mg$ catechin equivalent/g, respectively. In addition, the DPPH radical-scavenging activity ($SC_{50}$) and the Oxygen Radical Absorbance capacity of WESHF were $63.62{\pm}4.10{\mu}g/ml$ and $90.63{\pm}5.29{\mu}M$ trolox equivalent/g, respectively. The hepatoprotective effect of WESHF against hydrogen peroxide-induced oxidative damage was investigated. $H_2O_2$-induced liver damage on HepG2 cells was prevented by $200{\mu}g/ml$ of WESHF. Furthermore, to investigate the protection mechanism of WESHF on hydrogen peroxide-induced cytotoxicity in HepG2 cells, pre-treatment with $200{\mu}g/ml$ of WESHF significantly attenuated a decrease in the activities of CAT, SOD, GR, and GPx. The hepatoprotective activity of WESHF was evaluated in an experimental model of hepatic damage induced by acetaminophen (APAP). The levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) were significantly decreased in the livers of mice treated with 200 mg/kg of WESHF compared to the APAP-treated group. The lipid peroxidation level, which increased after APAP administration, was significantly reduced in the WESHF group. In addition, histological examinations of the liver showed the same protective effect of WESHF treatment. Based on these findings, it is suggested that WESHF has potent hepatoprotective effects, and the mechanism that causes this type of protection could be related to antioxidant pathways.

• Journal of the Korean Wood Science and Technology
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• v.38 no.4
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• pp.316-322
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• 2010

The research attempted to develop a wood adhesive based on waste cooking oil, using ozonification technology for the chemical structure modification. The waste cooking oil (WCO) was reacted with $O_3$ for different times; 1 h, 2 h, and 3 h. The chemical structure modifications of the ozonized WCOs were examined by Fourier transform Infrared (FT-IR) spectrum. The FT-IR spectrum of WCO had an absorbance peak at 3,010 $cm^{-1}$ that was the characteristic peak of the unsaturated double bonds. As ozone treatment time increased, the peak of the double bond was disappeared and carboxyl peak appeared at 1,700 $cm^{-1}$. Especially, the double bond of 3 hrs-ozonized WCO was vanished almost. In results of the dry bonding strengths of the 3 hrs-ozonized WCO mixed with polymeric methylene diphenyl diisocyanate (pMDI) were the strengths of weight ratio of 3hrs-ozonized WCO : pMDI, 1 : 0.5, 8.08 kgf/$cm^2$, 1 : 0.75, 9.53 kgf/$cm^2$ 1 : 1, 44.16 kgf/$cm^2$, 1 : 2, 58.08 kgf/$cm^2$, 1 : 3, 61.41 kgf/$cm^2$, and 1 : 4, 46.95 kgf/$cm^2$. Therefore, it was found that the optimum equivalent ratio was formed at the ratio of 1 : 2 or 1 : 3. Under wetting the bonding strength of 1 : 3 ratio was appeared higher than that of 1 : 2 ratio, while the results obtained from hot-water and cyclic boiling shear test were similar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.366-372
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• 2006

This study is to investigate the physicochemical properties of differently pretreated chestnut starches during starch isolation and to examine their gelatinization properties by both heat and alkali treatments. One kind is starch A made by alkali method from peeled chestnut. The other is starch B made from chestnut with the outer layer. The results are as follows. Starch A has higher water binding capacity of 86.9% than starch B with 80.66%. Swelling powers of both starch A and B increased rapidly from $60^{\circ}C\;to\;80^{\circ}C$ in both, and since then it has changed a bit. Both began to show their solubility at $60^{\circ}C$ and increased continuously as the temperature went up. Starch A has higher swelling power and solubility than starch B. In iodine reaction, starch A has higher ${\lambda}max$ and absorbance at ${\lambda}max$ than starch B. X-ray diffraction patterns showed that starch A is type $C_b$ and that starch B is type B. Starch B has higher relative crystallinity of 37.0% than starch A with 36.2%. The results by differential scanning calorimetry revealed that starch A gelatinized from $66.95^{\circ}C$ to $77.5^{\circ}C$ and its enthalpy is 2.04 cal/g. And starch B gelatinized from $67.09^{\circ}C\;to\;77.5^{\circ}C$, and its enthalpy is 2.29 cal/g. Amylograms of chestnut starch at 6.5% concentration indicated that starch B needs higher onset temperature when beginning to gelatinize than starch A does. But starch A shows much higher peak viscosity, breakdown and setback than starch B does. Starch A shows higher viscosity, gel volume, and optical transmittance in gelatinization properties by alkali than starch B does.

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.37-42
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• 1975

The color intensity (Absorbance at 490nm) and the antioxidant effects of absolute and 90% ethanol extracts obtained from a Maillard-type browning reaction mixture (0. 5M glucose and 0. 5M glycine mixture, heated at $100^{\circ}C$) were determined. The color intensity of the absolute and 90% ethanol extracts were compared with the length of reaction time and the antioxidant effects of the extracts of both types were compared one another. The results obtained are as follows. 1. The color intensity of the absolute ethanol extracts remained almost unchanged as the browning reaction proceeded. The color intensity of the 90% ethanol extracts appeared to increase nearly in proportion to the length of reaction time. 2. The absolute and the 90% ethanol extracts seemed to possess significant antioxidant activity on the autoxidation of an edible soybean oil. which was kept at $45{\pm}0.5^{\circ}C$ for 21 days. It was noteworthy that the absolute ethanol extracts showed stronger antioxidant effects than those of the 90% ethanol extracts, which contained a far greater amount of brown-colored pigments. Since the PVs of the controls in both groups, after the end of the storage period, did not differ much from one another, the possibility of residual water playing some prooxidant role in the substrates containing the 90% ethanol extracts should be ruled out. Extracts of both types obtained at earlier stages of the brownig reaction demonstrated less but comparable antioxidant activity to that of extracts taken at later stages of the reaction. 3. The results of the present study appeared to suggest that the effective antioxidant compounds, produced in the Maillard-type browning reaction, were probably intermediate products such as reductones formed at fairly earlier stages of the browning reaction.