• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.49 no.4
• /
• pp.307-312
• /
• 2023

Water chestnut is fruits of Trapa natans var. bispinosa grown wild in Korea. In this study, water chestnut was investigated for anti-pigmentation. Treatment with ethanolic extracts of water chestnut significantly reduced production of melanin in α-MSH simulated B16F10 cells. At 200 ㎍/mL ethanolic extracts of water chestnut, melanin contents were repressed by 43.26% compared to the control group. Additionally, ethanolic extracts of water chestnut reduced expression and activity of tyrosinase, key enzyme in melanogenesis, in α-MSH simulated B16F10 cells. Ethanolic extracts of water chestnut downregulated tyrosinase activity and expression to 23.65% and 62.35%, respectively. These results suggest that ethanolic extracts of water chestnut might be used as a promising whitening ingredients for inhibition of α-MSH-induced melanin synthesis and pigmentation.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.717-720
• /
• 1998

Some physico-chemical components of Chinese water chestnut were analysed to provide fundamental data for water chestnut processing and products development. The contents of moisture, crude protein, crude lipid, crude ash, crude fiber and carbohydrate of Chinese water chestnut were 79.40%, 1.74%, 0.06%, 1.10%, 0.60% and 17.71% respectively. Free sugars identified in Chinese water chestnut juice were sucrose 8.58%, glucose 1.64% and fructose 1.58% as major component and maltose as trace component. The proportion of major free sugars to total soluble solid content of juice was about 66.0%. Potassium content in Chinese water chestnut was 408.57 mg% as major mineral, iron and manganese content were 0.21 mg% and 0.08 mg% as minor mineral. $Vitamin\;B_1$ and C content were $31.2\;{\mu}g/100\;g$ and trace respectively. Organoleptic properties of Chinese water chestnut were fresh fruit odor and sweet taste as main flavor. Though water chestnut was boiled for 20 min, crunchy texture of flesh was almost maintained.

• Korean Journal of Medicinal Crop Science
• /
• v.22 no.1
• /
• pp.8-16
• /
• 2014

The present study was carried out to evaluate the antioxidant and anti-inflammatory activities of three extracts (hot water, 50% ethanol and mixed solvent;water, ethanol, butylene glycol, propylene glycol) of dried chestnut, chestnut shell, chestnut leaves and dried chestnut leaves obtained from Castanea crenata tree. When conducted DPPH assay, radical scavenging activity of ethanol extract of chestnut shell was the highest with $IC_{50}$ $10.8{\mu}g/mL$ among four extracts from these parts (p < 0.05). In additional results by the xanthine oxidase assay, antioxidant activity showed that water extract of chestnut leaves showed the highest xanthine oxidase inhibitory activity in the tested extracts (p < 0.05). Futhermore, extracts of chestnut shell and leaves exhibited no cytotoxicity in RAW 264.7 cells (p < 0.05). Also, anti-inflammatory activity by NO assay showed LPS-induced NO was significantly inhibited following treatment with extracts of chestnut shell and leaves of 3mg/mL (p < 0.05). These data suggest that extract of chestnut shell have antioxidant and anti-inflamantory activity including chestnut leaves. Therefore, it is considered that Castanea crenata research range and selection of functional material can broaden chestnut shell to other fractions such as chestnut and chestnut leaves.

• Biomolecules & Therapeutics
• /
• v.23 no.1
• /
• pp.90-97
• /
• 2015

Water chestnut (Trapa japonica Flerov.) is an annual aquatic plant. In the present study, we showed that the treatment of water chestnut extracted with boiling water resulted in a significant increase 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and decrease the intracellular $H_2O_2$-induced accumulation of reactive oxygen species. In addition, water chestnut extract (WCE) inhibited lipopolysaccharide (LPS)-induced nitric oxide production and suppressed mRNA and protein expression of the inducible nitric oxide synthase gene. The cytokine array results showed that WCE inhibited inflammatory cytokine secretion. Also, WCE reduced tumor necrosis factor-${\alpha}$- and interleukin-6-induced nuclear factor-${\kappa}B$ activity. Furthermore, during sodium lauryl sulfate (SLS)-induced irritation of human skin, WCE reduced SLS-induced skin erythema and improved barrier regeneration. These results indicate that WCE may be a promising topical anti-inflammatory agent.

• Korean Journal Plant Pathology
• /
• v.3 no.1
• /
• pp.13-16
• /
• 1987

Infection rate of chestnut tree by Botryosphaeria(Dothiorella) dathidea was about $10\%$ at Gapyung area. disease symptom of chestnut did not appear in October but appeared in November, showing $50\%$ in May in ext year. B. dothidea was more pathogenic to chestnut than did Catinula sp. and Fusicoccum sp. B. dothidea uses soft rot, but Catinula sp. and Fusicoccum sp. causes dry rot. Mycelial growth of B. dothidea was optimal at $28^{\circ}C$. Mycelial growth was stimulated when water potential decreased from -2 bars to -12 bars and declined from -12 bars to -60 bars.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.8 no.4
• /
• pp.111-120
• /
• 2000

Chestnut processing plants have wasted large amounts of chestnut inner skin waste, which contains chestnut flesh. To review the availability of the chestnut flesh as a food ingredient, We have analyzed the physiochemical characteristics of the chestnut powder extracted from inner skin waste. Then, we have examined on tastes and other sensory tests using breads, noodles and jellies made from various percents of chestnut powder. The results are as follows; The water absorbing capability and amylose degradability of the powder from the inner skin waste are 40% and 8% higher than those of the core chestnut powder, respectively. Also, the power from the inner skin waste shows similar characteristics with one of the core chestnut in iodine reaction. The breads, noodles and jellies from the chestnut powder have similar characteristics in flavor, hardness, elasticity, cohesiveness, adhesiveness, chewing property, and gumminess with the traditional ones.

• Food Science and Preservation
• /
• v.6 no.1
• /
• pp.104-109
• /
• 1999

Ethyl acetate, methanol, water extract and their fractions from chestnut flower(Castancea crenata) were tested for antimicrobial activities. Yields of prebloomed chestnut flower extracts were 13.84, 12.90 and 1.82% in methanol, water and ethyl acetate, and those of the postbloomed were 13.12, 11.75 and 1.18%, respectively. Methanol extract from the chestnut flower was fractionated by solvents using hexane, chloroform, ethyl acetate, n-butanol and water, yields of those fractions were 0.16, 0.08, 1.94, 4.75 and 6.91% in the prebloomed, and were 0.90, 0.13, 1.40, 3.42 and 7.18% in the postbloomed. In the solvent extracts of water, ethyl acetate and methanol, methanol extract showed the most effective antimicrobial activity, antimicrobial activity of ethyl acetate fraction of methanol extract was stronger than others. Minimum inhibitory concentration of ethyl acetate fractions from the prebloomed showed 100, 140, 100 and 90ppm against Staphylococcus aureus, Streptococcus mutans, Echerichia coli and Salmonella typhimurium, in fractions from the postbloomed were 140, 140, 100 and 150ppm, respectively. Growth of all the strains was completely inhibited to 30 hours in a 150ppm concentration. E. coli sells treated with ethyl acetate fraction was collapsed severely.

• Journal of the Korean Applied Science and Technology
• /
• v.35 no.3
• /
• pp.633-642
• /
• 2018

The purpose of this study was to assess the antioxidant, anti-inflammatory and preservative effects of Water Chestnut from 70% ethanol extracts. The toxicity of extracts from Water Chestnut investigated using the RAW 264.7 cell showed higher than 90% of cell survival rate. The total content of polyphenol ethanol extract was $353.1{\pm}5.6mg/g$, while the total content of flavonoid was $26.2{\pm}1.4mg/g$. With a concentration level of $1{\sim}1000 ({\mu}g/m{\ell})$ ethanol extract of Water Chestnut the range of removal of 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) radicals was $17.0{\pm}2.8%{\sim}88.6{\pm}0.6%$ respectively and the range of removal of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals was also $2.3{\pm}0.8%{\sim}93.9{\pm}0.2%$ respectively. There were decreases in reactive oxygen species(ROS) generations ethanol extracts of Water Chestnut 1, 10, $100({\mu}g/m{\ell})$ and significance decrease at $100{\mu}g/m{\ell}$ (p<.01). As a result of measuring the Nitric Oxide(NO) generation amount of Water Chestnut extract 1, 10, $100({\mu}g/m{\ell})$ concentration exhibited significant (p<.001, p<.01) decreases. For the anti-bacterial features using a paper disk and the preservative features using petri film, no significance was found and therefore water chestnut extracts had not anti-bacterial or preservative features.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.4
• /
• pp.399-406
• /
• 2004

The extracts 70% acetone from chestnut inner shell, pine needle and hop flower were added to soybean oil, lard, soybean oil-water emulsion and lard-water emulsion in order to test the antioxidant activity compared with ${\alpha}-tocopherol$, respectively. Induction period was determined by Rancimat and the antioxidant activities were recorded in the order of pine needle>chestnut inner shell>hop>tocopherol in the soybean oil, and in the order of tocopherol>chestnut inner shell>pine needle>hop in the lard treatment. These three extracts showed similar high antioxidant activity by peroxide value test in soybean oil, soybean oil-water emulsion, lard and lard water emulsion, respectively. The chestnut inner shell extract would be the highest antioxidant agent among the extracts tested in this study. Ellagic acid of chestnut inner shell and flavanol of pine needle would increase the antioxidant activity according to analysis result of polyphenol compound, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.4
• /
• pp.594-600
• /
• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted. Amylose content of FCS(46.5%) and water binding capacity of FCCS(103.0%) were higher than those of othe three, respectively. Swelling powers of all sample starches increased rapidly from 6$0^{\circ}C$ to 8$0^{\circ}C$. Solubilities showed the same pattern as the swelling powers. In the textural properteis investigated with IUTM(instron universal testing machine), hardnesses and elasticties of chestnut starches were 50~58I.U. and 14~16I.U., respectively. The results of textural evaluations showed that it was possible to prepare chestnut mook with FCS, FCCS and WCS.