• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1241-1247
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• 2007

Contents of polyphenol compounds and the physiological activity of extracts from Grifola frondosa by water and methanol extraction were investigated to determine their functional effects. A functional beverage was developed using the extracts. The yield and phenolic compounds content of the water extracts were highest (49.2% and 327 mg/100 g, respectively), while for the methanol extraction method they were 28.7% and 130 mg/100 g, respectively. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was 76.3% for the water extract and 65.4% for methanol extract, whereas the superoxide dismutase (SOD)-like activity was low ($26.3{\sim}36.8%\;at\;1,000{\mu}g/mL$ concentration) Angiotensin converting enzyme (ACE) inhibitory effect of water extract (75.1%) was higher compared to the methanol extracts (41.2%). Tyrosinase inhibition activity was 42.5% for the water extracts and 31.8% for the methanol extracts at $1,000{\mu}g/mL$ concentration. The most acceptable formulation for G. frondosa beverage developed was 0.5% G. frondosa water extract, 8.0% oligosaccharide, 2.0% green tea extract, 2.0% jujube extract, 1.0% Solomon's seal extract, 0.01% vitamin C, and 2.0% apple extract. The final product had 9.8 Brix and color values of L, 35.2+1.1; a, 3.2+0.2; b, 13.6+0.3.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1022-1030
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• 2007

For the improvement on the quality and functionality of red tanner crab cooking drip, the preparation of hydrolysates from red crab cooking drip using commercial enzymes (Alcalase, Flavourzyme, Neutrase and Protamex) was attempted and its taste, nutritional and functional characteristics were also investigated. According to the results of heavy metal contents and proximate composition, red tanner crab cooking drip (RTCCD) could be used as a food resource. From the results of the trichloroacetic acid soluble index (TSI), angiotensin I converting enzyme (ACE) inhibiting activity and antioxidative activity, RTCCD hydrolysates incubated with Alcalase for 2 hrs was superior to the other one-step hydrolysates. There were no differences in the ACE inhibiting activity and antioxidative activity between one-step hydrolysates, which was incubated with Alcalase for 2 hrs, and two-step hydrolysates sequentially incubated with Alcalase and other enzymes. Alcalase-treated hydrolysates was similar in proximate composition and Hunter color value, while high in free amino acid content compared with crab cooking drip. Total amino acid content of Alcalase-treated hydrolysates was 11.9 g/100 mL and the major amino acids were glutamic acid (10.2%), proline (10.1%) and glycine (10.7%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.350-356
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• 2011

Styela plicata of large (9.82~11.66 g) and small (0.93~2.21 g) sizes harvested at different times was extracted with 4 different solvents (methanol, ethanol, acetone, and water). DPPH radical scavenging and reducing power was the highest in acetone extracts of small ones (38.98% and 1.724, respectively) harvested in November. The lowest radical scavenging activity was found in water extracts of large ones (12.03% and 0.114) in December. On the other hand, large ones harvested in September showed significantly higher inhibition rate of DNA damage (water, 56.54%; methanol, 55.83%; ethanol, 48.63%) than others. Overall, the water extraction of S. plicata tended to show a higher antigenotoxic effect. In addition, water extracts of large S. plicata from November showed the highest angiotensin converting enzyme (ACE) inhibitory activity (64.38%), while that of small ones from December exhibited the lowest (51.33%). Overall the results indicate that antioxidant and antihypertensive activities S. plicata are variable depending on harvesting time, size, and extraction solvent.

• Journal of Ginseng Research
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• v.31 no.2
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• pp.102-108
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• 2007

The goal of this study was to develop a highly valuable Korean traditional ginseng wine containing various bioactive compounds with good acceptability. The effect of some medicinal plants on the quality and physiological functionality of Korean traditional ginseng wine were investigated. Advanced traditional ginseng wine (AG wine) prepared by addition of 0.5% each Pleuropterus multflorus and Pueraria lobata into the rice mash containing 1% ginseng, 0.4% Fermivin(commercial alcohol fermentation yeast) and Koji (2:1 mixture of nuruk and amylase containing 36 Saccharogenic power per g) showed the highest acceptability and ethanol content (16.8%). Changes of functionalities of the AG wine during fermentation at $25^{\circ}C$ for 30 days were investigated. The highest antihypertensive angiotensin I-converting enzyme inhibitory activity (78.9%) and total acceptability of the AG wine were shown after fermentation at $25^{\circ}C$ for 20 days. However, antioxidant activity, SOD-like activity and fibrinolytic activity of the AG wines were not detected or very low. HMG-CoA reductase inhibitory activity of the AG wine was also shown to be 8.2% and 9.2% after fermentation for 15 days and 20 days, respectively.

• Advances in Traditional Medicine
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• v.4 no.2
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• pp.104-111
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• 2004

Sasang Constitutional Medicine is a major branch of Korean Traditional Oriental Medicine. The differences of disease susceptibility to be shown in Sasang constitution may be due to genetic factors. Therefore, we examined interrelationship among cerebral infarction (CI), apolipoprotein E (apoE) gene polymorphism, and Sasang constitutional classification. ApoE is a key protein modulating the highly atherogenic apoB containing lipoproteins and is a candidate gene for the development of coronary artery disease (CAD). The ${\varepsilon}2\;and/or\;{\varepsilon}4$ alleles were the first to be implicated in premature CAD, which resulted in this polymorphism being extensively studied. We investigated the association between apoE genotype and CI by case-control study in a Korean population. We also classified CI patients and control group into groups according to Sasang Constitutional Medicine. 196 CI patients and 379 controls without CI were examined. ApoE genotype was determined by 8% polyacrylamide gel separation after DNA amplification. A significant difference in the apoE genotype distribution was observed in the CI patients compared with that in controls ($X^{2}$=14.920, df=4, P=0.005). Also, the frequency of Taeumin constitution in patients with CI was significantly higher than that in controls (58.0% vs. 36.9%; P<0.001). However, the Taeumin constitution did not enhance the relative risk for CI in the subjects with apoE ${\varepsilon}2\;and/or\;{\varepsilon}4$ alleles. No differences in the apoE genotypes frequencies were observed in the Taeumin compared with that in the other constitutions. In addition, we investigated whether the DD genotype of angiotensin converting enzyme (ACE) gene, a candidate gene for CI, was associated with CI, Taeumin constitution, and apoE polymorphism. As a result, the frequency of Taeumin constitution was significantly higher in CI patients with both apoE ${\varepsilon}3/{\varepsilon}4$ and ACE ID/DD genotypes than in the remaining Sasang constitutions (14.5% vs. 8.3% and 0%) ($X^{2}$=13.521, df=6, P=0.035). In summary, we concluded that the apoE polymorphism is a major risk factor for CI in Koreans and the ACE ID/DD genotype enhanced the relative risk for CI in the subjects with apoE ${\varepsilon}3/{\varepsilon}4$ genotype and Taeumin constitution.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.570-578
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• 2009

The present study was conducted to investigate the antioxidant and antimicrobial activities of green tea at different harvest time. The leaves were collected in late March(Ilro), early April(Okro and Ujeon), late April(Sejak), and early May(Eoksu and Hanra). The total polyphenol content of Sejak was highest (28.87mg TAE/g). Electron donating abilities toward $\alpha$,$\alpha$-diphenyl-$\beta$-picyryl hydrazyl (DPPH) radical were approximately 80%. SOD-like activities were above 30%, where ujeon showed the highest activity ($38.95{\pm}0.96%$). The nitrite scavenging ability was pH-dependent and shown to be highest at pH 1.2, and lowest at pH 6.0. The inhibitory effects against the angiotensin I converting enzyme were over 85%, except for Okro ($58.22{\pm}4.66%$) and Hanra ($77.96{\pm}3.83%$). The tyrosinase inhibition rate increased with harvest time. Okro showed the highest caffeine content ($3.86{\pm}0.32%$) and had the highest antimicrobial activities against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium. The combined results of this work revealed that the antioxidant and antimicrobial activities of green tea were independent of harvest time.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.797-804
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• 2008

In this study, the antioxidative and antimicrobial activities of persimmon leaf tea and green tea were assessed. The total polyphenol contents of green tea (0.5875 mg/mL) were slightly higher than those of persimmon leaf tea (0.3938 mg/mL). The electron-donating abilities (EDA) of persimmon leaf tea and green tea toward $\alpha$, $\alpha$-diphenyl-$\beta$-picyryl hydrazyl (DPPH) radical were $65.7{\pm}3.7%$ and $68.4{\pm}0.3%$, respectively, as compared to $68.6{\pm}1.1%$ for L-ascorbic acid (1%). The SOD-like activity of persimmon leaf tea ($29.7{\pm}0.9%$) was higher than that of green tea ($28.1{\pm}1.0%$). The nitrite scavenging ability was pH-dependent, highest at pH 1.2, and lowest at pH 6.0, in and persimmon leaf tea was found to exhibit more effective nitrite scavenging ability than green tea. The inhibitory effects of persimmon leaf tea and green tea against angiotensin I converting enzyme were $56.7{\pm}1.9%$ and $67.1{\pm}1.7%$, respectively. Persimmon leaf tea evidenced profound antimicrobial activities against Listeria monocytogenes, Staphylococcus aureus, Escherichia coil, and Salmonella typhimurium. These results clearly established the antioxidative and antimicrobial potency of persimmon leaf tea.

• Food Science and Preservation
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• v.13 no.5
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• pp.596-602
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• 2006

This study was conducted to investigate the changes of major components and bioactivities of tea produce. The tea produce were made by various methods, with different degree of fermentation during manufacturing process. Except green tea, degrees of fermentation in Wizo Tea, Ilsoae Tea, and Hwang Tea were $5{\sim}10%,\;50{\sim}60%$ and $70{\sim}80%$ respectively. The result are as follows : The general component(moisture, crude ash, crude lipid, and crude protein) and the content of total polyphenol in tea products were not shown significant difference during the fermentation process. The content of caffeine in tea extracts decreased sharply as degree of fermentation of tea. In comparison of hunter values in tea extract, lightness was decreased as fermentation redness (a) was all (-), and yellowness(b) was increased sharpy with degree of fermentation. Radical scavenging activity using DPPH of tow kinds of tea was potent and decreased generally with degree of feimentation. Inhibitory effects of tea extracts against angiotensin I converting enzyme were also potent.

• Food Science and Preservation
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• v.14 no.4
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• pp.356-363
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• 2007

This study investigated the effects of a Hwangki (Astragalus membranaceus) extract on the quality of Chungkukjang fermented by Bacillus subtilis KCCM 12148, at 30, 40, and $50^{\circ}C$, for 4 days. Changes in moisture contents, protein levels, pH values, ammonia-type nitrogen levels, color, angiotensin-converting-enzyme (ACE) inhibition rates, and fibrinolytic activities, were all determined. For both control and test, the moisture contents decreased gradually with time and the protein levels increased slightly. The pH values fell at the beginning of fermentation and then rose. The content of ammonia-type nitrogen was higher in Hwangki with Chungkukjang than in control, until 24 hr after fermentation commenced. After that time, the content of ammonia-type nitrogen control was higher in the control than in the Hwangki with Chungkukjang sample. Color features, such as lightness, redness, and yellowness, all decreased during fermentation, in both control and test. The highest ACE inhibition rates during fermentation at $40^{\circ}C$ were 90.9% in the control (48 hr after fermentation commenced) and 95.3% in Hwangki with Chungkukjang(24 hr). Fibrinolytic activities of Chungkukjang and Hwangki Chungkukjang were 100.7 and 74.4% respectively. The content of 2,6-dimethyl pyrazine in the control was higher than that in Hwangki with Chungkukjang. Sensory evaluationtests showed that the addition of Hwangki significantly improved the overall palatability of Chungkukjang.

• Food Science and Preservation
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• v.14 no.4
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• pp.425-430
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• 2007

To investigate the potential therapeutic value of a plant extract against amyloid ${\beta}-peptide-induced$ cell damage, we first screened extracts of 250 herbs, and finally selected a water extract of Spinacia oleracea for further study. This extractshowed the potential to inhibit the reactions of oxidants. We measured the angiotensin-converting-enzyme (ACE) inhibitory activity of the extract, and assessed the ability of the extract to protect neuronal cells from chemical-induced cell death. SH-SY5Y neuroblastoma cells were used in this assay. The extract exerted protective effects on $H_2O_2-induced$ cell death, when $H_2O_2$ was used at 100 M, 200 M, and 500 M (protection of 87%, 73%, and 58%, respectively). When 50 M of amyloid ${\beta}-peptide$ was added to the test cells, however, the extract had no protective effect on cell death. The extract inhibited ACE activity in a dose-dependent manner, and exhibited potent protection against the deleterious effects of $H_2O_2$. In sum, these results suggest that a water extract of Spinacia oleracea has the potential to afford protection against chemical-induced neuronal cell death, and the extract may be useful in the treatment of neurodegenerative diseases. The precise molecular mechanism of neuroprotection is under investigation.