• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.673-680
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• 2009

This study was conducted to screen for plant food materials that improve human intestinal microflora, especially microorganisms associated with obesity. Among 30 tested plant food materials, the extract of Schizandra chinensis inactivated Eubacterium limosum, Bacteroides fragilis and Clostridium spp. Additionally, S. chinensis extract was also found to have a growth-promoting effect on Bifidobacterium spp.. The antimicrobial activity and antioxidant activity of the water extract did not decrease in respond to heating. Additionally, the water extract of S. chinensis did not show a toxic effect on the growth of Caco-2 cells. In vivo feeding tests were performed to investigate the influence of extract on the intestinal microflora in rats. Although the extract did not reduce obesity induced by a high fat diet, it led to significant increase in the population of Bifidobacterium spp. and a decrease in the population of Clostridium spp. in rats. Taken together, these results indicate that S. chinensis could be useful as a functional food component to control intestinal microbial flora.

• Journal of Life Science
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• v.20 no.12
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• pp.1750-1757
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• 2010

This study was designed to evaluate the anti-diabetic effects of Buan mulberries by using an insulin-dependent diabetes mellitus animal model. Several studies have shown that mulberries have metabolism-improving, antioxidant, and lipid-lowering properties in rats with streptozotocin (STZ)-induced diabetes. In this study, Sprague-Dawley male rats were randomly assigned to 1 normal control group and 5 STZ-induced diabetes groups: rats that had STZ-induced diabetes and did not receive any agents (diabetic group; negative control), rats that had STZ-induced diabetes and received insulin (insulin group; positive control), rats that had STZ-induced diabetes and received 0.5% mulberry extract (0.5% mulberry group), rats that had STZ-induced diabetes and received 1.0% mulberry extract (1.0% mulberry group), and rats that had STZ-induced diabetes and received 2.0% mulberry extract (2.0% mulberry group). Mulberry extracts were administered to the diabetic animals for 4 weeks. The rats that received mulberry extracts showed lower body weights and insulin levels, as well as higher kidney weights, blood glucose levels, urine quantities, and water intake in comparison with the normal controls. Further, the insulin concentrations in the mulberry-fed animals were higher than those in the diabetic group, and the kidney weights, blood glucose levels, urine quantities, and water intake in the mulberry-fed animals were lower than the corresponding values in the diabetic controls. These results suggest that mulberry may be an effective functional food to prevent diabetes-related complications.

• Journal of Life Science
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• v.24 no.10
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• pp.1102-1109
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• 2014

Chungkookjang has several functional properties, such as fibrinolytic activity, anticancer effects, and antioxidant effects. However, children do not like Chungkookjang because of its foul odor. A mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 was used to improve the production of GABA in Chungkookjang and its flavor. Most of the foul odor of Chungkookjang was removed. The slime content and viscosity of Chungkookjang fermented in the mixed culture were similar to those of commercial Chungkookjang when B. subtilis MC31 and Lactobacillus sakei 383 were inoculated in a 1:1 ratio. The maximum GABA content was obtained when Chungkookjang was fermented with B. subtilis MC31 and L. sakei 383, which was fermented at $37^{\circ}C$ for 72 hr. During the period of fermentation, the viable cell number of B. subtilis MC31 reached a peak (log 9.13 CFU/g) at six days, and L. sakei 383 reached a peak (log 6.78 CFU/g) at two days. The moisture, crude ash, crude protein, crude fat, and crude fiber contents were 61.71%, 2.05%, 17.54%, 8.36%, and 1.95%, respectively. The amino-type nitrogen content of Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 was less than Chungkookjang fermented by B. subtilis MC31 alone. The ammonia-type nitrogen and reducing sugar content of the Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 were higher than that of steamed soybean. The glutamic acid and GABA content detected with an amino acid analyzer were 1.40 mg/g and 0.47 mg/g, respectively. These results suggest that fermentation with B. subtilis MC31 and L. sakei 383 in a 1:1 ratio removes more of the foul odor and increases the GABA content compared with single fermentation.

• Journal of Life Science
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• v.24 no.5
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• pp.567-572
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• 2014

Extracts of Platycodon grandiflorum have been reported to show anti-inflammatory, antioxidant, anti-metastatic, and hepato-protective effects. This study was designed to evaluate T-cell activation and M1/M2 differential macrophage activation by extracts of P. grandiflorum or P. grandiflorum containing various medicinal herbs. Using real-time RT-PCR, we analyzed expression levels of c-fos, and CD40L (T-cell activation markers) in splenocytes and iNOS, Ym1, and ARG1 in RAW 246.7 cells after treatment of CC (hot water extract of P. grandiflorum), MAEK (hot water extract of P. grandiflorum [82%] and six different plants), and HWAL (hot water extract of P. grandiflorum [7%] and eight different plants. The results showed that MAEK significantly elevated the expression of T-cell activation markers of splenocytes, with the c-fos gene activated more than 10-fold and the CD40L gene activated more than 6-fold. Although CD40L was significantly increased by CC and HWAL, the increase was only about 2-fold. In addition, CC and HWAL did not significantly activate the expression of the c-fos gene. On the other hand, CC elevated the M1 activation marker iNOS, and HWAL elevated the M2 activation marker Ym1 and ARG1 gene expression. In conclusion, MAEK could be used as an immune stimulant because of its ability to activate T cells (elicited c-fos and CD40L gene expression), whereas HWAL could serve as an anti-inflammatory agent because of its differential activation of M2 macrophages.

• Journal of Life Science
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• v.26 no.11
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• pp.1289-1297
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• 2016

Oral squamous cell carcinoma (OSCC) is a common malignant tumor in the oral cavity, comprising up to 90% of oral cancer. Oral cancer is characterized by a marked tendency of local invasiveness and is good for early detection and treatment; therefore, it is recognized as a good model for cancer prevention. The present study investigated the antioxidant, thrombin inhibitory, and anti-invasive activities of the solvent fractions of Zingiber officinale Roscoe. Samples were fractionated into hexane, chloroform, ethyl acetate, butanol, and water fractions, and each of these was assayed individually. The water fraction showed the highest extraction yield at 9.79%(w/w). Anti-oxidative activity was analyzed by DPPH assay. Thrombin inhibitory activity was used to analyze thrombin inhibitor assay. Cell viability was detected by the MTS assay. The activity and mRNA expression of MMP-2 and MMP-9 in human oral squamous carcinoma YD-10B cells were examined by zymography and RT-PCR. The antioxidative activities of hexane and water fractions were 92.38% and 92.96%, respectively. In the thrombin inhibitory activity test, water fraction was the highest, with a value of 65.86%. MMP-2/-9 activation was increased in phorbol 12-myristate 13-acetate (PMA)-induced YD-10B cells. MMP-9 activation was increased in thrombin-treated YD-10B cells. In PMA- or thrombin-treated YD-10B cells, the increased mRNA expression and protein activation of MMP-2/-9 were significantly inhibited in the hexane fraction. Therefore, the hexane fraction obtained from a Zingiber officinale Roscoe water extract is a promising therapeutic anti-invasive agent in oral cancer.

• Korean Journal of Clinical Laboratory Science
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• v.49 no.3
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• pp.271-278
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• 2017

This study was performed to evaluate the cytotoxicity of aluminum chloride ($AlCl_3$), and the protective effect of Lonicerae flos (LF) extract on $AlCl_3-induced$ cytotoxicity in the cultured C6 glioma cells. Here, the cell viability and antioxidative effects, such as DPPH-radical scavenging activity, superoxide anion scavenging activity, and lipid peroxidation (LP), were assessed. $AlCl_3$ significantly decreased the cell viability in a dose-dependent manner; the $XTT_{50}$ value was measured at $128.8{\mu}M$ of $AlCl_3$. The cytotoxicity of $AlCl_3$ was determined as highly toxic the y Borenfreund and Puerner's toxic criteria. The butylated hydroxytoluene (BHT) and antioxidant both significantly increased the cell viability, which was damaged by $AlCl_3-induced$ cytotoxicity in these cultures. In the protective effect of LF extract on $AlCl_3-induced$ cytotoxicity, the LF extract significantly increased the superoxide anion scavenging activity and inhibitory activity of LP, as well as the DPPH-radical scavenging activity. From these results, it is suggested that the oxidative stress may have been involved in the cytotoxicity of $AlCl_3$, and LP extract effectively protected $AlCl_3-induced$ cytotoxicity through the antioxidative effects. Conclusively, the natural resources, like LP extract, may be a putative therapeutic agent for the treatment of dementia induced by allergen like aluminum correlated with the oxidative stress.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.745-751
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• 2015

This study was performed to investigate the quality characteristics such as pH, total acidity, browning index, 5-hydroxymethylfurfural (5-HMF), fructose, S-allyl-L-cysteine (SAC), total polyphenol, and DPPH radical scavenging activity of aged garlic at different aging temperatures and periods. Aging temperature and period had a significant (p<0.05) effect on the quality characteristics of garlic. The pH in aged garlic significantly (p<0.05) decreased with increasing aging temperatures and periods, while the total acidity, browning index, and 5-HMF levels increased. The 5-HMF levels in garlic aged at 60 and $70^{\circ}C$ increased from 0.08~3.30 and from 0.05~106.07 mg/100 g, respectively. The fructose content in garlic aged at $60^{\circ}C$ gradually increased from 0.77 to 14.57%, while that of garlic aged at $70^{\circ}C$ increased from 1.07 to 19.75% until day 30, after which it decreased. The SAC level in raw garlic was 47.09 mg/100 g. The SAC contents of aged garlic differed significantly according to aging temperature and period. The SAC levels in garlic aged at $60^{\circ}C$ and $70^{\circ}C$ were in the range of 15.28~100.5 and 12.41~85.55 mg/100 g, respectively. The total polyphenol contents of garlic aged at $60^{\circ}C$ and $70^{\circ}C$ were 6.01 and 6.67 fold higher, respectively, than those in raw garlic. The DPPH radical scavenging activity of aged garlic also showed a tendency to increase during aging.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.737-744
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• 2015

The purpose of this study was to evaluate the phenolic compounds and radical scavenging activity of the Korean wheat (Triticum aestivum L.) according to germination times. The cultivated varieties were T. aestivum L. cv. Keumkang, Jokyung, Baekjoong, and Goso. The total polyphenol, flavonoid, and tannin contents of the ethanolic extracts of wheat were significantly increased with longer germination times. The total polyphenol contents of ungerminated Keumkang, Jokyung, Baekjoong, and Goso were 13.74, 15.05, 16.84, and 13.02 mg GAE/100 g, respectively, and the contents in germinated wheats increased with longer germination times. The total flavonoid contents of ungerminated wheats were 5.11, 6.72, 6.28, and 5.43 mg CE/100 g, and the total tannin content was 9.19, 8.86, 8.93, and 8.66 mg TAE/100 g, respectively. The total flavonoid and tannin contents were substantially increased with longer germination times. The DPPH radical scavenging activity of ungerminated Keumkang, Jokyung, Baekjoong, and Goso was 30.77, 23.88, 25.35, and 18.73 mg TE/100 g, and the activity in wheats germinated at $25^{\circ}C$ for 72 hours was 47.47, 44.17, 38.22, and 42.85 mg TE/100 g, respectively. The ABTS radical scavenging activity of ungerminated wheats was 3.42, 88.53, 88.87, and 79.97 mg TE/100 g, respectively, and the activity in germinated wheats increased with longer germination times.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.644-654
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• 2002

Brown color characteristics and antioxidizing activities were investigated for Doenjang under different processing conditions. Doenjang A was prepared directly from Meju and saline solution whereas Doenjang B was Prepared after separating soy sauce by soaking for 45 days. Both Doenjangs were aged for up to 180 days. Antioxidizing activity was studied in relation to the brown color characteristics using fat-soluble extract and water-soluble extract of Doenjang. The intensity of brown color was higher in the water-soluble Doenjang extract than the fat-soluble Doenjang extract. In the UV-VIS scanning spectra, water-soluble Doenjang extracts showed significant changes as the aging proceeded, but fat-soluble Doenjang extract did not. Antioxidizing activity of fat-soluble Doenjang extract increased as the aging period extended; however, no significant difference was detected in the water-soluble extract. Overall, Doenjang A showed higher contents of amino acids, reducing sugar, brown color, and antioxidizing activity, and the antioxidizing ability was higher in water-soluble Doenjang extract rather than in the fat-soluble Doenjang extract.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.129-135
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• 1973

The accumulation of peroxides, acid values, and carbonyl values during irradiation and post-irradiation storage of the ricebran oil has been studied. The rice bran oils were irradiated two doses of 2 and 7 megarads (300 rads/sec) at $23^{\circ}C$ atmospheric circumstance. The acid values, peroxide values and carbonyl values were measured at regular intervals of one week during the storage at $5^{\circ}C$ and $25^{\circ}C$. 1) During the storage, the acid values of the irradiated rice bran oils increased or decreased insignificantly regardless of the addition of antioxidants and storage temperature. 2) The peroxide values were not increased continuously but increased zigzag. The result was indicated that the composition and decomposition of peroxides occurred continuously throughout the storage. 3) As the peroxide values increased, carbonyl values decreased and changed quite differently, but, especially in 7th week, they were constant or insignificant. 4) Dibutylhydroxytoluene is more effective than caffeic acid in retarding the formation of peroxides during irradiation of rice bran oils and post-irradiation storage. The effect of antioxidant is more efficient at 2 megarads than at 7 megarads irradiation. When we store the rice bran oil, the addition of antioxidants of post-irradiation is more desirable than that of preirradiation. 5) In spite of changing conditions such as storage temperature and addition of antioxidants, the peroxide values of rice bran oils irradiated at 2 megarads were always greater than those at 7 megarads during the storage. Peroxide values of samples at high temperature $(25^{\circ}C)$ storage increased as twice as those of low temperature $(5^{\circ}C)$ storage samples. At low temperature, peroxide values in the first week increased twice during the period of 8th weeks storage, but those did from three to four times at higher temperature in the same period Therefore, the low temperature storage is recommandable too.