• Journal of Korean Medicine Rehabilitation
• /
• v.24 no.4
• /
• pp.15-28
• /
• 2014

Objectives This study was carried out to find out the Antioxidant and Anti-inflammatory Effects of Components of Mahwangbujaseshin-tang in LPS-Stimulated RAW264.7 Macrophages. Methods There are 5 experimental groups. ; normal, control, EH (Ephedrae Herba), ALRP (Aconiti Lateralis Radix Preparata) and AR (Asiasari Radix). The extract of EH, ALRP and AR ($100{\mu}g/ml$) was added to each group. We examined cytotoxicity, total phenolic contents, DPPH and ABTS free radical scavenging activity, Intracellular ROS (reactive oxygen species) production, NO (Total Nitric oxide), iNOS (inducible nitric oxide synthase), PGE2 (prostaglandin E2), COX-2 (cyclooxygenase-2), $IL-1{\beta}$ ($interleukin-1{\beta}$), IL-6 (interleukin-6), $TNF-{\alpha}$ (tumor necrosis factor-${\alpha}$), MMP-9 (matrix metalloproteinase-9), TIMP-1 (tissue inhibitor of metalloproteinase-1) and HO-1 (heme oxygenase-1) expression level. Results 1. Total phenolic contents of EH were in the highest level. 2. DPPH and ABTS free radical scavenging activity of EH was in the highest level. 3. ROS production was significantly decreased in AR. 4. NO production was significantly decreased in EH, ALRP, AR and iNOS expression was decreased in EH, AR. 5. PGE2 and COX-2 expression was decreased in EH, AR. 6. $IL-1{\beta}$ production was significantly decreased in EH, AR and IL-6 production was significantly decreased in AR. $TNF-{\alpha}$ production was significantly decreased in ALRP, AR. 7. MMP-9 and TIMP-1 production were significantly decreased in EH. 8. HO-1 expression was significantly increased in EH. 9. With simultaneous usage of SnPP which is expression inhibitor of HO-1, NO, $IL-1{\beta}$, IL-6 and $TNF-{\alpha}$ production were partially increased in EH, ALRP, AR. Conclusions According to this study, Components of Mahwangbujaseshin-tang have anti-oxidants and anti-inflammation effects in LPS-Stimulated RAW264.7 Macrophages.

• Culinary science and hospitality research
• /
• v.24 no.1
• /
• pp.114-121
• /
• 2018

This study developed a new yanggaeng(red bean sweet jelly) by adding Peucedanum japonicum powder from 5% to 20%. It has been evaluated its physicochemical, sensory characteristics and antioxidant activity. The DPPH radical scavenging activity of Peucedanum japonicum powder was 40.53% and the total phenolic compound content was 13.36 mg/100 g. Moisture content of yanggaeng with Peucedanum japonicum powder added 5~15% was 50.24~48.32% significantly higher than in the control group(p<0.05). The hardness of yanggaeng was $2,748.25g/m^2$in control and the PY5 and PY10 were $4,012.05g/m^2$ and $4,019.40g/m^2$ respectively, significantly higher than control(p<0.05). However, when the amount of Peucedanum japonicum powder was increased by more than a certain rate, it decreased again, as $2,155.39g/m^2$ in PY20. As a result of the acceptance test of the yanggaeng, the flavor of yanggaeng with Peucedanum japonicum powder was evaluated significantly higher than control(p<0.05), but PY20 was 5.20 not significantly difference with PY10. The overall acceptance of the yanggaeng showed the lowest value of 4.00 in the control, PY15 showed significantly high value as 7.80(p<0.05). Compared with the control, the acceptance of samples with Peucedanum japonicum powder 5~15% was higher than that of control. It was concluded that 10% and 15% of the Peucedanum japonicum powder could be added for the development of the yanggaeng. According to the above study result, to enhance the utilization of Peucedanum japonicum for developing functional food would be possible, and a new yanggaeng product by adding Peucedanum japonicum would have good potential.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.3
• /
• pp.399-405
• /
• 1998

This study was carried out to investigate the effects of herb extracts on lipid oxidation and free radical reaction in iron sources reacted with active oxygen species. The catalytic effects of active oxygen on lipid oxidation in oil emulsion tended to show more active in the order of OH, H2O2 and KO2. Herb extracts tended to show a little catalytic effect and active oxygen scavenging ability of herb extracts didn't show. But herb extracts played role as a strong chelating agents to bind iron if Fe2+ ion exist in oil emulsion. The contents of Fe2+ ion and total iron in Salvia miltiorrhiza Bge. and Angelica gigas Nakai were higher than those of Prunus persica Stockes and pinus strobus. The content of asocrbic acid in Pinus strobus showed the highest (26.97ppm) among several herb extracts. Electron donating abilities of Pinus strobus and Salvia miltiorrhiza Bge. were 79.54% and 77.11%, respectively, which were higher contents than those of Prunus persical Stokes and Angelica gigas Nakai. The SOD-like activity of Prunus persca Stokes showed 0.16 optical density (O.D), which means the most strong antioxidant activity among other herb extracts. The nitrite scavening effects tended to be different depending on pH. Pinus strobus and Angelica gigas Nakai showed 99.8% and 98.6% nitrite scavening effects at pH 1.2. And the effects were decreased as pH was increased. Especially, they didn't show the nitrite scavenging effect in pH 6.0. In conculsin, the Prinus strobus extract among herb extracts were the most effective antioxidant by evaluating several functional tests.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.4
• /
• pp.453-457
• /
• 2007

The physicochemical properties of red beets and the stability of betalain pigments irradiated at 2.5, 5, 10 and 30 kGy were evaluated. Betalain extraction yield of irradiated red beets was not significantly different from non-irradiated red beet. The red beet irradiated at 5kGy showed high optical density value in betacyanin and betaxanthin. In Hunter's color value lightness (L), redness (a) and yellowness (b) decreased with increment of irradiation dose. All red beets showed no difference in pH. The red beets irradiated above 10 kGy had poor textural property quality but antioxidant activity of betalain was not significantly changed by gamma irradiation. Considering natural colorant and textural quality, the gamma irradiation above 10kGy was an undesirable technique for red beets.

• Journal of Environmental Science International
• /
• v.24 no.11
• /
• pp.1315-1329
• /
• 2015

The objective of this study was to investigate anticytotoxic and antioxidatative capacities of ethanol extracts from Acer tegmentosum Maxim (A. tegmentosum) stem in vitro. The extract at concentration of 200 ug/mL inhibited 10 and 20 ug/mL arsenic trioxide-induced cytotoxicity of HepG2 cells by 79.3 and 57.5%, respectively. The extract at concentration of 200 ug/mL inhibited 0.2 and 0.5 mM t-BHP-induced cytotoxicity of HepG2 cells by 66.3 and 35.7%, respectively. Antioxidative effects of the extract were examined via measurement of ABTS, superoxide, and peroxyl radical scavenging activities. ABTS radical scavenging activity of the extract was higher than that of ${\alpha}$-tocopherol. Superoxide scavenging activity of the extract was higher than that of catechin. Oxygen radical absorbance capacity of the extract was higher than that of ascorbic acid. Cupric reducing antioxidant capacity of the extract was higher than that of ${\alpha}$-tocopherol. The extract at concentrations of 100 and $500{\mu}g/mL$ inhibited 10 mM t-BHP-induced lipid peroxidation of HepG2 cells by 38.2 and 80.7%, respectively. The extract prevented supercoiled DNA strand breakage induced by hydroxyl or peroxyl radical. Total phenolic and flavonoid contents of the extract at concentration of $100{\mu}g/mL$ were 71.3 nmol/mL gallic acid and 18.8 nmol/mL catechin equivalents, respectively. Thus, strong cytoprotective and antioxidant effects of A. tegmentosum stem extract seem to be due to, at least in part, the prevention from free radicals-induced oxidation as well as high levels in polyphenolic contents.

• Preventive Nutrition and Food Science
• /
• v.16 no.1
• /
• pp.74-82
• /
• 2011

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at $10^{\circ}C$ fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23~4.52 and 6.12~7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both $DPPH^+$ and $ABTS^+$ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.

• BMB Reports
• /
• v.40 no.6
• /
• pp.928-935
• /
• 2007

Three Angelica sinensis polysaccharide fractions (APFs), named APF1, APF2 and APF3, were isolated and purified from Radix A. sinensis and their antioxidant activities were evaluated in isolated mouse peritoneal macrophages by pretreatment with APFs before exposure to 0.2 mM tertbutylhydroperoxide (t-BHP). The results showed that pretreatment of the macrophages with APFs as low as $10{\mu}g$/ml could significantly enhance t-BHP-decreased cell survival, intracellular glutathione (GSH) content and superoxide dismutase (SOD) activity, and also inhibited t-BHP-increased lactate dehydrogenase (LDH) leakage and malondialdehyde (MDA) formation (p < 0.05), and APF3 was the most active fraction, followed by APF2 and APF1 in decreasing order. Furthermore, we found for the first time that the bound-protein in APF3 was associated closely with the protective effects and the polysaccharide inhibited the excess NO release from t-BHP-activated macrophages to protect host cells.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.50 no.2
• /
• pp.153-159
• /
• 2017

We examined changes in the physiological responses of gray mullet Mugil cephalus exposed to acidic seawater (pH 6.0, 6.5, 7.0) and normal seawater (pH 8.0, control) for 15 days. As pH decreased, survival rate and body weight also decreased. Levels of aminotransferase, total protein and triglycerides also differed significantly with changes in pH, presumably due to stress caused by exposure to acidic water. The level of osmotic pressure was significantly higher in the pH 6.0 group than in other groups. Superoxide dismutase was significantly higher in the pH 6.5 and 7.0 groups than in the pH 8.0 group, and glutathione level was lowest in the pH 6.0 group. We conclude that decreasing the pH level of seawater induces a stress response in fish, damaging their ability to control their hematological and osmotic pressure. Antioxidant enzymes are generally sensitive to osmotic stress; in this study, antioxidant activity significantly changed with pH level. These results indicate that physiological stress induced by exposure to acidification reduces survival rates and inhibits growth in M. cephalus.

• Korean Journal of Food Science and Technology
• /
• v.25 no.1
• /
• pp.9-14
• /
• 1993

The free, ester and insoluble bound phenolic acids in the extracts from defatted perilla seed flour were isolated and their antioxidative activities were evaluated in comparison with commercial synthetic antioxidants. Total phenolic content of the perilla seed was 0.75% as chlorogenic acid. Each percent ratio of the content of free, ester, and insoluble bound phenolic acid to total phenolic content was 87.5, 7.5 and 5.0% respectively. Chlorogenic acid was identified as a major phenolic acid and a small amount of caffeic acid was also identified in the free phenolic acid extract, but they were not found in soluble ester and insoluble bound phenolic extracts by two dimensional paper chromatography. Each type phenolic extract from 30g of deffated perilla flour showed antioxidant activity similar to that of BHT (0.02%, w/w) in 200g of soybean oil substrate inspite of the difference of each phenolic content.

• Applied Chemistry for Engineering
• /
• v.28 no.2
• /
• pp.252-256
• /
• 2017

Opuntia cactus grows in the southern part of Korea, Geoje Island, Jeju Island, and South Coast. The flowers bloom around April to May of each year, and purple berries ripen around November to December. It has been widely used in home medicine since ancient times and it has great effects on blood circulation, detoxification, analgesia and antioxidant activity. In this study, we tried to demonstrate antioxidant, antidiabetic and antimicrobial activities of Opuntia monacantha Haw., and also grasp the value as a functional raw material. As a result, a strong antioxidative effect was confirmed by extracting taxifolin which is an antioxidative substance in Opuntia monacantha Haw. In the antidiabetic function test, a high level of antidiabetic function was confirmed when compared to that of using a commercially available diabetic drug. In addition, as a result of the antimicrobial effect measurement, it showed a strong antimicrobial activity on E.coli and Salmonella, and proved the excellent value of Opuntia manacantha Haw. as a functional ingredient.