• 한국식생활문화학회지
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• 제33권2호
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• pp.104-111
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• 2018

This study aims to compare and analyze a willow tree (Salix Koreensis andersson) extract's antioxidant and anti-inflammatory activity by investigating its: total polyphenol, flavonoid content, SOD-like activity, DPPH vitality. the willow tree was induced with LPS to determine its active anti-inflammatory effects. as a result, the willow methanol extract showed a higher total polyphenol and flavonoid content than those of willow distilled water extract, but the willow distilled water extract showed a higher SOD than that of willow methanol extract. in its DPPH scavenging ability, the willow methanol extract's antioxidant activity was higher than that of the willow distilled water extract. the willow extract's measurements such as the production of NO, inflammatory cytokine ($TNF-{\alpha}$, IL-6 measurement) were significantly reduced as its concentration level went down. according to the research outcomes, when induced, he will extract's macrophage produces mediator-like substances such as NO and inflammatory cytokine that can be used to alleviate the inflammatory response. therefore, the willow tree proved to be a useful raw plant material for the products designed to combat inflammatory activities due to its natural antioxidant and anti-inflammatory response substances such as NO and cytokine.

• 대한임상검사과학회지
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• 제54권3호
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• pp.209-216
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• 2022

발효된 황매화의 상업적 사용 가능성을 확인하기 위하여 항산화능 실험과 세포 독성, 항염능 실험을 실시하였다. 항산화능 실험에는 DPPH 실험, ABTS 실험, polyphenol 농도 측정, flavonoid 농도 측정을 실시하였다. polyphenol과 flavonoid 농도 측정에서는 발효군이 대조군에 비해 높은 농도를 나타내어, 발효를 통해 추출물의 유효성분 및 추출 수율을 높인다는 것을 확인하였다. DPPH, ABTS에서는 대조군에 비해 발효군의 항산화능이 높은 것을 확인하였다. 이는 S. fibuligera가 발효 과정에서 생산해 낸 효소에 의해 황매화의 세포벽 연화와 유기산과 에탄올 생성에 의한 추출 수율 증가에 의한 요인으로 생각된다. 항염능 실험에서는 세포 독성과 항염능을 알아보았다. 세포독성의 경우 대조군과 발효군 모두 낮은 세포독성을 보였으며, 염증 전달 물질인 NO 생성 억제능의 경우 발효군이 대조군에 비해 통계적으로 유의한 수준의 항염능 증가를 보였다. 염증성 cytokine인 IL-1β, IL-6의 농도를 측정한 결과 200 ㎍/mL 농도에서 각각 48.1±6.2%, 30.4±2.2%의 억제효과를 나타내었다. 이를 통해 발효 황매화가 염증 억제를 위한 물질로서 사용가능함을 보였다.

• 대한한방부인과학회지
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• 제37권2호
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• pp.1-16
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• 2024

Objectives: The purpose of this study is to evaluate the antioxidant and anti-inflammatory effects of Goryeon-hwan (GRH), which is mentioned in ≪Donguibogam≫ that treats leukorrhea. Methods: In this study, the antioxidant efficacy of GRH was evaluated by measuring the total polyphenol and flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, and ROS production through RAW264.7 cells. The concentration of GRH cytotoxicity was confirmed through the cell viability of RAW264.7 cells, and the production of NO, the production of Cytokine through ELISA assay, and the expression of genes through Real-time PCR were measured to evaluate anti-inflammatory efficacy. Protein phosphorylation and protein expression were measured through Western blot analysis. Results: As a result of the experiment, GRH contained polyphenol and flavonoid, and concentration-dependent increased DPPH radical scavenging activity and ABTS radical scavenging activity and decreased ROS production. The anti-inflammatory efficacy measurement results showed a significant decrease in NO and Cytokine production in the GRH administration group compared to the control group. In terms of gene expression and protein expression, there was a significant decrease in iNOS, COX-2, IL-1β, IL-6, and TNF-α depending on the concentration, and a significant increase in HO-1 and NQO1. Protein phosphorylation measurements showed a concentration-dependent significant decrease in the GRH group at ERK and p38. Conclusions: As a result, the study experimentally confirmed the antioxidant and anti-inflammatory effects of GRH, suggesting that it may be used as a treatment for various gynecological inflammatory diseases including vaginitis.

• The Korean Journal of Physiology and Pharmacology
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• 제19권1호
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• pp.21-27
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• 2015

The anti-inflammatory, antioxidant, and antimicrobial properties of artemisinin derived from water, methanol, ethanol, or acetone extracts of Artemisia annua L. were evaluated. All 4 artemisinin-containing extracts had anti-inflammatory effects. Of these, the acetone extract had the greatest inhibitory effect on lipopolysaccharide-induced nitric oxide (NO), prostaglandin $E_2$ ($PGE_2$), and proinflammatory cytokine ($IL-1{\beta}$, IL-6, and IL-10) production. Antioxidant activity evaluations revealed that the ethanol extract had the highest free radical scavenging activity, ($91.0{\pm}3.2%$), similar to ${\alpha}$-tocopherol (99.9%). The extracts had antimicrobial activity against the periodontopathic microorganisms Aggregatibacter actinomycetemcomitans, Fusobacterium nucleatum subsp. animalis, Fusobacterium nucleatum subsp. polymorphum, and Prevotella intermedia. This study shows that Artemisia annua L. extracts contain anti-inflammatory, antioxidant, and antimicrobial substances and should be considered for use in pharmaceutical products for the treatment of dental diseases.

• Journal of Dairy Science and Biotechnology
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• 제41권3호
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• pp.113-125
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• 2023

In this study, we explored the synergistic effects of whey protein concentrate (WPC) and soybean protein components after fermentation with lactic acid bacteria isolated from kimchi, and identified several peptides with desirable physiological functions, proteolysis, and immune effects. Antioxidant activity was determined using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid, 1,1-diphenyl-2-picrylhydrazyl, ferric-reducing antioxidant power, and hydroxyl radical scavenging assays, followed by cross-validation of the four antioxidant activities. These assays revealed that samples with a 8:2 and 9:1 whey to soy ratio possessed higher antioxidant activity than the control samples. Antibacterial potency testing revealed high antibacterial activity in the 9:1 and 8:2 samples. Cytotoxicity testing of samples using 3-(4, 5-dimethyl thiazol-2-yl)-2, 5-diphenyl tetrazolium bromide revealed that only the 10:0, 1:9, and 0:10 samples had <80% viable cells, indicating no significant cytotoxicity. Nitric oxide (NO) assays revealed that NO expression was reduced in 8:2, 5:5, and 0:10 protein ratio fermentations, indicating low inflammatory reaction stimulatory potential. Cytokine expression was confirmed using an enzyme-linked immunosorbent assay kit. The 8:2 sample had the lowest inflammatory cytokine (interleukin [IL]-1α, IL-6, and tumor necrosis factor-α) levels compared with the lipopolysaccharide-treated group. Amino acid profiling of the 8:2 sample identified 17 amino acids. These results suggest that inoculating and fermenting Lactobacillus plantarum DK203 and Lactobacillus paracasei DK209 with an 8:2 mixture of WPC and soybean protein releases bioactive peptides with excellent anti-inflammatory and antioxidant properties, making them suitable for functional food development.

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 2003년도 추계학술대회 및 사단법인 창립총회
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• pp.69-69
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• 2003

This study was undertaken in order to investigate the effects of Dioscorea daemona stem on the inflammatory reactions and antioxidant system in vivo. The methanolic extract of Dioscorea daemona stem, administered by gavage at the dose of 0.2 $\mu\textrm{g}$/kg, showed anti-inflammatory and anti-allergic (typeIV) effects in different test models. We also showed that plasma antioxidant enzyme activities, lipid peroxidation and HDL cholesterol levels are affected by administration (0.2 $\mu\textrm{g}$/kg body weight, for 3 weeks) of Dioscorea daemona stem extract in rats. (omitted)

• Nutrition Research and Practice
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• 제9권6호
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• pp.569-578
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• 2015

BACKGROUND/OBJECTIVES: Fermentation can increase functional compounds in fermented soybean products, thereby improving antioxidant and/or anti-inflammatory activities. We investigated the changes in the contents of phenolics and isoflavones, antioxidant activity and anti-inflammatory activity of Doenjang during fermentation and aging. MATERIALS/METHODS: Doenjang was made by inoculating Aspergillus oryzae and Bacillus licheniformis in soybeans, fermenting and aging for 1, 3, 6, 8, and 12 months (D1, D3, D6, D8, and D12). Doenjang was extracted using ethanol, and sequentially fractioned by hexane, dichloromethane (DM), ethylacetate (EA), n-butanol, and water. The contents of total phenolics, flavonoids and isoflavones, 2,2-diphenyl-1 picryl hydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) were measured. Anti-inflammatory effects in terms of nitric oxide (NO), prostaglandin (PG) E2 and pro-inflammatory cytokine production and inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expressions were also measured using LPS-treated RAW 264.7 macrophages. RESULTS: Total phenolic and flavonoid contents showed a gradual increase during fermentation and 6 months of aging and were sustained thereafter. DPPH radical scavenging activity and FRAP were increased by fermentation. FRAP was further increased by aging, but DPPH radical scavenging activity was not. Total isoflavone and glycoside contents decreased during fermentation and the aging process, while aglycone content and its proportion increased up to 3 or 6 months of aging and then showed a slow decrease. DM and EA fractions of Doenjang showed much higher total phenolic and flavonoid contents, and DPPH radical scavenging activity than the others. At $100{\mu}g/mL$, DM and EA fractions of D12 showed strongly suppressed NO production to 55.6% and 52.5% of control, respectively, and PGE2 production to 25.0% and 28.3% of control with inhibition of iNOS or COX-2 protein expression in macrophages. CONCLUSIONS: Twelve month-aged Doenjang has potent antioxidant and anti-inflammatory activities with high levels of phenolics and isoflavone aglycones, and can be used as a beneficial food for human health.

• 한국수산과학회지
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• 제44권2호
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• pp.111-117
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• 2011

We previously reported that fermentation by Lactobacillus brevis LB-20 isolated from Kimchi resulted in improvement of the sensory quality of Hizikia fusiforme water extract. This study was conducted to evaluate the possible application of lactic acid bacteria fermentation to improve the functional qualities of H. fusiforme extract. L. brevis LB-20 was inoculated and cultivated in H. fusiforme extract. The antioxidant and anti-inflammatory activities of extract were then assayed both before and following fermentation for two days. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, superoxide, and alkyl radical. Lactic acid bacterial fermentation of H. fusiforme extract resulted in enhancement of antioxidant activity. The greatest enhancement of antioxidant activity was seen in the hydroxyl radical scavenging assay that incorporated 0.5 mg/mL of raw and fermented H. fusiforme extract. Fermented extract exhibited greater (21.95%) inhibition of nitric oxide synthesis than did raw extract (14.66%) at a concentration of 1 mg/mL. The fermented extract exerted its potent anti-inflammatory activity via attenuation of expression of inflammation-related cytokine proteins (TNF-${\alpha}$ and iNOS).

• Fisheries and Aquatic Sciences
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• 제24권5호
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• pp.197-206
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• 2021

Marine brown seaweeds are a source of functional ingredients with various biological properties. They have been used in the food and functional food industries. Brown seaweeds are divided into three parts of blades, stipe, and root. Normally seaweed blades were used as raw materials for biological research. However, there are limited uses on stipes of Ecklonia maxima (E. maxima) depending on the physicochemical, nutritional, and biological properties. Besides, the comparative studies of two structures of E. maxima, blades and stipe didn't discover previously. This study aimed to compare the potent antioxidant and anti-inflammatory activities of the two structures of E. maxima, blades and stipe in vitro studies to increase the utilization of the two structures of E. maxima. The enzyme-assisted hydrolysate from E. maxima showed significant antioxidant and anti-inflammatory activities. Among them, celluclast-assisted hydrolysate from E. maxima blades (EMBC) and viscozyme-assisted hydrolysate from E. maxima stipe (EMSV) expressed significant protection on hydrogen peroxide-induced oxidative stress. Moreover, EMBC and EMSV treatment remarkably reduced nitric oxide production by downregulation of pro-inflammatory cytokine expressions in lipopolysaccharide-stimulated Raw 264.7 cells. Especially EMBC showed strong inhibition on pro-inflammatory cytokine production compared to EMSV. Taken together research findings suggest that EMBC and EMSV possessed potent antioxidant and anti-inflammatory properties and may be utilized as functional ingredients in the food and functional food sectors.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 추계학술대회
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• pp.111-111
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• 2018

Aronia (black chokeberry), a species of berries is source to a very large number of bioactive compounds like polyphenols, flavonoids, anthocyanins, and tannins in comparison to any other species. Owing to its antioxidant, anti-carcinogenic, anti-aging and anti-inflammatory properties. Fermentation- a bioconversion process exploiting the biological metabolic reaction of micro-organisms, has several benefits like improving the efficacy and safety of physiologically active substances, generation of new functional material, improving the adsorption rate and many others. Antigens like pathogens, food, pollen etc., generate a protective immune response in body tissues, and the process be referred to as inflammation. However, this when excessive results in a condition referred to as refractory inflammatory disease, whose incidence is increasing in the recent times, especially amongst children. The current study intended to assess the anti-oxidant activity, presence of polyphenols and anti-inflammatory efficacy of Aronia extract fermented by Lactic acid bacteria isolated from fermented sea foods. Aronia fruits collected from Sunchang, Chonbuk were lyophilized for fermentation. So as to maximise the efficacy of the fermented Aronia extract, the quantitative effects of lactic acid bacteria species, composition of extraction solution, influence of temperature and time on antioxidant activity and total polyphenol contents were investigated using an experimental design. Anti-inflammatory activity was evaluated on NO and cytokine ($TNF-{\alpha}$, IL-6) production in LPS activated Raw 264.7 cells. Results indicated that antioxidant effect and total polyphenol contents were best improved in extract of Aronia fermented by P. pentosaceus. In addition, NO and cytokine ($TNF-{\alpha}$, IL-6) levels were decreased significantly after fermentation. Thus, it was found that the anti-inflammatory activity of Aronia greatly increased after fermentation process using P. pentosaceus.