• Journal of Life Science
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• v.25 no.11
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• pp.1255-1264
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• 2015

Cnidium officinale, a traditional herb, has diverse beneficial pharmacological activities, such as anti-inflammatory, antioxidant, anticancer, and antiangiogenesis effects. However, the cellular and molecular mechanisms of apoptosis by C. officinale are poorly defined. The present study investigated the proapoptotic effects of water, ethanol, and methanol extract of C. officinale (WECO, EECO, and MECO, respectively) in human leukemia U937 cells. The antiproliferative activity of EECO was higher than that of WECO and MECO. The antiproliferative effect of EECO treatment in U937 cells was associated with the induction of apoptotic cell death, including increased populations of annexin-V positive cells, the formation of apoptotic bodies, DNA fragmentation, and increased numbers of cells with a loss of mitochondrial membrane potential (MMP, Δψm). EECO-induced apoptotic cell death was associated with upregulation of death receptor 4 (DR4) and down-regulation of cellular inhibitor of apoptosis protein-1 (cIAP-1), Bcl-2, and total Bid. The EECO treatment also induced the proteolytic activation of caspases (-3, -8, and -9), and degradation of caspase-3 substrate proteins, such as poly(ADP-ribose) polymerase (PARP), β-catenin, and phospholipase C-γ1 (PLCγ1). In addition, the EECO treatment effectively activated the adenosine monophosphate-activated protein kinase (AMPK) signaling pathway. However, compound C, a specific inhibitor of AMPK, significantly reduced EECO-induced apoptosis. These results indicate that AMPK is a key regulator of apoptosis in response to EECO in human leukemia U937 cells.

• Journal of Life Science
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• v.30 no.11
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• pp.956-964
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• 2020

The radical scavenging activity measurement system linked with liquid chromatography (LC) is a useful tool for identifying the radical scavenging active compound in a sample composed of numerous compounds such as plant extracts. Using this system, DPPH and ABTS radical scavenging activity were measured on extracts of Ulmus pumila cortex, which is known as an herbal medicine with antioxidant activity. Mass spectrometry (MS) was performed on the identified radical scavenging active compounds to identify the four components estimated to be procyanidin B2, procyanidin B3, catechin-7-O-β-D-apiofuranoside, and catechin-5-O-β-D-apiofuranoside, respectively. In order to compare the relative contents between extract samples, multiple reaction monitoring (MRM) mode analysis conditions were set for the four compounds in order to examine the possibility of comparing the content of radical scavenging active compounds in Ulmus pumila cortex extract using LC-MS/MS. As a result of the relative content comparison, it was found that the higher the ethanol concentration of the extraction solvent, the higher the content of radical scavenging active compounds. As with the results of measuring the radical scavenging activity of each extract, it was confirmed that the content difference of three of the compounds (all except the compound estimated as procyanidin B3) was not significantly observed in the extracts with an ethanol concentration of 50% or more.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.155-161
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• 2002

Tetraselmis suecica (T. suecica) of Prasinophyta was selected because the growth rate is comparatively higher and the culturing is also easy. In order to investigate antioxidative activity, the soluble elements of T. suecica were fractionated using water and organic solvents such as methanol, hexane, chloroform, ethylacetate and butanol. The chloroform fraction of T. suecica showed strong antioxidative activity. The potential antioxidative activity was detected in hexane: ethylacetate (1:5) once used the fractions by different mixtures of organic solvents. This fraction was further purified by preparative thin layer chromatography (PTLC) and repeated reverse-phase HPLC. On the basis of chemical and spectroscopic evidences obtained by UV, FT-IR, FAB-MS and NMR, the compound purified from T. suecica was identified as pheophorbide-a. The antioxidative activity of the compound was comparable to that of $\alpha$-tocopherol and could be act as an antioxidant in foods.

• Journal of Korean Medicine Rehabilitation
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• v.27 no.2
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• pp.29-38
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• 2017

Objectives The present study aimed to investigate the change in marker compounds, anti-oxidative and anti-inflammatory effects of salt-water processed Cortex Eucommiae. Methods To evaluate the influence of processing on anti-oxidant effect of Cortex Eucommiae, changes in total phenol, total flavonoid, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical scavenging, and ferric reducing antioxidant power (FRAP) between processed and raw Cortex Eucommiae were assessed. In addition, nitrite assay was conducted to determine the influence of processing on anti-inflammatory effect of Cortex Eucommiae. Cell viability was also examined as to elucidate whether processing affects cytotoxicity of Cortex Eucommiae. Finally, high-performance liquid chromatography (HPLC) analysis was conducted to monitor changes in pinoresinol diglucoside amount of processed and raw Cortex Eucommiae. Results Salt-water processed Cortex Eucommiae showed higher total phenol and flavonoid amount, compared to raw Cortex Eucommiae. Furthermore, anti-oxidative activity of processed Cortex Eucommiae was improved as discovered in DPPH, ABTS, and FRAP assays. Anti-inflammatory effect of Cortex Eucommiae was also enhanced following salt-water processing, as evidenced in nitrite assay. HPLC analysis found that the amount of pinoresinol diglucoside, widely known as the marker compound of Cortex Eucommiae, increases through salt-water processing. All experiments were performed with non-toxic concentration of Cortex Eucommiae; processing did not affect the cytotoxicity of Cortex Eucommiae up to the currently adopted concentration. Conclusions The present results support that salt-water processing of Cortex Eucommiae is beneficial in terms of marker compound amount, anti-oxidative, and anti-inflammatory activities. Additional investigations are needed to standardize the processing method of Cortex Eucommiae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.456-461
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• 2012

The leaves of $Stevia$ $rebaudiana$ are well-known in Japan, Korea, and China as a natural sweetener. Medicinal uses of this plant originated in Paraguay and Brazil in the form of aqueous decoctions of the leaves used as a contraceptive agent and for the treatment of hyperglycemia. In the present study, the antioxidant, anti-hypertension, and anti-inflammatory activities of $S.$ $rebaudiana$ extracts are investigated for their use in food. The biologically-active compound was isolated and purified from $S.$ $rebaudiana$. The isolated compound was identified as austroinulin ($C_{20}H_{34}O_3$; molecular weight 322) by mass, IR spectrophotometry, 1D, and 2D-NMR. Austroinulin was characterized as a diterpenoid possessing a 3-methylpenta-2,4-dienyl at C-9. When subjected to an inflammatory mediator inhibitory assay from lipopolysaccharide (LPS)-activated macrophages, the austroinulin inhibited the enhanced production of nitric oxide (NO) and inducible nitric oxide synthase (iNOS) expression (10 ${\mu}g$/mL＝67.9 and 45.1%, respectively). This was significant and dose-dependent. The results suggest that austroinulin from $S.$ $rebaudiana$ inhibited the NO and iNOS in RAW 264.7 cells.

• Journal of Life Science
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• v.29 no.7
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• pp.755-761
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• 2019

Kojic acid (KA) is produced by Aspergillus oryzae-sort of like mushrooms, which is commonly called as koji in Japan. KA is used as a chelation agent and a preservative preventing oxidative browning of fruits. KA also shows antibacterial and antifungal properties. Because KA stops the production of melanin by inhibiting tyrosinase in the biosynthetic pathway from tyrosine to melanin in skin, it has been applied as a skin lightening ingredient in cosmetics. Since some animal studies have shown that high amounts of KA had side effects such as in liver, kidney, reproductive, cardiovascular, gastrointestinal, respiratory, brain, and nervous system, more efficient KA derivatives are needed to be developed in order to safely apply as a skin lightening ingredient. A series of KA derivatives via conjugated with triazole by click reaction were synthesized and their in vitro tyrosinase inhibitory activities were evaluated. Most of all KA derivatives have shown in moderate tyrosinase inhibitory activities. In case of KA-hybrid compound, 1~3 have shown tyrosinase inhibitory activities about 50~10,000 times more effective tyrosinase inhibitor compared to KA itself. Specifically, the $IC_{50}$ value of KA-hybrid compound, 2 was $0.0044{\pm}0.74{\mu}M$ against tyrosinase. It is about 10,000 times more effective tyrosinase inhibitor compared to KA itself ($IC_{50}=45.2{\pm}4.6{\mu}M$).

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.792-801
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• 2018

Proximate compositions, quality and physicochemical characteristics of small black soybean cultivar, cultivated in the north-central region of South Korea with different seeding periods, were evaluated. Proximate compositions, chromaticity, water binding capacity, water solubility index, swelling power, and antioxidant properties were significantly different among cultivars and different seeding periods. Moisture, crude ash, fat, protein, and carbohydrate contents of small black soybean cultivar were 5.53~6.69, 5.47~6.54, 15.38~19.14, 34.17~40.26, and 32.04~36.85 g/100 g, respectively. Lightness, redness and yellowness were 35.60~38.61, -0.02~0.07 and -0.56~-0.13, and water binding capacity, water solubility index and swelling power were 84.48~148.31, 46.65~54.89 and 29.87~35.12%, respectively. Total polyphenol contents of first, second, and third seedings on small black soybean cultivar were 10.40~15.48, 9.86~14.85 and 8.61~15.39 mg GAE/g; total flavonoid contents were 5.81~7.25, 5.81~7.34 and 5.52~7.64 mg CE/g, respectively. DPPH radical scavenging activity was 4.55~7.86, 3.99~8.79, and 3.74~9.43 mg TE/g, and ABTS radical scavenging activity was 9.32~12.90, 8.64~13.39, and 8.51~14.35 mg TE/g, respectively. Phenol compound of Tawonkong and Socheong cultivars decreased with delay of seeding periods. Radical scavenging activity of Socheong and Jununi cultivars decreased with delay of seeding periods, but Socheong 2 and Socheongja cultivars increased. In the study, phenol compound and radical scavenging activity of small black soybean cultivar were different, depending on cultivars and seeding periods.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.830-841
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• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1295-1303
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• 2015

Berry fruits are rich in phytochemicals, including polyphenols, anthocyanins, phenolic acids, and organic acids, which are known to have beneficial effects on health. The aim of this study was to investigate chemical composition, functional constituents, and antioxidant activities of mulberry, black raspberry, raspberry, and blueberry cultivated in Korea. Acidity of the four berries ranged from 0.26% to 1.10%, and pH ranged from 3.3 to 5.2. Total mineral contents of the four berries ranged from 92.9 to 256.0 mg/100 g. Among the berries, mulberry contained the most abundant total free sugars, and glucose and fructose were the major sugars in the berries. Mulberry contained more than three times as much ${\gamma}-aminobutyric$ acid as the content of the other berries. Blueberry contained more free phenolic acid than the other berries. Especially, chlorogenic acids were the major free phenolic acids in blueberry. Black raspberry had the highest amount of polyphenols, anthocyanins, and flavonoids among the berries and showed the highest antioxidant activity.

• Journal of Life Science
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• v.26 no.11
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• pp.1298-1307
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• 2016

In the study, we investigated the optimum fermentation conditions as well as changes of physicochemical and antioxidant characteristics during the fermentation of jujube wine. The physicochemical characteristics of the jujube hot water extracts used in this study were a pH of 5.05, 0.01% acidity, and $6.5^{\circ}Brix$ concentration. For jujube wine fermentation, the optimal fermentation strain was selected among the isolated strains and the final chosen strain was identified as Saccharomyces cerevisiae, based on the 26S rRNA gene sequencing and similarity searching in GenBank DB. The jujube wine fermented with an initial $15^{\circ}Brix$ concentration of jujube extracts showed a maximum alcohol content of 13% and lower residual sugar concentration. Alcohol content during the jujube wine fermentation was increased after 3 days of fermentation, and no significantly difference after 6 days was found. The residual sugar concentration during the fermentation periods was significantly decreased with increasing alcohol content. The jujube wine properties at 12 days of fermentation were as follows: a pH of 4.34, acidity of 0.29%, alcohol content of 12.8%, and a residual sugar concentration of $8.70^{\circ}Brix$. The malic acid content in the organic acid of fermented jujube wine was significantly decreased during the fermentation proceeding, whereas the succinic acid and lactic acid contents were significantly increased. Antioxidant characteristics of the fermented jujube wine were appeared ABTS radical scavenging activity 45.80%, DPPH radical scavenging activity 61.89%, nitrite scavenging activity 91.95% and total polyphenol compound 3.69 mg/ml. In terms of consumer liking of the jujube wine by sensory evaluation, the color and overall acceptability of jujube wine were evaluated as more than average.