• Food Science of Animal Resources
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• v.40 no.6
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• pp.863-880
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• 2020

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.

• Toxicological Research
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• v.14 no.4
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• pp.541-545
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• 1998

This experiment carried out to compare the protective effects of some antioxidants to hydroxyl radicals in embryonic mouse whole brain tissue culture. The ICR mouse whole brain (13 embryonic day) was cultured in hydroxyl radical system in which radicals were generated by 20 mU / ml glucose oxidase (GO). In this experiment, to make ferrous iron from ferric iron, iron as an accelerator, and ascorbic acid as a reductant were used. For comparison of the protective effects to hydroxyl radicals, antioxidants such as desferrioxamine (DFX), laccase. water or ethanol extracts from Rhus Vemiciflua Stokes (RVS), and $\alpha$-tocopherol were used, because they relate to metal ion. The results of this experiment showed that all antioxidants protected effectively the cytotoxicity from hydroxyl radicals in the brain cultures. More than 70% of cell viabilities among different antioxidants was at 1 mM DFX, 1.43 $\mu\textrm{m}$ laccase, 12.5 $\mu\textrm{m}$ water extract, 12.5 $\mu\textrm{m}$ ethanol extract and 50 $\mu\textrm{m}$ $\alpha$-tocopherol individually, compared with 20 mU/ml GO alone. In comparison to the antioxidative activities of antioxidants, laccase and extracts from RVS showed strong antioxidative effects even at low concentration.

• Natural Product Sciences
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• v.17 no.2
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• pp.65-79
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• 2011

Reactive oxygen species potentially cause damage to cellular components including lipids, protein and DNA; this oxidative damage plays a key role in the pathogenesis of neurodegenerative disease, cardiovascular disease, metabolic disease and cancer. On the basis of the oxidative stress hypothesis, a number of studies have been performed to search for an efficient and safe antioxidant. Although in vitro studies have provided promising results, only a limited number of natural and synthetic antioxidants have been developed for clinical application due to their low efficacy and side-effects. Thus, the discovery of new antioxidants with marked efficacy and safety has attracted worldwide attention in recent decades. Since plants are recognized as important sources of natural antioxidants, our research has focused on the discovery of new naturally occurring antioxidants from medicinal plants. The purpose of this review is to open a new prospect in the field of search for natural antioxidants from medicinal plants by summarizing our recent findings. Using in vitro bioassay systems such as 2,2-diphenyl-1-picrylhydrazyl, superoxide radical scavenging tests and lipid peroxidation models, we have tested over than 350 species of medicinal plants for their antioxidant activity and selected several of them for further investigation. During the research on the discovery of effective natural antioxidants from the medicinal plants selected, we have isolated several new and known antioxidant compounds that include stilbene glycosides, phenolic glycosides, flavonoids, oligostilbenes, and coumarins. Our results suggest that the presence of antioxidant compounds in the medicinal plants might be associated with the traditional use to treat inflammation, cardiovascular disease and various chronic diseases.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.28 no.1
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• pp.58-70
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• 2002

In an attempt to compare the antioxidation effects of constrain the oxidation and improve the structural stability, retinol and various antioxidants were together encapsulated by liposome. Four water soluble and four oil soluble antioxidants were tested for performance. The influence of tertiary butylhydroquinone(TBHQ), ${\alpha}$-glycosyl rutin(${\alpha}$-G rutin), licorece, pycnogenol as water soluble antioxidants and butylated hydroxytoluene(BHT), ${\alpha}$-lipoic acid, ferulic acid, natural concentrated tooopherol(no-tocopherol) as oil soluble antioxidants on the constraint of oxidation of retinol were investigated. Additional study was conducted to compare the synergic effect of antioxidation for retinol with licorice, pycnogenol, ${\alpha}$-lipoic acid and BHT. All the antioxidant used at the study constrained oxidation of retinol. The effect of antioxidation for retinol increased in order of licorice, pycnogenol, TBHQ, ${\alpha}$-G rutin as water soluble antioxidants and ${\alpha}$-lipoic acid, BHT, no-tocopherol, ferulic acid as oil soluble antioxidants. In conclusion, ${\alpha}$-lipoic acid is more effective retinol antioxidants than BHT. And the combination of ${\alpha}$-lipoic acid and BHT gave best synergic among six combinations.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• Journal of Photoscience
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• v.9 no.2
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• pp.201-204
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• 2002

Epidermal cells produce a panel of antioxidants as well as cytokines after UVB irradiation, which counteract reactive oxygen species, however, how these antioxidants might regulate melanogenesis is unclear. An important constituent of the cellular antioxidant buffering system which controls the redox state of proteins is thioredoxin (TRX), a 13-kD protein that catalyzes thiol-disulfide exchange reactions, regulates activation of transcription factors, and possesses several other biological functions similar to cytokines. TRX suppressed the UVB-induced production and secretion of $\alpha$-melanocyte stimulating hormone ($\alpha$-MSH) and of adrenocorticotropic hormone (ACTH), and also suppressed proopiomelanocortin (POMC) mRNA expression by normal human keratinocyte (KC)s. Further, L-cysteine, N-acetyl-cysteine, $\alpha$-tocopheryl ferulate showed suppressive effect on UVB-induced POMC mRNA expression. However, TRX released from UVB-irradiated KCs stimulated melanogenesis by up-regulating MSH receptor expression and its binding activity in melanocyte (MC)s. UVB-induced KC derived cytokines such as IL1, IL6, and ET1 upregulated MSH-receptor binding ability as well as MCl-R mRNA expression in cultured normal human MCs. MCl-R has a tendency to be upregulated by UVB-induced KC-derived cytokines as well as by direct UVB irradiation. These results suggest that antioxidants such as TRX suppresses UVB induction of POMC, but in the case of MCl-R, this gene can be mainly in the trend of upregulation by UVB-induced KC-derived factors including TRX.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.173-176
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• 2007

${\gamma}-Oryzanol$ is one of the chain breaking antioxidants. Both sterol (triterpene) and phenolic hydroxyl groups in the structure of ${\gamma}-oryzanol$ may be responsible for its antioxidative function. We hypothesize that ${\gamma}-oryzanol$ is more effective in preventing the autoxidation of polyunsaturated fatty acid (PUFA) than the synthetic phenolic compounds in an oil/water (O/W) emulsion system. The antioxidative effectiveness of different concentrations of ${\gamma}-oryzanol$ and synthetic antioxidants was evaluated at different incubation times (0, 4, 8, 16, and 32 h) by measuring both the formation of hydroperoxides and the decomposition product of hydroperoxides (hexanal) in each emulsion system. Overall, the order of effectiveness of various antioxidants for inhibiting the formation of hydroperoxide in the O/W emulsion was: ${\gamma}-oryzanol$> tert-butylhydroquinone (TBHQ)> butylated hydroxytoluene (BHT)> butylated hydroxyanisole (BHA). O/W emulsion with selective lower concentrations of ${\gamma}-oryzanol$ showed better effectiveness than that with higher concentration of synthetic antioxidants. However, the ability of both ${\gamma}-oryzanol$ and synthetic antioxidants to decompose hydroperoxide was similar. ${\gamma}-Oryzanol$ was more effective antioxidant than the synthetic phenolic compounds in preventing the formation of hydroperoxide in the O/W emulsion system.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2001.10a
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• pp.47.1-47
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• 2001

One of the problems associated with in vitro culture of primordial gern cells (PGCs) is the large loss of cells during the initial period of culture. This study characterized the initial loss and determined the effectiveness of two classes of apoptosis inhibitors, protease inhibitors and antioxidants, on the ability of the porcine PGCs to survive in culture. Results from electron microscopic analysis and in situ DNA fragmentation assay indicated that porcine PGCs rapidly undergo apoptosis when placed in culture. Additionally, \ulcorner2-macroglobulin, a protease inhibitor and cytokine carrier, and N-acetylcysteine, an antioxidant, increased the survival of PGCs in vitro. While other protease inhibitors tested did not affect survival of PGCs, all antioxidants tested improved survival of PGCs (p<0.05). Further results indicated that the beneficial effect of the antioxidants was critical only during the initial period of culture. Finally, it was determined that in short-term culture, in the absence of feeder layer, antioxidants could partially replace the effect(s) of growth factors and reduce apoptosis. Collectively, these results indicate that the addition of \ulcorner2-macroglobulin and antioxidatns can increase the number of PGCs in vitro by suppressing apoptosis.

• Journal of Nutrition and Health
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• v.32 no.1
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• pp.110-117
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• 1999

Free radicals formed during the metabolism of environmental chemicals are known to induce mutagenicity, while different types of antioxidants suppress this event. The purpose of this study was to determine the antioxidative and antimutagenic effects of soybean saponins, and to examine the relationship between these two effects for the elucidation of mechanisms involved in the anticarcinogenicity of soybean saponins. Also, antioxidative and antimutagenic effects of soybean saponins were compared with those of kinown antioxidants. For the measurement of antioxidative capacity, soybean saponins, L-ascorbic acid, $\alpha$-tocophoerol, and BHT at concentrations between 005 and 1.0mg/ml were tested for their ability to donate hydrogens and to reduce the formation of thiobarbituric substances(TBARS). Antimutagenic activity was examined using the Ames salmonella test system at concentrations of 600, 900 or 1200ug/ml. Study results showed soybean saponins and all of the other antioxidants tested possessed dose-dependent antioxidative activities. The ability of hydrogen-donation to DPPH was in the order of L-ascorbic acid>$\alpha$-tocopherol=>BHT>soybean saponins. TBARS formation was also inhibited by these compounds, in the order of BHT>$\alpha$-tocopherol=L-ascorbic acid>soybean saponins. Soybean saponins and other antioxidants also showed antimutagenicity in a dose-dependent manner. Especially, soybean saponins and BHT were excellent antioxidants compounds, inhibiting near 80% of the mutagenic effects at a concentration of 1200ug/ml. The correlation coefficients between antioxidative capacity and antimutagenicity for each compund was statistically significant at p<0.05. These results indicate that soybean saponins possess antioxidative and antimutagenic capacities. Also, antimutagenicity of saponins and other antioxidats is partly due to their antioxidative activities.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.88-92
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• 1995

The antioxidant activity of synthetic antioxidants, BHA, BHT and TBHQ and natural antioxidants, rosemary extract, sesamol, caffeic acid and pyrogallol In a skip jack oil were studied. A control and substrates containing synthetic(0.02%) and natural antioxidant (0.05%) were stored in an incubator kept at 37$^{\circ}C$ for 8 days. The antioxidant activity of synthetic and natural antioxidants was investigated by comparing peroxide values. The results of this study were as follows All the synthetic antioxidants used for this study exhibited antioxidant activity in skip jack oils. The antioxidant activity of TBHQ was greater than that of BHA and BHT. The rosemary extract did not show antioxidant activity in skip jack oils. The antioxidant activity of sesamol and caffeic acid were greater than those of BHA. Especially Pyrogallol exhibited very strong antioxidant activity, comparable to that of the TBHQ. The antioxidant activity of the sesamol, caffein acid and pyrogallol used skip lack oil, In decreasing order as follows : pyrogallol>caffeic acid> sesamol.