• Journal of Microbiology and Biotechnology
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• v.28 no.7
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• pp.1052-1060
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• 2018

Numerous studies suggest that the effects of lactic acid bacteria (LAB) on oxidative stress in vivo are correlated with their antioxidative activities in vitro; however, the relationship is still unclear and contradictory. The antioxidative activities of 27 Lactobacillus plantarum strains isolated from fermented foods were determined in terms of 2,2-diphenyl-1-picrylhydrazyl, hydroxyl radical, and superoxide radical scavenging abilities, reducing activity, resistance to hydrogen peroxide, and ferrous chelating ability in vitro. Two fuzzy synthetic evaluation models, one with an analytic hierarchy process and one using entropy weight, were then used to evaluate the overall antioxidative abilities of these L. plantarum strains. Although there was some difference between the two models, the highest scoring strain (CCFM10), the middle scoring strain (CCFM242), and the lowest scoring strain (RS15-3) were obtained with both models. Examination of the antioxidative abilities of these three strains in $\text\tiny{D}$-galactose-induced oxidative stress mice demonstrated that their overall antioxidative abilities in vitro could reveal the abilities to alleviate oxidative stress in vivo. The current study suggests that assessment of overall antioxidative abilities with fuzzy synthetic models can guide the evaluation of probiotic antioxidants. It might be a more quick and effective method to evaluate the overall antioxidative abilities of LAB.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.163-167
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• 1990

Antioxidative effects of soybean paste(SP) on the lipid oxidation were studied with the model systems of ground cooked meat(GCM)-SP or ground cooked fish(GCF)-SF and model systems of linoleic acid mixture(LA)-SP powder (SPP) or LA-SP extract fractions during oxida-tion reaction. SP played a role as an antioxidative substance in the system employed especially in GCM-SP and the antioxidative activity was increased with the increase of SP addition in the system of GCF-SP during storage at 6$^{\circ}C$ SPP also exhibited some antioxidative activity during the oxidation reaction of LA. the activity was increased as the concentrations of SPP increased in the range from 0.1% to 0.5% Considerable antioxidative activities have been observed in both water soluble and lipid soluble fractions from SP on LA reaction system.

• Food Science and Preservation
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• v.17 no.1
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• pp.107-116
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• 2010

We prepared extracts from Ulmus davidiana (root, Korean source; URK) and Ulmus davidiana (bark, Korean source; UBK). URK extracts obtained with all tested solvents showed the highest antioxidant effects on fish oils. Both treatments containing 0.1% (v/v) extract from URK and UBK each showed that peroxide values of 30 meq/kg were maintained for 6 h and levels of 40 meq/kg were apparent for up to 18 h, indicating that antioxidative activity seemed to sustain during all tested time periods. Compared with commercial antioxidants, butanol and methanol extracts diluted to 0.05% (v/v) had similar antioxidative effects. Water and butanol UBK extracts diluted to 0.1% (v/v) both showed the highest antioxidative activities. After addition of metal ions, methanol and butanol URK extracts diluted to 0.1% (v/v) showed enhanced antioxidative activity. UBK ethanol extracts displayed superior antioxidative activity and a constant peroxide value throughout storage. However, in the case of Perilla oil, $\alpha$-tocopherol which is known as a natural antioxidant did not show any antioxidative activity except in the BHT. Methanol and butanol URK extracts diluted to 0.2% (v/v) showed superior antioxidative activities throughout the experiment. A methanolic UBK extract (0.2%, v/v) also had a similarly increased antioxidative effect. In tests involving addition of metal ions to all extracts, the methanolic UBK extract (0.2%, v/v) showed excellent antioxidative activity. When lard was tested, antioxidant levels did not differ significantly among extracts prepared using four different solvents at either 0.05% or 0.1% concentrations (both v/v). Addition of metal ions at levels of 0.05% or 0.1% (w/v) to these extracts had no significant additive effect on oxidation.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.341-348
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• 2007

The antioxidative effect and antimutagenic capacity in ethanol extracts of Lentinus edodes were studied for suggestion of prevention and dietetic treatment of chronic diseases and development of antioxidative and antimutagenic functional food by employing biological and biochemical assay. The $IC_{50}$ of MDA with BSA conjugation reaction, lipid peroxidation and scavenging effect on DPPH radical in ethanol extracts of Lentinus edodes showed 74.58 mg/assay, 5.747 mg/assay and 0.939 mg/assay respectively. So, the most effective antioxidative capacity in ethanol extracts of Lentinus edodes was the scavenging effect on DPPH radical, among the method used this study. The indirect and direct antimutagenic effects of ethanol extracts of Lentinus edodes were examined by Ames test using Salmonella typimurium TA98 and TA100. The inhibition rates on indirect mutagenicity mediated by 2-anthramine showed 91.67% in the Salmonella typimurium TA98 and 96.60% in the Salmonella typimurium TA100. The inhibitory effect on direct mutagenicity mediated by sodium azide in Salmonella typimurium TA100 was 22.83%. and mediated by 2-nitrofluorene in Salmonella typimurium TA98 was 5.34%. This data indicates that ethanol extracts of Lentinus edodes have more effective effects on indirect mutagenicity than direct mutagenicity. From this result, it believed to have a possible antioxidative and antimutagenic capacities, and taken for the candidate of prevention and dietetic treatment of chronic diseases and development of antioxidative and antimutagenic functional food.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.464-469
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• 1996

Pleurotus ostreatus was extracted with hexane, ethanol and water to test the antioxidative activity on soybean oil. The extraction yield was the highest in the water fraction. The total sugar was higher in ethanol and water fractions, While the total phenolic substances were relatively higher in the hexane fraction. The antioxidative effects of the extracts on the oxidation of soybean oil during storage at 60 and $100^{\circ}C$ were studies. The antioxidative effects of ethanol extracts of both fruit body and mycelia of pleurotus ostreatus were higher than those of water and hexane extracts. The antioxidative effects of Pleurotus ostreatus extracts (3,000ppm) were higher than the artificial antioxidant (200ppm), BHA and BHT, during storage at 60 and $100^{\circ}C$.

• Journal of Life Science
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• v.10 no.5
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• pp.524-528
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• 2000

Antimicrobial and antioxidative effects of Alismatis Rhizoma which has been used as a galenic for diuretic and antiphlogistic were investigated. In a paper disc test, water extract of Alismatis Rhizoma showed antimicrobial activities against almost all of the microbial species tested, while their activities of methanol and ethanol extract was low than the activity of water extract, and the antimicrobial activity of water extract was most prominent against Vibrio parahaemolyticus. Antioxidative activity against linoleic acid was not observed in methanol extract. In contrast to methanol and ethnol and ethanol extract, water extract showed a antioxidative activity against linoleic acid. However, the antioxidative of water extract was lower than that of 0.1% BHT.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.2
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• pp.517-521
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• 2004

The total phenolic contents and antioxidative activities of the ethanol and methanol extracts from 9 Korean medicinal herbs were tested for the application of skin care products such as soaf and lotion. For the evaluation of antioxidative activity of the extract the method of electron donating ability with resolution reagent DPPH(1 ,1-diphenyl-2-picryl hydrazyl) and TBARS (Thiobarbituric acid reactive substances) value were used in comparison with α-tocopherol and BHA. As the results, the total phenolic contents of the extracts calculated as chlorogenic acid were ranged from 0.063-0.124 mg/ml. All the medicinal plant extracts showed some appreciable antioxidative effects. Among them, Zanthoxylum piperitum, Cinnamomum cassia and Caesalpinia sappan were shown to have relatively high antioxidative effects comparable with BHA and α-tocopherol..

• Food Science and Biotechnology
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• v.18 no.4
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• pp.917-922
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• 2009

This study investigated the effects of steaming on the antioxidative activities of ray hydrolysates in vitro. Based on the results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, steamed ray hydrolysate possessed significantly higher antioxidative activities than raw ray hydrolysates (p<0.05). The 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of steamed ray hydrolysate by pancreatin was slightly lower than raw ray hydrolysate at all concentrations. Raw ray hydrolysate displayed moderate hydroxyl radical scavenging activity, while steamed ray hydrolysate showed a greater increase in hydroxyl radical scavenging activity than raw ray hydrolysate at concentrations above 21.33 mg/mL, and it reached 58.21% at 42.67 mg/mL. The results of this study show that ray hydrolysates have potent free radical scavenging activities and reducing power, and the steaming has a partial impact on the antioxidative activity of ray hydrolysates.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.42 no.5
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• pp.54-61
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• 2010

Antifungal and antioxidative activities of Phellodendron amurense extracts were investigated for use as a natural preservative. After separation of P. amurense into phloem, xylem, leaf and fruit each part was subjected to methanol extraction. Each MeOH extract was further fractionated with several solvents(n-hexane, methylene chloride and ethylacetate). Among the methanol extracts, extracts of phloem and leaf inhibited effectively the growth of mold fungi and rot fungi, respectively. Especially, ethylacetate fraction from phloem showed the highest growth inhibitory effects against fungi tested, such as P. citreonigrum H3, P. toxicarium H4, P. corylophilu H5, A. clavatus, P. osteatus, S. commune, and G. lucidum. The fractions of fruit, which had lower antifungal activities mostly than those of phloem, strongly inhibited rot fungi such as G. lucidum, T. versicolor, and T. palustris. Compared to ferulic acid which is well known antioxidant, ethylacetate fraction of fruit showed high antioxidative activities on concentration of 1 to $100{\mu}g/m{\ell}$ in DPPH radical scavenging activity. As a result, antifungal and antioxidative activities of P. amurense suggest that its extract and fraction have a possibility as conservative of cultural heritage because it might get conservation effects against deteriorating microorganisms of cultural heritage.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.55-60
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• 1999

Free phenolic acid, soluble phenolic acid ester and insoluble bound phenolic acid were extracted from defatted perilla flour. Their antioxidative effects were compared with those of BHA, AE and TBHQ for soybean oils by measuring acid and peroxide values at 60$^{\circ}C$ for 25 days. The patterns of these extracts were compared by using gas chromatography. Free phenolic acid and soluble phenolic acid ester extracts showed a higher antioxidative effects than BHA and AP. Among phenolic extracts, free phenolic acid showed the most effective antioxidant activity in soybean oil. Six types of free phenolic acid, 3 types of soluble phenolic acid ester, and 2 types of insoluble phenolic acid were found in the extract.