• The Korea Journal of Herbology
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• v.31 no.5
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• pp.107-114
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• 2016

Objectives : Poria cocos Wolf has been widely used in Korean medicine as a medicinal fungus. In this study, we investigated that comparative anti-oxidant effects of ethanol extract from wild Poria cocos (WP) and plastic bag-cultivated Poria cocos (PBP).Methods : Total polyphenol and flavonoid contents in WP and PBP extract were monitored. And DPPH, ABTS, hydroxyl (·OH) free radical scavenging capacity, reducing power and xanthine oxidase inhibition activities of them were determined at 5, 1, 0.5 mg/ml concentrations.Results : Higher total polyphenol contents were found in the PBP extract (52.07±0.6 mg/TAEg) than in the WP extract (28.44±0.26 mg/TAEg). The flavonoid contents in WP and PBP extract were 17.29±0.30 mg/ RUEg, 21.36±0.40 mg/ RUEg, respectively. Also, DPPH, ABTS and ·OH free radical scavenging capacity of PBP extract in treated concentrations (5, 1, 0.5 mg/ml) significantly increased compared to those of WP-treated group. In particular, DPPH, ABTS free radical scavenging capacity and reducing power of PBP extract at 5 mg/ml concentration were similar to positive control (BHA or vit. C). Xanthine oxidase (XO) inhibition rate in both extract increased dose dependently. But it was significantly increased in PBP-treated group, only at 5 mg/ml, compared to those of WP-treated group. Then, their inhibition rate by PBP was similar to positive control (BHA).Conclusions : These results suggest that PBP extract is superior to WP extract in anti-oxidant capacity thus PBP can be applied in variable antioxidative products as a substitute for WP.

• Journal of Ginseng Research
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• v.28 no.1
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• pp.5-10
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• 2004

This study was carried out to investigate the effect of the active ingredients from ginseng on paraquat(PQ) toxicity. Oxidative stress was induced by intraperitreatneal injection of PQ at a single dose of 25 mg/kg. Saponin treated groups were given protopanaxadiol saponins(PPD) or protopanaxatriol saponins(PPT)(5 mg/kg, orally) per day for 1, 3, & 7 days. We also investigated the relationship between lipid peroxidation and ginseng saponins by measuring the levels of superoxide dismutase(SOD), catalase(CAT), glutathione peroxidase (GPx), reduced glutathione(GSH), malondialdehyde (MDA), and hydrogen peroxide(H$_2$O$_2$) in liver tissue. The activities of SOD, CAT, and GPx were generally high in the PPD group; the SOD activity on each day was the highest in the PPD group. The H$_2$O$_2$ content was the lowest in the PPD group. The GSH levels were significantly increased in the PPD. The levels of MDA(the end product of lipid peroxidation) were significantly lower in the red ginseng component groups than in the PQ group; the levels were especially low in the PPD groups. These results led us to conclude that the antioxidant effects of extracts from red ginseng prevent oxidative damage by direct antioxidant effects involving SOD, CAT, & GPx, and increasing the ability of the body to synthesize endogenous antioxidants.

• Food Science and Preservation
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• v.18 no.5
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• pp.669-677
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• 2011

The objective of this study was to develop a functional drink using maca extract, and to evaluate the latter's antioxidative activity during storage. Maca extract was added in five different content percentages (0, 8, 16, 24, and 32%), and the physicochemical properties were investigated. The pH of the control drink was lower than that of the drink to which maca extract was added. The $^{\circ}Brix$ increased with the increasing amount of maca extract. The Hunter L value decreased while the yellowness (b) value increased as the maca extract level increased. The results of the consumer acceptance test showed that no significant differences in overall acceptability were observed between the control and the 8%-, 16%-, and 24% maca-added drinks. Therefore, it is suggested that up to 24% maca extract can be added to drinks without depressing the quality. The changes in the total polyphenol content, DPPH radical, superoxide anion radical activity, and tyrosinase inhibitory effect were monitored during storage at 4 and $37^{\circ}C$ for four weeks. The results showed that there was a gradual decrease in the total polyphenol content and antioxidant activities after four-week storage, and the drinks containing maca extract exhibited a smaller decrease in antioxidant activity than did the control drink. Moreover, microbial growth was not shown during the same periods.

• Food Science and Preservation
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• v.24 no.2
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• pp.266-273
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• 2017

This study was carried out to investigate the quality characteristics and antioxidative activity of bread containing lotus leaf powder (in ratios of 0, 1, 2, and 3% of the total flour). The pH of dough and bread were decreased as the concentration of lotus leaf powder increased. The volume of dough during fermentation did not show significant difference between 1% lotus leaf powder containing dough and control. The weight of bread increased by addition of lotus leaf powder. The volume, specific volume and baking loss rate of the bread decreased as lotus leaf powder levels increased. Redness and yellowness of the inner crumb were decreased by the addition of lotus leaf powder, but lightness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly as the concentration of lotus leaf powder increased. The overall acceptability of bread containing 1% lotus leaf powder showed no significant difference compared with control. The result exhibited that adding the lotus leaf powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 1% (w/w) lotus leaf powder into the bread formula.

• Korean Journal of Plant Resources
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• v.26 no.5
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• pp.548-556
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• 2013

The objective of this study was to determine the effect of antioxidant enzyme activity and radical scavenging activities of cucumber grown greenhouse. The analytic method of antioxidant activities were measured by estimating DPPH free radical scavenging, nitrite scavenging ability activity and ABTS radical scavenging ability. The DPPH free radical scavenging activity of Jangjukcheongjang was the highest in most of the growth stage. The Nitrite scavenging ability at pH 1.2 was more than 40% in all cultivars and growth stages. The ABTS radical scavenging ability of Jangjukcheongjang and Nulpureuncheongjang showed relatively little higher than Janghyeongnakhap and Sinjoeunbaekdadagi. The SOD activity showed higher activity than 95% in all cultivars and growth stages. The activity of CAT was highest in the Nulpureuncheongjang of 2 (12~16cm) growth stage, and the APX activity of Nulpureuncheongjang and Janghyeongnakhap showed a relatively high activity. The POX activity showed distinctly different trends depending on the growth stage, and that is, the activity at harvest stage was significantly reduced. These results suggest that the cucumber had the potent biological activities, and that in the future, the availability of cucumber will be increase in the field of high-value cosmetic and food products.

• Korean Journal of Acupuncture
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• v.34 no.1
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• pp.56-69
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• 2017

Objectives : The purpose of this study is to compare the effects of laser acupuncture to the 532 nm on the five transport points with the heart meridian for treatment to hypertensive disease in rats with L-NAME induced hypertensive. Methods : Hypertensive was induced by L-NAME for 3 weeks. The laser acupuncture therapy on the five transport points of heart meridian(Laser Well Point-HT9, Laser Brook Point-HT8. Laser Stream Point-HT7, Laser River Point-HT4 and Laser Sea Point-HT3) was treated twice a week for 5 times. The hypertensive was measured using a cardiac hypertrophy, atherogenic index, TG/HDL-cholesterol ratio, TCHO, HDLC, TG, AST, ALT, antioxidative effectiveness and glutathione peroxidase quality of hypertensive rats induced by L-NAME. Results : Blood pressure were decreased significantly after the laser acupuncture of Well, Brook and Sea Point groups. Cardiac hypertrophy were decreased at the laser acupuncture of Brook and Stream Point groups. Athrogenic index was decreased at the laser acupuncture of Well, Stream, River and Sea Point groups. TG/HDL-cholesterol ratio was decreased at the laser acupuncture of all groups. Total cholesterol was decreased significantly at the laser acupuncture of Well Point group. High density lipoprotein cholesterol and total cholesterol were decreased significantly at the laser acupuncture of Well, Stream and River Point groups. Triglyceride was decreased significantly at the laser acupuncture of Stream Point group. Cu/Zn-Superoxide Dismutase (Cu/Zn-SOD) and glutathione peroxidase(GPX) were increased significantly at the laser acupuncture of Well Point group. Conclusions : The laser acupuncture treatment in five transport points of the Heart Meridian was effective for lowering blood pressure, cardiac hypertrophy, Atherogenic index and HTR, and for enhancing antioxidant activity.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.106-113
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• 2008

This study investigated the effects of gamma irradiation on microbial, physical, and sensory qualities as well as the antioxidant activity of cooked spinach. At 3 kGy of gamma irradiation, microbial growth was inhibited until 4 weeks and 5 days at storage temperatures of 4 and $25^{\circ}C$, respectively. The dose of 2 kGy did not significantly affect hardness; however, Hunter color system values for lightness, redness, and yellowness were changed. Low dose gamma-irradiation (up to 2 kGy) did not significantly affect the antioxidant activity of the cooked spinach. Also, based on a triangle sensory test, the gamma-irradiated cooked spinach was not significantly different from the control. These results, suggest that applying gamma irradiation to cooked vegetables at doses lower than 2 kGy can be recommended to extend shelf-life and maintain quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.320-328
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• 1991

The present study was designed to evaluate the effects of dietary vitamin E and coenzyme $Q_{10}$ supplementation on adriamycin (ADR) -induced lipid petoxidation in rats. After feeding the experimental diets for e weeks. Ann treatment significantly decreased growth performance of rats. But this decrement was not modified by supplementation of vitamin E or coenzyme $Q_{10}$ . Lipid peroxide values of plasma and heart mitochondria were elevated by Ann treatment. But these values were significantly decreased according to vitamin E or coenzyme $Q_{10}$ supplementation. Adriamycin treatment elevated glutathione peroxidase (GSH-Px) activity of rats, but this increment was modified by vitamin E supplementation. There was a tendency of higher superoxide dismutase (SOD) activity in ADR-treated rats. However, vitamin E or coenzyme $Q_{10}$ administration reduced this enzyme activity. With ADR treatment, arachidonic acid (20 : 4) was greatly increased, but docosahexaenoic acid (22 : 6) was not detected. Arachidonic acid was decreased and docosahexaenoic acid increased by supplementation of higher level of vitamin E or coenzyme $Q_{10}$ . Present data showed that dietary vitamin E and coenzyme $Q_{10}$ influenced on ADR-induced lipid peroxidation in rats, and also the degree of antioxidative effect was greater in vitamin E-supplemented rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.131-136
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• 2003

This research was aimed to evaluate the inhibition of oxidative changes of almond crackers by natural antioxidants (tocopherol, rosemary, and tea polyphenol). Almond crackers stored at $25^{\circ}C$ and 35$^{\circ}C$ for 70 days were evaluated with peroxide value, sensory and kinetic parameters. Results revealed that the antioxidative activity of rosemary was highy effective in inhibiting lipid oxidation at $25^{\circ}C$ and tea Polyphenol highly effective at 35$^{\circ}C$. Sensory evaluation indicated that the properties of odor and taste of almond crackers tended to positive effect with the addition of rosemary and tea polyphenol. Kinetic study in lipid oxidation showed the first order reaction at $25^{\circ}C$ and the zero order reaction at 35$^{\circ}C$. It was found that the kinetic parameter of oxidation reaction predicted for the shelf-life of almond cracker.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.287-291
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• 2009

In order to use Corni fructus as functional food materials, we investigated the biological activities of ethanol extracts from Corni fructus (EECF). The hydrogen-donating activity of EECF was increased in a dose dependent manner compared with untreated control, and the activities by EECF were 64 and 74% at 300 and $500{\mu}g/mL$ concentration, respectively. The NO productions in the RAW264.7 marcrophage cells treated with EECF were increased in dose dependent manners. EECF significantly inhibited the growth of MCF-7 human breast cancer cells in dose and time dependent manners. EECF of $500{\mu}g/mL$ concentration inhibited the proliferation by over 60% in the MCF-7 cells when treated for 72 hr. Also, the proliferations were increased in the MCF-7 cells cultured in the charcoal-treated FBS (cFBS) medium with environmental hormones such as bisphenol or $17{\beta}$-estradiol of $0.1{\mu}M$ whereas the proliferations were decreased in the MCF-7 cells treated with the environmental hormones after treatment of EEFC for 72 hr. The results suggest that Corni fructus would be used as functional food materials.