• Journal of Microbiology and Biotechnology
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• v.15 no.5
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• pp.924-929
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• 2005

Boiled-water extracts from 101 Korean medicinal plants were tested in vitro for their inhibitory activity against influenza virus type A by means of a modified hemagglutination inhibition test. Thirteen of the 101 extracts exhibited strong anti-influenza virus type A activity at concentrations of less than $780\;{\mu}g/ml$. Out of the above 13 extracts, MW-40 (Chaenomeles speciosa), MW-88 (Citrus junos), and MW-100 (Zingiber officinale) exhibited marked antiviral activity in the concentration range of $0.195\;{\mu}g/ml$ to 100 mg/ml, $0.0487\;{\mu}g/ml$ to 100 mg/ml, and $0.0487\;{\mu}g/ml$ to 100 mg/ml, respectively. The extracts MW-88 and MW-100 were not cytotoxic to red blood cells, whereas MW-40 showed very weak cytotoxicity in the concentration range of 50 mg/ml to 100 mg/ml. Therefore, the present results demonstrate that boiled water extracts of 2 Korean medicinal plants, MW-88 and MW-100, have strong anti-influenza virus type A activity and no cytotoxic effects, and they may inhibit attachment of the virus to the cell and may be used for prophylaxis.

• Food Science and Preservation
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• v.18 no.5
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• pp.643-650
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• 2011

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.354-358
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• 1998

The influence of hot water extracts and tannin obtained from persimmon leaves on xanthine oxidase were investigated. Above two samples had higher inhibitory effect against xanthine oxidase by hot water extracts and tannin obtained from persimmon leaves was 92.4% and 92.1% by addition of 2.0 mg/$m\ell$ of the hot water extracts and the tannin, respectively. The inhibitions by the hot water extracts and the tannin were of competitive mode with respect to xanthine as a substrate.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.224-229
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• 2001

We investigated the effects of bean sprouts (Glycine max), dropwort (Oenanthe javanica), and radish (Raphanus sativus var. hortensis for. acanthiformis) extracts on alcohol dehydrogenase (ADH). The extracts from three kinds of vegetables were prepared by extracting with boiling water, distilling water, and ethyl alcohol. Among extracts, boiling water extract showed the highest activating effect on ADH, respectively and distilled water extract had a greater effect on ADH activation than that of alcohol extract. The ADH facilitating effect of bean sprout extract by distilled water was significantly higher than dropwort or radish, hut the effect of the bean sprout extract by ethyl alcohol was lower than others. The facilitating effect on ADH of mixture extracts of bean sprout and dropwort were mixed at 1 : 1 mixture of boiled-water extract showed the highest effectiveness. And bean sprout extract separated below 3000 molecular weight (MW) range of extract fraction had greater ADH activity than large MW parts.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.275-282
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• 2016

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.84-87
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• 2008

In this research, we screened for glucosyltransferase (GTase) inhibitors that effectively prevent the dental caries from 420 kinds of boiled water extracts of herbs and wild plants and searched for GTase inhibitory activities. Among them, 13 kinds of hot water extracts had high GTase inhibitory activities and especially, we focused on Foeniculum vulgare which showed the highest inhibitory activity on GTase. The boiled water extract of F. vulgare was stable at high temperature and showed as a mixed type of competitive and uncompetitive inhibition kinetic behavior. It did not have antibacterial effect on Streptococcus mutans and had inhibitory activity on GTase. Specially, in the clinical trial, the group treated by boiled water extract of F. vulgare showed more decrease of plague index at 4.8 point than untreated group. These results suggested that boiled water extract of F. vulgare can effectively suppress the plague formation as it inhibits the GTase activity.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.687-693
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• 2017

This research analyzed cell survival rate according to antioxidative effect and cytotoxicity using Sasa quelpaertensis and Ethanol extracts. Sasa quelpaertensis used extracts of $95^{\circ}C$ boiled-water extract and 70% ethanol liquid each. For total polyphenol content, tannin content, and flavonoid content, polyphenol content of $95^{\circ}C$ boiled-water extract was 26.6 mg/g while that of 70% ethanol extract liquid was 22.3 mg/g, which means polyphenol content was higher in $95^{\circ}C$ boiled-water extract. Tannin content was 72.1 mg/g in $95^{\circ}C$ boiled-water extract which was higher than 61.2 mg/g in 70% ethanol extract liquid. Total flavonoid content was higher in 70% ethanol extract liquid (25.4 mg/g) than in $95^{\circ}C$ boiled-water extract (17.8 mg/g). Further, the researcher measured DPPH radical elimination and ABTS radical elimination. As a result, as the concentration of each extract increased, DPPH radical elimination and ABTS radical elimination increased. In the DPPH radical elimination, L-ascorbic acid was eliminated at 500 ppm and showed no change even though the concentration increased, whereas it increased in BHT and Sasa quelpaertensis leaf extracts according to concentration. ABTS radical elimination indicated the similar phenomenon, whereas BHT showed maximum elimination at 500 ppm and decreased gradually as the concentration increased. On the other hand, it gradually increased in Sasa quelpaertensis leaf extract and showed 90% elimination at 10,000 pm, and it increased in $95^{\circ}C$ boiled-water extract. Using human skin fibroblasts (3T3) to check the cell survival rate of Sasa quelpaertensis leaves showed that cell survival rate decreased between 85.6 and 66.6% in $95^{\circ}C$ boiled-water extract. The cell survival rate was between 95.4 and 92.1% when using 70% ethanol extracts. Sasa quelpaertensis has efficacy as a natural antioxidant as well as a material hyangjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.774-783
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• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• Journal of Life Science
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• v.20 no.7
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• pp.1143-1150
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• 2010

The antibacterial activity of methanol extracts from 70 kinds of oriental medicinal herbs on four strains of Staphylococcus aureus and S. epidermidis was investigated. The results showed that C. japonica, C. sappan, R. javanica, R. tanguticum, and S. miltiorrhiza had an antibacterial activity on all the strains used. Among these, C. japonica and R. javanica, which showed excellent antibacterial activity, were extracted with water, ethanol, methanol, and ethyl acetate for further study of antibacterial activities. The results showed that the boiled water extract of C. japonica had the best antibacterial activity. Assuming that the antibacterial activity of C. japonica originated from berberine, which has been reported many times, the berberine content of the boiled water extract of C. japonica was analyzed and the result was 13.88%. To compare the antibacterial activity of berberine with that of other antibiotics, berberine chloride and three other kinds of antibiotics were investigated, which showed that berberine chloride had an antibacterial activity on KCCM 35494 S. epidermidis only when the concentration was higher than 600 mg/l, and it did not show antibacterial activity in the other strains. Based on these results, it was concluded that the antibacterial activity of the boiled water extract of C. japonica on the strains used in this study originated from high concentration of berberine or substances other than berberine. Therefore, identification of the substance will be necessary.