• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.4 s.54
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• pp.349-357
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• 2005

New antioxidative substances for cosmeceuticals were screened from natural resources such as microbial metabolites, mushrooms, and medicinal plants. Four antioxidants were isolated from the fungal metabolite of Eupenicillium shearii and their structures were determined to be new phenolic compounds. The compounds were designated as melanocins A, B, C, and D. Melanocins $A{\sim}D$ exhibited free radical scavenging activity on DPPH and superoxide with $EC_{50}$ values of $21{\sim}94\;and\;7{\sim}84{\mu}M$, respectively, which were stronger activity than those of ${\alpha}-tocopherol$ and BHA. Melanocin A showed anti-wrinkle effects on the UV-irrated hairless mouse skin. A novel hispidin antioxidative compound designated as inoscavin A was isolated from the fruiting body of the mushroom, Inonotus xeranticus. Inoscavin A scavenged superoxide radical with $EC_{50}$ values of $0.03{\mu}g/mL$, and inhibited rat liver microsomal lipid peroxidation with $EC_{50}$ values of $0.3{\mu}g/mL$. Benzastatins $A{\sim}G$, the novel antioxidants isolated from the culture of Streptomyces nitrosporeus showed potent lipid peroxidation inhibitory activity with $EC_{50}$ values of $3{\sim}30{\mu}M$. A cyclopentene compound with strong hypopigmentary effect was isolated from the fungal metabolite of Penicillium sp. and identifed as terrein. Terrein significantly reduced melanin levels in a melanomacyte cell line, Mel-Ab. It showed 10 times stronger activity than kojic acid, but exhibited no cytotoxic effect even in $100{\mu}M$. It was suggested that terrein reduced melanin synthesis by reducing tyrosinase production by MITF down-regulation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.1
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• pp.33-43
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• 2023

This study compared the nutritional composition of rainbow trout Oncorhynchus mykiss from different inland-based trout farms. The proximate composition ranges of the fish were 67.10-72.77 g/100 g moisture, 19.13-21.35 g/100 g crude protein, 5.12-11.72 g/100 g crude lipid, and 1.24-1.97 g/100 g ash. In addition, rainbow trout contained significantly different mono- and poly-unsaturated fatty acid concentrations, ranging from 1.31 to 4.33 g/100 g and 1.21 to 3.2 g/100 g, respectively. The content of n-3 and n-6 fatty acids ranged from 0.68 to 1.68 and from 0.49 to 1.61 g/100 g, respectively. The n-6/n-3 ratio was in the range of 0.79-1.59. The vitamin content of the rainbow trout from the different farms was 14.83-49.30 ㎍/100 g vitamin A, 922.05-3,179.38 ㎍/100 g alpha-tocopherol, ND-73.59 ㎍/100 g, gamma-tocopherol, 2.97-14.55 ㎍/100 g vitamin D, and 76.63-126.03 ㎍/100 g vitamin B₂. Slight differences were observed in the crude lipid, fatty acid, and vitamins A and E contents among the of rainbow trouts from the different farms. The results suggest that the fish nutrient composition, especially that of lipids, was significantly different among rainbow trouts from different farms, but may not be related to the production area.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.897-902
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• 2012

The purpose of this study is to determine the possibility of using Crataegi fructus as natural health food source. The research was conducted to determine the biofunctional activities of Crataegi fructus extract. Methanolic extract from Crataegi fructus was partitioned by using organic solvents, including n-hexane, ethyl acetate, n-butanol, and water. Ethyl acetate soluble fraction was shown to have the strongest antioxidant activity ($RC_{50}=4.39{\mu}g/m{\ell}$) among the fractions. In the antimicrobial activity assays, ethyl acetate soluble fraction was effective in bacterial inhibition, against the cases of Escherichia coli and Klebsiella pneumonia, with minimum inhibitory concentrations in $125{\mu}g/m{\ell}$. In the anticomplementary activity assays, water soluble fraction was the most effective exhibiting 18.4% inhibitory activity.

• Journal of Community Nutrition
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• v.7 no.1
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• pp.42-48
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• 2005

This study was done to investigate effects of antioxidant supplementation on phytohemagglutinin (PHA) -stimulated interleukin-2 (IL-2) production by peripheral blood mononuclear cells (PBMCs) in elderly women. This study was designed as a placebo-controlled, single-blinded, randomized intervention trial. Twenty four elderly women aged over 60 years, visitings social welfare center in Seoul were divided into 3 groups, placebo (n = 8), vitamin C supplemented (n = 8) , and vitamin E supplemented (n = 8) groups. Experimental groups were given either 1000mg of L-ascorbic acid or 400 ill of d- $\alpha$-tocopherol for 4 weeks. There was no significant difference in antioxidant vitamins intakes and their plasma levels among pre-intervention groups. Plasma vitamin C or E levels was significantly increased after vitamin C or E sup-plementations. The increases of plasma thiobarbituric acid-reactive substance (TBARS) levels in the placebo group were significantly higher than those of the supplemented 2 groups. There were no significant differences in the changes of plasma IL-2 level between pre- and post-intervention among the 3 groups. However there was a significant increase in PHA­stimulated IL-2 production by PBMCs after 4-week vitamin E or vitamin C supplementation. Particularly, vitamin E supplemented group showed a higher PHA-stimulated IL-2 production than vitamin C supplemented group. These results indicate that vitamin E or vitamin C supplementation might enhance mitogen-stimulated cytokine production by immune cells, which could be one of the factors to improve health status in the elderly.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.732-742
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• 2013

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of ${\alpha}$-tocopherol in chicken meat.

• Journal of Nutrition and Health
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• v.41 no.4
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• pp.291-298
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• 2008

To study antioxidant role of zinc, the effects of dietary zinc deficiency and vitamin E supplementation on lipid peroxidation were studied. Levels of zinc and vitamin E in blood and liver were also measured. Forty Sprague-Dawley male rats aging 8 weeks old were used as experimental animals. Zinc deficient diet (Zn, 0 ppm), zinc normal diet (Zn,36.5 ppm), and vitamin E supplemented diet (1,000 IU ${\alpha}$-tocopherol/kg of diet) were used as experimental diet. During the first three weeks, rats were divided into zinc normal (ZnN, 8 animals) and zinc deficient (ZnD, 32 animals) group. Eight rats from each group were sacrificed to get blood and liver after 3 weeks of experiment. The remaining 24 zinc deficient rat were then divided into zinc normal (ZnDN), zinc deficient (ZnDD), vitamin E supplemented (ZnDE) diet groups. After another 3 weeks of experiment, all animals were sacrificed as well. Thiobarbituric acid reactive substanc (TBARS) levels in plasma and liver, conjugated diene levels in liver were measured as lipid peroxidation index. There were no significant differences in food intake, body weight gain, and food efficiency ratio among groups. Weights of liver per 100 g body weight were not significantly different. There were no significant differences in Zn levels in serum. Plasma and liver TBARS level, and liver conjugated diene level were significantly lower in ZnDE than in ZnDN or ZnDD, and significantly higher in ZnDD than in ZnDN. Therefore, it seems that lipid peroxidation is accelerated by dietary zinc deficiency and recovered partly by vitamin E supplementation.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.632-642
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• 2019

The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of ${\alpha}-tocopherol$ were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain new strains of native chickens be a good source in terms of functional compounds and micronutrients which can be attractive health promoting nutritional quality factors.

• Journal of Nutrition and Health
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• v.45 no.5
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• pp.452-461
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• 2012

There is increasing evidence that dietary factors in plant-based diets are important for the prevention of chronic disease. Especially, phytonutrients in fruits and vegetables have been recognized as major contributors for the decreased level of oxidative stress. In this study, the effect of switching the dietary habit to high consumption of fruits and vegetables were evaluated on the parameters of serum antioxidant status in healthy high school students. Forty one students participated in a randomized controlled trial and were assigned to the control group (n = 18) or the intervention group (n = 23). The intervention group was provided for 8 weeks with the main food source being whole grain and vegetables. Anthropometric measurements, blood parameters and dietary intakes were measured, and compared before and after study. After 8 weeks, weight and BMI were significantly decreased in the intervention group (p = 0.000). The serum diacron reactive oxygen metabolites (d-ROMs) test resulted in a significantly decreased level only in the intervention group (p < 0.05) after 8 weeks, but serum biological antioxidant potential (BAP) was increased significantly in both groups (p < 0.001). Intake of energy, total fat, cholesterol and sodium in the intervention group were significantly decreased after 8 weeks (p < 0.05). Also, the intervention group had significantly increased vitamin and phytonutrient intakes of all-trans-${\beta}$-carotene, ${\alpha}$-carotene, ${\alpha}$-tocopherol, ascorbic acid, and total phenols (p < 0.05). Overall, the results of this study suggest that whole grain, fruits, and vegetables supplementation showed improvement of the adolescent health.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.3
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• pp.225-236
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• 2012

In this study, the cellular protective effects on HaCaT cells and human erythrocytes and antioxidative effects of P. tricuspidata stem extracts were investigated. The ethyl acetate ($50{\mu}g/mL$) and aglycone fraction ($25{\mu}g/mL$) of P. tricuspidata stem extracts doesn't show any characteristics of cytotoxicity. When HaCaT cells were treated with 10 mM $H_2O_2$ and $30{\mu}M$ rose bengal, the ethyl acetate ($6.25{\sim}50{\mu}g/mL$) and aglycone ($6.25{\sim}25{\mu}g/mL$) fraction protected the cells against the oxidative damage in a concentration dependent manner. The P. tricuspidata stem extracts showed more prominent cellular protective effect than (+)-${\alpha}$-tocopherol, known as lipid antioxidant at $10{\mu}g/mL$. The ethylacetate fraction of P. tricuspidata stem extracts ($18.5{\mu}g/mL$) showed more free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity ($FSC5_{50}$). Reactive oxygen species (ROS) scavenging activity ($OSC_{50}$) of P. tricuspidata stem extracts on ROS generated in $Fe^{3+}$-EDTA/$H_2O_2$ system was investigated using the luminol-dependent chemiluminescence assay. The ethyl acetate ($1.72{\mu}g/mL$) and the aglycone fraction ($1.53{\mu}g/mL$) showed similar ROS scavenging activity of L-ascorbic acid ($1.50{\mu}g/mL$). These results indicate that extract/fractions of P. tricuspidata stem extracts can function as natural cytoprotective agents and antioxidants in biological systems, particularly skin exposed to UV radiation by protecting cellular membrane against ROS.

• Journal of Life Science
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• v.14 no.1
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• pp.1-7
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• 2004

The root of Stnchys Sieboldif MIQ was extracted three times with methanol and extract was found to contain 3.02% of polyphenols and 1.97% of flavonoids. DPPH radical scavenging method, ferric thiocyanate method, and nitrite scavenging ability method were employed to investigate the constituents of the extract and to measure their activity on antioxidation. The fraction extracted by ethylacetate showed higher anti oxidation value than that of $\alpha-tocopherol$, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) at the same concentration. UV-VIS spectral data of the extract by ethylacetate that was isolated on a silica gel column proved adsorption maxima in the range of 280∼330 nm. The fraction ES-RS that has $\lambda_{max}(nm)$ of band 1, 325nm and band II, 289nm exhibitd the strongest activity on antioxidation. ES-R5 fraction showed similar pattern to flavones by the analysis of UV-VIS spectral data.