• Title/Summary/Keyword: electron donating ability

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Antioxidant Ability and Hair Growth Effect of Samhwang-Sasimtang in C57BL/6 Model (삼황사심탕의 항산화능 및 C57BL/6 마우스 모델에서의 발모 촉진효과)

  • Kim, Min Ji;Park, Kyo Hyun;Lee, In Chul;Kim, Bae Hwan
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.28 no.2
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    • pp.154-161
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    • 2014
  • The purpose of this study is to evaluate the antioxidant activity and hair growth effects of a natural herbal ethanol extract, Samhwang-Sasimtang(SS). In case of antioxidant ability of SS, the content of phenolic compounds was 28.44mg/g. The extract showed strong electron donating ability and free radical scavenging activity in a concentration-dependent manner. SOD-like activity also rose through increasing the concentrations of SS. In order to estimate the hair growth effects, the extract was applied to the back of seven-week-old C57BL/6 male mice ($150{\mu}{\ell}$ a day, five days a week, for four weeks) in four groups (C, control, saline; PC, positive control, 3% minoxidil; E1, experimental 1, 1% SS; E2, experimental 2, 2% SS). Ten mice were assigned to each group and five mice in each group were sacrificed at weeks 2 and 4, respectively. There was no a significant difference in body weight change among experimental groups. In macroscopic observation of hair growth at week 4, the scores of hair growth on the backs of mice were 80, 60, 40 and 20% in the PC, E2, E1 and C groups. In terms of histological observation, the ratio and thickness of hair follicles, the enzyme activities of ALP and ${\gamma}$-GT, immunohistological examination of IGF-1 and VEGF which are the hair growth factors, in each group were significantly high in this order: PC, E2, E1 and C group, at week 4. Meanwhile, hair growth inhibition factors, TGF-${\beta}1$ and Caspase-3, were reduced in PC, E1 and E2 groups compared with C group. These results indicate that SS extract may be effective in promoting hair growth, and suggest that it can be used practically as a superior natural agent for hair growth promotion.

Physiological Activities of Fresh Pleurotus eryngii Extracts (새송이버섯 추출물의 생리활성 효과)

  • Kim, Hyun-Ku;Han, Ho-Suk;Lee, Gee-Dong;Kim, Kong-Hwan
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.4
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    • pp.439-445
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    • 2005
  • Physiological activities of pileus and stipe extracts from fresh Pleurotus eryngii were examined. Electron donating ability (EDA), superoxide dismutase (SOD)-like activity, tyrosinase inhibitory effect, angiotensin converting enzyme (ACE) inhibitory activity, total polyphenol contents and nitrite scavenging ability were examined for extracts of pileus and stipe of Pleurotus eryngii extracted with water, $50\%$ and $100\%$ ethanol. Volume of the solvent used was 50 time of sample on a weight/volume basis. EDA was $88\%$ in $50\%$ ethanol extract (pileus). Also, SOD-like activity was $62.57\%$ in water extract (pileus). Tyrosinase inhibitory effects of all samples were higher than $0.1\%$ L-ascorbic acid solution. ACE inhibitory activity of water extract of pileus was found to be the highest value of $95.14\%$. In addition, total polyphenol contents were the highest in water and $50\%$ ethanol extracts of pileus $(1427.25\;mg\%,\;1426.82\;mg\%)$. Finally, nitrite scavenging ability of $50\%$ ethanol extract of pileus at pH 1.2 showed approximately $95\%$. The results will be useful for understanding the physiological activities of Pleurotus eryngii extracts.

Antioxidative Activity of Gynostemma pentaphyllum Makino Extracts (덩굴차(Gynostemma pentaphyllum Makino) 추출물의 항산화 효과)

  • Hyun, Sun-Hee;Lee, Jong-Suk;Lee, Kwang-Bae;Lee, Jae-Sung
    • Korean Journal of Food Science and Technology
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    • v.39 no.4
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    • pp.447-451
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    • 2007
  • This study was carried out to examine the antioxidant activity of Gynostemma pentaphyllum Makino. Using the DPPH method, we found that free radical scavenging activity was strong in all the fractions except the water fraction of the water extract (GPW) and ethanol extract (GPE) of G pentaphyllum Makino. Pseudo-SOD activity was highest in the diethyl ether fraction of the ethanol extract, while the other fractions of the ethanol and water extracts were lower. For xanthine oxidase inlribition activity, the diethyl ether fraction and butanol fraction of GPW, and the diethyl ether fraction and butanol fraction of GPE, showed activities over 80%. Nitrite scavenging ability was strong (over 60%) in all the GPW and GPE fractions. The diethyl ether fraction and butanol fraction of GPW had more effective nitrite scavenging abilities than the other extract fractions. These results suggest that the extracts of G pentaphyllum Makino can be used as a functional material in a tea or drink.

Studies on Functional Properties of Mulberry Leaf Extracts and Quality Characteristics of Mulberry Leaf Muffins (뽕잎 항산화능 및 뽕잎가루 머핀의 품질특성)

  • Lee, Hye-Yeon;Jung, Hyeon-A;Kim, Dong-Han;Kwon, Hoo-Ja;Lee, Myung-Hee;Kim, An-Na;Park, Chan-Sung;Yang, Kyung-Mi;Bae, Hyun-Joo
    • Korean journal of food and cookery science
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    • v.27 no.4
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    • pp.27-34
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    • 2011
  • The function of mulberry leaves and the quality of muffins including mulberry leaves were examined. The electron donating ability of both a water and ethanol extract was 40% for both at 100 ppm, 62 and 72% at 500 ppm, and 77 and 83% at 1,000 ppm respectively. These experiments showed good oxidized substance activity. The SOD-like ability of the water and ethanol extracts at 1,000, 500, and 300 ppm was 49% and 55%, 33% and 39%, and 28% and 33% respectively. These results show that the ethanol extract had higher SOD-like ability than that of the water extract. The nitrite scavenging abilities of 1,000 ppm of the mulberry leaf water extract and ethanol extract at pHs of 1.2 and 3.0 were 40.5 and 47%, and 20 and 22% respectively. The Hunter lightness value tended to be lower as the amount of added mulberry leaves increased compared to the contrast set, so the lightness level with a 7% addition was the lowest. The contrast set was the highest for redness and added mulberry leaves tended to decrease redness at 3% but tended to increase it again with additions >3%. The b-value (yellowness) showed a similar tendency as redness. Adding Mulberry leaves tended to decrease the contrast set to the lowest level, then values increased slowly to a peak at 5% added mulberry leaf and then decreased thereafter. Strength and hardness were less after increasing added mulberry leaf. Cohesiveness, springiness, gumminess and brittleness, decreased at up to 5% added mulberry leaves but the 7% addition showed the same level as the contrast set. The mulberry leaves muffins were less preferred to the contrast set in appearance and color. However, the mulberry leaf muffins were preferred to the contrast set in taste and flavor but the result was not significant. Overall the quality of the muffins with 3% added mulberry leaves was preferred over the 1% added mulberry leaf muffins.

Cosmeceutical activities of Persicae semen (Persicae semen의 화장품 약리활성에 관한 연구)

  • Joe, Woo-A;An, Bong-Jeun;Lee, Chang-Eon;Jang, Min-Jung;Cheon, Soon-Ju;Sung, Ji-Yeun;Choi, Eun-Young;Kang, Bo-Yeun;Jeung, Yeun-Suck;Kim, Young-Sun;Lee, Jin-Tae
    • Applied Biological Chemistry
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    • v.49 no.2
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    • pp.135-139
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    • 2006
  • This study was carried out to investigate the cosmeceutical activities of Persicae semen. Cosmeceutical activities include anti-oxidant, tyrosinase inhibition effects and nitrite scavenging ability. The Persicae semen was divided into three parts, Bean of Persicae semen (BPS), Shell of Persicae semen (SPS) and Nibs of Persicae semen (NPS). In the electron donating ability test, 1,000ppm of water extract from BPS showed an effect of 89%, while 1,000 ppm of ethanol extract from SPS showed an effect of 87%. These results are higher compared to those of BHA at the equal concentration. We were able to get an effect of 98% from all of Persicae semen ethanol extract of 10,000 ppm in the tyrosinase inhibition test. Nitrite scavenging ability test, ethanol extract from BPS was decreasing to 96% by addition of 1,000ppm. According to these results, we find that Persicae semen applicable to advanced material for cosmetics. From the above results, it was confirmed that Persicae semen could be used in functional cosmetics.

Antioxidant and Antimicrobial Activities of Extracts from Sarcodon aspratus (능이버섯(Sarcodon aspratus) 추출물의 항산화성과 항균성)

  • Yoon, Kyung-Young;Lee, Sook-Hee;Shin, Seung-Ryeul
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.8
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    • pp.967-972
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    • 2006
  • The antioxidative and antimicrobial activities were determined on the mushroom (Sarcodon aspratus) extracts in order to find out new food functional components. The antioxidative activities of water and ethanol extracts from the Sarcodon aspratus were measured by peroxide values (POV), electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydroxyl (DPPH), nitrite-scavenging ability and superoxide dismutase-like activity (SODA) by pyrogallol. The antioxidative activity of the ethanol extract measured by POV was higher than those of the water extract, BHT, and ${\alpha}-tocopherol$. The EDA of the water extract and ethanol extract using DPPH showed the highest values of 76.94% and 73.06%, respectively. The nitrite-scavenging abilities (pH 1.2, 1,000 ppm) of the water and ethanol extracts were 72.61% and 62.69%, respectively, and the nitrite-scavenging ability of the water extract was higher than that of the ethanol extract in all pH values. The SODA of the ethanol extract was higher than that of the water extract. The Sarcodon aspratus extracts had antimicrobial effects on Listeria monocytogenes and Staphylococcus aureus.

Antioxidant Activities of Extracts from Fermented Black Jujube (발효 흑대추 추출물의 항산화 효과)

  • Hong, Ju-Yeon;Nam, Hak-Sik;Yoon, Kyung Young;Shin, Seung-Ryeul
    • Food Science and Preservation
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    • v.19 no.6
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    • pp.901-908
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    • 2012
  • This study was conducted to analyze the antioxidant activities of fermented black jujube and to compare these with those of dried jujube, for the development of functional materials. The antioxidative activities of dried jujube and fermented black jujube extracts were analyzed by electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide-dismutase-(SOD)-like activity by pyrogallol, nitrite-scavenging ability, and xanthin oxidase. The yield of the fermented black jujube extracts was higher than that of the dried jujube extracts, and that of the ethanol extracts was higher than that of the hot-water extracts. The total phenol contents of the hot-water extracts from fermented black jujube were higher. The EDA values of the hot-water and ethanol extracts from fermented black jujube and dried jujube increased with an increase in extract concentration, and were about 85% in a $1000{\mu}g/mL$ extract concentration. The SOD-like activity increased with an increase in extract concentration. The SOD-like activity of the hot-water extract from fermented black jujube was higher than that of the other extracts. The nitrite-scavenging ability at pH 1.2 of the hot-water extracts from dried jujube was higher than that of the other extracts. The xanthine oxidase inhibitory activities of the hot-water and ethanol extracts from fermented black jujube were higher than those of the other extracts, and increased along with the concentrations of the extracts.

Changes on the Antioxidant Activities of Extracts from the Ziziphus jujube Miller Fruits During Maturation (성숙도에 따른 대추(Ziziphus jujube Miller) 추출물의 항산화 활성의 변화)

  • Hong, Ju-Yeon;Nam, Hak-Sik;Shin, Seung-Ryeul
    • Food Science and Preservation
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    • v.17 no.5
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    • pp.712-719
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    • 2010
  • This study was carries out to analyzed the antioxidant activities and xanthine oxidase inhibitory effects of extracts from jujube to provide basic data for the development of functional materials. Antioxidative activities of extracts from jujube were analyzed by electron donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide dismutase (SOD)-like activity by pyrogallol and nitrite scavenging ability. Extract yields from jujube fruits were 11.55% for unripe fruits, and about twice that value when ripe fruit extracts were prepared. The yields of hot-water and ethanol extracts was 55.67 and 65.95% in dried fruits, respectively. Total phenol contents were higher in unripe fruit extracts. The EDA values of hot-water and ethanol extracts from jujube fruits were increased by increase of extract concentration, and were about 90% in 10.0 mg/mL of extract concentration. The SOD-like activity was increased by the increase of extract concentrations. The SOD-like activity of the hot-water extract from unripe fruits was higher than that of other extracts. The SOD-like activity of ethanol extracts was 39.92% at 10 mg/ml of extract concentration from unripe fruits. The nitrite scavenging ability was about 50% in 1.0 mg/ml of extract concentration at pH 1.2, and that of extracts from unripe fruits was higher than that of other extracts. The xanthine oxidase inhibitory activities of hot-water and ethanol extracts from unripe fruits were higher than those of other extracts, were increased by concentration of extracts.

Antioxidative Effect of Phrymaleptostachyavar. Asiatica HARA Extract on the Neurotoxicity of Aluminum Sulfate, Environmental Pollutant (환경오염물질인 황산알루미늄의 신경독성에 대한 파리풀 추출물의 항산화 효과)

  • Yoo, Sun-Mi;Lee, Jun-Hee
    • Korean Journal of Clinical Laboratory Science
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    • v.51 no.2
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    • pp.235-244
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    • 2019
  • This study examined the neurotoxicity of aluminum sulfate (AS), an environmental pollutant, and the protective effect of Phrymaleptostachya var. asiatica HARA (PLVAH) extract on the neurotoxicity induced by AS in the cultured C6 glioma cells. For this study, the cell viability and antioxidative effects, such as electron donating (ED) activity, lipid peroxidation (LP) activity, and superoxide anion-radical (SAR) scavenging activity, were analyzed. AS decreased the cell viability significantly in a dose-dependent manner and the $XTT_{50}$ value was measured at $120.0{\mu}M$ of AS. The neurotoxicity of AS was determined to be mid-toxic by Borenfreund and Puerner's toxic criteria. In addition, the catalase (CAT), antioxidant enzyme remarkably increased the cell viability injured by AS-induced neurotoxicity in these cultures. Regarding the protective effect of the PLVAH extract on AS-induced neurotoxicity, PLVAH extract significantly increased the ED ability, and the inhibitory ability of the LP and SAR scavenging ability. These findings suggest that oxidative stress is involved in the cytotoxicity of AS, and the PLVAH extract effectively protected against AS-induced neurotoxicity by its antioxidative effects. Natural resources, such as the PLVAH extract may be a putative therapeutic agent for the treatment of the toxicity induced by heavy metallic compounds, such as AS correlated with the oxidative stress.

Organosulfur Compounds in Fermented Garlic Extracts and the Effects on Alcohol Induced Cytotoxicity in CYP2E1-Transfected HepG2 Cells (유산균발효마늘의 유기황화합물과 CYP2E1-Transfected HepG2 Cell에서 알코올 유발 세포독성에 미치는 영향)

  • Jung, Eun-Bong;Choi, Ji-Hwi;Yu, Heui-Jong;Kim, Ki-Ho;Lee, Sung-Ku;Hwang, Young-Il;Lee, Seung-Hyun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.3
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    • pp.342-347
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    • 2013
  • In this study, we investigated changes in the organosulfur compounds of garlic (by fermentation with lactic acid bacteria) and the effects of these fermented garlic extracts on alcohol-induced cytotoxicity in CYP2E1-transfected HepG2 cells. Lactobacillus plantarum has the highest growth rate in a garlic medium and the S-allyl-L-cysteine (SAC) in fermented garlic extracts with Lactobacillus plantarum and Pediococcus pentosaceus were significantly higher compared to other lactic acid bacteria strains (p<0.05). The SAC, S-ethyl cysteine (SEC) and S-methyl cysteine (SMC) in garlic extracts were all increased by fermentation with lactic acid bacteria. However, alliin in the fermented garlic extracts with lactic acid bacteria strains was lower than the original garlic extract and the contents of cycloalliin in the garlic extracts did not change with fermentation (p<0.05). The electron donating ability of the fermented garlic extracts increased with dose. The electron donating ability of the fermented garlic extract with L. plantarum and P. pentosaceus was over 90% efficient at 5 mg/g. The fermented garlic extracts (with lactic acid bacteria) and garlic extract were not influenced, up to $100{\mu}g/mL$, in CYPE1-transfected HepG2 cells. The CYPE1-transfected HepG2 cell viabilities were 92.60% and 92.23% when treated with both alcohol (200 mM) and fermented garlic extract ($100{\mu}g/mL$) with lactic acid bacteria respectively, for 6 days.