• Natural Product Sciences
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• v.11 no.3
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• pp.155-159
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• 2005

The aqueous extract of Coscinium fenestratum was studied for its antioxidant status in STZ-nicotinamide induced type 2 diabetic rats at two dose levels of 250 mg/kg and 500 mg/kg. At the end of the experimental period, diabetic rats treated with aqueous extract at both dose levels showed a significant increase in the levels of enzymatic antioxidants such as glutathione peroxidase, glutathione synthetase, peroxidase, superoxide dismutase and catalase as compared to the untreated control. Similarly, a significant increase was also observed in the levels of the non enzymatic antioxidants ceruloplasmin, ascorbic acid and tocopherol. The results suggest that the aqueous stem extract of C. fenestratum prevents type 2 diabetes mellitus induced oxidative stress.

• Fisheries and Aquatic Sciences
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• v.11 no.2
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• pp.71-75
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• 2008

The shell of Reeve's turtle has been used as a traditional folk medicine in Korea. We produced a hot water extract from Reeve's turtle shell according to the traditional medical practice. To release bioactive peptides, the hot water extract was enzymatically hydrolyzed with various proteases, and the free radical scavenging activity of the hydrolysate was investigated against 1,1-diphenyl-2-picryl-hydrazyl (DPPH), hydroxyl and peroxyl radicals. The free radical scavenging activity of the enzymatic hydrolysates varied from 1 to 79% depending on the enzymes, free radical species, and concentration. The $EC_{50}$ values demonstrated that the enzymatic hydrolysates of hot water extract from the shell of Reeve's turtle are potential antioxidants.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.413-418
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• 2015

This study was conducted to analyze the functional component contents and antioxidant activities of Cedrela sinensis extracts hydrolyzed using four different enzymes. The yield of Viscozyme extract was the highest among the samples, and all enzymatic extracts, except for the commercial glucoamylase (AMG) extract, had significantly higher total polyphenol and flavonoids contents compared to the non-enzymatic extract (p<0.05). Viscozyme extract showed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and $Fe^{2+}$ chelating ability among the samples. All enzymatic extracts showed high>90% 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, and there was no significant difference between the enzymatic and non-enzymatic extracts. The reducing power of the extracts using Shearzyme or Viscozyme was significantly higher than that of the other samples (p<0.05). Therefore, the results indicated that all enzymatic extracts (especially Viscozyme extract), except for the AMG extract, showed high antioxidant activity compared to the non-enzymatic extract. These result suggested that the enzymatic extracts of C. sinensis can be used in functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.871-877
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• 1996

Hot-water extract and enzymatic hydrolysate prepared from fresh water fish such as carp, snakehead, eel and israeli cart were tested for inhibitory activity against Angiotensin I converting enzyme(ACE). ACE inhibitory activity of enzymatic hydrolysate was higher than that of hot-water extract, and was the highest in enzymatic hydrolysate of carp among the tested samples. ACE inhibitory activity of 70% ethanol soluble fraction was higher than that of precipitated fraction, the highest in enzymatic hydrolysate of carp. Molecular weight of active fraction was about 1,400 in hot-water extract and slightly above in enzymatic hydrolysate. Amino acid of active fraction of hot-water extract was abundant in glycine, alanine, leucine and proline, whereas amino acids of aspartic acid, glutamic acid, glycine, alanine, valine, leucine and proline were abundant in enzymatic hydrolysate. $IC_{50}$/(amounts of inhibitors need for 50% inhibition) of hot-water extract was the range of 50.3~56.9$\mu\textrm{g}$, those of enzymatic hydrolysate 42.6~57.7$\mu\textrm{g}$.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.391-398
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• 1999

Enzymatic hydrolysis of crushed ginger was carried out to increase the yield of ginger extract, and the quality of the extract was investigated. The first extract was obtained by pressing crushed ginger, and the second extract by pressing ginger pomace hydrolyzed with $\alpha$-amylase at $90^{\circ}C$ for 1 hr. Oleoresin was extracted from the residue of enzymatic hydrolysis with 90% ethyl alcohol. The first extract, second extract and oleoresin were mixed to obtain the final ginger extract. The yield of final extract was increased by 276% on the solid base of the fresh ginger extract. The final ginger extract contained less crude fiber, starch and free amino acids (62, 48 and 40%, respectively), but contained more free sugar (270%) compared to fresh ginger extract.

• Microbiology and Biotechnology Letters
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• v.26 no.4
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• pp.365-368
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• 1998

The aklavinone 11-hydroxylase which was overexpressed using T7 promoter in E. coli could be detected in SDS-PAGE only in insoluble precipitate without any detectable enzyme activity. The insoluble enzyme was solubilized in 6M guanidine$.$HCl solution and their refolding ability was tested under various conditions. When the enzymatic activity was checked by the bioconversion experiment, stepwise dialysis against 6M, 3M, 1M guanidine$.$HCl and finally 100 mM potassium phosphate buffer of the solubilized protein gave the best bioconversion efficiency. The aklavinone 11-hydroxylase showed its enzymatic activity in the reaction buffer containing NADPH with vigorous shaking. The enzymatic activity was lost during partial purification and regained by the addition of crude extract of S. lividans in the reaction mixture. This effect was confirmed to due to some low-molecular weight component(s) in the crude extract, because the addition of dialyzed crude extract could not recover the enzymatic activity.

• Microbiology and Biotechnology Letters
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• v.21 no.3
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• pp.276-280
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• 1993

Cell lytic enzyme, 5'-phosphodiesterase, and AMP-deaminase were used to produce yeast extract as a natural seasoning from beer yeast cells. Prior to the addition of cell lytic enzyme, heat treatment was performed to increase the cell wall degradation` the optimum condition of the cell lytic enzyme was 50C at pH 7.0. The production yields by the enzymatic method and conventional autolysis method were 42% and 35%, respectively. The total quantity of 5'-nucleotides, GMP and IMP, produced by enzymatic method was increased by 45% than that by the conventional method. Futhermore, the operation time of enzymatic method was only 6.5 hrs, significantly reduced from 24 hrs of the conventional method.

• Korean Journal of Medicinal Crop Science
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• v.21 no.2
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• pp.97-104
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• 2013

The objective of this study is to investigate the optimal condition for macerating enzymatic extraction process that leads to the highest yield and the largest extracted amount of bio-active contents from Rubus coreanus Miq. fruit. The optimal extraction conditions were found as the following: The initial amount of the water added to the fruit was 20 ~ 30% by weight. The mixing ratio used for the macerating enzyme was 4 : 1 : 2 (w : w : w) for cellulase:pectinase:amylogucosidase, and the amount of the macerating enzyme added was 2% by weight. The extraction process was done at a temperature of $45{\sim}50^{\circ}C$ for 10 hours. The extraction yields on Rubus coreanus Miq. fruit by macerating enzymatic extraction process was increased by 84.3% compared to that of hot-water extraction process. The amounts of organic acids and vitamin found in the extract were also higher. The amount of polyphenol and anthocyanin contents in the extract were 185% and 257% of those from hot-water extraction, respectively. These results suggest that macerating enzymatic extraction is an effective method to boost extraction yield and to increase the amount of extraction of bio-active contents from Rubus coreanus Miq. fruit.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.1
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• pp.19-24
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• 2013

To investigate the efficacy of enzymatic extract of Ecklonia cava and its polyphenol extract (AG-DK) as cosmetic ingredients, the anti-oxidative effect, anti-glycation effect, anti-melanogenic effect, and anti-inflammatory effect of the extracts were evaluated in vitro. The enzymatic extract of E. cava ($SC_{50}$ 42.9 ppm) and AG-DK ($SC_{50}$ 6.4 ppm) showed a strong DPPH free radical scavenging activity. The anti-glycation ability of the enzymatic extract of E. cava and AG-DK was tested using bovine serum albumin (BSA), which inhibited the formation of advanced glycation end-products (AGEs) in the BSA/glucose system. The enzymatic extract of E. cava ($IC_{50}$ 97.2 ppm) and AG-DK ($IC_{50}$ 7 ppm) had inhibitory effects on tyrosinase activity. Moreover, the enzymatic extract of E. cava and AG-DK had an anti-inflammatory effect through the inhibition of nitricoxide (NO) and prostaglandin E2 ($PGE_2$). These findings suggest that the enzymatic extract of E. cava and AG-DK can be applied to skin-care products as cosmetic ingredients.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.51-55
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• 2012

This study was conducted to investigate the physicochemical properties of citrus peel extracts with different hot water extraction and enzymatic hydrolysis conditions. Enzymatic hydrolysis was also employed using Viscozyme L and results were compared with that of optimized hot water extract. Hot water extraction was performed under different parameters; the sample to solvent ratio(1:20, 1:15, 1:10), extraction time(2, 4 hrs), extraction temperature(85, $95^{\circ}C$) and enzymatic hydrolysis(0, 1%) and the subsequent extracts were used for determining their physicochemical properties, such as total yield, total phenolics, total flavonoids, and electron donating ability (EDA). With the increase in the sample to solvent ratio and extraction time, total yield, total phenolics, total flavonoids and EDA increased. But extraction temperature did not significantly affect the hot water extract. As hot water extract was hydrolyzed by the enzyme, total yield and active ingredients increased rapidly. In the result of total yield, total phenolics, total flavonoids and EDA, the activity of enzyme-treated extract was higher than those of enzyme-untreated extract. Based upon the overall hot water extraction efficiency, it was found that 20 times volume or 120 min at a time at $95^{\circ}C$ after enzyme treatment was optimal.