• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.461-467
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• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite contents of mugwort and pine needle extracts addition in emulsified sausage during cold storage. The sausages were of five types: no mugwort and pine needle extracts added (Control), mugwort water extract added (T1), mugwort ethanol extract added (T2), pine needle water extract added (T3), and pine needle ethanol extract added (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As storage time increased, the presence of mugwort and pine needle extracts resulted in decreased pH, CIE $L^*$, and residual nitrite value, but increased TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite contents and total plate counts were significantly decreased by the addition of mugwort and pine needle extracts compared to the control (P<0.05). Among all treatments, T4 was more (P<0.05) effective in delaying lipid oxidation compared to other treatment groups. In conclusion, this study demonstrates that addition of pine needle ethanol extract to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite contents during storage than other treatment groups.

• Nutrition Research and Practice
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• v.4 no.1
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• pp.16-22
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• 2010

Flavonoids are known to be effective scavengers of free radicals. In particular, proanthocyanidins are flavonoids that possess cardiovascular protection, antioxidative activities, and immunomodulatory activities. Here, we evaluated proanthocyanidin contents in the total polyphenolic compounds of pine needle extracts prepared by hot water, ethanol, hexane, hot water-hexane (HWH), and hot water-ethanol (HWE). Analysis of each extract indicated that the ethanol extract contained the highest proanthocyanidin concentration. The HWH and hexane extracts also contained relatively high concentrations of proanthocyanidin. On the other hand, proanthocyanidin content analyses out of the total polyphenolic compounds indicated that the HWH extract contained the highest content. These results suggest that HWH extraction is a suitable method to obtain an extract with a high level of pure proanthocyanidins and a relatively high yield. The HWH extract possessed superior activity in diverse antioxidative analyses such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferrous ion chelating (FIC), and ferric-ion reducing power (FRAP) assays. In addition, upon assessing the effects of the pine needle extracts on macrophages (Raw 264.7 cell), the HWH extract exhibited the highest activity. In this study, we discerned an efficient extraction method to achieve relatively pure proanthocyanidins from pine needles and evaluated the biological functions of the resulting extract, which could potentially be used for its efficacious components in functional food products.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.40-46
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• 2000

The sensitivity of various pathogenic bacteria(Listeria monocytogenes, Staphylococcus aureus, Aeromonas hydrophila, Escherichia coli O157:H7 and Salmonella typhimurium) to the pine needle and green tea extracts was tested. Water extract of pine needle(PNW), 70% ethanol extract of pine needle(PNE), water extract of green tea(GTW) and 70% ethanol extract of green tea(GTE) were prepared for the test of antibacterial activty. Tryptic soy broth(TSB) containing 0∼2%(w/v) of pine needle and green tea extracts were inoculated with 10$\^$5/∼10$\^$6/ cells/ml of each bacterium and incubated at 35$\^{C}$ for 24 hours. The standard plate count method was used to measure the inhibitory effect of the extracts. Minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) were derived from the survival curves of pathogenic bacteria. Antibacterial activities of the pine needle and green tea extracts were compared with that of sodium benzoate, a preservative, by clear zone test. L. monocytogenes, S. aureus and A. hydrophila were completely inhibited at 0.4∼1.6% level while E. coli and S. typhimurium were very resistant to the pine needle extracts. Green tea extracts completely inhibited all strains tested at 0.2∼1.0% level and bactercidal to all strains except L. monocytogenes at 0.5∼2.0% level. Antibacterial activities of pine needle and green tea extracts were stronger than that of sodium benzoate. The order of antibacterial activities of pine needle and green tea extracts to the pathogenic bacteria was GTE > GTW > PNE > PNW. This result suggests that green tea extracts can be used as an effective natural antibacterial agent in food.

• Journal of the Korea Convergence Society
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• v.13 no.5
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• pp.113-117
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• 2022

In this study, the antibacterial and phagocytosis regulation effects of Hordeum vulgare extract and pine needle extract on S. mutans, the causative bacteria of dental caries, were investigated. Ethanol extracts of domestic Hordeum vulgare powder and pine needle powder were used, and the antibacterial and phagocytic ability against S. mutans was confirmed according to the concentration of the extracts. As a result, S. mutans colony formation did not show a significant difference in the Hordeum vulgare extract but was significantly decreased in the pine needle extract. As a result of confirming the phagocytic ability of THP-1 cells for S. mutans, there was no significant difference in the Hordeum vulgare extract, but the phagocytic ability of immune cells was improved in the pine needle extract. Therefore, it suggests that pine needle extract can be used as a material for preventing dental caries.

• Journal of Life Science
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• v.27 no.6
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• pp.646-651
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• 2017

This study was carried out to examine the antimicrobial activity of 70% ethanol and hot water extracts from different parts and essential oil in Pinus densiflora on skin pathogens such as Staphylococcus epiermidis, S. aureus, Propionibacterium acnes, Candida albicans, C. tropicalis, and Trichophyton rubrum. The antimicrobial activities of extracts and essential oil were tested by paper disc assay and minimum inhibitory concentration test. The ethanol extract of pine pollen showed antimicrobial activity against C. tropicalis and T. rubrum. Ethanol extract of pine needle and pine gnarl showed antimicrobial activity against S. aureus, C. tropicalis, and P. acnes. Essential oil from pine needle exhibited antimicrobial activity against C. albicans, C. tropicalis, and P. acnes. The minimum inhibitory concentration of ethanol extracts of pine needle and pine gnarl against P. acnes and C. tropicalis ranged from 0.002% to 0.0063%. The lowest minimum inhibitory concentration (0.025%) against C. albicans and C. tropicalis was obtained from essential oil. These results indicate that ethanol extracts of pine pollen, pine needle, pine gnarl, and essential oil of pine needle could be applicable to control the skin infection pathogens. Especially, ethanol extract of pine gnarl had a broad spectrum of antimicrobial activity and pine extracts and essential oil exhibited higher antimicrobial activity with Candida sp. and P acnes.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.213-217
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• 1998

This study was performed to observe cytotoxic effect of the pine needle extracts against cancer cell lines including human gastric carcinoma (KATOIII), human lung carcinoma (A549), human hepatocellular carcinoma (Hep3B) and human breast adenocarcinoma (MCF-7) using MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium bromide) and SRB (sulforhodamine B) method. The extracts were prepared by step-wise fractionation of ethanol extract of pine needles using diethylether, chloroform, ethylacetate, butanol and water. The growth of the cancer cells in medium containing pine needle extracts were significantly inhibited degree in proportion to the increase of the extract concentration. A significant shrinkage of Hep3B cells was observed when the cells were exposed into 0.5, 1 mg/mL of pinus rigida extract.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.453-462
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• 2013

Recently, two formulas of sulgidduk added to pine needle juice (PNJ) with various physiological activities were developed for metabolic syndrome patients in our lab. According to previous studies, cooking may alter antioxidant properties by initiating destruction, release or transformation of antioxidant compounds contained in food. Therefore, the aim of this study was to compare the antioxidant activities and antigenotixic effects of sulgidduk with/without PNJ and to note changes in these activities after cooking. The ingredients of sulgidduk was added on the basis of 100% rice flour as follows: conventional sulgidduk (S): 1.5% salt, 30.0% sugar; PNJ added to sulgidduk A (PS-A): 1.4% salt, 30.0% sugar, and 1.0% PNJ; PNJ added to sulgidduk B (PS-B): 1.5% salt, 21.4% sugar, and 1.4% PNJ. Ethanol and water extracts of sulgidduk were analyzed for the total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total radical-trapping antioxidant potential (TRAP), oxygen radical absorbance capacity (ORAC), and antigenotoxic effect by comet assay. The ethanol extracts PS-A and PS-B showed higher TPC and antioxidant activities (DPPH RSA, TRAP, and ORAC) than did the S ethanol extract before cooking. The more PNJ was added, the higher TPC and anitoxidant activities were observed in sulgidduk (PS-A$200{\mu}M$ of $H_2O_2$. Taken together, this study suggests that sulgidduk added to 1.44% of pine needle juice may be a good option antioxidant and antigenotoxic source.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.582-588
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• 2006

The antioxidant and antimicrobial activity of the fermentation extract (PFE) and the 50 and 80% ethanol extracts (PE 50, PE 80) of Pinus densiflora pine needles were evaluated. Electron donating ability, superoxide dismutase (SOD) ability, and antimicrobial activity were observed in PFE; those abilities differed in PE 80 and PE 50, depending on the ethanol concentration used for the extraction. PFE had the highest electron donating ability with a value of 92.20%, while PE 80 and PE 50 had values of 74.66 and 53.47%, respectively. For SOD activity, PE 80 exhibited a slightly higher value of 31.11% compared to that of PFE and PE 50, which were 29.65 and 25.43%, respectively. PFE, PE 50, and PE 80 were all found to inhibit bacteria, and the effectiveness of this inhibition was strongly related to the type of extracts used. PFE showed good antimicrobial effects for all of the tested Gram-positive strains and for most of the tested Gram-negative strains. These results suggest that PFE has superior functionality compared to the ethanol extracts (PE 80, PE 50), in terms of antioxidant and antimicrobial activity. On the basis of these results, pine needle fermentation extracts can be used for industrial applications as a functional material.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.74-80
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• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite content of emulsified sausages added with pine needles during cold storage. The sausage consisted of four types: no pine needles added (control), pine needle juice added (T1), ethanol extract of pine needles added (T2), and boiling extract of pine needles added (T3). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20, or 30 d. As storage time increased, the presence of pine needles resulted in decreased pH, meat color (CIE $L^*$, $a^*$ and $b^*$), residual nitrite value, and increased thiobarbituric acid reactive substances (TBARS) values and total plate counts (TPC). Values for pH, TBARS, residual nitrite, total plate counts and CIE $L^*$ and $a^*$ decreased significantly with added pine needles relative to the control (p<0.05). In particular, T2 was significantly (p<0.05) more effective for delaying lipid oxidation than the other treatment groups. In conclusion, the results demonstrate that adding an ethanol extract of pine needles (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects and reduce residual nitrite content during storage compared to the other treatment groups.

• The Korean Journal of Mycology
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• v.39 no.2
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• pp.111-116
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• 2011

This study was carried out to examine Electron donating ability (EDA), nitrite scavenging, tyrosinase inhibition, ACE inhibition activity and fibrinolytic activity of culture extracts from Phellinus linteus which was grown added rice bran, pine needles and turmeric in brown rice. Electron donating ability of Phellinus linteus extract (PLE) was lower in the water extract than the ethanol extract. Nitrite scavenging activity was the highest in PLE from ethanol extract than water extract. Especially, when the pine needles was addition treatment, the nitrite scavenging activity was about 70% at pH 1.2 by ethanol extract. Tyrosinase inhibition activity of PLE was highest in the water extract than ethanol extract, and inhibition rate was the most higher in the extract by hot water added pine needles. ACE inhibition activity were very low effective at water and ethanol extract. Fibrinolytic activities were similarly strong in rice bran, pine needles and turmeric powder. Especially, when rice bran was added, showed the activity was increased about 5% than plasmin. Therefore, It may be used for the food industry as natural source of bioactive compound after further investigation, such as in vivo experiment.