• The Korea Journal of Herbology
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• v.29 no.1
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• pp.53-60
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• 2014

Objectives : Bojungikgitang (BJT), the Oriental medical prescription has been traditionally used about improvement of immune response and infective disease at Asian nation. In this study, we has compared about the anti-inflammatory and antioxidative effects on BJT of three countries including Korea (Korean Traditional Medicine, KTM), China (Traditional Chinese Medicine, CTM) and Japan (Japanese Traditional Medicine, JTM). Methods : We has basically using LPS-stimulated RAW 264.7 cells. The expression of these inflammatory mediators has measured using enzyme-linked immunosorbent assay (ELISA) and reverse transcription polymerase chain reaction (RT-PCR). Also, free radical scavenging assay has tested for anti-oxidative activity as well as the contents of total flavonoid and polyphenol. Results : As a result, we were founded the inhibitory effects of BJT (KTM, CTM, JTM) on LPS-induced production of NO, TNF-${\alpha}$ and IL-6 as well as the anti-oxidative activities. Especially the KTM was most effective in anti-inflammatory and anti-oxidative activities. Conclusions : These results indicate that BJT (KTM, CTM, JTM) has a good anti- inflammatory and anti-oxidative effects. But, there were degree of effects on between pharmacopoeia of the countries. Thus, further study is required that find appropriate methods for extracting as well as establish of standardized processes in order to improve the quality of BJT (KTM, CTM, JTM) as an anti-inflammatory and anti-oxidative agent for treatment of inflammatory diseases.

• The Korea Journal of Herbology
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• v.34 no.3
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• pp.1-7
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• 2019

Objectives : Amyloid ${\beta}(A{\beta})$ could induce cognitive deficits through oxidative stress, inflammation, and neuron death in Alzheimer's disease (AD). This study was investigated the effect of Angelica keiskei KOIDZUMI (AK) on memory in $A{\beta}$-induced an AD model. Methods : AK was extracted uses 70% ethanol solvent. Total polyphenol and flavonoids content were obtained by the Folin-Ciocalteu and the Ethylene glycol colorimetric methods, respectively. The antioxidant activities were assessed through free radical scavenging assays using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) methods. Intracerebroventrical (i.c.v) injection of $A{\beta}$ 1-42 was used to induce AD in male ICR mice, followed by administrations of 5, 10 or 20 mg/kg AK on a daily. Animals were subjected to short and long term memory behavior in Y-maze and passive avoidance test. Results : The total polyphenol and flavonoids contents of the AK extract were $88.73{\pm}6.36mg$ gallic acid equivalent/g, $84.21{\pm}5.04mg$ rutin equivalent/g, respectively. The assays of DPPH and ABTS revealed that AK extract in treated concentrations (31.25, 62.5, 125, 250, 500, $1000{\mu}g/m{\ell}$) increased antioxidant activity in a dose-dependent manner. Oral administration of AK extract significantly reversed the $A{\beta}$ 1-42-induced decreasing of the spontaneous alternation in the Y-maze test and $A{\beta}$ 1-42-induced shorting of the step-through latency in the passive avoidance test. Conclusions : The findings suggest that AK indicated the antioxidant protective effects against $A{\beta}$-induced memory deficits, and therefore a potential lead natural therapeutic drug or agent for AD.

• Food Science of Animal Resources
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• v.43 no.4
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• pp.685-702
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• 2023

Lactic acid bacteria (LAB) are commonly used as probiotics; however, not all LAB strains have the same beneficial effects. To successfully use LAB as probiotics in canines, LAB species should originate from the canine intestinal tract as they display host specificity. The objective of this study was to investigate the phenotypic and genomic traits of potential probiotic LAB isolated from canine fecal samples. Twenty LAB samples were evaluated for their potential probiotic characteristics including resistance to low pH, bile salts, hydrophobicity, auto-aggregation, co-aggregation, adhesion to epithelia or mucosa, and production of inhibitory compounds. Additionally, we evaluated their safety and other beneficial effects on canine health, such as DPPH free radical scavenging, and β-galactosidase. Four strains demonstrated potential probiotic characteristics and were selected: Enterococcus hirae Pom4, Limosilactobacillus fermentum Pom5, Pediococcus pentosaceus Chi8, and Ligilactobacillus animalis FB2. Safety evaluations showed that all strains lacked hemolytic activity, could not produce biogenic amines, and did not carry any pathogenic genes. In addition, L. fermentum Pom5 and P. pentosaceus Chi8 displayed susceptibility to all antibiotics and concordant with the absence of antibiotic resistance genes. Based on their phenotypic and genomic characteristics, L. fermentum Pom5 and P. pentosaceus Chi8 were identified as potential probiotic candidates for canines.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.90-95
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• 2009

The principal objective of this study was to investigate the influence of buckwheat sprouts on the acid production and growth of lactic acid bacteria in to which 5 and 10%(w/v) buckwheat sprouts was added, followed by fermentation with Lactobacillus bulgaricus. In yogurt to which 5 and 10% buckwheat sprouts was added, pH was lower and titratable acidity was higher than those of the control. It was also noted significant changes in the number of viable cell counts with differing amounts of added buckwheat sprouts until 12 hours. When the yogurt samples were stored for 12 days at $4^{\circ}C$, the pH and titratable acidity of the yogurt to which 5 and 10% buckwheat sprouts was added were maintained at lower and higher than control levels, respectively. The highest number of viable cell counts was found in the yogurt to which 5% buckwheat sprouts was added. Rutin content was reduced via lactic acid fermentation, but quercetin content increased significantly in the yogurt with added buckwheat sprouts. It may be that the glycosidic bonds connected to rutin were hydrolyzed during fermentation by lactic acid bacteria. The total phenol compound content of the yogurt samples also increased after fermentation. The antioxidative activity of yogurt to which 10% buckwheat sprouts was added was shown to have a 60.95% free radical scavenging effect, which was the highest among all yogurt samples evaluated.

• The Korea Journal of Herbology
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• v.38 no.1
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• pp.31-43
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• 2023

Objective : Alcoholic liver disease (ALD) is caused by excess alcohol intake. In the liver, alcohol breakdown results formation of toxic byproducts that lead to damage to tissue. This study is to investigate the therapeutic effects of Paeoniae Radix Alba and Puerariae Radix combination (PP) on ALD. Methods : PP was analyzed for polyphenolic compounds and free radical scavenging activity. ALD mouse model was induced by feeding ethanol and water (Control), silymarin (50 mg/kg), low-dose (PP: 100 mg/kg) or high-dose (PP: 200 mg/kg) was orally administrated to ALD mice for 14 days. The serum was assessed with levels of AST, ALT, total bilirubin, total cholesterol, and triglyceride. Liver tissues were evaluated for ROS levels, degree of liver damage and protein expression. Results : The 3:1 (Paeoniae Radix Alba:Puerariae Radix) ratio showed the best antioxidant values for the experiment. In ALD model, levels of AST, ALT, total bilirubin, total cholesterol, and triglyceride were significantly increased in the Control and the levels were decreased by treatment of PP. In addition, increased ROS, ONOO^- and MDA levels in the Control were reduced in the PP groups. Western blot analysis figured out that proteins related to ROS and cholesterol metabolism were higher in ALD than in PP-treated ALD. Antioxidant enzyme expression was low in the control group and increased by PP treatment. Conclusion : Our results suggest that PP has the potential to be a medicine in ALD in terms of regulating oxidative stress and adjusting lipid metabolism.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.67-79
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• 2024

Yuzu (Citrus junos) undergoes traditional processing to create preserved yuzu with a sugar content of 50%. This study aimed to produce low-sugar yuzu syrup using artificial or natural sweeteners instead of sugar. Among artificial sweeteners, maltitol showed minimal browning and lack of deposition at high temperatures. The addition of xanthan gum (0.2%) and carboxymethyl cellulose (0.2%) resolved the issue of layer separation and viscosity decrease of yuzu syrup. Alternatively, grain syrup, a natural sweetener, improved viscosity and homogeneity without the additives. Yuzu syrups were developed using yuzu juice and preserved yuzu, with maltitol (20~40%) or grain syrup (50~70%) as the sweetener. Yuzu syrups containing 35% maltitol (M35) or 55% grain syrup (G55) had less than 5% and 10% free sugar, respectively. These syrups exhibited taste patterns similar to commercial yuzu syrup in analysis using an electronic tongue. Furthermore, M35 and G55 contained yuzu flavonoids at concentrations of 19.82 mg/g and 24.09 mg/g, respectively. Antioxidant activity (DPPH, ABTS radical scavenging) of M35 and G55 was equivalent to 10.55, 17.59 mg/100 g of Vitamin C and 97.39, 33.92 mg/100 g of Vitamin C, respectively. Consequently, M35 and G55 offer promising alternatives to preserved yuzu, providing low-sugar yuzu syrups enriched with functional ingredients.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.620-634
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• 2024

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes during seven-day storage. The radical scavenging activity showed that beef liver has excellent antioxidant capacity (61.55%- and 195.89- mM gallic acid equivalent for DPPH and TPC, respectively) compared to chicken liver and significantly increased the antioxidant potential of nuggets by 5%-10%. POV and FFA values increased with increased storage days for the liver and its incorporation in nuggets. However, the values remained under the 10 meq/kg threshold. Incorporating the livers into chicken nuggets led to a significant (p=0.000) improvement in nutritional content, particularly a 1.5%-2% increase in protein, with a similar increase in mineral content. Texture and sensory evaluations indicated favorable consumer acceptability for liver-enriched nuggets. Overall, this research shows the value of adding liver as a functional ingredient to enhance the nutritional profile of processed foods.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.475-482
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• 2006

The quality characteristics and functional properties of fermented soybean by lactic acid bacteria (FSB) were investigated and compared with those of soybean (control) and commercial cheonggukjang Powder (CGP). The crude protein, lipid, and fiber contents of FSB were similar to those in CGP. The vitamin $B_2$ content in FSB (1.4 mg%) was similar to the control (1.3 mg%) whereas it was remarkably low in the CGP (0.2 mg%). The bright yellow color of FSB determined by Hunter's colormeter was quite different from the dark reddish brown color of the CGP. The pH of FSB was the lowest and thee amino-nitrogen was 517.2 mg%, which was higher than that in CGP (468.1 mg%). Glutamic acid, aspartic acid and leucine were the most abundant amino acids. In particular, the increase in the glutamic acid level was noticeable in FSB. The fatty acid compositions of FSB and CGP were similar to the control. However, the sucrose and fructose levels were lower after fermentation but the glucose level was higher. The results of isoflavone analysis by HPLC showed that the levels of daidzein and genistein in FSB were as much as 48.33 and 52.82 mg%, respectively, which is higher than that found in CGP. The DPPH free radical scavenging effects of FSB and CGP were 1.8 times higher an those of the control. The fibrinolytic activity determined by the diameter of the lysed area on the fibrin plate was the most effective in FSB. In conclusion, it is believed that FSB has a similar or higher quality than CGP. Therefore, FSB is expected to be good functional food material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1249-1256
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• 2016

Black ginseng (BG) obtained by a 9-fold steaming process of Panax ginseng has been reported to have anti-oxidative, anti-obesity, and anti-diabetes effects. The current study evaluated the protective effect of BG by steaming time in an HCl/ethanol-induced acute gastritis model. BG was divided into four samples according to steaming-drying processing (Gin1, Gin3, Gin6, and BG). High performance liquid chromatography analysis, free radical scavenging activity, and total phenol and flavonoid contents were examined in ginseng and four BG samples. Compared with ginseng, BG showed a stronger radical scavenging effect and higher contents of total phenol and flavonoids. To evaluate the anti-gastritic effect of BG, mice were distributed into five groups: normal mice (N), acute gastritic mice with distilled water (CON), acute gastritic mice with 100 mg/kg of ginseng (Gin0), acute gastritic mice with 100 mg/kg of BG (BG), and acute gastritic mice with 10 mg/kg of sucralfate (SC). After 1 hour of pre-treatment with water, extracts (Gin0 and BG), or drug (SC), experimental groups except for N were orally administered 0.5 mL of 150 mM HCl/60% ethanol (v/v) mixture. Blood was collected 1 hour later from the heart, and gastric tissue was harvested. Reactive oxygen species (ROS) levels were measured in serum, and related protein expression was examined by Western blot assay. In HCl/ethanol-induced acute gastritic mice, treatment with ginseng or BG improved mucosal damage in the histological evaluation. The serum ROS level significantly decreased in the BG-treated group compared with the CON group. Furthermore, expression of inflammatory cytokines significantly decreased in the BG-treated group compared with the CON group. Based on these results, antioxidant and anti-gastritic activities of ginseng were enhanced by streaming-drying processing, in part due to an increase in biological active compounds.

• Journal of the Korean Applied Science and Technology
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• v.29 no.3
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• pp.486-494
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• 2012

Nano-emulsion with phase inversion temperature (PIT) emulsifying system was prepared to use rapeseed oil from originating Jeju in order to apply various cosmetic applications. Natural rape seed oil (NRSO) extraction was extracted using n-hexane as a solvent. NRSO extract showed a light yellowish color of viscous liquid as well as yield was $43{\pm}2.5%$. Acid value was $2.76{\pm}0.5$ and gravity was $0.89{\pm}0.05$. Droplet size of PIT-Yuche-NE with 20wt% of rapeseed oil was 50-120nm (average: $82{\pm}5.8nm$) and zeta potential was -29.5mV. It was thermodynamically good stable emulsion due to $(PEG)_{5-30}$fattyacidether. Some conclusions from the result of characteristic experiment were obtained as follows. First, the anti-oxidative activity was measured by free radical scavenging activity using DPPH (1,1-diphenyl-2-picrylhydrazyl radical). Anti-oxidative activity of PIT-Yuche-NE was $37.2{\pm}6.7%$ on 10mg/mL compared with PIT-Toco-NE (Natural tocopherol nano-emulsion, $28.8{\pm}6.5%$ on 10 mg/mL) and PIT-Nokcha-NE (Green tea extract nano-emulsion, $29.6{\pm}7.2%$ on 10mg/mL). Second, the collagen synthesis activity of PIT-Yuche-NE was $148{\pm}15.2%$ compared with PIT-Toco-NE (Natural tocopherol nano-emulsion, $121{\pm}13.5%$ on 10mg/mL) and PIT-Nokcha-NE (Green tea extract nano-emulsion, $95{\pm}12.7%$ on 10mg/mL). Third, the effectiveness of moisturizing activity of Yuche-CRM with Aramo-TS after 6 hours increase $47{\pm}3.9%$ (*p-value￡0.05, n=7) whereas Both Toco-CRM was $30{\pm}5.2%$ (*p-value￡0.05, n=7) and Nokcha-CRM was $35{\pm}4.5%$. Therefore, Yuche-CRM has higher moisturizing effect than other two creams. Finally, Nano-emulsion stabilizing rapeseed oil using PIT emulsifying system of this study can be used to apply cosmetics industry and pharmaceutical industry.