• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.935-941
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• 2022

The purpose of this study was to investigate whether the activity of ginsenoside metabolites and the intestinal immunity antioxidant activity were remarkably improved by lactic acid bacteria fermentation by adding a small amount of ginsenoside to the complex extracts of fruits and vegetables. It was confirmed that the increase in intestinal immunity antioxidant activity due to synergistic effect was observed in the fruit-vegetable extract containing ginsenoside compared to the ginsenoside-only extract or the fruit-vegetable extract. Then, by adding ginsenosides by content, the concentration of ginsenosides that can obtain a synergistic effect according to the fermentation of lactic acid bacteria was determined. As a result, it was confirmed that a synergistic effect was exhibited when lactic acid bacteria were fermented and extracted by mixing ginsenosides in a mass ratio of 3 to 10% with respect to the mass of the fruit-vegetable mixture. As a result, when treated at a concentration of 200 ㎍/ml, the fruit-vegetable complex extract containing ginsenoside metabolites inhibited the generation of NO by about 60% compared to the complex extract containing no ginsenoside, The expression of IL-1β was suppressed by 63%, the expression of IL-6 by 69%, and the expression of TNF-α by 76%, confirming that the intestinal immune antioxidant properties were significantly improved.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.943-951
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• 2022

In this study, 8 kinds of fruits and vegetables such as apples, pears and radishes were cut and hot water extracts and Steamed hot water extract from fruits and vegetables were prepared and used as experimental substrates. As a result of fermenting with 1% (W/V) red ginseng extract (W/V) and 8 types of lactic acid bacteria mixed starter added to the lactic acid bacteria fermented extract, the pattern and content of ginsenosides were almost unchanged in the fruit and vegetable extract group and the steam treatment group. However, in the lactic acid bacteria fermented group, the TLC pattern was changed according to the fermentation process and treatment, and the content of ginsenosides converted into Rg₃(S) and Rg₅ increased. No change in the number of lactic acid bacteria (cfu) was observed in all four types of fruit and vegetable extracts. The number of lactic acid bacteria CFU was slightly decreased in the four fermented groups of fruit and vegetable extracts, but the growth inhibitory effect of beneficial bacteria was not significant. The growth inhibitory effect of the three harmful bacteria was not affected by the growth of E. coli and Pseudomonas in the four fruit and vegetable extracts. However, the proliferation of Salmonella was inhibited, which was confirmed as the growth inhibitory effect of the fruit and vegetable extract regardless of whether the steamed hot water extract or red ginseng extract was added.

• International journal of advanced smart convergence
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• v.7 no.3
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• pp.1-7
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• 2018

This study relates to a composition for improvement of memory or prevention and treatment of cognitive impairment using waste resources rich in beneficial substances. This study makes good effects to inhibit the activity of acetylcholinesterase in brain tissue and to improve the cognitive functions in a simulation model of cognitive impairment induced by scopolamine, so it can be available in the promotion of memory and the prevention and treatment of cognitive impairment. The composition uses the extract of fruit peels, which have long been used without causing toxicity in a wide range of food applications; therefore, it can be used safely without a risk of side effects, even in the case of a long-term administration for the preventive purpose. Furthermore, this research is a very beneficial invention in the environment-friendly aspect in association with the recycling of resources, as it is based on the novel efficacies of fruit peels, which have been conventionally disposed as a refuse of fruits due to their poor sensory qualities despite the content of beneficial substances.

• The Journal of the Convergence on Culture Technology
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• v.10 no.3
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• pp.873-878
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• 2024

We collected rat feces by group period after oral administration of fructooligosaccharides and fruit and vegetable complex extracts for 2 weeks in the Sprague-Dawley rat model of loperamide-induced constipation and analyzed trends in changes in the intestinal microbiome. Microbial composition analysis was performed on Fractoologosaccharide and fruit and vegetable complex extracs(FVCE), by 16S rDNA cloning and pyrosequencing to obtain basic data for the standardization and systematization of the FVCE manufacturing process. Microbial analysis of the prokaryotic community revealed a slight difference in microbial verrucomicrobiota was dominant at the phylum level. At the genus level, prevotella and muribaculaceae showed further differences at the species level. These results suggest that the microbial community used affects the quality of fruit and vegetable complex extracs(FVCE) produced. Thus, a stable microbial community must be maintained for the production of fruit and vegetable complex extracs(FVCE) with consistent quality.

• Applied Biological Chemistry
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• v.51 no.3
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• pp.194-199
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• 2008

The biological activities of water and ethanol extracts from different fruit parts, such as peel, flesh, and placenta of oriental melon were investigated. The total phenolic concentration of water extract was the highest such as 151.64 ${\mu}g/g$ in the peel, also that of ethanol extract was 224.77 ${\mu}g/g$ in the peel, respectively. The total flavonoid content in the water and ethanol extracts were high such as 45.53 ${\mu}g/g$ and 67.16 ${\mu}g/g$ of peel, respectively. In the physiological activities, DPPH in the water and ethanol extracts were high such as 25.0% and 83.3% of peel in 1% concentration. Extract of peel was higher than those of flesh and placenta. ABTS in the water extracts was 79.2% of peel, 57.6% of flesh and 74.0% of placenta in 1% concentration. Ethanol extracts was 99.9% of peel, 52.1% of flesh and 41.2% of placenta in 1% concentration. In addition, xanthine oxidase inhibitory activity and ${\alpha}$-Glucosidase inhibition activity of the peel of water and ethanol extracts appeared to be higher than those of placenta and flesh. This study showed that the antioxidant and ${\alpha}$-Glucosidase inhibition activity of peel extracts were higher than those of placenta and flesh. Also, the antimicrobial effect of ethanol extract from different fruit parts was shown only on Streptococcus agalactiae.

• The Journal of the Convergence on Culture Technology
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• v.4 no.3
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• pp.261-267
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• 2018

In the present study, we assessed the effecs of fruit and vegetable bark resources rich in beneficial substances on the learning ability and memory improvement. It functions to inhibit the activity of acetylcholinesterase in brain tissue and improve cognitive functions in a simulation model of cognitive impairment induced by scopolamine. Hence, it can promote memory and learning ability. The formulation of the fruit and vegetable bark uses the extract of fruit and vegetable peels, which has long been used without causing toxicity in a wide range of food applications. Therefore, it can be used safely without a risk of side effects, even in the case of a long-term administration for the preventive purpose. Furthermore, the present study is a very beneficial study in the environment-friendly aspect in association with recycling of resources as it is based on the novel efficacies of fruit and vegetable barks which have been conventionally disposed as a refuse of fruits due to their poor sensory qualities despite the content of beneficial substances.

• Journal of Life Science
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• v.18 no.7
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• pp.963-967
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• 2008

The biological activities of water extracts from different fruit parts, such as peel, flesh, and placenta, of oriental melon were investigated. The concentrations of total phenolic in fruit extracts were $816.37\;{\mu}g/ml$, $385.23\;{\mu}g/ml$, and $925.56\;{\mu}g/ml$, respectively. Whereas the total flavonoid content in the peel extracts was $231.21\;{\mu}g/ml$, those in the extract of flesh and placenta were $8.16\;{\mu}g/ml$ and $36.07\;{\mu}g/ml$, respectively. The DPPH free radical scavenging activity of each fruit extract at 10,000 ppm was 34.84% for peel, 10.70% for placenta and 9.26% flesh. The ABTS radical cation decolorizing activity of each fruit extract at 10,000 ppm was in fruit extracts were 72.92% for peel, 48.0% for flesh and 74.31% for placenta. In addition, xanthine oxidase inhibitory activity, ${\alpha}-Glucosidase$ inhibition activity, and tyrosinase inhibition activity of the peel extracts appeared to be higher than those of placenta and flesh. Taken together, these results indicated that the peel part of oriental melon contained higher level of total flavonoid content, and several physiological activities including antioxidation, ${\alpha}-Glucosidase$ inhibition activity, and tyrosinase inhibition activity than did the flesh and placenta parts, and suggested that the peel might have a potential to be applicable as a source for functional foods.

• CELLMED
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• v.3 no.4
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• pp.32.1-32.6
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• 2013

Plectranthus amboinicus Benth (Lamiaceae) is a medicinal plant native to India, and its leaves are widely used in several traditional medicinal preparations. The purpose of this study was to detect and quantify phenolics present in ethyl acetate and acetone extracts of P. amboinicus leaves, and evaluate their antioxidant, antibacterial, antimutagenic and anticancer activities. The HPLC chromatograms of crude leaf extracts indicated the presence of phenolics like caffeic acid, coumaric acid, rutin, quercetin and gallic acid, which were present in the range of 0.01 - 1.41 mg/g in ethyl acetate and 0.03 - 1.93 mg/g in the acetone extract. The acetone extract showed statistically (p < 0.05) higher antioxidant activity ($IC_{50}$, 99.59 ${\mu}g/ml$) than ethyl acetate extract ($IC_{50}$, 149.96 ${\mu}g/ml$). Statistically (p < 0.05) higher antimutagenicity was shown by acetone extract (46.16%) as compare to ethyl acetate extract (12.16%) at 500 ${\mu}g/plate$ concentration. The acetone extract showed higher antibacterial activity than ethyl acetate extract, and both the extracts showed highest activity against B. cereus (375 and 625 ${\mu}g/ml$, respectively) and lowest activity against Y. enterocolitica (1000 and 1125 ${\mu}g/ml$, respectively). Both the extracts also showed inhibitory effect on cancer cell lines HCT-15 and MCF-7. These results suggest that the leaves of P. amboinicus possess various biological activities, and validate the traditional use of the leaves of P. amboinicus against cold, infection and ulceration.

• Proceedings of the Korean Society of Toxicology Conference
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• 2005.05a
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• pp.119-119
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• 2005

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.505-511
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• 2008

This study was carried out to investigate the antioxidative effect of Kochujang seasoning sauce with the addition of fruit and vegetable extract (FVE) for pork Bulgogi, as well as to establish the optimum mixture ratio of ingredients using mixture experimental design (MED). During 5 months of storage at $-25^{\circ}C$, the thiobarbituric acid (TBA) values of the seasoned pork containing soy sauce (control), Kochujang added group (KG) and Kochujang and FVE added group (KFVEG) were remarkably lower than that of unseasoned pork. Among the seasoned porks, the antioxidative effect of KG was much higher than the control. Moreover, TBA values of KFVEG were significantly lower than those of KG. Therefore, the lipid oxidation stability of seasoned pork Bulgogi was improved by the addition of Kochujang, red pepper powder and FVE into the seasoning sauce. When Kochujang was used in seasoning sauce, the preference scores of pork Bulgogi increased with the increasing amount of red pepper powder and FVE. The optimum mixture ratios of seasoning sauce for pork Bulgogi established by the MED were Kochujang 0.04, red pepper powder 0.20, FVE 0.39 and water 0.37.