• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.133-139
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• 1994

The desmutagenic effects of seaweed and vegetable extracts were investigated on the mutagenicity of Maillard reaction products (MRP) obtained from equimolar amounts of glucose and amino acid (arginine and lysine${\cdot}$HCl) for Salmonella typhimurium TA 100 without S9 mix. The mutagenicities were inhibited by water-soluble extracts of seaweeds(laver, sea-straghorn, sea-mustard and tangle) and vegetables(ginger, garlic, onion, chinese-pepper, green-onion and cabbage). Cabbage, chinese-pepper, green-onion and sea-straghorn exhibited especially high desmutagenic effects. The desmutagenicities of these extracts(cabbage, green-onion and sea-straghorn) except for sea-straghorn were decreased by heat treatment at $100^{\circ}C$ for 10 min. It is assumed that the desmutagenic effect of seaweed and vegetable extract is due to the reducing power and action of enzyme such as peroxidase and catalase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.814-821
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• 1997

Kimchi is composed of many ingredients such as Chinese cabbage, garlic, ginger, and red pepper and fermented fish extract. Some of them were known to have antioxidative activities due to their scavenging effect against reactive oxygen species(ROS). To study the health effects of kimchi on human skin cells, keratinocyte(A431, epidermoid carcinoma, human) and fibroblast(CCD-986SK, normal control, human) were cultured in oxidative stress condition provoked by paraquat, a superoxide anion generator, and hydrogen peroxide in the absence and presence of kimchi extract. The survival rate of keratinocyte was greatly reduced when exposed over 1mM concentration of hydrogen peroxide($H_{2}O_{2}$), but cytotoxicity of $H_{2}O_{2}$ was significantly reduced by kimchi extracts on cells. Especially 2 week-fermented kimchi decreased remarkably the cytotoxicity by $H_{2}O_{2}$ to keratinocyte cells. Over 1mM of paraquat concentration showed strong cell toxicity on keratinocyte, but the extracts from kimchi fermented for 1, 2 and 3 weeks showed protective effects in order. Fibroblast cells were significantly affected by $H_{2}O_{2}$ as were keratinocyte cells. Although almost all extacts of kimchi of different fermentation periods showed protective effect against cell killing at 0.5mM concentration of $H_{2}O_{2}$ week-fermented kimchi extract showed the strongest protective effect on fibroblast cells treated with 1mM $H_{2}O_{2}$ for either 1 day or 4 days. However most of kimchi extracts showed weak preventive effect or no effect on oxidative stress produced by paraquat. In conclusion, 2 week-fermented kimchi extract seems to have the best potential in preventing skin cells against oxidative damage which might be related to their scavenging effects of kimchi components produced during their fermentation process.

• Korean Journal of Human Ecology
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• v.1 no.2
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• pp.89-99
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• 1998

This study was carried out to investigate some antioxidative effects of stewed pumpkin juice (SPJ) and the SPJs added with ginger (SPJ-G), onion (SPJ-O), jujube (SPJ-J) or boxthorn (SPJ-B), respectively, on the lipid oxidation of soybean oil (S) and mackerel pike boiled ground (MPBG). Antioxidative substances of SPJ were extracted by using the two solvent layers of n-hexane:acetone (1:1)(H) and methanol:water (7:3)M. The antioxidative effects of the extracts were observed by the peroxide value (P.O.V.) and thiobabituric acid (T.B.A.) value. The P.O.V. and T.B.A. value of two solvent extracts of S and MPBG showed significantly lower than those of S and MPBG. The SPJ showed very distingnished antioxidative effects. It was considered that melanoidine extracted by using methanol:water (7:3) solvent as well as carotenoid extracted by using n-hexane:acetone (1:1) solvent had an antioxidative effect. During storage, T.B.A. value of MPBG significantly increased, while that of MPBG-SPJ significantly decreased more than that of MPBG. T.B.A. value of MPBG-SPJs decreased much than that of MPBG-SPJ, SPJ-O, SPJ-G, SPJ-J and SPJ-B, in order of abundance, showed higher level of antioxidative effects than SPJ. (Korean J Human Ecology 1(2):89∼99, 1998)

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.643-647
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• 2010

Gamhongro-ju is a Korean traditional alcoholic beverage made from medicinal herbs and spices. In this study, polyphenol content and antioxidant activities of gamhongro-ju and the 8 individual herb extracts used to make the beverage were determined. Cinnamon, saposhnikovia root, clove, ginger, violet-root cromwell, licorice, citrus peel and logan (2.5 g each) were extracted with 1000 mL of 45% and 60% purified ethanol (PE), and 45% traditionally distilled ethanol (TDE). The individual herb (20 g each) was extracted with 1000 mL of 60% PE. Polyphenol content, DPPH and ABTS radical scavenging activities of the extracts were measured. In the combined herb extracts, polyphenols were significantly higher in the 45% and 60% PE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove extract had the highest polyphenol content (2421~2446 mg/L). ABTS $IC_{50}$ values of the combined herb extracts were lower in the 60% PE and 45% TDE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove and cinnamon had the lowest ABTS and DPPH $IC_{50}$ values. In the individual extracts, ginger had the lowest polyphenol content; however, it was the third in the antioxidant activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.5
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• pp.463-468
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• 1987

The present paper was investigated to elucidate the nitrite-scavenging ability of vegetable extracts. Vegetable extracts possessed the scavenging ability of nitrite. By fractionatioh of vegetable extracts,nitrite-scavenging ability of garlic (Allitum sativum for. Pekinense), chinese pepper (Zanthexylum schinifolium), onion (Allium cepa), welsh onion (Allium fistulosum) and ginger (Zingiber officinale) extracts were effective in the water-soluble fraction, but carrot (Daucus carota uar. sativa) in the methanol-soluble fraction. Nitrite-scavenging ability of vegetable extracts was also pH-dependent, highest at pH 1.2 and lowest at pH 6.0. Particularly, nitrite-scavenging abilities of water-soluble fractions obtained from garlic and chinese pepper were similar to that of L-ascorbic acid at pH 1.2. After vegetable extracts were treated with sodium borohydride, nitrite-scavenging ability was remarkably decreased at pH 1.2. It is assumed that reducing powers of vegetable extracts participated in their nitritescavenging abilities.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.63-70
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• 1994

Oleoresin, 6-gingerol and 6,10-gingerol: 6-paradol= 1 : 1 mixture were extracted from ginger (Zingi-her of ficinale Roscoe) and changes of its antioxidant activity by heat-treatment were studed. Oleoresin was extracted with Ethanol-Ether and 6,10-gingerol : 6-paradol(1 : 1) and 6-gingerol were extracted with Hexane and Hexan : Ether= 1 : 1, respectively, and identified on the Thin-layer Chromatograpy (TLC) plate with the solvent system of Hexane Ether(1 : 4, v/v). And oleoresin was heat-treated during 0, 10, 30, 60, 120 minutes, and 6-gingercl and 6,10-gingerol . 6-paradol=1 : 1 were heat-treated during 0, 5, 10, 20, 40 minutes, respectively, at 140$^{\circ}C$ dry oven. To compare with antioxidant activity, oleoresins were added into soybean oil at 3fo level, 6-gingerol and 6,10-gingerol : 6-paradol= 1 : 1 at 0.1% level, BHT and TBHQ at 0.02% level, respectively. All the substrates treated were stored in a incubator at 45 2$^{\circ}C$ condition. The oxidative stability was estimated by the analysises of peroxide value and conjugated diene value during storage. The results were as follows: Antioxidant activity of oleoresins were considerably high and by heat-treatment were not decreased. 6-paradol was not show the antioxidant activity. 6,10-gingerol : 6-paradol=1 : 1 provided poor protection for soybean oil. Antioxidant activity of 6-gingerol was higher than 6,10-gingerol : 6-paradol=1 : 1 and by heat-treat-ment antioxidant activity was directly decreased. Relative antioxidant effectiveness(RAE) of each antio-xidant was compared. RhR was found to decrease as follow : TBHQ>oleoresin》BHT TBHQ》BHT>6-gingerol》6,10-gingerol : 6-paradol=1 : 1.

• Journal of Nutrition and Health
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• v.54 no.6
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• pp.618-630
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• 2021

Purpose: The ginger rhizome (Zingiber officinale) is widely cultivated as a spice for its aromatic and pungent components. One of its constituents, 6-hydroxydopamine (6-OHDA) is usually thought to cross the cell membrane through dopamine uptake transporters, and induce inhibition of mitochondrial respiration and the generation of intracellular reactive oxygen species (ROS). This study examines the neuroprotective effect and acetylcholinesterase (AChE) inhibitory activity of fermented ginger extracts (FGEs) on 6-OHDA induced toxicity in SH-SY5Y human neuroblastoma cells. Methods: Ginger was fermented using 2 species of Bacillus subtilis, with or without enzyme pretreatment. Each sample was extracted with 70% ethanol. Neurotoxicity was assessed by applying the EZ-Cytox cell viability assay and by measuring lactic dehydrogenase (LDH) release. Morphological changes of apoptotic cell nuclei were observed by Hoechst staining. Cell growth and apoptosis of SH-SY5Y cells were determined by Western blotting and enzyme activity analysis of caspase-3, and AChE enzymatic activity was determined by the colorimetric assay. Results: In terms of cell viability and LDH release, exposure to FGE showed neuroprotective activities against 6-OHDA stimulated stress in SH-SY5Y cells. Furthermore, FGE reduced the 6-OHDA-induced apoptosis, as determined by Hoechst staining. The occurrence of apoptosis in 6-OHDA treated cells was confirmed by determining the caspase-3 activity. Exposure to 6-OHDA resulted in increased caspase-3 activity of SH-SY5Y cells, as compared to the unexposed group. However, pre-treatment with FGE inhibited the activity of caspase-3. The neuroprotective effects of FGE were also found to be caspase-dependent, based on reduction of caspase-3 activity. Exposure to FGE also inhibited the activity of AChE induced by 6-OHDA, in a dose-dependent manner. Conclusion: Taken together, our results show that FGE exhibits a neuroprotective effect in 6-OHDA treated SH-SY5Y cells, thereby making it a potential novel agent for the prevention or treatment of neurodegenerative disease.

• Nutrition Research and Practice
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• v.5 no.5
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• pp.412-420
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• 2011

The aim of the present study was to investigate the hypocholesterolemic effect and potential of tyramine derivatives from Lycii Cortex Radicis (LCR), the root bark of lycium (Lycium chenese Miller) in reducing lipid peroxidation. The activities of enzymes, hepatic 3-hydroxy 3-methylglutaryl (HMG) CoA reductase and acyl-CoA:cholesterol acyltransferase (ACAT) and LDL oxidation were measured in vitro and animal experiments were also performed by feeding LCR extracts to rats. The test compounds employed for in vitro study were trans-N-p-coumaroyltyramine (CT) and trans-N-feruloyltyramine (FT), LCR components, N-(p-coumaroyl)serotonin (CS) and N-feruloylserotonin (FS) from safflower seeds, ferulic acid (FA) and 10-gingerol. It was observed that FT and FS at the concentration of 1.2 mg/mL inhibited liver microsomal HMG CoA reductase activity by ~40%, but no inhibition of activity was seen in the cases of CT, CS, FA and 10-gingerol. Whereas, ACAT activity was inhibited ~50% by FT and CT, 34-43% by FS and CS and ~80% by 10-gingerol at the concentration of 1 mg/mL. A significant delay in LDL oxidation was induced by CT, FT, and 10-gingerol. For the animal experiment, five groups of Sprague-Dawley male rats were fed high fat diets containing no test material (HF-control), 1 and 2% of LCR ethanol extract (LCR1 and LCR2), and 1% of extracts from safflower seed (Sat) and ginger (Gin). The results indicated that total cholesterol level was significantly lower in Saf, LCR2 and Gin groups, and HDL cholesterol level was lower only in Gin group when compared with HF-control group; while there was no difference in the serum triglyceride levels among the five experimental groups. The level of liver cholesterol was significantly lower in LCR1 and LCR2 groups than HF-control Serum levels of TBARS were significantly lower only in LCR2 group when compared with HF-control group. From the observed results, we concluded that LCR can be utilized as a hypocholesterolemic ingredient in combination with ginger, especially for functional foods.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.370-378
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• 2006

This study was carried out to investigate the effects of various subsidiary ingredients added to Kimchi on the acceptance and sensory characteristics. In appearance acceptance, Kimchi without red pepper powder rated the worst, while samples without salt-fermented anchovy extracts, garlic, ginger, radish, green onion and onion showed no significant difference(p<0.05) compared with the control, and were all rated highly in acceptance. In flavor, taste and overall acceptance, the sample without garlic rated the worst, indicating that garlic has the greatest effect on the acceptance of Kimchi. Red pepper powder had an effect only on the pungency of Kimchi's flavor characteristics. Salt-fermented anchovy extracts enhanced umami taste, sweetness and saltiness of Kimchi. Garlic also enhanced the general flavor such as sourness, umami taste, sweetness, carbonated flavor and fresh flavor, but inhibited the moldy flavor. Ginger had effects on pungency, fresh flavor of Kimchi, while radish, green onion and onion only had an effect on the fresh flavor of Kimchi. Garlic had significant effects on the moldy flavor and bitterness of Kimchi's sensory characteristics, and the amount of garlic added to Kimchi influenced the sourness, sweetness and fresh flavor, irrespective of the kinds of Kimchi and fermentation temperature.

• Food Science and Preservation
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• v.11 no.1
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• pp.22-27
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• 2004

In order to endow mackerel fillet with antioxidant effect, functionality and remove fishy smell, chitosan, oligosaccaride, extracts of green tea, dill weed and ginger was used as soaking solution additives. Quality characteristics of soaked mackerel fillet(SMF) was investigated during storage temperature and time after vacuum packing with polyvinyl chloride film. From the results of VBN measurement, initial spoilage was showed within 2 or 3 weeks in SMF soaked with brine including extracts of green tea, herb and ginger at 5$^{\circ}C$. In case of adding chitosan and oligosaccarides to the solution mentioned above, initial spoilage was found from 4 to 7 weeks, oxidation was reduced remarkably and SMF stored at -20$^{\circ}C$ maintained the freshness during 80 days. Viable cell counts were reached to 108 for 3 weeks storage at 5 and 0$^{\circ}C$. But no change of viable cell counts was founded at -20$^{\circ}C$. The shelf-lifes of SMF according to 5, 0 and -20$^{\circ}C$storage temperatures were 2 to 3, 4 to 7 weeks and about 3 months, respectively.