• The Korea Journal of Herbology
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• v.30 no.4
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• pp.29-35
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• 2015

Objectives : The objective of this research was to investigate the antibacterial and antioxidant activities of bio-fermented Sanguisorbae Radix extract.Methods : The Sanguisorbae Radix extract was fermented byStreptococcus thermophilus,and their products was tested for antibacterial activity against pathogenic microorganisms namely,Bacillus cereus,Bacillus subtilis,Staphylococcus aureus,Escherichia coli,Vibrio parahaemolyticusandSalmonella typhimuriumby paper disc diffusion method and the antioxidant activities of extract was evaluated by five different assays as electron donating ability(EDA), superoxide dismutase(SOD)-like activity, polyphenol, flavonoid contents and nitrite scavenging ability.Results : The bio-fermented Sanguisorbae Radix extract was safe from heat. Antibacterial activity of fermented Sanguisorbae Radix extract appeared relatively highly againstBacillus cereusandStaphylococcus aureusand didn't show any difference. EDA in comparison to Vitamin C showed over 90% activity at about the same time of Sanguisorbae Radix extract expressed highly. SOD activity showed 15% in fermentation before and after. The nitrite scavenging ability of Sanguisorbae Radix extract before and after fermentation showed higher numerical value over 70% in pH 2.5 than that of butylated hydroxytoluene(BHT). But SOD activity, EDA and nitrite scavenging ability were not different between the Sanguisorbae Radix extract before and after fermentation. Total polyphenol content expressed over about 20 mg/g, and that of the Sanguisorbae Radix extracts was increased than that of the fermented Sanguisorbae Radix extracts.Conclusions : The results suggest the usefulness of developing functional materials using antioxidant active Sanguisorbae Radix extract was fermented bySalmonella typhimuriumwith high polyphenol contents and nitrite scavenging ability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.3
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• pp.366-373
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• 2015

This study was conducted to clarify the antimicrobial effect, antioxidant and tyrosinase inhibitory activities of the biological composition having the Phytolacca americana, and to enhance the natural materials utilization of foods and cosmetics. The antimicrobial activities of the different parts of P. americana were evaluated using the agar diffusion test. The antimicrobial activity of P. americana was relatively high in Malassezia furfur known as a skin fungi and Vibrio parahaemolyticus compared to Escherichia coli and Staphy-lococcus epidermidis. However, the antimicrobial activity in Vibrio parahaemolyticus did not show at all parts of P. americana. Both the DPPH radical scavenging activity and ABTS radical scavenging activity have been increased with the higher concentration of methanol extract. In particular, leaf extract of P. americana exhibited the highest activity both ABTS radical scavenging activity and DPPH radical scavenging activity. The nitrite scavenging activity was decreased when the pH was changed from pH 1.2 to pH 6.0. The highest nitrite scavenging activity was exhibited from the methanol extract of fruit, followed by root, stem, and leaf at pH 1.2. However, the nitrite scavenging activity at pH of 6.0 was not almost detected. All plant parts of P. americana showed tyrosinase inhibitory activity. The highest activity was found in the stem, and followed by root, leaf, and fruit in order. These tyrosinase inhibitory activity was progressively increased in a concentration-dependent manner. In this experiment on the methanol extracts of different organ from P. americana, we confirmed that the extract of P. americana showed potent tyrosinase inhibitory activity. Taken together, we conjectured that the P. americana had the potent biological activities, therefore this plant having various functional components could be a good material for development into source of natural food additives and cosmetics.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.351-356
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• 2006

In this study, we investigated the effect of adding a 1, 3, or 5% solution of germinated brown rice concentrate (GBRC) to fermented kimchi. During fermentation, the concentration of free amino acids and essential amino acids increased with increasing concentrations of GBRC. In particular, higher levels of free amino acids were associated with a sweet taste compared with controls. The ${\gamma}$-aminobutyric acid (GABA) content of kimchi containing the 5% GBRC solution was 3 times higher than that of controls. The total phenolic compound content (130 mg%) did not change significantly in the control group, but increased in 10 mg% increments as the GBRC concentration rose from 1 to 3 to 5%. 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and superoxide radical scavenging activity also increased with the GBRC concentration, with maximum activity during the ripe stage with GBRC measured at 79 to 82% compared with controls (30 to 71 %). The nitrite scavenging activity was 10% higher with GBRC compared with controls and was highest when the pH was 1.2. These results showed that the addition of GBRC is effective in improving the function of kimchi.

• Food Science and Preservation
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• v.9 no.3
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• pp.351-355
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• 2002

The purpose of this study was to investigate the nitrite scavenging, eletron donating activity and antioxidant activity of wood vinegar on soybean oil. Wood vinegar was added to soybean oil in the quantities of 0.5, 1 and 5%. Nitrite scavenging effect of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 80% at concentration above of 100 ㎕/mL. The electron donating activity was about 80% at concentration above of 50 ㎕/mL. Soybean oil without the addition of wood vinegar was used as a control. The oxidation of these samples was determined by measuring the peroxide value(POV), thiobarbituric acid(TBA) value and acid value(AV). When wood vinegar was added 1 and 5%, the peroxide value wag lower than both the control and 0.1% BHT. TBA value were in the 5% wood vinegar tallowed by 1% wood vinegar, 0.1% BHT, 0.5% wood vinegar and the control, respectively. The results showed that the acid values were lowest in 5% wood vinegar, followed by the 0.1% BHT, 1% wood vinegar, 0.5% wood vinegar and finally the control.

• Advances in Traditional Medicine
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• v.5 no.3
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• pp.209-215
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• 2005

This study was conducted to investigate the efficacy of antioxidative activity and nitrite scavenging ability of each fractions from Phyllostachys bambusoides S. et Z. (P. bambusoides) trunk ethanolic extract using reverse-phase flash chromatography. Among the each fractions, fraction 3 $(H_2O\;:\;MeOH\;=\;1:1)$ showed high DPPH free radical scavenging activity (81.33%) at $80\;{\mu}g/mL$ concentrations and strongly inhibited autooxidation of pyrogallol by superoxide dismutase-like activity (45.8 %) at 0.46 mg/mL concentrations compared with different fractions. The fraction 3 was also increased to 76.62% cell viability against hydrogen peroxide-mediated cytotoxicity. Nitrite scavenging ability was the most remarkable under pH 1.2 condition among various pH regions examined and effectively exhibited to 65.6% by treatment of the fraction 3 with a concentration of 0.2 mg/ml. In general, nitrite scavenging ability decreased with higher pH condition. These results suggest that fraction 3 from P. bambusoides ethanolic extract can be used for bioacitve and functional materials.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.499-502
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• 2010

This study compared the total phenolic contents and antioxidant activities of two seaweed cultivars, Undaria pinnatifida (UP) and Capsosiphon fulvescens (CF), subjected to different drying methods. UP and CF were dried under two different conditions: vacuum drying (VD) at $20^{\circ}C$ and hot-air drying (HD) at $60^{\circ}C$. After drying, the total phenolic content, DPPH, and nitrite scavenging activities of the water extracts were determined. Total phenolic contents were 101.94 mg/100 g for UP and 171.35 mg/100 g for CF upon VD-20, and these values were significantly decreased to 67.59 mg/100 g for UP and 141.48 mg/100 g for CF upon HD-60. UP upon VD-20 and HD-60 had 46.17% and 35.20% DPPH radical scavenging activity, whereas CF upon VD-20 and HD-60 scavenged 57.73% and 35.22%, respectively. UP upon VD-20 and HD-60 had 40.36% and 40.01% nitrite scavenging activity at pH 1.2, whereas CF upon VD-20 and HD-60 scavenged 72.35% and 55.24%, respectively. Nitrite scavenging activities of UP and CF were reduced at pH 3.0.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.295-301
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• 2008

In this study, the antioxidant activities of red pepper seed kimchi extracts were examined. The extracts were evaluated by various antioxidant assays that included determinations of total phenolic and flavonoid contents, DPPH radical scavenging, superoxide anion radical scavenging, nitric oxide scavenging, superoxide dismutase (SOD) activity, metal chelating activity, and reducing power. All the kimchi extracts showed strong antioxidant activities by the tested methods. The 7% red pepper seed kimchi that was fermented for 6 days possessed the highest activity according to the performed tests. Yet, the highest scavenging activity was exhibited against nitrite, by extracts from kimchi for 0 day of fermentation rather than 6 days. All the activities for the kimchi fermented for 0 day with the addition of 7% red pepper seed increased markedly with an increase in concentration. With the exception of metal chelating and SOD activities, for the antioxidant properties assayed, the red pepper seed kimchi extracts were found to be highly effective.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.220-226
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• 2015

This study was to conducted to investigate the antioxidative activity of 70% ethanol extracts of kiwi of three different colors (gold, green and red) by measuring DPPH, ABTS radical scavenging activity, tyrosinase inhibitory effect, metal chelating effect, reducing power, and nitrite scavenging activity. Total polyphenol contents were: gold kiwi, 3.09 mg GAE/g, green kiwi 2.71 mg GAE/g, and red kiwi 4.59 mg GAE/g, respectively. Red kiwi showed higher antioxdidant activity than gold and green kiwi. DPPH and ABTS radical scavenging activity, and nitrite scavenging activity of red kiwi exhibited 94.83, 99.57, and 97.88%, respectively, at a concentration of 20 mg/mL, which were equal to those of ascorbic acid (positive control). Metal chelating effect of red kiwi was superior to that of ascorbic acid. Therefore, the availability of red kiwi will be increased in the field of functional material for food additives and value added products.

• KSBB Journal
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• v.26 no.2
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• pp.151-156
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• 2011

For the development of functional food and cosmetics using the hot water extract of Undaria pinnatifida, the concentrations of vitamin, amino acid and element and activities of antioxidant and nitrite scavenging were investigated. The results are shown as follows: Vitamin C and E concentrations were 0.301 and 0.11 mg/100 g, respectively. Mineral concentrations were an order of Ca > Mg > K > Fe. The concentrations of total amino acids were an order of Glu > Ala > Val > Leu > Gly > Pro. Total phenol concentration and DPPH radical scavenging activity were increased with the increase of the concentration of extract. Especially, when the extract concentrationwas increased from 1.0 to 10.0 mg/mL, the total phenol concentration was increased from 0.043 to 0.125 OD 725 nm. DPPH radical scavenging activity at 50 mg/mL was 70.1%. The antioxidant activity of extract was stable in range of 80 to $140^{\circ}C$ and pH 3-9. The nitrite scavenging activity was increased with the decreaseof pH and the increase of it's extract concentration. Especially, it was 83.4% at 50 mg/mL (pH 1.2). These results showed that the hot water extract of U. pinnatifida can be applied to functional food and cosmetics.

• Journal of Life Science
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• v.20 no.5
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• pp.768-774
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• 2010

In this study, we investigated the antioxidant activities, alcohol metabolizing activities, nitrite scavenging ability, angiotensin converting enzyme (ACE), and elastase inhibitory effects of hot water extract from Makgeoly (HWM). Antioxidant activities were measured by using 2,2.diphenyl.1.picryl.hydrazyl (DPPH) free radical scavenging activity and SOD (superoxide dismutase).like activity. The DPPH radical scavenging activity and SOD.like activity of HWM were remarkably increased in a dose.dependent manner and were 48.0% and 98.7% at 10 mg/ml, respectively. To determine the influence of HWM on alcohol metabolizing activity, the generating activities of reduced.nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were measured. The facilitating rates of ADH and ALDH activity by HWM were remarkably increased in a dose.dependent manner and were 70.2% and 64.1% at 10 mg/ml, respectively. The inhibitory activity against angiotensin converting enzyme (ACE) of HWM was increased in a dose.dependent manner and was 74.2% at 10 mg/ml. The nitrite scavenging ability of HWM showed the most remarkable effect at pH 1.2 and 2 mg/ml. These results indicated that HWM may have valuable biological properties owing to their antioxidant activities, ADH and ALDH activity, nitrite scavenging ability, and ACE inhibitory activity.