• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2003.10a
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• pp.111-124
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• 2003

Processes that cause immobilization of contaminants in soil are of great environmental importance because they may lead to a considerable reduction in the bioavailability of contaminants and they may restrict their leaching into groundwater. Previous investigations demonstrated that pollutants can be bound to soil constituents by either chemical or physical interactions. From an environmental point of view, chemical interactions are preferred, because they frequently lead to the formation of strong covalent bonds that are difficult to disrupt by microbial activity or chemical treatments. Humic substances resulting from lignin decomposition appear to be the major binding ligands involved in the incorporation of contaminants into the soil matrix through stable chemical linkages. Chemical bonds may be formed through oxidative coupling reactions catalyzed either biologically by polyphenol oxidases and peroxidases, or abiotically by certain clays and metal oxides. These naturally occurring processes are believed to result in the detoxification of contaminants. While indigenous enzymes are usually not likely to provide satisfactory decontamination of polluted sites, amending soil with enzymes derived from specific microbial cultures or plant materials may enhance incorporation processes. The catalytic effect of enzymes was evaluated by determining the extent of contaminants binding to humic material, and - whenever possible - by structural analyses of the resulting complexes. Previous research on xenobiotic immobilization was mostly based on the application of $^{14}$ C-labeled contaminants and radiocounting. Several recent studies demonstrated, however, that the evaluation of binding can be better achieved by applying $^{13}$ C-, $^{15}$ N- or $^{19}$ F-labeled xenobiotics in combination with $^{13}$ C-, $^{15}$ N- or $^{19}$ F-NMR spectroscopy. The rationale behind the NMR approach was that any binding-related modification in the initial arrangement of the labeled atoms automatically induced changes in the position of the corresponding signals in the NMR spectra. The delocalization of the signals exhibited a high degree of specificity, indicating whether or not covalent binding had occurred and, if so, what type of covalent bond had been formed. The results obtained confirmed the view that binding of contaminants to soil organic matter has important environmental consequences. In particular, now it is more evident than ever that as a result of binding, (a) the amount of contaminants available to interact with the biota is reduced; (b) the complexed products are less toxic than their parent compounds; and (c) groundwater pollution is reduced because of restricted contaminant mobility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1017-1024
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• 2014

This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to $1{\times}10^9$ CFU/kg, followed by incubation at $25^{\circ}C$ for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.44-54
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• 2016

This study compared the physicochemical characteristics, proximate composition, taste compounds, and antioxidant properties of Sikhye prepared with mulberry fruit concentrate. Analysis of the physicochemical characteristics of Sikhye added with mulberry indicated that sugar content and titratable acidity increased significantly with increasing mulberry concentration, whereas pH decreased significantly. The whiteness index (L) was 36.77~51.40, which significantly decreased with increasing mulberry concentrate. The redness index (a) was -0.90~1.97 and highest in Sikhye sample containing 4% mulberry concentrate. The yellow index (b) was 0.03~1.90 and highest in Sikhye sample containing 1% mulberry concentrate. Analysis of the antioxidant properties of Sikhye added with mulberry indicated that total polyphenol content and flavonoid content increased significantly as the amount of mulberry concentrate increased above 1%. Total anthocyanin color also increased significantly with increasing mulberry concentrate. The mulberry Sikhye sample containing 8% extract showed the strongest antioxidant properties based on DPPH radical scavenging activity, reducing power, and FRAP assay. Evaluation of the sensory properties of Sikhye added with mulberry revealed that the most preferred flavor, color, and taste were observed in Sikhye samples containing 2%, 4%, and 8% extract, respectively. However, the highest overall preference was observed in Sikhye sample containing 2% extract, indicating that 2% concentration was most suitable for Sikhye and that flavor and aftertaste were more critical than taste. Analysis of the storage characteristics of Sikhye added with mulberry indicated that total bacteria count increased across all samples with increased storage period. However, total bacteria count in the added mulberry concentration group decreased in comparison to the control group as the amount of added mulberry increased.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.3
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• pp.211-221
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• 2017

This study was performed to investigate the functional properties and characteristics of Dolnamul (Sedum sarmentosum) as a cosmetic ingredient. Lyophilized sedum powder was extracted with ethanol and stored at $-20^{\circ}C$ for the following experiments. Total polyphenol compounds of the ethanol extract of sedum (SE) was $27.98{\pm}0.34g/kg$(dry weight): epicatechin ($162.14{\pm}5.07mg/kg$), epigallocatechin ($55.99{\pm}2.49mg/kg$), and kaempferol ($47.96{\pm}3.02mg/kg$) were contained in the SE. The SE had organic radical scavenging capacity ($78.43{\pm}1.08%$) and metal reducing power (FRAP value $2.54{\pm}0.12$). FTC and TBARS assays confirmed that the SE inhibited the early stage of lipid peroxidation ($62.03{\pm}0.38%$) as well as the final stage of lipid peroxidation ($55.36{\pm}2.05%$), respectively. The SE (5 mg/mL, dry weight) was proved to have antibacterial effect on the growth of Propionibacterium acnes. The inhibitory percentages of the SE on elastase and collagenase activities were $38.94{\pm}7.09%$ and $78.94{\pm}2.49%$, respectively. Compare to the control group, the SE treated group induced an increase of Col3A1 expression and collagen production ($58.11{\pm}1.07%$). The oil in water emulsion (0.5% SE adding group) showed pH 6.88 and 1.47 g/mL of density. The hardness changes of the SE adding emulsions were not detected during the stored periods at various temperatures ($-20-45^{\circ}C$) for four weeks. It is considered that the SE has antibacterial, antioxidant, and antiaging activities.

• Food Science and Preservation
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• v.19 no.3
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• pp.393-399
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• 2012

In this study, the antioxidant and anti-wrinkling effects of extracts from Aruncus diocius var. kamtschaticus (ADV) were investigated. According to the results, the ethanol extract has better antioxidant and anti-wrinkling effects than the water extract. The amounts of total polyphenol and flavonoid compounds in the ethanol extract were 122 and 36 mg/g, respectively, while those in the water extract were 87 and 26 mg/g. The antioxidant activities of the ethanol and water extracts were 395 and 4,682 ${\mu}g/mL$ as the $RC_{50}$ values for the DPPH radical scavenging activity, and 227 and 366 ${\mu}g/mL$ for the $ABTS^+$ radical scavenging activity, respectively. The reducing power of the ethanol extract (1.58 at 2 mg/mL) was higher than that of the water extract (0.88 at 2 mg/mL). The astringent activities of the ethanol and water extracts were 91.27 and 16.35% at 10 mg/mL, respectively. Furthermore, the ADV ethanol extract treatment of the fibroblast cell after UV irradiation resulted in increased cell viability (10% at 100 ${\mu}g/mL$) and collagen biosynthesis (33% at 100 ${\mu}g/mL$), with a lowering in the MMP-1 expression level (16.8 % at 100 ${\mu}g/mL$). These results demonstrate that AVD provides a remarkable and significant tensor and anti-wrinkling effect on the skin, which could be of a great use in anti-aging skin care products.

• Journal of Life Science
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• v.22 no.12
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• pp.1628-1636
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• 2012

This study examined the antioxidant activity of the dark purple rice seeds from the rice line, MGI079, derived from insertional mutagenesis. The contents of polyphenolic compounds were 1.3 and 1.9-fold higher in the MGI079-2-1 and MGI079-2-6 rice lines than in the donor cultivar MGI079. Flavonoid contents were 6.4-fold higher in the MGI079-2-1 line. The MGI079-2-1 line showed a 24.4-fold higher activity in DPPH free radical scavenging compared to the MGI079 line. The anthocyanin content of the MGI079-2-6 line was more than 106.4-fold higher than the MGI079 line and 1.4-fold higher than the Heugnam line. Anthocyanin content in colored rice grains was negatively correlated with Hunter's L, a, and b values, with the correlation coefficients of $-5.64^{**}$, $5.21^{**}$ and -1.15, respectively. The grain length/width of a mutant of MGI079 segregated to a medium and bold type compared to the medium type of MGI079. However, the 1,000 grain weight was decreased to 13.6~19.6 g compared to 19.8 g for MGI079. Amylose content of the endosperm was 5.6~23.8% higher than in the MGI079 line. The grain of mutants of MGI079 was distinguished by its starch characteristics. The higher antioxidant activity of the MGI079-2-1 and MGI079-2-6 lines indicated functional characteristics associated with high-value resources, so future breeding should focus on the development of pigments in colored rice in new varieties.

• Journal of Life Science
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• v.24 no.9
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• pp.935-945
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• 2014

Persimmon leaves were commonly consumed as beverages, but were also used as popular folk medicine in Asia. The purpose of this work was to assess the biological activities of Diospyros Lotus L. extracts (DLLE). Various solvent extracts, including n-Hexnae, $CHCl_3$, EtOAc, and n-BuOH fractions, were obtained from the methanol extract of Diospyros Lotus L. leaves. The increasing interest in the powerful biological activity of plant phenolics and flavonoids outlined the necessity for determining their content in medicinal herbs. In this study, the total polyphenol and flavonoid contents (TPC and TFC) in the EA fraction were higher than those of other fractions. The biological activities of DLLE were tested using the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity assay, as well as superoxide dismutase (SOD) activity as an anti-oxidant effect and ${\alpha}$-glucosidase inhibitory activity as an anti-diabetic effect. The EA fraction with high TPC and TFC values showed the highest anti-oxidant effect and high ${\alpha}$-glucosidase inhibition. The EA fractions were further purified into eight fractions using open column chromatography. Higher anti-oxidant and anti-${\alpha}$-glucosidase activity were observed in polar fractions. The content of the flavonoids, including quercein-3-O-rutinoside, kaempferol-3-O-glucoside, myricetin, luteolin, and kaempferol, were analyzed in effective fractions using high-performance liquid chromatography (HPLC). The results suggest that DLLE have anti-oxidative and anti-diabetic effects and thus, have the potential as anti-diabetic materials and as a source for natural health products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.840-846
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• 2015

We investigated blueberry wine made using traditional yeast (Saccharomyces cerevisiae M-5) and Saccharomyces cerevisiae Fermivin which is widely used in wine manufacturing, and measured its fermentative characteristics and antioxidant activity. S. cerevisiae M-5 is a traditional yeast isolated from domestically grown Black raspberry (Rubus occidentalis). Both S. cerevisiae M-5 and Fermivin were inoculated into blueberry juice (BBJ) up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 39 days. Final fermentation products of blueberry fermented with S. cerevisiae M-5 (BBM) presented 13.10% alcohol, $8.42^{\circ}Bx$ of sugar, and 1.183% acidity, and final fermentation products of blueberry fermented with Fermivin (BBF) presented 14.20% alcohol, $8.2^{\circ}Bx$ of sugar, and 1.153% acidity. The contents of total polyphenol and flavonoid compounds of BBM were higher than those of BBF and BBJ. DPPH and ABTS radical scavenging activities and reducing power of BBM were higher than those of BBF. The sensory evaluation revealed that BBM showed excellent flavor, taste, and overall acceptability compared with BBF. Based on these results, the possibility of industrial utilization of S. cerevisiae M-5 as traditional yeast was confirmed by sensory evaluation and antioxidant activity. Fermentation rate of S. cerevisiae M-5 was similar to Fermivin, which is used in the food industry.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.3
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• pp.265-275
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• 2019

This study was conducted to investigate physiological activity and its skin permeability of Petroselinum crispum extract using polymer micelles and cell penetrating peptide. In the antioxidant test, the total concentrations of polyphenol compounds were determined to be $121.68{\pm}2.49mg/g$ (for ethanol extract and), $72.42{\pm}1.52mg/g$ (for hydrothermal extract.). The DPPH radical scavenging ability was $90.48{\pm}0.46%$ (for ethanol extract) and $83.92{\pm}0.13%$ (for hydrothermal extract) at 2000 mg/L. ABTS radical scavenging ability was $91.08{\pm}0.14%$ for ethanol extract ethanol extract, which is higher than that of hydrothermal extract at 800 mg/L ($69.63{\pm}0.55%$). In the SOD experiments, the P. crispum ethanol extract showed higher SOD activity than that of the P. crispum hydrothermal extract at all concentrations.. At a concentration of 16,000 mg/L, P. crispum ethanol extract showed the highest SOD activity of $128.45{\pm}0.70%$. The elastase inhibitory assay also showed concentration dependence and elastase inhibition of P. crispum ethanol extract was $99.99{\pm}1.54%$, which was the highest at 2,000 mg/L. To solve the problem of insolubility and to improve skin permeability of the extract, PCL-PEG polymer micelle containing P. crispum ethanol extracts and 1% cell permeable peptide, hexa-D-arginine (R6) were successfully prepared with a particle size of 40.10 nm. In the results of 24 hours of skin permeation experiment, total accumulated beta-carotene amounts showed $37.99{\mu}g/cm^2$ in Petroselinum crispum extracts and $68.38{\mu}g/cm^2$ (1.8 times) in P. crispum extract of the particles.

• Journal of Life Science
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• v.29 no.5
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• pp.545-554
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• 2019

The phytochemical compounds of Pueraria, a medicinally important leguminous plant, include various isoflavones that have weak estrogenic activity and a potential role in preventing chronic disease, cancer, osteoporosis, and postmenopausal syndrome. However, the major isoflavones are derivatives of puerarin and occur mainly as unabsorbable and biologically inactive glycosides. The bioavailability of the glucosides can be increased by hydrolysis of the sugar moiety using ${\beta}$-glucosidase. In this study, we investigated the antioxidant effects of a Pueraria extract after fermentation by Lactobacillus rhamnosus BHN-LAB 76. The L. rhamnosus BHN-LAB 76 strain was inoculated into Pueraria powder and fermented at $37^{\circ}C$ for 72 hr. The total polyphenol content of the Pueraria extract increased by about 134% and the total flavonoid content increased around 110% after fermentation with L. rhamnosus BHN-LAB 76 when compared to a non-fermented Pueraria extract. Superoxide dismutase-like activities, DPPH radical scavenging, and ABTS radical scavenging increased by approximately 213%, 190%, and 107%, respectively, in the fermented Pueraria extract compared to the non-fermented Pueraria extract. Fermentation of Pueraria extracts with L. rhamnosus BHN-LAB 76 is therefore possible and can effectively increase the antioxidant effects. These results can be applied to the development of improved foods and cosmetic materials.