• KSBB Journal
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• v.24 no.4
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• pp.327-333
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• 2009

The antioxidant and anti-inflammatory activities of ethanol extract of Malus micromalus were studied in vitro. Ethanol extract of M. micromalus showed scavenging effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and nitric oxide (NO) radicals. In addition, ethanol extract of M. micromalus inhibited the generation of superoxide anion ($O_2^-$) radical and uric acid by xanthine oxidase. We also investigated the effect of ethanol extract of M. micromalus on NO production in a lipopolysaccharide (LPS)-stimulated murine macrophage RAW 264.7 cells. Ethanol extract of M. micromalus significantly inhibited NO production and this inhibitory action was not due to the cytotoxicity. The expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) was markedly down-regulated by ethanol extract of M. micromalus. These results indicate that the inhibitory action of ethanol extract of M. micromalus on NO production in LPS-stimulated macropages might be due in part to abrogation of iNOS and COX-2 protein induction. Taken together, this study suggests that ethanol extract of M. micromalus could contribute to the chemoprevention and therapy of oxidative stress and inflammation.

• Proceedings of the Ginseng society Conference
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• 2007.12a
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• pp.57-58
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• 2007

Purpose: Ginseng is a well-known medical plant used in traditional Oriental medicine. Korean red ginseng (KRG) has been known to have potent biological activities such as radical scavenging, vasodilating, anti-tumor and anti-diabetic activities. However, the mechanism of the beneficial effects of KRG on diabetes is yet to be elucidated. The present study was designed to investigate the anti-diabetic effect and mechanism of KRG extract in C57BL/KsJ db/db mice. Methods: The db/db mice were randomly divided into six groups: diabetic control group (DC), red ginseng extract low dose group (RGL, 100 mg/kg), red ginseng extract high dose group (RGH, 200 mg/kg), metformin group (MET, 300 mg/kg), glipizide group (GPZ, 15 mg/kg) and pioglitazone group (PIO, 30 mg/kg), and treated with drugs once per day for 10 weeks. During the experiment, body weight and blood glucose levels were measured once every week. At the end of treatment, we measured Hemoglobin A1c (HbA1c), blood glucose, insulin, triglyceride (TG), adiponectin, leptin, non-esterified fatty acid (NEFA). Morphological analyses of liver, pancreas and white adipose tissue were done by histological observation through hematoxylin-eosin staining. Pancreatic islet insulin and glucagon levels were detected by double-immunofluorescence staining. To elucidate an action of mechanism of KRG, DNA microarray analyses were performed, and western blot and RT-PCR were conducted for validation. Results: Compared to the DC group mice, body weight gain of PIO treated group mice showed 15.2% increase, but the other group mice did not showed significant differences. Compared to the DC group, fasting blood glucose levels were decreased by 19.8% in RGL, 18.3% in RGH, 67.7% in MET, 52.3% in GPZ, 56.9% in PIO-treated group. With decreased plasma glucose levels, the insulin resistance index of the RGL-treated group was reduced by 27.7% compared to the DC group. Insulin resistance values for positive drugs were all markedly decreased by 80.8%, 41.1% and 68.9%, compared to that of DC group. HbA1c levels in RGL, RGH, MET, GPZ and PIO-treated groups were also decreased by 11.0%, 6.4%, 18.9%, 16.1% and 27.9% compared to that of DC group, and these figure revealed a similar trend shown in plasma glucose levels. Plasma TG and NEFA levels were decreased by 18.8% and 16.8%, respectively, and plasma adiponectin and leptin levels were increased by 20.6% and 12.1%, respectively, in the RGL-treated group compared to those in DC group. Histological analysis of the liver of mice treated with KRG revealed a significantly decreased number of lipid droplets compared to the DC group. The control mice exhibited definitive loss and degeneration of islet, whereas mice treated with KRG preserved islet architecture. Compared to the DC group mice, KRG resulted in significant reduction of adipocytes. From the pancreatic islet double-immunofluorescence staining, we observed KRG has increased insulin production, but decreased glucagon production. KRG treatment resulted in stimulation of AMP-activated protein kinase (AMPK) phosphorylation in the db/db mice liver. To elucidate mechanism of action of KRG extract, microarray analysis was conducted in the liver tissue of mice treated with KRG extract, and results suggest that red ginseng affects on hepatic expression of genes responsible for glycolysis, gluconeogenesis and fatty acid oxidation. In summary, multiple administration of KRG showed the hypoglycemic activity and improved glucose tolerance. In addition, KRG increased glucose utilization and improved insulin sensitivity through inhibition of lipogenesis and activation of fatty acid $\beta$-oxidation in the liver tissue. In view of our present data, we may suggest that KRG could provide a solid basis for the development of new anti-diabetic drug.

• Food Science and Preservation
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• v.24 no.8
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• pp.1138-1148
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• 2017

In this study, contetnts of phenolic acid and isoflavone, and biological activities of soy sauce were compared the soy sauce added bitter melon powder (BMPs). After the fermentation, pHs were decreased from 5.83 (0% BMP), 5.47 (5% BMP), and 5.32 (10% BMP) to 5.28, 5.36, and 5.16 at 90 days, whereas the acidities of soy sauce were increased from 0.06%, 0.07%, and 0.09% to 0.30%, 0.28%, and 0.36% at 90 days, respectively. In addition, the salinities of soy sauce were decreased, while viable cell numbers including Bacillus and yeast were increased. The contents of total phenolic, isoflavone-aglycone, and phenolic acid and antioxidant and ${\alpha}$-glucosidase inhibition activities were significantly increased for 90 days, while the isoflavone-glycoside contents were decreased. In Particular, soy sauce with 10% BMP at 90 days showed the highest contents of glutamic acid (GA, 9,876.09 mg/100 mL) and ${\gamma}$-aminobutyric acid (GABA, 325.02 mg/100 mL) contents than among other samples. Additionally, the radical scavenging activities (DPPH, ABTS, ${\cdot}OH$, and FRAP) and ${\alpha}$-glucosidase inhibition activities of soy sauce with 10% BMP at 90 days were shown to be high 96.07%, 97.27%, 59.47%, 1.98%, and 79.96%, respectively.

• Korean Journal of Plant Resources
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• v.28 no.1
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• pp.126-134
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• 2015

Glycyrrhiza uralensis Fischer is one of the most commonly used herbs. Recently, the stem and leave of the plant have been interested in physiological activities because the aerial parts have been thrown away. Finding out cultivation method of Glycyrrhiza uralensis Fischer to improve chemical ingredients and biological activities has been tried these days. In this study, different wavelengths of light emitting diode (LED) were used for a cultivation of Glycyrrhiza uralensis Fischer. Antioxidant activities and inhibitory effect on mutagenecity of samples were evaluated. The stem and leave cultivated under blue light (BL-0) showed the strongest antioxidant activities of $3.02{\pm}0.13{\mu}g/ml$ ($EC_{50}$) and $2.18{\pm}0.18{\mu}g/ml$ ($EC_{50}$) in DPPH and ABTS radical scavenging test, respectively. Total phenolic content of BL-0 was $2.93{\pm}0.11g/100g$, the highest value between cultivation conditions. However, antioxidant activities of the stem and leave cultivated under red light were the weakest between samples. All of the stem and leave used in this study showed inhibitory effect on mutagenecity of 1-nitropyrene. BL-0 showed stronger inhibitory effects on mutagenicity of Trp-P-1, Trp-P-2, and AFB1 than samples cultivated under other conditions. Only on mutagenecity of 2-aminoanthracene, the stem and leave cultivated at 1 m apart from red light (RL-1) showed the strongest inhibitory effect. These results indicate that blue LED might be the most effective condition for improvement of physiological activities for the aerial parts of Glycyrrhiza uralensis Fischer in cultivation. The components were identified with GC/MS. Cytidine was detected only in RL-1 at 25 min of retention time and 2-bromotrimethylene glycol was detected only in BL-0 at 37 min.

• Journal of Life Science
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• v.23 no.12
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• pp.1477-1485
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• 2013

The aim of this study was to evaluate changes in the meat quality and natural di-peptide (carnosine and anserine) content in the loin and ham cuts of female, Korean Native Black Pigs (KNBP) during cold storage for 10 days. The pH value of the loin and the ham cuts increased with an increase in the number of storage days. The lightness ($L^*$) of the loin cuts did not show any significant difference; however, the lightness of the ham cuts was decreased at storage day 10 (p<0.05). The redness ($a^*$) of the ham was higher than the redness of the loin (p<0.05) during the entire 10-days of storage. The water holding capacity of the loin was decreased from 78.5% to 67.9% during storage (p<0.05). The total number of microorganisms and coliforms was increased in both the loin and the ham during storage, and the initial total microbial contamination was higher in the ham cut (5.16 log CFU/g) than it was in the loin cut (4.87 log CFU/g). The carnosine content of the loin and the ham was in the range of 1.12-1.35 mg/ml and no significant difference was found between those two pork cuts. The anserine content of the ham cut was higher than it was in the loin cut until storage day 3. The ratio of carnosine and anserine increased with an increase in the number of storage days and it ranged from 27.6-59.7 for the loin cut and from 20.1-51.2 for the ham cut. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the loin and the ham cuts significantly decreased as the number of storage days increased. For both types of KNBP cuts, lipid oxidation and volatile basic nitrogen significantly increased after storage day 5. These results found that natural antioxidants carnosine and anserine decreased as the number of storage days increased, and anserine decreased more rapidly than carnosine (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1358-1365
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• 2017

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 10%, 20%, 30%, 50%) of fucoidan red yeast (Monascus purpureus) rice powder (FRYR). The weight and pH of muffins increased as the amount of FRYR increased. The height and baking loss rate of muffins significantly decreased when amounts of FRYR increased (P<0.05), whereas moisture content was not significantly different between all samples. L value and b value of muffins significantly decreased when amounts of FRYR increased (P<0.05). However, a value of muffins significantly increased when amounts of FRYR increased (P<0.05). Hardness, chewiness, and brittleness increased with increasing FRYR concentration. Cohesiveness was higher with 30% FRYR, whereas springiness was not significantly different between the samples. In the sensory evaluation, the appearance and crumb color of muffins was higher in groups containing 0% FRYR, whereas flavor, taste, texture, and overall acceptability scores were highest for muffins with 50% FRYR added. The total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of muffins significantly increased with increasing addition of FRYR (P<0.05). Therefore, addition of FRYR could satisfy the sensory function and functional requirements of muffins. Furthermore, this study proposes the development of various products using fucoidan red yeast rice.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.57-63
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• 2009

In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.386-391
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• 2009

To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at 200, 220, and $250^{\circ}C$ for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3, and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenol content and 2,2'-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinated rough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leaching times. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in total soluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roasting temperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roasting temperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tea revealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, which led to increase preference for the color, flavor, and taste, and therefore, the overall preference.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.441-451
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• 2019

This study was conducted to investigate the crop characteristics of 181 sweetpotato germplasms collected from Korea and overseas. The longest shoot vine length was observed in IT232211 (354.8 cm) and the shortest shoot vine length was observed in IT232185 (32 cm). The maximum numbers of shoot branches and nodes were produced by IT232091 (23.0) and IT232174 (67.8), respectively. Differences in Rapid Visco Analyser profiles were observed for pasting parameters such peak, trough, final, breakdown, and setback viscosities; and pasting temperature. The peak and breakdown viscosities were highest in IT232050 and IT232010, at 338.3 and 207.2 Rapid Visco Unit (RVU), respectively. The trough viscosity was lowest in IT232019 at 103.8 RVU. IT232101 had the highest final viscosity (284.6 RVU), and IT232192 had the highest setback viscosity (81.7 RVU). IT232197 had the highest pasting temperature at 86.8℃, and that of IT232134 was lowest at 72.7℃. To evaluate functional substance content, we analyzed 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and total polyphenol content. The highest frequency proportion of starch was in the 10%-15% range (50.8% of the plants), followed by the 5%-10% range (38.1% of the germplasms). Sugar content ranged from 13.5 to 33.3% (23.2% on average); the highest frequency proportion of sugar was in the 20%-25% range (56.9% of the germplasms), followed by the 25%-30% range (25.4% of the germplasms). The highest frequency proportion of water was in the 70%-80% range (52.5% of the germplasms), followed by the 60%-70% range (44.2% of the germplasms). Our results provide basic data for the selection of useful resources and for the development of new sweetpotato varieties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.561-568
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• 2009

To investigate the effects of garlic and medicinal plants extracts (GP) on liver function and lipid metabolism of rat administered with ethanol chronically, Sprague-Dawly male rats were fed with a basial diet (Normal), a basial diet plus ethanol (Control, 10 mL of 20% ethanol/kg b.w/day), a control diet plus 0.5% garlic and 1.0% medicinal plants extracts (GP-I), and a control diet plus 1.0% garlic and medicinal plants extracts (GP-II) for 4 weeks. Blood glucose in GP group was significantly decreased, but not significantly different between GP-I and GP-II group. Albumin content of serum was significantly increased in GP groups, while total lipid, cholesterol and triglyceride of serum were significantly decreased in GP group. Total cholesterol and triglyceride were not significantly different between GP-I and GP-II group. LDL-cholesterol in blood was decreased to 58% in GP-I group and 73% in GP-II group compared to the control group, it's contents were the lowest amounts among the normal, control and experimented groups. Lipid levels in liver of rat administered with alcohol were decreased in GP group and significantly different in GP-II group. GOT and r-GTP activities were significantly higher in control than normal group, while GPT and ALP activities were not significant in groups administered with alcohol. Activities of GOT, GPT and r-GTP were significantly lower in GP group than control group, while ALP activity was not significant in all groups. TBARS contents were not significant in serum, but it's contents in liver were significantly decreased in GP groups than control group. DPPH radical scavenging ability in serum and liver was significantly increased in GP groups. These results indicate that garlic and medicinal plants extracts were effective in improving and protecting liver disorder induced from long-term alcohol consumption.