• Journal of Plant Biotechnology
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• v.46 no.3
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• pp.236-245
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• 2019

Fruit ripening is a genetically programmed process involving a number of biochemical and physiological processes assisted by variations in gene expression and enzyme activities. This process generally affects the phytochemical profile and the bioactive principles in fruits and vegetables. To appraise the variation in bioactive principles of fruits from Rosa rugosa during its ripening process, we analyzed the changes in antioxidant and anti-elastase activities and polyphenolic compounds during the four ripening stages of fruits. Overall, an extract of unripe fruits contained the highest levels of total phenolic and flavonoid contents, radical scavenging activity, reducing power, oxygen radical antioxidant capacity, and elastase inhibitory activity, compared with the extracts of fruits at other stages of ripening. Additionally, we found that the reduction of flavonoid content occurs because of decreased transcriptional levels of genes involved in flavonoid biosynthesis pathway during the ripening process. Based on HPLC analysis, we found that the extract of unripe fruits contained the highest amount of myricetin, caffeic acid, chlorogenic acid, syringic acid, and p-coumaric acid and suggested that the antioxidant and anti-elastase activities of the extract obtained from stage 1, should be mediated by the presence of these compounds. Additionally, we analyzed the interaction sites and patterns between these compounds and elastase using the structure-based molecular docking approach, and suggested that chlorogenic acid strongly interacted with elastase. Together, these findings suggest that the maturity of fruits has profound effects on the pharmaceutical value of R. rugosa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1180-1185
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• 2015

This study was performed to investigate the biological activity of yangha flower buds as well as to manufacture of yanggeng prepared with various levels (0 g, 3 g, 6 g, 9 g, and 12 g) of yangha flower buds. DPPH and ABTS scavenging activities of yangha flower buds were 96% and 57% compared to levels of vitamin C, respectively. In the oxygen radical antioxidant capacity assay, antioxidant activity increased dose dependently up to $500{\mu}g/mL$ of yangha flower buds. There was no toxicity up to $1,000{\mu}g/mL$ in vascular smooth muscle cells, and yanggeng significantly reduced migration and proliferation by platelet-derived growth factor-BB-stimulated rat aortic smooth muscle cell migration and proliferation. In the sensory evaluation, the optimal sample was YY9, which was prepared with 9 g of yangha flower buds. It can be concluded that yangha flower buds show antioxidant and vascular protective activities. The optimal sample (YY9) is expected to contribute as a new functional food.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.713-722
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• 2011

This study was conducted to monitor the quality characteristics of Acai (Euterpe oleracea Mart.) ethanolic extracts by a response surface methodology. The independent variables in the extraction experiments were ethanol concentration (0~100%), extraction temperature ($35{\sim}95^{\circ}C$), and ratio of solvent to sample (10~30 mL/g). The coefficients of determinations ($R^2$) were 0.9596 (p<0.01), 0.9356 (p<0.01), and 0.8842 (p<0.05) for total polyphenol, total flavonoid, and electron donating ability, respectively. The electron donating ability and nitrite scavenging effect improved with an increase in ethanol concentration as opposed to extraction temperature. Anthocyanin content with extraction conditions was 74.421~291.841 mg/L and the coefficient of determinations ($R^2$) was 0.9792 (p<0.01). ORAC (oxygen radical absorbance capacity) with extraction conditions was 137.73~562.94 ${\mu}moles$ TE/g and increased with an increase in ethanol concentration and a decrease in the ratio of solvent to sample content. Estimated conditions for maximum extraction including yield, total polyphenol, total flavonoid, electron donating ability, anthocyanin content, and ORAC were 28~58% for ethanol concentration, $60{\sim}68^{\circ}C$ for extraction temperature, and 10~12 mL/g for ratio of solvent to sample.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.540-544
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• 2012

The aim of this study was to evaluate the antioxidant activity, total phenolics, flavonoids, and vitamin C contents in peels of 11 commercial fruits commonly consumed in the Republic of Korea. The antioxidant activities were evaluated by ABTS, DPPH radical scavenging methods and reducing power. The peels of plum (Prunus spp.) and golden kiwifruit (Actinidia chinensis) exhibited the highest values of antioxidant activity and total phenolics, while the highest level of ascorbic acid was recorded in the peel of citrus fruit (p<0.05). There were positive correlations between the antioxidant activity assessed by both reducing power and ABTS methods and total polyphenol content ($R^2$=0.6356), suggesting that phenolic compounds are the major contributors to these activities. The results indicate that plum and golden kiwifruit peels can be used as natural antioxidant ingredients and in production of functional foods in the Korean diet.

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.7-16
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• 2014

Angiotensin-I-converting enzyme (ACE) inhibitory peptides have functional and potential properties of casein hydrolysates that are used in the development of food ingredients and anti-hypertensive hydrolysates derived from sodium caseinate enzymatic hydrolysates. Sodium caseinate could be treated by various kinds of commercial proteases, and then could be treated with the enzyme combination. Ultrafiltration treatment can be used to generate hydrolysates that can be used to determine ACE inhibitory activity. In general, hydrolysate quality can be evaluated by changes in hydrolysis characteristics, ACE inhibitory activity, as well as functional properties such as solubility, foam capacity, cytotoxicity, free radical-scavenging effects, and sensory evaluation. In this review, we present an overview of the ACE inhibitory peptides obtained by performing enzymatic hydrolysis on various sources to identify food ingredients and functional foods that reduce hypertension.

• Korean Journal of Environmental Biology
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• v.24 no.2 s.62
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• pp.119-125
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• 2006

Present study aims to study antioxidant enzyme activity due to turbidity change in various tissues of Carassius auratus. As for the changes of antioxidant enzyme activity in tissues of C. auratus pursuant to the raising period under 50, 100, and 150 NTU with turbid water levels, there was no great difference between 50 NTU and 100 NTU compared to a control (0 NTU), however, it demonstrated a relatively noticeable difference at 150 NTU high turbid water level. When considering the antioxidant capacity in tissues of C. auratus in terms of DPPH free radical scavenging activity, there was shown a high activity in gill and liver tissues, therefore, it is thought that there appears a non-enzymatic antioxidant reaction when C. auratus is reared under the condition of highly turbid water. As for the enzymatic antioxidant reaction of antioxidant enzyme activity got increased as turbid water level went higher in order of 50, 100, 150 NTU, and the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione-s-transperase (GST), increased in all tissues except for an integument, up to 20th day when it was started to be reared, and they showed a gradual decrease as time passed by. However, since the activity of glutathione reductase (GR) and glutathione peroxidase (GPX) is very low in almost all tissues, it is thought that the role of those enzymes would be quite ignorable in the course of antioxidant process.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.13-18
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• 2014

This study was designed to investigate the in vitro antioxidant potentials and the antioxidant components of 80% ethanolic extracts prepared from five edible spring flowers. The contents of total phenols (14.1-18.9 mg gallic acid equivalents/g of dry weight; DW), flavonoids (0.3-4.9 mg catechin equivalents), total carotenoids ($1.9-578.1{\mu}g$ ${\beta}$-carotene equivalents), and proanthocyanidins (2.8-23.5 mg catechin equivalents), were determined by spectrophotometry. In addition, the content of ascorbic acid (0.71-1.31 mg) was determined using HPLC with UV detection. All varieties of the flower examined showed antioxidant potential (1.2-46.1 mM Trolox equivalents/g DW), which was measured by the radical scavenging activity and the reducing power. Of the five flowers analyzed, Prunus avium L. showed the highest antioxidant activity. A strong correlation was found between the ascorbic acid ($r^2=0.75$), flavonoids ($r^2=0.71$), and total phenolic content ($r^2=0.64$) and the antioxidant parameters, suggesting that these components are likely significant contributors to the antioxidant capacity of the five spring flowers.

• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.330-338
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• 2012

During 10 days germination of perilla seeds for sprouts preparation, the changes of proximate composition and antioxidant activities were monitored, and the inhibitory effect of sprouts extracts on perilla oil oxidation was also studied. The moisture content in seeds(2.9%) was increased to 9.2% in sprouts at 10 days while crude ash content wasn't significantly. The crude fat and protein contents were reduced from 46.8% and 20.7% in seeds to 18.2% and 18.3% in sprouts, respectively, but reducing sugar and fiber contents increased from 2.2% and 14.8% to 12.8% and 22.4%, respectively. Compared with perilla leaf, sprouts at 10 days contained more fat, carbohydrate, reducing sugar, and fiber while less moisture, ash, and protein. Antioxidant activities during germination were increased and reached to maximum at 8 days in which Trolox equivalent antioxidant capacity(TEAC) based on DPPH and ABTS radical scavenging were 133.1 and 136.8 Trolox eq. mmol/kg, respectively, and ferric ion reducing power(FRAP) was 399.3 Fe(II) eq. mmol/kg. Polyphenol content(19.2 g/kg) was maximum at this stage, too. Perilla leaf showed similar TEAC but higher FRAP than the sprouts. When methanol extract of sprouts at 8 days was added to perilla oil, the oil oxidation was delayed in dose dependent manner. The induction time for oxidation was extended about 2.8 times by adding 2.5%(w/w) extract, that is, from 1.67 hr(control) to 4.62 hr. This induction time corresponded to 38% level of that of perilla oil containing 2.5% BHT.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.403-416
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• 2020

The purpose of this study was to evaluate the food functional properties and in vitro bioactivity of vacuum freeze-dried fish roe concentrates (FRCs) prepared from Alaska pollock Theragra chalcogramma (AP), bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST). All three species showed better buffering capacity on the alkaline side (pH 10-12) than on the acidic side. The water-holding capacities of the FRCs were 3.5, 8.5 and 4.2 g/g protein for AP, BH and ST, respectively, and were significantly higher than that of commercial egg white. The protein solubilities of the FRCs were 42.5% (AP), 50.0% (BH) and 13.9% (ST). The foaming capacities of the FRCs were not significantly different among the species (128.0% for AP, 128.3% for BH, and 143.3% for ST; P>0.05), and their foam stability was maintained at 53.0-74.2% for 60 minutes. The oil-in-water emulsifying activity indexes of AP and BH (19.5 and 20.2 ㎡/g protein, respectively) were significantly superior to that of ST (P<0.05). The 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothia-zoline-6-sulfonic acid radical-scavenging activities (IC₅₀, mg/mL) of the FRCs were in the ranges of 1.05-3.26 and 0.13-0.18 mg/mL, respectively, and the angiotensin I converting enzyme inhibitory activity was in the range of 0.97-1.89 mg/mL.

• The Korea Journal of Herbology
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• v.30 no.4
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• pp.37-44
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• 2015

Objectives : The present study was designed to evaluate the anti-inflammatory and anti-oxidative stress activities through regulation of Nrf2-mediated genes by Rhei rhizoma and Glycyrrhiza rhizoma combined extract (RGE) in reflux esophagitis.Methods : The antioxidant activity of RGE in vitro was measured in terms of radical scavenging capacity such as DPPH and ABTS. RGE was administered at 350 mg/kg body weight prior to induction of reflux esophagitis. Reflux esophagitis was induced that tied the pylorus and the transitional junction between the forestomach and the corpus in Sprague-Dawley rats.Results : RGE scavenged DPPH and ABTS effectively and IC₅₀of RGE each were 4.9 μg/ml and 45.6 μg/ml. Our results show that RGE administration markedly ameliorated mucosal damage upon histological evaluation. In serum and esophagus tissue, RGE significantly suppressed the oxidative stress biomarkers. Reflux esophagitis induced rats exhibited down-regulation of antioxidant-related proteins in the esophagus; however, the levels with treatment of RGE were significantly higher than those of vehicle reflux esophagitis rats. RGE treatment caused significant reductions in activation of NF-κB transcription factor. Thus, RGE significantly exhibited potent anti-inflammatory activities by suppressing the protein expression levels of pro-inflammatory proteins such as COX-2 and iNOS and inflammatory cytokines such as TNF-αin the esophagus tissue.Conclusions : Reflux esophagitis caused considerable levels of oxidative stress in the esophageal mucosa and the administration of RGE reduced the esophageal mucosa damage through the regulation of Nrf2 and NF-κB pathways. Our findings can considered as supplementary therapy in the prevention or treatment of reflux esophagitis.