• Journal of Life Science
• /
• v.28 no.6
• /
• pp.708-717
• /
• 2018

The antioxidant activity and protective effects of a hot water extract from the Stauntonia hexaphylla fruit (WESHF) were investigated in vitro and in vivo. The total polyphenol and flavonoid contents of WESHF were $16.13{\pm}0.27mg$ gallic acid equivalent/g and $4.7{\pm}0.80mg$ catechin equivalent/g, respectively. In addition, the DPPH radical-scavenging activity ($SC_{50}$) and the Oxygen Radical Absorbance capacity of WESHF were $63.62{\pm}4.10{\mu}g/ml$ and $90.63{\pm}5.29{\mu}M$ trolox equivalent/g, respectively. The hepatoprotective effect of WESHF against hydrogen peroxide-induced oxidative damage was investigated. $H_2O_2$-induced liver damage on HepG2 cells was prevented by $200{\mu}g/ml$ of WESHF. Furthermore, to investigate the protection mechanism of WESHF on hydrogen peroxide-induced cytotoxicity in HepG2 cells, pre-treatment with $200{\mu}g/ml$ of WESHF significantly attenuated a decrease in the activities of CAT, SOD, GR, and GPx. The hepatoprotective activity of WESHF was evaluated in an experimental model of hepatic damage induced by acetaminophen (APAP). The levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) were significantly decreased in the livers of mice treated with 200 mg/kg of WESHF compared to the APAP-treated group. The lipid peroxidation level, which increased after APAP administration, was significantly reduced in the WESHF group. In addition, histological examinations of the liver showed the same protective effect of WESHF treatment. Based on these findings, it is suggested that WESHF has potent hepatoprotective effects, and the mechanism that causes this type of protection could be related to antioxidant pathways.

• Korean journal of food and cookery science
• /
• v.26 no.1
• /
• pp.79-87
• /
• 2010

The antioxidant activity of hot water extracts made from Yuza (Citrus junos SIEB ex TANAKA) cultivated in Namhae Changseon, Seolcheon and Idong-myeon was analyzed. The total phenolic compound content was significantly higher in the Seolcheon sample (116.06 mg/100 g) than in Idong or Changseon. Flavonoids and hesperidin contents were not significantly different among samples. The electron-donating ability of the Yuza peel hot water extracts was activated to over 55% in all samples with $5,000\;{\mu}g/mL$ added to the reaction system, with especially high in the Seolcheon sample (85.70%). Also, the reducing powder in $10,000\;{\mu}g/mL$ added to the reaction system was showed significantly higher in the Seolcheon (0.82) than in the other samples. The ABT cation decolorization capacity of Yuza peel extracts was activated to over 50% in all samples when $5,000\;{\mu}g/mL$ of water extracts were added to the reaction mixture, and the activity was the highest (67.59%) in the Idong samples. The nitric oxide scavenging activity was lower than 45% in all samples, with the activity of Changseon significantely lower than the other samples. The antioxidant activity of the $\beta$-carotene linoleic acid system was 33.30~42.22% when $1,000\;{\mu}g/mL$ water extracts was added to the reaction mixtures, of which the activity in the Yuza cultivated in Seolcheon showed the highest.

• Microbiology and Biotechnology Letters
• /
• v.44 no.4
• /
• pp.432-441
• /
• 2016

Machaerium cuspidatum, a canopy liana, is a species of genus legume in the Fabaceae family and contributes to the total species richness in the tropical rain forests. In the present study, we investigated the antioxidative and anti-cancer effects of M. cuspidatum and its mode of action. The methanol extract of M. cuspidatum (MEMC) exhibited anti-oxidative activity with an $IC_{50}$ value of $1.66{\mu}g/ml$, and this was attributable to its 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity. MEMC also exhibited a cytotoxic effect and induced morphological changes in a dose-dependent manner in several cancer cell lines including human lung adenocarcinoma A549 cells, human hepatocellular carcinoma HepG2 cells, and human colon carcinoma HT29 cells. Moreover, MEMC treatment induced the accumulation of subG1 population, which is indicative of apoptosis in A549 and HepG2 cells. MEMC-induced apoptosis was confirmed by the increase in Annexin V-positive apoptotic cells and apoptotic bodies using Annexin-V staining and DAPI staining, respectively. Further investigation showed that MEMC-induced apoptosis was associated with the increase in p53 and Bax expression, and the decrease in Bcl-2 expression. In addition, MEMC treatment led to proteolytic activation of caspase-3, 8, and 9 and degradation of poly-ADP ribose polymerase (PARP). Taken together, these results suggest that MEMC may exert a beneficial anti-cancer effect by inducing apoptosis via both the extrinsic and intrinsic pathways in A549 and HepG2 cells.

• Journal of Animal Science and Technology
• /
• v.52 no.4
• /
• pp.297-304
• /
• 2010

This study was conducted to investigate the effects of dietary quercetin on feed utilization, blood parameters, and meat quality of Korean native goats. Totally sixteen Korean native goats, 15 kg of average BW aged at 7 months, were employed in the experiment with eight replicates per treatment. One group was fed quercetin at 200 mg/kg level and the other group was fed none as control for 15 days. Dietary inclusion of quercetin did not affect feed intake, water intake, and the amount of urine and feces. Digestibilities of crude fat, NDF, and ADF for 5 days were not affected, but digestibility of crude protein was increased by the dietary inclusion of qurecetin (P<0.05). Quercetin increased rumen total VFA, propionate, and butyrate significantly (P<0.05). Acetate/propionate ratio (A/P) in the quercetin treated group was significantly higher than control. 2,2-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) ($ABTS^+$) reducing activity of the loin from goat fed quercetin was higher than that of control. Sensory analysis conducted at 24 hr post mortem revealed that color, texture, and overall acceptability of the loin from goat fed quercetin were significantly preferred to that of control. Feeding quercetin did not influence pH, water holding capacity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS value, and fatty acid composition of the loin significantly. In conclusion, the dietary inclusion of quercetin increased the digestibility of crude protein, rumen total VFA, propionate, butyrate, and A/P ratio. In addition the higher color and texture preference and ABTS+reducing activity of loin indicating some beneficial effect on enhancement of meat qualityin goats.

• Journal of Food Hygiene and Safety
• /
• v.31 no.2
• /
• pp.132-139
• /
• 2016

The purpose of this study was to investigate the contents of antioxidant compounds and antioxidant activities in teas. A total of 99 teas were tested for their antioxidant activities based on their ability to scavenge DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical. Antioxidant activity was expressed as mg of ascorbic acid equivalents per 100 g tea sample (L-ascorbic acid equivalent antioxidant capacity, AEAC) and was expressed as mg per 1 serving size (free radical scavenging activity, $FSC_{50}$). The total polyphenol contents of the extracts was quantified using the Folin-Ciocalteu method and the total flavonoid contents of the extracts was determined using a modied method of Davis. Vitamin C was analyzed by HPLC method. According to the AEAC value, mate tea, green tea, black tea, oriental raisin tea, chamomile tea and burdock tea showed relatively high antioxidant activities. Polyphenolic compounds were the major naturally occurring antioxidant compounds found in teas and the high concentrations of total polyphenol compounds were observed in black tea, green tea and mate tea. The high concentrations of total flavonoid compounds were observed in mate tea, black tea and yam tea and the amount of vitamin C contents were found to be high in citron tea and green tea. As a result, steeping tea was much higher in antioxidant activity than either powdered tea or liquefied tea. According to the study, a high correlation was demonstrated between the total polyphenol contents and antioxidant activities in teas (r = 0.846) and correlations between the total flavonoid contents and antioxidant activities was statistically significant in teas (r = 0.625). It was found that also the proportional relationship established among the total polyphenol content and antioxidant activities. That is, antioxidant activity of teas has been confirmed to have been caused by the total polyphenol.

• Microbiology and Biotechnology Letters
• /
• v.40 no.4
• /
• pp.371-379
• /
• 2012

This study was designed to explore new nutraceutical and cosmetic resources possessing biological activities from the plant kingdom. To fulfill this purpose, we analyzed the anti-oxidative, anti-melanogenic, and anti-inflammatory activities of Zanthoxylum schinifolium extract (ZSE) and its solvent fractions using in vitro assays and cell culture model systems. Three kinds of ZSE treated with methanol, ethanol, and water exhibited potent anti-oxidative activities through DPPH radical scavenging capacity, and inhibited in vitro DOPA oxidation. Furthermore, Z. schinifolium methanol extract (ZSME) inhibited the ${\alpha}$-melanocyte stimulating hormone, which induces melanin contents in B16F10 cells. Its anti-melanogenic activity originates from the inhibition of tyrosinase enzyme activity and melanogenesis related protein expression. Moreover, lipopolysaccharide induced nitric oxide production in the RAW 264.7 cell line was also ameliorated by ZSME treatment in a dose dependent manner. Among the four solvent fractions of ZSME treated with dichloromethane, ethyl acetate, n-butanol, and water, three fractions, except water, showed significant anti-melanogenic and anti-inflammatory activities. Taken together, these results provide important new insights into Z. schinifolium, indicating that it possesses numerous biological activities such as anti-oxidative, anti-melanogenic, and anti-inflammatory activities. Therefore, it may well serve as a promising material in the field of nutraceuticals and cosmetics.

• Journal of Life Science
• /
• v.27 no.2
• /
• pp.123-130
• /
• 2017

This study was conducted to investigate the physicochemical quality characteristics of pork patty added with four different amount (T0:0%, T1:0.3%, T2:0.7%, T3:1.0%) of tangerine (Citrus unshiu) peel. There was no significant difference in chemical composition, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, VBN content, L-value. In taste, texture, juiciness and palatability, the addition of 0.3%~1.0% tangerine peel in pork patty showed no significant difference on sensory properties compared to the pork patty without tangerine peel. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The TBARS contents decreased as tangerine peel become added (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The external a-value of T2 and T3 were significantly higher than that of T0 (p<0.01). The external and internal b-value of T2 and T3 were higher than those of T0 (p<0.01). Flavor of T2 and T3 were higher than those of T0 and T1 (p<0.01). In conclusion, the results of this study indicate that an addition of tangerine peel could be utilized as an ingredient in pork patty in promotion of function of tangerine by-products.

• Food Science and Preservation
• /
• v.15 no.4
• /
• pp.582-586
• /
• 2008

Total phenolic compounds and antioxidative activities of rooibos tea(Aspalathus linearis) fractions were studied. Three extracts, using hexane, ethyl acetate, and ethanol, were prepared. Total phenolic compounds were 3069.3 mg/100 g extract in the hexane fraction, 18604.4 mg/100 g extract in the ethyl acetate fraction, and 13458.8 mg/100 g extract in the ethanol fraction. Levels of vanillic acid, caffeic acid, syringic acid, 4-coumaric acid, and ferulic acid were analyzed by RP-HPLC, and totals of 3452.6 and 3156.1 mg/100 g of extract were found in the ethanol and ethyl acetate fraction, respectively. In the DPPH assay, the ethanol fraction(82.2% of contol) and the ethyl acetate fraction(78.9%) showed the highest free radical scavenging capacities. The induction period of each tea fraction in the fish oil rancimat assay was measured. When 500 ppm of the ethanol fraction was applied, a 1.19 h induction period was observed. This was 2-fold greater than the induction period of the control.

• Journal of Life Science
• /
• v.26 no.9
• /
• pp.1041-1048
• /
• 2016

This study was carried out to investigate the effect of grape peel on the physicochemical properties of ground pork stored at 4℃ for 10 d. Four types of ground pork were evaluated: T0 without grape peel, T1 with 0.3% grape peel, T2 with 0.7% grape peel, and T3 with 1.0% grape peel. The pH increased during storage, with that of T3 the lowest (p<0.05). The L-value and a-value decreased during storage, and the a-values of T2 and T3 were significantly higher than those of T0 and T1 (p<0.05). The b-values of T0 and T1 increased with a longer storage period (p<0.05), but those of T2 and T3 were not significantly changed. The TBARS (2-thiobarbituric acid reactive substances) content increased with a longer storage period, and the TBARS content of both T2 and T3 was significantly lower than that of T0 and T1 (p<0.05). DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity declined with a longer storage period, and the activity of T2 and T3 was significantly higher than that of T0 and T1 (p<0.05). The VBN content of T0 and T1 also increased with a longer storage period (p<0.05), but the VBN content of T2 and T3 was not significantly changed. After storage for 4 d, the water-holding capacity declined and cooking loss and hardness increased (p<0.05), and these parameters were not significantly different among any samples. Chewiness increased with a longer storage period (p<0.05). The results suggest that the addition of grape peel to ground pork can enhance its functionality.

• Food Science of Animal Resources
• /
• v.33 no.4
• /
• pp.531-541
• /
• 2013

This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total polyphenol and flavonoid contents of Sansa extract were found to be 127.00 mg/g and 54.05 mg/g, respectively. The DPPH radical scavenging activity of Sansa extract was high and it was similar to the BHA and BHT. The Tteokgalbi was prepared by 0% (N), 0.1% (S1), 1% (S2), and 2% (S3) of the Sansa Powder. Addition of Sansa powder decreased the protein and lipid contents, but the ash content was significantly increased (p<0.05). Increasing the amount of Sansa powder in the pork Tteokgalbi tended to increase the water holding capacity (WHC) values and the cooking loss (p<0.05). The addition of Sansa powder increased the hardness and chewiness values, but did not affect the cohesiveness and springiness values. In the sensory evaluation, the S3 Tteokgalbi had the best score in color. Values of pH, total microbial counts, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values decreased significantly added Sansa powder relative to the normal (p<0.05). The S3 Tteokgalbi was significantly (p<0.05) more effective for delaying lipid peroxidation than the other groups. Sansa powder addition increased the L (lightness) and a (redness) values. Therefore, the results demonstrate that adding the Sansa powder to the pork Tteokgalbi tended to improve antioxidative and antimicrobial effects during the chilled storage period.