• Journal of Nutrition and Health
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• v.37 no.8
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• pp.669-674
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• 2004

The purpose of this study was to develop the antiallergic and hypoallergic fennented soybean foods without side effect. We manufactured Chungkukjang with addition of herbal (aloe, cinamon, licorice root) extract. Sensory evaluation was performed to evaluate the acceptability by the consumer. Clinical evaluation was performed with 10 atopic dermatitis (AD) patients who showed positive reaction with specific IgE and skin prick test. Cross-over study between nonnal Chungkukjang and Chungkukjang with aloe extract was performed. In sensory evaluation, Chungkukjang with aloe extract obtained best score overall. In clinical evaluation, 7 out of 10 AD patients showed positive reaction to soy-bean and 4 out of 10 AD patients showed positive reaction to normal Chungkukjang. 2 out of 10 AD patients showed positive reaction to Chungkukjang with aloe extract. In conclusion, Chungkukjang could be recommended as functional food with hypoallergic effect. As adding aloe extract to Chungkukjang, hypo allergic effect was increased.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.81-85
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• 2004

This study was conducted to investigate the antioxidant activities of clove extracts in water, methanol and ether. The clove extracts, BHA and ${\alpha}$-tocopherol were added to each oil at a level of 200 ppm. The activities of the substrate oils and controls were tested under autoxidation and thermal oxidation conditions. The degree of the effects of the antioxidant activities under autoxidation condition were in the following order; ether extract 〉 methanol extract 〉BHA 〉 ${\alpha}$-tocopherol 〉 water extract = control group. The induction periods of the control, water, methanol and ether extracts, and BHA and ${\alpha}$-tocopherol were 9.5, 9.6, 10.7 11.8, 10.4 and 9.7 days, respectively. Under thermal oxidation condition, the methanol extract showed stronger antioxidant activity than those of the water and ether extracts. The antioxidant activity of the methanol extract was attributed to ${\alpha}$-tocopherol and BHA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.21-27
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• 2006

Effects of root, stem and leaf extracts of Zanthoxylum piperitum on the inhibition of lipid peroxidation in the hepatic microsome of rat, DPPH radical scavenging activity, soybean lipoxygenase activity and activated partial thromboplastin times (APTT) were examined in vitro. The highest inhibition of hepatic microsomal lipid peroxidation was observed by ethyl acetate fraction of the root and stem extracts. The high inhibition of lipid peroxidation was observed in the leaf, the root and the stem in order. The DPPH radical scavenging activity of ethyl acetate fraction was higher than that of n-butanol fraction and it was similar to the root and the steam extract. It was similar to the inhibition of hepatic microsomal lipid peroxidation. The DPPH radical scavenging activity was the highest in 0.50 mg/mL of ethyl acetate fraction, and it was 4.4-fold higher than that of a-tocopherol, as an antioxidant standard. The DPPH radical scavenging activity was dependent on the extract concentration in the range of $0.12\~5.00$ mg/mL. The soybean lipoxygenase activity of ethyl acetate fraction was higher than that of n-butanol fraction and it was similar to the root and the stem extracts. The soybean lipoxygenase activity was the highest in 0.50 mg/mL of ethyl acetate fraction. The soybean lipoxygenase activity was dependent on the extract concentration in the range of $0.12\~5.00$ mg/mL. The leaf extract showed the highest antithrombogenic effect followed by the stem and then the root extract. The activated partial thromboplastin times were dependent on the extract concentration in the range of $0.10\~2.00$ mg/mL.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.13-20
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• 2000

This study was designed the antioxidative effect of the ethanol extract obtained Rooibos tea (Aspalathus linearis) on various kinds of oil, and examined the synergistic effect of Rooibos tea extract by addition of citric acid to the antioxidation activity and also investigate to antioxidation effect of the extract in food production and storage peroids. The antioxidative activity of 0.2mg of Rooibos tea extract was showed similar to same doses of $\alpha$-tocopherol, BHA and BHT in linolieic acid-ethanol system. The antioxidative effect of the mixture with 0.1% Rooibos tea extract on lard was more effective than that of the mixture with same doses of $\alpha$-tocopherol, BHA and BHT. The antioxidative effect of Rooibos tea extract was showed slightly effects on lard or soybean oil. Antioxidative effects of Rooiboe tea extract in addition of citric acid as synergist showed more effective in linoleic acid-ethanol system, but did not showed in the other oils. In the application of Rooibos tea extract to food prodctuction and storage period, the antioxidative effect was more effective in biscult, preparation added lard mixed with 0.1% Rooibos tea extract.

• Korean Journal of Agricultural Science
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• v.46 no.4
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• pp.971-980
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• 2019

We profiled the health-promoting bioactive components in nine types of soybean seeds with different seed coat colors (yellow, green, brown, and black) and investigated the effects of different extraction solvents (methanol, ethanol, and water) on their antioxidant activities. The carotenoid and anthocyanin compositions varied greatly by seed color, and the phenolic acids, total phenol, and total flavonoid contents differed by genotype. The carotenoid content was relatively higher in soybean seeds with green and black seed coats than in those with a yellow seed coat while lutein was the most plentiful. The anthocyanin content was considerably higher in the soybean seed with the black seed coat. The results of the DPPH assay showed strong antioxidative activities in the methanol- and water-extracts compared to the ethanol-extract, irrespective of the seed coat colors. Moreover, the soybean seeds with the black seed coat exhibited the highest antioxidant activity among the samples, regardless of the extraction solvent used. Eighteen bioactive compounds were subjected to data-mining processes including principal component analysis and hierarchical clustering analysis. Multivariate analyses showed that brown and black seeds were distinct from the yellow and green seeds in terms of the levels of carotenoids and anthocyanins, respectively. These results help our understanding of the compositional differences in the bioactive components among soybean seeds of various colors, providing valuable information for future breeding programs that seek to enhance the levels of compounds with health benefits.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.399-406
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• 2004

The extracts 70% acetone from chestnut inner shell, pine needle and hop flower were added to soybean oil, lard, soybean oil-water emulsion and lard-water emulsion in order to test the antioxidant activity compared with ${\alpha}-tocopherol$, respectively. Induction period was determined by Rancimat and the antioxidant activities were recorded in the order of pine needle>chestnut inner shell>hop>tocopherol in the soybean oil, and in the order of tocopherol>chestnut inner shell>pine needle>hop in the lard treatment. These three extracts showed similar high antioxidant activity by peroxide value test in soybean oil, soybean oil-water emulsion, lard and lard water emulsion, respectively. The chestnut inner shell extract would be the highest antioxidant agent among the extracts tested in this study. Ellagic acid of chestnut inner shell and flavanol of pine needle would increase the antioxidant activity according to analysis result of polyphenol compound, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.57-63
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• 2000

To extract insoluble proteins from abolished soybean meal, the meal was treatesd with phytase and protease produced by Aspergillus sp. SM-15 and Aspergillus sp. MS-18. The extraction of insoluble soybean protein was increased at alkaline range more than pH 5 in case of phytase, pH 7 to 11 in case of protease and pH 5 to 12 in case of the mixed enzyme of phytase and protease. The optimum extraction temperature of insoluble protein was 5$0^{\circ}C$ for phytase and the mixed enzyme of phytase and protease, and 6$0^{\circ}C$ for protease. The optimum treatment time for extraction of protein was 9 hrs for phytase, 11 hrs for protease and the mixed enzyme of phytase and protease and optimum unit of enzyme for extraction of protein was 600 unit, 40 unit and 900 unit＋60 unit in case of phytase, protease, phytase and protease, respectively. The treatment of mixed enzyme showed higher extracton rate of protein than single enzyme treatment. The foaming capacity, foaming stability, emulsion capacity, and emulsion stability of soybean meal protein by the treatment of the enzymes increased at all pH range. Further more oil absorption as well as water absorption capacities by the treatment of the enzymes were also increased. The functional properteis of the soybean meal protein treated by the mixed enzyme were higher than those of soybean meal protein treated by the single enzyme.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1248-1256
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• 2007

The present study examined the physiological effects of isoflavone-rich bean sprout on the lipid metabolism of hyperlipidemic rats. Experimental hyperlipidemia was induced by the AIN standard diet with 0.5% cholesterol,9.3% lard and 0.2% sodium cholate in SD rats. Experimental groups consisted of normal control, hyperlipidemic control, 1% or 5% bean sprout powder-supplemented groups, and 0.2% soybean isoflauone extract-supplemented group. Four weeks feeding of isoflavone-rich bean sprout powder or isoflavone extract resulted in a significant lowering of plasma cholesterol and lowering tendency of triglyceride levels. The levels of lipid peroxidation products in the kidney and heart tissues were also lowered by the supplementation of bean sprout powder or isoflavone extract. The activities of hepatic glutathione peroxidase and catalase were increased by the supplementation of bean sprout powder or soybean isoflavone extract. Plasma concentration of vitamin A was significantly raised in the group fed 0.5% bean sprout powder. The results of the study showed that the beneficial effects of isoflavone-rich bean sprout on lipid metabolism of hyperlipidemic animals were comparable with those of soybean isoflavone extract. The positive effect of bean sprout in improving lipid metabolism might be due to the combined action of isoflavone and dietary fiber.

• The Korean Journal of Mycology
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• v.40 no.4
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• pp.235-243
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• 2012

We studied the effect of fermented Rhus verniciflua stem bark (FRVSB) extract (used in herbal med-icine by Koreans) on the microbial growth and enzyme activity of 12 soybean-fermenting microorganisms, including Bacillus spp., lactic acid bacteria, yeast, and other harmful bacteria. The ethanol and methanol extracts of FRVSB inhibited the growth of Bacillus subtilis, Bacillus licheniformis, Bacillus cereus, and Zygosaccharomyces rouxii, and in the disk diffusion assay, their inhibition zone diameters were 11.06-12.23, 12.32-18.38, 11.47-11.84, and 13.59-14.21 mm, respectively. The water extract did not show any inhibitory effect. In fact, the water extract addition enhanced the growth of B. subtilis and B. licheniformis by 1.3-4.5 fold and that of B. cereus by 1.2-1.4 fold. However, the water extract did not affect the growth of Lactobacillus plantarum, Lactobacillus mesenteroides, Saccharomyces cer-evisiae, and Escherichia coli. The addition of water extract increased the amylase and protease activity of B. subtilis and B. licheniformis.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.975-980
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• 2009

In this study we evaluated polyphenol contents, phytate contents, and antioxidant activities (DPPH radical and hydroxyl radical scavenging activity) in several soybean cultivars. The polyphenol contents of the cultivars ranged from 0.0446 mg/g to 0.0652 mg/g, with the highest level found in the WS82 cultivar, whereas and the lowest in Duyukong. The phytate content of the WS2906 cultivar was the highest at 22.28 mg/g whereas Duyukong showed the lowest level. $IC_50$ values (concentration of soybean extract exerting 50% scavenging of radicals) for DPPH radical and hydroxyl radical scavenging activity showed the highest in WS82. A positive correlation between DPPH radical scavenging activity and polyphenol contents was observed in the soybean cultivars, whereas not significant relationship between antioxidant activity and phytate content was found.