• Food Science and Preservation
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• v.18 no.2
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• pp.236-243
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• 2011

We evaluated the nutritional value of 70% ethanol extracts (EE) from fermented cudrania tricuspidata fruit (ECT: EE of C. tricuspidata, EFCT: EE of fermented C. tricuspidata, EFCTL: EE of fermented C. tricuspidata by B. licheniformis, EFCTS: EE of fermented C. tricuspidata by B. subtilis) by determined the total polyphenol and flavonoid contents, antioxidant activities, and inhibitory actions on elastase and tyrosinase. The yields of freeze-dried powder of ECT, EFCT, EFCTL, and EFCTS were 54.22%, 54.43%, 57.51%, and 57.23% (each w/w), respectively. The color of $L^*,\;a^*,\;b^*$ values decreased of fermented cudrania tricuspidata. The fermented EFCTL and EFCTS had relatively higher contents of total polyphenol and flavonoid than those of other extracts. ABTS radical scavenging ability were 94.61%, 95.85%, 94.36%, and 96.69%, respectively. SOD (superoxide dismutase)-like activities were in the order EFCT (32.60%) > EFCTS (27.10%) > EFCT (23.30%) > ECT (22.00%), and nitrite scavenging activity was in order of EFCTS (51.18%) > EFCTL (45.61%) > EFCT (41.93%) > ECT (27.76%), respectively. Ferrous ion chelating activity of EFCTL (67.34%) and EFCTS (60.36%) was significantly the highest, whereas ECT (52.34%) and EFCT (51.73%) had not different significantly. Xanthine oxidase, elastase and tyrosinase inhibitory activities at 0.5% (w/v) solutions of EFCTL and EFCTS were somewhat higher than those of non-fermented ECT. In conclusion, we provide experimental evidence that extracts of fermented cudrania tricuspidata of B. subtilis and B. licheniformis exhibited higher antioxidant activities and inhibitory actions on elastase and tyrosinase compared with non fermented cudrania tricuspidata.

• Food Science and Preservation
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• v.16 no.3
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• pp.419-426
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• 2009

The antioxidant and antimicrobial effects of acid-soluble and pepsin-solubilizable shark (Isurus oxyrinchus) collagens (SC) (ASSC: acid-soluble shark skin collagen, ASMC: acid-soluble shark meat collagen, PSSC: pepsin-solubilizable shark skin collagen, PSMC: pepsin-solubilizable shark meat collagen) and standard marine collagen (STMC) as materials, and the ability of these materials to inhibit tyrosinase and elastase, were investigated. The electron-donating ability of SC ($1{\sim}5\;g/mL$) was $14.91{\sim}17.21%$, which was $3.0{\sim}3.6$-fold higher than that of STMC at the same concentration. Also, the SOD(superoxide dismutase)-like activity of SC (5.80 mg/mL) was $4.67{\sim}37.28%$, thus $3.0{\sim}3.6$-fold greater than that of STMC. The MIC values of SC against Staphylococcus aureus and Salmonella enteritidis were $5{\mu}g$/disc, which were remarkably lower than that of STMC ($200{\mu}g$/disc). There was no antimicrobial activity against Escherichia coli in STMC, but the MIC against E. coli was $200{\mu}g$/disc for acid-soluble SC and $100{\mu}g$/disc for pepsin-solubilizable SC. The inhibition of tyrosinase by SC (3-5 mg/mL) was $58.95{\sim}98.16%$, $3.34{\sim}3.74$-fold higher than that of STMC ($17.67{\sim}26.25%$). Also, elastase inhibition by SC (at 1 mg/mL) was $53.33{\sim}80.0%$, $1.1{\sim}4.0$-fold greater than that of STMC. These results indicated that shark collagens may be valuable new functional materials owing to their antioxidant and antimicrobial properties, and because the inhibitory activities against elastase and tyrosinase are better than those of standard marine collagen.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.980-988
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• 2014

Seungmagalgeuntang (SG) is broadly used in traditional Oriental medicine especially in Korea, China, and Japan, for its many pharmacological effects. This study was carried out to investigate the antioxidative, antimicrobial, and anticytotoxic activities of SG and fermented seungmagalgeuntang (FSG). DPPH radical scavenging activities of SG and FSG were 70% and 74%, respectively, which increased slightly by fermentation. Nitrite scavenging activities were strongly altered at pH 1.2, (36.4% in SG and 38.3% in FSG) by addition of $200{\mu}g/g$. Superoxide dismutase-like activities were from 21.5% to 23.3% at a concentration of 0.4 mg/mL, and the highest value were observed in FSG. Total flavonoid contents of SG and FSG were 47.1 and $52.1{\mu}g/L$, respectively which shows an increase upon fermentation. In the antimicrobial activity test, $MIC_{50}$ values of SG and FSG were $800{\mu}g/mL$ for Candida albicans and 3,200 and $1,600{\mu}g/mL$ for Staphylococcus epidermidis and Staphylococcus aureus, respectively. Antibacterial effects were higher in FSG compared to SG. Anticytotoxic cadmium toxicities ranged from 63.5% to 76.1% at $10{\mu}g/mL$ of SG and FSG, and the highest value was observed in FSG. In the sensory evaluation, color, flavor, and overall preference values were higher in FSG.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1388-1394
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• 2012

The physiological functionalities of 70% ethanol extracts (EE) from Cudrania tricuspidata fruit (ECFD, EE of C. tricuspidata subjected to freeze-drying; ECHD, EE of C. tricuspidata subjected to heat air drying; ECID, EE of C. tricuspidata subjected to infrared drying) were investigated. Yields of freeze-dried powders of ECFD, ECHD, and ECID were 51.50%, 53.91%, and 56.14%, respectively. Color $L^*$, $a^*$, $b^*$, and $H^{\circ}$ values of ECHD and ECID decreased. Dried ECHD and ECID had relatively higher contents of total polyphenolics and flavonoids than ECFD. Electron donating abilities at a concentration of 10 mg/mL (w/v) were in order of ECID (62.37%) >ECHD (80.17%)>ECFD (77.80%). Reducing powers ($OD_{700}$) of ECFD, ECHD, and ECID were 0.75, 1.70, and 1.89, respectively. Additionally, ABTS radical scavenging ability of ECID was the highest with a value of 62.37% at a concentration of 10 mg/mL (w/v). Nitrite scavenging activities of ECFD, ECHD, and ECID at a concentration of 10 mg/mL (w/v) were 28.76%, 30.69%, and 41.64%, respectively. SOD (superoxide dismutase)-like activities at 5 mg/mL (w/v) were in the order ECFD (891.93 mUnits)>ECHD (723.02 mUnits)>EFID (611.97 mUnits). Whereas ferrous ion chelating activity of ECFD (52.36%) and ECID (47.16%) was significantly higher than that of ECHD (30.04%). ACE inhibitory and xanthine oxidase (XO) inhibitory activities of ECHD and ECID at a concentration of 1 mg/mL (w/v) were higher than those of ECFD. In conclusion, we provided experimental evidence that extracts of pre-dried C. tricuspidata exhibit increased physiological functionalities. Further, infrared drying technique is the best method for enhancement of antioxidant activity of C. tricuspidata fruit.

• Food Science and Preservation
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• v.17 no.5
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• pp.741-751
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• 2010

We evaluated the nutritional value of a Monascus pilosus mycelial ethanolic extract (MEM) and culture filtrate (CFM) by determining the contents of monacolin K and citrinin, and by measuring antioxidant and antimicrobial activities. The yields of freeze-dried MEM and CFM powder were 4.02% and 3.35% of wet weight, respectively. Pigment content ($OD_{500}$ value) of MEM (0.79) and CFM (0.63) were lower than those of commercial rice beni-koji ethanolic extracts (EERB) (0.87), but were in good agreement with the L*, a*, and b* values and the hue angles of the products. The total monacolin K content of MEM (24.91 mg%) was higher than those of CFM (1.27 mg%) and EERB (14.65 mg%). However, the active monacolin K content of EERB (5.48 mg%) was higher than those of MEM (3.35 mg%) and CFM (0.4 mg%). Citrinin was not detected in any sample. The total polyphenol content of MEM (4.68%, w/w) was similar to that of CFM (4.29%, w/w), thus 13.75.20.94% higher than that of EERB. The total flavonoid content of EERB was 6.8.7.0-fold higher than those of MEM (0.64%, w/w) and CFM (0.66%, w/w). The total antioxidant capacity of CFM (3.51%, w/w) was 1.62.2.08-fold higher than those of MEM (2.74%, w/w) and EERB (1.69%, w/w). The electron-donating capacities of 1% (w/v) solutions of CFM, MEM, BHT, and EERB were 86.20%, 77.25%, 77.25%, and 44.82%, respectively, and the corresponding reducing powers ($OD_{700}$ values) were 2.1, 2.4, 1.1, and 1.6, respectively. SOD(superoxide dismutase)-like activities were in the order MEM (39.85%) > BHT (37.68%) > EERB (26.70%) > CFM (21.5%). Although the TBARS (% value) of MEM was a little lower than that of BHT, it was higher than those of CFM and EERB. The antibacterial activities of CFM acting on Bacillus brevis and Escherichia coli were somewhat higher than those of MEM, whereas the activities of MEM on Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus, Staphylococcus epidermidis, and Salmonella enteritidis were higher than those of CFM. However, the antibacterial activities of MEM and CFM were less than those of EERB and BHT. In conclusion, although further studies are needed, we offer experimental evidence that the by-products of M. pilosus MEM and CFM contain significant antioxidant and antimicrobial activities that may be useful in the development of healthy foods.

• 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.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.626-632
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• 2001

The plant extracted from Nameko, Gallic, Green tea, Allspice, Polygonum multiflorum, Schizandra chinensis, Armeniacae and Pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The pH of ethanol extracts showed a higher than that of hot water extracts, among of which were showed the lowest pH 3.0 in Schizandra chinensis. The important factor of lipid oxidation were $Fe^{2+}$ ion and active oxygen, in which were bound by plant extracts in case of $Fe^{2+}$ ion existed. However, the hydroxyl radical scavenging ability of extracts were lowed, compared to extracts reacted with $Fe^{2+}$ ion. Among of them, the hydroxyl radical scavenging ability of Nameko and Pine needle extracts had a lower TBARS value than those of control. The iron content of extracts were less than 2.0 mg/100 g, but the total iron content of Schizandra chinensis extracts were 6.8 mg/100 g. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of $Fe^{2+}$ ion content. The ascorbic acid content of green tea showed 14.3 mg/100 g in hot water extracts and 16.7 mg/100 g in ethanol extracts. Electron donating ability of extracts showed more than 50%, except Nameko and allspices, which were higher in ethanol extracts than those of hot water extracts. The superoxide dismutase(SOD)-like activity of green tea showed 85.3% and 63.5% in hot water and ethanol extracts, respectively. The nitrite scavenging ability of green tea was the most effective in both extracts.

• Food Science and Preservation
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• v.30 no.2
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• pp.272-286
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• 2023

Garlic sprouts can provide data on functional and food processing materials. This study compared the leaves, bulbs, and roots of garlic sprouts grown on smart farms during two growth periods (20 and 25 days). In addition, data for garlic bulbs grown in open fields were presented as reference materials. All garlic sprouts' total free sugar content decreased as the growth period increased. All plant parts' total organic acid content decreased as the growth period progressed, except for the root section. Potassium, phosphorus, and sulfur content increased during growth in all parts of the garlic sprouts. Alliin content decreased in all parts of the plant over time, whereas thiosulfinate content increased in the roots but decreased in the leaves and bulbs. Total polyphenol content increased in all parts of the plant during the growth period, except for the bulb, whereas the flavonoid content did not change significantly over time. The 2,2-diphenyl-1-picrylhydrazy (DPPH) and 2,2'-azinobis (3-ethylben-zothiazoline 6-sulfonate) (ABTS) free radical scavenging activities, as well as the superoxide dismutase (SOD)-like activity of garlic sprouts were 37.45-65.47%, 59.12-89.81%, and 89.52-98.59%, respectively. These activities tend to decrease during the growth period. Here, we showed that garlic sprouts have higher levels of functional substances and physiological activities than general garlic sprouts. It was also determined that a growth period of 20 days was suitable for garlic sprouts. Data for research on functional and food-processing materials can be obtained by analyzing garlic sprouts produced by smart farms.