• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.101-108
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• 2014

This study was conducted in order to compare the biological activities of water extracts and sugar immersion extracts of green pepper (Capsicum annuum L.), purslane (Portulaca oleracea L.) and shiitake (Lentinula edodes (Berk.) Pegler) by measuring total polyphenol and flavonoid contents, antioxidant activities and inhibitory effects on ${\alpha}$-amylase and ${\alpha}$-glucosidase. The contents of total polyphenols and flavonoids were higher in water extracts than in sugar immersion extracts. The anti-oxidative activities of water and sugar immersion extracts were measured using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity assay and reducing power assay. All extracts scavenged radicals in a concentration-dependent manner, and water extracts showed stronger radical scavenging activity and reducing power than sugar immersion extract. However, they all exhibited lower activities than ascorbic acid. Compared to the anti-diabetic drug acarbose, which was used as a positive control, the two types of extracts exhibited low ${\alpha}$-glucosidase inhibitory activities, although the activity of sugar immersion extracts were 2-fold higher than that of water extracts. ${\alpha}$-Amylase inhibitory action was not observed for any of the extracts. Finally, by cytotoxicity test, we confirmed that sugar immersion extracts were safer than water extracts. These results indicate that water extracts and sugar immersion extracts of green pepper, purslane and shiitake have different advantages in terms of their antioxidant and anti-diabetic effects, respectively.

• Korean Journal of Pharmacognosy
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• v.53 no.4
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• pp.213-225
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• 2022

Schisandra chinensis is widely known to regulate fatigue recovery, lowering blood pressure, and contains several bioactive compounds such as schizadran. In this study, we obtained basic data for the development of health food by measuring the schizandrin content, antioxidant activity, anti-inflammatory, antibacterial activity, and enzyme activity of the hot water extract (SCW) and 40% ethanol extract (SCE) of S. chinensis grown in Sunchang-gun, Korea. Schizandrin content was measured as 7.87 ± 0.01 mg/g for SCW and 10.38 ± 0.05 mg/g for SCE. SCE had higher DPPH and ABTS radical scavenging activity than SCW, and the total polyphenol and flavonoid contents were also higher. Both SCW and SCE (500 ㎍/mL) exhibited more than 55% protective effects against oxidative stress in HepG2 cell lines. Anti-inflammatory efficacy was assessed using RAW 264.7 and Caco-2 cells and both SCW and SCE do not have cytotoxic effects. Anti-inflammatory results showed concentration-dependent NO activity and pro-inflammatory cytokines (TNF-α, IL-1β, IL-6) inhibition. The antibacterial activity increased with increasing dose concentrations of SCW and SCE, and the MIC was 25 mg/mL for L. monocytogenes, S. typhimurium, and 75 mg/mL for H. pylori. In addition, amylase and protease enzyme activity was observed in both SCW and SCE.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.244-251
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• 1998

To understand the effect of supplement of water extract of pine needle(WEPN) on shelf-life enhancement of the kimchi, activities of four enzymes and number of lactic acid bacteria, during fermentation of the kimchi, were assayed. Enzyme activities of kimchi fermented for 7 days with supplement by 2% water extract of pine needle showed amylase of 86.4%, protease of 85.8%, polygalacturonase of 61.5% and $\beta$-galactosidase of 58.8% against the control kimchi. WEPN showed weak inhibitory effect when it was applied to the isolated enzymes in vitro then those menifested by the kimchi in vivo. Number of total bacterial cell of WEPN supplemented kimchi increased by 10 folds than control between 7 to 14 days of fermentation. On contrast, number of lactic acid bacteria decreased maximaly to 21% of control by fermentation. The clear zone formed on paper disk by WEPN against L. plantarum was larger than that of Leu. mesenteroides.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.3
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• pp.267-275
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• 2003

To observe the effects of seed matriconditioning on the emergence, plumule growth, and seed physiological properties of normal and aged seeds of three corn(Zea mays L.) genotypes (dent, sugary, and shrunken-2), normal and artificially aged seeds were matriconditioned at 50, 75, 100, and 125% moisture contents of vermiculite at $25^{\circ}C$ for 24 hours and the germinability was examined at $25^{\circ}C$ and in cold test (7 days at 1$0^{\circ}C$followed by $25^{\circ}C$). Emergence rate, emergence speed, and plumule growth were smaller in the order of dent＞sugary＞shrunken-2. Matriconditioning did not affect the emergence rate of normal dent and sugary seeds, while it enhanced emergence speed and plumule growth. In contrast, the emergence rate, emergence speed, and plumule growth of normal shrunken-2 and aged seeds of all genotypes were enhanced as the moisture content of vermiculite increased up to 125% both at $25^{\circ}C$ and in cold test. Matriconditioning promoted $\alpha$-amylase activity and DNA and soluble protein contents, while it reduced the leakage of total sugars and electrolytes from the seeds when soaked in water.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.491-500
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• 2017

Sweet potato-malt worts were prepared by using sweet potato paste of Shinyulmi and Shinjami as the main adjunct, enzymes, malt, hop, and water. We brewed low-malt beers of the lager- or ale-type by using these worts and inoculating bottom and top fermenting yeast, respectively. Moreover, the componential and functional characteristics of the resulting beers were evaluated. During saccharification of sweet potato, the addition of an enzyme agent containing ${\alpha}-amylase$ caused an improvement in filterability and an increase of total sugar. The sugar content of sweet potato-malt wort which was prepared by the addition of 0.1% enzyme agent containing ${\alpha}-amylase$ and a three-step infusion procedure was $13.5^{\circ}Brix$ adequate for beer brewing. The polyphenol and anthocyanin contents of Shinjami beer were increased with increasing content of the paste, and also increased DPPH and ABTS radical scavenging activities. But in Shinyulmi beer it were decreased. A strong correlation was obserbed between antioxidave activities and polyphenol and anthocyanin contents of sweet potato beers. In all lager- and ale-type low-malt beers using 41.6% of Shinjami pastes, sensory attributes very similar to those of 100% malt beer were obtained and they were very good as they had unique red color.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.589-595
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• 2001

Effect of anti-microbial agents, such as alcohol, garlic, chitosan, K-sorbate, or mustard, or pasteurization on the quality of traditional kochujang was investigated during storage at $30^{\circ}C$ for 24 weeks. Water activities of kochujang decreased after 12 weeks of storage. Consistency increased during storage and highest consistency of kochujang was obtained by the addition of mustard or garlic. Hunter a- and b-values decreased linearly as storage time passed. The degree of increase in total color difference$({\Delta}E)$ of alcohol added group was the highest among the tested anti-microbial agents. Gas was rapidly produced in the control and chitosan added group of kochujang. Capsanthin content decreased more rapidly in the group of alcohol, garlic or mustard added kochujang than the other group. Viable cell counts of yeast and aerobic bacteria in kochujang increased up to 12 weeks of storage, and then decreased slowly. The number of yeast was low in K-sorbate or alcohol added group. Activity of ${\alpha}-amylase$ decreased during storage, but that of ${\beta}-amylase$ increased in alcohol, garlic, K-sorbate added or pasteurized kochujang. Protease activities did not show any remarkable differences in the groups of tested during storage.

• Food Science and Preservation
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• v.24 no.7
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• pp.975-982
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• 2017

Health of human intestine has deteriorated due to excessive stress and western diet. In this study, Vigna angularis was fermented by Bacillus subtilis KCCM11965P in order to develop prebiotic resource for improving bowel movement. The contents of ash and crude protein were $3.35{\pm}0.04%$ and $21.1{\pm}0.19%$ respectively. Vigna angularis extract (1, 3, 5%) were incubated with 3% (v/v) Bacillus subtilis KCCM 11965P for 0, 24, 48, and 72 h. Total bacterial numbers showed that the combination of 3% powdered seeds and 72 h incubation time was optimum condition for this experiment. Total polyphenol content increased from $0.18{\pm}0.010mg/mL$ in pre-incubation to $0.23{\pm}0.007mg/mL$ in post-incubation with the condition mentioned above. DPPH radical scavenging activity also increased from $36.1{\pm}6.0%$ to $63.6{\pm}5.2%$. Analysis of protease activity showed $2.69{\pm}0.003unit/mL$ in combination of 5% powdered seeds and 72 h incubation time. Amylase activity increased from $1.0{\pm}0.1unit/mL$ in pre-incubation to $26.0{\pm}0.2unit/mL$ in post-incubation. The analysis of free amino acids after incubation with Bacillus subtilis KCCM 11965P showed that leucine increased from 5.22 mg/L to 67.59 mg/L and tyrosine, one of non-essential amino acid also increased 10.08 mg/L to 259.35 mg/L by incubation with 5% powdered seeds. Most of organic acid were reduced by incubation for 72 h. These results suggest that Vigna angularis could be utilized most as a prebiotic resources.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.4
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• pp.375-380
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• 1998

Six Holstein heifer calves weaned at 45 days-of-age were randomly allocated into high daily gain (1.1 kg/d, HDG) and low daily gain (0.56 kg/d, LDG) groups, and were slaughtered at 170 kg of live weight. Energy intake level in the feeding period was 2.4 $\times$ maintenance in 105 days for HDG and 1.4 $\times$ maintenance in 216 days for LDG calves. Total length of the small intestine was identical between groups, but both weights of the pancreas and of the small intestinal mucosa were greater (p < 0.01) for HDG calves. Alpha-amylase, lipase, proteinase, and trypsin activities of the whole pancreas were higher (p < 0.05) in HDG calves. Disaccharidase activity of the whole small intestinal mucosa was also higher (p < 0.10) for HDG than for LDG calves. However, the enzymatic activities, expressed as per gram or per protein of the pancreas and the small intestinal mucosa, were not affected (p > 0.10) by the plane of nutrition. These results suggest that the digestive enzyme activity in the small intestine varies primarily with the weight of tissues synthesizing the enzyme.

• Microbiology and Biotechnology Letters
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• v.46 no.1
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• pp.68-76
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• 2018

Actinobacterial strains isolated from Cow feces were studied for their antifungal attributes against phytopathogens and industrially important enzymes. A total of 30 Actinobacterial strains were obtained from 10 samples of cow feces. All the strains were belonging to the genera Streptomyces on the basis of morphological and chemotaxonomic analysis. During preliminary screening, out of 30 strains, 15 strains (50%) showed antifungal activity against five fungal phytopathogens including Aspergillus niger, Fusarium solani, Fusarium oxysporum, Macrophomina phaseolina and Rhizoctonia solani. While, isolate GBTCF-26 was found to be most active against R. solani with 62.2% inhibition of fungal mycelium, GBTCF-09 was prominent against F. solani and F. oxysporum with percent inhibition of 61.1% and 58.8%, respectively. Out of 30 strains, 19 (63.3%), 16 (53.3%), 11 (36.7%), 10 (33.3%), 4 (13.3%) and 8 (26.7%) strains were producing amylase, caseinase, gelatinase, lipase, chitinase and cellulose, respectively. The selected strains, GBTCF-09, GBTCF-21 and GBTCF-26, were identified as Streptomyces sp. on the basis of their 16S rDNA sequence. The study supports the idea that the Actinobacteria from unique niches (Cow feces) possess the production potential of industrially important enzymes including bioactive molecules.

• Microbiology and Biotechnology Letters
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• v.29 no.1
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• pp.12-17
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• 2001

Aspergil-lus coreanus NR-15 and Aspergilus oryzae NR-2-5 from traditional Korean Nuruk were selected as parental strains producing starch hydrolysis enzyme. Xll(Arginine-) mutant from A. coreanus NR 15-1 showed high glu-doamylase activity and total acid productivity. Z6(Adenine-) mutant from A. oryzae NR2-5 showed the highest $\alpha$-amylase activity. Therefore, both XII and Z6 mutants were selected and investigated for the optimal conditions of protoplast formation for protoplast fusion. Mixture of equal amount of cellulase and driselase(10mg/ml each) was the most effective as lytic enzymes. The optimal pH and temperature for protoplast formation were 5.0 and $30^{\circ}C$, respectively. The most effective reaction for protoplast formation time was 4 hours. The maximum of protoplst for- mation of Xll mutant and Z6 mutant were $6.54$\times$10^{7}$ protoplasts/ ml and $3.04$\times$10^{ 7}$ protoplasts/ml, and the regen-eration frequencies of the protoplasts were 11.3% and 11.6%, respectively. The size of the protoplasts from X11 and Z6 mutants were 3~6 $\mu\textrm{m}$ and 4~9$\mu\textrm{m}$, respectively.