• Food Science and Preservation
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• v.10 no.4
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• pp.560-564
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• 2003

The functional properties of Hericium erinaceus were analyzed. The crude protein content was 8.01%. free sugars were mainly composed of glucose(47.09 mg%) and fructose(34.65 mg%), but sucrose and maltose were not detected. The free amino acids were mainly glutamic acid(1,468.12 mg%), alanine(716.07 mg%) and threonine(643.95 mg%) in Hericium erinaceus. It doesn't difference between water and ethanol extract on soluble solid content. Comparing minerals of extracts from Hericium erinaceus, water extract showed higher contents than ethanol extract except for I This tendency is similar to superoxide scavening activity and electron donating activity. But phenolic compounds, ethanol extract was higher than water extract. In comparison of water and ethanol extract of Hericium erinaceus, as a whole water extract was excellent.

• The Korea Journal of Herbology
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• v.25 no.4
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• pp.85-93
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• 2010

Objectives : This study aimed at evaluation of the effects of Gastrodiae Rhizoma on brain edema and aquaporin water channel expressions in the brain. Methods : Brain edema following intracerebral hemorrhage (ICH) was induced by the stereotaxic intrastriatal injection of bacterial collagenase type VII in Sprague-Dawley rats. Then ethanol extract of Gastrodiae rhizoma was treated once a day for 3 days. Brain edema % and water contents, and cell size of neurons in the cerebral cortex were examined. Immuno-histochemistry was processed for AQP4, AQP1, and AQP9 expressions in the brain sections and area % of immuno-labeling was analyzed with image analysis. Results : 1. Ethanol extract of Gastrodiae Rhizoma reduced brain edema of ICH induced rats significantly. 2. Ethanol extract of Gastrodiae Rhizoma reduced excessive brain tissue water contents of ICH induced rats significantly. 3. Ethanol extract of Gastrodiae Rhizoma reduced cellular edema of neurons in cerebral cortex of ICH induced rats significantly. 4. Ethanol extract of Gastrodiae Rhizoma reduced AQP4 immuno-positive area % in cerebral cortex and external capsule of ICH induced rat brain significantly. 5. Ethanol extract of Gastrodiae Rhizoma reduced AQP9 immuno-positive area % in glia limitans externa of ICH induced rat brain significantly. Conclusions : These results suggest that Gastrodiae Rhizoma reveals protective effects against brain edema and cytotoxic edema of neurons by means of down-regulation of AQP4 expression in the brain.

• The Korea Journal of Herbology
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• v.21 no.4
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• pp.103-107
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• 2006

Objectives : This study was investigated to analyze the anti-oxidant activity of water and ethanol extracts from the Magnoliae Flos. Methods : The effects on electron donating ability (EDA), SOD-like activity and xanthine oxidase inhibition have been investigated the anti-oxidant activity for utilization as a natural material of cosmetics. Results : This study was investigated to analyze the anti-oxidant activity of water and ethanol extracts from the Magnoliae Flos. In the electron donating ability test, water and ethanol extract from Magnoliae Flos showed an effect of 75.6% and 83.5% at 1,000 ppm concentration, respectively. In the superoxide dismutase (SOD)-like activity, 1,000 ppm of water extract showed an effect of 45.2% and ethanol extract showed an effect of 64.2%. Xanthine oxidase showed a meaningful inhibitory effect of 68.8% in water extract and 23.2% at 1,000 ppm in ethanol extract. Conclusion : From these results, Magnoliae Flos showed the development possibility as a natural material of anti-oxidant cosmetics.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.137-145
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• 2021

This study was conducted in order to investigate the antioxidant and antimicrobial activity of Solanum nigrum L. fruit powder after undergoing different extraction solvent processes. The total phenolic content of Solanum nigrum L. fruit powder measured a 14.66 GAE mg/g after undergoing ethanol extraction, and the total flavonoid content measured at 201.23 mg CE/g when undergoing ethanol extraction. The ABTS radical scavenging activity was 160.38~209.53 TEAC umol/g, and the DPPH radical scavenging activity was 53.99~90.76 TEAC umol/g, which indicated a higher level of antioxidant power in the ethanol extract as opposed to in the water extract. The FRAP (ferric reducing antioxidant power) of Solanum nigrum L. fruit powder was 115.58~194.58 TEAC umol/g, and B. subtilis KCTC 2189 showed greater antimicrobial activity in the ethanol extract (concentration 200 ug/uL) as opposed to the water extract. Solanum nigrum L. fruit powder revealed differences in antioxidant and antimicrobial activity between the different extraction solvents. In particular, ethanol extract had higher antioxidant and antibacterial activity, meaning it is more favorable for usage as a functional food material.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.379-386
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• 2009

The antimutagenic and cytotoxic activities of ethanol and water extracts from Rubus coreanum were investigated in this study. Their antimutagenic activities were measured by the Ames test and their cytotoxic activities were evaluated by the growth inhibition of cancer cells via the 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium bromide (MTT) assay and the sulforhodamine B (SRB) assay. In the results, the inhibition rates of the ethanol and water extracts toward mutagenicity induced by 4-NQO were 95.0% and 93.6% at 5 mg/plate, respectively, while their inhibition rates against mutagenicity induced by sodium azide were 27.2% and 40.8%, respectively. According to MTT assay, the cytotoxicity values of the ethanol extract against Hep3B and HeLa cells were 67.2% and 68.5%, respectively, and the values for the water extract were 65.8% and 66.4%, respectively. In the SRB assay, the ethanol and water extracts inhibited over 60% of cancer cell growth. In conclusion, both the ethanol and water extracts of Rubus coreanum offer potentially good antimutagenic and anticancer effects.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.156-160
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• 2008

This study was conducted to evaluate the hypotensive properties of the extract of Chinese balloon flower (Platycodon grandiflorum)'s root. In the studies for calcium channel-blocking using Xenopus oocytes, the ethanol-extract ($26.2{\pm}5.2%$) showed higher activity than water-extract. Twenty female rats were fed 25, 35, and 45 mg/kg BW/day of the ethanol-extract for 14 days to observe the changes in blood pressures and heart pulses. Ethanol-extract decreased the systolic, diastolic, and mean blood pressures of the rats. Especially, the rats fed with 45 mg/kg BW/day of the ethanol-extract showed significant decreases in the blood pressures. These results suggested that a decrease in blood pressures was due to the extension of a blood vessel with calcium channel-blocking by ethanol-extract of Chinese balloon flower. Forty %-ethanol showed the highest efficiency for ethanol-extraction of Chinese balloon flower.

• Food Science and Preservation
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• v.15 no.4
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• pp.587-592
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• 2008

We research the development of natural preservatives or functional foods. Here Omija(Schijandra chinensis Baillon) was extracted with distilled water and 70%(v/v) ethanol, and extracts were tested for biological(antibacterial, antioxidative, and fibrino lytic) activities. The polyphenol contents of water and ethanol extracts were 511.5 and 696.6 mg/100 g of Omija, respectively. The water and ethanol extracts from Omija demonstrated antibacterial activity against Listeria monocytogenes and Staphylococcus aureus. The electron-donating abilities(EDAs) of the water and ethanol extracts were 88.6% and 94.5% at 1,000 ppm. The superoxide dismutase(SOD)-like activities of the water and ethanol extracts were 51.2% and 53.6% at 1,000 ppm. The nitrite scavenging abilities(NSAs) of the water and ethanol extract were 70.2% and 76.2% at 1,000 ppm, and were the highest at pH 1.2. The higher antibacterial and antioxidative activities were seen in the ethanol extract, which also had a higher polyphenol content than did the water extract. However, fibrinolytic activities of the water extract were higher than those of the ethanol extract, at all dilutions in the range $1.25{\sim}50%$(v/v). We conclude that extracts of Omija can be used for health food development or natural preservatives in processed foods.

• The Korea Journal of Herbology
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• v.20 no.3
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• pp.19-27
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• 2005

Objectives : The antioxidant activities of Yeonkyo-san and its ingredient were investigated for industrial application. Methods : We experimented radical scavenging effect, superoxide dismutase and cytotoxicity effect of various cancer cell. Results : The result were obtained as follows : Primary testing of cytotoxicity of Yeonkyo-san and ingredient was done for G361. B16F10, MDA and A549 cell lines. Yeonkyo-san and ingredient water extract, ethanol extract showed cytotoxicity of over 90% respectively against cell line. The electron donating ability(EDA) of water extract from the Yeonkyo-san was higher than 60%, ethanol extract from the Yeonkyo-san was over 80% at 1000 ppm. The electron donating ability(EDA) of water extract and ethanol extract from the Yeonkyo-san ingredients were increased as well. SOD-like activity was high as 75% in 700 ppm, it was increased. All the other samples showed less than 40% SOD-like activity. Conclusions : The results indicated that water extract and ethanol extract of Yeonkyo-san and ingredient can be used as a natural ingredient with biological functions in cosmetic and food composition.

• Journal of the Korean Wood Science and Technology
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• v.42 no.5
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• pp.624-633
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• 2014

This study separated the crude extract (70% ethanol) of and its three fractions (hexane, chloroform and ethyl acetate extracts) on the basis of polarity indexes, and examined for their insecticidal activities against aphid (Uroleucon lactucicola). For crude extraction, the 70% ethanol extract showed the best extract yield (58.0%) and insecticidal activity (69.0%) among the various concentrations tested (water, 30% ethanol, 50% ethanol, 70% ethanol and 95% ethanol). The major chemical compounds of different fractions (hexane, chloroform and ethyl acetate extracts) were identified as eugenol by head space-GC-MS analysis. The hexane extract showed the highest eugenol content (43.7%) and insecticidal activity (80.0%). The insecticidal activity is accordingly believed to be attributable to the eugenol component. This may provide a useful starting point for the development of bio-pesticides.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.967-972
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• 2006

The antioxidative and antimicrobial activities were determined on the mushroom (Sarcodon aspratus) extracts in order to find out new food functional components. The antioxidative activities of water and ethanol extracts from the Sarcodon aspratus were measured by peroxide values (POV), electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydroxyl (DPPH), nitrite-scavenging ability and superoxide dismutase-like activity (SODA) by pyrogallol. The antioxidative activity of the ethanol extract measured by POV was higher than those of the water extract, BHT, and ${\alpha}-tocopherol$. The EDA of the water extract and ethanol extract using DPPH showed the highest values of 76.94% and 73.06%, respectively. The nitrite-scavenging abilities (pH 1.2, 1,000 ppm) of the water and ethanol extracts were 72.61% and 62.69%, respectively, and the nitrite-scavenging ability of the water extract was higher than that of the ethanol extract in all pH values. The SODA of the ethanol extract was higher than that of the water extract. The Sarcodon aspratus extracts had antimicrobial effects on Listeria monocytogenes and Staphylococcus aureus.