• Korean Journal of Acupuncture
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• v.25 no.4
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• pp.89-104
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• 2008

Objectives : This study was undertaken to determine the in vitro antioxidant activity of the extract of Chilgitang herb-acupuncture solution (CHAS). Methods : The radical scavenging capacity was tested by 2,2-diphenyl-1-picryl-hydrazyl (DPPH), hypoxanthine-xanthine oxidase system, DCFH-DA assay, nitric oxide and peroxynitrite generating system. In addition, antioxidant activity on copper and AAPH mediated human low-density lipoprotein (LDL) oxidation was measured by using TBARS assay and relative electrophoretic mobility assay. The amount of total phenolic compounds was assayed by the Folin-Ciocalteu method. Results : CHAS revealed a potent scavenging activity on DPPH radical(82%), superoxide anions(73%), hydroxyl radical(63%), nitric oxide (99%) and peroxynitrite (99%). Moreover, CHAS showed a strong inhibitory effect (59%) on $FeCl_2$-ascorbic acid induced lipid peroxidation of rat liver homogenate. CHAS also markedly inhibited copper(81%) and AAPH(56%)-mediated LDL oxidation, and effectively suppressed the electrophoretic mobility during exposure of human LDL to copper ions. CHAS (82 mg/g) contained higher concentration of total phenolic compounds than that of water extract (45 mg/g) obtained from Chilgitang. Conclusions : These results indicate that CHAS may protect against ROS- or RNS involved diseases, including cardiovascular diseases.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.386-390
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• 2022

This study aimed to investigate the biological and antibacterial activities of phenolics from Sambucus sieboldiana var. pendula leaf extract. The phenolic contents of the S. sieboldiana var. pendula extracted with water and ethanol was 11.60 and 12.39 mg/g, respectively. The inhibitory effects of the water and ethanol extracts on the angiotensin converting enzyme (ACE) were 71.94-92.08 and 48.42-78.33%, respectively, and on xanthine oxidase (XOase) were 42.11-100 and 35.61-100%, respectively, at a phenolic concentration of 50-200 ㎍/mL. All these effects were found to be concentration-dependent. Additionally, the leaf extracts exhibited excellent antibacterial activities against Streptococcus mutans, Staphylococcus aureus, and Propionibacterium acnes. Hence, S. sieboldiana var. pendula was confirmed to have excellent antihypertensive, antigout, and antimicrobial properties.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.217-223
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• 2014

This study was performed to determine the optimal roasting temperature of mung beans for enhancement of antioxidative activities. Mung beans were roasted various roasting temperatures ($90{\sim}120^{\circ}C$ for 20 minutes), after which physicochemical compositions were determined. Variations in pH from 6.1 to 6.3, and reducing sugar content was highest in raw mung beans. Moisture decreased with increasing roasting temperature, whereas crude fat, crude ash, crude protein and carbohydrate contents showed no significant differences according to roasting temperature. The highest total phenol and flavonoid contents were under roasting conditions of $110^{\circ}C$ for 20 minutes. The highest DPPH radical, ABTS radical, and xanthine oxidase inhibitory activities were under conditions of $110^{\circ}C$ for 20 minutes. From these results, optimal roasting temperature of mung beans as a functional food resource was 110.

• Journal of Life Science
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• v.26 no.11
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• pp.1330-1335
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• 2016

Sasa species leaves have been used in traditional medicine for their anti-inflammatory, antipyretic, and diuretic properties. Sasa quelpaertensis Nakai is a small bamboo grass that grows only on Mt. Halla on Jeju Island, Republic of Korea. This small bamboo grass has recently been the focus of much attention due to its potential biomass as well as its beneficial health effects. In this study, to promote the efficient utilization of the S. quelpaertensis leaf, we established a simple preparation method for phytochemical-rich extract (PRE) by comparing phytochemical contents and biological activities according to extraction methods. high performance liquid chromatography (HPLC) analysis revealed that the contents of two major phytochemicals such as, tricin (5.35 mg/g) and p-coumaric acid (44.10 mg/g) contained in PRE were higher than those in fresh hot water extract (SQH, p-coumaric 23.39 mg/g, tricin 0.18 mg/g) and ethanol extract (SQE, p-coumaric 10.8 mg/g, tricin 0.38 mg/g). The antioxidant activities [1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging activity, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activity, nitric oxide (NO) scavenging activity, and xanthine oxidase inhibitory activity] of PRE were higher than those of SQH and SQE. PRE effectively inhibited NO production in LSP- stimulation RAW 264.7 cells, and the growth of human promyelocytic leukemia (HL-60) cells. These results suggest that PRE has a potential as a promising antioxidant and anti-inflammatory agent.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.810-815
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• 2006

The biological activities of Oenothera laciniata extracts were measured, including antioxidant activity and cytotoxic effects. O. laciniata is an endemic species of Jeju Island, Korea with a seaside habitat. The concentration of total polyphenolic compounds from ethanol (EtOH), n-hexane, dichloromethane ($CH_2Cl_2$), ethylacetate (EtOAc), butanol (BuOH), and water fractions of O. laciniata was 63.96, 8.49, 28.11, 172.64, 114.56, and 34.91 mg/g, respectively. The EtOAc fraction contained the highest antioxidative activities ($IC_{50}$), measured as follows: 16.19 ${\mu}g/mL$ in DPPH radical scavenging capacity, 220.37 ${\mu}g/mL$ in xanthine oxidase inhibitory activity, 42.07${\mu}g/mL$ in superoxide radical scavenging capacity, and 421.33 ${\mu}g/mL$ in nitric oxide scavenging capacity. The cytotoxicity of O. laciniata extracts was examined through their effect on the growth of HL-60 cells. Incubation of HL-60 cells with the EtOAc fraction resulted in the greatest inhibition of cell growth; high DNA fragmentation and numerous sub-G1 hypodiploid cells were observed in HL-60 cell cultures treated with the EtOAc fraction. These results suggest that the EtOAc fraction of O. laciniata has potent apoptotic and antioxidative activities in vitro.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.27-34
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• 2016

Garlic has drawn attention as a food material for its anti-oxidative and anti-inflammatory properties as well as for prevention and treatment of cancer. In order to increase efficiency, various aging methods for garlic have been attempted. In particular, thermally processed garlic is known to have higher biological activities due to its various chemical changes during heat treatment. Therefore, in this study, we investigated the anti-oxidative effects of garlic extracts aged at low temperature ($60{\sim}70^{\circ}C$). In the results, 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis (3-ethylbenzo-thiazoline-6-sulfonate) radical scavenging activities and ferric reducing ability of low temperature-aged garlic (LTAG) were similar to those of raw garlic. LTAG also showed decreased lipopolysaccharide (LPS)-induced production of reactive oxygen species, although there were not significant differences among samples. In addition, xanthine oxidase activity was inhibited by LTAG; the 15 days and $60^{\circ}C$ extract showed outstanding inhibition compared with the others. To understand the molecular mechanisms behind the anti-oxidative activity of LTAG, we performed quantitative real-time PCR analysis. The 30 days and $70^{\circ}C$ extract upregulated mRNA expression of antioxidant enzymes such as Cu/Zn-superoxide dismutase (SOD), Mn-SOD, glutathione peroxidase, and catalase in LPS-stimulated RAW 264.7 cells. This result indicates that LTAG can be a functional food as a nature antioxidant and antioxidant substance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.542-549
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• 2013

This study was conducted to investigate the chemical properties and functionality of probiotic potato juice fermented by Lactobacillus casei. Free sugar content (especially glucose) of potatoes decreased by fermentation, but organic acid contents increased by fermentation. Although the free amino acid content of Superior juice significantly decreased after fermentation, Haryeong significantly increased after fermentation. ${\gamma}$-Aminobutyric acid, a functional amino acid, was detected at high levels in all samples and slightly decreased with fermentation, but not significantly. The total polyphenol content of potato juice showed insignificant changes in all samples by fermentation. The hydroxyl radical scavenging activity of all samples was more than 90%, and most of the activity was maintained after fermentation. The nitrite scavenging ability of all samples greatly decreased with fermentation; however a SOD-like activity slightly increased with fermentation, except for Haryeong. There was a significant xanthine oxidase inhibitory effect in fresh potato juice (more than 45%) and a low loss by fermentation. From our results, most of the chemical properties and functionality of potato juice are maintained after fermentation, although free sugar content and nitrite scavenging activity decline. Thus probiotic potato juice fermented by lactic acid could be used as a functional beverage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.972-979
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• 2014

This study was conducted to investigate the physiological characteristics of water and ethanol extracts from leaves and stems of Achyranthes japonica. The highest contents of total polyphenol and flavonoid compounds were 58.27 and 42.22 mg/g in water extract from leaves, respectively. The protein content was the highest at 16.42 mg/g in water extract from leaves. Ethanol extract from stems showed the highest content of reducing sugars at 11.35 mg/g. In the measurement of electron donating ability (EDA), ethanol extract from stems showed the highest EDA at 93.41% at a concentration of 1.0 mg/mL. Superoxide dismutase-like activity of ethanol extract from leaves was the highest at 8.13% at a concentration of 1.0 mg/mL. In the analysis of nitrate scavenging activity, water extract from leaves showed the highest activity at 94.90% at pH 1.2, and the activity increased as concentration increased and pH decreased. In the measurement of xanthine oxidase inhibition, ethanol extract from stems showed the highest inhibitory activity at 66.67% at a concentration of 1.0 mg/mL. Especially, nitrate scavenging activities of water extract from leaves were the highest under all pH conditions. These results verify that extracts from leaves of A. japonica have strong antioxidant activity and can be used as an effective antioxidant source for nutraceutical foods, medicines, and cosmetic stuffs.

• The Korean Journal of Mycology
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• v.48 no.2
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• pp.151-160
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• 2020

The goal of this study was to investigate the diversity present among wild yeasts obtained from soils of spice fields and from mountain soils, and to further, characterize previously unrecorded novel wild yeast strains. In total, 36 strains from 17 different species of wild yeasts were isolated from 35 soil samples obtained from garlic fields of Geumsan, Chungcheongnam-do, Korea. Among these, six yeast strains of Trichosporon moniliiforme, and four strains each of Papiliotrema flavescens and Candida melibiosica species were isolated. Additionally, 22 strains of 18 different species of wild yeasts were isolated from 32 soil samples collected from the ballonflower and ginger fields of Geumsan, Korea. Finally, 46 strains of wild yeasts were isolated from 35 soil samples obtained from Mt. Daedun in Geumsan, Korea. Among the total of 106 isolated wild yeast strains, 10 strains, including Debaryomyces vindobonensis GHY31-3 represented novel yeast strains which were previously unrecorded. All the 10 previously unrecorded yeasts were oval or global in shape, and five strains, including Filobasidium stepposum SFG1-4 formed ascospores. Three strains, including Pseudozyma alboarmeniaca CD 23-5 grew well in vitamin-free medium. Cell-free extract obtained from Filobasidium magnum SFG1-3 indicated 28.6% of xanthine oxidase inhibitory activity.

• Journal of Life Science
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• v.17 no.12
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• pp.1734-1738
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• 2007

The biological activities of strawberry were investigated during frozen storage. The concentrations of total phenolic content in strawberry juice and water extract were $2.342{\mu}g/ml\;and\;2.235{\mu}g/ml$, respectively. The total flavonoid content in strawberry juice and water extract were $200.36{\mu}g/ml\;and\;201.07 {\mu}g/ml$. respectively. Antioxidant activities of strawberry juice and water extract were determined. The DPPH of strawberry juice (94.2%) was higher than the water extract of strawberry (93.5%). ABTS of strawberry juice and water extract were 99.9% and 100.0%, respectively. Xanthine oxidase inhibitory activity and SOD-like activity of strawberry of water extracts were higher than those of strawberry juice. The changes in the antioxidant activity of strawberry was insignificant until 6 months of frozen storage. Therefore, it was expected that frozen storage of strawberry was useful preservation expedient for consistent supply of raw materials.