본 연구는 hesperidin과 hesperidin의 aglycone 형태인 hesperetin의 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH)에 의해 신장 독성이 유도된 쥐에서 신장 보호 효과에 대해 연구하였다. Hesperidin과 hesperetin은 200 mg/kg/day의 농도로 7일간 위내투여하였으며, AAPH를 복강주사하여 급성 신장 손상을 유도하였다. 이 후 쥐의 신장 조직에서 지질과산화 함량, nitric oxide (NO) 생성량, catalase 효소 활성을 측정하였으 며, nuclear factor-kappa B (NF-κB) 및 inducible nitric oxide synthase (iNOS) 단백질 발현량을 측정하였다. AAPH로 신장 독성을 유도한 control군의 신장 내 지질과산화 및 NO 생성량은 신장 독성을 유도하지 않은 normal군에 비해 유의적으로 증가하여 산화적 손상이 유도됨을 확인하였다. 반면 hesperidin과 hesperetin를 투여했을 때 신장 내 지질과산화 및 NO 생성량이 control군에 비해 유의적으로 감소하여 산화적 스트레스 개선 효과를 확인하였다. Hesperidin과 hesperetin을 투여한 군의 경우 신장 내 항산화 효소인 catalase 활성을 유의적으로 증가시켰다. 뿐만 아니라, hesperidin과 hesperetin의 투여는 AAPH로 신장독성을 유도한 control군 100% 대비 NF-κB 단백질을 각각 66% 및 71%로, iNOS 단백질 발현을 각각 46% 및 33%로 억제시켰다. 따라서 본 연구를 통해 hesperidin과 hesperetin의 투여가 항산화 활성 조절을 통해 AAPH로 유도된 신장 독성을 억제하는 것을 알 수 있었다.

The purpose of this study is to compare the quality characteristics and antioxidant activities of the tagatose yogurt with different contents (6, 8, 10%) of cold brew liquid coffee. Tagatose is a low-calorie food ingredient with putative health-promoting benefits. The tagatose yogurt was fermented with Lactobacillus delbrueckii subsp. bulgaricus at 37±1oC for 20 h. The changes in acid production (pH and titratable acidity), viscosity, and lactic acid bacteria were determined every 5 h during fermentation. Color value was determined before and after fermentation, and antioxidant activities were performed after fermentation in triplicate. The yogurts containing cold brew liquid coffee had lower pH, higher acidity, and viscosity than the control, regardless of the liquid coffee contents. All samples had increasing levels of lactic acid bacteria over the fermentation period, but lactic acid bacteria of yogurts with the addition of cold brew liquid coffee increased further than the control. The total polyphenol/flavonoid content, DPPH/ ABTS/H2O2 radical scavenging activities, and reducing power increased when the liquid coffee content of the yogurt rose. Consequently, the optimal quality of tagatose yogurt was found when 6-8% of cold brew liquid coffee was added according to the overall results of quality properties and antioxidant activity.

본 연구에서는 비건 인증(Vegan) 화장품 원료 7종 혼합추출물의 항산화능 및 미백효과를 확인 하였다. 라디컬 소거능으로서 DPPH, ABTS, FRAP 실험, 항산화 물질 측정으로서 폴리페놀과 플라보노이 드 함량 측정을 실시하였다. DPPH 실험에서는 105.74 mg ascorbic acid / g의 항산화능을 나타내었으며, ABTS 실험에서는 85.31 mg ascorbic acid / g의 항산화능을 나타내었다. FRAP에서는 7종 혼합추출물의 1 mg이 ascorbic acid 198.01±5.50 μg의 환원력을 보였다. 폴리페놀 함량은 30.19±0.75 mg/g으로 나타 났으며, 플라보노이드 함량은 9.12±0.36 mg/g으로 나타났다. 한편 세포실험에서는 세포 독성과 미백활성 을 알아보았다. 세포독성의 경우 20% 이하의 세포 독성을 보였으며, 100 μg/mL 농도에서 34.70±2.97% 의 멜라닌 생성 억제능을 보여 7종 혼합추출물의 기능성 화장품 원료로서의 가능성을 확인하였다.

국내산 소재를 이용한 단일 추출물의 안전성 실험 및 화장품 소재로써의 선행 연구는 실시되어 왔지만, 개별 추출하여 식물의 특성을 극대화 및 효과 간섭 가능성에 대한 복합 혼합물에 대한 연구가 미비 한 상황이다. 이에 본 연구는 배초향, 적송, 강황, 생강, 산미나리씨, 불수감에 대한 정유 추출에 따른 GC-MSD, 블렌딩 오일의 세포독성, 항산화, 항염을 확인하여 화장품 소재로서의 가능성을 확인하였다. GC-MSD 향기성분을 분석한 결과 주요 성분으로는 배초향은 Estragole, 적송은 à-Pinene, 강황과 생강은 Zingiberene, 산미나리씨 Anethole, 불수감 D-Limonene이 동정되었다. 세포독성이 확인되지 않은 100 uL/mL의 농도에서 NO 생성 70.62% 억제, DPPH 라디칼 소거능 64.03%, ABTS 라디칼 소거능 89.55% 을 보였다. 이를 통하여 블렌딩 정유는 화장품 및 식품, 의약품 산업 분야에서 항산화 및 항염 효능이 있는 원료로서 유용하게 활용할 수 있는 가능성을 제시하였다.

한약재로 사용되는 더덕과 도라지에 표고의 유용성분을 함유한 소재를 개발하고자 더덕표고균사발효물(FCLM)과 더덕도라지균사발효물(FPLM)을 제조하였다. 두 가지 발효물의 일반성분, 유리당, 유기산, β-glucan, ergothioneine, ergosterol, vitamin D2 함량 및 3T3-L1 지방전구세포의 분화에 미치는 영향을 연구하였다. 일반성분 분석결과, FCLM에서 조섬유와 조지방함량이 FPLM에 비하여 높게 나타났으며, FPLM은 조단백질과 가용성무질소물의 함량 이 FCLM에 비하여 높게 나타났다. 유리당은 FCLM과 FPLM 모두 arabinose, glucose, sucrose 3종이 검출되었으며, 총 유리당 함량은 FPLM에서 높게 나타났다. 유기 산 함량은 발효 전 더덕과 도라지에 비하여 발효 후 FCLM과 FPLM에서 낮게 나타났다. β-Glucan 함량은 FCLM과 FPLM 두 발효물에서 대조구로 사용한 표고보다 높은 함량을 보였다. 항산화 물질로 알려진 ergothioneine의 함량은 FCLM이 FPLM보다 높게 나타났다. Ergosterol 함량은 대조구로 사용한 표고에서 가장 높게 나타났으며, 발효물들은 비슷한 함량을 나타내었다. Vitamin D2는 발효물들에서만 검출되었으며, FPLM (0.58±0.01 mg%)가 FCLM (0.47±0.01 mg%)보다 높은 함량을 보였다. 더덕과 도라지 표고균사발효물인 FCLM과 FPLM는 3T3-L1 지방전구세포에 대하여 발효 전 더덕과 도라지에 비하여 높은 수준의 세포 생존율을 나타내었다. 또한 FCLM과 FPLM은 3T3-L1 지방전구세포 분화를 발효 전 더덕과 도라지에 비하여 높은 수준으로 억제하여, 비만 억제 효과 가 있는 것으로 기대된다.

In this study, we investigated the effects of adding oat and lactic acid bacteria on the quality and functionality of yogurt. Yogurt was fermented with various lactic acid bacteria,; Lactobacillus acidophilus (LA), Lactobacillus delbrueckii sub. bulgaricus (LB), and Streptococcus thermophilussei (ST) and quality properties, β-glucan content, antioxidant activity were estimated. The quality of control and oat added yogurt (OY) showed significant differences depending on the type of strain and combination. The addition of oats significantly accelerated the lactic acid bacteria production, decreased the pH, and increased the titratable acidity and count of the viable cells compared to the control. Acid production was highest in ST, with the complex strains containing ST and LALBST showing high quality characteristics. The viscosity of oat yogurt was higher than that of the control group, and LALBST was also significantly higher than that of the control group. The β-glucan content of OY was 0.14-0.2%, and the organic acid content and antioxidant activity were also significantly increased by the addition of oats. As a result, it is thought that the addition of oats and a combination of lactic acid bacteria can be used for improving the quality and functionality of yogurt.

본 연구에서는 인공광 시설에서 광원을 달리하여 생산된 방풍나물의 항산화 및 항염 효과를 평가하였고 노지 재배 된 방풍나물과 그 생리활성을 비교하였다. DPPH 및 ABTS 라디칼 소거 활성 및 총 폴리페놀은 노지에서 재배 된 방풍나물이 인공광 시설에서 재배된 방풍나물보다 높은 항산화 활성을 나타내었고, 인공광에서 재배된 방풍나물 중 에서는 BW 광원으로 재배된 방풍나물이 농도 의존적으로 높은 항산화 효과를 보였다. XO 저해 활성은 BW 재배된 방풍나물이 노지 재배 방풍나물보다 우수한 효과를 나타내었다. SOD와 CAT 결과는 BW 및 노지 재배된 방풍나물 모두 무처리 대조군에 비해 농도 의존적인 활성을 보였다. BW 및 노지 재배된 방풍나물은 방풍나물을 처리하지 않은 무처리 대조군에 비해 TNF-α 와 IL-6 사이토카인을 농도 의존적으로 유의하게 감소시켰다. 따라서 인공광 재배 된 방풍나물은 대체적으로 노지보다 낮을 수 있지만 항산화 및 항염 효과를 보였고. 앞으로 인공광에서 재배된 작물의 다양한 기능성 소재로서의 연구에 도움이 될 것으로 기대된다.

본 연구는 가미수미원(백하수오 10 g,; 당귀 6 g; 구기자 8 g; 화피 6 g; 선태 3 g; 홍화 2 g)에 방기(Sinomenium acutum R.) 4 g의 첨가 여부에 따라 각각 열수추출물은 GS±SC(DW), 80% 에탄올 추출물은 GS±SC(EtOH)로 표기 하였다. 각 추출물은 항산화를 측정하기 위해 다음과 같은 연구를 수행하였 다. HPLC를 통한 방기 지표물질 함량측정, 중금속 검사 기준 측정, ABTS/DPPH 라디칼 소거능 측정, SOD 유사 활성능 측정, ROS 및 NO 생성량을 측정하였다. 방기 지표물질 중 sinomenine의 함량은 열수 추출물에서, decursin은 에탄올 추출물에서 더 높게 확인되었다. 중금속 측정 결과 기준치 적합으로 확인되었다. ABTS/DPPD 라디칼 소거능을 측정한 결과 GS+SC(EtOH)의 소거능이 가장 높게 나왔으며, 상대적으로 열수보다 에탄올 추출이 라디칼 소거율이 높게 확인되었다. 그러나 SOD의 경우 열수 추출에서 상대 적으로 유사 활성능이 높게 확인되었다. ROS 생성의 경우 열수 추출물이 에탄올 추출에 비해 유의하게 감소시켰으며, NO의 생성은 에탄올 추출물이 상대적으로 더 유의하게 감소시키는 것을 확인하였다. 본 연구 결과에서 GS+SC(EtOH)이 라디컬 소거능 및 NO 감소를 높게 나타낸 것으로 확인되어 산화적스트레스 후, 생성된 활성산소의 제거에 좀 더 영향을 미치는 것으로 판단된다. 향후 지속적인 효능 심화 연구를 통해 조성물을 활용한 화장품 및 기능성 원료의 소재로서의 가능성이 높을 것으로 사료된다.

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

In this study, 11 plant extracts from Bangladesh were used to evaluate the total phenolic and flavonoid content, in vitro antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assay. Also, the inhibitory effect of nitric oxide (NO) production in RAW 264.7 macrophage cell line and the neuroprotective effect on H2O2-induced PC12 cells were tested. Our results revealed that Piper betle L. showed the highest total phenolic content (162.2 mg GAE/g extract) among the 11 plants from Bangladesh. Most plants showed strong radical scavenging effects and ferric reducing antioxidant power. Besides, Piper betle L. protected PC12 neuronal cells against H2O2 related oxidative stress in LPS-induced PC12 cells. Regarding the antiinflammatory effect, Piper betle L. significantly inhibited NO accumulation in LPS-induced RAW 264.7 cells. Our results provide evidence that Piper betle L. could be useful for the development of functional health foods.

The creation of probiotic-containing fermented milk products for use by human is an important research topic and has high potential for development. Also, studies have shown that heat-killed probiotics are more stable and easier to use than live probiotics. However, as of this time, research has not been reported in Korea that has evaluated the product or functionality of fermented milk after the addition of heat-killed probiotics. This study was conducted to verify the physiological activity of heat-killed Enterococcus faecalis EF-2001 after its addition to Lactobacillus-fermented milk. Briefly, NFM normal fermented milk (NFM) was used as the control sample, whereas fermented milk with 100 μg/mL EF-2001 (EFM1) and fermented milk with 500 μg/mL EF-2001 (EFM2) were used as the treated samples. Among the samples, EFM2 had the highest acidity of 1.15, but no other factors significantly differed (p<0.05). Furthermore, EFM2 had the highest Lactobacillus count of 9.22 (p<0.05). ABTS, DPPH and FRAP were measured to determine the antioxidant activity of the samples. With respect to those parameters, EFM2 had the highest antioxidant measurements. Therefore, the study confirmed that the addition of E. faecalis EF-2001 to NFM is suitable with the standard and does not affect the quality of characteristics. In conclusion, the treatment sample had higher antioxidant activity than did NFM; this result may be used as a basic for further research and as a guideline for the manufacturing of heat-killed probiotic-containing NFM.

The purpose of this study was to investigate antioxidant characteristics and anti-adipogenic effects of colored rice and brown rice extracts in 3T3-L1 adipocyte depending on cultivar (Josaengheugchal, Heugjinmi, Hongjinju, Geongganghongmi, Seolgaeng, Milyang 320, Sindongjin, Baegjinju). Colored rice and brown rice was extracted with 100% ethanol, followed by the analysis of polyphenol, flavonoid, anthocyanin, antioxidant, and anti-adipogenic activity. Total polyphenol and flavonoid content ranged from 6.86~314.08 mg GAE/g and 1.47~56.88 mg CE/g the highest total polyphenol and flavonoid content was observed in Heugjinmi cultivar. Anthocyanin composition was analyzed by HPLC, cyanidin-3-gluoside and peonidin-3-glucoside was found in black rice including Josaengheugchal and Heugjinmi. Also, the ABTS and DPPH radical scavenging activity of colored rice cultivars was higher than that of brown rice cultivars, the highest ABTS radical scavenging activity also was observed in Heugjinmi (128.20 mg TE/g). The anti-adipogenic effects of colored rice and brown rice extracts on differentiation of 3T3-L1 preadipocytes evaluated that extracts of Heugjinmi cultivar significantly reduced intracellular lipid accumulation. These results provide valuable information for the use of Korean colored rice cultivar as a functional food materials relative to anti-obesity.

Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.

This research investigated the quality properties of yogurts added to barley (1, 2, and 3%) and tagatose or sucrose. After inoculation of S. thermophilus, pH, titratable acidity (TA), viscosity, and viable cell count were measured at 4 h intervals for 16 h and color value, antioxidant activity, and sensory evaluation were determined after fermentation in triplicate. In the case of yogurt containing only tagatose or sucrose, the pH was hardly decreased, but when 2-3% barley was added, the pH reached below 4.5 before 16 h. In addition, TA and viscosity tended to increase as barely was added. Viable cell count increased slowly in yogurt with tagatose, but rapidly increased when barley was added. As barley content increased, yellowness, redness, and antioxidant activity tended to increase, and significantly higher antioxidant activity in barley tagatose yogurt. Sour strength increased and significant difference in the sweetness was not observed when barley amount increased. Although there was no significant difference in overall acceptability, tagatose yogurt containing 3% barley scored the highest in preference. In conclusion, the fermentation rate of yogurt inhibited by the addition of tagatose is improved by the addition of barley, and the growth rate of lactic acid bacteria is considered to play a role.

본 연구는 Trapa Japonica를 껍질을 벗긴 알맹이와 껍질, 그리고 알맹이와 껍질, 캘러스배양물을 추출한 추출물의 항산화, 항염증 효과를 평가하였다. RAW 264.7 세포와 HaCaT 세포를 사용하여 조사한 각각의 독성은 껍질 추출물에서 100 ㎍/㎖의 농도에서 각각 45.8 ± 1.5 %와 51.1 ± 1.0 %의 세포 생존률을 보였으며 그 이상의 농도에서 더 낮은 세포 생존률을 나타내었다. 총폴리페놀 함량은 껍질과 캘러스배양 추출물에서 각각 213.20 ± 15.78 ㎎/g , 205.20 ± 18.97 ㎎/g의 함량을 보였으며 플라보노이드 함량도 껍질 추출물은 29.30 ± 3.24㎎/g, 캘러스배양 추출물은 37.4 ± 7.43 ㎎/g으로 다른 추출물에 비 해 높은 함량을 나타내었다. 세포 독성은 알맹이 추출물과 캘러스배양 추출물에서는 세포 독성이 거의 나타나지 않았다. 항산화 활성을 확인하기 위한 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) 라디컬 감소는 추출물 농도 0.005 ~ 1000 ㎍/㎖ 범위에서 껍질 추출물 67.53 ± 1.5 % ~ 75.75 ± 0.5 %의 소거능을 보였으며 캘러스배양 추출물은 3.1 ± 0.1 % ~ 77.32 ± 0.5 %의 감소효과를 보였다. 모든 추출물을 6.25, 12.5, 25, 50 ㎍/㎖ 농도에서 LPS로 유도된 Nitric Oxide (NO) 생성량을 측정한 결과 유의한 (p < 0.05, p < 0.01)의 감소가 나타났다.

The purpose of this study was to investigate effect of methanolic extracts of 10 kinds of wild vegetables cultivated in Gangwon province on antioxidant activity, acetylcholinesterase, and β-secretase inhibitory activities. Results showed that among the wild vegetables, Aralia elata(Miq.) Seem shoot extract exhibited the highest total phenol content (84.65±1.08 mg GAE/g) and total flavonoids content (70.77±0.55 mg RE/g), respectively. The antioxidant activity of wild vegetables extracts was measured by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. Aralia elata(Miq.) Seem shoot extracts had the highest DPPH and ABTS scavenging activity (90.16%, 40.18% at 2 mg/mL). As a result, Aralia elata(Miq.) Seem shoot extract was the most effective in terms of acetylcholinesterase inhibitory activity (35.94% at 1 mg/mL). In the β-secretase activity assay, all 10 kinds wild vegetables extracts showed low inhibitory activity, and Aralia elata(Miq.) Seem shoot extract had highest inhibitory activity among the 10 wild vegetables extracts was 14.99%. Taken together, these results showed that Aralia elata(Miq.) Seem shoot extract has potential cognition improvement impact, suggesting that it may provide an effective strategy for improving cognition.

This study was to confirm the effect of supplementation of superjami bran extract on lipid and antioxidant metabolism. Twenty-five subjects were recruited, and divided into Superjami group (n=12), and Placebo group (n=13) random assignment. Among the groups, the Superjami group took a Superjami bran extract (2 g/2 capsule/day), and the Placebo group took dextrin (2 g/2 capsule/day), for 12 weeks. As a result of the experiment, concentrations of TG, TC, and HDL-C in the blood, were significantly lower than those in the control group, and HDL-C was significantly higher. AI and HTR also showed positive values. Leptin did not differ significantly, but as a result of adipectin, the Superjami group displayed a higher value, compared to the Placebo group, and LAR also had significantly lower value. Antioxidant results showed that GPx, CAT, and RGLU, were significantly higher before as well as after intakes of the Superjami group, and significantly higher levels of the Superjami group, compared to the Placebo group. AOPP showed significantly lower values for the Superjami group, compared to the Placebo group. So, based on this study, ingestion of Superjami bran extract is effective in improving blood lipid concentrations as well as inflammatory substances, and has positive effects relative to increasing antioxidant activity.