복분자를 개별인정형 건강기능식품 기능성 원료로 개발하기 위하여 지표성분 표준화를 위한 ellagic acid의 분석법 설정과 분석법에 대한 검증(validation)을 실시하였다.그 결과 ellagic acid의 검량선은 R2=0.9999으로 좋은 선형성을 보였으며, 검출한계 0.6µg/mL, 정량한계는 1.9µg/mL였다. 회수율을 측정한 결과에서는 89.0-100.0%로 나왔고, 상대표준편차(RSD)는 0.05-0.14%를 보였으며, 일내와일간 분석에서 RSD는 각각 0.28-1.96%와 0.69-2.49%로나왔다. 따라서 본 연구를 통해 복분자 추출물의 지표물질인 ellagic acid의 분석법은 적합한 시험법임이 검증되었다.

Background: The Rosa multiflora, a well-known plant belonging to Rosacea, is widely used in orthodox medicine in worldwide. However, its biological activity and cosmetic preservative efficacy have not yet been studied. Thus, this species is yet to be defined as a functional cosmetic material. Accordingly, an investigation of the above mentioned atrributes was performed on a 50% ethanol extract of Rosa multiflora. Methods and Results: The antioxidant activity was assessed through free radical scavenging assays with 2,2-diphenyl-1-picrylhydrazyl (DPPH). Additionally, the contents of total phenols and flavonoids were analyzed. The phenolic compounds were detected using HPLC. The antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Candida albicans was assessed using the disc diffusion assay. The preservative effect (challenge test) on a formulation of soothing gel was performed for 28days. The DPPH radical scavenging ability, denoted by the SC50 (half maximal inhibitory concentration for DPPH radical scavenging) value was found to be 131.63 ㎍/㎖. The content of total polyphenol and flavonoid content were 202 ㎎/g and 86.77 ㎎/g, respectively. In additon, astragalin and gallic acid were identified in the extract. The antimicrobial activity of the extract against S. aureus and E. coli was observed to be 5 - 0.5%, and no significant activity was noted against C. albicans. The ethanol extracts (5% and 10%) met the preservation standards of the Cosmetics, Toiletry, and Fragrance Association (CTFA). Conclusions: Thus the ethanol extract of R. multiflora can be used in cosmetics as a natural preservative and antioxidant.

We compared effects of fruit, leaf, and stem extracts from black raspberry on improvement of cholesterol and blood pressure in HepG2 and HUVEC cells, respectively. Cholesterol secretion was inhibited by water extracts of unripe fruit and stem, but not leaf of black raspberry in HepG2 cells. Also, water extracts of unripe fruit, leaf, and stem reduced HMG-CoA reductase activity. Furthermore, nitric oxide production and expression of angiotensin-converting enzyme (ACE) protein were regulated by extracts of fruit, leaf, and stem of black raspberry in HUVEC cells. Overall, the rank order according to the improving level of cholesterol and hypertension is as follows: stem > fruit > leaf. In addition, various polyphenol compounds displayed inhibitory effects of HMG-CoA reductase activity and ACE expression. Thus, these data suggested that leaf and stem as wells as fruit of black raspberry can be used as useful food resources for reduction of cholesterol and blood pressure.

This study was conducted to investigate the antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and to develop a new starter for fermented milk. The isolates were identified using 16S rDNA sequencing and named Lactobacillus plantarum A, Leuconostoc lactis B and L. acidophilus C. The activity of these strains to inhibit the growth of food-borne human pathogens (Escherichia coli NCTC 12923, Salmonella Typhimurium NCTC 12023, Listeria monocytogenes NCTC 11994) was measured using the paper disc method. All these strains showed strong antibacterial activity against Li. monocytogenes NCTC 11994. The experiment groups were the fermented milks with these strains, and the control group was the fermented milk with the commercial starter (ABT 5). The change of pH, acidity and viable cell counts were measured during their aging time. All the experiment groups showed a significant difference in their aging times compared to the control group. However, the sensory test showed that the experiment groups can be used as useful starters for fermented milk. This result suggests that L. plantarum A, Leu. lactis B and L. acidophilus C have the potential to be developed as new starters for fermented milk.