The major active components of Astragalus membranaceus (AM) are isoflavones, which exist in the form of various glycosides. Nuruk is a traditional fermentation starter in Korea, and is suitable for the biotransformation of isoflavone glycosides because it contains various microorganisms and enzymes. This study was performed to determine changes in the isoflavones and antioxidant properties of AM fermented (AF) with nuruk over 24 hours. AF was sampled after 0, 2, 4, 6, 12, 18, and 24 h of fermentation, and calycosin 7-glucoside, ononin, calycosin, and formononetin content, and the antioxidant properties of AF were analyzed. The total phenolic content increased with fermentation time, and the ABTS radical scavenging activity increased until 6 h of fermentation and then decreased. During fermentation, the isoflavone glycosides decreased significantly as fermentation time increased. The contents of calycosin and formononetin, which are aglycons of calycosin-7-glucoside and ononin, increased from 100.54 μg/g to 276.84 μg/g and from 56.29 μg/g to 123.04 μg/g, respectively, at 18 h of fermentation. Significant correlations were observed between fermentation time, isoflavone content, and antioxidant properties. The results of this study showed that fermentation with nuruk is suitable for the biotransformation of isoflavones in AM.

Aster koraiensis Nakai (A. koraiensis) which has been used as a food and medicinal plant in the past, is valuable as functional food material. Therefore, the aim of this study was to determine the antioxidant properties and major phenolics of A. koraiensis extracts with different ethanol concentrations (0, 50, 70, and 100% aqueous ethanol solution). When ethanol concentration in the extraction solvent was increased, extraction yield decreased; 34.2, 23.2, 21.0, and 5.5% in 0, 50, 70, and 100% ethanolic extracts, respectively. Total phenolics content and antioxidant activities of extracts were increased in an ethanol concentration-dependant manner. The major phenolics in the extracts were chlorogenic acid (21.264~58.666 mg/g), isochlorogenic acid A (10.432~145.353 mg/g), and isochlorogenic acid C(0.239~13.148 mg/g), and these phenolic contents were higher in 70 and 100% ethanolic extracts than other extracts. Significant correlations were observed between ethanol concentration of extraction solvent, antioxidant properties, and major phenolics. These results indicated that the optimal ethanol concentration for extraction was 70%.

Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.

Angelica gigas Nakai (A. gigas) easily changes its color during storage, and appropriate thermal treatment can improve storage stability through inactivation of enzymes such as polyphenol oxidase. Therefore, this study was performed to determine quality characteristics of dried A. gigas in response to high-temperature-short-time (HTST) treatment during storage. Dried A. gigas were treated at 120-180℃ for 10 min, the samples were stored at 4℃ and 50℃ for 10 weeks, and used for the analysis of qualities. Concerning the color values, the sample treated at 120℃ was similar to the control, and the color change was large when treated above 180℃. However, color difference (△E* ab) was lower in treated samples than in control. Browning index was similar for all the samples except for the sample treated at 180℃. Functional qualities (phenolics content, antioxidant activities, and level of major components) showed a slight difference according to storage periods in all samples without control, and nodakenin content was observed in control. The results of this study showed that HTST treatment improved storage stability such as stability of colors and browning index in dried A. gigas during storage, and the appropriate treatment temperature was 120℃ in terms of stability in color and browning index.

The aging treatment was applied to Rehmannia glutinosa rhizome (RGR) to improve the digestibility by the enzymatic hydrolysis of undigestible sugars. However, RGR spoils easily during the aging treatment. Thus, the purpose of this study was to investigate the influence of ethanol addition as preservatives on sugars and microbial growth of aged RGR. The RGR was treated with the addition of ethanol (0~10%) at 55℃ for eight days. Reducing, free sugars, and total bacterial counts of RGR with ethanol concentrations were analyzed during the aging periods. The aged RGR with 0-2% ethanol appeared spoiled in appearance, and total bacterial counts of these samples increased from 1.1×105 to 2.2×107 CFU and then decreased again. When treated with 4~10% ethanol, the total bacterial counts of aged RGR decreased by more than 99.9% at eight days. In all samples, reducing and digestible sugars increased, and stachyose decreased by the aging treatment. Sucrose content was highest in the 6% ethanol sample (18.2% at six days). These results indicate that the ethanol addition can be applied to the aging treatment of the RGR for improving qualities (sweetness, digestibility, and microbial growth), and can be considered for the stable production of high quality aged RGR.

The purpose of this study was to investigate the protective effect on oxidative stress induced PC12 cells, and volatile flavor composition of essential oils derived from medicinal plant seeds- Gossypium hirsutum L. (G. hirsutum), Coix lachryma-jobi (C. lachryma-jobi) and Oenothera biennis (O. biennis). The essential oils were obtained by the solvent (hexane) extraction method from the seeds. The essential oils of the seeds were analyzed by the solid-phase micro-extraction gas chromatography mass spectrometry (SPME-GC/MS). The major compounds of G. hirsutum, C. lachryma-jobi and O. biennis were cyclonexanol (16.65%), β-asarone (14.29%) and ylangene (50.01%). The DPPH radical scavenging activity (IC50) was the highest value of 8.52 mg/mL in the O. biennis. Additionally, IC50 values of G. hirsutum and C. lachryma-jobi were 26.76 mg/mL and 36.81 mg/mL. For the oxidative stress on PC12 cells, we treated with hydrogen peroxide (H2O2). The pretreatment of oxidative stress induced PC12 cells with all the essential oils preserved or increased their cell viability and G. hirsutum and O. biennis attenuated the ROS generation (by 68.75% and 56.25% vs. H2O2 control). The results of this study suggest that the essential oils derived from medicinal plant seeds could be used as valuable back data as a natural essential oil material to prevent neurodegenerative diseases by protecting neuro-cells.

본 연구 결과, 숙성처리는 지황의 비소화성 당류의 분해로 환원당이 증가하고, 쓴 맛의 원인인 카탈폴을 감소시킴으로서 지황의 소화성과 단맛의 증가에 긍정적인 영향을 줄 수 있을 것으로 생각되며, 비소화성 당류로부터의 환원당 증가와 카탈폴 감소를 위한 최적 온도는 각각 50℃와 30~40℃이었다. 따라서 본 연구에서 제안하는 숙성처리가 낮은 소화성과 쓴맛으로 인해 활용성이 낮은 지황의 소화성과 관능적 품질 개선에 활용될 수 있을 것으로 판단된다.

We investigated the influence of germination and high hydrostatic pressure (HHP) treatment conditions on the conversion of functional compounds and antioxidant activity in adzuki bean. The adzuki bean germinated at 25°C for three- or six-days, and was later subjected to HHP at 0.1, 50, 100, or 150 MPa for 24 h. The highest polyphenol content (5.36 mg gallic acid equivalents (GAE)/g) and flavonoid content (0.91 mg catechin equivalents (CE)/g) were observed after germination for six days and HHP treatment at 100 MPa for 24 h, respectively. The total phenolic acid contents increased with increasing applied pressure from 88.86 to 208.26 μg/g (100MPa, 24h). Phenolic acids are divided into two categories; those that exhibit increased content upon HHP treatment, and those that exhibit decreased content. The increasing phenolic acids were gallic acid, chlorogenic acid, (+)-catechin, ρ-coumaric acid, ferulic acid, heperidin, salicylic acid, protocatechuic acid, cinnamic acid, naringenin. The total anthocyanin content decreased with increasing applied pressure from 22.42 mg/100 g to 6.28 mg/100 g (150 MPa, 24 h). The highest ABTS radical scavenging activity (8.02 mg eq AA/g) and DPPH radical scavenging activity (1.22 eq Trolox/g) were observed after germination for six days and HHP treatment at 100MPa for 24h, respectively. These results suggested that the combination of HHP and germination can lead to improved functionality in adzuki bean.

The objective of this study was to investigate the non-thermal sterilization effect of methods such as high hydrostatic pressure (HHP) and UV-irradiation (specifically with regard to the storage stability and shelf-life of carrot juice. The microbial counts of the non-sterilized product increased from 5.51 to 7.34 log CFU/mL up to the fifth day, and then decreased to 5.46 log CFU/mL at six days. UV-irradiation was increased from 2.37 to 4.92 log CFU/mL. HHP was maintained under the 3 log CFU/mL. The pH of UV-irradiation and HHP was maintained withing the range of 6.29~6.30 and 6.20~6.22 during storage. However, the pH arising from non-sterilization decreased from 6.31 to 4.49. The color of non-sterilization changed significantly during storage, but UV-irradiation and HHP were similar during storage. The β- carotene content of non-sterilization was noted to have decreased from 269.45 to 65.19 μg/mL during storage. The UV- irradiation and HHP decreased from 263.46 and 268.35~281.16 μg/mL to 243.42 and 244.09~269.29 μg/mL, respectively. In conclusion, these findings suggest that HHP can be used for the pasteurization, or sterilization, of carrot juice and the optimal condition is two minutes.

은행 가공산업에서 부산물로 제거되는 은행 외종피의 활용성을 증대시키고자 다양한 생리활성에 미치는 열처리의 영향을 살펴보았다. 은행 외종피를 분리하여 130℃에서 2시간 열처리한 후 물, 70% 에탄올 및 80% 메탄올 추출물을 제조하여 생리활성변화를 살펴본 결과, ABTS와 DPPH 자유라디칼 소거활성은 80% 메탄올 추출물을 제외하고, 열처리 후 증가하는 경향을 보였으며, 물 추출물에서 각각 14.95 mg AAE/g과 7.36 mg TE/g으로 높게 나타났다. α-Glucosidase 저해 활성은 물 추출물을 제외하고 열처리 시 감소하는 경향을 보였으며, 열처리 전 80% 메탄올 추출물에서 98.66%로 가장 높게 나타났다. Angiotensin converting enzyme I 저해 활성은 추출물 간의 유의적인 차이가 없었으며(P>0.05), 열처리 후 모두 감소하였다. 산화질소 생성억제 활성은 열처리 시 증가하였으며, 물 추출물(200 μg/mL)이 12.33 μM로 LPS 처리구에 비해 산화질소 생성량을 72.39% 감소시켰다. 지방구 축적억제활성은 세포독성을 보이지 않는 농도에서 열처리 시 감소하였다. 유방암 세포주에 대한 항암 활성은 열처리 후 증가하는 경향을 보였다. 이상의 결과로부터 은행 외종피 추출물의 다양한 생리활성을 확인하였으며, 특히 열처리 후 항산화 활성과 유방암 세포주에 대한 증식억제 활성이 크게 증가하였으며, 추후 생리활성물질의 규명 연구가 필요하다고 판단된다.

비살균 탁주의 유통기간 산정을 위하여 저장기간에 따른 온도별 품질특성을 살펴보았다. 품질특성은 알코올 함량, 총균수, 효모수, 총산도, pH, 메탄올, 알데히드 함량 및 관능특성을 분석하였다. 모든 저장조건에서 알코올 함량, pH, 총균수 및 효모수는 저장기간이 길어짐에 따라 감소하였으며, 알데히드 함량과 총산도는 저장기간이 증가함에 따라 증가하였다. 관능평가 결과 모든 저장조건에서 저장기간이 증가함에 따라 향, 맛 및 전반적 기호도가 감소하였다. 알코올 함량, 총균수, 효모수, 총산도, pH, 알데히드 함량 및 관능특성과 같은 품질지표는 저장온도가 높을수록 변화가 빨랐다. 관능특성에 영향을 미치는 요인은 알코올 함량, 총균수, 효모수, 총산도, pH 및 알데히드 함량이었다. 식품규격에 따라 품질유지기한은 5℃에서는 55일, 10℃에서는 26일 그리고 20℃에서는 3일까지 섭취가 가능할 것으로 판단된다.

알칼리 가수분해에 따른 보리 β-glucan의 이화학적 특성변화를 살펴보기 위하여 새쌀보리, 새찰쌀보리 및 흰찰쌀보리에 0.2~1.0 N NaOH를 처리하였으며, 총 및 수용성 β-glucan의 함량 및 순도, 수용성 β-glcuan의 분자량, 점도 및 재용해율을 살펴보았다. 3품종 보리의 총 β-glucan 함량은 7.77~8.40% 범위이었으며, 알칼리 가수분해 농도가 증가함에따라 6.89~7.54% 범위로 감소하였다. 수용성 β-glucan의 함량은 무처리의 4.16~4.80% 범위에서 알칼리 가수분해 농도가 증가함에 따라 4.30~4.82% 범위로 유의적인 차이가 없었다. 수용성 β-glucan의 순도는 3품종 모두 30.91~35.79% 범위이었으나, 알칼리 가수분해에 의해 74.02~81.41%까지 증가하였다. 분자량은 메성보리보다 찰성보리가 더 컸으며, 알칼리 가수분해 농도가 증가함에 따라서 크게 감소하였다. β-Glucan 수용액의 점도는 알칼리 가수분해 농도가 증가함에 따라 감소하였으며, 메성보리보다 찰성보리가 높았고, 흰찰쌀보리보다 새찰쌀보리가 높았다. 재용해율은 무처리의 50~55% 범위에서 알칼리 가수분해 농도가 증가함에 따라 증가하여 1.0 N NaOH 처리구에서 80.00~87.66% 범위로 증가하였다.

고구마 칩의 최적 제조 조건 확립과 적합품종을 선정하기 위하여 신자미, 주황미 및 하얀미를 시료로 세절 두께(1~3㎜), 침지 당액 농도(15~30%), 데치기 시간(15~60 sec), 굽기온도(110~140℃) 및 굽기 시간(23~31 min)을 달리하여 칩을 제조하고, 각 조건별 관능평가와 파괴강도를 측정하였다. 품종 별 최적 제조 조건은 신자미는 각각 1 ㎜, 20%, 45 sec, 120℃ 및 31 min이었으며, 주황미는 1 ㎜, 25%, 45 sec, 130℃ 및 29min이었고, 하얀미는 1 ㎜, 25%, 30 sec, 130℃ 및 27 min이었다. 칩 제조 후 유리당 함량은 증가하였으며, maltose는 원료에서 검출되지 않았으나, 칩에서 3.85~13.50% 범위에서 증가하였고, sucrose 함량은 10.31~20.67% 범위에서 25.24~34.06% 범위로 칩 제조 시 증가하였다. 칩의 관능특성에 영향을 미치는 요인은 fructose, maltose, sucrose 함량, b-value 및 failurestress로 나타났다. 이러한 결과는 칩의 제조 시 적합한 품종의 선택과 품종에 따른 최적 제조 조건의 설정이 필요할 것으로 판단되며, 주황미가 칩의 제조에 가장 적합한 것으로 판단되었다.

This study investigated the effects of temperature, solvent concentration, and pH on the β-glucan extraction. Oat bran β-glucan was extracted with different extraction conditions, using various combinations of experiment factors, such as temperature (40, 45, 50, 55, and 60℃), ethanol concentration (0, 5, 10, 15, and 20%), and pH (5, 6, 7, 8, and 9). Under the various extraction conditions, β-glucan extraction rate and overall mass transfer coefficient of oat bran β-glucan, and viscosity of oat bran extracts were investigated. As increasing the extraction time, the extraction rate of β-glucan increased. The overall mass transfer coefficient of β-glucan ranged from 3.36×10^-6 to 8.55×10^-6 ㎝/min, indicating the lowest at the extraction condition of 45℃, 15% and pH 8, and the highest at 50℃, 0% and pH 7. It was significantly greater with increasing extraction temperature and decreasing ethanol concentrations of extraction solvent, except for solvent pH. There were positive correlations among the overall mass transfer coefficient, the extraction rate of β-glucan, and the viscosity of extract.

Background: Atractylodes radix is a well-known medicinal crop having many physiological effects. This study was conducted to select useful Atractylodes japonica × Atractylodes macrocephala (AJM) cultivars by comparing anti-oxidative and anti-inflammatory efficacies. Methods and Results: Seven extracts from AJM cultivars were used to treat lipopolysacchride (LPS)-treated BV2 cells, and the effects on cell viability and inhibition on reactive oxygen species (ROS) and nitric oxide (NO) production were analyzed. In vitro scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and peroxynitrite (NOO−) radicals were also investigated. Contents of total phenol, atractylenolide I, and atractylenolide III in the AJM extracts were measured using high performance liquid chromatography (HPLC) or spectrophotometry. The experiments show that none of the seven extracts was cytotoxic above 89.2% at 20 - 250㎍/㎖. Extracts of Gowon, Dawon, Sangchul, and Huchul inhibited ROS generation in a dose-dependent manner, and Sangchul extract showed the highest inhibition on ROS production. All the AJM extracts showed effective inhibitory activity after on NO release in the LPS-treated BV2 cells, and Sangchul extract showed the highest activity. Sangchul extract had the most potent scavenging activities for NOO− and had some DPPH radical scavenging effect. Sangchul extract also had the highest content at total phenol and atractylenolide I content. Atractylenolide III was not detected in the AJM extracts. Conclusions: The results suggested that Sangchul was the most useful anti-oxidative and anti-inflammatory resource among the AJM cultivars.

Background : Medicinal wild vegetables refer to wild medicinal plants whose aerial parts are edible. Recent researches for developing a functional food product from medicinal wild vegetables have been actively reported. The objective of this study is to test anti-diabetic activity of 2 medicinal wild vegetables, Allium victorialis and Aster koraiensis. Methods and Results : The medicinal wild vegetables were extracted using water and ethanol. Several medicinal wild vegetables were screened for anti-diabetic activity using α-glucosidase inhibitor screening test (colorimetric). It utilizes the ability of an active α-glucosidase to cleave a synthetic substrate and releasing a chromophore (OD 410 ㎚). In the presence of an α-glucosidase specific inhibitor, the enzymatic activity is greatly reduced which is detected by a decrease of absorbance readings. The α-glucosidase inhibitory activity of acarbose was compared with wild vegetables extracts at 1 ㎎/㎖. And A. victorialis and A. koraiensis extracts were selected. α-glucosidase inhibitory activities of A. victorialis and A. koraiensis extracts were confirmed in various concentration. Conclusion : These results suggest that A. victorialis and A. koraiensis could be good candidates for anti-diabetic material.

Background : It is known that Platycodon grandiflorum has anti-inflammatory activity and inhibits the production of nitric oxide (NO) in inflammatory macrophages. But the change of bioactivity of platycodon grandiflorum according to steaming is not well known. In this study, We investigated the effects of steaming on anti-inflammatory activity of 70% ethanol extracts of platycodon grandiflorum. Methods and Result : The cytotoxicity of RAW264.7 cells treated with platycodon grandiflorum extracts was measured by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay and the concentration of NO in culture supernatants were determined using nitric oxide (NO) assay. And western blotting was performed to quantify the expression of iNOS, a protein related to NO production. As a results, it was confirmed that no cytotoxicity was observed at 25, 50 and 100 ㎍/㎖ platycodon grandiflorum extracts in RAW264.7 cells. The production of NO and the expression of iNOS were induced by LPS and suppressed by all platycodon grandiflorum extracts in proportion to the number of steaming in RAW264.7 cells. Conclusion : These results suggest that a steaming process can increase anti-inflammatory activity of platycodon grandiflorum extracts.

Background : The health-promoting effects of green tea are mainly attributed to its polyphenol content, particularly flavanols and flavonols, which account for 30% of a fresh leaf’s dry weight, but the ingredients of the polyphenol content vary depending on the species. This study was conducted to select some candidates with superior anti-oxidative and anti-allergy effects from among seven cultivars of green tea. Methods and Results : Green tea extracts were prepared by extraction with ethanol and by evaporation of the solvent at low pressure. To evaluate their anti-allergy effect and cell viability, the samples were tested for ß-hexosaminidase inhibitory activity and MTT assay of the RBL-2H3 cells, respectively. The anti-oxidation effects of the samples were analyzed with a DPPH radical scavenging activity. According to the results of the experiment, four extracts including Camelia sinensis var. Kemsull, C. sinensis var. Beachwisull, C. sinensis var. Chamnok and C. sinensis var. Fushun showed effective ß-hexosaminidase inhibitory activity at 12.5, 25, 50, 100 ㎍/㎖. At 50 ㎍/㎖, C. sinensis var. Saemidori had the highest cell viability as 86.1%, and all of the samples showed cell proliferation above 70% at 25 ㎍/㎖. The extract of C. sinensis var. Kemsull showed a 60 - 70% inhibitory effect on the DPPH radical at all of the tested concentrations, whereas the extracts of C. sinensis var. Ryohu, C. sinensis var. Saemidori, C. sinensis var. Yabukita showed lower DPPH inhibition effects at around 10 - 30%. Conclusion : The results of this study indicate that the extracts of C. sinensis var. Kemsull, C. sinensis var. Beachwisull, and C. sinensis var. Chamnok have more prominent anti-oxidation and anti-allergy effects than other cultivars, and thus could be utilized as resources for improving health.

Background : Acetylcholine is related with various functions, including cognition and behavior, and increased activity of cholinesterase has been reported in the brains of people suffering from Alzheimer’s disease (AD). As such, the inhibition of cholinesterase activity could be a means of ameliorating neuronal degenerative diseases such as AD. Reactive oxygen species (ROS) can cause neuronal cell damage. The AchE inhibitory effects of Sorghum bicolor (SB) have been revealed by research. This study was conducted to compare the cholinesterase inhibitory effects and anti-oxidative effects of SB extracts according to their extraction conditions. Methods and results : Eight extracts were prepared from SB seed, which was extracted using three different methods including room temperature extraction, reflux extraction at 85℃, and accelerate solvent extraction (ASE) at 50℃ by using distilled water and/or ethanol as a solvent. AchE and BuchE inhibition activities of the extracts were measured in vitro, and their inhibitory activities on ROS, nitric oxide (NO) production and cell proliferation were analyzed in lipoppolysacchride–treated BV2 mouse microglia cells. According to the results of the experiments, the 50% ethanol extract obtained by room temperature extraction showed a BuchE inhibitory effect of 40% at the final concentration of 100 ㎍/㎖, while the other 50% ethanol extracts showed a BuchE inhibitory effect of around 20%. The 100% Ethanol extract obtained from reflux extraction at 50 ㎍/㎖ showed the highest inhibitory effect on NO generation as 58.3%, whereas the 50% ethanol extract obtained from ASE extraction at 50 ㎍/ ㎖ showed the highest inhibitory effect on ROS generation as 56.0%. Conclusion : The results of the experiments show that the 50% and 100% ethanol extracts prepared under different temperature, pressure and solvent conditions have more effective on strong cholinesterase inhibition, anti-oxidative and anti-inflammatory effects..