본 실험에서는 대장암 세포 HT-29의 증식을 억제하고 세포 사멸을 유도하는 천연소재 발굴을 목적으로, 오미자(Schizandra chinensis Baillon) 열수 추출물을 이용하여 인체 대장암 세포 HT-29의증식에 미치는 영향을 확인하였다. 오미자 열수 추출물이 HT-29 대장암 세포의 apoptosis 유도 효과 및 기전에 미치는 영향을 분자생물학적 방법으로 실험하여 다음과 같은 결론을 얻었다. MTT assay를 통해 인체 대장암세포 HT-29는 오미자 시료농도 0, 1.0, 2.0, 4.0 mg/mL에서 암세포 사멸농도가 각각 0%, 10%, 70%, 88%를 나타내었다. 대장암세포에 오미자 추출물을 처리하고 cell cycle 분석 결과, 시료농도 의존적으로 sub-G1기가 증가하였고, G0/G1기는 감소되는 것을 통해, apoptosis가 일어나 세포 증식을 저해하는 것으로 확인되었다. 대장암세포 핵의 형태학적 변화를 보면, 오미자 추출물 처리 시 농도 의존적으로 세포수가 감소되는 것이 뚜렷이 관찰되었고 cell shrinking, chromatin condensation 등 apototic body 등과 같은 형태학적 변화들이 뚜렷하게 관찰되었다. RT- PCR을 통한 유전자 발현은, 오미자 추출물 농도 의존적으로 p53 유전자 발현이 증가되는 것을 통해 대장암세포의 증식억제를 확인할 수 있었다. In vitro 실험에서 오미자 열수추출물이 대장암세포의 성장을 저해하는 효과가 있음을 확인하였으며, 오미자 추출물에 함유된 활성 본체 규명 및 apoptosis를 유도하는 작용기작에 관한 연구가 수행중이다.

The objective of this study was to assess the physicochemical characteristics of morning rolls containing various levels (0, 2, and 4%) of Makgeolli lees extract powder, which has nutritional and health effects. The results demonstrated that pH, moisture content, volume, weight, and baking loss rate of morning rolls were not significantly different among the groups. In the morning rolls with 4% Makgeolli lees extract powder, the Hunter's color 'a' (redness), but not L (lightness) or b (yellowness), was significantly higher than that in the other two groups. After estimating the texture quality of morning rolls, hardness, chewiness, and gumminess decreased significantly with added Makgeolli lees extract powder, but springiness was not significantly different. The results of the sensory test showed that appearance and texture increased as more Makgeolli lees extract powder was added, and that the overall acceptability score and air cell uniformity score for 2% and 4% Makgeolli lees extract powder morning rolls were significantly higher than those of controls. These results indicate that the texture and sensitivity of morning rolls can be increased by adding Makgeolli lees extract powder without affecting the overall quality.

The objective of this study was to examine the quality characteristics and antioxidant activity of yogurt containing hot water extract from maca. Four different levels (0, 4, 8, 12%) of maca extract were added to milk followed by fermentation with lactic acid bacteria at 37℃ for 12 hrs, and then the physicochemical properties of the samples were investigated. During 7 days of storage at 4±1℃, the acid production (pH and titratable acidity) of the yogurt increased with the addition of maca extract. The Hunter L value (lightness) decreased, while the b value (yellowness) increased as the maca extract level in the yogurt increased. Viable cell counts were not significantly different among the samples. The results of consumer acceptance tests showed that no significant differences in overall acceptability were observed between the yogurts containing 4% and 8% of maca extract and a control yogurt. The yogurt containing maca extract exhibited higher DPPH radical and superoxide anion radical scavenging activities than the control yogurt over the storage period.

This study was conducted to investigate the effects of Takju lees hot water extracts on the blood pressure in spontaneously hypertension rats (SHR). Twenty eight male SHR were grouped by their blood pressure and fed a control diet or experimental diets containing 1% (G1), 2% (G2), or 4% (G4) Takju lees extracts for 4 weeks. Food intake was not significantly different among the groups. However, body weight gain was significantly lower in groups fed the Takju lees extract than the control group. The systolic blood pressure was significantly lower in the Takju lees extract containing groups (especially in G4 group) than the control groups. In addition, mean blood pressure {(systolic+dyastolic)/2} decreased with an increase in the amount of Takju lees extract in the diet and feeding period. Takju lees extract decreased angiotensin I converting enzyme (ACE) activity in a dose-dependent manner. These results suggest that the Takju lees extract exert an antihypertensive effect by decreasing ACE activity.

흑목이 버섯의 자실체로부터 열수추출에 의해 흑갈색 색소를 함유한 조다당(crude polysaccharide)을 분획하였고, 이 조다당 분획의 흑갈색 색소 성분을 탈색 제거하기 위해 활성탄을 이용한 흡착공정을 검토하였다. 흡착 평형은 10분 이내의 빠른 시간에 도달하였으며, 최적의 흡착 조건은 pH 7.0 및 온도 40oC에서 조다당 용액 1 mL당 활성탄 16.7 mg을 첨가하였을 때 얻어졌다. 이 때의 최대 흡착효율은 약 80%이었고, 색소 성분의 제거로 다당은 정제되어 1.25배의 정제율을 나타내었다. 한편, 활성탄에 의한 색소의 등온흡착은 Langmuir 등온식에 따랐으며, 흡착속도는 2nd order model 식으로 나타낼 수 있었다. 또, 흡착은 확산을 통해 조절되는 물리적 흡착공정인 것으로 나타났다. 흑목이 버섯 조다당으로부터의 활성탄에 의한 색소흡착 공정은 그동안 보고된 바 없으며, 경제적이고 간편하여 향후 흑목이 버섯 조다당의 색소 제거와 정제 및 이에 의한 다당 정제공정으로서의 가능성이 있는 것으로 판단하였다.

We investigated the effect of Takju lees extract on blood glucose levels in the db/db mice (a murine model of type 2 diabetes mellitus). We fed 40 male db/db mice a control diet (G0, AIN93G) and experimental diets containing 1% (G1), 2% (G2), or 4% (G4) Takju lees extract for 4 weeks. We found no difference in food intake and body weight gain among the animal groups. In the G1 and G2 groups, plasma glucose levels decreased significantly between Days 10 and 21 compared with the G0 group. However, we found no difference in plasma glucose levels between groups G4 and G0. The change in insulin concentrations was not significant among these animal groups, and we found no significant difference in glucose transporter 4 (GLUT4) expression in the soleus muscle. These results suggest that the Takju lees extract has a beneficial effect in animals with type 2 diabetes.

Takju lees extract is expected to be a promising material for functional food. This study was conducted in order to assess the glycemic index (GI) of Takju lees extract and its effects in an oral glucose tolerance test (OGTT). The GI for Takju lees extract was evaluated with 10 healthy young adults (Male 5, Female 5). OGTT was conducted in 20 male db/db mice, fed on a diet containing 2% Takju lees extract for 4 weeks. Those animals were subjected to OGTT after one oral administration of Takju lees extract at 2 g/kg BW. The GI of the Takju lees extract was measured at 97.97. The effects of the Takju lees extract on the oral glucose tolerance test in db/db mice evidenced no differences as compared to the control group. In conclusion, Takju lees extract is a high GI material, and it has no effect on blood glucose levels in a type II diabetic animal model. Further studies will be required to confirm its anti-diabetic effects.

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and α-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of α-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no α-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the α-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0~3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

We developed a kind of soy-based sauce for stews using three recipes and sensory evaluation processes, and examined the biological activities such as antioxidative, fibrinolytic and α-glucosidase inhibitory activities of hot water extract of Cornus officinalis S. et Z in order to use as functional ingredient. The developed stew was composed of soy sauce 1½ Tbsp, sugar 114 Tbsp, garlic, small green onion, powdered sesame and sesame seed oil ½ tsp, respectively, ginger extract 14 tsp, black pepper 18 and water ⅔C per 300 g of main ingredients(pork rib, chicken and dried pollack). It was evaluated more highly acceptable than the original recipes by sensory test. Replacement of water in the recipe of the developed stew sauce with hot water extract of Cornus officinalis S. et Z did' nt affect the sensory quality. From the above results. we concluded that hot water extract of Cornus officinalis S. et Z might be a excellent source to provide health functionality.

본 연구에서는 Rhodosporidium toruloides를 활용하여 비트 열수추출물의 중성지방 억제효과를 확인하고자 하였다. 대조구, 실험대조구, 비트 열수추출물, 30% 및 60% 에탄올 추출물을 첨가한 YPD 배지에서 배양한 유지효모의 중성지방의 함량은 각각 8.76, 3.43, 2.87, 3.16 및 3.64 ㎎/dL로 나타났으며, 유지 효모의 세포수는 각각 10.48, 8.46, 12.40, 12.80 및 8.24×103 cell/mL로 나타났다. 대조구, 실험대조구, 0.02, 0.1 및 0.5% 비트 열수추출물을 첨가한 유지효모의 총 지질 함량은 각각 112.29, 38.90, 147.87, 211.36 및 291.89 ㎎/g로 나타났으며, 유지효모의 중성지방의 함량은 각각 6.02, 2.83, 2.38, 1.37 및 0.73 ㎎/dL로 나타났다. 대조구, 실험대조구, 0.02, 0.1 및 0.5% 비트 열수추출물의 첨가 농도가 높아짐에 따라서 유지효 모내 소량의 형광이 발현됨을 확인하였다. 실험대조구, 0.02, 0.1 및 0.5% 비트 열수추출물을 첨가한 유지효모의 세포수 증가율은 대조구에 비해 각각 -4, 21, 82 및 103%로 증가하였다. 유리지방산과 총 카로티노이드 함량은 비트 열수추출물의 첨가 농도에 따라 농도의존적으로 증가하였다.

본 연구에서는 다양한 약리학적 활성을 가지는 것으로 알려진 감초 열수추출물(GRW)의 항암효능을 알아보기 위하여 인체 방광암 T24 세포에서 생존율 및 증식억제에 미치는 영향과 이와 연관된 apoptosis 유발 여부 및 관련 인자들의 발현 변화를 조사하였다. 먼저 GRW의 처리에 따른 증식억제 정도를 조사한 결과, GRW 처리 농도 의존적으로 생존율 및 증식억제 현상이 나타났으며, 핵의 형태 변화, DNA 단편화 및 apoptosis 유발에 관하여 조사한 결과 역시 GRW 처리 농도 의존적으로 증가됨을 확인할 수 있었다. 이는 GRW의 처리에 의한 암세포의 증식억제 및 형태적 변형이 암세포의 apoptosis 유발과 밀접한 관련이 있음을 시사하여 주는 것으로 사료된다. GRW 처리에 의한 apoptosis 유발에 관여하는 유전자의 탐색을 위하여 apoptosis와 연관성을 가지는 Bcl-2 family에 속하는 유전자의 발현을 조사한 결과 GRW 처리 농도 의존적으로 Bax 단백질의 발현증가와 더불어 Bcl-2 및 Bcl-xL 단백질의 발현감소가 관찰되었다(Fig. 3A). 이는 GRW에 의한 T24 세포의 apoptosis 유발에 Bcl-2 family에 속하는 유전자의 발현 조절이 중요한 역할을 하는 것으로 사료된다. 또한 GRW의 처리에 따른 MMP의 소실은 미트콘드리아 막의 교란이 유발되었음을 의미하는 것으로, 이러한 MMP 값의 변동은 Bcl-2 family 단백질의 발현 변화에 의한 것이라 추정된다. 한편 Apoptosis에 중요한 역할을 하는 것으로 알려진 caspase(-3/-8/–9)의 발현과 이들의 활성을 억제하는 IAP family (XIAP, cIAP-1, cIAP-2)의 발현에 GRW이 어떠한 영향을 미치는지를 조사한 결과, caspase-3, -8 및 -9의 활성형 단백질 발현 및 정량적 활성증가를 확인하였으며, IAP family 속한 3가지 단백질 모두 발현이 감소하는 것이 관찰되었다. 이상의 결과에서 GRW은 외인적 및 내인적 경로의 개시에 핵심적인 역할을 하는 caspase-8 및 -9의 활성을 모두 증가시켰으며, 이에 따른 caspase-3의 활성증가에 의하여 apoptosis가 유발되었음을 알 수 있었다. 이러한 두 경로의 동시 활성화에는 미트콘드리아의 기능 소실과 Bcl-2 및 IAP family의 발현 변화가 관여하고 있었으며, 특히 Bid의 발현 감소는 GRW에 의한 내인적 경로를 증폭시키는 효과로 작용했을 것이라 추정된다. 방광암의 치료에 보다 효과적인 생리활성을 갖는 물질을 발굴하고 그와 관련된 분자 및 세포수준에서의 기전을 밝히는 것이 중요하기에 본 연구의 결과는 향후 GRW로 수행될 추가 실험을 위한 기초자료로서 그 가치가 매우 높을 것으로 사료된다.

This study was performed in order to determine the effect of roasting (160 for 0, 30, 60, 90 min) on the physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla. With respect to Hunter’s color value, lightness and yellowness decreased roasting time increased. The difference (ΔE value) in lightness, redness and yellowness was 15.88 and 22.94 for 30 and 60 min. The 30 min roasted sample contained more soluble solid content (12.7 °Brix) than other samples. The pH and acidity of the 60 min roasted sample were 5.06 and 0.14%, respectively. The highest contents in reducing sugar and total phenolic compounds contents was obserned in the 60 min roasted sample (17.68, and 35.01 g/100 g, respectively), and flavonoid content was the highest in the 90 min roasted sample (10.53 mg/100 g). The crude saponin content of the 90 min roasted sample (21.90 mg/100 g) was higher than that of others samples (8.0-15.36 mg/100 g). Moreover, ginsenosides such as Re, Rg3, and Rh2, were detected, among which the Rh2 content was the highest. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (31.64-53.72%), 2,2'-azinobis(3-ethylbenzothiazoline)- 6-sulfonic acid (ABTS) radical scavenging activity (61.59-96.71%), and the ferric reducing antioxidant power (72.38-183.11%) were higher in the roasted samples than in the control group. As a result, we confirmed that roasting increased the amount of active compounds, which increased the yield of useful extract.

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

The objective of this study was to investigate the effect of hot water extract of Welsh onion root (HEWO) on growth of lactic acid bacteria and fermentative characteristics of yogurt. The physiochemical characteristics of HEWO such as pH, soluble solid, reducing sugar, total polyphenol content and DPPH radical scavenging activity were studied. The lactic bacterial count in brain heart infusion (BHI) broth with HEWO was about 1 log cycle higher than in control for 24 h at 37℃. The pH of yogurt prepared with HEWO (WY100) and 50% HEWO (WY50) was gradually decreased significantly but increased the viscosity of yogurt with increasing HEWO concentration during fermentation. The viable cells of lactic acid bacteria after fermentation for 24 h were 8.03 (control), 8.77 (WY50), 8.84 (WY100) log CFU/mL, respectively. The DPPH radical scavenging activity of yogurt increased with increasing HEWO concentration. Sensory quality of yogurt prepared with HEWO was higher than that of control. The pH and lactic acid bacteria of all tested yogurts decreased during storage for 10 days at 4℃ but lactic bacterial count of yogurt prepared with HEWO maintained 108 CFU/mL during storage. These results indicated the potential use of HEWO as a valuable resource to improve fermentation and functionality of yogurt.

Background : The young stem of Cinnamomum cassia (YSC) as traditional Chinese medicines has been reported to show a variety of pharmacological properties such as anti-allergy, insecticidal, antimicrobial, antiulcer, anti-inflammatory, immune-suppressive, and neuronal death prevention, tyrosinase inhibition and anticancer, antioxidant and free radical scavenging, as well as antidiabetic and aldose reductase inhibition activities. In this study, we elucidated apoptotic effect and potential molecular mechanism of hot water extracts from YSC (YSC-HW) against human colorectal cancer cells. Methods and Results : YSC-HW treatment increased ROS level and induced ROS-dependent DNA damage in human colorectal cancer cells. ROS generation mediated by YSC-HW induced DNA induced apoptosis and reduction of cell viability in human colorectal cancer cells. YSC-HW ROS-dependently induced NF-kB activation through p65 nuclear translocation via IkB-α degradation, which exerted the induction of apoptosis. In addition, YSC-HW activated ATF3 expression dependent on ROS, which resulted in apoptosis. Conclusion : Our results suggest that YSC-HW may induce apoptosis through ROS-activation of NF-kB and ATF3 in human colorectal cancer cells. From these findings, YSC-HW has potential to be a candidate for the development of chemoprevention or therapeutic agents for human colorectal cancer.

Background: Many menopausal women suffer from health problems including metabolic diseases such as dyslipidemia and osteoporosis. Thus they need natural products and functional foods particularly highly nutritional food products, that can help alleviate these diseases. This study was carried out to determine the effect of Drynariae Rhizoma water extract on the lipid and bone metabolism of ovariectomized Sprague-Dawley rats.Methods and Results: The animals were randomly divided into six dietary groups comprising SHAM-operated rats, OVX rats (normal diet), and OVX-DR rats (Drynariae Rhizoma extract). After 8 weeks, plasma, liver, and fat samples were collected to analyze the lipid metabolism, plasma Ca, alkaline phosphatase (ALP), osteocalcin and C-terminal telopeptide (CTx) concentrations, which are biochemical makers of bone metabolism. The left femurs of rats were also collected for histological analyses. OVX counteracted menopause induced body weight gain, as well as increases in triglycerides, total cholesterol, and free fatty acids. The Drynariae Rhizoma group showed low levels of triglycerides, high HDL-cholesterol, and decreased lipogenesis based on activity of the lipid-regulating enzymes (fatty acid synthase and malic enzyme). Decreased serum levels of ALP and osteocalcin were observed in Drynariae Rhizoma group.Conclusions: The results of this study show that Drynariae Rhizoma extract may effectively regulate hyperlipidemia and improve bone density.

본 연구에서는 추출방법을 달리하여 블루베리 열수추출물들간의 항산화 활성 차이를 비교하였다. Autoclave를 이용한 가압가열추출(AE), 오븐을 이용한 추출(OE), 끓인 증류수에 혼합 후 sonication한 추출(HWSE), 끓인 증류수에 산을 첨가한 후 sonication한 추출(HWASE) 및 15분간 끓여 추출(BE) 등의 방법으로 추출물을 제조하고, 총 폴리페놀, 플라보노이드 및 안토시아닌 함량을 확인하고 ABTS, alkyl 및 DPPH radical 소거능 실험과 Fe2+ ion chelating 활성을 확인하였다. 총 폴리페놀 및 플라보노이드 함량 모두 AE에서 각각 3.47±0.16 mg GAE/g 및 1.59±0.19 mg RE/g으로 가장 높은 값을 나타냈다. 한편 이와는 반대로 총 안토시아닌 함량은 AE가 가장 낮은 함량을 나타냈으며, HWSE(5.29 mg/g) 에서 가장 높은 함량을 나타냈다. ABTS와 alkyl radical 소거능 측정 결과, AE가 가장 우수한 소거능을 나타냈으며, DPPH radical 소거능 실험에서는 AE와 더불어 안토시아닌 함량이 가장 높은 HWSE이 우수한 활성을 나타냈다. Fe2+ ion chelating 활성 측정 실험에서는 모든 추출물이 유의적 차이 없이 높은 활성을 나타냈다. 또한 SOD activity 측정 실험에서 AE가 가장 우수한 활성을 나타냈으며, H2O2에 의해 유도된 세포독성 또한 AE가 가장 효과적으로 억제시켰다. 이상의 결과를 토대로 추출 조건에 따른 항산화 활성 차이를 수율 대비로 비교하였을 때, 가장 낮은 활성을 나타냈던 HWASE에 대비하여 AE는 ABTS radical scavenging activity 1.90배, alkyl radical scavenging activity 2.32배, DPPH radical scavenging activity 1.72배, SOD assay 1.65배, H2O2에 의해 유도된 세포독성에 대한 보호효능 1.84배의 우수한 항산화 활성을 나타냈다.