The objective of this study was to determine the ultrasonication-assisted extraction conditions that maximize the DPPH radical scavenging activity of extracts obtained from the stems of Lespedeza bicolor Turcz through the application of the Response Surface Methodology (RSM). Before delving into the analysis of extraction conditions using the RSM model, we conducted efficiency validation of ultrasonication-assisted extraction and executed single-factor experiments for ethanol concentration, extraction time, and extraction temperature. The data obtained from these single-factor experiments were employed to construct the Box-Behnken Design (BBD). In these results, in the single-factor experiments, it was evident that the parameters for ethanol concentration, extraction time, and extraction temperature exhibited quadratic trends. The single-factor experiments allowed us to discern the trends for each parameter leading to the maximum antioxidant capacity, and this data was subsequently applied to the BBD. Following the completion of initial experiments, a Response Surface Methodology (RSM) model was constructed based on Box-Behnken Design (BBD). According to the predictive model developed in this study, it was anticipated that performing ultrasonic-assisted extraction for 85.0412 minutes at an ethanol concentration of 32.573% and an extraction temperature of 51.5608°C will result in a DPPH radical scavenging activity of 79.7146%. The predictive results were statistically verified through a comparative analysis with actual measurements and ANOVA analysis, confirming the statistical significance of the model. The finding of this study underscore the significance of optimizing extraction conditions in the precise quantification of the antioxidant potential for economic advantages in both experimental and industrial contexts.

양파의 이용 다변화를 위하여 껍질과 육질을 각각 100∼300℃의 조건에서 아임계수로 추출하여 그 특성을 조사하였다. 양파 껍질과 육질 모두 추출 온도가 상승함에 따라 아임계수 추출물의 페놀 함량이 증가하였다. 양파 껍질 추출물은 250℃에서 quercetin, quercetin 3,4'-diglycoside, quercetin-3- glucoside의 함량이 가장 높았고, 육질 추출물은 quercetin 3,4'-diglycoside 의 함량이 200℃에서 가 장 높았으나 quercetin 및 quercetin-3-glucoside의 함량은 상대적으로 미미하였다. 양파 껍질과 육질 추출물의 quercetin및 그 배당체 함량은 300℃에서 급격히 감소하였다. 양파 껍질과 육질 모두 추출 온도가 증가할수록 아임계수 추출물들의 DPPH 라디칼 소거능과 alcohol dehydrogenase 활성을 향상시 켰다. 이상의 결과는 적절한 아임계수 조건이 양파 추출물의 생리활성을 향상시킬 수 있음을 시사한다.

In this study, we investigated the morphological characteristics and antioxidant ability of mushroom cultivar Lentinula edodes ‘Nongjingo’ fruiting bodies after exposure to various light conditions. Color differences between mushrooms treated with mixtures of LED light revealed that mushrooms displayed lighter color shades when compared to the control group (fluorescent light treated mushrooms). Redness increased and yellowness decreased after exposure to all treatments other than the fluorescent control. Measurement of growth characteristics of ‘Nongjingo’ fruiting bodies showed increases after exposure to all mixed LED treatments. In addition, the uniformity of fruiting bodies was higher when using LED light compared to fluorescent light. The measurement of stem diameters did not show a significant difference between the treatments, however, diameters were slightly larger with exposure to white-green LED. Moreover, stem length was longer in the mixed LED treatments when compared to those exposed to fluorescent light. Examination of the ratio of stem diameter to stem length revealed that the diameter of the stem was greater than the length. The antioxidant activity of water extracts made from Nongjingo fruiting bodies grown under mixed LED conditions was compared to those from mushrooms grown under fluorescence light conditions. The highest antioxidant activity was observed from mushrooms treated with white LED; however, no significant difference was found between mushrooms exposed to white-green LED compared to white-blue LED. The treatment showed higher antioxidant ability than vitamin C. Our results confirm that treatment of white LED and white-blue LED affects the growth and antioxidant ability of Nongjingo mushroom fruiting bodies.

국내산 고구마를 이용하여 고품질의 고구마 막걸리를 개발하기 위해 다양한 방법의 고구마 막걸리 제조 방법 선정과 믹스쳐 디자인을 이용한 고구마 막걸리의 최적 배합비를 산출하였다. 엿기름 첨가 유무에 따른 혼합당화, 분리당화발효법을 이용하여 고구마 막걸리를 제조한 결과, 동시당화발효를 이용하여 고구마 막걸리를 제조하는 것이 적합함을 확인하였다. 최적의 고구마 막걸리 배합비를 구하기 위하여 쌀, 고구마, 물 세 가지 재료 요인으로 mixture design을 이용하여 다양한 배합비를 결정한 후, 고구마 막걸리를 제조하였다. 또한 제조된 고구마 막걸리의 선호도, 총 폴리페놀 함량, DPPH 라디칼소거능을 측정하여 통계적 모델링과 분석을 하였고, trace plot 및 contour plot을 이용하여 각 재료의 함량이 반응값에 미치는 영향을 확인할 수 있었다. 프로그램에 의해 예측된 고구마 막걸리의 최적 배합비는 15.11(쌀) : 44.89(고구마) : 40(물)이었으며, 이 배합비에 따른 반응값의 예상치는 선호도 6.17, 총 폴리페놀 함량이 414.95 ㎎ GAE/ℓ, DPPH 라디칼 소거능은 38.02%로 예측되었다. 최적배합비를 바탕으로 일반고구마, 호박고구마, 자색고구마를 이용하여 고구마 막걸리를 제조한 결과, 호박고구마 막걸리의 알코올 함량이 5.83%로 가장 높게 나타났으며, 총 폴리페놀 함량과 DPPH 라디칼 소거능은 자색고구마 막걸리>호박고구마 막걸리>일반고구마 막걸리의 순서로 높게 나타났다.

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

영지버섯 자실체를 열수추출과 주정추출을 하여 항산화 효능 및 간암 및 위암세포의 생장 저해도를 분석하였다. 항산화 효능을 실시한 결과, 대조군인 Trolox, BHA보다 높은 항산화 효능을 보인 것은 ASI 7004, 7014이며, 이 두 균주는 열수추출물과 주정 추출물에서 모두 높은 항산화 효능을 나타냈다. 나머지 균주는 대조군인 ABTs보다 대체적으로 높은 효능을 보였다. 또한 암세포 생장저해도를 알아보기 위해서 열수, 주정 추출물을 간암세포인 HepG2에 농도별로(100, 200, 400μg/ml) 처리하여, 세포 생장 저해도(MTT assay)를 측정한 결과, 열수 추출물에서는 ASI 7002, 7011, 7014, 7020이 농도 의존적으로 간암세포의 생장을 저해하는 것을 알 수 있었다. 또한 주정 추출물에서는 ASI 7011, 7019가 농도 의존적으로 간암세포 생장을 저해하는 것으로 나타났다. 위암세포인 AGS에 농도별로(100, 200, 400μg/ml)처리하여, 세포 생장 저해도(MTT assay)를 측정한 결과, 열수 추출물에서는 ASI 7001, 7002, 7019, 7020이 농도 의존적으로 위암세포의 생장을 저해하는 것을 알 수 있었다. 또한 주정 추출물에서는 ASI 7001, 7002가 농도 의존적으로 위암세포 생장을 저해하는 것으로 나타났다.

The objectives of this study were to form comparisons of total polyphenol compounds, the antioxidant activities and the urushiol contents of lacquer tree(Rhus verniciflua) bark and the sensory properties of chicken soup was made with lacquer tree bark that was cultivated from different cultivation areas; Hamyang, Wonju and China. Total polyphenol contents of Hamyang, Wonju and China were estimated as 375.28±3.48, 403.60±6.6 and 311.06±4.99 ㎎/g. The total flavonoids contents of Hamyang, Wonju and China were measured as 374±14.12, 683.70±12.64 and 334.64±18.40 ㎎/g. The total phenolic compounds and flavonoids concentration, DPPH radical scavenging activity, and ABTS radical scavenging of lacquer tree cultivated in Wonju were higher than the others; Hamyang and China. The urushiol content of lacquer tree bark from Hamyang was 4.59±0.04 ppm and higher than others. Urushiol was not detected in China lacquer tree bark. Sensory evaluation tests for chicken soup containing lacquer tree bark showed that the scores of Wonju lacquer tree bark chicken soup was highest, however there are no differences between Hamyang, Wonju, and China significantly(p<0.05).

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2, 2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

This study was conducted to investigate the total phenol contents, antioxidative activities and antibacterial activities of twenty species of entomopathogenic fungi. The total phenol content was highest in Aspergillus flavus (553.0±52.15 ㎍/g) and A. parasiticus (529.9±60.10 ㎍/g). On the other hand those in other strains were within the range of 26.6～121.9 ㎍/g. The antioxdative activity was shown in the most of strains and the highest DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging activity was observed in A. flavus (90.9±2.90%) and A. parasiticus (77.9±4.13%). This result indicated that the antioxidative activities were very correlated with the total phenol contents. The antibacterial activitiy was found in the every tested pathogenic bacteria. Especially, the antibacterial activity was strongest against Listeria monocytogenes and Escherchia coli.

Lactic Acid Bacteria (LAB) are among the representative probiotics that have been used for a long time in fermented food. Although there are many studies on detecting the radical scavenging activity of LAB, few studies have been conducted on the environmental factors that improve scavenging activity. This study investigated the environmental factors affecting the DPPH radical scavenging and various antioxidant activities of Kimchi-derived Lactobacillus plantarum K-21 with antihypertensive and radical scavenging activities. The optimal conditions for scavenging DPPH radicals were glucose 2%, bactopeptone 0.5%, Tween 80 0.05%, L-cysteine 0.05%, and an initial pH 6.5 at 35℃. Under optimal conditions, the DPPH radical scavenging activity was 94.8±2.2%, which was 1.5 times higher than that of the basic medium. In addition, L. plantarum K-21 had other antioxidant activities; ABTS radical scavenging (93.6±1.5%), hydroxyl radical scavenging (8.5±0.9%), metal chelating (65.9±0.5%), NO scavenging (53.1±19%), SOD-like (25.1±1.5%), and reducing power (11.7±1.4%) activities were detected. Therefore, L. plantarum K-21 may act not only as a starter for lactic acid-fermented foods with improved functionality but also as a drug for various diseases caused by oxidative stress.

This study is conducted to investigate the effects of growth characteristics (GC) and DPPH radical scavenging activity (DRSA) of the heading lettuce ‘Fidel’ depending on four concentrations of activated mineral groups (AMG: 1.6% active minerals and 0.03% CaO) added to basic nutrient solutions (diluted by 0, 0.05, 0.1, and 0.2%) and on four different light-emitting diodes (LED; B:R:W ratio = 0:1:12, 0:1:9, 0:5:5, and 2:3:5). Both 0.1 and 0.2% AMG showed better GC of lettuce in plant width, plant length, leaf width, leaf length, and the number of leaves than those of other AMG, while leaf thickness and chlorophyll value did not show significant difference among all AMG. Moreover, 0.1 and 0.2% AMG showed heavier shoot fresh weights than those of other AMG. As for the combinations of AMG and LED, B0:R5:W5 showed the best lettuce GC regardless of AMG compared to other AMG and LED combinations. As shown in the above results of LED, although there was a difference in lettuce growth by LED, the differences of lettuce growth by AMG were statistically significant. The DRSA was the highest at 82.8% in B2:R3:W5, followed by B0:R5:W5 at 77.8%. LED showed differences but AMG did not affect DRSA. Therefore, the optimal conditions in plant factory for GC and DRSA of the lettuce were 0.1% AMG and B0:R5:W5.

This study was executed to evaluate the phenolic content, DPPH radical scavenging rate, and the cytotoxic effect in human cancer cell, 3T3-L1 cell from C. lanceolata extracts at various ethanol concentration. Total polyphenol and flavonoid content of the C. lanceolata at various ethanol concentration showed the high amount in 70%, 100% ethanol extract. The DPPH radical scavenging activity progressively increased in a dose-dependent manner, and showed the highest in 100% ethanol extract. The cytotoxic effect against human cancer cell of the C. lanceolata was higher in 50% and 70% ethanol extracts. In particular, the cytotoxic effect in MCF-7 cell was relatively higher than in other cells. The IC50 (concentration causing 50% cell death) value showed the highest on MCF-7 cell (538.39 ㎍/㎖) in 70% ethanol extract, and exhibited significant activity against Hela cell (637.87 ㎍/㎖), Calu-6 cell (728.64 ㎍/㎖). The extract of 70% ethanol at 1,000 ㎍/㎖ exhibited a pronounced cytotoxic effect on 3T3-L1 cell comparable to that of the other extracts, and reduced in a concentration-dependent manner.

항산화 및 항균활성을 가진 천연물을 활용해 합성보존료를 대체하고자 하는 연구가 활발한 가운데 국내 자생 식물 중 135종을 대상으로 DPPH radical 소거활성을 측정하였다. 이중 항산화 활성이 10%대로 낮게 나타난 식물 8종에 대해 항균효과를 조사하였다. 식물 추출물의 DPPH radical 소거활성은 0.41~94.84%로 다양하였으며, 가장 효과가 좋은 식물은 꽃향유와 우엉으로 각각 94.84, 80.55%를 나타내었다. 우엉은 잎의 경우 26.87, 뿌리 19.29%의 활성을 나타내 동일 식물이라도 추출부위에 따라 활성의 차이가 있을 것으로 보인다. 선이질풀과 비쭈기나무는 각각 그람양성균인 B. subtilis, 그람음성균인 E. coli 및 Candida속인 C. albicans에 대해 2.2~10.8 mm 수준의 항균활성을 나타내었다. 각 식물에 대한 다양한 추출법을 적용하여 기능성을 확인하고 이들 항산화성 물질에 대한 추가 연구가 진행되어야 할 것으로 사료된다.

We studied the total polyphenol content, DPPH radical scavenging activity, hydroxyl radical scavenging activity and α-glucosidase inhibition of water extracts from 17 medicinal plants. Total polyphenol contents ranged from 10.0 (Coix lachryma-jobi L, CL) ~ 279.7 (Perilla sikokiana, PS)mg/g. The water extract from medicinal plants were evaluated for its free radical scavenging activities and compared with a commercial antioxidant, ascorbic acid. DPPH radical scavenging activity of Pyrus pyrifolia (PP), Chamaecyparis obtusa L. (COL), Chamaecyparis obtusa F. (COF), and PS were higher than positive control. Higher hydroxyl radical scavenging activity were shown in Acanthopanax senticosus (AS) and Cordyceps militaris (CM) than the other plants. The highest anti-α-glucosidase activity was observed in Cornus officinalis (CO) and Paeonia suffruticosa Andrews (PSA) water extracts. PSA showed not only the higher DPPH radical scavenging activity but also the anti-α-glucosidase activity. The results of our study that PP, COL, COF, PS, AS, CM, CO and PSA could be potential candidates for natural antioxidants.

The objectives of present study were to characterize the peptides which were isolated from Korean fermented soybean paste, chungkukjang, and to determine their antioxidant activities. Four fractions were collected from the methanol extract of chungkukjang by using a recycling preparative HPLC. Among fractions, Fr-2 was identified to be highly potent free radical scavenging activity in the assay of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and nitroblue tetrazolium(NBT)-reduction inhibition. Base on antioxidant effects, fraction Fr-2 was employed for the refraction with a prep-column and separated into five fractions of which two fractions were identified to have higher antioxidant activity. To confirm the amino acid constituents of antioxidant fractions Fr-2-2 and Fr-2-3 were analyzed, and eight kinds of amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, lysine, histidine, and arginine were identified as the constituent amino acids. Antioxidant activities of the separated peptides were further assessed cell viability with 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl terazolium bromide (MTT), and fluorescence-activated cell sorting (FACS) analysis of H4IIE cells treated with hydrogen peroxide (H2O2). Chungkukjang peptides have shown their ability to protect H4IIE rat hepatoma cells against H2O2- induced oxidative stress by concentration and time-dependent manner. Therefore, These results indicated that fermented soybean paste chungkukjang will be promoted the antioxidant and radical scavenging activities, and beneficial for health. The antioxidant peptide fractions Fr-2-2 and Fr-2-3 were denominated as P-NICS-1 and P-NICS-2, respectively. However, further studies were required to clarify their amino acid sequences and molecular properties, and physiological significances.

In this study, we investigated antioxidant capacity and determined the phenolic and flavonoid contents using each of various solvent conditions from fermented Rhus verniciflua stem bark (F-RVS). Each extracts displayed markedly similar content of extraction yield. However, M80 extract showed a significantly higher antioxidant activity in comparison to other extract investigated. M80 exhibited strong DPPH radical scavenging activity with RC50 value of 10.5±1.4μg/ml, reducing power value 1.04 Abs (concentration of 1 mg/ml), and anti-lipid peroxidation activity value of 94.6% (concentration of 10 mg/ml). M80 extract showed the high content of total phenolic (319.7 mg GAE/ml extract) and total flavonoid (111.6 mg QE/ml extract). Phenolic and flavonoid compounds showed significant relationship in DPPH radical scavenging (R2=0.911 and 0.912, each extract) and reducing power (R2=0.903 and 0.837, each extract) from fermented R. verniciflua stem bark. However, antilipid peroxidation activity (R2=0.589 and 0.441, each extract) was not significant like DPPH radical scavenging and reducing power. Therefor the result indicated that the potential antioxidant activities and functional values were ovserved significantly at M80 solvent condition from the fermented R. verniciflua stem bark.

본 연구는 녹두나물 재배온도(15~30±1℃ )에 따른 나물의 생육과 수율, 페놀화합물 함량, DPPH와 ADH 및 ALDH활성에 미치는 영향을 분석하였다. 1. 녹두나물 재배온도가 높을수록 나물 생산수율은 높고, 경실비율은 낮았으나 25±1℃ 와 30±1℃ 는 큰 차이가 없었다. 2. 녹두나물의 ethanol 추출물의 총페놀 함량은 재배온도 15±1 , 20±1 , 25±1℃ , 총플라보노이드 함량은 재배온도 15±1 , 20±1℃ 에서 많았다. 3. 녹두나물 ethanol 추출물의 DPPH 라디칼 소거활성은 재배온도가 낮을수록 높았고, ADH와 ALDH활성은 재배온도 간 일정한 경향을 보이지 않았다. 4. 이상의 녹두나물 생산수율, 페놀화합물 함량, 생리활성 등을 고려해볼 때 녹두나물 재배 최적온도는 20~25℃ 로 보아진다.