The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermenting rice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealed that there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of the fermentation process and fermentation time. The amount of dietary fiber was significantly different between the unfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The -oryzanol, gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice bran compared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as the fermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6- sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantly increased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect and functional components, namely -oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation. Based on these results, fermented rice bran could be presented as a functional material for use in high value-added industries.

The objective of this study was to investigate the distribution of functional compounds in perilla leaves of various genetic resources and their antioxidant activities. A comprehensive analysis of functional compounds was conducted for 90 genetic resources, focusing on total polyphenol content (TPC), total flavonoid content (TFC), individual phenolic content (IPC), and lutein. Their antioxidant activities were then analyzed based on their radical scavenging capacity using ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl). The TPC content exhibited a range of 13.19 to 35.85 mg gallic acid equivalent/g, whereas the TFC content varied from 11.74 to 46.51 mg catechin equivalent/g. Total IPC was detected in a range of 6,310.98 to 40,491.82 μg/g. Lutein was detected at levels between 70.97 and 597.97 μg/g. ABTS and DPPH radical scavenging activities of perilla leaves ranged from 30.39 to 58.58 mg trolox equivalent (TE)/g and from 7.74 to 46.56 mg TE/g, respectively. Furthermore, correlation analysis demonstrated that rosmarinic acid, a phenolic acid, exhibited a significantly positive correlation with antioxidant activity. These findings suggest that various genetic resource of perilla leaves could effectively mediate antioxidant capacity. Results of this study provide valuable information for use of perilla leaves in Korea as functional food materials.

This study assessed the utility of netted melon ‘Top Earl’s’ and cantaloupe melon ‘Alex’ as functional fruits by analysing their moisture content, vitreous sugar, folic acid, citric acid, and beta-carotene levels. High-performance liquid chromatography (HPLC) was used to analyse the free sugar, folic acid, citric acid, and beta-carotene levels. The moisture content was not significantly different between ‘Top Earl’s’ and ‘Alex.’ The glucose, sucrose, and fructose contents were three, two, and one-and-a-half fold higher in ‘Alex’ than in ‘Top Earl’s.’ Moreover, citric acid was approximately three times higher in ‘Alex’ than that in Top Earl’s.’ However, the folic acid content was higher in ‘Top ‘Earl’s’ than ‘Alex,’ and the amount was 124 μg / 100 g FW and 112 μg / 100 g FW respectively. ‘Beta-carotene was undetectable in ‘Top Earl’s,’ whereas it was 1000 μg / 100 g FW in ‘Alex.’ β-carotene, a substance that is converted in the body into vitamin A and acts as an antioxidant, is an important component in healthy food. These results suggested that the cantaloupe melon ‘Alex’ has a higher free sugar content and functional ingredients, such as antioxidants, including citric acid and beta carotene, than the netted melon ‘Top Earl’s.’

홍삼의 일반적인 가공법인 물과 주정 혼합용매로 추출여과하여 농축액으로 제조 시 증숙 등의 가열처리에 의해 가수분해되거나 중합반응이 일어나게 되어 현재 기능성이 밝혀진 30여 가지 주요 진세노사이드 외 극미량인 200여 종의 진세노사이드가 검출되고 있어서, 오히려 홍삼 본래 의 기능성 규명과 효능 구현을 복잡하게 만들고, 추출 횟 수를 거듭할수록 떫은맛이 강해지는 등 건강기능식품으로 서 부정적인 영향을 배제하기 위하여 저온(40oC 미만)에 서 1차만 추출한 홍삼농축액을 제조한 결과 수율은 고형 분 66-77% 정도에서 26-30%를 나타내어 기존의 연구 결 과인 40.47±0.47% 보다 현저히 적은 수율을 나타내었고, 동결건조 분말의 진세노사이드 함량분석시험을 진행한 결 과 시료 18종 전체에서 진세노사이드 34종이 검출되었고, 특히 홍삼 지표성분 3종인 Rb1, Rg1, Rg3 합계는 42.48 mg/ g으로 시판 홍삼제품의 환산량 9.0 mg/g과 8.7 mg/g 보다 4-5배 많았다. 본 시료는 진한 홍삼의 향취와 함께 면역력 증진 등 6가지 기능발현에 9-25%의 소량 복용으로 1일 복 용량이 유의성 있게 작아서 복용의 편의성과 함께 제품의 보관, 유통에 장점이 있는 것으로 판단된다.

This study selected the optimal conditions for enzyme treatment that can promote the extraction of functional components from Salvia plebeia (SP) and confirmed solubilization characteristics, functional component contents, and applicability evaluation in pilot-scale, antioxidative, and anti-inflammatory activity. The optimal conditions of pectinase, 1%, and 2 h (P) were determined through the enzyme treatment of SP. The water-soluble index and total polyphenol content were the highest in P compared to 100oC reflux condition for 2 h (CON). Component analysis performed using liquid chromatography-mass spectrometry revealed that flavonoid contents were increased 6.6-9.5 times in the P compared to CON. There was no difference in component content when comparing the measurement lab-scale and pilot scale. CON and P indicated cytoprotective effect against H2O2-induced RAW 264.7 cells. CON and P pre-treatment also reduced the production of nitric oxide and proinflammatory cytokines in LPS-induced RAW 264.7 cells. Furthermore, P showed higher antioxidant and anti-inflammation activities than CON. These results suggested that P has a higher concentration of bioactive compounds through enzyme treatment than that obtained from CON. Thus, it can be used as a primary material for industrial utilization, such as developing functional food materials using SP.

The objectives of this study are to increase the contents of functional compounds and antioxidant activity obtained from ginger (Zingiber officinale Roscoe) extracts using fermentation and enzyme. The optimal conditions (1%, Aspergillus luchuensis) for extraction methods were determined through fermentation treatment of ginger (concentrations of 0.5 and 1%; Aspergillus oryzae and Aspergillus luchuensis). The quality characteristics of the ginger extract for each treatment method (HW, hot water treated; EZ, enzyme; AL, fermentation; ALEZ, fermentation and enzyme) were observed using the optimal conditions. The water-soluble index (WSI) and total sugar content of the ALEZ increased by 2.6 times and 6.5 times, respectively, compared with that of the HW. However, the sum of gingerol and shogaol contents of ALEZ were 73.9% in ratio compared with lower than that of the HW. Antioxidant contents were generally higher in ALEZ, similar to the WSI trend. Therefore, ALEZ was more effective in enhancing antioxidant activity than EZ and AL. The fermentation and enzymatic approach described in this study would be beneficial to food industries for developing ginger functional products and materials.

In this study, soybean pods of 45 soybean landraces (or varieties) were classified as yellow (19 samples), black (23 samples), or black in green (3 samples) based on soybean seed coat color. Total polyphenol and flavonoid contents were measured, and antioxidant, anti-inflammatory, anti-obesity, and estrogen-like activities were assessed. Total polyphenol and flavonoid content ranges were 24.13-108.03 mg GAE/g and 3.31-72.02 mg CE/g, respectively, and were highest in the black group followed by the yellow group and were least in the black in green group, while ABTS and DPPH activities followed the order black in green > black > yellow. Estrogen-like and estrogen receptor-α activity ranges were 29.06-35.58 pg/mL and 7.05-10.13 pg/mL and were followed the order yellow > black > black in green and black in green > yellow > black, respectively. Nitric oxide (NO) inhibitory and UCP-1 activities followed the same order as estrogen receptor-α activities. Our findings suggest that soybean pods are excellent sources of antioxidants and high-quality functional materials.

The purpose of this study was to investigate the changes in the content of functional components and the antioxidant activity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oat contained considerable amounts of γ-oryzanol (78.099~238.566 mg/100 g). However, cooked rice showed a decreased content of the same. The highest content of γ-aminobutyric acid (GABA) was observed in brown rice from Samgwang. The contents of biotin in all samples also decreased in cooked rice compared to raw cereal grains. The highest content of total polyphenols and flavonoids were observed in Heukjinmi rice, and the highest radical scavenging activity was also found in this variety. The cooking process led to a decrease in the content of functional components including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids versus the corresponding raw cereal grains. These results may be useful in the development and application of home meal replacements using cereal grains.

The objectives of this study were to characterize the physicochemical properties of ginger (Zingiber officinale Rosc.) and the optimum extract processing condition to increase the solubilization efficiency of 6-gingerol and polysaccharides disintegration. The physicochemical properties were investigated under high-pressure enzyme (HP) and enzyme (WB) treatment conditions such as reaction time (1, 2, 3 h), pressure (50, 70, 100 MPa) and sample types, and cell wall degradation enzyme (hemicellulase, cellulase, pectinase, glucosidase, etc.) The effect of high-pressure enzyme treatment depending on sample types was significantly highest in the freeze-dried ginger powder. The optimum condition for high-pressure enzyme treatment was with Pectinex Ultra SP-L (Pec) enzymes for 2 h at 50oC and 100 MPa. Water soluble indexes increased 4.6 and 3.8 times more compared to CON (15.35%) while total polyphenol contents increased by 1.8 and 1.7 times compared to CON (1.43%). The total contents of indicator components such as 6, 8, 10-gingerol and shogaol was 1.53%, increasing 2.7 times more compared to CON (0.57%) with a significant difference (p<0.001). The high-pressure and enzymatic approach described in this study would be beneficial to food industries for developing ginger functional product and materials.

This study investigated the changes in chemical components, antioxidant compounds, and activity before (BG) and after germinated (AG) brown rice in order to promote the availability of these beneficial factors. The GABA content of BG and AG brown rice were 0.07~6.61 and 11.13~49.72 mg/100 g, respectively. The α-amylase activity of AG brown rice was 1.77~70.25 unit/g fold higher than it was in BG brown rice. Total polyphenol and flavonoid contents, which are known to be related to antioxidation, were higher in BG brown rice than in AG brown rice. The total polyphenol contents of BG and AG brown rice were 10.52~36.38 and 11.38~26.33 mg/100 g, and the total flavonoid contents were 3.55~13.39 and 3.52~9.78 mg/100 g, respectively. Also, DPPH radical scavenging activity was 57.64~251.34 and 50.49~213.35 mg TE/100 g, respectively. ABTS radical scavenging activity and total tannin content showed a similar trend to DPPH radical scavenging activity. We expect that this data will be useful in the manufacturing of food products.

The antioxidant capacities, total phenolic contents (TPC), and total quercetin contents (TQC) of a red (Chenjujuck), a yellow (Sunpower), and a white (Grasier) onion cultivar were determined in this study. Onion was separated into edible portion and dry skin. In the case of edible portion, the yellow onion had the highest antioxidant activity, followed by the red onion. The white onion showed neither antioxidant activity nor quercetin compounds. On the other hand, the dry skin of the red onion showed higher antioxidant activity than yellow onion skin. The white onion skin had slight antioxidant activity, low TPC, and no quercetin compounds. In addition, the flavonoid compounds of the edible portion and dry skins of these colored onions were analyzed by UFLC(ultra-fast liquid chromatography). The major compounds were quercetin 3,4-diglucoside and quercetin 4- glucoside in yellow and red onion edible portion, whereas the major compounds in yellow and red onion skins were quercetin 4- glucoside, quercetin, and quercetin 3,4-diglucoside.

오늘날 대 산업분야는 과학 기술의 진보에 따라 비약적인 기술발달을 이루었다. 따 라서, 고객이 요구(Needs)하는 다양한 기능을 구현하기 위해 상당수 부분을 소프트웨 어 중심으로 달성하고 있다. 이렇듯, 과거의 하드웨어 중심의 자동차와 달리 소프트웨 어 중심의 기능 구현이 이행되고 있는 실정이다. 이렇다 보니, 시스템이 보다 복잡해 짐에 따라 시스템을 설계하고 제어하는데 있어서 상당한 어려움이 따르고 있다. 따라 서, 유럽에서는 자동차 분야의 전자제어 장비로 인한 기능안전을 달성하기 위해 ISO26262라는 국제표준을 제정하였다. 국제표준의 제정에 따라 국내 자동차 산업은 차량 시스템을 설계하는데 있어서의 노력, 뿐만 아니라, 기능안전이라는 안전부분을 대비해야하는 상황에 직면하게 되었다. 본 연구에서는 자동차 시스템의 상위 수준의 설계인 개념설계 단계에서 FMEA를 통한 안전성 활동 반영을 통한 하나의 단일화된 개발 방법론을 본 연구를 통해 제시하고자 한다. 따라서, 본 연구를 기반으로 향후 추가 연구를 수행한다면, 국내 자동차 산업, 뿐만 아니라, 대형복합 안전 중시 시스템 으로 확대하여 설계단계에서 안전성을 동시 고려한 시스템 설계 신뢰성 확보를 위해 도움이 될 것으로 기대 된다.

This study was carried out to investigate the antioxidant activity and changes in major functional components of fermented Gastrodia elata Blume. Fermented G. elata Blume powder by Phellinus linteus repeated thrice (3rd FGP) showed more DPPH radical scavenging activity than a non-fermented G. elata Blume powder (NFGP), and once fermented G. elata Blume powder (1st FGP) at a concentration of 500 and 1,000 ppm. Free radical scavenging activity of 3rd FGP was similar to that of BHA at a dose of 1,000 ppm. Moreover, the ABTS radical scavenging activity of the 3rd FGP increased compared to NFGP and 1st FGP at a concentration of 31.25 ppm. Total polyphenols and flavonoid contents were increased as fermentation progressed. Ergothioneine content was increased more than 8 times in the 1st FGP, 3 times in the 3rd FGP, respectively than NFGP. In conclusion, this study indicated that the antioxidant activity and functional component contents of G. elata Blume were increased depending on the fermentation number.

The aim of the current study was to analyze the active ingredients and to screen the pharmacological properties of freshwater laver, Prasiola japonica, the only species grown in Korea. According to results of gas chromatography- mass spectrometry assay, components from P. japonica were more diverse than those from sea laver. Of particular interest, our results indicated that ethanol extract of P. japonica (PJE) contained loliolide, sorbitol, mannitol, and alverine, which were known to have an anti-oxidant, anti-oral microbial, osmotic diuresis, and smooth muscle relaxant, respectively. In addition, five solvent fractions of PJE (water, butanol, chloroform, ethyl acetate, and hexane) significantly inhibited the production of lipopolysaccharide-induced nitric oxide and a higher amount (>100 μg/mL) of chloroform, ethyl acetate, and hexane fraction were considered to play a specific role in cancer cell death. PJE and its solvent fractions found to be effective scavengers of free radicals, particularly, hydroxyl radicals. Glucose uptake in L6 myoblast cell line that stably expresses the glucose transporter type 4 (GLUT4) proteins was also remarkably enhanced upon treatment with solvent fractions, remarkably chloroform fraction. Taken together, we concluded that P. japonica may have potent pharmacological properties and thus contribute to development of novel natural candidates for various disease targets.

본 연구는 오크라 종자를 볶았을 때의 기능성을 성분을 분석하여 용도 다양화를 위한 볶음차로의 이용 가능성을 검토하기 위하여 수행하였다. 꼬투리 당 오크라 종자의 수는 '그린소드' 품종이 78개, '베니' 품종이 88개 이었고, 과실 당 종자무게는 각각 4.4g과 6.3g이었다. 볶은 오크라 종자의 유리아미노산 함량은 2.69mg·g-1으로 생체종자의 0.31mg·g-1에 비해 8.7배나 높은 함량을 나타내었다. 총 페놀성 화합물 함량은 볶은 오크라 종자가 12.61mg CGA로 서 생체 상태보다 5배 높은 함량을 나타내었다. 오크라 종자의 항산화 활성은 DPPH 및 ABTS의 경우 볶은 오크라 종자가 생체 상태의 오크라 종자 보다 약 2배 이상 월등히 높게 나타내었다.

The anti-diabetes mechanism of silkworm Bombyx mori L. powder and extracts was found to inhibit the activity of α-glycosidase. The major functional component of silkworm powder was 1-deoxynojirimycin (1-DNJ), which exerts a blood glucose-lowering effect. In this study, we aimed to compare the effects of the supplements, including red ginseng extract on the functional components of silkworm. Fifty silkworm larvae were divided into the control group (Con, N=50), group A (A, artificial diet 95% and mulberry leaf powder 5%), group B (B, artificial diet 95% and mulberry powder 5%), group C (C, artificial diet 95% and Rubus coreanus remainders 5%), group D (D, artificial diet 95% and red ginseng extract 5%), and group E (E, artificial diet 95% and yeast powder (Saccharomyces cerevisiae). Body weights and length of silkworm larvae showed significant improvement in group A, D. In particular, the growth rate in group D (artificial diet 95% and red ginseng extract 5%) was larger than that of Con. In addition, the results showed that 1-DNJ concentration was significantly largest in group D. From these results, it is concluded that the addition of red ginseng extract may be effective for larval growth and 1-DNJ accumulation in silkworm rearing with an artificial diet.

본 실험은 복분자주스의 기능성 및 품질 특성에 대해 알아보고자 시중에서 판매되고 있는 오렌지주스, 포도주스와 발효음료를 비교실험을 하였다. 과즙을 함유하지 않은 음료에서 수분이 높에 측정되었고 조회분, 조단백, 조지방이 낮게 측정되었다. 이는 과일음료에서 과일 과즙의 첨가 여부에 따라 일반성분 분석에 차이가 있다고 판단된다. 복분자음료의 제조 공정 중 당도, 산도, pH, 색도를 다른 주스들과 비교한 결과 오렌지주스와 포도주스에 비해 복분자 음료의 당도는 낮은 값은 수치를 나타냈다. 아미노산 분석에서는 오렌지주스와 포도주스에서 다양한 종류에 아미노산이 측정되었다. 또한 복분자주스에서도 20%의 함량에 비하면 다수의 아미노산이 검출되었다. 하지만 발효음료에서는 4가지의 아미노산 성분이 검출되었다. 이는 과즙을 함유한 음료와 그렇지 않은 발효음료의 차이라고 판단된다. 무기성분 분석에서 오렌지주스의 칼륨의 함량이 가장 많았고, 발효음료에서는 마그네슘의 함량이 다른 음료들에 비해 높은 수치임을 알 수 있었다. 아울러, 복분자주스는 다른 음료들에 비해 낮은 Na함량을 보였고 상대적으로 높은 항산화활성을 지닌다. 이는 복분자 자체가 지니는 플라보노이드, 폴리페놀, 안토시아닌 등에서 나타나는 항암, 항바이러스, 항균작용 등으로 인한 작용으로 판단된다.

두릅을 반응표면 분석법을 이용하여 최적의 환류 추출 조건을 설정하였다. 중심합성계획법에 따라 추출 시간(X), 에탄올 농도(X), 추출 온도(X)를 요인변수로 설정하고 수율(Y), 페놀 함량(Y), 전자공여능(Y), 갈색도(Y), 환원당(Y)을 종속 변수로 하였다. 각 추출 조건에 따른 두릅의 수율의 예측된 정상점은 추출 온도 93.49oC, 에탄올 농도 15.68%, 추출 시간 316.58분에서 최대값 32.94%로 예측되었다. 총 페놀 함량은 모든 조건에 영향을 받았으나 특히 에탄올 농도에 큰 영향을 받았고 추출온도 97.41oC,에탄올 농도 28.4%, 추출시간 301.89분에서 1169.61 mg GAE/100 g으로 예측되었다. 각 추출조건에 따른 전자공여능을 측정한 결과 에탄올 농도에 큰 영향을 받았고 추출 온도는 94.78oC, 에탄올 농도 22.96%, 추출 시간은 323.05분에서 최대값 29.82%로 나타났다. 두릅의 추출조건에 따른 추출물의 갈색도도 모든 조건에 영향을 받았으나 특히 에탄올 농도에 큰 영향을 받았고 추출 온도 97.00oC, 에탄올 농도 38.35%, 추출 시간 321.82분에서 최대값인 0.30 O.D.를 나타냈다. 각각의 추출 조건에 따른 추출물들의 환원당을 측정한 결과 에탄올 농도에 가장 큰 영향을 받았고 추출 온도 87.62oC, 에탄올 농도 24.62%, 추출 시간 339.39분에서 최대값 1.04%로 나타났다. 실험 결과에 비추어 볼 때 두릅의 추출 공정에서 에탄올 농도가 가장 많은 영향을 미치는 것으로 사료된다. 두릅 추출물의 특성의 contour map을 superimposing하여 최적 추출조건의 범위를 예측한 결과 최적 추출 조건은 추출 시간 263.5분, 에탄올 농도 14%, 추출 온도 89.5oC로 예측되었다.

쇠비름내의 여러 가지 기능성 유용성분을 효율적으로 추출하기 위해서, 반응표면분석법(RSM)을 이용하여 유용 성분 용매 추출 조건을 최적화하였다. 쇠비름을 에탄올에 추출하여 반응표면 분석법으로 모니터링하여 최적 용매 조건을 설정하였다. 중심합성계획법에 따라 에탄올 농도 (), 추출 온도 (), 추출 시간 ()를 요인변수로 설정하고 총 페놀 함량(), 총 플라보노이드 함량(), 전자공여능(), 갈색도()을 종속 변수로 하였다. 쇠비름의 추출 조건에 따라 총 페놀 함량 측정결과, 총 페놀함량은 추출온도와 추출시간에 영향을 덜 받았고 에탄올 농도에는 영향을 받았고, 에탄올 농도는 46.23%, 추출온도는 , 추출시간은 2.49hr에서 최대값인 32.17mg/mL로 나타났다. 각각의 추출조건에 따른 추출물들의 총 플라 보노이드 함량 변화는 추출시간에 따라 영향을 받았으며, 에탄올 농도는 96.62%, 추출온도 , 추출시간 3.70hr에서 최대값이 58.28mg/mL로 나타났다. 쇠비름 추출물의 최적 추출조건을 contour map을 superimposing하여 예측한 결과, 최적 추출조건은 에탄올농도 70.3%, 추출온도 , 추출시간 3.3hr로 예측되었다. 각 추출조건에 따른 전자공여능(EDA)을 측정한 결과 에탄올 농도에 가장 영향을 많이 받았고, 에탄올 농도 52.95%, 추출온도 , 추출시간 4.64hr에서 최대값 74.67mg/mL로 나타났다. 각 추출조건에 따라 갈색도(browning color)를 측정한 결과, 갈색도는 추출시간에는 거의 영향을 받지 않았고, 에탄올 농도와 추출온도에 영향을 받았다. 에탄올 농도 97.75%, 추출온도는 , 추출시간은 2.93hr에서 최대값이 0.80 OD로 나타났다.