This study was conducted to evaluate the antioxidant and immuno‐modulating activities of takju, a Korean traditional rice wine. Takju samples (Chamsali; Gwangreung; Saengjangsu; Baedali; Gohyang; Yidong) were evaluated in this study. The total polyphenol contents of Chamsali, Gohyang and Yidong were significantly (P < 0.05) higher than those of white wine. However, the flavonol contents of all takju samples were the significantly (P < 0.05) lower than that of white wine. Furthermore, the results of 1, 1‐diphenyl‐2‐picrylhydrazyl and 2, 2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) assays revealed that all takju samples possessed significantly (P < 0.05) lower antiradical efficiency than white wine, although takju showed partial radical scavenging activities. Moreover, Chamsali, Baedali and Saengjangsu had significantly (P < 0.05) higher anticomplementary activities than polysaccharide‐K, a known immunoactive polysaccharide. The results of this study suggest that some types of takju have potent antioxidant and immuno‐modulating activities, but that broader studies are required to fully validate the biological activities of takju. PRACTICAL APPLICATIONS In this study, we evaluated takju for the presence of chemical compounds such as polyphenol, flavonol, polysaccharide and protein, as well as antioxidant activities and immuno‐modulating activities to investigate its biological activities. To date, no studies have been conducted to compare biological activities of takju and wine, which is known to contain phenolic compounds with high free radical scavenging activity. This study could be useful for researchers who study how to improve the quality of takju and deal with functional compounds in takju.
Citron seed extracts (CSEs) were made using distilled water (CSEW), ethanol (CSEE), and n-hexane (CSEH), to measure the total polyphenol contents, DPPH and ABTS radical scavenging activities, and anti-complementary activity. The total polyphenol content was observed the highest in CSEE (188.71 μg/mL), and occurred in the following order: CSEE>CSEW (141.11 μg/mL)>CSEH (26.19 μg/mL) at 10 mg/mL. CSEE (63.56%) and CSEW (56.61%) showed significantly higher DPPH radical scavenging activities when compared with CSEH (28.57%). ABTS radical scavenging activities of CSEE (45.53%) and CSEW (40.02%) were also observed to be higher, whereas CSEH did not show ABTS radical scavenging activity. Anti-complementary activity of CSEE (26.85%) showed a greater activity than that of CSEW (7.84%) at 1,000 μg/mL. Limonin and nomilin contents had the highest values (1.882% and 2.089%) in CSEE, and with 0.327% and 0.139% in CSEW; however, CSEH showed relatively very low values at 0.061% and 0.026%, respectively. Among the CSEs tested, CSEE as a by-product from citron may provide an important source of dietary antioxidant compounds with rich polyphenol and limonoid contents, and immunopotentiating activity, including the complement activation factor.
Optimum moisture content and temperature, as well as physical and chemical properties, of brown rice were determined for production of high quality milled rice. Moisture content losses (%) were highest (5.69 and 5.61%) in milled rice produced from brown rice with 17 and 19% moisture contents at 40 o C kernel temperature, whereas showed the lowest value (0.58%) in milled rice produced from brown rice with 13% moisture content at 0 o C. The ratio of broken kernels was relatively higher in milled rice produced from brown rice with 17 and 19% moisture contents regardless of kernel temperatures. Milled rice produced from the brown rice at relatively lower kernel temperatures (0, 10, and 20 o C) and moisture contents (11, 13, and 15%) showed relatively higher L values and lower a and b values when compared with the higher kernel temperatures (30 and 40 o C) and moisture contents (17 and 19%) rice. Whiteness of milled rice showed relatively higher values in milled rice produced from brown rice with 11 and 13% moisture contents regardless of kernel temperatures. Brown rice with 11-13% moisture and 0-20 o C kernel temperature when milled enhanced the quality of milled rice, whereas detrimental effect was found when the brown rice with moisture content of above 15% and high kernel temperatures (30 and 40 o C) were milled.Keywords brown rice • kernel temperature • milled rice • moisture content H. Lee ( )
We investigated the antiobesity effects of yeast hydrolysate below 10 kDa on obese young women for the 4 weeks to assess its possibility as a dietary supplement.Subjects were randomly assigned to the placebo group (n = 10) and yeast hydrolysate below 10 kDa 1 g/day (YH) group (n = 10). The results showed body weight was lost significantly (P < 0.05) in the YH group (1.68 kg) compared with placebo group (0.71 kg). And the percent ideal body weight (PIBW) and body mass index (BMI) of the YH group (PIBW: 3.04%; BMI: 0.65 kg/m2) were decreased significantly (P < 0.05) compared with placebo group (PIBW: 1.26%; BMI: 0.27 kg/m2). The reductions of fat mass, percent body fat, body circumference and skinfold thickness also were slightly higher in the YH group than placebo group, however, the significant effects in these variables were not observed. CorrespondingThe limited long-term efficacy of conventional weight management (dietary intervention, physical activity and behavioral therapy) has lead to the development of alternative weight reduction strategies. Alternative therapies such as the use of natural supplements are beginning to form a large and growing market. In order to provide new discoveries and solutions related to natural supplements, we have turned to yeast, a microorganism that mankind has long made use of. The development of dietary supplement using yeast is very valuable for fields related to antiobesity. This report may give useful information about the use of yeast hydrolysate below 10 kDa as a weight-loss supplement. 338E.Y. JUNG ET AL. ANTIOBESITY AND YEAST HYDROLYSATE 10 kDa
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