Antioxidant Compounds and Antioxidant Activities of Fermented Black Rice and Its Fractions

김영현,; 이영준,; 박선옥,; 이상종,; 이옥환,

doi:10.9721/kjfst.2013.45.2.262

Cited by 14 publications

(1 citation statement)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…항동맥경화 등의 생리활성도 우수한 것으로 보고되고 있다 (9)(10)(11). 이러한 흑미는 천연항산화제로 각광을 받으며 특유 의 색과 향으로 다른 소재와 차별화로 다양한 형태의 가공 품으로 제조되면서 소비도 점차 증가하고 있다 (12). 흑미의 가공에 관한 연구로는 쿠키 (13), 막걸리 (14), 인절미 (7), 배 추김치 (15), 쌀빵 (16)등의 부재료로 첨가한 연구가 보고되 었다.…”

unclassified

Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice

Shin¹,

Yoo²,

Han³

et al. 2016

Korean Journal of Food Preservation

View full text Add to dashboard Cite

The purpose of this study was to investigate the properties of tteok prepared from white (Samkwang) and brown rice (Heugseol, Heugjinju). The moisture and crude protein contents of rice were 14.89~17.15% and 4.79~6.81%, respectively. The crude lipid and crude ash contents of rice were 0.48~2.66% and 0.39~1.60%, respectively. The water binding capacity of Heugjinju (141.97%) was higher than those of other rice flours. As the soaking time increased, water absorption ability was in the order of Samkwang > Heugseol > Heugjinju. Using a rapid visco analyser (RVA), the initial pasting temperature of Heugseol was the highest, and the peak viscosities of Heugseol were higher than those of other rice flours. The quality characteristics of Tteokbokki tteok were assessed after its preparation by adding different amounts of Heugseol and Heugjinju (0, 5, 10, and 20%, w/w) content. The textural properties (hardness), of Heugseol and Heugseol measured using a texture analyzer, were greater than those of the control. Sensory preference tests revealed that 10% Heugseol and, 10% Heugjinju had the highest scores in appearance, color, and overall acceptability. The sensory test results revealed that Tteokbokki tteok prepared by addition of 10% added brown rice was the best.

show abstract

unclassified

Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice

Shin¹,

Yoo²,

Han³

et al. 2016

Korean Journal of Food Preservation

View full text Add to dashboard Cite

show abstract

Antioxidant Effects of Bioactive Compounds Isolated from Pressurized Steam-Treated Corni Fructus and Their Protective Effects Against UVB-Irradiated HS68 Cells

Park

Hong

2018

Journal of Medicinal Food

View full text Add to dashboard Cite

This study evaluated the antioxidant and protective effects of bioactive compounds isolated from pressurized steam-treated Corni Fructus (PSC). We had previously tested the protective effects of the furan fraction containing 5-hydroxymethylfurfural (5-HMF), polyphenol fraction containing gallic acid, and iridoid glycoside fraction containing morroniside and loganin. We measured the potency of antioxidant activities of the bioactive compounds isolated from PSC via oxygen radical absorbance capacity (ORAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays. One fraction in particular (named F-2) not only contained high amounts of phenolics but also had potent antioxidant activities. The protective effects of F-2 were evaluated by measuring the levels of the collagen-degrading enzyme, matrix metalloproteinase-1 (MMP-1), and the marker of collagen biosynthesis, procollagen type I C-peptide (PIP), in UVB-treated HS68 fibroblasts. MMP-1 levels decreased in an F-2 concentration-dependent manner, and PIP secretion from the cultured HS68 cells was significantly higher than that from the UVB-irradiated cultures alone. Further, F-2 attenuated UVB-induced MMP-1 and ameliorated UVB-downregulated collagen type I alpha 1 mRNA expression in HS68 cells. Therefore, F-2 isolated from PSC is a good candidate for the prevention of skin damage from free radicals in various skin conditions.

show abstract

Antioxidant activities and oxidative stress inhibitory effects of ethanol extracts from Cornus officinalis on raw 264.7 cells

Hwang

Song

2016

BMC Complement Altern Med

View full text Add to dashboard Cite

BackgroundCornus officinalis, is a deciduous tree native to the eastern Asia, distributes mainly in (e.g. Korea, as well as China, and Japan). It is used as folk medicine to backache, polyuria, hypertension and nervous breakdown. Pharmacological studies have demonstrated that C. officinalis possess anti-oxidant, anti-hyperglycemic, and immune regulatory effects. However, reports on the antioxidant activity of C. officinalis have been limited to in vitro radical scavenging studies. Its mechanism of action within the cell at the genetic level especially has not yet been clearly defined. Therefore, we investigated the anti-antioxidant activities of C. officinalis in RAW 264.7 cells.MethodsThe antioxidant activities and protective effects of C. officinalis ethanol extract on cell damage and the antioxidant enzyme system in lipopolysaccharide (LPS)-induced oxidative stress-damaged RAW 264.7 cells were assessed. To measure the effects of C. officinalis on antioxidant activities, we used the following methods: Total phenol and flavonoid contents, DPPH scavenging activity assay, ABTS scavenging activity assay, FRAP value measurement, xanthine oxidase activity assay, ROS generation measurement and real time PCR.ResultsThe total phenol and flavonoid contents of C. officinalis extracts were 27.04 mg GAE/g and 3.70 mg QE/g, respectively. The antioxidant activities of C. officinalis extracts increased in a dose-dependent manner: the IC50 values for DPPH and ABTS radical scavenging activities of C. officinalis extracts were 99.32 μg/mL and 138.51 μg/mL, respectively. C. officinalis extracts inhibited xanthine oxidase activity and reactive oxygen species generation. The expression of antioxidant enzymes, Cu/ZnSOD, MnSOD, catalase, and glutathione peroxidase increased upon treatment with C. officinalis extracts at 100 μg/mL, compared to that in the LPS-treated group.ConclusionsThese results suggest the therapeutic potential of C. officinalis extract as an anti-oxidant agent.Electronic supplementary materialThe online version of this article (doi:10.1186/s12906-016-1172-3) contains supplementary material, which is available to authorized users.

show abstract

Antioxidant Compounds and Antioxidant Activities of Fermented Black Rice and Its Fractions

Cited by 14 publications

References 13 publications

Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice

Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice

Antioxidant Effects of Bioactive Compounds Isolated from Pressurized Steam-Treated Corni Fructus and Their Protective Effects Against UVB-Irradiated HS68 Cells

Antioxidant activities and oxidative stress inhibitory effects of ethanol extracts from Cornus officinalis on raw 264.7 cells

Contact Info

Product

Resources

About