Antioxidant Effect and Tyrosinase Inhibition Activity of Seaweeds Ethanol Extracts

이나영,

doi:10.3746/jkfn.2013.42.12.1893

Cited by 11 publications

(3 citation statements)

References 18 publications

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“…Captopril (1 μg/mL) produced 51.17±0.05% inhibition of ACE activity (data not shown). In previous studies, the ACE-inhibitory effect of L. japonica hot water extract and L. japonica methanol extract varied from 7% to 73% ( 40 , 41 ). According to Cha et al ( 40 ), the ACE-inhibitory activity of the enzyme-hydrolyzed seaweed extract decreased considerably at 12 h after the enzyme-digestion reaction.…”

Section: Resultsmentioning

confidence: 99%

Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica

Choi

Seo

Lee

et al. 2014

JFN

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New in vitro anti-diabetes makgeolli was produced from rice by adding various quantities of Laminaria japonica, and the fermentation characteristics of the L. japonica makgeolli during the fermentation process were investigated. The contents of alcohol and reducing sugar, and viable count of yeast, of L. japonica makgeolli were not significantly changed when the proportion of L. japonica was increased. The total acid content decreased with an increase in L. japonica concentration; the pH and total bacterial cell count increased in proportion with the increase in L. japonica concentration. The L. japonica makgeolli contents of free sugars, such as fructose, glucose, and sucrose, and of organic acids, such as acetic acid, citric acid, succinic acid, and lactic acid, were altered during fermentation and showed various patterns. The effects of the quantity of L. japonica added on the acceptability and anti-diabetes activities of L. japonica makgeolli were also investigated. In a sensory evaluation, L. japonica makgeolli brewed by adding 2.5 or 5% L. japonica to the mash showed the best overall acceptability; the 12.5% L. japonica sample was least favored due to its seaweed flavor. L. japonica addition did not increase the peroxynitrite-scavenging activity of makgeolli. L. japonica makgeolli showed potent anti-diabetes activity, particularly that containing >7.5% L. japonica. Therefore, L. japonica makgeolli may represent a new functional makgeolli with anti-diabetes properties.

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Section: Resultsmentioning

confidence: 99%

Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica

Choi

Seo

Lee

et al. 2014

JFN

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“…, (Park et al, 2012;Ahn et al, 2013;Lee, 2013 , (Park et al, 2014). (Hizikia fusiformis, Tott) · (Baek et al, 2013;Kwon and Youn, 2015).…”

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confidence: 99%

Processing and Quality Characteristics of Glutinous Barley Gruel Containing Hizikia fusiformis

Lee¹,

Lim²,

김원석³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

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This study was conducted to evaluate the physicochemical characteristics, perform a sensory evaluation of glutinous barley gruel after adding Hizikia fusiformis powder to promote consumption, and identify the best ratio and recipe. The gruel was prepared with rice and glutinous barley powder, and various levels (0, 2.5, 5.0, and 7.5%) of H. fusiformis powder. pH, color, viscosity, and spreadability of the gruel were investigated. A sensory evaluation was conducted by 20 panelists in the categories of color, flavor, taste, texture appearance, and overall preference using a 9-point hedonic scale. The viscosity and pH of the gruel increased as H. fusiformis powder content increased, whereas spreadability of the gruel decreased gradually as H. fusiformis powder content increased. As the level of H. fusiformis powder increased, lightness decreased significantly, whereas redness and yellowness increased. Color, bitter taste, and H. fusiformis flavor of the gruel increased significantly as H. fusiformis powder content increased. On the other hand, sweet taste (delicious taste level) and viscosity were not different among the different gruels. The sensory test results indicated that the gruel with 5% H. fusiformis powder had the best overall acceptability. In conclusion, glutinous barley gruel with 5% added H. fusiformis powder was more acceptable than the others.

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“…이로 인해 건강에 대한 관심이 높아지고 있으며, 건강 증진을 위해 장내 균총을 새롭게 형성하거나 면역계 활성 등을 목적으로 프로바이오틱스(probiotics)라 는 미생물 유래 기능성식품이 소비되고 있다 (1,2). 또한 비 만, 당뇨병 및 고혈압 등의 만성질환 유병률이 증가함에 따라 소비자들은 영양공급이라는 식품고유의 기능 이외에 건강증진과 질병치료 등의 기능을 가진 식품에 대한 관심이 늘어나고 있다 (3,4). 식품공전에서의 효소식품은 식물성 원 료에 식용 미생물을 배양시켜 효소를 다량 함유하게 하거나 식품에서 효소함유 부분을 추출한 것 또는 이를 원료로 하여 섭취가 용이하도록 가공한 것으로 정의하고 있다.…”

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Changes in cultural characteristics and biological activities of amaranth during fermentation

Lee¹,

Yang²,

Hong³

2016

Korean Journal of Food Preservation

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Bacillus amyloliquefaciens CGD3 was used as a starter for fermentation of amaranth and cultural characteristics and biological activities of amaranth were investigated. The viable cells in fermented amaranth was 4.54~8.01 log CFU/mL during 96 hr of fermentation period. Protease activities of amaranth showed the highest by 36.7 unit/mL after 72 hr of fermentation. The total phenolic and flavonoid contents of amaranth increased with fermentation time while its total sugar content decreased. The total protein content was the highest in amaranth fermented for 96 hr (0.25 mg/g). The DPPH scavenging activities, FRAP (ferric reducing antioxidant power), and reducing power of amaranth were highest in amaranth fermented for 72 hr, showing 84.46%, 551.91 μM, and 2.74, respectively. ACE (angiotensin converting enzyme) and α-Glucosidase inhibition rates increased with fermentation time and showed the highest after 72 hr.

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Antioxidant Effect and Tyrosinase Inhibition Activity of Seaweeds Ethanol Extracts

Cited by 11 publications

References 18 publications

Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica

Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica

Processing and Quality Characteristics of Glutinous Barley Gruel Containing Hizikia fusiformis

Changes in cultural characteristics and biological activities of amaranth during fermentation

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