Changes of Nutritional Components, Polyphenols, and Antioxidant Activities of Domestic Bamboo Tree (Sasa coreana Nakai) Leaves Fermented with Bacillus subtilis

조한교,; 김다송,; 신현재,

doi:10.7841/ksbbj.2017.32.1.63

Cited by 4 publications

(1 citation statement)

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“…Polyphenol의 일종인 flavonoid는 아글리콘 (aglycone)과 당 (sugar)이 결합되어 있는 배당체 (glycoside)로 항산화, 항균 및 항염증 등 생리 활성에 효과를 보인다 [19]. 총 플라보노 이드 함량 (Total flavonoid content, TFC)은 Jo 의 방법을 참고 하여 측정하였다 [20]. 추출물의 농도는 1 mg/mL로 제조한 후 제조된 시료 500 μL, methanol 1.5 mL, 1 M potassium acetate 100 μL, 증류수 1.4 mL를 순서대로 혼합하였다.…”

Section: 총 플라보노이드 함량 측정unclassified

Antioxidant and Anti-obesity Activities of Roasted Camellia japonica Leaves Extract

Lee,

Yang,

Choi

et al. 2023

KSBB

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When natural substances containing polyphenols are heated, the structure of polyphenols have been changed to result in the change of biological activities. In addition, this process imparts new flavors and tastes by preserving moisture and reducing unnecessary flavors. Camellia japonica has been reported to possess physiological activities in various parts of the plant, including leaves (CJL), flower buds, and stems. However, there is a shortage of reports on the physiological activities of extracts subjected to heat treatment. This study evaluated the antioxidant activities, the total phenolics content, total flavonoid content, and anti-obesity activity (αglucosidase inhibition activity and lipase inhibition activity) of heat-treated C. japonica leaves (CJLH) extract. HPLC and LC-MS/MS techniques were used to verify any alterations in the active ingredient content. Our findings demonstrated that CJL displayed substantial antioxidant and anti-obesity activity. HPLC analysis revealed that catechin was the highest among the polyphenol components. L-Ascorbic acid was detected at high levels in CJL, CJLH1, and CJLH2, but was presumed to be lost due to thermal decomposition in CJLH3 and CJLH4 (The number means different process). In LC-MS/MS analysis, catechin had the highest content and CJLH3 had the highest polyphenol content among the extracts. Based on the data, CJLH can be useful as natural cosmetics, food materials for flavor enhancement and anti-obesity applications.

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Section: 총 플라보노이드 함량 측정unclassified

Antioxidant and Anti-obesity Activities of Roasted Camellia japonica Leaves Extract

Lee,

Yang,

Choi

et al. 2023

KSBB

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Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation

Woo¹,

Lee²,

Jeong³

et al. 2021

Korean J. Food Preserv.

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In this study, the quality characteristics of kombucha according to the mixing ratio of green tea extract and yuzu juice during fermentation were compared. The pH of the kombucha decreased as the amount of yuzu juice increased. The titratable acidity increased in a juice-concentration dependent manner during fermentation. The reducing sugar content was 1.68% in kombucha made with a mixture of 70% green tea extract and 30% yuzu juice on the 20 th day of fermentation, showing the lowest reducing sugar content. The alcohol content did not change until the 10 th day of fermentation and increased slightly thereafter. The number of lactic acid bacteria and the quantity of yeast were the highest in the samples of kombucha made with a mixture of 70% green tea extract and 30% yuzu juice. The total polyphenol content was 40.79 mg TAE/mL in the kombucha made with this combination and this also showed the highest total flavonoid content of 37.15 mg QE/mL. In addition, the sensory evaluation results showed the highest preference in all the measured parameters for kombucha made with a mixture of 70% green tea extract and 30% yuzu juice. Key words：kombucha, yuzu, green tea, mixed fermentation, quality characteristics

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Antioxidant Activity and Bacterial Skin Infections Growth Inhibitory Effect of Heat-treated Camellia japonica Leaf Extract

Yang¹,

Lee

Shin

et al. 2022

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Natural products have been used in various ways for the promotion of health and the treatment of diseases since ancient times. In particular, polyphenolic compounds contained in natural products offer various physiological activities such as antioxidant, cancer cell growth inhibition, and antimutation, and many studies are being conducted to examine the possibility of using them as therapeutic and preventive agents for cardiovascular diseases and cancer. Camellia japonica has been studied on various physiological activities of leaves, flowers, and seed extracts. However, there has been little research on the antibacterial activity of C. japonica extract, and the effect on antibacterial activity is different depending on the heat-treated process. Therefore, in this study, extracts of heat-treated C. japonica leaves were prepared using hot water, 70% EtOH, and 100% EtOH solvents, and each extract was compared through antioxidant activities (DPPH and ABTS), total polyphenol contents (TPC), and total flavonoid contents (TFC). The 70% EtOH extract showed the best activity, and DPPH and ABTS radical scavenging IC 50 were 262.99 µg/mL and 319.97 µg/mL. TPC also showed the highest content at 167.88 GAE mg/g. However, TFC con-firmed that the contents of each extract were similar. As a result of HPLC analysis, it was confirmed that polyphenols and vitamins showed the highest content in the 70% EtOH extract, and it is thought that there is a need for additional research through more subdivided separation and fractionation. As a result of the disk diffusion test, the activities of Staphylococcus epidermidis and Malasseiza pachydermaits were the best in the 70% EtOH extract. C. Japonica leaves are thought to be very suitable as a functional cosmetic raw material.

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Changes of Nutritional Components, Polyphenols, and Antioxidant Activities of Domestic Bamboo Tree (Sasa coreana Nakai) Leaves Fermented with Bacillus subtilis

Cited by 4 publications

References 0 publications

Antioxidant and Anti-obesity Activities of Roasted Camellia japonica Leaves Extract

Antioxidant and Anti-obesity Activities of Roasted Camellia japonica Leaves Extract

Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation

Antioxidant Activity and Bacterial Skin Infections Growth Inhibitory Effect of Heat-treated Camellia japonica Leaf Extract

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