Antioxidant effect of grapevine leaf extract on the oxidative stress induced by a high-fat diet in rats

This study was conducted to investigate the effect of grapevine leaf extract (GLE) on the oxidative stress of rats fed a high-fat diet. Rats were divided into six groups: a normal diet with 0% (NC), 1.0% (NG1.0), and 1.5% GLE (NG1.5); and a high-fat diet with 0% (HFC), 1.0% (HFG1.0), and 1.5% GLE (HFG1.5). Treatment with GLE to the high-fat diet reduced lipid peroxide concentrations in plasma and liver compared to those of HFC rats. Total glutathione and GSH/GSSG of the groups with GLE were higher than those of untreated groups. Hepatic glutathione peroxidase, glutathione-S-transferase, and glutathione reductase activities along with catalase and glutathione peroxidase activities in erythrocytes increased after GLE treatment to high-fat diet compared with HFC rats. Hepatic retinol and tocopherol increased in HFG1.5 group compared to those of HFC group. These results indicate that GLE can protect against oxidative stress induced by a high-fat diet in rats.     

Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Changes in β-glycosidase activity, total phenolic and isoflavone contents, and antioxidant activities during the fermentation of brown soybeans (Galmi) fermented food cheonggukjang by the potential probiotic Bacillus subtilis CSY191 were investigated. The total phenolic and isoflavone-glycoside and -aglycone contents as well as ABTS radical scavenging activity and FRAP assays of extracts increased, but malonylglycoside content decreased after a steaming process. It was found that fermentation enhanced the total phenolic and isoflavone-aglycone and -malonylglycoside contents, corresponding to antioxidant activities increased, but isoflavone-glycoside content decreased. The highest levels of daidzein, glycitein, and gensitein were present at concentrations of 156.5 μg/g, 10.2 μg/g, and 2.5 μg/g after 48 h of fermentation. In addition, ABTS radical scavenging activity and FRAP assay increased significantly during fermentation. We suggest that the high antioxidant activity of cheonggukjang of brown soybeans might be related to the markedly higher levels of total phenolic content and isoflavone-aglycones achieved during fermentation.     

Utilisation possibility of Enterococcus faecalis isolates from neonate's faeces for production of fermented sausages as starter cultures

This study aimed at assessing the utilisation possibility of Enterococcus faecalis as starter cultures for production of fermented sausages. The E. faecalis isolates isolated from faeces samples of 5‐day‐old healthy newborn babies, identified by 16SrDNA sequencing and free from virulence determinants as proven by genomic sequencing, were used for fermented sausages production as starter culture. Six treatments (four inoculated with four different E. faecalis isolates, one with commercial starter culture and one control) were prepared. The inoculation with E. faecalis showed a stronger acidification compared with the control. The treatments with E. faecalis showed significantly higher flavour and acceptability scores in comparison with the control or commercial starter culture. Both of commercial starter culture and E. faecalis were positive with tyramine. Apart from the amine production, the inoculation with E. faecalis generally improved the acidifying activity and flavour of the products, suggesting their application potentials in fermented sausages production as starter cultures.     

Comparison of free amino acid,carbohydrates concentrations in Korean edible and medicinal mushrooms

Ten popular species of both edible and medicinal Korean mushrooms were analysed for their free amino acids and disaccharides. The average total free amino acid concentration was 120.79 mg g⁻¹ in edible mushrooms and 61.47 mg g⁻¹ in medicinal mushrooms, respectively. The average total of free amino acids for all mushrooms, edible mushrooms and medicinal mushrooms was 91.13 mg g⁻¹. Agaricus blazei (227.00 mg g⁻¹) showed the highest concentration of total free amino acids; on the other hand, Inonotus obliquus (2.00 mg g⁻¹) showed the lowest concentration among the 10 species of mushrooms. The average total carbohydrates concentration was 46.67 mg g⁻¹ in the 10 species of mushrooms, where the edible mushrooms contained 66.68 mg g⁻¹ and the medicinal mushrooms contained 26.65 mg g⁻¹. The carbohydrates constituents of the 10 mushroom species were mainly mannose (36.23%), glucose (34.70%), and xylose (16.83%).     

Antioxidant activities and nutritional properties of Jeonyak prepared with beef bone stock and gelatin

The antioxidant activities and nutritional properties of Jeonyak made with beef bone stock and gelatin were investigated. Traditional Jeonyak (J1) was prepared with beef bone stock, whereas modified Jeonyak was made with gelatin and honey (J2) or with gelatin and oligosaccharides (J3). All 3 kinds of Jeonyak had antioxidant activities and J1 had the highest activity. The α-glucosidase inhibitory activity was measured to investigate the antidiabetic effect and J3 had the highest inhibitory activity of 80.47%. Glycine was the most abundant amino acid in all 3 kinds of Jeonyak. Both traditional and modified Jeonyaks have antioxidative and antidiabetic effects, suggesting that Jeonyak can be used as an effective traditional functional food.     

Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality

Forty-seven strains of Aspergillus oryzae isolates from Korean nuruks were compared for their brewing characteristics. A. oryzae YI-A6 and YI-A7 showed the highest acid α-amylase, glucoamylase, and carboxypeptidase activities, respectively. Sixteen isolates with high amylolytic or proteolytic enzyme activities were selected for investigation of their rice wine fermentation characteristics. After 12 days of brewing at 15°C, ethanol concentrations were 10.2–14.3% for A. oryzae strains. Fermentation rates were the highest for YI-A7. Most rice wine samples fermented with nuruk strains had lower concentrations of off-flavor compounds than the control did. All mean sensory attribute values significantly differed among samples. Pearson correlation coefficients showed that glucoamylase activity was positively correlated to both ethanol productivity and overall harmony (p<0.01). Thus, glucoamylase activity was identified as the best factor for screening Aspergillus strains for use in rice wine brewing.     

Cyanidin-3-O-(2″-xylosyl)-glucoside, an anthocyanin from Siberian ginseng (Acanthopanax senticosus) fruits, inhibits UVB-induced COX-2 expression and AP-1 transactivation

Cyanidin-3-O-(2″-xylosyl)-glucoside (C-3-O-(2″-xylosyl)-G) was analyzed as an active constituent from the fruit of Siberian ginseng (Acanthopanax senticosus) using a HPLC diode array detection-electrospray ionization/mass spectrometry analysis system and the effect of C-3-O-(2″-xylosyl)-G on UVB-induced inflammatory signaling in JB6 P+ cells was investigated. C-3-O-(2″-xylosyl)-G inhibited UVB-induced cyclooxygenase (COX)-2 expression and promoter binding activity in JB6 P+ cells and JB6 P+ cells stably transfected with the COX-2 luciferase reporter plasmid. It inhibited both the UVB-induced activator protein-1 (AP-1) and nuclear factor (NF)-κB transactivation in JB6 P+ cells stably transfected with the AP-1 and NF-κB luciferase reporter plasmids. Additionally, C-3-O-(2″-xylosyl)-G significantly suppressed UVB-induced upregulated phosphorylation of c-Jun N terminal kinase, MEK/extracellular signaling kinase, and mitogen activated protein kinase kinase (MAPKK) 3/6 in JB6 P+ cells. These results indicate that C-3-O-(2″-xylosyl)-G may be a promising chemopreventive material that acts by suppressing COX-2 expression and AP-1 and NF-κB transactivation and JNK, MAPKK3/6, and MEK/ERK1/2 phosphorylation.     

SB365, Pulsatilla saponin D suppresses the proliferation of human colon cancer cells and induces apoptosis by modulating the AKT/mTOR signalling pathway

Pulsatilla koreana has been used as a traditional medicine for the treatment of several diseases. The purpose of this study was to determine if SB365, Pulsatilla saponin D isolated from the root of P. koreana inhibits the progression of colon cancer. We found that SB365 strongly suppressed the growth and proliferation of colon cancer cells and induced their apoptosis. Also, SB365 showed anti-angiogenic activity by decreasing the expression of HIF-1α and VEGF. These results were confirmed by an in vivo study showing that SB365 significantly inhibited tumor growth by the induction of apoptosis and inhibition of angiogenesis with stronger anticancer activity than 5-FU. When further examined for its anticancer mechanism, SB365 effectively suppressed the AKT/mTOR pathway both in vitro and in vivo. Taken together, our study demonstrated that SB365 inhibits the AKT/mTOR pathway, leading to the suppression of tumor growth and angiogenesis together with induction of apoptosis. Therefore, SB365 is a good candidate as a natural product for use in the treatment of colon cancer.