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Koch'ang, South Korea

Kim K.A.,Berry and Biofood Research Institute | Kwon J.W.,Berry and Biofood Research Institute | Kim Y.-S.,Chonbuk National University | Park P.J.,Gochang Agriculture Technology Center | Chae K.S.,Berry and Biofood Research Institute
Korean Journal of Food Science and Technology | Year: 2015

This study was carried out to investigate the antioxidant effects of different parts (stems, leaves, and seeds) of the black raspberry for utilization as food materials. Different parts of the black raspberry were subjected to extraction via ultra-sonication extraction methods using water and ethanol at various concentrations (25, 50, 75, and 100%). Antioxidant capability of the extracts were determined by amounts of phenolic compounds, with flavonoid contents, radical scavenging activity, and reducing power. Irrespectively of ethanol concentration, extracts of stem showed the highest total phenolic compounds and antioxidant activities among different parts of black raspberry. The total phenolic compounds extracted from the black raspberry stem using 25 and 50% ethanol showed 348.21±5.40 and 343.39±5.94 mg/g, respectively. Fifty percent ethanol extracts of the black raspberry stem showed the highest DPPH (EC50 value:60.89 μg/mL) and ABTS radical scavenging activities (EC50 value:82.57 μg/mL). Further, 25% ethanol extacts of the black raspberry stem (0.263±0.004) was found to have the highest reducing power. The highest antioxidant activity of black raspberry stem indicates that black raspberry stem may be useful source for functional food. © The Korean Society of Food Science and Technology. Source


Lee J.-H.,Berry and Biofood Research Institute | Choi H.R.,Berry and Biofood Research Institute | Lee S.J.,Berry and Biofood Research Institute | Lee M.J.,Berry and Biofood Research Institute | And 4 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2015

The purpose of this study was to investigate the effects of 50% ethanol extracts of ripe black raspberry (Rubus occidentalis, RBR) on hypertension in spontaneously hypertensive rats (SHR). The final systolic blood pressure of the group treated with RBR for 12 weeks was significantly lower than that of the SHR group. The mRNA expression level of endothelial nitric oxide synthase (eNOS) was significantly decreased in SHR. However, treatment with RBR and captopril increased the level of eNOS mRNA in SHR. Moreover, plasma levels of homocysteine and plasminogen activator inhibitor-1 were significantly reduced by RBR. Plasma total cholesterol, high-density lipoprotein, and low-density lipoprotein cholesterol levels were lower in SHR than Wistar Kyoto rats (WKY). However, there was no significant difference in plasma triglyceride level between WKY and SHR. The number of eosinophilic cardiac muscle cells was reduced in heart muscles after treatment with captopril and RBR. Therefore, this study suggests that RBR extracts may be useful for improvement of hypertension. © 2015, Korean Society of Food Science and Nutrition. All rights reserved. Source


Yoon H.H.,Berry and Biofood Research Institute | Chae K.S.,Berry and Biofood Research Institute | Son R.H.,Berry and Biofood Research Institute | Jung J.H.,Berry and Biofood Research Institute
Journal of the Korean Society of Food Science and Nutrition | Year: 2015

We investigated blueberry wine made using traditional yeast (Saccharomyces cerevisiae M-5) and Saccharomyces cerevisiae Fermivin which is widely used in wine manufacturing, and measured its fermentative characteristics and antioxidant activity. S. cerevisiae M-5 is a traditional yeast isolated from domestically grown Black raspberry (Rubus occidentalis). Both S. cerevisiae M-5 and Fermivin were inoculated into blueberry juice (BBJ) up to 1×109 CFU/kg, followed by incubation at 25°C for 39 days. Final fermentation products of blueberry fermented with S. cerevisiae M-5 (BBM) presented 13.10% alcohol, 8.42°Bx of sugar, and 1.183% acidity, and final fermentation products of blueberry fermented with Fermivin (BBF) presented 14.20% alcohol, 8.2°Bx of sugar, and 1.153% acidity. The contents of total polyphenol and flavonoid compounds of BBM were higher than those of BBF and BBJ. DPPH and ABTS radical scavenging activities and reducing power of BBM were higher than those of BBF. The sensory evaluation revealed that BBM showed excellent flavor, taste, and overall acceptability compared with BBF. Based on these results, the possibility of industrial utilization of S. cerevisiae M-5 as traditional yeast was confirmed by sensory evaluation and antioxidant activity. Fermentation rate of S. cerevisiae M-5 was similar to Fermivin, which is used in the food industry. © 2015, Korean Society of Food Science and Nutrition. All rights reserved. Source


Jang J.E.,Berry and Biofood Research Institute | Choi H.R.,Berry and Biofood Research Institute | Lee J.-H.,Berry and Biofood Research Institute | In J.P.,Berry and Biofood Research Institute | And 6 more authors.
Korean Journal of Food Science and Technology | Year: 2015

The aim of this study was to investigate the effects of rice contatining Aspergillus terreus (Hwangkuk, HK) on lipid metabolism in male Sprague-Dawley (SD) rats fed a high-cholesterol diet (HCD) for 8 weeks. SD rats were divided into five groups: Normal, [Negative Control (HCD), Positive Control (lovastatin)], [HK 0.5 g/kg and HK 2 g/kg]. Hepatic total lipids significantly decreased following treatment with rice contatining Asp. terreus. Furthermore, this treatment led to higher expression levels of HMG-CoA reductase, LDL receptor and SREBP2 mRNA in the liver compared with the HCD group. In addition, histopathologic evaluation showed that feeding rats with rice containing Asp. terreus suppressed hepatic steatosis. These results suggest that rice containing Asp. terreus may be able to regulate of cholesterol synthesis and prevent hyperlipidemia. Source

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