Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts.

The objectives of the study were to evaluate the physicochemical characteristics of puddings fortified with 0.01% mandarin melon berry (Cudrania tricuspidata) and 0%-1.0% aronia (Aronia melanocarpa) extracts and to assess the effects of the fortification on consumer acceptance. The soluble solid content of pudding significantly increased as aronia concentration increased, whereas pH levels significantly decreased in a similar concentration-dependent manner. The texture profiles of hardness, cohesiveness, and chewiness increased significantly in the pudding fortified with 0.01% mandarin melon berry extract compared to those of the control pudding, and these profiles decreased with increasing aronia concentration. One hundred consumers evaluated ten puddings, both with and without acid treatments, in two sessions. Overall acceptance, taste acceptance, and texture acceptance showed no significant differences until 0.1% aronia concentration was reached. However, these differences decreased significantly in the pudding fortified with 0.5% and 1.0% aronia extract. The results demonstrate that the potential application of mandarin melon berry and aronia extract fortification in pudding products should be limited to 0.01% mandarin melon berry and 0.1% aronia concentrations.

Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties.

The purposes of this study were to identify physicochemical properties and evaluate bioactive compound levels and antioxidant characteristics at 30 day intervals during the 90 days of fermentation of gochujang fortified with five different varieties of red pepper: Juktoma pepper (RP1), facing heaven pepper (RP2), Thai chili pepper (RP3), bird's eye pepper (RP4), and red bell pepper (RP5). Physicochemicals properties, including reducing sugar, capsaicin, pH, ß-carotene, and color parameters, of gochujang were evaluated. Antioxidant compounds of total polyphenols and total flavonoids were analyzed with antioxidant activities of DPPH and FRAP assays. The results showed that gochujangs (GRP1, GRP5) fortified with RP1, and RP5, had consistently higher values of reducing sugars, total polyphenols, and total flavonoids with antioxidant activities, but lower values of capsaicin, pH, ß-carotene, and color parameters as compared to GRP2, GRP3, GRP4 during 90 days of fermentation. GRP5 especially had the highest reducing sugar, amino acid contents, total polyphenols, and total flavonoids with antioxidant activities and the lowest value of capsaicin during the 90 days of fermentation.

Physicochemical and antioxidant properties of black garlic.

Black garlic (BG) is a processed garlic product prepared by heat treatment of whole garlic bulbs (Allium sativum L.) at high temperature under high humidity for several days, resulting in black cloves with a sweet taste. BG has recently been introduced to the Korean market as a product beneficial to health. To clarify how BG changes during the 35 day aging period, the physicochemical characteristics, antioxidant contents, and antioxidant activities were evaluated under controlled conditions of 70 °C and 90% relative humidity. Reducing sugar and total acidity of BG increased during the aging period, whereas pH decreased from pH 6.33 to 3.74. Lightness and yellowness values of BG radically decreased during the aging period, whereas redness values increased significantly. Antioxidant components, including the total polyphenol and total flavonoids contents of BG, increased significantly until the 21st day of aging (p < 0.05) and correspondingly, the antioxidant activities of BG, measured by DPPH, ABTS, FRAP, and reducing power assays, were highest on the 21st day of aging. These results indicate that BG can be considered to not only possess antioxidant properties during the aging period, but also to reach its optimal antioxidant properties at the 21st day of aging.

Gomisin A decreases the LPS-induced expression of iNOS and COX-2 and activation of RIP2/NF-κB in mouse peritoneal macrophages.

Gomisin A (GA), a lignan component contained in the fruit of Schisandra chinensis Baillon, improves hepatic cell degeneration, vasodilatory activity and insulin sensitivity. These effects also impact the immune system, including various inflammatory mediators and cytokines. In this study, the anti-inflammatory effect of GA on lipopolysaccharide-stimulated mouse peritoneal macrophages was studied. Pretreatment with GA attenuated the expression of receptor-interacting protein 2 (RIP2) and IκB kinase-ß (IKK-ß) as well as IKK-ß phosphorylation. The activation of nuclear factor-kappa B (NF-κB) in the nucleus, the phosphorylation of IκBα and degradation of IκBα in the cytosol were suppressed by GA. GA decreased the production and mRNA expression of the inflammatory cytokines tumor necrosis factor-alpha (TNF-α) and interleukin (IL)-6. In addition, expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) and production of nitric oxide were decreased by pretreatment with GA. In conclusion, these results show that the anti-inflammatory properties of GA potentially result from the inhibition of COX-2, iNOS, IL-6, TNF-α and NO through the down-regulation of RIP2 and NF-κB activation. These results impact the development of potential health products for preventing and treating inflammatory diseases.

T-type Ca2+ channel blocker, KYS05047 induces G1 phase cell cycle arrest by decreasing intracellular Ca2+ levels in human lung adenocarcinoma A549 cells.

In a previous study, we found that the 3,4-dihydroquinazoline derivative, 4-(Benzylcarbamoylmethyl)-2-(biphenyl-4-ylamino)-3-(5-tert-butyloxycarbamoyl-1-pentyl)-3,4-dihydroquinazoline (KYS05047), was a selective T-type Ca(2+) channel blocker with anti-proliferative effects against various cancer cells. However, the mechanism responsible for its effects has not been studied. In this study, we investigated the effect of KYS05047 on cell cycle arrest and the mechanisms involved in human lung adenocarcinoma A549 cells. Among the G(1) phase cell cycle-related proteins examined, the levels of cyclin-dependent protein kinase (Cdk2) and Cdk4 were reduced by KYS05047 (7 µM), whereas the steady-state levels of cyclin D1 and E were unaffected. In addition, KYS05047 increased the protein level of p27(KIP1) and suppressed the kinase activities of Cdk2 and Cdk4. In addition, pretreatment with KCl, which increases intracellular Ca(2+) levels, prevented KYS05047-induced intracellular Ca(2+) decreases and cell cycle arrest. Furthermore, the administration of KYS05047 (2 or 10 mg/kg, po) for 21 days was also found to significantly inhibit tumor growth in an A549 xenograft nude mice model. In conclusion, our results suggested that KYS05047 induced G(1) phase cell cycle arrest in A549 cells associated with a decrease in intracellular Ca(2+) concentrations and inhibited the in vivo tumor growth of A549 xenograft mice.

Physicochemical properties and antioxidant activities of Korean traditional alcoholic beverage, yakju, enriched with mulberry.

UNLABELLED: Mulberry fruits (Morus alba L.), rich in health beneficial compounds such as polyphenols, flavonoids, and anthocyananis, have traditionally been used as nutritional foodstuffs and fork medicines. In this study, physicochemical properties and antioxidant activities of a traditional Korean alcoholic beverage ``yakju'' enriched with mulberry were evaluated. The beverage was enriched with smoothies prepared from Korean mulberry cultivars of Cheongilppong (CP), Suwonppong (SP), and Daesungppong (DP). In comparison to the control, an increase in alcohol content and total acidity and a decrease in sugar level in yakju enriched with mulberry were observed during 15 d of fermentation. The total polyphenol and total flavonoid content increased in the following order: DP yakju > SP yakju > CP yakju > control yakju. In contrast, the anthocyanin content decreased during the fermentation periods. The trans-resveratrol content of mulberry yakju increased during the fermentation and the resveratrol content of DP yakju (0.24 mg/L) was significantly higher than that of SP yakju (0.21 mg/L) and CP yakju (0.14 mg/L) on the 15th day of fermentation (P < 0.05). The antioxidant activities of mulberry yakju, which was assessed using the 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2'-azino-bis-(3-ethylbenozothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and reducing power assays, decreased during the 1st day of fermentation and increased into thereafter. The increase in antioxidant activities of mulberry yakju might have been affected primarily by the total flavonoid and total polyphenol content with increasing alcohol concentration, as a good extractor, during the fermentation; however, the antioxidant activities may have also been affected by the total anthocyanin content up to the 1st day of fermentation. PRACTICAL APPLICATION: The physicochemical properties and antioxidant activities of a traditional Korean alcoholic beverage ``yakju'' enriched with mulberry were investigated. This analysis is important for the potential applications of mulberry yakju as functional alcoholic drinks.