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Van-Long Truong,Benya Manochai,Thu-Trang Pham,정우식 한국식품영양과학회 2021 Journal of medicinal food Vol.24 No.6
Improvement of antioxidant and anti-inflammatory functions is believed to be an effective strategy for protection against various diseases such as cancer, aging, and neurodegenerative disease. This study focused on investigating antioxidant and anti-inflammatory abilities of Zingiber montanum oil (ZMO) extracted by the supercritical CO2 fluid system in HepG2 cells and lipopolysaccharide (LPS)-treated RAW 264.7 macrophages. Ten predominant constituents of ZMO were identified, in which triquinacene, 1,4-bis (methoxy), terpinen-4-ol, triquinacene, 1,4,7-tris (methoxy), α-terpinene, sabinene hydrate, and (E and Z)-1-(3,4-dimethoxyphenyl)butadiene account for 86.47%. ZMO exhibited anti-inflammatory capacity by inhibiting the formation of pro-inflammatory markers such as nitric oxide, inducible nitric oxide synthase, cyclooxygenase-2, interleukin (IL)-1β, IL-6, and monocyte chemoattractant protein-1 in LPS-treated macrophages. The LPS-induced stimulation of nuclear factor-kappa B, signal transducer and activator of transcription 3 (Stat3) and mitogen-activated protein kinase (MAPK) pathways as evident from increased phosphorylation of IKKα/β, IκBα, p65, Stat3, ERK, JNK, and p38 MAPK was also suppressed by ZMO pretreatment. Further, ZMO enhanced the expression of nuclear factor erythroid 2-related factor (Nrf2) and heme oxygenase-1 (HO-1), and concurrently, reduced intracellular reactive oxygen species accumulation in LPS-treated RAW 264.7 cells. In addition, ZMO treatment markedly upregulated the expression of Nrf2 as well as its target genes, HO-1 and NAD(P)H:quinone oxidoreductase 1 in HepG2 cells. These data propose that ZMO may be a potent candidate for prevention and/or treatment of inflammatory and oxidative conditions.
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Extraction Procedures for Free Radical Scavenging Activity from Noni Fruit (Morinda citrifolia)
Mi-Kyung Gwak,Hee-Sun Choi,Benya Manochai,Jeong-Hwa Hong 한국약용작물학회 2011 한국약용작물학회지 Vol.19 No.1
In this study, we investigated maximum yield of radical scavenging activity (RSA) using each of various extraction solvents and procedure from noni friut (Morinda citrifolia). Noni fruits were either sun-dried (FS) or hot-air dried (FO) at 60℃ after steam blanching. For optimum aqueous extraction, noni fruits should be sun dried and autoclave extraction time should not be over 30 min to produce extraction with high RSA with low cost. In case of 50% ethanol extraction, reflux extracts of FS and FO resulted in IC50 of 1.92 mg/mL and 3.06 mg/mL at 8 hr. When IC50 values were lower than 5 mg/mL, coefficient of correlation was 0.71 indicating that 71% of the phenolic antioxidants in noni fruits were accounted for the activity by scavenging free DPPH. However, coefficient of correlation significantly decreased to 0.63 over IC50 values of 5 mg/mL. Autoclave extraction contained chlorogenic acid of 14.69 μg/mL and scopoletin of 3.86 μg/mL. Reflux extraction showed all three compounds, chlorogenic acid (26.19 μg/mL), quercetin (19.59 μg/mL), and scopoletin (17.4 μg/mL). Therefore, the result of this study indicated that the potential antioxidant activities and functional values were obtained significantly with reflux extraction from noni fruit.
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Nutritional Quality of Fermented Soy Foods in Thailand
Hyo-Sook Cheong,Heesun Choi,Ok-Ju Kang,Benya Manochai,Jeong Hwa Hong 한국식품영양과학회 2005 Preventive Nutrition and Food Science Vol.10 No.3
Soybean has been favored by many Thai people and it has been prepared by numerous different methods. Collected samples are as follows: Thua-nao paste from Chiangrai province, dried Thua-nao for Jatujak Market, Bangkok, 3 types of commercial soybean paste, soybean sauce and 2 types of fermented soybean curd cakes with other ingredients. Moisture contents of fresh and dried Thua-nao were 68.5 and 7.6%, respectively; therefore the shelf-life of dried Thua-nao can be extended to 1 year with proper packaging. The remainder of the soy foods had moisture contents of 55.4 to 64.4%. Fat contents of fresh and dried Thua-nao were 7.4 and 19.7%, respectively, whereas other samples contained less than 3%. Dried Thua-nao had the highest CHO (carbohydrates) content (37.4%); in contrast, soybean sauce contained only 4.5%. Calcium content was highest in dried Thua-nao followed by fresh Thua-nao; the other fermented soy foods had less than 44.7 mg/100 g. Salt was added to samples other than Thua-nao resulting in high Na contents. Free and total daidzein contents of dried Thua-nao were 355 and 676 ug/g; similarly free and total genistein contents were 293 and 616.5 ㎍/g, respectively.
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