The phenolic contents which were extracted with water and 70% ethanol from O. undulatifolius were 7.7, 10.1 mg/g, respectively. The 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity of water and ethanol extracts were 78, 82% at 50 μg/mL phenolics, respectively. The 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization activity were 92, 76% at 100 μg/mL phenolics. Antioxidant protection factor in water and ethanol extracts at 200 μg/mL phenolics were 1.51 and 2.08 PF, respectively. Thiobarbituric acid reactive substance were 84% in water extracts and 99% in ethanol extracts at 50 μg/mL phenolics, respectively. The inhibition activity on α-Glucosidase was 44% in ethanol extracts at 200 μg/mL phenolics. The inhibition activity on α-amylase was 37-88% in water extracts at 50-200 μg/mL phenolics. The tyrosinase inhibition activity as whitening effect were 82% in ethanol extracts. The elastase inhibition activity were 4, 61% in water and ethanol extracts, respectively. The collagenase inhibition activity of antiwrinkle effect showed an excellent wrinkle improvement effect as 39% in water extracts and 67% in ethanol extracts at 200 μg/mL phenolics, respectively. The hyaluronidase inhibition activity as anti-inflammation effect of ethanol extracts was confirmed to 46% of inhibition at 200 μg/mL phenolic. The astringent effect of water and ethanol extracts was confirmed to 13, 32% of effect at 200 μg/ mL phenolic, respectively.

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This study aimed to investigate the beauty food activities of wild-cultivated ginseng (Panax ginseng C.A. Meyer). wild-cultivated ginseng extracts were analyzed for antioxidant, skin whitening, anti-wrinkle effect was measured in water and 70% ethanol extract. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical decolorization activities of water and 70% ethanol extracts were 16.69 and 2.18% as well as 4.04 and 3.25% at a solid content of 200 µg/mL, respectively. The antioxidant protection factors (PF) of water and 70% ethanol extracts at a solid content of 200 µg/mL were 1.06 PF and 1.09 PF, respectively. Thiobarbituric acid reactive substance (TBARs) were both 96% at a solid content of 200 µg/mL. As PF and TBARs showed higher activity than DPPH and ABTS, we could know that antioxidant activity in the lipophilic component of wood-cultivated ginseng were superior to water-soluble component of wood-cultivated ginseng. Tyrosinase inhibitory activity was 10.97 and 52.39% in water and 70% ethanol extracts at a solid content of 200 µg/mL. The collagenase and elastase inhibitory activities as anti-wrinkle effect were 15.71 and 20.43% in water extracts as well as 32.26 and 86.74% in 70% ethanol extract at a solid content of 200 µg/mL. The results show that anti-wrinkle effect was the best among the other experiments. This extracts from wood-cultivated ginseng, therefore, seems to be a potent beauty food resource against wrinkles.

In recent years, the growing interest in the health care benefits of sugared-plant fermented enzymes has led to increased consumption. This study investigated the fermentation of sugared-buchu (Leek:sugar, 1:3) by lactic acid bacteria (Lactobacillus acidophilus AML 0422, Lactobacillus brevis HLJ 59, Lactobacillus helveticus AML0410, Lactobacillus plantarium KCTC 13093) and the antibacterial activity, antioxidant activity, and functionality (e.g., anti-hypertensive activity) of the fermented product. The fermented sugared-buchu showed high antibacterial activity against Staphylococcus aureus KCTC 1916, at 31.43 mm, and its total polyphenols, total flavonoid content, and DPPH scavenging activity were 160.8-178 mg/ml, 100-108 mg/ml, and 51.4-58.1%, respectively. DPPH scavenging activity was to that of vitamin C (50 ppm). ACE inhibitory activity was 50.4-67%, depending on the strain of lactic acid bacteria, and the control of sugared-buchu activity was higher than 32.6%. These results suggest that sugared-buchu fermented with lactic acid bacteria has strong antibacterial, antioxidant, and ACE inhibitory activities.Key words : ACE, antioxidants activity, Buchu, fermentation food, lactic acid bacteria *Corresponding author *Tel : +82-54-820-5909, Fax : +82-54-820-6252 *E-mail : gskwon@andong.ac.kr This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

This study was designed to assess the change of the antioxidative and biological enzyme activities [tyrosinase, elastase, collagenase, and hyaluronidase (HAase)] of extracts from elicitortreated Oplismenus undulatifolius. Elicitor-treated O. undulatifolius showed higher total phenolic content than the non-treated extract. As a result of comparing the anti-oxidant activity of elicitortreated O. undulatifolius extract and non-treated extract, the elicitor-treated group showed high activity. Elicitor-treated O. undulatifolius showed higher elastase and collagenase inhibitory activities as anti-wrinkle effect, tyrosinase inhibitory activity as whitening effect, and anti-inflammation effect to induced as HAase inhibition than the non-treated extract. Therefore, elicitortreatment during O. undulatifolius cultivation in outdoors will elevate total phenolics content in the plant and elevate of various bioactivities, which will yield high quality for industrialization.