A Study on the Glucose-regulating Enzymes and Antioxidant Activities of Water Extracts from Medicinal Herbs

Choe, Myeon; Kim, Dae Jung; Lee, Hyeon-Ju; You, Jin-Kyoun; Seo, Dong-Joo; Lee, Joon‐Hee; Chung, Mi-Ja

doi:10.3746/jkfn.2008.37.5.542

Cited by 34 publications

(7 citation statements)

References 24 publications

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“…The butanol fraction of AC has been shown to reduce blood glucose levels, plasma triglycerides, free fatty acids, and cholesterol in streptozotocin-induced diabetic rats (Kim, 2003). Antioxidant and antidiabetic activities were also reported in rats (Choe et al, 2008). In addition, the butanol fraction of AC reduced peroxidative liver damage in streptozotocin-induced diabetic rats (Choi, 2004).…”

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confidence: 94%

Evaluation of probiotic strains for development of fermented Alisma canaliculatum and their effects on broiler chickens

Hossain

Kim

et al. 2012

Poultry Science

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The present study was conducted to select appropriate microbial strains for the development of fermented Alisma canaliculatum A. Br. et Bouche (FAC) feed additive and to examine their effects on broilers. In experiment 1, 16 strains of Lactobacillus acidophilus, Lactobacillus plantarum, Enterococcus faecium, Bacillus subtilis, Bacillus coagulans, and Saccharomyces cerevisiae from the Korean Collection for Type Cultures (KCTC) were evaluated. The strains were tested for their acid, bile, and heat tolerance levels. Among them, L. acidophilus KCTC 3111, E. faecium KCTC 2022, B. subtilis KCTC 3239, and S. cerevisiae KCTC 7928 were selected to produce FAC. For experiment 2, 140 Ross broiler chicks were allocated to four 5-wk-long dietary groups: NC (basal diet), PC (basal diet with 0.005% oxytetracycline), AC (basal diet with 0.5% A. canaliculatum rhizome powder), and FAC (basal diet with 0.5% FAC). Final BW and total BW gain were increased (P < 0.05) upon the addition of FAC, whereas feed conversion ratio improved (P < 0.05) in the supplemented groups compared with the NC group. Crude protein content increased and crude fat decreased (P < 0.05) in the breast meat of the FAC group compared with the AC and PC groups, respectively. Proventriculus and kidney relative weights of the FAC group differed (P < 0.05) from the AC group but not from the PC group. Lower (P < 0.05) thiobarbituric acid reactive substances value of thigh meat was observed in the FAC group compared with the other groups. The FAC diet increased (P < 0.05) α-linolenic acid and linoleic acid in meat. Alteration of these fatty acids led to increased levels of polyunsaturated fatty acid, polyunsaturated fatty acid /saturated fatty acid, n-3 and n-6 fatty acids, and decreased n-6/n-3 ratio in breast or thigh meat (P < 0.05). It is concluded that FAC confers high tolerance to acid, bile and heat; and beneficially affects growth, meat composition, oxidative stability, and fatty acid composition. The FAC may be a functional feed additive in broilers.

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confidence: 94%

Evaluation of probiotic strains for development of fermented Alisma canaliculatum and their effects on broiler chickens

Hossain

Kim

et al. 2012

Poultry Science

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“…Two grams of freeze-dried black jujube was placed in a 50 mL falcon tube and extracted for 30 min with 18 mL of distilled water or 70% ethanol. The α-glucosidase inhibitory assay of the BJE was determined using a modified procedure reported by Choe et al ( 20 ). α-Glucosidase (EC 3.2.1.20) isolated from Saccharimyces cerevisiae and the substrate 4-nitrophenyl-α-D-glucopyranoside were purchased from Sigma-Aldrich.…”

Section: Methodsmentioning

confidence: 99%

Enhancing the Organoleptic and Functional Properties of Jujube by a Quick Aging Process

Kim

et al. 2013

JFN

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Black jujube was made by aging dried jujube and its physiochemical characteristics, antioxidant activities and α-glucosidase inhibitory activities were evaluated. The moisture and sugar contents were increased depending on the period of aging times and the pH was reduced thereby increasing acidity. The color of black jujube extract was changed from red to black resulting in decreases of Hunter color values L, a and b. As the aging progressed, sucrose was decomposed by increasing glucose and fructose, indicating higher contents of the total reducing sugars. Among the six different types of organic acids extracted from dried jujube, the levels of oxalic acid and citric acid were increased as the aging progressed. The total polyphenol contents in ethanol and water extracts of dried jujube were 7.74 and 8.12 mg/g, respectively. The water extract of black jujube aged for 48 hr contained the highest polyphenol contents at 16.82 mg/g. The 5’-hydroxymethylfurfural (5’-HMF) contents of black jujube extract significantly increased by longer aging times, and contained higher contents in the ethanol extract than water extract. The ethanol extract of black jujube showed the highest 5’-HMF content with 338.89 mg% after aging for 3 days. Also, IC50 values of black jujube aged for 72 hr evaluated by DPPH and ABTS radical assays were 0.54 and 0.59 mg/mL, respectively. α-Glucosidase inhibitory activities of black jujube at the concentration of 3.33 mg/mL (ethanol extract) increased from 65 to 80 % after aging for 72 hr.

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“…In addition, it has been used to treat diabetes, pulmonary tuberculosis, disinfection, antidote, neuralgia and rheumatism (6). Pharmacological studies have revealed that it can act as an anti-oxidant, help regulate glucose levels (7)(8)(9) and act as an anti-cancer agent (10). In addition, it has been shown to have beneficial effects on obesity (11), immuno-regulation (12,13), intestinal function (14,15), and lipid metabolism (16).…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Browning and Preference Improvements of Dioscorea batatas through the Addition of Sugar Alcohols and Organic Acids

Lee

Yang²,

Kim³

et al. 2009

JFN

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In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.

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A Study on the Glucose-regulating Enzymes and Antioxidant Activities of Water Extracts from Medicinal Herbs

Cited by 34 publications

References 24 publications

Evaluation of probiotic strains for development of fermented Alisma canaliculatum and their effects on broiler chickens

Evaluation of probiotic strains for development of fermented Alisma canaliculatum and their effects on broiler chickens

Enhancing the Organoleptic and Functional Properties of Jujube by a Quick Aging Process

Inhibition of Browning and Preference Improvements of Dioscorea batatas through the Addition of Sugar Alcohols and Organic Acids

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