• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.85-94
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• 1988

This experiment was carried out to obtain the basic data for removal the astringency and off-flavor in soybean milk, by means of soaking of soybean in NaOH and $NaHCO_3$ solutions. The changes of phenolic compounds in soybean during soaking were investigated with HPLC and also the changes of flavor and sensority of soybean milk, prepared from soaked soybean were studied. Phenolic compounds of soybean were identified as chlorogenic, p-hydroxybenzoic, p-coumaric, ferulic and gentisic acid and, chlorogenic acid content was greater than the others. The chlorogenic acid of soybean was mainly neutral type and the other compounds were almost acidic type. Up to 85% of the chlorogenic acid was removed by soaking of soybean in 0.1% of NaOH solution for 8 hrs. Phenolic compounds of soybean was almost removed by soaking in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr. Chemical composition of soybean milks prepared from soaking of soybean in water, 0.1% NaOH and 0.5% $NaHCO_3$ solution were similar. Hexanol content of beany flavor in soybean milk was increased by soaking of soybean in NaOH solution, where as hexanal, propanal, pentanal contents were removed up to 60%. Color of soybean prepared from soaking of soybean in NaOH solution at high temperature were deep yellow but were high whiteness in soybean milk prepared from soaking of soybean in water at low temperature. Sensority of soybean milk prepared from soaking of soybean in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr was more favorable than the others.

• Korean Journal of Plant Resources
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• v.35 no.5
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• pp.574-585
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• 2022

This study was conducted to quantify chlorogenic acid content and evaluate biological activity, such as antioxidant, antibacterial, anti-inflammatory, and digestive enzyme activity of Aralia elata ethanol extract (AEE). The SC₅₀ of DPPH and ABTS radical scavenging activities of AEE were 4.79±0.05 mg/mL, 5.79±0.05 mg/mL; total polyphenol and total flavonoid contents were 170.0±1.8 mgGAE/g, 105.5±4.1 mgQE/g, respectively. Nitric oxide (NO) was increased in RAW 264.7 cells and Caco-2 cells with treatment of LPS, and production of NO was inhibited by AEE in a concentration-dependent manner. Production of NO was reduced by 60.0±1.1% in RAW 264.7 cells and 50.7±2.8% in Caco-2 cells at of AEE. Similarly, the production of inflammatory cytokines (TNF-α, IL-1β and IL-6) was inhibited in a concentration dependent manner. Antibacterial activity increased as the dose concentration of AEE increased, and the MIC was 75 mg/mL for L. monocytogenes, and 100 mg/mL for S. typhimurium and H. pylori. In addition, amylase and protease enzyme activity was observed in AEE and increased enzyme activity was observed according to the concentration of the extract. AEE contained 7.06±0.01 mg/g of chlorogenic acid. As a result of the experiment, it is judged that it can be used as basic data for the development of health food using Aralia elata.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.93-93
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• 2018

집속초음파 추출법(Innovative Extraction by Focused Ultrasound, INEFU)은 기존의 추출법에 비교하여 식물세포벽으로부터 기능성 성분을 낮은 온도에서 높은 추출 효율을 얻기 위한 추출공정으로 적용하기 위하여 연구되고 있다. 본 연구에서는 그린커피빈(COFFEA ARABICA SEED)에서 Chlorogenic acid, Caffein, Caffeic acid의 기능성 성분 추출을 위해 INEFU를 적용하여 추출 효율에 미치는 요인을 평가하였다. 추출 변수의 최적화를 위해 추출 온도 및 추출 시간을 요인으로 하여 순차적인 최적화를 진행하였다. 동일한 추출조건에서 저온추출(CEM)과 INEFU를 비교하였을 때 INEFU에서 Chlorogenic acid, Caffein이 각각 2.1 와 2.2배 증가함을 확인하였다. 또한 Caffeic acid는 저온추출(CEM)에서는 추출되지 않았으나, INEFU에서는 추출되는 것으로 확인하였다. 본 연구를 통해 INEFU가 기존의 추출 공정에 비해 기능성 성분 생산에 보다 효과적임을 확인하였다.

• Korean Journal of Pharmacognosy
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• v.4 no.4
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• pp.185-188
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• 1973

In Cnidium officinale $M_{AKINO}$ and Platycodon grandiflorum A. $D_E\;C_{ANDOLE}$, chlorogenic acid was identified by Rf values, color reactions on paper chromatograms and UV-absorption spectra of the eluate of phenolic spots. And isochlorogeni acid-like substance was also found in the former. $1-Phenylalanine-U-C^{14}$ and sodium $acetate-2-C^{14}$ werse fed to both plants and their incorporation ratio to chlorogenic acid and isochlorogenic acid-like substance was compared. Phenylalanine was better precursor for chlorogenic acid in both plants than acetate. But acetate showed higher incorporation ratio to isochlorogenic acid-like substance in Cnidium officinale than that of phenylalanine.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.689-695
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• 2013

This study was conducted to investigate the effects of in vitro human digestion on the antioxidant activity of blueberry leaf extracts (BLE) in emulsion-type sausages (ETS). Leaves from four cultivars of blueberries (Bluecrop, Bluegold, Duke, and Northland) collected from a wild blueberry farm were extracted with 80% ethanol. ETS were prepared with 0.2% BLE. The samples were then passed through an in vitro human digestion system which simulates the composition of the mouth, stomach, and small intestine juice. Only one phenolic compound (chlorogenic acid) was detected in the BLE. Northland BLE had appreciably higher amounts of chlorogenic acid than that of other BLE, both before and after in vitro human digestion. Antioxidant activity of any BLE was not influenced by in vitro human digestion, whereas the antioxidant activity of chlorogenic acid standard increased in response to in vitro human digestion in both 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and ferric-reducing ability of plasma (FRAP). In the present study, the antioxidant activities of the BLE were not strongly influenced by in vitro human digestion, and the antioxidant activity depended on the chlorogenic acid content of ETS. Thus, compounds from blueberry leaves may have important applications in the future as natural antioxidants for meat products.

• Archives of Pharmacal Research
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• v.20 no.2
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• pp.148-154
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• 1997

The antioxidant activity of Artemisia iwayomogi was determined by measuring the radical scavenging effect on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical. The methanol extract of A. iwayomogi showed strong antioxidant activity, and thus fractionated with several solvents. The antioxidant activity potential of the individual fraction was in the order of ethyl acetate > n-butanol > water > chloroform > n-hexane fraction. The ethyl acetate and n-butanol soluble fractions exhibiting strong antioxidant activity were further purified by repeated sitica get and Sephadex LH-20 column chromatography. Antioxidant chlorogenic acid was isolated as one of the active principles from the n-butanol fraction, together with the inactive components, 1octacosanol, scopoletin, scopolin, apigenin $7, 4^{I}$-di-O-methylether, luteolin $6, 3^{I}$-di-O-methylether (jaceosidin), apigenin methylether (genkwanin), 2, 4-dihydroxy-6-methoxyacetophenone $4-O-{\beta}-$D-glucopyranoside and quebrachitol. The antioxidant activity of chlorogenic acid was comparable to that of L-ascorbic acid, which is a well known antioxidant.

• Plant Resources
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• v.8 no.2
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• pp.103-109
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• 2005

Lettuce (Lactuca sativa L.) is known to contain water-soluble substances that improve antioxidant status due to the richness in antioxidants. Greenhouse experiment was carried out under different shading conditions during spring lettuce growing season. Shade significantly reduced shoot weight, number of leaves and chlorophyll content, while it increased shoot length of lettuce plants. The antioxidant potential of the individual fraction was in order of n-butanol > ethyl acetate > water > n-hexane fraction, although was less than that of commonly used antioxidants, BHT and ascorbic acid. Fractions from lettuce plants dose-dependently increased DPPH free radical scavenging activity, in vitro test. By means of HPLC analysis, BuOH fraction of cultivar 'Hwahyang' (57.93 mg $100g^{-1}$) had the highest amount of antioxidant chi orogenic acid. Shading treatment increased average amount of chlorogenic acid of all cultivars in BuoH, EtOAc, hexane and water fractions by 33, 120, 144, and $58\%$, respectively. These results suggest that lettuce plants had potent antioxidant activity, and their activities were differently exhibited depending on cultivar and fraction.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.70-73
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• 2004

The browning rate of potato juice alone and potato juice with added carrot juice or water(1:1 by volume) were studied. As the amount of carrot juice added was increased, the browning rate proportionally decreased: from 1.86 of potato juice alone to 0.36 for the potato juice and carrot juice mixture(l:1). This inhibitory effect of carrot juice on browning led us to assume that $\beta$-carotene, the major constituent of carrot carotenoids, may be involved in impeding the browning reaction of potato juice. Therefore, model system of enzymatic browning, consisting of chi orogenic acid/tyrosine and $\beta$-carotene/carrot carotenoids, were studied. The results shows the browning rates of chlorogenic acid alone and chlorogenic acid with added $\beta$-carotene. The initial browning rate of chlorogenic acid was faster($\delta$L= 1.1/min.)than that of chlorogenic acid with added $\beta$-carotene($\delta$L=0.6/min.).

• Journal of Plant Biotechnology
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• v.32 no.1
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• pp.57-61
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• 2005

The influence of different growth regulators on biomass of adventitious roots and secondary metabolites accumulation in bioreactor cultures of Eleutherococcus koreanum was studied. The maximum growth of adventitious roots was observed in the presence of $2.0\;\cal{mg/L}$ IBA (6.7 g DW/L). However the productivity of eleutheroside E was not significantly different among IBA levels. High level of thidiazuron (TDZ) efficiently increased both root growth and secondary metabolites production. Especially when $0.1\;\cal{mg/L}$ TDZ was combined with $3.0\;\cal{mg/L}$ IBA, the highest eleutheroside E accumulation ($3,327{\mu}g/g $DW) was observed. When the same TDZ level was treated in combination with $5.0\;\cal{mg/L}$ IBA, both chlorogrnic acid and eleutheroside B were accumulated to maximum level. In contrast, zeatin remarkably suppressed the accumulation of both eleutheroside B and chlorogenic acid.

• Genomics & Informatics
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• v.21 no.1
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• pp.9.1-9.13
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• 2023

Matrix metalloproteinase-9 (MMP-9) is a zinc and calcium-dependent proteolytic enzyme involved in extracellular matrix degradation. Overexpression of MMP-9 has been confirmed in several disorders, including cancers, Alzheimer's disease, autoimmune diseases, cardiovascular diseases, and dental caries. Therefore, MMP-9 inhibition is recommended as a therapeutic strategy for combating various diseases. Cinnamic acid derivatives have shown therapeutic effects in different cancers, Alzheimer's disease, cardiovascular diseases, and dental caries. A computational drug discovery approach was performed to evaluate the binding affinity of selected cinnamic acid derivatives to the MMP-9 active site. The stability of docked poses for top-ranked compounds was also examined. Twelve herbal cinnamic acid derivatives were tested for possible MMP-9 inhibition using the AutoDock 4.0 tool. The stability of the docked poses for the most potent MMP-9 inhibitors was assessed by molecular dynamics (MD) in 10 nanosecond simulations. Interactions between the best MMP-9 inhibitors in this study and residues incorporated in the MMP-9 active site were studied before and after MD simulations. Cynarin, chlorogenic acid, and rosmarinic acid revealed a considerable binding affinity to the MMP-9 catalytic domain (ΔG_binding < -10 kcal/ mol). The inhibition constant value for cynarin and chlorogenic acid were calculated at the picomolar scale and assigned as the most potent MMP-9 inhibitor from the cinnamic acid derivatives. The root-mean-square deviations for cynarin and chlorogenic acid were below 2 Å in the 10 ns simulation. Cynarin, chlorogenic acid, and rosmarinic acid might be considered drug candidates for MMP-9 inhibition.