• The Korea Journal of Herbology
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• v.28 no.2
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• pp.55-60
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• 2013

Objectives : Atopic dermatitis (AD) is a chronic inflammatory skin disease characterized by eczematous inflammtion of the skin. The chestnut inner shell extracts (CI) has been used as a cosmetic material for a long time in Korea. However, the precise anti-allergy effects of CI have yet to be clearly elucidated. In this study, we attempted to evaluate the effect of CI on mast cell-mediated allergy inflammation. Methods : To find the anti-allergy and inflammatory effect of CI, we investigated the inhibitory effect of CI on the production of inflammatory mediators using by enzyme-linked immunosorbent assay in phorbol 12-myristate 13-acetate (PMA) plus calcium ionophore (A23187) stimulated-human mast cell (HMC-1). Results : In this study, we found that CI did not show cytotoxic effect at up to 10 ug/ml on HMC-1. CI inhibited the production of tumor necrosis factor (TNF)-${\alpha}$, interleukin (IL)-6 and IL-8 in stimulated HMC-1. Maximal rate of TNF-${\alpha}$, IL-6 and IL-8 inhibition by CI (10 ug/ml) were about 47.6%, 44.1% and 22.5% respectively. In addition, we showed that Fr.3 isolated from n-Butyl alcohol layer of CI attenuated the production of TNF-${\alpha}$, IL-6 and IL-8 in HMC-1. Conclusion : Taken together, the findings of this study provide us with a novel insight action of CI as a potential molecule for use in the treatment of allergic inflammation diseases.

• Journal of Biosystems Engineering
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• v.29 no.1
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• pp.45-52
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• 2004

The chestnut is a well-blown and important forest product in Korea. The annual production of chestnut is about 95,000 tons and its cultivating area is 80,000 ha. However, the peeling process of outer and inner skins of chestnut is very difficult due to hardness and adhesiveness of chestnut skin. The purpose of this study was to develop a prediction model for flame peeling characteristics of domestic chestnuts, and to evaluate an optimization model to determine the operation conditions of the chestnut flame peeling system. The results of this study were summarized as follows. It was found that the flame peeling characteristics of domestic chestnuts were by the flame temperature, and the flame time. The peeling ratio and the heating depth were increased as the flame temperature and the flame time were increased. The peeling ratio and the heating depth were increased linearly when those were less than 85 % and 2 mm respectively. As the hardness of chestnut shell was decreased, the peeling ratio was increased. A simulation model was developed to predict the peeling ratio and the heating depth based on the hardness of the chestnut shell, the flame temperature, and the flame time of the peeling system. The model was evaluated by comparing the measurement and the prediction of the peeling ratios and heating depths, and showed the good relationship.

• Proceedings of the PSK Conference
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• 2001.10a
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• pp.208.2-208.2
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• 2001

• Biomolecules & Therapeutics
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• v.13 no.3
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• pp.150-155
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• 2005

The ethanolic extract of chestnut (Castanea crenata S. et Z., Fagaceae) inner shell (CISE) and one of its components, ellagic acid (EA), were evaluated for their protective effects against 1, 1-diphenyl-2-picryl hydrazine (DPPH) free radical generation and hydrogen peroxide-induced oxidative DNA damage in a mammalian cell line. CISE and EA were shown to possess the free radical scavenging effect against DPPH radical generation, significantly. They were also found to strongly inhibit hydrogen peroxide-induced DNA damage from Chinese hamster lung (CHL) cell, assessed by single cell gel electrophoresis assay and 8-hydroxy -2'-deoxy guanosine (8-OH-2'dG) assay. Furthermore, topical application of CISE [$12.5\%$(w/w) cream] and ellagic acid [$1.0\%$(w/w) cream] for 14 days potently inhibited malondialdehyde (MDA) formation of mouse dorsal skin (a marker of lipid peroxidation) induced by ultraviolet B exposure. Therefore, CISE and its component, ellagic acid, may be the useful natural antioxidants by scavenging free radicals, inhibition of lipid peroxidation and protecting oxidative DNA damage when topically applied.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.703-708
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• 2005

This study was carried out to compare the antioxidant activities of the ether, butanol, water extracts from chestnut inner shell(Castanea crenata Sieb. et Zucc.) with those of tocopherol and BHA in soybean oil. All additives were added to soybean oil on the quantities of 0.02%. Comparing the antioxidant activities under autooxidation condition at $45.0{\pm}0.5$ for 42days of the extracts were recorded in the order of butanol>ether>control>BHA>tocopherol depending on the solvent. Under the condition at $60.0{\pm}0.5^{\circ}C$ for 32days, the butanol extracts represented the high antioxidation effect, however, there was no significant differences between the ether extracts and control. Under thermal oxidation condition, the ether extract showed stronger antioxidant activity than those of the butanol extract. In the results of polyphenol compound analysis, ellagic acid, quercetin, morin, naringenin, flavanol were included in the ether extracts and ellagic acid, naringenin, gallic acid, flavanol were included in the butanol extracts, respectively. Among them, ellagic acid in ether extract and gallic acid and naringenin in butanol extracts seed to increase the antioxidant activities in the substrate oil.

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.536-537
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• 2006

• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2001.10b
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• pp.110-110
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• 2001

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.202-209
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• 2017

The purpose of this study was to evaluate cookies added with aged black chestnut inner shells powder (ABCI). Cookies were prepared with three different levels (0.25%, 0.5%, or 1%) of ABCI. During storage, moisture content was higher in cookies containing ABCI compared with control cookies. As the amount of ABCI increased, pH of cookies added with ABCI decreased slightly, whereas acidity increased. The lightness and yellowness in the Hunter color system of cookies with ABCI decreased during storage, whereas redness increased during storage. Higher reducing sugar was contained in cookies with ABCI than in the control. Textural properties by texture profile analysis showed that hardness and chewiness decreased with an increase in ABCI amount. Total phenol content increased in cookies with ABCI. Antioxidant activities such as diphenyl picrylhydrazyl radical and hydroxyl radical scavenging activities increased in cookies with ABCI compared with that of the control. It is concluded that cookies with ABCI may be of high quality with antioxidant activity. In the preference test, cookies added with 0.5% ABCI showed the high results in terms of overall preference and buying intention.

• Food Science and Preservation
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• v.24 no.2
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• pp.303-311
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• 2017

This study was performed to evaluate the quality characteristics and the antioxidant activities of yanggeng added with the aged black chestnut inner shells (ACI). The levels of ACI addition to Yanggeng were 0%, 1%, 3%, or 5%. The moisture content and the reducing sugar contents of Yanggeng increased with the amount of ACI. The pH of Yanggeng with ACI decreased with the amount of ACI, but the acidity increased. Depending on the amount of ACI added, the lightness (L) and yellowness (b) values of Yanggeng with ACI decreased in the Hunter color system, and the redness (a) value increased. Textural properties by TPA showed that hardness, springiness and chewiness decreased as increase in the amount of ACI added. Total phenol content in the Yanggeng added with ACI increased with the amount of ACI added. Increasing amount of ACI addition enhanced antioxidant activities of Yanggeng, as evidenced by DPPH radical scavenging activity and hydroxyl radical scavenging activity assays. In the preference test, Yanggeng added with 3% ACI showed the highest overall preference and texture. Based on these results, when 3% ACI was added to Yanggeng the quality characteristics, antioxidant property and sensory properties were excellent.

• Current Research on Agriculture and Life Sciences
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• v.3
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• pp.99-104
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• 1985

This research was carried out study the effect of several relative humidities on the cracking of kernels of chestnuts. The moisture contents of total kernel increased at the higher humidity over 88% relative humidity. but the moisture contents of inner layer was decreased at low relative humidity below 76 %. The starch contents of kernel decreased, but free stgars increased during the total period of storage. The tannin contents increased during total of storage, and the tannin contents of out layer was higher than inner layer because of tannin transfer from astringent shell. As we considered the sprouting ratio, the rotting ratio and the cracking ratio, the optimal relative humidity of chestnut storage was proved 88% relative humidity.