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Perilla seed meal (PSM) is a by-product of perilla seed oil extraction and a good source of bioactive peptides. In this study, the effects of heat, pH, and intestinal protease treatments on the antioxidant activity and stability of two antioxidant peptides (PAP1 and PAP2) were assessed and quantified; the stability was evaluated by measuring the 1,1-diphenyl-2-picrylhydrazine (DPPH) radical scavenging activity, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sul- fonic acid (ABTS) radical scavenging activity, and reducing power. The strength of the antioxidant effects of PAP1 and PAP2 was found to be reasonably well preserved relative to that of positive controls. Specifically, PAP1 and PAP2 maintained their antioxidant activity or exhibited only slightly decreased activity after heat treatment, with >76% activity retention. The antioxidant activities of PAP1 and PAP2 were lower than those of the controls under acidic and basic conditions but remained above 70% at all pH values except pH 12. Additionally, the antioxidant activity of both peptides remained above 66%, even after treatments of pepsin, chymotrypsin, and trypsin. Thus, the results indicate that antioxidant peptides from PSM protein hydrolysate are reasonably resistant to heat, pH, and intestinal proteases. Furthermore, these results demonstrate that antioxidant peptides derived from PSM hydrolysate exhibit high potential as natural antioxidant peptides for food and/or nutraceutical applications.

This study was conducted for the production of water-soluble polysaccharide (WSP) extracts from perilla seed cake (PSC), a byproduct of food processing, by using commercial enzymes. PSC was divided into cellulose fraction (CF) and hemicellulose fraction (HF), and the enzymatic hydrolysis conditions of each fraction were determined for the production of WSP extracts. Afterwards, the antioxidant activity of these WSP extracts was measured. The hydrolysis conditions of the CF for producing WSP extracts were pH 5.0, 50℃, and 30 units of Celluclast while those of HF were pH 4.0, 50℃, and 30 units of Viscozyme. The yield of WSP extracts increased from 176 g/kg at 0 h of hydrolysis to 233.1 g/kg after 72 h of hydrolysis. Futhermore, the polyphenol content of WSP extracts from CF and HF were significantly higher after enzymatic hydrolysis for 24 h, but decreased after 48 h of hydrolysis. In addtion, WSP extracts obtained after 24 h of hydolysis showed the lowest IC50 values for hydroxy radical scavenging activity, reducing power activity, and superoxide dismutase-like activity. From the result, WSP extracts with antioxidant activity could be effectively extracted by enzymatic hydrolysis, and the extracts are considered to be used as a functional substance in the food industry.

This study aimed to optimize the hydrolysis conditions required for extraction of dietary fiber from Opuntia humifusa stem using Viscozyme® (MilliporeSigma, St. Louis, MO, USA) with response surface methodology (RSM). A central composite design was applied to examine the effects of the independent variables, enzyme concentration (0.5-2.5%, X1) and reaction time (1-5h, X2). The hydrolysis conditions were optimized using total yield, total dietary fiber (TDF), water-soluble dietary fiber (SDF), and water-insoluble dietary fiber (IDF) contents of hydrolysates as dependent variables. The total yield was 39.9-53.2% and the coefficient (R2) of the derived equation from the response surface regression for total yield was 0.9073. The TDF and SDF contents in all hydrolysates were 29.02-43.82% and 27.25-40.68%, respectively, which were within the 1% level. The IDF contents in all hydrolysates were 0.98-3.80% (R2 0.8886) and with in 5% significance. The optimal hydrolysis conditions comprised 1.0-1.8% Viscozyme® and an incubation period of 1.0-1.8 h. Our results suggested that O. humifusa could be a source that might extend the application of dietary fiber in functional food industries.

Perilla seed meal (PSM) is an agricultural by-product that contains a lot of functional substances and protein, and is thus a functional food material. This study aimed to determine the optimal conditions of protein extraction and enzymatic hydrolysis required to produce hydrolysate with antioxidant activity from PSM. We determined the optimal conditions required to extract proteins from PSM by measuring the browning degree and protein content of extracts obtained at pH 5 and of precipitates at pH 3. The protein yield and content were high (67.3% and 109.2 mg/g, respectively), and the browning degree was low (1.00) after extraction at pH 10 and precipitation at pH 4. We hydrolyzed PSM protein with trypsin at various concentrations for different periods to establish the optimal hydrolysis conditions needed to produce PSM protein hydrolysates with antioxidant activity. The antioxidant activity was maximal in hydrolysates obtained by incubation for 3 h with 25 units of trypsin. Therefore, the optimal conditions required to extract protein from PSM comprised extraction at pH 10, precipitation at pH 4, and enzymatic hydrolysis with 25 units of trypsin for 3 h.

This study was conducted to produce water-soluble polysaccharide extracts (WSP) from perilla seed meal (PSM), a by-product of perilla seed oil extraction, using enzymatic hydrolysis. The aim was to confirm the potential of this method to obtain functional materials from PSM. The cellulose and hemicellulose fractions from PSM were hydrolyzed using Celluclast 1.5 L and Viscozyme L, respectively. The yield of WSP from both fractions increased with an increase in hydrolysis time. Physical properties of WSP, including solubility, oil-holding capacity, and emulsification properties, were increased by enzymatic hydrolysis. WSP produced by hydrolysis had greater antioxidant activity than WSP obtained without hydrolysis; the highest activity was observed after a hydrolysis reaction of 24 h. WSP retarded glucose and bile acid absorption. The data indicate that WSP from PSM have potentially valuable functional and biological activities.

Thee physicochemical properties, functional ingredient content, and antioxidant activities of the commercial orange and grapefruit juice were investigated. Three types of orange (OJ1, OJ2, and OJ3) and grapefruit (GJ1, GJ2, and GJ3) juices were purchased from the market. Antioxidant activities of the commercial juices were evaluated using DPPH, ABTS, and reducing power assays. The pH of orange juice was higher than grapefruit juice and the acidity of grapefruit juice was higher than orange juice. The soluble solid and reducing sugar contents of the juices were in the range of 9.30-13.60 °Brix and 45.02-71.52 mg/mL, respectively. The total free sugar and organic acid contents of juices were 61.84-98.67 mg/mL and 1.14-1.60 mg/mL, respectively. The major free sugars were sucrose, fructose, and glucose, and six types of organic acids were detected in the commercial juices. The total polyphenol content was the highest in OJ2 (910.7 μg/mL), and the lowest in GJ3 (630.7 μg/mL). The total flavonoid content in grapefruit juices was higher than orange juices. OJ2 showed the highest antioxidant activity in DPPH and ABTS radicals scavenging assays and the reducing power assay. Our results indicate that the functional ingredient content and antioxidant activities were different even in the same type of juice.

This study aimed to obtain antioxidant peptides from perilla seed meal (PSM), which is normally discarded as an industrial waste during seed oil extraction. PSM protein was hydrolyzed using trypsin and fractionated by ultrafiltration. Molecular weight fraction (

The systematic investigations on the value of social wasps as a food resource are deficient, in spite of the long history of the utilization of social wasps as food and pharmaceutical bioresources. Vespa velutina nigrithorax is an invasive alien wasp species that is currently dominating in East Asia and Europe, bringing huge economic damages. As a control over alien species is made when the valuable utilization of the invasive species as a potential resource are discovered, investigations on the potential of V. v. nigrithorax as a useful bioresource are also in demand. Nutritional and heavy metal analyses of the larvae revealed their balanced and rich nutritional value and safety as a food resource. The larval saliva amino acid composition was investigated for further study on amino acid supplementation and exercise enhancement.

In this study, we aimed to determine the potential functional properties and biological activities of the hydrolysates of perilla seed meal (PSM), which is a by-product of perilla seed oil extraction. PSM protein was hydrolyzed independently by using five proteases, and their functional and biological properties were analyzed. PSM protein hydrolysate exhibited high solubility at most of the tested pH values, and the trypsin-treated hydrolysate exhibited the highest water and oil absorption capacity. The neutrase-treated hydrolysate was most effective in scavenging the 1,1-diphenyl-2-picrylhydrazine radicals, whereas the pepsin-treated hydrolysate showed the highest angiotensin I-converting enzyme inhibitory effect, and anti-inflammatory activity. Trypsin-treated hydrolysate exhibited the highest scavenging activity against of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radicals with the IC(50) of 109.72 µg/mL. The results of the present study suggest that the type of protease used for the treatment significantly influences the functional properties and biological activities of the resulting PSM protein hydrolysates.

The objectives of this study were to compare the physicochemical properties, functional components and antioxidant activities of noni fruit juices from six different regions of cultivation: Samoa, Indonesia, China (Hainan), Hawaii, Thailand and Tahiti. The pH values of noni fruit juices ranged from 3.63 to 3.83, and the soluble contents were 5.97-6.97 °Brix. In regard to color, the L, a and b values of noni juices were in the ranges of 33.41-46.51, 3.44-7.98, and 2.42-22.20, respectively. The polyphenol content of noni fruit juice from Indonesia was significantly higher than other samples. The Thailand noni fruit juice contained the highest amounts of scopoletin (8.62 mg/100 mL) and rutin (2.03 mg/100 mL). The noni fruit juice from Indonesia showed the higher antioxidant activities (DPPH and ABTS radical scavenging activity) than others. In conclusion, These results suggest that noni fruit juice may be a good source of functional food with antioxidant activity and can serve as the basis data for the use of noni fruit in the food industry.

Lactuca (L.) indica is an edible wild vegetable that has been used in Asia as a folk medicine and has anti-inflammatory and antibacterial properties. This study was conducted to compare and analyze polyphenolic contents, antioxidant, and anti-inflammatory activities of wild and cultivated L. indica. Wild L. indica (WL) was found to contain higher levels of polyphenols and flavonoids than the cultivated L. indica (CL). Various phenolic compounds were detected in the leaves and roots of the WL, whereas only gallic acid was found in the roots of the CL. In addition, the WL leaf extract had greater DPPH and ABTS radical scavenging abilities and reducing power than the CL leaf extract. Analysis of anti-inflammatory activities showed that the WL leaf extract had a higher activity than the CL leaf extract, although the CL root extract inhibited nitric oxide (NO) production to a greater extent than the WL root extract. The results of this study indicate the WL has more potent nutraceutical effects than the CL, and that the WL could be used as a source for creating novel breeds of cultivated plants with enhanced nutraceutical properties.

Six types of mixed cereals powder were prepared using different mixing ratios of barley, proso millet, sorghum, and adlay, and their nutritional components and functionalities were analyzed. The mixed cereals powders contained high levels of crude protein. The free amino acid and mineral contents of Sample E were the highest among all the samples. Fructose, glucose, sucrose, and maltose were detected as the four major free sugars in all the mixed cereals powders, and Sample D had the highest amount of reducing sugar among all the samples. The total polyphenol and total flavonoid contents of Sample F were significantly higher than those of the other samples. Sample C showed the highest level of DPPH radical scavenging activity and reducing power. As for the ABTS radical scavenging activity, the IC50 of Sample D was the lowest among all the samples, but did not significantly differ from that of Sample C. Therefore, we suggest 2:2:1:1 (in Sample D) as the best mixing ratio of barley, proso millet, sorghum, and adlay to produce a mixed cereals powder with excellent nutritional value and antioxidant activities.

This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi , which is known as a high-functional horticultural crop. To prepare the black Doragi , it was steamed for 15 days at 60°C and was then dried at 30°C for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33 °Brix), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706 μg/mL) than sample C (586.22 μg/mL), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).

The present study was conducted in order to evaluate the effects of blanching on the total and individual phenolic and antioxidant activities of 4 young sprouts of medicinal plants: dureup (Aralia elata), caster aralia (Kalopanax pictus), tree-of-heaven (Cedrela sinensis), and ogapi (Acanthopanax sessiloflorus). Caster aralia and dureup displayed significant reduction of Fe2+ chelation following blanching, but no alteration of DPPH or ABTS radical scavenging activity. Blanched ogapi displayed lower Fe2+ chelation as well as decreased DPPH and ABTS radical scavenging activities compared to raw sample. In contrast, tree-of-heaven displayed significantly increased antioxidant activity after blanching. Major phenolic compounds in mountain vegetables were chlorogenic acid and vanillic acid. In particular, chlorogenic acid contents increased by 11.2–68.1% in all vegetables except for ogapi after blanching. The results of this study show that blanching might be a useful tool for improving the beneficial properties of tree-of-heaven.

The anti-oxidant properties of were determined using in-vitro assay systems. The vitamin C contents of the leaf and root extracts were 24.14 and 0.38 mg/100 g, respectively. The total polyphenol contents of the leaf and root extracts were 42.8 and 7.66 mg/g, and their flavonoid contents were 23.09 and 0.77 mg/g. The leaf extract showed higher DPPH and ABTS radical scavenging ability than the root extract at all the extract concentrations. Especially, the ABTS radical scavenging ability of the leaf extract was 92.3% at a concentration of 5 mg/mL. The reducing power was increased with the increase in the concentration of extracts, and the leaf extract had a higher reducing power than the root. The -chelating ability of the leaf and root were 97.2% and 34.3% at 14 mg/mL, respectively. The values of the leaf for DPPH, its ABTS radical scavenging ability, and its -chelating ability were 0.19, 2.7, and 6.27 mg/mL, respectively, and the leaf extract showed lower values than root extract. These results show that the leaf extract contained high amounts of anti-oxidative compounds and had higher anti-oxidant activity levels than the root extract. It is suggested that Lactuca indica is very high in availability as a functional food and in its materials.

This study was conducted to investigate chemical properties of wild Lactuca indica (WL) and cultivated Lactuca indica (CL). The proximate composition, reducing sugar, free amino acids, organic acid, vitamin C, minerals, chlorophyll, and crude saponin were analyzed. WL and CL contained high levels of carbohydrate. The leaves and roots of CL contained higher levels of free amino acid than those of WL. Especially, the proline content of CL leaf was 12 times higher than that of WL leaf, and the arginine content of CL root was 100 times higher than that of WL root. The major organic acid and mineral of Lactuca indica were tartaric acid and potassium, respectively. CL showed significantly higher value of reducing sugar than WL. The vitamin C content of the samples ranged from 0.4 to 24.1 mg%, and CL leaf was the highest amount of vitamin C among the samples. CL leaf had a higher amount of chlorophyll than WL leaf, but WL root contained a higher amount of crude saponin than CL root. As in this study, CL showed better nutritional properties than WL, and these results will provide fundamental data in order to activate the cultivation of wild plants.