The Antioxidant and Anti-Complementary Activities of Crude Polysaccharides from Trifoliate Orange () Seeds.

In this study, I extracted the crude polysaccharides from trifoliate orange () seeds, known as TSCP, using water extraction and ethanol precipitation. The monosaccharide composition of TSCP was in the following order: arabinose (28.28 mol%)> galactose (16.

Chemical Composition and Antioxidant Activity of Crude Polysaccharide from Citron ( Sieb. Ex TANAKA) Seed.

The crude polysaccharide (citron seed crude polysaccharide, CSCP) from citron ( Sieb. Ex TANAKA) seed was obtained by water extraction and ethanol precipitation. The results of chemical composition analyses of the CSCP observed that neutral sugar content and uronic acid content were 27.

Health Related Nutritional Knowledge and Dietary Behavior Regarding Caffeine Intake among High School Students in Yongin Region.

Objectives: We aimed to examine health-related nutritional knowledge and dietary behavior related to caffeine intake among high school students ( = 310) in the Yongin region of Korea.

Methods: Data were collected using a face-to-face survey, and analyzed using chi-square test, - test, and logistic regression analysis.

Results: The level of caffeine intake in respondents was divided into low (< 30 mg/d; = 208) and high caffeine intake groups (> 30 mg/d; = 102).

Production of Fermented Kale Juices with Strains and Nutritional Composition.

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above 10 CFU/mL. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed 10 CFU/mL in all ferments.

Fluctuations in Phenolic Content and Antioxidant Capacity of Green Vegetable Juices during Refrigerated Storage.

Shinseoncho and kale were made into green vegetable juices by building block [shinsenocho branch (SB), shinsenocho leaf (SL), kale branch (KB), and kale leaf (KL)]. Fluctuations in their phenolic contents and antioxidant capacities were analyzed during refrigerated storage at 4°C for 28 days. Total polyphenolic contents of leaf parts showed a decreasing tendency after 4 days (SL) or 7 days (KL), whereas branch parts showed fluctuating values during the entire storage period.

Evaluation of Physiological Activities of the Citron (Citrus junos Sieb. ex TANAKA) Seed Extracts.

Citron seed extracts (CSEs) were made using distilled water (CSEW), ethanol (CSEE), and n-hexane (CSEH), to measure the total polyphenol contents, DPPH and ABTS radical scavenging activities, and anti-complementary activity. The total polyphenol content was observed the highest in CSEE (188.71 μg/mL), and occurred in the following order: CSEE>CSEW (141.

Comparison of nutritional compositions and antioxidant activities of building blocks in shinseoncho and kale green vegetable juices.

Shinseoncho and kale were divided into stem [shinseoncho stems (SS) and kale stems (KS)] and leaf parts [shinseoncho leaves (SL) and kale leaves (KL)] and made into green vegetable juices for analyses of nutritional compositions and antioxidant activities. Higher values of total acidity were observed in SL (0.736%) and KL (0.

Antimicrobial Activity of Trifoliate Orange (Poncirus trifoliate) Seed Extracts on Gram-Negative Food-borne Pathogens.

Trifoliate orange seed extracts (TSEs) were prepared from different solvents, water (TW), ethanol (TE), and n-hexane (TH), and assessed for their antimicrobial activities against six gram-negative food-borne pathogens (Escherichia coli KCTC 1039, Escherichia coli O157:H7 ATCC 43895, Salmonella Enteritidis ATCC 3311, Salmonella Typhimurium KCCM 11862, Shigella sonnei KCTC 2518, and Vibrio parahaemolyticus ATCC 17802). Among the tested TSEs, TE and TH showed a slight inhibition activity on V. parahaemolyticus ATCC 17802, but a good growth inhibition activity on Sal.

Bioactivity of Trifoliate Orange (Poncirus trifoliate) Seed Extracts.

Trifoliate orange seed extracts (TSEs) were made using either distilled water (TW), ethanol (TE), or n-hexane (TH), to measure total polyphenol contents, DPPH and ABTS radical scavenging activities, and anti-complementary activity. The results showed that the total polyphenol content showed higher value at TE (235.24 μg/mL, p<0.

Yeast hydrolysate induces longitudinal bone growth and growth hormone release in rats.

This study investigated the growth promoting effects of yeast extract (YH) fed to Sprague-Dawley male rats (3 weeks old) for 4 weeks. The negative (N)-control and positive (P)-control groups were given a daily oral administration of saline and foremilk (1 g/kg of BW), respectively, and the YH-1 and YH-2 groups were given daily administrations of YH (0.5 and 1 g/kg of BW, respectively).

Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase.

To reduce the pungency of Capsicum without the loss of its biological activity, a Capsicum sp. was fermented by Bacillus subtilis with the addition of Rapidase enzyme. At 1 day of fermentation, the capsaicin content of the Capsicum ferment with Rapidase had sharply decreased from an initial content of 11.