Rubus Coreanus Research Articles

복분자와 클로렐라 혼합물의 젖산발효 최적조건 및 품질 특성

본 연구는 복분자와 클로렐라 혼합물의 기능성 발효제품을 개발하고자 품질 특성을 최대화할 수 있는 최적 발효조건을 확립하고, 확립된 방법으로 제조한 혼합 발효물의 일반성분, 유리당, 유기산, 항균 활성 등 화학적 특성에 대한 품질 특성을 조사하였다. 먼저 복분자와 클로렐라 젖산발효 혼합물의 최적 발효균주를 확인한 결과 젖산 생성이 Lactobacillus plantarum에서 가장 우수한 것으로 평가되었고, 최적 발효온도는 37°C였다. 이와 같은 조건으로 복분자와 클로렐라 젖산발효 혼합물을 제조하여 관능평가를 한 결과 종합적 기호도 측면에서 클로렐라 분말 5% 첨가구가 가장 우수한 것으로 평가되었다. 따라서 시판 복분자 착즙액(Rubus coreanus Miquel juice; RCM)과 복분자와 클로렐라 5% 첨가 젖산발효 혼합물(RCM-C5)을 제조하여 일반성분, 유리당, 유기산, 항균 활성 등 품질 특성을 조사하였다. RCM과 비교하여 RCM-C5는 수분의 경우 4.90%, 건량 기준 총당은 14.15%, 건량 기준 조섬유는 0.32% 감소하였다. 한편 건량기준으로 조단백질, 조지방, 조회분은 각각 13.75%, 0.18%, 0.73% 증가하였다. 색도는 두 시료 모두 밝고 약간의 황색을 띠는 적색이었지만 RCM-C5가 RCM보다 황색을 더 띠었다. RCM과 비교하여 RCM-C5의 유리당 함량은 0.97%, 유기산 함량은 616.30 mg%, 항균 활성은 그람양성균인 Staphylococcus aureus가 5.83%, 그람음성균인 Escherichia coil와 Salmonella Typhimurium은 각각 2.94%, 4.67% 증가하였다. 이상의 결과로 미루어본바 일반 복분자 시제품보다 복분자와 클로렐라 젖산발효 혼합물의 품질 특성이 향상되는 결과를 나타내어, 이를 실제 제품으로 제조한다면 영양･기능성이 풍부한 기능성 발효식품으로 활용이 가능할 것으로 판단된다.

Antiviral effects of black raspberry (Rubus coreanus) seed extract and its polyphenolic compounds on norovirus surrogates.

Black raspberry seeds, a byproduct of wine and juice production, contain large quantities of polyphenolic compounds. The antiviral effects of black raspberry seed extract (RCS) and its fraction with molecular weight less than 1kDa (RCS-F1) were examined against food-borne viral surrogates, murine norovirus-1 (MNV-1) and feline calicivirus-F9 (FCV-F9). The maximal antiviral effect was achieved when RCS or RCS-F1 was added simultaneously to cells with MNV-1 or FCV-F9, reaching complete inhibition at 0.1-1mg/mL. Transmission electron microscopy (TEM) images showed enlarged viral capsids or disruption (from 35nm to up to 100nm) by RCS-F1. Our results thus suggest that RCS-F1 can interfere with the attachment of viral surface protein to host cells. Further, two polyphenolic compounds derived from RCS-F1, cyanidin-3-glucoside (C3G) and gallic acid, identified by liquid chromatography-tandem mass spectrometry, showed inhibitory effects against the viruses. C3G was suggested to bind to MNV-1 RNA polymerase and to enlarge viral capsids using differential scanning fluorimetry and TEM, respectively.

Genomic in situ hybridization analysis between Rubus coreanus and its relatives in Rubus (Sect. Idaeobatus)

To further investigate the phylogenetic relationship between Rubus coreanus and its relatives in the section Idaeobatus, we used genomic in situ hybridization (GISH) to ascertain the degree of their genomic homology. Genomic DNA from R. parvifolius and R. inopertus hybridized throughout the centromeric and sub-terminal regions on 14 and 12 chromosomes of R. coreanus, respectively. The probes from R. niveus and R. ellipticus var. obcordatus gave robust signals at the same region of eight chromosomes. R. ellipticus and R. pinfaensis generated strong signals at the centromeric and sub-terminal parts of six chromosomes. The hybridization signals from the R. tsangii and R. corchorifolius probes existed only at the telomeric parts of four chromosomes. The two signals at the sub-terminal region on chromosome 6 of R. coreanus might be 45S rDNA repeats. These results indicated that R. coreanus and R. parvifolius shared many repeat sequences. It could be deduced that the genome of R. parvifolius was most closely related to that of R. coreanus among the species tested, R. inopertus came next, while R. tsangii and R. corchorifolius showed the farthest relationship. The phylogenetic relationships between R. parvifolius and R. coreanus, as well as among the five subsections were mainly discussed.

Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine.

A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical analysis and named A. aceti MBA-77. A. aceti MBA-77 showed optimal acidity % production at pH 5; the optimal temperature was 25 °C. When we prepared and examined the BAs synthesis spectrum during the fermentation process, Bokbunja wine fermented with Saccharomyces cerevisiae showed that the histamine concentration increased from 2.72 of Bokbunja extract to 5.29 mg/L and cadaverine and dopamine was decreased to 2.6 and 10.12 mg/L, respectively. Bokbunja vinegar prepared by A. aceti MBA-77 as the starter, the histamine concentration of the vinegar preparation step was decreased up to 3.66 mg/L from 5.29 mg/L in the wine preparation step. To our knowledge, this is the first report to demonstrate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA and would be useful for wellbeing vinegar preparation.

Development of low-sugar antioxidant jam by a combination of anthocyanin-rich berries

A major challenge for the food industry is to satisfy the consumer demand for health benefits as well as taste. In this study, we investigated the antioxidant activities of extracts from four anthocyanin-rich jams, as well as their low-sugar versions, which used white grape juice concentrate as a white refined sugar substitute. It was determined that blueberry + Korean black raspberry jam dramatically scavenged 1,1-diphenyl-2-picrylhydrazyl, 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), peroxyl radicals, and reduced ferric ions in the tested jams and contained high amounts of phenols, flavonoids, and anthocyanins. In addition, the antioxidant capacity and content of phenolics, flavonoids, and anthocyanins were retained during the processing of berry jams. Berry jams and their low-sugar jams exhibited inhibitory effects on reactive oxygen species production in HepG2 cells and lipid peroxidation in the liver and brain homogenates. In conclusion, blueberry + Korean black raspberry and raspberry + strawberry jams have strong antioxidant capacities, which are retained in jams containing sugar substitutes. These results suggest that anthocyanin-rich berry jams with natural sugar replacements could be developed as high functional foods and also decrease the risk for metabolic diseases.

Study on the Optimization of Eel Dipping Sauce added with Bokbunja(Rub corearus Miquel) Vinegar

Study on the Optimization of Eel Dipping Sauce added with Bokbunja(Rub corearus Miquel) Vinegar

Study on the Optimization of Eel Dipping Sauce added with Bokbunja(Rub corearus Miquel) Vinegar

Study on the Optimization of Eel Dipping Sauce added with Bokbunja(Rub corearus Miquel) Vinegar

Metabolite Profiling Reveals the Effect of Dietary Rubus coreanus Vinegar on Ovariectomy-Induced Osteoporosis in a Rat Model.

The study was aimed at exploring the curative effects of Rubus coreanus (RC) vinegar against postmenopausal osteoporosis by using ovariectomized rats as a model. The investigations were performed in five groups: sham, ovariectomized (OVX) rats without treatment, low-dose RC vinegar (LRV)-treated OVX rats, high-dose RC vinegar (HRV)-treated OVX rats and alendronate (ALEN)-treated OVX rats. The efficacy of RC vinegar was evaluated using physical, biochemical, histological and metabolomic parameters. Compared to the OVX rats, the LRV and HRV groups showed positive effects on the aforementioned parameters, indicating estrogen regulation. Plasma metabolome analysis of the groups using gas chromatography-time of flight mass spectrometry (GC-TOF-MS) and ultra-performance liquid chromatography quadrupole-TOF-MS (UPLC-Q-TOF-MS) with multivariate analysis revealed 19 and 16 metabolites, respectively. Notably, the levels of butyric acid, phenylalanine, glucose, tryptophan and some lysophosphatidylcholines were marginally increased in RC vinegar-treated groups compared to OVX. However, the pattern of metabolite levels in RC vinegar-treated groups was found similar to ALEN, but differed significantly from that in sham group. The results highlight the prophylactic and curative potential of dietary vinegar against postmenopausal osteoporosis. RC vinegar could be an effective natural alternative for the prevention of postmenopausal osteoporosis.

Nutrition Composition and Single, 14-Day and 13-Week Repeated Oral Dose Toxicity Studies of the Leaves and Stems of Rubus coreanus Miquel

The leaves and stems of the plant Rubus coreanus Miquel (RCMLS) are rich in vitamins, minerals and phytochemicals which have antioxidant, anti-hemolytic, anti-inflammatory, anti-fatigue and anti-cancer effects. However, RCMLS is not included in the Korean Food Standards Codex due to the lack of safety assurance concerning RCMLS. We evaluated single and repeated oral dose toxicity of RCMLS in Sprague-Dawley rats. RCMLS did not induce any significant toxicological changes in both male and female rats at a single doses of 2500 mg/kg/day. Repeated oral dose toxicity studies showed no adverse effects in clinical signs, body weight, food consumption, ophthalmic examination, urinalysis, hematology, serum biochemistry, necropsy findings, organ weight, and histopathology at doses of 625, 1250, and 2500 mg/kg/day. The LD50 and LOAEL of RCMLS might be over 2500 mg/kg body weight/day and no target organs were identified. Therefore, this study revealed that single and repeated oral doses of RCMLS are safe.

Ethyl-3, 4-dihydroxybenzoate as a novel dual-action therapeutic agent by regulating both bone formation and resorption

Ethyl-3, 4-dihydroxybenzoate as a novel dual-action therapeutic agent by regulating both bone formation and resorption

복분자 추출물을 포함하는 김치 두루치기의 저온 저장 특성

본 연구는 열수 추출된 복분자 분말을 김치두루치기에 첨가한 후 저온저장에 따른 품질 안정성을 평가하기 위해 수행되었다. 복분자 추출물의 DPPH와 수퍼옥사이드 라디칼 소거 활성은 70.63%와 57.87%로 각각 비교적 높게 나타났다. 샘플은 대조구(무처리), T1 (15% 복분자 추출물), T2 (30 복분자 추출물), T3 (0.5% 아스코르빅산; 양성대조구)를 첨가하여 제조하였다. 복분자 추출물 첨가 샘플은 대조구와 양성 대조구에 비교하여 저장 기간에 따라 pH는 온화하게 변화되는 것으로 나타났고, 대조구에 비교하여 보수력이 개선되었다. 육색은 대부분 시간 경과가 될수록 증가되는 경향성을 보였으며, 대조구보다 더 낮은 변화의 폭을 보였다. 지질 과산화는 저장일수와 처리에 상관없이 거의 변화가 없는 것으로 나타났으며, 단백질 변패도는 대조구에 비교하여 낮은 것으로 나타났다. 관능분석 결과 T1과 T2는 대조구와 양성대조구에 비교하여 더 좋은 맛과 풍미를 가지며, 전체 기호도가 더 좋은 것으로 나타났다. 따라서 복분자 첨가 김치 두루치기는 제품의 저장 안정성을 개선하고, 제품의 기호도를 개선하는 것이 가능한 것으로 제의된다. The goal of this study was done for evaluating stability according to low-temperature storage of kimchi duruchigi supplemented with a hot water extract of Rubus coreanus Miquel (RCM). Total polyphenol and flavonoid contents in the RCM extract prepared from the hot water were detected by 293.34 μg CA/mg and 90.57 μg quecetin/mg, respectively. DPPH and superoxide radical scavenging activities of the extract were showed by relatively high values of 70.63 and 57.87%, respectively. Kimchi duruchigi was designed by control (non-treated), T1 (3% RCM extract), T2 (6% RCM extract), and T3 (0.1% ascorbic acid, a positive control). When compared with control and T3 groups, pHs of T1 and T2 groups supplemented with the RCM extract were gently changed depending on the storage time, and water holding capacities of T1 and T2 groups were improved in comparison with control group. Although meat color showed a tendency to most of increase according to the elapsed time, T1 and T2 groups showed less changes than that of control group. Lipid peroxidation appeared in a little bit changes regardless of the processing and storage days, but protein spoilages in T1 and T2 groups were found by lower changes when compared with the control group. As the results of sensory evaluation, T1 and T2 groups during storage had the better taste, flavor and acceptability than those of control and T3 groups. Therefore, we suggest that kimchi duruchigi supplemented with the RCM extract is a possible of improving the storage stability and product preference.

Ethanolic extract from Rubus coreanus enhanced swimming capacity in mice

Swimming enhancement effects of ethanol extract from ripe Rubus coreanus (RCE) fruits were investigated in mice. An Ex-RCE group was orally administered 1 g/kg body weight/day of RCE. An Ex-Control group received distilled water for 28 days. Exhaustive swimming times were significantly (p<0.05) prolonged in Ex-RCE mice, compared with Ex-Control mice. Ex-RCE mice had lower lactate and higher glucose levels after exhaustive swimming. Plasma non-esterified fatty acid levels in Ex-RCE mice were significantly (p<0.05) increased during swimming, compared with Ex-Control. Lower plasma triglyceride levels were shown in Ex-RCE mice after swimming. Ex-RCE mice exhibited higher muscle glycogen and lower malondialdehyde levels, compared with Ex-Control mice. RCE is a useful agent for enhancement of the swimming capacity and amelioration of physical fatigue via a decrease in lactate accumulation, and supply of energy sources via glycogen sparing and facilitation of fat use, and reduction of lipid peroxidation levels through swimming.

무인비행기 (UAV) 영상을 이용한 농작물 분류

The Unmanned Aerial Vehicles (UAVs) have several advantages over conventional RS techniques. They can acquire high-resolution images quickly and repeatedly. And with a comparatively lower flight altitude i.e. 80~400 m, they can obtain good quality images even in cloudy weather. Therefore, they are ideal for acquiring spatial data in cases of small agricultural field with mixed crop, abundant in South Korea. This paper discuss the use of low cost UAV based remote sensing for classifying crops. The study area, Gochang is produced by several crops such as red pepper, radish, Chinese cabbage, rubus coreanus, welsh onion, bean in South Korea. This study acquired images using fixed wing UAV on September 23, 2014. An object-based technique is used for classification of crops. The results showed that scale 250, shape 0.1, color 0.9, compactness 0.5 and smoothness 0.5 were the optimum parameter values in image segmentation. As a result, the kappa coefficient was 0.82 and the overall accuracy of classification was 85.0 %. The result of the present study validate our attempts for crop classification using high resolution UAV image as well as established the possibility of using such remote sensing techniques widely to resolve the difficulty of remote sensing data acquisition in agricultural sector.

Effects of Extracts from Oja on Testosterone Synthesis in Leydig Cells

Traditionally, 5 kinds of fruits with ja(子) in their name, including Rubus coreanus, Schisandra chinensis, Lycinum chineuse, Torilidis fructus, and Cuscuta seed, collectively called Oja(五子), are long known to enhance stamina. In the present study, we replaced tosaja with gyeolmyeongja( Cassiae semen) and examined the effects of extracts from these fruits on andropause. This study investigated the antioxidant effect and testosterone synthesis of Oja water extract on Leydig TM3 cells. To investigate whether hydrogen peroxide induces oxidative stress in Leydig cells, 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide(MTT) assay, nitric oxide assay, and testosterone assay were performed on mouse Leydig TM3 cells. The results were obtained as follows: Leydig TM3 cells viability was assessed by a modified MTT assay, and the protection effect of Oja water extract against hydrogen peroxide-induced cell oxidative stress were examined by mitochondrial activity. Oja water extract could efficiently protect cytotoxicity induced by H2O2. Oja water extract promoted testosterone synthesis. These results suggest that Oja water extract has protective roles and promotes steroidogenesis in Leydig cells through its anti-oxidant action.

Phenolic acids and quercetin from Korean black raspberry seed protected against acetaminophen-induced oxidative stress in mice

The Korean black raspberry seed extracts are hypothesised to protect against acetaminophen-induced hepatotoxicity. Male mice were divided into five groups: (1) normal treated, (2) APAP-treated, (3) fresh seed extract (FSE) treated, (4) wine-processed seed extract (WSE) treated, and (5) silymarin-treated. The amounts of gallic acid (8.23 mg/g extract) and ellagic acid (11.22 mg/g extract) in WSE were significantly higher than those in FSE. Both protocatechuic acid (3.81 mg/g extract) and quercetin (7.41 mg/g extract) were only found in WSE. In both FSE and WSE groups, the activity of AST and ALT significantly decreased, while the antioxidant markers including CAT, SOD, GPx, and GSH were restored in a dose-dependent manner. The inhibition of the oxidative damage to lipid, protein, and DNA by Korean black raspberry seed extract was more effective in WSE than FSE. These results suggest that phenolic acids and quercetin from wine-processed seed could have therapeutic potential in hepatotoxicity.

Review on Anti-Cancer and Anti-Imflammatory Activity from Rubus coreanus Miquel

In accordance to the increasing number of death due to cancer and side effects of chemotherapy, attention has recently focused on combined treatment of natural component and anti-tumor agent. Therefore development of safe and effective functional substances derived from natural materials is required. The emergence of various functional activities of Rubus coreanus Miquel, such as antioxidant, anticancer, anti-inflammatory, etc. is continuously increasing its consumption. To utilize the above activities, many products developed by using Rubus coreanus Miquel extracts in the areas of foods, liquors, and cosmetics and medicines. In this review, anti-cancer, anti-inflammatory activity and patents of Rubus coreanus Miquel are summarized. Further studies are needed to search for development of functional material from natural origin and various application possibility using stem, leaf and fruit of Rubus coreanus Miquel.

Review on Anti-Cancer and Anti-Imflammatory Activity from Rubus coreanus Miquel

Review on Anti-Cancer and Anti-Imflammatory Activity from Rubus coreanus Miquel

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea.

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods.

Anti-Thrombosis Activity of Sinapic Acid Isolated from the Lees of Bokbunja Wine.

From the lees of bokbunja wine (LBW) made from Rubus coreanus Miquel, we have identified six compounds (1: trans-4-hydroxycinnamic acid; 2: trans-4-hydroxy-3-methoxycinnamic acid; 3: 3,4-dihydroxycinnamic acid; 4: 4-hydroxy-3-methoxybenzoic acid; 5: 3,5-dimethoxy-4- hydroxybenzoic acid; and 6: 3,5-dimethoxy-4-hydroxycinnamic acid (sinapic acid)) through silica gel chromatography and UHPLC-MS. The compounds 1-6 showed strong anticoagulation and platelet aggregation inhibitory activities without hemolytic effect against human red blood cells. To date, this is the first report of the in vitro anti-thrombosis activity of sinapic acid. Our results suggest that different cinnamic and benzoic acid derivatives are closely linked to the anti-thrombosis activity of LBW, and sinapic acid could be developed as a promising anti-thrombosis agent.