Young-Hee Pyo's research while affiliated with Sungshin Women's University and other places

Publications (38)

Article
MV was reported to have beneficial effects in ameliorating insulin resistance in db/db mice, but the intrinsic mechanisms for glucose homeostasis are unclear. This study examined the anti-diabetic mechanism of MV using HepG2 cells and C57BL/KsJ-db/db mice. MV increased insulin sensitivity by promoting insulin-dependent glucose uptake and activating...
Article
Acetic acid has been proposed to improve lifestyle-related diseases, including hyperlipidemia and hyperglycemia. This study compared the hypoglycemic and hypolipogenic effects of acetic acid vinegar (AV, contains only 4% acetic acid) and Monascus-fermented grain vinegar (MV) containing various bioactive compounds in 3T3L1 cells and C57BL/KsJ-db/db...
Article
Ultra-high-performance liquid chromatography coupled with linear trap quadrupole-orbitrap mass spectrometry (UHPLC-LTQ–Orbitrap MS) with multivariate statistical analysis was applied for the metabolite profiling and assessing antioxidant activity of ten commercial vinegars produced by traditional fermentation techniques. Totally, 28 metabolites inc...
Article
Full-text available
The aim of this work was to evaluate the inhibitory activities of organic acids identified from commercial vinegars on α-amylase and α-glucosidase. Six organic acids (acetic, citric, lactic, malic, succinic, and tartaric) were identified in nine commercial vinegars, whose contents varied considerably depending on the raw materials. Most of the frui...
Article
Changes in concentrations of bioactive components during acetic acid fermentation of soy-koji vinegar brewed from Monascus-fermented soybeans were evaluated. The levels of total polyphenols (49.3∼97.2 mg gallic acid equivalents/100 mL) and flavonoids (9.9∼38.3 mg quercetin equivalents/100 mL) were determined spectrophoto-metrically. The contents of...
Article
We investigated the potential hypouricemic and antioxidant activities of soy vinegar brewed from soybeans fermented with Monascus pilosus KCCM 60084 in potassium oxonate-induced hyperuricemic mice. Soy vinegar extracts (SVEs), which contain free isoflavones, ubiquinones, γ-aminobutyric acid, gallic acid, and acetic acid, reduced the level of uric a...
Article
Full-text available
We investigated the in vitro inhibitory activity against skin aging-related enzymes and antioxidant activity of Monascus-fermented soybean extracts (MFSEs) obtained by using different solvents. The highest Trolox equivalent (TE) antioxidant capacity (3.13±0.06 mM TE/g) and oxygen radical absorbance capacity (2.79±0.09 mM TE/g) of MFSEs were evaluat...
Article
Xanthine oxidase (XO) inhibitors play an important role in the treatment of gout and many other diseases related to superoxide anion metabolism. In this study, four commercial fruit juices and three vinegars were evaluated for their inhibitory activity of XO (XOI), as well as contents of organic acids by HPLC with UV detection. Five different organ...
Article
The potential nutricosmetic activities and compositional changes of 80% ethanol extracts of white soybean (MFWS) and black soybean (MFBS) fermented with Monascus pilosus KCCM 60084 at 30°C for 30 days were investigated. Monascus-fermented soybean extracts (MFSEs) showed stronger nutricosmetic potentials in terms of antioxidant as well as tyrosinase...
Article
Cosmeceutical potentials of unpolished rice vinegars containing different amounts of Monascus-fermented soybean powder (soy-koji) were investigated. Four different vinegar types were prepared using 0, 10, 30, and 50% soy-koji addition. Soy-koji vinegar showed stronger cosmeceutical properties, in terms of tyrosinase and elastase inhibitory activiti...
Article
Changes in the contents of mevinolins (natural statins, 0-568.18 μg), coenzyme Q10 (CoQ10, 26.41-65.59 μg), and tocopherols (232.80-312.87 μg/g dry weight) in Monascus-fermented soybean were determined using HPLC. Significant increases (p<0.05) in mevinolins and CoQ10 were obtained in Monascus-fermented soybean after 20 days of fermentation compare...
Article
Full-text available
Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of...
Article
Abstract The aim of the present study was to investigate whether the aqueous extract of Monascus-fermented grains (MFGEs) enriched with ubiquinones (Coenzyme Qs, CoQ9+CoQ10) alleviates high-fructose (60%) plus high-fat (20%) diet (HFD)-induced hyperglycemia and hepatic oxidative stress in male Sprague-Dawley rats. Animals were fed HFD for 16 weeks...
Article
This study was designed to investigate the in vitro antioxidant potentials and the antioxidant components of 80% ethanolic extracts prepared from five edible spring flowers. The contents of total phenols (14.1-18.9 mg gallic acid equivalents/g of dry weight; DW), flavonoids (0.3-4.9 mg catechin equivalents), total carotenoids ( -carotene equivalent...
Article
We investigated the effects of Monascus-fermented mixed grain extracts (MFGEs) enriched with bioactive mevinolins (natural statins) and coenzyme Qs (CoQ9+CoQ10) on the blood lipids, antioxidant status, and tissue levels of CoQs and α-tocopherol (α-Toc) in hyperlipidemic rats. The oral administration of MFGEs (300mg/kg body weight per day) for 8week...
Article
The major hydrophilic bioactive compounds (chlorogenic acid, caffeine, total phenolics, and flavonoids) and the antioxidant capacity in a single size were evaluated for regular coffee varieties commercially available in Korea. The content of total phenols (63.83-110.12 mg gallic acid equivalents) and flavonoids (35.27-69.27 mg catechin equivalents)...
Article
The aim of this study was to evaluate the antioxidant activity, total phenolics, flavonoids, and vitamin C contents in peels of 11 commercial fruits commonly consumed in the Republic of Korea. The antioxidant activities were evaluated by ABTS, DPPH radical scavenging methods and reducing power. The peels of plum (Prunus spp.) and golden kiwifruit (...
Article
Antioxidant properties and antioxidant compound contents in different parts of 14 commercial mushrooms were evaluated. Methanolic extracts from the entire mushroom, the pileus and the stipe, separately, were screened for their DPPH and ABTS free radical scavenging activities. Total ubiquinones (Coenzyme Qs; CoQs), total phenolic, and flavonoid cont...
Article
Coenzyme Q (CoQs, ubiquinones) in food may have antioxidative and other beneficial effects on human health. Data on the ubiquinones (CoQ10 and CoQ9) content of Korean fermented foods were determined, then the Korean daily intake of ubiquinones from those foods was estimated. The analytical method employed saponification before solvent extraction an...
Article
Simultaneous production of mevinolins (natural statins) and ubiquinones (coenzyme Qs; CoQ9 and CoQ10) were identified and determined in solid substrates fermented (SSF) with Monascus pilosus K-1140. The highest co-production of mevinolins (2.31±0.11 mg/g) and ubiquinones (0.24±0.02 mg/g) was obtained in a mixed grains substrate (rice:sorghum:barley...
Article
This study investigated the concentration of coenzyme Q10 (CoQ10) and Q9 (CoQ9) in 6 commercial vegetable oils commonly consumed in Korea and estimated the average daily intake of CoQ9 and CoQ10 from oils selected. The analytical method employed saponification before solvent extraction and quantification using high performance liquid chromatography...
Article
We evaluated whether Monascus-fermented soybean extracts (MFSE) enriched with bioactive mevinolins (natural statins) and aglycone isoflavones (daidzein, glycitein, and genistein) perform an additive hypolipidemic effect in hyperlipidemic rats than unfermented soybean extracts (UFSE), which have a higher level of glucoside isoflavones (daidzin, glyc...
Article
Medicinal soy yogurt (sogurt) containing high levels of gamma-aminobutyric acid (GABA), free amino acids (FAAs), statins, and isoflavone aglycones was developed using lactic acid bacteria (1:1 mixture of Lactobacillus delbrueckii subsp. latis KFRI 01181 and Lactobacillus plantarum KFRI 00144) and Monascus-fermented soybean extract (MFSE, 1.5%, w/v)...
Article
The changes in the contents of GABA (γ-aminobutyric acid) and free amino acids (FAA) were analysed by HPLC in soybean fermented with Monascus pilosus IFO 480, which showed the highest GABA-producing ability among the five different strains. The significant increase (p<0.05) of GABA was observed in Monascus-fermented soybean (MFS) with an average 4....
Article
The aim of this study was to investigate whether Monascus-fermented soybean extracts (MFSE) containing natural estrogen-like compounds such as isoflavones and mevinolins has potential effects on human osteoblast-like SaOS2 cells using 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) and alkaline phophatase (ALP) assaies. MFSE exer...
Article
The potential antioxidant capacity and angiotensin I-converting enzyme (ACE) inhibitory activity of Monascus-fermented soybean extracts (MFSE) were investigated. The average antioxidant capacities of 70% ethanol extracts from soybean after fermenting for 15 d at 30 degrees C were increased by a 5.2 to 7.4-fold (0.26 mM trolox equivalent/g dry weigh...
Article
The production of mevinolin, a potent hypocholesterolemic drug, and the bioconversion of isoflavones were investigated in soybeans fermented with Monascus pilosus KFRI-1140. The highest yields of 2.94 mg mevinolins and 1.13 mg isoflavone aglycones per g dry weight of soybean were obtained after 20 days of fermentation. Mevinolin was present in the...
Article
The potential antioxidant activities of methanolic extracts from soybean and rice fermented with Monascus sp. were investigated. M. pilosus IFO 480 and M. anka IFO 478 were screened as a suitable strain to promote the antioxidant activities in soybean- and rice- fermentation. The methanol extracts from soybean and rice after fermenting for 20 days...
Article
The antioxidant properties of 80% ethanolic extracts from soybean obtained with lactic acid fermentation using ABTS•+ [2,2′-azinobis (3-ethylbenzothiazoline-6-sulphonicacid) diammonium salt] free radical decolorization assay and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging assay were measured, and the relationship between the observed an...
Article
Soybeans were fermented with Monascus sp. to select strain with highest mevinolin production through solidstate fermentation. Monascus pilosus IFO 480 showed highest yield of 2.2 mg mevinolin per g dry weight without citrinin, toxic fungal secondary metabolite, as byproduct. Nutrient broth used for soybean fermentation with Monascus sp. was compose...
Article
This study was undertaken to investigate the possible application of β-glucosidase-producing lactic acid bacteria as a functional starter cultures to obtain the bioactive isoflavones, genistein and daidzein, in fermented soymilk. Four strains – Lactobacillus plantarum KFRI 00144, Lactobacillus delbrueckii subsp. lactis KFRI 01181, Bifidobacterium b...
Article
The antioxidant properties of 80% ethanolic extracts from soybean obtained with lactic acid fermentation using ABTS center dot(+)[2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt] free radical decolorization assay and 1,1-diphenyt-2-picrylhydrazyl (DPPH) radical-scavenging assay were measured, and the relationship between the...
Article
Opuntia ficus-indica, commonly known as prickly pear cactus, is commercially grown as a food and medicinal plant in Jeju Island, Korea. The crushed pads and fruits of Opuntia ficus-indica were dried in a freeze-dryer and ground into flour to be used for food materials. The major components of proximate compositions were part of a nitrogen free extr...
Article
The antioxidant activity (radical scavenging and thiocyanate method), total phenolic contents (gallic acid equivalents) and phenolic composition (coulometric array detection) in methanol extracts of different parts and tissue types of hydroponically grown Swiss chard (Beta vulgaris subspecies cycla) were determined. Significant differences (P <0.01...

Citations

... Besides anthocyanins, MV includes several polyphenols and flavonoids, including chlorogenic acid, protocatechuic acid, hydroxybenzoic acid, and quercetin derivatives. In particular, the relative contents of quercetin 3-O-glucosyl-rutinoside and quercetin 3-O-rhamnoside-7-O-glucoside were highest in MV than other fruit vinegar (such as yuja, maesil, apple, persimmon vinegar), and this quercetin and its glycosides have been reported significant antioxidant and anti-inflammatory potentials (Lesjak et al., 2018;Pyo et al., 2021). Another possible anti-inflammatory effect of active components from MV, such as lysine, could be considered from its inhibition property on the NO and pro-inflammatory cytokine production (Al-Malki, 2015). ...
... Digestive enzymes' inhibitory effects of organic acids present in vinegar are very interesting. It has been previously reported that the acid citric was the most active organic acid compared to other acids (malic acid, tartaric acid, and succinic acid) [48]. Interestingly, apple vinegar contains a cocktail of bioactive compounds including phenolic components. ...
... Zeng et al. [22] reported that consumption of vinegar daily could reduce the uric acid level in 24 h urine. Pyo et al. reported that vinegar decreased uric acid production through xanthine oxidase inhibition [51]. ...
... Rice or different grains are generally used as substrates for Monascus fermentation to improve secondary metabolites. Extracts from Monascus-fermented soybean have antioxidant capacities and inhibitory activities against enzymes related to skin aging (Jin and Pyo 2017). The antioxidant activities of scavenging free radicals have been observed in Monascus-fermented coix seed (Zeng et al. 2021). ...
... In contrast, the activity of the positive control increased from 3.22 ± 1.66% (standard deviation from duplicate runs) to 10.23 ± 0.67%, and all 4 experimental samples showed larger increases in inhibitory activity, from 3.56 ± 0.09% (standard deviation from different samples) up to 12.89 ± 0.36% during the fermentation period. Differently from the present study using filtrates from fermented soybeans, several previous studies [25,34,35] have observed the tyrosinase inhibitory activity of lyophilized extracts from fermented soybeans. As lyophilization concentrates the substances in the samples, the treatment may be able to concentrate the inhibitory substances in the soybean samples tested in this study. ...
... The ability of the extracts to scavenge the DPPH radical was assessed spectrophotometrically according to Pyo et al. [28]. Overall, 20 μl aliquot of each extract was mixed in a test tube with 1.0 ml methanol containing 0.1 mM DPPH, which is a stable free radical and has a typical absorbance at 517 nm. ...
... The occurrence of endogenous skin aging is another route of skin aging. Elastase is known to be the only enzyme that induces wrinkle formation by decomposing elastin in the stratum corneum to reduce skin elasticity (Hwang et al., 2016). All extracts of S. officinalis led to inhibition of elastase enzyme at concentrations of 50 to 400 μg/mL ( Figure 1C) and these Total antioxidant capacity; 2) Ferric-reducing antioxidant power; 3) Ascorbic acid equivalent; 4) Trolox equivalent; 5) Superoxide anion radical scavenging activity; 6) Values are mean ± standard deviation (n = 3); 7) Values with different letters within the same row are significantly different by Tukey's multiple range test at p < 0.05. ...
... This vegetable represents a cheap and rich source of nutrients, available all year round. Both the leaves and stalks contain considerable nutritionally concentrations of vitamins (A, K, E, C, B3, B5, B9) and minerals (iron, potassium, calcium, phosphorus, and magnesium), dietary fibers and proteins, phytopigments such as chlorophyll and carotenoids, flavonoids and phenolic compounds including several phenolic acids with high free-radical scavenging capacity and antioxidant activity [1][2][3][4]. These properties make Swiss chard attractive for numerous health benefits and for reducing the risk of neurodegenerative and chronic diseases. ...
... The MFSP was added to the starter culture, and the development of the yoghurt and the enrichments took place. The MFSP consists of bioactive substances such as isoflavones, gamma-Aminobutyric acid (GABA), and Ubiquinone (CoQ10), which are not expressed [45,46]. ...
... Consequently, the ABTS radical scavenging activity in EtOH extract was approximately greater than 3 times than that of EtAC extract. Similar to the scavenging activity of 79.4 ± 0.5% in 80% methanol extract of P. eryngii reported by Hong et al. [28] , it was evident in this study that the radical scavenging activity was higher in EtOH extract of high polarity. Additionally, similar to the reports that DPPH, a stabilized free radical, generally measures the antioxidant activity of hydrophobic substance, and ABTS, a cation radical, measures the antioxidant activity of both hydrophilic and hydrophobic substance [29,30] , this study demonstrated a higher DPPH activity in EtAC extracts of low polarity, and a higher ABTS activity in EtOH extracts of rather high polarity. ...