레몬그라스 분말을 첨가한 머핀의 품질특성 및 항산화 효과

이정화,김경지,노규아,정강현,윤진아,안정희,Lee, Jeong Wha,Kim, Gyeong-Ji,Rho, Kyu-A,Chung, Kang-Hyun,Yoon, Jin-A,An, Jeung Hee 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5

레몬그라스 분말을 첨가한 머핀의 품질특성 및 항산화를 측정하기 위하여 레몬그라스 분말 0%, 1%, 3%, 6%, 9%를 첨가하여 머핀을 제조하였다. 머핀의 높이, 부피 및 비체적은 분말의 첨가량이 증가할수록 감소하였다. 레몬그라스 분말 첨가군의 수분 함량과 점도는 대조군과의 유의적 차이가 나타내지 않았으며, 색도 측정 결과, 명도와 황색도는 레몬그라스의 농도가 증가할수록 유의적으로 감소하였으나, 적색도는 증가하였다. Texture를 측정한 결과, 레몬그라스 분말의 씹힘성은 첨가량이 증가할수록 감소하였다. 관능검사는 색, 향, 맛, 조직감, 기호도를 측정했으며, 그 결과 3% 첨가군에서 가장 높은 관능검사 결과를 보여주었다. 레몬그라스 머핀의 DPPH 라디칼 소거능 측정 결과, 레몬그라스의 농도가 증가함에 따라 유의적으로 항산화 활성이 증가하였으므로, 레몬그라스의 첨가가 머핀의 기능성에 좋은 영향을 나타낼 것으로 사료된다. This study investigated the quality characteristics and antioxidant effect of muffins that were prepared with the following lemongrass-powder concentrations: 0%, 1%, 3%, 6%, and 9%. The lemongrass-powder concentrations were added to the flour during the basic-formulation process, whereby the heights and volumes decreased significantly when the amount of lemongrass powder was increased. As a result of measuring the colors, the lightness and yellowness of the muffins decreased, whereas the redness increased with the increases of the lemongrass-powder concentrations. When the textures of the lemongrass muffins were measured, the chewiness and adhesiveness decreased with the increases of the lemongrass-powder concentrations. When the sensual qualities of the muffins were measured, the colors, flavors, tastes, textures, and overall quality of all of the samples show that the 3% lemongrass-powder concentration revealed the highest sensual-quality indexes. Further, the DPPH and ABTS radical-scavenging activities increased according to the concentration of lemongrass powder, whereby the former increased significantly when the amount of lemongrass powder was increased.

Skin Soothing Effect of Three Herbs from the Namwon-Mt.Jiri Regions

Jiwon Han,Bomi Nam,Seyul Kim,Yuna Park,Beom Seok Lee,Ji Young Hwang 한국피부과학연구원 2021 아시안뷰티화장품학술지 Vol.19 No.4

목적: 본 연구는 남원•지리산권에서 재배된 라벤더, 레몬그라스, 페퍼민트의 진정 기능성 화장품원료로서의 활용성을 평가하기 위 해 수행되었다. 방법: 남원•지리산권에서 재배된 라벤더, 레몬그라스, 페퍼민트를 50% 에탄올로 추출한 추출물로 HPLC를 이용한 19종 폴리페놀 동시분석을 진행하여 분석하고, 2,2-diphenyl-1-picrylhydrazyl (DPPH)를 통해 항산화 활성을 측정하였다. Realtime PCR을 이용하여 Filaggrin과 Involucrin의 mRNA 발현량 관찰을 통해 피부장벽 개선능을, HAS-2와 HAS-3의 mRNA 발현 량 관찰을 통해 보습 능력을 확인하였다. 또한 염증성 사이토카인인 IL-6와 친염증성매개물 NO의 발현량을 확인하여 항염증 효능 을 입증하였다. 결과: 19 종 페놀성화합물 동시분석 결과 라벤더에서 rosmarinic acid, 레몬그라스에서 chlorogenic acid와 syringic acid, p-coumaric acid, ferulic acid, 페퍼민트에서 caffeic acid와 quercitin hydrate, rosmarinic acid, hesperetin 성분을 확인하였다. 항산화 효능은 DPPH라디칼 소거능으로 확인하였으며 라벤더, 페퍼민트, 레몬그라스 순으로 우수한 효능을 보였다. 피부장벽 관련 유전자인 filaggrin과 involucrin은 라벤더와 레몬그라스, 페퍼민트 3 종 모두에서 무처리군보다 증가되었으며, 보습 관련 유전자인 HAS-2와 HAS-3 역시 라벤더와 레몬그라스, 페퍼민트에서 증가된 양상으로 확인하였다. 또한 라벤더, 레몬그라스, 페퍼민트 모 두 염증 관련 사이토카인 IL-6와 염증 매개물인 NO의 결과에서 농도의존적으로 억제 효능을 나타내었다. 결론: 남원•지리산권에 서 재배된 라벤더, 레몬그라스, 페퍼민트의 에탄올추출물은 항산화, 피부장벽, 보습, 항염증에 대한 우수한 효능을 보이므로 진정 화장품의 천연원료로써 활용가능하리라 판단된다. Purpose: This study was conducted to evaluate lavender, lemongrass, and peppermint grown in the Namwon-Mt.Jiri regions as functional soothing ingredients for cosmetics. Methods: The simultaneous analysis of 19 polyphenols in 50% ethanol-extracted samples of lavender, lemongrass, and peppermint cultivated in the Namwon-Mt.Jiri regions were analyzed by high-performance liquid chromatography (HPLC). Antioxidant activity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH). Using real-time PCR, improvements in skin barrier function were confirmed by observing the mRNA expression levels of filaggrin and involucrin, and the moisturizing ability was confirmed through the mRNA expression of HAS-2 and HAS- 3 . The anti-inflammatory efficacy was verified by confirming the expression levels of the inflammatory cytokine IL-6 and the pro-inflammatory mediator nitric oxide (NO). Results: In the simultaneous analysis of 19 phenolic compounds, rosmarinic acid from lavender; chlorogenic acid, syringic acid, p-coumaric acid, and ferulic acid from lemongrass; and caffeic acid, quercitin hydrate, rosmarinic acid, and hesperetin from peppermint were identified. Antioxidant efficacy was confirmed by DPPH radical scavenging, and excellent efficacy was shown in the order of lavender, peppermint, and lemongrass. Filaggrin and involucrin, skin barrier-related genes, were increased more in lavender, lemongrass, and peppermint than in the untreated group. HAS- 2 and HAS-3 were also confirmed to be increased in lavender, lemongrass, and peppermint. Lavender, lemongrass, and peppermint all showed concentrationdependent inhibition of IL-6 and NO. Conclusion: Extracts of lavender, lemongrass, and peppermint cultivated in the Namwon-Mt.Jiri regions had excellent antioxidant, skin barrier, moisturizing and anti-inflammatory effects, so may be considered for use as natural raw materials for soothing cosmetics.

식중독 미생물의 biofilm 형성에 대한 계피, 정향 및 레몬그래스 정유의 억제 효과

김형은,김용석,Kim, Hyeong-Eun,Kim, Yong-Suk 한국식품위생안전성학회 2021 한국식품위생안전성학회지 Vol.36 No.5

항균활성이 뛰어난 식물 정유를 이용하여 식품가공 기구 및 용기에 다양하게 사용되는 polyethylene과 stainless steel 표면에 형성된 식중독 6종의 biofilm 형성에 대한 억제 효과를 연구하였다. 식물 정유 20종의 식중독 미생물에 대한 항균활성을 disk diffusion 방법으로 평가한 결과 cinnamon > clove > lemongrass > peppermint > pine needle 순으로 항균활성을 나타냈다. Cinnamon과 clove 정유의 최소억제농도(MIC)와 최소살균농도(MBC)는 각각 0.63-1.25 mg/mL과 1.25-2. mg/mL의 범위를 나타냈으며, lemongrass 정유의 MIC와 MBC는 각각 1.25-2.50 mg/mL과 2.50-5.00 mg/mL로 약간 낮은 항균활성을 나타냈다. 정유 3종의 biofilm 형성 예방효과는 식중독 미생물과 polyethylene 및 stainless steel에 따라 다소 차이가 있었지만, 0.5% 농도의 cinnamon, clove와 lemongrass 정유를 식품접촉 표면에 미리 코팅하였을 때 biofilm 형성에 영향을 주는 것을 확인하였다. 정유의 농도가 증가할수록 모든 식중독 미생물에 대해서 biofilm 형성을 유의적으로 억제하였으며(P<0.05), 0.5% cinnamon과 clove 정유 처리에 의해 L. monocytogenes ATCC 19112와 S. aureus KCCM 11812의 biofilm이 형성되지 않았다. Polyethylene과 stainless steel coupon 표면에 형성된 식중독 미생물의 biofilm의 제거 효과를 측정한 결과, 식중독 미생물의 종류에 따라 차이가 있었지만 정유의 농도가 증가할수록 biofilm 제거 효과는 높아졌으며, 대체로 clove 정유의 biofilm 제거율이 높은 것으로 나타났다. 본 연구를 통하여 0.5%의 cinnamon과 clove 정유는 polyethylene과 stainless steel 표면에 식중독 미생물이 형성하는 biofilm을 예방, 성장 억제 및 제거할 수 있는 천연 소재로 적용이 가능한 것으로 나타났다. Essential oils with excellent antibacterial activity were used to study the inhibitory effect against the six types of food poisoning biofilms formed on the surfaces of polyethylene (PE) and stainless steel (SS) that are widely used for food processing instruments and containers. The antibacterial activity of 20 kinds of essential oils was tested using the disk diffusion method. The result showed the degree of antibacterial activity in the following order: cinnamon> clove> lemongrass> peppermint> pine needle (highest to lowest). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of cinnamon and clove oil were in the range of 0.63-1.25 mg/mL and 1.25-2.50 mg/mL, respectively. The MIC and MBC of lemongrass oil were 1.25-2.50 mg/mL and 2.50-5.00 mg/mL, respectively, showing slightly less antibacterial activity. Although the preventive effect of three types of essential oils on the biofilm formation differed slightly depending on food poisoning bacteria, PE, and SS, it was found that the precoating of 0.5% cinnamon, clove, and lemongrass oil on the PE and SS affects the formation of biofilm. Increased essential oil concentration significantly inhibited the biofilm formation for all food poisoning bacteria (P<0.05), and biofilms of Listeria monocytogenes and Staphylococcus aureus were not formed when treated with 0.5% cinnamon and clove oil. The elimination effect of food poisoning bacteria biofilms formed on the surfaces of PE and SS differed depending on the type of food poisoning bacteria. Still, the biofilm elimination effect increased as the essential oil concentration increased, and the biofilm elimination rate of clove oil was generally high. Therefore, this study found that the cinnamon and clove essential oils (0.5%) are suitable natural materials that effectively prevent, inhibit, and remove the biofilms formed by the food poisoning bacteria on the surfaces of polyethylene and stainless steel.

Medical Skin Care에서 사용빈도가 높은 Esthetic Essential Oils에 의한 Nitric Oxide 생성억제 효과

이화정 ( Hwa Jeong Lee ),이충우 ( Chung Woo Lee ),최명숙 ( Myoung Suk Choi ),손동주 ( Dong Ju Son ),홍진태 ( Jin Tae Hong ) 대한화장품학회 2006 대한화장품학회지 Vol.32 No.2

Essential oils은 식물의 2차 대사산물로서 항박테리아, 항바이러스, 해열 및 항염증작용 등 다양한 생리활성을 가지고 있어 화장품 및 아로마테라피 소재를 비롯하여 식품, 항료, 의약품 원료 등 다양한 용도로 사용되고 있다. 뿐만 아니라, 최근 에스테틱 분야에서도 염증성 피부트러블개선, 주름개선, 노화방지 등 다양한 효능의 피부미용 개선을 목적으로 한 피부관리요법이나 미용관련제품소재로 널리 사용되고 있으나 이에 대한 체계적/객관적 효능 검증 및 작용기작 규명에 대한 과학적 연구는 매우 미비한 실정이다. 따라서, 본 연구는 피부염증과 연관지어 33종의 essential oils의 항염증 기능을 알아보기 위하여 중요 염증 매개인자의 일종인 nitric oxide (NO)를 탐색하였다. 그 중 NO 생성을 효과적으로 억제시키는 essential oil을 선택하여 농도별로 NO 생성억제효과, 세포독성, inducible nitric oxide synthase (iNOS) 발현에 미치는 영향을 탐색하고 작용기작을 규명하고자 하였다. medical skin care에서 주로 사용되는 33종의 essential oils(각 100 μg/mL)의 NO 생성억제효과를 탐색한 결과, 항염증 효과로 알려진 Rosemery (12.3%), Chamomile (37.8%), Lavender (14.2%), Cedar Wood (17.3%), Cypress (7.5%) 보다 Lemongrass (95.3%)의 NO 생성 억제율이 높았으며, iNOS발현에서도 억제 효과를 보여주었다. Lemongrass는 농도의존적으로 NO 생성을 억제시켰으며, IC₅₀값은 22 μg/mL이다. 결론적으로 Lemongrass oil은 체내 염증반응의 중요 매개인자인 NO의 생성을 억제하는 항염증 물질로서 염증성 피부질환인 여드름피부의 개선 및 예방 제품 개발에 좋은 소재로서의 가능성이 제시되어진다. Essential oils have been used extensively in pharmacy, medicine, food, beverages, cosmetics, perfumery and aromatherapy. Although anti-bacteria, anti-virus, alleviation of fever operations and an anti-inflammatory properties have been reported, action mechanisms have not been fully discovered. In the present study, anti-inflammatory activities of thirty three essential oils have been evaluated in lipopolysaccharide (LPS)-treated macrophage RAW 264.7 cells by the evaluation of nitric oxide (NO) generation since NO generation is implicated in causal factor of inflammation. Among the tested 33 essential oil, Lemongrass oil showed the most inhibitory effect on LPS-induced NO generation in a dose dependent manner (IC₅₀ : 22 μg/mL). In further study, it was found that Lemongrass oil inhibited the expression of inducible nitric oxide synthase. These results suggest that Lemongrass oil may be useful for improvements of the inflammatory disease such as pimple acne skin.

시트러스향 허브류 첨가 블렌딩 녹차류의 휘발성 향기성분

양동환,최성희 한국차학회 2019 한국차학회지 Vol.25 No.4

품질이 낮은 대작 녹차에 시트러스향을 내는 허브류인 레몬그라스, 레몬밤 및 레몬버베나를 각각 8:2 (w/w) 비율로 첨가한 3종류의 블렌딩 녹차를 제조한 후 품질에 중요한 휘발성 향기성분을 추출하고 분석, 동정하였다. 휘발성 향기성분 추출에는 Likens and Nickerson형 동시증류추출장치를 사용하였고, 휘발성 성분의 분석 및 동정은 GC-MS에 의하였다. 레몬그라스-녹차(LGGT), 레몬밤-녹차(LBGT) 및 레몬버베나-녹차 (LVGT)에서 각각 43, 42 및 39종류의 화합물이 동정되었으며 3개 시료에서 공통으로 동정된 화합물은 23개였다. 3 시료에서는 시트러스향을 띄는 citral의 두 이성질체인 geranial (LGGT; 30.76%, LBGT; 5.05%, LVGT; 3.26%) 및 neral (LGGT; 28.80%, LBGT; 4.24%, LVGT; 2.63%)이 공통적으로 많았다. 반면 감귤류의 주요 시트러스향 화합물인 limonene (LGGT; 0.07%, LBGT; 0.97%, LVGT; 6.95%)은 LVGT에서 citral보다 많았다. 시트러스향을 띄는 화합물 중 geranial, neral 및 limonene 뿐만 아니라 6-methyl-5-hepten-2-one (LGGT; 2.91%, LBGT; 1.35%, LVGT; 1.93%)도 공통적으로 많았다. 꽃향을 띄는 향기화합물은 linalool (LGGT; 2.50%, LBGT; 3.48%, LVGT; 1.45%) 및 geraniol (LGGT; 5.10%, LBGT; 2.63%, LVGT; 0.70%)이 공통적으로 많았다. LGGT에서는 달콤한 발사믹 향을 가진 myrcene이 8.43%로 함량이 많았으며 LBGT에서는 박하향을 띄는 menthol (1.47%)과 달콤한 아니스 향을 가진 (E)-anethole (1.88%)의 함량이 많았다. LVGT에서는 풋풋한 향을 띄는 (E)-2-hexenal (1.00%) 및 (Z)-3-hexenol (0.70%)등의 함량이 많았다. The flavor compounds in green teas blended with citrus aroma herbs (lemongrass, lemon balm, lemon verbena) were extracted by simultaneous distillations and extraction methods. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-three compounds in lemongrass-green tea, forty-two compounds in lemon balm-green tea, and thirty-nine compounds in lemon verbena-green tea were isolated and identified. The main flavor compounds in lemongrass-green tea were geranial, neral, myrcene, geraniol, and geranyl acetate. The main flavor compounds in lemon balm-green tea were geranial, neral, linalool, geraniol, and (E,E)-2,4-heptadienal. The main flavor compounds in lemon verbena-green tea were limonene, geranial, neral, 6-methyl-5-hepten-2-one, and linalool. Three kinds of samples contained high contents of geranial (trans type) and neral (cis type), which are called citral having a citrusy note.

레몬그라스와 메이창 정유의 항산화 효능

이해진 ( Hea Jin Lee ),임미혜 ( Mi Hye Lim ) 한국미용학회 2016 한국미용학회지 Vol.22 No.2

In this study, we investigated the antioxidant activities using lemongrass and maychang essential oils purchased from Neumond (Germany). Component of oils were analyzed using GC/mass chromatography. ABTS and DPPH radical scavenging activities of each oil were measured at concentration of 0.01 μL/mL, 0.1 μL/mL, 1 μL/mL, 10 μL/mL and 100 μL/mL. Also we measured SOD activity of lemongrass oil and maychang oil. In addition, we measured the levels of ROS and NO on LPS-induced Raw 264.7 cells. The ABTS radical scavenging activity was higher for lemongrass oil than for maychang oil. Lemongrass oil showed a relatively higher outcome in terms of DPPH radical scavenging activity. Maychang oil has a higher SOD-like activity than lemongrass oil. In addition, lemongrass oil and maychang oil effectively suppressed NO production. Also, maychang oil were higher than those of lemongrass oil on levels of ROS. Lemongrass oil and maychang oil showed significant antioxidant activity. These results indicated that lemongrass oil and maychang oil had high potential for antioxidative activities and deserved to be developed into new therapeutics.

레몬그라스 식초의 초산발효 특성과 항산화 활성

이미란,강창희,부희정,Yi, Mi-Ran,Kang, Chang-Hee,Bu, Hee-Jung 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.5

본 연구는 제주도에서 재배된 레몬그라스를 활용한 식초의 초산발효 특성과 품질특성 그리고 항산활 활성을 알아보았다. 레몬그라스를 고두밥대비 5% 첨가한 현미주정을 제조한 결과 알코올 함량이 7.2%였다. 여기에 초산균인 Acetobacter sp. RIC-V 종초를 10% 가하여 초산발효하여 레몬그라스 식초를 제조하였다. 초산발효 결과 pH가 3.62에서 3.13으로 낮아졌으며, 총산도는 1.43%에서 7.21%로 증가하였다. 레몬그라스 식초의 유리당 분석결과 fructose가 0.81 g/100 g으로 나타났고, glucose, sucrose, maltose는 검출되지 않았다. 유기산 분석결과는 acetic acid가 3,658.58 mg%로 가장 높았으며, citric acid, lactic acid가 각각 214.66 mg%, 159.44 mg%로 나타났고, malic aicd, tartaric acid, oxalic acid 모두 소량 함유한 것으로 분석되었다. 유리아미노산 분석결과 glutamic acid가 0.233 g/100 g으로 가장 높은 함량을 보였고, histidine, alanine, proline, aspartic acid이 각각 0.129 g/100 g, 0.113 g/100 g, 0.103 g/100 g, 0.069 g/100 g으로 나타났다. 총 폴리페놀 함량 분석 결과는 레몬그라스 식초와 레몬그라스 무첨가 식초가 각각 $568.6{\mu}g\;GAE/mL$, $490.9{\mu}g\;GAE/mL$이며, 레몬그라스 식초에 레몬그라스 분말과 추출물의 첨가량이 높을수록 높아져 레몬그라스 분말 5% 첨가군이 $895.7{\mu}g\;GAE/mL$로 가장 높았다. ABTS 라디칼 소거활성은 레몬그라스 식초와 레몬그라스 무첨가 식초 2.5%농도에서 각각 58.0 43.2%로 분석되었으며, 이 또한 레몬그라스 분말과 추출물의 첨가량이 높을수록 높아져 레몬그라스 분말 5% 첨가군이 91.0%로 가장 높은 저해율을 보였다. 결과 레몬그라스 식초는 총산도 7.21로 높고, 유기산, 아미노산 함량이 우수하며, 항산화 활성이 우수한 것으로 나타나 고품질의 기능성 식초로 활용 가능할 것으로 사료된다. This study investigated acetic acid fermentation properties and antioxidant activity of vinegar by addition of lemon grass to develop high quality vinegar by using lemongreass. Traditional brown rice wine contained 5% lemongrass powder and had an alcohol content of 7.2%. The wine was fermented by Acetobacter. sp. RIC-V and made into lemongrass vinegar (LV). The pH and total acidity of the LV were 3.13% and 7.21%, respectively. Fructose was detected whereas glucose, sucrose, and maltose were not detected. Among organic acids, acetic acid was highest at 3658.6 mg%; trace amounts of lactic acid, citric acid, malic acid, tartaric acid, and oxalic aicd were detected. Of the 17 free amino acids, glutamic acid, histidine, alanine, and proline were mainly detected. To conduct total polyphenol content and ABTS radical scavenging activity, 3% and 5% lemongrass powder (P3LV, P5LV) and 1%, 2%, and 3% of lemongrass extract (E1LV, E2LV, E3LV) were added to LV, respectively. Total phenolics increased as the added lemongrass powder and extract increased. Total phenolics were 490.9, 559.4, and $895.7{\mu}g$ gallic acid equivalents/mL in brown rice vinegar, LV, P5LV. ABTS radical scavenging activities were 43.2%, 58.0%, and 91.0% in brown rice vinegar, LV, P5LV, respectively. These results show that lemongrass vinegar has considerable potential as a high quality functional vinegar with antioxidative effects.

레몬그라스 분말을 첨가한 설기떡의 항산화 활성 및 품질 특성

김현정(Hyeon-Jeong Kim),김명현(Myung-Hyun Kim),한영실(Young-Sil Han) 동아시아식생활학회 2021 동아시아식생활학회지 Vol.31 No.1

This study examined the antioxidant activity and quality properties of Sulgidduk containing different amounts (0%, 1.5%, 3%, 4.5%, 6%) of lemongrass (Cymbopogon citratus) powder. Sulgidduk moisture content and pH were reduced as the amount of lemongrass powder was increased (p<0.001), whereas sugar content tended to increase (p<0.001). Color measurements showed, L values decreased when the amount of lemongrass powder was increased, but a and b values tended to increase (p<0.001). As regards texture, hardness tended to increase with lemongrass content but cohesiveness decreased (p<0.001). Sensory evaluations showed Sulgidduk containing 3% of lemongrass powder had the highest rating in all sensory tests (p<0.001). Antioxidant activity results revealed Sulgidduk containing 6% lemongrass powder had the highest values (86.25 ㎎ GAE/100 g and 80.08 mg RE/100 g (p<0.001)) and the highest total polyphenol and flavonoid contents. In summary, lemongrass powder improved the antioxidant activity and quality characteristics of Sulgidduk and could be used to develop various foods.

Evaluation of the EtOAc Extract of Lemongrass (Cymbopogon citratus) as a Potential Skincare Cosmetic Material for Acne Vulgaris

( Chowon Kim ),( Jumin Park ),( Hyeyoung Lee ),( Dae-youn Hwang ),( So Hae Park ),( Heeseob Lee ) 한국미생물생명공학회 2022 Journal of microbiology and biotechnology Vol.32 No.5

This study evaluated the biological properties of lemongrass (Cymbopogon citratus) extracts. The EtOAc extract of lemongrass had DPPH, TEAC, and nitric oxide-scavenging activity assay results of 58.06, 44.14, and 41.08% at the concentration of 50, 10, and 50 μg/ml, respectively. The EtOAc extract had higher elastase and collagenase inhibitory activities than the 80% MeOH, n-hexane, BuOH, and water extracts and comparable whitening activity toward monophenolase or diphenolase. Also, the EtOAc fraction had higher lipase inhibitory and antimicrobial activities against Cutibacterium acnes among extracts which is known to an important contributor to the progression of inflammatory acne vulgaris, and an opportunistic pathogen present in human skin. Total phenolic and flavonoid concentrations in the EtOAc extract were 132.31 mg CAE/g extract and 104.50 mg NE/g extract, respectively. Biologically active compounds in lemongrass extracts were analyzed by LC-MS. This study confirms that lemongrass extracts have potential use as cosmetic skincare ingredients. Thus, lemongrass can be considered a promising natural source of readily available, low-cost extracts rich in antioxidant, skincare, and antimicrobial compounds that might be suitable for replacing synthetic compounds in the cosmeceutical industry.

Effects of Plant Herb Combination Supplementation on Rumen Fermentation and Nutrient Digestibility in Beef Cattle

Wanapat, M.,Kang, S.,Khejornsart, P.,Wanapat, S. Asian Australasian Association of Animal Productio 2013 Animal Bioscience Vol.26 No.8

Four rumen-fistulated crossbred beef cattle (Brahman native) were randomly assigned according to a $4{\times}4$ Latin square design experiment to be fed plant herb supplements in their concentrate mixture. The treatments were: without herb supplementation (Control), lemongrass meal supplementation at 100 g/d (L), lemongrass meal supplementation at 100 g/d plus peppermint powder at 10 g/d (LP), and lemongrass meal supplementation at 100 g/d plus peppermint powder at 10 g/d with garlic powder 40 g/d (LPG), respectively. Based on the present study, the DMI and apparent digestibility of DM, OM, aNDF and ADF were not affected by dietary herb supplementation while CP digestibility tended to be decreased by herb supplement. Moreover, $NH_3$-N and BUN were decreased in all herb supplemented treatments and there was a tendency to an increase in ruminal pH in all herb supplemented groups. While there was no change in TVFA and C4 among lemongrass treatments, C2 was decreased in all herb supplemented treatments while C3 was increased. Methane production by calculation was the lowest in the LP and LPG groups. Population sizes of bacteria and protozoa were decreased in all herb supplemented groups, but not fungal zoospores. In all supplemented groups, total viable and proteolytic bacteria were decreased, while amylolytic and cellulolytic bacteria were similar. More importantly, in all herb supplemented groups, there were higher N balances, while there was no difference among treatments on purine derivative (PD) excretion or microbial N. Based on the results above, it could be concluded that there was no negative effect on ruminal fermentation characteristics and nutrient utilization by plant herb supplement, but protozoal population and $CH_4$ production were reduced. Thus, lemongrass alone or in combination with peppermint and garlic powder could be used as feed additives to improve rumen fermentation efficiency.