• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.85-85
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• 2018

인공재배한 매실나무 겨우살이(PM)의 동결건조시료와 자연산 굴참나무겨우살이(QM)의 열풍건조시료의 80% 에탄올 및 물 초음파추출물을 4종의 세포주(HEK 293, HepG2, AGS, MCF-7)배지에 첨가하여 MTT assay로 농도에 따른 세포생존율을 조사하였다. 시료의 HEK 293(인간신장 정상세포)에 대한 세포 독성은 $100{\mu}g/ml$에서 PM의 80% 에탄올 추출물 및 물 추출물 처리군의 생존율은 각각 $86.30{\pm}2.87%$, $89.27{\pm}0.86%$, QM의 80% 에탄올 추출물 및 물 추출물의 생존율은 각각 $80.76{\pm}1.67%$, $78.07{\pm}0.67%$이었다. HepG2(인간 간암세포)에 대한 항암활성을 측정한 결과 PM과 QM 모두 80% 에탄올 추출물이 물 추출물보다 비교적 높은 항암활성을 나타내었으며 $100{\mu}g/ml$에서 QM 80% 에탄올 추출물이 $57.33{\pm}1.30%$의 생존율을 나타내어 항암활성이 가장 높았고, PM 물 추출물이 $76.45{\pm}2.62%$의 생존율을 나타내어 항암활성이 가장 낮았다. AGS(인간 위암세포)에 대한 독성을 측정한 결과 모든 겨우살이에서 80% 에탄올추출물이 더 높은 독성을 나타내었으며, $100{\mu}g/ml$에서 QM 80% 에탄올 추출물의 생존률이 $60.94{\pm}2.44%$로 비교적 항암활성이 높았고, PM 물 추출물이 $80.10{\pm}1.96%$의 생존율을 나타내어 항암활성이 낮았다. MCF-7(인간 유방암세포)는 $100{\mu}g/ml$에서 QM 80% 에탄올 추출물이 $69.44{\pm}1.56$의 생존율로 비교적 높은 항암활성을 나타내었으며, PM 80% 에탄올 추출물이 $88.30{\pm}4.12%$로 낮은 항암활성을 나타내었다. PM 물 추출물이 $73.23{\pm}3.16$으로 PM 80% 에탄올 추출물보다 비교적 높은 항암활성을 나타내었다. 결론적으로, HepG2(인간 간암세포)와 AGS(인간 위암세포)에 대해서 굴참나무겨우살이 80% 에탄올 추출물의 $100{\mu}g/ml$ 농도가 적합하였고, 매실나무겨우살이는 물 추출물 $100{\mu}g/ml$ 농도에서 MCF-7(인간 유방암세포)에 대한 항암소재로 적합하였다.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.50 no.3
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• pp.227-237
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• 2024

In this study, we investigated anti-oxidative, anti-inflammatory and anti-bacterial constituents from the extract of Prunus mume (P. mume) branches. Five phytochemicals were isolated from the ethyl acetate (EtOAc) fraction of P. mume branches; noreugenin (1), naringenin (2), prunin (3), procyanidin A2 (4) and epiafzelechin-(2β→O→7, 4β→8)-epicatechin (5). The chemical structures of isolated compounds were elucidated based on the spectroscopic data including NMR spectra as well as comparison of the data to the literature values. Upon the anti-oxidative studies by DPPH and ABTS⁺ radicals, potent radical scavenging activities were observed in the extract, EtOAc, n-butanol (BuOH) fractions and isolated compounds 4, 5. In the anti-inflammatory tests using RAW 264.7 macrophages, the n-hexane (Hex), EtOAc fractions and compounds 1-5 inhibited production of nitric oxide (NO) without causing cell toxicity. Also, the extract, n-Hex, EtOAc and n-BuOH fractions showed anti-bacterial activities against Staphylococcus epidermidis and Cutibacterium acnes. Based on these results, it was suggested that the extract, solvent fractions and phytochemicals from P. mume branches could be applicable as natural source for cosmetic ingredients.

• Proceedings of the Plant Resources Society of Korea Conference
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• v.18 no.1
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• pp.100-100
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• 2005

• Food Industry And Nutrition
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• v.11 no.3
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• pp.38-43
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• 2006

• 식품문화 한맛한얼
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• v.2 no.4
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• pp.76-80
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• 2009

과실주는 과실로 만든 모든 술을 말하지만, 현재 과실주를 대표하는 것은 와인, 즉 포도주이다. 포도주는 포도나 그 즙액을 발효해 만든 알코올음료이다. 그런데 일반 가정에서 소주와 설탕을 이용하여 포도주를 담그는 것을 흔히 볼 수 있다. 그 밖에 소주에 담아 침출하는 과실주로 매실주, 모과주, 앵두주, 무화과주, 딸기주, 산사자주, 밀감주, 유자주 등이 있다. 하지만 이런 종류의 술은 과실주가 아니고 혼성주이다.

• Proceedings of the Korean Institute of Landscape Architecture Conference
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• 2018.11a
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• pp.139-140
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• 2018

• Food Science and Industry
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• v.45 no.2
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• pp.2-9
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• 2012

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.544-548
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• 2003

To produce acetic acid from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for acetic acid production was 0.9462. Optimum conditions for acetic acid production were involved with 8.76% of alcohol content 26.27$^{\circ}C$ of fermentation temperature and 8.42% of sugar content. Finally, predicted level of acetic acid production at these conditions was 3.23%.

• Journal of Korean society of Dental Hygiene
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• v.14 no.1
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• pp.109-115
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• 2014

Objectives : Prunus mume has been used for the folk medicine from old times. The purpose of the study was to investigate the antimicrobial activity of prunus mume extract to various oral microbes. Methods : This study was carried out to examine the antimicrobial effect of Prunus mume extract against oral microbes. Data were collected using a Dentocult SM Strip mutans and Dentocult LB Strip mutans from April 5 to May 4, 2013. A total of 36 experimental and 32 control group were selected for this study. Results : The MIC of Prunus mume extract was tested for 0.39% in S. mutans, S. salivarius and S. auerus, 0.78% in S. mitis, S. equi and E. coli. In vivo, experimental group showed significantly the lower Streptococcus mutans levels by the use of the gum contained Prunus mume extract from 15 days compared with control group(p=0.012). The reduction was more significant in Lactobacilli level of the experimental group than the control group(p=0.022). Conclusions : These findings suggest that the oral products containing Prunus mume extracts is effective in preventing oral diseases.

• Journal of the Korean Home Economics Association
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• v.48 no.2
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• pp.113-120
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• 2010

Quality characteristics effects of adding four different amounts (0%, 1%, 2%, 3%) of Ulleung-Maesil (Prunus mume fruit) powder cookie doughs were examined. pH, water content & bulk density of dough, spread factor, color value, hardness and consumer acceptability of maesil cookies were measured. The pH and water content of freezedried Ulleung-Maesil powder were 2.01 and 6.26%, respectively, while the L, a, b values were 76.14, -1.66 and 28.65, respectively. Although bulk density of the 3% powder group of cookie dough was the highest, its pH value was the lowest compared to the other groups (p < 0.05). Spread factor of the 3% group showed the lowest value among all groups (p < 0.05). Hardness of the control group (i.e, 0%) was significantly higher than the 1%, 2%, 3% groups (p < 0.05), which showed no significant difference among themselves. The ${\Delta}E$ value of cookies increased significantly with increasing Maesil powder content (p < 0.05). The consumer acceptability scores for control and 1% Maesil cookie groups ranked significantly higher than the 2% and 3% groups in overall acceptability, taste, flavor and texture (p < 0.05). In conclusion, our study suggests that small amounts of Ulleung-maesil can add positive attributes to cookies.