• 건강소식
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• v.34 no.5
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• pp.26-27
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• 2010

봄이면 상춘객의 발길이 전국에 머문다. 관광객들이 꽃의 아름다움에만 매몰돼 그 풍경만을 감상하고 지나치는 경우가 많지만 그 아름다움 속에는 사람들의 삶이 녹아 있다. 봄의 전령사인 노란 산수유는 꽃으로 명성을 얻고 있지만 열매는 예부터 귀한 약재로 쓰였다. 섣불리 지나칠 수 없는 산수유의 매력과 그속에 숨은 이야기를 찾아보자.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.133.2-134
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• 2003

산수유(Cornus officinalis)는 층층나무과(Cornaceae)에 속하는 약용식물로, 그 열매(Corni Fructus)는 길이 1.5cm 내외인 중추원형의 모양으로 생김새가 촉나라 대추 같고 신맛이 두드러지기 때문에 촉산초라고도 불린다. 그 효능으로 이뇨작용, 혈압강하작용, 항균작용이 있고, 햇볕에 말린 과육은 간과 콩팥의 기능에 효과가 있는 것으로 알러져 있다. 따라서 산수유의 이용 확대 및 제품화 가능성을 검토하기 위한 기초연구의 일환으로 산수유 열매의 화학성분을 분석하였다. 산수유 열매의 일반성분을 건량 기준으로 측정해 본 결과, 탄수화물 88.6%, 조단백질 2.3%, 조지방 4.5%, 회분 4.6%이었다. 산수유 열매의 지방산 중 포화지방산 함량은 30.8%, 총 불포화지방산 함량은 69.2%이었다. 불포화지방산중 다가불포화지방산은 54.9%, 일가불포화지방산은 14.3%로 다가불포화지방산의 함량이 높게 나타났다. 지방산 조성을 살펴보면 linoleic acid가 33.3%로 가장 높았고, palmitic acid(25.1%), linolenic acid(21.6%) 순으로 높게 나타났다. 아미노산 조성으로는 산성아미노산인 aspartic acid가 523 mg%, glutamic acid가 347 mg%로 높게 나타났다. 무기질 함량은 칼륨함량이 건물기준으로 2067.5 mg%로 가장 높았고 그 다음으로는 Ca 372.9 mg%이었다. 유기산 함량은 건물량 기준으로 formic acid가 19,478 mg/100 g으로 가장 그 함량이 높았으며, 그 다음으로는 succinic acid (18,167 mg/100 g), malonic acid (14,487 mg/100 g), malic acid (13,018 mg/100 g) 순이었다.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.719-724
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• 2015

The bactericidal effects of strongly acidic hypochlorous acid water (StAHA) and slightly acidic hypochlorous acid water (SlAHA) against Vibrio parahaemolyticus contaminated on surface of raw fish and shellfish were examined. V. parahaemolyticus contaminated with about 7.0 log CFU/g on the meat chunk of olive flounder (Paralichthys olivaceus), and yellow tail (Seriola quinqueradiata), and 4.0 log CFU/g on the shucked scallop (Patinopecten yessoensis) were not detected after washing with StAHA and SlAHA at a ratio of 30:1 on a sample weight basis. However, 1.0 log CFU/g of V. parahaemolyticus was survived on shucked oyster (Crassostrea gigas) under same treatment conditions. The bactericidal effects of acidic hypochlorous acid water against V. parahaemolyticus contaminated on surface of shucked oyster were not as effective as those against V. parahaemolyticus contaminated on surface of meat chunk of olive flounder, yellow tail, and shucked scallop. Such differences can be attributed to the complicated surface conformation of oyster.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1303-1311
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• 2019

This study was to investigate the antioxidant, anti-inflammatory and neuronal cell protective effects of Poria cocos Wolf and Corni fructus extracted by water and 70% ethanol. Total polyphenol content in water extract of Poria cocos Wolf was significantly higher than those of other extracts. DPPH and ABTS free radical scavenging activity in water extract of Corni fructus was higher than those of other extracts. DPPH and ABTS free radical scavenging activity were increased in a dose-dependent manners. In order to effectively extract total polyphenol contents and anti-oxidant components in Poria cocos Wolf and Corni fructus, hot water extraction method is more efficient than ethanol extraction method. Poria cocos extracts were found to be a superior NO production inhibitory effect compared to Corni fructus extracts. In a neuronal cell viability assay using MPP⁺, the water extract of Poria cocos Wolf protected against MPP⁺-induced neurotoxicity than those of Corni fructus extract. It is considered to be a potential functional material with antioxidant, anti-inflammatory and neuronal protective effect against to oxidative stress according to the extract methods of extracting Poria cocos Wolf and Corni fructus.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1007-1013
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• 2008

This study was conducted to investigate change in the quality of white pan bread as affected by various concentrations of Corni fructus powder. Breads were prepared by addition of 0, 1, 2 and 3% of Corni fructus to wheat flour of basic formulation. The moisture content of white pan bread was approximately $37.5{\sim}41.1%$ and decreased with increasing Corni fructus powder concentration. The pH of white pan bread also decreased with increasing Corni fructus powder concentration. In color values, with increase of Corni fructus powder concentration, L, a value decreased and a value increased in the crumb. The weights of bread cooled for 0, 1 hour and 3 hour after baking decreased with increasing Corni fructus powder concentration. The volume and height of dough increased with increasing Corni fructus powder concentration. However, no significant differences in the specific volume and yield of dough were found. The baking loss rate was higher in the breads with Corni fructus powder than in the control. In the texture characteristics, hardness, gumminess and chewiness of bread significantly decreased with increasing Corni fructus powder concentration and adhesiveness, cohesiveness increased. In the sensory evaluation, when compared to the control, the bread added to 1% of Corni fructus powder was superior texture and taste and flavor, while was similar to color.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.29 no.2
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• pp.39-51
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• 2011

This study is explored the relationship of cultural history between the culture of mental stroll about nature and the traditional landscape architecture spaces, which showed various aspects of developments, based on the records as to landscape architecture spaces. The philosophical view on nature was turned into the esthetic view with the mellow ripeness of multifarious cultures in Choseon period, since the life of literati had to be a comprise between the Confucius' life and the Taoist life. Around the seventeenth century, as the culture of enjoying a secluded life in city had been descended, the aspiration to appreciate nature in daily life with the changed view on nature. Those desires made the Wa-yu culture, which has a meaning of mental stroll about nature, and drew the attention and various kinds of the Wa-yu culture had bloomed. In the field of Korean literature, the record of strolling in nature had flourished, while the realistic landscape painting had emerged in the field of art. In the field of landscape architecture, the building of places where the vivid experience of nature was realized in the aspect of impressions was performed to express their utopia. Indeed, the space of traditional landscape architecture in the reality meant more than the actual nature.

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.333-341
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• 2016

To evaluate the possibility as a natural preservative of Cornus officinalis seed extracts, we investigated the anti-microbial activity and preservation effect of cosmetics. Cornus officinalis seed extracted with 1,3-Butylene Glycol(1,3-BG) and Ethanol(EtOH). As a result, Cornus officinalis seed extracts showed anti-microbial activity at Staphylococcus aureus, Staphylococcus epidermidis, Propionibacterium acnes and Cornus officinalis seed 1,3-BG extracts(COS-A) showed $26.7{\pm}4.0mm$ clear zone at the $1000.0{\mu}l/ml$. Minimum inhibitory concentration of S. epidermidis was observed at Cornus officinalis seed EtOH extracts(COS-B) $25.0{\mu}l/ml$. The result of challenge test for preservation effect on cosmetics, S. aureus and S. epidermidis was 100% eliminated from emulsion containing COS-A and COS-B after 7 days. These results suggest that Cornus officinalis seed extracts may have possibility as the natural preservative instead of synthetic perservative on cosmetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.83-91
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• 2017

This study made jelly by adding Sansuyu (Corni Fructus) puree and examined the types and contents of gelling agents as well as the physicochemical characteristics of jelly depending on heating time. Water content of Sansuyu puree was 89.39%, pH was 2.92, sugar content was $10.28^{\circ}Brix$, and total polyphenol content was 1,791.71 mg GAE/100 g. As the added amount of Sansuyu puree increased, pH decreased slightly from 3.04 to 2.97, and yield stress decreased greatly. As heating time increased, red color was unstable and changed to yellow. When heated more than 5 min, jelly was not formed. The level of preference for jelly consisting of 10% Sansuyu puree, 1.5% agar, and 1.0% carrageenan was the highest at 5.15. Using pulp of Sansuyu, it will be possible to make jelly consisting of various bioactive substances.

• Communications of Mathematical Education
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• v.15
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• pp.273-280
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• 2003

1983년 말 중국 형주시 소재 강릉장가산 247호 묘에서 죽간의 형태로 출토된 ${\ulcorner}$산수소${\lrcorner}$ 는 그것이 엮어진 시점이 유휘의 ${\ulcorner}$구장산술${\lrcorner}$ 보아 최소한 450년 가량이나 거슬러 올라간다는 점에서 동야수학사의 기원을 크게 앞당기게 하는 막중한 의의를 지니는 문서가 아닐 수 없다. 그러나 석문 자체가 최근 들어와서야 겨우 공개되었을 뿐, 현재로서는 자료에 대한 평가와 내용 분석은 물론, 변역마저도 제대로 이루어지지 못한 상태에 있다. 이 글은 ${\ulcorner}$산수서${\lrcorner}$ 와 ${\ulcorner}$구장산술${\lrcorner}$ 의 내용을 배교하여 ${\ulcorner}$산수서${\lrcorner}$ 의 특징을 밝히는 동시에 동양수학의 초창기 발달의 궤적을 더듬어 보려는 시도이다. ${\ulcorner}$산수서${\lrcorner}$ 는 '상승(相乘)'에서 '이전(里田)'까지 이어지는 70개 제명(題名)하에 서술되어 있는데, 제명들은 주제를 나타내는 것과 산법을 나타내는 것을 혼재하는 것으로 나타난다. 내용 가운데에는 '여직(女織)', '우시(羽矢)', '소광(少廣)' 등이 문제처럼 ${\ulcorner}$구장산술${\lrcorner}$ 의 그것들과 기본적으로 같거나 유사한 것들이 다수 발견되어 고대수학 전통의 연속성을 엿볼 수 있게 하지만, 동시에 의료수가 문제인 '의(醫)'처럼 ${\ulcorner}$산수서${\lrcorner}$에서만 발견되는 것들도 더러 눈에 띈다. ${\ulcorner}$산수서${\lrcorner}$ 와 ${\ulcorner}$구장산술${\lrcorner}$ 사이에 이루어진 수학 발달은, 이를테면, 제급근 사이에 있어서 전자의 경우에는 $\sqrt{240}$을 $15\frac{15}{31}$로 계산한 데서도 드러나듯이 보간법에 의존한 반면, 후자의 경우에는 온답을 제시하는 데 하등의 어려움을 겪지 않았다는 차에서도 확인된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.960-965
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• 2010

To develop Corni Fructus as a cancer preventive food material, the in vitro cytotoxicities and in vivo antitumor activities of various concentrations of 80% Corni Fructus ethanol extract (CFEE) were investigated using sarcoma-180 cancer cell. Viability was decreased and cell death rate was increased in both dose- and time-dependent manners in cells treated with CFEE at 10, 100, 300, and $500\;{\mu}g/mL$ concentrations for 24, 48, and 72 hr. Proliferation was also inhibited more than 60% in cells treated with CFEE at the $100\;{\mu}g/mL$ concentration for 48 hr. In addition, the morphology of cells treated with CFEE at the 100 and $500\;{\mu}g/mL$ concentrations was distorted with shrunken cell masses and lower cell numbers compared to the control cells. In the cells treated with CFEE, the formation of apoptotic bodies and nuclear condensation were observed in dose dependent manners. CFEE also increased DNA fragmentation values at the 100 and $500\;{\mu}g/mL$ concentrations. The apoptosis induced by CFEE was connected to the proteolytic activation of caspase-3. When CFEE was administered at 100 and 300 mg/kg, ip, for 7 consecutive days in mice inoculated with sarcoma-180 cancer cell, the life span of the mice was found to be longer than that of the control mice that did not receive the extract. These results suggest that Corni Fructus may be used as a potential cancer preventive food material.