• Korean Journal of Medicinal Crop Science
• /
• v.9 no.4
• /
• pp.290-294
• /
• 2001

Sambaekcho wines were fermented with 5% improved Nuruk, 120% brewing water, and powdered leaf or root as an additive, then the contents of several important phenolics were examined. As the fermentation progressed, the contents of total and flavonoid phenolics, and quercetin-related substances of the Sambaekcho wines increased continuously. The contents of the functional components of the Sambaekcho wines with powdered leaf were much higher than those of the Sambaekcho wines with powdered root, indicating leaf was more adequate than root in making Sambaekcho wine.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.3
• /
• pp.411-416
• /
• 2002

Yogurt base was prepared from whole milk and skim milk added with 0.2∼1.0% (w/v) of Saururus chinensis(Lour.) Bail water extract (SCe) and fermented with lactic acid bacterias (the mixed strain of Streptococcas themophilus and Lactobacillus bulgaricus) at 37$\^{C}$ for 24 hr. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity and sensory property during lactic acid fermentation. The composition of organic acids was also measured by HPLC. Addition of SCe stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. The viscosity and lactic acid content of yogurt were also increased by addition of SCe. The sensory score of yogurt added with 0.4% of SCe was significantly higher than other groups in taste and overall acceptability The storage abilities of yogurts added with SCe were relatively good at 5$\^{C}$ for 15 days.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.12
• /
• pp.1764-1768
• /
• 2011

The objectives of this study were to evaluate the quality characteristics of noodles added with dried Saururus chinensis Baill. root powder (SC powder), thereby determining which noodle recipe is the most preferable. When the amount of SC powder was increased, both L and b color values decreased, whereas a value was increased. The weight, and volume of cooked noodles increased, as did the turbidity of the soup. In the case of textural properties, addition of SC powder in noodle increased hardness, cohesiveness, springiness, chewiness, brittleness, and gumminess. Overall, according to the results of the sensory evaluation, the noodle added with SC powder up to 3% was the most preferable.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.6
• /
• pp.800-808
• /
• 2015

In this study, gastritis inhibitory substance was ethanol-extracted from Saururus chinensis in order to examine the effect as a part of natural bioactive substance research. In an oral administration experiment, S. chinensis was administered at doses of 0.25 g/kg B.W. to 2 g/kg B.W., resulting in stabilization at 1.5 g/kg B.W. and an $LD_{50}$ of 1.81 g/kg B.W. In a chronic toxicity experiment, 0.5 g/kg B.W. of S. chinensis was administered for 13 weeks, but toxicity was not observed. S. chinensis ethanol-extracts were administered at a concentration of 250 or 500 mg/kg B.W. before induction of gastritis. Gastrorrhagia, stomach edema, cytokine production, and cell damage were reduced in a concentration-dependent manner. Therefore, S. chinensis ethanol extracts inhibit cell damage by stress-induced hemorrhagic gastritis in a concentration-dependent manner via inhibition of cytokine expression.

• Food Engineering Progress
• /
• v.14 no.3
• /
• pp.256-262
• /
• 2010

Saururus chinensis powder was added into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%) by partially replacing equivalent amount of wheat flour in cookie formulation, and cookies thus made were evaluated for physicochemical properties and sensory quality by a small semi-trained panel. Thickness and density of cookies increased significantly with increase in Saururus chinensis powder content (p<0.05); however, those of dough were not affected (p<0.05). The pH of both dough and cookies decreased significantly as the level of Saururus chinensis powder increased (p<0.05). Lightness and yellowness decreased significantly as the Saururus chinensis powder content increased while redness increased significantly (p<0.05). Spread factor decreased with the powder addition (p<0.05). Sensory evaluation indicated that samples with higher amount of the powder received higher scores in terms of taste, flavor, and color but not for hardness (p<0.05). Finally, correlation analysis showed that level of Saururus chinensis powder incorporation was well-correlated with most of the physicochemical properties and sensory attributes studied.

• Journal of Life Science
• /
• v.16 no.6
• /
• pp.911-918
• /
• 2006

The purpose of this study was to observe the effects of the feeding physiological activity substance in Saururus chinensis Baill extract on the improvement of the blood glucose, electrolyte (Na, K, CI) concentration and lipid metabolism in the serum of streptozotocin (STZ, 55 mg/kg B.W., I.P. injection)-induced hyperglycemic rats fed the experimental diets for 5 weeks. Concentrations of blood glucose, total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free cholesterol, cholesteryl ester ratio, triglyceride (TG) and phospholipid (PL) in serum were significantly higher in the hyperglycemic group (group NSW), STZ (I.P.)+Saururus chinensis Baill leaf 3.5 g% extract group (group NSSL) and STZ (I.P.)+Saururus chinensis Baill root 3.5 g% extract group (group NSSR) than those in the control group (group Normal, basal diet+water). But the concentrations of blood glucose, total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free cholesterol, cholesteryl ester ratio, TG and PL in serum were remarkably lower in the groups NSSL and NSSR than those in the NSW, whereas the ratio of HDL-cholesterol concentration to total cholesterol and HDL-cholesterol concentration in the groups NSSL and NSSR were significantly higher than in the group NSW. Electrolyte and creatinine concentrations in serum were significantly lower in the groups NSSL and NSSR than those in the group NSW. The activities of aminotransferase (AST, ALT), creatine phosphokinase (CPK), lactate dehydrogenase (LDH) and alkaline phosphatase (ALP) in serum were remarkably lower in the groups NSSL and NSSR than in the hyperglycemic group NSW. However, no significance was found in the comperative effect of the groups NSSL and NSSR. From the above results, it was suggested that Saururus chinensis Baill was effective in the improvement of the blood glucose, electrolyte, glucide and lipid metabolism in serum of STZ-induced hyperglycemic rats.

• Journal of Applied Biological Chemistry
• /
• v.61 no.2
• /
• pp.173-180
• /
• 2018

In this study, the functional cosmetic activity of water and ethanol extracts from Saururus chinensis by elicitor treatment are examined. Anti-oxidative activity 1,1-diphenyl-2-picrylhydrazyl and antioxidant protection factor of elicitor treated S. chinensis extract increased in concentration dependent manner as concentration increased from 1.5 mg elicitor/leaf 1 g (group A) to 3.0 mg elicitor/leaf 1 g (group B). Also, 70% ethanol extract showed higher anti-oxidative activity than water extract. Elicitor treated S. chinensis extract showed similar inhibitory effect on elastase activity and whitening effect indicating low effect of elicitor on elastase inhibition and whitening effect. However, it showed high anti-inflammatory and anti-microbial activity compared to control group. Both group A and B showed high anti-inflammatory and anti-microbial activity then control group indicating that elicitor treatment is suitable for biomass method used for industrializing useful compounds. Therefore, elicitor treatment during S. chinensis cultivation will increase bioactivity in the plant source which will yield high quality for industrialization.

• Food Science and Preservation
• /
• v.23 no.6
• /
• pp.899-905
• /
• 2016

In this study, beauty food activities were determined for extracts of Saurus chinensis as functional beauty food. Tyrosinase inhibitory effect was increased as more 4 folds by ultra-fine grind technology than normal grind technology in ethanol extracts from Saurus chinensis. A ultra-fine ground technology was used to increase the extraction yield for bioactive compounds from medicinal plants. Tyrosinase inhibitory activity, which is related to skin-whitening, was confirmed to be 100% for ethanol extracts at 1,000 ppm of phenolics. Anti-wrinkle activity was determined showing 30% of inhibition effect at above 1,000 ppm phenolic concentration. The elastase inhibitory activity of water and ethanol extracts from ultra-fine ground Saurus chinensis showed higher inhibition activity than compared to extracts from normal ground Saurus chinensis. Astringent activity in ethanol extracts was determined showing over 70% at 250 ppm of phenolics. Based on these results, Saurus chinensis extracts can be used as a functional beauty food and cosmetic with whitening, anti-wrinkle and pore contraction effects.

• Journal of Life Science
• /
• v.22 no.6
• /
• pp.807-814
• /
• 2012

Saururus chinensis has long been widely used in oriental folk medicines to treat diseases. In the current study, organic solvent fractions obtained from the main methanolic extract of S chinensis were evaluated for their antioxidative and related physiological activities. The antioxidant activity of the fractions was measured using DPPH free radical scavenging activity, increased in a dose-dependent manner, and the $ED_{50}$ of the ethyl acetate fractions exhibited a value of 12.84 ${\mu}g/ml$ higher than 27.22 ${\mu}g/ml$ compared to the BHT. Also, the cell viability of S. chinensis on $H_2O_2$-induced HDF cell death ($IC_{50}$) showed the highest cell viability of 89.39% in 50 ${\mu}g/ml$ of ethyl acetate fraction and 67.98% of visible cell survival rate in n-butanolic fraction. Meanwhile, all fractions of the S. chinensis extract led to a slight down regulation of the mRNA expression of fibulin-5, which is related to skin elasticity, and the ethyl acetate fraction having high antioxidant activity showed a markedly inhibitory effect on chick embryonic angiogenesis using the CAM assay. These results suggest that the ethyl acetate fraction of S. chinensis extract could be a good material in therapeutic application for antioxidant and related anti-angiogenesis activities.

• Applied Biological Chemistry
• /
• v.48 no.1
• /
• pp.89-92
• /
• 2005

This study was conducted in order to establish the optimum extraction conditions in obtaining Saururus chinensis extracts. At the optimum extraction solvent (40% ethanol solvent), yield, DPPH, total phenolic compounds and total flavonoid in the extract of Saururus chinensis were 13.50%, 83.50%, 2.60 mg/ml and 2.09 mg/ml, respectively. At the optimum extraction time (4 hours), yield, DPPH, total phenolic compounds and total flavonoid in the extract of Saururus chinensis were 12.79%, 71.13%, 2.83 mg/ml and 2.16 mg/ml, respectively. At the optimum conditions (40% ethanol solvent and 4 hours), quercetrin and quercetin contents were 360.13 mg/100 g and 1379.54 mg/100 g, respectively. From the above results, we suggest that the optimum Saururus chinensis extract conditions are 40% ethanol solvent and 4 hours.