• Food Science and Preservation
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• v.24 no.2
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• pp.196-205
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• 2017

This study was conducted to increase the functionality of Korean traditional beverage, Sikhye. The Sikhye were prepared by supplementation up to 20% of Seomaeyaksuk extract (SE) and saccharification for five hours (h). During the saccharification, turbidity of SE-added Sikhye (SES) was the highest at two hours of saccharification and then lowered gradually. L vlaue of SES did not show significant difference feduring saccharification, and both a and b value of Sikhye were increased as saccharification time passed and SE addition ratio was increased. The pH before saccharification was not significantly different by SE addition ratio but it was increased to 5.68-5.73 at 5 h saccharification. Soluble solid, total sugar and reducing sugar contents were enhanced as saccharification time and SE addition ratio were increased. The total phenolic compounds contents and DPPH radical scavenging activity showed a similar trend by saccharification time and SE addition. In sensory test, the evaluations of 5% SES and control were not significant different, but 20% SES group showed significant lower evaluation than other groups because strong color and mugwort flavor. From all of these results, physicochemical characteristics and antioxidant activity of SES was improved by SE addition but sensory characteristics was lower. Acceptable addition ratio of SE in Sikhye is determined to be within 15%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.779-789
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• 2017

The effects of orally administered Seomaeyakssuk (Artemisia argyi H.) vinegar on lipid metabolism in Sprague-Dawley rats fed a high-fat and high-cholesterol (HFC) diet were analyzed. The experimental animals were divided into five groups: a normal diet group (normal, N), HFC diet group (control, C), HFC diet with lovastatin at 20 mg/kg body weight (B.W.) group (positive control, PC), HFC diet with malt vinegar group (TM), and HFC diet with Seomaeyaksuk vinegar group (TS) (2 mL/kg B.W.). After 4 weeks of feeding rats the experimental diet, contents of serum total lipids and total cholesterol levels of TM and TS groups were significantly lower than those of the PC group. Triglyceride contents of the TM and TS groups were not significantly different from those of the PC group but significantly lower than those of the C group. Content of serum high density lipoprotein-cholesterol was significantly lower than that of the N group but higher than that of the C group. Low density lipoprotein-cholesterol content of serum was 190.68 mg/dL in the TS group, which was the lowest except for the N group. Aspartate transaminase and albumin transaminase activities as a measurement of liver damage index were not significantly different between the TM, TS, and C groups. Serum thiobarbituric acid reactive substance content of the TS group was reduced to a similar level as the N group but was lower than that of the C group in the liver and significantly higher than that of the N group. Antioxidant activity of the TS group was 55.69% in serum, which was a similar to that of the N group, and was 52.39% in the liver, which was not significantly different than that of the C group. From these results, we conclude that Seomaeyakssuk vinegar improves serum lipid content as a result of the complex action of vinegar, an active ingredient of Seomaeyakssuk and a product of the fermentation process.

• Food Science and Preservation
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• v.24 no.5
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• pp.647-657
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• 2017

This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepared for vinegar production. Three kinds of materials were mixed in the same amount to prepare vinegar as follows; CO (ME, water, 18% edible ethanol), SE (ME, water, and AEE), SW (ME, AWE, and 18% edible ethanol) and SM (ME, AWE, AEE). All samples were fermented by Acetobacter pasteurianus A8 at $30^{\circ}C$ for 25 days and analyzed at 10, 15, 20 and 25 days. The pH decreased significantly during the fermentation. pH was lower in SE and SM than CO and SW. The acidity increased significantly during the fermentation, and was highest in SM (4.44%) at 25 days of fermentation. The concentration of acetic acid was higher than other organic acids for all vinegars. Jaceosidin and eupatilin were not detected in both CO and SW, but both were detected in the SE and SM. At 25 days of fermentation, jaceosidin and eupatilin concentrations in SE and SM were 6.49-6.88 mg/kg and 2.23-2.24 mg/kg, respectively. From these results, we confirmed that production of vinegar containing jaceosidin, eupatilin and phenolic compounds can be prepared by using Artemisia argyi H. edible ethanol extract.

• Journal of Life Science
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• v.24 no.4
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• pp.377-385
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• 2014

This study was conducted to investigate the physicochemical characteristics and biological activities of water and 30%, 50%, 70%, 100% ethanol extracts from Artemisia Argyi H. and fermented Artemisia Argyi H. The yield was the highest in the 30% ethanol extract with Argyi H. at 29.74%. Total phenol and flavonoid contents were the highest in 70% ethanol extract with Argyi H. at 72.25 mg/g and 33.34 mg/g, respectively. The antioxidant activities of all extracts were significantly increased in a dose dependent manner. The 70% ethanol extract from Argyi H. show the highest level of DPPH, ABTS radical scavenging activity and bleaching inhibition activity in ${\beta}$-carotene linoleic acid system. Tyrosinase inhibition activity was also higher in the 70% ethanol extract, and the lowest in the 100% ethanol extract with Argyi H. at 50.01% and 11.44% at $500{\mu}g/ml$ concentration, respectively. At $250{\mu}g/ml$ concentration, the xanthin oxidase inhibition activity of water extract was more than 60%, and it was higher than the extracts. These results suggest that the 70% ethanol extract of Artemisia Argyi H. has a high rate of biological activities and can be useful to develop functional food ingredients.

• Journal of Life Science
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• v.22 no.6
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• pp.844-851
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• 2012

Antioxidant and cancer cell growth inhibition activity of hot water extract from five different varieties of Artemisia (A. Argyi H., A. iwayomogi Kitamura, A. Princeps Var Orien talis HARA, A. princeps Pampanini and A. annua L.) in Korea was studied. We determined the phenol and flavonoid contents and examined antioxidant assay, such as DPPH, NO radical scavenging, activity ferric-reducing antioxidant power (FRAP), and bleaching inhibition activity in the ${\beta}$-carotene linolic acid system. Also, we performed HeLa and MCF-7 cancer cell growth inhibition assay of Artemisia extracts. Total phenol and flavonoid contents were the highest in A. iwayomogi Kitamura followed by A. Argyi H. DPPH radical scavenging activity was the highest in A. Argyi H. at 50 ${\mu}g/ml$ concentration, NO radical scavenging activity was more than 50% in A. Princeps Var Orien talis HARA, A. princeps Pampanini, and A. annua L. at 200 ${\mu}g/ml$ concentration. FRAP was higher in A. Argyi H. and A. iwayomogi Kitamura. Antioxidant activity in the ${\beta}$-carotene linolinolic system was also higher in A. Argyi H. and A. iwayomogi Kitamura by 60.50% and 56.90% at 100 ${\mu}g/ml$ concentration, respectively. In cancer cell growth inhibition activities at 400 ${\mu}g/ml$ concentration, A. iwayomogi Kitamura showed greater than 80% on HeLa cell. A. princeps Pampanini and A. Argyi H. extract had growth inhibition activities greater than 80% on MCF cell. The results of this study suggest that the antioxidant and anticancer activities in various Artemisia are a promising source of functional food ingredients.

• Journal of Life Science
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• v.29 no.11
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• pp.1241-1250
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• 2019

Artemisia argyi H. has been used for centuries as a traditional medicine and food supplement in Asian countries. The objective of this study was to investigate the physiological activities of Artemisia argyi H. extracts prepared by butanol, chloroform, ethyl acetate, ethyl ether, hexane, and methanol extraction. We evaluated total phenol and flavonoid content, antioxidant activity, nitric oxide (NO) and reactive oxygen species (ROS) release, and osteoclastogenesis inhibition. The total phenolic and flavonoid contents were highest in the methanol extract (49.46 mg GAE/g and 24.32 mg QE/g, respectively). The methanol extracts also had the highest antioxidant activity (DPPH and ABTS radical scavenging ability and ferric reducing antioxidant power), while the hexane extract had the lowest. The release of NO and ROS was dose-dependently decreased by pre-treatment with all solvent extracts. At the same concentrations, the ethyl acetate and butanol extracts showed higher inhibition of NO and ROS production when compared with the other extracts. The butanol extract, at a concentration of $20{\mu}g/ml$, inhibited about 89% of the activity of the osteoclast marker, tartrate resistant acid phosphatase (TRAP). These results suggest that butanol extracts of Artemisia argyi H. may be effective natural medications for the prevention and treatment of osteoporosis.

• Journal of the Korean Applied Science and Technology
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• v.37 no.2
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• pp.241-249
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• 2020

This study investigated the whitening activity using seomaeyakssuk (Artemisia argyi H.) extract. Seomaeyakssuk was extracted from hot DW (AAD) and 70% ethanol (AAE). And confirmed safety through assessment of cytotoxicity. Also, whitening activities were measured through changes in the levels of extracellular melanin, melanin synthesis, cellular tyrosinase activity and transcription factor. The results confirmed that significant cytotoxicity does not appear in the concentration range of 50, 100, and 200 ㎍/㎖ of both extracts of this study. The production of extracellular melanin was slowed by AAD 45.0% and AAE 1.3% at 200 ㎍/㎖ concentration. Also, production of intracellular melanin was decreased AAD 37.2% and AAE 24.6%. In the case of intra cellular tyrosinase activity was reduced to AAD 49.2% and AAE 35.6% at 200 ㎍/㎖ concentration. The mRNA expression of tyrosinase, TRP-1 and TRP-2 significantly decreased by AAD 63.0%/AAE 58.0%, AAD 60.0%/AAE 56.0% and AAD 59.0%/AAE 53.0%, respectively, following the 200 ㎍/㎖ sample treatment when compared to the control. Both extracts showed efficient changes of production of whitening-related factor and transcription factor. But AAD was found to have a higher inhibitory effect than AAE. In other words, seomaeyakssuk was showed significant biological activities showing whitening without cytotoxicity. These results will be provided as fundamental data for further development of the new material of functional cosmetics to the results above.

• Journal of the Korean Applied Science and Technology
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• v.38 no.5
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• pp.1292-1301
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• 2021

The purpose of this study was to investigate the anti-pruritic activities such as cell viability and pruritus-related factor using seomaeyakssuk (Artemisia argyi H.; Seomaeyakssuk) extract on MC/9 (mouse mast cell line). Seomaeyakssuk was extracted from hot distilled water. Cell viability was assessed using MTT assay on MC/9 cells. Anti-pruritic activities were measured through changes in the levels of transcription factor (IL4 and IL31) on MC/9 cells. In addition, the expression of linked proteins and histamine was measured. The results confirmed that significant cytotoxicity does not appear in the concentration range of 25, 50, and 100 ㎍/㎖. The levels of IL4 was reduced to 12% (25 ㎍/㎖), 26% (50 ㎍/㎖) and 61% (100 ㎍/㎖). Also, level of IL31 was decreased 33% (50 ㎍/㎖) and 36% (100 ㎍/㎖). In the case of proteins levels decreased significantly IL-4 34%/69% and IL-31 36%/37% at 50 ㎍/㎖ and 100 ㎍/㎖. Histamine decreased by 22, 58% and 61%, respectively, at concentrations of 25, 50, and 100 ㎍/㎖. This results shows possibility of ADD as raw material in anti-pruritic products.

• Food Science and Preservation
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• v.24 no.2
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• pp.254-265
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• 2017

For the production of ${\gamma}-aminobutyric$ acid (GABA) contents increased Seomaeyaksuk fermentant, 0, 0.25, 0.5 and 1.0% of monosodium galutamate (MSG) was added in Seomaeyaksuk water extract 15% contained Sikhye and inoculated with Lactobacillus brevis (KI271266). Physicochemical properties were sampling and analyzed at each 1 day during 3 days fermentation. Goes on fermentation periods, the turbidity was gradually reduced, but lightness and the yellowness was increased, redness was decreased. Soluble solid was also decreased. The reducing sugars content were also decreased during fermentation. pH was 4.65-4.83 before fermentation but it was lower 3.15-3.68 after three days fermentation. The GABA contents increased by fermentation periods and it was the highest in MSG 1.0% added sample (354.38 mg/L). Fructose, glucose and sucrose contents were 50-67% decreased at three days fermentation than before fermentation. Among the organic acids, propionic acid, oxalic acid, citric acid and fumaric acid contents were decreased and lactic acid, acetic acid and succinic acid were increased during fermentation periods. Contents of total polyphenol and DPPH radical scavenging activity were the highest in MSG 0.5% added sample. From these results, we confirmed that increasing of GABA content when the manufacturing of Seomaeyaksuk lactic acid fermentation product, is possibile by addition of MSG without affecting physicochemical characteristics.

• Journal of Life Science
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• v.27 no.1
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• pp.23-31
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• 2017

This study was performed to determine the ethanol ratios (30%, 50%, 70%, and 90%) of extraction solvent of Seomaeyakssuk (Artemisia Argyi H.) prepared using different methods (drying at room temperature [D], aging at $60^{\circ}C$ for 7 days after drying [AD], and roasting for 30 min at $160^{\circ}C$ after drying [RD]). The extract yield of the D extracts was lower than that of the AD and RD extracts, but the ethanol concentration of extract solvent did not affect. The L, a, and b values of the D extracts were highest, whereas those of the AD extracts were lowest. No clear trend was observed in the ethanol ratios. The soluble solids, total phenol, total flavonoid, jaceosidin, and eupatilin contents of each extract varied significantly, with RD > AD > D. The soluble solids significantly increased by ethanol ratio of extraction solvent, but other phytochemicals contents of 50% and 70% ethanol extracts were higher than others without affecting the processing methods. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest (77.71%) in the 70% ethanol extract obtained from RD. 2,2-azinbis-(3-ethylbenzo-thiazoline-6-sulphonate(ABTS) radical scavenging activity was significantly higher in 30-70% ethanol extract than 90% ethanol extract from RD. The results suggest that the contents of active ingredients and radical scavenging activity of ethanol extracts from Seomaeyakssuk were highest in the RD extract using 50-70% ethanol.