• Korean Journal of Poultry Science
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• v.38 no.2
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• pp.105-112
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• 2011

This study were investigated the effects of dietary supplementation of ground Kalopanax pictus leaves powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed diets for five weeks containing 0% Kalopanax pictus leaves powder (Control), 0.5% Kalopanax pictus leaves powder (T1), 1.0% Kalopanax pictus leaves powder (T2), and 2.0% Kalopanax pictus leaves powder (T3). The pH and TBARS were significantly decreased by the supplementation of Kalopanax pictus leaves powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Kalopanax pictus leaves powder compared to those of the control group (P<0.05), and especially, T3 was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups (especially T3) showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In fatty acid composition, linolenic acid of chicken meat was increased by the supplementation of Kalopanax pictus leaves powder than compared to those of the non-supplementation group. In conclusion, a supplementation of Kalopanax pictus leaves powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.323-329
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• 2010

The objective of this study was to investigate the effects of supplementation diets with Kalopanax pictus leaf powder on performance, proximate composition, carcass characteristics and blood characteristics of chicken meat. Broiler chicks were fed diets containing Kalopanax pictus leaves with concentration of 0% (Control), 0.5% (T1), 1.0% (T2), and 2.0% (T3) for five weeks. There were no significant differences in performance among treatment, however there were significant decrease in mortality within treatment. The crude fat of chicken meat was increased in diets by addition of Kalopanax pictus leaf powder than control, but moisture, crude protein, and crude ash were no significant differences. The abdominal fat was significantly increased by the supplementation of Kalopanax pictus leaf powder compare to the control (P<0.05). The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups, and the HDL-cholesterol and glucose of control were lower than treatment groups (P<0.05). Especially, T2 and T3 were significantly (P<0.05) more effective in improving cholesterol compare to other treatment groups. In conclusion, these data indicate that supplementation of 1.0% Kalopanax pictus leaf powder (T2) were most effective in decreasing total cholesterol, LDL-cholesterol and triglyceride and increasing HDL-cholesterol.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.305-312
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• 2010

The effects of dietary supplementation with Kalopanax pictus branch, leaves, and extracts on performance, proximate composition, pH, total phenol and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, cholesterol and fatty acid composition of chicken meat. Broiler chicks were fed for 5 weeks with a diet containing 5% Kalopanax pictus branch (T1), 2% Kalopanax pictus leaves (T2), and 5% Kalopanax pictus extracts (60% leaves + 40% branch) (T3). T1 and T3 resulted in much better feed conversion than T2. In proximate composition, crude fat of chicken meat was increased, but not signi-ficantly (p>0.05) in Kalopanax pictus-supplemented diets than control diet. Total phenol contents and DPPH radical scavenging activity were significantly increased (p<0.05) by the dietary-supplementation with Kalopanax pictus branch and leaves compared to the control diet. Total and high density lipoprotein cholesterols of treatment groups were higher than the control group, and control group low density lipoprotein cholesterolwas higher than treatment groups (p<0.05). Especially, T3 was significantly (p<0.05) more effective in improving cholesterol compared to other treatment groups. The treatment groups (especially T3) showed significantly higher total fatty acid and unsaturated fatty acid compositions compare to the control group.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.389-398
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• 2018

This study was to investigate the antioxidant and anti-amyloid activities of the extract (KP-HE) from Kalopanax pictus (KP) fermented with Hericium erinaceum (HE) mycelium. Antioxidant activity was evaluated based on 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical(ABTS) scavenging assays. In all assays, the extracts from KP, HE and KP-HE had the potential for antioxidant activities. However, antioxidant activity of KP-HE significantly scavenged DPPH radical as compared to the KP and HE. The result suggested that the antioxidant component was increased in the process of KP fermented with HE. KP-HE was shown to significantly inhibite peroxyl radical-mediated DNA strand breakage whereas KP and HE did not inhibit DNA strand breakage. The aggregation of the amyloid-${\beta}$ ($A{\beta}$) peptide is involved in the pathological process of Alzheimer's disease(AD). In this study, the effects of KP, HE and KP-HE on the aggregation of $A{\beta}_{1-42}$ were investigated. KP and HE had little effect on $A{\beta}$ aggregation and KP-HE effectively inhibited $A{\beta}$ aggregation. KP-HE effectively inhibited $A{\beta}$ induced cell death and significantly increased of the 20.3% cell survival at $300{\mu}g/mL$ concentration. KP-HE also decreased intracellular reactive oxygen specie levels in $A{\beta}$-treated cells. The results suggested that KP-HE had antioxidant and anti-amyloid activities. Therefore, KP-HE could potentially be used as a valuable functional food ingredient to prevent neurodegenerative disorders such as AD.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.194-204
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• 2018

This study was to investigate the effect of the extract(KP-HE) from Kalopanax pictus(KP) fermented with Hericium erinaceum(HE) mycelium on oxidative modification of neurofilament-L(NF-L) which is closely related to neurodegenerative disorders. The oxidative modification of NF-L was induced by AAPH producing peroxyl radicals in solution, and KP, HE, and KP-HE was investigated. KP and HE did not protect NF-L against peroxyl radical-mediated NF-L modification whereas KP-HE significantly prevented NF-L modification induced by peroxyl radical. KP-HE inhibited the formation of dityrosine in oxidative modification of NF-L and stimulated the peroxyl radical scavenging activity. The effects of KP, HE, and KP-HE on the modification of NF-L by tetrahydropapaveroline(THP), a neurotoxin found in patients with Parkinson's disease was investigated. KP-HE also prevented THP-mediated NF-L modification as compared to KP and HE. In addition, KP-HE significantly inhibited the formation of dityrosine in oxidative modified NF-L and enhanced the inhibition of reactive oxygen species(ROS) was generated by THP. The results suggested that KP-HE can contribute to protected cell from oxidative stress was induced by ROS and neurotoxin. Therefore, KP-HE could potentially be used as a valuable functional food ingredient to prevent neurodegenerative disorders.

• Food Science and Preservation
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• v.19 no.2
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• pp.193-200
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• 2012

The quality characteristics of $kalopanax$ $pictus$ and Aralica elata shoots during their preservation were investigated according to the salt conditions and storage temperatures to improve the use of the shoots. The results were as follows: the pH of $kalopanax$ $pictus$ shoots duing their storage did not changes with 10% and 12% brine at $4^{\circ}C$ and with 12% brine at $10^{\circ}C$. The pH of $Aralica$ $elata$ shoots is at $4^{\circ}C$ tended to be similar to the $kalopanax$ $pictus$ shoot and decreased at the storage temperature of $10^{\circ}C$. The salinity of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to increase during their storage and did not change significantly as their storage temperature changed. The L values of $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decrease gradually during their storage, and the salt concentrations appeared high. The b value of the $kalopanax$ $pictus$ shoot tended to increase and that of the $Aralica$ $elata$ shoots, to decrease gradually. The a value tended to increase gradually but did not differ with variations in the storage temperatures and salt concentrations. The strength and the hardness of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decreased gradually during their storage and highest in 10% brine at $4^{\circ}C$, and those of $Aralica$ $elata$ shoots were highest in 8-10% brine at $4^{\circ}C$. The Chlorophyll contents of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decrease during their salt storage and did not change significantly as the temperatures and salt concentrations changed. Therefore, it can be concluded that the quality of $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots can be maintained when the are stored in 10% brine at $4^{\circ}C$.

• Food Science and Preservation
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• v.19 no.2
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• pp.201-208
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• 2012

The sensory properties of $Kalopanax$ $pictus$ and $Cedrela$ $sinensis$ shoots were analyzed according to their blanching conditions and the thawing methods used. For the Hunter colors, the $K.$ $pictus$ that was blanched without adding salt for 6 min had the highest L value, and the $C.$ $sinensis$ that was blanched with 1% salt for 6 min had the highest L value. The chlorophyll content of $K.$ $pictus$ was 141.1 mg% when it was blanched for 3 min with 2% salt, and the chlorophyll content of $C.$ $sinensis$ that was blanched without adding salt for 6 min was highest (124.8 mg%). When $K.$ $pictus$ and $C.$ $sinensis$ were blanched without salt addition for 3 min, their texture showed a higher value than that of the other samples. The sensory test result showed the highest overall preference for the sample that was blanched without adding salt for 3 min, among all the samples. The L value of the $K.$ $pictus$ that was thawed in a microwave oven was significantly higher than that of the other samples, but the L value of the $C.$ $sinensis$ that was thawed at $4^{\circ}C$ was higher than that of the other samples. As for the overall preference for the samples according to the thawing method used, $K.$ $pictus$ and $C.$ $sinensis$ scored highest in the case of thawing in a microwave oven.

• Proceedings of the Plant Resources Society of Korea Conference
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• 1998.10a
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• pp.89-109
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• 1998

• Applied Biological Chemistry
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• v.45 no.1
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• pp.42-46
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• 2002

Effects of the water extract from Kalopanax pictus NAKAI on insulin-like action and glucose uptake in 3T3-L1 cells were investigated. The bark of K. pictus NAKAI was treated with hot water and the extract was freeze-dried. Total extract of K. pictus NAKAI was fractionated into 6 fractions with increasing gradients from 0 to 100% MeOH on Amberlite XDA-4. Treatment of 3T3-L1 fibroblasts with 1 ${\mu}g/ml$ and 10 ${\mu}g/ml$ of K. pictus NAKAI total extracts significantly increased the differentiation of the cells. When co-treated with inducers such a dexamethasone, 1-methyl-3-isobutylxanthine and insulin, the differentiation was increased at 1 ${\mu}g/ml$ of total extract, but not at 10 ${\mu}g/ml$. In 3T3-L1 adipocytes, glucose uptake was increased by 3.3 times with addition of 0.3 and 3 ${\mu}g/ml$ of Fr. 1 (0-10% MeOH) and Fr. 3 (30% MeOH) at 3 ng/ml insulin. In conclusion, K. pictus NAKAI contains such compounds that play a role of insulin-like action and insulin sensitizer.

• The Hankook-Saengyark Bo
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• no.238
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• pp.5-5
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• 2000

인삼 뒷그루 작물 6종 선발(하수오$\cdot$더덕$\cdot$고추$\cdot$산약$\cdot$도라지$\cdot$만삼등) - '만삼' 재배 본격연구(경기도 농기원 북부시험장) - 구기자 시설 재배법 확립(60cm*20cm 간격 심으면 수량 향상) - 홍화 하우스재배법 확립(경북도 농업기술원)