• Food Science and Preservation
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• v.23 no.7
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• pp.995-1003
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• 2016

Ulmus pumila L. bark underwent distilled water extraction under three temperature condition ($4^{\circ}C$, room temperature, or $80^{\circ}C$) and two extraction times (1, or 5 min) in order to develop a functional beverage products. Changes in yield, pH, color, total phenolic (TP) content, tannin content and antioxidant activity of the aqueous extracts were evaluated for each extraction temperature and duration. Extraction conditions did not affect yield or pH value of the extracts; however CIE $b^*$ values were high in extracts prepared under high extraction temperature ($80^{\circ}C$) and long extraction duration (5 min) conditions. Both extraction temperature and duration affected the TP and tannin contents of the extracts; however, all extraction conditions resulted in ${\geq}450\;mg\;GAE/g$ TP content and ${\geq}80\;mg\;CE/g$ tannin content. All extracts exhibited ABTS and DPPH radical scavenging ability similar to that of vitamin C. Nitric oxide inhibition activity was lower in the 5 min duration sample than in the 1 min sample. The $4^{\circ}C$ extraction temperature produced an extract with the highest reducing power and hydrogen peroxide values. Extraction temperature also affected sensory evaluation results with the $80^{\circ}C$ extraction temperature producing significantly higher flavor, bitterness, and color score, than those obtained under $4^{\circ}C$ and room temperature extraction conditions.

• Food Science and Preservation
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• v.15 no.4
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• pp.518-523
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• 2008

This study sought to prepare Doenjang with added Ulmi cortex, to improve functionality and flavor, while retaining the original Doenjang scent. Ulmi cortex powders were added during fermentation. The Ulmi cortex-containing Doenjang showed lower pH and less salinity than did the Doenjang prepared without Ulmi cortex. Sensory evaluation data showed that Doenjang with Ulmi cortex tasted sweeter, and less salty, and was preferred over Doenjang without Ulmi cortex. In the DPPH assay, Doenjang with Ulmi cortex showed much higher free-radical scavenging ability (IC50 of 29.16 g/mL)did Doenjang without Ulmi cortex(IC50 of 155.67 g/mL), indicating that Ulmi cortex Doenjang has higher antioxidant levels. Doenjang prepared with 1%(w/v) Ulmi cortex powder was best in terms of consumer preference and functionality.

• Korean Journal of Medicinal Crop Science
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• v.10 no.3
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• pp.177-180
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• 2002

Ulmi pumilae Cortex(bark of Ulmus pumila L.), oriental medicine, has been used for the folk remedy of the gastric diseases. In order to investigate antiulcer activities, some experiments for Shay, aspirin-induced and indomethacin-induced gastric ulcers were conducted. The water extract of Ulmi pumilae Cortex(UX) was given intraperitoneally, and the groups of UX 500 and 1,000mg/kg significantly inhibited Shay, aspirin and indomethacin-induced ulcers in rats.

• Food Science and Preservation
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• v.17 no.1
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• pp.107-116
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• 2010

We prepared extracts from Ulmus davidiana (root, Korean source; URK) and Ulmus davidiana (bark, Korean source; UBK). URK extracts obtained with all tested solvents showed the highest antioxidant effects on fish oils. Both treatments containing 0.1% (v/v) extract from URK and UBK each showed that peroxide values of 30 meq/kg were maintained for 6 h and levels of 40 meq/kg were apparent for up to 18 h, indicating that antioxidative activity seemed to sustain during all tested time periods. Compared with commercial antioxidants, butanol and methanol extracts diluted to 0.05% (v/v) had similar antioxidative effects. Water and butanol UBK extracts diluted to 0.1% (v/v) both showed the highest antioxidative activities. After addition of metal ions, methanol and butanol URK extracts diluted to 0.1% (v/v) showed enhanced antioxidative activity. UBK ethanol extracts displayed superior antioxidative activity and a constant peroxide value throughout storage. However, in the case of Perilla oil, $\alpha$-tocopherol which is known as a natural antioxidant did not show any antioxidative activity except in the BHT. Methanol and butanol URK extracts diluted to 0.2% (v/v) showed superior antioxidative activities throughout the experiment. A methanolic UBK extract (0.2%, v/v) also had a similarly increased antioxidative effect. In tests involving addition of metal ions to all extracts, the methanolic UBK extract (0.2%, v/v) showed excellent antioxidative activity. When lard was tested, antioxidant levels did not differ significantly among extracts prepared using four different solvents at either 0.05% or 0.1% concentrations (both v/v). Addition of metal ions at levels of 0.05% or 0.1% (w/v) to these extracts had no significant additive effect on oxidation.

• Microbiology and Biotechnology Letters
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• v.20 no.1
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• pp.1-5
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• 1992

Antibacterial activity of the water-soluble portion of Ulmus pzcmila L. extract against 10 bacterial species was studied by both cylinder plate dilution method and broth dilution test tube method. Inhibitory effect of the extract on the bacteria was also investigated by plotting bacterial survival at various concentration of the extract. The crude extract exhibited antibacterial activity against all of the tested bacterial species with exception of K pneurnoniae. The fractions of the extract prepared by CM Sephadex-C 50 ion exchange chromatography were also subjected to test the antibacterial activity, and the activity was studied after autoclaving for 20 minutes.

• Korean Journal of Pharmacognosy
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• v.21 no.3
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• pp.201-204
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• 1990

From the Cortex of Ulmus davidiana var. japonica three triterpenoids were isolated and identified as friedelin, epifriedelanol and taraxerol on the basis of spectroscopic methods.

• Journal of the Korean Society of Clothing and Textiles
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• v.39 no.2
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• pp.287-293
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• 2015

This research verifies stainability, super bacteria antibacterial features and antibiotic resistance of Ulmus davidiana var. japonica Nakai (UD) extract in dye cotton cloth. UD was extracted with hot water, the test cloth dyed, and then processed by mordanting treatment using $FeSO_4$ $7H_2O$, $CuSO_4$ $5H_2O$ and $Al_2(SO_4)_3$. The surface color and color fastness of the three kinds (original cloth, the cloth without mordancy and mordant cloth) were measured and the influence of dying of cotton cloth and the mordant method on the genesistasis of Methicillin-resistant Staphylococcus aureus (MRSA), antibiotic resistant bacteria. 1. The surface color of the cotton cloth for dyeing (without and with mordancy) displayed a reddish and yellowish color. Stainability was greatest when the mordant of $FeSO_4$ $7H_2O$ was used. 2. When a mordant was not used for dyeing, the color fastness to washing, perspiration and friction of the contaminated cloth was satisfactory at 4 to 5 grade in general. 3. As for the antibiotic effect to super bacteria, the growth of germ was meaningfully suppressed both on the cloth without and with mordancy compared to the comparison cloth; in addition, the dyeing method with the biggest antibacterial impact was found to be the mordancy with the mordant of $CuSO_4$ $5H_2O$ after dyeing. The results of the experiments that involved dyeing with UD extract showed that cotton cloth processed through mordancy with the mordant of $CuSO_4$ $5H_2O$ had the biggest antibiosis to super bacteria and that processed with the mordant of $FeSO_4$ $7H_2O$ had the greatest stainability.

• Food Science and Preservation
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• v.7 no.4
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• pp.373-379
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• 2000

The Ulmi corex extract was prepared using various solvents to investigate the availability as a natural antioxidant. The extracts were added to lard emulsion and the antioxidant activities were compared. The extract that had a greater antioxidant activity was fractionized. Then the antioxidant activity and substrate specificity of the fraction were examined and optimum concentration of addition was determined. To observe the antioxidative effect of the fraction in vivo, an inhibition rate of lipid peroxidation from which might be derived was measured using a microsome in rat's liver. Among the extracts of Ulmi cortex, the extract from water had the best antioxidant activity, and the addition of 0.05% (w/w) of ethyl acetate fraction showed similar antioxidant activity to a synthetic antioxidant, butylated hydroxyanisole(BHA). Ethyl acetate fraction (0.05%, w/w) also presented the antioxidative effect in lard, soybean oil, palm oil, and com oil. The inhibition of lipid peroxidation in liver microsome showed feater in the ethyl acetate fraction than caffeic acid in both nonenzymatic peroxidation (Fe$\^$++/ascorbate system) and enzymatic peroxidation (Fe$\^$++/-ADP/NaDPH system).

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1022-1028
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• 1999

The solvent extracts of Ulmi cortex, which were extracted by using several solvents with different polarities, were prepared for utility as a natural preservatives. The antimicrobial activities and cell growth inhibitions were investigated to each strain with the different concentrations of Ulmi cortex extracts. Methanol extract showed the highest antimicrobial activity. The methanol extract was represented the broad antimicrobial activities for the gram positive and negative strains. Minimum inhibitory concentrations (MIC) for each strains were appeared to around 0.3mg/ml at each of Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus. The cell growth inhibitions were not shown on Lactobacillus bulgaricus, Lac tobacillus plantarum, and Bifidobacterium bifidum, but greatly on the Clostridium butyricum. The meth anol extracts were further reextracted sequentially with hexane, chloroform, ethyl acetate, and butanol for purifying crude methanol extracts. The extract, which was reextracted by butanol, showed the highest antimicrobial activity.

• Korean Journal of Pharmacognosy
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• v.21 no.3
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• pp.217-222
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• 1990

Ulmi Cortex has been used for edema, articular rhematism and acne, etc in oriental medicine. Here, experimentally the MeOH extract showed significant anti-inflammatory action, inhibitory effect of leukocyte emigration in rats and the growth inhibition of Sta. aureus, Strep. faecalis, Psu. aeruginosa and Bacillus sp. The ether layer showed analgesic effect stronger than that of MeOH extract and BuOH layer showed antimicrobial activity stronger than that of the other layer.