• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.20 no.2 s.33
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• pp.116-131
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• 2007

황기건중탕은 보비익기(補裨益氣) 및 거습열(祛濕熱)하는 효능(效能)으로 신체(身體)의 허약(虛弱)을 개선하며 염증(炎症)을 유발할 수 있는 외사(外邪)의 침입을 방어하여 인체의 면역기능(免疫機能)을 강화하는 처방으로 면역관련 세포중 하나인 microglial cell를 대상으로 면역세포에 황기건중탕이 어떠한 효능을 발휘하는 지를 살펴보았다. 물로 전탕(煎湯)한 황기건중탕을 여과한 후 실험한 결과 BV2 microglial cells에서 LPS로 자극하여 염증을 유발하는 주요 물질인 NO의 분비를 세포독성 없이 억제하였다. 또한NO를 생성하는 효소인 Cox-2의 발현도 감소시켰다. 그리고 기타 염증전구 물질들이 $TNF-{\alpha}$, $IL-1{\beta}$, IL-12도 황기건중탕의 용량이 증가함에 따라 의존적으로 감소함을 알 수 있었다. 이러한 결과를 보아 황기건중탕은 면역관련세포인 microglial cell에서 염증 관련 인자들의 분비 및 생성을 억제를 통하여 면역관련 상태를 개선시키는 것으로 사료된다.

• Korean Journal of Medicinal Crop Science
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• v.14 no.4
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• pp.250-254
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• 2006

To elucidate cytogenetic differences, karyotype analysis and FISH (fluorescence in situ hybridization) with 45S and 5S rDNAs were carried out in the three Astragalas species: Astragalas membranaceus Bunge, A. membranaceus var. alpinus Nakai and A. mongholicus Bunge. The somatic metaphase chromosome numbers of all three species were 2n=2x=16 and the size of chromosomes ranged $2.19{\sim} 5.73\;{\mu}m$. The chromosome complement of A. membranaceus consisted of each four pairs of metacentrics (chromosomes 3,4,6 and 7) and submetacentrics (chromosomes 1,2,4 and 8). In A. membranaceus var. alpinus, the chromosome complement consisted of two pairs of metacentrics (chromosomes 4 and 8) and six pairs of submetacentrics (chromosomes 1,2,3,5,6 and 7). A. mongholicus had three pairs of metacentrics (chromosomes 6,7 and 8) and five pairs of submetacentrics (chromosomes 1,2,3,4 and 5). Using bicolor-FISH, one pair of 45S and 5S rDNA signals could be detected on the centromeric regions of chromosomes 8 and 7 of A. membranaceus and A. mongholicus, respectively. In contrast, A, membranaceus var. alpinus had one pair of 45S signals on the centromeric region of chromosome 8 and two pairs of 5S rDNA signals on the short arms of chromosomes 7 and 8.

• Korean Journal of Poultry Science
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• v.25 no.4
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• pp.185-193
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• 1998

This experiment was conducted to investigate the effect of dietary supplemental Astragalus membranaceus on performance and meat quality of broiler chicks for 5 weeks. Basal diets based on corn and soybean meal contained 21％ crude protein for the first three weeks and 19％ for the rest of two weeks. Four levels of dietary Astragalus membranaceus(0, 0.25, 0.50, 1.00％) were fed in a one way design. There were four replicates of 50 chicks per treatment. Weight gain, feed intake, feed efficiency, blood component, breast meat lipid and protein were measured at the end of experiment. No increased growth rate was observed in chicks fed the basal diet supplemented with Astragalus membranaceus. Chicks fed the diet containing 0.5 and 1.00％ Astragalus membranaceus tended to depress the growth rate. Feed intake of 0.25％ Astragalus membranaceus treatment was significantly lower than control group(P<0.05), Dietary supplemental Astragalus membranaceus improved the feed efficiency compared to the control group, but was not significantly different between them. However, Astragalus membranaceus treatment exhibited decreased serum cholesterol and AST compared to those of control group, but was not significantly different between supplemental groups. Serum hematocrit, triglyceride, phosphate and BUN decreased at 0.25％ Asparagus membranaceous supplementation. Growth hormone and IGF-1 (ng/ml) of chicks fed more than 0.50％ Astragalus membranaceus significantly decreased compared to those of control(P<0.05). The total lipid and protein content of chicks fed 0.25 and 0.50％ Astragalus membranaceus tended to increase, but did not show consistency at more than 0.50％ supplement. The results of this experiment indicated that optimum dietary Astragalus membranaceus level to improve the performance and meat quality of broiler chicks may be less than 0.25％.

• Proceedings of the Materials Research Society of Korea Conference
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• 1994.11a
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• pp.37-38
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• 1994

• Journal of Life Science
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• v.12 no.6
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• pp.731-739
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• 2002

The growth of V. parahaemolyticus was inhibited by the combination of natural products having antioxidative capacity. The growth of V. parahaemolyticus was controlled effectively by each or the combination of Paeonia japonica, Acanthodanacis cortex, Phellodendri cortex, Mori cortex radicis, Theae folium, Galla rhois, Coptidis rhizomn and Astragali radix. The growth inhibition ratio of the combination of Astragali radix, Phellodendri cortex, Coptidis rhizotna and Paeonia japonica was 95%, and its antioxidative capacity was also 5.4 times higher, and the elimination ratio of hydroxyl radical was more than 80% compared with control. As natural products might activate some parts of human body, they could be utilized as pharmaceuitcal applications, functional foods, antiaging tea, and multifunctional fermentative beverages.

• Food Science and Preservation
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• v.14 no.4
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• pp.356-363
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• 2007

This study investigated the effects of a Hwangki (Astragalus membranaceus) extract on the quality of Chungkukjang fermented by Bacillus subtilis KCCM 12148, at 30, 40, and $50^{\circ}C$, for 4 days. Changes in moisture contents, protein levels, pH values, ammonia-type nitrogen levels, color, angiotensin-converting-enzyme (ACE) inhibition rates, and fibrinolytic activities, were all determined. For both control and test, the moisture contents decreased gradually with time and the protein levels increased slightly. The pH values fell at the beginning of fermentation and then rose. The content of ammonia-type nitrogen was higher in Hwangki with Chungkukjang than in control, until 24 hr after fermentation commenced. After that time, the content of ammonia-type nitrogen control was higher in the control than in the Hwangki with Chungkukjang sample. Color features, such as lightness, redness, and yellowness, all decreased during fermentation, in both control and test. The highest ACE inhibition rates during fermentation at $40^{\circ}C$ were 90.9% in the control (48 hr after fermentation commenced) and 95.3% in Hwangki with Chungkukjang(24 hr). Fibrinolytic activities of Chungkukjang and Hwangki Chungkukjang were 100.7 and 74.4% respectively. The content of 2,6-dimethyl pyrazine in the control was higher than that in Hwangki with Chungkukjang. Sensory evaluationtests showed that the addition of Hwangki significantly improved the overall palatability of Chungkukjang.

• Korean Journal of Medicinal Crop Science
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• v.6 no.3
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• pp.221-226
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• 1998

This study was conducted to develop labor-saving cultural techniques for weed control using herbicides in Rehmannia glutinosa and Astragalus membranaceus, Napropamide, linuron(preemergence) and paraquat (postemergence) showed significant herbicidal effects. At the same time they did not turn out to be harmful to the growth of Rehmannia glutinosa. The yield of Rehmannia, glutinosa treated with paraquat was higher than that of the untreated. Napropamide showed significant herbicidal effect without harmful effects to the growth of Astragalus membranaceus. Etha1flura1in and metolachlor, however, were s1ightly harmful. The yield of Astragalus membranaceus was highest with napropamide.

• Journal of the Korean Applied Science and Technology
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• v.36 no.3
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• pp.898-904
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• 2019

This study was carried to investigate the antidiabetic effect of ethanol extract of Astragali Radix(A.R) in Streptozotocin(STZ) induced diabetic rats. Diabetes was induced by intravenous injection of STZ at a dose of 45mg/kg dissolved in citrate buffer. The ethanol extract of A. R was orally administrated once a day for 7 days at a dose of 1,000mg/kg. The contents of serum glucose, triglyceride(TG), total cholesterol were significantly decreased in A.R treated group compared to the those of STZ-control group. The content of hepatic glycogen and activities of glucokinase(GK) and glucose-6-phosphate dehydrogenase(G-6-PDH) were significantly increased, and activity of glucose-6-phoshatase(G-6-Pase) was significantly decreased in A.R treated group compared to the those of STZ-control group, These results indicated that ethanol extract of A.R would have antidiabetic effect in STZ-induced diabetic rats.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.128-128
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• 2001

전통 한약재의 일환인 황기, 당귀로부터 추출물의 획득은 일반적으로 열수추출법에 의하여 행해져 왔으나 추출물의 획득수율이 낮고 추출, 농축과정에서의 심란 열처리로 인하여 고유의 향이 소실되는 등 많은 문제점을 안고 있다. 이에 본 연구에서는 주정추출법을 시도하여 황기, 당귀 추출물의 획득수율을 열수추출법의 50, 39%(w/w) 대비 각각 15. 36% 증가한 65. 75%로 향상시킬 수 있었으며, 강한 고유의 향을 포집하고 있는 전혀 새로운 타입의 추출물을 얻을 수 있었다. 추출과정on서 열수추출법과의 차이는 추출용매를 물에서 주정으로 변경한 것과 1차 추출 후 얻어진 박을 이용하여 2차 추출을 행하였으며, 농축온도를 열수추출의 104$^{\circ}C$에 비하여 상대적으로 낮은 9$0^{\circ}C$에서 실시하였다. 이와 같이 처리온도와 거의 무관하게 주정은 고유의 향을 포집하는 뛰어난 효과를 나타내었다. 이 추출물을 물엿, 음료 등의 제품에 적용할 경우 별도의 인공향료 처리 없이 천연물 그대로의 가공으로도 충분한 고유의 향미를 부여할 수 있을 것으로 기대된다.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.41-51
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• 2012

We produced Hwanggiju (added 0.5~2.0% of ground Astragali Radix compared to starch contents) and investigated the physicochemical characteristics, DPPH free radical scavenging activities, polyphenol contents, and sensory evaluation. For all treatments, the initial pH was 3.9~4.1 and gradually decreased for 6 days from the 1st mashing day, and then rapidly increased to 4.67. As the fermentation proceeded, total acid contents increased in most of the treatments, reduced temporarily after the 2nd mashing time because of the addition of starch material and water, and then slightly rose again. There were little changes in pH and total acid contents followed by adding ground Astragali Radix (AR) to the fermentation periods. Amino acidities of all treatments showed patterns of which consistently rose as the fermentation proceeded and slightly reduced followed by increasing the addition rate of ground AR to the mashes. Soluble solid and alcohol contents also increased continuously and there were few differences among the treatments followed by adding to the ground AR rate. In color, there was no differences in L value, but a and b value showed significant differences by adding ground AR rate. In DPPH free radical scavenging activities, the control (no AR added) showed 53.6% and when grinded AR added, there were improving effects of the activities (0.52~6.9%). In polyphenol contents, the control was 1.05 mg/mL and the ground AR added treatments increased slightly. In the sensory evaluation, the control received a relatively high score ($5.0{\pm}1.0$), and the treatments which added 0.5% ground AR during the 2nd mashing time were also well received ($4.5{\pm}1.3$).