• Proceedings of the Plant Resources Society of Korea Conference
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• 2002.04a
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• pp.36-36
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• 2002

• Horticultural Science & Technology
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• v.28 no.4
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• pp.708-710
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• 2010

'Skinny Green' is the third hairless-variety release by National Institute of Horticultural & Herbal Science (NIHHS) of Rural Development Administration (RDA) in Korea. It was bred by field crossing using the KN8903 as the mother plant, which had been selected from the crossbreeding of a Korean wild germplasm of tara vine with a male $Actinidia$ $deliciosa$ cv. Tomuri, and tara vine as the father plant collected from Korean mountains. The principal features of the final release are firstly, the fruit size not bigger than a mouthful bite with the average fruit weight not more than 19.3 g, and secondly, the thin and hairless edible fruit skin. It has green flesh color maintaining soluble solids and acid contents about $16.7^{\circ}Brix$ and 0.91% respectively. Its harvest season is usually in mid October. As it is not self-fertile it needs artificial pollination. Its tendency to produce maximum numbers of fruit requires thinning out of the fruits in a proper way.

• Horticultural Science & Technology
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• v.35 no.2
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• pp.199-209
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• 2017

This study detailed the effects of 1-methylcyclopropene (1-MCP) on ripening and fruit quality in red-fleshed kiwifruit (Actinidia chinensis) stored at 0 or $10^{\circ}C$ for 20 days, and $20^{\circ}C$ for 13 days. The quality of the fruit was assessed by measuring ethylene production, respiration rate, weight loss, firmness, flesh color, soluble solids content (SSC), and titratable acidity (TA), along with a sensory evaluation. Compared to untreated kiwifruit, fruit treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 24h at $20^{\circ}C$ prior to storage showed a delay in ripening and maintained fruit quality during storage. Ethylene production and respiration rate were affected by 1-MCP treatment only in fruit stored at $20^{\circ}C$, where the values were markedly higher compared to kiwifruit stored at 0 and $10^{\circ}C$. 1-MCP treatment resulted in a clear reduction in weight loss due to a delay in fruit ripening. The firmness of kiwifruit stored at 10 and $20^{\circ}C$ decreased significantly compared to fruit stored at $0^{\circ}C$, but 1-MCP treatment led to a reduction in this loss. Upon storage, SSC increased while TA decreased across all treatments. Sensory evaluation scores increased with decreasing firmness and acidity and increasing SSC. The shelf life of kiwifruit stored at $0^{\circ}C$ was extended without any chilling injury or color changes. In summary, the results show that 1-MCP treatment can potentially maintain quality and delay ripening of red-fleshed kiwifruit stored at all storage temperatures.

• Nutrition Research and Practice
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• v.9 no.3
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• pp.262-267
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• 2015

BACKGROUND/OBJECTIVES: The primary objective of the treatment of diabetes mellitus is the attainment of glycemic control. Hyperglycemia increases oxidative stress which contributes to the progression of diabetic complications. Thus, the purpose of this study was to investigate the hypoglycemic and antioxidant effects of Daraesoon (Actinidia arguta shoot) in animal models of diabetes mellitus. MATERIALS/METHODS: Rats with streptozotocin-induced diabetes received an oral administration of a starch solution (1 g/kg) either with or without a 70% ethanol extract of Daraesoon (400 mg/kg) or acarbose (40 mg/kg) after an overnight fast and their postprandial blood glucose levels were measured. Five-week-old C57BL/6J mice were fed either a basal or high-fat/high-sucrose (HFHS) diet with or without Daraesoon extract (0.4%) or acarbose (0.04%) for 12 weeks after 1 week of adaptation to determine the effects of the chronic consumption of Daraesoon on fasting hyperglycemia and antioxidant status. RESULTS: Compared to the control group, rats that received Daraesoon extract (400 mg/kg) or acarbose (40 mg/kg) exhibited a significant reduction in the area under the postprandial glucose response curve after the oral ingestion of starch. Additionally, the long-term consumption of Daraesoon extract or acarbose significantly decreased serum glucose and insulin levels as well as small intestinal maltase activity in HFHS-fed mice. Furthermore, the consumption of Daraesoon extract significantly reduced thiobarbituric acid reactive substances and increased glutathione levels in the livers of HFHS-fed mice compared to HFHS-fed mice that did not ingest Daraesoon. CONCLUSIONS: Daraesoon effectively suppressed postprandial hyperglycemia via the inhibition of ${\alpha}$-glucosidase in STZ-induced diabetic rats. Chronic consumption of Daraesoon alleviated fasting hyperglycemia and oxidative stress in mice fed a HFHS diet.

• Biomolecules & Therapeutics
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• v.19 no.1
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• pp.126-133
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• 2011

The fruit of Actinidia arguta (AA) has been used mainly for the treatment of skin diseases, diuresis, diabetes mellitus and osteoporosis in Korean traditional medicine. It is known that AA (hardy kiwi) fruit extract has an effect on 2-chloro-1,3,5-trinitrobenzene-induced atopic dermatitis-like skin lesions in NC/Nga mice. Mode of action for it is associated with the modulation of biphasic Th1/Th2 cytokines. Furthermore, DA9102 containing AA is a herbal medicine currently under phase II clinical trial for atopic dermatitis in Korea. However, no active principles of AA on the decrease of Th2 cytokines including IL-4 and IL-10 have been identified. In this study, bioactivity-guided fractionation of an alcohol extract from the dried fruits of AA using ELISA assay for IL-4 production led to the isolation of $\alpha$-linolenic acid (I), linoleic acid (II), ethyl linolenate (III), ethyl linoleate (IV) and ethyl stearate (V) as the major active components. These compounds showed the down-regulatory effects of IL-4 production in A23187-stimulated RBL-2H3 cells without cytotoxicity.

• Natural Product Sciences
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• v.12 no.4
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• pp.221-225
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• 2006

Phytochemical examination of the fruits of Actinidia arguta has led to the isolation three organic acids, one coumarin, and three flavonoids. Structures of these compounds were elucidated as protocatechuic acid (1), caffeic acid (2), $caffeoyl-\beta-D-glucopyranoside$ (3), esculetin (4), quercetin (5), quercetin $3-O-\beta-D-galactopyranoside$ (6), and quercetin $3-O-\alpha-L-rhamnopyranosyl$ $(1\rightarrow6)-O-\beta-D-glucopyranoside$ (7) by comparisons with previously reported spectral data. To investigate the anti-inflammatory and anti-oxidative effects of these compounds, nitric oxide production inhibitory activity in LPS-stimulated RAW 264.7 cells and DPPH radical scavenging activities were examined. Nitric oxide productions were reduced significantly by the addition of compounds $[1(IC_{50}=59.27{\mu}g/ml),\;2(IC_{50}=27.95{\mu}g/ml),\;3(IC_{50}=73.09{\mu}g/ml),\;4(IC_{50}=67.44{\mu}g/ml),\;5(IC_{50}=17.40{\mu}g/ml),\;6(IC_{50}=41.99{\mu}g/ml),\;7(IC_{50}=54.46{\mu}g/ml)]$, and extracts $(IC_{50}=56.21{\mu}g/ml)$ compared with positive control, L-NMMA $(IC_{50}=14.48{\mu}g/ml)$. The phenolic compounds also showed anti-oxidative activities. Especially, Compounds $1(IC_{50}=8.87{\mu}g/ml),\;4(IC_{50}=3.41{\mu}g/ml),\;and\;5(IC_{50}=6.06{\mu}g/ml),\;$, showed potent anti-oxidative activities similar to L-ascorbic acid $(IC_{50}=5.89{\mu}g/ml)$.

• Korean Journal of Plant Tissue Culture
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• v.24 no.5
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• pp.263-268
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• 1997

Effects of plant growth regulators and condition on shoot induction from internode explants of Actinidia arguta were investigated. Optimal condition for shoot induction was obtained when internode explants were cultured on MS medium containing 3.0 mg/L zeatin. The frequency showed about 62.5% under darks condition at 27$^{\circ}C$ after 6 weeks of culture. Regenerated shoots were rooted on WPM medium supplemented with 0.5 mg/L NAA and the regenerants were acclimated to an artificial soil with mixture (perlite : vermiculite = 1:1, v/v) for further growth and successfully transplanted to the soil in a highly humidified greenhouse. Histological observations revealed that meristemoids were formed from small and isodiametric cells, and then developed to shoot primordia.

• Journal of Microbiology and Biotechnology
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• v.26 no.8
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• pp.1367-1374
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• 2016

The present study evaluated the total phenolic and flavonoid contents as well as total antioxidant capacity (TAC) of three cultivars of Actinidia arguta Planch. kiwi berries; cv. Mansoo (Mansoo), cv. Chiak (Chiak), and cv. Haeyeon (Haeyeon). In addition, the anti-inflammatory effects of the three cultivars of kiwi berries were investigated using a lipopolysaccharide (LPS)-stimulated RAW 264.7 murine macrophage cell line. Mansoo had the highest total phenolic content and TAC among the three cultivars, whereas Chiak had the highest total flavonoid content. The total antioxidant capacities of the kiwi berry extracts were more strongly correlated with total phenolic content than with total flavonoid content. The kiwi berry extracts suppressed the secretion of pro-inflammatory cytokines, including interleukin-6 and tumor necrosis factor-α, from LPS-stimulated RAW 264.7 cells. The release of nitrite, an indirect indicator of nitric oxide, was also ameliorated by pre-treatment with the kiwi berry extracts in a dose-dependent manner. Cellular-based measurements of antioxidant capacity exhibited that the kiwi berry extracts had cellular antioxidant capacities. Such cellular antioxidant effects are possibly attributed to their direct antioxidant capacity or to the inhibition of reactive oxygen species generation via anti-inflammatory effects. Our findings suggest that kiwi berries are potential antioxidant and anti-inflammatory agents.

• Korean Journal of Pharmacognosy
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• v.36 no.3 s.142
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• pp.245-251
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• 2005

Phytochemical examination of the barks of Actinidia arguta led to the isolation of five flavonoids. Structures of compounds were elucidated as catechin (1), (-)-epicatechin (2), quercetin (3), $quercetin-3-O-{\beta}-D-glucopyranoside$ (4), $quercetin-3-O-{\beta}-D-galactopyranoside$ (5) by comparison with previously reported spectral evidences. To investigate the anti-oxidative effect and nitric oxide (NO) production inhibitory activity of these compounds, DPPH radical scavenging activity and nitric oxide production inhibitory activity in $IFN-{\gamma}$, LPS stimulated RAW 264.7 cell were examined. The $IC_{50}s$ were determinied as follows : $1\;$IC_{50}=26.61\;{\mu}g/ml$, $2\;IC_{50}=25.30\;{\mu}g/ml$, $3\;IC_{50}=20.41\;{\mu}g/ml$, $4\;IC_{50}=18.23\;{\mu}g/ml$ , $5\;IC_{50}=30.46\;{\mu}g/ml$, $6\;IC_{50}=28.0;{\mu}g/ml$, $7\;IC_{50}=27.24\;{\mu}/ml$. These NO production inhibitory effects were significantly different compared with the positive control, L-NMMA $(IC_{50}=20.77\;{\mu}g/ml)$, respectively. Compound $1\;(IC_{50}=6.19\;{\mu}g/ml)$, $2\;(IC_{50}=8.98\;{\mu}g/ml)$, $3\;(IC_{50}=7.30\;{\mu}g/ml)$ and $4\;(IC_{50}=7.64\;{\mu}g/ml)$ also showed potent antioxidative activities similar level to ascorbic acid $(IC_{50}=9.22\;{\mu}g/ml)$. These results suggest that barks of A. arguta have a potent anti-oxidative and anti-inflammatory activity.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.317-324
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• 2009

In order to reduce the increased hardness of beef bulgogi due to hydrostatic pressure (HP), kiwifruit (Actinidia chinensis) was applied. To understand the changes of shear force in beef bulgogi with kiwifruit induced by HP, changes in chemical properties of myofibril (Mf) with 10% kiwifruit induced by HP were investigated. From the SDS-PAGE patterns of Mf with 10% kiwifruit, there was an observed increase in the degradation of myosin heavy chain (MHC) by HP (300-500 MPa) to that by 0.1 MPa. This result indicates that HP may enhance enzyme action from a kiwifruit for the degradation of MHC, and the similar phenomenon occurred in the beef bulgogi with kiwifruit induced by HP. The shear force of beef bulgogi without a kiwifruit induced by 400 and 500 MPa significantly increased compared to that by 0.1 MPa (p<0.05). However, in the beef bulgogi with 10% or 20% kiwifruit, the shear force induced by 400 or 500 MPa was similar or slightly lower than that by 0.1 MPa. Consequently, adding kiwifruit to bulgogi could reduce the hardness of HP-induced beef bulgogi due to the enzyme action in the kiwifruit accelerated by HP.