• 한국약용작물학회지
• /
• 제23권1호
• /
• pp.37-42
• /
• 2015

This study was to investigate anti-skin wrinkle effect of Agastache rugosa Kentz extracts by extraction processes. In the comparison of the effect of the solvent extraction, the extracts by 70% ethanol (EE) showed better biological activities that those by hot water. Therefore, further fermented Agastache rugosa was applied to 70% ethanol extraction process (FEE). FEE showed higher DPPH scavenging activity of 62.98% than EE's 62.71% at $1.0mg/m{\ell}$, but there was no significant. Elastase inhibition was measured 23.0% from FEE at $1.0mg/m{\ell}$. Cytotoxicity showed the highest 16.26% from FEE, this value is safe in the cell experiment. Collagen production showed $113.1ng/m{\ell}$ from FEE, on the other hand EE was measured $77.4ng/m{\ell}$ in adding $1.0mg/m{\ell}$. MMP-1 production was observed $1398pg/m{\ell}$ from FEE and EE was measured $1632pg/m{\ell}$. These results were found the highest antioxidant and anti-wrinkle effect. As a result, it was also confirmed that anti-skin wrinkle activities of the Agastache rugosa Kentz extract was correlated with anti-oxidant activities.

• 한국자원식물학회지
• /
• 제23권1호
• /
• pp.14-18
• /
• 2010

rosmarinic acid 생산에 미치는 영향을 알아보기 위하여 5계통의 strain (13333, 15834, R1000, R1200, R1601)을 이용하여 조사한 결과 A. rhizogenes R1601이 가장 높은 72.9%의 모상근 유도율을 보였다. 모상근 유도시 모상근 발생 수와 길이 신장에 미치는 영향을 조사한 결과도 A. rhizogenes R1601으로 감염시킨 잎 조직에서 평균 5.4개의 모상근이 발생하였으며, 평균 2.0 cm의 길이 신장으로 가장 좋은 결과를 나타냈다. 다섯 계통의 A. rhizogenes감염으로부터 유도된 각각의 모상근의 생육은 서러 다른 양상을 보였으나 경향은 모상근유도 결과와 유사하였다. A. rhizogenes R1601 감염으로 유도된 모상근의 생육은 배양 2주후 건물중을 조사한 결과 13.5 g/l로 다른 계통에서 유도된 모상근 보다 생육이 양호하였으며, Rosmarinic acid 생산량도 22.6 mg/g D.W.로 다른 계통에 비하여 가장 높게 나타났다. A. rhizogenes R1601이 배초향 모상근 유도, 생육과 rosmarinic acid 생산에 가장 좋은 적합한 계통이었음을 알 수 있었다.

• 생약학회지
• /
• 제18권2호
• /
• pp.99-102
• /
• 1987

A new diterpene, mp $178{\sim}180^{\circ}$, $C_{21}H_{28}O_5$, was isolated from the root of Agastache rugosa O. Kuntze in the family of Labiatae. The structure of this compound was postulated as $19(4{\rightarrow}3)-abeo-12,14,15-trihydroxy-11-methoxy-abiet-4(18)$, 8,11,13-tetraen-7-one by spectroscopic methods.

• 생약학회지
• /
• 제27권1호
• /
• pp.20-25
• /
• 1996

In searching for anticomplementary compounds, three phenylpropanoids were isolated from the roots of Agastache rugosa and identified as rosmarinic acid (RA), rosmarinic acid methyl ester (RAM) and caffeic acid methyl ester (CAM) by NMR analyses. RA and RAM exhibited strong inhibitory activity on both the classical pathway (CP) and the alternative pathway (AP) of the complement system, in vitro, but CAM did far less than RA and RAM. $RAM-M1{\sim}-M5$, the methylated derivatives from the RAM, showed that the inhibitory activity was decreased in inverse proportion to the number of methylated groups and $RAM-M 2{\sim}-M4$, the isomers of two methylated hydroxyl groups, exhibited different inhibition activity.

• 생약학회지
• /
• 제25권4호통권99호
• /
• pp.319-327
• /
• 1994

A new diterpene, agastanol[1] with dehydroagastol[2] was isolated from th root of Agastache rugosa, and their structures were elucidated by chemical and instrumental analysis. Agastanol[1], its derivatives, agastanone[3] and methylagastanol[5], and dehydroagastol[2] showed cytotoxic activites against in vitro human cancer cell lines. Agastanol[1] showed weak antifungal activity against Trichophyton rubrum.

• 생약학회지
• /
• 제22권2호
• /
• pp.91-94
• /
• 1991

Callus was derived from the seedlings of Agastache rugosa(Labiatae). The growth rate of callus and the production of essential oil were studied with the variation of culturing conditions. 2, 4-D 2ppm in the medium was more effective for the production of essential oil than NAA 2ppm. The growth rate of callus and the production of essential oil were inhibited by the illumination of the light. The essential oils from Agastache rugosa and the callus cultivated on the medium containing 2, 4-D 2 ppm and kinetin 0.2 ppm were analysed by TLC, gas chromatography and mass spectrometry. These two oils showed different compositions. The main component of the plant oil, methyl chavicol was not contained in the callus oil.

• Plant Resources
• /
• 제8권2호
• /
• pp.171-174
• /
• 2005

This study was conducted to investigate the effect of activated carbon on leaf and stem production of Agastache rugosa as affected by different amounts of activated carbon. The results obtained are summarized as follows. Growth characteristics including plant height and leaf length were the highest when activated carbon added with $10\%$, suggesting that optimum amount of activated carbon was ranged from 10 to $20\%$. Growth and enlargement of the root were improved by $10\%$ AC. Activated carbon can be utilized as a soil conditioner in agricultural crop areas.

• Preventive Nutrition and Food Science
• /
• 제4권2호
• /
• pp.97-102
• /
• 1999

Antimicrobial activity and chemical composition of volatile flavor extracts from Agastache rugosa were investigated. The volatile flavor extracts were obtained from leaves and stems of Agastache rugosa by simultaneous distillation extraction (SDE) method. Antimicrobial activity was investigated by disc diffusion and broth dilution methods against several microorganisms of Bacillus cereus, bacillus megaterium, Bacillus subtilis, Corynebacterium xerosis, Staphylo coccus aureus, Staphylococcus epidermidis, Agrobacterium rhizogenes , Agrobacterium tumefaciences, Enterobacter cloacae, Escherichia coli, Salmonella typhi, Vibrio parahaemolyticus, Candida utilis and Saccharomyces cerevisiae. Volatile flavor extractsfrom leaves have strong antimicrobial activity against C.utilis and S.cerevisiae. When 0.12% volatile flavor extracts from fresh leaves were included in the medium, lag phase of C. utilis was extended 6 hr and that of S.utilis and S.cerevisiae was extended 2hr. Further analyses were performed to elucidatethe effective component of the extracts. The major component of volatile flavor was estragole, a phenolic compound. Minor components were determined to be terpenes , alcohols, acids , esters, ketones and aldethydes.

• 한국한의학연구원논문집
• /
• 제12권2호통권17호
• /
• pp.75-83
• /
• 2006

Pogostemonis and Agastachis Herba are the whole of Pogostemon cablin (BLANCO) BENTH or Agastache rugosa (FISCHER et MEYER) O. KUNTZE (family Labiatae) which is produced in all part of Korea and China. This drug is used for removing dampness by means of aromatics in oriental medicine. The standard formula of this drug is important from the viewpoint of the quality control. A characteristic discrimination of internal and external morphological standard in original plants and herbal states of Pogostemonis and Agastachis Herba are as follows. 1. The external characteristics: Pogostemon cablin has hairs and brown-like in stem, elliptical fruit. In the other hand, Agastache rugosa has no hairs and red-like in stem, obovatic trigone fruit. 2. The physical characteristics: Pogostemon cablin is gray in whole, has hairs in stem and numerous hairs of ash in leaf. In the other hand, Agastache rugosa is yellow-green in whole, has no hairs in stem. Specially the latter has deep-green colour and numerous hairs presenting mostly at lower epidermis in leaf. 3. The physical characteristics in currents: Pogostemon cablin is brown, has hairs and round-like stem. In the other hand, Agastache rugosa is green or yellow-green, has no hairs and tetragon in stem. 4. The internal characteristics: Pogostemon cablin has progressed spongy tissue in epidermal cell of leaf and many rank of epidermal cell in stem. In other hand, Agastache rugosa has 1 rank palisade tissue in leaf and few rank of epidermal cell in stem. In the external shape, it was possible that herbs were distinguished according to artificial classification and that same genus-degree of relatedness among herbs could be distinguished by more precise and active observation. In the shape of real herbs, I compared current herbs in market with original herbs which were just collected or were on the course of drying. In addition, it was possible that the internal shape could be identified by using microscope after butanol series. Though it was impossible to make distinction of herbs which are not current in my search contents, this search contents will be a standard for applying herbs in the future. An Additional standard establishment including physiochemical reaction and gene research is required in order to supplement the fault of this search.

• 한국식품과학회지
• /
• 제32권1호
• /
• pp.9-16
• /
• 2000

본 연구에서는 전자코를 이용하여 추출용매, 추출온도 등의 추출조건에 따른 배초향의 부위별 추출물들에 대한 향기성분의 차이를 측정하고 그 데이터를 관능검사와 비교 분석하였다. 같은 배초향 부위라도 추출온도가 다르면 추출물들간의 향기 차이가 있었으며, 배초향 부위에 따라서도 추출물들의 향기 차이가 있는 것으로 나타났다. 동일한 부위에 대한 에탄올추출물과 다른 용매추출과는 향기차이가 있는 것처럼 보이지만 그 차이는 에탄을 자체의 향에 의한 차이로서 실질적으로 같은 배초향 부위에 대해서는 추출용매에 따른 추출물간의 향기 차이는 별로 없는 것으로 판단된다. 전체적으로 배초향 추출물들의 관능적 특성은 박하냄새, 풀냄새, 박하맛, 한약맛, 단맛 등이 대표적으로 강하게 느껴지며, 추출용매, 추출온도, 추출부위에 따라 관능적 특성이 다르게 나타났다. 종합적으로 판단하면 전자코에 의한 향기성분의 차이를 분석한 결과를 관능검사 결과와 연계하여 비교 분식해 보면 전자코에서 차이가 나는 향기성분의 실체가 박하냄새, 단맛 등과 같이 구체적으로 어떤 맛이나 냄새가 더 강하고 약한지를 분성하게 알 수 있었다.