• 한국식품영양과학회지
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• 제27권3호
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• pp.531-536
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• 1998

To investigate effects of Angelica keiskei Koidz green juice on the liver damage of CCl4-treated tats, Sprague-Dawley male rats weighing 80~100g were divided into 4 groups of control group(CON), Angelica keiskei Koidz green juice-treated group(ANJ), CCl4-treated group(CCL) and Angelica keiskei Kodiz green juice and CCl4-treated group(ACL). Each group was sacrified after feeding for 4 weeks and examined the activities of transminase (sGOT, sGPT), superoxide dismutase (SOD), catalase and glutathione peroxidase(GSH-Px), and contents of lipid peroxide and glutathione in liver. The activities of sGOT and sGPT, and content of lipid peroxide after CCl4 treatment were markedly increased, compared to CON, but those levels were significantly decreased by the pretreatment of Angelica keiskei Koidz green juice as compared to CCL. The activities of SOD, catalase and GSH-Px were elevated by CCl4-treatment as compared to control group, and concomitant treatment of Angelical keiskei Koidz and CCl4 decreased those levels significantly except the activity of catalase. The hepatic content of glutathione was decreased by CCl4 and increased more abundant by Angelica keiskei Koidz administration than CCl4 treated group. These results suggest that Angelica keiskei Koidz green juice is believed to have a possible protective effect for the carbon tetrachloride-induced hepatotoxicity in rats.

• Preventive Nutrition and Food Science
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• 제6권2호
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• pp.96-100
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• 2001

Mixtures prepared from whole milk with added skin milk powder(2.5%, w/v) and Angelica keiskei juice (1.5%, w/v) were fermented with lactic acid bacteria (single and mixed culture of Lactobacillus bulgaricus and Strpetococcus thermophilus) for 24 hours. The fermented mixtures (curd yogurt) were evaluated for acid production (pH and titratable acidity), cell numbers, viscosity, sensory property and keeping quality. Results indicated that the addition of Angelica keiskei stimulated the acid production by lactic acid bacteria. The number of viable cells reached 4.5~7.3$\times$10$^{9}$ CFU/mL for Angelica keiskei-added yogurts, while 3.3~5.1$\times$10$^{9}$ CFU/mL for control yogurts. Viscosity of Angelica keiskei-added yogurts was higher (3,609~3,854 centipoises) than that of control yogurts(3,346~3,700 centipoises). Of the microorganism tested, mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus was most effective in acid production. The overall sensory score showed that Angelica keiskei yogurt fermented with Streptococcus thermophilus was evaluated as good as control yogurt. When yogurts were stored at 4$^{\circ}C$ for 12 days, pH, titratable acidity and viable cells of lactic acid bacteria were not significantly changed(p<0.05).

• 한국식품과학회지
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• 제28권1호
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• pp.105-108
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• 1996

초고압처리한 신선초 녹즙을 $4^{\circ}C$에서 냉장보관 하면서 미생물의 변화 및 관능적 특성의 변화를 살펴보았다. 초고압처리는 전보에서 최적살균조건으로 계산된 $5700\;kg_f/cm^2$, 7 min의 조건으로 처리하였는데 초기 $8.7{\times}10^6\;CFU/mL$ 존재하던 일반 세균수가 초고압처리 후에는 $3.2{\times}10^3\;CFU/mL$로 감소하여 전보에서 계산된 예상 살균치인 3.44 log cycle 감소에 잘 부합하였다. 특히, 저온저장 식품에 문제가 되는 녹농균이 완전히 사멸하였으므로 저온저장에 유리한 특성을 부여하리라 생각되었다. 대장균 및 대장균군도 완전히 사멸되었다. 관능검사 결과, 밝기와 풀냄새를 제외하고는 초고압처리에 의해 관능특성상의 유의적 차이가 생기지 않았으며, $4^{\circ}C$에서 8일간 저장한 후에는 신선감에서 초고압처리한 녹즙이 유의적으로 높은 점수를 얻었다. 하지만 초고압처리 녹즙에서도 효소적 갈색화로 인한 색도의 변화가 일어나 해결해야 할 문제점으로 부각되었다.

• Journal of Nutrition and Health
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• 제30권9호
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• pp.1045-1049
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• 1997

In order to study the content of selected elements in the organs of the mice, mice were fed with green juice of Angelica keiskei Koidz for 16 weeks. The results obtained from the experiments are summarized as follows : 1) The element contents(cr, Mn, Ni, Cu, Zn, Cd, Ba, Pb, and Fe) in the whole plant are generally the same as those the previous reports. 2) The element contents(Cr , Mn, Ni, Cu, Zn, Cd, Ba, Pb and Fe) in the green juice did not exceed those of the edible water standard. 3) The element contents (Cr, Mn, Ni, Cu, Zn, Cd, Ba, Pb and Fe) in the brain is slightly higher than those in the whole plants. 4) The element contents(Cr, Ni, Pb and Fe) in the organs of the mice fed green juice for 16 weeks are the same as those of the previous reports.

• 한국식품과학회지
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• 제47권4호
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• pp.517-524
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• 2015

본 연구에서는 신선초 녹즙과 돌미나리 녹즙을 다양한 실험을 통하여 산화방지 활성을 측정하였다. DPPH 라디칼, NO, $O_2{^-}$, ${\cdot}OH$ 라디칼 소거능 실험을 이용하여 유기농 및 일반농 신선초 녹즙과 돌미나리 녹즙의 산화방지 활성을 측정해 본 결과, 모든 시료군에서 높은 라디칼 소거 활성이 나타났다. 또한, 산화적 스트레스에 민감한 LLC-$PK_1$ 세포를 이용하여 유기농 및 일반농 신선초 녹즙과 돌미나리 녹즙의 산화적 스트레스 개선 효과를 살펴본 결과, 신선초 녹즙과 돌미나리 녹즙은 AAPH, SNP, 파이로갈롤과 SIN-1에 의해 유발된 산화적 스트레스(NO, $O_2{^-}$와 $ONOO^-$)에 대한 세포 생존율을 증가시키고, 지질과산화를 억제시켜 라디칼에 의한 산화적 스트레스에 대한 개선 효과가 뛰어난 것으로 사료된다. 이상의 결과로부터 신선초 녹즙과 돌미나리 녹즙은 우수한 산화방지 활성과 지질과산화 개선 효과를 나타내어 신선초 녹즙과 돌미나리 녹즙으로부터 산화방지 영양소를 충분히 섭취하는 것이 산화적 손상과 관련된 질병을 예방하는 좋은 방법이 될 수 있을 것이라 사료된다.

• Journal of Nutrition and Health
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• 제36권9호
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• pp.933-941
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• 2003

It has been suggested that green juice supplementation may have some health promoting benefits. We evaluated the effects of green juice (Angelica keiskei) consumption on parameters of lipid profiles and plasma antioxidant status in healthy male smokers. Fifty-four smokers were supplemented with 300 ml of green juice for 6 weeks while maintaining their normal diet. Blood samples were collected on week 0 and week 6 in order to evaluate plasma lipid profiles (total cholesterol, triglyceride, LDL-cholesterol, HDL-cholesterol) , plasma antioxidant vitamin levels (ascorbic acid, $\alpha$ -tocopherol, ${\gamma}$ -tocopherol, $\alpha$ -carotene, $\beta$ -carotene, cryptoxanthin and lycopene) , the degree of LDL oxidation and GOT, GPT levels for liver function. Plasma ascorbic acid level remained at the same level. However, $\alpha$ -tocopherol and ${\gamma}$ -tocopherol normalized by total cholesterol (p <0.05) and $\beta$ -carotene (p <0.001) level were all significantly increased after green juice supplementation. Plasma cholesterol was reduced for 12%, LDL-cholesterol was reduced for 9.3% after green juice consumption, while plasma triglyceride and HDL-cholesterol was not changed. Oxidized LDL assessed by conjugated diene (CD) , was decreased (p < 0.0001) after green juice consumption. These results further support a role for green juice supplementation in the improvement of lipid status, prevention of lipid peroxidation, and thereby reducing risk factors of numerous diseases associated with elevated oxidative stress in smokers.

• KSBB Journal
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• 제31권1호
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• pp.8-13
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• 2016

Excessive alcohol consumption can cause hangover symptoms, such as headache, drowsiness, dizziness, gastrointestinal distress, and anxiety. The aim of this study was to investigate alcohol metabolizing enzyme activities and antioxidant activities of fruit-vegetable juices containing Angelica keiskei prepared using a low speed masticating juicer in vitro. The acceleration rate of alcohol dehydrogenase (ADH) by A. keiskei-cherry tomato juice (ACJ) and A. keiskei-green grape juice (AGJ) were $163.8{\pm}4.3%$ and $148.2{\pm}6.9%$, respectively. The acceleration rate of aldehyde dehydrogenase (ALDH) by ACJ and AGJ were $185.6{\pm}9.5%$ and $161.1{\pm}4.8%$, respectively. Total polyphenol of ACJ and AGJ were $111.1{\pm}1.6mg/dL$ and $100.8{\pm}2.9mg/dL$, respectively. DPPH radical scavenging activities of ACJ and AGJ were $62.0{\pm}0.5%$ and $61.3{\pm}0.4%$, respectively. Thus, these results indicate that alcohol degrading enzyme activities can be enhanced by fruitvegetable juices containing A. keiskei.

• 한국식품과학회지
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• 제31권4호
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• pp.880-886
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• 1999

본 연구에서는 녹즙재료로 많이 이용되고 있는 신선초, 케일, 당근, 샐러리, 오이로 각각 녹즙을 제조하고 함유되어 있는 항산화 영양성분들을 측정하였다. 그 결과 5가지 녹즙에는 항산화 영양성분인 ${\beta}-carotene$, 비타민 E, 비타민 C, Se, Ca, Mn, Zn, 페놀물질들이 함유되어 있었다. ${\beta}-carotene$의 함량은 쥬스 100 g 당 당근이 59.09 mg, 케일이 3285.3 mg, 신선초가 1398.3 mg, 샐러리가 176.7 mg 오이가 61.4 mg이었다. ${\alpha}$-토코페롤의 함량은 케일녹즙이 1.41 mg/100 g으로 가장 높았고, 샐러리 녹즙에는 0.04 mg/100 g이 함유되어 있어 가장 낮게 나타났다. 케일 녹즙은 비타민 C 함량도 녹즙 100 g당 105.1 mg으로 가장 높았고 그 다음은 신선초 31.4 mg, 오이 9.3 mg, 샐러리 7.5 mg, 당근 5.2 mg 순이었다. 항산화성 무기질은 대체로 신선초에 가장 많이 함유되어 있었다. 그 양을 보면 녹즙 100 g당 Cu가 0.4 mg, Mn 0.5mg, Zn 0.24mg이고 Se은 녹즙 kg당 0.61 mg이었다. 케일녹즙에는 100 g당 Cu 0.45 mg, Mn 0.22 mg, Zn 0.24 mg이었다. Se는 1kg 당 0.33 mg로 신선초 다음으로 많은 항산화성 무기질을 함유하고 있었다. 그러나 샐러리와 오이에 함유되어 있는 황산화성 무기질의 양은 유의적으로 낮았다. 총 페놀 물질함량은 5가지 녹즙에서 $0.01{\sim}0.05%$이었으며 케일 녹즙이 가장 많은 페놀물질을 함유하고 있었다.

• 한국식품저장유통학회지
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• 제19권5호
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• pp.792-798
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• 2012

신선초 추출물의 접촉성 아토피 피부염 완화효과를 확인하고 이의 소재를 개발하기 위한 목적으로 신선초 DW 추출물, 50% 에탄올 추출물, 100% 에탄올 추출물을 DNFB로 아토피를 유도한 마우스 동물모델에 각각 처리하여 in vivo 실험과 in vitro 실험을 실시하였다. 그 결과, 신선초 추출물을 처리한 군의 귀 손상정도가 대조군에 비해 감소되었으며, 귀 조직을 HE 염색으로 전체 귀 두께와 상피 두께를 측정하였을 때에도 대조군에 비해 상당한 감소를 나타냈다. 또한 RT-PCR로 염증 분자마커인 MMP series의 mRNA 발현수준을 검토한 결과, 신선초 추출물은 MMPs에 비의존적으로 마우스 아토피 피부염의 완화작용에 작용하는 것으로 나타났다. 마지막으로 염증반응을 유도한 마우스 비장조직세포에서 염증성 cytokine인 IL-4는 신선초 녹즙에서 농도 의존적으로 감소되었으며, IL-13 또한 신선초 녹즙과 에탄올 추출물에서 상당한 억제효과가 있음을 확인하였다. 이상의 결과로 신선초 추출물의 항아토피 활성을 확인 하였으며, 관련 제품 개발에 유용한 소재가 될 가능성을 확인하였다.

• Journal of Nutrition and Health
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• 제30권9호
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• pp.1050-1054
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• 1997

In order to study the effects of green juice of Angelica keiskei Koidz on the toxicity of several selected elements, experiments were conducted with mice for a period of six weeks. The results obtained from the experiment are summarized as follows ; 1) Mice fed with 50 ppm of cadmium showed no adverse effects on the growth rate and mortality , but cadmium accumulation into the internal organs. 2) mice fed with 500ppm of lead showed no reduced effect on the growth rate and mortality, but lead accumulation was increased in the internal organs. The administration of green juice slightly reduced lead accumulation in the internal organs. 3) Mice fed with 50 ppm of selenium also showed no serious adverse effect of the growth rate and mortality , but selenium accumulation occurred in the internal organs. The administration of green juice slightly reduced selenium accumulation in the internal organs, but the modes and degrees of reduction in selenium accumulation were not consistent with the internal organs, liver, kidney and pancreas. 4) Mice fed with 500 ppm of chromium showed, numerically , an adverse effect on the growth rate, but showed no statistically significant difference. The administration of green juice rather increased the accumulation of chromium instead of reduction of chromium accumulation in the internal organs.