• Natural Product Sciences
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• 제17권2호
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• pp.113-116
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• 2011

Arginase competitively inhibits nitric oxide synthase (NOS) via use of the common substrate L-arginine. Arginase II has recently reported as a novel therapeutic target for the treatment of cardiovascular diseases such as atherosclerosis. In our experiment, the EtOH extracts of four-hundreds extracts drugs were investigated for the arginase inhibitory activity. Among them, four extracts exhibited over 50% inhibition of arginase II activity compared to control at a concentration of 150${\mu}g/ml$. In particular, the seed of Arctium lappa, gum-resin of Boswellia carterii, aerial part of Artemisia apiacea and rhizome of Cyperus rotundus inhibited arginase II activity, with $IC_{50}$ values of 118.4, 135.4, 123.9 and 86.7${\mu}g/ml$, respectively. In addition, four plant extracts showed less than 20% inhibition of arginase I activity at 150${\mu}g/ml$. These plants might be the potential candidate materials in the development of the novel atherosclerosis drug.

• 한국식품영양과학회지
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• 제27권4호
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• pp.618-624
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• 1998

This study was conducted to standardize ingredient ratios of wooung kimchi. The ingredient ratios of model wooung kimchiwere determined by the survey in Pusan and Kyungnam province and using the literatures including cooking books. Several kinds of wooung kimchi were prepared by adjusting the ingredient ratios fo the model wooung kimchi within standard deviation. The wooung kimchi with different ingredient ratios were fermented for 6 days at 15$^{\circ}C$. The chemical, microbial and sensory properties of the wooung kimchi were investigated. There was little change in pH but the counts of lactic acid bacteria were decreased, as the ratio of pickled anchovy juice became high. The wooung kimchi adding 9.4% pickled anchovy juice obtained high score in appearance and overall acceptability. The counts of lactic acid bacteria were increased in wooung kimchi adding 5% red pepper powder, and there was obtained better result in appearance, texture and overall acceptability than the other groups. The activity, reducing sugar and counts of lactic acid bacteria were increased, as the ratio of glutinous rice paste became high. The wooung kimchi including 6% glutinous rice paste showed the highest score in overall acceptability. The fermentation process of wooung kimchi accelerated, as the ratio of garlic became high. The wooung kimchi adding 3% garlic showed good appearance and acceptability. In addition to these, the addition of 1.3% ginger ehhanced the appearance, texture and overall acceptability fermented anchovy juice, 5.0% red pepper powder, 6.0% glutinous rice paste, 3.0% crushed garlic and 1.3% crushed ginger.

• 동아시아식생활학회지
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• 제26권1호
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• pp.73-79
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• 2016

This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.

• 한국식품조리과학회지
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• 제26권5호
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• pp.575-585
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• 2010

This study was performed to determine the optimal composition of a muffin administered dried burdock powder and oligosaccharide. The experiment was designed base on CCD (Central Composite Design), and evaluation was carried out by means of RSM (Response Surface Methodology), which included 10 experimental points with 3 replicates for the two independent variables burdock powder and oligosaccharide. The experimental muffin was made according to a traditional recipe, except that the flour was partially replaced with dried burdock powder (5%, 15%, 25%) and the sugar was partially replaced with oligosaccharide (25%, 50%, 75%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. Using the F-test, volume, height, pH, yellowness, chewiness, resilience, springiness, cohesiveness, taste, and overall quality were expressed as a linear model, whereas lightness, redness, adhesiveness, color, flavor, and overall quality were expressed as a quadratic model. The polynomial models developed by RSM for sensory evaluation, color, flavor, texture, taste, and overall quality were highly effective in describing the relationships between the factors (p<0.01). The estimated response surfaces confirmed that the amount of burdock powder had significant effects on color, taste, texture, flavor, and overall quality (p<0.01), whereas and the amount of oligosaccharide had significant effects on color and texture (p<0.01). Increased amount of burdock powder led to reductions of the sensory scores for color, taste, texture, flavor, and overall quality at all oligosaccharide levels. The optimal mixing percentage of burdock powder and oligosaccharide muffin were determined to be 5.00% and 46.25%, respectively.

• Journal of Nutrition and Health
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• 제28권7호
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• pp.585-594
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• 1995

Attempts were made to determine the effects of 5-Korean wild vegetabel consumptions on blood glucose leveles and orgen-energy metabolisms in streptozotocin-induced diabetic rats. The 5-Korean wild vegetables were : Cassia tora L.(C.t), Lycium chinese Mill(L.c), Trichosanthes kirilowii Max(T.k), Polygonatum odoratum var. Pluriflorum Ohwi(P.o) and Arctium lappa L(A.l). Sixty male Spargue-Dawley rats(160-220g) were induced diabetes mellitus by streptozotocin injection into the tail vein and were devided into 6 groups : a diabetic control and 5-experimental groups. All groups of the rats were fed on a AIN-76 diet, and the 5-experimental groups were fed with each wild vegetable (10%) for four weeks. An increased tendency in body weight of all the groups was observed and the tendency was more significant in L.c, T.k. and P.o. groups. The organ weight of liver and kidney were higher in L.c. and A.l. groups and lower in T.k. group which has shown the improvement from diabetes. Plasma glucose levels were markedly decreased from the 1st week in C.t, T.k. and P.o. groups and the tendency has lasted throughout the four weeks experimental period. The consumption of P.o. has decreased plasma cholesterol level while any significant difference was not seen in plasma protein levels from all the experimental groups. The level of plasma triglyceride was decreased in P.o. group and the levels of plasma free fatty acids were also significantly lower in P.o. and T.k. groups. The liver protein levels were significantly higher in P.o. and T.k. groups and these two groups also showed the negative or relatively small amount of urinary glucose excretion. The experimental group of T.k. has revealed the decreased level of muscles protein and the increased level of muscle glycogen. The 5-Korean wild vegetables contained dietary fiber and 9-analyzed minerals comparable to the ordinary use vegetables.

• Applied Biological Chemistry
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• 제37권6호
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• pp.503-508
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• 1994

17종과 45종 한방 식물체 메탄올 추출물의 배추좀나방과 담배거세미나방 유충에 대한 살충활성 및 섭식저해활성을 잎침지법으로 조사하였다. 살충활성은 8,000 ppm에서 조사하였는바, 현호색 추출물만이 담배거세미나방 유충에 대해 강한 살충활성을 보였다. 섭식저해활성은 5,000 ppm에서 조사한 결과, 누리장나무, 거문누리장나무, 목향, 우방자, 인진, 전호, 백지 및 현호색 추출물이 강한 섭식저해활성을 나타내었다.

• 농약과학회지
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• 제18권4호
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• pp.364-375
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• 2014

소면적 재배작물 약효, 약해시험 그룹화를 위하여 소면적 재배작물 중 국내에 재배되는 엽채류 중 종류가 많고 재배면적이 비교적 큰 국화과 및 십자화과 작물인 상추, 잎브로콜리, 치커리, 배추, 열무, 유채, 쑥갓, 우엉, 앤디브, 겨자를 선정하여 십자화과 및 국화과에 공통으로 발생하는 병해충에 대한 포장시험 및 국내외 약효 시험성적을 비교검토 하였다. 국화과 및 십자화과 소면적 재배작물에 발생하는 흰가루병, 잿빛곰팡이병, 균핵병, 노균병, 무름병, 파밤나방, 도둑나방, 무테두리진딧물, 배추흰나비, 배추좀나방, 아메리카잎굴파리에 대한 약효시험 및 자료분석 결과에서도 기주 작물은 다르더라도 병해충이 동일종이면 방제효과가 유사한 경향으로 나타나는 것으로 보아 약효시험을 생략해도 될 가능성이 높아 국내 소면적 작물을 과별로 분류하고 동일 병원균을 대상으로 약효 외삽이 가능한 작물들을 분류한 후 작물잔류 상호적용 작물 그룹과의 연계를 검토하면 약효시험 및 잔류성 시험생략 후 약해시험만으로 간략히 적용하는 방안을 마련할 수 있을 것이다.

• Journal of Nutrition and Health
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• 제36권8호
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• pp.819-827
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• 2003

Linoleic acid [LA; 18: 2 (n-6)] is the most abundant polyunsaturated fatty acid in human skin. The exclusion of LA from diet induces epidermal hyperproliferation, which is reversible by the inclusion of LA in diet, and hence, LA is heralded as an essential fatty acid (EFA). Since safflower oil (SO) has been widely recognized as the major dietary source of LA and Arctii Fructus (Arctium lappa L.) is recently reported to contain high level of LA, we compared the antiproliferative effects of SO and Arctii Fructus in this study. Epidermal hyperproliferation was induced in guinea pigs by hydrogenated coconut oil (HCO) diet for 8 wk. During following 2 wk, EFA deficient guinea pigs were fed diets of safflower oil (group HS), water extract of Arctii Fructus (group AW) or organic extract of Arctii Fructus (group AO). Normal control group was fed SO containing diet (group SO) and EFA deficient group was fed HCO containing diet (group HCO) for 10 wk. Epidermal hyperproliferation was reversed in groups AO (55.9% of group HCO) and HS(74.1% of group HCO). However, the thymidine incorporation into epidermal DNA of group HS was greater than of normal control group SO. Epidermal hyperproliferation was not reversed in group AW. The accumulations of LA into phospholipids and ceramides, and of 13-hydroxyoctadecadienoic acid (13-HODE), the potent antiproliferative metabolite of LA in the epidermis of group AO were greater than of group HS. In contrast, the de novo synthesis of ceramides, the major lipids maintaining epidermal barrier, did not differ between all of groups. Together, our data demonstrate that organic extract of Arctii Fructus is more prominent than safflower oil in reversing epidermal hyperproliferation by inducing the higher accumulations of LA and 13-HODE in the epidermis of guinea pigs.

• 대한화장품학회지
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• 제25권4호
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• pp.111-121
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• 1999

Acne vulgaris, the most common skin disease. can be formed as only a few comedons or severe inflammatory lesions. The pathogenesis of acne involves various factors; excessive androgen, excessive sebum production, abnormal alteration of follicular epithelium, proliferation of Propionibacterium acnes, and inflammation. We investigated acne therapy using oriental herbs described in the Korean traditional medical book(Dong-ui-bo-gam). Oriental herbs(Angelica daurica, Arctium lappa, Coptidis rhizoma, and Glycyrrhiza glabra) were chosen based on their respective property of sebum control, anti-inflammatory activity, and anti-bacterial activity. We examined the effect of acne treatment, in terms of chemotactic inhibition, lipogenesis inhibition, and anti-bacterial activity for P. acnes. 1. Neutrophil chemotaxis assay; P. acnes secrete chemotactic factors and other pro-inflammatory extracellular products. Neutrophil chemotactic activity of P. acnes was measured by 48-well chemotaxis method. Angelica daurica clearly suppressed chemotactic activity of P. acnes. 2. Using sebaceous gland of hamster ear lipogenesis assay; Sebaceous lipogenesis was measured using ear biopsies by incubation or $C^{14}$-acetate in culture media. The $C^{14}$-labeled lipids were extracted and determined by liquid scintilation counting. Coptidis rhizoma markedly inhibited sebum production. 3. Anti-bacterial assay for P. acnes(MIC test); Glycyrrhiza glabra showed anti-bacterial activity. P. acnes did not develop resistance against Glycyrrhiza glabra. Retinoids are effectively to inhibit sebum production and regulate follicular keratinization process, with little anti-inflammatory activity. Angelica daurica suppressed neutrophil chemotaxis, Coptidis rhizoma inhibited sebum production, and Glycyrrhiza glabra showed anti-bacterial activity against P. acnes. A combined formulation of Angelica daurica, Coptidis rhizoma. and Glycyrrhiza glabra is expected to provide effective acne treatment.

• 한국식생활문화학회지
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• 제33권1호
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• pp.78-85
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• 2018

This study examined the changes in antioxidant activity and contents of phenolic compounds inblanched, steamed, and autoclaved burdock root (BR). The total polyphenolic and flavonoids contents of raw and cooked BR were determined spectrophotometrically. The antioxidant activity of BR was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC) assays. The main phenolic compounds in BR were quantified by HPLC (high performance liquid chromatography). Both blanching and steaming treatments significantly increased the antioxidant activities of BR in all groups (5 min, 15 min, and 30 min), whereas in autoclaving treatment, the 30 min treatment only showed an increase in the antioxidant activities of BR. The 30 min blanched BR exhibited the strongest DPPH and ABTS radical scavenging activities and possessed the highest total polyphenol and flavonoid phenolic contents. The 15 min-steamed BR showed the highest ORAC value. The main phenolic compound of the 15 min-steamed BR was CGA (chlorogenic acid). These results suggest that heat cooking methods, such as blanching and steaming, improve the antioxidant activity of BR by increasing the concentration of phenolic compounds.