• Journal of Life Science
• /
• v.25 no.2
• /
• pp.243-248
• /
• 2015

Cirsium chanroenicum, Cirsium nipponicum, and Cirsium schantarense plants were collected from Changwon, Ulleungdo, and Dooryoon Mountain, respectively. Cirsium japonicum plants were also collected from various locations in Korea. Genomic DNA was prepared from the collected plants and used for amplification of the 18S rDNA, ITS1, 5.8S rDNA, ITS2, and part of 28S rDNA. The ITS1 and ITS2 sequences of the PCR products and from other Cirsium plants reported previously were aligned and compared. Cirsium chanroenicum, Cirsium nipponicum, and Cirsium setidens formed distinct branches on the neighbor-joining tree. Cirsium japonicum and Cirsium pendulum appeared to be close to one another, but Cirsium pendulum plants were clearly clustered in an independent clade. Cirsium shantarense was clustered with the other Cirsium japonicum plants. The most important characteristic that distinguished these two species was the direction of the flowers. All Cirsium japonicum flowers point upward, but Cirsium shantarense flowers point downward. Other than this feature, these two species are almost indistinguishable morphologically. Cirsium chanroenicum is indistinguishable morphologically from Cirsium setidens, but it still formed a distinct group on the neighbor-joining tree based on ITS sequences, suggesting that this species is worth considering as an independent species. Silymarin production of the collected plants was analyzed and appeared to be quite high, indicating that the ability to synthesize silymarin is common to all Cirsium plants analyzed so far.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.6
• /
• pp.737-742
• /
• 2012

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

• Biomolecules & Therapeutics
• /
• v.16 no.3
• /
• pp.293-298
• /
• 2008

Cirsium japonicum water extracts has been used to treat vascular related diseases. We have previously reported that Cirsium japonicum extracts activated estrogen receptors. It is widely known that estrogen increases the high density lipoprotein cholesterol and decrease the low density lipoprotein cholesterol on the lipid profile. But effects of Cirsium japonicum on lipid profile are not reported yet. Therefore, we have studied the effects of Cirsium japonicum on the lipid content in ovariectomized rats. Thirty Sprague-Dawley (SD) rats of $210{\pm}20\;g$ were studied for 10 weeks. The rats were divided into five groups; (I) sham, no ovariectomized rats plus olive oil, (II) ovariectomized rats plus olive oil, (III) ovariectomized rats plus 0.5 mg/kg $17{\beta}$-estradiol (E2) in olive oil, (IV) ovariectomized rats plus 0.5 mg/kg Cirsium japonicum in olive oil, and (V) ovariectomized rats plus 5 mg/kg Cirsium japonicum in olive oil. Treatment with Cirsium japonicum or E2 induced significant reduction in total cholesterol, low density lipoprotein cholesterol/total cholesterol, total cholesterol/high density lipoprotein cholesterol and low density lipoprotein cholesterol/high density lipoprotein cholesterol compared to control group as well as increase in uterine weight. However, changes in triglycerides levels were different. Our results suggest that Cirsium japonicum is functionally similar to E2 in vivo as well as in vitro.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.4
• /
• pp.347-355
• /
• 2021

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

• Korean Journal of Plant Taxonomy
• /
• v.37 no.4
• /
• pp.335-349
• /
• 2007

Genus Cirsium (Asteraceae) from Japan is revised based on both field and herbarium examinations. As a result it is clarified that the Cirsium flora of Japan is consisted of more than 120 species and that several groups are considerably diversified in the Japanese Archipelagoes. Here two instances will be shown for the diversification. The northern maritime group (sect. Onotrophe subsect. Littoralicola), a recently recognized group, is differentiated in the maritime regions of Honshu and Hokkaido. The Cirsium kagamontanum group (sect. Onotrophe subsect. Reflexae), the most diversified group in Japan, is differentiated mainly in the cool temperate zone of Honshu and Shikoku.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.2
• /
• pp.261-265
• /
• 2007

The antidepressant effects of Cirsium japonicum was revealed in previous studies using open field test and forced swimming test. The contents of total flavonoids and apigenin of Cirsium japonicum were analyzed and sensory evaluation of Cirsium japonicum tea was performed in order to develop Cirsium japonicum tea as an antidepressant. Among the different plant parts of Cirsium japonicum, leaves had the highest level of total flavonoids and apigenin contents and were followed by flowers and stems. Drying method affected total flavonoids and apigenin content of Cirsium japonicum, but regular pattern was not revealed. In sensory evaluation, overall acceptance of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea. Also purchase intention of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2017.04a
• /
• pp.109-109
• /
• 2017

Cirsium setidens nakai belonging to cirsium has been reported to have various physiological activities including anticancer activity because it contains polyphenols, dietary fiber, minerals and vitamins. Despite these positive positive efficacies, however, no studies have studied cirsium setidens nakai products as biomaterials such as cellular metabolism and bone formation. Thus, the aim of this study was evaluate of osteogenesis differentiation a natural material extracted from cirsium setidens nakai. The natural materials in this studys in this studywere created by 40% ethanol extraction process and then dried. FabricatedFabricatedpowders were added to a medium at various concentrations (0.01, 0.05, 0.1, 0.2, and $0.25{\mu}g/mL$), and pure medium was used as a control. The natural material caused positive increases in cell metabolic activity and mineralized bone formation without cytotoxicity. In addition, we observed higher expression of genes such as ALP, BSP, Runx2 and COL1 in cirsium setidens nakai treatment cells. As a result, this study produced and investigated cirsium setidens nakai extracts and the natural materials showed potential biomaterials. In this research indicated that the cirsium setidens nakai extracts might have promising applications in areas of agricultural, biological and food engineering as a biomaterial.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.2
• /
• pp.162-170
• /
• 2022

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The 'L' and 'b' values decreased with the increase in the Cirsium nipponicum powder content, while the 'a' value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

• Korean Journal of Plant Taxonomy
• /
• v.35 no.4
• /
• pp.227-245
• /
• 2005

Numerical analysis using morphological characters was done in order to clarify taxonomic circumscriptions and identities of Korean endemic, Cirsium setidens (Dunn) Nakai, Cirsium chanroenicum Nakai, and Cirsium toraiense Nakai ex Kitam.. Principal components analysis of C. setidens and C. chanroenicum using 29 morphological characters and 12 leaves characters revealed one group which could not separate. Identity of C. toraiense could not be confirmed by the destruction of habitat, similarity of morphological diagnostic characters between many specimens identified C. toraiense including type specimen and C. japonicum var. ussuriense. In considering the variational patterns of morphological characters, it is strongly suggested that identities of C. setidens f. alba, C. setidens var. niveo-araneum, and C setidens var. pinnatifolium should be recognized, but C. chanroenicum var. lanceolata should be included to circumscription of C. setidens.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.4
• /
• pp.400-406
• /
• 2012

The objectives of this study were to investigate the quality characteristics of Gondregaedduck containing 0, 10, 20, and 30% Cirsium setidens. By increasing the level of Cirsium setidens, Hunter color L and a values of Gondregaedduck decreased, whereas b value increased. Hardness, springiness, and cohesiveness of Gondregaedduck decreased upon addition of Cirsium setidens. Over 3 days of storage, Gondregaedduck showed a slightly high total bacterial count compared to control. Sensory evaluation showed that Gondregaedduck containing 10% Cirsium setidens had higher color, taste preference, and overall acceptability.