• 생명과학회지
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• 제25권2호
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• pp.243-248
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• 2015

국내에 자생 중인 도깨비엉겅퀴(Cirsium shantarense), 물엉겅퀴(Cirsium nipponicum), 정영엉겅퀴(Cirsium chanroenicum) 각 1개체 및 엉겅퀴(Cirsium japonicum) 8개체를 전국의 여러 지점에서 채집하였다. 채집된 식물들의 genomic DNA를 분리하여서 18S rDNA, ITS1, 5.8S rDNA, ITS2 및 28S rDNA의 일부를 증폭하고, 그 염기서열 및 Genbank에 등록되어 있는 다른 Cirsium 속 식물들의 염기서열을 분자유전학적으로 비교하여 유연관계를 분석하였다. 그 결과 고려엉겅퀴, 정영엉겅퀴, 물엉겅퀴, 큰엉겅퀴 및 엉겅퀴 종의 식물들은 모두 뚜렷이 독립된 그룹을 형성하고 있는 것을 알 수 있었다. 그러나 도깨비엉겅퀴는 비록 두화가 아래를 향하고 있지만 두화가 위를 향하는 엉겅퀴들과 ITS 염기서열은 유사하였다. 또한 정영엉겅퀴와 고려엉겅퀴는 형태학적으로는 구분이 거의 불가능하지만 ITS 염기서열에 기초한 분자유전학적 분석으로는 뚜렷이 다른 그룹임을 확인하였다. 채취된 엉겅퀴 및 도깨비엉겅퀴의 silymarin 생산 여부를 분석해 본 결과, silymarin이 공통적으로 존재하는 것으로 나타났다. 따라서 silymarin 생합성 능력은 Cirsium 속 식물들에서 공통적인 특징임을 알 수 있었다.

• 한국식생활문화학회지
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• 제27권6호
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• pp.737-742
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• 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
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• 제16권3호
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• pp.293-298
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• 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.

• 한국식품영양학회지
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• 제34권4호
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• pp.347-355
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• 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.

• 식물분류학회지
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• 제37권4호
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• pp.335-349
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• 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.

• 한국식생활문화학회지
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• 제22권2호
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• pp.261-265
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• 2007

우리나라에 자생하는 엉겅퀴를 대상으로 식물부위, 건조방법에 따른 총플라보노이드와 apigenin 함량 분석 및 엉겅퀴차의 소비자 기호도 검사를 수행한 결과, 잎에서 추출된 총플라보노이드 함량이 가장 높았으며, 꽃 및 줄기의 순서로 나타났다. 건조 방법에 따른 총플라보노이드의 함량은 잎과 꽃에서는 유의적인 차이가 나타나지 않았으나, 줄기에서는 동결건조와 오븐건조가 자연건조보다 높게 나타났다. Apigenin함량도 잎에서 가장 많이 확인되었으며 꽃, 줄기의 순서로 나타났다. 건조방법에 따른 apigenin함량 변화는 엉겅퀴의 잎과 줄기에서는 나타나지 않았으나, 꽃에서는 동결건조와 자연건조보다 오븐건조에서 그 함량이 높게 나타났다. 소비자 기호도 검사에서는 엉겅퀴꽃잎혼합차의 선호도가 엉겅퀴잎차 보다 높았으며, 이러한 제품이 시판될 때의 구매의향도 엉겅퀴꽃잎혼합차가 엉겅퀴잎차보다 높게 나타났다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2017년도 춘계공동학술대회
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• pp.109-109
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• 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.

• 한국식생활문화학회지
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• 제37권2호
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• pp.162-170
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• 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.

• 식물분류학회지
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• 제35권4호
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• pp.227-245
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• 2005

엉겅퀴속의 한국 특산종으로 인식되어온 고려엉겅퀴 (Cirsium setidens)와 정영엉겅퀴 (Cirsium chanroenicum) 그리고 동래엉겅퀴 (Cirsium toraiense)를 대상으로 분류군의 한계와 그 실체를 명확히 밝히고자 외부 형태학적 형질을 중심으로 수리분류학적 연구를 수행하였다. 고려엉겅퀴와 정영엉겅퀴는 주요 식별형질인 잎, 화서 및 총포에 관한 29개의 외부 형태학적 형질과 잎에 관한 12개의 주요 식별형질들을 비교 분석한 결과, 거의 구별이 되지 않는 하나의 집단으로 나타났다. 이러한 결과, 한국 특산종인 정영엉겅퀴는 고려엉겅퀴에 포함하는 것이 적절하다고 판단되며, 또한 동래엉겅퀴는 원기재문에 의한 생육지 조사, 기준표본과 표본관 소장 석엽표본 조사 등의 결과, 그 실체를 확인할 수 없었다.

• 한국식생활문화학회지
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• 제27권4호
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• pp.400-406
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• 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.