• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.348-354
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• 2014

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.

• Food Science and Preservation
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• v.22 no.1
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• pp.78-83
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• 2015

This study was conducted to promote the utilization of fish paste with 0, 2, 3, and 4% added Curcuma aromatica powder. The moisture, crude protein, crude lipid, and crude ash contents of the used Curcuma aromatica powder were 11.15, 6.25, 2.36, and 9.98%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Curcuma aromatica powder, while the b values appreciated. In the folding test, whose results reveal the flexibility of the fish paste, all the test samples showed AA results. In the texture meter test, the hardness, cohesiveness, and springiness increased with increasing concentrations of Curcuma aromatica powder, but the gumminess and brittleness of the fish paste were reduced. In the sensory evaluation, the color and taste of the fish paste with 3% added Curcuma aromatica powder were preferred over those of the other fish pastes. These results suggest that Curcuma aromatica powder can be applied to fish paste to achieve high quality and functionality.

• The Journal of Internal Korean Medicine
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• v.27 no.2
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• pp.379-393
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• 2006

Objectives: We are aimed to identify anti-tumor effects of Curcuma aromatics on some kinds of cancer cells through molecular biologic methods. Materials & Methods: We used 4 kinds of cancer cell lines such as lung cancer cells(AS49), cervical cancer cells(HeLa), glioma cancer cells(A172) and prostate cancer cells(PC3). We treated the boiled extract of Curcuma aromatica $5{\mu}g,\;10{\mu}g$ to cultural media(ml) for 24 hours. We measured the cytotoxicitv on 4 kinds of cancer cells through tryphan blue exclusion test and the suppressive effect on viability of 4 kinds of cancer cells via MTT assay. We measured change of mitochondria membrane potential via flow cytometry. The quantitative RT-PCR was used to examine the effect on the revelation of Bcl-2 and Bax which are genes related to apoptosis. We examined the effect on the revelation of Bcl-2 Protein and Bar protein by western blot analysis. Results : In the experiment of tryphan blue exclusion test, the extract of Curcuma aromatica showed more significant killing effect on AS49, HeLa than the control group with density dependent manner, which was statistically significant. In the experiment of MTT assay the extract of Curcuma aromatica showed more suppressive effect on viability of A549, HeLa than the control group with density dependent manner, which was statistically significant. Curcuma aromatica induced apoptosis by decreasing the membrane potential of mitochondria in A549, HeLa. In the experiment of the revelation of genes related to apoptosis, the revelation of Bcl-2 decreased and the revelation of Bax increased in A549, HeLa treated with Curcuma aromatica with dose dependent manner. In the experiment of the revelation of protein related to apoptosis, the protein levels of Bcl-2 decreased and the protein levels of Bax increased in AS49, HeLa treated with Curcuma aromatica with dose dependent manner. Conclusions: From this study, we can infer that Curcuma aromatica has anti-tumor effect on lung cancer cells and uterine carcinoma cells but not on glioma cells and prostate cancer cells.

• Korean Journal of Agricultural Science
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• v.50 no.2
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• pp.271-279
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• 2023

The aim of the present study was to investigate the influences of Curcuma aromatica or inositol monophosphate supplementation on body weight of sows at different stages, feed intake, backfat thickness of sows at different stages, body weight of piglets at different stages, and immunoglobulin G (IgG) concentration in sow blood and milk. Eighteen crossbred (Landrace × Yorkshire) sows (249.9 ± 3.2 kg) and their litters were used in a 28-day feeding trial to observe the effects of Curcuma aromatica or inositol monophosphate as dietary supplements on performance and IgG concentration of blood and milk in lactating sows and piglets. The dietary treatments comprised a control corn-soybean-based basal diet (CON); control diet + Curcuma aromatica at 0.5% (CA), and control diet + inositol monophosphate at 0.10% (IMP). Sow body weight at different stages, average daily feed intake, and sow backfat thickness at different stages were not affected in all three treatment groups. The body weight of piglets at weaning and average daily gain of piglets born to sows from the IMP group showed significant improvement compared to piglets of sows from the CA treatment group. Treatment had no effect on the IgG levels in blood and milk. In conclusion, supplementation of 0.5% CA or 0.10% IMP in sows has no effect on growth performance and IgG in sows and piglets compared with the control diet.

• Journal of Pharmaceutical Investigation
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• v.40 no.5
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• pp.269-275
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• 2010

P-gp plays a critical role in drug disposition and represents a mechanism for the development of multidrug resistance. Flavonoids, a major class of natural compounds widely present in foods and herbal products, have been shown to inhibit P-gp. Therefore, the aim of this study was to identify new candidate chemosensitizers by screening various plant extracts. The ability of natural plant extracts to inhibit P-gp activity was assessed by measuring cellular accumulation of calcein AM, daunorubicin and vincristine in P-gp overexpressing MDCKII-MDR1 cells. Among more than 800 plant extracts, eight were found to inhibit P-gp activity. Curcuma aromatica extract produced greatest inhibition, followed by Curcuma longa and Dalbergia odorifera extracts. Extracts of Aloe ferox, Curcuma zedoariae rhizome, Zanthoxylum planispinum, and Ageratum conyzoides showed moderate inhibitory effects. Curcumin and quercetin exhibited similar inhibition of P-gpmediated efflux of daunorubicin and vincristine, and flavones had a lesser effect. When chemosensitizing effect was evaluated by measuring daunorubicin sensitivity to MDCKII-MDR1 cells in the presence of natural plant extracts, Curcuma aromatica showed the most potent chemosensitizing effect based on daunorubicin cytotoxicity. In conclusion, natural plant extracts such as Curcuma aromatica can potently inhibit P-gp activity and may have potential as a novel chemosensitizers.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10b
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• pp.50-56
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• 2003

In an effort to produce high quality Curcuma aromatica Salisbury in the southern area of Korea, a variety of shade-method was used to prevent withering during the summer. The experimental results are summarized as follows. The effect of shading on emergence of Curcuma aromatica Salisbury rhizome was none or very little. The effect of shading on the growth and development of Curcuma aromatica Salisbury was the highest under a shade rate of 15∼30%. In this case the size of the plant height was the biggest and leaves the largest, thus showing the best condition for plant growth. The growth of rhizome under a shade rate of 15% was more active than that without shading. The weight of rhizome in this case was the largest, and thus showing the best condition for rhizome growth.

• Korean Journal of Plant Resources
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• v.16 no.3
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• pp.207-211
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• 2003

In an effort to produce high quality Curcuma aromatica Salisbury in the southern area of Korea, a variety of shade­method was used to prevent withering during the summer. The experimental results are summarized as follows. The effect of shading on emergence of Curcuma aromatica Salisbury rhizome was none or very little. The effect of shading on the growth and development of Curcuma aromatica Salisbury was the highest under a shade rate of 15­30％. In this case the size of the plant height was the biggest and loaves the largest, thus showing the best condition for plant growth. The growth of rhizome under a shade rate of 15％ was more active than that without shading. The weight of rhizome in this case was the largest, and thus showing the best condition for rhizome growth.

• Food Science and Preservation
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• v.18 no.2
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• pp.219-225
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• 2011

We investigated the antimicrobial and antioxidant activities. and total polyphenol contents of Curcuma longa. Curcuma aromatica. and Curcuma zedoaria. In antimicrobial activity assays of solvent extracts, ethanol extract showed the highest activity compared with other extracts. The antimicrobial activity of ethanol extract of C. longa showed higher than those of C. aromatica, and C. zedoaria. Antimicrobial substance in ethanol extract of C. longa was maintained after heating at $100^{\circ}C$ for 30 min and not affected by changes in pH. DPPH free radical scavenging activity of solvent extracts were high in the order of ethanol, ethylacetate, ether, water, and hexane fractions, C. longa showed greater DPPH free radical scavenging activity than those of the C. aromatica, and C. zedoaria. Total polyphenol content of C. longa and C. aromatica exhibited were similar levels, whereas C. zedoaria was slightly lower concentration.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.17 no.1
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• pp.203-255
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• 2011

This study covers the historical aspects of the turmeric and curcuma only in detail on the medicinal uses, supported by references to the medical texts. And the result is as follows: 1. Turmeric and curcuma are rhizomatous herbaceous perennial plants of the ginger family, but both produced on the same herb. The rhizome is considered turmeric while the tuber is considered curcuma. 2. Turmeric is the round, oval, or ovate, and scutiform rhizome. 3. Curcuma is yellowish externally, internally more or less orange-yellow passing into reddish-brown. The tuber has a round and cuspidate appearance. The smell is aromatic, somewhat analogous to ginger. 4. Turmeric is somewhat analogous to curcuma in shape, but turmeric is pungent and bitter in taste, warm and intoxious in property, and yellow in color, acting on the spleen and liver channels and governing the gi of the blood while curcuma is pungent and bitter in taste, cold and intoxious in property, red in color, acting on the heart and pericardium channels and governing the blood. 5. Turmeric is referred to zedoary, sliced turmeric, old jaundice, precious aromatic, and ovate rhizoma, and curcuma is referred to radix curcuma, curcuma aromatica, and cicada-belly curcuma

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.299-306
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• 2016

Purpose: Curcuma aromatica Salisb., commonly known as turmeric, has long been used as a powerful health-promoting anti-inflammatory or antioxidant that supports cellular health of the human body. The objective of this study was to compare the antioxidant and antimicrobial activities of the samples with or without fermentation. Methods: Antioxidant activities of the samples were compared using total phenol, flavonoid contents, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Antimicrobial activities were also examined using the paper disc method and minimum inhibitory concentration (MIC). Results: Organic acid content of the C. aromatica Salisb. fermented with Aspergillus oryzae (FCAS) showed a significantly higher value of 0.41% than that of the typical sample without fermentation (CAS) which showed a value of 0.27% (p<0.001). Total phenol and flavonoid contents of the CAS and FCAS did not show significant differences. However, ABTS cation radical scavenging activity and DPPH radical scavenging activity were significantly increased in the samples with fermentation (p<0.001, p<0.01), respectively. The samples of the disc showed inhibited growth of gram positive Bacillus cereus (FCAS 3.70 cm and CAS 2.73 cm) and Staphylococcus aureus (FCAS 2.70 cm and CAS 1.97 cm). MIC of the FCAS (0.25-0.50, 0.5-1.00 mg/mL) was higher than that of the CAS (1.00-2.00, 2.00-3.00 mg/mL), respectively. Conclusion: C. aromatica Salisb. with fermentation showed higher antioxidant and antimicrobial activities in this study. Thus we conclude that fermentation can be a helpful process for more effective application of C. aromatica Salisb. with fermentation in the health-promoting food industry.