• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.44-53
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• 2014

Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners' experience of eating foods containing Deoduk was high at 'No' (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded 'Yes' to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said 'Yes' was 43.2%, 'No' was 5.4%, and 'I don't know' was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners' awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners' tastes for the globalization of Korean food.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.443-447
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• 2008

The principal objective of this study was to conduct a physiological evaluation of Korea Ginseng, Deoduk and Doragi pickles. Prior to the processing of the 3 kinds of pickles, total phenolic acid contents, lecithin oxidation inhibitory effect, SOD -linked activity and hydroxyl radical scavenging activity of Korea Ginseng, Deoduk and Doragi water extracts were assessed. After the processing of 3 kinds of pickles, we conduct a sensory evaluation and color values assessment. The total phenolic acid contents of Korea Ginseng, Deoduk and Doragi water extracts were $1.66{\sim}1.70mg/m{\ell}$, levels which were similar to that of tocopherol($1.81mg/m{\ell}$) but significantly lower than that of BHT($4.06mg/m{\ell}$)(p<0.05). The lecithin oxidation inhibitory effects of the Ginseng extract(98.86%) were similar to those of BHT(98.90%), but were significantly higher than those of Deoduk(35.70%), Doragi(78.07%) and tocopherol(65.91%). SOD-linked activity of Korea Ginseng water extract (42.58%) was similar to those of BHT(47.86%) and tocopherol(50.47%), but significantly higher than those of Deoduk (17.98%) and Doragi(20.75%). The hydroxyl radical scavenging activity of the Ginseng water extract(87.85%) was similar to that of BHT(8.58%), but significantly higher than that of Deoduk(79.51%), Doragi(77.62%) and tocopherol(78.95%). In the results of our sensory evaluations of the 3 kinds of pickles, the Ginseng pickle evidenced significantly lower acceptance scores in taste, color, flavor, texture, and overall quality. The luminance of the Ginseng pickle was significantly higher than the Deoduk pickles, the value of the Doragi pickle was significantly higher than those of the Ginseng and Deoduk pickles, and the b value of the Deoduk pickle was significantly higher than that of the Ginseng pickle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1150-1156
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• 2011

Deoduk (Codonopsis lanceolata) root powder was added to traditional kochujang to improve the quality of traditional kochujang. The microbial characteristics, enzyme activities, and sensory characteristics were investigated during fermentation. The aerobic bacterial count in kochujang was not remarkabley different, and yeast and mold decreased during fermentation. Yeast and mold in the kochujang with 3 and 5% added deoduk root powder were 5 log scale at 8 weeks, whereas those in the control reached the same level at 6 weeks. ${\alpha}$, ${\beta}$-Amylase activity was at its highest level at 4 weeks during fermentation, and glucose and fructose contents showed the same results. The major free sugars in kochujang were glucose and fructose, and their contents increased rapidly at 2 weeks. Free sugar contents of kochujang with added deoduk was higher than that in the control. The sensory evaluation results showed that 1 and 3% deoduk kochujang had higher scores for taste and overall acceptance than those in the control. In particular, 1% deoduk kochujang had the highest scores.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.957-963
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• 2018

Deoduk (Codonopsis lanceolata) has a complex chemical composition that includes polyphenols, saponins, amino acids, and other unidentified compounds. The contents of tangshenoside and lobetyolin are considered as standard of quality evaluation of Deoduk. In this study, an ultra-performance liquid chromatography (UPLC) method was developed for the quantitative determination of the two marker constituents, tangshenoside and lobetyolin. The methods for determining the standards of quality were validated by measuring their linearity, specificity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using UPLC. Reversed-phase UPLC analysis was conducted quantitatively to identify individual tangshenoside and lobetyolin in Deoduk extracted with 50% (v/v) aqueous ethanol. We used 21 samples to carry out quantitative analysis of tangshenoside and lobetyolin. Based on their dry weights, the levels of tangshenoside and lobetyolin were 0.36~3.54 mg/g, 0.24~1.29 mg/g, respectively. These results will be valuable as basic data for standardization of Korean Deoduk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.798-803
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• 2011

We investigated the changes in chemical composition and antioxidant activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) with heating. Deoduk and Doragi were heated to $110\sim150^{\circ}C$ for 2 hours. The total polyphenol content of Deoduk and Doragi reached high values of 6.31 and 7.34 mg/g, respectively, at $150^{\circ}C$. The total polyphenol content of raw Deoduk and Doragi were 0.60 and 0.59 mg/g, respectively. The DPPH radical scavenging activity ($IC_{50}$) of Deoduk and Doragi decreased from 13.94 and 6.83 mg/mL, respectively, in raw samples to 0.81 and 0.94 mg/mL, respectively, in samples heated to $150^{\circ}C$. The ABTS radical scavenging activity of Deoduk and Doragi increased from 0.43 and 0.21 mg AA eq/g, respectively, in raw samples to 3.55 and 4.83 mg AA eq/g, respectively, in samples heated to $150^{\circ}C$. The reducing power of raw Deoduk and Doragi was 0.1 and 0.06, respectively, which was increased to 0.54 and 0.50, respectively, in samples heated to $150^{\circ}C$. Fructose content decreased after heating to $130^{\circ}C$. The sucrose content of the samples increased slowly with heating up to $120^{\circ}C$, but was not detected at warmer temperatures. The organic acid and 5-HMF of the samples increased gradually with increasing temperature.

• Korean Journal of Pharmacognosy
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• v.19 no.2
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• pp.133-140
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• 1988

The effect of ethanol extracts of Gilkyung(Platicodi Radix, Platicodongrandiflorum A, DC), Onji(Polygalae Radix, Polygala tennuifolia Willdenow) and Deoduk(Codonopsis lanceolate Radix, Codonopsis lanceolata) on expectorant activity of rat trachea was investigated. Following treatment of 50% ethanol extract of these medicinal plants (25 mg/rat), the content of neurotransmitters such as acetylcholine and histamine in tissue was significantly increased. The secretions of acid glycoproteins and the artificially injected phenol red were also increased. However, there was no significant difference except Onji From the histological study through periodic acid Schiff and alcian blue stain, the thickness of inner membrane of acinar glands and the stained glycoproteins on surface of epithelium and on the glands were observed in all the rats trachea treated with extract of medicinal plants. In vitro, the viscosity of mucin solution was slightly decreased with an addition of the extracts. Onji showed the most effective expectorant activity among them at the identical conditions. The mechanism of expectorant activity of these medicinal plants seems to be due to stimulation of secretion and changes of rheological properties of mucus.

• Journal of Applied Biological Chemistry
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• v.64 no.3
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• pp.245-251
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• 2021

Codonopsis lanceolata (Deoduk) was grown in East Asia, including Korea, China, Japan, and Russia, and the roots of C. lanceolata have been used as functional foods and traditional medicine to treat symptoms of cough, bronchitis, asthma, tuberculosis, and dyspepsia. The phytochemicals of C. lanceolata have been reported such as phenylpropanoids, polyacetylenes, saponins, and flavonoids that are involved in pharmacological effects such as anti-obesity, anti-inflammation, anti-tumor, anti-oxidant, and anti-microbial activities. Selecting marker substances of the main producing area by MS-based metabolomics analysis is important to ensure the beneficial effect of C. lanceolata without side-effects because differences in cultivated areas of plants were related not only to the safety of medicinal plants but also to changes in chemical composition and biological efficacy. In our present study, ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with multivariate statistical analysis was applied to recognize the main producing area of C. lanceolata in South Korea. As a result of Principal Component Analysis and loading plot analysis of three groups, Inje (Kangwon-do), Hoengseong (Kangwon-do), and Muju (Jeonlabuk-do), several secondary metabolites of C. lanceolata including tangshenoside I, lancemaside A, and lancemaside G, were suggested as potential marker substances to distinguish the place of main producing area of C. lanceolata.