• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.5
• /
• pp.1058-1063
• /
• 1999

The purpose of this study was to investigate the differences in proximate composition, free sugars, organic acids, fatty acids, amino acids, mineral components, hunter color values and calory values between freeze dried and steam dried Gastrodia elata Blume. Crude fat and crude fiber decreased during manu facture of steam dried Gastrodia elata Blume. The contents of sugars in steam dried Gastrodia elata Blume decreased during manufacture than that of freeze dried Gastrodia elata Blume. The contents of malic acid, oxalic acid, ketoglutaric acid, malonic acid and succinic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. Citric acid decreased in steam dried Gastrodia elata Blume. The contents of linoleic acid, palmitic acid and oleic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. The contents of free amino acids in steam dried Gastrodia elata Blume decreased during manufacture. The mineral component contents of the Gastrodia elata Blume were greater in the order of Mn

• Korean journal of food and cookery science
• /
• v.31 no.5
• /
• pp.557-564
• /
• 2015

This study was performed to investigate the effect of Gastrodia elata extract on the quality characteristics of Non-glutinous rice porridge Jochung, saccharide by barley malt. Non-glutionous Rice Porridge Jochung with 0% (NGR1), 5% (NGR2), 10% (NGR3), 15% (NGR4) and 20% (NGR5) Gastrodia elata extract were produced. Moisture content and Solids content the interaction of two factors, the pH decreased with increasing Gastrodia elata extract concentration. Reducing sugar was significantly higher in groups containing Non-glutinous Rice Porridge Jochung (NGR) with Gastrodia elata extract added than the control group, especially the 15% NGR4 addition group with $1.22{\pm}0.02g/L$. Free acidity contents were 27.27 meq/kg control and 29.67~41.03 meq/kg among the samples with p<0.001. There were significant levels of total phenolics and TEAC found for the antioxidant activity of the Jochung samples with Gastrodia elata extract added. Increasing the ratio of Gastrodia elata Extract in Jochung tended to decrease color value. The results showed that Jochung containng less than 15% Gastrodia elata Extract gave the highest scores in quality characteristics and sensory evaluation.

• Korean Journal of Organic Agriculture
• /
• v.32 no.1
• /
• pp.1-24
• /
• 2024

Considering the continuous growth in the production and consumption of Gastrodia elata, it's crucial to accurately understand the consumer demand for Gastrodia elata products and develop health products tailored to consumer preferences. In this study, we surveyed 400 consumers each from South Korea and China to gauge their perceptions and buying intentions concerning Gastrodia elata products. The results revealed that Korean consumers predominantly evaluate Gastrodia elata products based on health consciousness, whereas Chinese consumers emphasize the product's external characteristics. In Korea, Gastrodia elata products are mainly promoted for their health benefits and are primarily consumed in ingestible forms. In contrast, in China, Gastrodia elata is frequently used as a culinary ingredient. These findings underscore that consumer perceptions and buying intentions can differ depending on how a product is advertised and presented. Future studies should take into account the evolving international Gastrodia elata market and the surging demand, incorporating diverse countries and cities. It will also be imperative to maintain ongoing monitoring, drawing insights from the industrial growth drive model.

• Korean journal of food and cookery science
• /
• v.27 no.5
• /
• pp.545-556
• /
• 2011

The purpose of this study was to investigate the effect of Gastrodia elata Blume concentrate on quality characteristics of Gastrodia elata Blume jelly. The Gastrodia elata Blume jelly samples were divided into five groups by adding different Gastrodia elata Blume concentrates. The five groups were divided into GBJ-0, GBJ-5, GBJ-10, GBJ-15, and GBJ-20 (Gastrodia elata Blume jelly with 0, 5, 10, 15, and 20% Gastrodia elata Blume concentrate). The highest contents of crude protein and crude ash, and the brix in the GBJ-20 sample were 0.34 and 0.59%, and 22.28$^{\circ}$ Brix, respectively. The crude fiber and pH change (4.65-4.76) were not significantly observed in any of the GBJ samples. Turbidity, degree of brownness, and total phenolics increased with an increasing the amount of extract. A significant difference was observed between samples with and without the extracts in terms of hardness, springiness, gumminess, and chewiness, as well as K, Mg, Cu, Mn, and Zn contents. Hardness, gumminess, and chewiness increased in all GBJ samples with an increase the amount of extract added, whereas adhesiveness decreased. The highest tartaric acid content in the GBJ-0 sample and malic acid in the GBJ-20 jelly sample were 15.58 mg/100 g and 137.45 mg/100 g, respectively. The levels of Ca, K, and Mg increased with an increase in the amount of added extract. The highest score for overall acceptance (4.13) was in the GBJ-10 sample with 10% Gastrodia elata Blume concentrate.

• Food Science and Preservation
• /
• v.4 no.3
• /
• pp.317-321
• /
• 1997

The mineral components of the Gastrodia elata Blum were determined by inductively coupled plasma-atomic emission spectrophtometry. The mineral component contents of the Gastrodia elata Blum were greater in the order of Fe < Na < Mg < Ca < P < K. The antioxidative effects of the Gastrodia elata Blum extracts on refined perilla oil were investigated by the rancimat method, peroxide value and TBA value. The antioxidative effects of Gastrodia elata Blum added to the refined perilla oil was increased with dose-dependent fashion in concentration of Gastrodia elata Blum extracts. The peroxide value and TBA value for their antioxidation stability were also lower than that of control. Antioxidation stability was increased in a dose-dependent manner.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.6
• /
• pp.1018-1028
• /
• 2015

This study was performed to investigate the effects of Gastrodia elata extract on the quality characteristics of glutinous rice porridge Jochung saccharide by barley malt. Glutinous rice porridge Jochung contatining 0%, 5%, 10%, 15%, 20% of Gastrodia elata extract were produced. Soluble solid contents and pH increased as content of Gastrodia elata extract increased. Free acidity contents were 24.87 meq/kg (control) and 25.67~42.03 meq/kg (GR2~GR5) (p<0.001 among samples). There was significant total phenolics and TEAC obtained for antioxidant activity of Gastrodia elata extract Jochung samples. Increased the ratio of Gastrodia elata extract in Jochung tended to decrease the color value. Results show Jochung containg less than 15% Gastrodia elata extract resulted in the highest scores for quality characteristics and sensory evaluation. Correlations between antioxidant activity and parameters were found to be statistically significant.

• The Korean Journal of Food And Nutrition
• /
• v.33 no.5
• /
• pp.493-504
• /
• 2020

Gastrodia elata Bl. (GE) is a traditional herbal medicine used for the treatment hypertension and cerebrovascular disease. The purpose of this study was to investigate the antioxidant effect and blood pressure control ability of the GABA containing fermented Gastrodia elata Blume. The fermentation strain provided by Dr. Gi in Seoul National University is L. brevis GABA100, excellent strain of GABA production, which is involved in the ability to degrade gastrodin glycosides and activation of brain function. The Gastrodia elata Blume fermented by Lactobacillus brevis GABA 100 showed antioxidant activity (total phenolic contents, DPPH radical and ABTS anion scavenging activities) than unfermented Gastrodia elata Blume. In the spontaneously hypertensive rats (SHR), the concentration of fermented Gastrodia elata Blume was administered at 500, 1,000, and 2,000 mg/kg for 8 weeks. Systolic blood pressure decreased statistically significantly (p<0.05), especially 2 weeks after feeding fermented Gastrodia elata Blume. Also, it showed a significant decrease in low, medium, and high concentrations of fermented Gastrodia elata Blume at 4 weeks and 8 weeks. These results indicated that Gastrodia elata Blume fermented by the excellent strain of GABA production L. brevis GABA100 shows the antioxidant function and the effect of suppressing the increase in blood pressure.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.24 no.5
• /
• pp.807-813
• /
• 2010

Impairment of balance between bone-resorbing osteoclasts and bone-forming osteoblasts result in bone disease. Especially, increased osteoclast formation and activity are responsible for bone diseases such as osteoporosis, rheumatoid arthritis, periodontal disease. Natural metabolites of plants have recently received much attention as an alternative tools for the development of novel therapeutic strategy. The aim of this study was to search the natural products to inhibit osteoclast differentiation and was to evaluate of its mechanism. Water extract of Gastrodia elata Blune significantly inhibited receptor activator of nuclear factor-κB ligand (RANKL)-induced osteoclast differentiation in bone marrow macrophages (BMMs) in a dose dependent manner. However, water extract of Gastrodia elata Blune did not affect cytotoxicity when compared with control. The mRNA expression of c-Fos, NFATc1, and TRAP induced by RANKL was inhibited by water extract of Gastrodia elata Blune treatment. Also, water extract of Gastrodia elata Blune inhibited the protein expression of c-Fos and NFATc1 expression in BMMs treated with RANKL. Water extract of Gastrodia elata Blune suppressed the phosphorylation of p38 induced by RANKL. In general, RANKL considerably inhibited the expression level of Id2 and MafB known as negative regulators of osteoclastogenesis, but RANKL did not inhibit Id2 and MafB expression in BMMs when it was co-treated with Gastrodia elata Blune. Taken together, these results suggest that Gastrodia elata Blune may be a useful drug in the treatment of bone-related disease.

• Journal of Oriental Neuropsychiatry
• /
• v.24 no.1
• /
• pp.27-44
• /
• 2013

Objectives : This study was designed to investigate the effects of Gastrodia elata Blume on the improvement of memory. Methods : This study was a 12 week, double blind, comparative clinical study. There were eligible who worked with a group of healthy seniors, all 60 years of age or older. 50 subjects were randomized either to Gastrodia elata Blume in powder form and steep in hot water or placebo. We measured the faculty of memory by using K-DRS, MMSE-K, Digit Span, Letter Fluency Test, Word List Memory Test, and the Trail Making Test, and after 12 weeks we measured the faculty of memory again using the same methods. Results : Gastrodia elata Blume steeps in the hot water group significantly increased. Initiation, perseveration level, and Memory level of K-DRS and MMSE-K score. There were no considerable differences between three groups in Digit Span and Trail Making Test score. Gastrodia elata Blume group showed significant advances in Letter Fluency Test and recognition of Word List Memory Test. Conclusions : The results suggest that Gastrodia elata Blume may have positive effects on memory improvement and function of the frontal lobe activation.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.5
• /
• pp.656-666
• /
• 2015

This study was performed to investigate the effect of Gastrodia elata powder on the quality characteristics of Jochung with barley malt. Grain syrups with 0, 2.5, 5, 7.5, and 10% Gastrodia elata powder were produced. The pH value decreased with higher volume of Gastrodia elata powder and showed a significant difference between the samples (p<0.05). Total polyphenol content was 77.45~129.25 mg/100 g, and DPPH radical scavenging ability was $36.70{\sim}57.09{\mu}mol$. Sensory score of Jochung containing 2.5% Gastrodia elata powder was similar to that of control. Jochung containing less than 7.5% Gastrodia elata powder gave the highest scores in terms of quality characteristics and sensory evaluation. The data from different procedures were compared and analyzed by multivariate techniques (correlation matrix, principal component analysis). Correlations between antioxidant activity and the analyzed parameters were found to be statistically significant (p<0.05).