• Archives of Pharmacal Research
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• v.29 no.12
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• pp.1109-1113
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• 2006

A new furofuran lignan, 4-hydroxykobusin (3), together with known lignans, kobusin (1), and 7,7'-dihydroxybursherenin (2), were isolated from the whole plant of Geranium thunbergii Sieb. et Zucc (Geraniaceae). The structures were determined based on the spectral data and a comparison with the published data. This is the first report of the presence of furofuran lignan in Geranium species.

• Natural Product Sciences
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• v.14 no.1
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• pp.16-20
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• 2008

Three flavonoids (1 - 3) and three phenolic compounds (4 - 6) were isolated from the whole plant of Geranium thunbergii Sieb. et Zucc (Geraniaceae). Their structures were determined by chemical and spectral analysis. These compounds were examined for the inhibitory activity of IL-6 production in $TNF-{\alpha}$ stimulated MG-63 cell. Among the isolated compounds, gallic acid (4) and gallic acid methyl ester (6) showed potent inhibitory activity.

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.430-430
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• 2010

In this study ethanol extracts of aerial part of Geranium thunbergii Sieb. et Zucc. was investigated for their ability to inhibit a-glucosidase, and thus was fractionated using two organic solvents, including dichloromethane, ethyl acetate. The ethyl acetate-soluble fraction, which manifested potent enzyme inhibitory properties, was then followed by tracking down the active compound by combining HPLC micro-fractionation to an enzyme assay in 96-well plate. The ${\alpha}$-glucosidase inhibitory activity profile showed that two peaks exhibited potent inhibitory activity, and then the structural analyses of the two peaks were carried out by HPLC-UV-MS. The main ${\alpha}$-glucosidase inhibitory compounds in the ethyl acetate-soluble fractions of ethanol extracts of Geranium thunbergii Sieb. et Zucc. were tentatively identified as geraniin and kaempferol-7-rhamnoside.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.57-63
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• 2009

In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.

• The Korea Journal of Herbology
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• v.25 no.3
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• pp.97-101
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• 2010

Objectives : The present study investigated the anti-nociceptive and anti-inflammatory properties of the water extract of Geranii Herba (The stem and leaves of Geranium thunbergii Sieb. et Zucc.) in the animal models of pain and inflammation. Methods : We evaluated the anti-nociceptive and anti-inflammatory activities of Geranii Herba extract (GHE) using the writhing test, tail-flick test, carrageenan-induced paw edema and xylene-induced ear edema models. Two dose of GHE (100 and 1000 mg/kg) was administrated orally to the mice. Control group received normal saline and ibuprofen (50 mg/kg) was used as a positive control drug. Results : GHE 1000 mg/kg treated group showed an increased tail-flick response time in the tail-flick test and inhibitory effect on writhing syndrome induced by acetic acid. Treatment with GHE at the same dose inhibited ear edema induced by xylene and foot edema induced by carrageenan toxicity. Conclusion : The results demonstrate that GHE has anti-nociceptive and anti-inflammatory effects in the various models of nociception and inflammation.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.100-105
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• 2009

This study investigated the physiological characteristics of various medicinal plant extracts including Crataegi Fructus (CF), Perilla frutescens Britton var. acuta Kudo (PF), Geranium thunbergii sieb. et Zucc. (GT) and Polygonum multiflorum Thunberg (PM) for use in extending the shelf-life and improving the functional properties of seasoned pork. CF and GT showed a wide spectrum of antimicrobial activities against 5 kinds of Gram (+) bacteria and 5 kinds of Gram (-) bacteria. The antimicrobial activities of the extracts decreased as the heat treatment temperature increased between 60 and $121^{\circ}C$, but their activities remained relatively high following heat treatment. The total phenolic compound contents of the CF, PF, GT, PM extracts were 66.2, 29.0, 96.6 and 13.3 mg/g, respectively. The order of their DPPH radical scavenging activity was GT > CF > PF > PF. The nitrite scavenging activities of the CF, PF and GT extracts at 0.1% concentration were 10.5, 1.6 and 3.8%, respectively. The GT extract (99.7%) showed the highest degree of lipid rancidity inhibition compared to CF (90.3%), PF (88.9%) and PM (41.2%). After heat treatment for 15 min at $121^{\circ}C$, the DPPH radical scavenging activity of CF decreased but it increased in GT and PM. The nitrite scavenging activities of CF and GT decreased after heat treatment for 15 min at $121^{\circ}C$ but remained at relatively high levels. Also, degrees of lipid rancidity inhibition remained relatively high in PF (86.3%) and GT (99.8%) after heat treatment for 15 min at $121^{\circ}C$. These results suggest that CF and GT extracts could be used as ingredients in seasoning sauce to improve the shelf-life and functional properties of seasoned pork.