• Korean Journal of Pharmacognosy
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• v.47 no.3
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• pp.280-286
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• 2016

Helianthus tuberosus Linne (Compositae) has been widely used as a folk remedy to treat various ailments including fever, bleeding, fracture and contusion. This study was designed to elucidate the lifespan extending activities MeOH extract of the tubers of Helianthus tuberosus Linne (MHT) using Caenorhabditis elegans (C. elegans) model system. In the current study, we found that the lifespan of worms was significantly extended by MHT supplement, dose-dependently. MHT also provided robust protection against various stress environments such as osmotic, thermal and oxidative condition. In addition, elevated antioxidant enzyme activities by MHT resulted in attenuation of intracellular reactive oxygen spices (ROS) levels, suggesting antioxidant capacity of MHT might be associated with longevity properties. Herein, we showed that altered food intake and growth of worms were also involved in the MHT activity. Furthermore, MHT increased body movement in aged worms, indicating possible role for MHT in healthspan.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.887-892
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• 2015

Jerusalem artichoke is often stored poorly after harvesting due to its delicate skin. For this reason, Jerusalem artichoke is mainly distributed in the market as a dried material. In order to improve utilization of dried Jerusalem artichoke, we made Jangachi and analyzed physiochemical characteristics with raw Jerusalem artichoke Jangachi during storage. Raw Jerusalem artichoke was sliced into 7 and 10 mm slices and dried in hot air. After aging, we analyzed rehydration capacity, pH, hardness, salinity, sugar content, and fructan content of both. Dried Jerusalem artichoke sliced into 10 mm slices took over twice as long (420 min) to be rehydrated over 90% than 7 mm sliced (200 min) Jerusalem artichoke. In the case of raw Jerusalem artichoke, hardness showed a tendency to decline. Relatively, hardness of dried Jerusalem artichoke was measured consistently. After 4 weeks, salinity and sugar content were 3.63% and $41.23^{\circ}Brix$ in raw Jerusalem artichoke Jangachi, 3.47% and $37.05^{\circ}Brix$ in 7 mm dried Jerusalem artichoke, and 3.77% and $39.15^{\circ}Brix$ in 10 mm dried sample, respectively. As a result of this study, the possibility of dried Jerusalem artichoke as a pickle was confirmed.