• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.291-295
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• 1992

The methanol extracts from different parts of Ixeris sonchifolia (Compositae) were evaluated for their total cholesterol lowering effect in mice. Mice were rendered hypercholesterolemic with 1% cholesterol and 0.5% cholic acid. Significant lowering in serum cholesterol was observed in mice with the methanol extract from leaves (MeOH-LF), whereas the methanol extract from roots (MeOH-RT) was devoid of this effect. In rats with cholesterol-induced hyperlipidemia MeOH-LF in a dose of 100mg/kg body weight caused significant decrease of total cholesterol, and the atherogenic index was also improved. On the other hand, total cholesterol in rats fed a stock diet was not affected by administration of the MeOH-LF. Thus, it is suggested that this MeOH-LF probably may increase the metabolic utilization only when fed with excess cholesterol.

• Journal of Life Science
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• v.8 no.2
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• pp.131-136
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• 1998

Tje dispersion and adaptation of the recently immograted plant, prickly lettuce (Lactuca serriola), were studied. The distribution of prickly lettuce was limited to south of the central districts of the Korean peninsula. The distrbution range is being diffused contimnuously by manual transportation. The 10 selected sites showed typical road side vegetation of an early successional stage; tje quadrats had 90% herbaceous cover, 5% shrub cover, and no tree cover. Dominant species were Kummerowia stipulacea, Ixeris chinensis, Ambrosia artemisiifolia, Lactuca indica, Toungia sonchifolia, Cephalonoplos segetum, Rubus parvifolius, Izeris polycdphala, Hemistepta lyrata, Cercis chinensis Artemisia capillaris. The investigated sites were divided into 4 patterns based on vegetation with high dissimilarity. The presence of mant patterns, despite high livels of differences, indicated that the characteristic prickly lettuce communities were not yet formed.

• Journal of Microbiology and Biotechnology
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• v.20 no.1
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• pp.217-223
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• 2010

To evaluate the antiallergic effect of fermented Ixeris sonchifolia (IS, family Compositae), we prepared IS kimchi, isolated lactic acid bacteria (LAB) from it, fermented IS with these LAB, and investigated their antiallergic effects. IS kimchi inhibited the passive cutaneous anaphylaxis (PCA) reaction induced by an IgE-antigen complex as well as the scratching behavior induced by compound 48/80 or histamine more potently than IS. When IS was fermented with LAB isolated from IS kimchi, its antiallergic effects was also increased. Of LAB used for fermentation, Lactobacillus brevis more potently increased the antiallergic effects. Its main constituents, chlorogenic acid and luteolin, potently inhibited the PCA reaction induced by the IgE-antigen complex as well as the pruritis induced by compound 48/80 or histamine. These constituents inhibited the expression of pro inflammatory and allergic cytokines, TNF-$\alpha$. and IL-4, and transcription factor NF-${\kappa}B$ activation induced by the IgE-antigen complex in RBL-2H3 cells, as well as the degranulation of RBL-2H3 cells induced by the IgE-antigen complex. Luteolin more potently inhibited these allergic reactions than chlorogenic acid. These findings suggest that the antiallergic effect of IS can be increased by LAB fermentation, and the fermented IS might improve allergic reactions such as pruritus, anaphylaxis, and inflammation.

• Journal of Nutrition and Health
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• v.30 no.8
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• pp.889-894
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• 1997

The effect of lxeris sonchifolia H.(godulbaegi) on lipid metabolism were studied in S. D. rats. Twenty four rats were divided into four groups and fed diets containing 1 % cholesterol, 0.25% sodium cholate, 10% coconut oil and 5% lard(control group)f for 3 weeks. An experimental diet group was added with 5% leaf(PL group) or root powder(PR group) of godulbaegi. The lipid components and enzyme activites of serum and liver were assayed. The concentrations of total cholesterol, triglyceride and phospholipid were significantly lower in the PL and PR groups than in the control group. The levels of HDL-cholesterol were not significant but showed somewhat higher values in the PL and PR groups compaired with the control. The activities of glutamic oxaloacetic transminase(GPT) and glutamic pyruvic transaminase(GPT) were significantly lower in the PL and PR groups compaired with the control. In view of these results Godulbaegi is expected to be an effective food in preventing and improving the hyperlipidemic state.

• Proceedings of the PSK Conference
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• 2002.04a
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• pp.201.1-201.1
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• 2002

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.19-24
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• 1997

This study was carried out to investigate the effects of enzyme activities on male Sprague-Dawley rats intoxicated by CCI4 on IS(Godulbaegi) diets for 4 weeks. We divides into 5 diet groups which were normal diet(N), normal diet intoxicated by CCI4(NC) and 3 IS diets ; leaves diet(ILC), roots diet(IRC) and mixed diet of leaves and roots which were also injected by CCI4 3 times for 4 weeks. The activity of glutamic pyruvic transaminase(GPT) in serum in NC was higher than in N as we expected. The GPT activites and the values of malondial-dehyde(MDA) of IS groups were all lower than in NC, IC as lowest. The activity of superoxide dismutase(SOD) in NC was higher than in N and IS groups had values less than the values of N. Catalase showed similarity in results as above. The values of glutathione S-transferase(GST) and cytochrome P-450 in NC were lower than in N. IS groups had higher values than in NC. Godulbaegi might be important not only as one of the traditional Korean foods but also as therapeutic agent for hepatotoxicity and for shortening the recovery time in liver disease.

• Journal of Plant Biotechnology
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• v.5 no.4
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• pp.221-224
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• 2003

Leaf explants of Ixeris sonchifolia produced adventitious shoots at a frequency of 100% when cultured on MS medium supplemented with combinations of various concentrations of 6-benzyladenine (BA) (0.44, 4.44, or 8.87 ${\mu}M$) and 0.54 ${\mu}M$ NAA, or MS medium supplemented with 22.19 ${\mu}M$ BA and 2.69 ${\mu}M\;\alpha$-naphthaleneacetic acid (NAA) after four weeks of culture. Each explants (approximately $3{\times}6mm$) produced greater than 70 shoots at a combination of 0.44 ${\mu}M$ BA and 0.54 ${\mu}M$ NAA. Leaf explants produced shoots at a frequency of greater than 80% even at as low as 0.13 ${\mu}M$ BA as the sole growth regulator. Upon transfer to one-third strength MS with 0.54 ${\mu}M$ NAA, excised adventitious shoots were rooted at a frequency of 100%. Regenerated plantlets were transplanted to potting soil and grown to maturity in a greenhouse. The competence of I. sonchifolia for plant regeneration via organogenesis appears to be greater than the competence of tobacco, currently the best model plant for organogenesis.

• Korean Journal of Weed Science
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• v.8 no.3
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• pp.265-272
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• 1988

This experiment was carried to investigate the germination pattern in relation to temperatures and lights, and the emergence pattern in relation to seeding depths, lights and the alpha amylase activity of Youngia sonchifolia, Lactuca indica var. laciniata, Ixeris dentata var. albiflora and Ixeris polycephala. In Y. sonchifolia, the optimum germination temperature was $25^{\circ}C$, the optimum seeding depth to emerge was 0 mm and it could emerge in 0-5mm. In L. indica var. laciniata under cool storage, the optimum germination temperatures were $19^{\circ}C-28^{\circ}C$, the optimum seeding depth was 5mm and it could emerge in 0-20mm. In L. indica var. laciniata under room storage, the optimum germination temperature was $25^{\circ}C$ the optimum seeding depth was 5mm and it could emerge in 0-10mm. In I. dentata emerge was and 0mm and it could emerge in 0-5mm. In I. polycephla, the optimum temperatures were $16^{\circ}C-19^{\circ}C$, the optimum seeding depth to emerge was 0mm and it could emerge in 0-5mm. The alpha amylase activity was lower Y. sonchifolia, L. indica var. laciniata and I. dentata var. abiflora than barley cultivar Dongbor#1. And the increased pattern of alpha amylase activity was likely to it of germination rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.225-229
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• 1983

The change of free amino acids was identified during fermentation of kimchis (Ixeris sonchifoliaH.) added fermented anchovy. The results were summarized as follows; In fresh roots and leaves of Ixeris sonchifolia H., 8 kinds of free amino were determined respectively. Among them, argine, cysteine and glutamic acid were abundant in fresh roots, while arginine, valine, isoleucine and phenylalanine in fresh leaves, especially arginine was dominant in fresh both roots and leaves. The amount of total amino acids in fresh leaves was about 2.5 times of that of roots. After fermentation, 15 kinds of free amino acids were determined in kimchis, and the characteristic favor of in was attributed to such amino acids as threonine, glutamic acid, alanine, leucine and cysteine. The content of total free amino acids in kimchi leaves was increased to about 5 times of that in fresh (9,435,6mg % on dry base), but in kimchi roots, 11 times of that in fresh was contained (7,079,1mg % on dry base) In kimchi'es extract, 16 kinds of free amino acids were determined, and threonine, glutamic acid, alanine, cysteine and leucine were abundant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.404-408
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• 1995

The effect of processing conditions on the changes in the contents of dietary fiber fractions and its physical properteis of Godulbaegi(Korean lettuce, Ixeris sonchifolia H.) was determined during preparation and fementation for kimchi. Water holding capacity(WHC) and oil adsorption capacity(OAC) were also checked on the subject of freeze dried powder from different stages of the kimchi processing. Neutral detergent fiber(NDF) content in young samples(leaf and root) decreased with prolonged soaking and fermentation period. Every young samples had a higher level in NDF than in ripe samples. Noticeable decrease in acid detergent fiber(ADF) without a change in ripe roots was showed after fermentation($4^{\circ}C$, 60 days). The water holding capacity of freeze dried young plants ranged from 5.78ml/g for roots to 6.31ml/g for leaves. Soaking and fermentation resulted in decreasing WHC and about 50% of WHC(raw leaves) was lowered after kimchi fermentation($4^{\circ}C$, 40 days). OAC of all samples were lower than WHC in same samples significantly and those were also decreased after soaking and fermentations as WHC.