• Environmental Analysis Health and Toxicology
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• v.7 no.1_2
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• pp.35-43
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• 1992

Mugwort has been used as a Korean folk medicine in treating liver diseases acting as an analgesics, sedative, diuresis, choleretics. This study was perfomed to evaluate the effect of mugwort extracts on the changes of enzyme activities, lipid accumulation of the serum and liver, when hepatotoxicity was induced by benzo(a)pyrene. The results are as follows: 1. Mugwort water extract administration prevented the increase of serum and liver AST, ALT, LDH, ${\gamma}$-GTP, liver ALP activities and bilirubin content caused by B(a)P injection. 2. The increase of serum and liver ALT, LDH, ${\gamma}$-GTP, serum AST activities and liver bilirubin contents in B(a)P treated group were decreased by mugwort methanol extract treatment. 3. Serum and liver total cholesterol, phospholipid, triglyceride level and serum HDL-cholesterol level were increased by B(a)P treatment. After combined treatment of mugwort water and methanul extracts, these lipid content were significantly decreased. 4. The hepatotropic effect of mugwort water extract and after-treatment against B(a)P induced hepatotoxicity was superior to that of methanol extract and pretreatment.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.439-442
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• 2020

In vitro antioxidant and anticoagulant activities of 50% ethanolic extract from Ganghwa medicinal mugwort (Artemisia princeps Pampanini) were investigated. The polyphenol and flavonoid contents of the mugwort extract were 106.9±3.3 and 34.1±0.4 mg/g-extract, respectively. The mugwort extract possessed a potent scavenging activity against radicals and nitrite, reducing power, and lipid peroxidation inhibition activity in a concentration-dependent manner. Also the mugwort extract delayed the plasma coagulation time through the inhibition of common coagulation pathway in a dose-dependent manner.

• The Journal of the Convergence on Culture Technology
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• v.4 no.4
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• pp.317-324
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• 2018

This study was carried out to investigate the optimum conditions for extraction of ginsenoside active ingredients from red ginseng residue and mugwort bark extract produced by manufacturing alcoholic and water extract from red ginseng residue and mugwort bark extract. Extraction efficacy of ginsenoside active ingredients from extracted red ginseng residue and mugwort bark extract was higher than that before extracting. We suggests that red ginseng residue and mugwort bark extract produced by manufacturing alcholic and water extract of red ginseng and mugwort has higher potencies in the utilization of waste materials.

• Textile Coloration and Finishing
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• v.32 no.3
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• pp.142-149
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• 2020

The purpose of this study was to investigate the dyeing properties of mugwort extract by nano-cellulose(n-cell). When dyeing cotton, rayon(artificial silk, called Ingyeon) and silk with mugwort extract, the difference with and without 2 wt% n-cell which it diluted to 0.6% treatment was compared. It was found that the addition of n-cell changed the values of L^∗, -a^∗(+red ~ -green), and b^∗(+yellow ~ -blue) of all scoured cotton, rayon and silk fabrics, compared to dyeing only mugwort extract. Furthermore, it was confirmed that the ΔE and the K/S value slightly increased in all of the dyed cotton, rayon, and silk fabrics treated with n-cell at the same time as dyeing compared to the untreated ones. Therefore, by treating the fabric with n-cell, a natural cellulose component, at the same time as dyeing, it is expected to maintain stable fastness, which is a disadvantage of dyeing using natural dyes, and contribute to the utilization and commercialization of other natural dyes.

• Nutritional Sciences
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• v.6 no.4
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• pp.216-222
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• 2003

This study investigated the effects of feeding mulberry leaf extracts on lipid composition in rats fed high cholesterol diets. An initial 30-person sensory evaluation of preparations containing various concentrations of mulberry leaf extract showed that a preparation containing 9% mulberry leaf extracts was the most highly preferred. In addition, subsidiary materials of pine needle extracts and mugwort extracts were added to weaken the unpleasant smell of mulberry leaf extract A preparation containing 9% mulberry leaf extract with 3% mugwort extract and 7% pine needle extract was given highest preference scores by the 30-person panel. When comparing the functional ingredients contents of the various preparations of mulberry leaf extracts, such as GABA, DNJ and flavonoids, no significant differences were found as a result of adding subsidiary materials (pine needle and mugwort extracts). Sprague-Dawley male rats weighing l00$\pm$10g were randomly assigned to one normal diet group, and to four high cholesterol diet groups containing 1% cholesterol, to elucidate the functionality of the mulberry leaf extract The four high cholesterol diet groups were classified into: a mulberry leaf extract diet group free of subsidiary materials (EB group); a mulberry extract diet group with pine needle extracts (EP group); a mulberry leaf extract diet group with mugwort extracts (EM group); and a control group (HC group). The mulberry leaf extracts were provided as drinking water; the diet and water were fed ad libitum. Hepatic cholesterol and triglyceride levels were higher, by 279% to 475%, in the high cholesterol groups compared to the normal diet groups, but were significantly lower in the three groups supplied with mulberry leaf extracts, compared with the high cholesterol control. There were no changes in functionality of the mulberry leaf extract preparations due to the addition of subsidiary materials. In conclusion, preparations of mulberry leaf extracts were shown to improve lipid metabolism in rats fed a high cholesterol diet, by reducing hepatic and plasma triglyceride and cholesterol levels. Also human palatability of the mulberry leaf preparation was improved by adding subsidiary materials such as pine needle and mugwort extracts.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.599-604
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• 2020

Since Corona 19, awareness about antibacterial bacteria has changed. Hand washing after going out became a necessity. Also, fogging occurs a lot on the glasses depending on the wearing of the mask. This problem has caused a lot of discomfort in our daily life and changed our perception of antibacterial and anti-fogging. Therefore, in this study, we studied whether mugwort extract is effective in preventing antibacterial and fogging. To obtain the mugwort extract, mugwort was dried, alcohol extracted, and freeze-dried. An antibacterial test was performed using a mixture of mugwort extract, zinc oxide and natural zeolite mixed in 3:7, and a fogging test was performed using mugwort extract and other mixtures. As a result, in the case of E. coli and K. pneumoniae, which were used as test strains in the antibacterial test, the bacteria were not cultured from the medium added with 1% mugwort extract, and the antibacterial activity against representative Gram-negative bacteria was confirmed. In the anti-fog test, a 10 wt% mixture of mugwort extract showed very good results in both the hot and cold parts. We expect the mugwort extract to be effective in antibacterial and anti-fogging, thus helping to overcome Corona 19.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.352-357
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• 1999

Changes in titratable acidity, viable cells and sensory properties of curd yogurt during lactic fermentation in milk added with mugwort extract have been studied. Milk added with 5%, 10％, 15％ or 20% of mugwort extract was fermented with single or mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus for 24 hours. Addition of mugwort extract markedly stimulated the acid production and propagation of lactic acid bacteria. Among the organism tested, the mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus produced the highest amount of acid, and Lactobacillus bulgaricus showed the highest number of viable cell counts. Sensory property of curd yogurt added with mugwort extract was evaluated as better than reference sample(milk yogurt). The sample prepared by fermenting milk containing mugwort extract at 5% level with Lactobacillus bulgaricus showed the most favorite characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.994-1000
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• 1994

Hot water extract from mugwort (Artemisia asiatica nakai) leaves and tea inhibited the growth of Bacillus subtilis by adding to the nutrient broth 1.0% and 0.5% concentration, respectively. Among the important compounds that contributing mugwort like flavor to the mugwort leaves and tea were considered, authenic compound of thujone, caryophyllene and farnesol showed bactericidal effect for Escherichia coli, Enterobacter aerogenes, Vibrio paraheaemolyticus, Psudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus when teste by paper disc method ( 8 mm diameter). The mixture of caryophyllene and farnesol was more bactericidal effect for various bacteria than the mixture of thujone, caryophyllene and farnesol was more bactericidal effect for various bacteria that the mixture of thujone, caryophyllene and farnesol or each compounds . Especially, the mixture of caryophyllene and farnesol showed strong bactericidal effect (diameter of inhibition zone>40mm) for Vibrio parahaemolyticus , Enterobacter aerogenes and BAcillus subtilis.

• Microbiology and Biotechnology Letters
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• v.24 no.1
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• pp.105-110
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• 1996

Mugwort has been known as a traditional substitutive foodstuff and as showing a physiologically beneficial function to a human being. Therefore, effect of mugwort extract in terms of mutagenicity and desmutagenicity was investigated to berify its function. Ethanol extract from mugwort did not exhibit any mutagenicity. On the contrary, inhibitory effects of the ethanol extract were observed on mutagenicity induced by aflatoxin $B_{1}(AFB_1)$, 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole(Trp-P-1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole(Trp-P-2) and 2-nitroflourene(2NF) using Salmonella typhimurium reversion assay. On direct-acting mutagen(2NF, 3${\mu}$g/plate), ethanol extract showed a slight inhibitory effect of 19.7~22.9%, however on indirect-acting mutagen such as AFB1(2${\mu}$g/plate), Trp-P-1(1${\mu}$g/plate) and Trp-P-2(1${\mu}$g/plate), we observed higher inhibitory effect of 47.9~61.2%, 64.1~70.7%, 67.4~78.7%, respectively. Step-wise fractionation of the ethanol extract was done by using hexane, chloroform, ethyl acetate and water to obtain effective fraction. Among them, hexane, chloroform, and ethyl acetate fractions showed high inhibition of 63.0~80.0%, 77.5~82.1%, and 68.5~83.1%, respectively on the mutagenicity of $AFB_1$ in Sal. typhimurium TA98. Consequently, these results indicated that mugwort extract contains some compound(s) which may show desmutagenicity.

• Food Science and Preservation
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• v.9 no.2
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• pp.248-252
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• 2002

Mugwort and pine needle were extracted with water and 70% ethanol. Electron donating ability(EDA) of extracts were ranged from 50% to 57% in mugwort water extract(MGW) and ranged from 51% to 64% in mugwort ethanol extract(MGE) at 300-1,000ppm. EDA of extracts were ranged from 52% to 60% in pine needle water extract(PNW) and ranged from 68% 71% in pine needle ethanol extract(PNE) at 100-500ppm. EDA of PNW was 70% and that of PNE was 77% at 1,00(ppm. Nitrite scavenging ability(NSA) of extracts measured at various pH(1.2, 3.0, 4.2, 6.0) was the highest in all extracts at pH 1.2 and decreased with increasing pH, suggesting it is pH dependent. NSA of mugwort extracts at 1,000ppm, water extract was 37% and ethanol extract was 27% at pH 1.2. NSA of pine needle extracts at 1,000ppm, water extract was 65%and ethanol extract was 53% at pH 1.2. EDA and NSA of pine needle extracts were higher than mugwort in both of water and ethanol extract. EDA of ethanol extracts were higher than water extracts while NSA of water extracts were higher than ethanol extracts in both of mugwort and pine needle.