• The Korea Journal of Herbology
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• v.27 no.6
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• pp.139-145
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• 2012

Objectives : This study aimed to investigate value differences among Gastrodiae Rhizoma samples(GM, GC, G1, G2 and G3) in various characteristics as well as to provide basic guideline for various processes such as steaming and drying of Gastrodiae Rhizoma. Methods : Gastrodiae Rhizoma were steamed and dried at different temperature and times. They were divided into samples (GM; cultivated, steamed and dried in Muju, GC; cultivated and dried in China, G1; steamed and dried at $55^{\circ}C$ for 60 hours, G2; steamed and dried at $55^{\circ}C$ for 120 hours, G3; steamed and dried at $70^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered to analyze gastrodin content, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma had a little bit differences. Phenolic and flavonoid content of samples were increased by increasing drying temperature and times. Gastrodin content had different values by drying method and G3 was the highest in comparison with others. Increasing drying times led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, G3 was selected as the best sample according to its highest hedonic score mean (6.11/7) among all samples for appearance, color, flavor, overall acceptability. Conclusions : The results indicated that G3 sample was effective in views of antioxidant activity, gastrodin content and sensory characteristics. Moreover, Gastrodiae Rhizoma cultivated in Korea were investigated with higher antioxidant activity, gastrodin content and sensory characteristics than those cultivated in China.

• The Korea Journal of Herbology
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• v.29 no.6
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• pp.55-62
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• 2014

Objectives : The objective of this study is to determine the best numbers of steaming-drying cycles of Gastrodiae Rhizoma for both efficacy and taste. We investigated various characteristics among Gastrodiae Rhizoma samples (GSD1, GSD3, GSD5 and GSD7) through the number of steaming-drying cycles increased. Methods : Gastrodiae Rhizoma were steamed and dried at different repeated numbers. They were divided into samples (GSD1; steamed and dried once, GSD3; steamed and dried three times, GSD5; steamed and dried five times, GSD7; steamed and dried seven times) for experiment. They were extracted using water, freeze dried and powdered to analyze proximate composition, free sugar amount, functional components, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma did not have meaningful differences among samples. Phenolic and flavonoid content of samples were increased by increasing steaming-drying numbers. Gastrodin content had different values and GSD7 was the highest in comparison with others. Increasing steaming-drying numbers led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, GSD5 was selected as the best sample according to its highest hedonic score mean (5.54/7) among all samples for appearance, color, taste and overall acceptability. Conclusions : The results indicated that 5th-cycling sample was effective in views of functional components, antioxidant activity and sensory characteristics. Moreover, it was suggested that steaming-drying process improved remarkably the effects of Gastrodiae Rhizoma.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.139-144
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• 2006

In this study, we investigated the antioxidant activity of solvent extracts from Sargassum thunbergii by measuring electron-donating ability (EDA), nitrite- scavenging ability, superoxide dismutase (SOD)-like activity, reducing power and antioxidant activity in $\beta-carotene-linoleate$ model system. Total phenolic compound contents of chloroform and methanol extracts from Sargassum thunbergii were $22.5{\pm}0.8$ mg/100 mL and $20.1{\pm}0.6$ mg/100 mL, respectively. The EDA were proportionally increased with concentration of the extracts except hexane extract. The EDAs were $70.4\%\;and\;63.2\%$ in methanol and water at concentration of $1000{\mu}g/mL$, respectively. The nitrite-scavenging ability of methanol extract (pH 2.5, $1000{\mu}g/mL$) was $89.4{\pm}0.9\%$ that was higher than those of other extracts. SOD-like ability of chloroform extract was stronger than other extracts. Reducing power of chloroform extracts at $1000{\mu}g/mL$ were 0.75 as O.D. value of 700 nm and antioxidant activities measured with $\beta-carotene-linoleate$ model system were in order of methanol $(78.4\%)>BHT\;(72.1\%)>chloroform\;(62.2\%)>water\;(51.4\%)>hexane\;(43.2\%)$. These results indicated that methanol extract from Sargassum thunbergii showed the highest activities on the EDA, nitrate- scavenging ability and antioxidant activities while the chloroform extract had the highest effect on the SOD-like activity and reducing power.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.690-695
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• 2003

Physiological activities of 40% ethanol extracts of Phellinus ribis were studied by employing several biological and biochemical assays. The extracts of Phellinus ribis displayed nitrate-scavenging activities (NSA) at pH 1.2 as with 64% NSA with 1.0 mg/mL of the extracts. They also had 91% 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities at the concentration of 1.0 mg/mL. Antioxidant activities of the extracts (at 0.5 mg/mL) on the autoxidation of linoleic acid (p<0.001) were also observed.. The inhibitory effect of the extracts on angiotensin converting enzyme was 11%. Cytotoxic effects of Phellinus ribis extracts against human cancer cell tines were also examined using MTT assay. The extracts (at 50 mg/mL) had severe growth inhibitory effects on A549, Hela, AGS, and SK-Hep-1, which were 8, 44, 76 and 42%, respectively. Ames test indicated that the extracts had no mutating effects on Salmonella typhimurium TA98 and TA100.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.481-488
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• 2010

The objective of this study was the development of the preparation method of fermented turnip juice. The yields and soluble solids of fermented turnip juice were 41.2, 52.8, 56.4 and 57.4%, and 34.3, 42.4, 48.6 and 54.7 $^{\circ}Brix$ with 40, 60, 80 and 100% addition rate of turnip quantity, respectively. The major organic acids in turnip juice were succinic acid, isobutyric acid and fumaric acid, and these organic acids were decreased after fermentation. On the other hand, lactic acid, formic acid, acetic acid, propionic acid and butyric acid were produced during the fermentation. Soluble solid and pH value in fermented turnip decreased by time-dependently. Free radical scavenging activity was increased by fermentation of turnips and nitrate scavenging effects were the highest in pH 3 and increased with adding Omija or Japanese apricot. The best preparation method of fermented turnip juice was fermentation at $24^{\circ}C$ 12-15 days after adding 40% of sucrose to total quantity. As adding Omija, organic acid contents were increased and sensory evaluation was improved in fermented turnip juice.

• Herbal Formula Science
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• v.10 no.2
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• pp.159-188
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• 2002

The purpose of this study was to reseach the effect of Daehwanggamchoeumja(大黃甘草飮子) and its component groups on diabetes, free radicals, and antioxidants system in Alloxan-induced diabetic rats. The experimental group was divided into three groups: Daehwanggamchoeumja(DG), and its components groups, Gamdutang (Gamcho&Daedu; DG-I) and Daehwanggamchotang(DG-2). The results were obtained as follows: 1. In the study of effect on diabetic metabolic dysfunction(Glucose, Triglyceride, Total Cholesterol, HDL Cholesterol, Total Protein, Albumin, Creatine, BUN), only DG has a significant effect. 2. In the study on free radical scavenging effect in vitro(the suppressing effect on peroxidation of linoleic acid on concentration, the scavenging effect of DPPH radical, inhibitory effect of superoxide in xanthine-xanthine oxidase system, inhibitory effect on lipid peroxidation reaction by hydroxy radical in $H_2O_2Fe^{2-}$system, and the effect on Nitrate reductase activity), DG and DG-2 have more effect than DG-l relatively. 3. In the study on antioxidants system in vivo(The level of serum LPO, The level of hepatic LPO, Catalase, GSH, GST), only DG has a significant effect. These results suggest that Daehwanggamchoeumja(大黃甘草飮子) has an effect on diabetes, peroxidative damage by free radical, so it seems to be useful to prevent and treat diabetes. The mechanisms of these are supposed to be involved in antioxidant and three drugs' cooperative synergy effect.

• Food Science and Preservation
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• v.20 no.5
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• pp.720-726
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• 2013

This study was carried out to optimize the filtration, clarification, anti-browning processing conditions of clear pear juice and to investigate changes in antioxidant activity of pear juice produced through different heating treatment. For the filtration with cheese cloth, filter paper, or centrifugation (10 min at 3,000 rpm), the pear juice was most efficiently filtered with centrifugation because it showed the highest lightness (L value) and lowest yellowness (a value). Among various clarifying agents, 1% of gelatin or bentonite clarified effectively pear juice but tannin or egg albumin did not. Among anti-browning agents (0.1%) like L-ascorbic acid, NaCl or citric acid, L-ascorbic acid prevented the browning of pear juice with the lowest browning index value (2.62), compared to that of NaCl (2.74), or citric acid (2.87). Fructose, sucrose, glucose and sorbitol were present in the pear juice, the fructose and glucose contents increased but that of sucrose decreased in the heated pear juice. The total polyphenol content of the heated pear juice significantly increase, and did the total flavonoid contents in the clear and heated pear juice. The DPPH radical scavenging activity and nitrate scavenging activity were higher in the clear and heated pear juice than in the fruit crush.

• Journal of Acupuncture Research
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• v.35 no.1
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• pp.41-45
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• 2018

Background: Danggwisusan is a herbal medicine which is used to treat bruises, static blood, external injuries, and somatalgia in Korean medicine. The objectives of this study were to investigate whether Danggwisusan hot aqueous extract had an inhibitory effect upon inflammatory cytokine production and oxidation. Methods: Cytotoxic activity of Danggwisusan extract was examined by 3-(4,5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium bromide assay. The amount of nitric oxide produced was measured using Griess reagent. Prostaglandin E2 production was measured using an enzyme immunoassay. Inflammatory cytokines ($IL-1{\beta}$, IL-6 and $TNF-{\alpha}$) were measured by an enzyme linked immunosorbent assay. The anti-oxidative effect of Danggwisusan was measured by the 1,1-Diphenyl-2-picryl hydrazyl method. The amount of polyphenol and flavonoid contents were measured by Folin and Ciocalteauea phenol reagent and aluminum nitrate. Results: Danggwisusan hot aqueous extracts did not show significant toxicity at 10, 20, 50, and $100{\mu}g/mL$. At a dose of $100{\mu}g/mL$, Danggwisusan hot aqueous extract significantly inhibited nitric oxide and $PGE_2$ production, and significantly reduced $IL-1{\beta}$, IL-6 and $TNF-{\alpha}$ production. At a dose of $100{\mu}g/mL$, 1,1-Diphenyl-2-picryl hydrazyl free radical scavenging capability was over 50%. Conclusion: This study showed that Danggwisusan hot aqueous extract may have anti-inflammatory and anti-oxidative effects on macrophages.

• Food Science and Preservation
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• v.19 no.1
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• pp.104-109
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• 2012

This study was carried out for the functional investigation of the $Ulmus$ $pumila$ L. extracts for use in functional-food processing. Extracts of $Ulmus$ $pumila$ L. were obtained using distilled water and 70% ethanol, and the extracts were tested for their electron-donating ability, SOD-like activity, nitrate-scavenging ability, and anticancer (MDA and A 549 cells) activity. The extraction yields of the water and ethanol extracts were 12.7 and 12.0%, respectively; the polyphenol contents were $623.5{\pm}2.4$ and $710.5{\pm}2.1$ mg/100 g; the electron-donating ability was high in proportion with the density; and the water extract was higher than the ethanol extract (76 and 64%, respectively) at 1,000 ppm. In all the 1,000 ppm densities, the SOD-like activity of the water extract was far higher than that of the ethanol extract (53 and 38%, respectively), and the nitrite-scavenging ability of the ethanol extract was higher than that of the water extract (47 and 43%, respectively). As for the anticancer ability at 1,000 ppm, it was 62% in the water extract and 42% in the ethanol extract in the MDA cell, and 60% in the water extract and 45% in the ethanol extract in the A 549 cell. Thus, the proliferation inhibition ability of the water extract against cancer cells was found to be far higher than that of the ethanol extract (60 and 45%, respectively).

• Food Science and Preservation
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• v.12 no.3
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• pp.282-286
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• 2005

This study was to investigate the content of total phenolic compounds, electron donating ability, nitrate-scavenging effect, and angiotensin converting enzyme(ACE) inhibition effect of medicinal plant liquors prepared from Cnidium officinale, Angelica gigas, Pueraria thunbergiana(root), Pueraria thunbergiana (flower), and Glycyrrhiza uralensis. Physicochemical characteristics of the medicinal plant liquors are as follows: pH $5.65{\sim}6.36$; reducing sugar, $0.13{\sim}0.45\%$. The highest value of total phenolic compounds was found in liquor prepared with Pueraria thunbergiana(root) as $23.9{\sim}54.3\;mg\%$. The electron donating ability of liquor prepared with Pueraria thunbergiana showed the highest value($67.4{\sim}85.3\%$) among the liquors, and its nitrite scavenging ability($24.56{\sim}78.3\%$) showed the highest value than those of other medicianal plant liquors. ACE inhibitory activity showed the highest value in liquor prepared with Cnidium officinale.