• Journal of Korean Society of Forest Science
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• v.75 no.1
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• pp.38-45
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• 1986

This study was designed to investigate the karyotype analysis of Juniperus chinensis and its seven varieties, and P. densiflora and P. densiflora for. multicaulis. Following results were obtained. 1. Three varieties, J. chinensis v. kaizuka, J. chinensis v. aureo-variegata and J. chinensis v. procumbens are turned out as tetraploids. 2. Varieties having many long chromosomes and long mean relative length of chromosomes are J. chinensis and J. chinensis v. aureo-globosa, while varieties having short chromosomes are J. chinensis v. horizontalis and J. chinensis v. globosa. 3. Varieties with high mean ratio of long arm length to short arm are J. chinensis v. globosa and J. chinensis v. kaizuka, while a variety with the low mean ratio is J. chinensis v. aureo-globosa. 4. When chromosomes are arranged according to the total length, the most similar variety with J. chinensis was J. chinensis v. sargentii, J. chinensis v. horizontalis, J. chinensis v. globosa and J. chinensis v. aureo-globosa, while the least similar one was J. chinensis v. procumbens. 5. Pinus densiflora for. multicaulis has shorter mean relative length of chromosome than P. densiflora, while the arm ratio of the former is higher than the latter. 6. When chromosomes are arranged according to the total length, six chromosomes showed the same order between the two varieties. 7. P. densiflora for. multicaulis has many chromosomes with secondary constriction.

• Biomolecules & Therapeutics
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• v.3 no.2
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• pp.111-115
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• 1995

Natural products, total number of 175, were screened to test for their effect on the replication of human immunodeficiency virus type 1 (HIV-1). Five of them, such as Eriobotrya japonica, Eugenia caryphyllata, Cuscuta chinensis, Glycyrrhiza uralensis, and Coptis chinensis were shown to be effective in inhibiting the replication of HIV-1 in tissue culture and their selectivity indexes were 42, 40, 14, 18 and 65, respectively. To further fractionate Coptis chinensis, which is shown to be highest anti-HIV-1 activity, methanol extracts of Coptis chinensis were fractionated into methylene chloride at pH3, pH10 and water residue. The selectivity Indexes of CH$_2$C1$_2$(pH 3), CH$_2$C1$_2$(pH 10) and water residue were 50, 22 and 98 respectively. Our results show that the water residue of Coptis chinensis was the most effective for anti-HIV-1 activity.

• Journal of Applied Biological Chemistry
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• v.55 no.3
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• pp.163-167
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• 2012

The objective of this study was to determine the effects of Schisandra chinensis on the alcohol fermentation of Korean traditional rice wine 'Yakju', using various methods including alcohol contents, Hunter's color value, organic acid contents, pH value, and sugar contents. The observed results differed according to dosage and fermentation. The S. chinensis Yakju contained various organic acids such as citric, formic, lactic, malic, oxalic acid, shikimic, and succinic acids. In particular, the citric acid contents of S. chinensis Yakju were 9.22, 161.38, 339.28, 458.97, and 634.96 mg/100 mL at doses of 0, 5, 10, 15, and 20% (v/v) of S. chinensis, respectively. The pH of S. chinensis Yakju ranges from 4.11 to 3.57 according to the ratio of S. chinensis. As a result, the citric acid content and pH of S. chinensis Yakju were dependent on the concentration of S. chinensis. On the basis of the Redness value, the S. chinensis Yakju after fermentation (5.16) was approximately 1.8 times more effective than that before fermentation (2.86) at the concentration of 20% (v/v) of S. chinensis. However, S. chinensis has little or no influence on the sugar and alcohol contents of Yakju. These results indicated that S. chinensis was more efficient for improvement of quality characteristics of Yakju.

• Food Engineering Progress
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• v.14 no.3
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• pp.256-262
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• 2010

Saururus chinensis powder was added into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%) by partially replacing equivalent amount of wheat flour in cookie formulation, and cookies thus made were evaluated for physicochemical properties and sensory quality by a small semi-trained panel. Thickness and density of cookies increased significantly with increase in Saururus chinensis powder content (p<0.05); however, those of dough were not affected (p<0.05). The pH of both dough and cookies decreased significantly as the level of Saururus chinensis powder increased (p<0.05). Lightness and yellowness decreased significantly as the Saururus chinensis powder content increased while redness increased significantly (p<0.05). Spread factor decreased with the powder addition (p<0.05). Sensory evaluation indicated that samples with higher amount of the powder received higher scores in terms of taste, flavor, and color but not for hardness (p<0.05). Finally, correlation analysis showed that level of Saururus chinensis powder incorporation was well-correlated with most of the physicochemical properties and sensory attributes studied.

• Korean Journal of Plant Resources
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• v.23 no.6
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• pp.513-518
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• 2010

In the present study, the antinociceptive profiles of Dianthus chinensis L extract were examined in ICR mice. Dianthus chinensis L extract administered orally (200 mg/kg) showed an antinociceptive effect as measured by the tail-flick and hot-plate tests. In addition, Dianthus chinensis L extract attenuated the writhing numbers in the acetic acid-induced writhing test. Furthermore, the cumulative nociceptive response time for intrathecal (i.t.) injection of substance P ($0.7\;{\mu}g$) was diminished by Dianthus chinensis L extract. Intraperitoneal (i.p.) pretreatment with yohimbine ($\alpha_2$-adrenergic receptor antagonist) attenuated antinociceptive effect induced by Dianthus chinensis L extract in the writhing test. However, naloxone (opioid receptor antagonist) or methysergide (5-HT serotonergic receptor antagonist) did not affect antinociception induced by Dianthus chinensis L extract in the writhing test. Our results suggest that Dianthus chinensis L extract shows an antinociceptive property in various pain models. Furthermore, this antinociceptive effect of Dianthus chinensis L extract may be mediated by $\alpha_2$-adrenergic receptor, but not opioidergic and serotonergic receptors.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.2
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• pp.189-194
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• 2011

Nardostachys chinensis (N. Chinensis) belonging to the family Valerianaceae have been used in traditional medicine to elicit stomachic and sedative effects. The present study investigated the effects of water extract of N. Chinensis in human lymphoma U937 cells. The proliferation of U937 cells was decreased by N. Chinensis. Anti-proliferative effect of N. Chinensis on U937 cells was associated with G0/G1 phase arrest, which was mediated by regulating the expression of p21 and p27 protein. In addition, the levels of CDK2, CDK4, CDK6, Cyclin D3, and Cyclin A were decreased, but Cyclin D1, Cyclin D2 and Cyclin E were essentially undetectable. N. Chinensis induced the differentiation of U937 as shown by increased expression of differentiation surface antigen CD11b, but not CD14. Taken together, these results demonstrated that N. Chinensis potently inhibits the proliferation of U937 cells via the G0/G1 phase cell cycle arrest in association with p21 and p27, and induces granulocytic differentiation.

• Archives of Pharmacal Research
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• v.26 no.9
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• pp.735-738
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• 2003

The methanolic extract of the twigs of Celtis chinensis was found to show inhibitory activity on acetylcholinesterase (AChE), an enzyme that plays a role in the metabolic hydrolysis of ACh. Bioassay-guided fractionation of the methanolic extract resulted in the isolation of N-p-coumaroyl tyramine. as an inhibitor on AChE. This compound inhibited AChE activity in a dose-dependent manner, and the $IC_50$ value of trans-N-p-coumaroyl tyramine was 34.5 $\mu$g/mL (122 $\mu$M).

• Plant Resources
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• v.7 no.3
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• pp.216-221
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• 2004

The present study examined the effects of Schizandra chinensis extract on the serum lipid composition and the antioxidant of rats in which obesity was induced through high fat diet. Fifty male Sprague-Dawely rats weighing 163.91$\pm$4.17g on the average were adjusted to basic diet and laboratory environment and were fed with high fat diet freely for 6 weeks to induce obesity. Forty rats, the final weight of which was 400g, were selected and were divided into a control group(C), treated groups(T I ; body weight of 100mg/kg, TII ; 150mg/kg and TIII ; 200mg/kg), 10 heads of similar weight for each, and test breeding was performed for 4 weeks. During the test breeding, all treated groups were fed with basic diet and difference in intake among the treated groups were maintained to be less than 5%. According to the result, the quantity of Triglyceride in serum was lower in all of the groups treated with Schizandra chinensis than the control group, but the difference was not significant except the treated group of 200mg (P>0.05). The quantity of Total cholesterol in serum was significantly lower in all the groups treated with Schizandra chinensis than in the control group (P<0.05) but differences according to the quantity of Schizandra chinensis applied were not observed. The quantity of HDL-cholesterol was not significantly different among all the groups including the control group (P<0.05) and no regular tendency of change in the quantity was observed according to the quantity of Schizandra chinensis applied. The quantity of LDL-cholesterol was lower in all the groups treated with Schizandra chinensis, but the treated group of 100mg was not significantly different from the control group. The quantity of TBARS in serum was lower in all the groups treated with Schizandra chinensis than in the control group (P<0.05), but no regular tendency of change in the quantity was observed according to the quantity of Schizandra chinensis applied. The quantity of liver TBARS was not significantly different among all the treated groups (P>0.05). The levels of glutathione peroxidase activity (GSH-Px), superoxide dismutase activity (SOD) and catalase activity were higher in all the groups treated with Schizandra chinensis treated group than in the control group (P<0.05), and the treated group of 200mg showed the highest activity among the treated groups.

• Microbiology and Biotechnology Letters
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• v.31 no.1
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• pp.69-74
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• 2003

Antimicrobial effect of Schizandra chinensis and pine neddle against various pathogens relate to acne (comedones). Ethanol extracts of Schizandra chinensis and pine neddle showed antimicrobial activity against Malassezia furfur Staphylococcus epidermidis and Propionibacterium acnes . The growth of M. fufur and S. epidermidis was inhibited completely by addition of 0.12% Schizandra chinensis extract to YM broth (YM) and tryptic soy broth (TSB) after 24 h incubation. The growth of Propionibacterium acnes was completely inhibited on YM and TSB containing 0.06% of ethanol extract of Schizandra chinensis and pine neddle, respectively. Minimum inhibitory concentration (MIC) of Schizandra chinensis and pine neddle against P. acnes was 0.0075% (75 $\mu\textrm{g}$/mL). The antimicrobial activities of Schizandra chinensis and pine noddle did not decrease apparantly by heat treatment at $80^{\circ}C$ for 30 min, 10$0^{\circ}C$ for 30 min and $121^{\circ}C$ for 15 min, respectively.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.93-103
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• 2016

This study was conducted to investigate the characteristics of sponge cake quality added with different levels of Schizandra chinensis powder. Schizandra chinensis sponge cake was prepared with different levels of Schizandra chinensis (0, 5, 15, 20%). The proximate composition contents of Schizandra chinensis powder were analyzed as composed of 8.732% moisture, 10.25 crude protein, 8.63 crude lipid, and 1.98 crude ash. Results show that the baking loss rate was decreased with levels of Schizandra chinensis powder added, and the height was decreased as the Schizandra chinensis powder increased. As added ratio of Schizandra chinensis powder increased, L and b values were decreased. In addition, the texture properties result showed that the hardness and cohesiveness of sponge cake increased as the Schizandra chinensis powder added, while springiness decreased. Last, the sensory evaluation showed that the group of 5% Schizandra chinensis powder had the highest preference scores. Therefore, Sponge cake added with 5% Schizandra chinensis powder add gave the better taste and quality to sponge cakes in this study.