• The Journal of Korean Medicine
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• v.34 no.3
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• pp.1-12
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• 2013

Objectives: This was study about identifying fine seed herbs that are highly mixed together: Celosiae Semen, Celoisae Cristatae Semen, Cuscutae Semen, Perillae Semen. Methods: In non-distinctive herbs through sensory test, we can find accurate discriminative points by using a stereoscope. As a result, a new discriminative key was completed. Results: We identified a comparison of herbs which are mixed up in distribution. 1) In the case of Celosiae Semen and Celoisae Cristatae Semen, Celoisae Cristatae Semen which is mixed up is bigger and more glossy and especially have the sunk umbilicus. 2) In the case of Cuscutae Semen and Perillae Semen, Perillae Semen is discriminated by characteristic morado netting surface and impression of fruit stalk in the single-ended. 3) In the case of Cuscutae Semen which is distributed in three species, we discriminated by beak shape, location of umbilicus and vomiting thread shape or not when put in water. (1) Cuscuta chinensis has a weak beaky shape, an umbilicus in center and is vomiting thread shape when put in water. (2) C. australis has very weak beaky shape, an umbilicus beneath and is vomiting thread shape when put in water. (3) C. japonica has clear beaky shape, an umbilicus beneath and is not vomiting thread shape when put in water. Conclusions: A stereoscope can be effectively used for identifying fine seed herbs hardly distinguishable by sensory tests.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.381-385
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• 1998

Chemical components of Perillar semen and physico-chemical properties o Perillae semen oil were analyzed for the use as an edible oil. The proximate compositions of Perillae semen were 7.5% moisture, 33.2% crude fat, 16.3% crude protein, 2.8% crude ash, 6.5% crude fiber, and 33.7% nitrogen free extract. The major amino acids of Perillae semen were glutamic acid(66.9mg%), aspartic acid (32.5mg%), histidine(21.6mg%), and phenylaanine (20.1mg%). The ratio of essential/total amino acid was 41.3%. The physico-chemical properties of the seed oil were 0.915 specific gravity, 1.4808 refractive index, 3.6 acid value, 181.7 iodine value, and 194.0 saponification value. Composition of major lipid of the oil fractionated by silicic acid chromatography was 94.2% neutral lipids and 5.8% polar lioids. The major fatty acids of the oil were linolenic, linoleic and oleic acid. Neutral lipids consisted of 59.9% linolenic acid, 15.6% oleic acid, 6.6% palmitic acid, and 2.5% stearic acid. Polar lipids consisted of 58.5% linolenic acid, 18.1% linoleic acid, 12.7% oleic acid, 7.7% palmitic acid, and 3.0% stearic acid.

• Journal of Nutrition and Health
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• v.43 no.4
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• pp.367-373
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• 2010

The present study was to investigate anti-oxidative and anti-inflammatory activity of Perillae semen in RBL-2H3 basophilic leukemia cells. Inhibitory effect of Perillae semen onto free radical generation was determined by measuring DPPH and hydroxyl radical scavenging activities in vitro. Anti-inflammatory actions of Perillae semen extracts (100, 250, $500\;{\mu}g/mL$) were assessed by testing their effects on the degranulation of mast cells. For this, $\beta$-hexosaminidase released from RBL-2H3 cells was used and proinflammatory cytokines were measured by an ELISA kit. Our results indicated that Perillae semen water extracts effectively inhibited free radical generation. At the concentration of $500\;{\mu}g/mL$ of water extract, the degranulation of RBL-2H3 cells were inhibited by 42.1%. The IgE-antigen complex increased the accumulation of IL-4 and TNF-$\alpha$ secretion in RBL-2H3 cells and treatments with 250 and $500\;{\mu}g/mL$ of Perillae semen extracts suppressed the IgE induced secretion of IL-4 and TNF-$\alpha$ protein by 20.5, 26.9% and 14.5, 16.5% respectively. We observed that Perillae semen water extract reduced $\beta$-hexosaminidase, IL-4, and TNF-$\alpha$ secretion in RBL-2H3 cells. These results provide that Perillae semen may be beneficial in the treatment of allergic inflammatory disease.

• Korean Journal of Acupuncture
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• v.25 no.1
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• pp.213-227
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• 2008

Objectives : We studied on anti-allergic effects of Semen Perillae Herbal Acupuncture(SPHA) and Semen Perillae Herbal Acupuncture Solution(SP). Methods : In vivo, Animals were herbal-acupunctured SPHA at both ST36 three times for 5 days. Then, we investigated compound 48/80-induced active systemic anaphylaxis (ASA) using ICR mice and anti-DNP IgE-induced passive cutaneous anaphylaxis (PCA) using Sprague Dawley rat. In vitro, we measured cell viability, b-hexosaminidase release, IL-4 and TNF-a from RBL-2H3 cells after treatment of SP of various concentrations. Results : In vivo, SPHA pretreatments at both ST36 inhibited compound 48/80-induced ASA. PCA was inhibited by SPHA pretreatments at both ST36 and optional points. In vitro, SP treatments were not affect on cell viability and inhibited b-hexosaminidase release, IL-4 and TNF-a. Conclusions : These results suggest that SPHA and SP may be beneficial in the inhibition of allergic inflammatory response.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.615-624
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• 2022

In this study, we assessed anti-oxidant activity, anti-microbial, inhibition of biofilm formation and inflammatory factors(nitric oxide, interleukin-6, interleukin-8) inhibitory effect of Perillae semen hydrothermal extract(PSW) and three kinds of Perillae semen supercritical fluid extract(PSSs) extracted by controlling temperature with no variation of pressure. Compared with PSW, PSSs had significantly lower minimal inhibitory concentrations(MICs) against Staphylococcus aureus(S. aureus) and the ability of PSSs to inhibit formation of biofilm was also superior. PSSs reduce the production of inflammatory mediator and inflammatory cytokines significantly compared to PSW. We suggest, therefore, Perillae semen supercritical fluid 45℃ extract which showed the best anti-microbial, inhibition of biofilm formation, and inhibition of inflammatory factors production among the supercritical fluid extracts could be used for protecting patients with atopic dermatitis from pruritus and transepidermal water loss as a functional ingredient from nature.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.38-43
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• 1997

Free phenolic acids (FPA), soluble phenolic acid esters (SPA) and insoluble-bound phenolic acids (IPA) were extracted from defatted Perillae semen flour and the antioxidative components in FPA extract was separated by column chromatography and HPLC. Total phenolic content of defatted Perillae semen flour was 0.38% as chlorogenic acid and each percent ratio of the content of FPA, SPA and IPA to total phenolic content was 71.1%, 15.8% and 13.1%, respectively. The antioxidative activity was compared by measuring of electron donating ability (EDA) and thiobarbituric acid value (linoleic acid substrates). The FPA extract was showed the highest antioxidative activity among the three kinds of phenolic extracts. The FPA extract showing the highest antioxidative activity was separated by silica gel column chromatography and then the separated fractions were compared in terms of antioxidative activity. The fractions of acetone : methanol (8 : 2) showing the highest antioxidative activity was further separated by HPLC. Five fractions (F-I, F-II, F-III, F-IV and F-V) were observed on the HPLC chromatogram and F-I fraction showed the highest antioxidative activity.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.555-564
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• 2001

The optional ingredient jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0% Per radish. Physicochemical characteristics were determined during fermentation for 45 days at 10$^{\circ}C$. As the fermentation of Dongchimi proceeded, the pH decreased with the increase of total acidity; however, the decreasing rate was slowed down by increasing the level of jasoja. The delayed pH drop of Dongchimi was limited only for the initial period of fermentation and the ultimate pH became almost comparable even for the 1% treatment. The total vitamin C content increased initially to a certain level depending on the level of jasoja, and then decreased later. Dongchimi with 0.5% jasoja contained the highest level of total vitamin C and reducing sugars. In case of 1% treatment, the typical pattern of an initial high content followed by a gradual decrease in reducing sugar was destroyed by a rapid fermentation at the later stage. Turbidity level, along with total solid contents of the liquid part of Dongchimi increased in all treatments as the fermentation proceeded although the extent was rather suppressed by jasoja. As a result of fermentation, the colorimetric lightness values decreased, with the intial increase followed by the decrease at a certain point in redness and yellowness and the increase in color difference values (ΔE). Overall, fermentation with 0.5% jasoja for 11 to 30 days appeared to improve the quality of Dongchimi.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.263.3-264
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• 2003

In order to search for antioxidants from the plants, eighty-two kinds of herbal medicines were investigated. The MeOH extracts of Euryales Semen, Alpiniae Officinari Rhizoma. Drynariae Rhizoma, Sophorae Flos, Trachelospermi Caulis, Crassirhizomae Rhizoma, Euphorbiae lathyridis Semen, Lini Semen, Myristicae Semen, Epimedii Herba, Santali Lignum rubrum, Perillae Herba, Amomi Tsao-Ko Fructus and Garanii Herba showed potent antioxidative activities using the 1,1-diphenyl-2-picrylhydrazyl free radical generating system. (omitted)

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.3
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• pp.314-319
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• 2012

Itching is one of the major diagnostic criteria of atopic dermatitis (AD) and one of its most troublesome symptoms that provokes the desire to scratch. Effective control of itching is believed to be one of the basic approaches in controlling AD. The purpose of this study was undertaken to investigate the antipruritic effect of ethanol extracts from Perillae Japonicae Semen leaves (PJSL) and Chaenomelis Fructus (CF) on the scratching behavior induced by pruritogen such as compound 48/80 or substance P in hairless mice. PJSL or CF treatment inhibited histamine release in HMC-1 stimulated compound 48/80 or substance P in a dose-dependant manner. In particularly, co-treatment PJSL ($50{\mu}g/mL$) plus CF ($100{\mu}g/mL$) significantly inhibited histamine release in HMC-1 stimulated compound 48/80 or substance P. PJSL, CF or PJSL plus CF was administered orally for 2 h and then compound 48/80 ($50{\mu}g/site$) or substance P ($100{\mu}g/site$) was injected into rostral back, and scratching of the injected site by the hind paw was counted for 1 h. PJSL or CF administration reduced the scratching behavior induced by compound 48/80 as well as substance P in a dose-dependent manner. Furthermore, co-administration of PJSL and CF markedly suppressed the scratching behavior induced by compound 48/80 as well as substance P. These suppressive effects were synergistically increased by their combination. From the preliminary observations, we considered that ethanol extracts from PJSL and CF could be an effective natural materials for itching treatment.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.557-567
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• 2000

An optional ingredient, jasoja(Perillae semen), was adopted to improve the quality of Dongchimi. The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0%, per radish, and sensory and microbiological characteristics were determined during fermentation at 10 for 45 days. The effect was varied depending on the amounts of jasoja, but Dongchimi fermented with 0.5% jasoja was most favored for color, flavor, taste, texture, and overall acceptability in sensory evaluation. According to a quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added jasoja. However, a strong off-taste was detected from 1.0% treatment. The viable cell numbers of total and lactic acid bacteria drastically increased during the first 2 days, and then gradually increased to their maximum values during fermentation and slowly decreased at the later stage. Dongchimi with 0.5% treatment showed a distinctive high number of microorganisms at the 15th-day of fermentation and this trend was maintained until the completion of fermentation. The lactic acid bacteria isolated and identified from Dongchimi were; Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus faecalis, and Lactococcus lactis. The combined number of Lactobacillus brevis and Lactobacillus plantarum began to increase right after preparation to as much as 10$\^$7/CFU/㎖, then decreased to 10-10$^3$CFU/㎖ afterward. This study showed that the addition of jasoja retarded the initial fermentation of Dongchimi; however, too much jasoja at above 1% weight level per Chinese radish might accelerate fermentation at the later fermentation stage and shoud be avoided. A comparable fermentation pattern was observed among the samples; however, more acceptable Dongchimi could be prepared by fermenting for 11 to 30 days at 0.5% jasoja concentration per radish.