• Title, Summary, Keyword: Platycodon grandiflorum

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Effect of dietary Platycodon grandiflorum on plasma glucose and lipid metabolism in $KK-A^y$ mice and streptozotocin-induced diabetic rats

  • Seo, Eun-Kyung;Kim, Kyoung-Sook;Lee, Tae-Kyun;Woo, Dae-Yoon;Kim, Cheorl-Ho;Lee, Young-Choon
    • Advances in Traditional Medicine
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    • v.1 no.2
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    • pp.14-20
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    • 2000
  • This study was designed to investigate the effect of dietary Platycodon grandiflorum on plasma glucose and lipid metabolism in $KK-A^y$ mice and STZ-induced diabetic rats. Both plasma triglyceride and plasma cholesterol levels in STZ-induced diabetic rats were significantly decreased by dietary Platycodon grandiflorum feeding for 4 weeks compared to those of control rats, but there were no marked differences in $KK-A^y$ mice. However, for plasma glucose values, Platycodon grandiflorum feeding resulted in a significant decrease in both STZ-induced diabetic rats and $KK-A^y$ mice. Also, dietary Platycodon grandiflorum slightly decreased the postprandial glucose level at 30 and 60 mins during oral glucose tolerance test in $KK-A^y$ mice. Although there was no statistical significance, the fasting plasma insulin levels of Platycodon grandiflorum dieted $KK-A^y$ mice tended to decrease when compared to that of control mice. Therefore, the present results suggested that dietary Platycodon grandiflorum may have a beneficial effect on preventing hypercholesterolemia and hyperlipidemia.

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Quality Characteristics of Cookies containing Platycodon grandiflorum Powder (도라지 분말을 첨가한 쿠키의 품질 특성)

  • Jeong, Eun-Ja;Kim, Kwan-Pil;Bang, Byung-Ho
    • The Korean Journal of Food And Nutrition
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    • v.26 no.4
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    • pp.759-765
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    • 2013
  • This study investigated the quality characteristics of cookies containing Platycodon grandiflorum powder, which is well known for its various functions and biological activity. Cookie samples were prepared by adding the Platycodon grandiflorum powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness and sensory evaluation of cookies were examined. The results showed that the pH and moisture of cookies were decreased when more amount of Platycodon grandiflorum powder was added. Regarding the color of cookies, the L value was decreased when more amount of Platycodon grandiflorum powder was added, where as the a value and b value were increased (p<0.001, p<0.01). The spread factor of cookies generally increased as more amount of Platycodon grandiflorum powder was added, but it was not statistically significant. The hardness of the cookies decreased as more amount of Platycodon grandiflorum powder was added. Cookies containing 1% of Platycodon grandiflorum powder showed the highest scores for overall acceptability, color, taste and texture. Regarding the flavor of cookies, the control showed the highest score, and the score decreased as more amount of Platycodon grandiflorum powder was added.

Anti-microbial Activity of Platycodon Grandiflorum Extracts Against Oral Microbes (도라지 추출물의 구강미생물에 대한 항균효과)

  • Jung, So-Young;Lee, Cheon-Hee;Ahn, Sun-Ha
    • The Korean Journal of Health Service Management
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    • v.13 no.2
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    • pp.135-142
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    • 2019
  • Objectives: The objective of this study was to assess the antimicrobial effect of Platycodon grandiflorum extracts against oral microorganisms. Methods: The anti-microbial activity and minimal inhibitory concentration were measured the agar dilution method. Results: Platycodon grandiflorum extracts grew in the free agar plates all of the oral microorganisms. In the bark-free Platycodon grandiflorum extracts all the oral microorganisms grew in the free agar plates. Growth was inhibited at a concentration of 0.5 mg/ml. Oral microorganisms showed an absence of growth at a concentration of 1 mg/ml. Conclusions: It was confirmed that the extracts of Platycodon grandiflorum having a higher saponin content than the bark - free Platycodon grandiflorum extract showed excellent antimicrobial effect.

Effects of Water Extract from Platycodon grandiflorum on Mouse Immune Cell Activation ex vivo by Oral Administration (도라지 물 추출물의 경구 투여가 마우스 면역 세포 활성에 미치는 효과)

  • Ryu, Hye Sook
    • The Korean Journal of Food And Nutrition
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    • v.27 no.1
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    • pp.99-104
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    • 2014
  • Platycodon grandiflorum have been used as a traditional remedy and food source. This study was performed to investigate the immunomodulating effects of Platycodon grandiflorum in mouse, using ex vivo experiments. Six to seven-week old mice were fed ad libitum on a chow diet, and water extract of Platycodon grandiflorum was orally administrated at two different concentractions (50 and 500 mg/kg B.W./day) every other day for four weeks. In ex vivo experiments, the highest proliferation of splenocytes and levels of cytokine (IL-$1{\beta}$, IL-6, TNF-${\alpha}$) production were observed in 500 mg/kg BW/day supplementation group for all three cytokines stimulated by LPS. In conclusion, this study suggests that Platycodon grandiflorum extracts may enhance the immune function by regulating the splenocytes proliferation and cytokine production capacity by activating macrophages in mice.

Optimization for Roast Flavour Formation of Platycodon grandiflorum Tea (도라지차의 구수한 향미 발현 최적화)

  • 이기동;주길재;권중호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.5
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    • pp.752-757
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    • 2000
  • Response surface methodology was used to optimized soaking and roasting conditions and monitor organoleptic properties of roasted Platycodon grandiflorum tea. In soaking and roasting processes based on the central composite design with variations in threonine/sucrose concentration for soaking of Platycodon grandiflorum, roasting temperature and roasting time, coefficients of determination ($R^2$) of the models were above 0.86(p<0.05) in organoleptic properties. The maximum conditions predicted for each corresponding organoleptic properties of roasted Platycodon grandiflorum tea were 1.64% threonine concentration, 137.83$^{\circ}C$ and 27.76 min in aroma, 1.46% threonine concentration, 136.1$0^{\circ}C$ and 25.19 min in taste, and 1.39% threonine concentration, 136.44$^{\circ}C$ and 29.05 min in overall flavour. The optimum condition ranges for organoleptic properties of roasted Platycodon grandiflorum tea were soaking in 1.40~1.64% threonine concentration, and roasting at 136.10~137.9$0^{\circ}C$ for 25.19~29.00 min.

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Antitumor and Immunomodulatory Activities of Platycodon grandiflorum (길경(桔梗)이 면역활성(免疫活性) 및 항암(抗癌)에 미치는 영향)

  • Lee, Ji-Yung;Lee, Jin-Moo;Lee, Chang-Hoon;Cho, Jung-Hoon;Jang, Jun-Bock;Lee, Kyung-Sub
    • The Journal of Korean Obstetrics and Gynecology
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    • v.23 no.4
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    • pp.10-19
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    • 2010
  • Methods: Intravenous administration of Platycodon grandiflorum was performed 2 days before tumor inoculation, then mice were killed 14 days after tumor inoculation, then number of tumor colonies were counted. Methanol extracts of Platycodon grandiflorum was added to colon26-M3.1 carcinoma cells, L5178Y-R lymphoma cells and Hela cells, and then cell growth was counted. To observe the immunomodulating effects of Platycodon grandiflorum, production of IL-6, IL-10, IL-12 and TNF-$\alpha$ were measured with ELISA assay and the cell growth of macrophage were also counted. Furthermore, antimetastatic experiment after depletion NK cells by injection of anti-asialo GM1 serum was also administered. Results: Intravenous administration of Platycodon grandiflorum significantly inhibited metastasis of colon26-M3.1 carcinoma cells. In an in vitro cytotoxicity analysis, Platycodon grandiflorum affected tumor cell growth above specific concentration. As compared with control, the production of IL-6, IL-10, IL-12 and TNF-$\alpha$ were incresed. And depletion NK cell completly abolished the inhibitory effect of metastasis. Conclusion: Platycodon grandiflorum appears to have considerable activity on immunomodulating effects and inhibit the metastasis of tumor. Further evaluation is needed for settling this.

Antibacterial and anti-inflammatory effects of Platycodon grandiflorum extracts (도라지 추출물의 항균작용 및 항염작용)

  • Kim, Jung
    • Journal of Digital Convergence
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    • v.12 no.3
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    • pp.359-366
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    • 2014
  • This study investigated the impact on S. mutans와 C. albicans in order to reveal the antimicrobial activity of Platycodon grandiflorum extracts. In addition, it examined NO generation inhibition rate in accordance with the extract concentration from Raw 264.7 cell in order to find out anti-inflammatory activation. As for the study materials, domestically made 100% Platycodon grandiflorum powder was utilized. As for the experimental strain, S. mutans KCTC 3065 and C. albicalns KCTC 7965 were utilized. Consequently, this study obtained the following results. Growth inhibition rate of S. mutans became significantly higher with higher concentration of Platycodon grandiflorum extracts. Growth inhibition rate of C. albicans became significantly higher with higher concentration of Platycodon grandiflorum extracts. NO generation inhibition rate was found to be 29.2% and 26.1% respectively when adding Platycodon grandiflorum extract with the concentration of 10 and $20{\mu}g/ml$ in Raw 264.7 cells. These results mean that Platycodon grandiflorum could be leveraged as antimicrobial and anti-inflammatory substance.

Bifidogenic Effects of Yaksun (functional herbal) Food Materials (약선식품소재의 유산균 증식 효과)

  • 배은아;한명주
    • Korean journal of food and cookery science
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    • v.17 no.3
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    • pp.211-217
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    • 2001
  • The objective of this study was to evaluate the effect of functional herbal foods on the growth of intestinal lactic acid bacteria. When Bifidobacterium breve and human intestinal microflora were inoculated in the general anaerobic medium which contained each functional food water extract, most of functional herbal foods induced the growth of lactic acid bacteria by decreasing pH of the broth. The pH decreasing effects of Liriipe platyphylla and Platycodon grandiflorum were excellent. The growth of lactic acid bacteria effectively inhibited the bacterial enzymes, $\beta$-glucosidase and $\beta$ -glucuronidase. Eugenia caryophyllata and Liriipe platyphylla potently inhibited the productivity of P -glucosidase of B. breve and human intestinal bacteria. Cinnamomum cassia, Gardenia jasminoides and Platycodon grandiflorum potently inhibited the productivity of $\beta$-glucuronidase of human intestinal bacteria. The growth component isolated from Platycodon grandiflorum was sucrose (compound B).

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Effect of Blanching Conditions and Thawing Methods on Quality Properties of Platycodon grandiflorum (데침 조건과 해동 방법이 도라지의 품질 특성에 미치는 영향)

  • Choi, Soo Young;Lee, Sang Yoon;Davaatseren, Munkhtugs;Yoo, Seon Mi;Choi, Mi Jung;Han, Hye Min
    • Culinary science and hospitality research
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    • v.20 no.6
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    • pp.211-222
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    • 2014
  • This study was performed to identify the quality characteristic of Platycodon grandiflorum for blanching(1, 2, 3 min), drying(5, 10, 15 min) conditions and thawing methods($4^{\circ}C$, $25^{\circ}C$, running water). The color, moisture contents, pH, hardness, viable cell count of blanched Platycodon grandiflorum were lower than those of native Platycodon grandiflorum. The sensory properties of blanched Platycodon grandiflorum for blanching and drying time showed the most highly evaluated in terms of texture. The optimum blanching and drying times selected for producing of frozen Platycodon grandiflorum were 1 min, 5 min. At this condition, the blanched Platycodon grandiflorum was frozen at $-40^{\circ}C$. After thawing of frozen Platycodon grandiflorum, the thawing time was the shortest in the case of thawing in running water, and drip loss was the lowest. The color, hardness and sensory properties did not significantly differ with different thawing methods. These results show that thawing in running water is the most suitable for frozen Platycodon grandiflorum.

Effects of Low Calorie Diet and Platycodon Grandiflorum Extract on Fatty Acid Binding Protein Expression in Rats with Diet-induced Obesity

  • Park, Yoon-Shin;Cha, Min-Ho;Yoon, Yoo-Sik;Ahn, Hong-Seok
    • Nutritional Sciences
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    • v.8 no.1
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    • pp.3-9
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    • 2005
  • Obesity can be defined as a metabolic disease due to an increased fat accumulation in the body caused by an imbalance of calorie intake and output The prevalence of obesity has increased substantially over the past 2-3 decades in developed and developing countries. The health impact of weight gain is so marked that obesity has now been classified as a major global public health problem In order to investigate the effect of diet conversion and oral administration of Platycodon grandiflorum extracts on the treatment of obesity, male Spraque-Dawley rats were divided into four groups: a group converted to normal diet (Control group), a group maintained high fat (30%) diet (H), and two groups with Platycodon grandiflorum extract added to the previously mentioned two groups. All animals were fed high fat diet for 7 weeks to induce the obesity. Then they were divided as mentioned above. Animals were fed experimental diet and Platycodon grandiflorum extract (150 mg/ml/rat/day) for 7 weeks. Body weight, adipose tissue weight (subcutaneous, epididymal, peritoneal fat pads) and serum lipids (total cholesterol and triglyceride) showed some differences among groups. The Platycodon grandiflorum feeding markedly decreased both body weight and adipose tissue weight in control group compared to H, high fat diet maintaining, group. Platycodon grandiflorum extracts significantly decreased the concentrations of serum lipids compared to H group. Fat cell numbers and sizes were significantly reduced in the oriental medicinal herb extract administrated group. Increased fatty acid binding protein (FABP) expression in high fat diet group was decreased by the dietary conversion to normal diet and the oral administration of Platycodon glandiflorum extracts. In contrast, there was no significant effect on FABP expression in the high fat maintenance group. In this study, the conversion from high fat diet to low fat or normal diet had a beneficial effect on body weight loss and serum lipid profiles. Dietary Platycodon glandiflorum extracts had an additive beneficial effect on the prevention and treatment of obesity.