• Journal of Korean Medicine Rehabilitation
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• v.19 no.3
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• pp.1-13
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• 2009

Objectives : This study evaluates neuroprotective effect of Gastrodiae Rhizoma on apoptosis in the cerebral infarct. Methods : Cerebral infarct was induced by the middle cerebral artery occlusion (MCAO) for 2 hours with intraluminal thread method in Sprague-Dawley rats. Then ethanol extract of Gastrodiae Rhizoma was administered orally for 3 days. Infarct area and volume were evaluated with TTC staining. Neuronal apoptosis was identified with TUNEL labeling. Apoptosis modulatory effect was observed with immunohistochemical Bax, Bcl-2, iNOS, and MMP-9 expressions in penumbra. Results : 1. Ethanol extract of Gastrodiae Rhizoma reduced infarct size partly and volume significantly of in the MCAO rat brain. 2. Ethanol extract of Gastrodiae Rhizoma reduced TUNEL positive cell ratio in the penumbra of MCAO rat brain significantly. 3. Ethanol extract of Gastrodiae Rhizoma suppressed Bax, iNOS and MMP-9 expression in the penumbra of MCAO rat brain significantly. 4. Ethanol extract of Gastrodiae Rhizoma did not change Bcl-2 expression in the penumbra of MCAO rat brain. But expression ratio of Bcl-2 against Bax was increased in the Gastrodiae Rhizoma group. Conclusions : These results suggest that Gastrodiae Rhizoma plays an anti-apoptotic neuroprotective effect through suppression of Bax, iNOS, and MMP-9 expressions and relative up-regulation of Bcl-2 in the ischemic brain tissue.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.211-219
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• 2007

The objective of this study was to investigate the influence of adding Gastrodiae rhizoma powder on quality attributes of sponge cake. The cake was made with various Gastrodiae rhizoma powder concentration(0.5%, 1%, and 1.5%) added, and it was stored for 5 days at three different temperatures(5, 15, and $25^{\circ}C$). By analyzing the mixogram data of wheat flour-Gastrodiae rhizoma powder composite flour, the ascending angle of the samples containing Gastrodiae rhizoma powder was increased and the descending angle had upper values compared with that of control as the Gastrodiae rhizoma powder addition concentration was increased. The loaf volume of 0.5% Gastrodiae rhizoma powder slightly increased by 5.1% but those of 1% and 1.5% were slightly decreased compared with that of the control. Crumb firmness of the control showed relatively high value compared with those($5{\sim}6\;N$) of other samples containing Gastrodiae rhizoma powder regardless of storage temperature and storage period, and the firmness after 5 day storage at $5^{\circ}C$ showed the highest value(about 9.3 N). Sensory evaluation attributes of sponge cakes did not show significant difference by Gastrodiae rhizoma powder addition up to concentration of 1.5%.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.283-291
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• 2005

This study was penonned to provide basic data that predict the usefulness of Gastrodiae rhizoma as food materials for oriental medicinal cuisine(YakSun). We measured the changes of regional cerebral blood flow(rCBF) and blood pressure(BP) in rats, following the intravenous injection of Gastrodiae rhizoma water extract The measurement was continually monitored by laser-doppler flowmeter and pressure transducer in anesthetized adult Sprague-Dawley rats for about two to two and half hours through the data acquisition system composed of MacLab and Macintosh computer. The results of this experiment were as follows. Gastrodiae rhizoma increased the changes of rCBF in rats significantly. The rCBF of Gastrodiae rhizoma did not change by pretreated propranolol, atropin, methylene blue and indomethacin. But the rCBF of Gastrodiae rhizoma was increased by pretreated L-NNA. Gastrodiae rhizaoma decreased the changes of BP significantly. The BP of Gastrodiae rhizoma did not change by pretreated propranolol, atropin, methylene blue and indomethacin. But the BP of Gastrodiae rhizoma was decreased by pretreated L-NNA. These results indicated that Gastrodiae rhizoma might increase the rCBF and the BP which related to nitric oxide synthesis. Also these results indicate that Gastrodiae rhizoma can be used as a safe and clinically applicable to diet therapy of cerebral cardiovascular disease.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.64-70
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• 2008

This study was performed to study the effects of Gastrodiae rhizoma on lipid concentration of serum and liver in rats fed high fat diet. Male Sprague-Dawley rat were randomly assigned to 5 groups such as basal diet only(BDG), high fat diet(HFG) and high fat diet with 5% processed Gastrodiae rhizoma(GRL), high fat diet with 10% processed Gastrodiae rhizoma(GRM), high fat diet with 15% processed Gastrodiae rhizoma(GRH) supply each of the experimental diets for 6 weeks. Food intake was significantly decreased by both high fat intake and high fat with Gastrodiae rhizoma intake compared with basal diet intake but weight gain was not significantly different from each groups. Liver weights were significantly lowered by Gastrodiae rhizoma intake compared with high fat intake. In the serum, total cholesterol was not significantly different with each groups, but triglyceride level was significantly lowered by Gastrodiae rhizoma intake as compared with control. In the liver, lipid levels inceased with the Gastrodiae rhizoma intake, but total cholesterol and triglyceride levels were not significantly different with control. These results showed that dietary Gastrodiae rhizoma as supplementary food may decrease triglyceride in the serum.

• The Korea Journal of Herbology
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• v.25 no.4
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• pp.85-93
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• 2010

Objectives : This study aimed at evaluation of the effects of Gastrodiae Rhizoma on brain edema and aquaporin water channel expressions in the brain. Methods : Brain edema following intracerebral hemorrhage (ICH) was induced by the stereotaxic intrastriatal injection of bacterial collagenase type VII in Sprague-Dawley rats. Then ethanol extract of Gastrodiae rhizoma was treated once a day for 3 days. Brain edema % and water contents, and cell size of neurons in the cerebral cortex were examined. Immuno-histochemistry was processed for AQP4, AQP1, and AQP9 expressions in the brain sections and area % of immuno-labeling was analyzed with image analysis. Results : 1. Ethanol extract of Gastrodiae Rhizoma reduced brain edema of ICH induced rats significantly. 2. Ethanol extract of Gastrodiae Rhizoma reduced excessive brain tissue water contents of ICH induced rats significantly. 3. Ethanol extract of Gastrodiae Rhizoma reduced cellular edema of neurons in cerebral cortex of ICH induced rats significantly. 4. Ethanol extract of Gastrodiae Rhizoma reduced AQP4 immuno-positive area % in cerebral cortex and external capsule of ICH induced rat brain significantly. 5. Ethanol extract of Gastrodiae Rhizoma reduced AQP9 immuno-positive area % in glia limitans externa of ICH induced rat brain significantly. Conclusions : These results suggest that Gastrodiae Rhizoma reveals protective effects against brain edema and cytotoxic edema of neurons by means of down-regulation of AQP4 expression in the brain.

• The Korea Journal of Herbology
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• v.30 no.1
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• pp.11-18
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• 2015

Objectives : The objective of this study is to evaluate antioxidant activity and the main component content change of steaming-drying fermented Gastrodiae rhizoma extract. Methods : The antioxidant activities were determined for total polyphenol, flavonoid contents, SOD-like activity, electron donating activity, nitrite scavenging ability and major functional components(gastrodin and 4-hydroxybenzyl alcohol content) were also measured. Results : The polyphenol content of fermented Gastrodiae rhizoma by S. cerevisiae were higher than those of fermented Gastrodiae rhizoma by A. oryzae, and when the fermentation period is extended. SOD like activity of fermented Gastrodiae rhizoma showed to be increased by fermentation with S. cerevisiae than fermentation by A. oryzae. Electron donating activity of fermented Gastrodiae rhizoma were increased at almost parallel level as vitamin C, by fermentation. Notably, fermentation by A. oryzae was moderately better than fermentation by S. cerevisiae. Flavonoid content of Gastrodiae rhizoma showed to increasing by fermentation, particularly fermentation by S. cerevisiae was proven to be more effective than by A. oryzae. The more steaming-drying or increased period of fermentation would be resulted in more gastrodin contents but under the same conditions, 4-hydroxybenzyl alcohol content of fermentation by A. oryzae in case of steaming and drying 1 time and 3 time was higher than control. Conclusions : These results has strongly hint the possible applicability of fermentation might be effective to improve the diverse biological activities of Gastrodiae rhizoma and may further supports to develop a functional food materials.

• Advances in Traditional Medicine
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• v.1 no.1
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• pp.64-70
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• 2000

Effects of Rhizoma gastrodiae on glucose oxidase-induced neurotoxicity was investigated in cultured newborn mouse spinal dorsal root ganglion(DRG) neurons that were treated in the media with or without glucose oxidase. In addition, the protective effect of Rhizoma gastrodiae extract against glucose oxidase-induced neurotoxicity was examined. Cytotoxic values were expressed as a percentage of number of living cells by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. In this paper, exposure of neurons to glucose oxidase resulted in a significant call death in a dose- and time-dependent manners in DRG neuron cultures. The decrease in cell viability induced by the glucose oxidase was blocked by Rhizoma gastrodiae extract. These results indicate that the neuroprotective effect of Rhizoma gastrodiae extract against glucose oxidase-induced neurotoxicity may result from a prevention or attenuation of oxidative damage induced by glucose oxidase.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.13-17
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• 2002

The study was to analyze aroma patterns of Gastrodiae Rhizoma by the electronic nose with conducing polymer 32 sensors. Response by the electronic nose was analyzed by the principal component analysis (PCA). Sensory evaluation for the organoleptic characteristics of Gastrodiae Rhizoma was also performed. Raw Gastrodiae Rhizoma was very intensive in overall odor and taste. Hot air-dried $60^{\circ}C$ Gastrodiae Rhizoma was relatively weak in overall odor and taste. Intensity of aroma in the electronic nose was the highest in $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma. As quality factor (QF) calcuated from PCA map of normalized pattern data by thirty two sensors showed less than 2, and so aroma pattern among raw, freezed-dried, and hot-air dried Gastrodiae Rhizoma had no difference. When PCA was performed for normalized pattern data by the selected sensitive ten sensors, QF value between raw and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma was 2.366. Thus aroma pattern of raw and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma was discriminated in electronic nose.

• The Korea Journal of Herbology
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• v.31 no.2
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• pp.21-37
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• 2016

Objectives : The study was aimed to analyze the correlation between Herbology and contemporary research results, KCD-codes and terms. The study will present information that can be used to find the direction of further researches and be applied to the education of Herbology.Methods : Papers were searched in OASIS and PubMed. Papers were then categorized as "medicine and pharmacy articles" or "articles unrelated to medicine and pharmacy." Medicine or pharmacy articles about Gastrodiae Rhizoma were matched with treatments in Herbology and KCD-codes. Medicine and pharmacy articles which did not research Gastrodiae Rhizoma mainly and articles unrelated to medicine and pharmacy were categorized and analyzed. KCD-codes and terms were arranged by treatments in Herbology. Research types, the number of papers, and the citation count were arranged by each treatment in Herbology. Degrees of Herbology research were represented as a table and a graph.Results : There were 148 Medicine and pharmacy articles about Gastrodiae Rhizoma, 76 medicine and pharmacy articles which did not studied Gastrodiae Rhizoma mainly, and 120 articles unrelated to medicine and pharmacy. Researches on Senility and hypertensive diseases were conducted to the degree of clinical research. Numbness of the limbs scored 617, Epilepsy and convulsions scored 257.Conclusions : The study suggests that there were 148 medicine and pharmacy articles about Gastrodiae Rhizoma. Epilepsy and convulsions were the most researched treatment in Herbology. Of the medicine and pharmacy articles tha t did not match treatments in Herbology, there were clinical research articles researching on senility which can be used in the Herbology education field.

• 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.