• The Korea Journal of Herbology
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• v.30 no.4
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• pp.21-27
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• 2015

Objectives : In this study, we investigated the biological activities such as anti-obesity using Samwondan ethanol extract (SWD). SWD is a complex with Salicornia herbacea Linnaeus, Saururus chinensis Baill and Houttuynia cordata Thunberg as the main raw material.Methods : The SWD was extracted 80% ethanol. 3T3-L1 preadipocytes were induced adipogenesis by differentiation media with SWD at 1 μg/mL, 10 μg/mL, and 100 μg/mL. Effect of SWD performed using MTT assay, oil red O staining (observation by microscope), and reverse transcription polymerase chain reaction. Also we measured production of triglyceride (TG), fatty acid, and acetyl-CoA carboxylase (ACC).Results : Non-cytotoxicity was in all test group from range of 1 μg/mL to 100 μg/mL on pre-adipocyte. The droplet and production of lipid were decreased significantly by the SWD. And TG was decreased by approximately 89%, 85% and 82%, upon the SWD treatment at concentration of 1 μg/mL, 10 μg/mL, and 100 μg/mL. Moreover, the SWD showed inhibitory effects on the expression of the C/EBP (CCAAT/enhaner binding protein)β, C/EBPα, and peroxisome proliferator-activated receptorγgenes in adipocytes. The SWD at 100 μg/mL concentration showed inhibitory effect on fatty acid production by 79%. Also ACC production were decreased dose-dependently.Conclusions : From the results above, we concluded that the SWD indicated significantly anti-obesity effects.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.7
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• pp.998-1001
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• 2002

Saltwort (Salicornia herbacea L.), a kind of halophytes in Japan, is under investigation as a feed source for livestock as well as potential oilseed crop in salt marshes and salt fields. The present experiment was undertaken to analyze the nutritive value of saltwort as feed for ruminants. To determine the apparent digestibility and nutritive value of saltwort, five Japanese native goats were fed the diets consisting of alfalfa hay cubes with 15 or 20% (n=3 and n=2, respectively) inclusion levels of saltwort in the total diet on a DM basis. All the animals were randomly offered alfalfa hay cubes as a base diet or a mixed diet of alfalfa hay cubes and saltwort at maintenance level, thereafter, alternative feed (a base or mixed diet) was offered to the experimental animals (the incomplete crossover design). Analysis of the chemical composition of saltwort showed that the plant contained high levels of total ash (40.2% DM), sodium (12.7% DM) and chlorine (19.7% DM), and relatively high levels of CP (11.7% DM) and NDF (40.4% DM). Contents of TDN and digestible CP (DCP), DE and ME of saltwort were 33.5% DM, 8.4% DM, 7.4MJ/DM kg and 5.0MJ/DM kg, respectively. These results indicate that saltwort is rich in DCP and minerals (mainly sodium chloride), but poor in energy, suggesting that saltwort could be used as a mineral or CP supplement for ruminants raised around salinized areas in which high quality feed may not be available.

• Korean Journal of Environmental Biology
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• v.20 no.1
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• pp.25-34
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• 2002

The halophytes were investigated on Gyeonggi Bay from Aug. 1999 to Oct. 2001. The survey was conducted at 38 areas including natural salt marshes, dunes, abandoned salt farms and bank areas. During this study 46 species of halophytes were collected in the areas. Among the halophytes the following 7 species were found at natural salt marshes only; Triglochin maritimum L, Carex scabrifolia Steud., Salicornia herbacea L., Suaedu australis (R. Br.) Moq., S. martima Dum., S. japonica Makino, S. malacosperma Hara, on the other hand 8 species at dunes only; Glehnia littoralis Fr. Schm., Cnidium japonicum Miq., Messerschmidia sibirica L., Ixeris repens A. Gray, Corispermum stauntonii Miq., Vitex rotundifolia L. fil., Ischaemum anthephoroides Miq., Carex kobomugi Ohwi. The distributions of halophytes in each regions are as the followings : Isl. Gyodong-do 21 species, Isl. Seokmo-do 10 species, Isl. Ganghwa-do 28 species, Isl. Jangbong-do 16 species, Isl. Sin & Si-do 10 species, Isl. Daemuui-do 23 species, Isl. Deokjeok-do 23 species, Isl. Ijak-do 10 species, Isl. Yeongheung-do 29 species, Soyra 25 species, Isl. Daebu-do 15 species, Ssangsong-ri 6 species, Hogok-ri 16 species, Maehyang-ri 10 species.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1196-1201
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• 2008

This study was carried out to investigate the effects of Salicornia herbacea L. powder (SHP) on white bread quality. Crude fiber, crude ash, Fe and Ca contents of bread with SHP were higher than those of control and increased with increasing SHP concentration. The pH of bread with SHP was higher than that of without SHP. Salinity of bread prepared with SHP (0.6, 1.2, 1.8, and 2.4%) did not show any significant difference compared with control. L and b value of the bread were decreased by the addition of SHP. The inside color of SHP (1.8%) added bread did not show significant difference compared with control. The texture (hardness, chewiness, cohesivness, and springiness) of bread prepared with SHP was higher than that of without SHP. DPPH-radical scavenging activity of SHP added bread (0, 0.6, 1.2, 1.8, 2.4, and 6.0%) was 27.95, 30.42, 33.91, 39.51, 41.17 and 63.82%, respectively. DPPH-radical scavenging activity was increased significantly by the addition of SHP. Inhibition of lipid rancidity and total polyphenol contents of the breads were increased by the addition of SHP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.148-153
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• 2008

We investigated the growth inhibitory effect of Salicornia herbacea L. (SH) on human cancer cell lines in vitro. SH was extracted with methanol (SHM), followed by further fractionation into four subfractions according to polarity: hexane (SHMH), methanol (SHMM), butanol (SHMB), and aqueous (SHMA) soluble fractions. We determined the growth inhibitory effect of these fractions against human cancer cell lines using MTT assay. Among the four subfractions of SHM, the SHMM showed the strongest cytotoxic effects on cancer cell lines. We also observed quinone reductase (QR)-inducing effect of methanol layer (SHMM) on HepG2 cells and it was determined to be 3.00 at $100\;{\mu}g/mL$ level compared to the control value of 1.0. The SHMM showed the highest induction activity of quinone reductase on HepG2 cells among the partition layers. The present work suggests that SH merits further study to confirm its chemopreventive potential.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.395-399
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• 2007

The purpose of this study was to investigate the antioxidant and fibrinolytic activities of saltwort fermented juice. Saltwort extract was fermented using lactic acid bacteria at $30^{\circ}C$ for 3 days and the fermented juice was analyzed for its functionality as a potential functional food source. The addition of sugar improved the cell viability during fermentation of saltwort. At the concentration of 50%, lyophilized fermented juice showed DPPH-radical scavenging activities of 23.7% and SOD-likely activity of 34.5%. Fibrinolytic activity of fermented juice was also observed at a concentration of 25%. In conclusion, saltwort fermented juice appears to have not only anti-oxidant effect but also cardiovascular protection.

• Journal of Plant Biology
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• v.12 no.1
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• pp.7-14
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• 1969

Korea has a lots of margin for security of farm land from her coastal region. The area of saline soil may be reached about 10% of present farm land if the reclamation works are finished. This paper was conducted as a part of studying the possibilities of desalination of saline soil through the experiment of some halophytes. The halophytes in this works were Salicornia herbacea L., Suaeda glauca Bunge, chenopodium acuminatum Willd, and Scirpus triquerter L. Of the above halophytes, Salicornia was proved the most effective plant for desalination of saline soil referring to the following results; 1) The seasonal uptake of chloride by Salicornia was the highest of all. However, the general tendencies of all plants showed a decrease on August. 2) Salinity of soil showed the lowest value on the site where Salicornia was grwon densely. Comparing the other sites grouped by age of saline soil with the above site, the salinity of rice-paddy (10 years after reclamation) is similar to those of the site wehre Salicornia were as well as the 50 cm below the surface soil. 3) The maximum water holding capacity of surface soil appeared in the site of Salicornia, but in 50 cm below the surface, the maximum water holding capacity are almost on equat terms having no connection with the age of saline soil. Soil pH, other chemical compositions such as organic matter, magnesium, potassium, phosphorous, and nitrate were determined to elucidate the relationship between the changes of soil properties and chemical uptakes by certain halophytes. It is assumed that the above chemical compositions are frequently affected by the factors such as coastal circulation of salts, exchangeable base, microbial growth, climatic conditions, and irrigation of water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.950-956
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• 2012

Salicornia herbacea L. is an annual herb that grows in salt marshes and salt fields along the seashores. It is also commonly used as a folk remedy in Korea. The objective of this study was to investigate the beneficial effects of Salicorrnia herbacea L. (SH) hot water extract on obesity. Five-week old male Sprague-Dawley rats (n=36) were divided into two groups and provided either a normal fat diet (11.5% fat from kcal) or a high fat diet (40.5% fat from kcal) for 6 weeks to induce obesity. Then, rats were blocked into six groups of six mice each and provided either a diet containing SH (0.5% of diet; g/kg) or a normal diet for another 6 weeks. Final body weights were significantly reduced when rats were fed SH among the high fat diet groups (HNS and HHS). Serum triglyceride concentrations significantly decreased in every group provided SH. HDL-cholesterol concentrations significantly increased in SH-fed groups among the high fat diet groups. Further, atherogenic index significantly decreased when rats were fed SH diet (HHS). There were no differences in LDL-cholesterol between the high fat diet groups, and glucose concentrations decreased when rats were fed SH diet (HNS). These results indicate that dietary intake of Salicornia herbacea L. hot water extract might have beneficial effects on obesity by reducing body weight, fat weights, and improving blood lipid profile.

• Journal of Life Science
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• v.28 no.7
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• pp.857-863
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• 2018

This study examined whether the supplementation of Salicornia herbacea L. (SH), a member of the Chenopodiaceae subfamily, affects tissue specific triglyceride (TG) accumulation and the peroxisome proliferator-activated $receptor-{\gamma}$ $coactivator-1{\alpha}$ ($PGC-1{\alpha}$) and peroxisome proliferator-activated $receptor-{\gamma}$ ($PPAR-{\gamma}$) protein expressions of skeletal muscle in rats with a high-fat diet. Sprague-Dawley male rats were randomly divided into three groups: control normal diet group (CD), high-fat diet group (HD), and 5.0% SH supplemented high-fat diet group (SD). The weights of fat tissue of the SD group were reduced by approximately 25%(p<0.01), while the skeletal muscle weight of the SD group increased approximately 5% compared to those in the HD group (p<0.01). The serum and hepatic TG of the SD group decreased approximately 20% compared to those of the HD group (p<0.05). In the protein expression levels in the skeletal muscle, the $PGC-1{\alpha}$ and $PPAR-{\gamma}$ expressions of the SD group were 1.5-folds higher than those of the HD group (p<0.01). From these results, SH supplementation contributes to the improvement of the serum and hepatic TG concentrations, and the $PGC-1{\alpha}$ and $PPAR-{\gamma}$ protein expression levels in the skeletal muscle of fed a high-fat diet. Thus, SH supplementation was effective in reducing fat mass and increasing muscle mass.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.