• Food Science and Preservation
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• v.16 no.6
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• pp.985-990
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• 2009

Fatty acid composition, protein content, and shape change of Listeria monocytogenes treated with ethanol extracts from Schizandra chinensis were examined. Transmission electron micrography of cells treated with ethanolic S. chinensis extracts showed development of morphological changes. Cell surfaces were irregular, swollen, or even disrupted after treatment with ethanol extracts, compared with the smooth surfaces of normal cells. Interestingly, cell protein content was decreased by ethanol extract treatment. Cell fatty acid composition was also changed after treatment with ethanol extracts. The levels of 13-methylpentadecanoic acid (i-15:0), 12-methylpentadecanoic acid (a-15:0) and 15-methylpentadecanoic acid (i-17:0) of L. monocytogenes Scott A and L. monocytogenes ATCC 19111 were decreased, but the concentrations of Cis-9,12 octadecanoic acid ($18:2^{9,12}$) and cis-9-octadecanoic acid ($18:1^9$) were increased. 13-methylpentadecanoic acid (i-15:0) and 12-methylpentadecanoic acid (a-15:0) levels in L. monocytogenes Brie I were decreased but the concentrations of Cis-9,12 octadecanoic acid ($18:2^{9,12}$) and cis-9-octadecanoic acid ($18:1^9$) were increased after treatment with ethanolic extracts. Notably, the levels of 12-methylpentadecanoic acid (a-15:0) significantly were decreased but those of cis-9,12 octadecanoic acid ($18:2^{9,12}$) significantly were increased in all tested microorganisms.

• Journal of Applied Biological Chemistry
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• v.53 no.4
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• pp.212-218
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• 2010

This study was aimed to investigate the contents of chemical components and the biological activity of fermented Omija (Schizandra chinensis Baillon.) beverage (FOB), which have not been well known up to now. General compositions and the contents of mineral and vitamin of FOB were lower than Omija before fermentation (OBF). In addition, most sucrose was digested into glucose and fructose in FOB. This suggests that the beneficial contents may be made from general compositions by fermentation, though more evidences are needed. Antioxidant activity of FOB was measured by using 2,2-diphenyl-l-picryl-hydrazyl (DPPH) free radical scavenging activity and superoxide dismutase-like activity (SODA). DPPH radical scavenging activity and SODA were increased in a dose-dependent manner, and were about 79.7% and 60.8% at four times diluted FOB (25% of FOB), respectively. The FOB also showed strong antibacterial activity on Escherichia coli. Beauty effect of FOB was demonstrated by the analysis of tyrosinase and elastase inhibitory activities, and they were remarkably increased in a dose-dependent manner. Tyrosinase inhibitory activity was about 82% at two times diluted FOB (50% of FOB) and elastase inhibitory activity was 78.2% at five times diluted FOB (20% of FOB). These results suggest that FOB has a strong antioxidant activity, and tyrosinase and elastase inhibitory effects.

• Food Science and Preservation
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• v.23 no.3
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• pp.326-334
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• 2016

Omija (Schizandra chinensis) extract (OE) was fermented by using Lactobacillus plantarum EJ2014 to produce a beverage fortified with gamma-aminobutyric acid (GABA). After 2 days of fermentation in the presence of 2% monosodium glutamate (MSG) and 0.5% yeast extract (YE), the four-fold-diluted OE showed a higher viable cell count ($2.2{\times}10^9CFU/mL$) and lower acidity (1.2%) than that of the unfermented OE. In particular, addition of MSG as a precursor resulted in a small increase in the initial pH. MSG (2%) was completely converted to GABA (0.92%) during lactic acid bacteria fermentation for 3 days. Furthermore, the acidity of the fermented OE decreased from 1.74% to 0.56%. In addition, the original red color of the OE disappeared during LAB fermentation. However, when the fermented OE was mixed with 50% of the original OE, the original red color was recovered, with 19.56 and 13.92 for Hunter L and a values, respectively. The mixture of 50% original OE and 50% fermented OE showed the highest sensory score including the highest overall preference. In conclusion, the OE fortified with GABA and probiotics was produced by fermentation with a static culture, L. plantarum EJ2014.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.481-486
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• 2010

The nutraceutical role of omija (Schizandra chinensis Baillon) water extract (OWE) was determined through the analysis of antioxidant activity, nitrite scavening activity, and xanthine oxdiase and $\alpha$-glucosidase inhibitory effects. Antioxidant activity of OWE was measured by using 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging activity and superoxide dismutase-like activity (SODA). DPPH radical scavenging activity and SODA increased in a dose-dependent manner, and was about 49.0% at 2.5 mg/mL and 69.2% at 5 mg/mL, respectively. The xanthine oxidase and $\alpha$-glucosidase inhibitory activities of OWE were about 88.8% and 86.2% at 1 mg/mL, respectively. Nitrite scavenging activity of OWE was about 54.9%, 42.4%, and 34.2% on pH 1.2, 3.0, and 6.0 at 1 mg/mL, respectively. These results suggest that OWE has a strong antioxidant activity, and xanthine oxidase and $\alpha$-glucosidase inhibitory effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.261-269
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• 2012

In this study, 18 kinds of Korean medicinal herb extracts were examined for anti-microbial activities against pathogenic microorganisms. The methanol (MeOH) extracts from Schizandra chinensis, Rhus javanica and Caesalpinia sappan exhibited antimicrobial activities against most pathogenic microorganisms at concentrations of 5 mg/mL, whereas the other 15 extracts exhibited anti-microbial activities at concentrations of 30 mg/mL. The minimum concentration at which Schizandra chinensis extracts inhibited for S. epidermidis and Bor. bronchiseptica was 0.6 mg/mL. The MeOH extracts from Schizandra chinensis, Caesalpinia sappan, Rhus javanica and Seutellaria baicalensis which had higher anti-microbial activities were subsequently fractionated using 5 different solvents, and further screened for anti-microbial activities. The inhibitory effects of ethyl acetate (EtOAc) extracts on microbial growth were greater compared to any other solvent extracts. In order to investigate the inhibitory effect of Korean medicinal herbs with high anti-microbial activities on microbial proliferation, the MeOH extracts at concentrations of 0, 100, 300 and 500 ppm were added to the media. No addition of extracts caused rapid growth of microbes after 12 hours incubation. As the concentration of extracts from Rhus javanica and Caesalpinia sappan increased, the growth-inhibiting effect on gram-positive bacteria including S. aureus, S. epidermidis, and L. monocytogenes was prominent. Rhus javanica extracts exhibited growth-inhibiting activity for gram-negative bacteria including Sal. Pullorum and Sal. Choleraesuis. The low concentration of extracts from Rhus javanica and Caesalpinia sappan exhibited the growth of Bor. bronchiseptica and E. coli serotype $O_8$. However, the higher concentration of extracts from Rhus javanica and Caesalpinia sappan exhibited a strong inhibitory effect on microbial proliferation.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.41-47
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• 2009

This study investigated antioxidative and hypoglycemic activities of Omija for evaluation of usefulness as a functional food resource. Omija water extracts were extracted with water for 24 hr, 6 hr and 3 hr at room temperature, 60$^{\circ}C$ and 100$^{\circ}C$, respectively. Omija ethanol extracts were extracted with 60% ethanol for 24 hr and 3 hr at room temp temperature and 60$^{\circ}C$, respectively. The antioxidant properties of Omija(Schizandra chinensis Baillon) extracts prepared under different extraction conditions were evaluated by a variety of radical scavenging assays including DPPH, $ABTS^{{cdot}+}$, and nitrite and reducing power. Hypoglycemic activity was examined for $\alpha$-glucosidase inhibition using an in vitro model. The total phenolic content was also determined. Antioxidant activities of Omija were the highest in the group extracted with 60% ethanol for 3 hr. The ethanol extracts showed higher activity than water extracts. An extraction temperature was the highest in 60$^{\circ}C$. The total phenolic content extracted with 60% ethanol for 3 hr at 60$^{\circ}C$ was 530 mg GAE/100 g. The water extract extracted with water for 24 hr at room temperature showed the lowest antioxidant activity and phenolic content. $\alpha$-glucosidase inhibitory activity was the highest in the group extracted with 60% ethanol for 3 hr at 60$^{\circ}C$, followed by the group extracted with 60% ethanol for 24 hr. The results suggest that extraction of Omija by 60% ethanol for 3 hr at 60$^{\circ}C$ will be useful as a functional food resource with natural antioxidants and hypoglycemic activities.

• IMMUNE NETWORK
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• v.6 no.1
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• pp.27-32
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• 2006

Background: Chronic inflammation in the brain has known to be associated with the development of a various neurological diseases including dementia. In general, the characteristic of neuro-inflammation is the activated microglia over the brain where the pathogenesis occurs. Pro-inflammatory repertoires, interleukin-1${\beta}$ (IL-1${\beta}$) and nitric oxide (NO), are the main causes of neuro-degenerative disease, particularly in Alzheimer's disease (AD) which is caused by neuronal destruction. Those pro-inflammatory repertoires may lead the brain to chronic inflammatory status, and thus we hypothesized that chronic inflammation would be inhibited when pro-inflammatory repertoires are to be well controlled by inactivating the signal transduction associated with inflammation. Methods: In the present study, we examined whether biphenyl dimethyl dicarboxylate (DDB), an active compound from Schizandra chinensis Baillon, inhibits the NO production by a direct method using Griess reagent and by RT-PCR in the gene expression of inducible nitric oxide synthase (iNOS) and IL-1${\beta}$. Western blots were also used for the analysis of NF-${\kappa}B$ and I${\kappa}B$. Results: In the study, we found that DDB effectively inhibited IL-1${\beta}$ as well as NO production in BV-2 microglial cell, and the translocation of NF-${\kappa}B$ was comparably inhibited in the presence of DDB comparing those to the positive control, lipopolysaccharide. Conclusion: The data suggested that the DDB from Schizandra chinensis Baillon may play an effective role in inhibiting the pro-inflammatory repertoires which may cause neurodegeneration and the results imply that the compound suppresses a cue signal of the microglial activation which can induce the brain pathogenesis such as Alzheimer's disease.

• Korean Journal of Medicinal Crop Science
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• v.5 no.1
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• pp.14-20
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• 1997

To increase the efficiency of the callus induction in anther culture of Schizandra chinensis, the effects of culture stage, low temperature pretreatment, growth regulators, sucrose and gelling agents were tested on Murashige and Skoog's medium. And the effects of ABA and $AgNO_3$ on organogenesis were investigated. The most suitable stage for anther culture was at the middle to late uninucleate stage, of which the flower size was $6.2{\pm}0.6{\times}4.0{\pm}0.4mm(Length{\times}width)$, and the frequency of callus induction was 13.3%. The effect of low-temperature pretreatment on callus induction was highest as 12.5% in the trearment for 8 days at $4^{\circ}C$. The combination of 1.0 mg/L 2, 4-D and 0.25 mg/L kinetin for callus induction was most effective as 8.3% among various media. The frequency of callus induction was excellent as 10.8% in 4% sucrose. Effect of gelling agents on callus induction was highest as 9.0% on 0.6% Gelrite medium. The prevention of callus browning was effective on the media supplemented with ABA and $AgNO_3$ and rooting was promoted on medium supplemented with 5 mg/L ABA. But shoot was not developed.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.333-337
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• 2001

The effect of roasting of Omija (Schizandra chinensis Baillon) on the physicochemical properties and the sensory quality of the extract was investigated in order to improve the quality of Omija beverage. The response surface methodology was introduced to optimize the roasting condition of Omija based on the sensory quality of the extract. The titratable acidity, the soluble solid content and the reducing sugar content of the extract increased with a mild roasting, but decreased with an excessive roasting. Prolonged roasting at high temperature decomposed red pigment making the color of the extract lighter, less red and less yellow. A mild roasting of Omija improved the sensory quality of the extract, and the highest sensory quality of the extract was provided with the roasting at $180^{\circ}C$ for 10 min, indicating the optimum roasting condition of Omija. The extract of the roasted Omija was superior in sensory properties to that of the unroasted one.

• Korean Journal of Medicinal Crop Science
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• v.3 no.1
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• pp.35-39
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• 1995

Characteristics of Schizandra chinensis BAILLON collected were investigated the development of the new varieties and the results obtained are as follows: Flowering time of Schizandra chinensis varieties were varied from May 6 to 15. In petal base colors 70% were light pinked-colored, 23% were dark pinkcolored and 23% were white-colored respectively and number fruit set per node are 2 to 3 and 60% of plants were flower set and length of diameter of female flower longer than those of male flowers. Among 155 plants investigated, 125 plants showed below 40% of fruit setting and average fruit setting were 26%, 83% of plants were below 12mm, white 17% were above 12.1mm in fruit length, 100 dry fruit weight was 13.2g on average showing significant variation among plants. Average values of major characteristics of populations of collected varieties were 82.5 in number of fruit set, 68.3 in number of fruits 68.3mm in length of fruit set, 22.8mm in width of fruit set, 10.7mm in length of granule 103.1g in dry fruit weight per plants and ratio of dry fruit was 26.8% respectively.