• Title/Summary/Keyword: Schizandra Chinensis

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Varietal and Yearly Differences of Lignan Contents in Fruits of Collected Lines of Schizandra chinensis Baillon (오미자 수집종별 리그난 함량의 연차간 차이)

  • Kim, Kwan-Su;Park, Chun-Gun;Bang, Jin-Ki
    • Korean Journal of Medicinal Crop Science
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    • v.11 no.1
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    • pp.71-75
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    • 2003

  • To know the varietal difference and yearly changes of lignan contents in the fruits of collected lines of Schizandra chinensis Baillon, three lignan compounds, schizandrin, gomisin A, and gomisin N, were quantitatively analyzed using High Performance liquid Chromatography. The average contents of schizandrin, gomisin A, and gomisin N, showed 0.78%, 0.25%, and 0.63% in the 6-year-old fruits of 24 lines harvested in 1996, and 0.72%, 0.22%, and 0.63% in the 7-year-old ones of 59 lines harvested in 1997. There were the wide range of coefficient of variation (CV) values, the significant differences by the lines and harvest years, and the significant interaction between line and year for lignan contents. Schizandrin contents during 3 years, $1995{\sim}1997$, showed relatively higher amounts more than 0.9% in Chungju 143, Chungju 453, and Chungju 532. Among 23 lines analyzed from 1995 to 1997, Chungju 542, Chungju 547, and Chungju 580 contained continuously higher amounts more than 0.8% of schizandrin and had lower CV values of lignan contents by the harvest years than the other lines. There were a highly significant and negative correlation between fruit weight and lignan contents, and a positive correlation among contents of schizandrin, gomisin A, gomisin N, and total lignan.

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Effect of Dietary Herb Medical Stuff on the Non-specific Immune Response of Nile Tilapia, Oreochromis niloticus (나일틸라피아, Oreochromis niloticus의 비특이적 면역반응에 대한 생약재 투여 효과)

  • Hwang, Mi-Hye;Park, Soo-Il;Kim, Yi-Cheong
    • Journal of fish pathology
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    • v.12 no.1
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    • pp.7-15
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    • 1999

  • In order to investigate the immune response induced by supplementation of herb medical stuff in diet on the nile tilapia. Oreochromis niloticus, experiments were performed with feeding of four different experimental diets supplemented with 2% ginseng. Panax ginseng, 3% Kugija. Lycium chinense, 3% Hasuo, Polygonum multiflorum, 2% Omija, Schizandra chinensis, respectively, for 84 days. The non-specific immune responses changed during the feeding period were investigated at 2, 4, 6, 8, 10, 12 weeks in each group. Average body weight of the nile tilapia with supplemented diets was heavier than control group. The fish fed on diet supplemented with 3% Kugija showed the better growth than the other tested groups. Complement activity such as complete hemolytic activity ($CH_{50}$) and bactericidal activity against Escherichia coli tended to be increased by the supplementation of herb medical stuff. The lysozyme activity of serum and adherent phagocyte activity showed higher in the fish fec on diet supplemented with 3% kugija than the other tested groups. In respect to the RPS against experimental Edwardsiella tarda infection, all of the group fed on the herb medical stuff in diet appeared higher response compared with control group. From these results, herb medical stuff (Panax ginseng, Lycium chinense. Polygonum multiflorum, Schizandra chinensis) might be used a additives of diet for the increasing of non-specific immune response or resistance against bacterial fish diseases.

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The Quality Changes of Less Salty Kimchi Prepared with Extract Powder of Fine Root of Ginseng and Schinzandra Chinensis Juice (미삼과 오미자즙을 첨가한 저염도 배추김치의 특성변화)

  • Cho, In-Young;Lee, Hye-Ran;Lee, Jong-Mee
    • Journal of the Korean Society of Food Culture
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    • v.20 no.3
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    • pp.305-314
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    • 2005

  • This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at $4^{\circ}C$ after kimchi was fermented for 1 day at $25^{\circ}C$. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and $CO_2$ content of GS were the highest during storage period. The $CO_2$ content of GS was the highest significantly and the $CO_2$ content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.

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Lignan Components from Panax ginseng C.A. Meyer

  • Han, Byung-Hoon;Huh, Bong-Hee;Lee, Ihn-Ran
    • Proceedings of the Ginseng society Conference
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    • 1990.06a
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    • pp.75-78
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    • 1990

  • Two lignanes, Comp.-I, mp 108-1$0^{\circ}C$ and Comp.-II, mp 50-52$^{\circ}C$ were isolated from Korean ginseng extract by repeated column chromatographic purification. Comp-1 was identified as gomisin-N and Comp. -II as gomisin-A by spectrometric analysis, both of which have already been described as the anti-hepatotoxic lignin components of Schizandra chinensis Bail.

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