• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1436-1443
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• 2007

This study was conducted to investigate the shelf-life and quality of Takju added with Glycyrrhiza uralensis (GU), Menthae herba(MH), Schizandra chinensis(SC), and chitosan (C) during storage at $10^{\circ}C$ for 12 days. The viable cell and yeast cell numbers of the Takju treated with Schizandra chinensis powder (SCP) and C were moderately reduced compared with those of the standard. The SC and C Takju were shown to have the lowest oxidations. For turbidity, the SC and C Takju were the most stabilized. Among the treatments, sugar content, pH, and acidity showed no significant differences during storage. However, the lightness, yellowness, and redness value of all the samples were higher than those of the standard. In the sensory evaluation, the standard, SCP, and C scored comparatively higher than the other samples at 0 day. On the other hand, SC and C, GU+MH, and C scored higher after 9 days. From these results, treating Takju with SCP, GU, MH, SC, and C resulted in improvements with regards to its preservation and development of quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.487-493
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• 2010

The purpose of this study was to evaluate antioxidant and antigenotoxic effects of Omija (Schizandra chinensis B.) extracted with various solvents (acetone, ethanol, and methanol). The total polyphenol content (TPC) of methanol extract (ME), ethanol extract (EE) and acetone extract (AE) from Omija were 1183.3, 1009.4, and 747.3 mg/100 g (garlic acid equivalents: GAE), respectively. Antioxidant effects of the Omija extracts was measured by DPPH radical-scavenging activity (RSA) and superoxide dismutase (SOD)-like activity. The $IC_{50}$ for DPPH RSA was in the order of EE $(1411.1\;{\mu}g/mL)$=AE $(1462.0\;{\mu}g/mL)$>ME $(1585.0\;{\mu}g/mL)$. The $IC_{50}$ for SOD-like activities was the highest in ME $(905.7\;{\mu}g/mL)$=EE $(970.3\;{\mu}g/mL)$>AE $(1579.4\;{\mu}g/mL)$. The antigenotoxic effect of Omija on DNA damage induced by $H_2O_2$ in human leukocytes was evaluated by comet assay. $H_2O_2$ induced DNA damage was effectively protected by all of the Omija extracts. Aectone extract of Omija showed the highest antigenotoxic effect ($IC_{50}$ value of AE is $14.6\;{\mu}g/mL$) followed by EE, and ME (21.4 and $34.4\;{\mu}g/mL$), respectively. As a result, we propose that Omija (Schizandra chinensis B.) can serve as a new natural source enriched with potent antioxidant and antigenotoxic agents.

• Food Science and Preservation
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• v.18 no.6
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• pp.1002-1008
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• 2011

This study aimed to examine the effect of the Schizandra chinensis fruit and Morus alba leaf on insulin expression in HIT-T15 cells, which is exposed by glucose. The total polyphenol contents of the S. chinensis fruit ethanol extract and the M. alba leaf hot-water extract were $20.11{\pm}0.35$ mg/g and $50.02{\pm}0.62$ mg/mL, respectively. The S. chinensis fruit ethanol extract and the M. alba leaf hot-water extract contained $2.85{\pm}0.15$ and $8.76{\pm}0.43$ mg/g flavonoids, respectively. The antioxidant ability of the M. alba leaf hot-water extract was found to be superior to that of the S. chinensis fruit ethanol extract. Compared to the HIT-T15-treated 10 mM 2-deoxy-D-glucose, the $100{\mu}g/mL$ S. chinensis ethanol extract was found to have a two fold increase in insulin productivity. Moreover, the $100{\mu}g/mL$ M. alba leaf hot-water extract promoted the insulin secretion of high-glucose-damaged HIT-T15 almost ten fold. The above results showed that the S. chinensis fruit ethanol extract and M. alba leaf hot-water extract may improve the insulin productivity of the beta cell with glucose-induced oxidative damage. These data suggest that the S. chinensis fruit ethanol extract and the M. alba leaf hot-water extract can be used as food materials for the regulation of insulin secretion.

• Natural Product Sciences
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• v.22 no.1
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• pp.70-75
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• 2016

A phytoformula containing the root barks of Morus alba, the fructus of Schizandra sinensis and the roots of Asparagus cochinchinensis (MSA) was prepared as a potential new herbal remedy, and its therapeutic potential for alleviating inflammatory lung conditions was examined. For in vivo evaluation, an animal model of lipopolysaccharide (LPS)-induced acute lung injury (ALI) in mice was used. With oral administration of 6 - 60 mg/kg, MSA potently and dose-dependently inhibited bronchitis-like symptoms in acute lung injury induced by intranasal treatment of LPS as judged by the number of cells in the bronchoalveolar lavage fluid (BALF) and histological observation. The inhibitory potency was comparable with that of dexamethasone. For in vitro assay, the effects on the production of proinflammatory molecules in lung epithelial cells and alveolar macrophages were examined. Although MSA inhibited IL-6 production in IL-$1{\beta}$-treated lung epithelial cells (A549) only at a high concentration ($300{\mu}g/ml$), the formula strongly and concentration-dependently inhibited NO production in LPS-treated alveolar macrophages (MH-S) at $20-300{\mu}g/ml$. Based on all of these findings, the new phytoformula MSA is suggested to have the potential to control inflammatory lung diseases including bronchitis, at least in part, by inhibiting inducible nitric oxide synthase-catalyzed NO production.

• Korean Journal of Medicinal Crop Science
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• v.19 no.6
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• pp.414-420
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• 2011

We investigated antioxidant activity and lignan contents by harvesting times to expand use of Schisandra chinensis (Turcz.) Baillon. Total polyphenol and flavonoid contents of seed was higher than those of flesh but there is not much difference in harvesting times. As $RC_{50}$ value, that was, the concentration of sample required for 50% reduction of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, was 13.7~24.2 ${\mu}g/m{\ell}$ in seed thus it showed a high antioxidant activity. Among lignan components, schizandrin content was the highest and followed by gomisin N and gomisin A in all of flesh and seed. Also these components in seed were 4~9 times more contained than those of flesh. All of them were decreased by harvesting times in flesh. But the contents of schizandrin and gomisin N were high in August 3rd and September 15th in seed, respectively. As the results, the seed of S. chinensis had high antioxidant activity and lignan contents so it could be potentially developed as a resource.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1301-1306
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• 2008

The physiological and microbiological characteristics of various mul-kimchis prepared with omija (Schiznadra chinensis) water extract (1, 2, 3 v/w%) (omija mul-kimchi ) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The pH of omija mul-kimchi was lower than that of control and lowered with increasing the concentration of omija between 1% and 3%. The pH did not change significantly during fermentation in omija mul-kimchi compared with control. The changes in titratable acidity were similar in pH. The change of total microbs and lactic bacteria during fermentation was similar in various mul-kimchis and the viable cell numbers in omija mul-kimchi were lower than in control. The viable cell of mul-kimchi decreased with increasing the concentration of omija water extract. The texture of various mul-kimchi such as hardness, cohesiveness, chewiness and springiness, was decreased but the texture of 1% omija mul-kimchi was maintained significantly higher than that of control during fermentation. The DPPH radical and nitrite scavenging activity of omija mul-kimchi were higher than those of control and the activities increased with increasing concentrations of omija water extract. The sensory quality of 1% omija mul-kimchi showed the highest value in taste and overall acceptability among the tested mul-kimchis.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.286-293
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• 2004

Extract of Eleutherococcus senticosus, Lycium chinensis, Angelica acutiloba and Schizandra chinensis were investigated to determine whether its addition may inflict on growth of lactic acid bacteria, freeze dry and cell viability during the storage. In cultivation with herbal extract, all strains tested did not demonstrate a significant reduction in their cell population, particularly Lactobacillus. acidophilus, L. bulgaricus, L. paracasei. But Schizandra chinensis extract inhibited growth of several strains. Immediately after freeze-drying using the skim milk 10%(w/v), sucrose 5%(w/v) with herbal extract 2.5%(v/v), the percentage viability was about 81.7%, 63.8%, 73.2%, 78.1 % in L. acidophilus, L. bulgaricus, L. paracasei, L. casei respectively. The protective effect of herbal extract to cell damage from freeze-drying was weak in comparison with control. During accelerated storage of freeze-dried lactic acid bacteria, those survival rate decrease rapidly, reaching 8 -18% in one month. But addition of Eleutherococcus senticosus extract in freeze dry of L. acidophilus showed a positive activity in storage.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.624-629
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• 1998

This studies were carried out to investigate antimicrobial activity of 35 kinds of medicinal herbs against lactic acid bacteria isolated from home-made Kimchi. The most isolated lactic acid bacteria were inhibited by ethanol extract of various medicinal herbs such as Schizandra chinensis (SC), Salvia miltiorrhiza (SM), Glycyrrhiza uralensis (GU), Lithospermum erythrorhizon (LE) and Sophrora flavescens AITON (SF). But Cnidium monnier, Pinus densiflora, Paeonia suffruticosa, Acanthopanax sessiliflorum and Rhus chinensis inhibited the growth of only a few isolated lactic acid bacteria. The pH of Kimchi containing 1% of medicinal herbs extracts such as SM, GU, LE and SF was higher than that of control during fermentation for 25 days at $10^{\circ}C$, respectively. Titratable acidity and viable cells of total bacteria and lactic acid bacteria of the Kimchi were lower than that of control during fermentation. The sensory quality (taste, flavor and overall acceptability) of SM, GU, and LE added Kimchi was similar to that of control at 10th day of fermentation. But Sophrora flavescens AITON added Kimchi decreased significantly its sensory quality compared with control(P<0.05).

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.42-47
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• 2016

The purpose of this study was to evaluate the quality characteristics in different types of Omija (Schizandra chinensis Baillon) powder tea. Raw Omija was prepared in three ways: 1) freeze-dried powder of whole Omija (FD), 2) freeze-dried powder of pressed Omija juice (PF), and 3) granules of pressed Omija juice (PG). Dried Omija was extracted and prepared in three ways: 4) freeze-dried powder (EF), 5) granules (EG), and 6) spray-dried powder (ES). The total soluble solid contents and turbidity were higher in PG, EG, and ES than those in other samples. $L^*$ value, pH, and reducing sugar contents were higher in PG and EG than those in other samples. Finally, $a^*$ value, $b^*$ value, total phenolic compounds contents, antioxidant activities, total anthocyanin contents, and schizandrin contents were lower in PG and EG than those in other samples. These results show that FD, PF, EF, and ES are more effective in outstanding redness and antioxidant activities compared to other Omija powder products.

• Journal of Life Science
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• v.28 no.3
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• pp.339-344
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• 2018

Schizandra chinensis has been used as a traditional Chinese medicine and is known to have various bioactive components, including schizandrin and gomisin A. In the current study, we investigated the anti-inflammatory activities and their working mechanisms of ethanol extracts of pomace of Schizandra chinensis (PSC), schizandrin (SZ), and gomisin A (GA). First, we analyzed the effects of PSC on nitric oxide (NO) production and cell viabilities in lipopolysaccharide (LPS)-stimulated RAW264.7 cells. The results indicated that PSC dramatically reduced NO production in LPS-activated RAW264.7 cells in a dose-dependent manner without affecting cell viabilities. PSC also decreased the expression of pro-inflammatory genes iNOS and COX-2, whereas the expression of TNF-${\alpha}$ was not affected by PSC. In addition, PSC inhibited phosphorylation of p38, ERK1/2, and JNK but did not change the expression of their total protein. The results indicate that PSC can regulate LPS-induced inflammatory responses by suppressing MAPK (mitogen-activated protein kinase) signaling. We also analyzed the effects of SZ and GA on NO production and cell viabilities in RAW264.7 cells. The results showed that SZ and GA also decreased NO production in a dose-dependent manner in LPS-activated RAW 264.7 cells without affecting cell viabilities. SZ reduced the expression of iNOS, whereas GA downregulated iNOS and COX-2. Overall, these findings clarify the molecular mechanisms of the anti-inflammatory effects mediated by PSC, SZ, and GA.