• Journal of the Korea Convergence Society
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• v.8 no.12
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• pp.425-430
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• 2017

This study was conducted to measure the antimicrobial activity and antiseptic effect of Smilax china root extracts against Propionibacterium acnes and to develop natural antimicrobial extracts as an alternative for synthetic preservatives, which have recently been controversial. Extracts were obtained from dried Korean Smilax china root at room temperature using two solvents, distilled water and 95% EeOH, separately. According to the results of this study, the antimicrobial effect of Propionibacterium acnes 3314 and Propionibacterium acnes 3320 against Propionibacterium acnes was outstanding. In particular, the clear zone of the extract using distilled water showed the highest activity with 16.61 mm. As for the result of the collection of contaminated skin sample, the clear zone was 24.48 mm. This indicates that Smilax china root extracts show a high activity against skin flora as well as a high antimicrobial activity against Propionibacterium acnes. In conclusion, it is confirmed that Smilax china root extracts can be used as raw materials for cosmetics that have antimicrobial activity and antiseptic effect, and it is expected that Smilax china root extracts will be used as basic materials for the development of future natural preservatives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.574-584
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• 1998

Antimicrobial activities, extraction yields and chemical compositions of the extract from the powder of vacuum dried Smilax china root on various solvents were investigated. Antimicrobial activities against. A rhizogenes, A. tumefaciens, C. utilis, S. cerevisiae, B. megaterium, B. subtilis and E. coli were measured by disc diffusion method. Methanol, chloroform, ethylacetate and butanol extracts exhibited potent antimicrobial activities against B. megaterium and B. subtilis. Also, methanol, ethylacetate and butanol extracts had the activities against A. rhizogenes, and chloroform and ethylacetate extracts against A. tumefacciens. The extraction yields were 13.10%, 8.71%, 2.73%, 0.83%, 0.54% and chemical compositions of their extracts were very different according to the kinds of solvents. The main chemical groups of ethylacetate, methanol, chloroform and butanol extracts were 45.99% phenolics, 36.10% acids, 29.13% phenolics and 18.96% phenolics, respectively.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1086-1091
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• 2012

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

• Korean Journal of Plant Resources
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• v.21 no.6
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• pp.444-448
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• 2008

An adventitious root formation protocol from Smilax china L. was established for in vitro production of dioscin, a steroidal saponin having various bioactivities such as anticancer, antifungal, antiviral, and antiobesity. Optimal medium for root initiation from leaf explant was MS medium containing $30\;g{\cdot}L^{-1}$ of sucrose supplemented with $1.0\;mg{\cdot}L^{-1}$ kinetin + $2.0\;mg{\cdot}L^{-1}$ NAA. The induction of adventitious roots from in vitro initiated root segments was most favorable to MS liquid medium with $0.1\;mg{\cdot}L^{-1}$ kinetin + $2.0\;mg{\cdot}L^{-1}$ NAA. Among the 20 different adventitious roots originated from different plants, strain No. 10 was selected based on production ability of dioscin, and its stability through the successive suspension culture. The maximum growth stage of adventitious roots was noticed at 5 weeks after subculture while that of dioscin production in the adventitious root was at 7 weeks after subculture in suspension culture system. These results provide that suspension culture of adventitious roots of Smilax china L. have a potential for in vitro mass production of dioscin.

• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.109-117
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• 2018

Recently, cancer incidence in modern society is increasing sharply. DNA damage is caused by intrinsic or extrinsic factors in the human body, cells protect themselves by defense mechanism against DNA damage. Also, Aberrant DNA and deficient DNA repair are closely associated with various diseases, including aging and cancer. Researchers are interested in search for proper materials to inhibition for DNA damage. As knew the side effects of synthetic antioxidant, some researches have been conducted about cancer prevention materials derived from nature. Root of Smilax china, in Liliaceae, is used detoxification and tumor treatments traditionally. However, studies on the inhibitory effect of DNA damage haven't progressed. In this study, antioxidant activity and protective effects on oxidative DNA damage of S. china root were confirmed, relationship between those activities and contents of phenolic compounds in plants were established. S. china root effectively removed 1,1-diphenyl-2-picryl-hydrazyl radicals and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid radicals. The quantification and identification of phenolic compounds were confirmed by high performance liquid chromatography analysis, its antioxidant activity was associated with some phenolic compounds. In addition, protective effects against hydroxyl radicals and ferrous ion-induced oxidative DNA damage were confirmed in plasmid DNA. In the cellular levels, S. china root suppressed the expression of ${\gamma}$-H2AX and p53 protein in NIH 3T3. Besides, S. china root suppressed H2AX and p53 mRNA levels. In conclusion, S. china root had the effect on DNA protection and antioxidant.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.3317-3326
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• 2011

Physicochemical properties of Achyranthes japonica and Smilax china extracts were investigated for the purpose of functionality research on the natural bio-resources. Extraction contents were order of distilled water>methanol>ethanol solvent, the highest free aminoacids were proline from Achyranthes japonica, phosphoserine and glutamic acid from Smilax china, respectively. BI and TAC by spectrophotometric absorbance were order of methanol>ethanol>water in Smilax china leaf extract, but water>methaol>ethanol in Achyranthes japonica leaf extract. EDA was high in ethanol extract from Smilax china leaf and in methanol extract from Smilax china root, and in water extract from Achyranthes japonica. TBA value of Achyranthes japonica leaf and Smilax china leaf-ethanol extracts on olive oil was 82.1% and 84.0%, respectively, for that of an artificial antioxidant BHT. Antimicrobial effect was observed in Achyranthes japonica stem-methanol extract on Bacillus subtillis, in Smilax china leaf-ethanol extract on Bacillus subtillis, Vibrio vulnificus and Salmonella enterica, respectively. And the adsorption of Pb(II) on Achyranthes japonica was higher than that of Cd(II) on Smilax china under the same metal ion concentration.

• The Korean Journal of Community Living Science
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• v.26 no.3
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• pp.489-498
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• 2015

This study investigates the effects of a China root (Smilax china L.) extract on the chemical and microbiological characteristics and antioxidant activity of the sausage stew sauce and the soft-tofu stew sauce over a 5-week storage period. Commercial sauces were obtained from the market, and samples were prepared using four different concentrations of the China root extract (0% (control), 0.5%, 1.0%, and 1.5%) and stored at $5^{\circ}C$ and $20^{\circ}C$. Over the 5-week storage period, pH and salinity showed slight changes in both the sausage and soft-tofu stew sauces, but there was no significant difference (p<0.05) regardless of the extract amount and temperature. At 5 weeks, there were significant decreases in the total microbial count in groups with the China root extract (p<0.05) for both the sausage and soft-tofu stew sauces at $5^{\circ}C$. Over the whole storage period, no coliform, yeast, and mold were detected in any sample. S. aureus counts were not detected in 1.0% and 1.5% China root groups at $5^{\circ}C$, but 1.00-1.60 log CFU/g was found in the control and 0.5% groups. DPPH radical scavenging activity at 5 weeks showed an increase with an increase in the amount of the China root extract in both sauces. These results indicate that the China root extract inhibited microbial growth during storage as well as scavenging activity and thus that it can be considered to prolong the shelf life of commercial sauces.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1133-1138
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• 2006

Smilax china root has been used as traditional medicinal remedy in China and Korea and reported to have various biological activities such as anti-inflammatory, antimutagenic and antimicrobial activities. In this study, the possibility of development as natural antioxidants of Smilax china root extracts was investigated. For the evaluation of antioxidant activity, aqueous- and 25% EtOH extract from Smilax china root were prepared and six different evaluation assay methods, i.e., measurement of total phenolics, radical scavenging effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitric oxide (NO) and nitrite $(NO_2)$, reducing power, and inhibitory effect on tyrosinase activity, were used. The total phenolics content of two extracts was high as the level of 36 mg of gallic acid equivalent per 1 g of dried sample tested. The radical scavenging activities of ethanol extract toward DPPH and NO were better than those of aqueous extract (p<0.05). The $NO_2$ scavenging activity of both extracts showed the highest value at pH 1.2 (98%). Especially, the $NO_2$ scavenging activities of EtOH extract were significantly stronger than those of aqueous one at pH 4.2 (51%) and pH 6.0 (32%), respectively. In the reducing power test, both extracts revealed higher ferric ion reducing activity than known antioxidant, vitamin C at the level of $0.05\sim0.1mg/mL$ (p<0.01). The 1 mL of aqueous and 25% EtOH extract showed effective inhibition activity on tyrosinase activity as 45% and 53%, respectively. Therefore, these results suggest that two extracts from Smilax china root may serve as useful natural antioxidants.

• Food Science and Preservation
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• v.19 no.2
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• pp.167-172
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• 2012

The antimicrobial activities of $Smilax$ $china$ L. against spoilage bacteria isolated from $Mang-gae$ rice cake were investigated and the storage stability of the $Mang-gae$ rice cake was enhanced. Spoilage bacteria, which cause $Mang-gae$ rice cake to rot, were isolated from commercial $Mang-gae$ rice cake, and most of the isolated strains were identified as $Bacillus$ sp. After the leaves, roots, shoots, and stalks of the $Smilax$ $china$ L. were extracted using 50% ethanol as the solvent, their antimicrobial activities were investigated using the paper disc method by treating them with 50 ${\mu}L$ of $Bacillus$ $cereus$, which is known as a major pathogenic micro-organism in foods that contain starch, as the test organism. The antimicrobial activities of the extracts were compared according to the size of the clear zones around the paper discs. The root extract showed significant antimicrobial activities. When red beans, which are used as stuffing for $Mang-gae$ rice cake, were treated with the root extract of the $Smilax$ $china$ L., the viable cell count of the $Mang-gae$ rice cake was 5.04 Log CFU/g after 48-hr storage, and the cake showed significantly slower growth of bacteria than with commercial products. These results show that treatment of red beans with $Smilax$ $china$ root extract could improve the storage stability of $Mang-gae$ rice cake.

• Journal of Nutrition and Health
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• v.46 no.5
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• pp.401-409
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• 2013

Smilax china L., a native plant found in Asian countries, has several medicinal properties including antioxidant, anti-inflammatory, and anti-cancer effects. Although the root of the plant is commonly used as traditional herbal medicine in Korea and China, the medicinal properties of the leaves have not gained the same attention. In this study, we analyzed the antioxidant activity, ${\alpha}$-glucosidase inhibitory effect and lipid accumulation inhibition effect of Smilax china L. leaf water extract (SCLE) and its solvent fractions. SCLE was fractionated by using a series of organic solvents, including ethylacetate (EA) and n-butanol (BuOH). The EA fraction had the highest total polyphenol content ($440.20{\pm}12.67$ mg GAE/g) and total flavonoid content ($215.14{\pm}24.83$ mg QE/g). The radical scavenging activity $IC_{50}$ values of the EA fraction for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-(3-ethylbenzthiazoline)-6-sulfonic acid (ABTS) were 0.022 mg/mL and 0.13 mg/mL, respectively. Further, SOD-like activity and reducing power values of the EA fraction were higher than those of the other fractions. However, both the ${\alpha}$-glucosidase and lipid accumulation inhibition assays showed that the BuOH fraction ($83.35{\pm}4.18%$ at 1 mg/mL) and water extract ($11.27{\pm}2.67%$) were more effective than the EA fraction ($64.13{\pm}6.35%$, and $45.66{\pm}7.20%$). These results provide new insights into the potential anti-diabetic and anti-obesity effects of Smilax china L. leaf.