• The Korea Journal of Herbology
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• v.21 no.4
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• pp.69-76
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• 2006

Objectives : The fresh young leaves and dried fruits of Zanthoxylum piperitum (Korean name: Chopi) are used as diuretics, stomachies, anthelmintic and for the treatments of disorders of the digestive organ in Asia. We investigated inhibitory effects of Zanthoxylum piperitum extract on lipopolysaccharide(LPS)-induced production of nitric oxide(NO) and pro-inflammatory cytokines including $TNF-{\alpha}$ and $IL-1{\beta}$ from RAW264.7 mouse macrophage cells. Methods : After methanol extract of Zanthoxylum Fructus (Zanthoxylum extract) was pretreated in RAW264.7 cells, the cells were stimulated with LPS. Cell toxicity of Zanthoxylum extract was assayed bv MTT assay. The production of NO from the cells was measured in culture medium by Griess reaction. The production of $TNF-{\alpha}$ and $IL-1 \;{\beta}$ from the cells was measured in culture medium by ELISA. Results : Zanthoxylum Fructus extract greatly inhibited the production of inflammatory mediators such as NO, $TNF-{\alpha}$ and $IL-1{\beta}$ from LPS-stimulated RAW264.7 cells. Conclusion : This result suggests that Zanthoxylum extract may have an anti-inflammatory effect through the inhibition of inflammatory mediators.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.371-377
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• 1999

In order to evaluate the antimicrobial function of natural herb extracts as antimicrobial agent or packaging material for the preservation of foods and greenhouse produce, the water extract of chopi (Zanthoxylum piperitum DC.) was prepared and its antimicobial activity was determined. In the paper disk test its antimicrobial activity was increased in proportion to its concentraion. The growth of microorganisms was completely inhibited above 500ppm of its concentration. It showed wide spectrum of thermal(40 to 180oC) and pH(4 to 10) stabilities. In the electronic microscopic observation(TEM and SEM) of microbial morphological change it showed to decrease the activation of physiological enzymes and to lose the function of cell membranes. Even in the activation test of galactosidase, it seemed to weaken the osmotic function of cell membranes remarkably in comparison with chloroform and its activation corresponded to 40~50% of toluene. Zanthoxylum piperitum DC. extract seemed to be an excellent antimicrobial for the inhibition of food borne microorganisms as well as the pre servation of greenhouse produces.

• Food Science and Preservation
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• v.7 no.2
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• pp.195-200
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• 2000

Yields of various solvent extracts for Zanthoxylum schinifolium and Z. piperitum leaves were higher in ethanol extract layer. Ethanol Extract in sancho and chopi leaves was fractionated with different solvents, such as hexane, chloroform, ethyl acetate, butanol and water, yields of hexane fraction was higher. In the solvent extracts using methanol, ethanol, hexane, chloroform, and water, ethanol extract showed the most effective antimicrobial activities. Ethanol extract in sancho and chopi leaves was fractionated, the most antimicrobial activities of sancho leaf were ethyl acetate fraction, and chopi leaf were chloroform fraction.

• Korean Journal of Medicinal Crop Science
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• v.16 no.4
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• pp.273-278
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• 2008

We aimed to investigate the antiviral activity of Zanthoxylum species against influenza virus A/WS/33, A/PR/8 and B/Lee/40 used by sulforhodamine B (SRB) assay and the action of leaves extracts of Zanthoxylum piperitum on life cycle of influenza virus A/WS/33. Among the twelve extracts, only the leaf extract of Z. piperitum exhibited strong antiviral activity at low concentration of less than 10${\mu}g/m{\ell}$ with no citotoxicity (50${\mu}g/m{\ell}$) against all of three viruses. In addition, only oseltamivir showed antiviral activity with $IC_{50}$ of 65.3${\mu}g/m{\ell}$ against influenza A/WS/33 among the viruses. Furthermore, the leaf extract of Z. piperitum suppressed infection of influenza virus A/WS/33, when added just prior (-1 hr) or after virus inoculation (0 hr). Leaf extract of Z. piperitum directly affect the infectivity of influenza virus A/WS/33 particles. Therefore, Leaf extract of Z. piperitum exhibited higher antiviral activity against three influenza viruses than that of the oseltamivir, which directly interacts with influenza A/WS/33 particles, affecting the initial stages of infection such as receptor binding and virus entry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.617-620
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• 1993

To Study an ichthyotoxicity of Zanthoxylum piperitum DC (Chopi) against fish(Misgurnus anguillicaudatus), the bark of Chopi was extracted with water, methanol and chloroform. The ichthyotoxicities of each extract were found in order of MeOH extract, $H_2O$ extract, dried-powder of Chopi and $CHCI_3$ extract. The active compound was isolated from the MeOH extract by silica gel column chromatography, HPLC and recrystalization, successively, and it was identified to be L-asarinin by the comparison of UV, GC-Mass and LC-Mass data.

• Journal of Life Science
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• v.33 no.10
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• pp.820-827
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• 2023

Since COVID-19 began at the end of 2019, the wearing time of protective clothing used to prevent pathogenic bacteria and virus infection has increased, and the development of safe protective materials that are human-friendly and have antibacterial and antiviral functions has been required. In this study, we investigated the possibility of developing natural antibacterial protection materials using ethanol extract of the medicinal plant Zanthoxylum Piperitum DC. The antibacterial activity assay of the 80% ethanol extract of Z. piperitum DC leaves against various nosocomial infectious bacteria, using the disk diffusion method, showed that Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae ATCC 13883, Salmonella typhimurium, and Aeromonas hydrophila are sensitive to the inhibitory action of the extract. The IC₅₀ values of the ethanol extract against S. aureus, K. pneumoniae, P. vulgaris and A. hydrophila were about 0.59 mg/ml, 0.50 mg/ml, 1.06 mg/ml, and 0.06 mg/ml, respectively. To determine whether the ethanol extract of Z. piperitum DC leaves can be applied to the development of antibacterial protective fabric, the ethanol extract was tested using a protective fabric from the KM Health Care Corp. using the JIS L1902-Absorption method. As a result, the bacteriostatic and bactericidal activity values of S. aureus ATCC 25923 and K. pneumoniae ATCC 13883 appeared to be more than 2.0 when treated with the ethanol extract at a concentration of 1% (w/v). Together, these results suggest that Z. piperitum DC leaves can be applied to develop natural antibacterial functional protective fabrics.

• Food Science and Preservation
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• v.21 no.3
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• pp.427-433
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• 2014

Ethanol and hot water extracts were prepared from Lindera obtusiloba Blume (LO) and Zanthoxylum piperitum DC (ZP) and used to evaluate their antimicrobial activities and thermal stability against six foodborne pathogens (3 gram-positive and 3 gram-negative bacteria). The antimicrobial activities were assessed using the agar diffusion method, and the thermal stabilities of extracts were examined after heat treatment at 60, 70, 80, and $100^{\circ}C$ for 10 min. The zones of inhibition by the LO extract or the ZP extract of the tested microorganisms were in the range of 21-30 mm and 19-25 mm, respectively, at 100 mg/mL concentrations. The 60% ethanol extract and the hot water extracts from LO showed the strongest antimicrobial effects against MRSA and Staphylococcus aurues, respectively. For the extract from ZP, the strongest antimicrobial effect was shown against S. aurues by 60% ethanol, and the weakest antimicrobial effect was shown against E. coli by the hot water extracts. The ZP extracts showed that the gram-positive bacteria were more sensitive than gram-negative bacteria. For the thermal stability of the extracts, the antimicrobial effects stabilized after heat treatment. Overall, the data suggest that the extracts have a potential for application in various food products for which a natural antimicrobial additive is desired.

• Journal of Life Science
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• v.18 no.2
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• pp.167-174
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• 2008

Antimicrobial activity of Zanthoxylum piperitum was investigated against Streptococcus mutans that causes dental caries. Although the methylene chloride extract of seeds exhibited higher antimicrobial activity than other organic solvent extracts, including methanol, ethyl acetate, and hexane extracts of pericarps or seeds of Z. piperitum, essential oils prepared from both seeds and pericarps possessed more potent inhibitory activity than the methylene chloride extract of seeds. The minimal inhibitory concentrations (MICs) of the essential oils of seeds and pericarps were 0.3 mg/ml and 4.0 mg/ml against S. mutans, respectively. When the seed essential oil was further separated into seven fractions (CS-SD-A${\sim}$CS-SD-G) by thin layer chromatography (TLC), all fractions exhibited lower antimicrobial activity than the essential oil. To understand the antimicrobial ingredients of Z. piperitum, seeds the gas chromatography-mass spectrometry (GC-MS) data of the methylene chloride extract of seeds was compared with those of the seed essential oil (CS-SD). Whereas the methylene chloride extract of seeds contained carvacrol (0.24%), ${\beta}$-caryophyllene (1.72%), and ${\alpha}$-humulene (0.88%), which were previously known to inhibit growth of S. mutans, the seed essential oil contained sabinene (1.57%), linalool (1.55%), citronellal (13.67%), terpinene-4-ol (0.45%), citronellol (3.69%), geraniol (0.9%), linalyl acetate (1.35%), ${\beta}$-caryophyllene (1.35%), ${\alpha}$-humulene (0.78%), and ${\delta}$-cadinene (0.67%) in this regard. These results indicate that Z. piperitum seeds possess various inhibitory substances against S. mutans, and an effective method to isolate the active ingredients from the seeds is to prepare the essential oil. These results also suggest that the essential oil of Z. piperitium seeds may be applicable to preventing dental caries.

• Journal of Korean Medicine Rehabilitation
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• v.31 no.4
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• pp.167-191
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• 2021

Objectives Degenerative osteoarthritis of knee is a disease with an increasing number of patients worldwide and its general treatments have some side effects. Methods 102 subjects were classified into test group 1, test group 2, and control group, and clinical trial products were taken for 12 weeks. The effectiveness was evaluated with changes in visual analogue scale, Korean-Western Ontario and McMaster Universities Osteoarthritis Index, inducible nitric oxide synthase, and cyclooxygenase-2. Results Both test group 1 and test group 2 were effective in reducing the pain of degenerative osteoarthritis of knee, and only test group 2 was effective in improving the ability to perform daily activities. No clinically significant changes were observed for any safety parameter. Conclusions In conclusion, the data of this study indicate that Zanthoxylum piperitum leaf extract has effectiveness and safety against mild degenerative osteoarthritis of knee.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1116-1122
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• 2000

천연 식품보존료 개발의 일환으로 우리 나라에서 옛부터 조미료 및 향신료 등으로 널리 이용되고 초피를 가시 있는것과 없는 것으로 구분하여 이들의 잎, 과피 및 종실을 대상으로 물과 에탄올로 항균성 물질을 추출하여 수종의 병원균과 식중독균, 식품과 관련이 있는 세균 및 효모 줄 10균주들에 대하여 항균성이 있는지의 여부를 관찰하였으며, 항균성이 강한 에탄올추출물의 초소저해농도, 추출물에 함유된 항균성물질의 열안전성, pH안정성 등을 조사하였다. 초피와 민초피의 항균활서은 tkdydd된 10균주 중 젖산균과 효모를 제외한 대부분의 세균에서 잎과 과피에서 물과 에탄올추출물 모두에서 항균활성이 나타났으나 종실에서는 항균활성을 보이지 않았다. 초피 에탄올추출물의 최소저해농도는 Bacillus cereus 균주가 0.25mg/mL로 가장 낮게 나타났으며, 젖산균과 효모에서는 항균활성 물질은 121$^{\circ}C$에서 15분간 가열한 후에도 활성이 유지되었으며, pH의 변화에도 영향을 받지 않았다.