• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.6
• /
• pp.871-876
• /
• 2011

In the present study, we investigated the compositions, antioxidant activities and anti-tumor effects of Artemisia princeps Pampanini (APD) as well as blanched leaves (CNBD) and dried leaves (CND) from Cirsium setidens Nakai on HepG2 cells. Water and ash contents were increased in CND. Protein and lipid contents were increased in CNBD. K, Ca, Mg, Fe and Cu contents of CND were higher than those of CNDB and APD. P contents was significantly decreased in CND. Yields of CND was reached high levels, but TPC, TFC, acacetin, apigenin, cynarin contents, and antioxidant activity were higher in APD. Viability of HepG2 liver cells was significantly decreased in APD. Therefore, extracts of APD are more effective preventing the liver cancer than extracts of CND and CNBD.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2002.05a
• /
• pp.77-81
• /
• 2002

The scope of the research is investigation of immune-modulating activities of A. rugosa (Baechohyang) extract was preformed through the screening active constituents using in vitro assays and evaluating anti-inflammatory activity and anti-atherosclerotic activity of the extract and active compound (tilianin) in vivo. In addition, various functional foods using the extract and whole plant was developed. The extract showed strong anti-inflammatory activity in carrageenan-induced acute edema mouse model and anti-atherogenic lesion activity in LDLR (low density lipoprotein receptor) deficient mouse model. These activities were thought to be resulted from modulation activity of several pathways of inflammation process. Among the main constituents of Baechohyang, polyunsaturated fatty acids (PUFA), Phytosterols, oleanolic acid and rosmarinic acid showed anticomplement activity, and PUFA, acacetin and tilianin newly showed potent ICAM-1 expression inhibition activity. The processes of extraction, mixing ratio of additives and storage conditions were established for drinks, granule tea, leaf tea, mixed tea and furigake.

• Archives of Pharmacal Research
• /
• v.10 no.2
• /
• pp.142-147
• /
• 1987

Fourteen kinds of medicinal plants were screened for determining inhibitory activities on monoamine oxidase B. The extracts of Artemisia Messer-Schmidtiana (herba), Chrysanthemum indicum(flos), Ericibe obtusifolia (radix et rhizoma) and Sophora japonica (flos) strongly inhibited the enzyme. Among them, Chrysanthemi flos was chosen for elucidating its active principles, and some flavonoids were isolated and identified as acasetin (I), 5, 7-dihydroxy chromone (II), diosmetin (III), apigenin (IV), eriodictyol (V) and luteolin (VI).$IC_{50} were determined as following: 1, 2.46;II, 0.19; III, 2. 11mM, and the others showed weak inhibition.

• Natural Product Sciences
• /
• v.22 no.2
• /
• pp.129-133
• /
• 2016

Bioactivity-guided fractionation of a methanolic extract of Buddleja officinalis led to the isolation of two monoterpenes, crocusatin M (1), crocusatin C (2), a flavonoid, acacetin (3), three lignans, lariciresinol (4), pinoresinol (5), and syringaresinol (6), and two triterpenoidal saponins, mimengoside B (7) and songarosaponin A (8). The structures of isolates were identified based on 1D-, 2D-NMR, and MS data analysis. All isolates were tested for their inhibition on LPS-induced NO production in RAW 264.7 cells. As a result, mimengoside B (7) and songarosaponin A (8) showed a mild inhibitory activity of NO production.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.5
• /
• pp.733-738
• /
• 2003

Chemical compositions and DPPH radical scavenger activity in different sections of safflower (Carthamus tinctorious L.) were investigated. Protein contained 28.39% in sprout and fat contained 20.47% in seed, respectively. Linoleic acid as predominant unsaturated fatty acid of safflower contained 80.01% in sprout and 78.27% in seed. Glucose contained 1253.6mg% in sprout and fructose contained 970.7mg% in sprout. Sucrose contained 912.0mg% in flower bud. Succinic acid was included 2795.3 mg% in flower, malic acid was included 2054.8mg% in leaf. K as minerals contained 2826.8mg% in leaf and 2613,6 mg% in sprout, Ca contained 1999.8mg% in leaf and 1160.9mg% in sprout. Total phenolics contained 5.8%, 4.7%, 4.4% in flower, sprout and leaf, and total flavonoid contained 6.5%, 2.5%, 2.0% in flower, sprout and leaf, respectively Serotonin-I (Ν- [2- (5-hydroxy - l Η- indol -3- yl)ethyl] ferulamide) as serotonin compounds was determined 147.7mg% in seed, serotonin - II (Ν-［2-(5-hydroxy-lΗ-indo-1-3yl )ethyl]-p-coumaramide) was determined 155.4 mg% in seed. Acacetin as flavonoid compounds was contained 116.5mg% in seed. Luteolin as flavonoid compounds was identified 388.3mg% in sprout, luteolin 7-glucoside was determined 692.3mg% in leaf, respectively. DPPH radical scavenger activity was measured by DPPH method, it was shown higher 114.2% in ethanol extract of flower and 113.6% in ethanol extract of leaf than 88.05% of 100 ppm BHA as chemical antioxidant.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.7
• /
• pp.1039-1045
• /
• 2003

Functional healthy drinks were processed with freeze dried powders of ethanol extract from of defatted safflower (Carthamus tinctorious L.) seed cake and some useful components of the drinks were investigated. Yield of freeze dried powder was the highest as 8.42% when it extracted with 60% ethanol (60% EFDP). Each drink contained 0.02% of freeze dried powder and ranged 10.6∼13.8% of soluble solid, 2.90∼3.68 of pH, 0.10∼0.83% of titratable acidity. ‘L’ value of drink-I (DSD-I) was the highest as 94.82$\pm$2.45, ‘b’ and ‘a’ value of drink-V (DSD-V) was highest as 27.15-2.65 and 28.67$\pm$2.69, respectively. Major free sugars of drink were 6015.3∼7918.2 mg% of glucose and 1511.4∼2091.0 mg% of sucrose. The content of citric acid was the highest as 179.2∼981.3 mg%. The content of total phenol in 60% EFDP was 99.17 mg% and that of drink-II(DSD-II) and DSD-V was 307.84 mg% and 224.06 mg%, respectively. Total flavonoid was contained as 50.29 mg% in 80% ethanol extract (80% EFDP) and 125.20 mg% in DSD-V. N-[2-(5-hydroxy-1H-indol-3-yl) ethyl] ferulamide (serotonin-I) was determined as high as 18.81 ppm in 80% EFDP and ranged 2.42∼2.89 ppm in drinks. N-[2-(5-hydroxy-lH-indol-3yl)ethyl]-p-coumaramide (serotonin-II) was determined as 30.17 ppm in 80% EFDP and ranged 3.79∼4.59 ppm in drinks. Acacetin, flavonoid compound were 9.83 ppm in amyloglucosidase hydrosis + 60% ethanol extract (A + 60% EFDP) and ranged 0.98∼1.26 ppm in drinks. Electron donating ability (EDA, %) was measured and compared with 100 ppm BHA as chemical antioxidant. EDA was 93.97$\pm$2.21% in A+60% EFDP, 94.79$\pm$2.26% in DSD-I, 94.69$\pm$1.37% in DSD-II, and 93.83$\pm$1.49% in BHA. DSD-II added with hot water extract solution from Korean ginseng and safflower yellow pigment recorded the highest sensory score.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.3
• /
• pp.367-372
• /
• 2002

In order to utilize safflower seed effectively as a food material, it was processed at the conditions including roasting temperature/time of 170$\^{C}$/10 min to 210$\^{C}$/30 min, ethanol concentration of 0 to 100% (V/V) and enzyme hydrolysis with $\alpha$-amylase, $\beta$-amylase, amyloglucosidase and cellulase. Safflower seed extracts had the highest soluble solid content at the condition of 60% ethanol concentration, roasting at 190$\^{C}$ for 20 min and hydrolysis with amyloglucosidase. Total phenolic compounds increased with the ethanol concentration, showing the highest at the condition of 80% ethanol, roasting at 170$\^{C}$ for 30 min and hydrolysis with amyloglucosidase. High level total flavonoid was observed at the condition of 80% ethanol, roasting at 210$\^{C}$ for 30 min and hydrolysis with amyloglucosidase. Safflower seed had sucrose as major free sugar as well as xylose and arabinose as minor free sugars. Organic acids in safflower seed included oxalic, citric, magic and fumaric acid. Serotonin I (N-[2-(5-hydroxy-1H-indo-1-3-yl)ethyl]ftrulamide) and serotonin II (N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide) as antioxidant compounds increased with ethanol concentration, showing the highest revel at 60% ethanol. Acacetin content increased with temperature and roasting time, with a maximum of 69.47 mg% at 210$\^{C}$ for 30 min.

• Korean Journal of Food Science and Technology
• /
• v.34 no.4
• /
• pp.617-624
• /
• 2002

Health drinks were prepared with freeze dried powder of 60% ethanol extract (60% EFDP), 60% ethanol extract after hydrolysis with amyloglucosidase (60% AEFDP) and 80% ethanol extract (80% EFDP) from roasted safflower seed. Quality characteristics and antioxidative properties were investigated. Yield of freeze dried powders were ranged in $4.67%{\sim}5.62%$. Brix, pH and titratable acidity of safflower drinks were ranged in $11.4{\sim}14.2%$, $2.83{\sim}3.34$ and $0.09{\sim}0.91%$, respectively. Content of total phenolic compounds was much more in 80% EFDP (117 mg/g) and safflower drink-I (SD-I, 440 ppm) than others. Content of total flavonoid was observed in higher level in 60% EFDP (49 mg/g) and safflower drink-V (SD-V, 138 ppm) than others. Antioxidant compounds such as N-[2-(5-hydroxy-1H-indol-3-yl)ethyl]ferulamide(serotonin-I) and N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide(serotonin-II) exhibited higher contents of 21.09 ppm, 33.56 ppm in 60% EFDP and of 3.83 ppm, 5.81 ppm in safflower drink-II (SD-II) than others. Content of acacetin was much more in 80% EFDP (13.53 ppm) and safflower drink-IV (SD-IV, 1.14 ppm) than others. From the DPPH test to measure antioxidant activity, it was shown that 80% EFDP and SD-I have stronger scavenging activities of 94.58% and 94.88%, respectively, while BHA standard solution does 93.88%. Among drinks, SD-II was revealed to have highest level on overall acceptance, color and flavor through sensory evaluation. These results induced that safflower seed can be used as natural antioxidant and functional food material.

• Journal of Microbiology and Biotechnology
• /
• v.28 no.5
• /
• pp.757-764
• /
• 2018

A cellulolytic fungus, YDJ14, was isolated from compost and identified as an Aspergillus sp. strain. Three extracellular ${\beta}$-glucosidases, BGL-A1, BGL-A2, and BGL-A3, were separated using ultrafiltration, ammonium sulfate fractionation, and High-Q chromatography. The molecular masses of the three enzymes were estimated to be 100, 45, and 40 kDa, respectively, by SDS-PAGE. The optimum pH and temperature of BGL-A3 were 5.0 and $50^{\circ}C$, respectively, whereas the optimum pH and temperature of BGL-A1 and BGL-A2 were identical (4.0 and $60^{\circ}C$, respectively). The half-life of BGL-A3 at $70^{\circ}C$ (2.8 min) was shorter than that of BGL-A1 and BGL-A2 (12.1 and 8.8 min, respectively). All three enzymes preferred p-nitrophenyl-${\beta}$-$\text\tiny{D}$-glucopyranoside (pNPG) and hardly hydrolyzed cellobiose, suggesting that these enzymes were aryl ${\beta}$-glucosidases. The $K_m$ of BGL-A3 (1.26 mM) for pNPG was much higher than that of BGL-A1 and BGL-A2 (0.25 and 0.27 mM, respectively). These results suggested that BGL-A1 and BGL-A2 were similar in their enzymatic properties, whereas BGL-A3 differed from the two enzymes. When tilianin (a flavone glycoside of acacetin) was reacted with the three enzymes, the inhibitory activity for monoamine oxidase, a target in the treatment of neurological disorders, was similar to that shown by acacetin. We conclude that these enzymes may be useful in the hydrolysis of flavone glycosides to improve their inhibitory activities.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.9
• /
• pp.1162-1167
• /
• 2008

This study was to investigate the chemical compositions of germinated (GSS)- and ungerminated (UGSS)-safflower (Carthamus tinctorius) seeds. GSS had higher amount of sugar and crude fiber than UGSS, but less amounts of protein and lipid. Levels of $\alpha$-tocopherol and essential amino acids of GSS were higher than those of UGSS, although there are no difference in fatty acid composition between GSS and UGSS. Among the nine phenolic compounds detected, five phenolic compounds, except for two lignans and two flavonoids, were found in both GSS and UGSS. Four serotonin derivatives accounted for about 80 per cent of total phenolic compounds, and levels of five phenolic compounds decreased slightly with germination. These results suggest that germination may enhance the functionality of safflower seed by increasing nutritional compositions and by decreasing phenolic compounds with bitter taste and cathartic effects.