• Journal of Oriental Neuropsychiatry
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• v.20 no.4
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• pp.63-77
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• 2009

Objectives : In this study, an essential oil fragrance from Danggwi was administrated into the neural stem cell and the effect of the essential oil on the differentiation and proliferation of the neural stem cells were observed. Methods : The establishment of the neural stem cell was identified via Nestin, DAPI dye. An essential oil fragrance from Danggwi was administrated with a proved optimum level for the survival of the cell through MTT assay. Also, according to the analysis of Western blot, the essential oil fragrance from Danggwi promotes the phosphorylating of Akt, Erk, ERM protein. Results : MTT assay showed increased in GFAP. The result indicates that the differentiation to astrocyte is promoted. The phosphorylation levels of ERM, Erk and Akt were increased at 60 min after addition of 5 ug/ml of essential oil fragrance from Danggwi and sustained to 48 hours. These imply that essential oil fragrance from Danggwi may induce the survival and the proliferation of the differentiated cells. Conclusions : These results suggest that the essential oil fragrance from Danggwi can be effective for the in vivo study of degenerative neuronal disease using neural stem cell.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.210-215
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• 1995

Korean medicinal herbs -sasam, gilkyung, jakyak, danggwi, hwangki and chunkung were soaked to the distillate of Korean rice wine for 75 days. The alcohol concentration of distillate, soaking media was adjusted to 45, 35, and 25% respectively with distilled water. Changes in alcohol concentration, pH, optical density, concentration of peoniflorin and decursin were analyzed. Quality of the final product was determined by sensory evaluation. Alcohol concentration was rapidly decreased but pH increased in 15 days and thereafter they showed slow decrease. Decrease of alcohol concentration was affected by the kind of herb and alcohol concentration of soaking media. The strongest effect was observed from danggwi and low alcohol concentration. Concentration of paeoniflorin and decursin, an index component of jakyak and danggwi respectively, showed the similar trend of decrease after increase to maximum concentration. From the sensory evaluation, the best overall quality was obtained from liquors made from 45% alcohol concentration. The quality was decreased in the order of sasam, jakyak, chunkung and hwanggi.

• Applied Biological Chemistry
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• v.37 no.3
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• pp.175-181
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• 1994

Six Korean medicinal herbs, Codonopsis lanceolata Traut (sasam), Platycodon grandiflorium A. De Candolle (gilkyung), Paeonia lactiflora var. trichocarpa Bunge (peony), Angelica gigas Nakai (danggwi), Astragalus membranaceus Bunge (hwangki) and Cnidium officinale Makino (chunkung) were added in brewing Korean traditional rice wine. Fermentation characteristics such as contents of total acid, reducing sugar, total sugar, pH, temperature, and alcohol concentration were investigated every 24 hr during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period $(1{\sim}4\;days)$, slow in the middle $(5{\sim}7\;days)$, and almost unchangeable in the final $(8{\sim}10\;days)$. Total acid content was remarkably increased during the initial period but slowly afterwards. Reducing sugar content, total sugar content, and pH were remarkably decreased during the initial period but slowly afterwards. Alcohol concentrations of medicinal herb rice wines were $0.3{\sim}1.5%$ lower than the traditional wine throughout the fermentation periods. After the final period of 10 days of fermentation, alcohol concentration was observed as 12.6% in wine from sasam, 12.9% from gilkyung, 12.3% from peony, 12.4% from danggwi, 13.4% from hwangki, 12.6% in wine from chunkung, 13.6% in raditional wine respectively. Those differences were expected as the results of differences in various herbs. From the sensory evaluation, the highest score of overall quality was observed in the wine from hwangki, the next from chunkung, sasam, the traditewional wine, gilkyung, danggwi and the last from peony.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.368-373
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• 1996

Korean general medicinal herbs-sasam, gilkyung, jakyak, danggwi, hwangki, and chunkung-were added In the normal brewing procedure as a raw material or in the distilling procedure as a packing material. The distillates from the former procedure and those from the latter procedure were compared in quality and distillation properties. As distillation proceeded, pH of the medicinal herb wine distillate and the control(not added herbs) distillates were decreased, whereas that of the herb packing distillate was increased slowely of $0.05{\sim}0.97$ during $1{\sim}4$ fractions and decreased remarkably of $0.92{\sim}0.98$ afterward. Average pH was the highest of 5.70 in jakyak and lowest of 4.37 In gilkyung. Absorbances of the herb Packing distillate were decreased rapidly of $0.60{\sim}1.59$ in the $1{\sim}4$ fractions but slowely of $0.19{\sim}0.54$ in the next fractions. During distillation both fractional alcohol concentration of the distillates and distillation rate were decreased. Their values were decreased more slowly than the control. Distillation rates of medicinal herb wine distillate were varied by medicinal herb varieties and alcohol concentration of fermented wine. Danggwi and control showed the highest average distillation rate as $0.12\;m{\ell}/sec$ and gilkyung the lowest value as $0.073\;m{\ell}/sec$. Maximum concentration of index component, paeoniflorin of jakyak was observed as 293 mg% in the 5th fraction of herb packing distillate and decrusin of danggwi as 3514 mg% In the 1st fraction of herb packing distillate. The extraction rate was 41.3% for paeoniflorin and 20.5% for decrusin. From sensory evaluation, the highest overall Qualify was observed in the medicinal herb wine distillate of hwangki added wine, the next in those of danggwi and jakyak added wine.

• The Journal of Korean Medicine
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• v.36 no.4
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• pp.56-68
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• 2015

Objectives: This study investigated quality among three herb medicine extract granules(DSGOST) which were made from different companies to check quality control of herb medicine extract granules. Methods: we selected three DSGOST extract granules which were made from different companies. And we experimented extract granules by method from K.P(Korean Pharmacopoeia), K.H.P(Korean Herbal Pharmacopoeia) of KFDA. Results: In qualitative analysis of DSGOST, we indentified Akebiae Caulis (木通), Asari Herba Cum Radix (細辛), Evodiae Fructus (吳茱萸) in three different DSGOST extract granules. In quantitative analysis of DSGOST, Medication A,B,C contained similar content of Paeoniflorin & Glycyrrhizic acid. However Medication B contains especially lowest value of Cinnamic acid & total Decursin. Conclusions: Herb medicine extract granules have different contents of ingredients although those were made by same prescription. And these differences may influence medicinal effect to patients. So we need to make system of quality control with various research of quantitative & qualitative analysis about herb medicine extract granules.

• Journal of Korean Medicine for Obesity Research
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• v.10 no.2
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• pp.41-49
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• 2010

Objectives This study is to suggest the herbal bathing and the manual therapy with herbs for obesity patients according to the Sasang constitutional medicine. Methods In this study, first, we found the books, web sites and papers about bathing. And also we classified the herbs those are used each therapy according to the Sasang constitutional medicine theory. Results and Conclusions: We make good used of salts, sulfur or herbal agents inserted into a bath, when we are bathing. And we knew that "The Pinda manual therapy" is a therapy with medical herbs in the West. The Pinda manual therapy is a fomentation therapy with wrapped in cloth and steamed medical herbs. According to Sasang constitutional right to bath in each prescription were as follows. Taeeumin: Taeeumin Galgeunhaegi-tang. / Soyangin: Soyangin Hyeongbangpaedok-san. / Soeumin: Gunggwihyangso-san, Soeumin Kwakhyangjeonggi-san. / Taeyangin: Ogapijangchuk-tang. And also, by Sasang constitution, applicable herbs to the Pinda therapy were as follows. Taeeumin: Seokchangpo, Wonji, Gobon, Gamguk, Sokdan, Wiryeongseon.. / Soyangin: Hyeonggae, Bangpung, Bakha, Ganghwal, Dokhwal. / Soeumin: Kwakhyang, Soyeop, Danggwi, Cheongung, Sesin, Jinpi. / Taeyangin: Ogapi, Mokgwa, Nogeun, Gyomaek. It will be need to more study for effective clinical applications.

• The Journal of Korean Obstetrics and Gynecology
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• v.24 no.1
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• pp.109-131
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• 2011

Objectives: This study aims to search the clinical cases that treated leiomyoma through the traditional Chinese medicine, to understand the study trend on leiomyoma in China, and to clairfy the cause of leiomyoma and its treatment by the oriental medicine herbs. Methods: We searched the key word "leiomyoma" in the China National Knowledge Infrastructure (CNKI)[http://www.cnki.net], and narrowed its searching area to the papers published in the year 2010. Of 720 study papers, we chose 21 clinical papers on the leiomyoma, and studied the patient case, treating method, result of treatment, and checked the category, cause, treatment method of leiomyoma. Results: The results are shown in the Table 1-3. Conclusions: Leiomyoma is categorized in the traditional Chinese medicine as both lump occuring inside the body and stony abdominal lump. The main cause of leiomyoma is qi-stagnation and blood stasis, essence deficiency and pathogen affluence. The treatment method is used by activating blood and resolving stasis but harmonizing the spleen and stomach to prevent damaging healthy qi. The development herbal medicine of treating leiomyoma is Gyehongbyeolgaphwan, Gyejibongnyeonggyonang, Gungryusogyonang, Angonpyoen etc. In treating leiomyoma, the herbs were much used to regulate qi as Baekbokryung, Danggwi, Baekchul, Doin, Moryeo, Achul, Mokdanpi etc. Traditional Chinese Medicine(TCM) treatment of leiomyoma has efficiency of improve symptom but low ratio of complete recovery.

• Journal of Physiology & Pathology in Korean Medicine
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• v.28 no.1
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• pp.1-8
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• 2014

The purpose of this study is to review the literature on Danggwisayeokgaohsuyusaenggang-tang. The classic literature review was carried out using "http://www.theqi.com". The journal search was performed using MEDLINE, EMBASE, National Digital Science Links(NDSL), OASIS, Korean studies Information Service system(KISS), RISS, China National Knowledge Infrastructure(CNKI), Japan Science and Technology information Aggreator, Electronic(J-STAGE) from search engine's opening day to November 2013. Searching key words were the various combination of "Danggwisayeokgaohsuyusaenggang-tang", "Danggwisayeok", "Danggwi", "ohsuyu", "saenggang". The inclusion criteria was all kinds of journals except for review, essay, and experiment study. 40 classic literatures and 37 journals(1 chinese randomized controlled trial, 25 chinese case studies, 1 Korean case study, and 10 japanese case studies) were selected finally. The literatures and journals reported that Danggwisayeokgaohsuyusaenggang - tang was used to treat diverse types of diseases with coldness of hands and feet.