• Journal of Applied Biological Chemistry
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• v.44 no.3
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• pp.131-134
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• 2001

Effects of water-soluble extract from roasted-chicory root on the cholesterol metabolism in rats fed cholesterol diet were investigated. Sprague-Dawley rats received a hypercholesterolemic diets without (control group) or with 5.0% water-soluble extract from roasted chicory root for 2 weeks. Roasted chicory extract group showed significantly higher body weight gain and food intake compared with the control group. The concentrations of total cholesterol and LDL+VLDL cholesterol in serum were significantly lower in rats fed roasted chicory extract diet. However, HDL-cholesterol concentration, and atherogenic index were not significantly affected by the dietary roasted chicory extract. Fecal net weight, fecal cholesterol, and bile acid excretion were significantly higher in the chicory extract group. The results suggest that the hypocholesterolemic effect in rats fed roasted chicory extract may be caused by an alteration in the absorption of cholesterol by an increase in the fecal excretion of cholesterol and bile acid.

• Korean Journal of Medicinal Crop Science
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• v.11 no.5
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• pp.329-335
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• 2003

This study was carried out to investigate physiological activities of chicory root (Cichorium intybus L. var. sativus). The anti-hepatotoxic activity of roasted chicory was studied using primary cultured rat hepatocytes where cytotoxicity was induced by galactosamine. The water extract of roasted chicory did not induced of cytotoxicity in primary cultured rat hepatocytes. Treatment with 5 mM galactosamin for 5.0 hr showed maximum increase in activity of lactic dehydrogenase (LDH) released in the medium. The water extract of roasted chicory inhibited significantly and dose-dependently the release of LDH activity increased by galactosamine-induced cytotoxity. The antidiabetic activity of water extract of roasted chicory was examined in streptozotocin induced diabetic rats. The increased blood glucose level in the streptozotocin induced diabetic rats was significantly decreased by the administration of chicory extract (800 mg/kg). Chicory water extract (800 mg/kg) prevented weight losses in streptozotocin induced diabetic rats. The antimutagenic activities of chicory water extract were tested using Salmonella thyphimurium YG 1024 as tester strains and 2-aminofluorence as a potent carcinogen in the presence of S-9 mix. No mutagenic activities of the water extracts of roasted chicory were observed on all the tested strains at dose $10{\sim}5,000$ ${\mu}/g$ per plate. Water extract of roasted chicory did not inhibit the mutagencities of Salmonella thyphimurium YG 1024 induced by 2-aminofluorene.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1295-1303
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• 1997

This study determined the effects of addtition of chicory extract on the rate of starch hydrolysis in vitro and blood glucose response in healthy subjects. The rate of corn starch hydrolysis in the presence or absence of chicory extract was determined in an in vitro enzyme/dialysis system for 2hr. Additions of dried or roasted chicory extract (5%, w/w) to corn starch solution reduced the starch hydrolysis and significantly (p<0.05) decreased the area under hydrolysis curve by 16% and 18%, respectively. Groups of five to nine volunteers underwent 60 g glucose tolerance tests (GTT) with 2.5, 5, 10, 20% (w/w) dried or roasted chicory extracts. The addition of chicory extracts significantly (p<0.05) reduced blood glucose concentration during the GTT and reduced the mean peak rise and area under blood glucose curve. The glycemic indices of all dried chicory extract, $5{\sim}20%$ roasted chicory extract groups were significantly decreased compared with glucose control. Chicory extract is therefore likely to be useful in modifying postprandial hyperglycemia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1220-1226
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• 2001

This study was conducted to investigate the effect of water-soluble extract from roasted chicory on the lipid metabolism and oxidative stress in male Sprague-Dawley rats. The experimental groups were divided into three groups ; the normal group, the cholesterol group and the chicory group. Roasted chicory extract was supplemented at 5.0% (w/w) level in the cholesterol diet. Concentration of total cholesterol in serum was significantly higher in the cholesterol group than in the normal group, but this increase in the cholesterol group was significantly decreased by the cholesterol diet supplemented with chicory extract. Concentration of HDL-cholesterol in serum was significantly lower in the cholesterol group than in the normal group, but this decrease in the cholesterol group tended to increase in the chicory group. However, concentrations of triglyceride, phospholipid and nonesterified fatty acid in serum were not significantly different among the groups. Concentrations of triglyceride and cholesterol in liver were significantly higher in the cholesterol and chicory groups than in the normal group. Feces weight and the excretion of cholesterol and bile acid into feces were significantly higher in the chicory group than in other groups. Concentrations of thiobarbituric acid reactive substances (TBARS) in homogenates and microsomal fractions of liver were not significantly different among the groups. On the other hand, concentration of 8-hydroxydeoxyguanosine (8-OHdG) as an useful marker of oxidative stress in urine was lower in the chicory group than in other groups. Concentration of serum glucose was signnificantly lower in the cholesterol group than in the normal group, but that of the chicory group was significantly higher than in the normal group. These results demonstrated that dietary chicory extract exerted the decreasing effect of cholesterol level and oxidative stress in cholesteral-fed rats.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1279-1284
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• 1998

This study was designed to investigate the reasonable roasting condition of chicory. Extraction and surface color development of roasted chicory were significantly influenced by roasting temperature and time, and they were increased with increasing time, and roasting at $170^{\circ}C$ showed the highest browning color development. Soluble solid contents was not affected by roasting temperature and time. Roasting for 10min at $150^{\circ}C$ exhibited the highest sensory score, at which the free sugar composition of the extract was 0.87% xylose, 0.62% fructose and 0.84% sucrose. A total of 17 volatile components were identified by GC/MSD from the dried and roasted chicories. Aldehyde, ketone and pyrazine compounds were found to be major volatile flavor components in chicory roots. It was concluded that the results of this work will be useful to determine the optimum conditions for roasting of chicory roots.

• Korean Journal of Medicinal Crop Science
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• v.11 no.3
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• pp.179-185
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• 2003

Chicory roots were roasted under various conditions. For roasted chicory roots, chemical compositions were investigated to develop new food materials from Korean chicory roots. Raw chicory root consists of 76.34% of moisture, 20.50% of nitrogen free extract, 1.03% of crude protein, 0.13% of crude fat, 1.02% of crude fiber and 0.98% of crude ash. Dried chicory root contains 3.44% of moisture, 79.52% of nitrogen free extract, 5.63% crude protein, 5.51% of crude fiber, 4.85% of crude ash and 1.05% of crude fat. Moisture content of chicory root decreased gradually with the increase of roasting time at $130^{\circ}C\;and\;140^{\circ}C$, while decreased significantly by roasting at $150^{\circ}C\;and\;160^{\circ}C$ and dropped below 1.0% in the 40 min. of roasting at all roasting temperatures tested. Crude protein content decreased with an increase of roasting temperature and time. Crude protein content decreased by 1.60% after 40 min of roasting at $160^{\circ}C$. The amount of reducing sugar decreased gradually as roasting time at $130^{\circ}C\;and\;140^{\circ}C$ increased. It reduced remarkably roasting at $160^{\circ}C$. Crude protein and reducing sugars seemed to be consumed as substrate for maillard reaction. $2,705.1{\sim}2,735.5mg%\;of\;K,\;175.8{\sim}179.3mg%\;of\;P,\;152.7{\sim}157.3mg%\;of\;Ca\;and\;76.2{\sim}79.6mg%$ of Mg were contained in chicory root and theirs contents were not changed in different roasting conditions. Thirteen fatty acids were isolated and identified from chicory root and it among them linoleic, linolenic, palmitic and oleic acids were the major components. Saturated fatty acid content was 22.81% and unsaturated fatty acid content was 77.19% and fatty acid composition was not changed by roasting under different conditions.

• Advances in Traditional Medicine
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• v.3 no.2
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• pp.100-105
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• 2003

Systematic analysis of caffeine from the commercial samples of Indian tea leaves was performed by a routine method and the content of caffeine was found to be 19.0-37.4 mg/100 g leaves. The caffeine contents from coffee seeds and chicory from Indian origin were analyzed and found to be 0.6540-1.4920 g/100 g seeds. Caffeine contents of roasted Indian chicory roots were lower than either those of Indian tea leaves or Indian coffee seeds. The multidrug resistance (MDR) reversing effects were tested on a mouse leukemia cell line of L-5178 cells by methanol extracts [M1-M15] of Indian tea leaves and coffee seeds, comparing to a control of $({\pm})-verapamil$. The effects were measured by fluorescence ratio between treated and untreated group cells. Among fifteen methanol extracts, a Gemini tea [M6] (fluorescence activity ratio 5.26) had the most potent effect for L-5178 cells. The extract M6 was 0.63-fold of $({\pm})-verapamil$. We suggest that one of mechanisms of reversal by M6 might have strong affinity to dopamine $D_1$ and D_2$ receptors. Further studies with many more tumor and normal cell lines are necessary to confirm the MDR reversal specificity of coffee methanol extracts.