• Journal of Convergence Korean Medicine
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• v.5 no.2
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• pp.11-16
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• 2023

Objectives: The purpose of this study was to investigate the anti-obesity effects of the aqueous extract of Schizandra chinensis (SC) in menopausal mice. Methods: To induce menopausal obesity, female mice were ovariectomized (OVX) and fed a high-fat diet (HFD; 60% fat, 28% carbohydrates, 14% protein) for 12 weeks. The mice were divided into 6 groups (n = 8): NOR (sham-operated and vehicle-treated), HFD+OVX (vehicle-treated), E2 (17-beta estradiol 50 ㎍/kg-treated), SC1 (1 mg/kg SC-treated), SC10 (10 mg/kg SC-treated), and SC100 (100 mg/kg SC-treated). Samples were orally administered for 6 weeks, after which all experimental mice were sacrificed. Body weight, feeding efficiency, white adipose tissue weight, adipocyte diameter, and fat vacuoles in liver were analyzed. Results: By treating with SC extract, the body weight and feeding efficiency of mice were significantly decreased. The weight of visceral fat tissues was decreased in the SC10 and SC100 groups. Histopathology showed that fat cell diameters of white adipose tissue were also decreased in the SC10 and SC100 groups. Additionally, SC extract regenerated the hepatocyte damage and decreased the size and number of follicular adipocytes Conclusion: In summary, these results suggest that SC has inhibitory effects against menopausal obesity. Schizandra chinensis may be a potential alternative for obesity among female menopausal diseases.

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.546-552
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• 2005

The purpose of this study was to determine the effect of rat intestinal ${\alpha}-glucosidase$ inhibitor ; methanol(80%), ethanol(80%) and $dH_2O$ extract of Schizandra chinensis in Korea(KS : Schizandra chinensis in Korea) and China(CS : Schizandra chinensis in China). When the final concentration was 1 $mg/m{\ell}$ for each sample(KS and CS), MeOH extract of KS($IC_{50}$ 1.62 mg/ml) showed 46.8%, EtOH extract of KS($IC_{50}$ 1.48 mg/ml) showed 47.4%, $dH_2O$ extract of KS($IC_{50}$ 1.72 mg/ml) showed 46.3% and MeOH extract of CS($IC_{50}$ 8.35 mg/ml) showed 13.3%, EtOH extract of CS($IC_{50}$ 8.05 mg/ml) showed 16%, $dH_2O$ extract of CS($IC_{50}$ 8.37 mg/ml) showed 11.54% of inhibiter for p-nitrophenyl ${\alpha}$, D-glucopyranoside ${\alpha}-glcosidase$ activity, respectively, And the contents of total phenol, flavonoid of Schizandra chinensis were measured. When the final concentration was 1 $mg/m{\ell}$ for each sample(KS and CS), total phenol and flavonoid in KS were higher than CS, respectively.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.475-482
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• 2003

The effects of selected stabilizers and sugars on color deterioration of anthocyanin in Schizandra fructus were examined at $100^{\circ}C$ for $120{\sim}180$ min. Among four test sugars, it was found that fructose accelerated the thermal color deterioration while maltose retarded the color deterioration by 40%. Maltodextrin and ${\gamma}$-cyclodextrin showed the highest stabilizing effect on the thermal color deterioration of crude pigment extract from Schizandra fructus(CPES) containing 2 mg% of anthocyanin. Addition of maltodextrin or ${\gamma}$-cyclodextin at 5% retarded thermal color deterioration of CPES. In gel system, 5% of maltodextrin also retarded the color deterioration by $15{\sim}20%$ during storage at $25^{\circ}C\;and\;35^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.111-119
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• 2004

A new type of drinkable yoghurt was prepared to develop a functional yoghurt. Skim milk containing 0.4-1.0％(w/v) water extract of omija(Schizandra chinensis Baillon) was fermented by the mixed strains of Lactobacillus acidophilus and Streptococcus thermophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of compositions, keeping-quality(pH, titratable acidity, number of viable cells) and sensory properties. The drinkable yoghurts added with water extract of Schizandra chinensis were composed of 2.92-3.03％ protein, 9.98-10.23％ lactose, 0.81-1.08％ fat, 16.21-16.64％ total solid, and 14.57-15.17％ solid-not-fat. The L values(brightness) were significantly lower in the yoghurts containing water extract of Schizandra chinensis than that of the control which had no water extract of Schizandra chinensis, while the a values(redness) and b values(yellowness) were significantly higher than those of the control. The pH, titratable acidity and number of viable cells of the lactic acid bacteria of all yoghurts were not changed during the storage at 4$^{\circ}C$ for 15 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at 20$^{\circ}C$ for 15 days. The drinkable yoghurts containing 0.4％(w/v) water extract of Schizandra chinensis added 15％(w/v) oligosaccharide, or 0.6％(w/v) water extract of Schizandra chinensis added 20％(w/v) oligosaccharide had the highest sensory score in taste and overall acceptability among the treatments. From the results, Schizandra chinensis was a useful natural additive with the bioactive effect by provision of a acceptable physicochemical and sensory properties in the drinkable yoghurt.

• Natural Product Sciences
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• v.10 no.3
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• pp.104-108
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• 2004

Five lignans including gomisin N (1), wuweizisu C (2), gomisin L1 (3), (+)-deoxyschizandrin (4), and gomisin J (5) have been isolated from the fruits of Schizandra chinensis. The structures of the isolated compounds were elucidated by analyzing MS and NMR spectra. Effects of the compounds isolated in this study on the dopamine content in PC12 cells were investigated to evaluate their inhibitory effectiveness. The gomisin N, wuweizisu C, and gomisin J showed 25.4%, 39.8%, and 35.1 %, respectively, inhibition effect on dopamine content in PC12 cells at the concentration of $50\;{\mu}g/ml$.

• Natural Product Sciences
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• v.12 no.3
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• pp.134-137
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• 2006

Four lignan compounds including gomisin J (1), schizandrin (2), gomisin A (3), and angeloyl gomisin H (4) have been isolated from the MeOH extract of Schizandra chinensis fruits. The evaluation for protective effect of compounds 1-4 against tert-butyl hydroperoxide (t-BHP)-induced cytotoxicity in hippocampal HT22 cell line was conducted. Compound 1 showed significant protective effect with an $EC_{50}$ value of $43.3{\pm}2.3\;{\mu}M$, whereas compounds 2-4 were inactive. Trolox, one of the well-known antioxidant, used as a positive control, and also showed protective effect with an $EC_{50}$ value of $213.8{\pm}8.4\;{\mu}M$. These results suggest that compound 1 may possess the neuroprotective activity against oxidant-induced cellular injuries.

• Korean Journal of Pharmacognosy
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• v.33 no.4 s.131
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• pp.272-276
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• 2002

This study was carried out to establish the quantitative analysis of lignans for the quality evaluation of fruit from Schizandra chinensis. Five lignans, gomisin N, schizandrin, gomisin C, schisantherin C, and gomisin A were isolated from the fruits of S. chinensis and identified by the spectroscopic methods. Quantitative determination of three lignans, schizandrin, gomisin A, gomisin N, was conducted using HPLC. Average contents of three lignans in collected lines were 0.70% of schizandrin, 0.20% of gomisin A, 0.57% of gomisin N, and 1.47% of total lignans.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.317-320
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• 2002

To search for antioxidant compounds from plant resources, ethanol extracts of 10 plants species were investigated using DPPH method and SOD activity by NBT method. The highest activity was shown in the ethanol extracts of Schizandra Chinesis Baillon. And than, antioxidant effects and total polyphenol concentration were investigated in solvent fraction of ethanol extracts from Schizandra Chinesis Baillon. The DPPH inhibitory activity and SOD activity of ethyl acetate fraction (DPPH 51.6%, SOD 66.2%) and butanol fraction(DPPH 60.7%, SOD 67.4%) showed strong biological activities.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.363-369
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• 1999

The heavy metal removability of four kinds of tea was investigated in the various conditions: particle size of tea(10, 35. 70, 100 mesh), concentration of heavy metal(25, 50, 100ppm) and extraction temperature(30. 50, 70. 10$0^{\circ}C$). The removabilities by the tea solids were increased as the particle size decreased, concentration of heavy metal increased, and extracting temperature increased. Of the four kinds of tea Pb, Cd and Cu removability by Eucommia ulmoides Oliv tea was the highest. In addition, heavy metal removability by Schizandra chinensis Baillon tea was better than that of other tea as extraction temperature was increased.

• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.47-50
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• 1998

For the quantitiative determination of chemical and taste components in black omija(Schizandra nigra Max) and omija(S.chinensis), compositions of free sugars, free amino acids, total amino acids, and minerals were analyzed. Among the total free sugars in black omija and omija, glucose and frutose were major free sugars and sucrose was little amount. The most abundant free amino acid in black imija was histidine and that in imija was serine. The major free amino acid in black omija and omija were histidine, serine, glutamic acid and aspartic acid. The major total amino acids in black omija and omija were glutamic acid, arginine , leucine and histidine. The limiting amino acid of each omija was S-containing amino acids. The abuntdant minerals in black omija and omija were K and Ca.