Browse > Article

A Research and Application of Active Ingredients in Bokbunja (Rubus coresnus Miuuel)  

Kwon, K.H. (Department of Chemical & Biochemical Engineering, Chosun University)
Cha, W.S. (Department of Chemical & Biochemical Engineering, Chosun University)
Kim, D.C. (Department of Chemical & Biochemical Engineering, Chosun University)
Shin, H.J. (Department of Chemical & Biochemical Engineering, Chosun University)
Publication Information
KSBB Journal / v.21, no.6, 2006 , pp. 405-409 More about this Journal
Abstract
Bokbunja (Rubus coreanus Miquel) is a wild berry belonging to Rosaceae genus of which application areas have been expanded due to many health effects. Bokbunja berry contains carbohydrates, protein, fats and dietary fibers as major components and various flavonoids such as tannins, volatile components including organic acids, alcohols and hydrocarbons as minor ones. Those active compounds attribute to the following health effects: increase in immune function and antioxidant activity, rise in hormone secretion, suppression of the growth of type B hepatitis virus, and control of weight gain. To utilize the above activities, many products have been developed by using Bokbunja berry extracts in the area of foods, liquors, and cosmetics. Recently, pure compounds have been isolated from the extracts for the development of medicines. In this mini review, the state-of-the-art of Bokbunja researches and applications including papers and patents is summarized.
Keywords
Bokbunja; Rubus coreanus Miquel; active ingredients; patents; application;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Kim, H. C. and S. I. Lee (1991), A comparative study on the health effect of Rubus coreanum, J. Herbol. 6, 3-11
2 Shin, K. S., P. J. Park, H. O. Boo, J. Y. Ko, and S. S. Han (2003), Chemical components and comparison of biological activities on the fruit of natural Bogbunja, Korean J. Plant Res. 16, 109-117
3 Lee, J. W. and J. H. Do (2000), Chemical compounds and volatile flavor of Rubus coreanum, Korean J. Food Nutr. 13,453-459
4 Choi, H. S., M. K Kim, H. S. Park and D. H. Shin (2005), Changes in physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) wine during fermentation, Korean J. Food Sci. Technol. 37,574-578   과학기술학회마을
5 Kim, K H., Y. A. Lee, J. S. Kim, D. I. Lee, Y. W. Choi, H. H. Kim, and M. W. Lee (2000), Antioxidative activity of tannins from Rubus coreanum, Yakhak Hoeji 44, 354-357   과학기술학회마을
6 Park, J. H., H. S. Lee, H. C. Mun, D. H. Kim, N. S. Seong, H. G. Jung, J. K Bang, and H. Y. Lee (2004), Effect of ultrasonification process on enhancement of immuno-stimulatory activity of Ephedra sinica stapf and Rubus coreanus Miq, Korean J. Biotechnol. Bioeng. 19, 113-117
7 Korea Alcohol Liquor Industry Association (2001), Alcohol Beverage News, March, pp11
8 Yoon, S. R., Y. J. Jeong, G. D. Lee, and J. H. Kwon (2003), Changes in phenolic compounds properties of Rubi Fractus. extract depending on extraction conditions, J. Korean. Soc. Food Sci. Nutr. 32, 338-345   과학기술학회마을   DOI
9 Kim, E. J., Y. J. Lee, H. K Shin, and J. H. Park (2005), Induction of apoptosis by the aqueous extract of Rubus eoreanum in HT-29 human colon cancer cells, Nutr. 21, 1141-1148   DOI   ScienceOn
10 Lee, J. W. and J. H. Do (2000), Determination of total phenolic compound from the fruit of Rubus coreanum and antioxidative activity, J. Korean Soc. Food Sci. Nutr. 29, 943-947
11 Won, K. S., T. W. Lee, J. S. Eun and J. M. Song (2003), Effect of Rubus coreanus Miquel on the specific immune response in mice, Korean J. Oriental Physiol. Pathol. 17, 656-661   과학기술학회마을
12 Pang, K C., M. S. Kim, and M. W. Lee (1996), Hydrolyzed tannins from the fruits of Rubus coreanum, Kor. J. Pharmacogn. 27, 366-370
13 Ra, J. C., H. Y. Lee, M. K Choi, H. G. Park, and K S. Kang (2004), Effect of decreasing body weight with plant extracts containing Rubi Fructus, J. Toxieol. Pub. Health 20, 167-172
14 Lee, T. Y., D. K Kim, J. N. So, J. Kwon, J. M. Song, and J. S. Eun (2003), Effect of unripened fruits and ripened fruits of Rubus coreanus Miquel on murine peritoneal macrophages, Korean J. Oriental physiol. Pathol. 17, 991-995   과학기술학회마을
15 Kwon, K. S., Y. S. Kim, G. S. Song, and S. P. Hong (2004), Quality characteristics of bread with Rubi Fructus (Rubus coreanus Miquei) Juice, Korean J. Food Nutr. 17, 272-277
16 Kim, T. G., M. S. Park, H. M. Han, S. Y. Kang, K. K Jung, H. M. Rheu, and S. H. Kim (1999), Inhibitory effects of Terminalia ehebula, Sanguisorba offieinalis, Rubus coreanus and Rheum palmaturn on hepatitis B virus replication in HepG2 2.2.15 cells, Yakhak Hoeji 43, 458-463   과학기술학회마을
17 Cha, H. S., M. K Lee, J. B. Hwang, M. S. Park, and K. M. Park (2001), Physicochemical characteristics of Rubus coreanus Miquel, J. Korean Soc. Food Sci. Nutr. 30, 1021-1025
18 Moon, Y. J., M. S. Lee, and C. K. Sung (2005), Physicochemical properties of raspberry wine using active dry yeast strains, Korean J. Food Nutr. 18,302-308   과학기술학회마을
19 Baek, B. K, C. W. Lim, E. Y. Lee, I. S. Whang, H. N. Kwon, H. K Lee, S. I. Lee, H. J. Lee, and B. H. Jeon (2004), Effects of raspberry wine on testosterone level of Sprague-Dawley rats, Korean J. Oriental Physiol. Pathol. 18, 1007-1013   과학기술학회마을
20 Park, Y. S. and H. G. Jang (2003), Lactic acid fermetation and biological activities of Rubus coreanus, J. Korean Soc. Agric. Chem. Bioteehnol. 46, 367-375   과학기술학회마을
21 Kim, S. H., H. G. Chung, Y. S. Jang, Y. K. Park, H. S. Park, and S. C. Kim (2005), Characteristics and screening of antioxidative activity for the fruit by Rubus coreanus Miq. clones, J. Korean For. Soc. 94, 11-15
22 Choe, M., G. J. Shin, G. P. Choi, J. H. Do, and J. D. Kim (2003), Synergistic effects of extracts form Korean red ginseng Sanrurus chinensis (Lour.) Baill and Rubus coreanus Miq. on antioxidative activities in rats, Korean J. Med Crop Sci. 11, 148-154