Browse > Article

Chemical Components and Physiological Activities of Bamboo (Phyllostachys bambusoides Starf) Extracts Prepared with Different Methods  

Ju, In-Ok (Jeollabuk-do Agricultural Research and Extension Services)
Jung, Gi-Tai (Jeollabuk-do Agricultural Research and Extension Services)
Ryu, Jeong (Jeollabuk-do Agricultural Research and Extension Services)
Choi, Joung-Sik (Jeollabuk-do Agricultural Research and Extension Services)
Choi, Yeong-Geun (Jeollabuk-do Agricultural Research and Extension Services)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.4, 2005 , pp. 542-548 More about this Journal
Abstract
Chemical components and physiological activities Bamboo (Phyllostachys bambusoides Starf) extracts obtained by burning, dry heating or extracting with water or 70% ethanol and were investigated. Contents of soluble solid and total phenolic compounds were highest in the ethanol extract. Contents of polyphenols such as catechin, chlorogenic acid, caffeic acid, 3-hydroxy benzoic acid and ferulic acid were determined. Free sugars consisted of galactose, glucose, fructose, and sucrose. Organic acids including citric, tartaric, malic, succinic, and acetic acid were present in the bamboo extracts. Antioxidant activities of dry heat and ethanol extracts were higher than those of BHA or ${\delta}-tocopherol$. Nitrite- scavenging effect of extracts ranged from 84.7 to 99.6% at pH 1.2 ana 3.0. Tyrosinase-inhibitory activity was higher in the water extract, and SOD-like and ACE-inhibitory activity were highest in tile dry kent extract. Antimicrobial activities of the bamboo extracts were strong against Bacillus subtilis, Escherichia coli O157, and Staphylococcus aureus.
Keywords
bamboo (Phyllostachys bambusoides Starf); chemical components; physiological activities;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Kim SB, Ahn BW, Yeum DM, Lee DH, Park YH. Kim DS. Degradation of carcinogenic nitrosamine formation factor by natural food components. 2. Nitrite scavenging effect of seaweed extracts. Bull. Korean Fish. Soc. 20: 469-473 (1987)
2 Yoon BK, Chang JK. Wild Plant for Health. Sukoh Press, Seoul, Korea. p. 527 (1989)
3 Kim NK, Cho SH, Lee SD, Ryu JS, Shim KH. Chemical properties of hot water extracts from bamboo (Phyllostachys sp.). Korean J. Food Preserv. 8: 469-474 (2001)
4 Chung DK, Yu R. Antimicrobial activity of bamboo leaves extract on microorganisms related to kimchi fermentation. Korean J. Food Sci. Technol. 27: 1035-1038 (1995)
5 Choi JS, Lee JH, Park HR, Yang HS, Moon SR. Screening for antioxidant activity of plants and marine algae and its active principles from Prunus davidiana. Korean J. Pharmacogn. 24: 299-302 (1993)
6 Cushman DW, Cheung HS. Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20: 1637-1641 (1971)   DOI   ScienceOn
7 Cheong JS, Park NC, Lee CW, Whon JS. Nutritive components of edible bamboo shoots of Phyllostachys edulis produced in Korea. J. Korean For. Soc. 78: 55-60 (1989)
8 Jung GT, Ju IO, Ryu J, Chio JS, Chio YG. Chemical components and physiological activities of thinned apple, pear and peach. Korean J. Food Preserv. 9: 391-395 (2002)
9 Lee BS, Choi SH, Eun JB. The Nitrite scavenging and electron donating ability of bamboo smoke distillates made by steel kiln and earth kiln. Korean J. Food Sci. Technol. 34: 719-724 (2002)
10 Kim SM, Cho YS, Sung SK. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J. Food Sci. Technol. 33: 626-632 (2001)
11 Cushman DW, Cheung HS. Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20: 1637-1641 (1971)   DOI   ScienceOn
12 Lee JJ, Kim CS, Kim SH, Huh CS, Baek YJ. Changes of polyphenol contents in unripe apples according to heat treatments. Korean J. Food Sci. Technol. 31: 147-152 (1999)
13 Cha HS, Park MS, Park KM. Physiological activities of Rubus coreanus miquel. Korean J. Food Sci. Technol. 33: 409-415 (2001)
14 Cha HS, Park MS, Park KM. Physiological activities of Rubus coreanus Miquel. Korean J. Food Sci. Technol. 33: 409-415 (2001)
15 Park YS, Na TS, Kim SH, Lim DG, Na YK, Lim KC, Jung ST. Seasonal changes in properties and chemical components of xylem sap from Hayward and wild kiwifruit species. Korean J. Hort. Sci. Technol. 17: 11-14 (1999)
16 Lee SK. Antimicrobial activity of bamboo (Phyllostachys bambusoides) essential oil. J. Food Hyg. Safety 15: 55-59 (2000)
17 Lee BS, Eun JB. Physicochemical characteristics of bamboo smoke distillates processed by mechanical steel kiln and traditional earth kiln. J. Korean Soc. Food Sci. Nutr. 31: 251-256 (2002)   DOI
18 Park VB, Lee TG, Kim OK, Do JR, Yeo SG, Park YH, Kim SB. Characteristics of nitrite scavenger derived from seeds of Cassia tora L. Korean J. Food Sci. Technol. 27: 124-128 (1995)
19 Cushman DW, Cheung HS, Sabo EF, Oudetti MA. Design of potent competitive inhibitors of angiotensin converting enzyme, carboxyalkanoyl and mercapoalkanoyl amino acids. Biochem. 16: 5484-5491 (1977)   DOI   ScienceOn
20 Lee KS, Ahn DK, Shin MK, Kim CM. Encyclopedia of Chinese Medicine (appendix I). Joungdam Press, Seoul, Korea. pp. 5026-5031 (1998)
21 Chung MJ, Lee SJ, Shin JH, Jo JS, Sung NJ. The components of the sap from birches, bamboos and Darae. J. Korean Soc. Food Nutr. 24: 727-733 (1995)
22 Natural Product Research Institute. Encyclopedia of Orient Medical Science. Vol. 1, Oowon Press, Seoul, Korea. pp. 379-380 (2003)
23 Jung SW, Lee NK, Kim SJ, Han DS. Screening of tyrosinase inhibitor from plants. Korean J. Food Sci. Technol. 27: 891-896 (1995)
24 Kim MJ, Byun MW, Jang MS. Physiological and antibacterial activity of bamboo (Sasa coreana Nakai) leaves. J. Korean Soc. Food Nutr. 25: 135-142 (1996)
25 Kim NK, Cho SH, Lee SD, Ryu JS, Shim KH. Functional properties and antimicrobial activity of bamboo (Phyllostachys sp.) extracts. Korean J. Food Preserv. 8: 475-480 (2001)
26 Kim DS, Ahn BW, Yeum DM, Lee DH, Kim SB, Park YH. Degradation of carcinogenic nitrosamine formation factor by natural food components. 1. Nitrite scavenging effect of vegetable extracts. Bull. Korean Fish. Soc. 20: 463-468 (1987)
27 Kim MJ, Kwon OJ, Jang MS. Antibacterial activity of the bamboo (Pseudosasa japonica Makino) leaves extracts on lactic acid bacteria related to Dongchimi. J. Korean Soc. Food Sci. Nutr. 25: 741-746 (1996)
28 Baek JW, Chung SH, Moon GS. Antimicrobial activities of ethanol extracts from Korean bamboo culms and leaves. Korean J. Food Sci. Technol. 34: 1073-1078 (2002)
29 Whang HJ. Changes of phenolic compounds in Korean apple (Fuji) during maturation. Korean J. Food Nutr. 12: 364-369 (1999)
30 Kim SB, Lee DH, Yeum DM, Park GU, Do JR, Park YH. Nitrite scavenging effect of Maillard reaction products derived from glucose-amino acids. Korean J. Food Sci. Technol. 20: 453-455 (1988)
31 Kim TR, Whang HJ, Yoon KR. Mineral contents of Korean apple and apple juices. Korean J. Food Sci. Technol. 28: 90-98 (1996)