Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar
![]() |
Song, Bit-Na
(Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA)
Kim, Eun-Ju (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) Jeong, Da-Som (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) Kim, So-Young (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) Cho, Yong-Sik (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) Park, Shin-Young (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) |
1 | Lin CN, Huang PL, Lu CM, Yen MH, Wu RR (1997) Revised structure for five acetophenones from Cynanchum taiwanianum. Phytochem, 44, 1359-1363 DOI |
2 | Hwang BY, Kim YH, Ro JS, Lee KS, Lee JJ (1999) Acetophenones from the roots of Cynanchum wilfordii HEMSLEY. Arch Pharm Res, 22, 72-74 DOI |
3 | Yeo HS, Kim JW (1997) A benzoquinone from Cynanchum wilfordii. Phytochem, 46, 1103-1105 DOI |
4 | Lee DU, Shin US, Huh K (1996) Inhibitory effects of gagaminine, a steroidal alkaloid from Cynanchum wilfordi, on lipid peroxidation and aldehyde oxidase activity. Planta Med, 62, 485-487 DOI |
5 |
Lee MK, Yeo HS, Kim JW, Markelenis GJ, Oh TH, Kim YC (2000) Cynandione A from Cynanchum wilfordii protects cultured cortical neurons from toxicity induced by |
6 |
Bae EA, Han MJ, Kim EJ, Kim DH (2004) Transformation of ginseng saponins to ginsenoside |
7 | Cho SI, Kim HW, Lee GJ (2006) Biological activites of extracts of fermented Camellia japonica leaf and flower. Kor J Herbology, 21, 55-62 |
8 | Kim DS, Roh JH, Cho CW, Ma JY (2012) Analysis of nodakenetin from Samultangs fermented by lactose bacteria strains. Kor J Herbology, 27, 35-39 DOI |
9 | Kim SH, Lee JS, Park KS, Lee JS, Lee HW, Park S (1999) Liquid culture of Basidiomycetes on natural media. Korean J Mycol, 27, 373-377 |
10 | Kim HS, Park IB, Lee YJ, Shin GW, Lim JY, Park JW, Jo YC (2010) Characteristic of Glasswort (Salicornia herbacea L.) mixture fermentation utilizing Aspergillus oryzae. J Korean Soc Food Sci Nutr, 39, 1384-1390 DOI |
11 | Yang SA, Im NK, Lee IS (2007) Effects of methanolic extract from Salvia miltiorrhiza Bunge on in vitro antithrombotic and antioxidative activities. Korean J Food sci Technol, 39, 83-37 |
12 | Lee TS, Choi JY (2005) Volatile flavor components in mash of Takju prepared by using Aspergillus kawachii Nuruks. Korean J Food sci Technol, 37, 944-950 |
13 | Cha JY, Park JC, Ahn HY, Eom KE, Park BK, Jun BS, Lee CH, Cho YS (2009) Effect of Monascus purpureus fermented Korean red ginseng powder on the serum lipid levels and antioxidative activity in rats. J Korean Soc Food Sci Nutr, 38, 1153-1160 DOI |
14 | Kim JS, Kim JY, Chang YE (2012) The quality characteristic and antioxidant properties of saccharified strawberry gruels. J Korean Soc Food Sci Nutr, 41, 752-758 DOI |
15 | Hwang IK, Yang JW, Kim JY, Yoo SM, Kim GC, Kim JS (2011) Quality characteristics of saccharified rice gruel prepared with different cereal koji. J Korean Soc Food Sci Nutr, 40, 1617-1622 DOI |
16 | Choi HS, Zhu MF, Kim CS, Lee JH (2003) Studies of name and herbal origins of Ha-Soo-Oh. Korean J Oriental Medicine, 9, 81-89 |
17 | Tsukamoto S, Hayashi K, Mitsuhashi H (1985) Studies on the constituents of Asclepiadaceae plant. LX. Further studies on glycosides with a novel sugar chain containing a pair of optically isomeric sugars, D- and L-cymarose, from Cynanchum wilfordi. Chem Pharm Bull, 33, 2294-2304 DOI |
18 | Lee DU, Lee WC. 1997. An 5-lipoxygenase inhibitor isolatedfrom the roots of Cynanchum wilfordi hemsley. Korean J Pharmacogn, 28, 247-251 |
19 | So MH, Lee YS (2010) Effects of culture conditions of Rhizopus sp. ZB9 on the production of organic acid during the preparation of rice koji. Korean J Food Nutr, 23, 70-75 |
20 | Liao W, Liu Y, Frear C, Chen S (2007) A new approach of pellet formation of a filamentous fungus-Rhizopus oryzae. Bioresour Technol, 98, 3415-3423 DOI |
21 | Park HS, Kim BH, Choi HS, Kim JM, Kim MK (2010) Enzyme activity of Basidiomycetes products in each cereals. J Mushroom sci prod, 8, 102-108 |
22 | Lee H, Kim YS, Kim DY, Kim SY, Lee WK, Lee SM, Park JD, Shon MY (2015) A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods. Korean J Food Preserv, 22, 369-376 DOI |
23 | Park YS, Suh CS (1995) Change in soluble protein, free amino acid and starch of Jeungpyun dough during fermentation. Korean J Food Cook Sci, 11, 282-286 |
24 | Lew ID, Park CK, Yu JY (1988) Interaction between Lactobacillus acidophilus and Kluyveromyces fragilis on the metabolism of amino acids in soymilk. J Microbiol Biotechnol, 16, 287-292 |
25 | Youn Y, Jeon SH, Yoo JH, Jeong DY, Kim YS (2016) Quality characteristics of tangerine peel Soksungjang prepared from different koji strains. Korean J Food Preserv, 23, 117-126 DOI |
26 | Baek SY, Kim JS, Mun JY, Lee CH, Park YK, Yeo SH (2016) Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria. Korean J Food Preserv, 23, 347-354 DOI |
![]() |