• 한국식생활문화학회지
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• 제29권4호
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• pp.348-354
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• 2014

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.

• 한국식품저장유통학회지
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• 제22권1호
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• pp.78-83
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• 2015

강황 분말을 0, 2, 3, 4%를 첨가한 어묵을 제조하여 색도, 절곡검사, 조직감, 관능검사 등의 품질 특성을 조사하였다. 색도 변화는 L, a값은 강황 분말의 첨가량이 증가할수록 감소하였고 b값은 증가하였다. 어묵의 유연성과 탄력성을 나타내는 절곡검사에서는 대조군을 포함한 모든 시료에서 AA로 측정되어 강황 분말의 첨가에 관계없이 우수한 것으로 나타났다. 강황 분말을 첨가한 어묵의 기계적 texture 특성은 강황 분말 첨가량이 증가할수록 경도(hardness), 응집성(cohesiveness), 탄력성(springiness)은 증가하였고, 검성(gimminess)과 파쇄성(brittleness)은 감소하였다. 관능검사 결과로 색깔(color), 향미(flavor), 조직감(texture), 맛(taste), 전체적인 선호도(overall acceptance)는 3%의 첨가군이 가장 높은 평가를 받았다. 따라서 강황 분말을 첨가한 기능성 강황 어묵의 가공 적성에 적절한 강황의 첨가량은 3%가 적당하다고 사료되며 강황을 함유한 고품질 어묵의 제조 가능성을 확인하였다.

• 대한한방내과학회지
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• 제27권2호
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• pp.379-393
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• 2006

Objectives: We are aimed to identify anti-tumor effects of Curcuma aromatics on some kinds of cancer cells through molecular biologic methods. Materials & Methods: We used 4 kinds of cancer cell lines such as lung cancer cells(AS49), cervical cancer cells(HeLa), glioma cancer cells(A172) and prostate cancer cells(PC3). We treated the boiled extract of Curcuma aromatica $5{\mu}g,\;10{\mu}g$ to cultural media(ml) for 24 hours. We measured the cytotoxicitv on 4 kinds of cancer cells through tryphan blue exclusion test and the suppressive effect on viability of 4 kinds of cancer cells via MTT assay. We measured change of mitochondria membrane potential via flow cytometry. The quantitative RT-PCR was used to examine the effect on the revelation of Bcl-2 and Bax which are genes related to apoptosis. We examined the effect on the revelation of Bcl-2 Protein and Bar protein by western blot analysis. Results : In the experiment of tryphan blue exclusion test, the extract of Curcuma aromatica showed more significant killing effect on AS49, HeLa than the control group with density dependent manner, which was statistically significant. In the experiment of MTT assay the extract of Curcuma aromatica showed more suppressive effect on viability of A549, HeLa than the control group with density dependent manner, which was statistically significant. Curcuma aromatica induced apoptosis by decreasing the membrane potential of mitochondria in A549, HeLa. In the experiment of the revelation of genes related to apoptosis, the revelation of Bcl-2 decreased and the revelation of Bax increased in A549, HeLa treated with Curcuma aromatica with dose dependent manner. In the experiment of the revelation of protein related to apoptosis, the protein levels of Bcl-2 decreased and the protein levels of Bax increased in AS49, HeLa treated with Curcuma aromatica with dose dependent manner. Conclusions: From this study, we can infer that Curcuma aromatica has anti-tumor effect on lung cancer cells and uterine carcinoma cells but not on glioma cells and prostate cancer cells.

• 농업과학연구
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• 제50권2호
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• pp.271-279
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• 2023

The aim of the present study was to investigate the influences of Curcuma aromatica or inositol monophosphate supplementation on body weight of sows at different stages, feed intake, backfat thickness of sows at different stages, body weight of piglets at different stages, and immunoglobulin G (IgG) concentration in sow blood and milk. Eighteen crossbred (Landrace × Yorkshire) sows (249.9 ± 3.2 kg) and their litters were used in a 28-day feeding trial to observe the effects of Curcuma aromatica or inositol monophosphate as dietary supplements on performance and IgG concentration of blood and milk in lactating sows and piglets. The dietary treatments comprised a control corn-soybean-based basal diet (CON); control diet + Curcuma aromatica at 0.5% (CA), and control diet + inositol monophosphate at 0.10% (IMP). Sow body weight at different stages, average daily feed intake, and sow backfat thickness at different stages were not affected in all three treatment groups. The body weight of piglets at weaning and average daily gain of piglets born to sows from the IMP group showed significant improvement compared to piglets of sows from the CA treatment group. Treatment had no effect on the IgG levels in blood and milk. In conclusion, supplementation of 0.5% CA or 0.10% IMP in sows has no effect on growth performance and IgG in sows and piglets compared with the control diet.

• Journal of Pharmaceutical Investigation
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• 제40권5호
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• pp.269-275
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• 2010

P-gp plays a critical role in drug disposition and represents a mechanism for the development of multidrug resistance. Flavonoids, a major class of natural compounds widely present in foods and herbal products, have been shown to inhibit P-gp. Therefore, the aim of this study was to identify new candidate chemosensitizers by screening various plant extracts. The ability of natural plant extracts to inhibit P-gp activity was assessed by measuring cellular accumulation of calcein AM, daunorubicin and vincristine in P-gp overexpressing MDCKII-MDR1 cells. Among more than 800 plant extracts, eight were found to inhibit P-gp activity. Curcuma aromatica extract produced greatest inhibition, followed by Curcuma longa and Dalbergia odorifera extracts. Extracts of Aloe ferox, Curcuma zedoariae rhizome, Zanthoxylum planispinum, and Ageratum conyzoides showed moderate inhibitory effects. Curcumin and quercetin exhibited similar inhibition of P-gpmediated efflux of daunorubicin and vincristine, and flavones had a lesser effect. When chemosensitizing effect was evaluated by measuring daunorubicin sensitivity to MDCKII-MDR1 cells in the presence of natural plant extracts, Curcuma aromatica showed the most potent chemosensitizing effect based on daunorubicin cytotoxicity. In conclusion, natural plant extracts such as Curcuma aromatica can potently inhibit P-gp activity and may have potential as a novel chemosensitizers.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2003년도 제10차 국제학술회의 및 추계정기 학술발표회
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• pp.50-56
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• 2003

우리나라 남부도서지역인 진도지방에서 울금 다수확의 기초 자료를 얻고자 차광재배를 실시한 결과는 다음과 같다. 진도지역에서 울금을 4월 20일 정식할 경우 4주 지난 후에 출현되고, 출현율은 83~88%이었다. 초장은 129cm~147cm 이였고, 차광의 정도가 높을수록 초장이 커지는 경향이었다. 엽장은 47.5cm~49.4cm로 차광 30~60%에서 약간 양호하였다. 또한 엽폭은 16.9~17.9cm로 차광이 높을수록 짧아지는 경향이었으나 유의성은 인정되지 않았다. 울금의 1주 근경중는 941~993g로 비대가 잘 되었고, 10a당 3,980~4,200kg을 생산 할 수 있었으며, 15%와 30% 차광이 수량이 약간 증수되었으나 45%이상의 차광에서는 오히려 감소되는 경향으로 차광의 효과는 인정되지 않았다. 이러한 결과로 보아 울금을 재배할 경우 15%차광에서 생육이 가장 양호한 것으로 나타나고, 근경수량이 약간 증수되나 경제성으로 고려하여 재배하여야 할 것으로 생각된다.

• 한국자원식물학회지
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• 제16권3호
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• pp.207-211
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• 2003

우리나라 남부 도서지역인 진도 지방에서 울금 다수확의 기 초 자료를 얻고자 차광 재배를 실시 한 결과는 다음과 같다. 진도 지역에서 울금을 4월 20일 정식할 경우 4주 지난 후에 출현되고, 출현율은 83­88%이었다. 초장은 129cm­147cm이였고, 차광의 정도가 높을수록 초장이 커지는 경향이었다. 엽장은 47.5cm­49.4cm로 차광 30­60%에서 약간 양호하였다. 또한 엽폭은 16.9­17.9cm로 차광이 높을수록 짧아지는 경향이었으나 유의성은 인정되지 않았다. 울금의 1주 근경중은 941­993g으로 비대가 잘되었고, 10a당 3,980­4,200kg을 생산 할 수 있었으며, 15%와 30%차광이 수량이 약간 증수되었으나 45%이상의 차광에서는 오히려 감소되는 경향으로 차광의 효과는 인정되지 않았다. 이러한 결과로 보아 울금을 재배할 경우 15%차광에서 생육이 가장 양호한 것으로 나타나고, 근경 수량이 약간 증수되나 경제성을 고려하여 재배하여야 할 것으로 생각된다.

• 한국식품저장유통학회지
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• 제18권2호
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• pp.219-225
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• 2011

본 연구에서는 울금의 품종별 생리활성을 확인하기 위하여 우리나라에서 재배되고 있는 울금, 강황 및 보라울금의 근경을 실험재료로 하여 total polyphenol 함량, 항균활성, 항균물질의 열안정성 및 pH안정성과 항산화활성을 측정하였다. 울금 품종별 total polyphenol 함량은 울금과 강황에서 보라울금에 비하여 높은 함량을 나타내었다. 울금의 추출 용매에 따른 항균활성은 ethanol 추출물이 15.4~16.3 mm로 가장 강한 항균활성을 나타내었으며 ethylacetate, ether, hexane 순으로 높은 활성을 나타내었다. 품종별로는 울금 ethanol 추출물의 항균활성이 다른 품종에 비하여 높게 나타났으나 E coli와 젖산균 2종, 효모 2종에서는 항균활성이 나타나지 않았다. 울금 ethanol 추출물은 열 및 pH변화에 안정함을 확인하였다. 추출물별 울금의 전자공여능은 ethanol 추출물에서 74.2%로 높은 항산화성을 보였고 ethyl acetate, ether, water, hexane 추출물 순으로 나타났다. 품종별 울금의 전자공여능을 ethanol 추출물에서 비교했을 때 울금 74.2%, 강황 43.98%, 보라울금 43.05%로 나타나 울금에서 강한 항산화성을 보였다. 대조구로 사용한 vitamin C와 BHA는 각각 95%와 96.1%의 높은 전자공여능을 나타내었다. 울금 품종별 항산화성은 울금이 강황과 보라울금에 비하여 월등히 높음을 확인하였다.

• 대한한의정보학회지
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• 제17권1호
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• pp.203-255
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• 2011

This study covers the historical aspects of the turmeric and curcuma only in detail on the medicinal uses, supported by references to the medical texts. And the result is as follows: 1. Turmeric and curcuma are rhizomatous herbaceous perennial plants of the ginger family, but both produced on the same herb. The rhizome is considered turmeric while the tuber is considered curcuma. 2. Turmeric is the round, oval, or ovate, and scutiform rhizome. 3. Curcuma is yellowish externally, internally more or less orange-yellow passing into reddish-brown. The tuber has a round and cuspidate appearance. The smell is aromatic, somewhat analogous to ginger. 4. Turmeric is somewhat analogous to curcuma in shape, but turmeric is pungent and bitter in taste, warm and intoxious in property, and yellow in color, acting on the spleen and liver channels and governing the gi of the blood while curcuma is pungent and bitter in taste, cold and intoxious in property, red in color, acting on the heart and pericardium channels and governing the blood. 5. Turmeric is referred to zedoary, sliced turmeric, old jaundice, precious aromatic, and ovate rhizoma, and curcuma is referred to radix curcuma, curcuma aromatica, and cicada-belly curcuma

• 한국식품조리과학회지
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• 제32권3호
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• pp.299-306
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• 2016

Purpose: Curcuma aromatica Salisb., commonly known as turmeric, has long been used as a powerful health-promoting anti-inflammatory or antioxidant that supports cellular health of the human body. The objective of this study was to compare the antioxidant and antimicrobial activities of the samples with or without fermentation. Methods: Antioxidant activities of the samples were compared using total phenol, flavonoid contents, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Antimicrobial activities were also examined using the paper disc method and minimum inhibitory concentration (MIC). Results: Organic acid content of the C. aromatica Salisb. fermented with Aspergillus oryzae (FCAS) showed a significantly higher value of 0.41% than that of the typical sample without fermentation (CAS) which showed a value of 0.27% (p<0.001). Total phenol and flavonoid contents of the CAS and FCAS did not show significant differences. However, ABTS cation radical scavenging activity and DPPH radical scavenging activity were significantly increased in the samples with fermentation (p<0.001, p<0.01), respectively. The samples of the disc showed inhibited growth of gram positive Bacillus cereus (FCAS 3.70 cm and CAS 2.73 cm) and Staphylococcus aureus (FCAS 2.70 cm and CAS 1.97 cm). MIC of the FCAS (0.25-0.50, 0.5-1.00 mg/mL) was higher than that of the CAS (1.00-2.00, 2.00-3.00 mg/mL), respectively. Conclusion: C. aromatica Salisb. with fermentation showed higher antioxidant and antimicrobial activities in this study. Thus we conclude that fermentation can be a helpful process for more effective application of C. aromatica Salisb. with fermentation in the health-promoting food industry.