• Journal of Mushroom
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• v.18 no.2
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• pp.174-177
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• 2020

This study sought to determine the optimal mixing ratio of Korean cultivated Artemisia annua for production of functional oyster mushrooms. After 23 days of cultivation, mycelial growth was 12.7 cm in medium supplemented with 5% A. annua and 12.5 cm in control. Mycelial growth progressively slowed with the addition of A. annua, with barely any growth (2.1 cm) in the presence of 70% A. annua. Mycelial density was high density without significant difference between treatments. The pileus diameter was greater in the presence of A. annua than in the control, but the pileus thickness was only slightly higher compared to the control. The stipes thickness was greatest for 15% A. annua, and the length of stipes was longest at 10% A. annua, but was lower than the value of the control. The L value of the fruiting zone was highest 10% firewood, and the L value of freshwater was highest at 5% A. annua. The fruiting body yield was highest to (122 g/850 ml) in medium supplemented with 5% A. annua but markedly decreased at higher levels of A. annua.

• Food Science and Preservation
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• v.22 no.5
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• pp.666-673
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• 2015

The quality characteristics of kimchi with Artemisia annua extracts (1~2%; extracted with water or 70% ethanol), including the pH, acidity, reducing sugar content, total viable cell and lactic acid bacteria cell count, and sensory parameters, were investigated at 10 and $15^{\circ}C$ for 20 days during aging. The pH, acidity, reducing sugar content, and lactic acid bacteria count of kimchi with Artemisia annua extract rapidly increased upto the 4~6th day, increasing slowly thereafter. The quality characteristics did not vary between kimchi with and without the extract. The optimal aging time for kimchi with the extract was 10 days at $10^{\circ}C$. The results of the sensory evaluation showed that kimchi with 1% Artemisia annua extract was superior to kimchi with 2% Artemisia annua extract; in particular, the color and taste of the latter were found to be black and bitter, respectively.

• Food Science and Preservation
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• v.22 no.6
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• pp.811-816
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• 2015

The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter's L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.

• The Korean Journal of Ecology
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• v.24 no.3
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• pp.137-140
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• 2001

The antifungal activity of chemical substances from Artemisia annua were examined. Antifungal activity of aqueous extracts from A. annua was higher than that of essential oils in Fusarium oxysporum, whereas that of essential oil was higher than that of aqueous extracts in Aspergillus nidulans. The GC/MS methods were employed for the analysis and identification of phytotoxic substances from A. annua. Essential oil of some components were identified including thujone, terpineol, β-pinene, cienole, 2,4-hexndienal, camphor, citronellal, (-)-menthone, (1R)-(-)myrtenol, (S)-(-)-perilla aldehyde, perilla alcohol, 4-tert-buthylaniline, eugenol, isosafrole, isoeugenol and α-humulene. These results suggest that the chemical substances from A. annua such as terphenoids seem to be responsible for the allelopathic effect.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.139-149
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• 2012

Black garlic and Gaeddongssuk (Artemisia annua L.) were extracted using central composite design by response surface methodology (RSM) in 11 conditions (A~K) with $110{\sim}130^{\circ}C$ and 2~4 hr, and then each extracts were monitored for the total phenol, flavonoid contents and antioxidant activities. The optimum extraction conditions for black garlic and Gaeddongssuk are selected 3 conditions ($130^{\circ}C$, 4 hr; $120^{\circ}C$, 3 hr; $130^{\circ}C$, 3 hr) and 1 condition ($120^{\circ}C$, 3 hr), respectively. They were mixed according to the following ratio; 1:0.5, 1:1, 1:1.5 and 1:2 (black garlic: Gaeddongssuk extract, w/w), and then these composites were tested to the total phenol, flavonoid contents and antioxidant activities. Antioxidant activities of black garlic and Gaeddongssuk extracts by $120^{\circ}C$, 3 hr condition were higher. And the optimal mixture ratio of black garlic and Gaeddongssuk was 1:1.5 (w/w).

• Journal of the Korean Applied Science and Technology
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• v.39 no.6
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• pp.875-883
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• 2022

This study was to investigate the antioxidant and anti-inflammatory activity of leaf and stem of Artemisia annua L. extract by hot water and 70% ethanol. The total polyphenol content was significantly higher in the 70% ethanol extract of Artemisia annua L. than in the hot water extract, but there was no significant difference in the total flavonoid content between the hot water extract and the 70% ethanol extract. The DPPH radical and ABTS radical scavenging ability was the highest in the vitamin C treatment group at the concentration of 62.5~500 ㎍/mL, followed by the 70% ethanol extract and the hot water extract. As a result of measuring the NO production inhibitory effect at 125 ~ 500 ㎍/mL, the hot water extract showed strong NO production inhibition at the concentration of 500 ㎍/mL, and showed the inhibition of NO production with concentration-dependent pattern. In addition to inhibitory activity of NP production, the 70% ethanol extract also showed an inhibitory effect on inflammatory cytokines production. It is thought that it can be widely used in the treatment and improvement of inflammatory diseases because it shows antioxidant effects and significantly reduces the expression of inflammatory cytokines.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.12a
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• pp.53-53
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• 2020

본 실험은 다양한 생리활성이 보고되어 약용으로 널리 쓰이는 개똥쑥(Artemisia annua L.) 종자의 온도에 따른 발아 특성을 조사하기 위해 진행하였다. 미세온도구배 발아기를 이용하여 낮과 밤의 온도를 각각 5 ~ 35℃ 범위에서 낮과 밤의 시간을 12시간으로 고정하고, 낮 온도가 밤 온도보다 크거나 같은 조건을 설정하여 총 27개의 온도조건으로 개똥쑥 종자의 최종 발아율 및 발아율과의 관계를 분석하였다. 실험결과, 개똥쑥 종자는 실험에 사용한 모든 온도조건에서 발아가 가능한 것으로 나타났으며, 25/10℃(낮/밤) 조건에서 90%로 가장 높게 조사되었다. 또한, 발아율 조사결과를 통해 일평균온도뿐만 아니라 일교차온도도 발아율에 영향을 미치는 것으로 판단되어 일평균온도와 일교차온도로 나누어 발아율과의 관계를 분석하였다. 온도조건과 발아율과의 연속적인 발아특성을 분석하기 위해 다중회귀분석과 비선형 회귀분석을 이용하여 온도 조건과 상대적 발아율의 관계를 수식으로 표현하였다. 일평균온도를 기준으로 발아율과의 관계를 분석한 결과, 5 ~ 35℃의 모든 일평균 온도범위에서 유의성이 나타났으며 5, 7.5, 32.5, 35℃는 상대적인 음의 영향력을, 나머지 조건에서는 상대적인 양의 영향력을 가진 것으로 분석되었다. 일교차온도를 기준으로 발아율과의 관계를 분석한 결과, 0 ~ 25℃의 모든 일교차 온도범위에서 양의 영향력을 가진 것으로 분석되었다. 일평균온도는 19.3℃에 가까울수록, 일교차온도는 14.9℃에 가까울수록 발아에 대한 영향력이 큰 것으로 조사되었다. 각 수식을 통해 도출된 수치화된 온도에 따른 개똥쑥 종자의 일일누적 온도 영향력을 temperature score(TS)로 설정하였다. 본 연구에서 도출된 수식을 통해 누적 TS를 계산한 결과, 14.9 TS가 누적되었을 때 발아율이 85% 이상으로 나타날 것으로 예측되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1708-1716
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• 2016

The Akt/mammalian target of the rapamycin (mTOR) pathway is activated in the majority of human cancers. Activation of the Akt/mTOR pathway confers resistance to many types of cancer therapy. In this study, we evaluated the apoptotic effect of ethanol extract of Artemisia annua L. through down-regulation of Akt signal pathways and the mitochondrial pathway in hepato-carcinoma cells (HepG2). A. annua extract is known as a medicinal herb that is effective against cancer. We evaluated anti-proliferative activity by MTT-based viability assay and apoptotic effect by Annexin-V/PI staining, mitochondrial membrane potential (MMP), and caspase-3/7 activity as determined by flow cytometry. A. annua treatment led to loss of MMP, resulting in cytochrome c-inducible activation of caspase-3/7. Treatment with A. annua extract reduced activities of Akt/mTOR/anti-apoptotic proteins (such as Bcl-2 and $Bcl-X_L$), leading to increased activation of tumor suppressor p53 and pro-apoptotic proteins (such as Bax and Bak). We applied LY294002 (inhibitor of Akt) and rapamycin (inhibitor of mTOR) to determine the relationship between signal transduction of proteins associated with apoptosis. LY294002 and rapamycin significantly reduced cell viability and increased apoptosis. These results indicate that Bcl-2 and caspase-3 are key regulators in A. annua extract-induced apoptosis in HepG2 cells and are controlled through the Akt/mTOR signaling pathway.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.130-137
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• 2020

The present study was undertaken to compare the effects exerted by different extraction solvents on the extraction of active components, such as polyphenols and flavonoids, from the dried leaves of Artemisia annua L. Different extracts were prepared using a heating mantle. The extraction solvents used were distilled water, and 20, 40, 60, 80, and 99.5% ethanol solution. It was observed that the 40% ethanol solution yielded the most significant results in the extraction of various phytochemicals with phenol concentration of 154.8±0.28 mg of gallic acid equivalent/g and flavonoid content of 25.28±0.01 mg quercetin equivalent/g. However, based on the extraction solvent used, varying trends were observed in the antioxidant, enzyme inhibition, and bacterial inhibition analyses. It was concluded that the extraction solvent should be selected based on the purpose of use of the dried leaves of A. annua L.

• Journal of Life Science
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• v.22 no.6
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• pp.844-851
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• 2012

Antioxidant and cancer cell growth inhibition activity of hot water extract from five different varieties of Artemisia (A. Argyi H., A. iwayomogi Kitamura, A. Princeps Var Orien talis HARA, A. princeps Pampanini and A. annua L.) in Korea was studied. We determined the phenol and flavonoid contents and examined antioxidant assay, such as DPPH, NO radical scavenging, activity ferric-reducing antioxidant power (FRAP), and bleaching inhibition activity in the ${\beta}$-carotene linolic acid system. Also, we performed HeLa and MCF-7 cancer cell growth inhibition assay of Artemisia extracts. Total phenol and flavonoid contents were the highest in A. iwayomogi Kitamura followed by A. Argyi H. DPPH radical scavenging activity was the highest in A. Argyi H. at 50 ${\mu}g/ml$ concentration, NO radical scavenging activity was more than 50% in A. Princeps Var Orien talis HARA, A. princeps Pampanini, and A. annua L. at 200 ${\mu}g/ml$ concentration. FRAP was higher in A. Argyi H. and A. iwayomogi Kitamura. Antioxidant activity in the ${\beta}$-carotene linolinolic system was also higher in A. Argyi H. and A. iwayomogi Kitamura by 60.50% and 56.90% at 100 ${\mu}g/ml$ concentration, respectively. In cancer cell growth inhibition activities at 400 ${\mu}g/ml$ concentration, A. iwayomogi Kitamura showed greater than 80% on HeLa cell. A. princeps Pampanini and A. Argyi H. extract had growth inhibition activities greater than 80% on MCF cell. The results of this study suggest that the antioxidant and anticancer activities in various Artemisia are a promising source of functional food ingredients.