• Food Science and Preservation
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• v.24 no.8
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• pp.1113-1121
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• 2017

The purpose of this study was to determine antioxidant and physiological activities of water and 70% ethanol extracts from Ligularia fischeri by extraction methods. The yield of water and ethanol extracts from Ligularia fischeri was 15.23% and 17.45%, respectively. The polyphenol and flavonoid contents of ethanol extracts of Ligularia fischeri (LEE) were $17.17{\pm}4.38mg/g$, $35.06{\pm}6.69mg/g$, respectively. The electron donating ability and SOD like activity, and ABTS radical ability of all Ligularia fischeri extracts were increased in a dose dependent manner, and those was the highest in LEE. Nitrite scavenging ability was higher in pH 1.2 than that in pH 3.0, and ethanol extract showed higher ability in pH 1.2 and 3.0. The xanthine oxidase and inhibition effect of all Ligularia fischeri extracts on tyrosinase were dose-dependently increased, and those was the highest in ethanol extracts of Ligularia fischeri. Reducing power was 1.2 at extract concentration $1,000{\mu}g/mL$ in water and ethanol extracts of Ligularia fischeri and the highest in water extract of Ligularia fischeri at concentration of $62.5-500{\mu}g/mL$. These results may contribute to development of processed food and health functional food with Ligularia fischeri.

• Food Science and Preservation
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• v.24 no.6
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• pp.834-841
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• 2017

This study was carried out to investigate the anti-oxidative and anti-inflammatory effects of hot water extracts of Ligularia fischeri cultivated in Youngyanggun. We obtained hot water extract (HWE) and cold water extract (CWE) from L. fischeri. The anti-oxidative activities of L. fischeri extracts were measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The anti-inflammatory effects of L. fischeri were evaluated in human mast cell line-1 (HMC-1) cells stimulated with phorbol-12-myristate-13-acetate plus A23187 (PMACI). The solid yields of HWE was 150% higher than CWE solid yield. Total polyphenol contents of HWE were $198.07{\pm}0.24mg/g$. The value of anti-oxidative activities of HWE were shown $IC_{50}$ $28.2{\pm}0.04ug/mL$. We showed that HWE significantly reduced the PMACI-induced the production of IL-6 (0.01-1 mg/mL), IL-8 (0.1-1 mg/mL), and $TNF-{\alpha}$ (0.01-1 mg/mL). These results indicate that the HWE of L. fischeri can be used as a functional material due to its antioxidant and anti-inflammatory activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.399-405
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• 2010

After Gomchui tea was prepared from leaves of Ligularia fischeri (Ledeb.) Turcz by blanching method, the antioxidant activity of major compounds in Gomchui tea was assessed. On-line HPLC-ABTS analysis revealed that caffeoylquinic acids (chlorogenic acids), such as 5-O-caffeoylquinic acid (5-CQA), 3,4-di-O-caffeoylquinic acid (3,4-DCQA), 3,5-di-O-caffeoylquinic acid (3,5-DCQA) and 4,5-di-O-caffeoylquinic acid (4,5-DCQA), were the major antioxidant compounds in Gomchui tea. The extraction efficiency of these compounds were examined in the various conditions such as extraction temperature, time and solvent. The results demonstrated that the extraction amount with water increased in proportion to extraction time (1~10 min) and temperature ($8{\sim}80^{\circ}C$). These active compounds were also extracted with water even at $8^{\circ}C$ (60% of $80^{\circ}C$), indicating that water is very good extraction solvent for extraction of these antioxidant constituents. However, the extraction efficiency of these compounds decreased when ethanol percentage in water increased. The extraction efficiency between Gomchui powder (no blanching) and tea was significantly different, and 60% of total antioxidant compounds in tea was removed from fresh leaves into water in blanching process, especially 3,5-DCQA (over 90%). Meanwhile, the sonication method didn't affect the extraction of these compounds in all solvents. These results suggest that Gomchui tea can be a good candidate for the tea beneficial to human health.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.3 s.58
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• pp.129-134
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• 2006

In this study, we examined the effects of antioxidant, lipid peroxidation inhibition and suppression of UVA-induced MMP-1 expression in human dermal fibroblasts. Ligularia fischeri extract showed free radical scavenging effect by 82.3% at 5 mg/mL and superoxide radical scavenging effect by 79.3% at 5 mg/mL in the kanthine/xanthine oxidase system, respectively. At the concentration of $500{\mu}g/mL$, L. fischeri extract showed 97% inhibition on lipid peroxidation of linoleic acid. UVA induced MMP expression in human dermal fibroblasts was reduced 35% by treatment with $100{\mu}g/mL$ of L. fischeri extract. These results suggest that L. fischeri extract can be used for an anti-aging agent by antioxidation, lipid peroxidation inhibition and reducing UVA-induced MMP-1 production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1431-1438
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• 2015

This study was conducted to determine the effects of fermented water extracts from Ligularia fischeri (LAF) on reduction of hepatotoxicity induced by ethanol in rats. Ethanol-treated Sprague-Dawley rats were divided into the following eight groups: ethanol-treated group (control), ethanol and ursodeoxycholic acid-treated group (positive control), ethanol and non-fermented water extracts from Ligularia fischeri (LA)-treated groups [100, 200, and 400 mg/kg BW (body weight)], ethanol and LAF-treated groups (100, 200, and 400 mg/kg BW). ${\gamma}$-Glutamyl transferase activities of the ethanol+LA-treated (100, 200, and 400 mg/kg BW) groups and ethanol+LAF-treated (400 mg/kg BW) group decreased significantly compared to those in the control group (P<0.05). Aspartate aminotransferase activities of the ethanol+LAF-treated (100, 200, and 400 mg/kg BW) groups and ethanol+LA-treated (200 and 400 mg/kg BW) groups decreased significantly compared to those in the control group (P<0.05). Alanine aminotransferase and lactate dehydrogenase activities of all groups significantly decreased compared to those in the control group (P<0.05). The total cholesterol, low density lipoprotein-cholesterol, and triglyceride levels of all groups tended to decrease compared to those in the control group, but the differences were not significant. Superoxide dismutase activity of liver tissues was enhanced in the ethanol+LAF-treated (400 mg/kg BW) group (P<0.05). The contents of malondialdehyde in liver tissues decreased in the ethanol+LAF-treated groups (P<0.05). All treated groups showed well preserved lobular architectures with no evidence of steatosis or liver damage compared to the control group. As the results of this study, LAF may improve the plasma lipid profile and alleviate hepatic damage by ethanol.

• Journal of Life Science
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• v.21 no.5
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• pp.678-683
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• 2011

The objective of this study was to evaluate the skin inflammation effects of three herb mixture extracts, Ligularia fischeri, Solidago virga-aurea and Aruncus dioicus, which are from Ullung island in Korea. Regulatory mechanisms of cytokines and nitric oxide (NO) are involved in the immunological activity of Raw 264.7 cells. Tested cells were pretreated with 70% acetone extracts of Ligularia fischeri, Solidago virga-aurea and Aruncus dioicus (LSA-A) and further cultured for an appropriated time after lipopolyssacharide (LPS) addition. During the entire experimental period, 1, 10, and 100 ${\mu}g/ml$ of LSA-A had no cytotoxicity. In these concentrations, LSA-A inhibited the production of NO and prostaglandin $E_2$ ($PGE_2$), tumor necorsis factor-a (TNF-a), interleukin-1${\beta}$ (IL-1${\beta}$), interleukin-6 (IL-6) expression of inducible NO synthase (iNOS), and cyclooxygenase-2 (COX-2). LSA-A showed a 60% $PGE_2$ inhibition rate at 100 ${\mu}g/ml$. iNOS and COX-2 inhibition activities were 54%, and 65% at 100 ${\mu}g/ml$, respectively. In addition, LSA-A extract reduced the release of inflammatory cytokines including TNF-a, IL-1${\beta}$ and IL-6. These results suggest that LSA-A may have significant effects on inflammatory factors, and may be a potential anti-inflammatory therapeutic agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1422-1430
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• 2015

This study was conducted to determine the effect of fermented water extracts from Ligularia fischeri (LAF) on reduction of hepatotoxicity induced by D-galactosamine (D-GalN) in rats. In this experiment, male Sprague-Dawley rats were used as experimental animals, which were divided into eight groups: normal group, D-GalN-treated group (control), D-GalN and non-fermented water extracts from Ligularia fischeri (LA)-treated groups [100, 200, and 400 mg/kg BW (body weight)], and D-GalN and LAF-treated groups (100, 200, and 400 mg/kg BW). ${\gamma}$-Glutamyl transferase, aspartate aminotransferase, alanine aminotransferase, and lactate dehydrogenase activities in serum of the D-GalN and LAF-treated groups decreased significantly compared to those of the control group (P<0.05). The high density lipoprotein-cholesterol levels of the D-GalN and LAF-treated groups increased significantly compared to those of the control group (P<0.05). The low density lipoprotein-cholesterol and triglyceride levels of the D-GalN and LAF-treated groups decreased significantly compared to those of the control group (P<0.05). The atherogenic index values of the D-GalN and LAF-treated groups decreased significantly compared to those of the control group (P<0.05), and their high density lipoprotein cholesterol by total cholesterol ratio increased significantly in these groups (P<0.05). Superoxide dismutase activity of liver tissues were enhanced significantly (P<0.05) in the D-GalN and LAF-treated groups compared to that of the control group (P<0.05), whereas their malondialdehyde content decreased significantly in these groups (P<0.05). The histopathological observations revealed apoptotic cells and mild portal inflammation in liver tissues of the D-GalN and LAF-treated groups. Taken together, these results demonstrate that LAF may improve plasma lipid profile and alleviate hepatic damage.

• Korean Journal of Poultry Science
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• v.50 no.1
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• pp.51-61
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• 2023

This study was designed to evaluate the effects of feral peach (Prunus persica Batsch var. davidiana Max.) sugar extracts (peach extracts) and Gomchwi (Ligularia fischeri) extracts on physicochemical properties of Woorimatdag 1breast marinated with red pepper sauce during cold storage for 18 days. Experimental groups were divided into five groups; CON: marinated breast with basic red pepper sauce, GP15 and GP30: added with 15% and 30% of peach extracts into CON, respectively, GG5 and GG10: added with 5% and 10% of Gomchwi extracts into CON, respectively. Moisture and fat contents of GP30 were lower than those of CON, GG5, and GG10 (P<0.05). Cholesterol content of GP15 was similar to that of CON, while it was lower than the other treatments. GP15 and GP30 showed significantly lower pH than the others. Especially, GP30 showed significantly lower total aerobic bacteria count than other treatment on day 10. During storage, peach and Gomchwi extracts were not significantly effect on meat shear force. Overall acceptability of GP15 was higher than that of GG10 at day 10 and 15 (P<0.05). These results indicated that the treatment of peach extracts has a tendency to improve the storage stability maintaining the sensory preference of marinated Woorimatdag 1 breast compared to Gomchwi extracts. Further study would be needed to identify the specific flavor-enhancing factors of GP treatments.

• Food Science and Preservation
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• v.9 no.3
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• pp.332-337
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• 2002

This study was undertaken in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Ligularia fischeri extracts. A considerable reduction in extraction time was accomplished by MAE. When 70% methanol 50% methanol 70% ethanol, or 50% ethanol was used, MAE extract contained equal levels of soluble solid and total polyphenol as obtained by RE. The optimum microwave-assisted extraction conditions for Ligularia fischeri were achieved by 120∼150 watts of microwave energy and 4∼8 minutes of extraction time. No significant changes were found in antioxidant activity with DPPH scavenging method over the variation of microwave energy or extraction time. The use of diluted methanol or ethanol improved soluble solid content(30%), total polyphenol content(2.7%) and antioxidant activity(68%).

• Journal of Bio-Environment Control
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• v.18 no.1
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• pp.67-73
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• 2009

This study was conducted to gather the basic data on making good use of a kind of groundsel (Ligularia fischeri). We have made methanol extracts from Ligularia fischeri and have also determined the effects of extracting temperature and time on the physiological activities of methanol extracts from Ligularia fischeri. Total phenolic compound and flavonoid contents in the methanol extracts from Ligularia fischeri at the extracting concentration of $1,000mg{\cdot}L^{-1}$ were $75.8-297.7mg{\cdot}L^{-1}$ and $45.6-173.6mg{\cdot}L^{-1}$. Total phenolic compound and flavonoid contents, and DPPH radical scavenging activities were most increased when Ligularia fischeri was extracted with methanol at $95^{\circ}C$ for 6 hours, however, nitrite radical scavenging activities were extremely increased at $75^{\circ}C$ for 12 hours by 97.4%. At $200mg{\cdot}L^{-1}$ and $400mg{\cdot}L^{-1}$ methanol extracting concentration, the hyperplasia of lung cancer cells (Calu-6) and stomach cancer cells (SNU601) were effectively inhibited over 90%. Consequently, it was assumed that Ligularia fischeri was a functional vegetable with a higher physiological activities. Making the processed foods, it had better make the extracts from Ligularia fischeri with methanol at $95^{\circ}C$ for 6 hours.