• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.53-57
• /
• 1996

As the production of chonma became increased by the farmer's cultivation, developments of the processed food such as tea using chonma have been actively pursued. In the present study, the components of chonma and its beneficial effects on health using SD (Sprague-Dawley) rat model were analyzed. The contents of moisture, protein, ash, fat and fiber in dried-chonma were 11.8, 7.6, 3.2, 0.5, and 3.9%(w/w), respectively. The contents of calcium, sodium, iron, phosphorus, magnesium and potassium were 121, 83, 6.2, 170, 69 and 1,278 mg%. When chow diets containing 0, 0.15, 1.5 or 5.0% chonma powder were fed to SD rats for 4 weeks, no significant differences were observed in the composition of the large-intestinal flora, ${\beta}-glucuronidase$ level of the large-intestinal contents and the weight gains of rats. The level of ${\beta}-glucosidase$ was higher and the serum cholesterol level was lower in 5.0% chonma group compared with control group. The highest sedative effect was shown in 0.15% chonma group.

• Horticultural Science & Technology
• /
• v.31 no.3
• /
• pp.380-387
• /
• 2013

This study was performed to examine the increasing biological activities of both nerve growth factor induction and anti-aging activity of gastrodia (Gastrodia elata) with fermentation process. Antioxidant activities, taken in the fermenting, were investigated to verify utility value of gastrodia for functional food and cosmetics. Fermented gastrodia extracts showed higher antioxidant activities than dried gastrodia extracts. During the routine check of all the practical use potential as functional food, inhibition effect of angiotensin converting enzyme (ACE) and xanthine oxidase (XOase) was tested among water extracted dried gastrodia (WEDG), water extracted fermented gastrodia (WEFG), 70% ethanol extracted dried gastrodia (EEDG) and 70% ethanol extracted fermented gastrodia (EEFG). DPPH was shown as WEDG = $64.14{\pm}0.89%$, WEFG = $66.21{\pm}1.03%$, EEDG = $82.25{\pm}0.52%$, and EEFG = $82.36{\pm}2.37%$. ABTS was shown as WEDG = $54.15{\pm}1.37%$, WEFG = $60.24{\pm}2.25%$, EEDG = $59.18{\pm}1.86%$, and EEFG = $77.17{\pm}4.23%$. Therefore, ACE activity was dramatically inhibited by EERG while there was no difference of XOase inhibition between EEFG and EERG. Nerve growth factor (NGF) activity was measured and indicated about 40% increased neurite growth effect. To conclude, biologically active compounds of gastrodia were increased by fermentation process. It seems to be that ferment gastrodia enhance the use ranges from functional food to fuctional cosmetics, and to all processing industry.

• Applied Biological Chemistry
• /
• v.48 no.4
• /
• pp.370-374
• /
• 2005

This study was carried out to investigate the effect of Gastrodiae rhizoma fractions on serum lipid profiles and atherogenic index (AI) in male S.D. rats fed a high fat diet supplemented with 10 : 2 : 1% (w/w) of lard, corn oil, and cholesterol during the entire 12-week experimental period. Forty-eight rats were randomly divided into four groups; A (low molecule), B (polysaccharide), C (protein) fractions of Gastrodiae rhizoma, respectively, and D (high fat diet as control). Body weight gain, diet intake and feed efficiency ratio did not differ significantly among the groups during the experimental period, but final body weight was on the average 44 g higher in control compared with the three groups of Gastrodiae rhizoma $(A{\sim}C)$. TC and TG levels of group B when compared with control were each decreased by an average of 21.5% and 39.6%, respectively. HDL-cholesterol level was markedly higher in group C than group A and B of Gastrodiae rhizoma. LDL-cholesterol levels of Gastrodiae rhizoma groups $(A{\sim}C)$ were significantly lower than control. AI was significantly lower in group C at 1.45 than the other two Gastrodiae rhizoma at $1.94{\sim}2.05$ and control of 2.12. From the findings, it is feasible for water soluble and high molecular weight components of Gastrodiae rhizoma like polysacchride and protein fractions to be considered as functional components for improving hyperlipidemia.

• Korean Journal of Food Science and Technology
• /
• v.48 no.6
• /
• pp.597-603
• /
• 2016

This study aimed to explore the protective effect of Gastrodia elata (GE) in an HCl/ethanol induced acute gastritis model by differing the steaming time. The samples GE1 (GE by steaming for 1 time) and GE9 (GE by steaming for 9 times), were selected based on the results of HPLC analysis, free radical scavenging activities, and total phenol and flavonoid contents. To evaluate the anti-inflammatory effect of GE, ICR mice were divided into 5 groups; normal mice (Nor), gastritic mice with distilled water (Con), gastritic mice with 100 mg/kg GE1, gastritic mice with 100 mg/kg GE9 and gastritic mice with 10 mg/kg sucralfate (SC). HCl/ethanol-induced gastric mucosal injury was markedly improved by GE9 treatment as observed during histological evaluation. The increased reactive oxygen species levels in the serum were diminished by GE9 treatment. Furthermore, peroxynitrite levels of the stomach tissue were decreased in the GE9-treated group. The analyses of stomach proteins indicated that GE9 treatment effectively reduced inflammatory cytokine levels as compared to that by GE1 treatment. These results suggest that GE9 improves health during acute gastritis.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.12 no.11
• /
• pp.5056-5062
• /
• 2011

This study was carried out to decrease intrinsic objectionable odor, bitter and fishy taste and change the biobeneficial components (gastrodin and p-hydroxybenzyl alcohol) of Gastrodia elate Blume. First of all, Gastrodia elata Blume. was dipped in the rice-washed water and rice-bran solution fermented with Lactobacillus brevis and Lactobacillus plantarum. The objectionable odor, bitter and fishy taste were decreased considerably with the treatments. Gastrodia elata Blume. was also dipped in organic acids (10 different varieties). The result showed that the most effective treatment to reduce objectionable odor, bitter and fishy taste of Gastrodia elata Blume. was treated with 1.0% lactic acid. Eleven different kinds of volatile components such as acetaldehyde, formic acid ethyl ester, acetic acid ethyl ester, 4-methylphenol and 3-hydroxy-2-butanone were separated from Gastrodia elata Blume when treated with or without 1.0% lactic acid. 4-Methylphenol, which is an objectionable odor in Gastrodia elata Blume, decreased with the treatment of lactic acid. While the contents of gastrodin and p-hydroxybenzyl alcohol in Gastrodia elata Blume. increased by 20% when dipped in 1.0% lactic acid solution for 24 hours and steamed at $98^{\circ}C$ for 4 hours.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.47 no.3
• /
• pp.219-226
• /
• 2021

Gastrodia elata has a very low pollination rate in natural state, and even in artificial cultivation, there are very few individuals that bloom due to the degeneration, so little studies have been conducted. This study confirmed that the potential as a cosmetic ingredient by evaluating the antioxidant activity through the evaluation of DPPH radical scavenging activity, anti-inflammatory activity through the inhibitory effect on nitric oxide production, and the moisturizing activity through the effect on promoting hyaluronic acid production by artificially flowering G. elata flower. It was also confirmed that the appearance rate and flowering rate of G. elata harvested in spring were high, and the content of gastrodin was 0.36%. The IC50 value of G. elata flower extract was 0.045% and it was confirmed that G. elata flower extract had higher radical scavenging activity than G. elata root extract. The NO production inhibitory activity against the flower extract showed a significant inhibitory effect from 1% to 83.2%. Hyaluronic acid production promotion efficacy was not confirmed in the G. elata root extract, but the production rate increased with concentration dependence in the flower extract, and it was the highest at 46.9% when 0.02% treatment was performed. Based on the above research results, it is judged that G. elata flower extract has high potential for use as an antioxidant, anti-inflammatory, and skin moisturizing cosmetic ingredient.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2022.09a
• /
• pp.82-82
• /
• 2022

천마(天麻, Gastrodia elata Blume)는 난초과(蘭草科, Orchidaceae)에 속하는 식물로 잎과 뿌리가 없어 탄소동화능력이 없으며, 뽕나무버섯균과 공생하는 기생식물이다. 주요 함유된 성분은 gastrodin, 4-hydroxylbenzyl alcohol, vanillin, vanillyl alcohol, ergothioneine 등이 있고, 주로 진정(鎭靜), 진경(鎭痙), 통락(通絡)의 효능이 있으며, 두통, 반신불수, 언어장애, 현훈(眩暈), 고혈압 등에 사용되고 있다. 천마는 노지 재배에 따른 안정생산 문제가 지속적으로 발생하고 있다. 혹한, 폭우 등 기상환경에 따른 연차간 수량성 차가 673~1,175kg/10a로 크고, 정식 후 원목·종균·자마의 공생관계 형성이 늦어져 자마 생존율이 70% 이하로 낮으며, 18개월 장기 재배 시 생육 환경이 불량해져 썩음병이 많이 발생하고 있다. 본 연구는 비가림시설, 종균 선(先) 접종 배양목 및 20g 이상의 자마를 사용하여 재배기간을 18개월에서 12개월로 6개월을 단축하고자 수행하였다. 본 실험은 종균 선접종 배양목 생산을 위해 ^①원목의 종균 접종 시기는 4월 하순, 6월 상순, 7월 중순으로 40일 간격으로 처리하였고, 이렇게 생산된 배양목을 활용하여 정식은 이듬해 4월 상순, 수확은 그 이듬해 3월 하순으로 설정하였다. 또한, 종균 선접종 배양목을 활용한 ^②천마의 정식 시기는 3월 상순, 4월 상순, 5월 상순으로 30일 간격으로 처리하였고, 수확 시기는 이듬해 2월 하순, 3월 하순, 4월 하순으로 설정하여 천마의 생육상황 및 생산성을 조사하였다. ^①원목의 종균 접종시기를 검정한 결과, 자마 생존율은 4월 하순과 6월 상순 처리가 무처리에 비해 15%가 높았고, 천마 수량은 무처리 대비 4월 하순과 6월 상순 처리구에서 각각 2.07배, 1.64배 높았다. ^②천마의 정식 시기를 검정한 결과, 천마의 유효적산온도는 2,400℃로 3월 상순 처리구는 2,446℃로 충족하였고, 4월 중순 처리구는 2,375℃로 거의 충족하였으나, 5월 상순 처리구는 2,178℃로 222℃가 부족하였다. 자마 생존율은 3월 상순 처리 시 95%로 가장 높았고, 정식 시기가 늦어질수록 자마 생존율이 낮아지는 경향을 보였으며, 수량성은 5월 상순 처리 대비 3월 상순이 3.56배, 4월 상순이 3.43배 높았다. 따라서, 자마 생존율, 유효적산온도, 천마 수량성 등의 결과에 따라 원목의 적정 종균 접종 시기는 4월 하순과 6월 상순 사이고, 천마의 적정 정식 시기는 3월 상순과 4월 상순 사이며, 비가림시설, 종균 선접종 배양목 및 우량자마를 활용하면 재배기간을 노지 대비 6개월 이상 단축할 수 있을 것으로 판단되었다.

• Food Science and Preservation
• /
• v.13 no.1
• /
• pp.83-87
• /
• 2006

Gastrodia elata Blume is a major imp0l1ant medicinal resource in Korea. In order to confirm the biological activities of Gastrodia elata Blume, we carried out various in vitro assays. Of them, anti-oxidant and anti-tumor activities were detected from assays. The prototype of Gastrodia elata Blume extracts was used for 1he evaluation of DPPH, FRAP, hydroxyradical scavenging assay as anti-oxidant assays, as well as anti-tumor asctivities as wound assay and invasion assay. As a result, the prototype of Gastrodia elata Blume extracts showed potent anti-oxidative activity and anti-tumor activity in vitro. These above results suggest that 1he Gastrodia elata Blume extracts could have potential to alleviate oxidation process, cell motility activity, and tumorigenesis.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.7
• /
• pp.858-868
• /
• 2008

This study was carried out to investigate the effects of Gastrodiae Rhizoma powder on plasma lipid profiles in elderly volunteers with hyperlipidemia, hypertension, diabetes or heart disease. 32 elderly people, 11 males and 21 females aged $60{\sim}77$ years, were given Gastrodiae Rhizoma powder 15 g twice daily for 6 months. We investigated the antheropometric data, general characteristics and dietary habit by using questionnaires. Fasting blood samples were collected from the subjects before and after this 6 months intervention study. Blood pressure, glucose, hemoglobin and lipid levels of plasma, atherogenic index (AI) and cardiac risk factors (CRF, LHR, HTR) were determined before and after consumption of Gastrodiae Rhizoma powder. The mean body mass index (BMI) of the male and female subjects were 22.4 and 23.6, respectively. The percent of ideal body weight (PIBW) of males and females were 105.6% and 122.3%, respectively. The subjects had decreased intake frequency of fish and meat in their dietary habit. After consumption of Gastrodiae Rhizoma powder, there were no significant differences in blood pressure; however, the blood glucose significantly decreased with Gastrodiae Rhizoma intake in the males. In the subjects, the levels of plasma total cholesterol, triglyceride, and LDL-cholesterol were decreased by the consumption of Gastrodiae Rhizoma powder; while the levels of plasma LDL-cholesterol was significantly decreased in female. Blood pressure and biochemical assessment (blood glucose, hemoglobin, triglyceride, total cholesterol, LDL and HDL-cholesterol) of the subjects were within the normal range. It was found that AI, CRF and LHR were significantly decreased by Gastrodiae Rhizoma intake. The present results indicate that dietary supplementation of Gastrodiae Rhizoma improved lipid metabolism and cardiac risk factor in cardiovascular disease.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.4
• /
• pp.554-562
• /
• 2007

This study was performed to provide basic data for predicting the usefulness of Gastrodiae rhizoma as a materials for functional foods. Changes in regional cerebral blood flow(rCBF) and blood pressure(BP) were measured in rats, following the intravenous injection of processed Gastrodiae rhizoma water extract. In its processing, we used rice water, Sderotium Poriae Cocos and Radix Ligustici Chuanxiaong. The rCBF and BP measurements were continually monitored by a laser-doppler flowmeter and a pressure transducer in the anesthetized adult Sprague-Dawley rats for approximately about two to two and a half hours, through a data acquisition system composed of a MacLab and Macintosh computer. The results of the experiment are as follows: the processed Gastrodiae rhizoma significantly increased changes in rCBF in the rats. The rCBF with processed Gastrodiae rhizoma did not change by pretreatment with propranolol, atropin, methylene blue, and indomethacin. But the rCBF of the processed Gastrodiae rhizoma was increased by pretreatment with L-NNA. The processed Gastrodiae rhizoma significantly decreased the changes in BP. However, BP with the processed Gastrodiae rhizoma did not change by pretreatment with propranolol, atropin, methylene blue and indomethacin. On the other hand, BP decreased with the processed Gastrodiae rhizoma pretreatment with L-NNA. These results indicate that processed Gastrodiae rhizoma might increase the rCBF and the BP which are related to nitric oxide synthesis. Also these results indicate that the used of processed Gastrodiae rhizoma in safe, as well as clinically applicable in diet therapy for cerebral related disease and hypertension.