• Journal of Life Science
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• v.20 no.8
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• pp.1268-1275
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• 2010

This study was carried out to investigate the anti-proliferative activity of solid-state fermented medicinal herbs which include Phellinus baumii. Methanol extracts were prepared from 36 different medicinal herbs and their fermented counterparts. These extracts were used to treat human colorectal HCT116 cell, human embryonic kidney cell HEK-293, pre-adipocyte cell 3T3-L1, and pre-osteoblast cell MC3T3-E1 for 24 hr. At a concentration of 100 ${\mu}g/ml$, the extracts of Amomum villosum, Cnidium officinale Makino, Dendrobium moniliforme, Dictamnus dasycarpus, Diospyros kaki Thunb, Eucommia ulmoides Oliv, Ginkgo biloba L, Magnolia denudata Desrousseaux, Orostachys japonicus, Panax notoginseng, Pharbitis nil Choisy, Polygala tenuifolia and Trichosanthes kirilowii (seed) led to a < 50% decrease in cell proliferation, and mycelium of P. baumii showed a 46.3% decrease in cell proliferation. Meanwhile, the extracts of the 25 fermented herbs showed similar anti-proliferative activities compared to those of individual non-fermented herbs. However, the extracts of the fermented Drynaria fortunei Kunze (1), Lycium chinense Mill (2), Fritillaria thunbergii Miquel (3) and Prunus persica showed increased anti-proliferative activity. The $IC_{50}s$ of (1), (2) and (3) were especially decreased to 28, 85 and 80 ${\mu}g/ml$ from 394, 917 and 149 ${\mu}g/ml$, respectively. Furthermore, the cytotoxicity of the extracts of fermented (1), (2) and (3) against HEK-293, 3T3-L1, and MC3T3-E1was negligible up to 200 ${\mu}g/ml$. These results suggest that solid-state fermentation using the mycellium of P. baumiiproduce potential anti-cancer agents or strengthen the bioactivity of medicinal herbs.

• Journal of Life Science
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• v.17 no.12
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• pp.1675-1681
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• 2007

The seasoned porks loins manufactured using with seasoning sauce that were prepared with difference composites of medicinal plant extracts (T-0; medicinal plants extract not added, $T-1{\sim}3$ ; pork treated with mixture of 6 kinds medicinal plant, respectively). And the changes of lipids were investigated during storage at $4^{\circ}C$ for 15 days. Content of TBARS in raw pork was $0.15{\pm}0.03$ MA mg/kg at beginning storage stage, in seasoned pork group (T-1), TBARS content was $0.35{\pm}0.01$ MA mg/kg after storage for 15 days. But TBARS contents were ranged from 0.27 to 0.3MA mg/kg in seasoned pork groups (T-1, T-2 and T-3) and it significantly lower than T-0 group. Unsaturated fatty acid content tended to increase during storage, but decreased after storage 9 days. These tendency was equally appeared in the cholesterol content of $T-1{\sim}3$ groups. In conclusion, the addition of medicinal plant composites enhanced antioxidant activity of the seasoned pork.

• Applied Biological Chemistry
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• v.48 no.4
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• pp.411-417
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• 2005

Aqueous extracts were prepared from 21 medicinal herbs including Herba Pogostemi (Agastache rugosa) to examine their modulatory effects on NO production in mouse macrophage cell line RAW264.7 cells. While almost all medicinal herb extracts failed to show marked scavenging activities to NO produced by LPS stimulation, only Herba Pogostemi showed a rather strong induction of NO production in RAW264.7 cells without stimulation with LPS. When we treated the cell with $200{\mu}M\;of\;N^G-monomethyl-L-arginine\;(N^GMMA)$, a NOS2 inhibitor, a significant reduction in NO production could be observed. Moreover, a treatment of $100{\mu}M$ pyrrolidine dithiocarbamate (PDTC) led to about a 79% reduction of NO production. These results demonstrated that the aqueous extract of Herba Pogostemi might provide a second signal for the expression of NOS2 in RAW264.7 cells, and suggested that Herba Pogostemi induces NO production through L-argininedependent pathway.

• Journal of Life Science
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• v.27 no.9
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• pp.1059-1063
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• 2017

Angiogenesis is an essential step in tumoral growth and metastasis and is regulated by a balance between stimulators and inhibitors. Recently, antiangiogenic target therapy has shown promise as a new type of chemotherapy. Natural products have attracted widespread attention worldwide as a useful source of novel therapeutic compounds. The balloon-flower has long been used as a traditional medicinal material and food in Asia. In this study, we investigated whether extract of balloon-flower would inhibit in vitro angiogenesis and vascular-like network formation in human umbilical vein endothelial cells (HUVECs). The extract of Balloon-flower did not affect the viability of HUVECs. However, treatment with the Balloon-flower extract suppressed tube formation of HUVECs. In addition, after treatment with the Balloon-flower extract, cell migration decreased about 80%, and cell invasion was almost completely inhibited. Taken together, these results suggest that extract of Balloon-flower may have potential as an angiogenic inhibitor and that it could be developed as an anticancer agent.

• Korean Journal of Microbiology
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• v.46 no.2
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• pp.200-206
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• 2010

In this study, we investigated the antibacterial effect of 69 oriental medicinal herbs (OMHs) on Actinomyces viscocus, Streptococcus sobrinus, and two strains of Streptococcus mutans as oral bacteria. Methanol extracts of OMHs were used in the first antibacterial test, and then boiled water, ethanol, methanol, and ethyl acetate extracts of C. japonica, C. sappan, P. mume, and S. chinensis were used in the second test. Boiled water extract of C. japonica was shown to have the most superior effect on oral bacteria. The extract yield of boiled water extract of C. japonica was 22%, and the growth of oral bacteria was almost inhibited at over a 180 mg/ml concentration. Antibacterial effect compound analyzed by UPLC method was identified as berberine, and the content was 25.54%. In addition, the extract appeared to be stable at $121^{\circ}C$ for 15 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.46-55
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• 2017

In this study, extracts of gamma-irradiated Aralia continentalis for health and beauty food resources were examined on antioxidant activities and increasing extraction yield. In photostimulated luminescence analysis, non-irradiated (0 kGy) sample showed an intermediate result of 891.00 photon counts (PCs), whereas irradiated (5 and 10 kGy) samples showed positive results of 79,956.67 and 282,498.67 PCs, respectively. The thermoluminescence ratio of non-irradiated samples was 0.018, whereas the values of irradiated samples (5 and 10 kGy) were 0.395 and 0.464, respectively. Electron spin resonance (ESR) analysis as a physical technique for irradiation identification of Aralia continentalis showed a pair of peaks on a space of 6.0 mT in the symmetric ESR spectrums. For phenolics of gamma-irradiated Aralia continentalis, water extracts had the highest amounts of 7.61 mg/g at non-irradiated condition (0 kGy) while 50% ethanol extracts had the highest amounts of 6.86 mg/g at 10 kGy irradiation. 2,2-Diphenyl-1-picrylhydrazyl scavenging activity of water and 50% ethanol extracts from non-irradiated and irradiated Aralia continentalis were very high (94.99~100.00%). 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation inhibitory activity was over 95.00% at $200{\mu}g/mL$ phenolics. Antioxidant protection factor (PF) showed a very high level of activity (1.38~2.51 PF). Thiobarbituric acid reactive substance inhibitory activity was high (70% and 95%, respectively). Thus, treatment of gamma irradiation can be used as a method of storage for long-term preservation of Oriental medicine.

• Food Science and Preservation
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• v.16 no.6
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• pp.875-883
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• 2009

We investigated the effects of manufacturing method on the quality of beef jerky using electron micrography. Six types of beef jerky were prepared by the addition of sugar (A), licorice (B), one of three kinds of spice extract (clove: C, fennel fruit: D, and Chungyang green pepper extract: E), or a mixture of all spice extracts (F). Microstructural changes in beef jerky during preparation by drying, with respect to drying method and the nature of the added spice extract, were observed by scanning electron micrography (SEM) and transmission electron micrography (TEM). The latter technique showed that the microstructure of fresh meat showed actin and myosin in myofibril lines, and also mitochondria and inner membranes. Beef muscle structure was broken at many myofibril lines and decomposition of inner membrane material was evident after seasoning. SEM of air-blast dried beef jerky with added medicinal herb extracts showed both large spaces and regular myofibrils, whereas hot air-dried beef jerky had no spaces and the muscle myofibrils were still evident. After review of all available micrographs from SEM and TEM, we concluded that use of medicinal herb extracts could be helpful in preserving the muscle myofibril structure during drying, and the air-blast drying method is recommended to optimize the textural quality characteristics of beef jerky.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2005.11a
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• pp.175-176
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• 2005

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.542-547
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• 2008

The anti-diabetic effects of water extracts (WE) from medicinal herbs on hepatic glucose-regulating enzymes, such as glucokinase (GCK), pyruvate dehydrogenase (PDH), acetyl-CoA carboxylase (ACC) and ${\alpha}$-glucosidase, were studied using the cytosol fraction in liver and mitochondia fraction in heart of a type II diabetic animal (GK rat, Goto-Kakizaki). The free radical scavenging activity of water extracts by DPPH method was also tested. We found that free radical scavenging activity was strong in Corni fructu (CF), Mokdan Bark (MDB), Chenhwabon (CHB) and Sanyack (SY), while that of Backbocreng (BBR), Shuckgihwang (SGH) and Taecsa (TS) was lower. For GCK activity in cytosol of liver, CF and CHB had a more effective activity than other extracts. PDH activity in mitochondria fraction of heart was higher in all of the extracts, expect for the TS extract, than in the control. ACC activity in cytosol fraction of liver was significantly higher in the CF, CHB, SGH, TS and SY extracts than in the control. CF, BBR and MDB led to a decrease in the ${\alpha}$-glucosidase activity. Therefore, these results suggest that all of the extracts may be used as functional material in the development as anti-diabetic functional food and medicine.

• Journal of Nutrition and Health
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• v.48 no.2
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• pp.157-166
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• 2015

Purpose: The effects of water extract and distillate from the mixture of black goat meat and medicinal herb on MG-63 osteoblast proliferation and mouse bone marrow derived osteoclast formation were investigated. Methods: Proximate composition, volatile basic nitrogen (VBN), mineral content, free amino acid composition and free fatty acid composition in black goat meat were determined. Water extract and distillate were prepared with three groups; goat meat only (BG-E, BG-D), six herbs added group (BG-E6, BG-D6), and eight herbs added group (BG-E8, BG-D8). Osteoblast proliferation, mineralization and calcium uptake activity of MG-63 cells were measured and tartrate resistant acid phosphatase activity of osteoclasts was analyzed. Results: Black goat meat had remarkably low fat and high level of calcium. Glutamic acid was the most abundant amino acid. Herbs added extract groups (BG-E6 and BG-E8) showed increased MG-63 cell proliferation in a concentration dependent manner, while all the distillates did not show the effect. All extracts and distillates showed significantly increased osteoblast mineralization depending on the concentration. In particular, herb added extract, BG-E6, increased 170.3% of control and the distillate of BG-D and BG-D6 increased up to 168.5% and 159.8%, respectively. Calcium uptake activities of all water extracts showed remarkable increase of BG-E6 and BG-E8 up to 615.5% and 628.1% of control, respectively. Ditillates had no effect except BG-D6. All water extracts significantly reduced the activity of tartrate-resistant acid phosphatase (TRAP) in osteoclasts derived from mouse bone marrow. Conclusion: Combination of black goat meat and medicinal herb increased the MG-63 cell proliferation and effectively inhibited osteoclast differentiation in both water extracts and distillate of them, which implies that they could be used as potent functional food materials for bone health.