• Journal of Food Hygiene and Safety
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• v.12 no.2
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• pp.111-116
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• 1997

For the purpose of improving hygienic quality of dried-Angelica Keiskei Koidz powder, the effect of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties were investigated. Gamma irradiation at 5 to 7.5 kGy resulted in sterilizing total aerobic bacteria, molds and coliforms below detective levels, while ozone treatment for 8 hours up to 18 ppm did not sufficiently eliminate the total aerobic bacteria of the sample. The physicochemical properties of the sample were not changed by gamma irradiation up to 7.5 kGy, whereas, ozone treatment caused remarkable changes in pH, TBA value, chlorophyll, carotenoid and fatty acid compositions. Therefore, this investigation demonstrated conclusively that gamma irradiation was more effective than ozone treatment for decontaminating and sterilizing the dried-Angelica Keiskei Koidz powder, with minimal effect on the physicochemical properties analyzed.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.221-225
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• 1996

For the purpose of improving hygienic quality of health-foods, sterilization effects of ${\gamma}$-ray and ozone on microoganisms associated with food cultured in the media and contaminated in Angelica keiskei powder were investigated. Ozone was immersed in water and sprayed in air, on the concentration of 3 mg liter-1 at an air flow rate of 5 liter min-3. Test strains cultured in the media completely inhibited by ${\gamma}$-ray at irradiation doses of 0.25~2 kGy. In the case of ozone, test bacteria inactivated after treatment of 10~20 minutes, but test mold, Aspergillus flavus was not effective. Strains contaminated in Angelica keiskei powder completely inhibited by ${\gamma}$-ray at irradiation doses of 2.5~7.5 kGy. However, when the powder was sprayed with ozonized air for 10hours, Bacillus subtilis and Staphylococcus aureus among five strains were eliminated.

• Korean Journal of Pharmacognosy
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• v.27 no.1
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• pp.80-82
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• 1996

Nucleoside, flavonol glycoside and disaccharide have been isolated from the aerial part of Angelica keiskei Koidz and identified by means of spectral analysis as adenosine, hyperoside and sucrose, respectively.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.59-65
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• 2000

Changes in the contents of volatiles and chlorphylls of Angelica keiskei Kimchi during fermentation were investigated. Total chlorphyll contents decreased gradually during the fermentatin period. Chlorphyll a decreased rapidly from 1.38 to 0.5$\mu\textrm{g}$/cm by the 5th day of fermentation with no further changes at 7th day, while chlorophyll b did not show any change by 3rd day and decomposed rapidly thereafter. Major voltile compounds identified in the kimchi were sabinene, $\alpha$-pinene and $\alpha$-terpinolene, which were gradually decreased during fermentation. There were significant differnce in color, sourness, bitterness and overall acceptability in sernsory evauation of Angelica keiskei Kimchi during fermentation at 2$0^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.308-313
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• 1997

To investigate the effects of Angelica keiskei Koidz on cholesterol metabolism, male Sprague Dawley rats were fed diets containing 5% of A. keiskei flour for 6 weeks. A. keiskei decreased plasma contents of total cholesterol, LDL-cholesterol and triglyceride while showing no change in HDL-cholesterol, resulting in reduction of atherosclerotic index. Decrease in liver concentration of triglyceride and increases in fecal excretion of cholesterol, total neutral steroid and bile acid were also observed. Those results suggest that A. keiskei improves hypercholesterolemia through, at least in part, reducing the absorption of cholesterol and enhancing the catabolism of cholesterol to bile acids.

• Food Science and Preservation
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• v.20 no.1
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• pp.104-110
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• 2013

Dried leaves of Raphanus sativus L. and Angelica keiskei L. extracts have strong antioxidant potential and in consequence profound effects on ulcerative colitis. Present study was conducted to explore the effect of diet mixtures containing dried leaves of Raphanus sativus and Angelica keiskei powder on ulcerative colitis in mice and antioxidant potential of radish green and Angelica extracts as well. Both dried leaves of Raphanus sativus and Angelica keiskei extracts exhibited higher antioxidant activity due to the presence of polyphenols, favonoids and antioxidant enzymes like superoxide dismutase (SOD). Analyzed data indicate that Angelica keiskei extract had higher polyphenol and flavonoid contents compared with radish green, while maximum SOD activity was noted in dried leaves of Raphanus sativus extract Likewise, higher antioxidant ($348.72{\pm}31.65{\mu}g/mL$) and $ABTS^+$ radical scavenging (17%) activities were noted in dried leaves of Raphanus sativus extract compared with Angelica keiskei.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.523-528
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• 1996

The anti-inflammatory effect of the methanolic extracts of some medicinal plants was investigated on the hydrolysis of N-benzoylarginine-p-nitroanilide by trypsin in vitro, the writhing syndrome induced by acetic acid in mice, and the carrageenin-induced paw edema in rats. Among tested medicinal plants, the methanoilc extract of Angelica keiskei, Rosa rugosa and Cudrania tricuspidata showed significant inhibitory effect. And we also found that adenosine, isolated from A. keiskei was identified as one active components.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.105-108
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• 1996

Microbial and sensory changes during storage at $4^{\circ}C$ of Angelica keiskei juice pressurized at $5700\;kg_f/cm^2$ for 7 min, an optimum process condition suggested from the previous study, were investigated. Pseudomonas, which is responsible for putrefaction of refrigerated food, was totally inactivated by pressurization. E. coli and coliform bacteria were also completely inactivated. According to the sensory evaluation data, high hydrostatic pressure does not change sensory characteristics of freshness, sweetness and bitterness (P<0.05). However, after 8 day storage at $4^{\circ}C$, pressurized Angelica keiskei juice showed higher freshness than untreated control. These results indicated that the high hydrostatic pressure can be used as an effective process method for preserving Angelica keiskei juice.

• Korean Journal of Pharmacognosy
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• v.28 no.2
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• pp.80-83
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• 1997

The methanol extract of aerial part of Angelica keiskei Koidzumi exhibited a strong antimutagenic activity against aflatoxin $B_1\;(AFB_1)$. N-methyl-N'-nitro-N-nitrosoguanidine and 4-nitroquinoline-1-oxide in the Ames test with Salmonella typhimurium TA100. Cynaroside, isolated front ethylacetate fraction of the methanol extract Over silica gel, inhibited the mutagenicity of $AFB_1$ with an inhibition value of 96% at 1.0 mg/plate concentration and 87% at 0.5 mg/plate concentration. Other compounds, hyperoside, sucrose and luteolin-7-rutinoside, isolated from ethylactate or n-butanol fraction, also showed antimutagenic effect.

• Biomolecules & Therapeutics
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• v.21 no.3
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• pp.234-240
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• 2013

Monoamine oxidase inhibitors (MAOI) have been widely used as antidepressants. Recently, there has been renewed interest in MAO inhibitors. The activity-guided fractionation of extracts from Angelica keiskei Koidzumi (A. keiskei K.) led to the isolation of two prenylated chalcones, xanthoangelol and 4-hydroxyderricin and a flavonoid, cynaroside. These three isolated compounds are the major active ingredients of A. keiskei K. to inhibit the MAOs and DBH activities. Xanthoangelol is a nonselective MAO inhibitor, and a potent dopamine ${\beta}$-hydroxylase (DBH) inhibitor. $IC_{50}$ values of xanthoangelol to MAO-A and MAO-B were calculated to be 43.4 ${\mu}M$, and 43.9 ${\mu}M$. These values were very similar to iproniazid, which is a nonselective MAO inhibitor used as a drug against depression. The $IC_{50}$ values of iproniazid were 37 ${\mu}M$, and 42.5 ${\mu}M$ in our parallel examination. Moreover, $IC_{50}$ value of xanthoangelol to DBH was calculated 0.52 ${\mu}M$. 4-Hydroxyderricin is a potent selective MAO-B inhibitor and also mildly inhibits DBH activity. The $IC_{50}$ value of 4-hydroxyderricin to MAO-B was calculated to be 3.43 ${\mu}M$ and this value was higher than that of deprenyl (0.046 ${\mu}M$) used as a positive control for selective MAO-B inhibitor in our test. Cynaroside is a most potent DBH inhibitor. The $IC_{50}$ value of cynaroside to DBH was calculated at 0.0410 ${\mu}M$. Results of this study suggest that the two prenylated chalcones, xanthoangelol and 4-hydroxyderricin isolated from A. keiskei K., are expected for potent candidates for development of combined antidepressant drug. A. keiskei K. will be an excellent new bio-functional food material that has the combined antidepressant effect.