• Title/Summary/Keyword: Angelica keiskei L.

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Preparation of Yogurt Added with Angelica keiskei Juice and Its Quality Characteristics

  • Chung, Hai-Jung
    • Preventive Nutrition and Food Science
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    • v.6 no.2
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    • pp.96-100
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    • 2001
  • Mixtures prepared from whole milk with added skin milk powder(2.5%, w/v) and Angelica keiskei juice (1.5%, w/v) were fermented with lactic acid bacteria (single and mixed culture of Lactobacillus bulgaricus and Strpetococcus thermophilus) for 24 hours. The fermented mixtures (curd yogurt) were evaluated for acid production (pH and titratable acidity), cell numbers, viscosity, sensory property and keeping quality. Results indicated that the addition of Angelica keiskei stimulated the acid production by lactic acid bacteria. The number of viable cells reached 4.5~7.3$\times$10$^{9}$ CFU/mL for Angelica keiskei-added yogurts, while 3.3~5.1$\times$10$^{9}$ CFU/mL for control yogurts. Viscosity of Angelica keiskei-added yogurts was higher (3,609~3,854 centipoises) than that of control yogurts(3,346~3,700 centipoises). Of the microorganism tested, mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus was most effective in acid production. The overall sensory score showed that Angelica keiskei yogurt fermented with Streptococcus thermophilus was evaluated as good as control yogurt. When yogurts were stored at 4$^{\circ}C$ for 12 days, pH, titratable acidity and viable cells of lactic acid bacteria were not significantly changed(p<0.05).

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Antioxidant Activities of Angelica keiskei L. and dried leaves of Raphanus sativus L. (신선초와 무시레기의 항산화 성분 및 활성 비교)

  • Ji, Su-Jin;Lee, Dong-Jin;Lim, Sung-Hee;Shin, Woo-Jeong;Cho, Young-Suk;Kim, So-Young;Kim, Jung-Bong;Kim, Se-Na
    • 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.

Sensory and Mechanical characteristics of Shinsunchosulgi by Different Ratio of Ingredient (신선초설기의 재료배합비에 따른 관능적$\cdot$텍스쳐 특성)

  • Lee Hyo-Gee;Lee Eun-Mi;Cha Gyung-Hee
    • Korean journal of food and cookery science
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    • v.21 no.4 s.88
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    • pp.422-432
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    • 2005
  • Shinuncho(Angelica keiskei koidz)sulgi is a kind of steamed rice cake by an earthenware steamer. I made Shinuncho-sulgi samples with different amounts of Angelica keiskei koidz - powder and different types of sugars (sugar or honey). The more Angelica keiskei koidz powder it has the bitter it tastes but the lower sweetness, moistness and chewiness it has. Samples with honey have higher sweetness, moistness and chewiness but lower bitterness and after-swallowing than ones with sugar. Color is Shinsuncho-sulgi with $3\%$ of Angelica keiskei koidz - powder and honey has been judged to have the best quality. Flavor and Overall-acceptability are Shinsuncho-sulgi with $2\%$ of Amge;oca keiskei koidz - powder and honey has been judged to have the best quality. The more Angelica keiskei koidz powder it has the higher hardness but the significantly cohesiveness, springiness, gumminess, and chewiness it has. Samples with honey have higher hardness, springiness, cohesiveness, gumminess and chewiness, but lower adhesiveness, than ones with sugar. The moisture content of Shinsuncho-sulgi is $35.89\~37.08\%$. Samples with honey have higher b-value but lower L-value and a-value than ones with sugar. Based on the results of the study, the best ratio of ingredients is as follow non-glutinous flour 196g, Angelica keiskei koidz powder $2\%$ (4g), honey 35ml, salt 2g, water 20ml and $37.08\%$ of moisture content.

Effect of High Hydrostatic Pressure on the Shelf-life and Sensory Characteristics of Angelica keiskei Juice (초고압처리 신선초 녹즙의 저온저장 안정성 및 관능적 특성 변화)

  • Lee, Dong-Un;Park, Ji-Yong;Kang, Jung-Il;Yeo, Ick-Hyun
    • 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.

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The Effect of Angelica keiskei Ethnol Extract on Proliferation, Apotosis and ROS Accumulation in Human Breast Cancer MDA-MB-231 Cells (신선초 에탄올 추출물이 인체 유방암 MDA-MB-231 세포에서 세포증식, 세포사멸과 ROS 축적에 미치는 영향)

  • Jeong, Yu-Jin;Nam, Mi-Kyung;Kang, Keum-Jee
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.1
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    • pp.24-30
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    • 2011
  • The anti-cancer effects of Angelica keiskei ethanol extract were evaluated in human breast cancer MDA-MB-231 cells. The concentrations of extract were 1, 2, 3, 4 and 5 mg/mL. Dose-dependent reductions in the number of cells with altered cell shape and pyknotic nuclei were observed at 48 h after treatments. MTT assay also exhibited a similar dose-dependent reduction in mitochondrial reductase activity (p<0.05), in particular, with a rapid reduction in the activity of the 5 mg/mL group. Analysis of cell death with propidium iodide (PI) staining revealed only a slight increase in cell death in the 5 mg/mL group. Analysis of bromodeoxyuridine (BrdU) incorporations also showed a dose-dependent reduction in cell proliferation (p<0.05). Finally, increases in total radical oxygen species (ROS) accumulation in cells, as revealed by DCF-DA staining, were observed in the treated groups in a similar dose-dependent fashion (p<0.05). These results indicate that Angelica keiskei ethanol extract exhibiting anti-cancer effects in MDA-MB-231 cells causes multiple changes in cell shape, enzyme activity, and ROS accumulation, thereby inducing cell death.

Effect of Fruit-Vegetable Juices Containing Angelica keiskei on Alcohol Metabolizing Enzyme Activities in vitro (신선초를 혼합한 과채주스의 알코올 대사 효소 활성에 미치는 영향)

  • Kim, Min-Ju;Lim, Sang-Wook;Ahn, Hye-Jin;Jun, Junggyu;Kang, Min-Jung
    • KSBB Journal
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    • v.31 no.1
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    • pp.8-13
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    • 2016
  • Excessive alcohol consumption can cause hangover symptoms, such as headache, drowsiness, dizziness, gastrointestinal distress, and anxiety. The aim of this study was to investigate alcohol metabolizing enzyme activities and antioxidant activities of fruit-vegetable juices containing Angelica keiskei prepared using a low speed masticating juicer in vitro. The acceleration rate of alcohol dehydrogenase (ADH) by A. keiskei-cherry tomato juice (ACJ) and A. keiskei-green grape juice (AGJ) were $163.8{\pm}4.3%$ and $148.2{\pm}6.9%$, respectively. The acceleration rate of aldehyde dehydrogenase (ALDH) by ACJ and AGJ were $185.6{\pm}9.5%$ and $161.1{\pm}4.8%$, respectively. Total polyphenol of ACJ and AGJ were $111.1{\pm}1.6mg/dL$ and $100.8{\pm}2.9mg/dL$, respectively. DPPH radical scavenging activities of ACJ and AGJ were $62.0{\pm}0.5%$ and $61.3{\pm}0.4%$, respectively. Thus, these results indicate that alcohol degrading enzyme activities can be enhanced by fruitvegetable juices containing A. keiskei.

Whitening Effect of Angelica keiskei Koidzumi Extract by Inhibition of Endothelin-1 Production and Melanogenesis (Endothelin-1 생성 저해와 멜라닌생성 저해에 의한 신선초 추출물의 미백 효과)

  • Park, Sun-Hee;Lee, Bang-Yong;Han, Chang-Sung;Kim, Jin-Guk;Kim, Kyoung-Tae;Kim, Ki-Ho;Kim, Young-Heui
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.34 no.2
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    • pp.101-107
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    • 2008
  • In order to investigate the potential of a Angelica keiskei Koidzumi extract and its fractions as an active ingredient for whitening cosmetics, we prepared Angelica keiskei Koidzumi extract(70% ethanol), and the aqueous suspension was successively extracted with hexane, ethyl acetate(EA), and n-butanol fraction. We measured their inhibitory effects on mushroom tyrosinase and melanin synthesis in B16 melanoma cells and normal human kerationocytes in vitro. They did not show inhibitory activity against mushroom tyrosinase and the melanin synthesis except hexane and EA fractions. Hexane and EA fractions markedly inhibited cellular tyrosinase activity at a lower concentration(25 and 5 ${\mu}g/mL$, respectively) than arbutin(250 ${\mu}g/mL$). We also quantified the released amount of endothelin-1(ET-1), a mitogen of melanocyte, and interleukin-$1{\alpha}$(IL-$1{\alpha})$, a mediator of UVB-induced inflammation. Hexane and EA fractions did not affect IL-$1{\alpha}$ production, but they decreased UVB-induced ET-1 production in normal human keratinocytes in a dose dependant manner. As a result, hexane and EA fractions could inhibit the melanogenesis through the inhibition of UVB-induced ET-1 production in normal human keratinocytes. This result suggests that hexane and EA fractions of Angelica keiskei Koidzumi extract could be used as an active ingredient for cosmetics.

Analysis of Antioxidant Nutrients in Green Yellow Vegetable Juice (녹즙의 항산화 영양성분 분석)

  • Chung, So-Yong;Kim, Hyeon-Wee;Yoon, Sun
    • Korean Journal of Food Science and Technology
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    • v.31 no.4
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    • pp.880-886
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    • 1999
  • The present study was attempted to investigate the contents of antioxidant nutrients in green juice of Angelica keiskei, kale, carrot, celery, cucumber. All 5 green juice were found to contain antioxidant nutrients such as ${\beta}-carotene$, vitamin E, vitamin C, Se, Cu, Mn, Zn and phenols. ${\beta}-carotene$ contents of carrot, kale, Angelica keiskei, celery and cucumber juice were 5909.0, 3285.3, 1398.4, 176.7 and 61.4 mg/l00 g, respectively. ${\alpha}-tocopherol$ contents of 5 green juices were $0.04{\sim}1.41$ mg/l00 g. Kale juice had highest ${\alpha}-tocopherol$ and celery juice contained lowest, kale juice also contained highest vitamin C (105.1 mg/l00 g) and Angelica keiskei, cucumber, celery and carrot had vitamin C contents of 31.4, 9.3, 7.5 and 5.2 mg/l00 g, respectively. Angelica keiskei had highest amount of antioxidant minerals among the sample such as Cu (0.40 mg/l00 g), Mn (0.5 mg/l00 g), Zn (0.24 mg/l00 g), Se $(0.61\;{\mu}g/kg)$. Kale was the second best source of antioxidant minerals which were Cu (0.45 mg/l00 g), Mn (0.22 mg/l00 g), Zn (0.24 mg/l00 g), Se $(0.33\;{\mu}g/kg)$. However, celery and cucumber were poor in antioxidant minerals. Total phenolic contents of 5 green juices were $0.01\;{\sim}0.05%$, kale juice also had highest total phenolics among the samples.

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Chemical Composition of Hericium erinaceum Cultured by the Extracts of Angelica keiskei and the Byproduct of Angelica keiskei (신선초 및 신선초박을 이용한 노루궁뎅이버섯 배양추출물의 화학성분)

  • Kwon, Sang-Chul;Park, Gang-Yong;Jeong, Jae-Hyun;Lee, Kyong-Haeng
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.9
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    • pp.1168-1173
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    • 2008
  • To utilize the abandoning byproducts after manufacturing fresh vegetable juice, Hericium erinaceum (H. erinaceum) was cultured using Angelica keiskei (AK) and the byproducts of Angelica keiskei (BAK) as anutrient and the chemical composition of the culture extract was analyzed. When H. erinaceum was cultured using culture media of AK and BAK, it showed 107{\sim}112 mm of growth during 40 days. The moisture contents of AK and BAK extracts were 94.36 and 97.36%, respectively; however, those of extracts of H. erinaceum cultured in AK and BAK decreased to 90.95 and 94.20%, respectively. Reversely, other chemical compositions were increased. The vitamin A content of AK extract was 20.78 IU/100 mL and was higher than those of other extracts. However, vitamin A was not detected in extracts of H. erinaceum cultured with AK and BAK. In contrast, vitamin $B_2$ and C in the extracts of H. erinaceum cultured were higher than those of AK and BAK. Total ash content including Fe, P, Mg, and Ca increased in the extracts of H. erinaceum cultured when compared with AK and BAK extracts. Total amino acid content was also higher in the extracts of H. erinaceum cultured (231.08 and 372.25 mg%) than those in the extracts of AK (177.17 mg%) and BAK (149.99 mg%).

Virus Diseases of Medicinal Plants infected by Cucumovirus(I) (Cucumovirus에 의한 약용식물(藥用植物) 바이러스병(病)의 발생(發生)에 대하여(I))

  • Lee, Joon Tak;Park, In Cheol;Yamashita, Suichi;Doi, Yoji
    • Current Research on Agriculture and Life Sciences
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    • v.9
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    • pp.115-125
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    • 1991
  • The medicinal plants of 33 species with symptoms of mosaic, necrosis, line pattern, malformation (fine leaf), stripe, and ring spot infected by cucumber mosaic virus spontaneously, were collected in Korea and Japan. Among them, 2 mosaic diseases of portulaca oleracea L. and Celocia argentea L., 2 necrotic mosaic diseases of Aristolochia debilis Sieb. and Tetragonia exponsa Murr., 6 mottle diseases of Cassia torosa Cav., Bupleurum falcantum L., Angelica acutioloba Kitagawa, A. keiskei Koidz., Peucedanum japonicum Thunb., and Foeniculum vulgare Mill., and ringspot disease of Basella rubra L., were named newly in these studies.

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