• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.30-36
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• 1996

This study was conducted to investigate the changes in chemical, microbial, sensory characteristics and volatile flavor components of wooung(burdock, Arctium lappa, L) kimchi during fermentation at 15$^{\circ}C$, Three types(A, B, C) of wooung kimchi were prepared. Sample A was prepared with basic ingredients, in the other hand, sample B was prepared with all sorts of ingredients. These samples were mixed after salting the sliced burdock with 4% brine for 30min. Sample C was prepared mixing with all sorts of ingredients after blanching the sliced burdock with 2% vinegar solution. pH decreased slowly until 3 day, and then decreased rapidly for 4~7 days in all samples. Total acidity increased gradually in all samples. The changes of pH and total acidity were the sample C and were the greatest in sample B. The reducing sugar contents decreased slowly until 7 day, and decreased rapidly for 8~14 days in sample A and B, and at 10 day in sample C, respectively. The numbers of lactic acid bacteria and total bacteria of sample B were much greater than those of other sample. In sensory evaluation, sample B exhibited the best scores and sample C showed the worst scores in all characteristics. The major volatile components in wooung kimchi were identified as ethanol, hexanal, 2-hexenal, disulfide dl- 2-prophenyl, zingiberene and $\beta$-sesquiphellandrene. The relative amounts of hexanal, 1-hexanol and ethanol were decreased, while the relative amounts of acetic acid ethyl ester, 3-htdroxy-2-butanone and acetis acid were increased gradually during fermentation.

• Korean Journal of Plant Resources
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• v.22 no.4
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• pp.304-311
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• 2009

This study was conducted to develop functional sprout vegetables with antioxidant effects using seeds of Arctium lappa. The seeds germinated vigorously under light at $25^{\circ}C$, reaching germination rate of 82% within 4 days. Germinated seeds were placed under darkness at various temperatures to force growth in length, and it was demonatrated that $20^{\circ}C$ was optimum temperature. Greening treatment reduced growth in length, but promoted growth of cotyledons. Harvested A. lappa sprout vegetables maintained freshness longer at $10^{\circ}C$, rather than $4^{\circ}C$. Ventilation holes in storage containers had no effects on storage periods. Antioxidant activity of vegetable that received greening treatment for 1-3 days was investigated, and it was shown that free radical scavenging effects and ferrous ion chelating effects was higher than those of commercially available brocoli, cauliflower, pea and bean sprout. Contents of total polyphenol and flavonoid were also higher, especially by 3 day greening. The longer the treatment, the more the inhibition on peroxidation of linoleic acid. Sprout vegetable of A. lappa had higher antioxidant activity compared with adult plant. In conclusion, sprout vegetable of A. lappa has great potentiality for use as one of sprout vegetables.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.115-115
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• 2019

Arctium minus (AM), commonly known as lesser burdock, is a dried fruit (seed) of Aructium lappa L. that belong to Asteraceae. It has been used traditionally as herbal medicine because of its anti-inflammatory effects, and it has been applied to treat various diseases like allergies, skin aging, hyperlipidemia and urinary stone. In this study, we investigated the inhibitory effects of AM on the production of pro-inflammatory cytokines in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. Pre-treatment of the RAW 264.7 cells with AM considerably inhibited and reduced production of Nitric Oxide (NO) and pro-inflammatory cytokines, such as interleukin (IL)-6 and tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), and also shows suppression of nuclear factor-kappa B (NF-${\kappa}B$) translocation. In addition, AM treatment considerably reduced phosphorylation of mitogen-activated protein kinase (MAPK) in LPS-stimulated RAW 264.7 cells. Our results indicate that the AM has potential to inhibit inflammation through suppressing production of inflammatory mediators via both the NF-${\kappa}B$ and MAPK signaling pathway. We therefore suggest that AM might be effective therapeutics for the treatment of various inflammatory diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.215-221
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• 2016

The study investigated the quality characteristics of white castella prepared with 0, 10, 20, and 30% burdock (Arctium lappa L.) powder. The specific gravity and weight of castella increased with higher burdock powder content. Height and baking loss rate of castella were not significantly different among the samples. The pH of castella decreased with increasing burdock powder content, whereas $^{\circ}Brix$ of castella increased. Hunter L and b values of crust increased, whereas a values decreased with addition of burdock powder. Hunter L values of crumb decreased, whereas a and b values of crumb increased. The hardness of castella increased upon addition of burdock powder, whereas fracturability, springiness, cohesiveness, gumminess, and resilience decreased. DPPH radical scavenging activity and total polyphenol contents increased significantly upon addition of burdock powder (P<0.05). In the sensory evaluation, crust color, crumb color, and flavor were highest in the control group. Moistness had the highest scores in castella containing 20 and 30% burdock powder. Chewiness and overall acceptability were higher in castella added with 10% burdock powder than in the control and other samples, but there were no significant differences among the samples.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.321-328
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• 2008

The research was conducted to identify the antimicrobial effect, anti-oxidative effect and tyrosinase inhibitory effect of MeOH 80% extract and n-hexane, chloroform, ethyl acetate, n-butanol and water fractions from the extract of six kinds of compositae plants, which are naturally grown across the nation. In the antimicrobial effect, the extract and chloroform fraction of Arctium lappa and hexane/ethyl acetate fractions of Taraxacum platycarpum exhibited significant inhibition. In case of antioxidant effect, the extract of Artemisia capillaries showed the highest effect and ethyl acetate/butanol fractions of all plants showed about 90%, which fractions were more polar than the fractions that showed antimicrobial effect. In case of tyrosinase activity, only the MeOH 80% of Arctium lappa among the extracts showed a potent inhibition, and butanol fraction of Chrysanthemum indicum, as well as ethyl acetate/water fractions of Artemisia capillaries showed 48, 38, and 37% respectively, which were higher than control group (arbutin). These active fractions in tyrosinase inhibition also were higher polarity than those that showed antimicrobial effect. In MeOH 80% extracts, only Arctium lappa was found to have antimicrobial, anti-oxidant and tyrosinase inhibitory activity, however there was no fraction to show effects commonly in the three assay system.

• Korean Journal of Plant Resources
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• v.29 no.5
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• pp.525-531
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• 2016

Cynanchum wilfordii Radix (CWR), Arctium lappa L (ALL), and Dioscorea opposite (DO) have been known to improve blood lipid profile, blood pressure, and inflammation. To find the optimal combination ratio of CWR, ALL, and DO in terms of vascular health improvement, we compared the effects of various combinations on gene expression of Vascular cell adhesion protein 1 (VCAM-1) in human aortic smooth muscle cells (HASMC). VCAM-1 mediates endothelial leukocyte adhesion and is upregulated in atherosclerosis. Cells was stimulated by TNF-α (10 ng/㎖, 2h) and treated with various combinations for 24 h. A combination (CADM5, CWR:ALL:DO = 2:1:1) showed the strongest suppression of VCAM-1 so that CADM5 was chosen for further experiments. We performed cell viability test with CADM5 (0, 3.125, 12.5, 25, 50, and 100 ㎍/㎖) and no cytotoxicity was found. We also investigated the effect of CADM5 on protein expression of VCAM-1, ICAM-1, Nrf-2, and HO-1 using western blotting. We found that CADM5 diminished the expression of VCAM-1 and increased the expression of Nrf-2 and HO-1. Therefore, we concluded that CADM5 (CWR:ALL:DO = 2:1:1) effectively improves vascular health by regulating the expression of VCAM-1.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1826-1831
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• 2015

The study investigated the quality characteristics of white breads prepared 0, 5, 10, and 15% burdock (Arctium lappa L.) powder. Density of the dough was reduced with increasing burdock powder content, whereas pH of the dough increased with increasing content of burdock powder. The baking loss rate of bread decreased as the amount of burdock powder increased. As powder concentration increased, L and a values of crust and L value of crumb decreased, whereas a and b values of crumb increased. The hardness and chewiness of breads increased upon addition of burdock powder, whereas fracturability, cohesiveness, and springiness decreased. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity and total polyphenol contents were significantly elevated by addition of burdock powder (P<0.05). In a sensory evaluation, color and flavor were highest in the control group while sweet taste, savory taste, moistness, and chewiness were lowest. The overall acceptability of bread added with 5% burdock powder was higher than both the control and other samples.

• Food Science and Preservation
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• v.21 no.5
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• pp.727-734
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• 2014

To investigate anti-thrombosis and anti-oxidation activities of the root of Arctium lappa L (RALL), which has been used as foodstuff and oriental medicine in Korea, the ethanol extract and its subsequent organic solvent fractions of the RALL were prepared. The yield of ethanol extraction was 10.94%, and the content of total polyphenol and total sugar of ethanol extract were 5.01 and 694.53 mg/g, respectively. The fraction yields of n-hexane, ethylacetate (EA), butanol and water residue were 1.62, 0.42, 5.98 and 85.38%, respectively. In anticoagulation activity assay, the ethanol extract of RALL did not show significant changes in thrombin time (TT), prothrombin time (PT) and activated partial thromboplastin time (aPTT), whereas the EA fractions showed 13 folds extended TT, PT, and aPTT respectively. Interestingly, the water residue showed strong activation effect against blood clotting factors with shortened aPTT, which might provide the evidence of coagulation agent of RALL in folk remedy. In anti-platelet aggregation assay, the activity of the ethanol extract and its fractions were comparable to that of aspirin. Especially the EA fraction showed 2-folds higher inhibitory activity than aspirin. In anti-oxidation activity assay, the EA fraction also showed strong in DPPH, ABTS and nitrite scavenging activity, and reducing power activity. The extract and fractions of RALL have ignorable hemolytic activity against human RBC up to 0.5 mg/mL concentration. Our results suggest that the EA fraction of RALL have potentials as safe and novel anti-thrombosis agent.

• Food Science and Preservation
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• v.21 no.5
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• pp.646-651
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• 2014

To evaluate the processing adaptability of burdock (Arctium lappa L) tea, the physicochemical properties of burdock tea treated with steaming and roasting were investigated. The tea treatments included hot-air drying after roasting (HDR, drying at $60^{\circ}C$ for 6 hr), steaming after hot-air drying (SHD, steaming at $100^{\circ}C$ for 10 min), and steaming and then hot-air drying followed by roasting (SHDR, roasting at $250^{\circ}C$ for 3 min). The physicochemical properties, antioxidant activities, and sensory properties of the HDR, SHD, and SHDR teas were measured in hot water, and the tea was extracted from each sample. The color values of lightness (L) and yellowness (b) were lower in the HDR and SHDR teas, and the total sugar content of the SHDR tea was significantly higher than that of the other teas. The ABTS and DPPH radical scavenging abilities of the SHDR tea with a 500 mg% concentration were significantly higher than those of the SHD tea. In the sensory evaluation, the SHDR tea was ranked significantly higher than the other samples as to its color, flavor, taste, and overall acceptability. The results suggest that SHDR can be applied to burdock tea to achieve high quality and functionality.

• The Korea Journal of Herbology
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• v.32 no.1
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• pp.1-13
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• 2017

Objective : Soybeans of Canavalia gladiata(CG) and root of Arctium lappa(AL) have been reported to have anti-inflammatory, antioxidant effect. However, the immunoregulatory mechanisms of its combinational prescription remain a matter of considerable debate. In the current study, we investigated whether CG and AL and its combinational prescription(CG+AL) regulate immune system using chronic immobilization-stress mouse model. Methods : C57BL/6J mice fixed for 2 hours into immobilization tube after CG, AL, CG+AL oral administration after 2 hours daily for 21 days. After every experiment has ended the C57BL/6J mice were sacrificed on 22 days. The production of Serotonin and Cortisol, lgA were observed by ELISA method, The proportion of immune cells such as T/B cell and macrophage, NK cell were measured by FACS. Then, Real-time PCR was performed to measure the mRNA expression of Inflammatory cytokines(IL-1beta, IL-6, TNF-a) and T cell activation cytokines(IL-2, IL-10, IFN-gamma, IL-12p35 / p40). Result : When chronic immobilization-stress mouse model were treated with CG+AL(1:4), the expression of mRNA were significantly decreased at the Inflammatory cytokines(IL-1beta, IL-6, TNF-a). While, the levels of mRNA were significantly increased at immune T cell activation cytokines. Additionally, CG+AL(1:4) combinational prescription group enhanced immune cells such as T/B cell and macrophage, NK cell. Furthermore, the Immuno-fluorescence result of brain tissue can confirm that CG+AL(1:4) group significantly increased the BDNF expression. Conclusion : These result suggest that CG+AL(1:4) combinational prescription has Immune System enhancement via stress-mediated immunocyte.