• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.550-558
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• 2017

The effect of Artemisia argyi H. under liquid-state fermentation by Monascus purpureus (AAFM) on cognitive impairments has been studied in a mice model of diabetes-associated cognitive decline induced by streptozotocin (STZ). C57BL/6 mice (9 weeks of age, male) were separated into four groups: a normal control, STZ-induced diabetic mouse group (STZ group), Artemisia argyi H. (AA) 10 group (diabetic mouse+AA 10 mg/kg/day), AAFM 10 group (diabetic mouse+AAFM 10 mg/kg/day). Administration of AA and AAFM significantly improved glucose tolerance, as shown by the intraperitoneal glucose tolerance test (IPGTT), and ameliorated cognitive deficit, as shown by the behavioral tests including passive avoidance, Morris water maze, and Y-maze tests. After behavioral tests, the cholinergic system was examined by assessment of the acetylcholine (ACh) level and acetylcholinesterase (AChE) inhibitory activity, and the antioxidant system was also assessed by measuring malondialdehyde (MDA) and superoxide dismutase (SOD) levels in the brain and liver.

• Journal of Life Science
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• v.26 no.11
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• pp.1282-1288
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• 2016

Artemisia, a plant widely used as traditional herbal medicine in many countries, has drawn attention of the researchers. And its extracts or compounds are known to have an efficacy of antioxidant, anti-diabete, anti-cancer, anti-inflammation and neuroprotection. Sumaeyaksuk is a variant of the Artemisia argyi and major constituents are eupatilin and jaceosidin. This study was performed to investigate the effects of the sumaeyaksuk aqueous extract on inflammatory response induced by lipopolysaccharide (LPS) in human hepatoma HepG2 cells. To examine the potential hepatoprotective properties of sumaeyaksuk extract, cell viability, as well as nitric oxide (NO), reactive oxygen species (ROS), macrophage colony-stimulating factor (M-CSF), interleukin-8 (IL-8) levels, alanine transaminase (ALT), and aspartate transaminase (AST) activities, were measured. Cytotoxic activity of extracts on HepG2 cells was measured by MTT assay. Sumaeyaksuk extract did not induce cytotoxicity at concentrations of $0{\sim}400{\mu}g/mL$. NO and ROS levels significantly decreased with increasing concentration of the extract. The secretion levels of M-CSF and IL-8 were suppressed by sumaeyaksuk extract in a dose-dependent manner. Moreover, ALT (75.4%) and AST (61.6%) levels significantly decreased in sumaeyaksuk extract-treated cells at $400{\mu}g/mL$. These results suggested that the sumaeyaksuk extract attenuates the LPS-induced hepatotoxicity resulting from regulation of inflammatory factors and could potentially be used as a hepatitis therapeutic agent.

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.270-271
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• 2010

• The Korean Journal of Physiology and Pharmacology
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• v.16 no.5
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• pp.313-320
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• 2012

In this study, we focused to identify whether eupatilin (5,7-dihydroxy-3',4',6-trimethoxyflavone), an extract from Artemisia argyi folium, prevents $H_2O_2$-induced injury of cultured feline esophageal epithelial cells. Cell viability was measured by the conventional MTT reduction assay. Western blot analysis was performed to investigate the expression of 5-lipoxygenase by $H_2O_2$ treatment in the absence and presence of inhibitors. When cells were exposed to 600 ${\mu}M$ $H_2O_2$ for 24 hours, cell viability was decreased to 40%. However, when cells were pretreated with 25~150 ${\mu}M$ eupatilin for 12 hours, viability was significantly restored in a concentration-dependent manner. $H_2O_2$-treated cells were shown to express 5-lipoxygenase, whereas the cells pretreated with eupatilin exhibited reduction in the expression of 5-lipoxygenase. The $H_2O_2$-induced increase of 5-lipoxygenase expression was prevented by SB202190, SP600125, or NAC. We further demonstrated that the level of leukotriene $B_4$ ($LTB_4$) was also reduced by eupatilin, SB202190, SP600125, NAC, or nordihydroguaiaretic acid (a lipoxygenase inhibitor) pretreatment. $H_2O_2$ induced the activation of p38MAPK and JNK, this activation was inhibited by eupatilin. These results indicate that eupatilin may reduce $H_2O_2$-induced cytotoxicity, and 5-lipoxygenase expression and $LTB_4$ production by controlling the p38 MAPK and JNK signaling pathways through antioxidative action in feline esophageal epithelial cells.

• Food Science and Preservation
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• v.24 no.2
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• pp.254-265
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• 2017

For the production of ${\gamma}-aminobutyric$ acid (GABA) contents increased Seomaeyaksuk fermentant, 0, 0.25, 0.5 and 1.0% of monosodium galutamate (MSG) was added in Seomaeyaksuk water extract 15% contained Sikhye and inoculated with Lactobacillus brevis (KI271266). Physicochemical properties were sampling and analyzed at each 1 day during 3 days fermentation. Goes on fermentation periods, the turbidity was gradually reduced, but lightness and the yellowness was increased, redness was decreased. Soluble solid was also decreased. The reducing sugars content were also decreased during fermentation. pH was 4.65-4.83 before fermentation but it was lower 3.15-3.68 after three days fermentation. The GABA contents increased by fermentation periods and it was the highest in MSG 1.0% added sample (354.38 mg/L). Fructose, glucose and sucrose contents were 50-67% decreased at three days fermentation than before fermentation. Among the organic acids, propionic acid, oxalic acid, citric acid and fumaric acid contents were decreased and lactic acid, acetic acid and succinic acid were increased during fermentation periods. Contents of total polyphenol and DPPH radical scavenging activity were the highest in MSG 0.5% added sample. From these results, we confirmed that increasing of GABA content when the manufacturing of Seomaeyaksuk lactic acid fermentation product, is possibile by addition of MSG without affecting physicochemical characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.779-789
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• 2017

The effects of orally administered Seomaeyakssuk (Artemisia argyi H.) vinegar on lipid metabolism in Sprague-Dawley rats fed a high-fat and high-cholesterol (HFC) diet were analyzed. The experimental animals were divided into five groups: a normal diet group (normal, N), HFC diet group (control, C), HFC diet with lovastatin at 20 mg/kg body weight (B.W.) group (positive control, PC), HFC diet with malt vinegar group (TM), and HFC diet with Seomaeyaksuk vinegar group (TS) (2 mL/kg B.W.). After 4 weeks of feeding rats the experimental diet, contents of serum total lipids and total cholesterol levels of TM and TS groups were significantly lower than those of the PC group. Triglyceride contents of the TM and TS groups were not significantly different from those of the PC group but significantly lower than those of the C group. Content of serum high density lipoprotein-cholesterol was significantly lower than that of the N group but higher than that of the C group. Low density lipoprotein-cholesterol content of serum was 190.68 mg/dL in the TS group, which was the lowest except for the N group. Aspartate transaminase and albumin transaminase activities as a measurement of liver damage index were not significantly different between the TM, TS, and C groups. Serum thiobarbituric acid reactive substance content of the TS group was reduced to a similar level as the N group but was lower than that of the C group in the liver and significantly higher than that of the N group. Antioxidant activity of the TS group was 55.69% in serum, which was a similar to that of the N group, and was 52.39% in the liver, which was not significantly different than that of the C group. From these results, we conclude that Seomaeyakssuk vinegar improves serum lipid content as a result of the complex action of vinegar, an active ingredient of Seomaeyakssuk and a product of the fermentation process.

• Food Science and Preservation
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• v.22 no.3
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• pp.399-407
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• 2015

Sumaeyaksuk (Artemisia Argyi H.) is one of the original mugwort spices in Namhae-gun, Korea. This study was conducted to investigate the physicochemical characteristics and biological activities of water extracts from dried and aging Sumaeyaksuk samples during the May-July harvest season. One (SD) was dried under shade for 12 days, while the other (AD) was aged for 7 days at $60^{\circ}C$ and then roasted for 220 minutes at over $90^{\circ}C$. Glucose was solely detected as a free sugar, and its SD and AD content were $0.42{\pm}0.02{\sim}0.43{\pm}0.01g/100g$, and $0.41{\pm}0.02{\sim}0.47{\pm}0.04g/100g$, respectively. The total phenolic contents of SD were $1.85{\pm}0.09{\sim}3.45{\pm}0.14g/100g$, which were higher than those of AD ($1.29{\pm}0.08{\sim}2.90{\pm}0.08g/100g$). The antioxidant activities of the water extract powder from each Sumaeyaksuk were assessed by different in vitro methods, such as the DPPH and ABTS radical scavenging activity, FRAP, and decoloration prevention activity in ${\beta}$-carotene linoleic system. The DPPH and ABTS radical scavenging activity of AD extract were significantly higher than those of the SD extract (p<0.05). Moreover, at the concentrations of 31.25, 62.5, 125, 250, $500{\mu}g/mL$, the FRAP of the SD-May extract showed $1.67{\pm}0.58{\sim}489.90{\pm}7.59{\mu}M$, while the AD-July extract showed $9.70{\pm}1.07{\sim}590.40{\pm}7.45{\mu}M$. The ${\beta}$-carotene decoloration prevention activity of the SD-May and AD-July extracts were $25.53{\pm}2.85{\sim}81.43{\pm}2.56%$, $35.98{\pm}2.22{\sim}79.00{\pm}1.42%$, respectively. Based on these results, the extracts of SD-May and AD-July were promising as a functional food source due to their high antioxidant activites.

• Food Science and Preservation
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• v.24 no.2
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• pp.196-205
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• 2017

This study was conducted to increase the functionality of Korean traditional beverage, Sikhye. The Sikhye were prepared by supplementation up to 20% of Seomaeyaksuk extract (SE) and saccharification for five hours (h). During the saccharification, turbidity of SE-added Sikhye (SES) was the highest at two hours of saccharification and then lowered gradually. L vlaue of SES did not show significant difference feduring saccharification, and both a and b value of Sikhye were increased as saccharification time passed and SE addition ratio was increased. The pH before saccharification was not significantly different by SE addition ratio but it was increased to 5.68-5.73 at 5 h saccharification. Soluble solid, total sugar and reducing sugar contents were enhanced as saccharification time and SE addition ratio were increased. The total phenolic compounds contents and DPPH radical scavenging activity showed a similar trend by saccharification time and SE addition. In sensory test, the evaluations of 5% SES and control were not significant different, but 20% SES group showed significant lower evaluation than other groups because strong color and mugwort flavor. From all of these results, physicochemical characteristics and antioxidant activity of SES was improved by SE addition but sensory characteristics was lower. Acceptable addition ratio of SE in Sikhye is determined to be within 15%.