• Archives of Pharmacal Research
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• v.26 no.2
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• pp.132-137
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• 2003

Three cerebrosides 2, 3, and 5 and two terpene glycosides 1 and 4 have been isolated from the methanol extract of the root of Aster scaber. Their structures were determined as 3-Ο-$\beta$-D-glucuronopyranosyl-oleanolic acid methyl ester (1), (2S, 3S, 4R, 2 R, 8Z, 15 Z)-N-2 -hydroxy-15 -tetracosenoyl-1-Ο-$\beta$-D-glucopyranosyl-4-hydroxy-8-sphingenine (2), (2S, 3S, 4R, 8Z)-N-octadecanoyl-1-Ο-$\beta$-D-glucopyranosyl-4-hydroxy-8-sphingenine (3), 1$\alpha$-hydroxy-6$\beta$-Ο-$\beta$-D-glucosyl-eudesm-3-ene (4), and (2S, 3S, 4R, 2 R, 8Z)-N-2 -hydroxy-hexadecanoyl-1-Ο-$\beta$-D-glucopyranosyl-4-hydroxy-8-sphingenine (5) on the basis of spectroscopic methods.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.79.1-79.1
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• 2003

Aster scaber T. (Asteraceae) has been used in traditional Korean and Chinese medicine to treat bruises, snakebites, headaches and dizziness. (-) 3,5-Dicaffeoyl-muco-quinic acid (DQ) isolated from Aster scaber induced neurite outgrowth in PC12 cells. It has been reported that the activation of the extracellular signal regulated kinase1/2 (Erk 1/2) and phosphoinositide 3 (P13) kinase plays a crucial role in the NGF-induced differentiation of PC12 cells. This study showed that the effect of DQ on neurite outgrowth is mediated via the Erk 1/2 and PI3 kinase-dependent pathways like NGF. (omitted)

• Food Science and Preservation
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• v.22 no.1
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• pp.51-55
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• 2015

This study investigated the changes in the physicochemical characteristics and sensory evaluation of Aster scaber by blanching treatment time. Aster scaber was blanched with $100^{\circ}C$ hot water for 1~5 min. At $100^{\circ}C$ blanching, the total polyphenol contents of the sample blanched for 1~5 min ranged from 7.57 to 6.45% while the sample blanched for 5 min showed a severe loss of phenolic compounds. The sample blanched $at 100^{\circ}C$ for 5 min had the lowest $L^*$ and $b^*$ values (24.96 and 16.14, respectively) and the highest $a^*$ value (-10.39) among all the samples. With regard to the texture profile, the sample blanched at $100^{\circ}C$ for 5 min was the highest in texture. Significant reductions in the texture, color, and total phenol content were observed after blanching. In the sensory evaluation, the Aster scaber sample blanched with hot water at $100^{\circ}C$ for 2 min showed the highest color, appearance, and flavor while the sample heated with boiling water for 3 min had the highest sensory score in terms of texture and overall acceptability. In conclusion, the 3 min blanching of Aster scaber yielded the best sensory quality.

• Korean Journal of Plant Resources
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• v.7 no.1
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• pp.73-76
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• 1994

This study was carried out to investigate the morphological craracteristics of seed and effect of Gibberellin and light in ffter rooter.The results obtained were summerized as follows :1, 000 seeds wt. was 1.9g, 1 liter wt. was 41.2g, seed length was 3.6mm, seed width was 1.1mm and seed thickness was 0.8mm.The germination rate was higher with light condition than dark and Gibberellin treatment waseffective.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.501-507
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• 1998

This study was aimed to determine the cooking properties of noodles when dfferent concentrations of Aster scaber THUNB(AST) juice were added to the buckwhenat and wheat flours. Also, physicochemical effects of the noodles and compositions of the noodles and compositions of the noodle soup after cooking were determined. Buckwheat flour and AST contained greater amounts of minerals and essential amino acids than wheat flour. The contents of chlorophyll and carotenoids in the buckwheat noodle added AST juice increased as the concentrations of AST juice increased. Hydration capacity of buckwheat flour was higher than that of wheat flour when AST juice was added to flours. The added amounts of AST juice did not affect the volume and the weight of the noodles, but those were increased as cooking time proceeded. The release of proteins and minerals from the buckwheat noodle added AST juice increased as cooking time progressed and also at the added concentrations of AST juice increased. Texture indices showed lower values as the amount of added juice increased. In sensory evaluation, the scores of color, flavor and overall acceptability of the buckwheat noodle added AST juice were higher than those of the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.241-245
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• 1991

A polyphenol oxidase from the crude extract of Aster scaber was partially purified by (NH4)2 SO4 precipitation and subsequent Sephadex G-150 chromatography. The final preparation showed five peaks of enzyme activity. Optimum pH and temperature for the activity of polyphenol oxidase were 7.0 and $30^{\circ}C$, respectively. Enzyme activity was stable at $40^{\circ}C$ for 5min in pH 7.0 reaction mixture but ceased completely at $60^{\circ}C$ for 30min and $70^{\circ}C$ for 5min at pH 7.0. The olyphenol oxidase has good activity acid but was inactive on DL-depa. The apparent Km for catechol was about 17.6mM.

• Nutritional Sciences
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• v.3 no.2
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• pp.98-102
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• 2000

The purpose of this study was to evaluate the antioxidative potential of Korean wild leaf vegetables. Antixoidative activity of chamchwi (Aster scaber), nurucchwi (Pleurospermum kamtschaticum) sumssukbujengee (Aster glheni), moshidae (Adenophora remotiflora), spinach (Spinacia oleracea)k was evaluated as a reference for commonly used synthetic antioxidant, BHA. We compared the content of $\beta$-carotene, vitamin C and vitamin E as antioxidant vitamins, and total phenolic compound including flavonoid as non-vitamin compounds in Korean wild leaf vegetables and spinach. Thiobarbituric acid (TBA) value of Pleurospermum kamtschaticum, Aster scaber and Adenophora remotiflor was only 18-20% of control. TBA value of Aster glheni was 40% of control. On the basis of moles, the high level of vitamin C is the major contributor to the total antioxidant vitamin contents of Pleurospermum kamschaticum and Adenophora remotiflor. The amounts of flavonoid as well as total phenolic compound in Pleurospermum kamtschaticum and Adenophora remotiflor were also much higher than those of spinach. The amounts of flavonoid as well as total phenolic compound in Aster glheni were much higher than those of spinach while total amount of antioxidant vitamins was significantly lower than that of spinach. These results suggest that Pleurospermum kamtschaticum and Adenophora remotiflor could have antioxidative potency in food. Because of the higher content of antioxidant vitamins in Pleurospermum kamtschaticum and Adenophora remotiflor, these Korean wild leaf vegetables may have preventive effects on degenerative diseases, which have been associated with free radical mediated events.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.466-471
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• 2001

This study was. investigated the antigenotoxic effects of Aster scaber Thunb root extract on the mutagenesis induced by benzo($\alpha$)pyrene(B($\alpha$)P) The treatment with B($\alpha$ )P at 150 mg/kg significantly Increased the incidence of MNPCE(p<0.05) The amount of 50, 100, 150 and 200 mg/kg of ethanol extract from Aster scaber were administered to animals immediately after injection of B($\alpha$)P. Significant reductions(p<0.05) with 24.5, 22.6, 59.8 and 79.4%. respectively, ware observed in the frequencies of MNPCE compared to positive control. When the fractions of hexane. chloroform, ethyl acetate. butanol and water from ethanol extract were treated with concentration of 10 mg/kg, the suppression rates of the MNPCE were 3.9, 35.3, 40.2 11.8 and 49.0%, respectively. And also, the strong suppression rate of the MNPCE treated with above five fractions in the concentration of 80 mg/kg showed 78.4, 65.7, 75.5, 68.6 and 77.5%, respectively compared to positive control. These results indicate that the five fractions in the concentration of 80 mg/kg from Aster scaber ethanol extract have a strong modulatory effect on B($\alpha$ )P induced the MNPCE.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1701-1708
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• 2014

Phenolic compounds, physiological properties, and digestive enzyme inhibitory effect of 70% ethanol extracts from Aster scaber with different extraction methods (stirrer extraction, SE; reflux extraction, RE; autoclave extraction, AE; low temperature high pressure extraction, LTPE; ultrasonification extraction, USE) were investigated. Total polyphenols and flavonoids contents in LTPE were significantly higher than those of other extracts. The amount of substances related to cynarin (1,3-O-dicaffeoylquinic acid) was highest in USE (34.34 mg/g), followed by LTPE (33.83 mg/g), RE (32.27 mg/g), AE (25.40 mg/g), and SE (18.17 mg/g). Chlorogenic acid (5-O-caffeoylquinic acid) and astragalin (kaempferol-3-O-glucopyranoside) were highest in AE and LTPE, respectively. Xanthine oxidase, angiotensin- I converting enzyme, 3-hydroxy-3-methylglutaryl coenzyme A reductase and acetylcholin esterase inhibitory activities of LTPE and USE at a concentration of 50 mg% (w/v) were somewhat higher than those of other extracts. The ${\alpha}$-amylase, ${\alpha}$-glucosidase, trypsin and lipase activities showed the same tendency as physiological properties (concentration of 500 mg%, w/v). Additionally, there was significantly higher or slightly lower inhibitory activity compared to the control group. These results suggest that extracts from Aster scaber have potential to act as functional materials, and LTPE and USE are superior for the enhancement of biological activity.

• Food Science and Preservation
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• v.21 no.5
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• pp.694-701
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• 2014

The quality characteristics of blanched Aster scaber with the blanching condition and various solutes (non-treated, NT; soluble Ca, SC; sodium bicarbonate, SB; and magnesium sulfate, MS) were evaluated with different blanching times and solutes. The blanching process decreased the total polyphenolics, ascorbic acid contents, hardness, and cutting strength of the leaves. As for the pectinesterase and polygalacturonase, the blanching process increased their inhibitory activities, and more than 90% of them were inactivated in all the samples that were blanched. For the total counts and the number of coliform groups, the number of total aerobes at 5.92-log CFU/g before the blanching process was reduced to the approximately 2-3 log scale, and the coliform group was not detected after the blanching. The blanching also significantly decreased the total chlorophyll a and b ratios. The sensory characteristics of the Aster scaber according to the test group showed that the leaves blanched for 3 min were the most highly evaluated in terms of their overall acceptability. The phenolic compound, chlorophyll, and carotenoid contents tended to increase from before their blanching, and the Ca/Cb ratio was higher in the SC. These results showed that SC and MS treatment had greater effects on the quality characteristics and the pigmentation.