• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.908-914
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• 2007

Sasa borealis (bamboo) is a perennial medicinal plant and its leaves are utilized widely in Korea. In this study, effects of bamboo leaves (Sasa borealis) extract on the physical, textural, and sensory characteristics of cooked rice were examined. Four kinds of cooked rice were prepared with 0.0% (control), 0.2%, 0.3% or 0.4% of the extract (w/w). Moisture content of the cooked rice decreased with increasing amounts of extract. Color of the cooked rice was darkened gradually with increasing amounts of extract and appeared yellowish-brown. Among the four textural properties, only hardness increased significantly by the addition of the extract. Sensory evaluation was significantly different in terms of unique rice flavor, bamboo flavor, color, unique rice taste, bamboo taste, viscosity, hardness, adhesiveness, and coarseness among the control group and the group with 0.2%, 0.3%, and 0.4% of the extract; however, overall acceptancy was not significantly different among the four groups. In conclusion, concerning overall sensory evaluation, cooked rice with 0.2% bamboo leaves (Sasa borealis) extract showed the best result.

• Fashion & Textile Research Journal
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• v.13 no.3
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• pp.438-444
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• 2011

Bamboo leaves, as natural dye provide unartificial fresh green, are known for expert property at anti-bacterial, anti-aging, anti-oxidation, skin whitening, moisturizing, peeling of horny, deodorizing and some skin disease like as eczema and inflammation without any allergic response. Also, It is quite common to obtain bamboo leaves from our surrounding but most of them were not in use. On purpose of development the way of recycle with common material to dye, bamboo leaves were used to dye on ramie fiber which is valuable for both of apparel and industrial field and investigated their dyeing property. Using extract from bamboo leaves, dyeing property was examined with dyeability, colorimetric property, light fastness and wash fastness under different conditions by extract density, dyeing time, dyeing method and mordants. As results, dyeing was generally colored in yellowish, K/S Value was shown more higher on hemp fiber than ramie. The most optimum dyeing condition was investigated on pre-mordant treatment, dyeing temperature $60^{\circ}C$, dyeing time 30min and extract density 400%. On the treatment with mordant(Al, Fe, Cu), dyebility on both of hemp and ramie fiber were increased by mordant. Especially with Copper(Cu) as mordant, dyebility was highly increased than any other mordants and dyeings showed in deep color. Also on the fastness test which is the most important to natural dyeing, wash-fastness showed good performance with 4-5 grade but light-fastness was above 4 grade on both of hemp and ramie fiber, lower than wash-fastness overall.

• Food Science and Preservation
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• v.11 no.3
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• pp.325-330
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• 2004

This study was conducted to investigate optimal processing conditions, cooking characteristics, antioxidant activity and packaging method of rice coated with bamboo extract. In sensory evaluation of cooked rice, rice coated with bamboo ethanol extract was higher smell and taste than the other extraction methods, but texture showed no difference. As coating concentration increasing, L, a and b values of coated rice were increased. But L value of coated rice after cooking was decreased. On sensory evaluation of cooked rice, smell and taste were best in 10$\%$ coated with bamboo ethanol extract. Mineral contents of coated rice with bamboo extract were higher than those of uncoated. Water absorption and volume expansion of coated rice were lower than uncoated rice but showed higher toyo value. Hardness, gumminess and chewiness values of cooked rice with coated rice were higher than uncoated rice. Antioxidant activity of coated rice was higher than uncoated rice about twice times. Toyo values and alkali digestive values of coated rice were highest in paper package than the other packaging conditions. The total bacterial counts of rice coated with bamboo extract after cooking was lower than uncoated rice during storage at 25 and 6O$^{\circ}C$.

• Biomolecules & Therapeutics
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• v.11 no.3
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• pp.200-203
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• 2003

The present study was carried out to investigate the potential acute toxicity of bamboo leaf water extract by a single oral dose in Sprague-Dawley rats. Twenty male and female rats aged 5 weeks were randomly assigned to four groups of 5 rats each and were administered singly by gavage at dose levels of 0, 1250, 2500, or 5000 mg/kg body weight. Mortalities, clinical findings, and body weight changes were monitored for the l4-day period following the administration. At the end of 14-day observation period, all animals were sacrificed and complete gross postmortem examinations were performed. Throughout the study period, no treatment-related deaths were observed. There were no adverse effects on clinical signs, body weight, and gross finding at any dose tested. The results showed that the single oral administration of bamboo leaf water extract did not induce any toxic effect at a dose level of below 5000 mg/kg in rats and that the minimal lethal dose were considered to be over 5000 mg/kg body weight for both sexes.

• The Journal of the Korea Contents Association
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• v.20 no.12
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• pp.454-459
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• 2020

The main cause of oral disease is the formation of tooth surface bacteria, and a chemical mouthwash is used as a suppression method. However, chemical preparations have side effects, so we tried to verify the antibacterial effect of bamboo extract against oral microbes. Subjects were 15 college students as a control group and an experimental group, and the changes in oral microbes before and after the use of distilled water and bamboo extract were compared. Analysis of SPSS Windows ver. 20.0 was used (p<0.05). Results The total number of pathogenic microorganisms further decreased after using bamboo extract solution after using gargling solution between groups.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.4 s.34
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• pp.133-143
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• 1999

To identify inhibitory effect of Bamboo extract on melanogenesis, the effect was compared with arbutin, ascorbic acid, hydroquinone, and kojic acid on the melanin biosynthesis in B16 mouse melanoma cells and cultured human melanocytes. The cell viability of the agent was tested on cultured human melanocytes. We also examined its. free radical scavenging activity on 1,1-diphenyl-2-picrylhydrazyl(DPPH). Bamboo extract showed considerable effect against melanin production and did not reduce cell viability at the concentration tested. It also showed potent free radical scavenging activity.

• Proceedings of the SCSK Conference
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• 1999.10a
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• pp.133-143
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• 1999

To identify inhibitory effect of Bamboo extract on melanogenesis, the effect was compared with arbutin. ascorbic acid, hydroquinone, and kojic acid on the melanin biosynthesis in Bl6 mouse melailoma cells and cultured hunlan melanocytes. The cell viability of the agent was tested on cultured human melanocytes. We also examined. its free radical scavenging activity on 1,1-dipheny1-2-picrylhydrazyl (DPPH). Bamboo extract showed considerable effect against melanin production and did not reduce cell viability at the concentration tested. It also showed potent free radical scavenging activity.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.6
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• pp.1612-1619
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• 2006

This Study was designed to investigate the mechanism of Mixture of Bambusae Caulis in Liquamen and Bamboo Extract on the change of regional cerebral blood flow (rCBF) and blood pressure (BP) in normal rats, and further to investigate cytokines production in serum of cerebral ischemic rats. Mixture were as follows ; Bamboo Extract extracted with distilled water at 98 $^{\circ}C$ for 3 hrs, Mixture of Bambusae Caulis in Liquamen and bamboo Extracts (MLE) mixed at the ratio 1 to 100 (MLE100), 1 to 50 (MLE50), 1 to 20 (MLE20), 1 to 10 (MLE10), 1 to 5 (MLE5). The results were as follows ; The MLE-induced increase in rCBF was significantly inhibited by pretreatment with indomethacin (1 mg/kg, I.p.), an inhibitor of cyclooxygenase as well as methylene blue (10 $^{\mu}g/kg$, I.p.), an inhibitor of guanylate cyclase. The MLE-induced increase in BP was significantly inhibited by pretreatment with methylene blue. In cytokines production in the serum drawn from femoral arterial 1 hr after middle cerebral artery occlusion, MLE5 significantly increased production of TGF-${\beta}$ and increased production of IL-10, but significantly decreased production of TGF-${\alpha}$ compared with control group. In cytokines production in the serum drawn from femoral arterial 1 hr after reperfusion, MLE5 significantly increased production of TGF-${\beta}$ and IL-10, but significantly decreased production of TGF-${\alpha}$ compared with control group. AS results above. And MLE5 had anti-ischemic effect by inhibiting TGF-${\alpha}$ production, and by accelerating IL-10 and TGF-${\beta}$ production.

• Journal of the Korean Applied Science and Technology
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• v.27 no.2
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• pp.175-182
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• 2010

Various research on the surface of the skin and the relationship between epidermis and composition of ion have been performed. Traditionally, bamboo extract was used as an important material for enhancing healthy condition of a skin. Bamboo salt is well known as one of the most famous traditional medical treatments. In this study, we investigated the stability of P/S (Polyol-in-Silicone) emulsions containing a fair amount of bamboo salt in the range of 0.5~5.0 wt%. For improving the stability of emulsions, we varied the quantity of fatty alcohol and wax ester in emulsions and the stability was checked using DSC (Differential Scanning Calorimeter). We also studied the efficacy of treating the P/S emulsions containing bamboo salt. From the experiment, the emulsions show the mitigation of stimuli, enhancing the skin hydration and improving the appearance of the skin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.741-746
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• 1996

Antibacterial activities of the bamboo(Pseudosasa japonin Makino) leaves extract on lactic acid bacteria related to Dongchimi fermentation were investigated. The bamboo leaves were extracted with 70% ethanol, fractionated it with 4 solvents which have a different polarity. Total viable count was very similar to those obtained by lactic acid bacteria during fermentation of Dongchimi. Its maximum counts were (equation omitted) 10$^{7}$ CFU/m1 at 8 days of fermention. Lactic acid bacteria isolated during Dongchimi fermentation were identified as Leuconostoc species(BK-2, BK-07, BK-22), Lactobaillus species (BK-05, BK-08) and Streptococcus species(BK-15) 70% ethanol extract of the bamboo leaves showed antibacterial activity against strain BK-02, BK-07, BK-lS and BK-22. Especially, strain BK-22 was more effective to the extracted substance. Among the each fractions, 70% ethanol and diethyl ether had the strongest antibacterial activity against strain BK-22 and BK-07, respectively. The two fractions also showed similar activities against all of the test strains.