• The Korea Journal of Herbology
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• v.34 no.1
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• pp.13-21
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• 2019

Objectives : This clinical trial is performed to investigate the effect of improving the hypersensitivity reaction and the safety of powdered ethanol extract Codonopsis lanceolata (S. et Z.) Trautv. for allergic patients. Methods : This study was randomized, double blinded, placebo-controlled clinical trial. 60 allergic rhinitis subjects were randomly assigned to Treatment group(n=30) and Control group(n=30). They were received the test substance or placebo in their $1^{st}$ and $2^{nd}$ visit, and took it once a day, 1 powder bag per 1 time, for 8 weeks. The freeze dried powder of Codonopsis lanceolata (S. et Z.) Trautv. was mixed with 30% ethanol and the filtrate was collected thrice with constant stirring of the mixture. The placebo was prepared in the same form as the test substance by replacing with corn starch. Total Nasal Symptom Score(TNSS) questionnaires and laboratory tests were performed at the screening and last visit to evaluate the efficacy. And to assess safety, vital signs and adverse events were confirmed at every visit. Statistical analysis about the result was performed using SAS 9.4. Results : In treatment group, there was a significant decrease in B cell after taking the test substance(p<0.005). And there was a statistically significant difference between groups(p<0.005). Changes in nasal symptoms were not statistically significant between groups, and both groups showed statistically significant differences before and after the test(p<0.0001). Also there were no adverse events associated with the clinical trial product. Conclusions : This clinical trial showed that Codonopsis lanceolata (S. et Z.) Trautv. extract was helpful in improving the hypersensitivity reaction in allergic patients without significant side effects.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.51-55
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• 2014

We investigated the feasibility of incorporating Codonopsis lanceolata (C. lanceolata) powder into cookies as a value-added food ingredient. The density and moisture content of the dough was not significantly affected by the addition of C. lanceolata powder (p>0.05); the pH ranged from 6.01-6.51. The spread ratio decreased significantly with the increasing levels of C. lanceolata powder added (p<0.05). The lightness decreased, but both browning and hardness increased significantly with the higher amounts of C. lanceolata powder in the formulation (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were increased significantly (p<0.05) and correlated well with increasing amounts of C. lanceolata. In consumer acceptance tests, the addition of C. lanceolata powder, up to 10% (w/w), had a favorable effect on consumer preferences for all the attributes tested. Based on these observations, we recommend cookies with 5% C. lanceolata powder to take advantage of its functional properties without sacrificing consumer acceptability.

• Korean Journal of Pharmacognosy
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• v.6 no.1
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• pp.43-47
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• 1975

Attempts were made to determine the characteristics of the morphology of Codonopsis lanceolata $T_{RAUT's}$ root. Its saponin and crude powder were examined by foaming and hemolytic tests and by observing transverse sections: 1) The cork-layer was consisted of multiple cells, and some of the cork cells contained monoclinic prism crystals of calcium oxalates. 2) The vascular bundle was formed of radial arrangement by the preminentic bursting pith and the irregular cambium ring with the abnormal growth. 3) The latex vessel and latex of the cortex were brown-gray or yellowish-brown. The latex vessel and sieve tube were consisted of the independent aggregates which had a number of layers. It had much more independent aggregates than Platycodi Radix. 4) The xylem was less than the phloem portion. The thick-walled vessels which had one to five lines ware more distributed than in Platycodi Radix. 5) The inulin distribution on a piece of section which is dipped in alcohol was observed through out the tissues, but starch grain was not found in it. 6) The duration time of foaming reaction of the crude powder in test tubes was shorter than that of Platycodi Radix. Foaming index of the foaming test of five percent decoctions was 3.33, 7) In the hemolytic test which used 10 percent decoction and one percent saponin solution, hemolytic action was very weak.

• Food Science and Preservation
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• v.17 no.3
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• pp.343-350
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• 2010

Cheongkukjang was prepared by addition of medicinal herb powder (from Lentinus edodes, Codonopsis lanceolata BENTH et HOOK, or Houttuynia cordata THUNB) to improve Cheongkukjang quality and functional properties. Redness and yellowness (measured using Hunter’s color values) increased with increasing amounts of medicinal herb powder, whereas lightness (the third Hunter's color value) and pH decreased. Crude protein and lipid levels of Cheongkukjang decreased with increasing amounts of added medicinal herb powder, whereas powder addition did not affect either the moisture or crude ash content of Cheongkukjang. The major organic acids of Cheongkukjang were lactic acid, acetic acid, succinic acid, and citric acid, and acid levels increased as the proportion of medicinal herb powder in the Cheongkukjang preparation increased. The major amino acids of Cheongkukjang were glutamic acid, aspartic acid, leucine, arginine, and lysine and the principal fatty acids were linoleic acid, oleic acid, palmitic acid, and linolenic acid. Addition of medicinal herb powder to Cheongkukjang increased both crude saponin and quercetin contents. Sensory scores of Cheongkukjang containing 2% (w/v) medicinal herb powder were optimal in terms of both quality characteristics and sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1150-1156
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• 2011

Deoduk (Codonopsis lanceolata) root powder was added to traditional kochujang to improve the quality of traditional kochujang. The microbial characteristics, enzyme activities, and sensory characteristics were investigated during fermentation. The aerobic bacterial count in kochujang was not remarkabley different, and yeast and mold decreased during fermentation. Yeast and mold in the kochujang with 3 and 5% added deoduk root powder were 5 log scale at 8 weeks, whereas those in the control reached the same level at 6 weeks. ${\alpha}$, ${\beta}$-Amylase activity was at its highest level at 4 weeks during fermentation, and glucose and fructose contents showed the same results. The major free sugars in kochujang were glucose and fructose, and their contents increased rapidly at 2 weeks. Free sugar contents of kochujang with added deoduk was higher than that in the control. The sensory evaluation results showed that 1 and 3% deoduk kochujang had higher scores for taste and overall acceptance than those in the control. In particular, 1% deoduk kochujang had the highest scores.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.17-24
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• 2012

This research was performed to investigate the effect of aged Deodeok (Codonopsis lanceolata) water extracts on the levels of lipids in the serum of rats fed a high-fat diet for 10 weeks. Experimental groups were divided into basal diet only (BDG), high fat diet control (HFDCG), high-fat diet and 10% aged deodeok extract powder (HF10S), and high-fat diet and 20% aged deodeok extract powder (HF20S) groups. The levels of hematological variables were not significantly different among the four groups. Compared with the control group's serum total cholesterol level of $339.38{\pm}4.06mg/dL$, the levels of the HF10S and HF20S groups were significantly lowered to $225.38{\pm}5.44$ and $215.02{\pm}4.77mg/dL$, respectively. Compared with the control group's LDL-cholesterol leve of $64.91{\pm}3.67mg/dL$, the LDL-cholesterol levels of the HF10S and HF20S groups were significantly lowered to $54.16{\pm}3.46$ and $46.14{\pm}1.79mg/dL$, respectively. Also, compared to the control group's serum triglyceride level of $103.07{\pm}13.2mg/dL$, the level of the HF20S group was significantly lowered to $48.25{\pm}11.52mg/dL$. These results suggested that dietary supplementation of aged deodeok extract does not have any adverse effect on the hematological variables, while improving the lipid content and reducing hepatic damage of the high-fat fed rats.