• Korean Journal of Pharmacognosy
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• v.46 no.4
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• pp.295-302
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• 2015

Cynanchi wilfordii Radix roots have been utilized as traditional medicine for variety of diseases including diabetes mellitus, aging progression and scavenging free radicals, enhancing immunity, reducing high serum cholesterol, and anti-tumor activity. However, the mechanisms underlying this effect remain poorly understood. The principal objective of this study was to determine the effect of cynandione A on osteoclast cells. Thus, we was isolated cynandione A from Cynanchi wilfordii Radix roots and evaluated the effect of cynandione A on receptor activator of nuclear factor-${\kappa}B$ ligand (RANKL)-induced osteoclast differentiation. We found that cynandione A significantly inhibited osteoclast differentiation stimulated-RANKL in RAW 264.7 cells. Cynandione A conspicuously inhibited the mRNA and protein expression of matrix metallopeptidase 9 (MMP-9), tartrate-resistant acid phosphatase (TRAP) in cynandione A treated with RANKL. Taken together, our results demonstrated that Cynanchi Wilfordii Radix may be useful treatment option of bone-related disease such as osteoporosis leads to fracture of bone and rheumatoid arthritis.

• Korean Journal of Oriental Medicine
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• v.14 no.1
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• pp.107-111
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• 2008

Objectives : Cynanchum wilfordii(Asclepiadaceae) has been traditionally used as a tonic, the prevention and treatment of various geriatric diseases in Korea. Acetophenone derivatives from C. wilfordii showed neuroprotective activity. In this study, two acetophenones were isolated and quantitative determination of acetophenones from C. wilfordii has been developed for quality stand. Methods : Three acetophenone derivatives were isolated from methanol extract of C. willfordii by the chromatographic separation. Their structures were identified as cynandione A, 2,5-dihydroxy acetophenone and cynanchone A on the basis of spectral data(MS, $^1H-NMR$, $^{13}C-NMR$) and chemical analysis. HPLC analysis was performed to determine the contents of cynandione A and 2,5-dihydroxyacetophenone in C. wilfordii. Results : According to the results, the contents of cynandione A and 2,5- dihydroxyacetophenone were 0.274%, 0.035% by HPLC, respectively. Conclusions : In these results, we have determined the contents of cynandione A and 2,5-dihydroxyacetophenone in Cynanchum wilfordii, respectively. We hope that this study will contribute to the standardization and quality control of herbal medicine.

• Archives of Pharmacal Research
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• v.22 no.1
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• pp.72-74
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• 1999

Two acetophenones, cynandione A (1) and cynanchone A (2), were isolated from the roots of Cynanchum wilfordii. Their structures were identified by comparison of their physicochemical and spectral data with reported values.

• Food Science and Preservation
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• v.24 no.6
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• pp.813-819
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• 2017

This study carried out to determine the physicochemical components of Cynanchi wilfordii Radix (CWR) fermented with Rhizopus delemar. The physicochemical components such as changes on moisture content, pH, total acidity, reducing sugars, and the contents of free sugars, free amino acid, cynandione A were investigated. The moisture content of fermented CWR was increased after 4 days of fermentation. The pH value of fermented CWR was decreased after 4 days of fermentation. The reducing sugars contents were in the range of 1.42-1.69%. The major free sugars were identified as rhamnose, glucose, fructose and sucrose. The content of free sugars was decreased during fermentation process of CWR while the glucose contents in 80% ethanol and water extracts were increased. In addition, the free amino acid increased significantly during fermentation. Finally, The content of cynandion A of the fermented CWR was highest at the level of 14.09 mg/g on the $8^{th}$ day. These results are indicated that fermentation with Rhizopus strains could be used to increase the bioactivity of CWR and the fermented CWR can be used as a functional material and edible resource in the food industry.

• Korean Journal of Pharmacognosy
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• v.41 no.4
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• pp.238-244
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• 2010

Fourteen compounds were isolated from the roots of Cynanchum auriculatum and their chemical structures were identified as ${\beta}$-sitosterol (1), acetovanillone (2), p-hydroxyacetophenone (3), 2,4-dihydroxyacetophenone (4), 2,5-dihydroxyacetophenone (5), cynandione A (6), methyleugenol (7), daucosterol (8), Succinic acid (9), cynauriculoside A (10), wilfoside C3N (11), wilfoside C1N (12), wilfoside K1N (13) and wilfoside C1G (14). Among them, compounds 2-5 were isolated from this plant for the first time. And 2, 5-dihydroxyacetophenone (5) showed the most potent inhibitory effect on melanogenesis in B-16 mouse melanoma cell lines with $IC_{50}$ value of $20\;{\mu}M$.

• Korean Journal of Plant Resources
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• v.30 no.2
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• pp.144-151
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• 2017

This study examined the anti-inflammatory and whitening effects of Amaranth (Amaranthus spp L.) seed extract. Amaranthus spp L. seeds were extracted using 70% ethanol and then fractionated sequentially with n-hexane, dichloromethan, ethyl acetate and butanol. For the study of anti-inflammatory activity in RAW 264.7 cells, EtOAc fraction of Amaranthus spp L. seeds significantly inhibited nitrogen oxide production as well as the protein level of iNOS. Furthermore, EtOAc fraction of Amaranthus spp L. seeds inhibited expression of $TNF-{\alpha}$, PGE2 and the protein level of COX-2 in a dose-dependent manner. Inaddition, the tyrosinase inhibitory activities of the Amaranthus spp L. seed 70% ethanol extract and subfractions were also measured to see if these extracts can be used as an ingredient for whitening cosmetics. Tyrosinase is an oxidase that is a rate-limiting enzyme for controlling the production of melanin. Therefore, tyrosinase inhibitors have become increasingly important in cosmetics and medical products with regards to hyperpigmentation. EtOAc fraction of Amaranthus spp L. seeds showed mushroom tyrosinase inhibitory activity in a dose-dependent manner. This activity was more potent than that of a positive control cynandione A. These results suggest that Amaranthus spp L. seeds may be a valuable natural ingredient for the food and cosmetics industries.