• The Journal of Korean Medicine
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• v.24 no.1
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• pp.141-154
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• 2003

Objectives : This study was undertaken to define the effect of Diospyros kaki L. Radix or Diospyros kaki L. Folium on phenylephrine-induced arterial contraction and the mechanism of Diospyros kaki L. Radix or Diospyros kaki L. Foliuminduced relaxation. Methods : In order to investigate the effect of Diospyros kaki L. Radix or Diospyros kaki L. Folium on contracted rabbit carotid arterial strips, transverse strips with intact or damaged endothelium were used for the experiment using organ bath. Diospyros kaki L. Radix or Diospyros kaki L. Folium extract was infused into contracted arterial strips induced by phenylephrine. To analyze the mechanism of Diospyros kaki L. Radix or Diospyros kaki L. Folium-induced relaxation, Diospyros kaki L. Radix or Diospyros kaki L. Folium extract was infused into contracted arterial strips induced by phenylephrine after treatment with indomethacin, $N{\omega}-nitro-L-arginine$, methylene blue or tetraethylammonium chloride, and $Ca^{2+}$ was infused into contracted arterial strips induced by phenylephrine after treatment of Diospyros kaki L. Radix or Diospyros kaki L. Folium in a $Ca^{2+}$-free solution. Results : Diospyros kaki L. Radix or Diospyros kaki L. Folium showed relaxation effect on arterial strip with endothelium contracted by phenylephrine, but in the strips without endothelium, Diospyros kaki L. Radix or Diospyros kaki L. Folium-induced relaxation was significantly inhibited. The endothelium-dependent relaxation induced by Diospyros kaki L. Radix or Diospyros kaki L. Folium was decreased by pretreatment with $N{\omega}-nitro-L-arginine$ or methylene blue but it was not observed in the strips pretreated with indomethacin or tetraethylammonium chloride. When $Ca^{2+}$ was applied to the strips which were contracted by phenylephrine in a $Ca^{2+}$-free solution, arterial contraction was increased. However, pretreatment with Diospyros kaki L. Radix or Diospyros kaki L. Folium inhibited contractile response to $Ca^{2+}$. Conclusions : Diospyros kaki L. Radix or Diospyros kaki L. Folium may suppress influx of extra- cellular $Ca^{2+}$ through the formation of nitric oxide in the vascular endothelial cells.

• Applied Biological Chemistry
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• v.42 no.4
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• pp.361-365
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• 1999

In order to inspect safety and function regarding the reduction of cadmium poisoning by polyphenol compounds prepared from persimmon leaves (Diospyros kaki folium), animal test was done. Rats, group P-1 and P-2, were treated with cadmium and polyphenols of persimmon leaves. A control was just treated with cadmium. GOT activities in P-1 and in P-2 were lower than that of the control without considerable difference, whereas GPT activities decreased in P-1 and P-2. The SOD activity of liver tissue increased in P-l and P-2 compared with that of the control. GST activity was higher than that of the control without considerable difference in P-1; however, it increased in P-2. Lipid peroxide value considerably increased in both P-1 and P-2.

• Applied Biological Chemistry
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• v.43 no.3
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• pp.218-224
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• 2000

The efforts were made to optimite ethanol extraction from persimmon leaf with the time of extraction$(1.5{\sim}2.5\;hrs)$, the temperature of extraction$(70{\sim}90^{\circ}C)$, and the concentration of ethanol$(0{\sim}40%)$ as three primary variables together with several functional characteristics of persimmon leaf as reaction variables. The conditions of extraction was best fitted by using response surface methodology through the center synthesis plan, and the optimal conditions of extraction were established. The contents of soluble solid and soluble tannin went up as the concentration of ethanol went up and the temperature of extraction went down, and the turbidity went down as the concentration of ethanol went down. Electron donation ability was hardly affected by the extraction temperature and had the tendency to go up as the concentration of ethanol went up. The inhibitory activity of xanthine oxidase(XOase) had the tendency to go up as both the concentration of ethanol and the temperature of extraction went up. The inhibitory activity of angiotensin converting enzyme(ACE), the significance of which still was not recognized, showed the maximum when the concentration of ethanol was 27%. In result, the optimal conditions of extraction was the extraction time of two hours, the extraction temperature of $75{\sim}81^{\circ}C$, and the ethanol concentration of $33{\sim}35%$.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.860-866
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• 2000

The efforts were made to develop persimmon leaf beverages on the basis of the results of sensory evaluation. The result of sensory evaluation for the development of persimmon leaf beverages showed that when the concentration of extracts was 10%, the aroma and flavor of persimmon leaves was best. The optimum concentration of sugar was 4.5% and apple juice was 15%. The change of pH had the tendency to keep stable range(3.82-3.71) during the period of 30 days and free-sugar had little change according to the temperature and time of preservation. The preservation of the change of ascorbic acid revealed that the range of decrease in the case of preservation at $4^{\circ}C$ was a bit narrower than in the case of preservation at $25^{\circ}C$. Nonvolatile organic acids were four kinds of acids, oxalic acid, levulinic acid, malic acid, and citric acid, among which levulinic acid was on the increase for the first 10 days during the preservation period and then on the decrease regardless of the temperature of preservation. The browning of beverages was on the slight increase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.