• The Korea Journal of Herbology
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• v.27 no.6
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• pp.139-145
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• 2012

Objectives : This study aimed to investigate value differences among Gastrodiae Rhizoma samples(GM, GC, G1, G2 and G3) in various characteristics as well as to provide basic guideline for various processes such as steaming and drying of Gastrodiae Rhizoma. Methods : Gastrodiae Rhizoma were steamed and dried at different temperature and times. They were divided into samples (GM; cultivated, steamed and dried in Muju, GC; cultivated and dried in China, G1; steamed and dried at $55^{\circ}C$ for 60 hours, G2; steamed and dried at $55^{\circ}C$ for 120 hours, G3; steamed and dried at $70^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered to analyze gastrodin content, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma had a little bit differences. Phenolic and flavonoid content of samples were increased by increasing drying temperature and times. Gastrodin content had different values by drying method and G3 was the highest in comparison with others. Increasing drying times led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, G3 was selected as the best sample according to its highest hedonic score mean (6.11/7) among all samples for appearance, color, flavor, overall acceptability. Conclusions : The results indicated that G3 sample was effective in views of antioxidant activity, gastrodin content and sensory characteristics. Moreover, Gastrodiae Rhizoma cultivated in Korea were investigated with higher antioxidant activity, gastrodin content and sensory characteristics than those cultivated in China.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.37-42
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• 2002

This study was performed to provide basic that will predict the usefulness of Gastrodiae Rhizoma as food materials. The physicochemical properties of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were investigated and analyzed. The moisture content of raw Gaxtrodiae Rhizoma was 81.20%. The moisture, crude protein, crude fat, crude ash and carbohydrates of freeze-dried Gastrodiae Rhizoma were 7.61%, 6.21%, 1.50%, 2.55%, and 89.74%, respectively. The total dietary fiber (TDF) of freeze-dried Gastrodiae Rhizoma was 11.68%. The K (1265.03 mg%) was the highest mineral found in Gastrodiae Rhizoma. Aspartic acid (1272.10 mg%) and glutamic acid (1249.50 mg%) in Gastrodiae Rhizoma were major amino acids. Linoleic acid (53.79%), palmitic acid (20.17%), oleic acid (11.93%), and linolenic acid (4.78%) were principal fatty acids in crude fat of Gaxtrodiae Rhizoma. Most of the free sugars of freeze-dried Gastrodiae Rhizoma was maltose (11.04%). In color, the freeze-dried showed the highest lightness (94.52) and the $60^{\circ}C$ hot air-dried showed the highest redness(0.76) and yellowness (16.41). The color differences among freeze-dried, $40^{\circ}C$ hot air-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were distinguished markedly. Vitamin C contents in raw, freeze-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were 0.015%, 0.010%, and 0.002%, respectively. The organoleptic characteristics of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were evaluated and compared on the basis, 5 points of raw Gastrodiae Rhizoma by 9 points scale. The undesirable characteristics, such as fishy odor, sewage odor, bitter taste, bad and salty taste, decreased, while desirable characteristic such as sweet taste was maintained or increased considerably as drying temperature got higher.

• Applied Biological Chemistry
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• v.48 no.4
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• pp.370-374
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• 2005

This study was carried out to investigate the effect of Gastrodiae rhizoma fractions on serum lipid profiles and atherogenic index (AI) in male S.D. rats fed a high fat diet supplemented with 10 : 2 : 1% (w/w) of lard, corn oil, and cholesterol during the entire 12-week experimental period. Forty-eight rats were randomly divided into four groups; A (low molecule), B (polysaccharide), C (protein) fractions of Gastrodiae rhizoma, respectively, and D (high fat diet as control). Body weight gain, diet intake and feed efficiency ratio did not differ significantly among the groups during the experimental period, but final body weight was on the average 44 g higher in control compared with the three groups of Gastrodiae rhizoma $(A{\sim}C)$. TC and TG levels of group B when compared with control were each decreased by an average of 21.5% and 39.6%, respectively. HDL-cholesterol level was markedly higher in group C than group A and B of Gastrodiae rhizoma. LDL-cholesterol levels of Gastrodiae rhizoma groups $(A{\sim}C)$ were significantly lower than control. AI was significantly lower in group C at 1.45 than the other two Gastrodiae rhizoma at $1.94{\sim}2.05$ and control of 2.12. From the findings, it is feasible for water soluble and high molecular weight components of Gastrodiae rhizoma like polysacchride and protein fractions to be considered as functional components for improving hyperlipidemia.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.554-562
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• 2007

This study was performed to provide basic data for predicting the usefulness of Gastrodiae rhizoma as a materials for functional foods. Changes in regional cerebral blood flow(rCBF) and blood pressure(BP) were measured in rats, following the intravenous injection of processed Gastrodiae rhizoma water extract. In its processing, we used rice water, Sderotium Poriae Cocos and Radix Ligustici Chuanxiaong. The rCBF and BP measurements were continually monitored by a laser-doppler flowmeter and a pressure transducer in the anesthetized adult Sprague-Dawley rats for approximately about two to two and a half hours, through a data acquisition system composed of a MacLab and Macintosh computer. The results of the experiment are as follows: the processed Gastrodiae rhizoma significantly increased changes in rCBF in the rats. The rCBF with processed Gastrodiae rhizoma did not change by pretreatment with propranolol, atropin, methylene blue, and indomethacin. But the rCBF of the processed Gastrodiae rhizoma was increased by pretreatment with L-NNA. The processed Gastrodiae rhizoma significantly decreased the changes in BP. However, BP with the processed Gastrodiae rhizoma did not change by pretreatment with propranolol, atropin, methylene blue and indomethacin. On the other hand, BP decreased with the processed Gastrodiae rhizoma pretreatment with L-NNA. These results indicate that processed Gastrodiae rhizoma might increase the rCBF and the BP which are related to nitric oxide synthesis. Also these results indicate that the used of processed Gastrodiae rhizoma in safe, as well as clinically applicable in diet therapy for cerebral related disease and hypertension.

• The Korea Journal of Herbology
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• v.30 no.1
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• pp.19-24
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• 2015

Objectives : This study was carried out to know the necessity of freezing and boiling process of Gastrodiae Rhizoma. Also we need to evaluate Gastrodia elata floral axis as a product ingridients. Methods : Frozen Gastrodiae Rhizoma (GF1, GF2) and Gastrodia elata floral axis (GFA) were prepared. They were divided into samples (GF1 : frozen at the freezer, GF2; frozen and boiled for 10 hours, GFA; dried at 7 $0^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered. And we analyzed proximate compositions, free sugars, gastrodin, p-hydroxybenzyl alcohol and p-hydroxybenzyl aldehyde content, phenolic and flavonoid, electron donating ability and nitrate scavenging activity and antioxidant activity. Results : In moisture, crude ash, fructose, glucose, sucrose, p-Hydroxybenzyl alcohol GF2 showed lower level than GF1. But GF2 showed higher content than GF1, in crude fat (0.8% > 0.19%), gastrodin ($8.84{\pm}0.58%$ > $4.18{\pm}0.73%$), and p-hydroxybenzyl aldehyde ($2.45{\pm}0.26%$ > $2.07{\pm}0.16%$) content, phenolic ($9.98{\pm}0.07%$ > $3.35{\pm}0.03%$) and flavonoid ($3.01{\pm}0.06%$ > $1.09{\pm}0.04%$) content, electro donating ability ($15.21{\pm}6.51%$ > $10.44{\pm}4.78%$), nitrate scavening activity ($20.43{\pm}5.30%$ > $13.62{\pm}5.78%$). GFA has a relatively lower key indicators component, but has a enough impact on antioxidant effect in phenolic ($11.85{\pm}0.08%$) and flavonoid content ($1.45{\pm}0.03%$), electron donating ability ($18.58{\pm}9.06%$) and nitrate scavenging activity ($19.41{\pm}9.90%$). Conclusions : In the view of proximate compositions, free sugars, functional component and antioxidant activity, the results indicated that boiling process is effective for the frozen Gastrodiae Rhizoma. And Gastrodia elata floral axis has a significantly functional components and antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.250-257
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• 2007

This study was performed to provide basic for predicting the usefulness of Gastrodiae rhizoma(Cho'nma) as a food material for oriental applied diet therapy(YackSun). Thus, Gastrodiae rhizoma was used to develop a traditional Korean snack, Dasik. As a useful food resource, Gastrodiae rhizoma along with Cortex fraxini powder, was used to prepare Dasik. Cho'nma powder was added to the Dasik 63.2%(Dasik-1), 42.2%(Dasik-2) and 21.0%(Dasik-5) of Cho'nma powder to Dasik in one piece(5 g). The moisture and crude ash contents of the Dasik-1, 2 and 3 were analyzed. Physio-chemical analysis and a sensory test were also performed on the Dasik. Moisture and crude ash contents of Dasik-1 were 20.16% and 0.65%, respectively. Moisture and crude ash contents of Dasik-2 and Dasik-3 were 22.92 and 27.17% and 0.49 and 0.23% respectively. from the color test, the t value of Dasik-1 was found to be significantly low but the b value of Dasik-1 significantly high compared with the other preparations. The addition of Cho'nma had a tendency to impart high hardness, fracturability, gumminess and chewiness. Therefore, the addition of Cho'nma made the texture of Dasik denser. From the sensory test, the color, chewiness and overall acceptability of Dasik-1 were found to be significantly high. In conclusion, the addition of 63.2% Cho'nma per piece would be a useful recipe to enhance the quality of Dasik, and the flour Cho'nma showed better result than the Dasik-2 and Dasik-3.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.858-868
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• 2008

This study was carried out to investigate the effects of Gastrodiae Rhizoma powder on plasma lipid profiles in elderly volunteers with hyperlipidemia, hypertension, diabetes or heart disease. 32 elderly people, 11 males and 21 females aged $60{\sim}77$ years, were given Gastrodiae Rhizoma powder 15 g twice daily for 6 months. We investigated the antheropometric data, general characteristics and dietary habit by using questionnaires. Fasting blood samples were collected from the subjects before and after this 6 months intervention study. Blood pressure, glucose, hemoglobin and lipid levels of plasma, atherogenic index (AI) and cardiac risk factors (CRF, LHR, HTR) were determined before and after consumption of Gastrodiae Rhizoma powder. The mean body mass index (BMI) of the male and female subjects were 22.4 and 23.6, respectively. The percent of ideal body weight (PIBW) of males and females were 105.6% and 122.3%, respectively. The subjects had decreased intake frequency of fish and meat in their dietary habit. After consumption of Gastrodiae Rhizoma powder, there were no significant differences in blood pressure; however, the blood glucose significantly decreased with Gastrodiae Rhizoma intake in the males. In the subjects, the levels of plasma total cholesterol, triglyceride, and LDL-cholesterol were decreased by the consumption of Gastrodiae Rhizoma powder; while the levels of plasma LDL-cholesterol was significantly decreased in female. Blood pressure and biochemical assessment (blood glucose, hemoglobin, triglyceride, total cholesterol, LDL and HDL-cholesterol) of the subjects were within the normal range. It was found that AI, CRF and LHR were significantly decreased by Gastrodiae Rhizoma intake. The present results indicate that dietary supplementation of Gastrodiae Rhizoma improved lipid metabolism and cardiac risk factor in cardiovascular disease.

• The Journal of Korean Medicine
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• v.16 no.2 s.30
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• pp.433-446
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• 1995

The present study was carried out to investigate the effect of water extract and 70% ethanol extract from Gastrodiae Rhizoma on cardiovascular activities and plasma levels of catecholamines in unanaesthetized spontaneously hypertensive rats. The depressor response in SHR was observed during three to six hour period after an oral administration of water extract from Gastrodiae Rhizoma(GR). There was a statistically significant correlation between the magnitude of the depressor response induced by an oral administration of water extract from GR and the initial control blood pressure level. The increase in blood pressure induced by norepinephrine was less in Wistar rat treated with GR water extract than those without GR extract. No significant change in heart rate was observed in SHR receiving either water extract or ethanol extract from GR. Associated with the depressor response, there was a concomitant reduction in plasma levels of norepinephrine in SHR at 4 hour after an oral administration of water extract from GR. Plasma levels of norepinephrine and epinephrine were decreased slightly at 2 hour after an oral administration of ethanol extract from GR. These results suggest that the depressor effect of water extract from GR may be due, in part, to a decreased sympathoadrenal activity.

• Advances in Traditional Medicine
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• v.1 no.2
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• pp.59-65
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• 2000

To clarify the toxic effect of oxidative stress, hydrogen peroxide $(H_{2}O_{2})-induced$ neurotoxicity was examined in cultured newborn mouse spinal motor neurons after spinal motor neurons were grown in the media containing various concentrations of glucose oxidase (GO). And also, the protective effect of Rhizoma gastrodiae extract against GO-induced neurotoxicity was evaluated. Cytotoxicity was expressed as a cell viability by 3-(4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide (MTT) assay. In this study, exposure of motor neurons to GO-induced cell death significantly, in a dose- and time-dependent manners in spinal motor neuron cultures. The decrease in cell viability of motor neurons damaged by GO was proventioned by Rhizoma gastrodiae extract. These results suggest that the neuroprotective effect of Rhizoma gastrodiae extract on GO-induced neurotoxicity may result from a attenuation of $H_{2}O_{2}-induced$ oxidative stress.

• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.6
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• pp.1127-1133
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• 2002

Cheonghunhwadam-tang(CHT) have been used in oriental medicine for many centuries as a therapeutic agent of vertigo by wind, fire and phlegm. CHTGR was CHT adding Gastrodae Rhizoma. The effects of CHTGR on the regional cerebral blood flow(rCBF) and mean arterial blood pressure(MABP) is not known. A comparative Study of action-mechanism of CHT and CHTGR on the cerebral hemodynamics is not known too. Therefore, purpose of this Study was to investigate effects of CHT and CHTGR on the rCBF and MABP, compare action-mechanism of CHT and CHTGR on the rCBF and MABP. The changes of rCBF and BP was determinated by Laser-Doppler Flowmetry(LDF). The results were as follows ; CHT extract was increased rCBF in a dose-dependent, but was not changed MABP compared with CHT non-treated group. CHTGR extract was decreased rCBF and MABP compared with CHTGR non-treated group in a dose-dependent. Action of CHT is not related with adrenergic β-receptor, cyclooxygenase and guanylate cyclase, but action of CHTGR is related with guanylate cyclase.