• Korean Journal of Medicinal Crop Science
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• v.10 no.1
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• pp.1-4
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• 2002

This study was carried out to know the effect of light intensity, temperature and $CO_2$ concentration on photosynthesis and transpiration in Hovenia dulcis Thunb. Light compensation point was $2.4\;{\mu}mol\;m^{-2}\;s^{-1}$ and light saturation point was $1033\;{\mu}mol\;m^{-2}\;s^{-1}$. The optimum temperature for photosynthesis was $25^{\circ}C$ at $1000\;{\mu}mol\;m^{-2}\;s^{-1}$ light intensity. $CO_2$ compensation point was 67 vpm and $CO_2$ saturation point was 707 vpm. Transpiration rate was increased to about $2\;mmol\;m^{-2}\;s^{-1}$ with increasing of light intensity to $1750\;{\mu}mol\;m^{-2}\;s^{-1}$ and to above $4\;mmol\;m^{-2}\;s^{-1}$ with increasing of temperature from $18^{\circ}C$ to $36^{\circ}C$. however It was gradually reduced as $CO_2$ concentration increased from 21 vpm to 800 vpm.

• Journal of Korean Society of Forest Science
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• v.95 no.2
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• pp.155-159
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• 2006

An efficient method for in vitro propagation of the medicinal plant Hovenia duleis, was established. Plantlets for micropropagation of H. dulcis were obtained from in vitro germinated seeds. The effectiveness of various levels of cytokinins (BAP, Kinetin and TDZ) on multiple shoot formation from stem nodes was tested. BAP (1.0 mg/L) treatment induced highest number of multiple shoots. The growth pattern of plantlet on various culture media was undertaken. The shoot elongation was optimal on 2MS basal medium without growth regulators. The in vitro rooting ability of H. dulcis shoots was examined with two-auxins IAA and IBA. The IAA (1.0 mg/L) treatments induced earliest rooting with maximum number of roots and root growth. Rooted shoots were transferred directly to small pots with artificial soil and such established plant exhibited a normal growth pattern similar to wild plantlet.

• Journal of Veterinary Clinics
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• v.28 no.1
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• pp.20-27
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• 2011

Hovenia dulcis Thunb (HDT) has been known folk medicine and has been used as therapeutic drug in the treatment of liver disease. Also it has been used as a detoxifying agents for alcoholic poisoning and promoting diuresis. However, there has not been any study on therapeutic effect of Hovenia dulcis extract on $CCl_4$ induced liver and kidney damage in rats. In this study, we report on therapeutic effects of Hovenia dulcis extract on $CCl_4$ induced liver and kidney damage in rats. Rats were divided into four groups of eighteen animals. Control group (DW) was administrated with distilled water 2.5 mL/kg per peritonial administration and then $CCl_4$ group (CCl) was administrated $CCl_4$ 2.5 mL/kg per peritonial administration, $CCl_4$+HDT extract group ($CCl_4$+HDT) was administrated HDT extrat (100 mg/kg) after $CCl_4$ 2.5 mL/kg administration, $CCl_4$+Silymarin group ($CCl_4$+Sily) was administrated Silymarin (50 mg/kg) after $CCl_4$ 2.5 mL/kg administration. The complete blood cell (CBC) count of RBC, WBC, PCV, Hb, MCH, MCV, MCHC and blood chemistry profile of AST, ALT, GGT, ALP, Total choloesterol, Tryglyceride, Total bilirubin, Amylase, Glucose, BUN, Creatinine, Lipase and pathologic changes were observed for 7 days after administration of D.W., $CCl_4$, $CCl_4$+HDT extract, $CCl_4$+Silymarin. The results are as follows : 1. RBC and PCV were significantly (p < 0.01) increased in all groups compared to D.W. but hemoglobin, MCH, MCV and MCHC were not showed significant difference during experimental periods. 2. AST, ALT, T-cholesterol, T-bilirubin, TG were significantly (p < 0.05) increased in all groups on day 3 compared to D.W. and were normal on day 7. 3. ALP was significantly (p < 0.05) decreased in $CCl_4$+HDT group on day 3 but Amylase was not showed significant difference during experimental periods. 4. BUN was significantly (p < 0.05) increased in $CCl_4$ group on day 7, but $CCl_4$+HDT group and $CCl_4$+Sily group were normal. Creatninie was significantly (p < 0.05) increased in $CCl_4$ group on day 3 and normal on day 7 but $CCl_4$+HDT group and $CCl_4$+Sily group were not showed significant difference during experimental periods.

• Plant Resources
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• v.8 no.3
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• pp.293-299
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• 2005

This study used RAPD markers to assume genetic diversity and variation in selected populations of Hovenia dulcis var. koreana. Ratio of polymorphic RAPD markers were 93.4% in selected populations of Hovenia dulcis Thunb., difference of genetic structure among populations and within populations showed 16.45%, 83.55%, respectively in amount of total genetic variation of 4 populations. Total gene diversity($H_T$) that show genetic diversity appeared 0.313 and coefficient of gene differentiation($G_{ST}$) that compare genetic differentiation of populations appeared 0.1645, analysis of AMOVA for variation among populations and within populations was significantly different (P<0.001). Genetic diversity of whole populations showed that 12.44% difference among population and 87.56% difference within populations. As a result, difference within populations was larger than difference among populations in genetic diversity. Nei's genetic distance and cluster analysis appeared that mean genetic distance among populations was 0.076, thus dividing two main groups and geographic relationship did not show in populations.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1403-1408
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• 2000

The methanol soluble fraction of the hot water extracts from Hovenia dulcis Thunb showed antioxidative and antimicrobial activity. The methanol fraction was successively purified with solvent fractionation, silica gel adsorption column chromatography, Sephadex LH-20 column chromatography, and octadecylsilane column chromatography. The purified active substances were isolated by high performance liquid chromatography. The isolated substances were identified as 3-methoxy-4-hydroxybenzoic acid (vanillic acid) and 3-methoxy- 4-hydroxycinnamic acid (ferulic acid) by LC-MS and GC-MS. Vanillic acid and ferulic acid showed antimicrobial activity against Gram-positive bacteria, Gram-negative bacteria and yeast. The DPPH-radical scavenging activity of ferulic acid appeared more active than that of vanillic acid. DPPH-radical scavenging concentration of ferulic acid and vanillic acid were $14\;{\mu}g/mL\;(SC_{50})$, $100\;{\mu}g/mL\;(SC_{10})$, respectively.

• Food Science and Preservation
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• v.6 no.4
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• pp.469-474
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• 1999

The chemical components of Hovenia dulcis leaf and fruit stalk naturally growing in Korea, were determined. Crude protein of leaf and total sugar of fruit stalk was 7.30 and 51.64%, respectively. The major mineral components were K, Ca, Mg, Na and Mn in that order. The content of vitamin C was 4.8 mg% for leaf and 3.8 mg% for fruit stalk and that of free sugar was 1.37% of fructose for leaf and 8.83% of sucrose for fruit stalk. The highest organic acid in leaf and fruit stalk was malic acid and its content was 1,715.21 mg% and 439.18 mg%, respectively. The highest component of total amino acids in leaf and fruit stalk was glutamic acid(497.99mg%) and proline(751.78mg%), respectively. The highest lady acid in leaf and fruit stalk was 43.54% of linolenic acid and 23.15% of palmitic acid, respectively. trans-Geraniol(124.36 ppm) and isobutyric acid(292.67 ppm) were predominant volatile compounds in leaf and fruit stalk, respectively.

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2003.10a
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• pp.143-143
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• 2003

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.647-652
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• 2018

Extracts from bay leaves, Chongbaek (Allium fistulosum L.), Hutgae (Hovenia dulcis Thunb.) fruit, and green tea, using Soju (Korean alcohol, $30^{\circ}$) as a solvent were analyzed for their antioxidative properties. The eels were evenly coated with the extract concentration equivalent to 2% of their total weight and dried for 15 hours at $35^{\circ}C$ using an air blower. The DPPH radical scavenging effect, acid value and peroxide value of semi-dried eel, and linoleic acid peroxidation of eel oil were investigated. The highest level of DPPH radical scavenging was found in green tea extracts, followed by Hutgae fruit extract and bay leaves extract (p<0.05). The acid value and peroxide value of Hutgae fruit extracts coated eels refrigerated for 21 days were the lowest followed by the green tea extract coated eels. During the 20 days reaction period, all four kinds of extracts analyzed were found to effectively decrease linoleic acid peroxidation. Among them, Hutgae fruit and green tea extracts decreased the peroxide content of eel oil steadily and for a longer period when compared to other extracts. In conclusion, pre-application of Hutgae fruit and green tea extracts on eels before drying was found to be effective in delaying peroxidation in eels during the drying process and refrigeration.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.88-95
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• 2022

The antioxidant effects by pre-treatment of Hutgae fruit water and ethanol (30°, Soju) extract on refrigerated eels were analyzed. The antioxidant activities were measured through DPPH and ABTS scavenging effect, values of acidity, peroxide, carbonyl, and TBA. The peroxide prevention effects of linoleic acid and eel oil were also assessed. Regarding DPPH radical scavenging, Hutgae ethanol extract presented higher scavenging effects than vitamin C 5 mM solution (p<0.05). The eel's peroxidation degree was measured through 21 days of refrigeration after cleaning and immersion into the extract solution for one hour. Upon measuring the values of four different peroxide indicators, those of eels pre-treated with Hutgae extracts were lower than those of eels untreated. The POV of Hutgae ethanol extract, vitamin C 5 mM, and the control was 11.1, 11.3, 15.5 meq/kg, respectively. Hutgae ethanol extract showed higher antioxidant activities in TBA value, and carbonyl value than other samples. In linoleic acid or eel oil, Hutgae extract was as superiorly effective in preventing peroxide generation of refrigerated eels as vitamin C 10 mM solution. In conclusion, pre-application of Hutgae water and ethanol (30°, Soju) extract on eels was proved to be competent in stopping peroxidation of eel in refrigeration.