• 약학회지
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• 제48권3호
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• pp.213-217
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• 2004

For the determination of glutathione S-transferase activity, a new method was established by using HPLC system. Moreover, amount of enzyme for a optimum reaction was determined by a comparative study with a variety concentration of enzyme. Using a established method, activity of glutathione S-transferase that is alcohol metabolizing enzyme was investigated on the fruit of Hovenia dulcis Thunb. As the result of experiment, EtOH and $H_2O$ extracts of the fruit of Hovenia dulcis Thunb showed visible a synergistic effect of glutathione S-transferase activity. On a continuous experiment, EtOH and $H_2O$ extracts of the fruit of Hovenia dulcis Thunb showed alcohol decomposition activity on the in vivo test using rat. These results suggest that the fruit of Hovenia dulcis Thunb may be useful in the prevention of hangover.

• 한국식품저장유통학회지
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• 제7권3호
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• pp.291-296
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• 2000

헛개나무 추출물을 이용하여 항산화, 아질산염소거 및 알콜분해 효과 등을 조사한 결과는 다음과 같다. 헛개나무 잎과 과병의 용매별 추출수율을 측정한 결과 잎은 물층, 과병에서는 메탄올층에서 각각 높게 나타났으며, 에탄올 추출물을 헥산, 클로로포름, 에틸아세테이트, 부탄올 및 물과 같은 용매를 이용하여 계통분획한 후 추출수율은 잎과 과병 모두 물분획층에서 높게 나타났다. 메탄올 에탄올, 헥산, 클로로포름 및 물 추출물을 이용하여 항산화 효과 및 아질산염소거 효과를 측정한 결과 에탄올 추출물에서 높은 활성을 나타내었으며, 에탄올 추출물을 계통분획하여 항산화 및 아질산염소거 효과를 측정한 결과 에틸아세테이트 분획층에서 활성이 높게 나타났다. 헛개나무의 부위별 알콜분해효과는 잎과 과병에서 높게 나타났고, 잎과 과병의 알콜분해효과는 시간이 경과함에 따라 증가하였다.

• KSBB Journal
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• 제21권1호
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• pp.11-15
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• 2006

본 연구에서는 헛개나무를 숙취해소 및 간 보호 관련기능성 식품으로 개발하기 위하여 헛개나무 열매, 잎 및 줄기 추출물의 알코올 분해효과를 확인하였고, 유효 성분의 추출조건을 확립하였으며, 동물실험을 통하여 혈중 알코올농도 저하 및 간 보호 효능을 검증하였다. 헛개나무의 열매 추출물이 가장 높은 알코올 분해 효능을 보였으며 대조군에 비해 38% 알코올 감소 효과가 있었다. 헛개 열매 (크기 : 4 mm)의 회분식 추출에서 유용 생리활성물질은 추출 6시간에 평형에 도달하였으며 총 3회의 추출로 대부분의 생리활성물질을 회수(>5%)할 수 있었다. 또한 동물실험에서 헛개 열매 추출물은 혈중 알코올 농도를 현저히 감소시켰으며 사염화탄소에 의한 간 독성 유발 쥐의 간 기능 수치인 AST, ALT 및 LDH 수준을 각각 45%, 52% 및 52% 감소시켜 헛개열매 추출물이 간 보호 효과가 있음을 확인하였다.

• 약학회지
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• 제48권1호
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• pp.34-40
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• 2004

Hovenia dulcis which is distributed in Korea, China and Japan is known to show hepatoprotctive effect and reduce the acute alcohol toxicity. In this study, the hepatoprotective effect against the chemically induced experimental liver injury models and lowering effect of blood alcohol level in animal models acutely administered alcohol by the peduncle extracts of Hovenia dulcis var. koreana were investigated. HdfHW-1, and HdfM-1 which are the extracts of fruit peduncles and young branches with hot water or 70％ methanol and followed with 100％ methanol, were significantly reduced the $CCl_4$ or D-galactosamine/LPS induced damage in sliced liver. The hot water or methanol extracts of fruit peduncle protected dose-dependently against $CCl_4$ induced toxicity in primary hepatocyte culture and particularly, the amount of LDH release was reduced to the control level at 500 $\mu\textrm{g}$/ml of hot water extracts. HdfHW-1 also decreased the hepatotoxicity induced by $CCl_4$ in rats. The active components of HdfHW-1 seemed to be high molecular weights because 0.2 M NaCl HdfHW-1 fraction was the most effective among NaCl fractions of HdfHW-1 eluted with various concentrations of NaCl on DEAE 650C column chromatography. HdfM and HdfHW were significantly reduced the levels of blood alcohol in rats and mice administered 40％ alcohol. These results indicated that the hot water or methanol extracts of fruit peduncle of Hovenia dulcis var. koreana have hepatoprotective effect and may be reduce alcohol toxicity.

• 동아시아식생활학회지
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• 제15권1호
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• pp.65-70
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• 2005

This study was conducted in order to promote the utilization of Hovenia dulcis Thunb as food. The physicochemical properties and sensory characteristics of the extracts from the leaf, fruit, stalk and stem were examined. The extract of stem was the brightest in L value (p<0.05), but the lowest in b value (p<0.01). By the sensory evaluation, the external appearance was the best in the extract of stem. The extract of leaf was the darkest in color and that of stem the lightest. The bitter and astringent taste was stronger from the leaf compared with other parts. The extract of fruits stalk of Korean Hovenia dulcis was preferred in most of attributes. The total sugar content was the highest from the fruits stalk. Among free amino acids, aspartic acid, glutamic acid and alanine were rich in order. Potassium contents were the highest among minerals from the fruits stalk, leaf and stem. Ca and Mg followed the next. The results were the same both in Korean and in Chinese tree. Among organic acids, malic acid was the most in the fruits stalk, leaf and stem. It was followed by citric acid. In the test of free sugar, glucose was the most and followed by sucrose and fructose in the fruits stalk. Fructose was contained the most in leaf and stem.

• 한국식생활문화학회지
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• 제36권6호
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• pp.563-570
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• 2021

The fruit stalk of Hovenia dulcis (H.dulcis) is traditionally used to relieve hangovers in Korea. Theracurmin is a highly absorbable curcumin preparation which increases the bioavailability of curcumin. Curcumin is known for its antioxidant and anti-inflammatory effects. However, the role of this combination in lowering alcohol levels in the body, thereby alleviating the severity of alcohol-induced hangover has not been investigated. Therefore, we conducted a study to investigate the eliminatory effects of a health drink containing the extract of the H. dulcis fruit stalk and theracurmin (theracurmin drink) on ethanol-induced hangover in rats. The theracurmin drink delivered orally to rats 30 mins before the administration of 40% ethanol (5 g/kg body weight), lowered the concentration of ethanol and acetaldehyde in the blood samples collected 1, 3, and 5 h after ethanol administration. Furthermore, the theracurmin drink increased the activities of alcohol dehydrogenase and aldehyde dehydrogenase enzymes. The effectiveness of the theracurmin drink was thus superior to that of other health drink products, suggesting that its consumption may alleviate or prevent an alcohol-induced hangover.

• 한국식품영양학회지
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• 제25권2호
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

• 한국식품위생안전성학회지
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• 제30권1호
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• pp.115-119
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• 2015

${\beta}$-cyclodextrin has an ability to protect compounds from oxidative reaction by collecting them within its ring-like structure. So, In harsh condition ($40^{\circ}C$), marker compound, quercetin, was dramatically reduced in Hovenia dulcis fruit extract containing dextrin at 4 and 8 week compared to 0 week, but not that containing ${\beta}$-cyclodextrin. To evaluate the effects of dextrin and ${\beta}$-cyclodextrin on protective effect of H.dulcis fruit extract against alcohol-induced liver damage, The mice were orally injected alcohol, H. dulcis fruit extract/dextrin (HD) and H. dulcis fruit extract/${\beta}$-cyclodextrin (HCD), respectively, for 7 days. The mice orally administrated with alcohol significantly enhanced the serum concentration of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) and the activity of lactate dehydrogenase (LDH) in serum compared to the control group. HD and HCD significantly decreased the levels of serum ALT and AST and serum LDH activities compared to alcohol group. And also alcohol group significantly increased the level of total cholesterol compared to the control group, but HD and HCD significantly reduced it compared to the alcohol group. However, the levels of TG in blood were not significantly changed in all groups. The activities of alcohol dehydrogenase (ADH) were significantly increased in HD and HCD group although those of aldehyde dehydrogenase showed an increasing tendency. This data suggested that HD and HCD were able to induce alcohol degradation in the liver tissues. All together, the results showed that HCD demonstrated their ability to protect liver from alcohol-induced damage on equal terms with HD.

• 한국육종학회지
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• 제40권4호
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• pp.371-376
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• 2008

For the purpose of breeding a high-yield superior variety of Korean raisin tree (Hovenia dulcis var. koreana Nakai), whose value as an edible and medicinal resource is increasing, tree candidates for superior individuals were selected from its 11 habitats in Korea from 1996 to 1998. A clone bank preserve was created in 1998 with 70 clones proliferated by grafting; the fruition traits (e.g., the number of fructified laterals, the average number of bunches per fructified lateral, the average number of bunches per fruiting lateral, the fruitpetiole weight per individual, and the yield per individual) of 47 clones that had bloomed and borne fruit were investigated and analyzed in 2002; five upper-ranking clones whose yield per individual exhibited a 261% improvement against the total average were picked in 2005; and three clones, including 'Poong-Sung 1', that showed a difference in their fruit petiole ripening stage, were finally selected in 2007 as high-yield new cultivars of Korean raisin tree.

• 한국식품영양학회지
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• 제26권2호
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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.