• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.514-520
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• 2006

The quality characteristics of doenjang which contained Astragalus membranaceus water extracts were investigated in this study. The contents of moisture, crude protein, and crude fat were not significantly different in the doenjang which contained Astragalus membranaceus water extracts. The crude ash content was significantly higher in the doenjang which contained Astragalus membranaceus water extracts. The doenjang which contained Astragalus membranaceus water extracts showed higher a-value. Antioxidative activity was evaluated by using the thiobarbituric acid reaction products assay and peroxide value. Antioxidative activity and hydrogen donating activity were increased in doenjang which contained Astragalus membranaceus water extracts. Doenjang which contained Astragalus membranaceus water extracts showed no differences with traditional doenjang in sensory profiles of taste, color, flavor, and overall quality. These result showed the applicability and higher quality of doenjang which contained Astragalus membranaceus water extracts.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.233-239
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• 2013

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with Astragalus membranaceus powder. The moisture content of the Sulgidduk ranged from 42.03% to 43.38%. The addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the pH value, but did not change $brix^{\circ}$ values of the samples. the addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Astragalus membranaceus powder decreased the hardness and springiness. In sensory evaluation, the addition of 1.5% Astragalus membranaceus powder had the best score in taste and overall preference. Therefore, this results suggest that adding 1.5% Astragalus membranaceus powder could be applied for making Astragalus membranaceus Sulgidduk.

• Journal of the Korean Home Economics Association
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• v.47 no.7
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• pp.109-116
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• 2009

This study was conducted to investigate the recognition and uses of Astragalus membranaceus. The survey methodology employed was a questionnaire, which interviewed 272(37.8%) males and 448(62.2%) females from the Seoul and Kyunggido area. The main results are as follows: 40-50 years old like and eat Astragalus membranaceus more frequently than 10-30 years old. The most popular reason provided for the preference of Astragalus membranaceus was good health benefits. People indicating a dislike for Astragalus membranaceus had generally fewer previous experiences of eating this plant. The main purchasing place appears to be traditional markets and supermarkets. Astragalus membranaceus was acknowledged as having the following characteristics ‘excellent nutrition’(3.82), ‘natural food’(3.76), ‘possessing anti-cancer and anti-oxidization characteristics’(3.70) and ‘good for liver function, a depressant and good coelenteron effects’(3.62). However, it was not associated with a ‘cheap price’(3.02) and was regarded as ‘difficult for buy’(3.10). Recognition and eating experience was low for Astragalus membranaceus kimchi and rice bread, bread, sauce and Astragalus membranaceus added health drinks. However opinion of its taste was regarded highly.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.228-234
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• 2008

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.

• Korean Journal of Pharmacognosy
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• v.31 no.1
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• pp.109-111
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• 2000

Two compounds were isolated from the root of Astragalus membranaceus(Bunge). On the basis of spectroscopic data their structures were identified as stigmast-4-en-3-one and a mixture of 2'-angeloyloxy-1',2'-dihydroxanthyletin and 2'-senecioyloxy-1',2'-dihydroxanthyletin. They were first isolated from the genus of Astragalus.

• Korean Journal of Pharmacognosy
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• v.28 no.2
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• pp.75-79
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• 1997

Two compounds were isolated from roots of Astragalus membranaceus Bunge. On the basis of chemical spectro scopic evidence, they were identified as Formononetin (compound E) and Linoleic acid (9Z,12Z-Octadecadienoic acid) (compound F). Linoleic acid (9Z,12Z-Octadecadienoic acid) was reported the first time from the genus Astragalus.

• Korean Journal of Poultry Science
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• v.25 no.4
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• pp.185-193
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• 1998

This experiment was conducted to investigate the effect of dietary supplemental Astragalus membranaceus on performance and meat quality of broiler chicks for 5 weeks. Basal diets based on corn and soybean meal contained 21％ crude protein for the first three weeks and 19％ for the rest of two weeks. Four levels of dietary Astragalus membranaceus(0, 0.25, 0.50, 1.00％) were fed in a one way design. There were four replicates of 50 chicks per treatment. Weight gain, feed intake, feed efficiency, blood component, breast meat lipid and protein were measured at the end of experiment. No increased growth rate was observed in chicks fed the basal diet supplemented with Astragalus membranaceus. Chicks fed the diet containing 0.5 and 1.00％ Astragalus membranaceus tended to depress the growth rate. Feed intake of 0.25％ Astragalus membranaceus treatment was significantly lower than control group(P<0.05), Dietary supplemental Astragalus membranaceus improved the feed efficiency compared to the control group, but was not significantly different between them. However, Astragalus membranaceus treatment exhibited decreased serum cholesterol and AST compared to those of control group, but was not significantly different between supplemental groups. Serum hematocrit, triglyceride, phosphate and BUN decreased at 0.25％ Asparagus membranaceous supplementation. Growth hormone and IGF-1 (ng/ml) of chicks fed more than 0.50％ Astragalus membranaceus significantly decreased compared to those of control(P<0.05). The total lipid and protein content of chicks fed 0.25 and 0.50％ Astragalus membranaceus tended to increase, but did not show consistency at more than 0.50％ supplement. The results of this experiment indicated that optimum dietary Astragalus membranaceus level to improve the performance and meat quality of broiler chicks may be less than 0.25％.

• Journal of Acupuncture Research
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• v.22 no.2
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• pp.181-190
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• 2005

Background & Object : The differentiation of osteoblasts controlled by various growth factors and matrix proteins expression in bone. The aim of this study was to identify the Astragalus membranaceus that may induce the osteogenic activity in human osteoblast-like SaOS-2 cells. Methods : The osteogenic activity of Astragalus membranaceus were evaluated by WST-8 assay, ALP activity, RT-PCR analysis of VEGF, OCN, OPN, Col I mRNA, and ELISA or colorimetric analysis, and mineralization by Alizarin red staining in SaOS-2 cells. Results : Astragalus membranaceus had no effect on viability of osteoblastic cells, and dose dependently increased alkaline phosphatase (ALP) activity. Astragalus membranaceus markedly increased mRNA expression for vascular endothelial growth factor (VEGF), osteocalcin (OCN), osteopontin (OPN), and type I collagen (Col 1) in SaOS-2 cells. Extracellular accumulation of proteins such as VEGF, and Col I was increased in a dose-dependent manner. Also, Astragalus membranaceus significantly induced mineralization in the culture of SaOS-2 cells. Conclusion : This study showed that Astragalus membranaceus not affect on viability, but it enhanced ALP activity, VEGF, bone matrix proteins such as OCN, OPN and Col I, and mineralization in SaOS-2 cells. These results propose that Astragalus membranaceus plays an important role in osteoblastic bone formation, and possibly lead to the development of bone-forming drug.

• Korean Journal of Pharmacognosy
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• v.27 no.4
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• pp.336-341
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• 1996

The roots of Korean Astragalus membranaceus Bunge. (Leguminosae), Astragali Radix, were extracted following general methods. During these extractions, first of all, 1,2-benzendicarboxylic acid diisononylester(compound A), ${\beta}-sitosterol(compound\;B)$, $3-0-{\beta}-D-galactopyranosyl-{\beta}-sitosterol(compound\;C)$ and $stigmast-4-en-6{\beta}-ol-3-one(compound\;D)$ were isolated. Three of these compounds were identified the first time isolation from the genus of Astragalus.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.266-271
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• 2008

In this study, Jeolpyon(imprinted with flow patterns) was prepared with different amount of added Astragalus membranaceu extracts(0%, 3%, 6%, 9% and l2%)and then the quality and sensory characteristic effects were examined. All togather the chemical composition of the samples was as follows: $53.l2{\pm}0.04%$ of moisture, $l4.43{\pm}0.05$ crude protein, $7.6l{\pm}0.11%$ crude fat, and $21.35{\pm}0.09%$ crude ash. Hardness and cohesiveness significantly increased(p <0.001), and springiness, chewiness and adhesiveness decreased, with increasing amounts of Astragalus membranaceus extract. In the chromaticity analysis, the L-value(brightness)significantly decreased with increasing Astragalus membranaceus extract content, and the b-value(yellowness) increased in direct proportion to the extract content. Finally, in the sensory evaluation, the Jeolpyon containing 9.0% extract received the highest overall preference scores.