• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.864-868
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• 1998

The studies were carried out to investigate the mixed effects of medicinal herbs, such as Lithospermum erythrorhizon and Glycyrrhiza uralensis(LG), and LG with chitosan(LGC) on shelf-life of kimchi fermented at 1$0^{\circ}C$ for 25 days. During the fermentation, pH was more slowly lowered in LG(1%, 3%) and LGC treatments than in control. Titratable acidity of these treatments was slightly lower than that of control. Viable cells of total bacteria and lactic acid bacteria in kimchi added with LG(3%) and LGC showed inhibitory effects about 1.2~1.6, 1.3~1.8 log10 cycle. The sour taste of kimchi added with LG or LGC was changed more slowly than that of control during fermentation for 5 days at 1$0^{\circ}C$. But flavor, color and overall acceptability did not show significant differences(p<0.05) among treatments. The color of kimchi added with LG was improved significantly by adding of 1% chitosan. The shelf-life of kimchi added with LGC was extended about 10 days than control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1325-1329
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• 2005

To estimate the inhibitory effect of Lithospemum erythrorhizon root extract on melanin biosynthesis, we tested its inhibitory effects on tyrosinase promoter in B16 mouse melanoma cells. Lithospermum erthrorhizon root extract had inhibitory effect above $33\%$ on tyrosinase promoter at $10{\mu}g/mL$ and exhibited no cytotoxicity under $100{\mu}g/mL$. Also, melanin biosynthesis decreased approximately $11\%$ and $24\%$ at $10{\mu}g/mL$ and $100{\mu}g/mL$, respectively. Therefore, Lithospermum erythrorhizon root extract would be considered very effective regulator of tyrosinase promoter and melanin biosynthesis.