• Journal of Nutrition and Health
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• 제30권7호
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• pp.797-802
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• 1997

The effect of Artemisia princeps var orientalis(mugwort) and Circium japonicum var ussuriense (Unggungqui) on lipid metabolism was examined . Thirty rats of 5 experimental groups were fed with a diet containing 1% cholesterol and 0.25% sodium cholate(control diet) and 5% plant powder or its water soluble extract(experimental diet) for 4 weeks. The activity of enzymes related to liver function, lipid components of liver and principle organs, and fecal steroids were assayed. The activity of enzymes was significantly lower in the unggungqui and mugwort powder diet group than in control. Liver total cholesterol , free cholesterol, and triglyceride levels were significantly lower in Unggungqui powder diet groups that in the control. The concentrations of total cholesterol , triglyceride and phospholipid in heart and kidney were comparatively low in the Unggungqui powder diet groups. In each plant powder diet group, the values of serum bile acid were significantly lowe ran the fecal steroid excretion was higher than in the control and the extract diet groups.

• Journal of Nutrition and Health
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• 제30권3호
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• pp.244-251
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• 1997

The effects of Artemisia princeps var orientalis(mugwort), Circium japonicum var ussuriense (Unggungqui) on cadiovascular system in hyperlipidemic rats were investgated. Thirty rats devided into 5 experimental groups, were fed with the diet contained 1% chlesterol, 0.25% sodium cholate, 10% coconut oil and 5% lard by the same method of previous paper1). Contractile and relaxation responses in the isolated artria and thoracic aortae were measured and the morphological changes of the aortic endotherium from the rats were inspected. The responses of the right atrial to isoproterenol were significantly lower value in Ungungqui powder diet group(UP) and mugwort powder diet group(MP) than the control. The contraction force by injectin of phenylephrine and calcium in isolated thoracic aortae was significantly low value in the UP and the MP groups compaired to the control. The relaxation rate by acetylcholine in isolated thoracic aortae represented significantly higher value in UP than control. The morphological changes of endothelial cell suface was smallest in UP and the damage of endothelium by retarded in MP. Although Ungungqui and mugwort extract diet groups(UE, ME) were advanced, those were less than control.

• 대한가정학회지
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• 제45권4호
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• pp.53-59
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• 2007

We need to diversify the colors by natural dyeing for promotion and extention of the natural dyes market, because natural dyestuffs have the limitation the number of the colors to express, compare to synthetic dyestuffs. It was investigated that wool and silk fabrics could be dyed to green colors using natural mugwort and indigo as one of color diversification, in order to express green color that is difficult to be shown by natural dyeing. The mugwort dyebath was prepared to concentration of $25{\sim}100g/l$ using dried mugwort plant and indigo dyebath was prepared to concentration of $5{\sim}20g/l$ using natural indigo powder. Wool fabrics and silk fabrics were dyed to green(GY, G, BG in Munsell color wheel) by two batch methods using the mugwort and indigo dyebaths. the mugwort dyeing was applied at $80^{\circ}C$ for 20minutes and indigo dyeing applied for $5{\sim}7$ minutes in room temperature. The colorfastness to drycleaning and abrasion of the dyed fabrics were shown good as grade 4-5 or 5.

• Journal of Animal Science and Technology
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• 제50권6호
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• pp.839-848
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• 2008

본 연구에서는 인진쑥의 건조 분말을 육성기－비육기의 거세돈 및 암퇘지(LY×D)의 평균체중이 50.37kg일 때부터 출하시까지 90일간 처리하였을 때 도체특성, 일반성분, 콜레스테롤 함량, 육질특성에 미치는 영향을 조사하기 위해 실시하였다. 일반사료에 인진쑥 분말을 급여사료 기준으로 C(0%), T1(0.5%), T2(1.0%), T3(1.5%) 처리하였다. 도체중의 경우 T2 및 T3의 증체량이 대조구보다 유의적으로 높게 나타났으나(p<0.05), 등지방 두께 및 도체 등급의 유의적인 차이가 없었다. 수분, 지방, 회분, 콜레스테롤 함량은 시험구간의 유의적인 차이가 나타나지 않았으나(p>0.05), T2 및 T3의 단백질 함량이 대조구보다 유의적으로 높은 값을 나타내었다(p<0.05). pH, WHC, 가열감량신선육 및 지방의 전단가의 유의적인 차이가 나타나지 않았다(p>0.05). 육색 및 지방의 백색도(CIE L*)는 T2 및 T3가 유의적으로 높게 나타났으나(p<0.01), 육색 및 지방의 적색도(CIE a*) 및 황색도(CIE b*)가 유의적인 차이가 나타나지 않았으며(p>0.05), 전단가의 유의적인 차이가 나타나지 않았다(p>0.05).

• 생명과학회지
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• 제21권1호
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• pp.110-118
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• 2011

본 연구는 국내 산야에 널리 자라고 있는 인진쑥을 건조 분말로 제조한 후 이를 이유자돈, 육성돈에 급여하였을 때 돼지에 대한 항생제 대체 효과와 성장능력에 미치는 영향을 조사 하였다. 실험돈으로는 이유자돈(6.8 kg)을 3처리 5반복에 pen 당 10두씩 총 150두를 공시하였고 33일간 인진쑥 분말을 각각 0(대조군), 1, 1.5% 수준으로 급여하였다. 육성돈(24.9 kg)의 경우에는 4처리 5반복에 pen당 8두씩 총 160두를 공시하였고 35일간 인진쑥 분말을 0(대조군과 항생제 처리구), 1, 1.5% 수준으로 급여하였다. 이유자돈(23~37일령)에 대한 인진쑥분말 1.0% 처리구는 증체량에 있어서 항생제 처리구보다 높은 수준을 나타내어 항생제 대체 효과를 나타내었으며 사료효율도 가장 좋은 것으로 나타났다. 이유자돈(40~59일령) 실험의 경우에 있어서도 인진쑥 분말 1.0% 처리구와 항생제 처리구 간에는 사료효율이 차이가 없었으나 인진쑥 분말 1.5% 처리구는 가장 낮은 것으로 나타나 이유자돈 실험과 유사한 결과를 나타내었다. 육성돈(63~97일령) 실험에서 항생제 무처리구가 일당증체량이 가장 낮은 것으로 나타났으며, 항생제 처리구와 인진쑥 분말 1.0% 처리구는 비슷한 경향을 나타내었다. 또한, 소화율에 미치는 영향을 조사한 결과 조단백질, 조지방 및 조회분 영양소 이용률의 경우 유의적인 차이를 나타내지 않았으나 인진쑥분말을 첨가함으로써 건물과 조섬유 이용률이 떨어지는 것으로 나타났다. 따라서, 본 연구 결과로부터 1% 인진쑥분말 급여는 항생제 대체 효과가 있는 것으로 나타났으며 생리활성물질로서 사료 첨가제의 가치가 충분히 있을 것으로 예상된다.

• 한국축산식품학회지
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• 제26권3호
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• pp.276-283
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• 2006

쑥 분말 3 %, 정어리유 4 %, 쑥 분말 3 %와 정어리유 4 %를 처리구에 따라 5주간 급여한 후 도계하여, 가슴살과 다리살을 냉장온도($4{\pm}1^{\circ}C$)에서 15일간 저장하면서 지방산 조성, TBARS가, 보수성, 육즙 손실의 변화를 조사하였다. 지방산은 근육의 부위 및 쑥과 어유의 급여 수준에 관계없이 oleic acid, palmitic acid, linoleic acid, stearic acid의 순으로 함량이 높았으나, 유의성은 없었다(p<0.05). 또한 T3 처리구에서는 palmitoleic acid와 EPA, DHA의 함량이 대조구보다 많았다. TBARS가는 저장기간이 경과함에 따라 전처리구에서 증가하였고(p<0.05), 전반적으로 다리살 부위가 가슴살부위의 TBARS가 보다 높은 경향이었다. 보수력은 저장기간이 경과함에 따라 가슴살과 다리살의 보수력은 증가하는 경향이었고(p<0.05), 처리구간에서는 서로 비슷하였으며, 전반적으로 가슴살이 다리살 부위보다 보수력이 높았다. 육즙 손실은 저장기간이 경과함에 따라 전처리구에서 점차 증가하였고(p<0.05), 처리구간에서는 T1구와 T3구가 상대적으로 육즙 손실이 적었다.

• Journal of Nutrition and Health
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• 제32권5호
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• pp.540-551
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• 1999

This study was performed to investigate the effects of dried leaf powders and ethanol extracts of Perilla frutescens(perilla leaf), Artemisia princeps var. orientalis(mugwort) and Aster scaber(chamchui) on lipid metabolism and antioxidative capacity in rats. Forty-nine male Sprague-Dawley rats weighing 105.9$\pm$1.7g were blocked into seven groups according to body weigth and raised for four weeks with diets containing 5% dried powders of perilla leaf, mugwort and chamchui, or ethanol extracts from the same amount of each dried leaf powder. Food intake was higher in the control and chamchui powder groups than the other remaining groups. Weight gain was not significantly different among all experimental groups. Food efficiency ratio was highest in the perilla leaf powder group. Plasma total lipid and cholesterol, liver total lipid and triglyceride levels were highest in the perilla leaf powder group. In contrast, dried powders of mugwort and chamchui showed hypolipidemic effects in plasma and liver. Plasma and liver TBARS levels in both dried powder and ethanol extract groups of the three plants were lower than control. There was also no significant difference between corresponding dried powder and ethanol extract groups. Catalas and GSH-Px activities in erythrocyte and liver were not different among all the experimental groups. However, SOD activities were significantly different among the esperimental groups. In erythrocyte. SOD activiteis of all dried powder and ethanol extract groups except the perilla leaf powder group were higher than control, and the chamchui power group showed the highest activity among them. In liver, all the plant groups showed higher SOD activities than control. There was no significant difference between corresponding dried powder and ethanol extract groups. In conclusion, the dried chamchui powder and liver. All the dried plant powder and ethanol extract were effective in decreasing the TBARS levels of liver and particularly plasma. Among the antiocidative enzymes, SOD activity was most responsive to the experimental diets. All the plant groups showed increases in liver SOD activities and there were more increments in dried powder groups. Since the effects of dried powder groups on lipid metabolism were better than those of extract groups, it is plausible that the high dietary fiber level in dried powders was effective. Antioxidative effects were not significantly different between corresponding dried power and extract groups, and it was thought that ethanol extracts from three plants also had similar antioxidative effects as dried powderers.

• 한국식품영양학회지
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• 제27권6호
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• pp.1006-1013
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• 2014

This study is aimed at examining the usefulness of mugwort as an alternative of western herb by making widely known tomato sauce with mugwort powder added, the ingredient that has a bio-active substance. The control group showed the highest percentage of water from tomato sauce, 89.24%. The sauce with mugwort added in by 2% showed the lowest pH, 4.55. The brightness L value for chromaticity got lower significantly (p>0.001) as the amount of added mugwort increased, and red a value and yellow b value were high in the control group for 18.06 and 16.84 respectively, and got reduced as the amount of added mugwort increased. The salinity was the highest in the sauce mugwort added in by 2% for 1.02. Sugar content and reducing sugar were the lowest in the sauce mugwort added in by 2% for 9.49 and 56.01. As measuring total count change, no microorganism was found until $10^{th}$ day of storage, and was 0% $1.7{\times}10^3CFU/mL$ on the $15^{th}$ day, and no microorganism was found in the 1.5% and 2% added groups. Lastly for 60 days of storage, the control group without mugwort showed the highest microorganism count for $3.1{\times}10^8CFU/mL$ In a sensory test, color was in the 1% added group was 5.28, higher than the control group which showed 4.78, but there was no significant difference. Taste was rated most highly in the 1.5% added group for 5.65. After taste was also rated most highly in the 1.5% added group for 5.8. Overall preference was the highest in the 1% added group for 5.79. From the results, tomato sauce with mugwort added in showed the high storage capacity and was rated highly in the preference test. The possibility of the alternative of western spice and the potential to use Korean spice for other western spice were observed again.

• 한국축산식품학회지
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• 제31권1호
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• pp.122-128
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• 2011

제조 방법을 다르게 처리한 쑥을 유화형 소시지 제조 시 첨가하여 냉장온도($4{\pm}1^{\circ}C$)에서 4주간 저장하면서 pH, TBARS, 총 미생물수, 아질산염잔존량 및 육색을 조사하였다. 시험구는 쑥을 첨가하지 않은 대조구, 쑥 분말 첨가구는 T1, 쑥 즙 첨가구는 T2, 쑥 에탄올 추출물 첨가구는 T3, 쑥 중탕 추출물 첨가구를 T4 등 5개 처리구로 나누어 0, 1, 2, 3 및 4주간 저장하면서 실험하였다. pH는 저장기간이 경과하면서 모든 처리구에서 서서히 감소하는 경향으로 대조구와 T4는 유의성이 없었고, T1과 T2 및 T3는 저장기간 동안 다소 낮았다(p<0.05). TBARS는 저장기간 동안 증가하였으며, 쑥 즙과 에탄올 추출물을 첨가한 유화형 소시지는 대조구보다 낮아 쑥의 첨가는 지방산화를지연시켰고, 특히 에탄올 추출물 첨가구인 T3에서 TBARS값은 가장 낮은 경향이었다(p<005). 총 미생물수는 저장기간이 지나면서 모든 첨가구에서 증가하였고, 저장 0주에는 처리구간 유의성이 없었으며, 처리구간에는 T3가 유의적으로 낮은 미생물수를 나타내었다. 아질산염잔존량은 저장기간이 경과하면서 감소하였는데 T3에서 다른 시험구보다 유의하게 감소하였다. 육색은 저장기간이 지나면서 CIE $L^*$값과 CIE $b^*$값은 감소하였고 CIE $a^*$값은 증가하였으며, 처리구간에는 CIE $L^*$값과 CIE $a^*$값은 쑥 첨가구에서 낮았고, CIE $b^*$값은 대조구와 T1에서 높은 결과로 쑥 추출물의 첨가는 소시지 색을 어둡게 하는 경향이었다. 결론적으로 쑥 에탄올 추출물 첨가는 지방의 산화와 미생물 성장 억제 및 아질산염잔존량 감소에 효과가 있을 것으로 기대된다.

• 동아시아식생활학회지
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• 제19권6호
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• pp.1032-1038
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• 2009

This study describes the production of functional Ssukgaen Dduk though the addition of yam and mugwort to Goami 2, a healthy diet and diabetes. In this study, the rice is soaked for many hours and the particle size distribution of the rice was determined as a function of the water-soaking time. The produce Ssukgaen Dduk was repeated after the addition of varying concentration of yam. Non-glutinous rice was soaked for 4, 8, 12 hours and the Goami 2 rice was soaked for 4, 8, 12, 16, 20 hours and ground to a powder and passed through a 18~30 mesh sieve to determine the particle size distribution of the rice as a function of water-soaking time. Using this approach, optimal soaking time for Dduk was found to be 4 hours for non-glutinous rice(pass rate of 30 mesh: 58.29%) and 12 hours for Goami 2(pass rate of 30 mesh: 87.88%). When Ssukgaen Dduk made with Goami 2 rice powder only and those made with varying amounts of yam(10%, 20%, 30%, and 40%) were subjected to the sensory test, the control group(non-glutinous rice Ssukgaen Dduk) had the highest preference in general(3.73). Out of Ssukgaen Dduk containing yam, the S4 group, which contained 30% yam, had the highest preference(2.87) In addition the S4 group also had the highest extent of soft, and delicacy of texture general preference of S5, 40% the lowest(2.37), S1 only Goami 2 the hardness(112.59), as 91.46 lower (83.85) yam increased, the less hard the texture Ssukgaen Dduk. In conclusion Ssukgaen Dduk though the addition of mugwort and yam to the Goami 2 rice, it would be better to add 30% yam to 70% Goami 2 rice powder mixed with mugwort.