• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.28-36
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• 2011

To investigate the protective effect of omija(Schizandra chinensis Baillon) tea extracts against the aluminum toxicity, Sprague-Dawley rats($100{\pm}10\;g$) were divided into 6 groups consisting of a control group, a 3% Schizandra chinensis Baillon tea plus extract group, a 1,000 and 2,000 ppm aluminum group, and a 1,000 and 2,000 ppm aluminum plus 3% Schizandra chinensis Baillon tea plus extract group. The rats administered aluminum were given 1,000 and 2,000 ppm of $Al_2(SO_4)_3$ dissolved in distilled water. The aluminum content in tissues from rats administered aluminum was lower than in the tissues of rats of administered aluminum plus 3% Schizandra chinensis Baillon tea in the water extract. Aspartate aminotransferase (AST) and alanine aminotransferase(ALT) levels were increased in the aluminum group and lower in the group receiving a 3% extract of Schizandra chinensis Baillon tea. Lactate dehydrogenase(LDHase) was lower in the group receiving a 3% extract of Schizandra chinensis Baillon tea plus aluminum than in the aluminum group. Cholinesterase(ChEase) was higher in the 3% Schizandra chinensis Baillon tea-aluminum group than in the aluminum group. Plasma levels of renin were increased in the aluminum group, compared to the group receiving 3% Schizandra chinensis Baillon tea plus aluminum. Plasma levels of aldosterone were increased in the aluminum group compared with the 3% Schizandra chinensis Baillon tea plus aluminum group. These results suggest that the group receiving Schizandra chinensis Baillon tea in water extract had a lowered level of aluminum accumulation, and it is believed that the Schizandra chinensis Baillon tea plus water had some protective effects against aluminum toxicity when administered in rats, but the mechanism of these effects remains obscure.

• Food Science and Preservation
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• v.16 no.1
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• pp.53-59
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• 2009

The purpose of this research is to develop bellflower (Platycodon grandiflorum) root and lotus (Nelumbo nucifera) root Jeonggwa as a health food. The quality characteristics of Jeonggwa to which 0-8% (w/w) of Omija (Schizandra chinensis Baillon) water extract was added were investigated. The moisture contents of bellflower root Jeonggwa were 14.9-18.0%, where as that of lotus root Jeonggwa was 6.9-8.4%. The acidity of bellflower root Jeonggwa was 0.477-0.585% and that of lotus root Jeonggwa was 0.513-0.572%; values increasing levels of Omija extract. The lightness (L) and yellowness (b) values of bellflower root Jeonggwa decreased with increasing amounts of Omija extract, and the lightness (L), redness (a) and yellowness (b) values of lotus root Jeonggwa decreased with increasing Omija extract concentration (p<0.05). In mechanical tests with bellflower root Jeonggwa, the highest values of hardness and strength were seen at 2% (w/w) extract, of cohesiveness were seen with 4-8%, of springiness with 2-6%, of gumminess with 6-8%, and of brittleness with 4-6% (all p<0.01). In mechanical tests with lotus root Jeonggwa, the highest values of hardness and springiness were at 0 and 6% extract, respectively, whereas strength, gumminess and brittleness were at 6-8% Omija extract (all p<0.01). In sensory evaluation, the highest acceptability of bellflower root Jeonggwa was seen with 4% extract and that of lotus root Jeonggwa was seen with 2% extract.

• Food Science and Preservation
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• v.18 no.3
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• pp.279-287
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• 2011

The purpose of this research is to develop bellflower (Platycodon grandiforum) root Jeonggwa as a health food. The Omija (Schizandra chinensis Baillon) water extract with 0-8% (w/w) Jeonggwa added was stored at $25^{\circ}C$ for 12 weeks. The quality characteristics of Jeonggwa during storage were investigated. The Jeonggwa showed a lower pH and a higher acdity as the amount of Omija water extract that was added increased. The moisture content of Jeonggwa were rose from 15-18% to 16-22% within 2 weeks of storage, and remained at that level up to the end of storage. The total viable cells of bellflower root Jeonggwa were 2.1~2.3 log CFU/g and increased in number during storage but never exceeded 4 log CFU/g. The shelf life of the Jeonggwa was extended when the Omija extract was added. The lightness (L), redness (a) and yellowness (b) of the Jeonggwa during its storage at $25^{\circ}C$ were highest in control samples, and the values decreased with the increase in the Omija extract concentration (p<0.001). The mechanical evaluation of the Jeonggwa showed that various tested parameters fell during the storage at $25^{\circ}C$. The hardness and strength of the Jeonggwa significantly decreased as the Omija extract concentration rose (p<0.05). In the ensory evaluation tests, the acceptability of the Jeonggwa was optimal when 4~6% of Omija extract was added to it.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.103-107
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• 1992

The antitumor activity of Omija water extract on sarcoma 180 transplanted intraperitoneal administration in ICR mice was investigated. combined treatment with Omija water extract and Cyclophosphamide augmented antivity against the solid form of Sarcoma 180 in ICR mice.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.265-268
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• 1990

The effect of water extract in fruits of Omija (Schizandra chinensis Baillon) on alloxan-induced diabetic rats were determining the contents of metabolites and enzyme activities in the liver and serum of rat. The treatment with water extract in fruits of Omija showed increased in contents of protein, glycogen, and activity of glucose-6-phosphate dehydrogenase and a decreased in pyruvate content in the hepatic tissue from the alloxan treated group. These treatments were decreased contents of glucose, urea nitrogen, free fatty acid and activities of GPT, GOT, LDH.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.259-263
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• 1990

To assess the effects of water extracts in fruits of Omija (Schizandra chinensis Baillon) on alcohol metabolism, rats were orally administrated with alcohol (25% alcohol, 0.75g/200g B.W., 40% alcohol, 0.8g/200g B.W.). The level of metabolites and enzyme activities of the serum and liver were unchanged by the 25% ethanol or 40% ethanol treatment with acute orally administration. Blood alcohol level was markdely decreased by the treatment with water extracts in fruits of Omija. The serum level of Urea nitrogen, Free fatty acid, GPT and LDH were tended to decreased, level of GOT was unchanged. Contents of hepatic microsomal protein, glycogen, pyruvate in the liver were increased by water extracts in fruits of Omija. In conclusion, the present study clearly demonstrates that water extract in fruits of Omija promotes the overall metabolism and detoxication of alcohol.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.253-257
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• 1990

The effect of water extract in fruits of Omija (Schizandra chinensis Ballion) on liver function in expermental liver injuries induced by $CCl_4$. The levels of GPT, GOT activities in serum were decreased apparently on the dosage of water extract in fruits of Omija correspond to raw Omija 1g compared to control group. The levels of Microsomal protein, glycogen, and pyruvate in liver and of Urea nitrogen, GPT, GOT, LDH in serum showed a trend toward restoration of normalization. No effective of levels of hepatic G6P DH activity and serum free fatty acid by water extract in fruits of Omija.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.333-337
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• 2001

The effect of roasting of Omija (Schizandra chinensis Baillon) on the physicochemical properties and the sensory quality of the extract was investigated in order to improve the quality of Omija beverage. The response surface methodology was introduced to optimize the roasting condition of Omija based on the sensory quality of the extract. The titratable acidity, the soluble solid content and the reducing sugar content of the extract increased with a mild roasting, but decreased with an excessive roasting. Prolonged roasting at high temperature decomposed red pigment making the color of the extract lighter, less red and less yellow. A mild roasting of Omija improved the sensory quality of the extract, and the highest sensory quality of the extract was provided with the roasting at $180^{\circ}C$ for 10 min, indicating the optimum roasting condition of Omija. The extract of the roasted Omija was superior in sensory properties to that of the unroasted one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1102-1106
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• 2002

This study was conducted to investigate the effects of Korean Omija extract on the hepatic and renal function in cadmium intoxicated rats. Male Sprague Dawley of 4 weeks old, weighing 100$\pm$10 g, were randomly assingned to four groups which received over four weeks one of the followings : deionized water for control (CW),3% Omija extract (OE),50 ppm cadmium water (CD) and 50 ppm cadmium water plus 3% Omija extract (CDOE). The results are as followes: there ware no significant differences between CD and CDOE in the body weight gain and food efficiency ratio. But Cadmium contents of kidney, GPT and LDH activities were significantly reduced in CDOE as compared to CD. Weight gain of kidney in CDOE, significantly higher than that of CD, increased to nearly normal level. GOT activities in CDOE, significantly different from that of CD, also considerably lowered to same level as that of tile normal rat group, CW The results suggested that Omija extract may have some protective effects from cadmium intoxication by reducing cadmium accumulation in kidney.