• Food Science and Biotechnology
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• v.17 no.4
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• pp.787-793
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• 2008

A major polyphenolic compound extracted from omija (Schisandra chinensis) fruit was structurally identified, and its composition of major nutrients was investigated as well in this study. A dominating high performance liquid chromatography (HPLC) peak of water-extracted anthocyanin represented 94.1% of total absorbable compounds at 520 nm, which was further identified with HPLC-mass spectrometry (MS). As a result, mass-to-charge ratio (m/z) of the predominant anthocyanin was determined to be 727, and it was identical to molecular mass of cyanidin-3-xylosylrutinoside (Cya-3-O-xylrut). This is the first report that colorant of omija is predominantly composed of Cya-3-O-xylrut. Omija fruit contained exclusively 3 types of monosaccharide such as glucosc (0.68 g), galactose (0.01 g), and fructose (0.52 g) per 100 g of fruits. Several organic acids, citric (3.29 g), malic (1.4 g), acetic (0.4 g), and succinic acids (0.36 g) per 100 g of fruits, were detected by high performance anion exchange chromatography (HPAEC) analysis. During the compositional analysis of tree amino acid by HPLC, it was noticed that omija fruit contained substantial amount (0.01 g/100 g of fruits) of $\gamma$-amino butyric acid (GABA).

• Nutrition Research and Practice
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• v.9 no.3
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• pp.227-234
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• 2015

BACKGROUND/OBJECTIVES: We investigated the effects of a combination of grape pomace (Vitis labrusca, Campbell Early) and Omija fruit (Schizandra chinensis, Baillon) ethanol extracts on lipid metabolism and antioxidant defense system in diet-induced obese mice. MATERIALS/METHODS: Forty male C57BL/6J mice were divided into four groups and fed high-fat diet (control group, CON) or high-fat diet added 0.5% grape pomace extract (GPE), 0.05% Omija fruit extract (OFE) or 0.5% GPE plus 0.05% OFE (GPE+OFE) for 12 weeks. RESULTS: In contrast to the GPE- or OFE-supplemented groups, the GPE+OFE group showed significantly lower body weight and white adipose tissue weights than the CON group. Moreover, GPE+OFE supplementation significantly decreased plasma total cholesterol and increased the plasma HDL-cholesterol/total-cholesterol ratio (HTR) compared to the control diet. The hepatic triglyceride level was significantly lower in the GPE+OFE and GPE groups by increasing ${\beta}$-oxidation and decreasing lipogenic enzyme compared to the CON group. Furthermore, GPE+OFE supplementation significantly increased antioxidant enzyme activities with a simultaneous decrease in liver $H_2O_2$ content compared to the control diet. CONCLUSIONS: Together our results suggest that supplementation with the GPE+OFE mixture may be more effective in improving adiposity, lipid metabolism and oxidative stress in high-fat diet-fed mice than those with GPE and OFE alone.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.5
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• pp.1437-1442
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• 2004

In this study, lotus root(Nelumbo nucifera G.) and omija(Schizandrae fructus), which have been used in oriental medicine and folks remedy, were examined to apply to functional foods. We prepared yanggaeng with lotus root, sugar, oligosaccharide, agar, omija extract solution and analyzed the nutritional composition(moisture, protein, fat, ash, crude fiber, carbohydrate, free sugar and minerals). Also we investigated texture profile and evaluated sensory characteristics of developed yanggaengs and 8 commercial ones. Potassium and crude fiber contents of yanggaeng with lotus root were higher than the commercial yanggaengs. Cohesiveness, springiness and gumminess of lotus root yanggaeng were the same levels of commercial yanggaengs. Sensory evaluation with the ones, showed that the lotus yanggaeng was more desirable than the commercial ones. Yanggaeng with lotus had good scores in texture profile and sensory evaluation compared with commercial yanggaengs. These results demonstrated that lotus root hadsufficient values to use a foodstuff for yanggaeng.

• The Journal of Korean Medicine
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• v.23 no.4
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• pp.140-150
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• 2002

Objectives: The water extract of Omija-tang (OMIT) has traditionally been used for treatment of ischemic heart and brain damage in oriental medicine. However, little is known about the mechanism by which the water extract of OMJT rescues cells from these damages. Therefore, this study was designed to investigate the protective mechanisms of OMJT on oxidative stress-induced toxicity in H9c2 cardiomyoblast cells. Methods: Treatments of $H_2O_2$, or $ZnC_{12}$ markedly induced death of H9c2 cardiomyoblast cells in a dose-dependent manner. The characteristics of oxidative stress-induced death of H9c2 showed apparent apoptotic features such as DNA fragmentation. OMJT significantly reduced both ${H_2O_2}-induced$ cell death and chromatin fragmentation. The decrease of B치-XL expression by $H_2O_2$ were inhibited by OMJT. In addition, the increase of Bcl-XS expression was also inhibited by OMJT. In particular, Fas expression, which is generally recognized as cell death-inducing signal by Fas/FasL interaction, was markedly increased by H2O2 in a time-dependent manner. Also, the expression profile of proteins in Chang cells were screened by using two-dimensional (2-D) gel electrophoresis. Among 300 spots resolved in 2-D gels; the comparison of control versus apoptotis cells revealed that signal intensity of 6 spots decreased and 11 spots increased. Results and Conclusions: Taken together, this study suggests that the protective effects of the water extract of OMJT against oxidative damages may be mediated by the modulation of Bcl-XL/S Fas expression.

• Food Engineering Progress
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• v.15 no.1
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• pp.80-84
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• 2011

The effects of incorporating hot water extract of Schisandra chinensis fruit on the physicochemical and sensory properties of Sikhe were investigated. The extract was incorporated at 5 levels (0, 10, 20, 30, 40, and 50%, v/v) by replacing equivalent amount of distilled water. The pH decreased while the soluble solids content increased significantly with the increase in the extract replacement (p<0.05). Redness ($a^*$-value) increased significantly as the extract concentration increased (p<0.05); on the other hand, lightness ($L^*$-value) and yellowness ($b^*$-value) did not show any direct relationships with the extract replacement. Color, sour taste, and sweet taste except for Sikhe flavor were distinctively classified by the sensory analyses (p<0.05). Correlation analysis indicated that level of extract incorporation was well-correlated with all the physicochemical and sensory properties studied except for $L^*$- and $a^*-$ value. Finally, the consumer test based on Friedman-type statistic, suggested that 10% incorporation of the hot water extract of Omija fruit was recommended for making Sikhe.

• Korean Journal of Poultry Science
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• v.39 no.2
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• pp.121-131
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• 2012

To investigate the effect of dietary supplementation of freeze-dried plum (Prunus mume Siebold and Zucc., PMS) or omija meal (Schizandra chinensis Baill.; SCB) on growth performance, organ weights, blood biochemical profiles and antioxidant defense system, a total of 96, 3-day-old male broiler chickens were assigned to three dietary groups: (1) control diet, (2) control diet supplemented with PMS at 0.2%, (3) control diet supplemented with SCB at 0.2%. In vitro antioxidant activity, plum and omija extracts showed a significantly higher radical scavenging activity (RSA). In particular, omija extract showed much higher RSA than plum extract. Dietary addition of plum or omija did not affect body weight, feed intake, feed conversion and the relative weight of digestive organ in birds. Plasma triglyceride significantly (P<0.05) increased in birds fed the diet supplemented with omija compared with those fed control diet without affecting the other blood biochemical components. Furthermore, reduced form of glutathione (GSH) in the liver or muscle significantly (P<0.05) increased in birds fed the diet fortified with plum and omija. However, the specific activities of superoxide dismutase (SOD), glutathione peroxidase (GPX) and glutathione-S-transferase (GST) and MDA (malondealdehyde) in the intestine, liver and muscle were not altered by dietary antioxidant sources. In conclusion, dietary plum and omija resulted in a positive effect on some antioxidant indicators such as increased in vitro RAS in extracts and in vivo GSH level in the liver and muscle without affecting growth performance. Therefore, dietary addition of 0.2% of plum or omija could be applicable as potential antioxidant sources in broiler chick production.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.368-375
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• 2008

This study examined the physico-chemical properties of omija extracts that were manufactured using various water temperatures($0^{\circ}C$, $23^{\circ}C$, $70^{\circ}C$) and immersion times(12 hrs, 18 hrs, 24 hrs). The results were as follows: The pH levels of the extracts ranged from 2.86 to 2.95: however, there were no significant differences between the samples according to the various water temperatures and immersion times. The total organic acid contents of the samples ranged from 1.87 to 2.57%, and included citric acid, malic acid, and succinic acid at levels of $1.11{\sim}1.54%$, 0.49{\sim}0.66%$, and $0.25{\sim}0.38%$, respectively. As the immersion time and water temp. is erature increased the level of total organic acid significantly increased(p<0.01). The sugar contents of samples ranged from 3.01 to 3.90% brix, and did not show significant differences according to the immersion times at the different water temperatures(0, 23, $70^{\circ}C$). The Omija extract that was immersed in water for 24 hrs. at $70^{\circ}C$ had a significantly higher(p<0.05) sugar content than the other samples. The total free sugar contents of samples ranged from 0.714 to 0.833%, and included glucose, fructose, and sucrose at levels of $0.37{\sim}0.42%$, 0.34{\sim}0.41%$, and $0.003{\sim}0.004%$, respectively. The Omija extract that was immersed in water for 18 hrs. at $70^{\circ}C$ water had a significantly higher(p<0.05) total free sugar content than the other samples. The lightness, redness, and yellowness values of the samples were in ranges of $49.09{\sim}58.25$, 62.37{\sim}67.34$, and $19.76{\sim}24.57$, respectively; therefore, red was the predominant color of the extracts. Overall, as the immersion time and water temperatures increased is, lightness significantly decreased and redness significantly increased(p<0.001).

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.177-179
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• 1989

This study was carried out to investigate the compositions of free sugars, lipids, and nonvolatile organic acids in parts of omija. The major components of free sugars in each part of omija were fructose and glucose. The contents of those were similar in fruits and endocarps, however, the content of glucose was 1.5 times as much as that of fructose in seeds. The content of lipids in endocarps was 2.4 times as much as that in seeds, and major composition of lipids was neutral lipid. In the contents of nonvolatile organic acids, the content of citric acid that content was 61 to 68% depend on each part of sample was highest among other components, and that of malic acid being 25 to 30% was followed. The contents of nonvolatile organic acids of water extract were 74.5, 55.9, and 69.2% as high as those of original sample in fruits, endocarps, and seeds, respectively. The content of oxalic acid in seeds was lower than that of it in original sample.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.