• Title/Summary/Keyword: Opuntia ficus indica

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Anti-inflammatory Activity of Opuntia ficus-indica (손바닥선인장의 항염증 활성)

  • Park, Eun-Hee;Hwang, Sung-Eun;Kahng, Ja-Hoon
    • YAKHAK HOEJI
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    • v.42 no.6
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    • pp.621-626
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    • 1998
  • Cactus (Opuntia ficus-indica var saboten Makino) is a tropical or subtropical plant, which is widely used as folk medicine for burned wound, edema and indigestion. We previously found that the ethanol extract of cactus stem showed anti-inflanunatory action. This investigation was designed to isolate the active fraction of anti-inflanimatory action from cactus stem by solvent extraction and colunm chromatography. Carrageenan-induced paw edema in rats and acetic acid-induced writhing test in mice were used as animal models to search anti-inflammatory and analgesic activities. respectively. The ethanol extract of cactus stem was consecutively extracted with hexane, ethyl acetate, and n-butanol. The hexane fraction was the most effective in carrageenan-induced paw edema, and then was separated in colunm chromatography of silica gel by the elution with hexane/ethyl acetate mixture. The most effective fraction 1 was separated in a second colunm chromatography by eluting with hexane/diethyl ether mixture. The most effective fraction 1-5 was obtained, and separated in a third column chromatography by eluting with hexane/chloroform mixture. It produced the most effective fraction 1-5-1. Moreover, fraction 1-5-1 showed an inhibitory effect on acetic acid-induced writhing in the doses of 30mg/kg and 60mg/kg,p.o.,indicating that it also contained analgesic activity.

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Constituents of the Stems and Fruits of Opuntia ficus-indica var. saboten

  • Lee, Eun-Ha;Kim, Hyoung-Ja;Song, Yun-Seon;Jin, Chang-Bae;Lee, Kyung-Tae;Cho, Jung-Sook;Lee, Yong-Sup
    • Archives of Pharmacal Research
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    • v.26 no.12
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    • pp.1018-1023
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    • 2003
  • From the stems and fruits of Opuntia ficus-indica var. saboten, eight flavonoids, kaempferol (1), quercetin (2), kaempferol 3-methyl ether (3), quercetin 3-methyl ether (4), narcissin (5), (+)-dihydrokaempferol (aromadendrin, 6), (+)-dihydroquercetin (taxifolin, 7), eriodictyol (8), and two terpenoids, (6S,9S)-3-oxo-$\alpha-ionol-\beta$-D-glucopyranoside (9) and corchoionoside C (10) were isolated and identified by means of chemical and spectroscopic. Among these isolates, compounds 3∼5 and 8∼10 were reported for the first time from the stems and fruits of O. ficusindica var. saboten.

Ameliorating Effect of Herbal Extracts Mixtures of Laurus nobilis, Rosa roxburghii and Opuntia ficus indica on Ethanol Induced Psychomotor Alterations in Rats (흰쥐에서 월계수, 자리, 백년초 혼합물에 의한 숙취완화 효과)

  • Kim, Hee Jin;dela Pena, Irene Joy I.;Yoon, Seo Young;de la Pena, Jun Bryan;Paek, Se Hee;Seo, Yong Ki;Park, Seok Jun;Moon, Byoung Seok;Cheong, Jae Hoon
    • YAKHAK HOEJI
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    • v.58 no.6
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    • pp.364-370
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    • 2014
  • The aim of this study was to find optimal ratio of herbal extracts to ameliorate ethanol-induced psychomotor alterations. Four mixtures of Laurus nobilis (L. nobilis), Rosa roxburghii (R.R.) and Opuntia ficus indica (OFI) were pretreated 30 minutes before ethanol administration in rats. Behavioral activities were evaluated. Blood ethanol and acetaldehyde levels were also measured. These effects of mixture of R.R (50 mg/kg)+OFI (100 mg/kg)+L.nobilis (100 mg/kg) were better than those of other mixtures. This mixture could be used as an effective substance to develop a functional food.

A Study on Liking/Disliking Attributes of Commercial Yugwa (Korean oil pastry product) Containing Baeknyeoncho (Opuntia ficus-indica var. saboten) (백년초가 첨가된 시판 유과류의 기호 인자에 관한 연구)

  • Ryu, Ji-Hye;Kwon, Yong-Suk;Kim, Yangsuk;Lee, Jin-Young
    • Korean journal of food and cookery science
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    • v.31 no.5
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    • pp.623-634
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    • 2015
  • This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in 'Try again (6.30/9)' and 'Recommend (6.24/9)'. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers.

The Wound Healing Effects of Opuntia Ficus-indica in Dogs (개에서 손바닥 선인장의 피부 결손창 치료 효과)

  • Lee Hyun sung;Cheong Jongtae;Park Hyun jung;Shin Tae-kyun;Kim Jae hoon;Lee Joo myoung
    • Journal of Veterinary Clinics
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    • v.22 no.1
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    • pp.43-49
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    • 2005
  • The aim of this study is to investigate the wound healing effects of the Opuntia ficus-indica. Four full-thickness skin wounds(2.5 cm × 2.5 cm) were made in different areas on the back in each of five dogs. Two wounds were used for wound size measurement and two for skin biopsy. The ten full-thickness wounds were treated with the extract of Opuntia ficus-indica, and the ten full-thickness wounds were treated with normal saline. The wound areas were measured every other day for three weeks after wounding. Statistical analysis was performed with the paired t-test. The wound healing rates were 32.9±4.0%, 28.2±7.1%, 42.2±4.1%, 55.0±4.3%, 76.6±2.8%, 86.8±2.3%, 94.0±1.l%, 97.3±0.8%, 99.3±0.3%, 99.8±0.2%, 100.0±0.0% in the experimental group, and 18.0± 8.2%, 13.S± 11.6%, 15.2±6.1 %, 36.9±8.8%, 62.4±4.1%, 80.0±2.3%, 86.0±1.4%, 94.0±0.9%, 96.9±0.8%, 97.8±0.3%, 99.7±0.1% in the control group on the 1/sup st/, 3/sup rd/, 5/sup th/, 7/sup th/, 9/sup th/, 11/sup th/, 13/sup th/, 15/sup th/, 17/sup th/, 19/sup th/, 21/sup st/ day. On the 17/sup th/ day, the wound closed above 99.9% in 1 dog of the experimental group. On the 19/sup th/ day, the wound closed above 99.9% in 3 dogs of the experimental group. On the 21/sup st/ day, the wound closed above 99.9% in 5 dogs of the experimental group, and 1 dog of the control group. The wound healing period was shortened by 2 to 4 days in the experimental group as compared with the control group. The tensile strength was 4,508±513 g/㎠ in the experimental group and 2,772±400 g/㎠ in the control group on the 21/sup st/ day after wounding. The tensile strength was significantly higher in the experimental group than in the control group(p< 0.05). Inflammation rapidly spread and disappeared in the experimental group but not in the control group. Fibroblast and vascularization were found on the 5/sup th/ day in both group and increased only in the experimental group on the 9/sup th/ day. The firs finding of epithelialization was on the 13/sup th/ day in the experimental group and the 21/sup st/ day in the control group. A significantly higher wound healing rate(p< 0.05), tensile strength(p< 0.05) and better histopathological findings were observed in the experimental group than in the control group throughout the experimental period. These results suggest that topical application of Opuntia ficus-indica extract can promote wound healing in dogs.

Effects of Opuntia ficus-indica Pigment and Sodium Lactate on Nitrite-reduced Sausages (선인장색소 및 유산나트륨이 저 아질산염 소시지에 미치는 효과)

  • Kang, Jong-Ok;Lee, Sang-Gil
    • Journal of Animal Science and Technology
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    • v.50 no.4
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    • pp.551-560
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    • 2008
  • This study was carried out to investigate the effect of Opuntia ficus indica(prickly pear) pigment and sodium lactate on nitrite-reduced sausages. The a* value, total bacterial counts, pH, water holding capacity, texture analysis, sensory evaluation of sausages, body weight gain and blood glucose of rat for 4 weeks were not significantly different between the control and treatments. However, 2-thiobarbituric acid(TBA) values and cholesterol(total, LDL, HDL) and neutral fat of blood were significantly different between the control and treatments(P<0.05). TBA value was lower in control and cholesterol and neutral fat were lower in treatments. Among the treatments T2(30ppm of nitrite+2% of sodium lactate+0.2% Opuntia ficus indica pigment) was the most effective. In conclusions, this study suggested that T2 can reduce adding level of nitrite from 100 ppm to 30 ppm without any changes in color, shelf life and flavor of sausages. In addition, it had the effect on the reduction of cholesterol and neutral fat in blood.

Development of Chicken Breast Noodles Adding Rubus coreanum Miquel and Opuntia ficus-indica var. saboten (복분자와 백련초가 첨가된 닭가슴살 면류 개발)

  • Kim, Soo-Min;Kim, Eun-Ju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.8
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    • pp.1111-1117
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    • 2009
  • Effect of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten in combination with chicken breast and wheat gluten on functional properties and physicochemical characteristics during processing of cooked noodles were investigated. These studies were carried out to investigate functional properties of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten by the antioxidant ability. Antioxidant activities were evaluated by electron donating, xanthine oxidase inhibition rate and contents of total polyphenols. Overall, the antioxidant activities of hot water extracts were a little higher than those of ethanol extracts. Also, the antioxidant abilities at the concentration of 1,000 ppm in hot water extracts were higher than those of ethanol extracts by the determination of total polyphenol content and DPPH, which showed 150.25 mg% in extracts of Rubus coreanum Miquel and showed 69.36% in extracts of Opuntia ficus-indica var. saboten. The effects on processing characteristics of cooked noodles were investigated in combination with transglutaminase (TGase), plant extracts, wheat gluten and chicken breast. Cooking time was very short as 340 second in CB (cooked breast), compared to other treatments. In contrast, NCB (non cooked breast) took a longer time as 779 second. Also, CB was higher than NCB, which showed 146.3% in CB and 61.5% in NCB in water absorption ratio during cooking of noodles. Tubidity of soup was the lowest at 0.240 in NCBT (non cooked breast transglutaminase), which means the lowest loss of solid in noodle during cooking. In case of treatment of TGase, overall texture properties were higher than other samples in hardness, cohesivness, springness and gumminess. In sensory evaluations, cooked noodles treated with TGase showed a higher percentage of overall acceptability than other treatments.

Effects of Opuntia ficus-indica on Lipidperoxide and cholesterol level (Opuntia ficus-indica가 과산화지질 및 콜레스테롤에 미치는 영향)

  • 전홍기;정영기;하배진
    • Journal of Life Science
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    • v.13 no.6
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    • pp.865-870
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    • 2003
  • Opuntia ficus-indica is widely used as folk medicine for burned wound, edema and indigestion, etc. After the adaptation of rats for seven days, OF (200mg/kg) was administered into rats intraperitoneally every day for two weeks. On the 14th day, $3.3m\ell$ of $CCl_4$ (50% $CCl_4$ : Olive oil = 1 : 1) was treated to rats and on the 15th day, they were operated. We measured the levels of total cholesterol, HDL-cholesterol, LDL-cholesterol, total lipid and triglyceride (TG) in serum and Malondialdehyde (MDA) in liver tissue. Opuntia ficus-indica and $CCl_4$-treated group (OFC) significantly decreased lipid peroxidation by 32.6% compared to $CCl_4$-treated abnomal group (CTA). Total lipid and TC of OFC administered group were lower than those of CTA group. Cholesterol levels showed significant effect in OFC group. Total cholesterol and LDL-cholesterol in OFC administered group were decreased by 12.7% and 17.4%, respectively, compared to those of CTA group. HDL-cholesterol in OFC administration group was increased by 19.7% compared to CTA group. This finding suggests that lipid peroxidation was inhibited in the significant level when $CCl_4$-induced rats were treated with OF. Based on this analysis, further study to identify the active components in this sample is warranted.

The preventive effects of hydrolysis compound of cactus opuntia genus, Opuntia ficus-indica var. saboten Makino against bacterial disease on cultured flounder, Paralichthys olivaceus (손바닥선인장 줄기 가수분해 분획물 (MBT-01108)의 넙치 세균성질병 예방효과)

  • Jee, Bo-Young;Lee, Nam-Sil;Kim, Ju-Wan;Park, Mi-Seon;Jeong, Seung-Hee
    • Journal of fish pathology
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    • v.20 no.2
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    • pp.179-187
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    • 2007
  • Hydrolysis compound of cactus of opuntia genus, Opuntia ficus-indica var. saboten Makino, has predominant anti-bacterial, anti-fungal effects. In this study, we wont to know a preventive effects of bacterial disease on cultured flounder using the compound (MBT-01108), and physical and physiological responses of those fishes were examined additionally. The MBT-01108 shown any side effect on physical, hematological and histological conditions of fishes. Immunologically, CL (chemiluminescense) response were appeared at MBT-01108 (0.1%) feeding group for 4 weeks. The results of comparative livability at a experimental infection with E.tarda and S.iniae were 82.5% and 13.5% at 4 weeks MBT (0.1%) feeding group.

Quality Characteristics of Cupcakes Added with Opuntia ficus-indica var. saboten Powder (백년초열매 분말 첨가 컵케이크의 품질특성)

  • Kim, Na-Young;Cho, A-Ra;Jung, Su-Ji;Kim, Kyoung-Hee;Lee, Hyo-Jeong;Lee, Seul;Yook, Hong-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.1
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    • pp.58-64
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    • 2007
  • Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.