• 대한한의학회지
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• 제34권3호
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• pp.1-12
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• 2013

Objectives: This was study about identifying fine seed herbs that are highly mixed together: Celosiae Semen, Celoisae Cristatae Semen, Cuscutae Semen, Perillae Semen. Methods: In non-distinctive herbs through sensory test, we can find accurate discriminative points by using a stereoscope. As a result, a new discriminative key was completed. Results: We identified a comparison of herbs which are mixed up in distribution. 1) In the case of Celosiae Semen and Celoisae Cristatae Semen, Celoisae Cristatae Semen which is mixed up is bigger and more glossy and especially have the sunk umbilicus. 2) In the case of Cuscutae Semen and Perillae Semen, Perillae Semen is discriminated by characteristic morado netting surface and impression of fruit stalk in the single-ended. 3) In the case of Cuscutae Semen which is distributed in three species, we discriminated by beak shape, location of umbilicus and vomiting thread shape or not when put in water. (1) Cuscuta chinensis has a weak beaky shape, an umbilicus in center and is vomiting thread shape when put in water. (2) C. australis has very weak beaky shape, an umbilicus beneath and is vomiting thread shape when put in water. (3) C. japonica has clear beaky shape, an umbilicus beneath and is not vomiting thread shape when put in water. Conclusions: A stereoscope can be effectively used for identifying fine seed herbs hardly distinguishable by sensory tests.

• 한국식품영양과학회지
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• 제27권3호
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• pp.381-385
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• 1998

Chemical components of Perillar semen and physico-chemical properties o Perillae semen oil were analyzed for the use as an edible oil. The proximate compositions of Perillae semen were 7.5% moisture, 33.2% crude fat, 16.3% crude protein, 2.8% crude ash, 6.5% crude fiber, and 33.7% nitrogen free extract. The major amino acids of Perillae semen were glutamic acid(66.9mg%), aspartic acid (32.5mg%), histidine(21.6mg%), and phenylaanine (20.1mg%). The ratio of essential/total amino acid was 41.3%. The physico-chemical properties of the seed oil were 0.915 specific gravity, 1.4808 refractive index, 3.6 acid value, 181.7 iodine value, and 194.0 saponification value. Composition of major lipid of the oil fractionated by silicic acid chromatography was 94.2% neutral lipids and 5.8% polar lioids. The major fatty acids of the oil were linolenic, linoleic and oleic acid. Neutral lipids consisted of 59.9% linolenic acid, 15.6% oleic acid, 6.6% palmitic acid, and 2.5% stearic acid. Polar lipids consisted of 58.5% linolenic acid, 18.1% linoleic acid, 12.7% oleic acid, 7.7% palmitic acid, and 3.0% stearic acid.

• Journal of Nutrition and Health
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• 제43권4호
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• pp.367-373
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• 2010

RBL-2H3 세포에서 차조기씨 물 추출물의 항산화성 및 항염증 효과를 알아보기 위하여 DNP-IgE와 HSA로 세포를 활성화시켰다. 활성화된 비만 세포에서 분비되어 나오는 히스타민을 효소적 방법으로 측정하였으며, 염증성 사이토카인 IL-4과 TNF-$\alpha$의 생성량은 ELISA 방법으로 측정하였다. 차조기씨 물 추출물은 농도 의존적으로 항산화 활성이 증가되었으며, $1,000\;{\mu}g$/mL농도에서 DPPH와 hydroxyl radical 소거능이 각각 38.9, 93.1%로 가장 높게 나타났다. 이는 차조기씨에 함유된 130.7 mg/g의 높은 페놀 함량에 기인하여 항산화 효과를 나타내었다. 한편 차조기씨 물 추출물을 처리하지 않은 세포에서는 현저히 높은 양의 히스타민을 분비하였지만, 각 추출물의 농도로 처리시킨 세포에서의 분비량은 유의적으로 감소되었고, IL-4와 TNF-$\alpha$의 분비량 모두 차조기씨 물 추출물을 처리군은 대조군에 비해서 유의적으로 낮은 생성량을 보여주었다. 결과적으로 차조기씨 물추출물은 비만세포에 항원-항체 반응으로 인해 발병되는 제1형 알레르기 반응의 약학적 효능을 가진 것으로 나타나 임상적으로 유용하게 사용될 수 있을 것으로 사용되며, 향후 이에 대한 심층적이고 체계적인 연구가 뒤따라야 할 것으로 생각된다.

• Korean Journal of Acupuncture
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• 제25권1호
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• pp.213-227
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• 2008

Objectives : We studied on anti-allergic effects of Semen Perillae Herbal Acupuncture(SPHA) and Semen Perillae Herbal Acupuncture Solution(SP). Methods : In vivo, Animals were herbal-acupunctured SPHA at both ST36 three times for 5 days. Then, we investigated compound 48/80-induced active systemic anaphylaxis (ASA) using ICR mice and anti-DNP IgE-induced passive cutaneous anaphylaxis (PCA) using Sprague Dawley rat. In vitro, we measured cell viability, b-hexosaminidase release, IL-4 and TNF-a from RBL-2H3 cells after treatment of SP of various concentrations. Results : In vivo, SPHA pretreatments at both ST36 inhibited compound 48/80-induced ASA. PCA was inhibited by SPHA pretreatments at both ST36 and optional points. In vitro, SP treatments were not affect on cell viability and inhibited b-hexosaminidase release, IL-4 and TNF-a. Conclusions : These results suggest that SPHA and SP may be beneficial in the inhibition of allergic inflammatory response.

• 문화기술의 융합
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• 제8권6호
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• pp.615-624
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• 2022

본 연구는 자소자 열수추출물과 압력은 일정하게 유지한 상태로 온도를 조절하여 추출한 3종의 자소자 초임계추출물에 대해 항산화력, 항균활성, biofilm 형성 억제능과 염증매개물질(nitric oxide), 염증성 사이토카인(interleukin-6, interleukin-8)의 생성 억제능을 평가하였다. 자소자 열수추출물과 비교하였을 때 자소자 초임계추출물이 항산화 효과는 떨어졌으나, Staphylococcus aureus(S. aureus)에 대한 minimal inhibitory concentration(MIC)이 월등히 낮은 것으로 확인되었고, biofilm 형성 억제능 또한 더 우수하였다. 염증매개물질과 염증성 사이토카인의 생성도 자소자 초임계추출물이 자소자 열수추출물에 비해 현저히 감소시킬 수 있었다. 따라서 우리는 초임계추출물중 가장 우수한 항균작용과 biofilm 형성 억제, 염증인자 생성 억제 효능을 보인 45℃로 추출한 자소자 초임계추출물이 아토피 피부염 환자의 가려움증과 경표피수분손실을 방지하기 위한 천연 기능성 소재로 적합함을 시사한다.

• 한국식품과학회지
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• 제29권1호
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• pp.38-43
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• 1997

자소자의 탈지시료로부터 FPA, SPA 및 IPA 형태의 phenol성 물질을 추출하여 이중 항산화활성이 가장 강한 FPA 추출물에 존재하는 항산화성분을 column chromatography 및 HPLC에 의하여 분리하였다. Chlorogenic acid를 표준물질로하여 측정한 탈지된 자소자에 함유되어 있는 phenol성 물질의 총함량은 0.38% 였고, 총 phenol성 물질중 FPA, SPA 및 IPA 추출물이 차지하는 비율은 71.1%, 15.8% 및 13.1%였다. 세가지 형태의 phenol성 물질의 항산화활성을 electron donating ability (EDA)와 linoleic acid를 기질로 하여 TBA값을 측정하여 비교하였을 경우 FPA 추출물이 가장 높은 항산화활성을 나타내었다. 항산화활성이 가장 높게 나타난 FPA 추출물을 silica gel column chromatography로 분획하여 항산화활성을 비교한 결과 acetone : methanol의 비가 8 : 2인 획분에서 가장 높은 항산화활성을 나타내었다. 항산화활성이 가장 높았던 획분을 HPLC에 의하여 분리한 결과 HPLC chromatogram 상에서 5가지 활성물질 획분이 분리되었으며, 이들 획분을 분취하여 항산화활성을 비교한 결과 F-I 획분이 가장 높은 항산화활성을 나타내었다.

• 한국식품조리과학회지
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• 제17권6호
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• pp.555-564
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• 2001

The optional ingredient jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0% Per radish. Physicochemical characteristics were determined during fermentation for 45 days at 10$^{\circ}C$. As the fermentation of Dongchimi proceeded, the pH decreased with the increase of total acidity; however, the decreasing rate was slowed down by increasing the level of jasoja. The delayed pH drop of Dongchimi was limited only for the initial period of fermentation and the ultimate pH became almost comparable even for the 1% treatment. The total vitamin C content increased initially to a certain level depending on the level of jasoja, and then decreased later. Dongchimi with 0.5% jasoja contained the highest level of total vitamin C and reducing sugars. In case of 1% treatment, the typical pattern of an initial high content followed by a gradual decrease in reducing sugar was destroyed by a rapid fermentation at the later stage. Turbidity level, along with total solid contents of the liquid part of Dongchimi increased in all treatments as the fermentation proceeded although the extent was rather suppressed by jasoja. As a result of fermentation, the colorimetric lightness values decreased, with the intial increase followed by the decrease at a certain point in redness and yellowness and the increase in color difference values (ΔE). Overall, fermentation with 0.5% jasoja for 11 to 30 days appeared to improve the quality of Dongchimi.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.1
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• pp.263.3-264
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• 2003

In order to search for antioxidants from the plants, eighty-two kinds of herbal medicines were investigated. The MeOH extracts of Euryales Semen, Alpiniae Officinari Rhizoma. Drynariae Rhizoma, Sophorae Flos, Trachelospermi Caulis, Crassirhizomae Rhizoma, Euphorbiae lathyridis Semen, Lini Semen, Myristicae Semen, Epimedii Herba, Santali Lignum rubrum, Perillae Herba, Amomi Tsao-Ko Fructus and Garanii Herba showed potent antioxidative activities using the 1,1-diphenyl-2-picrylhydrazyl free radical generating system. (omitted)

• 동의생리병리학회지
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• 제26권3호
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• pp.314-319
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• 2012

Itching is one of the major diagnostic criteria of atopic dermatitis (AD) and one of its most troublesome symptoms that provokes the desire to scratch. Effective control of itching is believed to be one of the basic approaches in controlling AD. The purpose of this study was undertaken to investigate the antipruritic effect of ethanol extracts from Perillae Japonicae Semen leaves (PJSL) and Chaenomelis Fructus (CF) on the scratching behavior induced by pruritogen such as compound 48/80 or substance P in hairless mice. PJSL or CF treatment inhibited histamine release in HMC-1 stimulated compound 48/80 or substance P in a dose-dependant manner. In particularly, co-treatment PJSL ($50{\mu}g/mL$) plus CF ($100{\mu}g/mL$) significantly inhibited histamine release in HMC-1 stimulated compound 48/80 or substance P. PJSL, CF or PJSL plus CF was administered orally for 2 h and then compound 48/80 ($50{\mu}g/site$) or substance P ($100{\mu}g/site$) was injected into rostral back, and scratching of the injected site by the hind paw was counted for 1 h. PJSL or CF administration reduced the scratching behavior induced by compound 48/80 as well as substance P in a dose-dependent manner. Furthermore, co-administration of PJSL and CF markedly suppressed the scratching behavior induced by compound 48/80 as well as substance P. These suppressive effects were synergistically increased by their combination. From the preliminary observations, we considered that ethanol extracts from PJSL and CF could be an effective natural materials for itching treatment.

• 한국식품조리과학회지
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• 제16권6호
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• pp.557-567
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• 2000

An optional ingredient, jasoja(Perillae semen), was adopted to improve the quality of Dongchimi. The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0%, per radish, and sensory and microbiological characteristics were determined during fermentation at 10 for 45 days. The effect was varied depending on the amounts of jasoja, but Dongchimi fermented with 0.5% jasoja was most favored for color, flavor, taste, texture, and overall acceptability in sensory evaluation. According to a quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added jasoja. However, a strong off-taste was detected from 1.0% treatment. The viable cell numbers of total and lactic acid bacteria drastically increased during the first 2 days, and then gradually increased to their maximum values during fermentation and slowly decreased at the later stage. Dongchimi with 0.5% treatment showed a distinctive high number of microorganisms at the 15th-day of fermentation and this trend was maintained until the completion of fermentation. The lactic acid bacteria isolated and identified from Dongchimi were; Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus faecalis, and Lactococcus lactis. The combined number of Lactobacillus brevis and Lactobacillus plantarum began to increase right after preparation to as much as 10$\^$7/CFU/㎖, then decreased to 10-10$^3$CFU/㎖ afterward. This study showed that the addition of jasoja retarded the initial fermentation of Dongchimi; however, too much jasoja at above 1% weight level per Chinese radish might accelerate fermentation at the later fermentation stage and shoud be avoided. A comparable fermentation pattern was observed among the samples; however, more acceptable Dongchimi could be prepared by fermenting for 11 to 30 days at 0.5% jasoja concentration per radish.