• Microbiology and Biotechnology Letters
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• v.35 no.2
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• pp.81-97
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• 2007

Punica granatum, L. (Pomegranate) has 613 seeds which accidentally corresponds to the 613 commandments in the Bible. Accordingly, the fruit has been worshipped by the Jewish and other religious people from the ancient. Pomegranate's seed, peel and juice contain a variety of ethnomedical components so much as the sum of three kinds of other common fruits. The number of published papers related to the pomegranate in recent 7 years flourished 7 times more than before at the bases of Medline record. Since the containments of estrogen, as $17{\alpha}-estradiol,\;17{\beta}-estradiol$, estrone, and estradiol, etc., in pomegranate have been reported, public interests and commercial values of pomegranate arose considerably. The report was disproved later, however, merits of this fruit remained yet; clinical efficacy for preventing and remediating cancers including breast and prostate cancers by oral administration of the juice, seed oil, and peel extract is still believed to be true. In this review, target components of pomegranate such as antioxidants, anticancers, antiestrogens and ethnomedical components were analyzed and discussed along with examining its pharmaceutical efficacy and prescription to postmenopausal lesion, cardiosclerosis, cosmetic beautification, viral and allergic symptoms, and diabetes mellitus, etc.

• Research in Plant Disease
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• v.9 no.1
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• pp.18-20
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• 2003

Canker farmed on a pomegranate tree(Punica granatum) with yellowing leaves and death of some twigs was founded at a garden of Gyungbuk Agricultural Technology Administration. Botryosphaeria dothidea was isolated from the canker and pathogenisity of the isolate was confirmed by artificial inoculation to the pome-granate twig, which showed the same symptom with naturally infected twig. This is the first report of a natural infection of pomegranate tree by Botryosphaeria dothidea in Korea.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.1
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• pp.199-203
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• 2007

Dental caries is a major worldwide oral disease problem. Streptococcus mutans (S. mutans) plays an important role in the information of dental plaque and it is being noticed as major causative bacteria of dental caries. Therefore, the development of more effective, substantial and safe preventive agents against dental caries is strongly required. In the present study, inhibitory effects of the ethanol extract of the husk of pomegranate (Punica granatum L.) on the growth, acid production, adhesion and water-insoluble glucan synthesis of Streptococcus mutans (S. mutans) were examined. The ethanol extract of pomegranate husk (250 - 4000 ${\mu}$g/ml) significantly lowered the growth of S. mutans in a dose dependent manner. The acid production of S. mutans were inhibited by the presence of ethanol extract of pomegranate husk (500 - 4000 ${\mu}$g/ml) significantly. The ethanol extract of pomegranate husk (5000 - 4000 ${\mu}$g/ml) also significantly lowered the adherence of S. mutans. In water-insoluble glucan synthesis assay, 1000 - 4000 ${\mu}$g/ml of the ethanol extract of pomegranate husk significantly inhibited the formation of water-insoluble glucan. These results suggest that pomegranate husk may inhibit the caries-inducing properties of S. mutans. Further studies are necessary to clarify the active constituents of pomegranate husk responsible for such biomolecular activities.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.55-55
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• 2012

To improve the deodorizing and antibacterial performance of various fabrics (cotton, silk and wool) dyed with pomegranate(Punica granatum L.) extract without mordants, natural colorant solutions, which were extracted from pomegranate using water as an extractant at $90^{\circ}C$ for 90 min with a various liquor ratio (solid natural colorant material/solvent water, weight ratio) from 1:100 to 1:5 were used. To achieve the highest K/S and the deodorizing and antibacterial performance, the best liquor ratio, dyeing bath ratio, dyeing temperature and dyeing time were found to be 1:10, 1:50, $80^{\circ}C$ and 60 min, respectively. The deodorizing performance of dyed cotton, silk and wool fabrics against acetic acid vapor were found to be95,70,90%,respectively. However, all the dyed fabrics displayed outstanding deodorizing performance(99%) against ammonia gas and antibacterial performance(bacteriostatic reduction rate:99.9%) against Staphylococcu aureus and Klebsiella pneumonia(bacteriostatic reduction rate: 99.9%). It is worth noting that pomegranate (Punica granatum L.) colorants notably enhanced the deodorizing and antibacterial performance of cotton, silk and wool fabrics.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.19-19
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• 2001

Pomegranate (Punica granatum) is one of the worlds most ancient fruits, and also one of the most botanically isolated, comprising a single family (Punicae) with its rare relative, Punica protopunica, a species limited in occurrence to the island of Socotra off the coast of Yemen. Pomegranate, though, is extremely well known, flourishes in many parts of the world, is traditionally prized for its medicinal properties and widely regarded as Symbol: of fecundity, longevity, spirituality and Medicine.(omitted)

• Restorative Dentistry and Endodontics
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• v.49 no.1
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• pp.9.1-9.14
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• 2024

Objectives: This study aimed to evaluate the effect of pomegranate solution (Punica granatum) on eroded dentin through antioxidant action, shear bond strength (SBS) and interface morphology. Materials and Methods: The 10% pomegranate peel extract was prepared by the lyophilization method. Punicalagin polyphenol was confirmed by high-performance liquid chromatography. Antioxidant activity was evaluated by capturing the 2,2-diphenyl1-picrylhydrazyl (DPPH) radical. For the SBS, 48 dentin fragments were divided into sound or eroded, and subdivided according to the pretreatment (n = 12): water or P. granatum. The surfaces were restored with self-etch adhesive and a bulk-fill resin (Ecosite; DMG). The SBS was done immediately (24 hours) and after thermal cycling + water storage (12 months). For scanning electron microscopy, 48 dentin fragments (24 sound and 24 eroded) received the same treatments as for SBS (n = 6), and they were analyzed after 24 hours and 12 months. Results: The P. granatum had antioxidant action similar (p = 0.246) to the phenolic standard antioxidants. After 24 hours, eroded dentin had lower SBS than sound dentin (p < 0.001), regardless of the pretreatment. After 12 months, P. granatum maintained the SBS of sound dentin (13.46 ± 3.42 MPa) and eroded dentin (10.96 ± 1.90 MPa) statistically similar. The lowest values were found on eroded dentin treated with water (5.75 ± 1.65 MPa) (p < 0.001). P. granatum on eroded dentin caused peritubular demineralization and hybrid layer with resin tags. Conclusions: The pomegranate extract had antioxidant action and preserved the adhesive interface of the eroded dentin.

• Research in Plant Disease
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• v.8 no.4
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• pp.215-219
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• 2002

Fruit rot of pomegranate (Punica granatum) caused by Coniella granati were observed in several farmer's fields in Gwangdo-myon, Tongyeong City, Gyeongnam Province, Korea. The symptoms occurred on fruit with rotting then eventually dropping and mummification. The colony color of causal fungus was whitish on potato dextrose agar. Conidia were single celled, pale brown or olive in color at maturity, straight or slightly curved fusiform in shape, and were 10.3~17.4$\times$2.8~4.0 ${\mu}{\textrm}{m}$ in size. Conidiogenous cell were hyaline, branched only at the base aseptate, elongate, phialidic, enteroblastic and 12.4~1.4$\times$2.8~3.6 ${\mu}{\textrm}{m}$ in size. Pycnidia were black in color and globose in shape and 124.6~228.4 ${\mu}{\textrm}{m}$ in size. Optimum temperature for mycelial growth was $25^{\circ}C$. On the basis of mycological characteristics and pathogenecity test on host plants, the fungus was identified as Coniella granati. This is the first report on the fruit rot of pomegranate caused by Coniella granati in Korea.

• Horticulture, Environment, and Biotechnology : HEB
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• v.59 no.6
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• pp.857-864
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• 2018

Previous studies have not detected transcripts of the gene encoding anthocyanidin synthase (ANS) in white pomegranates (Punica granatum L.) and suggest that a large-sized insertion in the coding region of the ANS gene might be the causal mutation. To elucidate the identity of the putative insertion, 3887-bp 5' and 3392-bp 3' partial sequences of the insertion site were obtained by genome walking and a gene coding for an expansin-like protein was identified in these genome-walked sequences. An identical protein (GenBank accession OWM71963) isolated from pomegranate was identified from BLAST search. Based on information of OWM71963, a 5.8-Mb scaffold sequence with genes coding for the expansin-like protein and ANS were identified. The scaffold sequence assembled from a red pomegranate cultivar also contained all genome-walked sequences. Analysis of positions and orientations of these genes and genome-walked sequences revealed that the 27,786-bp region, including the 88-bp 5' partial sequences of the ANS gene, might be translocated into an approximately 22-kb upstream region in an inverted orientation. Borders of the translocated region were confirmed by PCR amplification and sequencing. Based on the translocation mutation, a simple PCR codominant marker was developed for efficient genotyping of the ANS gene. This molecular marker could serve as a useful tool for selecting desirable plants at young seedling stages in pomegranate breeding programs.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.578-590
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• 2017

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ${\Delta}E$ were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.417-421
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• 2012

The optimum conditions for manufacturing pomegranate makgeolli, cloudy Korean rice wine, treated with different levels of pomegranate (Punica granatum L.) juice concentrate were investigated. The pH, titratable acidity, amino acid content, soluble solid content, and alcohol content were measured, and the sensory properties of the makgeolli were evaluated. The pH, titratable acidity, soluble solid content and alcohol content of pomegranate makgeolli increased as the addition level of pomegranate juice concentrate increased. The amino acid content of makgeolli significantly decreased with increasing addition level of pomegranate juice concentrate. In the sensory evaluation, makgeolli with 3% pomegranate juice concentrate added during one-step-brewing had the most preferable flavor, sweetness, bitterness and overall acceptance among all samples. In conclusion, the addition of 3% pomegranate juice concentrate during one-step-brewing for makgeolli would be the best conditions for manufacturing pomegranate makgeolli.