• Journal of the Korean Society of Environmental Restoration Technology
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• v.14 no.6
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• pp.17-27
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• 2011

Prunus serrulata var. serrulata f. spontanea (E. H. Wilson) C. S. Chang was treated with dried swine excrement at various concentration levels, and their growth reactions and the contents of total kjeldahl nitrogen and total phosphoric acid were analyzed. The result is as follows; 1. When the plants were treated with 0.25% of dried swine excrement, the seed germination rate of Prunus serrulata var. serrulata f. spontanea was higher than that of the control. However, it showed a tendency to decrease when the treatment concentration got higher than 0.25%. 2. The growth rate of species was highest when they were treated with 0.25% of dried swine excrement. It tended to decrease with higher treatment concentration than 0.25%. Significant difference was clear between the control and the experimental plants of Prunus serrulata var. serrulata f. spontanea. 3. The contents of nitrogen and phosphoric acid in Prunus serrulata var. serrulata f. spontanea also got higher as the concentration of dried swine excrement increased. However, the content of total kjeldahl nitrogen was highest in the leaves, and followed by the roots and stems. In contrast, the content of total phosphoric acid were highest in the roots, and followed by the leaves and stems. Therefore, stems had the lowest contents of both nitrogen and phosphoric acid. 4. The contents of total kjeldahl nitrogen and total phosphoric acid in the soil were measured before and after the growth experiment of Prunus serrulata var. serrulata f. spontanea treated with dried swine excrement. The contents of nitrogen and phosphoric acid significantly decreased after the experiment. In conclusion, the contents of total kjeldahl nitrogen and total phosphoric acid accumulated in the plants increased as the concentration level of dried swine excrement got higher. The seed germination and plant growth rates were best at 0.25% treatment of dried swine excrement. The treatment of dried swine excrement may bring high effects on increasing the plant growth rate but could damage the plants with higher concentration than they need. Different optimal concentration levels of dried swine excrement for different plants should be found before it is used as fertilizer.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.378.3-379
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• 2002

Prunus serrulata var. spontanea(Rosaceae) is a large sized tree widely distributed throughout Korea. The red fruits are edible and are used in traditional folk medicine against heart failure from beriberi. dropsy. mastitis, an emmenagogue, and toothache. Also. the bark of P. serrulata var. spontanea has been used for detoxification. and relaxation and as an antitussive in traditional Korea medicine. (omitted)

• Archives of Pharmacal Research
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• v.28 no.10
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• pp.1127-1130
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• 2005

A new phenolic glucoside (1), pursargentoside, was isolated from the leaves of Prunus serrulata var. spontanea, along with three other known compounds, orobol 7-O-glucoside (2), $1{\beta}$, $2{\alpha}$, $3{\alpha}$, 24-tetrahydroxy-urs-12-en-28-oic acid (3), and chlorogenic acid (4). The structure of pursargentoside (1) was identified by spectroscopic data analysis including 1D and 2D NMR spectroscopy, as 2-O-${\beta}$-(6'-benzoyl)-glucopyranosyl o-(Z)-coumaric acid. Compounds 1, 2, and 4 exhibited ONOO- scavenging activity, whereas compound 3 was determined to be virtually inactive.

• Archives of Pharmacal Research
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• v.25 no.6
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• pp.865-872
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• 2002

In the course of the investigations of natural antioxidants, we examined the antioxidant activities of the methanol (MeOH) extracts of some selected Prunus species, including P. buergeriana, P. davidiana, P padus, P. pendula for. ascendens, P. sargentii, P. serrulata var. spontanea and P. yedoensis by three methods as represented by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical, total ROS (reactive oxygen species) and the peroxynitrite ($ONOO^-$) scavenging activity tests. We also evaluated the activities of the organic solvent-soluble fractions, including the dichloromethane ($CH_2Cl_2$), ethyl acetate (EtOAc), n-butanol (n-BuOH) fractions and the water ($H_2O$) layer of P. serrulata var. spontanea leaves. By means of bioassay-directed fractionation, we isolated eleven known flavonoids (1-11) from the EtOAc soluble fraction of the MeOH extract of the Prunus serrulata var. spontanea leaves, exhibiting strong antioxidant activity and characterized as prunetin (1), genistein (2), quercetin (3), prunetin $4'-O-{\beta}-glucopyranoside$ (4), kaempferol $3-O-{\alpha}-arabinofuranoside$ (5), prunetin $5-O-{\beta}-glucopyranoside$ (6), kaempferol $3-O-{\beta}-xylopyranoside$ (7), genistin (8), kaempferol $3-O-{\beta}-glucopyranoside$ (9), quercetin $3-O-{\beta}-glucopyranoside$ (10) and kaempferol $3-O-{\beta}-xylopyranosyl-(1{\rightarrow}2)-{\beta}-glucopyranoside$ (11). Compounds 3 and 10 showed good activities in all tested model systems. Compounds 2 and 8 showed scavenging activities in the DPPH and $ONOO^-$ tests, while compounds 5, 7, 9 and 11 were active in the $ONOO^-$ and ROS tests. On the other hand, compounds 1, 4 and 6 did not show any activities in the tested model systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.750-756
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• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in muffin manufacturing at different concentrations from 0, 3, 5, 7, and 10% (w/w). Muffin was evaluated for their sensory property and physical quality. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of muffin increased as the concentrations of cherry powder increased. As the concentration of cherry powder increased, the mechanical characteristics of the muffin, such as hardness increased, but gumminess and chewiness decreased. Lightness (L) and yellowness (b) of muffin decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The muffins containing 3, 5, 7, and 10% cherry powder had acceptable sensory properties, such as color, flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the muffin increased antioxidant activity. The highest quality improvement was obtained by incorporating 5% (w/w) of cherry powder into the muffin formula.

• The Korean Journal of Food And Nutrition
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• v.36 no.3
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• pp.172-184
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• 2023

The objective of this study was to determine the efficacy of a natural product of cherry tree (Prunus serrulata var. spontanea: PS) as a test substance for improving cytokine and ovalbumin-specific IgE using an ovalbumin-induced asthma disease model of 5-week-old male BALB/c mice. Lung tissue pathology was analyzed to confirm anti-inflammatory and asthmatic effects. As a result of examining the effect on changes in inflammatory cells in bronchoalveolar lavage fluid in an ovalbumin-induced asthma disease model by administering the PS sample, total cells, eosinophil, neutrophil, lymphocyte, and monocytes were significantly decreased. Concentrations of cytokine-based TNF-alpha and IL-4 and immunoglobulin E in serum were significantly increased in the asthma-inducing negative control group than in the normal group. However, high concentrations of PS decreased them. In histopathological examination of the lung tissue, it was confirmed that inflammatory cells infiltrated around the alveoli and bronchioles were increased in ovalbumin-induced asthma disease model. After administration of cherry tree extract, bronchiolar morphological changes such as mucosal thickening were slightly improved. From the above results, it was confirmed that extract of cherry tree significantly reduced inflammation expression and tissue damage in alveolar tissues. It was also confirmed that the cherry tree extract had an excellent efficacy in improving asthma inflammation.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.134-139
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• 1999

The characteristics of anthocyanin pigments extracted from cherry(Prunus serrulata L. var. spontanea Max. Wils.) were investigated at the various conditions, such as light, temperature, organic acid, metal ion and pH. The pigments were fairly stable under the sunlight during the 20 days storage period at room temperature. The pigments covered with the Al-foil, as well as red, blue, green and yellow films, were very stable at pH 2.5. The high thermal stability (over the 64% at $115^{\circ}C$, 30 min) of the pigments in the dark at pH 2.5 was also found. In the presence of organic acid, the hyperchromic effect of red color was greatly increased in the dark at $25^{\circ}C$. Addition of metal ion, such as $Na^+,\;K^+,\;Mg^{2+},\;Ca^{2+}\;and\;Mn^{2+}$, was contributed on the stability in color at pH 2.5 throughout 20 days storage period in the dark at $25^{\circ}C$. However, $Cu^{2+}\;and\;Fe^{3+}$ caused the rapidly degradation of pigments, and $Al^{3+}$ converted red color to blueish violet. The hyperchromic effect of the red color increased, as pH decreased. Therefore, these results indicated that cherry anthocyanin pigments might be used as the potential sources of natural red colorant for foods.

• Proceedings of the PSK Conference
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• 2001.10a
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• pp.260.2-260.2
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• 2001

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.926-934
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• 2009

The study investigated the quality of pound cake prepared with various concentrations of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). Pound cake was evaluated for their sensory property and physical quality stored for 10 days at $25^{\circ}C$. The pH of the batter decreased with rising cherry powder concentration. The specific loaf volume and height decreased (from 2.95 to $2.60\;cm^3/g$) with increasing in cherry powder. The baking loss rate of the pound cake tended to increased by $11.47{\sim}12.67%$, but with no significant differences. The lightness, redness, and yellowness values were significantly decreased with increases in cherry powder except for redness of pound cake crumb. As the concentration of cherry powder increased, the mechanical characteristics of the pound cake did not differ significantly. The hardness tended to increase, while adhesiveness and springiness decreased with increases in powder. The retrogradation degree of pound cake prepared with cherry powder was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake prepared with 10% and 15% added cherry powder showed high antioxidant activities. The pound cakes containing 10 and 15% cherry powder had acceptable sensory properties, such as flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 10% (w/w) of cherry powder into the pound cake formula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.920-925
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• 2009

This study evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 6, and 9%) of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). The pH of dough decreased with the addition of cherry powder, whereas the density of dough increased. The spread factor of control samples also evidenced significantly higher values than the other samples. The results of a hardness assessment demonstrated that the addition of cherry powder exerted a significant effect on cookie hardness. Lightness (L) and yellowness (b) of cookie color decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The antioxidative activity measured by DPPH radical scavenging activity of cookie increased as the concentration of cherry powder increased. The cookies containing the 3 and 6% cherry powder had acceptable sensory properties, such as color, smell, taste, hardness, crispness, and overall acceptability. The results exhibited that adding the cherry powder into the cookie increased antioxidant activity, and the highest quality improvement was obtained by incorporating the 3 and 6% of cherry powder into the cookie formula.