• Journal of Society of Preventive Korean Medicine
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• v.10 no.2
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• pp.51-62
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• 2006

Psoriasis is a chronic skin disease characterized by angiogenesis. It has been reported that growth factor as vascular endothelial growth factor(VEGF) and insulin like growth factor(IGF) II are overexpressed in psoriatic epidermis. To investigate the inhibitory effects of IGF-II induced VEGF and HIF-1${\alpha}$ expression by RR extracts, we performed MTS assay, western blots using HaCaT cells. RR extracts significantly reduced IGF-II induced HIF 1${\alpha}$ protein level via MAPK pathway in HaCaT cells. Also, RR extracts inhibited IGF-II induced VEGF mRNA and protein expression levels in the HaCaT keratinocytes. These results suggest that inhibition of HIF-1${\alpha}$ and VEGF expressions by RR extracts contributes to the anti angiogenic effects.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.116-125
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• 2014

This study was performed to evaluate the antioxidant activities as well as quality and sensory characteristics of Rubus coreanus wine sauce prepared with different amounts of Rehmannia Radix Preparata concentrate (RPC, 0, 0.5, 1.0, 1.5 %). Moisture content, salinity and acidity of control were 83.84%, 0.57% and 0.10%, respectively. Sugar content of control was 15.6 $^{\circ}Brix$. Acidities, and reducing sugar contents of sauces increased according to the added amount of RPC, whereas pH and color values of lightness, redness and yellowness in the Hunter color system of sauces decreased. Viscosity of sauces added with RPC significantly increased, compared to that of control. Total phenol contents of sauces increased according to RPC amount. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities improved according to the amount of RPC, due to the increased amount of total phenol contents. Sensory results showed that the overall-preference scores were highest in sauces containing 0.1% RPC. Based on these results, it was suggested that 1.0% RPC addition to sauce is the most suitable to improve quality.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1387-1390
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• 2008

This study evaluated the effects of heat treatment on antioxidant activity of Rehmannia radix Libosch (RRL). RRL was heated at various temperatures ($110-150^{\circ}C$) for various times (1-5 hr), and the total polyphenol, flavonoid content, and antioxidant activity were investigated. With increased heating temperature and exposure time, total content of polyphenol, flavonoid, as well as antioxidant activity increased. The highest total polyphenol and flavonoid contents were 21.65 and 3.56 mg/g, respectively, these values were occurred after heating for 3 hr at $150^{\circ}C$ (RRL was 5.09 and 0.83 mg/g, respectively). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest value of 83.46% after heating for 3hr at $150^{\circ}C$. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging activity was highest value of 20.43mg ascorbic acid (AA) eq/g after heating for 2 hr at $150^{\circ}C$. There were highly significant differences in the total polyphenol, flavonoid content, and antioxidant activity among heating temperatures and times (p<0.001), with heating temperature having the greater effect.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.5
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• pp.823-829
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• 2011

This study was performed to obtain the good processing in the Rehmanniae Radix Preparata. In this study, we investigated the comparative analysis for steamed and hot-air dried Rehmanniae Radix Preparata. The results were obtained as follows : Through loss on drying analysis with each additional processing of Rehmanniae Radix preparata, there was gradual increase. Through ash analysis with each additional processing of Rehmanniae Radix preparata, there was slight increase. Rehmanniae Radix preparata had several inorganic components such as K, P, Mg, Ca, Cl, Al. P and Mg were increased gradually with each additional processing of Rehmanniae Radix Preparata. But Ca was decreased with each additional processing. We identitied 24 kinds of volatile components from extracts of various processed Rehmanniae Radix Preparata through componential analysis using GC/MS. From GC/MS analysis, we found out the content of 5-HMF Rehmanniae Radix Preparata steamed over 7 times was suitable. 5-HMF's content of 9 times steamed Rehmanniae Radix Preparata gained from GC/MS analysis is 70-fold higher than gained from HPLC. The more it is repeating steamed and hot-air dried, the more toxic volatile compound of Rehmanniae Radix Preparata is removed. Taken together, these results suggested that Rehmanniae Radix Preparata had component (especially 5-HMF) changes according to different processed steaming and hot-air drying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.481-485
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• 2011

This study was to investigate catalpol content and antioxidant activities in five cultivars (Kokang, Suwon 10, Suwon 11, Jiwhang 1 and Korea) of Rehmannia Radix. Catalpol content was analysed by HPLC using $C_{18}$ column ($150{\times}4.6\;mm$, $5{\mu}m$), 1% acetonitrile and a UV detector. The standard curve was found to be a linear regression of y=0.0483x-0.0841 ($R^2$=0.999). The catalpol content ranged from 85.2 mg/g to 144.9 mg/g, of which the Korea was the highest among cultivars. The total phenol content in Rehmannia Radix was 0.358~0.459 mg/g, of which the Korea was the highest among cultivars. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities were the highest in Korea with $IC_{50}$ of 205.8 mg/g for DPPH radical scavenging activity and $IC_{50}$ of 38.8 mg/g for hydroxyl radical scavenging activity. Based on these results, the Korea among Rehmannia Radix cultivars was suggested to be a potent medicinal plant material for antioxidant activities.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.62-69
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• 2014

Jungkwa is a traditional Korean dessert preserved in honey or sucrose. This study was carried out to investigate the antioxidant activities and quality characteristics of Rehmannia glutinosa Jungkwa (RJ). RJ was prepared after six repeated cycles of boiling-cooling. After blanching fresh Rehmannia glutinosa (600 g) for 5 min at $100^{\circ}C$, Rehmannia glutinosa was boiled in sucrose syrup (sucrose 720 g in water 600 g) for 60 min and then cooled for 24 hr. Moisture, pH and color values of lightness, redness and yellowness in the Hunter color system of Jungkwa decreased as the number of boiling-cooling cycles increased, whereas acidity, $^{\circ}Brix$ and reducing sugar contents of syrup increased. Total phenol content increased in by the 6th boiling-cooling cycle. Antioxidant activities, including DPPH and hydroxyl radical scavenging activities, increased in RJ by the 6th boiling-cooling cycle. Based on these results, the antioxidant activities of Rehmannia radix Jungkwa was improved according to an increasing number of boiling-cooling cycles due to increased total phenol contents.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.1
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• pp.203-208
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• 2003

Antioxidant effects of Rehmannia vaporata, Discorea Radix, Corni Fructus, Hoolen, Alismatis Radix, and Mountain Cortex Radicis composing Yukmijihwang-tang were studied. The results are as follows; 1. As a result of detecting the defensive effect of each component on cell damage, only the survival rate of cells with 10 ㎎/㎖ Mountain Cortex Radicis was significantly increased. 2. Next, we examined the inhibitory effects of them on ROS occurrence. The result showed significant inhibition of ROS occurrence in cells; with 10 ㎎/㎖ Rehmannia vaporata, cells with 10 ㎎/㎖ Corni Fructus, and cells with 10 ㎎/㎖ Mountain Cortex Radicis. Since the cells with 10 ㎎/㎖ Rehmannia vaporata, however, showed significant cypotoxicity, its result is not meaningful. 3. Finally, the investigation of ROS occurrence / cell found that Corni Fructus and Mountain Cortex Radicis had significant inhibitory effect on ROS occurrence.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.31 no.2
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• pp.113-122
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• 2018

Objectives : The aim of this study is to report the case improved through Korean Medicine Including Herbal Medicine with Astragali radix, Rehmannia glutinosa as main ingredients, Acupuncture and External Preparation on the treatment of contact dermatitis. Methods : A patient with contact dermatitis was diagnosed through Korean Medicine and treated with Herbal Medicine with Astragali radix, Rehmannia glutinosa as main ingredients, Acupuncture and External preparation. The Degree of itching was assessed with Visual Analogue Scale(VAS) and the severity of wheals and redness on lesion site was assessed through photography. Results : VAS decreased from 9 to 1 and wheals and redness on lesion site was disappeared. Conclusions : According to the result, These findings suggest that Korean Medicine can be effective for the treatment of contact dermatitis.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.814-822
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• 2011

We studied the antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0%, 0.25%, 0.50%, and 0.75%) of Rehmannia Radix Preparata (RRP) concentrate. The moisture content of the control group was 61.62%, and the acidity and pH were 3.68 and 1.96%, respectively. The reducing sugar content of the jellies ranged from 10.83% to 13.1% (from 35.0 $^{\circ}Brix$ to 37.0 $^{\circ}Brix$). The acidity of the control group was the lowest, followed in order by the 0.25% RRP, 0.50% RRP, and 0.75% RRP groups. The lightness, redness, and yellowness of the Hunter color system decreased with increasing RRP concentrate, whereas the hardness, cohesiveness, and springiness increased with increasing concentrate. The total phenol content was the highest in 0.75%. Antioxidant activities such as DPPH radical scavenging and hydroxyl radical scavenging were the highest with the 0.75% group ($IC_{50}$ value of DPPH radical scavenging activity: 85.42 mg/mL for 0.75%, 484.25 mg/mL for control; $IC_{50}$ value of hydroxyl radical scavenging activity: 54.42 mg/mL for 0.75%, 135.54 mg/mL for control). The sensory evaluation results showed that overall preference and texture were the highest in the 5% addition group. From these results, it was suggested that the optimum amount of RRP concentrate to add to jelly is 0.50%.

• The Korea Journal of Herbology
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• v.36 no.6
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• pp.47-61
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• 2021

Objectives : 'Steaming and drying' is a traditional processing method that has been used to produce Suk-ji-hwang (熟地黃; Rehmanniae Radix Preparata) from Ji-hwang (地黃, the fresh root of Rehmannia glutinosa Liboschitz ex Steudel; Rehmanniae Radix). The steaming and drying process, which is proceeded in heating and moisturizing conditions, plays a crucial role in the change of therapeutic effect of Ji-hwang, presumably due to the modification of its chemical constituents. In this article, the chemical influence of the 'Steaming and drying' process was investigated for understanding the underlying mechanism of chemical modification of Ji-hwang. Methods : The articles regarding the modifications of chemical constituents of Ji-hwang during the 'Steaming and drying' process were collected and analyzed to investigate the influence of the processing to Ji-hwang. Results : The results indicated that iridoid glycosides were degraded to their aglycones and sugars, and such degradations occurred faster at a high pressure than at an atmospheric pressure during the process. The contents of catalpol, ajugol, and acteoside were decreased, while those of rehmannioside A and D were slightly increased during the repeated processing. The contents of oligosaccharides, namely sucrose, maltose, raffinose, and stachyose (except for manninotriose), were decreased, while those of monosaccharides, glucose and fructose, were increased by the repeated processing. Conclusions : These results demonstrate that the 'Steaming and drying' process influenced the chemical constituents of Ji-hwang and provide probable basis for the therapeutic modification of Suk-ji-hwang after the processing of Ji-hwang.