• Journal of Korean Society of Forest Science
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• v.103 no.3
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• pp.490-502
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• 2014

This study investigates the cultivation processes of major nuts and fruits such as Ginkgo biloba L., Vitis coignetiae, Actinidia arguta Planch, Rubus coreanus Miq., and Rubus crataegifolius and analyzes standard income in order to provide foundational data necessary to make reasonable policies related with the criteria of compensating the loss of forest products or diagnosis of forestry management. According to the research results, the types of cultivation by items can be largely divided into open field culture and mountainous culture. Regarding the average annual income per unit area (3.3) by items, the open field culture of Ginkgo biloba L. was 1,060 Won, mountainous culture of Ginkgo biloba L. was 618 Won, open field culture of Vitis coignetiae was 5,891 Won, mountainous culture of Actinidia arguta Planch was 8,113 Won, open field culture of Rubus coreanus Miq. was 14,701 Won, and open field culture of Rubus crataegifolius was 17,482 Won or so; thus, the average annual income of Rubus coreanus Miq. and Rubus crataegifolius was very higher than that of the other items. In particular, because the production of Rubus crataegifolius starts two years after the planting and they rely on family labor mainly for the cultivation, the expenses for employment and labor were analyzed to be low. In addition, the analysis shows that at most of the nuts and fruits cultivation, initial investment costs for facilities or seedlings occupy a great part as about 30% averagely out of the management cost, so it is thought that the government should provide proper support to vitalize the cultivation.

• Journal of Plant Biotechnology
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• v.48 no.4
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• pp.264-270
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• 2021

In the present study, the total polyphenol and flavonoid contents, radical scavenging ability, and reducing power of ethanol extracts and fractions from Rubus coreanus Miq. were assessed in order to determine the antioxidant activity. The total polyphenol contents in the 70% ethanol extract and ethyl acetate fraction were 238.46 mg gallic acid equivalents (GAE)/g and 413.59 mg GAE/g, respectively; these values were higher than those in the other fractions (p < 0.05). In addition, the total flavonoid content was as high as 52.83 mg quercetin equivalents (QE)/g in the ethyl acetate fraction (p < 0.05). With regard to DPPH and ABTS radical scavenging activities, the RC₅₀ values of the ethyl acetate fraction were 3.95 and 6.25 ㎍/mL, respectively, indicating that the scavenging activity was similar to that of ascorbic acid (control) (p < 0.05). Moreover, in the FRAP assay performed to assess the reducing power, the ethyl acetate fraction showed high activity (p < 0.05). In summary, the present findings confirmed that the ethyl acetate fraction of the R. coreanus Miq. 70% ethanol extract had high polyphenol and flavonoid contents and excellent antioxidant properties. Therefore, it was confirmed that the ethyl acetate fraction of the mugwort 70% ethanol extract had high polyphenol and flavonoid content and excellent antioxidant effect.

• Korean Journal of Medicinal Crop Science
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• v.12 no.4
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• pp.273-278
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• 2004

The anticancer activities of the extracts from Acanthopanax senticosus Harms, Ephedra sinica Stapf, Rubus coreanus Miq and Artemisia capillaris Thunb were compared according to extract systems. About 70% of the growth of human hepatocarcinoma cancer cell was inhibited in adding 1.0 mg/ml of the water extract from Rubus coreanus Miq with ultrasonification at $60^{\circ}C$. The growth of human normal lung cell was limited to 25% in adding the extracts with ultrasonification at $60^{\circ}C$. The effect of extracts obtained by only water and with ultrasonification on different of human promyelocytic leukemia cells was also observed.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2005.11a
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• pp.53-53
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• 2005

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2001.06a
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• pp.145-145
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• 2001

• Journal of Applied Biological Chemistry
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• v.50 no.4
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• pp.275-280
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• 2007

Dried unripe fruits of Rubus coreanus Miq. were extracted with 80% aqueous MeOH and the concentrated extract was partitioned with EtOAc and $H_2O$. From the EtOAc fraction, four triterpenoids were isolated through repeated silica gel, ODS and Sephadex LH-20 column chromatographies. From the result of physico-chemical data including NMR, MS aud IR, the chemical structures of the compounds were determined as tormentic acid (1), myrianthic acid (2), hovenic acid (3) and 2${\alpha}$,3${\beta}$,19${\beta}$,23-tetrahydroxylolean-12-en-28-oic acid (4). Compounds 3 and 4 were isolated for the first time from this plant. All isolated compounds were evaluated for cytotoxic activity against human colon carcinoma cells using in vitro three-[4,5-dimethylthiazole-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay, compound 3 showed a higher cytotoxicity ($IC_{50}$ = 7.8 ${\mu}M$) than doxorubicin ($IC_{50}$= 50 ${\mu}M$).

• Journal of Microbiology and Biotechnology
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• v.26 no.1
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• pp.61-65
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• 2016

From the lees of bokbunja wine (LBW) made from Rubus coreanus Miquel, we have identified six compounds (1: trans-4-hydroxycinnamic acid; 2: trans-4-hydroxy-3-methoxycinnamic acid; 3: 3,4-dihydroxycinnamic acid; 4: 4-hydroxy-3-methoxybenzoic acid; 5: 3,5-dimethoxy-4-hydroxybenzoic acid; and 6: 3,5-dimethoxy-4-hydroxycinnamic acid (sinapic acid)) through silica gel chromatography and UHPLC-MS. The compounds 1-6 showed strong anticoagulation and platelet aggregation inhibitory activities without hemolytic effect against human red blood cells. To date, this is the first report of the in vitro anti-thrombosis activity of sinapic acid. Our results suggest that different cinnamic and benzoic acid derivatives are closely linked to the anti-thrombosis activity of LBW, and sinapic acid could be developed as a promising anti-thrombosis agent.

• Journal of the Korean Wood Science and Technology
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• v.36 no.1
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• pp.102-109
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• 2008

To compare varietal differences in Rubus coreanus Miq. (Rosaceae), we evaluated antioxidant activity and the contents of functional substances. In this study, five new cultivars selected as superior berries in yield and weight of fruit, R. coreanus (Jungkeuam 1, 2, 3, 4, and 5), and one foreign berry, R. fructicosus were used. The contents of the major anthocyanin, cyanidin-3-glucoside (C3G) in berries and antioxidant capacity including, free radical scavenging activity and reducing power were measured. The contents of total phenol and vitamin C were also investigated. Among 5 cultivars and one foreign berry, Jungkeuam 1 had the richest C3G and high levels in vitamin C. DPPH radical scavenging activity of berries was ranged from 46.58 up to 78.55%.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.574-578
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• 2005

Effects of different yeast strains on physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) fruits alcohol fermentation were investigated. Bokbusnja fruit must was inoculated with Saccharomyces cerevisiae KCCM 12224 (Sc-24), wild-type Bokbunja yeast (Bok-3), Saccharomyces coreanus (Yak-7), and Sc-24+Yak-7. Ethanol contents of Sc-24, Bok-3, Yak-7, and Sc-24+Yak-7 were 11.08, 10.62, 10.18, and 10.26%, respectively after 10 days fermentation. Addition of pectinase (500 ppm) increased ethanol content by 0.1-1.5%. Organic acids of Bokbunja wine were citric, malic, shikimic, formic, and oxalic acids. Citric and malic acid contents remarkably decreased, whereas that of acid increased by fermentation. Total acidity of Bokbunja wine was dependent on citric acid content. Sc-24, Yak-7, and Bok-3+ pectinase were more efficient for improvement of wine-color, although color values of Bokbunja wine significantly decreased during early stage of fermentation. Sc-24 and Bok-3+500 ppm of pectinase, and 8-10 days of fermentation could enhance quality of Bokbunja wine.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.341-347
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• 2011

To develop a healthy functional food containing Rubus coreanus fruit (RCF) powder with different degrees of ripening, the composition, physicochemical properties, and antioxidant activity of native RCF during ripening were investigated and compared with Rubus occidentalis fruit (ROF). Ripened RCF was bright red in color, whereas ripened ROF was dull and dark red in color. The seeds of RCF were softer and smaller than those of ROF. Crude protein, crude lipid, and total sugar content of RCF powder increased with increased ripening time, whereas ash and total dietary fiber contents decreased with increased ripening time. Color differences increased with Increased ripening. Eighteen types of amino acids were analyzed from RCF, and glutamic acid had the highest content. RCF powder had the highest level of potassium and calcium and did not contain any hazardous metals. Mineral and organic acid contents decreased according to ripening.