• Korean Journal of Pharmacognosy
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• v.33 no.4 s.131
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• pp.272-276
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• 2002

This study was carried out to establish the quantitative analysis of lignans for the quality evaluation of fruit from Schizandra chinensis. Five lignans, gomisin N, schizandrin, gomisin C, schisantherin C, and gomisin A were isolated from the fruits of S. chinensis and identified by the spectroscopic methods. Quantitative determination of three lignans, schizandrin, gomisin A, gomisin N, was conducted using HPLC. Average contents of three lignans in collected lines were 0.70% of schizandrin, 0.20% of gomisin A, 0.57% of gomisin N, and 1.47% of total lignans.

• Korean Journal of Pharmacognosy
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• v.42 no.3
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• pp.233-239
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• 2011

A reversed phase HPLC method was established for quantitative determination of lignans including schizandrin (1), gomisin A (2), deoxyschizandrin (3), gomisin N (4), and wuweizisu C (5) from Schizandra chinensis using a binary gradient of acetonitrile and water as a mobile phase with UV detection at 254nm. In result, contents of schizandrin (1), gomisin A (2), deoxyschizandrin (3), gomisin N (4), and wuweizisu C (5) in Schizandra chinensis from Moonkyung were 8.41${\pm}$0.30, 3.01${\pm}$0.13, 1.06${\pm}$0.05, 7.69${\pm}$0.30, and 1.68${\pm}$0.06 mg/g, respectively.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.87-91
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• 2015

Eight minerals (Ca, Cu, Fe, K, Mg, Mn, Na and Zn) were determined in Schizandra chinensis fruits and their infusions in Seoul. The average mineral contents per Schizandra chinensis fruits (100 g) were K (966.08 mg), Mg (87.20 mg), Ca (15.19 mg), Mn (6.19 mg), Fe (3.99 mg), Zn (2.78 mg), Na (2.15 mg) and Cu (0.31 mg) respectively by Inductively Coupled Plasma-Mass Spectrometer. The quantity of K and Zn were found significantly higher in Korean fruits than the Chinese fruits (p < 0.05). The other 6 minerals did not reveal remarkable difference. In the case of processed Schizandra chinensis tea, it had K (217 mg), Mg (20.40 mg), Ca (7.16 mg), Na (2.95 mg), Mn (1.34 mg), Fe (0.95 mg), Zn (0.25 mg) and Cu (0.09 mg) per 100 g respectively. In extraction of Schizandra chinensis fruits, as it took a longer extraction time, and in a powder form rather than a raw form, it had a higher contents of minerals. When a powder type of Schizandra chinensis fruits was extracted for 24 hours at $25^{\circ}C$, the transfer rate appeared with Ca (36.27%), Mn (25.44%), K (22.43%), Zn (21.00%), Na (19.91%), Mg (19.55%) Cu (13.78%) and Fe (6.45%) respectively.

• Journal of Convergence Korean Medicine
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• v.5 no.2
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• pp.11-16
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• 2023

Objectives: The purpose of this study was to investigate the anti-obesity effects of the aqueous extract of Schizandra chinensis (SC) in menopausal mice. Methods: To induce menopausal obesity, female mice were ovariectomized (OVX) and fed a high-fat diet (HFD; 60% fat, 28% carbohydrates, 14% protein) for 12 weeks. The mice were divided into 6 groups (n = 8): NOR (sham-operated and vehicle-treated), HFD+OVX (vehicle-treated), E2 (17-beta estradiol 50 ㎍/kg-treated), SC1 (1 mg/kg SC-treated), SC10 (10 mg/kg SC-treated), and SC100 (100 mg/kg SC-treated). Samples were orally administered for 6 weeks, after which all experimental mice were sacrificed. Body weight, feeding efficiency, white adipose tissue weight, adipocyte diameter, and fat vacuoles in liver were analyzed. Results: By treating with SC extract, the body weight and feeding efficiency of mice were significantly decreased. The weight of visceral fat tissues was decreased in the SC10 and SC100 groups. Histopathology showed that fat cell diameters of white adipose tissue were also decreased in the SC10 and SC100 groups. Additionally, SC extract regenerated the hepatocyte damage and decreased the size and number of follicular adipocytes Conclusion: In summary, these results suggest that SC has inhibitory effects against menopausal obesity. Schizandra chinensis may be a potential alternative for obesity among female menopausal diseases.

• Microbiology and Biotechnology Letters
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• v.25 no.2
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• pp.229-234
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• 1997

Shizandra chinensis(SC) and Pinus regida(PR) showed antimicrobial activity against 3 strains(B-5, D-1, A-1) of lactic acid bacteria(LAB) isolated from kimchi among eight kinds of plant extracts such as Shizandra chinensis, Phellodendron amurense, ornus officinalis, Pinus regida, Allium tuberosum, Machilus thunbergii, Cyperus rotundus and Schizonepeta tenuifloia. The growth of LAB was inhibited apparently in modified MRS broth containing 1% Schizandra chinensis at $35^{\circ}C$. Pinus regida showed weaker inhibitory effect on the growth of isolated LAB than Shizandra chinensis. pH of SC added kimchi did not change greatly compare with control during 25 days of fermentation. Degree of titratable acidity change and ratio of reducing sugar utilization in control were more higher than in SC added kimchi during fermentation. Growth of total bacteria and lactic acid bacteria was inhibited about 1 to 2 $log_10$ cycle by addition of SC extracts during kimchi fermentation for 10 days at $10^{\circ}C$. Fermentation of kimchi was delaved about 5 to 7 days by addition of 1 or 2% of SC. extract, but sensory quality (falvor, taste and overall acceptability) of SC added kimchi was lower than that of control (p>0.05).

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.546-552
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• 2005

The purpose of this study was to determine the effect of rat intestinal ${\alpha}-glucosidase$ inhibitor ; methanol(80%), ethanol(80%) and $dH_2O$ extract of Schizandra chinensis in Korea(KS : Schizandra chinensis in Korea) and China(CS : Schizandra chinensis in China). When the final concentration was 1 $mg/m{\ell}$ for each sample(KS and CS), MeOH extract of KS($IC_{50}$ 1.62 mg/ml) showed 46.8%, EtOH extract of KS($IC_{50}$ 1.48 mg/ml) showed 47.4%, $dH_2O$ extract of KS($IC_{50}$ 1.72 mg/ml) showed 46.3% and MeOH extract of CS($IC_{50}$ 8.35 mg/ml) showed 13.3%, EtOH extract of CS($IC_{50}$ 8.05 mg/ml) showed 16%, $dH_2O$ extract of CS($IC_{50}$ 8.37 mg/ml) showed 11.54% of inhibiter for p-nitrophenyl ${\alpha}$, D-glucopyranoside ${\alpha}-glcosidase$ activity, respectively, And the contents of total phenol, flavonoid of Schizandra chinensis were measured. When the final concentration was 1 $mg/m{\ell}$ for each sample(KS and CS), total phenol and flavonoid in KS were higher than CS, respectively.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.111-119
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• 2004

A new type of drinkable yoghurt was prepared to develop a functional yoghurt. Skim milk containing 0.4-1.0％(w/v) water extract of omija(Schizandra chinensis Baillon) was fermented by the mixed strains of Lactobacillus acidophilus and Streptococcus thermophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of compositions, keeping-quality(pH, titratable acidity, number of viable cells) and sensory properties. The drinkable yoghurts added with water extract of Schizandra chinensis were composed of 2.92-3.03％ protein, 9.98-10.23％ lactose, 0.81-1.08％ fat, 16.21-16.64％ total solid, and 14.57-15.17％ solid-not-fat. The L values(brightness) were significantly lower in the yoghurts containing water extract of Schizandra chinensis than that of the control which had no water extract of Schizandra chinensis, while the a values(redness) and b values(yellowness) were significantly higher than those of the control. The pH, titratable acidity and number of viable cells of the lactic acid bacteria of all yoghurts were not changed during the storage at 4$^{\circ}C$ for 15 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at 20$^{\circ}C$ for 15 days. The drinkable yoghurts containing 0.4％(w/v) water extract of Schizandra chinensis added 15％(w/v) oligosaccharide, or 0.6％(w/v) water extract of Schizandra chinensis added 20％(w/v) oligosaccharide had the highest sensory score in taste and overall acceptability among the treatments. From the results, Schizandra chinensis was a useful natural additive with the bioactive effect by provision of a acceptable physicochemical and sensory properties in the drinkable yoghurt.

• Journal of Korean Society of Forest Science
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• v.95 no.4
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• pp.453-458
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• 2006

To determine the properties for juice preperation of Black Omija (Schizandra nigra MAXIM.) and Omija (Schizandra chinensis BAILL.), yield of extraction, chromaticity and lightness, pH and soluble solid of the extract were investigated. When Schizandra nigra was extracted for 3 hr at $80^{\circ}C$ using 20% aqueous ethanol, the yield of extracts was highest. For the desirable chromaticity coordinates, the optimum extraction time and temperature of Schizandra nigra were 3 hr at $80^{\circ}C$. The lightness of the extract was low of the value when extraction time and temperature was long and high. The sugar content of the extract of Schizandra nigra was ranged between 2.0 and 2.6% Brix, which is lower than that of Schizandra chinensis. Although the pH of the extract from Schizandra nigra was a low in comparison with that of water extract the pH range was proper to maintain the stability of color of extract from the Schizandra chinensis.

• Journal of Life Science
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• v.23 no.3
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• pp.443-447
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• 2013

This study was conducted to investigate the antimicrobial and anti-oral malodor effect of Schizandra chinensis extracts against oral pathogens. S. chinensis methanol (MeOH) extract showed better antimicrobial activities against oral pathogens than the S. chinensis hot water extract did. In particular, ethylacetate (EA) fraction of S. chinensis MeOH extract had the greatest effects against Streptococcus mutans, S. sanguinis, S. salivaris subsp. thermophols and Porphyromons gingivalis. The anti-malodor effect of S. chinensis against the generation of volatile sulfur compounds (VSC), such as hydrogen sulfide, methyl mercaptan, and dimethyl sulfide, was estimated using oral chroma in a practical study. The results showed that 2% MeOH extract of S. chinensis against the production of hydrogen sulfide, methyl mercaptan, and dimethyl sulfide had inhibitions of 91.15, 78.72 and 71.58%, respectively. These results showed that Schizandra chinensis extract had antimicrobial activity against several oral pathogens and exhibited significant effects on the inhibition of VSCs. Thus, Schizandra chinensis extract could be an alternative to available synthetic chemicals and oral hygiene products.

• Korean Journal of Plant Resources
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• v.16 no.3
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• pp.187-193
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• 2003

To determine the properties for juice preperation of Black Omija (Schizandra nigra Max.) and Omija (Schizandra chinensis), yield of extraction, chromaticity and lightness, pH and soluble solid of the extract were investigated. The rate of extract yield from Schizandra nigra was highest when extracted for 3 hours at 80$^{\circ}C$ in 20％ ethanol solution. For the desirable chromaticity coordinates, the optimum extraction time and temperature of Schizandra nigra extract were 3 hours at 80$^{\circ}C$. The lightness of the extract was low of the value when extraction time and temperature was long and high. The sugar content of the extract of S. nigra was 2.0­2.6％ Brix, lower than that of S. chinensis, but the difference was insignificant. The pH of the extract from S. nigra was 0.1­0.2 higher than that of S. chinensis. Although the pH of the extract from S. nigra was a little low when extracted by water, the pH range was enough to maintain the stability of color of extract from the S. chinensis.