• Food Science and Preservation
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• v.15 no.4
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• pp.587-592
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• 2008

We research the development of natural preservatives or functional foods. Here Omija(Schijandra chinensis Baillon) was extracted with distilled water and 70%(v/v) ethanol, and extracts were tested for biological(antibacterial, antioxidative, and fibrino lytic) activities. The polyphenol contents of water and ethanol extracts were 511.5 and 696.6 mg/100 g of Omija, respectively. The water and ethanol extracts from Omija demonstrated antibacterial activity against Listeria monocytogenes and Staphylococcus aureus. The electron-donating abilities(EDAs) of the water and ethanol extracts were 88.6% and 94.5% at 1,000 ppm. The superoxide dismutase(SOD)-like activities of the water and ethanol extracts were 51.2% and 53.6% at 1,000 ppm. The nitrite scavenging abilities(NSAs) of the water and ethanol extract were 70.2% and 76.2% at 1,000 ppm, and were the highest at pH 1.2. The higher antibacterial and antioxidative activities were seen in the ethanol extract, which also had a higher polyphenol content than did the water extract. However, fibrinolytic activities of the water extract were higher than those of the ethanol extract, at all dilutions in the range $1.25{\sim}50%$(v/v). We conclude that extracts of Omija can be used for health food development or natural preservatives in processed foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.78-83
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• 2011

The flower of Chrysanthemum morifolium Ramat. with antioxidant, anticancer, and anti-inflammatory functions has been a widely used traditional herb as a healthy beverage and medicine. The aim of the present study was to investigate a herb tea consisting of C. morifolium Ramat., Corni fructus and Schizandra chinensis Baillon for its hepatoprotective activity against $CCl_4$-induced toxicity in freshly isolated rat hepatocytes and antigenotoxic effect against oxidative stress induced DNA damage in human leukocytes. Three different compositions of the herb tea (Mix I, II, and III) were prepared by extracting with water at $90^{\circ}C$. Freshly isolated rat hepatocytes were exposed to $CCl_4$ along with/without various concentrations of each tea. Protection of rat primary cells against $CCl_4$-induced damage was determined by the MTT assay. The significant antihepatotoxic effect of the tea was shown in Mix I and II. The increased transaminase (AST and/or ALT) release in media of $CCl_4$ treated hepatocytes was significantly lowered by all the teas tested. The effect of the tea on DNA damage in human leukocytes was evaluated by Comet assay. All teas showed a protective effect against $H_2O_2$-induced DNA damage. From these results, it is assumed that herb tea based on C. morifolium Ramat., Corni fructus and Schizandra chinensis Baillon exerted antihepatotoxic and antigenotoxic effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.441-449
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• 2013

This study was conducted to ferment high quality vinegar by using Omija fruit. Strains of bacteria producing acetic acid were isolated from spoiled Omija wine (OV1 and OV2) and traditional rice vinegar (RA). The bacterium was from optimally-oxidized Omija wine containing 6.0% ethanol and from Omija vinegar with 5.21% acetic acid by 14 days of fermentation. The Omija vinegar got the highest sensory score (5.80) among several commercial vinegars. The Omija vinegar showed a potent antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas fluorescens by the paper disc test, while Omija wine had limited antibacterial activity against S. aureus and P. fluorescens. The diameter of the clear zone formed by the paper disc test using Omija vinegar was not less than 9.5 mm. The DPPH free radical-scavenging activity of Omija wine was higher than that from Omija water extracts. The nitrite scavenging ability of Omija wine (36.98% of all nitrites present) and vinegar (31.14%) was higher than that from Omija water extracts (22.53%). Omija vinegar exhibited strong antibacterial and antioxidant activities. In conclusion, we prepared high quality vinegar from dried Omija.

• Journal of Life Science
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• v.14 no.6 s.67
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• pp.951-962
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• 2004

Hot water extracts of 141 indigenous plants were screened for antibacterial activity against 7 Gram (+) and 12 Gram (-) bacteria by agar diffusion method. Of the 141 plants tested, 55 showed antibacterial activity against one or more species of Gram (+) bacteria and especially extracts of Oenothera stricta Ledebour (Onagraceae), Quercus variabilis Blume (Fagaceae), Alnus firma (Betulaceae), Geranium thunbergii (Geraniaceae), Lagerstroemia indica (Lythraceae) showed broad spectrum antibacterial activity on over 6 strains. Of the 141 plants tested, 45 showed antibacterial activity against one or more species of Gram (-) bacteria and especially extracts of Oenothera stricta Ledebour (Onagraceae), Punica granatum (Lythraceae), Quercus variabilis Blume (Fagaceae), Schizandra chinensis Baillon (Magnoliaceae), Alnus firma (Betulaceae), Alnus hirsuta (Betulaceae), Magnolia kobus (Magnoliaceae) showed broad spectrum antibacterial activity on over 8 strains. The most active antibacterial plants were Oenothera stricta Ledebour (Onagraceae), Punica granatum (Lythraceae), Quercus variabilis Blume (Fagaceae), Schizandra chinensis Baillon (Magnoliaceae) which are edible as permitted by Korea Food & Drug Adminstration. With in-depth research, the hot water extracts of these plants can be applied as food preservatives and alternatives of antimicrobials for livestock feeds.

• Food Science and Preservation
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• v.17 no.4
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• pp.457-465
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• 2010

We sought to develop lotus (Nelumbo nucifera) root Jeonggwa as a health food. Jeonggwa was mixed with 0-8% (w/w) Omija water extract and stored at $25^{\circ}C$ for 12 weeks. Quality characteristics during storage were investigated. The pH of Jeonggwa fell, and the acidity level rose, as increasing amounts of Omija water extract were added. The moisture content of Jeonggwa rose from 7-8% to 14-17% within 2 weeks of storage at $25^{\circ}C$, and was maintained at that level to the end of storage. Total viable bacterial cells in Jeonggwa were initially 2.4~3.2 log CFU/g, and increased in number during storage, but never exceeded 4 log CFU/g. The shelf life of Jeonggwa was extended when Omija extract was added. The lightness (L), redness (a). and yellowness (b) of Jeonggwa during storage at $25^{\circ}C$ were highest in control samples and the values fell with increasing Omija extract concentration (p<0.001). Mechanical evaluation Jeonggwa showed that various tested parameters fell during storage at $25^{\circ}C$. The hardness and strength of Jeonggwa were significantly reduced as the Omija extract concentration rose (p<0.05). In sensory evaluation tests, the acceptability of Jeonggwa was optimal when 2~4% (w/w) Omija extract was added.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.328-335
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• 2015

The objective of this study was to evaluate the quality characteristics of the Korean rice wine, makgeolli, supplemented with omija berries (Schizandra chinensis Baillon) during the fermentation. The changes in pH, total acidity and contents of ethanol, amino acid, total soluble solids, reducing sugar, and total sugar after the completion of fermentation were determined. In comparison with control, omija-supplemented makgeolli showed significantly lower pH (3.46), lower contents of alcohol (17.2%), amino acids (1.85 g/L), and total sugar (17.5 g/L), and higher acidity (12.8 g/L). Moreover, supplementation with omija resulted in significantly higher antioxidant capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities, superoxide dismutase-like activity and reducing power, and higher levels of total polyphenol and flavonoid. Sensory evaluation revealed no significant difference on the overall acceptance, although better appearance and refreshing taste of omija-supplemented makgeolli were observed. Our results indicate that omija represents an effective natural additive for enhancing the biological activities of makgeolli.

• Korean Journal of Medicinal Crop Science
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• v.19 no.6
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• pp.414-420
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• 2011

We investigated antioxidant activity and lignan contents by harvesting times to expand use of Schisandra chinensis (Turcz.) Baillon. Total polyphenol and flavonoid contents of seed was higher than those of flesh but there is not much difference in harvesting times. As $RC_{50}$ value, that was, the concentration of sample required for 50% reduction of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, was 13.7~24.2 ${\mu}g/m{\ell}$ in seed thus it showed a high antioxidant activity. Among lignan components, schizandrin content was the highest and followed by gomisin N and gomisin A in all of flesh and seed. Also these components in seed were 4~9 times more contained than those of flesh. All of them were decreased by harvesting times in flesh. But the contents of schizandrin and gomisin N were high in August 3rd and September 15th in seed, respectively. As the results, the seed of S. chinensis had high antioxidant activity and lignan contents so it could be potentially developed as a resource.

• Food Science and Preservation
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• v.21 no.3
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• pp.341-349
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• 2014

The antioxidative effect and quality characteristics of different drying methods (hot air drying, far-infrared radiation drying, vacuum freeze drying) from Schizandra Chinensis Baillon were investigated. The moisture contents and water activity(Aw) contents each 4.46% and 0.38 values of the vacuum freeze drying were lower than those of other samples. A significant not difference in pH values occurred in all samples (p<0.05). The highest content $^{\circ}brix$ vacuum freeze drying was $6.60^{\circ}Brix$ respectively. The turbidity values of the samples were hot air drying 8.24 T%, far infrared radiation drying 0.32 T%, vacuum freeze drying 71.85 T%. The Hunter's L, a and b values of vacuum freeze drying were higher than those of other samples. The order of the free sugar content was glucose>fructose>sucrose, and that of the total free sugar contents were vacuum freeze drying (6.33 g/100 g) > far infrared drying (5.01 g/100 g) > hot air drying (3.73 g/100g). Antioxidant acitivy (DPPH radical scavenging, ABTS radical scavenging) and total phenol, total flavonoid, and total tannin content was highest in vaccum freeze drying than other different drying methods except nitrite scavenging ability.

• Journal of Life Science
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• v.24 no.2
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• pp.191-195
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• 2014

Essential oils extracted or purified from various plants have shown various beneficial effects. Seed parts of Schizandra chinensis Baillon (Schisandrae Semen) have been used as a traditional medicine for thousands of years in parts of Asia, including Korea, China, and Japan. However, the pharmacological mechanisms of essential oils purified from S. fructus (S. chinensis Baillon) remain largely unresolved. The aim of this study was to investigate the safety of Schisandrae Semen essential oil (SSeo) by a single- dose toxicity study in mice. SSeo was orally administered at a dose of 5,000 mg/kg in ICR mice. All animals were sacrificed after 14 days of treatment. After a single administration, mortality, clinical signs, body weight changes, and gross pathological findings were observed for 14 days. We also measured parameters of organ weight, clinical chemistry, and hematology. No toxicological change related to the test substance or mortality was observed after administration of a single oral dose of SSeo. There were no adverse effects on clinical signs, body weight, or organ weight and no gross pathological findings in any treatment group. The clinical chemistry and hematological parameters were within the normal ranges except total bilirubin. Therefore, the approximate lethal dose for oral administration of SSeo in mice was considered to be over 5,000 mg/kg. The results on the single-dose toxicity of SSeo indicate that it is not possible to reach oral dose levels related to death or dose levels with any harmful side effects.

• Journal of Nutrition and Health
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• v.35 no.2
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• pp.201-206
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• 2002

This study was designed to research the anti-tumor effect of omija (methanol extract(I), malic acid & ethanol extract(II), and water extract (III)) on human liver cancer cell line SNU-398. MTT assay was used in vitro. The longer th\ulcorner exposure time and the higher the concentration of Omija extract, the stronger the anti-tumor effect. When the concentration of (II) was 1,600 $\mu\textrm{g}$/$m\ell$ and the exposure time reached 96 hours, The strongest propagation inhibition effect occurred with the viability rate as low as 5.06%. $IC_{50}$/ value was 363 $\mu\textrm{g}$/$m\ell$. Under the condition of 1,600$\mu\textrm{g}$/$m\ell$ and 96 hours, (I) lowered the rate to 7.75%. $IC_{50}$/ value was 489 $\mu\textrm{g}$/$m\ell$. When it was 1,600$\mu\textrm{g}$/$m\ell$ and 72 hours, (III) the rate decreased to 15.97%. $IC_{50}$/ value was 703 $\mu\textrm{g}$/$m\ell$. In all three cases, the viability of the cancer cell decreased significantly when the exposure time ranged between 24 and 48 hours.