• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.814-821
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• 2000

In order to investigate the possible use of omija extract as natural preservatives for nabak kimchi omija extract was tested for antioxidation and electron-donating ability and further more antimicrobial activites against lactic acid bacteria of nabak kimchi. The concentration of the test sample used were 0.5, 1.0, 1.5, 2.0%. Antioxidative activity measured the TBA value, when omija extract concentration % is higher the antioxidation effect were more evident with the increased omija extract concentrations, and showed a high electron donating activity more than 1.0%. As the result of isolated lactic acid bacteria from nabak kimchi the primary separation tool 117 strains, of these 4 strains which had excellent growth and a strong acid formation capability was selected the second time and Lactobacillus brevis, Lactococcus faecalis, Leuconostoc mesenteriodes, Lactobacillus palantarum were identified. After measuring the antimicrobial activity of the four lactid acid bacteris, except Lactobacillus brevis the other three bacteria showed strong antimicrobial activities. The results suggest the possible use of the omija extract as natural preservative for nabak kimchi.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.62-73
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• 2022

Omija seed oil was extracted from Omija seeds, a by-product of Omija, using an eco-friendly pressed extraction method. Physicochemical properties and antioxidant activities of 12 extracts using different combinations of seed moisture content (5, 7.5, and 10%) and extraction temperature (25, 49, 75, and 100℃) were then investigated. The highest extraction yield was 31.33% at moisture of 5% and temperature of 75℃. The lowest acid value was 4.18±0.25 at moisture of 5% and temperature of 49℃or moisture of 7.5% and temperature of 25℃. Peroxide value, iodine value, and saponification value were the lowest at 0.64±0.56 meq/kg, 159.38± 6.03, and 57.60±9.40, respectively, at moisture of 5% and temperature of 25℃. The content of total polyphenolics was the highest at 4,413±125 mg TAE/100 g when the moisture content was 10% and the extraction temperature was 25℃. DPPH radical scavenging activities of oil extracts at 20~100 mg/mL were 28.68±7.30~87.65±2.20%. The maximum antioxidant activity and IC₅₀ were 87.65±2.20% and <20 mg/mL, respectively, for extract obtained at moisture of 10% and temperature at 100℃. As a result, the extraction yield, acid value, peroxide value, iodine value, saponification value, and so on were excellent at moisture content of 5% and extraction temperature of 25℃ or 49℃. However, the content of total polyphenolic compounds and antioxidant activity were the highest at moisture of 10% and extraction temperature of 100℃. In conclusion, extracting Omija seed oil from Omija seeds, a by-product of Omija, is effective with a pressed extraction method.

• Food Science and Preservation
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• v.20 no.6
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• pp.871-876
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• 2013

The purpose of this study was to investigate antimicrobial effectiveness of Omija (Schizandra chinensis Baillon) treated with $ClO_2$ (chlorine dioxide) concentration (10, 15, 20, 25 and 30 ppm), washing time (30, 60 and 90 sec) and multiple proportion (x1, x2, x3 and x4). The seven groups were divided into control (Omija without washing water treatment), W-T (Omija treated by tap water ($20{\pm}1^{\circ}C$) for 30 seconds), $ClO_2$-10 (Omija treated by 10 ppm $ClO_2$), $ClO_2$-15 (Omija treated by 15 ppm $ClO_2$), $ClO_2$-20 (Omija treated by 20 ppm $ClO_2$), $ClO_2$-25 (Omija treated by 25 ppm $ClO_2$), $ClO_2$-30 (Omija treated by 30 ppm $ClO_2$), and then they were detected number of total aerobic bacteria, yeast and mold. The rate of inactivation was found, for microorganisms of total aerobic bacteria, yeast and mold, to increase with a increase of $ClO_2$ treatment concentration and multiple proportion. No total aerobic bacteria, yeast and mold in $ClO_2$-30 sample treated for 30 sec, $ClO_2$-15 treated for 60 sec and $ClO_2$-10 treated for 90 sec were detected, and in $ClO_2$-30 Omija with multiple proportion ${\times}1$ (Omija : 30 ppm $ClO_2$ solution ratio was 1:1 (w/w)), $ClO_2$-20 with ${\times}2$ (Omija : 20 ppm $ClO_2$ solution ratio was 1:2 (w/w)) and $ClO_2$-15 with ${\times}4$ (Omija : 15 ppm $ClO_2$ solution ratio was 1:4 (w/w)) respectively.

• Journal of agriculture & life science
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• v.46 no.1
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• pp.91-103
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• 2012

The aim of this study was to develop a rapid and cheap bioassay of four lignans (schisandrin, schisandrin C, the gomisin A and gomisin N) isolated from Schizandra chinensis Baill on seed germination and seedling growth of the radish. Its structure was determined by analysis of MS and NMR spectroscopic data. Radish seeds immersed for 1 hr in the solutions of $10^{-5}M$, $10^{-6}M$ and $10^{-7}M$ of schisandrin, schisandrin C, gomisin A, and gomisin N, seed germination was observed with in 60 hr after all of the treatments. Also, the seeds were germinated faster compared to untreated controls. At early germination stage, 48 hr after the treatment of the lignans, the suppression of germination was observed from all treatments; the suppression due to schisandrin and gomisin A was the highest at the concentration of $10^{-6}M$. The level of suppression increased as the concentration increased in the treatment of schisandrin C and gomisin N. Percent germination of seed after 184 hr was increased 90% at all treatments. For the effects of lignan treatment on seedling growth in radish, the growth of hypocotyl was promoted by gomisin A and gomisin N at all concentrations. Root elongation was significantly promoted by schisandrin and gomisin N at $10^{-5}M$ and $10^{-6}M$, respectively. Fresh and dry weights of the seedlings were high at a low concentration of $10^{-7}M$, but significantly reduced by schisandrin C at a high concentration of $10^{-5}M$. The results of the germination activity and seedling growth of the lignans from S. chinensis suggest their potential use as natural growth regulators.

• Food Science and Preservation
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• v.13 no.2
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• pp.252-258
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• 2006

To find the optimum extraction condition of dried omija, central composite experimental design having three independent variable (extraction temperature, extraction time and water ratio) with five levels was conducted for response surface analysis. The maximum of soluble solid was predicted to the extraction conditions of over 25 fold water ratio, $7{\sim}8hr$ and $75^{\circ}C$. Total acid, total phenol, reducing sugar and vitamin C were predicted to respectively 30 fold water ratio, 6 hr, $70^{\circ}C$, 30 fold water ratio, $6{\sim}7\;hrs,\;80^{\circ}C$ and 30 fold water ratio, $6{\sim}8\;hr,\;80^{\circ}C$, 25 fold water ratio, $5{\sim}6hr,\;80^{\circ}C$ extraction condition. Turbidity of extraction condition. Turbidity of extraction condition was 7 over 25 ford water ratio and over $60^{\circ}C$. From the superimposing results of response variables, the optimum extraction condition was predicted 25 folds water ratio, 6 hr and $65{\sim}70^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1139-1147
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• 2014

We investigated whether or not Schisandra chinensis (SC), a traditional herbal medicine, has protective effects against alcohol-induced fatty liver and blood alcohol clearance. Two tests focused on acute intoxication and chronic ethanol treatment were carried out. For the chronic ethanol treatment test, rats were fed ethanol by intragastric administration everyday for 8 weeks to induce alcoholic fatty liver. Ethanol treatment significantly increased blood alcohol concentration at 90 min after acute ethanol intoxication. Compared with the two ethanol-treated groups, rats administered ethanol along with SC extracts showed an approximately 13% increased blood alcohol clearance rate at 360 min. Chronic ethanol treatment significantly increased serum and hepatic triglyceride (TG) levels, and caused fatty degeneration of liver. Ethanol treatment also elevated the serum total-cholesterol (TC) level. However, after feeding of ethanol plus SC extracts, ethanol-induced elevation of hepatic TG levels reversed, whereas elevation of serum TG and TC levels was not observed after treatment with SC extracts. Ethanol treatment significantly increased ${\gamma}$-GT, aspartate aminotransferase, and alanine aminotransferase activities after 8 weeks. Compared with the ethanol-fed group, rats administered ethanol plus SC extracts for 4 weeks showed attenuated fatty degeneration as well as decreased hepatic function test values. SC administration also significantly increased intracellular lipid accumulation in hepatocytes and reduced steatosis score and hepatic TG levels, as measured by biochemical and histolopathological analyses. Our results indicate that the protective effects of SC are accompanied by a significant decrease in hepatic TG levels, thereby suggesting SC has the ability to prevent ethanol-induced fatty liver, by reducing hepatic TG and enzyme levels in alcoholic rats.

• Journal of Life Science
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• v.22 no.9
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• pp.1224-1230
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• 2012

Cancer chemotherapy drugs command a large share of the market, and the development of new therapeutics with high efficacy and specificity is an active area of study. Recently, the development of cancer therapeutics from natural products targeting angiogenesis has drawn attention due to conventional chemotherapeutics showing serious side effects and resistance in cancer cells. In this study, we investigated the pharmacological efficacy of Gomisin A, an active ingredient of Schizandra chinensis baillon, on tumor growth and metastasis. Administration of Gomisin A at 10 and 100 ${\mu}g/ml$ reduced tumor growth in vivo by $80.5{\pm}8.1%$ and $96.2{\pm}2%$, respectively, compared with positive tumor controls. Treatment of Gomisin A in normal and various tumor cell lines did not exert significant toxicity. Mice treated with Gomisin A at a concentration of 10 and 100 ${\mu}g$/head showed a significant reduction in tumor-induced angiogenesis of $151{\pm}16.9%$ and $98.5{\pm}29.5%$, respectively. Furthermore, tumor metastasis analysis revealed that the administration of Gomisin A at a concentration of 10 and 100 ${\mu}g$/head inhibited tumor metastasis by $13.5{\pm}8.56%$ and $58.3{\pm}9.12%$, respectively. In addition, Gomisin A significantly decreased cell adhesion of the B16BL6 cells to the extracellular matrix. These results demonstrate that Gomisin A inhibits tumor growth via suppression of angiogenesis and tumor metastasis inhibition, without cellular toxicity. The pharmacological efficacy of Gomisin A suggests that it may be a potential candidate for the development of cancer drugs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.254-260
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• 2012

This study was conduced to ferment high quality wine by using Omija fruit. Dry Omija farmed and dried in the Moonkyung area was used in this study. The Omija was soaked in 10~40 folds of distilled water to extract water-soluble components and the fluid was filtered after soaking for 6 hours at $50^{\circ}C$. Strains of alcoholic yeast were isolated respectively from spoiled Omija extract. Isolated alcoholic yeasts, OM-1 and OM-2, showed a round to ellipsoidal shape and formed white or milky white colonies on a solid YM medium. Two yeasts produced 10.33~11.23% alcohol from Omija extract adjusted to $10^{\circ}Brix$ with sugar. Their abilities to ferment alcohol were higher than those of other yeast strains belonging to Saccharomyces cerevisiae such as KCTC 7296 (standard strain of Korean Biological Resources Center), Makgeolli yeast, or beer yeast. The isolates OM-1 and OM-2 showed similar abilities in alcohol fermentation. However, the wine fermented by OM-2 got a better sensory score especially with color. Growth of OM-2 was significantly accelerated by addition of a 0.1% urea and 0.02% mineral mixture. A vitamin mixture was effective for the growth only when urea was added as well.

• Korean Journal of Microbiology
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• v.50 no.1
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• pp.60-66
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• 2014

This study was carried out to investigate the characteristics of FOST (fermented omija sugar treatment extracts) using Lactobacillus brevis HLJ59. Antioxidant activities of FOST were evaluated through viable cell number of L. brevis HLJ59, DPPH radical scavenging activity, reducing power and SOD-like activity, compared to non-FOST(non-fermented omija sugar treatment extracts). Also it was to evaluate Angiotensin Converting Enzyme (ACE) and Urease inhibitory activity of FOST. The viable cell number of L. brevis was about $2.05{\pm}0.21{\times}10^8$, $6.31{\pm}0.56{\times}10^{11}$, and $8.14{\pm}0.14{\times}10^9$ at ${\times}2$, ${\times}5$, and ${\times}10$ dilution, respectively. DPPH radical scavenging activity of FOST was about 60.3%, 71.8%, and 44.5% at ${\times}2$, ${\times}5$, and ${\times}10$ dilution, respectively. The reducing power of FOST was about 0.92, 1.19, and 0.73 (OD at 700 nm) at ${\times}2$, ${\times}5$, and ${\times}10$ dilution, and SOD-like activity of FOST was about 50.4%, 53.7%, and 33.4% at ${\times}2$, ${\times}5$, and ${\times}10$ dilution, respectively. ACE and Urease inhibitory activity by FOST was about 47.4%, 78.2%, 56.4% and 58.1%, 83.4%, 63.2% at ${\times}2$, ${\times}5$, and ${\times}10$ dilution, respectively. The results indicated that the fermentation of omija sugar treatment extracts using Lactobacillus brevis HLJ59 increased the antioxidant activities campared to the non-fermented omija sugar treatment extracts.

• Food Science and Preservation
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• v.8 no.4
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• pp.351-355
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• 2001

This study was carried out to examine the of quality on the dried Omija according to its package materials and storage plates. The changes of moisture contents, anthocyanin content, molds damage rates, and color values were measured during storage. In the sealing up by the P.E file, the moisture contents of the dried Omija had just a little differences among the storage places, but in the gauze bag remarkably as the storage period goes on, especially in this case, 8 months later since the storage in the cool chamber, the damage rates of the dried Omija by the mold was 9.0%, twice as much as in the indoor bag packaging it was increasand after 10 months, that was lather high in the indoor and warehouse. The anthocyanin content of the dried Omija after the storage of 10 months was the highest at 0.05mm black P.E film package in the cool chamber, which was 55.7 mg/100g, but in the indoor and warehouse 39.7, 45.0mg/100g, respectively. These results show thats the storage conditions had an important effect on the quality of the dried Omija during the long-term storage.