• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1133-1138
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• 2006

Smilax china root has been used as traditional medicinal remedy in China and Korea and reported to have various biological activities such as anti-inflammatory, antimutagenic and antimicrobial activities. In this study, the possibility of development as natural antioxidants of Smilax china root extracts was investigated. For the evaluation of antioxidant activity, aqueous- and 25% EtOH extract from Smilax china root were prepared and six different evaluation assay methods, i.e., measurement of total phenolics, radical scavenging effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitric oxide (NO) and nitrite $(NO_2)$, reducing power, and inhibitory effect on tyrosinase activity, were used. The total phenolics content of two extracts was high as the level of 36 mg of gallic acid equivalent per 1 g of dried sample tested. The radical scavenging activities of ethanol extract toward DPPH and NO were better than those of aqueous extract (p<0.05). The $NO_2$ scavenging activity of both extracts showed the highest value at pH 1.2 (98%). Especially, the $NO_2$ scavenging activities of EtOH extract were significantly stronger than those of aqueous one at pH 4.2 (51%) and pH 6.0 (32%), respectively. In the reducing power test, both extracts revealed higher ferric ion reducing activity than known antioxidant, vitamin C at the level of $0.05\sim0.1mg/mL$ (p<0.01). The 1 mL of aqueous and 25% EtOH extract showed effective inhibition activity on tyrosinase activity as 45% and 53%, respectively. Therefore, these results suggest that two extracts from Smilax china root may serve as useful natural antioxidants.

• The Korean Journal of Community Living Science
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• v.26 no.3
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• pp.489-498
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• 2015

This study investigates the effects of a China root (Smilax china L.) extract on the chemical and microbiological characteristics and antioxidant activity of the sausage stew sauce and the soft-tofu stew sauce over a 5-week storage period. Commercial sauces were obtained from the market, and samples were prepared using four different concentrations of the China root extract (0% (control), 0.5%, 1.0%, and 1.5%) and stored at $5^{\circ}C$ and $20^{\circ}C$. Over the 5-week storage period, pH and salinity showed slight changes in both the sausage and soft-tofu stew sauces, but there was no significant difference (p<0.05) regardless of the extract amount and temperature. At 5 weeks, there were significant decreases in the total microbial count in groups with the China root extract (p<0.05) for both the sausage and soft-tofu stew sauces at $5^{\circ}C$. Over the whole storage period, no coliform, yeast, and mold were detected in any sample. S. aureus counts were not detected in 1.0% and 1.5% China root groups at $5^{\circ}C$, but 1.00-1.60 log CFU/g was found in the control and 0.5% groups. DPPH radical scavenging activity at 5 weeks showed an increase with an increase in the amount of the China root extract in both sauces. These results indicate that the China root extract inhibited microbial growth during storage as well as scavenging activity and thus that it can be considered to prolong the shelf life of commercial sauces.

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.145-152
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• 2014

To evaluate the improving effects of antioxidant activity, we observed antioxidant capacities such as electron donating ability (EDA), Ferric reducing antioxidant power (FRAP), inhibitory activity of xanthine oxidase (XO) and aldehyde oxidase (AO), and sensory characteristics on mixture of Smilax china L. root water extract added with water extract of fermented S. china L. leaf by Aspergillus oryzae (FSCL). Those contents of mixture with higher ratio of FSCL were proportionally high. And OD475 of mixture with higher ratio of FSCL was almost proportionally high ($R^2=0.9850$). Antioxidant capacities of EDA and FRAP of the mixture was higher than that of non-mixture. In addition, XO inhibitory activity ($IC_{50}$) of A (1.19) was 59.80% higher than that of F (2.96), and the activity of mixture by the higher ratio of FSCL was proportionally low ($R^2=0.9490$). Taste acceptability of A was slightly higher than that of F, whereas that of C was highest. And color acceptability of 40-80% mixture was higher than those of A, F, and B. Overall acceptability of C and D was highest than those of others. Moreover, hot water extract of S. china L. leaf fermented with A. oryzae was maroon color, which looks like Puerh tea style, and mixture of S. china L. root extract added with hot water extract of S. china L. leaf was high acceptability of beverage. These results suggest that mixture of extract of S. china L. root and hot water extract of S. china L. leaf fermented with A. oryzae could improve antioxidant activities.

• Journal of Life Science
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• v.31 no.3
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• pp.266-279
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• 2021

The present study examined the cytotoxic effects of a Smilax china L. extract (SCLE) in human cancer (A-549, MCF-7, MDA-MB-231, U87-MG, AGS, MKN-74, and SNU-601) and normal MRC-5 fibroblasts, as well as in mesenchymal stem cells derived from dental tissue (DSC). The 50% inhibitory concentration (IC50) values for SCLE were significantly (p<0.05) lower in the cancer cell lines (A-549, MCF-7, MDA-MB-231, U87-MG, AGS, MKN-74 and SNU-601) than in the MRC-5 and DSC cells. Cell growth was significantly (p<0.05) more inhibited in the cancer cell lines treated with 200 ㎍/ml SCLE than in the normal MRC-5 and DSC, and anoikis-like floating cell morphology was observed in the SCLE-treated cancer cells. The cells detached by SCLE treatment were retrieved daily and assayed for viability and telomerase activity. Cells retrieved at 4 days showed significantly decreased viability and telomerase activity (p<0.05), as well as apoptosis-like abnormal morphology, when compared to cells retrieved in the previous 3 days. The ratio of apoptosis and cells in the G1 phase was significantly (p<0.05) increased in the A-549, AGS, and MCF-7 cancer cells treated with SCLE for 4 days compared to untreated controls. However, after SCLE treatment, cell adhesion was not increased by application of an inhibitor of the associated protein kinase (ROCK) that mainly contributes to the increase in cell attachment. This suggests that the cellular detachment by SCLE is probably controlled by a Rho-independent mechanism(s). These observations indicate that SCLE readily induces anoikis in cancer cells and could serve as a potent agent for cancer chemotherapy.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.807-819
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• 2012

To evaluate the functional characteristic and availability for drinking of the fermented Smilax china leaf tea by using different microbial species, various fermented leaf tea was prepared by non-fermentation (C), or the fermentation of Saccharomyces cerevisiae (S), Bacillus sp. (B), Bifidobacterium bifidus (L), Monascus pilosus (M) and Aspergilus oryzae (A), and sensory and antioxidant parameter of each brewed tea was observed. The color of the A tea was red, but the other teas were yellow in color. Furthermore, the aesthetic quality of the A and M tea was 3.95 and 3.30 point, respectively, and other teas (2.55~2.28) were similar to that of the C tea. TP of fermented tea water extract was lower than that of the C, although TF was not significantly different between the fermented and non-fermented tea. Especially, TF of the A tea was significantly lower than those of the other teas. The range of EDA ($1mg/m{\ell}$) of water and ethanol extracts of tea C and the fermented teas was 19.25~22.48%; however, tea A was only 8.04~12.49%. In addition, FRAP, FICA and LPOIA of teas were not significantly different between the fermented and non-fermented teas. On the other hand, XOIA and AOIA of tea ethanol extracts were slightly higher than those of water extracts. XOIA of water extract derived from the teas was 4.83~9.20%, while ethanol extract of these was 9.00~19.00%. However, XOIA of B and L teas water extract was not detected. Furthermore, AOIA of fermented tea water extract (30.17~48.52%) were lower than those of ethanol extract (44.09~66.93%). In this study, interestingly, antioxidant parameters, such as FRAP, FICA, LPOIA and AOIA, of the A tea water extract (0.1%) was higher than that of the other tea in spite of high decreasing rate in the contents of TP and TF. Therefore, above results imply the possibility of fermented Smilax china leaf tea as a functional food.

• Food Science and Preservation
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• v.19 no.2
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• pp.167-172
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• 2012

The antimicrobial activities of $Smilax$ $china$ L. against spoilage bacteria isolated from $Mang-gae$ rice cake were investigated and the storage stability of the $Mang-gae$ rice cake was enhanced. Spoilage bacteria, which cause $Mang-gae$ rice cake to rot, were isolated from commercial $Mang-gae$ rice cake, and most of the isolated strains were identified as $Bacillus$ sp. After the leaves, roots, shoots, and stalks of the $Smilax$ $china$ L. were extracted using 50% ethanol as the solvent, their antimicrobial activities were investigated using the paper disc method by treating them with 50 ${\mu}L$ of $Bacillus$ $cereus$, which is known as a major pathogenic micro-organism in foods that contain starch, as the test organism. The antimicrobial activities of the extracts were compared according to the size of the clear zones around the paper discs. The root extract showed significant antimicrobial activities. When red beans, which are used as stuffing for $Mang-gae$ rice cake, were treated with the root extract of the $Smilax$ $china$ L., the viable cell count of the $Mang-gae$ rice cake was 5.04 Log CFU/g after 48-hr storage, and the cake showed significantly slower growth of bacteria than with commercial products. These results show that treatment of red beans with $Smilax$ $china$ root extract could improve the storage stability of $Mang-gae$ rice cake.

• Journal of the Korean Applied Science and Technology
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• v.41 no.1
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• pp.9-18
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• 2024

Smilax china is known for its excellent antimicrobial, antioxidant, and anti-inflammatory properties. As a foundational study for applying the functionality of Smilax china extracts to cosmetics, it is necessory to investigate the concentration-dependent skin permation characteristics of the flavonoids in the extract, namely quercetin, catechin, and naringenin. Therefore, it serves as a crucial method for conducting this basic research on the functional aspects fo Smilax china extracts for cosmetic applications. This investigation focused on examining the percutaneous permeability characteristics of flavonoids originating from Smilax china. Applying Marzulli's definition, the Kp value of quercetin was categorized as "fast" at 0.1 mg/mL and "moderate" at 0.2 and 0.4 mg/mL. Notably, the permeation rate exhibited a decline with increasing concentration. For naringenin, Flux values were 0.69, 1.07, and 1.42 ㎍/hr/cm² at concentrations of 0.1, 0.2, and 0.4 mg/mL, respectively, with corresponding Kp values of 6.95, 5.34, and 3.56. Naringenin's Kp value fell into the "moderate" category across all concentrations, and as observed with quercetin, the permeation rate decreased with higher concentrations. Likewise, for catechin, Flux values were 0.75, 1.09, and 1.66 ㎍/hr/cm², and corresponding Kp values were 7.55, 5.46, and 4.16. Catechin's Kp value was consistently classified as "moderate" across all concentrations. The efficacy of quercetin, catechin, and naringenin, active ingredients in high-performance and anti-inflammatory Smilax china extracts, was found to exhibit skin penetration properties above the average. This confirms their suitability as excellent natural materials for use in functional cosmetics, given their outstanding capabilities in preventing acne and reducing inflammation.

• Food Science and Preservation
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• v.20 no.5
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• pp.691-698
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• 2013

The biological activities of Smilax china L. rhizome (SCR), hot water (SCRW) and 70% ethanol extract (SCRE) were analyzed. The total phenolic contents of SCRW and SCRE were 51.7 and 100.5 mg/g, respectively. The measured flavonoid content of SCRW ($67.7{\mu}g/g$) was almost double that of SCRE ($31.7{\mu}g/g$). SCRE ($IC_{50}=42.4{\mu}g/mL$) exhibited stronger antioxidant activity in the DPPH system than the positive control ${\alpha}$-tocopherol ($71.3{\mu}g/mL$) or butylated hydroxy anisole ($53.8{\mu}g/mL$) did. SCRE ($IC_{50}=50.3{\mu}g/mL$) also showed stronger ABTS radical scavenging activity, as did ${\alpha}$-tocopherol ($67.1{\mu}g/mL$). The SOD-like activity and Tyrosinase inhibition activity of SCRW and SCRE showed almost the same pattern. The best SOD-like activity and tyrosinase inhibition activity were measured as 24.9% and 20.3% in SCRW at $1,000{\mu}g/mL$, respectively. The cytotoxic effects of the SCR extracts were analyzed via MTT assay on human cancer and normal cells. SCRW and SCRE did not show cytotoxicity up to the concentration of $1,000{\mu}g/mL$ against the normal human cell line HEK293. Against human breast cancer cells (MCF-7), SCRW inhibited MCF-7 growth (by 27.6%) better than the anticancer drug cyclophosphamide (15.5%) at $1,000{\mu}g/mL$. SCRE ($1,000{\mu}g/mL$) inhibited the growth of human lung cancer cells A549 (37.6%) and human stomach cancer cells AGS (53.6%) more effective than did SCRW (21.0% and 35.4%) or CPA (22.2% and 31.7%). These results suggest the potential use of SCRE and SCRW as an excellent antioxidant and antiproliferative substance, respectively.

• Korean Journal of Pharmacognosy
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• v.36 no.3 s.142
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• pp.195-200
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• 2005

Smilacis Chinae Radix is root of Smilax china L.. It has been known as a korean folk medicine for anti-inflammatory, anti-microbial diuresis, detoxification and relieving enteropathy as diarrhea. Reactive oxygen species(ROS) are continuously produced at a high rate as a by-product obtained in the aerobic metabolism. A major portion of living organisms has defense system as superoxide dismutase or catalase against damage produced by ROS. Several lines of evidence provided that ROS appears to cause to develop aging and various diseases. In this study, we have investigated the antioxidant activities of Smilacis Chinae Radix in order to screen the antioxidant substances from natural products. As a result, EtOAc extract of Smilacis Chinae Radix exhibited potent antioxidant effect on various antioxidant experiment. The major components of antioxidant activity were isolated from EtOAc extract of Smilacis Chinae Radix. Their structure of compounds were identified as quercetin and (-)-epicatechin by spectroscopic evidence, respectively.

• Korean Journal of Clinical Laboratory Science
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• v.47 no.4
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• pp.175-181
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• 2015

In order to examine the effect of Smilax china L. (SC) extract on the cytotoxicity of methymercuric chloride (MMC), allergic contact dermatitis, The cytotoxicity of MMC was assessed after cultured NIH3T3 fibroblasts were treated with various concentrations of MMC for 72 hours. And also, the following results were obtained by measuring the antioxidative effect of SC extract on the cytotoxicity of MMC. In this study, MMC remarkably decreased the cell viability of NIH3T3 fibroblasts in a dose-dependent manner, and MMC was seen to be highly-toxic below 100 uM of $XTT_{50}$ value. In addition, the toxicity of MMC was involved in oxidative stress via a blockage of MMC-induced cytotoxicity by vit. E as antioxidant. In the protective effect of SC extract on MMC-induced cytotoxicity, SC extract defended the cytotoxicity of MMC by a significant increase of cell viability which was decreased by MMC-induced cytotoxicity. It also showed antioxidative effects such as electron donating ability (EDA), superoxide dismutase (SOD)-like activity (SLA) and the lipid peroxidation activity (LPA). From these results, the natural component as SC extract may be a putative resource as the antioxidative agent for the treatment of inflammatory skin disease associated with the oxidative stress.