• 한방안이비인후피부과학회지
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• 제26권3호
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• pp.54-64
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• 2013

Objectives : Stevia rebaudiana is a well-known herbal sweetener in the Korea, Japan and China, and its medical uses were originated from countries in South America. Although it has been shown the various medical effects of S. rebaudiana including contraception and treatment of human diseases such as hyperglycemia, it has almost not been studied about the efficacy of S. rebaudiana methanolic extract (SRE) on the acute inflammation and its action mechanism. Methods : To investigate the anti-inflammatory effects of SRE, we treated SRE and examined the level of inflammatory mediators in LPS-stimulated Raw264.7 cells. Results : Treatment of macrophage with LPS markedly induced the production of NO, $PGE_2$ and pro-inflammatory cytokines. Pretreatment of SRE blocked the induction of inflammatory mediators and the expression of iNOS protein. More importantly, LPS-induced phosphorylation of $I{\kappa}B-{\alpha}$ was suppressed by the treatment of SRE, suggesting SRE inhibition of NF-${\kappa}B$ activation. Furthermore, SRE blocked LPS-induced phosphorylation of MAPKs. Conclusions : SRE inhibited the induction of NO, PGE2 and pro-inflammatory cytokines in Raw264.7 cells. SRE's effect may be mediated with its inhibition of NF-${\kappa}B$ activation and MAPK phosphorylation, which suggests its uses as an anti-inflammatory agents.

• 한국미생물·생명공학회지
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• 제49권2호
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• pp.201-209
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• 2021

Agarwood (Aquilaria spp) has high economic value. However, essential oil production from agarwood is a time-consuming process. Additionally, agarwood leaves have not been utilized even though they contain various bioactive ingredients. In this study, agarwood leaves were fermented using Lactobacillus plantarum ATCC 8014 with or without Stevia (4, 8, and 12%; v/v). The fermented fluid was mixed with maltodextrin (15%; w/v) and subjected to spray drying (inlet temperature, 120℃; outlet temperature, 65-70℃). The contents of polyphenols, polysaccharides, saponins, and flavonoids and the viability of L. plantarum were determined. Fermentation enhanced the levels of bioactive compounds. The contents of polyphenol (69.19 ± 4.05 mg GAE/g of sample), polysaccharide (20.75 ± 0.98 mg GE/g of sample), saponin (305.23 ± 4.21 mg OAE/g of sample), and flavonoid (7.86 ± 0.72 mg QE/g of sample), and the viability of L. plantarum (8.72 ± 0.17 log CFU/ml) were markedly upregulated in the samples containing Stevia (12%; v/v). This indicated that the supplementation of Stevia during fermentation decreases the fermentation time (9 h), upregulates bioactive compound production in agarwood leaves, enhances microencapsulation during spray drying, and increases the viability of L. plantarum under simulated gastric digestion conditions.

• 한국작물학회:학술대회논문집
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• 한국작물학회 1983년도 춘계 학술대회지
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• pp.49-50
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• 1983

• 생약학회지
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• 제11권3_4호통권43호
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• pp.219-227
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• 1980

• Journal of Nutrition and Health
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• 제12권1호
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• pp.69-75
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• 1979

Stevia rebaudiana Bertoni M. can be cultivated in Korea as a new sweetness resource. It seems possible that stevioside the sweet substance extracted from the leaves of Stevia rebaudiana Bertoni M. can be used instead of saccharin. In order to obtain the fundamental data due to natural sweetening materials used of as additives to food stuffs such as coffee and tea etc. It was investigated to reduce the calories from coffee and tea without reducing the conventional sweetness, drinks sweetened with mixtures of stevioside and sucrose were prepared. The results obtained are as follows: 1) Mixture of 50% stevioside 40 mg (0.04%) (A) and 1.5% sucrose, 95% stevioside 20 mg (0.02%) (B) and 2.0% sucrose, and 50% stevioside 60 mg (0.06%) (A) and 95% stevioside 40 mg (0. 04%) (B), the sweetness of which in coffee corresponded to that of 7% sucrose in the drink, was prepared. 2) Mixture of 50% stevioside 60 mg (0.06%) (A) and 1.5, 2.0, 2.5% sucrose, 95% stevioside 40 mg (0.04%) (B) and 1.5, 2.0% sucrose, and 50% 80 mg (0.08%), 95% 60 mg (0.06%) (A,B), respectively the sweetness of which in tea corresponded to that of 7% sucrose in the above drink, was prepared. 3) Sucrose saving of 21.42-28.57% compared to equally sweet sucrose-sweetened coffee and tea could be achieved without deterioration of other taste qualities.

• 생명과학회지
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• 제16권6호
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• pp.994-1000
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• 2006

스테비아(Stevia rebaudiana Bertoni)는 남미가 원산지인 국화과의 감미식물이다. 스테비아추출물 발효액으로부터 세균 23균주와 효모 10균주를 분리하여 일반적인 분류학적 방법과 분자유전학적 방법으로 동정하였다. 스테비아추출물 발효액에서 분리된 균주들은 5속 10종의 세균과 1종의 효모균에 속하는 것으로 나타났다.16S와 18S rDNA 염기서열 분석에 근거하여 계통수를 작성하였다. 분리균들의 항미생물 활성을 여러 세균과 식물병원성 진균들에 대해 조사하였다. 분리균들 중에서는 Lactobacillus paracasei SB13이 광범위한 세균들에 대해서 강한 항균활성을 나타내었다. 이들 결과는 토양개량을 위한 친환경적 미생물 제제를 개발하는데 도움을 줄 것이다.

• 한국식품조리과학회지
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• 제30권4호
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• pp.419-427
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• 2014

This study was carried out to evaluate the effects of stevia leaf powder on bread quality. Different breads were prepared by the addition of 0%, 0.5%, 1.0%, 1.5% and 2.0% stevia leaf powder to wheat flour. The weight of the breads containing stevia leaf powder ranged from 525.0~543.5 g, while that of the control was 548.8 g. The volume of the breads prepared by adding stevia leaf powder was 2225.0~2278.8 mL, while that of the control was 2307.5 mL. The height and specific volume of the breads decreased with the addition of stevia leaf powder. The Hunter L values of the breads also decreased, whereas a and b values increased with the addition of stevia leaf powder. The L and b values of the bread decreased continuously during storage. The hardness, springiness, cohesiveness and chewiness all increased with the addition of stevia leaf powder. Overall the acceptability and taste determined by sensory evaluation of the bread with 1.5% stevia leaf powder were better than that of the control.

• 생약학회지
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• 제22권1호
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• pp.1-12
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• 1991

Nearly 50 highly sweet substances have been isolated and structurally characterized from green plants, and such compounds comprise mainly various types of terpenoids, flavonoids, and proteins. Among the sweet substances that have been studied as constituents of North and South American medicinal plants are the sesquiterpene, hernandulcin, the triterpene glycosides, abrusosides A-D, the steroidal saponins, polypodosides A and B, and the dihydroflavonol, dihydroquercetin-3-acetate. In addition, safety studies have been performed on the potently sweet substance, stevioside, from the 'sweet herb of Paraguay' (Stevia rebaudiana), a compound now produced on a commercial scale.

• 한국미생물·생명공학회지
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• 제49권3호
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• pp.346-355
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• 2021

Ngoc Linh ginseng is one of the most valuable endemic medicinal herbs in Vietnam. In this study, Ngoc Linh ginseng callus was fermented by Lactobacillus plantarum ATCC 8014 (at 6, 7, and 8 log CFU/ml) to evaluate the extraction efficiency of bioactive compounds. The post-fermentation solution was spray-dried using maltodextrin with or without Stevia rebaudiana (3% and 6% v/v) as the wall material. Bioactive compounds such as polyphenols, polysaccharides, and total saponins, and L. plantarum viability during fermentation and after spray-drying, as well as under simulated gastric digestion, were evaluated in this study. The results showed that probiotic density had a significant effect on bioactive compounds, and L. plantarum at 8 log CFU/ml showed the best results with a short fermentation time compared to other tests. The total content of polyphenols, polysaccharides, and saponins reached 5.16 ± 0.18 mg GAE/g sample, 277.2 ± 6.12 mg Glu/g sample, and 4.17 ± 0.15 mg/g sample, respectively after 20 h of fermentation at the initial density of L. plantarum (8 log CFU/ml). Although there was no difference in the particle structure of the preparation, the microencapsulation efficiency of the bioactive compound in the samples containing S. rebaudiana was higher than that with only maltodextrin. The study also indicated that adding S. rebaudiana improved the viability of L. plantarum in gastric digestion. These results showed that S. rebaudiana, a component stimulating probiotic growth, combined with maltodextrin as a co-prebiotic, improved the survival rate of L. plantarum in simulated gastric digestion.

• 한국식품영양과학회지
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• 제41권4호
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• pp.456-461
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• 2012

본 연구에서는 스테비아는 이용성이 높은 식물임에도 불구하고 diterpene 성분에 대한 생리활성이 과학적으로 주로 연구된 바 없어 active-guided fractionation 방법을 이용하여 항염증 효과를 나타내는 지표화합물을 규명하기 위해 실리카겔 칼럼크로마토그래피 방법을 이용하여 분리 및 정제한 후, $^1H$와 $^{13}C$-NMR, COSY, DEPT, HMQC, HMBC spectrum(500 MHz, $CDCl_3$), MS, IR 분석을 통하여 분자량 322의 astroinulin임을 구조 동정하였다. 특히 HMBC spectrum을 통해 분리된 화합물이 decalin system에서 C-9에 3-methylpenta-2,4-dienyl 치환체를 가지고 있음을 알 수 있었다. 분리된 astroinulin을 RAW264.7 세포에 2.5, 5, 10 ${\mu}g$/mL 처리한 결과 농도 의존적으로 NO의 생성을 억제하였다. 마찬가지로 iNOS protein의 발현에서도 농도 의존적으로 저해 하였으며, 화합물을 2.5, 5, 10 ${\mu}g$/mL 처리한 결과 각각 11.4, 26.8, 45.1% 감소하였다. Astroinulin 화합물을 10 ${\mu}g$/mL의 낮은 농도에서 NO와 iNOS를 각각 67.9, 45.1%를 저해하는 결과를 나타내었다. 이와 같은 결과는 스테비아에서 분리된 astroinulin 화합물은 RAW264.7 세포에서 LPS에 의해 유도된 NO와 iNOS 단백질을 유의적으로 억제하는 것으로 확인되어 이를 이용한 기능성식품 및 의약품 개발 가능성을 지닌 약용 식물자원인 것으로 판단된다.