• Journal of Plant Biotechnology
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• 제48권1호
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• pp.26-33
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• 2021

당귀는 일반적으로 이용되는 대표적인 다년생의 약용식물이다. 최근 국제적 추세에 따라 자국의 유전자원의 발굴, 보존 등이 강화됨에 따라 인접국가와 국내 자생 당귀 계통을 판별할 수 있는 기준설정에 관한 연구의 필요성이 대두되고 있지만, 분자생물학적 판별 기술의 개발은 아직 미흡한 실정이다. 본 연구에서는 국내 토종 당귀인 참당귀와 세발당귀, 그리고 해외 유래 당귀 종의 기원을 판별하기 위해 핵의 리보솜에 존재하는 ITS 유전자단편에서 SNP를 이용한 판별 프라이머를 확보하였으며, 이를 보완하여 보다 신속하게 판별하기 위하여 ARMS-PCR 기술을 이용한 판별 마커와 그 조건을 확립하였다. 그러므로, 본 연구에서 개발된 SNP 마커는 다양한 지역 또는 국가에서 서식하는 당귀 종들의 신속한 확인을 위해 매우 유용하게 이용될 것으로 생각된다.

• 한국조리학회지
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• 제15권2호
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• pp.309-321
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• 2009

연구는 당귀분말을 첨가한 쿠키의 품질특성과 관능특성을 평가한 것으로써, 당귀분말 첨가 쿠키 반죽의 pH는 6.13~6.26의 범위였으며, 반죽의 밀도는 0.99~1.15의 범위였다. 당귀분말 첨가의 증가에 따라 쿠키의 퍼짐성은 작아졌으며, 명도와 황색도의 감소, 적색도의 증가로 인해 전반적으로 쿠키가 어두워지고 진해지는 경향을 나타내었다. 기계적 조직감의 특성은 강도와 경도가 당귀분말의 첨가비율에 따라 높아지는 경향을 나타내어 쿠키 제조에 있어 당귀분말의 첨가는 쿠키를 단단하게 하는 역할을 하였다. 관능 선호도에서는 색, 냄새, 조직감, 맛, 전반적인 선호도의 항목에서 당귀분말 무첨가 쿠키보다 일정 범위의 당귀분말을 첨가한 쿠키의 선호도가 높아졌으며, 그 중에서도 쿠키의 전체 재료 배합량 대비 1.5%의 당귀분말을 첨가하는 것이 가장 이상적인 것으로 평가되었다.

• 대한한방내과학회지
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• 제23권2호
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• pp.174-180
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• 2002

Objectives : Our study was designed to assess whether the extract of Angelica gigas can lower serum alcohol and acetaldehyde concentration in drunken rats. Methods : We divided Sprague-Dawley male rats into 3 groups of a Vehicle control, Positive control and Angelica gigas group. Serum alcohol and acetaldehyde levels were checked at baseline, 0.5, 1, 2 and 4 hours after drinking ethanol. Independent t-test was performed to assess the difference of the serum concentrations between the Angelica gigas induced group and the control group. Results : Angelica gigas lowered the serum acetaldehyde concentration. However, it did not lower alcohol concentration effect. Conclusions : We assume that Angelica gigas could be effective for alcohol induced hangover.

• 한국식품조리과학회지
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• 제22권2호
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• pp.140-146
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• 2006

The sensory characteristics of bread prepared with the addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders were investigated The moisture, crude protein, as reducing sugar and vitamin C content of Angelica plant(Bakluncho) powders were 7.78%, 6.07%, 7.37%, 6.13% and 50.10 mg% respectively, and those of Jujube(Daechu) powders were 11.19%, 4.43%, 2.36%, 14.23% and 49.20 mg% respectively. Lightness value decreased but redness and yellowness values increased with increasing natural pigment powders content. The mechanical hardness of the bread decreased with the addition of 3% Angelica plant(Bakluncho) powders, but increased with the addition of 1% and 5% Angelica plant(Bakluncho) powders. The mechanical hardness of bread decreased with the addition of 1% and 3% Jujube(Daechu) powders, but increased with the addition of 5% Jujube(Daechu) powders. In sensory characteristics, the crust color, mb color, moistness and springiness decreased, but aroma and hardness increased with the increasing natural pigment powders content. The savory taste and overall quality of breads with 1% Angelica plant(Bakluncho) powders and 3% Jujube(Daechu) powders were higher than those of the control without my addition. A negative correlation was observed between Hunter's color value and overall quality of the bread prepared with addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders.

• Preventive Nutrition and Food Science
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• 제6권2호
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• pp.96-100
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• 2001

Mixtures prepared from whole milk with added skin milk powder(2.5%, w/v) and Angelica keiskei juice (1.5%, w/v) were fermented with lactic acid bacteria (single and mixed culture of Lactobacillus bulgaricus and Strpetococcus thermophilus) for 24 hours. The fermented mixtures (curd yogurt) were evaluated for acid production (pH and titratable acidity), cell numbers, viscosity, sensory property and keeping quality. Results indicated that the addition of Angelica keiskei stimulated the acid production by lactic acid bacteria. The number of viable cells reached 4.5~7.3$\times$10$^{9}$ CFU/mL for Angelica keiskei-added yogurts, while 3.3~5.1$\times$10$^{9}$ CFU/mL for control yogurts. Viscosity of Angelica keiskei-added yogurts was higher (3,609~3,854 centipoises) than that of control yogurts(3,346~3,700 centipoises). Of the microorganism tested, mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus was most effective in acid production. The overall sensory score showed that Angelica keiskei yogurt fermented with Streptococcus thermophilus was evaluated as good as control yogurt. When yogurts were stored at 4$^{\circ}C$ for 12 days, pH, titratable acidity and viable cells of lactic acid bacteria were not significantly changed(p<0.05).

• Natural Product Sciences
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• 제17권3호
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• pp.202-205
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• 2011

The Angelica root has been used as a medicinal herb in many Asian countries including Korea, China, and Japan. Angelica gigas, A. sinensis, and A. acutiloba have been considered as Angelicae radix in Korean, Chinese, and Japanese Pharmacopoeia, respectively. Since the origins of Angelicae radix differ from country to country, there is a need to develop an efficient analytical method to identify the origin of the Angelica root. In order to obtain chemical fingerprints, three different Angelicae Radices were analyzed by direct analysis in real time mass spectrometry (DART-MS). Significantly different DART-MS spectra were observed from three different species of Angelicae Radix. Strong peaks of decursin or decusinol angelate, and its dimer were exclusively found from A. gigas. Ligustilide and linoleic acid were detected as the major component from A. acutiloba. The strongest ligustilide peak was observed from A. sinensis. DART-MS fingerprinting is a promising method for the rapid identification and/or quality control of Angelicae Radix.

• Plant Resources
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• 제7권3호
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• pp.233-237
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• 2004

This study was conducted to develop effective production system in greenhouse for leaves and stems of Angelica acutiloba by using connect pots in 2003 and 2004. Seed germination rate and plant biomass of Angelica acutiloba collected in 2004 were higher than those harvested in 2003. Germination rate of Angelica acutiloba seeds collected in 2003 was 10％, while germination rate of seeds collected in 2004 was above 90％. Especially, plant growth and yield of Angelica acutiloba grown in connect pots sized with 4 ${\times}$ 4 ${\times}$ 5cm(length ${\times}$ width ${\times}$ height) were the highest. These results indicate that leaf and stem production of Angelica acutiloba can be improved by using connect pots and optimizing seed collecting time in greenhouse.

• Applied Biological Chemistry
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• 제42권1호
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• pp.29-33
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• 1999

당귀(Angelica gigas Nakai)의 첨가 식이가 만성적인 알콜 투여시 흰쥐의 지방대사, 알콜대사 및 간기능에 미치는 영향을 조사하기 위해 Sprague-Dawley 수컷 쥐를 대조군(증류수 투여), 에탄올 투여군, 당귀 첨가 식이군, 에탄올 투여 와 당귀 첨가 식이군의 4그룹으로 나누어 30일간 에탄올 및 증류수는 경구 투여하였고, 당귀는 AIN-76 식이에 첨가하여 섭취하도록 하였다. 그룹간 혈중 알콜대사 변화를 조사하기 위해 21째 날에 13% 알콜을 모든 군의 쥐에 경구 투여한 후 혈중 알콜농도 변화를 5시간 동안 조사하였으며, 그 결과는 다음과 같다: 1) 당귀 첨가 식이군의 혈중 알콜농도가 정상식이군에 비하여 알콜투여 후 2시간부터 유의적으로 감소하였다; 2) 만성적인 알콜섭취와 동시 당귀 첨가 식이군의 알콜 투여 직후의 혈중 알콜 산화 속도는 정상식이군 혹은 당귀 첨가 식이군에 비하여 전반적으로 빠르게 진행되었다. 또한 30일 후에는 각 그룹의 쥐를 희생시켜 혈중 및 간장 중의 지방성분 및 혈중의 간장 관련 효소의 활성을 측정하였으며, 그 결과는 다음과 같다: 1) 당귀 첨가 식이는 혈중 LDL-콜레스테롤 함량을 비첨가 식이군에 비하여 유의적으로 낮추었다; 2) 당귀 첨가 식이는 알콜투여로 증가된 간장 중의 중성지방 및 총지방 함량과 혈중 ${\gamma}-GTP$의 수준을 유의적으로 낮추었다. 이상의 결과로부터 당귀 첨가식이가 만성적인 알콜 섭취로 야기될 수 있는 질병에 대한 개선 효과가 있음을 제안할 수 있겠다.

• 대한예방한의학회지
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• 제2권1호
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• pp.81-86
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• 1998

In oriental medicine, it is well known that Angelica gigantis tonifies and harmonizes the blood, regulates the menses, and moistens the intestines. This herb has been used for deficient blood pattern, menstural problem, abdominal pain, and traumatic injuries in oriental medicine. A major component of Angelica gigantic consist of a various coumarines, decursin, schooltime, umbelliferone, safrole, 3-butylphalide sistesterol. In this study, we aimed to measure the contents of decursin, one of major coumarine derivative, to determine the standardization of Angelica gigantis.

• Archives of Pharmacal Research
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• 제3권2호
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• pp.79-84
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• 1980

Eight species of the genus Angelica in Korea were examined for the activity of affecting drug metabolism and for the presence of coumarins. The results showed that various parts, especially roots and fruits of Angelica plants had strong effects on drug metabolism and that they contained various derivatives of coumarins.