• Korean journal of food and cookery science
• /
• v.9 no.2
• /
• pp.82-87
• /
• 1993

This experiment was carried out to determine the total dietary fiber content and free sugar, fatty acid, amino acid compositions in bamboo shoot, lotus root and burdock. Bamboo shoot contained 3.05% of proteins, 0.48% of lipids, 2.45% of fibers, which were larger than those of other samples (lotus root and burdock). Burdock contained more sugars than the others as 18.64%. On a dry matter basis, total dietary fiber by Prosky AOAC method were 62.5% for bamboo shoot, 17.9% for lotus root and 41.9% for burdock. Therefore, the content of dietary fiber in bamboo shoot was the most abundant among them. Free sugar contents (glucose, fructose and sucrose) of the sample were analyzed by HPLC. Sucrose was the most abundant in both bamboo shoot and lotus root, and the content of fructose and sucrose in burdock were almost same. The major fatty acids in bamboo shoot, lotus root and burdock analyzed by GC were palmitic and linoleic acid. Also, linolenic acid were abundent only in bamboo shoot. The results of amino acid analysis showed that aspartic acid, glutamic acid and Iysine were the most abundent amino acids in the sample. Bamboo shoot contained large percentage of protein, the sweet-tasting amino acids and lipid than the other samples. Therefore bamboo shoot can be used as a flavor material because they contain plenty of the sweet-lasting amino acid and free sugar. Bamboo shoot and burdock can be used as potential source of dietary fiber because of the high content of dietary fiber in those samples.

• Preventive Nutrition and Food Science
• /
• v.22 no.1
• /
• pp.21-29
• /
• 2017

The major trend in the antioxidant market is the growing consumer demand for natural antioxidants. Tea, one of the most widely consumed beverages in the world, is an easy way to obtain antioxidant components from a natural source. Our objective was to develop burdock root tea (BRT) with potent antioxidant activity and good color quality. In order to obtain maximum antioxidant activity and quality, the effect of roasting was determined. The antioxidant capacities and total phenolic contents of BRT increased as roasting increased. The color of BRT became darker with increased roasting, extraction time, and amount of burdock roots. Color of BRT was also positively correlated with total antioxidant capacity. Roasting significantly enhanced the total antioxidant activities and color quality of BRT. These results suggest that roasting BRT increases beneficial antioxidant components from burdock roots.

• Journal of Nutrition and Health
• /
• v.49 no.4
• /
• pp.233-240
• /
• 2016

Purpose: Diabetic complications are a major concern to manage progression of diabetes. Production of advanced glycation end products (AGEs) due to high blood glucose is one of the mechanisms leading to diabetic complications. Multiple pharmacologic AGE inhibitory agents are currently under development, but clinical applications are still limited due to safety issues. Thus, it is necessary to identify a safe anti-glycation agent. It is known that burdock roots have antioxidant, anti-inflammatory, and anti-cancer activities. The objective of the present study was to investigate the inhibitory role of burdock roots on the formation of high glucose-induced glycation of bovine serum albumin (BSA). Methods: In this study, glycation of BSA by glucose, galactose, or fructose at $37^{\circ}C$ for 3 weeks was assessed based on levels of ${\alpha}$-dicarbonyl compounds (early-stage glycation products), fructosamine (intermediate products of glycation), and fluorescent AGEs (late-stage glycation products). In order to compare the inhibitory actions of burdock root extract in AGE formation, aminoguanidine (AG), a pharmacological AGE inhibitor, was used as a positive control. Results: BSA glycation by glucose, fructose, and galatose was dose- and time-dependently produced. Burdock root extract at a concentration of 4 mg/mL almost completely inhibited glucose-induced BSA glycation. The results demonstrate that burdock root extract inhibited AGE formation with an $IC_{50}$ value of 1.534 mg/mL, and inhibitory activity was found to be more effective than the standard anti-glycation agent aminoguanidine. This study identified a novel function of burdock root as a potential anti-glycation agent. Conclusion: Our findings suggest that burdock root could be beneficial for preventing diabetic complications.

• Korean Journal of Soil Science and Fertilizer
• /
• v.49 no.6
• /
• pp.677-681
• /
• 2016

Excessive nitrogen fertilization influences crop yields and quality as well as environmental pollution. In this study, yields, nitrogen use efficiency and free sugar contents of burdock (Arctium lappa L.) were evaluated at different levels of nitrogen fertilization. Nitrogen fertilizer was applied at 5 levels (0, 50, 100, 150, 200%) based on the conventional fertilization ($N=230kg\;ha^{-1}$), and phosphate and potassium fertilizer were treated by conventional P and K fertilization ($P_2O_5-K_2O=140-210kg\;ha^{-1}$) in all plots. The root yields of burdock were the highest in N 100~150% treatment plots. Nitrogen use efficiency and nitrogen recovery decreased from over N 150% treatment. Nitrogen uptake of root was greater than that of shoot in N 50~200% treatments. Fructose contents in root were inversely proportional to the level of nitrogen fertilization. As considering nitrogen recovery and root quality, economical burdock yield was obtained in N $230kg\;ha^{-1}$.

• Food Engineering Progress
• /
• v.23 no.1
• /
• pp.69-75
• /
• 2019

This study investigated the effects of blanching conditions on the quality characteristics of burdock, lotus root, and garlic scape. The selected plants were blanched at varying temperatures (70-100℃) for 1-5 min, and moisture content, shear force, color, and total microbial count were analyzed. Burdock exhibited browning discoloration when it was blanched at a relatively low temperature (70-80℃). In addition, thermal tenderization of burdock was not evident in the blanching conditions adopted in this study. Blanching affected the tenderness and moisture content of lotus root without deteriorative discoloration. In particular, low temperature blanching (80℃) was favorable to blanching lotus root. Alternately, thermal tenderization of garlic scape was possible by blanching at 80-100℃ for 3-5 min, while discoloration of the blanched garlic scape dominated at high-temperature blanching (100℃). Consequently, the result indicated that low temperature for a long time (80℃ and 3-5 min) provided a better blanching condition for lotus root and garlic scape than high temperature applied at a short time (100℃ and 1-3 min).

• Current Research on Agriculture and Life Sciences
• /
• v.32 no.2
• /
• pp.75-78
• /
• 2014

Burdock (Arctium sp.) is known as a nutraceutical vegetable, especially in Japanese and Korean cuisine. While burdock plants are generally harvested for their tap roots, different parts of the plant are consumed as food or used as traditional medicines. This study investigated the physicochemical properties of the leaves, stems, roots, and peeled roots of the burdock plant based on their pH, soluble solid content, titratable acidity, color values, and mineral content. The pH differed significantly among the different plant parts, with the highest value in the leaves and the lowest in the stems. However, for the soluble solid content, the leaves had the lowest, while the peeled roots had the highest. The titratable acidity of the stems was significantly lower than that of the leaves, roots, and peeled roots. As regards the color values, the lightness value was highest for the stems, while the roots showed the highest redness value, followed by the peeled roots, and the leaves had the highest yellowness value. The leaves and stems contained almost three times more potassium than the roots and peeled roots. Thus, the higher content of different minerals in the leaves and stems of the burdock plant shows that these plant parts could be used as potential sources of dietary minerals.

• Korean Journal of Plant Resources
• /
• v.16 no.1
• /
• pp.8-14
• /
• 2003

This study was aimed to obtain basic information on the characteristics of local cultivars of burdock(Arctium lappa L.) grown in Yeong-Nam region. The characteristics of seeds were shown a remarkable diversity among the local cultivars. Germination rate was the highest at 25$^{\circ}C$ and Munkyong' as the highest germination rate(42.2%) at l0$^{\circ}C$ respectively. In Youchon' and 'Chilgok', about 10％ was bolted but the other was rarely or none. The range of root length was 62∼77cm and lateral root number was maximum 5.5('Koryong') and minimum 0.3('Songju). 'Chongdo I' contents 14.2mg/100g of tannin in root and 'Kyongsan', 'Koryong', 'kyongiu',’ Kumi' and 'Haman' taste not bitter in leaves.

• Journal of Microbiology and Biotechnology
• /
• v.27 no.3
• /
• pp.542-551
• /
• 2017

Small phytochemicals have been successfully adopted as antibacterial chemotherapies and are being increasingly viewed as potential antibiofilm agents. Some of these molecules are known to repress biofilm and toxin production by certain bacterial and yeast pathogens, but information is lacking with regard to the genes allied with biofilm formation. The present study was performed to investigate the inhibitory effect of burdock root extract (BRE) and of chlorogenic acid (CGA; a component of BRE) on clinical isolates of Klebsiella pneumoniae. BRE and CGA exhibited significant antibiofilm activity against K. pneumoniae without inflicting any harm to its planktonic counterparts. In vitro assays supported the ${\beta}$-lactamase inhibitory effect of CGA and BRE while in silico docking showed that CGA bound strongly with the active sites of sulfhydryl-variable-1 ${\beta}$-lactamase. Furthermore, the mRNA transcript levels of two biofilm-associated genes (type 3 fimbriae mrkD and trehalose-6-phosphate hydrolase treC) were significantly downregulated in CGA- and BRE-treated samples. In addition, CGA inhibited biofilm formation by Escherichia coli and Candida albicans without affecting their planktonic cell growth. These findings show that BRE and its component CGA have potential use in antibiofilm strategies against persistent K. pneumoniae infections.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.1
• /
• pp.78-85
• /
• 2018

This study examined the changes in antioxidant activity and contents of phenolic compounds inblanched, steamed, and autoclaved burdock root (BR). The total polyphenolic and flavonoids contents of raw and cooked BR were determined spectrophotometrically. The antioxidant activity of BR was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC) assays. The main phenolic compounds in BR were quantified by HPLC (high performance liquid chromatography). Both blanching and steaming treatments significantly increased the antioxidant activities of BR in all groups (5 min, 15 min, and 30 min), whereas in autoclaving treatment, the 30 min treatment only showed an increase in the antioxidant activities of BR. The 30 min blanched BR exhibited the strongest DPPH and ABTS radical scavenging activities and possessed the highest total polyphenol and flavonoid phenolic contents. The 15 min-steamed BR showed the highest ORAC value. The main phenolic compound of the 15 min-steamed BR was CGA (chlorogenic acid). These results suggest that heat cooking methods, such as blanching and steaming, improve the antioxidant activity of BR by increasing the concentration of phenolic compounds.

• Journal of Food Hygiene and Safety
• /
• v.38 no.3
• /
• pp.164-169
• /
• 2023

Vegetables are rich sources of dietary fiber, which exhibit various health benefits. In the Republic of Korea, vegetables are consumed after cooking using different methods. However, they are most commonly eaten raw or blanched. In this study, chamnamul, sesame leaf, Fischer's ragwort, burdock root, and garlic stem from Korea were analyzed according to the Korean Food Code, and changes in dietary fiber content after blanching were compared. Blanching reduced the total dietary fiber (TDF) content in chamnamul (from 3.67±0.03 to 2.61±0.14 g/100 g), burdock root (from 4.95±0.40 to 3.89±0.10 g/100 g), and sesame leaf (from 4.32±0.12 to 3.65±0.17 g/100 g), but increased it in Fischer's ragwort (from 6.09±0.49 to 6.43±0.01 g/100 g) and garlic stem (from 4.52±0.35 to 5.09±0.04 g/100 g). Sucrose, glucose, and fructose were detected in the vegetables; however, sesame leaf did not have sucrose. Fresh burdock root had the highest sucrose content (1.71±0.07 g/100 g) whereas garlic stem had the highest glucose and fructose content (1.65±0.02 and 1.73±0.02 g/100 g, respectively) compared with other vegetables. Upon blanching, the free sugar content of vegetables decreased for all sugars except for sucrose, which increased in Fischer's ragwort (from 0.10±0.01 to 0.14±0.01 g/100 g) and garlic stem (from 0.76±0.00 to 0.83±0.01 g/100 g). These results can provide information on blanching-associated changes in the content of dietary fiber and free sugar in foods prepared using these vegetables.