• 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.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1086-1091
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• 2012

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.574-584
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• 1998

Antimicrobial activities, extraction yields and chemical compositions of the extract from the powder of vacuum dried Smilax china root on various solvents were investigated. Antimicrobial activities against. A rhizogenes, A. tumefaciens, C. utilis, S. cerevisiae, B. megaterium, B. subtilis and E. coli were measured by disc diffusion method. Methanol, chloroform, ethylacetate and butanol extracts exhibited potent antimicrobial activities against B. megaterium and B. subtilis. Also, methanol, ethylacetate and butanol extracts had the activities against A. rhizogenes, and chloroform and ethylacetate extracts against A. tumefacciens. The extraction yields were 13.10%, 8.71%, 2.73%, 0.83%, 0.54% and chemical compositions of their extracts were very different according to the kinds of solvents. The main chemical groups of ethylacetate, methanol, chloroform and butanol extracts were 45.99% phenolics, 36.10% acids, 29.13% phenolics and 18.96% phenolics, respectively.

• Journal of the Korea Convergence Society
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• v.8 no.12
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• pp.425-430
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• 2017

This study was conducted to measure the antimicrobial activity and antiseptic effect of Smilax china root extracts against Propionibacterium acnes and to develop natural antimicrobial extracts as an alternative for synthetic preservatives, which have recently been controversial. Extracts were obtained from dried Korean Smilax china root at room temperature using two solvents, distilled water and 95% EeOH, separately. According to the results of this study, the antimicrobial effect of Propionibacterium acnes 3314 and Propionibacterium acnes 3320 against Propionibacterium acnes was outstanding. In particular, the clear zone of the extract using distilled water showed the highest activity with 16.61 mm. As for the result of the collection of contaminated skin sample, the clear zone was 24.48 mm. This indicates that Smilax china root extracts show a high activity against skin flora as well as a high antimicrobial activity against Propionibacterium acnes. In conclusion, it is confirmed that Smilax china root extracts can be used as raw materials for cosmetics that have antimicrobial activity and antiseptic effect, and it is expected that Smilax china root extracts will be used as basic materials for the development of future natural preservatives.

• 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.

• 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.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.6
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• pp.3569-3573
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• 2013

Aim: Pendulous monkshood root is traditionally used for the treatment of several inflammatory pathologies such as rheumatisms, wounds, pain and tumors in China. In this study, the anti-inflammatory and anticancer activities and the mechanism of crude ethanol extract of pendulous monkshood root (EPMR) were evaluated and investigated in vitro. Materials and Methods: The cytotoxic effects of EPMR on different tumor cell lines were determined by the MTT method. Cell apoptosis and cell nucleus morphology were assessed by Hoechst 33258 staining. Moreover, nitric oxide (NO) levels and intracellular oxidative stress in peritoneal macrophages were determined to further elucidate mechanisms of action. Results: The data showed that EPMR could produce significant dose-dependent toxicity on three kinds of tumor cells. Furthermore, EPMR displayed obvious anti-inflammatory effects on LPS-induced mouse peritoneal macrophages at the dosage of 4 - 200 ${\mu}g/mL$. The results demonstrated the therapeutic potential of Pendulous Monkshood Root on cancer and inflammatory diseases. Conclusion: Our results indicate that EPMR has anti-inflammatory and anticancer properties, suggesting that pendulous monkshood root may be a useful anti-tumor and anti-inflammatory reagent in the clinic.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.3317-3326
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• 2011

Physicochemical properties of Achyranthes japonica and Smilax china extracts were investigated for the purpose of functionality research on the natural bio-resources. Extraction contents were order of distilled water>methanol>ethanol solvent, the highest free aminoacids were proline from Achyranthes japonica, phosphoserine and glutamic acid from Smilax china, respectively. BI and TAC by spectrophotometric absorbance were order of methanol>ethanol>water in Smilax china leaf extract, but water>methaol>ethanol in Achyranthes japonica leaf extract. EDA was high in ethanol extract from Smilax china leaf and in methanol extract from Smilax china root, and in water extract from Achyranthes japonica. TBA value of Achyranthes japonica leaf and Smilax china leaf-ethanol extracts on olive oil was 82.1% and 84.0%, respectively, for that of an artificial antioxidant BHT. Antimicrobial effect was observed in Achyranthes japonica stem-methanol extract on Bacillus subtillis, in Smilax china leaf-ethanol extract on Bacillus subtillis, Vibrio vulnificus and Salmonella enterica, respectively. And the adsorption of Pb(II) on Achyranthes japonica was higher than that of Cd(II) on Smilax china under the same metal ion concentration.

• 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 Society of Cosmetic Scientists of Korea
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• v.32 no.3 s.58
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• pp.193-200
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• 2006

We investigated the effect of moisturizing and anti-oxidation of Astragalus membranaceus (Astragali Radix) root extract with respective to growing districts and extract methods for the purpose of development of cosmetic ingredients. Astragalii Radix was collected in Jecheon, Jeongseon, Taebaek, and Yeongju in Korea and China as growing districts. Formononetin was determinated by HPLC method as one of the various active agents in Astragalus membranaceus root extract. The 75% ethanol extract demonstrated to be more effective than $H_2O$-extracted one for a scavenging activities to DPPH radicals and reactive oxygens. The 75% ethanol extract showed $IC_{50}$ (50% scavenging concentration) of 2.162 mg/mL and 2.981 mg/mL in case of free radical scavenging activity test and reactive oxygen scavenging activity test, respectively Especially, free radical scavenging activity of isoflavonoids isolated from ethylacetate fraction was similar to scavenging activity of genistein. Astragalus membranaceus root extract of Jecheon district by sonicating extraction method was more effective in skin hydration compared with others.