• Horticultural Science & Technology
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• v.28 no.5
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• pp.871-876
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• 2010

Seven native and four introduced herbs namely $Thymus$ $quinquecostatus$, $Chrysanthemum$ $zawadskii$ var. $latilobum$, $Rosmarinus$ $officinalis$, etc. were selected for analysis of the DPPH radical scavenging and anti-microbial activity of their extracts. These perennial herbs are classified as $Labiatae$ and $Compositae$ except for $Saururus$ $chinensis$ and can be propagated through seedling and cuttage. These edible herbs are used as medicinal as well as ornamental plants. Their extract has electron donating ability which ranges from 69.7 to 78.7% for native herbs and 67.4 to 75.4% for introduced herbs. Native herbs have higher (3.54%) average DPPH radical scavenging than introduced herbs. In native herbs, maximum DPPH radical scavenging activity was observed in $Agastache$ $rugosa$ (78.7%) followed by $Saururus$ $chinensis$ while $Chamaemelum$ $nobile$ showed highest activity among the introduced herbs. Many herbs viz. $Saururus$ $chinensis$, $Chrysanthemum$ $zawadskii$ var. $latilobum$ and $Solidago$ $virga-aurea$ var. $gigantean$ showed excellent anti-microbial activity against gram positive $Enterococcus$ $faecalis$, maximum (80.0%) by $Saururus$ $chinensis$. Other herbs viz. $Solidago$ $virga-aurea$ var. $gigantea$, $Chrysanthemum$ $zawadskii$ var. $latilobum$, $Salvia$Salvia $plebeia$, $Chrysanthemum$ $indicum$, $Rosmarinus$ $officinalis$, $Chamaemelum$ $nobile$ and $Lavandula$ $stoechas$ showed anti-microbial activity against gram negative $Citrobacter$ $freundii$. Especially, the inhibition of colony growth of $Citrobacter$ $freundii$ was highest in the extract of $Chrysanthemum$ $zawadskii$ var. $latilobum$, and $Chamaemelum$ $nobile$.

• Preventive Nutrition and Food Science
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• v.3 no.4
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• pp.324-328
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• 1998

We screened the methanol extracts from 133 plant species growing in Korea for antimicrobial activity against enterohemorrhagic Escherichia coli 0157 : H7. Those are selected from three plant grouping ; traditional medicinal herbs, edible plants, and flowers. They were tested by disk diffusion assay. From evaluation of the inhibition zone diameter of microbial growth, we found that the flower extract of Rhododendron Schilpenbachii Max had the most significant antimicrobial activity against this bacteria. Extracts from most of the vegetables and plants did not show antimicrobial activity except for the leaves of Ginkgo biloba L. and seeds of Prunus Dallicina L. did not show antimicrobial activity except for the leaves of Ginkgo biloba L. and the seeds of Prunus sallicina L.

• Journal of Microbiology and Biotechnology
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• v.3 no.4
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• pp.285-291
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• 1993

Growth responses of some intestinal bacteria such as bifidobacteria and Clostridium perfringens to the extracts of certain foodstuffs were investigated in vitro. Among edible mountain herbs, the extracts of several chui-na-muls (Aster tataricus, Ligularia fischeri and Aster scaber) had an inhibitory activity against C. perfringens on the agar plate and the water extract of Aster scaber worked selectively on it among intestinal bacteria. The water extract showed growth-promoting effect toward bifidobacteria such as B. adolescentis, B. animalis, B. bifidum, B. infantis and B. thermophilum in the broth culture. When the faecal inoculum was incubated in the culture with the extract, the population of C. perfringens decreased, whereas that of bifidobacteria increased by $10^3$ scale.$\beta$-glucuronidase activity in the culture with the water extract of Aster scaber digested with pepsin and pancreatin was lower than that in the control culture.

• Preventive Nutrition and Food Science
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• v.5 no.2
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• pp.75-80
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• 2000

To separate ACE inhibitors from edible plants, spices, and herbs, 285 extracts of 95 sources were screened for ACE inhibitory activity. The extract of Sinapis alba L. had the most potent ACE inhibitory activity. Mustard seeds were crushed homogeneously and extracted with hexane and water successively. Lyophilized water extract was fractionated with $H_2O$:butanol(1:1). The ACE inhibitor was purified from butanol fraction by methanol precipi-tation, gel filtration, HPLC, and FPLC with Superdex peptide HQ 10/30 column. The active fraction has been purified to homogeneity, which was proven by gel filtration using FPLC system. The yield was 0.02%. The com-pound has a molecular weight of about 640. The compound competitively inhibited ACE activity and the $IC_{50}$ value was 79$\mu\textrm{g}$/ml. The purified compound showed uterus contraction activity in isolated rat uterus.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.493-497
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• 2012

The objective of this study was carried out in order to evaluate the antioxidative activities of n-hexane fractions from medicinal herbs. Certain parts from 6 species of edible and medicinal herbs were extracted with methanol. Radical scavenging activity of the n-hexane fractions against DPPH and ABTS radicals were observed to be high in Psoralea corylifolia, and Scutellsria barbata; it also significantly increased (p<0.05). For a comparison of the effect of various concentration of fractions, as the concentration of treatment increased, the antioxidative effects on radical scavenging activity also oncreased; yet it was not significant. The antioxidative effect of medicinal plants was dependent on the concentration but was not significant. Therefore, these results indicate that edible wild plants, such as Psoralea corylifolia, and Scutellsria barbata may be useful as potential antioxidant sources for improving the human antioxidant defense system against disease.

• Applied Biological Chemistry
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• v.39 no.2
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• pp.159-164
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• 1996

Screening of anticoagulant activity was conducted for the hot water extracts of 73 kinds of medicinal herbs, 41 kinds of Korean edible plants, and 5 kinds of sea weeds using plasma recalcification test(Tr). In the first screening several extracts of the plants, Alisma calndiculatum, Corydalis ternata Panax notoginseng, Allium sativum, Ganderma luidum, Codium fragile, showed high activities. When the plants were reextracted with various solvent conditions, acidic water extracts of Codium fragile showed the highest activity in APTT. A crude polysaccharide fraction(CF-1) was prepared by methanol reflux, ethanol precipitation, dialysis and Iyophilization of the acid extracts. CF-1 comprised 80.8% total sugar consisting of arabinose, galactose and glucose as the main monomers, 8.7% protein, and 13.3% sulfate. The anticoagulant activity of CF-1 was not changed by pronase digestion, but decreased by periodate oxidation, and this indicated that the anticoagulant activity was attributed to the polysaccharide portion.

• Journal of Ginseng Research
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• v.41 no.3
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• pp.316-325
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• 2017

Background: Ginseng essence (GE) is a formulation comprising four medicinal and edible herbs including ginseng (Panax ginseng), American ginseng (Panax quinquefolius), lotus seed (Nelumbo nucifera), and lily bulb (Lilium longiflorum). This study was aimed at investigating the hepatoprotective effect of GE against carbon tetrachloride ($CCl_4$)-induced liver injury in rats. Methods: We treated Wistar rats daily with low, medium, and high [0.625 g/kg body weight (bw), 1.25 g/kg bw, and 3.125 g/kg bw, respectively] doses of GE for 9 wk. After the 1st wk of treatment, rats were administered 20% $CCl_4$ (1.5 mL/kg bw) two times a week to induce liver damage until the treatment ended. Results: Serum biochemical analysis indicated that GE ameliorated the elevation of aspartate aminotransferase and alanine aminotransferase and albumin decline in $CCl_4$-treated rats. Moreover, $CCl_4$-induced accumulation of hepatic total cholesterol and triglyceride was inhibited. The hepatoprotective effects of GE involved enhancing the hepatic antioxidant defense system including glutathione, glutathione peroxidase, glutathione reductase, glutathione S-transferase, superoxide dismutase, and catalase. In addition, histological analysis using hematoxylin and eosin and Masson's trichrome staining showed that GE inhibited $CCl_4$-induced hepatic inflammation and fibrosis. Furthermore, immunohistochemical staining of alpha-smooth muscle actin indicated that $CCl_4$-triggered activation of hepatic stellate cells was reduced. Conclusion: These findings demonstrate that GE improves $CCl_4$-induced liver inflammation and fibrosis by attenuating oxidative stress. Therefore, GE could be a promising hepatoprotective herbal formulation for future development of phytotherapy.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.257-263
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• 1995

As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21 antimicrobial agents and related compounds on kimchi fermentation was studied. Among 42 oriental medicinal plants tested, Baical skullcap and Assam indigo were found to be highly effective for maintaining the fresh state of kimchi. Although Bugbane, Red mangolia, Bushy sophora, Szechuan pepper, Chinese quince and Scisandre significantly inhibit the growth of Lactobacilli, their effect was not high enough to be used as raw materials for kimchi preservative. When the effect of 32 herbs and spices was tested, peppermint, cinnamon, lemon balm, clove, hop, rosemary, sage, horseradish and thyme showed high antimicrobial activity against kimchi microorganisms. Among them, the effect of clove ranked top. When it was added to fresh kimchi, initial cfu value ($2.4{\times}10^{6}cfu/g$) changed little even after 2 day's fermentation ($2.6{\times}10^{6}cfu/g$). Sensory test was not a good criteria to evaluate the effect of herbs and spices, since their highly specific flavors affected the taste of kimchies. Twenty eight fruits, vegetables and related plants were tested, but only leaves of pine tree, persimmon and oak leaves showed a significant bactericidal effect, finally contributing to the storage of kimchi. In addition, when 21 natural preservatives and other compounds were added individually to fresh kimchi, nisin and caffeic acid could inhibit fermentation.

• KSBB Journal
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• v.17 no.4
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• pp.409-415
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• 2002

A certain group of phytochemicals such as isoflavone have been proven to act as a phytoestrogen. After thorough the study of different bibliographic herbs excluding soybeans, dates, pomegranates, and other publicized plants, three different edible herbs by Korean Food Regulation were extracted for the animal study on the effect of estrogen replacement. The herbal extract(FGF271) has been orally administered into 51 weeks old partial ovariectomized rats for 5 weeks with the different dosages of 100 and 1,000 mg/kg, respectively. It was observed that 1) serum estrogen level was increased in both 100 and 1,000 mg/kg group, 2) the distension of uterus was made dose dependently and significantly different in 1,000 mg/kg group (p.0.05) from control in the gross findings, 3) the weight of uterus was increased in 1,000 mg/kg group, and 4) the action on reproductive tissues was clear in the microscopic findings in terms of hyperplasia of endometrial epithelial cell, cystic change of submucosa, dilatation of uterus (significantly increased in 1,000 kg/mg), and follicular cystic changes in ovary. As a result, FGF271 seemed to act as a phytoestrogen by inducing the change in ovary and uterus and by increasing the serum estrogen concentration.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1203-1210
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• 1999

Soy sauce was fermented with the addition of mountain edible herbs, Ligularia fischeri, Codonopsis lanceolata and Symphytum officinale. In general, the total nitrogen content of soy sauce was increased with the increment of the amount of added mountain herbs. The mineral contents of calcium and potassium in the soy sauce after four months of aging at 20% substitution of Codonopsis lanceolata were increased by 1.3 and 1.5 times, respectively. With 10% substitution of mountain herb mixtures, the contents of tyrosine and arginine were increased by about 2 times as compared to the control. In the Rec assay system, antimutagenic effect of soy sauce with 10 and 20% substitution of Codonopsis lanceolata was higher than other samples. The results of sensory evaluation revealed that overall acceptability of soy sauce with 7% substitution of Codonopsis landeolata and 5% of mountain herb mixture exceeded other groups of samples.