• Korean Journal of Veterinary Service
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• v.36 no.4
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• pp.283-289
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• 2013

The antibiotic chemotherapy produces sometimes side effects and fails to eliminate bacterial infection. The occurrence of strains resistant to antibiotics would be expected to increase, and it is nowadays important to search for non-antibiotic substances. We are aimed to evaluate the effects of Torilis fructus extracts against enteropathogenic Escherichia coli (E. coli) in Piglets. The piglets were divided with three groups; Negative control group, E. coli-infected positive control group, and the Torilis fructus extracts treated group with E. coli infection. During the study period, we compared clinical signs, weight increase rate, fecal scores, gross findings between the treated group and non treated group. After necropsy, necropsy findings and histopathological findings were conducted with the comparison between the groups. As the results of this study, the Torilis fructus extracts additive showed the effects on the suppression of E. coli-induced lesions. On the basis of this study results, our data suggest that the Torilis fructus extracts additive have the antimicrobial effects. The Torilis fructus extracts additive could be used as the alternative material for antimicrobial feed additives.

• Korean Journal of Veterinary Research
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• v.52 no.2
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• pp.105-113
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• 2012

In this study, a medicinal herbal plant, Meliae fructus, was examined and screened for anti-Helicobacter (H.) pylori activity. Seventy percent ethanol was used for herbal extraction. For anti-H. pylori activity screening, inhibitory zone tests as an in vitro assay and in vivo study using a Mongolian gerbil (Meriones unguiculatus) model were performed. Also, the safety of herbal compounds was evaluated by animal study. As a result of inhibitory zone test, Meliae fructus extract demonstrated strong anti-H. pylori activities. Also, as results of in vivo animal studies, Meliae fructus demonstrated strong therapeutic effects against H. pylori infection according to the criteria of histological examination and rapid urease test. As results of the safety study, after 28 days treatment of the Meliae fructus extract, the animals were not detected any grossly and histological changes. These results demonstrate that it can be successfully cured against H. pylori infection and protected from H. pylori-induced pathology with Meliae fructus. It could be a promising native herbal treatment for patients with gastric complaints including gastric ulcer caused by H. pylori.

• Journal of the Korean Applied Science and Technology
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• v.31 no.1
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• pp.136-142
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• 2014

In an attempt to find natural sources of antioxidants and whitening agents, comparisons of the antioxidative and tyrosinase inhibitory activities of various ethanol extracts of Cuscutae Semen, Rubi Fructus and Paeoniae Radix were carried out. Comparison of the three ethanol extracts revealed that, Paeoniae Radix had the highest electron-donating ability(79.3%),; however, Rubi Fructus had the highest SOD-like ability(31.1%). The xanthine oxidase experiment exhibited a hindrance effect of 74.3% in Cuscutae Semen, 80.4% in Rubi Fructus and 60.8% in Paeoniae Radix. A tyrosinase inhibitory activity assay was conducted to evaluate the whitening effects of the extracts, The tyrosinase inhibitory activity was 20.1% in the Cuscutae Semen, 54.2% in the Rubi Fructus, 56.3% in the Paeoniae Radix. Based on these results, we suggest that the ethanol extracts of Cuscutae Semen, Rubi Fructus and Paeoniae Radix can be used as food and cosmetic ingredients.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1007-1013
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• 2008

This study was conducted to investigate change in the quality of white pan bread as affected by various concentrations of Corni fructus powder. Breads were prepared by addition of 0, 1, 2 and 3% of Corni fructus to wheat flour of basic formulation. The moisture content of white pan bread was approximately $37.5{\sim}41.1%$ and decreased with increasing Corni fructus powder concentration. The pH of white pan bread also decreased with increasing Corni fructus powder concentration. In color values, with increase of Corni fructus powder concentration, L, a value decreased and a value increased in the crumb. The weights of bread cooled for 0, 1 hour and 3 hour after baking decreased with increasing Corni fructus powder concentration. The volume and height of dough increased with increasing Corni fructus powder concentration. However, no significant differences in the specific volume and yield of dough were found. The baking loss rate was higher in the breads with Corni fructus powder than in the control. In the texture characteristics, hardness, gumminess and chewiness of bread significantly decreased with increasing Corni fructus powder concentration and adhesiveness, cohesiveness increased. In the sensory evaluation, when compared to the control, the bread added to 1% of Corni fructus powder was superior texture and taste and flavor, while was similar to color.

• Journal of Society of Preventive Korean Medicine
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• v.9 no.2
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• pp.125-134
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• 2005

It is well known that Crataegus Fructus strengthens the Stomach and Spleen, helps digestion, tonify stomachache, and decreases bleeding. A major component isolated from this herb consist of carotene, riboflavin, quercetin, chlorogenic acid, amygdalin, ursolic acid etc. In this study, we aimed to analyze the changes of liquid chromatogram pattern, one of major standardization method, to determine the quality of Crataegus Fructus.

• The Journal of Internal Korean Medicine
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• v.29 no.4
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• pp.1000-1010
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• 2008

Objective : Hypothyroidism is a syndrome characterized by symptoms such as cold intolerance, or weight gain. Because of side effects of Western medicine treatment, interest in oriental medicine has been increasing. In this study, we examined the therapeutic effects of Evodiae fructus and histological modification in hypothyroidism rat model induced by PTU(6-propyl, 2-thiouracil). Methods : After inducing hypothyroidism in the rats by PTU injections, we divided the rats into four groups, the Evodiae fructus 100 500, control, and $LT_4$ (levothyroxine) groups. After 2 weeks Evodiae fructus and $LT_4$ were administered, respectively. The weight was measured once a week. After sampling the blood for biochemical analysis to check the levels of $T_3$, $T_4$ and TSH, the thyroid tissue was removed, stained with H&E, and an image was obtained using an optical microscope. Results : Compared with normals, controls showed low $T_4$ and high TSH. The Evodiae fructus group showed a statistically meaningful $T_3$ increase to be dose related. But the levels of TSH showed no meaningful difference between the Evodiae fructus group and normals. About the biochemical tests(liver, kidney etc) and weight change, there was no meaningful difference between the Evodiae fructus group and controls. In the biopsy, the Evodiae fructus group showed thyroid tissue improvement compared to controls. Conclusions : These results show that Evodiae fructus stimulates the decreased functions of the thyroid, and also has thyroid cell protecting effects. The lab results also showed that Evodiae fructus is a safe substance that doesn't cause hepatotoxicity or nephrotoxicity. Therefore it is an effective substance in the treatment of hypothyroidism.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.63-75
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• 2015

This study was conducted to evaluate the effect of Lycii fructus powder on the quality characteristics of sponge cake. Sponge cakes were prepared consisting of 10%, 20%, 30% or 40% Lycii fructus powder. The specific gravity, baking loss. and pH of sponge cake batter measured. The specific gravities of the batter with Lycii fructus powder were higher than the control. Baking loss rate and cake weight increased with the ratio of Lycii fructus powder. The specific volume of sponge cake were gradually increased by increasing the amount of powder. The lightness and yellowness values of the control were higher than sponge cake added with Lycii fructus powder cakes, and 40% Lycii fructus powder showed the lowest value. The substance's level of springiness and cohesiveness decreased as the amount of Lycii fructus powder increased. In the sensory evaluation, the cake with Lycii fructus powder exhibited high overall eating quality. In particular, the cakes with 10% Lycii fructus were preferred for taste, texture, and overal acceptability. The results show that sponge cakes added with 10% Lycil powder were considered the best.

• Journal of Korean Academy of Nursing
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• v.31 no.2
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• pp.268-278
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• 2001

Many women in the world have suffered from anemia produced by menstruation, pregnancy and delivery. In the theory of oriental medicine, a sour taste is believed to have a tonic effect on the blood. Thus this paper is to investigate the effect of sour tastes on the improvement in anemia-induced female mice, using citric acid and Fructus schizandrae(五味子). The method used in this experiment was the change of RBC, WBC, Hemoglobin, Hematocrit, Fe, and TIBC in the blood of female mice who were fed citric acid and Fructus schizandrae(五味子). The results obtained were as follows ; 1. Compared with the control group (anemia- induced group without treatment), the mean number of RBC in the blood of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae (五味子) 500mg/kg. 2. Compared with the control group (anemia- induced group without treatment), the mean number of WBC in the blood of mice was not significantly larger in both sample groups fed citric acid and Fructus schizandrae(五味子). 3. Compared with the control group (anemia- induced group without treatment), the mean number of Hemoglobin in the blood of mice was significantly larger only in evaluating the change of the sample group fed Fructus schizandrae(五味子). 4. Compared with the control group (anemia- induced group without treatment), the mean percentage of Hematocrit in blood of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae(五味子) 500mg/kg and sample group fed Fructus schizandrae(五味子) 250mg/kg for 3days. 5. Compared with control group (anemia- induced group without treatment), the mean volume of Fe in serum of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae(五味子) 500mg/kg. 6. Compared with control group (anemia- induced group without treatment), the mean TIBC in serum of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae(五味子) 500mg/kg and sample group fed Fructus schizandrae(五味子) 250mg/kg for 7days. According to these results, a sour taste is presumed to have a general tonic effect on anemia, but more study must be taken on the effects of citric acid in improving female anemia.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.136-145
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• 2013

Currently many studies aimed at enhancing efficacy of medicinal food on biological activity using bioconversion technology including fermentation process. In this study, the quality characteristics and antioxidative activity of fermented Crataegi fructus was investigated. The antioxidant activity of fermented Crataegi Fructus was assessed by various radical scavenging assays using DPPH (2,2-Diphenyl-1-picrylhydrazyl), FRAP (Ferric ion reducing antioxidant power), Reducing power and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). Moisture content of fermented Crataegi Fructus was $39.3{\pm}0.06%$. Contents of crude ash, crude protein, and crude fat were $0.20{\pm}0.01$, $1.77{\pm}0.04$, and $1.40{\pm}0.59%$, respectively. Moreover, the hunter's color values of fermented Crataegi Fructus were 79.24 (lightnees), 1.58 (redness), and 31.25 (yellowness), respectively. Total phenolic contents of fermented Crataegi Fructus were $3,015{\pm}250$ GAE ${\mu}g/g$. The antioxidative activities of fermented Crataegi Fructus significantly increased in a dose dependent manner. In addition, fermented Crataegi Fructus slightly (10.4%) inhibited ${\alpha}$-glucosidase activity; however, there was no inhibitory activity against ${\alpha}$-amylase. In terms of proteolytic activity, fermented Crataegi Fructus showed a strong activity than pancreatin (used as a positive control). These results indicate that fermented Crataegi Fructus can be used as a natural resource for material aiding digestion.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.15 no.1
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• pp.77-84
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• 2009

Objectives : The aim of the present study is to evaluate the effects Rehmannia glutinosa, Radix puerariae, Semen coicis, Fructus hordei, Cortex acanthopanacis, Fructus chaenomelis, or Radix glycyrrhizae extracton 3T3-L1 preadipocytes differentiation. Methods : We adopted Oil Red O staining methods to observe the formed lipid droplets. And the amount of lipids in adipocytes was measured using absorptiometric analysis. Results : The extracts of Rehmannia glutinosa, Radix puerariae, Semen coicis, Fructus hordei, Cortex acanthopanacis, Fructus chaenomelis, or Radix glycyrrhizae stimulated the preadipocytes differentiation and lipid droplet formation. And the complex extract of the traditional herbal medicines stimulated there actions more than single extracts. Conclusions : The extract of Rehmannia glutinosa, Radix puerariae, Semen coicis, Fructus hordei, Cortex acanthopanacis, Fructus chaenomelis, or Radix glycyrrhizae has stimulatory effects. on adipogenesis. Moreover, the complex extract of the traditional herbal medicines has more effect than single extracts.