• Natural Product Sciences
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• v.3 no.2
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• pp.104-105
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• 1997

In the course of continous work on tubers of Gastrodia elata, a new constituent was isolated from the ethyl acetate soluble fraction prepared from the methanol extract. The structure of the compound was identified as ${\alpha},{\alpha}'-[bis-2-(5-carboxaldehydo)furanyl]-dimethyl$ ether from the elemental analytical and spectroscopic data. This compound was once isolated from Cirsium chlorolepis and named as cirsiumaldehyde. This is the first furan type compound isolated from Gastrodia elata.

• Journal of Oriental Neuropsychiatry
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• v.25 no.3
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• pp.243-252
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• 2014

Objectives: This study was designed to investigate the dose-dependent effects of Gastrodia elata Blume for memory improvement. Methods: This study was a 12-weeks, double blind, and comparative clinical study. Those who were eligible worked with a group of healthy seniors, all 60 years of age or older. 22 subjects were randomized either to Gastrodia elata Blume powder form that was steeped in hot water or placebo. We measured the faculty of memory by using MMSE-K, Digit Span, Letter Fluency Test, Word List Memory Test, and Trail Making Test, and again after 12 weeks. Results: 1) Neither Gastrodia elata Blume groups nor control have a difference in MMSE-K, Digit Span, Letter Fluency Test, and Trail Making Test. 2) Gastrodia elata Blume group showed significant advances in immediate recall 1 and 2 of Word List Memory Test, and 3 g group show better results than the 4 g group. 3) 4 g Gastrodia elata Blume group showed significant advances in the recognition of Word List Memory Test. Conclusions: The results suggest that positive effects on memory improvement due to Gastrodia elata Blume depend on the amount.

• Biomolecules & Therapeutics
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• v.3 no.3
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• pp.199-204
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• 1995

Gastrodia elata is a medicinal plant which has been used as anticonvulsant in Korea, Japan and China. This study was conducted to examine the action mechanism of Gastrodia elata centering around the change of GABA and glutamic acid level in brain while observing the anticonvulsive effect in PTZ-induced seizure model. Seizures were reduced effectively by pretreatment of ether soluble part of methanol extract of Gastrodia elata. The pretreatment of ether soluble part inhibited not only the decrease of brain GABA level but also the increase of brain glutamic acid level observed in PTZ model of convulsive dose. Although there was not any change in glutamic acid level, the same development was also observed in the model of subconvulsive dose. From above results, it seems that the anticonvulsive component of Gastrodia elata is lipophilic, and its action mechanism is originated from both control action of GABA level and inhibition of glutaminergic neurotransmission.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1399-1403
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• 2009

The aim of the present study was to evaluate the possibility of protective effectness of swimming exercise and Gastrodia elata blume oral administration against beta-cell damage in streptozotocin (STZ)-induced diabetes in rats. The animals were divided into five groups: the normal group(n=10), the STZ-induced diabetes group(n=10), the STZ-induced diabetes and moderate-intensity exercise group(n=10), the STZ-induced diabetes Gastrodia elata blume(300 mg/kg) oral administration group(n=10), the STZ-induced diabetes and moderate-intensity exercise and Gastrodia elata blume(300 mg/kg) oral administration group(n=10). Animals in the exercise groups were made to swim moderate swimming exercise protocols once a day for 4 consecutive weeks. Serum glucose concentration and insulin level, superoxide dismutase (SOD) and catalase (CAT) were measured in serum. Swimming exercise and Gastrodia elata blume extract administration has shown anti-diabetic effect probably through decreasing serum glucose and insulin level and increasing antioxidant enzyme activity.

• Korean Journal of Pharmacognosy
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• v.44 no.3
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• pp.281-285
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• 2013

Ethanol extract of Gastrodia elata fermented with Lactobacillus brevis was highly effective on the duration of pentobarbital hypnosis in mice. Pretreatment of mice with ethanol extract of the fermented Gastrodia elata (200 mg/kg, p.o.) prolonged markedly the duration of pentobarbital sleeping time and reduced the sleep latency. The mechanism of the extract of the fermented Gastrodia elata was investigated to inhibit the binding of $^3H$-Flumazenil, a selective benzodiazepine receptor antagonist, to benzodiazepine receptor of mice cortices. $IC_{50}$ value from displacement of $^3H$-Flumazenil binding was 62 ${\mu}g/mL$ at the treatment of the fermented Gastrodia elata. Therefore, these finding, such as increase of sleeping time and reduction of sleep latency, was examined by elevated concentration of GABA and parishin C, which were increased by Lactobacillus brevis.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.973-982
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• 2017

Gastrodia elata Blume often has been used for the treatment of headaches, convulsions, hypertension, and neurodegenerative diseases. The main active constituents are gastrodin, 4-hydroxybenzyl alcohol, vanillyl alcohol, 4-hydroxybenzylaldehyde and parishin A, B, C and E. Because Gastrodia elata has also unacceptable off-odor (swine barnyard-like) for food, there is a need to reduce it as well as allow for greater utilization as a functional food materials. In this study, a major off-odor producing substance of Gastrodia elata was fractionated by steam distillation and silica gel column chromatography. The substance was identified as p-cresol(4-methyl phenol) by GC-MS analysis and comparison of the retention time with that of an authentic compound in GC. The content of p-cresol in fermented Gastrodia elata was decreased. A fermented sample of Latobacillus sakei for 2 days was reduced to 54.7%, when compared with a unfermented sample. The five parishin derivatives in Gastrodia elata were identified by HPLC-MS analyses, and a comparison of HPLC retention times with those of authentic compounds. When compared with parishin derivatives of an unfermented Gastrodia elata, those of Gastrodia elata fermented by L. sakei, increased to 18.3% for 2 days. Increases of about 14.0~38.4% of the total phenolic compounds and 57.4~77.3% total flavonoids were found in fermented extracts, by 3 lactic acid bacteria strains. They were compared with $97.1{\pm}2.9{\mu}g/g$ and $40.9{\pm}2.0{\mu}g/g$ in the unfermented control, respectively. The extracts of Gastrodia elata Blume that were fermented by lactic acid bacteria had higher DPPH free radical scavenging activity and FRAP reducing power than the unfermented control.

• Food Science and Preservation
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• v.13 no.1
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• pp.83-87
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• 2006

Gastrodia elata Blume is a major imp0l1ant medicinal resource in Korea. In order to confirm the biological activities of Gastrodia elata Blume, we carried out various in vitro assays. Of them, anti-oxidant and anti-tumor activities were detected from assays. The prototype of Gastrodia elata Blume extracts was used for 1he evaluation of DPPH, FRAP, hydroxyradical scavenging assay as anti-oxidant assays, as well as anti-tumor asctivities as wound assay and invasion assay. As a result, the prototype of Gastrodia elata Blume extracts showed potent anti-oxidative activity and anti-tumor activity in vitro. These above results suggest that 1he Gastrodia elata Blume extracts could have potential to alleviate oxidation process, cell motility activity, and tumorigenesis.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.6
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• pp.1477-1482
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• 2007

The antidiabetic effect of Gastrodia elata blume was investigated in streptozotocin-induced diabetic rats. Sprague-Dawley 30 rats, were divided into five groups, normal group(n=6), group Ⅰ was diabetic groups(n=6), group Ⅱ was diabetic induced and oral administration of Gastrodia elata blume extract 0.1 g/kg body weight(n=6) and group Ⅲ was diabetic induced and oral administration of Gastrodia elata blume extract 0.3 g/kg(n=6) and group Ⅳ was 0.5 g/kg(n=6) body weight for 28 days on Diabetic rats. Analysis the body weight, level of serum glucose, serum insulin, total cholesterol (TC), triglycerides (TG), aspartate transminase (AST), and alanine transaminase (ALT). Oral administrations of the Gastrodia elata blume extract significantly decreased weight, serum glucose, TC, TG, AST, and ALT levels, while increased in normal group. (p<0.05). TC and TG was significantly decreased in group Ⅲ and group Ⅳ. and AST, LT was no significantly in any groups. It is concluded that the Gastrodia elata blume must be considered as excellent candidate for future studies on diabetes mellitus.

• Natural Product Sciences
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• v.8 no.4
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• pp.137-140
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• 2002

From the MeOH extract of the aerial part of Gastrodia elata Blume (GEB) (Family: Orchidaceae), eight compounds have been isolated on repeated column chromatography, and their structures were elucidated as dotriacontanoic acid (1), beta-sitosterol (2), 4-hydroxybenzaldehyde (3), docosanoic acid oxiranylmethyl ester (4), hentriacotanoic acid (5), octadecanoic acid (6), benzoic acid (7) and gastrodin (8) on the basis of their spectral evidences including EI-Mass and 2D-NMR spectrum. All of them were obtained from the aerial part of Gastrodia elata Blume for the first time, in which compound 4 is a novelty to our best knowledge. It is also known that a phenolic glucoside, gastrodin is a major constituent just like Gastrodia rhizome.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.507-514
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• 2010

This study was performed to reduce unpleasant taste and flavor of $Gastrodia$ $elata$ Blume as well as to improve utilization as functional food materials using fermentation. The component, antioxidant activity, and taste test were compared between fresh and fermented $Gastrodia$ $elata$ Blume powder (FGP). FGP contained higher level of total fat, protein, mineral, and fiber than raw material. The pH of FGP was higher compared to raw $Gastrodia$ $elata$ Blume powder (RGP), and antioxidant activity was as high as vitamin C regardless material status (raw vs. fermented). This result indicated that its activity was not decreased by fermentation. Dispersiveness and solubility of $Gastrodia$ $elata$ Blume powder was the best in 60-70 mesh. For sensory evaluation, FGP or RGP was mixed with either orange juice or yoghurt. The results showed that overall preference, taste, flavor, texture, and color were better in fermented $Gastrodia$ $elata$ Blume drinks than in raw ones. It is plausible that unpleasant taste and flavor of $Gastrodia$ $elata$ Blume was declined by fermentation. Thus, fermentation can be easily applied to eliminate unpleasant smell in $Gastrodia$ $elata$ Blume, and FGP can be mixed with other beverages to produce healthy food and drinks.