• Natural Product Sciences
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• v.6 no.2
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• pp.53-55
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• 2000

In the course of continous work for the discovery of anti-thrombotic constituents from tubers of Gastrodia elata, citric acid 1,5-dimethyl ester was isolated from ethylacetate soluble fraction prepared from the methanol extract. The structure of the compound was determined by the spectroscopic data. The anti-thrombotic effect of this compound was observed with prolonging the bleeding time in thrombin-induced thrombosis model of mice.

• Archives of Pharmacal Research
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• v.20 no.1
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• pp.91-92
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• 1997

In the course of continous work on tubers of Gastrodia elata, a new constituent, 4, 4$^{I}$-dihydroxybenzyl sulfoxide was isolated from the ethyl acetate soluble fraction prepared from the methanol extract. The structure of the compound was identified from the elemental analytical and spectroscopic data in comparison with those of non-substituted benzyl sulfoxide.e.

• Natural Product Sciences
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• v.12 no.2
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• pp.101-103
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• 2006

In the course of the continual work on the fresh tubers of Gastrodia elata, a fructoside constituent was isolated from the n-butanol soluble fraction prepared from the methanol extract. The structure of this compound was identified as $n-butyl-{\beta}-D-fructopyranoside$ from various spectroscopic data including $^1H-\;and\;^{13}C-NMR$, HMQC, HMBC, and FABMS.

• The Korean Journal of Mycology
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• v.50 no.1
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• pp.41-46
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• 2022

Gastrodia elata infected with root rot disease was collected from cultivated G. elata fields in Gimcheon, Korea, in 2018. G. elata tuber surfaces exhibited root rot disease symptoms of dark-grey lesions and white fungal mycelial growth. The fungus was isolated from symptomatic tubers and cultured. Based on morphological characteristics and molecular analysis of the internal transcribed spacer region of ribosomal DNA and translation elongation factor 1-alpha, the isolated fungus was Fusarium oxysporum. This is the first report of root rot caused by F. oxysporum on G. elata tubers in Korea.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10b
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• pp.17-17
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• 2003

Enzymes involved in catecholamine synthesis are present in the highest concentration in the adrenal medulla, however they were found also in other, mainly nervous tissues. Increased transcription of genes for catecholamine biosynthetic enzymes is an important mechanism to increase the capacity for epineprine/norepinephrine biosynthesis with stress. Gastrodia elata(Chinese name: Tienma), are very important Chinese herbal medicines used for the medical treatment of headaches, migraine, dizziness, epilepsy, rheumatism, neuralgia, paralysis and other neuralgic and nervous disorders. Immobilize stressed rat markedly increased tyrosine hydroxylase (TH) mRNA and dopamine-${\beta}$-hydroxylase (DBH) mRNA transcriptior level more than control group. But treated Gastrodia elata extracts in immobilized stressed rat slightly increased TH mRNA and DBH mRNA transcription level more than normal group. In addition, we are obtained identical results in PC12 cell line. Decrease of transcription level of TH mRNA and DBH mRNA is indicating that Gastrodia elata have a anti-stress effects which decrease the transcription level of TH and DBH mRNA on catecholamine biosynthesis pathway.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10a
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• pp.37-37
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• 2003

Enzymes involved in catecholamine synthesis are present in the highest concentration in the adrenal medulla, however they were found also in other, mainly nervous tissues. Increased transcription of genes for catecholamine biosynthetic enzymes is an important mechanism to increase the capacity for epineprine/norepinephrine biosynthesis with stress. Gastrodia elata(Chinese name: Tienma), are very important Chinese herbal medicines used for the medical treatment of headaches, migraine, dizziness, epilepsy, rheumatism, neuralgia, paralysis and other neuralgic and nervous disorders. Immobilize stressed rat markedly increased tyrosine hydroxylase (TH) mRNA and dopamine-$\beta$-hydroxylase (DBH) mRNA transcription level more than control group. But treated Gastrodia elata extracts in immobilized stressed rat slightly increased TH mRNA and DBH mRNA transcription level more than normal group. In addition, we are obtained identical results in PC12 cell line. Decrease of transcription level of TH mRNA and DBH mRNA is indicating that Gastrodia elata have a anti-stress effects which decrease the transcription level of TH and DBH mRNA on catecholamine biosynthesis pathway.

• Proceedings of the Korean Society of Crop Science Conference
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• 1987.06a
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• pp.60-61
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• 1987

• Journal of Applied Biological Chemistry
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• v.51 no.2
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• pp.61-65
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• 2008

Three phenolic glycosides, gastrodin (1), parishin (2), and parishin B (3) were isolated from the n-BuOH fraction of Gastrodia elata (Orchidaseae) by medium pressure liquid chromatography. Their chemical structures were identified by the interpretation of their spectral data and direct comparison with literature values. Gastrodin and parishin were isolated as the major constituents in G. elata. Gastrodin may be a suitable index component for quality control of G. elata.

• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.31-35
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• 2006

This study was performed to evaluate the Quality characteristics of the beverage with Gastrodia elate Blume extract. In the sensory evaluation of Gastrodia elata Blume beverage, score of color, flavor, taste, and overall acceptability were the best for a mixing ratio of extract 50%, oligosaccharide 10%, citric acid 0.02%, apple juice 7%, and distilled water 32.98%. Brix and pH of Gastrodia elate Blume beverage were 16.97 and 4.27 Free sugars of Gastrodia elata Blume beverage were composed glucose (3417.72 mg/100g), fructose (2215.68 mg/100g), and sucrose (1615.68 mg/100g). Organic acids of Gastrodia elata Blume beverage were composed malic (472.60 mg/100g), citric (290.27 mg/100g), succinic (276.63 mg/100g), and fumaric acids (1.73 mg/100g).

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.698-705
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• 2016

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.