• 대한본초학회지
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• 제33권1호
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• pp.27-35
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• 2018

Objectives : Gastrodiae Rhizoma extract (GE) is possess the various bioactive compounds such as gastrodin, vanilyl alcool and p-hydroxybenzyl alcohol. Various processing methods such as steaming have been widely applied to ease ingestion and enhance the therapeutic effects of plant materials including GE in East-Asia area. The aim of this study was to evaluate the dermal bioactive properties of GE. Methods : First, total phenol, total flavonoid, gastrodin and ergothionein contents of GE were measured. In order to evaluate the dermal bioactive properties of steamed GE compared with not-steamed GE, tyrosinase, collagenase and elastase inhibitory activity were tested. Furthermore, the anti-oxidant activity of GE assessed based on DPPH and ABTS radical scavenging assay. Results : In results, total phenol and total flavonoid contents were increased when 9 times steamed compared to not-steamed GE. Also, GE increased gastrodin contents, in proportion to the number of steaming times and ergothioneine content was abolished in the steaming state. The DPPH radical scavenging activity of GE increased by steaming, but the ABTS radical scavenging activity was not related to the steaming process. In addition, the tyrosinase inhibitory activity was increased as the number of steaming times of GE increased. Collagenase was most inhibited by 4 times steamed GE, and elastase was inhibited by 8 times steamed GE. Conclusion : In conclusion, these results suggest that steamed GE extract has the potential as a cosmetic material which possess anti-oxidant and whitening activities than not steamed GE.

• 대한화장품학회지
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• 제30권1호
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• pp.33-38
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• 2004

본 연구에서는 천마(Gastrodia elata)추출물의 분획과 butanol 분획층의 연속적인 silicagel column chromatography를 통하여 유효성 분인 4-hydroxybenzyl alcohol 1. bis(4-hydroxyphenyl) methane 2. gastrodin(4-$\beta$-D-glucopyranosyloxybenzyl alcohol) 3을 분리하였다. 4-Hydroxybenzyl alcohol 1과 gastrodin(4-$\beta$-D-glucopyranosyloxybenzyl alcohol) 3은 tyrosinase에 대한 저해작용은 없으나 B16 melanoma 세포의 melanin 새성을 억제한다는 것을 발견하였다. Bis(4-hydroxyphenyl)methane 2 ($IC_{50}$/ = 400 $\mu\textrm{g}$/mL)은 arbutin ($IC_{50}$/ = 400 $\mu\textrm{g}$/mL) 보다 약 $\frac{1}{4}$의 tyrosinase 활성 저해작용을 나타내었지만 B16 melanoma 세포의 melanin 생성 억제는 오히려 arbutin 보다 높게 나왔다. 또한 butanol 분획층 ($IC_{50}$/ = 46$\mu\textrm{g}$/mL)의 tyrosinase에 대한 활성 저해 작용이 arbutin ($IC_{50}$/ = 114 $\mu\textrm{g}$/mL)보다 높은 억제 작용을 나타내었고 B16 melanoma 세포의 melanin 생성 억제도 arbutin 보다 높게 나왔다. 특히 butanol 분획층으로부터 분리된 페놀성 혼합물 ($IC_{50}$/ = 2.37 $\mu\textrm{g}$/mL)은 arbutin 보다 약 50배 가까운 매운 높은 tyrosinase 활성 억제 작용을 나타내었다. 이러한 결과로부터 천마추출물로부터 분리된 유효성분들이 tyrosinase에 대한 저해작용 뿐만 아니라 B16 melanoma 세포의 melanin 생성을 억제하는 것을 알 수 있었다.

• Natural Product Sciences
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• 제11권3호
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• pp.123-126
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• 2005

Gastrodia elata Blume (Chunma) belongs to Orchidaceae, which is a perennial parasitic herbaceous plant and grows in the woods of the central provinces of China, Korea and Japan. Recently, the constituents of the tubers of this plant have been investigated by researchers who have revealed the presence of phenolic compounds including gastrodin as a major constituent, together with 4-hydroxybenzaldehyde, 4-hydroxybenzyl alcohol, parishin, 4,4-dihydroxybenzyl sulfoxide, vanillin, vanillyl alcohol, beta-sitosterol, organic acids and polysaccharides, etc. In this study, we used ultrasonicator and two kinds of enzymes for enhancement of extraction yield. We also used electronic nose for the aroma pattern analysis of Chunma extracts. The concentrations of glucose and functional constituents (gastrodin, vanillin, 4-hydroxybenzaldehyde and 4-hydroxybenzyl alcohol) were measured by biochemistry analyzer and HPLC, respectively. Therefore, we showed that the yield of extraction was increased and discomfortable odor was reduced.

• 분석과학
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• 제32권6호
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• pp.217-224
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• 2019

In this study, to evaluate the effectiveness and safety of oral therapy using Gastrodiae Rhizoma, a new HPLC-PDA analysis method was developed for the simultaneous quantitation of the three major components: (1) gastrodin, (2) gastrodigenin, and (3) p-hydroxybenzaldehyde, in steam processed and unprocessed tubers of Gastrodia elata Blume. The clear separation of the three components was achieved on a C18 column (250 × 4.6 mm, 5 ㎛) by gradient elution using water (including 0.1 % formic acid) and acetonitrile as the mobile phase. The flow rate was 1.0 mL/min, and the UV detector wavelength was set at 270 nm. The results demonstrate satisfactory linearity, recovery, precision, accuracy, stability, and robustness. The established HPLC-PDA method was applied to quantify three major compounds in 59 samples of G. elata Blume tubers. Finally, the steam processed and unprocessed tubers of G. elata Blume were successfully distinguished by pattern recognition analysis.

• 한국약용작물학회지
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• 제20권6호
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• pp.440-446
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• 2012

Gastrodia elata, an achlorophyllous orchid plant, is rare medicinal plant. We investigated the genetic diversity in G. elata from 4 locations by using Inter-Simple Sequence Repeats (ISSR) markers. Shannon's information Index (S.I.) indicating genetic diversity ranged from 0.255 (Pocheon) to 0.322 (Muju) with the mean of 0.29. The level of genetic diversity was lower than other plant and most genetic diversity was allocated among individuals within populations (26.81%). The UPGMA dendrogram based on genetic distance failed in showing decisive geographic relationship. In the case of gastrodin (GA), the major components in G. elata, Sangju was highest. The ergothionine (ERG) was detected a lot of contents in Muju and Pocheon. In conclusion, our results is very important information for explaining relationship of genetic variation and functional substances without the effects of environment factors and developing genetic marker by ISSR in G. elata, which may be responsible for the development of breeds with a lot of functional substance in G. elata.

• 대한본초학회지
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• 제30권1호
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• pp.19-24
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• 2015

Objectives : This study was carried out to know the necessity of freezing and boiling process of Gastrodiae Rhizoma. Also we need to evaluate Gastrodia elata floral axis as a product ingridients. Methods : Frozen Gastrodiae Rhizoma (GF1, GF2) and Gastrodia elata floral axis (GFA) were prepared. They were divided into samples (GF1 : frozen at the freezer, GF2; frozen and boiled for 10 hours, GFA; dried at 7 $0^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered. And we analyzed proximate compositions, free sugars, gastrodin, p-hydroxybenzyl alcohol and p-hydroxybenzyl aldehyde content, phenolic and flavonoid, electron donating ability and nitrate scavenging activity and antioxidant activity. Results : In moisture, crude ash, fructose, glucose, sucrose, p-Hydroxybenzyl alcohol GF2 showed lower level than GF1. But GF2 showed higher content than GF1, in crude fat (0.8% > 0.19%), gastrodin ($8.84{\pm}0.58%$ > $4.18{\pm}0.73%$), and p-hydroxybenzyl aldehyde ($2.45{\pm}0.26%$ > $2.07{\pm}0.16%$) content, phenolic ($9.98{\pm}0.07%$ > $3.35{\pm}0.03%$) and flavonoid ($3.01{\pm}0.06%$ > $1.09{\pm}0.04%$) content, electro donating ability ($15.21{\pm}6.51%$ > $10.44{\pm}4.78%$), nitrate scavening activity ($20.43{\pm}5.30%$ > $13.62{\pm}5.78%$). GFA has a relatively lower key indicators component, but has a enough impact on antioxidant effect in phenolic ($11.85{\pm}0.08%$) and flavonoid content ($1.45{\pm}0.03%$), electron donating ability ($18.58{\pm}9.06%$) and nitrate scavenging activity ($19.41{\pm}9.90%$). Conclusions : In the view of proximate compositions, free sugars, functional component and antioxidant activity, the results indicated that boiling process is effective for the frozen Gastrodiae Rhizoma. And Gastrodia elata floral axis has a significantly functional components and antioxidant activity.

• 대한화장품학회지
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• 제47권3호
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• pp.219-226
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• 2021

천마(Gastrodia elata, G. elata)는 자연상태에서 수분율이 매우 떨어지고 인공재배에서도 자마의 퇴화로 꽃을 피는 개체가 드물어 연구가 거의 이루어지지 못하고 있다. 따라서 본 연구는 천마꽃을 인공개화시켜, DPPH radical 소거 활성 평가를 통한 항산화 효능, nitric oxide (NO) 생성 억제 효과를 통한 항염증 효과, hyaluronic acid 생성 촉진 효능을 통한 보습 효과를 평가하여 화장품 소재로서의 가능성을 확인하고자 하였다. 봄에 수확한 천마가 출현율과 개화율이 높게 나타났고 gastrodin은 0.36% 함유함을 확인하였다. 천마꽃 추출물의 DPPH radical 소거 활성에서 IC₅₀ 값은 0.045%로 나타났으며, 천마꽃 추출물이 천마뿌리 추출물에 비해 radical 소거능이 더 높음을 확인하였다. 천마꽃 추출물에 대한 NO 생성 억제 활성은 1%에서 83.2%로 유의적인 억제 효과를 나타내었다. Hyaluronic acid 생성 촉진 효능은 천마뿌리 추출물에서는 확인되지 않았으나, 꽃 추출물에서는 농도의존적으로 생성율이 증가하였으며, 0.02% 처리시 46.9%로 가장 높게 나타났다. 이상의 연구 결과를 바탕으로 천마꽃 추출물이 항산화, 항염, 피부 보습 화장품 소재로써 활용 가능성이 높을 것으로 판단된다.

• 대한본초학회지
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• 제29권6호
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• pp.55-62
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• 2014

Objectives : The objective of this study is to determine the best numbers of steaming-drying cycles of Gastrodiae Rhizoma for both efficacy and taste. We investigated various characteristics among Gastrodiae Rhizoma samples (GSD1, GSD3, GSD5 and GSD7) through the number of steaming-drying cycles increased. Methods : Gastrodiae Rhizoma were steamed and dried at different repeated numbers. They were divided into samples (GSD1; steamed and dried once, GSD3; steamed and dried three times, GSD5; steamed and dried five times, GSD7; steamed and dried seven times) for experiment. They were extracted using water, freeze dried and powdered to analyze proximate composition, free sugar amount, functional components, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma did not have meaningful differences among samples. Phenolic and flavonoid content of samples were increased by increasing steaming-drying numbers. Gastrodin content had different values and GSD7 was the highest in comparison with others. Increasing steaming-drying numbers led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, GSD5 was selected as the best sample according to its highest hedonic score mean (5.54/7) among all samples for appearance, color, taste and overall acceptability. Conclusions : The results indicated that 5th-cycling sample was effective in views of functional components, antioxidant activity and sensory characteristics. Moreover, it was suggested that steaming-drying process improved remarkably the effects of Gastrodiae Rhizoma.

• 대한본초학회지
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• 제30권1호
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• pp.11-18
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• 2015

Objectives : The objective of this study is to evaluate antioxidant activity and the main component content change of steaming-drying fermented Gastrodiae rhizoma extract. Methods : The antioxidant activities were determined for total polyphenol, flavonoid contents, SOD-like activity, electron donating activity, nitrite scavenging ability and major functional components(gastrodin and 4-hydroxybenzyl alcohol content) were also measured. Results : The polyphenol content of fermented Gastrodiae rhizoma by S. cerevisiae were higher than those of fermented Gastrodiae rhizoma by A. oryzae, and when the fermentation period is extended. SOD like activity of fermented Gastrodiae rhizoma showed to be increased by fermentation with S. cerevisiae than fermentation by A. oryzae. Electron donating activity of fermented Gastrodiae rhizoma were increased at almost parallel level as vitamin C, by fermentation. Notably, fermentation by A. oryzae was moderately better than fermentation by S. cerevisiae. Flavonoid content of Gastrodiae rhizoma showed to increasing by fermentation, particularly fermentation by S. cerevisiae was proven to be more effective than by A. oryzae. The more steaming-drying or increased period of fermentation would be resulted in more gastrodin contents but under the same conditions, 4-hydroxybenzyl alcohol content of fermentation by A. oryzae in case of steaming and drying 1 time and 3 time was higher than control. Conclusions : These results has strongly hint the possible applicability of fermentation might be effective to improve the diverse biological activities of Gastrodiae rhizoma and may further supports to develop a functional food materials.

• 한국식품영양학회지
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• 제37권1호
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• pp.40-47
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• 2024

Gastrodia elata has been used in traditional Chinese medicine for treating headaches, dizziness, and convulsive illness for centuries. G. elata has traditionally been processed by steaming or blanching to increase the content and quality of its main ingredients. This study aimed to identify changes in physicochemical properties and active ingredients of G. elata depending on the steaming time. Data of this study could be used to develop traditional medicine and health foods. No steaming was used as a control. Steaming time was 5, 10, 20, 30, 60, or 120 min. The drying yield according to the steaming time ranged from 20.2% to 22.9%, with the lowest drying yield at 120 min. As the steaming time increased, gastrodin content increased more than that in fresh G. elatadue to inhibition of β-glucosidase enzyme activity, 4-hydroxybenzyl alcohol condensation, and parishin decomposition. Steamed G. elatadid not show higher total polyphenols, total flavonoids, or ABTS radical scavenging activities than fresh G. elata even with an increase of steaming time. The steaming time to improve the quality of G. elata may varied depending on the size of G. elata. Thus, it is important to set the steaming time taking these characteristics into consideration.