• Food Science and Preservation
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• v.14 no.4
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• pp.356-363
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• 2007

This study investigated the effects of a Hwangki (Astragalus membranaceus) extract on the quality of Chungkukjang fermented by Bacillus subtilis KCCM 12148, at 30, 40, and $50^{\circ}C$, for 4 days. Changes in moisture contents, protein levels, pH values, ammonia-type nitrogen levels, color, angiotensin-converting-enzyme (ACE) inhibition rates, and fibrinolytic activities, were all determined. For both control and test, the moisture contents decreased gradually with time and the protein levels increased slightly. The pH values fell at the beginning of fermentation and then rose. The content of ammonia-type nitrogen was higher in Hwangki with Chungkukjang than in control, until 24 hr after fermentation commenced. After that time, the content of ammonia-type nitrogen control was higher in the control than in the Hwangki with Chungkukjang sample. Color features, such as lightness, redness, and yellowness, all decreased during fermentation, in both control and test. The highest ACE inhibition rates during fermentation at $40^{\circ}C$ were 90.9% in the control (48 hr after fermentation commenced) and 95.3% in Hwangki with Chungkukjang(24 hr). Fibrinolytic activities of Chungkukjang and Hwangki Chungkukjang were 100.7 and 74.4% respectively. The content of 2,6-dimethyl pyrazine in the control was higher than that in Hwangki with Chungkukjang. Sensory evaluationtests showed that the addition of Hwangki significantly improved the overall palatability of Chungkukjang.

• Applied Biological Chemistry
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• v.37 no.3
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• pp.175-181
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• 1994

Six Korean medicinal herbs, Codonopsis lanceolata Traut (sasam), Platycodon grandiflorium A. De Candolle (gilkyung), Paeonia lactiflora var. trichocarpa Bunge (peony), Angelica gigas Nakai (danggwi), Astragalus membranaceus Bunge (hwangki) and Cnidium officinale Makino (chunkung) were added in brewing Korean traditional rice wine. Fermentation characteristics such as contents of total acid, reducing sugar, total sugar, pH, temperature, and alcohol concentration were investigated every 24 hr during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period $(1{\sim}4\;days)$, slow in the middle $(5{\sim}7\;days)$, and almost unchangeable in the final $(8{\sim}10\;days)$. Total acid content was remarkably increased during the initial period but slowly afterwards. Reducing sugar content, total sugar content, and pH were remarkably decreased during the initial period but slowly afterwards. Alcohol concentrations of medicinal herb rice wines were $0.3{\sim}1.5%$ lower than the traditional wine throughout the fermentation periods. After the final period of 10 days of fermentation, alcohol concentration was observed as 12.6% in wine from sasam, 12.9% from gilkyung, 12.3% from peony, 12.4% from danggwi, 13.4% from hwangki, 12.6% in wine from chunkung, 13.6% in raditional wine respectively. Those differences were expected as the results of differences in various herbs. From the sensory evaluation, the highest score of overall quality was observed in the wine from hwangki, the next from chunkung, sasam, the traditewional wine, gilkyung, danggwi and the last from peony.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.6 no.1
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• pp.53-70
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• 1993

These experiments were conducted to investigate the effect of Taklee Hwangki Tang(THT) on inflammation. THT extract did not affected on the leakage of evans blue into peritoneal cavity and mouse paw edema induced by histamine, but decreased the cottom pellet granuloma formation. Using proliferation of Balb/c 3T3 fibroblast cell line as an in vitro model of granulation tissue formation, the ability of THT to stumulate cellular proliferation of fibroblast cells was investigated. When the cells were seeded at $1{\times}10^4$ cells/well, balb/c 3T3 cells are reached to the late expponential phase at 3rd day. Under the conditions established above, THT increased the proliferation of Balb/c 3T3 cells at concentration of $10^-,\;10^{-6}\;and\;10^{-5}g/ml$. The treatment of $10^{-6}g/ml$ of THT did not influence onthe NDA syntesis and proteinsynthesis of the cells. The $10\%$ serum from THT treated mice(500mg/kg/day for 4 days) increased the proliferation of Balb/c 3T3 fibroblast markedly, but decreased the DNA synthesis and protein sythesis of the cells. The results suggest that THT may be of practical therapeutic use at the period of the last in. flammation.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.605-612
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• 2010

The dietary effects of chicken treated with Hwangki-Beni Koji sauce (HBS) on reactive oxygen species (ROS) generating and scavenging related enzyme activities in rats fed with a high-fat and high-cholesterol diet were investigated. The rats (five rats per group) were divided into a normal control diet group (NC), a high-fat and high-cholesterol diet control group (HFC), HFC plus base sauce-treated chicken supplemented diet group (HFC-BS), and a HFC plus HBStreated chicken supplemented diet group (HFC-HBS), and fed for 5 weeks. Total type T (T) and type O (O) hepatic xanthine oxidoreductase in HFC-HBS were 27.91-35.78% and 24.57-31.84% lower than those of HFC and HFC-BS, respectively. In HFC-HBS compared with HFC and HFC-BS, superoxidase dismutase activity was 62.89-64.50% higher, glutathione S-transferase activity was 19.29-25.17% higher, glutathione content was 25.11-53.30% higher, and lipid peroxide content was 20.29-24.19% lower. Therefore, chicken treated with HBS may prevent liver damage by the ROS formed from a high-fat and high -cholesterol diet.

• Food Science and Preservation
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• v.13 no.2
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• pp.269-272
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• 2006

Aroma compounds in chungkukjang with Astragalus membranaceus (Hwangki) were extracted by the simultaneous distillation and extraction (SDE), headspace and solid phase microextraction (SPME), and aroma compounds obtained by this method were identified with GC-MS. Thirty compounds were identified, including six ketones, eight alcohols, three heterocyclic compounds, three aldehydes, five hydrocarbones and five other compounds. Major aroma compounds were identified as 3-hydroxy-2-butanone, 2-furanmethanol, 2-methoxy-4-vinylphenol, and 4-vinylphenol in SDE, 2,3-butanedione, 3-hydroxy-2-butanone, ethanol, 2,6-dimethyl pyrazine and acetic acid in headspace and acetone, ethanol, 2,5-dimethyl pyrazine, tetramethyl pyrazine and acetic acid in SPME. The content of pyrazines identified in headspace and SPME methods was higher than that of SDE method, and the content of pyrazines containing 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine and tetramethyl pyrazine in chungkukjang was higher than that of Hwangki chungkukjang.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.210-215
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• 1995

Korean medicinal herbs -sasam, gilkyung, jakyak, danggwi, hwangki and chunkung were soaked to the distillate of Korean rice wine for 75 days. The alcohol concentration of distillate, soaking media was adjusted to 45, 35, and 25% respectively with distilled water. Changes in alcohol concentration, pH, optical density, concentration of peoniflorin and decursin were analyzed. Quality of the final product was determined by sensory evaluation. Alcohol concentration was rapidly decreased but pH increased in 15 days and thereafter they showed slow decrease. Decrease of alcohol concentration was affected by the kind of herb and alcohol concentration of soaking media. The strongest effect was observed from danggwi and low alcohol concentration. Concentration of paeoniflorin and decursin, an index component of jakyak and danggwi respectively, showed the similar trend of decrease after increase to maximum concentration. From the sensory evaluation, the best overall quality was obtained from liquors made from 45% alcohol concentration. The quality was decreased in the order of sasam, jakyak, chunkung and hwanggi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1270-1278
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• 2010

Dietary effects of chicken treated with Hwangki-Beni Koji sauces (HBS) on serum and hepatic lipid profiles in rats fed high a fat and high cholesterol diet were investigated. Experimental plots (5 rats per each group) were divided into normal control diet group (NC), high fat and high cholesterol diet group (HFC), HFC plus 15% base sauce treated chicken supplemented diet group (HFC-BS), HFC plus 15% HBS-treated chicken supplemented diet group (HFC-HBS), and fed for 5 weeks. Feed intakes in HFC-HBS group were higher than those of HFC and HFC-BS groups, whereas body weight gain and feed efficiency ratio of the HFC-HBS group were lower than those of the HFC and HFC-BS groups. Serum alanine aminotransferase and aspartate aminotransferase activities of HFC-HBS group were significantly lower than those of HFC and HFC-BS groups. Level of serum triglyceride, total cholesterol and LDL-cholesterol in HFC-HBS group were 34.06%, 6.28% and 31.00% lower than those of HFC-BS group, respectively, whereas HDL-cholesterol level and atherogenic index in HFC-HBS group were 1.72-fold higher and 2.52-fold lower, respectively, than those of HFC-BS group. Level of hepatic total lipid, triglyceride and total cholesterol in HFC-HBS group were 9.53%, 5.25% and 22.20% lower than those of HFC-BS group, respectively. In the morphological results of liver, the hepatocytes of central vein lesion and intact hepatic cell plate are preserved well from steatosis in HFC-HBS group, whereas the hepatocytes in HFC and HFC-BS groups are distended by accumulation of multiple fat droplets, and sinusoids are occluded. In the above results, we expected that chicken treated with Hwangki-Beni Koji sauce may have functionalities of anti-obesity, anti-cholesterol and also, lowering anti-atherogenic index in high fat and high cholesterol diets.

• 대한상한금궤의학회지
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• v.4 no.1
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• pp.75-82
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• 2012

Objective : We considered Astragali Radix(黃耆) can be used to cure serious atopic dermatitis. so we treated this patient with prescriptions contained Astragali Radix(黃耆). By this case, we got effective results and report this case and index of choice Astragali Radix(黃耆) Method : After treatment with prescription contained Astragali Radix(黃耆), we observe the changes and analyze results. Results : 1. Atopic dermatitis can be cured with Astragali Radix's efficiency on Sanghanron(傷寒論) 2. We considered Astragali Radix(黃耆) can be used when Chronic damage to the nasal mucosa is appeared by rhinoscopy and Sneezing, runny nose that lasts all year round is shown Conclusion : Gaeji-Ka-Hwangki-Tang(桂枝加黃耆湯) has most effect on this case. So, We need to study combination Astragali Radix(黃耆) with Glycyrrhizae Radix(甘草) and the efficacy of herbs belonged to leguminosae.

• The Journal of Korean Medicine
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• v.18 no.2
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• pp.155-166
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• 1997

The following are the results of the experimental studies of Hwangki kunjoongtang and GamiHwangkikunjoongtang on the recovory of exercise induced fatigue. Hwangkikunjoongtang showed remarkable effects on the decrease of oxygen consumption, serum lactate levels, serum LDH activities, serum FFA levels, and on the increase of serum triglyceride levels. GamiHwangkikunjoongtang showed remarkable effects on the decrease of serum lactate levels, serum LDH activities, serum FFA levels and on the increse of serum triglyceride levels and serum glucose levels. According to the results, both Hwangkikunjoohgtang and GamiHwangkikunjoong-tang showed remarkable effects in the recovery of exercise induced fatigue, but GamiHwangkikunjoongtang was more effective than Hwangkikunjoongtang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.1-6
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• 2011

This study was conducted to evaluate the antioxidant activity of liquid beni-koji (LBK), 70% ethanol extracts of beni-koji (EEB) and water extract of Hwangki (WEH). The yields of freeze dried powder of LBK, EEB and WEH were 32.17 g/L, 23.61 g/kg and 196.33 g/kg, respectively. Electron donating ability at 1% (w/v) of LBK, EEB and WEH were 82.67%, 15.71% and 8.60%; reducing power (OD700) were 2.06, 1.64 and 0.45, respectively. SOD-like activities were 24.32%, 11.11%, and 17.94%; nitrite scavenging activities were 74.92%, 72.31% and 31.83%, respectively. TBARS (%) were in order of LBK (69.65%)> EEB (67.32%)> WEH (4.42%). Electron donating ability at 1% (w/v) of EEB : WEH (1:1, w/w. EW), LBK : WEH (1:1, w/w. LW), EEB : LBK: WEH (1:1:1, w/w. ELW) were 14.58%, 60.66% and 20.42%; reducing power ($OD_{700}$) were 1.06, 2.01 and 1.71; SOD-like activities were 18.50%, 26.94% and 18.25%, respectively. While nitrite scavenging activities and TBARS (%) of ELW was higher than those of other materials. Total polyphenol content of LBK, EEB, WEH, EW, LW, ELW were 3.98%, 3.61%, 3.02%, 3.23%, 3.46% and 3.38%; total flavonoid content were 0.89%, 3.91%, 0.30%, 2.59%, 0.46% and 2.33%, respectively. In conclusion, this study provides experimental evidence that mixture of LBK, EEB and WEH could be used as a source of antioxidant ingredients in the food industry.