• Preventive Nutrition and Food Science
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• 제11권1호
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• pp.42-47
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• 2006

This study investigated the effects of mulberry leaf extract on lipid metabolism in rats fed a high cholesterol diet. Sprague-Dawley male rats weighing $100{\pm}10g$ were randomly assigned either to one of two normal diet groups, with (NE group) or without (N group) mulberry extract, or one of four high cholesterol groups containing 1% cholesterol and various levels of dietary mulberry leaf extract. The rats fed high cholesterol diets were subdivided into 4 groups according to level of mulberry extract; Mulberry extract free group (HC group), 0.8% mulberry leaf extract group (HCL group), 1.6% mulberry leaf extract (HCM group) and 3.2% mulberry leaf extract (HCH group). The rats were fed their respective diets ad libitum for 4 weeks. The levels of serum triglyceride, total cholesterol and LDL-cholesterol of the HC group were higher than mulberry leaf extract supplemented groups. In contrast, the levels of serum HDL-cholesterol in groups supplemented with mulberry leaf extract were significantly lower than that of HC group. Hepatic total lipids, triglycerides, and cholesterol were significantly higher in the high cholesterol groups compared to those of the normal group, but were lower in the HCL, HCM and HCH groups than in the HC group. HMG-CoA reductase activity was significantly decreased in the HC and HCL groups compared to the normal and NE groups. However, the activities in the HCM and HCH group were similar to that of the normal group. The activity of acyl-CoA-cholesterol acyl transferase (ACAT) was increased in high cholesterol groups compared to the normal group. However, the activity was lower for all of the high cholesterol groups fed mulberry leaf extracts, and was lowest for the highest supplemented group (HCH), with no significantly difference from the normal group. In conclusion, the reduction in serum and hepatic lipid composition by mulberry leaf extract may be due to its modulation of HMG-CoA reductase and ACAT activities.

• 한국작물학회지
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• 제60권3호
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• pp.366-373
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• 2015

This study was conducted to clarify the antimicrobial effect, antioxidant and tyrosinase inhibitory activities of the biological composition having the Phytolacca americana, and to enhance the natural materials utilization of foods and cosmetics. The antimicrobial activities of the different parts of P. americana were evaluated using the agar diffusion test. The antimicrobial activity of P. americana was relatively high in Malassezia furfur known as a skin fungi and Vibrio parahaemolyticus compared to Escherichia coli and Staphy-lococcus epidermidis. However, the antimicrobial activity in Vibrio parahaemolyticus did not show at all parts of P. americana. Both the DPPH radical scavenging activity and ABTS radical scavenging activity have been increased with the higher concentration of methanol extract. In particular, leaf extract of P. americana exhibited the highest activity both ABTS radical scavenging activity and DPPH radical scavenging activity. The nitrite scavenging activity was decreased when the pH was changed from pH 1.2 to pH 6.0. The highest nitrite scavenging activity was exhibited from the methanol extract of fruit, followed by root, stem, and leaf at pH 1.2. However, the nitrite scavenging activity at pH of 6.0 was not almost detected. All plant parts of P. americana showed tyrosinase inhibitory activity. The highest activity was found in the stem, and followed by root, leaf, and fruit in order. These tyrosinase inhibitory activity was progressively increased in a concentration-dependent manner. In this experiment on the methanol extracts of different organ from P. americana, we confirmed that the extract of P. americana showed potent tyrosinase inhibitory activity. Taken together, we conjectured that the P. americana had the potent biological activities, therefore this plant having various functional components could be a good material for development into source of natural food additives and cosmetics.

• 동아시아식생활학회지
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• 제25권4호
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• pp.672-680
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• 2015

본 연구는 항산화능이 우수한 음나무 잎을 쌀쿠키에 첨가하여 대조군과 실험군 간 항산화 활성과 품질 특성을 비교 분석하였다. 음나무 잎의 총 페놀 함량은 50.74 mg GAE/g, DPPH radical 소거활성 $IC_{50}$은 $41.09{\mu}g/mL$, 환원력은 1 mg/mL의 농도에서 흡광도 1.55로 음나무 잎의 우수한 항산화능을 확인할 수 있었다. 쌀쿠키의 경우, 음나무잎 분말의 첨가량이 증가할수록 수분함량, 퍼짐성, 팽창률, 색도 b값은 증가하는 경향을 나타내었다. 쌀쿠키의 항산화 활성 물질인 총 페놀 함량을 정량한 결과, 음나무 잎 첨가량이 증가할수록 페놀함량이 증가하는 경향을 보였으며, 쌀쿠키의 DPPH radical 소거능, 환원력 측정 결과, 음나무 잎 분말의 첨가량이 증가할수록 항산화능이 증가하는 경향을 보였다. 관능검사 결과에서는 음나무 잎 분말을 3% 첨가한 쌀쿠키가 가장 높은 점수를 받았으며, 5% 이상 첨가 시는 전반적인 기호도가 감소하는 것으로 나타났다. 이상의 결과를 종합하여 볼 때 음나무 잎 분말을 첨가한 쌀쿠키는 대조군에 비해 우수한 항산화 활성을 보였으며, 관능적으로도 우수한 것으로 평가되었다. 따라서 기능성과 기호도 측면을 모두 고려하였을 때 쌀쿠키에 3% 음나무 잎 분말 첨가는 기능성과 기호성을 갖춘 식품으로서 적합하다고 판단된다.

• Journal of Nutrition and Health
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• 제32권4호
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• pp.337-352
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• 1999

The effects of dried leaf powders and ethanol extract of persimmon, green tea and pine needle on lipid metabolism, lipid peroxidation and antioxidative activity were investigated in rats. Forty-nine male Spargue-Dawley rats weighing 107.8$\pm$1.8g were blocked into seven groups according to body weight. Rats were raised for four weeks with diets containing either 5%(w/w) dried leaf powders of one of three different Korea traditional teas, persimmon(Diospyros kaki Thunb), green tea(Camellia Sinensis O.Ktzc)or pine needle(pinus Koreansis Sieb. Et Zucc), or ethanol from equal amounts of each dried tea powder. Food intake, weight gain, food efficiency ratio, and weights of liver, kidney and epididymal fat were significantly higher in the green-tea-powder group, and significantly lower in the pine-needle-powder and pine-needle-extract groups. Persimmon-leaf powder was found to decrease plasma total lipid, triglyceride and cholesterol concentration by increasing fecal total lipid triglyceride and cholesterol excretions. Liver cholesterol concentration was significantly lower in the green-tea and pine-needle-extract groups. Red-blood-cell superoxide dismutase(SOD) and glutathione peroxidase(GSH-px) activities were significantly increased in rats fed green-tea extract. Liver SOD activity was increased in rats fed pine-needle powder or extract, and liver GSH-px activity was increased in rats fed greentea powder. Plasma and liver thiobarbituric acid reactive substance(TBARS) concentration were both decreased in rats fed dried leaf posers or extracts of persimmon or green tea. It is believed that high vitamin E levels in persimmon leaf, and high flavonoid, beta-carotene and vitamin C levels in green tea effectively inhibited lipid peroxidation. In conclusion, persimmon and green tea leaves were effective in lowering lipid levels and inhibiting lipid peroxidation in animal tissue, while pine needles were effective and lowering body weight gain. From these results, persimmon and green tea leaves can be recommended in the treatment and prevention of chronic discorders such as cardiovascular disease, cancer and aging. As ethanol extracts from these teas were also effecitive in lowering tissue lipid levels and inhibiting lipid peroxidation, we recommend the use of discarded tea grounds for this.

• 한국작물학회지
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• 제34권1호
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• pp.98-105
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• 1989

소맥생육기간중의 GS활성도의 경시적 변이진상을 알고저 소맥품종 Kolibri의 시비수준별, 엽위별 활성도를 분석한 결과, 1. 각엽에 있어서 생체종 1g당 GS활성도는 엽분화 초기에 극히 낮으나 엽의 전개, 신장에 따라 수배까지 증가하며 엽의 노화 진전과 더불어 하락하였다. 2. 생체종 1g당 GS활성도는 엽의 분화초기를 제외하면 아래로부터 상위엽 차순으로 높았으며, 최고의 활성도는 지엽에서 나타났다. 3. 최상위 2개엽은 최하위엽(제 1-4엽)보다 활성도와 활성 peak가 전 처리구에서 모두 2-3배 높았다. 4. 생체종 1g당 GS활성도는 제 1-4엽에서 1회의 활성 peak를 보인 반면 제6-지엽에서는 2회의 peak를 나타냈다. 5. GS활성도는 출tnrlRK지 증가하여 첫 번째 활성 peak에 이르고 그 이후 개화후 7일의 유숙기까지 급락하였다가 다시 증가하여 개화후 22일인 호숙기에 두 번찌 peak에 이르는 V자형 함몰현상을 나타냈다.

• 한국작물학회지
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• 제39권3호
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• pp.223-231
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• 1994

콩의 내한발성 품종육성 및 선발에 대한 기초자료를 얻고자 팔달콩, 새알콩 및 단엽콩을 공시하여 수경재배에서는 수경액을 PEG처리로, pot 실험에서는 단수처리하여 수분부족을 유기하고 PEG 농도, 품종 및 생육시기별로 엽의 수분 potential, 질산환원효소의 활성 및 ABA 함량을 조사하였다. 1. 엽의 수분 potential은 PEG의 농도가 높을수록 낮았으며 생육시기에 따라서는 제1엽기보다 제3엽기와 제5엽기에 높았는데, 품종간에는 차이가 없었다. 엽의 수분 potential은 단수처리 3일후에 무처리에서보다 약 2.2배가 감소되었다. 2. 질산환원효소의 활성은 PEG의 농도가 높을수록 낮았고 제1엽기보다 제3엽기와 제5엽기에 높았으며, 품종간에는 팔달콩이 새알콩과 단엽콩 보다 높았다. 단수처리에서는 처리 3일후에 질산환원효소의 활성이 무처리에서보다 약 47%가 감소되었다. 3. ABA의 함량은 PEG의 농도가 높을수록 높았고 제1엽기와 제3엽기보다 제5엽기에 높았으며 품종간에는 팔달콩이 새알콩과 단엽콩보다 높았다. 단수처리에서는 처리 3일 후에 ABA의 함량이 무처리에서보다 약 1.7배가 증가하였으며 생육후기보다 생육초기에 더욱 증가하였다.

• 농업생명과학연구
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• 제44권3호
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• pp.69-78
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• 2010

핑크팝 보리수 열매와 잎을 기능성 식품의 재료로 활용하기 위하여 항산화 및 총 페놀성 화합물 함량을 측정한 결과는 다음과 같다. DPPH 및 ABTS radical 소거활성을 측정한 결과 분획물의 농도가 증가함에 따라 DPPH 및 ABTS radical 소거활성이 증가하는 경향을 보였으며, 특히 잎의 부탄올 분획물에서 가장 높은 DPPH radical 소거활성을 보였다. 또한 ABTS 라디칼 소거활성도 열매와 잎의 여러 분획물 중 잎의 부탄올 분획물에서 가장 높은 소거활성을 보였다. 환원력과 FRAP 활성도 분획물의 농도가 증가함에 따라 환원력과 FRAP 활성이 증가하는 경향을 보였으며, 잎의 부탄올 분획물에서 가장 높은 환원력과 FRAP 활성을 보였다. Linoleic acid를 이용한 자동산화 억제활성을 실험한 결과 다른 분획물에 비하여 부탄올 분획물에서 가장 높은 과산화 억제활성을 나타내었으며, 총 페놀성 화합물은 잎과 열매의 부탄올 분획물에서 각각 106.34 및 252.46 mg/g으로 가장 높은 함량을 보였다. 핑크팝 보리수 잎 부탄올 분획물의 항산화 활성은 페놀성 화합물에 의한 것이며, 이는 자유 라디칼에 의해 유발된 산화적 스트레스를 효과적으로 방어할 수 있을 것이다.

• 한국식품영양과학회지
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• 제23권4호
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• pp.618-624
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• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• 한국식생활문화학회지
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• 제34권1호
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

• Advances in Traditional Medicine
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• 제7권1호
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• pp.46-50
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• 2007

Callus cultures of Convolvulus microphyllus Sieb. was induced on Murashige and Skoog's medium supplemented with 2,4-dichloro phenoxy acetic acid, 6-benzyl adenine, indole acetic acid and kinetin (1 ppm each). Methanolic extracts of whole plant, leaf, stem and leaf and stem calli were tested for anticonvulsant activity against standard drug phenytoin using maximal electroshock model on mice. It was observed that the animals treated with methanolic extracts of stem callus, leaf callus and whole plant (200 mg/kg, oral) showed significant protection against tonic convulsions induced by transcorneal electroshock. Anticonvulsant activity of methanolic extract of stem callus was comparable to that of standard drug phenytoin.