• Journal of Nutrition and Health
• /
• v.30 no.8
• /
• pp.889-894
• /
• 1997

The effect of lxeris sonchifolia H.(godulbaegi) on lipid metabolism were studied in S. D. rats. Twenty four rats were divided into four groups and fed diets containing 1 % cholesterol, 0.25% sodium cholate, 10% coconut oil and 5% lard(control group)f for 3 weeks. An experimental diet group was added with 5% leaf(PL group) or root powder(PR group) of godulbaegi. The lipid components and enzyme activites of serum and liver were assayed. The concentrations of total cholesterol, triglyceride and phospholipid were significantly lower in the PL and PR groups than in the control group. The levels of HDL-cholesterol were not significant but showed somewhat higher values in the PL and PR groups compaired with the control. The activities of glutamic oxaloacetic transminase(GPT) and glutamic pyruvic transaminase(GPT) were significantly lower in the PL and PR groups compaired with the control. In view of these results Godulbaegi is expected to be an effective food in preventing and improving the hyperlipidemic state.

• Proceedings of the PSK Conference
• /
• 2002.10a
• /
• pp.255.1-255.1
• /
• 2002

We investigated the anti-proliferative effects of lxeris sonchifolia H. (godulbaegi) root extracts. luteolin(3'. 4', 5. 7-Q-glucoside and 3'. 4', 5, 7-tetrahydoxyflavone) and apigenin (3', 4'. 5. 7-O-gluconic acid) on HepG2 (p53 wild type) cells. Hep3B (p53 null) cells, and Chang liver cells. In MTT assay 3', 4'.5. 7-tetrahydoxyflavone showed the most efficient anti-proliferative effects on these three cell lines. However, there was no significant anti-proliferative effect on Chang liver cell line in MTT results. (omitted)

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.1010-1015
• /
• 1995

Extent of reduction in protein digestibility by Godulbaegi(lxeris sonchifolia H.) kimchi powder appeared to be related to the kimchi weight-to-protein weight ratio, the kind of protein sources, part of plants and fementation period. In vitro digestibilities of protein were significantly(p<0.05) reduced as the freeze dried kimchi powder weight-to-protein ration increased from 0.5 : 1.0 to 1.0 : 1.0 for all Godulbaegi samples and protein sources. Overall digestibility of protein sources in the presence of kimchi powder, the reduction ranked in the following order : soybean>casein>beef>squid. Lower(p<0.005) reduction occurred for each protein source when raw plant was exchanged for kimchi products. Some greater reduction of digestibility was noted in young plants and leaf samples than ripe or root samples. Trypsin inhibitor, which expressed as soybena trypsin inhibitor, was inversely related(r=0.8437) to in vitro protein digestibility of casein in the presence of Godulbaegi kimchi powder. More than three times of total polyphenols contained in leaves than in roots. Young leaves had 30% more total polyphenols(37.64mg/g sample) than that in ripe ones. Soaking in 5% NaCl solution for 24 hrs was markedly reduced in total polyphenols as 73% for leaves and 33% for roots. Remarkable reduction in total polyphenols was not checked during fermentation followed after soaking. Trypsin inhibitor content correlated well(r=0.8873) with total polyphenols in all of Godulbaegi samples.