• YAKHAK HOEJI
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• v.52 no.2
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• pp.117-124
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• 2008

The leaves of Perilla frutescens Britt. var. japonica Hara (Labiatae) are often used in gourmet food in several Asian countries. Two kinds of perilla cultivars, Namcheon (NC) and Bora (BR), have been respectively developed in Korea by the pure line of 'deulkkae' from the local variety and by the cross of 'deulkkae' and 'chajogi'. The present study evaluated and compared antioxidant and neuroprotective effects of the fractions prepared from the leaves of the two cultivars using cell-free bioassay systems and primary cultured rat cortical cells. We found that the spirit, chloroform, hexane and butanol fractions from NC and BR leaves inhibited lipid peroxidation initiated in rat brain homogenates by $Fe^{2+}$ and L-ascorbic acid. In contrast, only the spirit and butanol fractions from both cultivars exhibited 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. Among the fractions tested, the butanol fractions from NC and BR leaves exhibited the most potent antioxidant properties, and the butanol fraction from BR was more potent than the NC fraction. In consistence with these findings, the butanol fractions from both cultivars protected primary cultured cortical cells from the oxidative damage induced by $H_2O_2$ or xanthine and xanthine oxidase, with the BR butanol fraction being more active. The butanol fractions from NC and BR did not produce cytotoxicity in our cultures treated for 24 h at the concentrations of up to $100\;{\mu}g/ml$. Taken together, these results indicate that the leaves of the two cultivars of Perilla frutescens exert antioxidant and neuroprotective effects, and that the butanol fraction from BR leaves exhibits the most potent antioxidative neuroprotection among the fractions tested in this study.

• Journal of dental hygiene science
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• v.20 no.4
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• pp.213-220
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• 2020

Background: The leaves of Perilla frutescens, commonly called perilla and used for food in Korea, contain components with a variety of biological effects and potential therapeutic applications. The purpose of this study was to identify the components of 70% ethanol extracted Perilla frutescens (EEPF) and determine its inhibitory effects on oral microbial activity and production of nitric oxide (NO) and prostaglandin E2 (PGE2) in lipopolysaccharides (LPS)-stimulated Raw264.7 macrophages, consequently, to confirm the possibility of using EEPF as a functional component for improving the oral environment and preventing inflammation. Methods: One kg of P. frutescens leaves was extracted with 70% ethanol and dried at -70℃. EEPF was analyzed using high-performance liquid chromatography analysis, and antimicrobial activity against oral microorganisms was revealed using the disk diffusion test. Cell viability was elucidated using a methylthiazolydiphenyl-tetrazolium bromide assay, and the effect of EEPF on LPS-induced morphological variation was confirmed through microscopic observation. The effect of EEPF on LPS-induced production of pro-inflammatory mediators, NO and PGE2 was confirmed by the NO assay and PGE2 enzyme-linked immunosorbent assay. Results: The main component of EEPF was rosemarinic acid, and EEPF showed weak anti-bacterial and anti-fungal effects against microorganisms living in the oral cavity. EEPF did not show toxicity to Raw264.7 macrophages and had inhibitory effects on the morphological variations and production of pro-inflammatory mediators, NO and PGE2 in LPS-stimulated Raw264.7 macrophages. Conclusion: EEPF can be used as a functional material for improving the oral environment through the control of oral microorganisms and for modulating inflammation by inhibiting the production of inflammatory mediators.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.513-517
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• 2017

The purpose of this study was to investigate the antioxidative and anti-inflammatory activities of ethanol extracts from Perilla frutescens var. acuta by varying the concentration of ethanol at 30, 50, 70, and 90% to utilize the effective extract of Perilla frutescens as a cosmetic and pharmaceutical material. In the DPPH antioxidant activity test, the 70% ethanol extract showed the highest activity with an IC50 of 680.98ppm. ABTS showed a high activity in the 50% ethanol extract and the 70% ethanol extract with an IC50 of 646.94 and 661.94 ppm, respectively. Each ethanol extract showed antioxidant activity at a certain concentration (100-10000 ppm), but did not show any significant relationship with the ethanol extract concentration. In RAW 264.7 macrophages induced by LPS, each of the ethanol extracts showed reduced NO production in all extracts, and more than 50% ethanol extract (10000ppm) inhibited nitric oxide formation by 85% or more. In particular, the 70% ethanol extract showed 90% or more nitric oxide production inhibition. In addition, the MTT assay showed no cytotoxicity at all concentrations (1250-10000 ppm) of each extract. In this study, the ethanol extract of Perilla frutescens var. acuta has antioxidant activity and anti-inflammatory activity that is dependent on the concentration at each extraction concentration.

• The Korea Journal of Herbology
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• v.21 no.2
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• pp.95-101
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• 2006

Objectives : This study aimed to establish cosmeceutical activities of Perilla frutescens var. acuta. Methods : Folium Perillae, which had been extracted, concentrated, and freeze drying with water and ethanol, have been used for the experiment. The effects on electronic donating ability, SOD-like activity, xanthine oxidase inhibition, whitening effect have been investigated in the cosmeceutical activity measurement of function experiment. Results : Both water and ethanol extracts of Perilla frutescens var. acuta showed relatively high electron donating ability of more than 70% at over 500ppm. Also, SOD like activity increased in a dose dependent matter of more than 80% at 5,000ppm, while tyrosinase showed insufficient inhibitory rate. Xanthine oxidase showed a meaningful inhibitory effect of 72.4% in water extract and 55.3% at 1,000ppm in ethanol extract. The addition of $Fe^{2+}ion\;and\;Cu^{2+}ion$ showed relatively high oxidizing inhibitory effect of 57% and 41%, respectively, at 500ppm in water extract and, when $Fe^{2+}$ ion was added in ethanol extract, the effect of 64% at 1,000ppm was achieved. Also, higher oxidizing inhibitory effect was shown against $Fe^{2+}$ rather than $Cu^{2+}$ in both water and ethanol extracts. For human cancer cells, relatively high growth inhibition ability was shown against melanoma G361 in both water and ethanol extracts. Conclusion : From the above results, it was confirmed that Perilla frutescens var. acuta could be used in functional cosmetics.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.34-40
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• 2012

This study was carried out to investigate the optimal roasting conditions for developing perilla leaf leached tea, which has high functional Perilla frutescens leaves. The roasting processes were carried out with variations in roasting temperature ($120-200^{\circ}C$) and roasting time (15-35 min), the response surface methodology was applied to monitor the changes in qualities of the roasted Perilla frutescens leaves. The antioxidant, bioactive substance in roasted Perilla frutescens leaves, and their extracts were the quality parameters. The total polyphenol and total flavonoid contents increased with time and temperature up to 25 min and $160^{\circ}C$. Antioxidative activities showed a positive correlation with the amount of phenolic compound. Caffeic acid and rosmarinic acid contents increased with time up to a mild temperature, $160^{\circ}C$, while they decreased at high temperatures over $160^{\circ}C$. The optimum roasting conditions selected for developing perilla leaf leached tea were thus $180^{\circ}C$ and 20 min, given the conditions in the above experiments.

• Korean Journal of Pharmacognosy
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• v.2 no.4
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• pp.173-175
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• 1971

By means of the two-dimensional thin-layer chromatography, free amino acid components of the leaves of $Perilla\;frutescens\;B_{RITTON}$ have been examined and twelve spots have been detected by the coloration with ninbydrin reagent. These were found to be aspartic acid, asparagine, alanine, phenylalanine, tryptophan, leucine, glutamic acid, proline, threonine, histidine, cystine, and glycine, tentatively.

• Bulletin of the Korean Chemical Society
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• v.35 no.7
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• pp.2151-2154
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• 2014

• Korean Journal of Pharmacognosy
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• v.47 no.1
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• pp.79-83
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• 2016

This study developed an HPLC analysis method for the determination of isoegomaketone (IK) and perillaketone (PK) in Perilla frutescens (L.) Britton leaves. P. frutescens ethanol extract was optimized through an HPLC analysis using a C18 column ($250{\times}4.6mml$, D, $S-5{\mu}m$, 12 nm) with gradient elution of water and acetonitrile as the mobile phase at a flow rate of 1 mL/min and a UV detection wavelength of 254 nm. The results of this method showed linearity in the calibration curve at a coefficient of correlation ($R^2$) of IK 0.9995, PK 0.9998. The limits of detection (LOD) for IK and PK were $0.234{\mu}g/mL$ and $0.952{\mu}g/mL$. The limits of quantification (LOQ) for IK and PK were $0.017{\mu}g/mL$ and $0.043{\mu}g/mL$. The inter-day precision RSDs of IK and PK in the P. frutescens were 1.25 to 2.69% and 0.36 to 1.10%, respectively, and the intra-day precision RSDs of IK and PK were 0.96 to 2.51% and 0.90 to 1.93%, respectively. The accuracies of IK and PK were 96.31 to 97.92% and 101.26 to 105.14%. In conclusion, this method was applied successfully to the detection of IK and PK in P. frutescens.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.2
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• pp.154-158
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• 1999

Volatile flavor compounds from perilla leaves were extracted and analyzed with different methods, head-space analysis (HS), simultaneous steam distillation and extraction (SDE) , and solvent extraction (SE), and to compare their efficiencies for quick analysis. Over 30 volatile compounds were isolated and 28 compounds were identified by GC/MSD. Major compound was perillaketone showing the compositions of which were 92% in SDE method, 86% in headspace analysis, and 62% in solvent extraction method. For quick evaluation of leaf flavor in perilla, it was desirable because the headspace analysis method had a shorter analyzing time and smaller sample amount than the other methods.

• Journal of Life Science
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• v.9 no.5
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• pp.628-637
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• 1999

This study was conducted to elucidate the leaf characteristics, leaf number and fertilizing level in perilla, Perilla frutescens, which was cultivated using five types organic compost with three level. Number of the harvested leaves was effective in Heulgnara with 800 kg/10 and Poongjag with 1200 kg/10 at 70 days and organic compost were the highest in Sarang followed by Heulgnara and Poongjag in order. Number of leaf harvested during the fifth times was the highest Poongjag followed by Heulgnara and Sarang in order. Leaf length and leaf width were the highest in Poongjag with 1200 kg/10 a at 70 days. Simple method for calculation of fertilizer level was N 6.09 kg and slaked lime 36.56 kg in Heulgnara 100 kg per 10 a. Recommendation level of chemical fertilizer in Heulgnara due to fertilizer method was N 275.10 kg, P 4.3 kg and K 10 kg per 10 a.