• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.29 no.2
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• pp.52-62
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• 2011

By studying the classic poetry and prose with a theme of Plantain, I would like to study why Plantain has been planted in our traditional garden for a long time. Also, through this study, I want to find when Plantain was introduced to in our country. We use description study method for studying the classic poetry and prose with a theme of Plantain. As a result, we found a few things like below. First, the introduction of Plantain to our country traces back to unified Silla in the poetry of Choe Chi Won. Also, Plantain was planted and loved generally as a general garden plant in the middle of Goryeo through poetry and paintings. Second, the meaning of Plantain is like this. 1) It means development and enjoyment of arts of summer because the leaves of Plantain were used for drinking alcohol and writing and poetry instead of papers. 2) In Buddhism, Plantain was thought to awaken 'gong(空)', 'mua(無我)', and 'brevity' of lesson of Buddha by the special shape and the image of falling rain to the leaves. Also, it was used widely in Buddhist temples because of the story of 'Hye ga dan bi(慧可斷臂)'. 3) In Confucianism, it is the emblem of lesson 'a wise man tries to be strong and tries not to stop following to God'(自强不息). 4) The large leaf of Plantain is called 'bongmi(鳳尾)' thanks to the image of likeness with tails of Bongwhang(鳳凰). Third, design use of Plantain is like this. 1) The large leaf of Plantain was used for giving an image of freshness and brightness in the garden in summer. 2) Our ancestor thought 'the sound of falling rain to Plantain'(芭蕉雨聲) as a picturesque sound in summer. Also, Plantain was highly utilized because our ancestor thought Plantain is the best plant for implementing 'soundscape'. Thus, the most characteristic use of several design uses is 'acoustic use'. 3) Plantain was also planted in a indoor pot for viewing. 4) Plantain was used for making food and medicine in the palace and private house as a practical use. The limit of this study is that I mainly use the text translated into Korean of database of overall Korean classics. We hope the new things related to this study would be added up to this study by translating original texts into Korean more.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.226-234
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• 2016

In this study, the possibility of developing new type of yanggaeng has been reviewed by evaluating physio-chemical and sensual characteristics of new yanggaeng products using 5~20% of powder of plantain that is a hardy plant resource from most of hillside in Korea. The moisture contents of plantain powder was 1.9%, DPPH radical scavenging ability was 15.67 mg/mL, and total polyphenol contents was 7.00mg/g. By increasing the adding rate of plantain powder the moisture contents and pH of yanggaeng were decreased. From chromatography, by increasing the adding rate of plantain powder the brightness, L-value was decreased along with redness, a-value, yellowness, and b-value. The a-value of sample group adding 5% of plantain powder was the highest and that of sample group adding 20% was the lowest (p<0.001). From texture measurement shown that the hardness of sample group adding 5% of plantain powder was the highest by 3,937.04 and that of sample group adding 20% of plantain powder was the lowest by 2,153.59. The springiness of sample group adding 5% of plantain powder was the highest by 6.79% and that of sample group adding 20% of plantain powder was the lowest by 4.76%. The cohesiveness of sample group adding 20% of plantain powder was the lowest by 177.35 and it was significant (p<0.001). The result of sensory test showed that sample group adding 10% of plantain powder achieved the highest appraisal from most factors, such as color, scent. sweetness, chewiness, moist level, softness level and total preference. As shown from the above results, the sensory preference of yanggaeng can be improved by adding proper volume of plantain powder while making it, so it is understood that the addition of plantain powder in making yanggaeng would give better possibility in commercialization. By considering sensory preference factor the 10% addition rate of plantain powder while making yanggaeng would be the most proper recipe.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.894-899
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• 2007

An experiment was conducted using a [6, 6-$^2H$]glucose isotope dilution method to determine the effects of plantain (Plantago lanceolata L.) on plasma glucose metabolism in sheep taken from a thermoneutral environment and exposed to a hot environment. The sheep were fed either mixed hay (MH) of orchardgrass (Dactylis glomerata L.) and reed canarygrass (Phalaris arundinacea L.) at a 60:40 ratio or MH and plantain (PL) at a 9:1 ratio in a crossover design for each 23-day period. In both dietary treatments the metabolizable energy (ME) and crude protein intake were designed to be isoenergetic and isoproteinous at around maintenance level. The sheep were taken from a thermoneutral environment ($20^{\circ}C$, 70% RH) and exposed to a hot environment ($28-30^{\circ}C$, 70% RH) for 5 days. The isotope dilution method using a single injection of [6, 6-$^2H$]glucose was performed on the $18^{th}$ day of the thermoneutral environment and on the $5^{th}$ day of heat exposure. Plasma glucose pool size was numerically lower (p = 0.26) during heat exposure on both dietary treatments, and numerically higher (p = 0.13) on the MH diet irrespective of environmental temperature. Plasma NEFA concentration (p = 0.01) and glucose turnover rate (p = 0.03) were decreased during heat exposure, but remained similar between diets. It could be concluded that, although no positive impact of plantain on glucose metabolism was found under the present experimental conditions (plantain constituted only 10% of basal diet), plantain herb is an alternative to MH for rearing sheep in both thermoneutral and hot environments.

• Research in Plant Disease
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• v.27 no.1
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• pp.1-7
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• 2021

In August 2020, necrotic ringspots on leaves were observed on 20 from 143 Plantago asiatica plants in open fields in Eumseong, Chungcheongbuk-do. Eight symptomatic Plantago asiatica plants were subjected to investigation on viral infection by reverse transcription and polymerase chain reaction. Impatiens necrotic spot virus, tomato spotted wilt virus and cucumber mosaic virus were detected from the symptomatic plants. Two impatiens necrotic spot virus (INSV) isolates ('INSV-plantain kr1' and '-plantain kr5') were sequenced and analyzed by comparing L genomic segment, nucleoprotein (N) gene and non-structural protein S (NSs) gene sequences. The nucleotide sequence of 'INSV-plantain kr1' isolate (MW114834) was most closely related to that of a 'Phalaenopsis' isolate (GQ336991) from China in the L genomic segment. 'INSV-plantain kr1' and '-plantain kr5' isolates shared the highest identities with those from 'Pepe' isolate (LC384872) and 'J' isolate (AB109100) in the NSs gene, respectively, and with that from 'YSMi-SH' isolate (FN400773) in the N gene. Phylogenetic analysis based on L genomic segment grouped the INSV-plantain kr1 isolate together with isolates from Korea (LC384870), China (GU112505, GQ336991), and Italy (DQ425094). This is the first report on INSV in P. asiatica from Korea.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1998.11a
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• pp.461-461
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• 1998

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.68-72
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• 1999

Dried plantain (Plantago asiatica L.) was evaluated as a natural food preservative. The methanol extract of dried plantain at tie concentration of 2,000$\mu\textrm{g}$/ml completely inhibited the growth of B. subtilis, L. monocytogenes and V. parahaemolyticus. When the extract was added to noodles and rice cakes at the concentration of 1, 3 or 5%, less microbial growth was observed compared with the control group. While the noodles with 1% plautain extract were evaluated favorable in terms of color, chewiness and overall guality, 3% addition of the extract gave the best score for rice cakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1601-1605
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• 2004

To develop the functional food, methanol extracts of dried plantain (Plantago asiatica L.) was fractionated in hexane, chloroform, ethyl acetate, butanol and aqueous fraction. DPPH radical scavenging effect, reducing power, nitrite scavenging effect and antimicrobial activities of these fractions were investigated. Ethyl acetate fraction among these fractions showed the highest effect of all experiments. Ethyl acetate fraction showed about 60% scavenging effect on the DPPH radicals at 400 $\mu$g/5 mL. Nitrite scavenging effect of ethyl acetate and butanol fraction was more than 70~80% at concentration above of 500 $\mu$g. Among various solvent fractions from methanol extracts of plantain, ethyl acetate fraction showed the highest inhibitory effect on the microorganism such as Staphylococcus aureus, Bacillus cereus and Vibrio parahaemolyticus at 5 mg/disc.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.410-417
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• 1999

Antimicrobial activity of Plantain(Plantago asiatica L.) was investigated. Methanol extract of dried Plantain was fractionated to hexane, chloroform, ethylacetate, butanol and aqueous fraction. Ethylacetate fraction among these fractions showed the highest inhibitory effect on the microorganisms such as B. subtilis, E. coli, and V. parahaemolyticus at 500 $\mu\textrm{g}$/disc. Ethylacetate fraction was further fractionated into 8 fractions by silica gel column and thin layer chromatography(TLC). The results showed that ethylacetate fractions No. 2 and 3 had the highest anti-microbial activity. They were mixed again, re-separated, and seven fractions were obtained. Among them, No.4 and 6 fraction had the highest inhibitory effect on the microorganisms, which were then separated into four fractions. In the 3rd fractionation, No.4 fraction was identified as hexadecanoic acid by HPLC, $^1$H-NMR and GC-MS.

• Industry Promotion Research
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• v.6 no.1
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• pp.87-93
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• 2021

Qi Baishi is a prolific master of modern Chinese painting in the 20th century and a profound influence on modern Chinese painting. With a lifetime of diligence and pursuit, he brought the development of traditional Chinese literati painting to the palace of world art. Qi Baishi's paintings have very different styles and rich connotations. There is a childlike "Plantain Crowd", which is childish but full of interest. There is also a simple and old-fashioned "Peony" in the late years, vigorous and powerful, moving heartstrings. There is also the irony of the present world, refuting the ugly "Tumbler", which is thought-provoking. Of course, the most worthy of study is Qi Baishi's landscape paintings. His landscape paintings surpassed their era and have unique historical value in the transformation of modern Chinese landscape painting. He was one of the pioneers of the transformation of Chinese landscape painting in the 20th century. In this article, through the research and collation of Qi Baishi's landscape paintings, the characteristics of Qi Baishi's landscape paintings and their surpassing of the times are discovered.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.498-502
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• 1998

In order to develop a natural food preservative, freeze dried plantain (Plantago asiatica L.) was extracted with several solvents, and the antimicrobial activity was investigated. The methanol extract exhibited antimicrobial activites against five strains of bacteria such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus. The methanol extract at the concentration of 1.0 mg/ml completely inhibited the growth of B. subtilis and V. parahaemolyticus. Antimicrobial activity of the ethylacetate fraction from the methanol extract was the strongest compared with those of other solvent fractions such as n-hexane, chloroform, n-butanol and water. The ethylacetate fraction showed the inhibitory effect at the concentration of 0.5 mg/disc on the growth of B. subtilis and V. parahaemolyticus.