• Journal of Nutrition and Health
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• 제37권8호
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• pp.655-661
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• 2004

This study was performed to investigate the antimicrobial effect of the Pulsatilla koreana extracts against food-borne pathogens. First, the Pulsatilla koreana was extracted with methanol at room temperatures, and fractionation of the methanol extracts from Pulsatilla koreana was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol respectively. The antimicrobial activity of the Pulsatilla koreana extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extracts of Pulsatilla koreana showed the highest antimicrobial activity against Staphylococcus aureus, Salmonella enteritidis and Shigella dysenteriae. The Staphylococcus aureus and Shigella dysenteriae were inhibited by petroleum ether and chloroform extracts of Pulsatilla koreana as well as ethyl acetate extracts of Pulsatilla koreana. The synergistic effect has been found in combined extracts of Pulsatilla koreana and Portulaca oleracea as compared to each extracts alone. Finally, the growth inhibition curve was determined using ethyl acetate extracts of Pulsatilla koreana against Staphylococcus aureus and Shigella dysenteriae. The ethyl acetate extract of Pulsatilla koreana showed strong antimicrobial activity against Staphylococcus aureus at the concentration of 2,000 ppm. The 2,000 ppm of ethyl acetate extract from Pulsatilla koreana retarded the growth of S. aureus more than 12 hours and Shigella dysenteriae up to 9 hours.

• Archives of Pharmacal Research
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• 제27권9호
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• pp.915-918
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• 2004

By bioassay-guided separation, an already known saponin, Pulsatilla saponin D was isolated from the root of Pulsatilla koreana Nakai as a antitumor component when evaluated by in vivo antitumor activity as well as in vitro cytotoxic activity test. It showed potent inhibition rate of tumor growth (IR, 82％) at the dose of 6.4 mg/kg on the BDF1 mice bearing LLC cells.

• BMB Reports
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• 제45권6호
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• pp.371-376
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• 2012

To investigate the therapeutic effect of a Korean herbal medicine Pulsatilla koreana as an anti-septic agent, anti-inflammatory effects of the herbal medicine were determined in lipopolysaccharide (LPS)-exposed rats. Treatment with a methanol extract from Pulsatilla koreana significantly inhibited LPS-induced inflammatory responses. Results from ELISA analysis showed that Pulsatilla koreana decreased the plasma and hepatic levels of pro-inflammatory cytokines such as IL-$1{\beta}$, IL-6, TNF-${\alpha}$ while increased the level of anti-inflammatory cytokine IL-10 in LPS-exposed rats. Pulsatilla koreana also decreased the plasma levels of other inflammatory mediators such as $NO_3{^-}/NO_2{^-}$, ICAM-1, $PGE_2$, and CINC-1 in LPS-exposed rats. Although no significant effects were observed in the phagocytic activities, the distribution of lymphocyte population was significantly shifted by the treatment with Pulsatilla koreana. All together, Pulsatilla koreana exerts anti-inflammatory activities in the immune-challenged animals implicating that this Korean herbal medicine is therapeutically useful for the treatment of inflammatory diseases like sepsis.

• 식물분류학회지
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• 제41권4호
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• pp.365-369
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• 2011

중국 연변지역에서 할미꽃속의 신잡종인 연변할미꽃(Pulsatilla ${\times}$ yanbianensis H.Z. Lv)을 새로이 발견하여 기재하였다. 연변할미꽃은 개화시 잎이 완전히 벌어져 분홍할미꽃과 유사하나, 꽃받침이 적자색이고 과실이 불임인 점에서 뚜렷이 구별된다. 연변할미꽃은 꽃받침과 화주가 흑적색인 가는할미꽃과 유사하나, 잎의 엽연에 짧은 털이 있고 개화시 잎이 완전히 벌어진 점에서 뚜렷하게 차이가 난다.

• 동아시아식생활학회지
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• 제15권3호
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• pp.323-333
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• 2005

This study was performed to analyze the quality characteristics of Oiji solution and Oiji preserved with $7\%$ salt brine and the others preserved with Pulsatilla koreana additives of varied concentrations $(3,\;6\;and\;9\%)$ during fermentation (24 days) at room temperature $(20\pm2^{\circ}C)$. The resuls of this experiment was as follows: The pH of Oiji added with Pulsatilla koreana of 3, 6 and $9\%$ tended to decrease as a fermentation period got longer. The acidity of Oiji was increased as a fermentation period got longer and reached the highest value in the 21st day. The acidity of Oiji solution was $0.92\~1.06\%$ and that of Oiji itself was $0.77\~1.61\%$. The Brix value showed $0.77\%$ for Oiji at the frist day and $3.33\~3.70\%$ at the 24th day. The Brix value of the Oiji with no addition showed the lowest value. Salt content was $2.39\~2.53\%$ for Oiji solution and $3.20\~3.33\%$ for Oiji. The tumidity as $\%T$ of Oiji solution was $52.67\%$ at the first day, that of Oiji solution with no addition of Pulsatilla koreana showed $-10.53\%$ and one which added $9\%$ Pulsatilla koreana showed $-1.16\%$ of tumidity as $\%T$ at the 24th day. As the fermentation period got longer, Oiji solution became tumid The tumidity of Oiji . solution with addition of Pulsatilla koreana showed a low level. For the texture of Oiji, hardness decreased in all cases and fracturability also decreased drastically, but adhesiveness increased as fermentation proceeded Sensory evaluation of Oiji with $6\%$ Pulsatilla koreana additives showed the highest score of taste, crispness and overall acceptance expect smell.

• 동아시아식생활학회지
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• 제15권5
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• pp.613-618
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• 2005

This study was performed to analyze the microbiological properties of Oiji soaking solution and Oiji preserved with $7\%$ brine and the others preserved with Pulsatilla koreana additives of various concentration$(0,\;3,\;6,\;9\%)$ during fermentation(24 days) at room temperature$(20\pm2^{\circ}C)$. The results of this experiment are as follows: The total number of microbes showed radical increase up to 6th day of growth period and decreased afterwards. Growth of microbes was impeded in the beginning of fermentation in the case of adding $6\%$ Pulsatilla koreana. The number of lactic acid bacteria tended to increase progressively until 15th day and then decreased, and that in the group of $6\%$ Pulsatilla koreana was relatively lower than those of other groups. Antimicrobial activity against Staphylococcus aereus and Micrococcus luteus was shown weakly from 9th day of fermentation regardless of the concentration of Pulsatilla koreana additives, but inactivated after 21st day of fermentation.

• Journal of Applied Biological Chemistry
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• 제48권2호
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• pp.89-92
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• 2005

The germination of Lactuca sativa seeds was significantly inhibited by the water extract of the fresh leaves of Pulsatilla koreana N. including abundant ranunculin. Germination inhibitory activity increased in a dose-dependantly. Protoanemonin, produced from ranunculin by enzymatic action during maceration process of leaves, was proved to be the active principle with inhibitory activity was above 90% at concentration of 1 mg/ml.

• Biomolecules & Therapeutics
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• 제8권3호
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• pp.207-212
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• 2000

The root extract of pulsatilla koreana has been used as antibacterial, antiparasitic and anti-inflam-matory analgesic agents in Traditional Medicine in Korea. Thus anti-inflammatory and analgesic actions of the methanol and water extracts of the root were investigated by administration in oral and intravenous route. From the results, it is concluded that the extracts exhibited the potent anti-inflammatory and analgesic actions in intravenous administration, but did not show the actions in oral administration in animals.

• 생약학회지
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• 제42권1호
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• pp.6-8
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• 2011

'BaegDuOng(白頭翁)' is one of the Chinese crude drugs used mainly as a pruritus, arthritis, cough and abdominal pain. The botanical origin of the crude drug has never been studied pharmacognostically. To clarify the botanical origin of 'BaegDuOng', the morphological and anatomical characteristics of Pulsatilla species growing in Korea, i.e. Pulsatilla koreana Nakai and P. cernua (Thunb.) Spreng. were studied. As a result, BaegDuOng from Korea was proved to be the root of Pulsatilla koreana.

• 한국작물학회:학술대회논문집
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• 한국작물학회 1994년도 춘계 학술대회지
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• pp.162-163
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• 1994