• 농업생명과학연구
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• 제43권3호
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• pp.45-54
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• 2009

본 연구에서는 인체 내 장내 세균 및 병원성 식중독 세균에 선인장 추출물이 미치는 영향과 항산화, 항고혈압 활성에 대하여 분석하였다. 항균활성은 96well-plate법과 paper disc법을 이용하여 실험하였으며 줄기 추출물의 경우 96well-plate 및 paper disc법의 결과, 장내유해균인 Eubacterium limosum 및 Clostridium perfringens, C. butyricum, C. difficile과 Staphylococcus aureus에 대하여 높은 억제율을 보였으나 Bacteroides fragilis, Bifidobacterium bifidum, Lactobacillus acidophilis, Streptococcus thermophilus의 경우 억제율을 나타내지 않았다. 열매 추출물의 경우 장내유해균 및 장내유익균에 Bacteroides fragilis, Bifidobacterium bifidum, Lactobacillus acidophilis, and Streptococcus thermophilis에 대하여 억제율을 나타내지 않았다. 또한 줄기 추출물의 경우 열 및 pH에서도 장내미생물에 대한 항균활성에 안정함을 나타내었다. 선인장 추출물의 폴리페놀과 플라보노이드 함량 및 DPPH 전자공여능을 측정한 결과 열처리하지 않은 열매와 줄기 추출물의 폴리페놀은 3.02 mg/g, 5.85 mg/g, 플라보노이드는 1.04 mg/g, 2.1 mg/g, 전자공여능은 87, 88%로 높은 수율을 나타내었다. 선인장 추출물의 항고혈압활성은 줄기 추출물의 경우 88.8% 열매 추출물의 경우 69.2%의 항고혈압활성을 보였으며 상기 결과를 종합할 때, 선인장 줄기추출물은 장내 유해균의 억제 및 유익균의 증진을 통한 장내 균총 개선을 위한 기능성 식품소재로 활용할 수 있다고 판단된다.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 2003년도 Annual Meeting of KSAP : International Symposium on Pharmaceutical and Biomedical Sciences on Obesity
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• pp.63-63
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• 2003

Opuntia ficus-indicavar. saboten Makino (Cactaceae) is a tropical or subtropical plant that has been widely used as folk medicine for the treatment of diabetes, asthma, burn, edema and gastritis. The purposes of the present study were to identify antioxidant constituents from fruits and stems of the plant cultivated in Cheju island, Korea, and examine their in vitro neuroprotective activities. Using a chromatographic fractionation method, ten chemical constituents were isolated from ethyl acetate extracts. By means of chemical and spectroscopic methods, those were identified as eight flavonoids such as kaempherol (a), quercetin (b), kaempferol 3-methyl ether (c), quercetin 3-methyl ether (d), narcissin (e), dihydrokaernpferol (f), dihydroquercetin (g) and erioclictyol (h), and two terpenoids such as 3-oxo-${\alpha}$-ionol-${\beta}$-d-glucopyranoside (i) and roseoside (j). Among the isolated compounds, comrounds c~e and h~j were those reported for the first titre from the plant. Compounds b, d and g showed DPPH free radical scavenging activities with IC$\sub$50/ values of 28, 19 and 31, ${\mu}$M respectively. Compounds d and g also inhibited iron-dependent lipid peroxidation with IC$\sub$50/ values of 2.4 and 3.5 ${\mu}$M. In a primary rat cortical neuronal cell culture system, compounds b, d and g inhibited xanthine/xanthine oxidase-induced (IC$\sub$50/ values of 18.2, 2.1 and 54.6 ${\mu}$M) and H$_2$O$_2$-induced (IC$\sub$50/ values of 13.6, 1.9 and 25.7 ${\mu}$M) cytotoxicities. In addition, compounds d and g inhibited NMDA-induced excitotoxicity by 21 and 33%, and only compound d inhibited growth factor withdrawal-induced apoptosis by 31% at a tested concentration of 3 ${\mu}$M. The results suggest that the antioxidant constituents with in vitroneuroprotective activities may serve as lead chemicals for the development of neuroprotective agent.

• 약학회지
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• 제42권6호
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• pp.621-626
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• 1998

Cactus (Opuntia ficus-indica var saboten Makino) is a tropical or subtropical plant, which is widely used as folk medicine for burned wound, edema and indigestion. We previously found that the ethanol extract of cactus stem showed anti-inflanunatory action. This investigation was designed to isolate the active fraction of anti-inflanimatory action from cactus stem by solvent extraction and colunm chromatography. Carrageenan-induced paw edema in rats and acetic acid-induced writhing test in mice were used as animal models to search anti-inflammatory and analgesic activities. respectively. The ethanol extract of cactus stem was consecutively extracted with hexane, ethyl acetate, and n-butanol. The hexane fraction was the most effective in carrageenan-induced paw edema, and then was separated in colunm chromatography of silica gel by the elution with hexane/ethyl acetate mixture. The most effective fraction 1 was separated in a second colunm chromatography by eluting with hexane/diethyl ether mixture. The most effective fraction 1-5 was obtained, and separated in a third column chromatography by eluting with hexane/chloroform mixture. It produced the most effective fraction 1-5-1. Moreover, fraction 1-5-1 showed an inhibitory effect on acetic acid-induced writhing in the doses of 30mg/kg and 60mg/kg,p.o.,indicating that it also contained analgesic activity.

• The Korean Journal of Ecology
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• 제11권4호
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• pp.175-192
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• 1988

The coastal vegetation of the southwestern coast of Korea was surveyed by the Braun-Blnquet's phytosociological sKDICe and its soil properties were also determined. Comparing with the coastal vegetation of Korea, Japan and Europe, the vegetation of this area could be classified into as follows; A. Thero-Salicornietea R. Tx. 1954(Salicor-nietum herbaceae assoc. nov.). B. Thero-Suaedetea Rivas Martwez 1979 (Suaedetum japonicae Miyawaki et Ohba 1966, Suaeda maritima commuity, Atriplici-Suaedetum maritimi Miyawaki et Ohba 1965, Suaeda asparagoided community) C. Asteretea tripolium Westhoff et Beeftink 1962 (Zoysietum sinice Ohba, Miyawaki et Tx. 1973, Limonietum tetragoni Miyawaki et Ohba 1969, Artemisietum scopariae assoc. nov., Aster tripolium community, Atriplex, gmelini community) D. Phragmitetea Tx. et Prsg. 1942 (Triglochietum maritimae assoc. nov., Carcetum scabrifoliae Miyawaki et Ohba 1969, phragmites communis community, Pyaceluretum latifolii Miyawaki et Okuda 1972, Scirpus fluviatilis community) E. Salsoletea komarovil Ohba, Miyawaki et Tx. 1973(Salsola komarovi community) F. Glehnietea littoralis ohba, Miyawaki et Tx. 1973(Caricetum pumilae assoc. nov., Meserschmidia sibirica community, Lysimachia mauri-tiana community Ishaemum anthephoroides community, Elymus mollis commuity, carex kobomugi community, Ixeris repens community) G. Viticetea rotundifoliae Ohba, Miyawaki et Tx. 1973 (Imperato cylindricae-Viticetum rotundifoliae ohba, Miyawaki ex Tx. 1973) and Opuntia ficus-indica var. saboten community. Among the soil properties, water potential seems to be one fo the most important factor on the distribution of the coastal plant community and it might be highly affected by water content in sand and salinity in low marsh.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 춘계총회 및 제22차 학술발표회
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• pp.125.2-126
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• 2003

손바닥 선인장(Opuntia ficus indica var. saboten)은 열대지역 유래의 다년초로서 열매와 줄기를 공복에 갈아 마시면 변비치료, 이뇨효과, 장운동의 활성화 및 식욕증진에 효능이 있으며, 선인장 줄기는 오래전부터 피부질환, 류머티스 및 화상치료에 이용되어 왔다 선인장 열매(prickly pear pulp)는 14.5%의 고형분 함량을 가지고 있으며, 0.21%의 단백질, 0.12%의 지방, 0.44%의 회분, 0.19%의 pectin 이외에 미량의 비타민 A와 C 그리고 여러 종류의 무기질을 포함하고 있다. 선인장 열매로부터 분리된 pectin 성분은 콜레스테롤 수치를 낮추는 효과가 있다고 보고된 바 있다. 본 연구에서는 손바닥 선인장의 소비 확대 방안의 일환으로 손바닥 선인장 열매를 이용한 겔타입 파우치 제품의 개발을 위한 최적의 제조조건을 확립하고자 하였다. 이를 위하여 손바닥 선인장 열매의 추출특성을 반응표면분석에 의해 모니터링하고, 최적조건에서 얻은 추출물을 이용하여 제조한 파우치 제품의 관능적 특성을 검토하였다. 그 결과 가용성 고형분 함량은 추출온도 82.7$0^{\circ}C$, 추출시간 118.98min 및 용매비 24.91 $m\ell$/g일 때 최대값을 나타내었으며, 총페놀성화합물 함량의 최대값은 578.96 $\mu\textrm{g}$/$m\ell$으로 추출온도 89.37$^{\circ}C$, 추출시간 144.77 min 및 용매비 22.81 $m\ell$/g일 때였다. 전자공여능은 추출 온도 97.26$^{\circ}C$, 추출시간 109.30 min, 용매비 19.73 $m\ell$/g일 때 최대값을 나타내었다. 손바닥 선인장 열매의 겔타입 파우치에 대한 관능검사 결과, 최대의 관능점수를 나타내는 배합비는 전반적인 기호도가 3.75점으로 xanthan gum의 함량이 0.11%, 당의 함량이 6.59%, 사과식초의 함량이 1.34%인 것으로 나타났다.

• 한국식품영양학회지
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• 제31권5호
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• 동아시아식생활학회지
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• 제22권4호
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• pp.506-513
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• 2012

This principal objective of this study was to evaluate the sensory properties and flavor compounds of Kimchi prepared with different levels (0.0%, 0.4%, 0.8%, and 1.2%) of Backryeoncho extracts (BE). At high levels of BE, Kimchi showed increased level of crispness and flavor, and also jeotgal odor decreased in the sensory evaluation. Addition of 0.8 % BE resulted in the highest scores for color, taste, and overall acceptance of Kimchi. Therefore, addition of 0.8 % BE appears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability. As a result of flavor compound analysis, a total of 24 volatile flavor compound, including 11 S-containing compounds, 6 terpenes, 1 acid, 1 ester, 1 alcohol, 2 miscellaneous compounds, 2 thiocyanates, etc., were detected by GC/MS. The major volatile compounds were s-containing compounds and terpene hydrocarbon, and especially terpene of sabinene was newly detected in Kimchi with added BE. Levels of 2-vinyl-[4H]-1,3-dithin derived from garlic flavor as a sulfide-containing compound along with diallyl trisulfide derived from green onion flavor were reduced in Kimchi with added 0.8% BE. Most sulfide-containing compounds were reduced in Kimchi with added BE, whereas most terpenes detected in control Kimchi were not detected.

• 한국생활과학회지
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• 제20권6호
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• pp.1213-1222
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• 2011

This research evaluated antibacterial and growth inhibition effects on three kinds of lactic acid bacteria and five kinds of food poisoning bacteria using Backryencho powder, hot water, 70% ethanol, and 95% ethanol extracts. Antibacterial activity was shown against Leu. mensenteroides for 8 and 10 mg/disc of the 95% ethanol extract solution and strong proliferation inhibition effects were displayed against B. subtilis, Stap. aureus, E. coli, and S. typhimurium. High antibacterial activity according to certain clear zone formations was shown especially for the 10 mg/disc. A 3% concentration of the 95% ethanol extract showed high growth inhibition effects against lactic acid bacteria, L. brevis, L. plantarum, and Leu. mesenteroids. The measurement of viable cell counts of S. aureus, E. coli, B. subtilis, and S. typhimurium indicated suppression effects by the 3% concentration of the 95% ethanol extract, at 49.60%, 41.54%, 35.95%, 28.82%, and 26.60% respectively. The antibacterial activities of the hot water, 70% ethanol, 95% ethanol extract of Backryencho against food poisoning bacteria and Kimchi fermentation lactic acid bacteria were confirmed through various methods of antibiotic measurement. Based on these results, Backryencho extract is considered a good source for a range of applications as a natural anti-bacterial agent for the storage ability of Kimchi and as a possible food preservative.

• 한국의류학회지
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• 제26권3_4호
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• pp.473-484
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• 2002

The physical characteristics of silk and wool fabrics dyed with OFS-FR and SM-FR were examined and color difference and colorfastness of these fabrics were analyzed. The results are as follows; 1. The thickness, density and weight of both dyed fabrics were increased than those of undyed fabrics independently of dyeing materials and mordants. 2. Air permeability of all the silk samples increased than that of undyed silk, on the other hand, air permeability of most of wool samples decreased than that of undyed wool. 3. Thermal insulation values of silk samples were not consistent with dyeing conditions, but those of wool samples increased than those of undyed fabrics regardless of dyeing materials and mordants. 4. Color difference was clear between OFS-FR and SM-FR dyed fabrics. The colors dyed with OFS-FR-Al and OFS-FR-chitos an showed violet, those dyed with SM-FR displayed yellowish, in addition to in case of wool, dyed with OFS-FR-Cu the color was greenish yellow, in case of silk dyed with SM-FR-Cu that was yellowish red. 5. Sense of silk fabrics by sensory-test was soft and smooth. Feeling of colors in silk fabrics was wick, warm and slightly brilliant. In case wool, sense of dyed fabrics was slightly soft and slightly rough. Feeling of colors in wool fabrics was warm but not elegant. Therefore the result of sensory-test in silk might be better than that of in wool. 6. Colorfastness to dry cleaning and perspirations was good, but that to washing and sunlight was not fine.

• 한국식품영양과학회지
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• 제27권5호
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• pp.821-826
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• 1998

Functional properties of mucilage and pigment extracted from Opuntia ficus-indica var. saboten were determined at various temperatures, pHs and alcohol concentrations. The crude mucilage extracted from pickly pear showed pH 4.2, 0.14% total acidity and 8.1% total soluble solid content(w/w, wet basis). Polysaccharide was purified from mucilage extract by isopropanol precipitation. Intrinsic viscosity of polysaccharide was 18.1dl/g and decreased with increasing KCl concentration. Relative viscosity and color stability of mucilage extract were determined with capillary viscometer and spectrophotometer at 534nm, respectively. In additions of 1~20%(v/v) ethanol, the red pigment of mucilage extract was very stable, but relative viscosity, increased gradually. For heating above 7$0^{\circ}C$, the stability of red pigment decreased drastically, but rheological property of mucilage was not changed. During storage, the red pigment was extremely unstable at above pH 8.3. At both pH 3.0 and pH 4.2, the red pigment was the most stable at 4$^{\circ}C$ for 18 days. In the case of storage at 37$^{\circ}C$, pigment of mucilage extract at pH 3.0 was destroyed more quickly than that at pH 4.2. Natural mucilage extract(pH 4.2) showed the good stability of red pigment at 3$0^{\circ}C$ for 10 days.