• Title, Summary, Keyword: Schizandra fructus

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Effects of Gamma-Irradiation on Biological Activities and Color Changes of Extracts of Schizandrae fructus (감마선 조사가 오미자의 생리 활성과 색상 변화에 미치는 영향)

  • 전태욱;박지혜;신명곤;김기혁;변명우
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.1
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    • pp.137-142
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    • 2003
  • This study was carried out to examine the effects of gamma irradiation on the color removal, antioxidation, DPPH radical scavenger, and antimicrobial activity of Schizandra fructus extracts by different solvents. Schizandra fructus was extracted by hot water, ethanol, acetone and methanol, and the extracts were irradiated 10, 20 and 30 kGy with gamma rays. Hunter color L-value was increased by irradiation in a dose-dependent manner, resulting in brighter color for all solvents used. The a and b values were decreased by irradiation in a dose-dependent manner. Antioxidant activity of the ethanol extract of Schizandra fructus against soybean oil was the highest. The free radical scavenging activity was the strongest in hot water extract. All solvent extracts from Schizandra fructus had the strongest antimicrobial activities to B. subtilis, B. natto, B megaterium, S. aureus, Sal. typhymurium and E. coli. These results suggested that Schizandra fructus extracts have a strong potential as natural food preservatives and cosmetic raw materials. Furthermore, irradiation may not influence adversely on biological activites of the extracts when irradiated up to 30 kGy.

Effects of Selected Stabilizers on the Color Deterioration of Crude Pigment Extract from Schizandra fruit (Schizandra Fructus) (여러 가지 안정화 물질이 오미자 색소 추출물의 가열 변색에 미치는 영향)

  • Kim, Hyun-Jung;Cho, Sung-Bin;Chun, Hyang-Sook
    • Journal of the Korean Society of Food Culture
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    • v.18 no.5
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    • pp.475-482
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    • 2003
  • The effects of selected stabilizers and sugars on color deterioration of anthocyanin in Schizandra fructus were examined at $100^{\circ}C$ for $120{\sim}180$ min. Among four test sugars, it was found that fructose accelerated the thermal color deterioration while maltose retarded the color deterioration by 40%. Maltodextrin and ${\gamma}$-cyclodextrin showed the highest stabilizing effect on the thermal color deterioration of crude pigment extract from Schizandra fructus(CPES) containing 2 mg% of anthocyanin. Addition of maltodextrin or ${\gamma}$-cyclodextin at 5% retarded thermal color deterioration of CPES. In gel system, 5% of maltodextrin also retarded the color deterioration by $15{\sim}20%$ during storage at $25^{\circ}C\;and\;35^{\circ}C$.

Kinetic Study on the Color Deterioration of Crude Anthocyanin Extract from Schizandra Fruit (Schizandra chinensis fructus) (오미자 색소 추출물의 가열 변색에 대한 속도론적 연구)

  • Cho, Sung-Bin;Kim, Hyun-Jung;Yoon, Jong-Il;Chun, Hyang-Sook
    • Korean Journal of Food Science and Technology
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    • v.35 no.1
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    • pp.23-27
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    • 2003
  • The effects of temperature and pH on color deterioration of anthocyanin in Schizandra fruit (Schizandra chinensis fructus) were determined with temperature range of $80{\sim}100^{\circ}C$ and pH range of $2.0{\sim}5.0$. Browning index was used as an index of color deterioration of crude anthocyanin extract from Schizandra fruit. As pH of crude anthocyanin extract was increased, color deterioration was accelerated, showing pH-dependency of thermal stability of anthocyanin extract from Schizandra fruit. Anthocyanin degradation could be modeled as a second-order rate reaction, with rate of $3.2{\times}10^{-3}\;h^{-1}\;(pH\;2.0){\sim}4.1{\times}10^{-3}\;h^{-1}\;(pH\;5.0)\;at\;100^{\circ}C$. Temperature dependence of deterioration was described by the Arrhenius relationship. Activation energies for pH $2.0{\sim}5.0$ ranged from $24.87{\sim}42.54\;kJ/mol^{-1}$.

The Effect of Schizandrae Fructus Extract on Alcohol Fermentation and Enzyme Activities of Saccharomyce cerevisiae (오미자(Schizandra chinensis B.) 추출물이 Saccharomyces cerevisiae의 알콜발효 및 효소 활성에 미치는 영향)

  • Choi, Jae-Thun;Lee, Si-Kyung;Joo, Hyun-Kyu
    • Applied Biological Chemistry
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    • v.38 no.3
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    • pp.278-282
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    • 1995
  • The effect of Schizandrae fructus extract on the physiological properties of Saccharomyces cerevisiae was investigated. S. cerevisiae was inoculated into glucose broth, added with Schizandrae fructus extract, 0, 0.01, 0.1, 0.5 and 1%(w/v), respectively. And a 96 hours incubation was followed to investigate the changes in the growth, alcohol production, alcohol dehydrogenase and pyruvate decarboxylase activities of S. cerevisiae. The growth of S. cerevisiae was more pronounced in the broth containing 0.1 and 0.OlfS Schizandrae fructus extract than in the control. The growth was, however, inhibited in the broth containing 0.5 and 1% of the extract. The content of alcohol produced by S. cerevisiae also showed very similiar results with those of the yeast growth by addition of Schizandrae fructus extract. Alcohol dehydrogenase activities of S. cerevisiae cultured in broth treated with the extract of 0.1% and 0.01% increased by 25% and 18% than those in control group. Pyruvate decarboxylase activities in 0.1% and 0.01% treatments increased to 1.32 and 1.26 times. The activities in 0.5% and 1% treatments, however, decreased by 30% and 44%.

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Volatile components of Schizandra Chinensis Bullion (오미자(Schizandra Chinensis Bullion)의 휘발성 성분)

  • Kim, Ok-Chan;Jang, Hee-Jin
    • Applied Biological Chemistry
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    • v.37 no.1
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    • pp.30-36
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    • 1994
  • The essential oil of Schizandrae Fructus was extracted by simultanous distillation-extraction and steam distillation and analyzed by GC and GC-MS. The oil content of Schizandrae Frutus was 0.64% when extracted by steam distillation and 0.88% in case of simultanous distillation extraction and sensory analysis of the oil indicated woody, camphorous, spicy and sour characteristic notes. The experimental results confirmed the presence 47 volatile components, the major components were ${\gamma}-terpinene$, p-cymene, ${\alpha}-ylangne$ and ${\beta}-elemene$. The oil was fractioned into ten fractions and 4 fraction of them have a good aroma character. The application of the oil showed the utilization possibility as flavoring materials for Korea tea.

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Antioxidative and Fibrinolytic Activities of Several Medicinal Plant Extracts (수종(數種)의 한약재(韓藥材) 추출물(抽出物)의 항산화능(抗酸化能)과 혈전용해능(血栓溶解能))

  • Joo, Eun-Young;Park, Chan-Sung
    • The Korea Journal of Herbology
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    • v.25 no.3
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    • pp.53-60
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    • 2010
  • Objectives : This study was conducted to evaluate the antioxidative and fibrinolytic activity of the water and ethanol extracts from medicinal plants. Methods : Five kinds of medicinal plants(Carthami Flos, Glycyrrhizae Radix, Schisandrae Fructus, Atractylodes Rhizoma, Shiitake mushiroom) were extracted with distilled water and 70% ethanol, and the extracts were tested for their antioxidative and fibrilytic activities. Results : The highest polyphenol contents of the water and ethanol extracts from medicinal plants were 812.52 mg and 685.44 mg per 100 g of Carthamus tinctorius and Schizandra chinensis, respectively. The electron donating abilities (EDA) of the water extracts from all medicinal plants except Lentinus edodes were about 90% at 1,000 ppm and ethanol extracts were higher than those of water extracts. The highest SOD-like activity and nitrite scavenging abilities (NSA) were both of water and ethanol extracts from Schizandra chinensis. Five kinds of medicinal plants had fibrinolytoc activity and the highest activities were water and ethanol extracts from Glycyrrhiza uralensis. Conclusion : These results suggest that the medicinal plants can be used as natural antioxidant to prevent oxidative damage in normal cells probably because of their antioxidative and fibrinolytic activities.

Antioxidant, Antiinflammation and Hepatoprotective activity of Schizandrae Fructus processed with differenciated steaming number (증숙 오미자의 항산화, 항염증 및 간보호 효과 비교 연구)

  • Choo, Byung Kil;Chung, Ki Hun;Seo, Young-Bae;Roh, Seong-Soo
    • The Korea Journal of Herbology
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    • v.28 no.2
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    • pp.83-92
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    • 2013
  • Objectives : We investigated differances of physiological functionalities in the steamed Schisandrae Fructus. Methods : The samples were extracts of dryed schisandrae fructus without steaming process (S0), extracts of schisandrae fructus with three times steamed (S3), extracts of schisandrae fructus with five times steamed (S5) and extracts of schisandrae fructus with seven times steamed (S7). We analyzed contents of schisandrin, gomisin, total polyphenol and flavonoid and antioxidant activities. We researched antiinflammation effects for Raw264.7 cells. To evaluate liver protective activity, we measured AST, ALT and gamma-GTP in serum of alcoholic mice. Results : As the steaming number of schisandrae fructus increase, the contents of schisandrin and gomisin were more increased. The contents of total polyphenol of S5 and S7 were significantly increased compared to that of S0. DPPH free radical scavenging activities of S5 and S7 were significantly increased compared to that of S0, ABST radical scavenging activities of S3 and S5 were significantly increased compared to that of S0 in vitro. The NO production of all sample was significantly decreased compared to control, PGE2 release of S3, S5 and S7 were significantly decreased compared to control. IL-$1{\beta}$ release of S5 and S7 were significantly decreased. AST, ALT and gamma-GTP of S3, S5 and S7 were significantly decreased compared to control. Conclusions : We think that extracts of schisandrae fructus with steaming process may have more potential efficacy than a schisandrae fructus without steaming process.

Effects of Schizandra chinensis fructus on the Immunoregulatory Action and Apoptosis of L1210 cells (오미자 면역조절작용 및 L1210 세포의 apoptosis 에 미치는 효과)

  • Kwon, Jin;Lee, Se-Jin;So, June-No;Oh, Chan-Ho
    • Korean Journal of Food Science and Technology
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    • v.33 no.3
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    • pp.384-388
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    • 2001
  • The effects of MeOH extracts of Schizandra chinensis fructus (SZX) on the immunoregulatory effect (lymphocyte proliferation, subpopulation, nitric oxide production, phagocytic activity) and apoptosis $(sub-G_1\;peak)$ of L1210 cells were examined. The proliferation of splenocytes and thymocytes were enhanced by the addition of $10\;{\mu}g/mL$ of SZX. SZX were administered p.o. once a day for 7 days in adult male BALB/c mice. SZX resulted in altering subpopulation of splenic B and/or T and thymic T lymphocytes, especially the number of $T_H$ cells were markedly increased by the treatment of SZX in vivo and in vitro. SZX treatment induced the apoptotic cell death in L1210 mouse leukemia cells. In addition, SZX accelerated the production of nitric oxide and phagocytic activity in peritoneal macrophages. These results suggest that SZX have an immunoregulatory property and anti-cancer action.

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Effects of Drying Conditions on the Profile of Volatile Terpenoid and Colour of Schizandra Fruit(Schizandra Chinensis fructus) (건조 조건이 오미자의 휘발성 terpene류 및 색도에 미치는 영향)

  • Kim, Yun-Je;Lee, Young-Guen;Choi, Young-Whan;Kim, Yong-Chul
    • Journal of Life Science
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    • v.18 no.8
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    • pp.1066-1071
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    • 2008
  • Schizandra fruit (Schizandra chinensis fructus) were dried by three processes, $50^{\circ}C$ (50HAD), $70^{\circ}C$ hot air (70HAD) and freeze drying process (FRD). Terpenoid were collected by SDE(Simultaneous Steam Distillation-Extraction) and followed by GC-MSD analysis. Also colour profile of each dried samples were measured by Hunter colorimeter. From fresh schizandra fruit, were detected 15 kinds of monoterpene, 28 kinds of sesquiterpene and 7 kinds of terpene alcohol. Myrcene(56.97 ${\mu}g/g$) and ${\gamma}$-terpinene(58.49 ${\mu}g/g$) were the major monoterpenes, ${\beta}$-elemene(120.16 ${\mu}g/g$), ${\alpha}$-bergamotene (103.45 ${\mu}g/g$), ${\gamma}$-selinene (75.97 ${\mu}g/g$), ${\beta}$-cubebene(66.69 ${\mu}g/g$), aristolene (51.25 ${\mu}g/g$) and ${\alpha}$-ylangene(28.06 ${\mu}g/g$) were the sesquiterpenes, and T-muurolol (96.45 ${\mu}g/g$) and terpinen-4-ol(46.02 ${\mu}g/g$) were the terpene alcohols. The dried samples lost more than half of terpenoid content of fresh schizandra fruit during early stage of drying process, and then the level of terpenoid content was not significantly changed. The content of sesquiterpenes appeared to increase until 6 day of FRD. The amount of residual terpene alcohols contained in schizandra fruit dried by FRD was more than those remained after drying by other processes, and schizandra fruit dried by 70HAD exhibited the least residual terpene alcohols. Brightness parameter $L^{\ast}$ decreased with the rise in the level of drying temperature, to which redness parameter $a^{\ast}$ and yellowness $b^{\ast}$ appeared to be similar.

Effects of Schisandrae Fructus Supplementation on Apoptosis and Inflammatory Response in Gastrocnemius Muscle of Dexamethasone-Induced Muscle Atrophy Mice (Dexamethasone에 의하여 유발된 근육 위축 생쥐의 비복근 근섬유에서 apoptosis와 염증 반응에 미치는 오미자 추출물의 영향)

  • Choi, Yung Hyun
    • Herbal Formula Science
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    • v.25 no.3
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    • pp.363-374
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    • 2017
  • Dried fruits of Schizandra chinensis Baillon, Fructus Schisandrae, have been widely used for many years to prevent and treat various diseases in Asian countries including Korea and Russia. It has recently been reported that extracts of Fructus Schisandrae are effective for controlling muscle and skeletal diseases. In this study, we investigated the efficacy of ethanol extract of Fructus Schisandrae (EEFS) on apoptosis and inflammatory response in gastrocnemius muscle of dexamethasone-induced catabolic muscle atrophy mice as part of natural substance discovery and functional analysis for improving muscle function. According to the results of this study, EEFS supplementation attenuated body weight gains and suppressed calf thickness loss in dexamethasone-induced muscle atrophic mice. Gastrocnemius muscle immunohistochemistry showed that expression of caspase-3 and poly(ADP-ribose) polymerase, which are representative apoptotic markers, was markedly increased in dexamethasone control mice; however, their expression was effectively reduced in the EEFS-fed mice. EEFS supplementation also prevented dexamethasone-induced increases in immunoreactivity of muscle fibers for myostatin, an important negative regulator of skeletal muscle mass. In addition, EEFS significantly normalized the increased numbers of nitrotyrosine, 4-hydroxynonenal and inducible nitric oxide synthase-positive muscle fibers compared to that found in dexamethasone control mice. These results suggest that EEFS protects dexamethasone-induced muscular atrophy by decreasing apoptosis and inflammatory responses, and EEFS is more likely to be developed as a muscle strengthening agent.