• Title, Summary, Keyword: mixed Scutellaria baicalensis extracts

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Effects of Scutellaria baicalensis G., Lithospermum erythrorhizon Extracts and Ozone-treated Crab Shell on Fermentation of Baechu Kimchi (자초(Lithospermum erythrorhizon), 황금(Scutellaria baicalensis G.) 추출혼합물과 오존처리환 게껍질(Crab shell)의 첨가가 배추김치 발효에 미치는 영향)

  • 이신호;박경남;임용숙
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.359-364
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    • 1999
  • The studies were carried out to investigate antimicrobial activity of mixed extracts of Lithospermum erythrorhizon and Scutellaria baicalensis G. and crab shell against lactic acid bacteria isolated from kimchi. The effects of Lithospermum erythrorhizon and Scutellaria baicalensis G. extracts and crab shell on shelf life of kimchi were also investigated. The growth of heterofermentative and homofer mentative lactic acid bacteria was inhibited by 95% ethanol extracts of Lithospermum erythrorhizon and Scutellaria baicalensis G. The pH of kimchi containing 1% of mixed extracts Lithospermum erythrorhizon. and Scutellaria baicalensis G., and crab shell was lower than control during fermentation for 25 days of 10oC. The viable cells of the kimchi samples were lower than that of control during fermentation. The sensory qualities of the kimchi samples were a little inferior to the control during shelf life of kimchi.

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Effects of Mixed Scutellaria baicalensis Extracts as Natural Preservative on Efficacy and Storage of Lactic Acid-Fermented Garlic Extract (천연보존료 복합 황금추출물이 유산균발효 마늘추출물의 저장성 및 기능성에 미치는 영향)

  • Lee, Hee-Seop;Lee, Sun-Jin;Sohn, Johann;Yu, Heui-Jong;Cho, Hong-Yon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.1
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    • pp.10-17
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    • 2017
  • The natural preservative "complex Scutellaria baicalensis extract (BHC)" contains Scutellaria baicalensis, Glycyrrhiza uralensis (liquorice), Zizyphus jujube (jujube), and Astragalus propinquus (milk vetch root). BHC has been used as a natural preservative for more than 10 years to increase storage duration and quality of food with strong antibacterial activity. BHC has been added into functional foods as a subsidiary ingredient. However, no studies have been performed to test whether or not BHC affects the activity of main functional ingredients. In this study, we tested whether or not BHC has any effect on the hepatoprotective activity of lactic acid-fermented garlic extract (LAFGE) when formulated in a clinical test supplement. $H_2O_2-induced$ oxidative damage in HepG2 cells was not attenuated by BHC, indicating that BHC had no influence on the protective effect of LAFGE against oxidative damage. Furthermore, BHC had no effect on the hepatoprotective effect of LAFGE against acetaminophen-induced acute liver injury in rats, as indicated by no changes in alanine transaminase and aspartate transaminase levels. In conclusion, BHC, formulated in the clinical test supplement with LAFGE, had no effect on hepatoprotective activity, indicating BHC could be considered as a suitable natural preservative for liquefied functional food materials.

Effects of Scutellaria baicalensis and Phellodendron amurense Extracts on Growth of Lactic Acid Bacteria and Kimchi Fermentation (황금과 황백 추출물이 젖산균 증식 및 김치 숙성에 미치는 영향)

  • 박민경;정광심;인만진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.2
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    • pp.420-426
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    • 2004
  • In this study, among 10 medicinal plants extracted with 50%-ethanol, antimicrobial activities measured by paper disc method were showed in Scutellaria baicalensis (Sb) on Leu mesenteroides and in Phellodendron amurene (Pa) on Lac. plantarum and Leu. mesenteroides. While 0.05∼0.2% of Pa extracts showed also relatively strong growth inhibition of both strains of lactic acid bacteria cultured in MRS broth for 24 hours at 3$0^{\circ}C$, Sb extract at concentration of 0.1% showed similar inhibitory effect on Leu mesenteroides to that of 0.05% of Pa extract. Addition of 0.02∼0.04% of Pa extracts to kimchi lowered effectively extents of pH decrease and acidity increase, and numbers of lactic acid bacteria and total bacteria compared to those of control during fermentation at 4$^{\circ}C$. This extending effect on fermentation period was obtained by adding 0.04% in case of Sb. Mixed extracts of Pa and Sb (Pa-Sb) by ratio 1 : 1 delayed also fermentation of kimchi at 0.03∼0.04%. In sensory evaluation kimchi containing 0.04% of Pa extract were less sour than kimchi containing 0.02% of Sb extract and/or control at late stage of fermentation.