• Title, Summary, Keyword: 민들레

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The Comparisons of Germination Characteristic in Native Taraxacum spp. and Taraxacum officinale Seeds (자생 민들레류와 서양민들레 종자 발아특성 차이)

  • 안영희;최광율
    • Korean Journal of Environment and Ecology
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    • v.14 no.3
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    • pp.199-204
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    • 2000
  • 최근 자연생태계에서 일어나고 있는 자생 민들레류의 감소와 서양민들레의 급속한 증가원을 종자 발아특성을 통해 알아보고자 한다. 각각의 종자는 무처리를 비롯하여 10일, 20일, 30일, 60일간의 저온처리를 실시하였으며 발아조건은 광조건과 암조건으로 실험하였다. 자생민들레의 경우에 광조건하의 무처리 대조구에서 28%의 발아율을 나타내었으나 60일간의 저온처리구에서 90%의 발아율을 나타내었다. 발아세와 평균발아기간도 30일 이상의 저온처리와 광조건하에서 양호한 성적을 나타내었다. 좀민들레의 경우에도 민들레와 거의 유사한 경향을 나타내어 30일 이상의 저온저리와 광조건하의 발아상태가 대조구에 비해 상대적으로 양호하였다. 그러나 서양민들레는 저온무처리구의 광조건에서 발아율 88.8%로 자생 민들레류에 비해 현저히 높게 나타났다. 또한 서양민들레 종자는 저온처리에 의핸 현저한 발아율 향상을 볼 수 없었다. 그러므로 30일 이상의 저온처리에 의해 휴면이 타파되고 발아율이 향상되는 자생 민들레류의 비휴면성인 성양민들에 비해 종 번식에 있어 상대적으로 불리하다는 것을 알 수 있었다.

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Analysis of Genetic Relationship Among Native Taraxacum and Naturalized Taraxacum species using RAPD (RAPD를 이용한 자생 민들레 종과 귀화 민들레 종간의 연관계 분석)

  • 안영희;박대식;정규환
    • Korean Journal of Environment and Ecology
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    • v.17 no.2
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    • pp.169-176
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    • 2003
  • The genetic relationships between 4 Korean native Taraxacum and 2 naturalized Taraxacum species were analyzed using the random amplified polymorphic DNA (RAPD) method. Because 141 polymorphic bands were generated from 30 random primers selected through the primer screening, it was possible to analyze the genetic relationship among 6 Taraxacum species. In RAED with the primer OPC12, OPD16, OPK16, OPK17, OPK20, OPS1 or OPS8, many specific polymorphic bands have been appeared in each species. Especially RAPD with the primer OPS8, a specific polymorphic band at 564bp was appeared only in the naturalized Taraxacum officinale. Based on RAPD analysis, Korean native Taraxacum and naturalized Taraxacum species are divided into two groups. T. officinale and T. laevigatum are classified into group I which is a naturalized Taraxacum species group, and T. mongolicum, T. hallasanensis, T. ohwianum and T. coreanum are classified into group II which is a Korean native Taraxacum species group. The result from the RAPD method was very similar to the result from the Bootstrap method. From the examination of the physical characteristics of 6 Taraxacum species populated in Korea, flowering period of Taraxacum species in group I are longer than Taraxacum species in group ll, and the direction of involucral bract of Taruxacum species in the group I was also different comparing to the group ll. Because the flowering color, leaf direction, and the specificity of seed germination of T. coreanum were different compared to the other species in the group II, T. coreanum would be genetically divergent and showed the highest dissimilarity index score.

Genetic Variation and Phylogenetic Relationship of Taraxacum Based on Chloroplast DNA (trnL-trnF and rps16-trnK) Sequences (엽록체 DNA (trnL-trnF, rps16-trnK) 염기서열에 의한 국내 민들레속 유전자원의 유전적 변이와 유연관계 분석)

  • Ryu, Jaihyunk;Lyu, Jae-il;Bae, Chang-Hyu
    • Korean Journal of Plant Resources
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    • v.30 no.5
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    • pp.522-534
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    • 2017
  • This study was investigated genetic variation in 24 Taraxacum accessions from various regions in South Korea based on the sequences of two chloroplast DNA (cpDNA) regions (trnL-trnF and rps16-trnK). T. mongolicum, T. officinale, and T. laevigatum were triploid, and T. coreanum and T. coreanum var. flavescens were tetraploid. The trnL-trnF region in native Korean dandelions (T. mongolicum, T. coreanum, and T. coreanum var. flavescens) were ranged from 931 to 935 bp in length, and that of naturalized dandelions were ranged from 910 bp (T. officinale) to 975 bp (T. laevigatum) in length. The rps16-trnK region in T. mongolicum, T. coreanum, T. coreanum var. flavescens, T. officinale, and T. laevigatum was 882-883 bp, 875-881 bp, 878-883 bp, 874-876 bp, and 847-876 bp, respectively, in length. The sequence similarity matrix of the trnL-trnF region ranged from 0.860 to 1.00 with an average of 0.949, and that of the rps16-trnK region ranged from 0.919 to 1.000 with an average of 0.967. According to the phylogenetic analysis, the Korean native taxa and naturalized taxa were divided independent clade in two cpDNA region. T. coreanum var. flavescens clustered only with T. coreanum, and there were no significant differences in their nucleotide sequences. The finding that two accessions (T. coreanum; Jogesan, T. mongolicum; Gangyang) had a high level of genetic variation suggests their utility for breeding materials.

Effects of Dietary Supplementation of Mulberry Leaves and Dandelion Extracts on Storage of Chicken Meat (뽕잎과 민들레 추출물을 급여한 계육의 저장성에 미치는 영향)

  • Park, Chang-Il;Kim, Young-Jik
    • Korean Journal of Poultry Science
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    • v.37 no.4
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    • pp.313-321
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    • 2010
  • This study was conducted to investigate the effects of dietary supplementation of mulberry leaves and dandelion extracts on pH, meat color, TBARS (thiobarbituric acid reactive substance), and VBN (volatile basic nitrogen). Two hundred broiler chickens were fed diets for five weeks containing 1% mulberry leaves extracts (T1), 2% mulberry leaves extracts (T2), 1% dandelion extracts (T3), and 2% dandelion extracts (T4). At the end of five weeks feeding experiment, broilers were slaughtered, and stored at $4^{\circ}C$ for five weeks. As storage time increased, the presence of mulberry leaves and dandelion extracts resulted in decreased pH, and $L^*$ and increased TBARS, VBN, and $a^*$ value in all treatment groups (P<0.05). The pH value, TBARS, and VBN were significantly decreased by the supplementation of mulberry leaves and dandelion extracts relative to the control (P<0.05). Therefore, mulberry leaves and dandelion extracts had the possibility to improve shelf life of chicken meat. Especially, T4 was significantly more effective in delay lipid oxidation compared to the control group. However, no significantly difference was found in pH, TBARS, and VBN among mulberry leaves and dandelion extracts treatment groups. In conclusion, this study demonstrates that compared to control group, supplementation of mulberry leaves and dandelion extracts were effective in decreasing pH, TBARS, and VBN and increasing $a^*$ value.

Effect of Dietary Dandelion (Taraxzcum coreanum) and Dandelion Fermented Probiotics on Productivity and Meat Quality of Broilers (민들레와 생균제의 첨가가 육계의 성장 및 체조성에 미치는 영향)

  • Oh, J.I.;Kim, G.M.;Ko, S.Y.;Bae, I.H.;Lee, S.S.;Yang, C.J.
    • Korean Journal of Poultry Science
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    • v.34 no.4
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    • pp.319-327
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    • 2007
  • This experiment was designed to evaluate effects of Dandelion (Taraxzcum coreanum) and Dandelion fermented probiotics medium on the growth performance and meat quality in broiler chicks. A total of 150 "Ross" broilers,1-day old, were assigned to 5 treatments in a completely randomized design. There were 5 replications per treatment and 6 broilers in each replication for 5 weeks. The dietary treatments included a control (Dandelion and Dandelion fermentation was not added), antibiotic (0.05 chlortetracycline was added), 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics, respectively. There was no significant difference in final body weight, weight gain, feed intake, and feed conversion ratio of broilers fed diets containing antibiotics, 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics. The total cholesterol, HDL and LDL in plasma and meat cholesterol content was not affected by 0.5 and 1.0% Dandelion fermented probiotics and 1.0% Dandelion supplementation (P>0.05). The oleic acid content was significantly increased in 0.5% Dandelion fermented probiotics compared to that of the control (P<0.05). As a result, Dandelion and Dandelion fermented probiotics result in the influence on decreasing cholesterol in blood, particularly when adding probiotics, oleic acid that is the important factor in taste testing of meat increases thus the quality and taste of the chicken meat could be improved with the effect.

Physicochemical and Sensory Characteristics of Yakju Fermented with Different Ratios of Dandelion (Taraxacum platycarpum) Root Powder (민들레 뿌리분말의 첨가비율을 달리하여 제조한 민들레 약주의 이화학적 및 관능적 특성)

  • Lee, Jong-Bok;Lee, Jong-Suk;Kim, Myung-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.6
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    • pp.834-839
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    • 2012
  • The physicochemical and sensory characteristics of Yakju fermented with different ratios of Taraxacum platycarpum (dandelion) root powder (0, 5, 10, and 15%) were investigated. The pH of Yakju decreased and the total acidity and sugar content increased according to the addition of dandelion root powder. Dandelion root powder (15%) showed significantly higher reducing sugar content on the 3rd day of fermentation compared with other groups, including the control. Also, further exposure of fermentation time showed a declining pattern of reducing sugar content. Including control, the alcohol content increased in all Yakju samples fermented with dandelion root powder as fermentation progressed. The Yakju fermented with 5% dandelion root powder showed the highest sensory scores for color, aroma, taste, swallowing, and overall acceptability as $6.38{\pm}1.27$, $5.58{\pm}1.02$, $5.79{\pm}0.98$, $6.08{\pm}1.21$, and $5.96{\pm}0.91$, respectively. In the present study for the production of Yakju, 5% dandelion root powder was the most appropriate amount to be added for the production of Yakju. The result obtained here may provide fundamental data for the traditional Yakju industry, which is interested in using a variety of natural resources.

Studies on Antioxidant Activity, Total Flavonoids and Polyphenols, and Reducing Power in Yakju with Different Ratios of Dandelion Root (민들레 뿌리를 첨가한 약주의 총 플라보노이드, 총 폴리페놀 함량과 전자공여능, 환원력 활성 조사)

  • Lee, Jong-Bok;Park, Hye-Kyong;Lee, Jong-Suk;Kim, Myung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.6
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    • pp.882-887
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    • 2011
  • We investigated the physicochemical and antioxidant activity characteristics of Yakju with different ratios (0, 5, 10, and 15%) of dandelion (Taraxacum officinale) root powder in order to find out potential as a functional fermented rice alcohol. Yakju samples were measured to obtain total flavonoid content, total polyphenol content, 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, and reducing power. Total flavonoid and polyphenol contents increased with increasing amounts of dandelion root. The DPPH radical scavenging activity increased with the addition of dandelion root. Also, the reducing power was higher in Yakju with dandelion root compared with controls such as gallic acid, butylated hydroxytoluene, and ${\alpha}$-tocopherol. It is concluded that the Yakju fermented with additional dandelion root is functionally superior to the rice alcohol without dandelion root.

Effect of Dandelion Leaf Extracts on Lipid Metabolism in Rats Fed High Cholesterol Diet (민들레잎추출물의 흰쥐 체내 지질대사 개선 효과)

  • 조수열;박지윤;오연진;장주연;박은미;김명주;김광수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.4
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    • pp.676-682
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    • 2000
  • The effect of dandelion leaf extracts on lipid metabolism was investigated in high cholesterol-fed rats. Four groups of rats were given a high cholesterol diet containing 10g cholesterol/kg and 2.5 g sodium cholate/kg for 6 weeks. The control group received without dandelion leaf extracts and the other three groups received with one of dandelion leaf extracts (water, ethyl acetate, ether), respectively. Weight gain and feed intake were significantly higher in water group than control group. Serum triglyceride, total cholesterol, cholesteryl ester, chylomicron and VLDL-cholesterol concentratins were lower, whereas HDL-cholesterol and phospholipid concentrations were significantly higher in dandelion leaf extract supplemented-groups than control group. Dandelion extract increased HDL-C/total-C ratio and lowered atherogenic index. Hepatic triglyceride, total cholesterol, free cholesterol and cholesteryl ester concentrations lowered in dandelion leaf extract groups compared to control group. Especially, hepatic triglyceride and free cholesterol levels were lower in ethyl acetate extract group than in water and ether extract groups. Dandelion leaf extract supplements did not affect hepatic phospholipid cencentration. Hepatic HMG-CoA reductase activity was significantly lower in water extract group than the others. ACAT activity was significantly decreased by dandelion extract supplements.

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Effects of Dietary Supplementation of Mulberry Leaves and Dandelion Extracts on Performance and Blood Characteristics of Chickens (뽕잎과 민들레 추출물 급여가 육계의 생산성 및 혈액성상에 미치는 영향)

  • Park, Chang-Ill;Shon, Joong-Cheon;Kim, Young-Jik
    • Korean Journal of Poultry Science
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    • v.37 no.2
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    • pp.173-180
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    • 2010
  • This study was conducted to investigate the effects of dietary supplementation of mulberry leaves and dandelion extracts on performance, proximate composition, heating loss, drip loss, and blood characteristics of chickens. One hundred sixty broiler chicks were fed diets for five weeks containing 1% mulberry leaves extracts (T1), 2% mulberry leaves extracts (T2), 1% dandelion extracts (T3), and 2% dandelion extracts (T4). At the end of five week feeding experiment, broiler were slaughtered, and stored at $4^{\circ}C$. T2 resulted in much better weight gain and feed conversion than other treatment groups. As storage time increased, all treatment groups resulted in increased heating loss and drip loss (P<0.05) but no significant difference were observed among the treatment groups. In blood composition, GOT (glutamic oxaloacetate transaminase), GPT (glutamic pyrubic transaminase), total cholesterol, and triglyceride were significantly decreased by the supplementation of mulberry leaves and dandelion extracts compared to the control (P<0.05). Especially, T4 was significantly (P<0.05) more effective in improving blood composition compared to other treatment groups. However, no significant difference (P>0.05) were found in LDL-cholesterol among all treatment groups. In conclusion, these data indicate that compared to other treatments, supplementation of 2% dandelion extracts (T4) were most effective in decreasing total cholesterol and triglyceride and increasing HDL-cholesterol.

Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion (Taraxacum officinale) Leaves and Roots Powder (민들레 잎과 뿌리 분말을 첨가한 설기떡의 품질 특성)

  • Yoo Kyung-Mi;Kim Sai-Hee;Chang Jeong-Hwa;Hwang In-Kyeong;Kim Kyeong-Im;Kim Sung-Soo;Kim Young-Chan
    • Korean journal of food and cookery science
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    • v.21 no.1
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    • pp.110-116
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    • 2005
  • In order to develop a dandelion (Taraxacum officinale) with natural food applications, the effects of dandelion leaves and roots powder content on the physical, textural and sensory properties of sulggidduk were examined. Dandelion powders of leaves and roots at 0, 1, 2 and $3\%$ were added to the dandelion sulgidduk. In the dandelion roots powder in sulgidduk, the color intensity of L values and the values and moisture content decreased however, the sensory color intensity, dandelion flavor and overall acceptability increased with increasing the dandelion powder content. The sensory overall acceptability indicated the dandelion roots powder content at 3% had the highest overall and flavor scores. As the dandelion leaves content was increased, the moisture contents, lightness, adhesiveness and cohesiveness of sulggidduk decreased, while the sensory color intensity, sensory hardness, hardness of texture properties and dandelion flavor increased. The addition at $1\%$ of the dandelion leaves powder content with the dandelion sulggidduk and the addition at $3\%$ of the dandelion roots powder content with the dandelion sulggidduk showed the highest overall acceptability.