• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1058-1063
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• 1999

The purpose of this study was to investigate the differences in proximate composition, free sugars, organic acids, fatty acids, amino acids, mineral components, hunter color values and calory values between freeze dried and steam dried Gastrodia elata Blume. Crude fat and crude fiber decreased during manu facture of steam dried Gastrodia elata Blume. The contents of sugars in steam dried Gastrodia elata Blume decreased during manufacture than that of freeze dried Gastrodia elata Blume. The contents of malic acid, oxalic acid, ketoglutaric acid, malonic acid and succinic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. Citric acid decreased in steam dried Gastrodia elata Blume. The contents of linoleic acid, palmitic acid and oleic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. The contents of free amino acids in steam dried Gastrodia elata Blume decreased during manufacture. The mineral component contents of the Gastrodia elata Blume were greater in the order of Mn

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.545-556
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• 2011

The purpose of this study was to investigate the effect of Gastrodia elata Blume concentrate on quality characteristics of Gastrodia elata Blume jelly. The Gastrodia elata Blume jelly samples were divided into five groups by adding different Gastrodia elata Blume concentrates. The five groups were divided into GBJ-0, GBJ-5, GBJ-10, GBJ-15, and GBJ-20 (Gastrodia elata Blume jelly with 0, 5, 10, 15, and 20% Gastrodia elata Blume concentrate). The highest contents of crude protein and crude ash, and the brix in the GBJ-20 sample were 0.34 and 0.59%, and 22.28$^{\circ}$ Brix, respectively. The crude fiber and pH change (4.65-4.76) were not significantly observed in any of the GBJ samples. Turbidity, degree of brownness, and total phenolics increased with an increasing the amount of extract. A significant difference was observed between samples with and without the extracts in terms of hardness, springiness, gumminess, and chewiness, as well as K, Mg, Cu, Mn, and Zn contents. Hardness, gumminess, and chewiness increased in all GBJ samples with an increase the amount of extract added, whereas adhesiveness decreased. The highest tartaric acid content in the GBJ-0 sample and malic acid in the GBJ-20 jelly sample were 15.58 mg/100 g and 137.45 mg/100 g, respectively. The levels of Ca, K, and Mg increased with an increase in the amount of added extract. The highest score for overall acceptance (4.13) was in the GBJ-10 sample with 10% Gastrodia elata Blume concentrate.

• Journal of Oriental Neuropsychiatry
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• v.24 no.1
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• pp.27-44
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• 2013

Objectives : This study was designed to investigate the effects of Gastrodia elata Blume on the improvement of memory. Methods : This study was a 12 week, double blind, comparative clinical study. There were eligible who worked with a group of healthy seniors, all 60 years of age or older. 50 subjects were randomized either to Gastrodia elata Blume in powder form and steep in hot water or placebo. We measured the faculty of memory by using K-DRS, MMSE-K, Digit Span, Letter Fluency Test, Word List Memory Test, and the Trail Making Test, and after 12 weeks we measured the faculty of memory again using the same methods. Results : Gastrodia elata Blume steeps in the hot water group significantly increased. Initiation, perseveration level, and Memory level of K-DRS and MMSE-K score. There were no considerable differences between three groups in Digit Span and Trail Making Test score. Gastrodia elata Blume group showed significant advances in Letter Fluency Test and recognition of Word List Memory Test. Conclusions : The results suggest that Gastrodia elata Blume may have positive effects on memory improvement and function of the frontal lobe activation.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.493-504
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• 2020

Gastrodia elata Bl. (GE) is a traditional herbal medicine used for the treatment hypertension and cerebrovascular disease. The purpose of this study was to investigate the antioxidant effect and blood pressure control ability of the GABA containing fermented Gastrodia elata Blume. The fermentation strain provided by Dr. Gi in Seoul National University is L. brevis GABA100, excellent strain of GABA production, which is involved in the ability to degrade gastrodin glycosides and activation of brain function. The Gastrodia elata Blume fermented by Lactobacillus brevis GABA 100 showed antioxidant activity (total phenolic contents, DPPH radical and ABTS anion scavenging activities) than unfermented Gastrodia elata Blume. In the spontaneously hypertensive rats (SHR), the concentration of fermented Gastrodia elata Blume was administered at 500, 1,000, and 2,000 mg/kg for 8 weeks. Systolic blood pressure decreased statistically significantly (p<0.05), especially 2 weeks after feeding fermented Gastrodia elata Blume. Also, it showed a significant decrease in low, medium, and high concentrations of fermented Gastrodia elata Blume at 4 weeks and 8 weeks. These results indicated that Gastrodia elata Blume fermented by the excellent strain of GABA production L. brevis GABA100 shows the antioxidant function and the effect of suppressing the increase in blood pressure.

• Journal of Oriental Neuropsychiatry
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• v.25 no.3
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• pp.243-252
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• 2014

Objectives: This study was designed to investigate the dose-dependent effects of Gastrodia elata Blume for memory improvement. Methods: This study was a 12-weeks, double blind, and comparative clinical study. Those who were eligible worked with a group of healthy seniors, all 60 years of age or older. 22 subjects were randomized either to Gastrodia elata Blume powder form that was steeped in hot water or placebo. We measured the faculty of memory by using MMSE-K, Digit Span, Letter Fluency Test, Word List Memory Test, and Trail Making Test, and again after 12 weeks. Results: 1) Neither Gastrodia elata Blume groups nor control have a difference in MMSE-K, Digit Span, Letter Fluency Test, and Trail Making Test. 2) Gastrodia elata Blume group showed significant advances in immediate recall 1 and 2 of Word List Memory Test, and 3 g group show better results than the 4 g group. 3) 4 g Gastrodia elata Blume group showed significant advances in the recognition of Word List Memory Test. Conclusions: The results suggest that positive effects on memory improvement due to Gastrodia elata Blume depend on the amount.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1399-1403
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• 2009

The aim of the present study was to evaluate the possibility of protective effectness of swimming exercise and Gastrodia elata blume oral administration against beta-cell damage in streptozotocin (STZ)-induced diabetes in rats. The animals were divided into five groups: the normal group(n=10), the STZ-induced diabetes group(n=10), the STZ-induced diabetes and moderate-intensity exercise group(n=10), the STZ-induced diabetes Gastrodia elata blume(300 mg/kg) oral administration group(n=10), the STZ-induced diabetes and moderate-intensity exercise and Gastrodia elata blume(300 mg/kg) oral administration group(n=10). Animals in the exercise groups were made to swim moderate swimming exercise protocols once a day for 4 consecutive weeks. Serum glucose concentration and insulin level, superoxide dismutase (SOD) and catalase (CAT) were measured in serum. Swimming exercise and Gastrodia elata blume extract administration has shown anti-diabetic effect probably through decreasing serum glucose and insulin level and increasing antioxidant enzyme activity.

• Food Science and Preservation
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• v.13 no.1
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• pp.83-87
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• 2006

Gastrodia elata Blume is a major imp0l1ant medicinal resource in Korea. In order to confirm the biological activities of Gastrodia elata Blume, we carried out various in vitro assays. Of them, anti-oxidant and anti-tumor activities were detected from assays. The prototype of Gastrodia elata Blume extracts was used for 1he evaluation of DPPH, FRAP, hydroxyradical scavenging assay as anti-oxidant assays, as well as anti-tumor asctivities as wound assay and invasion assay. As a result, the prototype of Gastrodia elata Blume extracts showed potent anti-oxidative activity and anti-tumor activity in vitro. These above results suggest that 1he Gastrodia elata Blume extracts could have potential to alleviate oxidation process, cell motility activity, and tumorigenesis.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.6
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• pp.1477-1482
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• 2007

The antidiabetic effect of Gastrodia elata blume was investigated in streptozotocin-induced diabetic rats. Sprague-Dawley 30 rats, were divided into five groups, normal group(n=6), group Ⅰ was diabetic groups(n=6), group Ⅱ was diabetic induced and oral administration of Gastrodia elata blume extract 0.1 g/kg body weight(n=6) and group Ⅲ was diabetic induced and oral administration of Gastrodia elata blume extract 0.3 g/kg(n=6) and group Ⅳ was 0.5 g/kg(n=6) body weight for 28 days on Diabetic rats. Analysis the body weight, level of serum glucose, serum insulin, total cholesterol (TC), triglycerides (TG), aspartate transminase (AST), and alanine transaminase (ALT). Oral administrations of the Gastrodia elata blume extract significantly decreased weight, serum glucose, TC, TG, AST, and ALT levels, while increased in normal group. (p<0.05). TC and TG was significantly decreased in group Ⅲ and group Ⅳ. and AST, LT was no significantly in any groups. It is concluded that the Gastrodia elata blume must be considered as excellent candidate for future studies on diabetes mellitus.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.507-514
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• 2010

This study was performed to reduce unpleasant taste and flavor of $Gastrodia$ $elata$ Blume as well as to improve utilization as functional food materials using fermentation. The component, antioxidant activity, and taste test were compared between fresh and fermented $Gastrodia$ $elata$ Blume powder (FGP). FGP contained higher level of total fat, protein, mineral, and fiber than raw material. The pH of FGP was higher compared to raw $Gastrodia$ $elata$ Blume powder (RGP), and antioxidant activity was as high as vitamin C regardless material status (raw vs. fermented). This result indicated that its activity was not decreased by fermentation. Dispersiveness and solubility of $Gastrodia$ $elata$ Blume powder was the best in 60-70 mesh. For sensory evaluation, FGP or RGP was mixed with either orange juice or yoghurt. The results showed that overall preference, taste, flavor, texture, and color were better in fermented $Gastrodia$ $elata$ Blume drinks than in raw ones. It is plausible that unpleasant taste and flavor of $Gastrodia$ $elata$ Blume was declined by fermentation. Thus, fermentation can be easily applied to eliminate unpleasant smell in $Gastrodia$ $elata$ Blume, and FGP can be mixed with other beverages to produce healthy food and drinks.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.684-691
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• 2014

This study was carried out to investigate the antioxidant activity and changes in major functional components of fermented Gastrodia elata Blume. Fermented G. elata Blume powder by Phellinus linteus repeated thrice ($3^{rd}$ FGP) showed more DPPH radical scavenging activity than a non-fermented G. elata Blume powder (NFGP), and once fermented G. elata Blume powder ($1^{st}$ FGP) at a concentration of 500 and 1,000 ppm. Free radical scavenging activity of $3^{rd}$ FGP was similar to that of BHA at a dose of 1,000 ppm. Moreover, the ABTS radical scavenging activity of the $3^{rd}$ FGP increased compared to NFGP and $1^{st}$ FGP at a concentration of 31.25 ppm. Total polyphenols and flavonoid contents were increased as fermentation progressed. Ergothioneine content was increased more than 8 times in the $1^{st}$ FGP, 3 times in the $3^{rd}$ FGP, respectively than NFGP. In conclusion, this study indicated that the antioxidant activity and functional component contents of G. elata Blume were increased depending on the fermentation number.