• Food Science and Preservation
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• v.22 no.6
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• pp.851-858
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• 2015

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

• Archives of Pharmacal Research
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• v.3 no.2
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• pp.75-78
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• 1980

Potential antinumor activity of sixteen Korean medicinal plants was tested against leukemia SN 36, murine tomor model. Survival studies by measuring life span indicated that Morus alba (Moraceae), Verbascum phlomoides (Scrophulariaceae), Curcuma longa (Zingbieraceae), Torilis japonica (Umbelliferae), Bupleurum falcatum (Umbelliferae) and Codonopsis pilosula (Campanulaceae) exhibited significant antitumor activity with the dose-schedule employed in the experiment. Methanol (70%) extracts of Platycodon gradiflorum (Campanulaceae), Bupleurum longeradiatum (Umbelliferae) and Asiasarum sieboldii (Aristolochiaceae) showed rather potent toxicity.