• Korean journal of food and cookery science
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• v.24 no.5
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• pp.601-607
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• 2008

The principal objective of this study was to assess the effects of various concentrations of added Acanthopanax sessiliflorus Seemann var. Goma powder on the quality characteristics of sulgidduk. The color values, texture characteristics, and sensory characteristics of the different sulgidduk samples were then measured and compared. As the content of the Acanthopanax sessiliflorus Seemann var. Goma powder increased, the moisture was decreased. The lightness values and yellowness values were reduced with increases in the Acanthopanax sessiliflorus Seemann var. Goma powder. whereas the redness values were increased. On our the texture analysis the hardness and adhesiveness were highest in the 0% Acanthopanax sessiliflorus Seemann var. Goma powder samples and the springiness and cohesiveness values were highest in the samples to which 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder was added. Finally the results of our sensory evaluation showed that the sulgidduk containing 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder had the highest color, flavor, after taste and overall acceptabilitly scores.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.61-65
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• 2011

Acanthopanax senticosus, a member of the Araliaceae used as an invigorant in traditional Korean medicine, is known to relieve physical fatigue. The principal objective of this study was to evaluate the effects of eggs laid by hens fed on Acanthopanax senticosus extracts on physical endurance and reproductive parameters. Male Sprague-Dawley rats at 4 wk of age were divided into 3 groups of 15 rats each: group A (14% egg yolk powder from hens fed with Acanthopanax senticosus extracts+86% AIN-93G), group B (14% plain egg yolk powder + 86% AIN-93G) and group C (7% fat source + 93% AIN-93G), and studied for 5 wk. The rats' physical endurance was measured via forced swimming tests. According to the results, 53.3% rats of group A swam for longer than 20 min, in group B and C, only 48.9% and 46.7% of the rats achieved this. In terms of reproductive parameters, sperm motility was significantly higher in group A than in groups B and C (p<0.05). However, no differences in sperm count were detected among the groups. Additionally, the serum testosterone levels of groups A and B were higher than that of group C. Our findings suggest that rats fed with egg yolk powder from hens fed on Acanthopanax senticosus extracts may improve athletic endurance and reproductive parameters in rats.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.6
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• pp.1477-1484
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• 2006

This experimental study was designed to investigate the effects of Acanthopanax sessiliflorus $S_{EEM}$ extracts following gamma-ray irradiation on the change of weight, the serum total cholesterol, HDL-cholesterol, LDL-cholesterol, triglyceride, free fatty acid, total lipid, phospholipid level in obese mice induced by high fat diet, and the change of regional cerebral blood flow (rCBF) and blood pressure (BP) in normal rats. Experimental materials were as follows ; 10AS was the bark powder of Acanthopanax sessiliflorus $S_{EEM}$ stems which was exposed in 10 kGy electron beam, 10AS was the bark powder of Acanthopanax sessiliflorus $S_{EEM}$ roots which was exposed in 10 kGy electron beam, 100S was the bark powder of Acanthopanax sessiliflorus $S_{EEM}$ stems which was exposed in 100 kGy electron beam, Experimental groups were as follows ; Normal group was fed with normal diet and administered with distilled water during 5 weeks, Control group was fed with high fat diet and administered with distilled water during 5 weeks, Sample A group was fed with high fat diet and administered with 10AS of 300 mg/kg/mouse/day during 5 weeks, Sample B group was fed with high fat diet and administered with 10AR of 300 mg/kg/mouse/day during 5 weeks, Sample C group was fed with high fat diet and administered with 100AS of 300 mg/kg/mouse/day during 5 weeks. The results were as follows ; Sample A group, Sample B group and Sample C group were significantly decreased body weight and the serum LDL-cholesterol, triglyceride, total lipid level in comparison with Control group. Sample A group, Sample B group and Sample C group were significantly increased the serum HDL-cholesterol level in comparison with Control group. Sample B group and Sample C group were significantly decreased the serum total cholesterol, free fatty acid and phospholipid level in comparison with Control group. This results were suggested that all experimental materials were able to be used for the obesity. 10AS did not changed rCBF and MABP in a dose-dependent manner. 10AR significantly increased rCBR in a dose-dependent manner, and BP did not change in a dose-dependent manner. 100AS decreased rCBF and BP in a dose-dependent manner. This results were suggested that 10 AR significantly increased rCBF by dilating pial arterial diameter. According to above results, the authors suggested that 10AR was able to be used for the obesity and ischemic disease.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1046-1055
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• 2008

The principal objective of this study was to assess the sensory and mechanical characteristics, moisture content and color values of Ogapisulggi by varying the quantity of Acanthopanax sessiliflorus Seemann var. Goma(Ogapi) berry powder and the types of sugar utilized. The moisture content, color values, texture characteristics, and sensory characteristics of the different Ogapisulggi were then measured and compared. When the quantity of the Ogapi berry powder was the same, Ogapisulggi with honey added and the equal amount of sugar and honey added group was moister than that with sugar. The ightness values and yellowness values were decreased with increasing the Ogapi berry powder, whereas the redness values was increased. In particular, decreased proportions were observed in the Ogapi berry powder and sugar-added group($R^2$=0.922), the equal amount of sugar and honey-added group($R^2$=0.922) and the honey-added group$R^2$=0.966). In our texture analysis, hardness and adhesiveness values were reduced in the 0.3% Ogapi berry powder-added group, and springiness, cohesiveness, and chewiness values were increased the Ogapi berry powder-added group. Sensory evaluation showed that the Ogapisulggi containing 0.3% Ogapi berry powder was the lowest in terms of color, flavor, after-swallowing and overall preference. On the basis of the results of this study, the best ratio of ingredients was as follows: 0.3% addition of Ogapi berry powder with sugar and 0.1% addition of Ogapi berry powder with honey, which supports the conclusion regarding the benefits of Ogapi berry powder supplementation in Ogapisulggi in terms of taste and functionality.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.770-777
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• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

• KSBB Journal
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• v.16 no.1
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• pp.71-75
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• 2001

Acanthoside-D, contained in Acanthopanax chilsanensis is known as a ginseng-like substance. This work was focused to set up analytical and preparative conditions for Acanthoside-D purification. The ethanol extract from the powder of the trunk of Acanthopanax chilsanensis was partitioned with hexane. A $\mu$-Bondapak $C_{18}$ (3.9$\times$300 mm, $10\mu\textrm{m}$) column was used to separate Acanthoside-D from the trunk of Acanthopanax chilsanensis. From the experimental results, the mobile phase used for isolating Acanthoside-D from the extract was water/acetonitrile/methanol=80/14/6 %(v/v). The flow rate of mobile phase was 1.0 mL/min, and UV wavelength was fixed at 210 nm. Finally on a semi-preparative column (3.9$\times$ 300 mm, $15\mu\textrm{m}$, Lichrospher 100RP-18) with the same mobile phase composition, the allowable maximum injection volume increased to 250 $\mu\ell$

• YAKHAK HOEJI
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• v.40 no.3
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• pp.251-261
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• 1996

Acanthopanax divaricatus Seem. is a medicinal plant growing widely through out Korea, Japan and China. The plant material of Acanthopanax spp. is used as analgesic , tonic, sedative drug as well as for the treatment of hypertension, rheumatism and diabetes. From the stem barks and root barks of A. divaricatus, diterpenoid compound was isolated and identified as pamaric acid ($C_{20}H_{30}O_2,\;mp\;164^{\circ}C$), lignan compounds were isolated and identified as d-sesamin ($C_{20}H_{18}O_6,\;mp\;123{\sim}124^{\circ}C$), eletheroside E ($C_{34}H_{46}O_{18},\;mp\;257{\sim}259^{\circ}C$), three sterol compounds were identified as ${\beta}$-sitosterol, campesterol, stigmasterol, and six fatty acid compounds were identified as stearic acid, palmitic acid, oleic acid, linolenic acid, arachidonic acid and behenic acid. And also leaves of A. divaricatus, chiisanoside were identified, one of secotriterpenoidal compound(white amorphorous powder crystal, mp $228^{\circ}C$). Anticancer activity and nephrotoxicity were tested by MTT assay. Anticancer effect of chiisanoside was much lower than that of cisplatin.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.765-771
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• 2015

This study was performed to examine the quality characteristics and antioxidant activity of the curd yogurt with different contents (0.5-2%, w/w) of acanthopanax powder (AP). The pH decreased with increasing AP content until 16 h, whereas the treated groups showed higher pH levels than the control group after 20 h. The viscosity and the viable cell counts of the yogurt with 2% AP were lower than those of the control group during fermentation, significantly. Color values of AP yogurt were lower in terms of brightness, whereas redness and yellowness values were higher compared to the control group. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and soluble content significantly increased with increasing AP content. Consumer acceptability score of yogurt with 0.5% AP was ranked higher than other yogurts. Yogurt added with 0.5% AP showed no differences in pH, titrable acidity, and viable cell counts compared to the control group after storage at $4^{\circ}C$ for 14 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1273-1278
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• 2016

In this study, we optimized conditions for extraction of eleutherosides B and E from stem powder of Acanthopanax. To enhance eleutheroside B and E yields, Acanthopanax sessiliflorus Seeman and Eleutherococcus senticosus Maxim were pre-incubated with the following enzymes: Celluclast, Viscozyme L, Lactozyme, Lecitase, and Novozyme 33095. Treatment with Novozyme 33095, a commercial pectinase, for 3 h resulted in the highest yields of eleutherosides B and E from A. sessiliflorus and E. senticosus. Compared with extraction at $121^{\circ}C$ for 120 min, at $121^{\circ}C$ for 15 min after Novozyme 33095 pre-incubation increased eleutheroside B and E yields from A. sessiliflorus by 7% and 17%, respectively. In the case of E. senticosus, eleutheroside B and E yields increased by 25% and 29%, respectively.