• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.348-357
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• 2014

This study was carried out to evaluate the yield of extract, antioxidant compounds (total phenolic and total flavonoid), antioxidant (DPPH assay, ABTS assay and reducing power), and antimicrobial activities of bracken (Pteridium aquilinum Kuhn), according to cooking methods (non-blanched, blanched and seasoned). The yield of seasoned bracken extracts showed a high value of (4.59%) followed by non-blanched bracken and blanched bracken with 2.69% and 0.30%, respectively. In the total polyphenol and flavonoid contents, seasoned bracken extracts showed higher antioxidant compounds ($96.11{\pm}0.34mg\;GAE$/100 g RW, $20.90{\pm}0.mg\;CE$/100 g RW) than non-blanched and blanched. The total antioxidant activities (DPPH assay, ABTS assay and reducing power) were shown to be in the order of seasoned bracken > non-blanched bracken > blanched bracken. In the antimicrobial activities, non-blanched bracken extracts showed antimicrobial activity against B. cereus, B. subtilis, E. cloacae, E. coli, S. enterica, and P. aeruginosa except for S. aureus. The non-blanched bracken extracts (5 and 10 mg/disc) especially showed strong antimicrobial activity against P. aeruginosa ($10.00{\pm}0.71$ and $10.25{\pm}0.35mm$). The inhibition zone diameter from the extracts of blanched bracken and seasoned bracken was not detected. Many seasonings added in the process of cooking can increase the antioxidant capacities. The overall results of this study demonstrate that the cooked bracken with seasoning would be the most efficient way of ingesting antioxidant compounds.

• The Korean Journal of Physiology
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• v.18 no.2
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• pp.171-180
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• 1984

The death of cattle from acute bracken poisoning has been recognized for many years. Acute bracken poisoning is characterized by mucoidal nasal and anal hemorrhage, severe anorexia. pyrexia, gastric ulcer and myocardial damage. In 1958 Evans first suggested that clinical picture of bracken poisoning was very much similar to that of radiation injuries such as aplastic anemia, leucopenia, thrombocytopenia and increased capillary fragility. Bracken has been clearly demonstrated to contain a carcinogen as well as thiaminase. However, the nature of carcinogen in bracken has not definetely elucidated. Also it was warned by several workers that bracken could be a causative factor for stomach cancer in Korean and Japanese. It appears that little is known on the e(feet of bracken on the function of cardiovascular system. Therefore the present study was designed to explore effects of ethanol extract of raw and toiled bracken (RBEE:BBEE) on blood pressure in cats. Also studied was the mechanism underlying changed in blood pressure of cats by bracken. The result obtained were as follows; 1) Mean arterial blood pressure was invariably decreased following administration of either RBEE or BBEE. Tn general depressor responses to RBEE persisted longer than that to BBEE. Generally, depressor responses were proportional to debases of RBEE and BBEE administered. 2) After administration of 60 mg/kg RBEB and BBEE, blood Pressure decreased by $62.1{\pm}1.7mmHg$ and $68.0{\pm}3.0mmHg$, respectively. No change was observed between depressor responses to RBEE and that to BBEE. 3) Depressor responses to BBEE and RBEE were not affected by vagotomy, propranolol and regitine. 4) In atropinized animal depressor responses to BBEE and RBEE were reduced by 30-40% showing part of depressor response was resulted from cholinergic effect of bracken.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.558-562
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• 1988

The ethanol-and water-extracts of curled tops and stalks of young bracken (Pteridium aquilinum) fronds in raw and cooked states were examined for their mutagenicity by Ames test using Salmonella typhymurium mutants. Even a small amount of water extract from raw bracken was mutagenic to TA 1538 strain without addition of $S_9$ mix whereas a strong toxicity appeared at higher levels of the extractive. With $S_9$ mix, the water-extract from raw bracken was not mutagenic at all and not toxic to all strains tested, The amount of water-extract from cooked bracken was one-tenth of the amount from raw bracken and the water-extract showed no mutagenic effect to all strains tested. Ethanol-extract of bracken showed no mutagenicity in any case.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.18
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• pp.7505-7513
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• 2014

Several toxic substances have been detected in plants which are responsible for animal and human diseases. Bracken fern (Pteridium aquilinum) is one example, widely distributed in many parts of the world. It is known to cause cancer in humans and other animals. In fact, man can be directly or indirectly exposed to the danger by consuming fern, contaminated water, milk, meat, and spore inhalation. Experimental studies have shown an association between bracken exposure and gastric cancer, and research has shown genotoxic and cytotoxic effects in vitro. This paper describes and reviews toxic, carcinogenic, genotoxic/cytotoxic, and immunomodulatory effects of bracken and included possible toxic agents. The chemistry of Ptaquiloside (PT) reactions is emphasized, along with bracken problems in livestock, possible pathways of exposure in man, and control for human health.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.600-605
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• 1988

Antithiamine activity of raw and cooked brackens(Pteridium aquilinum) was evaluated under various reaction conditions by means of the thiochrome fluorescence method. The effects of caffeic acid and cysteine on the thiamine decomposition were also determined by thiochrome fluorescence and Lactobacillus viridescens bioassay methods. A water extract of raw bracken exhibited a high antithiamine activity which was increased with higher pH, temperature, incubation time and concentration of bracken. The influence of reaction conditions was less apparent in cooked bracken than in raw bracken. Caffeic acid stimulated the thiamine decomposition whereas cysteine showed a suppressive effect. The effect of cysteine was lower in the decomposition of thiamine by bracken extract.

• Food Science and Preservation
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• v.23 no.6
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• pp.819-824
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• 2016

The changes in physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods sun-dried, hot-air-dried and freeze-dried were investigated. The freeze-dried Aster scaber showed the lowest moisture content than those of sun-dried and hot-air-dried. Freeze-dried bracken and Aster scaber showed higher rehydration rate than sun-dried and hot-air-dried. In the color values, the freeze-dried bracken and Aster scaber had the highest $L^*$ value of 29.48 and 32.73, respectively, while freeze-dried Aster scaber showed the lowest $a^*$ value of -6.78. Rehydrated bracken and Aster scaber after freeze-dried were the highest value in $L^*$ and $b^*$, while the lowest in $a^*$ value. In sensory evaluation, freeze-dried bracken and Aster scaber showed the highest in color, appearance, flavor, texture and overall acceptability. There were no significant differences in texture between hot-air-dried bracken and freeze-dried bracken after rehydrating. However, freeze-dried bracken and Aster scaber were the highest in color, appearance, flavor and overall acceptability. In conclusion, freeze-dried bracken and Aster scaber showed the best rehydrated rate, color and sensory properties.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.801-807
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• 1988

Antithiamine activity of raw and processed brackens (Pteridium aquilinum) was evaluated by means of the thiochrome fluorescence and Lactobacillus viridescens bioassay methods and inter-related with the phenolic content and degree of browning. As blanching time of bracken elapsed, its antithiamine activity was enhanced whereas the phenolic content and brewing declined. Increased salt concnetrations in boiling water also raised the antithiamine activity, phenolic content and browning of raw bracken. When dried bracken was treated with sodium bicarbonate solution or soaked in running water, its antithiamine activity greatly decreased along with the increased phenolic content and browning. Heat cooking of bracken brought about a slight decrease in the antithiamine activity, phenolic content and browning. It was concluded that antithiamine activity existing in raw bracken Is reduced by various treatments, particularly by soaking in running water and that phenolics in bracken may play an important role in thiamine decomposition.

• Analytical Science and Technology
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• v.17 no.2
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• pp.192-197
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• 2004

The discrimination of bracken (Korean vs. Chinese) has been attempted using capillary electrophoresis (CE). Bracken (Pteridium aquilinum) was extracted with 30% methanol and separated on a uncoated fused-silica ($50{\mu}m{\times}27cm$) capillary. Conditions for optimal analysis include: temperature, $40^{\circ}C$; voltage, 8 kV; and pressure injection time, 5 sec. The optimal separation buffer was 0.3 M borate buffer (pH 8.5) containing 40 mM CHAPS with 30% ethylene glycol. Under the optimal conditions established for CE, the ratio of specific peak area (peak PA-1) to other peak area (peak PA-2) was effective in discrimination of Korean and Chinese bracken. The mean accuracy for discrimination of Korean and Chinese brackens were 80% and 86%, respectively.

• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.217-221
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• 2017

The ptaquiloside is a carcinogenic compound from bracken fern (Pteridium aquilinum L). This study was to evaluate the content of ptaquiloside in bracken fern by various processing methods. The processing methods were heated and immersed time, water exchange number, and so on. Akali hydrolysis and solvent fractionation of ptaquiloside in bracken fern leads to the non-toxic and chemically stable pterosin B. The contents of pterosin B was analyzed by UPLC-MS/MS on mobile phase 3 mM ammonium acetate and methanol. The contents of total pterosin B in non-processing bracken fern in water extraction was 81.0 mg/kg and toxic ptaquiloside of them was 46.4 mg/kg. The heating time of 5 minutes removed 60% about the contents of pterosin B in the bracken fern, and two-thirds of them were already non-toxic pterosin B, namely were not transfered from ptaquiloside. Additional immersed time (12h), the pterosin B in bracken fern was 10 mg/kg, it was removed 87.6% and once every hour, water exchange times were removed 99.5% in comparison with them of untreated bracken fern and two-thirds of them were non-toxic pterosin B. To remove of ptaquiloside in bracken fern, heat, immersion, and water exchange times shall be carried out simultaneously.

• Korean Journal of Veterinary Research
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• v.12 no.2
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• pp.145-151
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• 1972

In order to investigate the effects of bracken fern (Pteridium aquilinum) on animals, a total of 105 mice given a ration containing different percentage of bracken fern were studied pathologically during the experimental period of 90 days. The results obtained were as follow: 1. Mice in the group, given a ration containing 15% of bracken fern, showed 85% of death rate in 90 days, and mice in the group, given a ration containing 25% of it, showed 100% in 30 days 2. The experimental mice showed decreased myeloid cells and significant reduction in erythrocytes, leukocytes, and thrombocytes. 3. Severe congestion and hemorrhages were observed in lungs, liver, kidney, spleen, stomach, intestine, brain, adrenal and testis from the ones that died during the experimental period, but the necropsies of the latter period indicated mild chanties comparatively. 4. Mice in the group, given a ration containing 15% blacken fern showed a decreasing tendency in body weight.