A Study on the General Characteristics and Instrumental Analysis of Natural Omija Extract

Ki-chun, Sung; Kim, Ki Jun; Kim, Yong-Ryul; Nam, Sang-Sung

doi:10.12925/jkocs.2013.30.2.225

Cited by 14 publications

(14 citation statements)

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“…구 (Kim 등, 2000) 및 천연 생강 추출물의 약리학적 특성 및 분 석 연구 (Sung 2010) 등이 보고되고 있고, 이들의 약리효과에 대 한 성분들이 밝혀지면서 기능성식품으로의 이용도가 높아지고 있다 (Han 2012). 계피(Cinnamomum japonicum SIEB)는 녹나 무과(Lauraceae)에 속하고 Cinnamomum속인 열대성 상록수의 외피를 제거하여 건조하거나 껍질을 그대로 건조시킨 것이며, 인류가 이용한 가장 오래된 항신료 중의 하나이다.…”

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Effect of ginger and cinnamon extract mixtures on the growth of intestinal bacteria and intestinal inflammation

김민주

김민서

강성태

et al. 2017

JABC

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We aimed to assess the potential growth-promoting effects of ginger and cinnamon mixtures (GCM) on intestinal bacteria and their anti-inflammatory effects in a cellular model of intestinal inflammation. Bifidobacterium longum, Lactobacillus sp., and Lactobacillus acidophilus served as intestinal bacteria. Further, in the inflammatory co-culture model, Caco-2 cells cocultured with RAW264.7 cells were treated with GCM before the addition of lipopolysaccharide (LPS) to induce inflammation in RAW264.7 cells. Addition of GCM to modified Eggerth Gagnon media at a ginger:cinnamon ratio of 1:5 increased the growth of B. longum, Lactobacillus sp., and L. acidophilus compared to that of the control. In a cellular model, compared to LPS-treated groups, GCM-treated groups maintained high transepithelial electrical resistance at ginger:cinnamon ratios of 1:1, 1:3, 1:5, and 1:7 and decreased the tight junction permeability at 3:1, 1:1, 1:3, and 1:5 ratios, similar to that shown by the control groups. In addition, GCM-treated groups showed decreased levels of nitrite at 1:1, 1:5, and 1:7 ginger:cinnamon ratios. Based on these results, it can be concluded that among the various combinations of GCM, the ginger:cinnamon ratio of 1:5 is the optimal composite ratio that shows positive effects on the intestinal beneficial bacteria and in anti-inflammation.

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Effect of ginger and cinnamon extract mixtures on the growth of intestinal bacteria and intestinal inflammation

김민주

김민서

강성태

et al. 2017

JABC

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“…강황의 주요성분 중 항균작용, 항암 작용, 항산화작용 등 다양한 효능을 가지고 있는 정유성분인 안토시아닌계 천연염료로 curcumin이 함유되어 있고, zingiberone, tumerone, cineol 등이 미량으로 함유되어 있다. 강화 에 함유된 무기물 중에는 K이 가장 많고 Na, Ca, Ti, Li, Cu 순으로 다양한 무기성분들이 함유되어있다 [19]. 강황은 독특 한 향기와 맛, 천연의 황색을 가진 특성 때문에 예전부터 민간 에서 강황주, 강황차, 강황음료, 강황카레, 강황면 등의 식품으 로 이용되어 왔다.…”

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Fermentation Properties and Inflammatory Cytokines Modulating of Fermented Milk with Curcuma longa L Powder

렌친핸드¹,

손지윤²,

어르가말³

et al. 2015

Journal of Life Science

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Curcuma longa L. (CL), a traditional medicinal plant, is well known as a functional food ingredient. The major component of CL is a curcumin of anthocyanin family that has multi-functions such as antimicrobial, anticancer, and antioxidant activity. In this study, fermented milk containing CL was prepared using a mixed strain culture (Bifidobacterium bifidus, Streptococcus thermophilus, Lactobacillus acidophilus), and its physicochemical properties were characterized. In addition, inflammatory cytokine-modulating effects of the fermented milk were also investigated. As regards the properties of fermented milk, the growth rate of lactic acid bacteria in fermented milk containing CL was found to be remarkably more rapid than control. During fermentation, caseins and whey proteins were observed to be partially hydrolyzed, and lactic acid and acetic acid were produced in larger amounts than in the control. The sensory score of fermented milk containing CL was lower than control, owing to its bitter taste and strong flavor. RAW 264.7 cells treated with CL fermented milk supernatant showed no cytotoxicity. Inflammatory cytokines such as tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6) were significantly produced by fermented milk with CL, compared to control. The secretion of nitric oxide (NO) from RAW 264.7 cells significantly increased relative to the control. Results from the present study suggested that CL could be used as a natural immunomodulating ingredient for making yogurts, beverages, and other products.Key words : Cytokine, fermented milk, inflammatory, lactic acid bacteria, Curcuma longa L.

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“…을 내는 오미자는 천연의 독특한 향기와 맛, 그리고 색상을 가지 고 있어, 예로부터 이러한 특성을 이용하여 떡, 다식, 국수, 제과 등의 음식에 천연의 붉은색을 내는데 사용하였으며, 각종 차, 음 료, 엑기스, 주류 등 가공식품에 이용되고 있다 (20,21). 또한 오미 자에 함유된 리그난 화합물, 안토시아닌, 플라보노이드 등의 성 분들에 의해 (17,22), 강력한 항산화 효과를 비롯해 간 보호, 항균, 항암, 항궤양, 혈당 강하, 혈압 강하 및 해독 작용 등 다양한 생 리활성이 보고되면서 (23,24), 오미자를 활용하여 식품관련 제품을 개발하기 위한 많은 연구가 진행되고 있다.…”

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Quality Characteristics and Antioxidant Activity of Makgeolli Supplemented with Omija Berries (Schizandra chinensis Baillon)

Song¹,

Lim²,

Song³

et al. 2015

Korean Journal of Food Science and Technology

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The objective of this study was to evaluate the quality characteristics of the Korean rice wine, makgeolli, supplemented with omija berries (Schizandra chinensis Baillon) during the fermentation. The changes in pH, total acidity and contents of ethanol, amino acid, total soluble solids, reducing sugar, and total sugar after the completion of fermentation were determined. In comparison with control, omija-supplemented makgeolli showed significantly lower pH (3.46), lower contents of alcohol (17.2%), amino acids (1.85 g/L), and total sugar (17.5 g/L), and higher acidity (12.8 g/L). Moreover, supplementation with omija resulted in significantly higher antioxidant capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities, superoxide dismutase-like activity and reducing power, and higher levels of total polyphenol and flavonoid. Sensory evaluation revealed no significant difference on the overall acceptance, although better appearance and refreshing taste of omija-supplemented makgeolli were observed. Our results indicate that omija represents an effective natural additive for enhancing the biological activities of makgeolli.

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A Study on the General Characteristics and Instrumental Analysis of Natural Omija Extract

Cited by 14 publications

References 0 publications

Effect of ginger and cinnamon extract mixtures on the growth of intestinal bacteria and intestinal inflammation

Effect of ginger and cinnamon extract mixtures on the growth of intestinal bacteria and intestinal inflammation

Fermentation Properties and Inflammatory Cytokines Modulating of Fermented Milk with Curcuma longa L Powder

Quality Characteristics and Antioxidant Activity of Makgeolli Supplemented with Omija Berries (Schizandra chinensis Baillon)

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