초록 ▼

Ⅳ. 연구개발결과
참당귀와 가시오갈피의 잎 절임제품 개발을 위해 절임 전처리 조건을 검토하였으며 그 결과 가시오갈피 잎은 3% 식염수에서 1분 데치는 조건을 참당귀 잎은 1% 식염수에서 1분 데치는 조건을 선발하였다. 전처리 후에는 빠르게 냉각과 탈수, 건조를 거쳐 절임액을 침지하는 순으로 제조공정을 확립하였다. 절임제품의 종류로 고추장 절임, 된장 절임, 간장 절임, 김치를 제조하였으며 고추장, 된장 절임의 양념 배합비는 장(고추장, 된장) 75%, 당 침출액 18%, 물엿 6%, 다진마늘 1%이다. 간장 절임은 다시마물 3

Ⅳ. 연구개발결과
참당귀와 가시오갈피의 잎 절임제품 개발을 위해 절임 전처리 조건을 검토하였으며 그 결과 가시오갈피 잎은 3% 식염수에서 1분 데치는 조건을 참당귀 잎은 1% 식염수에서 1분 데치는 조건을 선발하였다. 전처리 후에는 빠르게 냉각과 탈수, 건조를 거쳐 절임액을 침지하는 순으로 제조공정을 확립하였다. 절임제품의 종류로 고추장 절임, 된장 절임, 간장 절임, 김치를 제조하였으며 고추장, 된장 절임의 양념 배합비는 장(고추장, 된장) 75%, 당 침출액 18%, 물엿 6%, 다진마늘 1%이다. 간장 절임은 다시마물 33.3%, 간장 33.3%, 식초 16.7%, 설탕 16.7%로 선발하였으며 김치의 양념배합은 잎 70.5%, 무즙 15%, 고춧가루 4%, 멸치액젓 3%, 새우젓 3%, 다진마늘 2%, 당침출액 1.5%, 생강즙 0.5%, 물엿 0.5%로 선발하였다. 절임류의 α-amylase 저해 활성 결과 잎을 첨가하지 않은 양념 control 대비 높은 활성을 보였고 간장절임에서 큰 차이를 보였다.
참당귀, 가시오갈피 잎 분말의 열수 추출물, 당 침출액을 이용하여 다양한 소스를 개발하였다. 숙회용 초고추장 소스, 무침용 된장소스, 샐러드용 웰빙소스를 제조하였으며 처리구는 무처리, 가시오갈피 잎 첨가구, 가시오갈피 열매 첨가구, 참당귀 잎 첨가구로 나누어 소스별 품질 특성을 살펴보았다. 소스류의 α-amylase 저해활성 결과는 대조구 대비 뛰어난 저해율을 보였다.
발효음료 개발을 위해 잎을 채취하여 당 침출액을 제조하였고 희석액에 유산균을 접종하여 배양 후 음료를 제조하였다. 선호도 결과 가시오갈피 잎에 lactobacillus균을 접종한 것이 좋게나타났다. 참당귀의 5월 순과 10월 잎을 이용하여 발효차와 비발효차를 제조하였으며 총 폴리페놀과 플라보노이드 함량 비교 결과 5월 비발효차에서 다소 높게 나타났으며 선호도 결과 80℃에서 3분 우려낸 것이 선호도가 높게 나타났다.

Abstract ▼

The objective of this study was to investigate worth of aerial parts of Angelica gigas for biomedicinal materials and functional foods. It was focused on anti-oxidative, anti-diabetic, anti-inflammatory, anti-obesity activities of 80% ethanol extract from aerial parts of Angelica gigas (EEAG). IC

The objective of this study was to investigate worth of aerial parts of Angelica gigas for biomedicinal materials and functional foods. It was focused on anti-oxidative, anti-diabetic, anti-inflammatory, anti-obesity activities of 80% ethanol extract from aerial parts of Angelica gigas (EEAG). IC₅₀ of DPPH radical scavenging activity was 278.68 μg/ml and ABTS radical scavenging activity was 3,920.00 μg/ml. The inhibitory activity of α-amylase was 89.07% (1,000 μg/ml) and IC₅₀ of α-amylase inhibitory activity was 452.16 μg/ml. The EEAG(10,000 μg/ml) showed 10.55% lower pancreatic lipase inhibition activity. The NO product level of EEAG (100 μg/ml) was 2.2 μM, EEAG (100 μg/ml) showed strongly decrease in NO production compared with the only LPS treatment. These results suggest that the aerial parts of Angelica gigas Nakai may be useful for functional materials such as anti-oxidative, anti-diabetic, anti-inflammatory agent.
In this study, we examined the biological activity and synergistic effect of an Angelica gigas Nakai leaf 0.1% and 0.5% extract in diabetes mellitus type 2 mice. The animals were divided into 4 groups: group Ⅰ (normal) rats were fed standard diet (12% of calories as fat); group Ⅱ (control) rats were fed HFD (45% of calories as fat) for 2 weeks and then injected with STZ (45 mg/kg); group Ⅲ (treatment 1) and Ⅳ (treatment 2) rats were fed a diet containing 0.1% and 0.5% Angelica gigas Nakai leaf extracts for 4 weeks after type 2 diabetes mellitus induction. Blood glucose level of the A. gigas Nakai leaf 0.1% and 0.5% extract groups were lower than control group. Serum glucose level of the A. gigas Nakai leaf 0.1% and 0.5% extract groups were lower than control group. Organ weight of the A. gigas Nakai leaf 0.1% and 0.5% extract groups were not shown the significant difference between control group. Total cholesterol level, HDL-cholesterol level, LDL-cholesterol level, triglyceride level of the A. gigas Nakai leaf 0.1% and 0.5% extract groups were not shown the significant difference between control group. Glycogen contents in liver significantly higher then control group, and has not significantly difference between normal group. We suggest that A. gigas Nakai leaf extract may have the control effects of diabetes mellitus by improving blood glucose and additional anti-diabetic experiments required.
In the present investigation, the anti-diabetic potential of 80% ethanol extract of Eleutherococcus senticosus leaves (EEES) was examined by the inhibitory activities of α-glucosidase enzymes. EEES was sequentially fractionated with n-hexane, chloroform, ethyl acetate(EtAOc), n-buthanol(BuOH) and H2O. Among the various fractions, EtAOc fraction effectively inhibited α-glucosidase activity by 68.05%. Therefore, EtAOc fraction was selected for further isolation and identification studies. The EtAOc fraction was separated using silica and ODS gel and yielded 8 fractions. Based on the results of α-glucosidase inhibitory activity, the fraction EAH was re-chromatographed and yielded 4 more fractions.
Among them, EAHC fraction showed higher inhibitory effect against α-glucosidase activity by 93.60%. EAHC fraction was re-chromatographed and yielded EAHCA and EAHCB fractions. Further, identification and chemical structure of these two fractions were analyzed using the interpretation of ¹H-NMR, ¹³C-NMR and mass spectra data. Based on the results of spectral data, the isolated compounds were identified as hyperoside and isoquercetin. Results of the present study indicated that the isolated compounds, hyperoside and isoquercetin from the leaves of E. senticosus could be used for the development of new anti-diabetic drugs.
In this study, the pickling pretreatment conditions were examined to develop pickled products with the leaves of Eletherococcus senticosus and Angelica gigas; consequently, they were made to be parboiled for a minute: in a 3% saline solution for the former and in a 1% saline solution for the latter. Right after the pretreatment, the preparation process was established with cooling, followed by dehydration, drying, and pickling liquid digestion.
There were such pickled products as red pepper paste pickles, soybean paste pickles, soy sauce pickles, and kimchi and the mixing proportion of spices for red pepper paste and soybean paste pickles was 75% for the pastes, 18% for sugar exudate, 6% for starch syrup, and 1% for chopped garlic. Soy sauce pickles contained 33.3% seaweed water preparation, 33.3% soy sauce, 16.7% vinegar, and 16.7% sugar and kimchi contained 70.5% leaves, 15% radish juice, 4% powdered red pepper, 3% anchovy sauce, 3% tiny salted shrimps, 2% minced garlic, 1.5% sugar exudate, 0.5% ginger juice, and 0.5% starch syrup. The pickled products made greater α-amylase inhibitory activity than the control with no addition of the leaves, with soy sauce pickles showing the greatest differences. The hot water extracts from the powdered leaves of Eletherococcus senticosus and Angelica gigas and their sugar exudate were used to develop various sauces. Vinegared red pepper paste sauces for parboiled fish, soybean paste sauces for seasoning, and well-being sauces for salads were prepared and examined for quality characteristics in the categories of no treatment, addition of the leaves of Eletherococcus senticosus addition of the fruits of Eletherococcus senticosus, and addition of the leaves of Angelica gigas. The sauces made better α-amylase inhibitory activity than the control. To develop fermented drinks, the leaves were collected to manufacture sugar exudate and lactobacillus was inoculated into the diluent for cultivation. Lactobacillus inoculation into the leaves of Eletherococcus senticosus also got a higher preference. The sprouts of Angelica gigas produced in May and its leaves produced in October were used to prepare fermented and non-fermented tea; the non-fermented tea made of those produced in May had a slightly higher total content of polyphenol and flavonoid and the tea infused at 80℃ for 3 minutes got a higher preference.