The purpose of this study was to investigate effect of methanolic extracts of 10 kinds of wild vegetables cultivated in Gangwon province on antioxidant activity, acetylcholinesterase, and β-secretase inhibitory activities. Results showed that among the wild vegetables, Aralia elata(Miq.) Seem shoot extract exhibited the highest total phenol content (84.65±1.08 mg GAE/g) and total flavonoids content (70.77±0.55 mg RE/g), respectively. The antioxidant activity of wild vegetables extracts was measured by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. Aralia elata(Miq.) Seem shoot extracts had the highest DPPH and ABTS scavenging activity (90.16%, 40.18% at 2 mg/mL). As a result, Aralia elata(Miq.) Seem shoot extract was the most effective in terms of acetylcholinesterase inhibitory activity (35.94% at 1 mg/mL). In the β-secretase activity assay, all 10 kinds wild vegetables extracts showed low inhibitory activity, and Aralia elata(Miq.) Seem shoot extract had highest inhibitory activity among the 10 wild vegetables extracts was 14.99%. Taken together, these results showed that Aralia elata(Miq.) Seem shoot extract has potential cognition improvement impact, suggesting that it may provide an effective strategy for improving cognition.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 총 폴리페놀 함량 측정
    3. 총 플라보노이드 함량 측정
    4. DPPH radical 소거활성 측정
    5. ABTS radical 소거활성 측정
    6. AChE(acetylcholinesterase) 저해 활성
    7. BACE1(β-Secretase1)저해활성
    8. 통계처리
결과 및 고찰
    1. 총 폴리페놀 함량과 총 플라보노이드 함량
    2. DPPH radical 소거활성 측정
    3. ABTS radical 소거활성 측정
    4. Acetylcholinesterase 저해 활성
    5. BACE1(β-secretase) 저해 활성
    6. 상관관계 분석
요약 및 결론
References

• 한웅호(강원대학교 식품생명공학과) | Xionggao Han (Dept. of Food Science and Biotechnology, Kangwon National University)
• 최선일(강원대학교 식품생명공학과) | Sun-Il Choi (Dept. of Food Science and Biotechnology, Kangwon National University)
• 김민종(강원대학교 식품생명공학과) | Min-Jong Kim (Dept. of Food Science and Biotechnology, Kangwon National University)
• 이옥환(강원대학교 식품생명공학과) | Ok-Hwan Lee (Dept. of Food Science and Biotechnology, Kangwon National University) Corresponding author