Chrysanthemums (Dendranthema grandiflorum ‘Iwanohakusen’) were grown in a greenhouse with complete nutrient solution system to investigate the effect of silicon (Si) supplement on salt induced deleterious effects in chrysanthemum plants. The experiment was conducted in plastic pots supplemented with a mixture of upland soil : leaf mold : river sand (3:3:4, v:v:v). Si and salinity were treated in combination with two levels of NaCl (0 and 100 mM) and two sources of silicon (K2SiO3, KSi and silicate fertilizer, SiF) at the same concentration (1.8 mM Si) by weekly-drenching for 12 weeks. Chrysanthemum plants supplemented with Si increased in fresh and dry matter enhancing water content and salinity tolerance. The plants grown under salt stress produced less fresh and dry matter than control plant. However, Si supplement to plants under salt stress ameliorated negative effects of salt stress. In soil, EC and NaCl increased by salt stress were mitigated by Si supplement. Salt stress significantly decreased the contents of K and P in leaf, but Si supplement under salt stress significantly recovered the decreased contents with enormous desorption of K and P in soil. Added Si significantly increased content of available SiO2 with its adsorption by salt stress in soil, which was directly related to Si accumulation in leaf. However, Si uptake by roots was suppressed by salt stress irrespective of Si supplement. Si supplement did not ameliorated the negative effects of salt stress on chlorophyll content and membrane integrity in leaf of chrysanthemum plant although significantly increased Si content in leaf, but reversed pest (Liriomyza trifolii) resistance to above-control level.

우리밀(금강밀)과 쑥을 이용하여 식초를 제조하고 이들의 항산화 활성을 조사하였다. 당화액에 S. cerevisiase KCCM 11215를 2.5%(v/v)로 접종하여 30℃에서 4일간 정치발효 하였으며 6%의 알코올이 생성되었다. Acetobacter pasteurianus A8 균주를 종균으로 사용하여 초산 발효 조건을 살펴본 결과발효온도 35℃, 종균 접종량 5%이었으며, 20일간 정치 발효하여 5.6%의 초산이 생성되었다. 최적조건에서 발효된 우리밀 쑥식초의 유기산 및 유리아미노산의 총량은 각각 5.6 g% 및 485.8 mg%로 나타났다. 또한, 우리밀 쑥식초의 총 페놀릭스 함량 및 항산화 활성은 각각 2.09 g/L 및 82.83%로 쑥을 첨가하지 않은 우리밀 식초보다 약 1.45배 및 1.9배 높은 총 phenolics 함량 과 항산화 활성을 나타내었다. 따라서, 우리밀과 쑥을 이용하여 유리 아미노산이 풍부하고 페놀릭스 함량이 높은 기능성 우리밀 쑥식초를 제조할 수 있을 것으로 판단되었다.

This study was conducted to compare the volatile flavor compounds of Artemisia annua L. after extraction by simultaneous steam distillation extraction (SDE) and solid-phase micro extraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. Via SDE and SPME processes, 79 (1,254.00 mg/kg) and 39 (488.74 mg/kg) compounds were identified respectively. The compounds extracted by SDE included 27 alcohols, 13 aldehydes, 22 hydrocarbons, 3 esters, 12 ketones, 1 oxide and 1 N-containing compound, on the other hand, using the SPME method, 7 alcohols, 5 aldehydes, 1 ester, 18 hydrocarbons, 7 ketones, and 1 oxide were extracted. The major volatile flavor compounds of Artemisia annua L. isolated by the two methods were caryophyllene oxide, -caryophyllene, camphor, -selinene, -muurolene, 1,8-cineol, (E)-pinocarveol and pinocarvone. β β γ The sesquiterpene named caryophyllene oxide was the most abundant volatile flavor compound with relative contents of 234.16 mg/kg and 195.44 mg/kg obtained by the SDE and SPME methods, respectively. Among the identified volatiles, sabinene, β-pinene, α-terpinene, γ-terpinene, yomogi alcohol, myrtenol, (Z)-nerolidol, p-cymen-8-ol and eugenol were detected by the SDE method only while (E)-anethole and α-cubebene were detected by the SPME method only. This study confirmed that the composition and contents of the volatile flavor compounds vary between different extraction methods. More volatile flavor compounds were identified using the SDE method than the SPME method.

This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepared for vinegar production. Three kinds of materials were mixed in the same amount to prepare vinegar as follows; CO (ME, water, 18% edible ethanol), SE (ME, water, and AEE), SW (ME, AWE, and 18% edible ethanol) and SM (ME, AWE, AEE). All samples were fermented by Acetobacter pasteurianus A8 at 30℃ for 25 days and analyzed at 10, 15, 20 and 25 days. The pH decreased significantly during the fermentation. pH was lower in SE and SM than CO and SW. The acidity increased significantly during the fermentation, and was highest in SM (4.44%) at 25 days of fermentation. The concentration of acetic acid was higher than other organic acids for all vinegars. Jaceosidin and eupatilin were not detected in both CO and SW, but both were detected in the SE and SM. At 25 days of fermentation, jaceosidin and eupatilin concentrations in SE and SM were 6.49-6.88 mg/kg and 2.23-2.24 mg/kg, respectively. From these results, we confirmed that production of vinegar containing jaceosidin, eupatilin and phenolic compounds can be prepared by using Artemisia argyi H. edible ethanol extract.

Spontaneous perirenal hematoma is an unusual but serious complication of tumors, vascular disease, ruptured cyst, or infection. The authors report the case of a diabetic patient who presented with spontaneous perirenal hematoma and who was subsequently diagnosed to have emphysematous pyelonephritis.