Omija-cheong, concentrated extracts from sugar-treated Omija fruit (Schisandra chinensis Baillon), is produced by traditional manner in Korea. The quality characteristics of Omija-cheong processed at low temperature with a pilot-scale were investigated to optimize the incubation time. With increasing incubation time in processing Omija-cheong, the pH level of Omija-cheong remained constant, while titratable acidity and organic acids increased. Fresh Omija fruits contained citric, malic and succinic acids, most of which were extracted into concentrated extracts after 37 days of incubation and reached to the stable concentration after 47 days of incubation. Titratable acidity in Omija-cheong gradually increased from 1.18% to 2.71%, and also was correlated with total concentration of organic acids. About 80% of supplemented sucrose for manufacturing Omija-cheong was converted into glucose and fructose until 68 days of incubation, and the composition of free sugars was maintained to be stable up to 138 days of incubation. The contents of total flavonoids and phenolic compounds in Omija-cheong were 24.1 mg-GAE/L and 1,635 mg-QE/L at 57 days of incubation, which were more than 9 and 5 times higher than those in Omija fruits, respectively. From the quality characteristics in processing Omija-cheong by low-temperature incubation, more than 60 days of incubation is required for the constant quality and value-added beverage.

Background : The effective components of Omija(Schisandra chinensis Bailllon) are lignans (schizandrins and gomisins), and this components were contented mostly in seed part on Omija, which have various physiological functionalities such as anti-cancer, anti-inflammatory, and antioxidant activities. Methods and Results : This study was carried out to determine effective condition(CO2, CO2+ethanol) on extraction using supercritical carbon dioxide extraction (SFE) system and to find interrelation on effective components and antioxidant activity of extracts and residues obtained after extraction. Effective components were analysed lignans and phenolic compounds and antioxidant activirty was determined for DPPH radical scavenging ability on methanol extracts of SFE-extract and SFE-residue. On SFE with ethanol, SFE extract was separated two phase, upper(water phase) and lower(oil phase). SFE-extract showed the highest total lignans content(61.36 mg/g, 72.14 mg/g on lower, 50.58 mg/g on upper) and the lowest total phenolic compounds(6.52 mg/100g) and SFE-residue showed the lowest total lignans content(1.45 mg/g) and the highest total phenolic compounds(16.23 mg/100g) by extracted on CO2+ethanol treatment. SFE-residue methanol extract showed the highest DPPH radical scavenging abilities and SFE-extract upper showed the lowest. Conclusion : Thus, this results showed SFE-extract showed the highest total lignans content, but SFE-residue showed the highest DPPH radical scavenging ability although the lowest total lignans content.

Background : Schizandra chinensis Baillon have five tastes and lately it is using a beverage broadly. Schizandra chinensis is one of the top producing medicinal plant in Korea. Mungyeong of Gyongbuk province produce almost of Schizandra chinensis. Maturity of Schizandra chinensis get 3 years and proliferation of Schizandra chinensis was not a manual. It is needed that a new cultivar has a big fruit and high quality chracteristics using processed food and beverage. Methods and Results : 105 lines of Schizandra chinensis were collected on Mungyeong, Yeongwol, Jinan. It were studied it’ characteristics especially it’s fruit trait. Fruit traits of Schizandra chinensis were researched on fruit length, fruit weight, maturity, number of fruit, male and female ratio, powdery mildew. Fruit length of Schizandra chinensis is relation of fruit weight. It were founded 15 lines of long fruit length. 5 lines were studied high fruit weight and it’s weight were 32 to 41g. Number of fruit has relation with fruit weight and high fruit weight gets many fruits. it’s numer of fruits were 3 to 41. Male and female ratio were very impotant characteristic. High level of female ratio has quantity of fruit. High level of female ratio were founded 2 lines. Finally It was selected 3 good breed lines of Schizandra chinensis. Conclusion : 105 lines of Schizandra chinensis Baillons were collected on Mungyeong, Yeongwol, Jinan. It were founded 15 lines of long fruit length and 5 lines were studied high fruit weight. High level of female ratio were founded 2 lines. 3 good breed lines of Schizandra chinensis were selected.

Background : Schisandra chinensis is being weighted difficulties in stable production, there is increasing drought damage caused by climate change as shallow rooted crops. Therefore, the study was performed for water supply capacity and growth characteristics analysis by setting the irrigation method for the drought damage reduction. Methods and Results : Test material was used sophomore V-shaped planting Schisandra chinensis. Irrigation method were surface watering, underground watering, sprinkler and untreated. Underground irrigation was irrigation that buried hose and then dug up the 15㎝. Soil moisture tension was the irrigation after fixed at -30 ㎪(23%). Irrigation timing was performed in June-July that high drought damage and made the most fruit enlargement. The main investigating items were investigated fruit growth, normal fault rate, soil moisture and EC content according to the irrigation method. Normal fruit rate according to irrigation method were appeared in sprinkler(81, 74 %)>underground irrigation(76, 69 %)>surface irrigation(76, 67%)>untreated(66, 52 %). Cluster length of yield component was determined to effective irrigation method in fruit growth the highest in sprinkler. Soil moisture contents was maintained at appropriate level with significant -30㎪(23 %) in the sprinkler. EC content low with a downward trend in underground irrigation and sprinkler. Water supply capacity according to Irrigation Method were sprinkler 40 tons, underground irrigation 85 tons, surface irrigation 138 tons. Conclusion : Appropriate watering methods for drought damage reduction of Schisandra chinensis caused by climate change was determined in the most efficient irrigation method in sprinkler that high fruit growth and normal fruit rate, lower the required of water supply capacity.

오미자 열매를 이용하여 기능성물질인 GABA를 강화시 킨 오미자 젖산발효음료를 개발하기 위해서 L. plantarum EJ2014에 의한 젖산발효 최적화를 수행하였다. 오미자 열 매 추출액을 젖산 발효시킨 경우 발효 2일 동안 생균수 4.0×107 CFU/mL수준을 유지하면서 젖산균 증식이 미비하 였지만 영양성분 YE와 MSG를 함께 첨가한 경우 50배 정도 증가된 2.2×109 CFU/mL생균수를 나타내었다. 특히 젖산발 효 3일 동안에 대조군, MSG, YE를 각각 첨가군에서 초기 pH 3-4 수준에서 유지되었다. 반면에 YE와 MSG를 함께 첨가한 발효물은 pH가 증가되면서 pH 5.0 이상을 나타내었 으며, 초기 산도 1.74%에서 발효 3일에 0.56% 수준으로 감소하였다. 오미자 열매 추출물인 대조군과 2% MSG 또는 0.5% YE만을 첨가한 조건에서는 GABA로 소량 전환되는 것으로 나타났다. 반면에 MSG와 YE를 함께 첨가한 경우 젖산발효 1일째부터 GABA가 생성되면서 3일째에는 MSG 2%를 거의 소진하는 것으로 나타났으며, HPLC 정량분석 으로 0.92% GABA 생성이 확인되었다. MSG와 YE함께 첨가한 발효조건에서는 젖산발효 1일째부터 발효물은 붉 은 색이 퇴색되면서 황색으로 변화하였으며, 발효 초기에 적색을 나타내는 a값이 15.74에서 발효 후에 5.39로 크게 감소하는 것으로 나타났다. 색, 맛, 향 등을 포함한 전반적인 기호도를 나타낸 관능평가에서 오미자 착즙 원액과 발효물 100%인 실험군에서 점수가 각각 4.50, 4.33을 기록하여 상 대적으로 낮은 기호도를 나타낸 반면에 발효물 50% 첨가한 실험군이 6.33으로 가장 높은 기호도 점수를 나타내었다. 오미자 열매 추출액에 오미자 발효물을 50% 첨가함으로서 기호성이 우수하며 고농도 GABA와 probiotic을 함유한 오 미자 발효음료의 제조가 가능하였다.

Background : Management of air temperature are known to primarily affecting on physiological properties and yield in plant. Methods and Results : The effect of air temperature on characteristics of photosynthesis and chlorophyll fluorescence in Schisandra chinensis Baillon were investigated under controlled temperature using growth chamber. Net photosyntheis rate, transpiration was measured at 1,000 μmol m-2 s-1 of photon flux density and chlorophyll fluorescence was analyzed by OJIP method. Net photosyntheis rate and transpiration rate was higher in treatment of 25℃. As results of chlorophyll fluorescence by OJIP analysis, maximum quantum yield (Fv/Fm) of photosystem II (PSII) and PIabs was higher in treatment of 25℃ which reflects the relative reduction state of PSII. But in treatment of 35℃ the relative activities per reaction center such as ABS/RC, DIo/RC were higher than in treatment of 25℃ which implied that the relative reduction of electron transport at PSI and increasement of photo inhibition at reaction center. Conclusion : This result implies that 25℃ of air temperature may be a adequate temperature to improving the efficiency of photosynthesis through controlling a photosystem in Schisandra chinensis Baillon.

In order to investigate the utilization of the Omija (Schizandra chinensis Baillon) extract as a natural coagulant for manufacturing soybean curd, the quality characteristics of white (Baktae) and black (Seoritae) soybean curds, coagulated by the Omija extract or MgCl2, were evaluated. Crude protein (6.14±0.30 and 6.25±0.18%, respectively) and crude lipid (10.86±1.74 and 11.29±1.69%, respectively) contents of white and black soybean curds coagulated using the Omija extract were higher than those coagulated using MgCl2. Black soybean curds coagulated using the Omija extract showed higher L, a, and b values than those using MgCl2. The most abundant amino acid in white and black soybean curds coagulated using the Omija extract was arginine (3.74 and 3.71 mg/100 g, dry basis, respectively). The amounts of Ca, K, Mg, and Na were the highest in both soybean curds prepared with the Omija extract. The sensory evaluation (color, flavor, taste, texture, and overall preference) showed that white and black soybean curds coagulated using the Omija extract were more preferred than those produced using MgCl2. The results suggested that using the Omija extract as a natural coagulant agent could improve the quality and sensory characteristics of soybean curds.

Schisandra chinensis (Sc), a species of the family Schisandraceae used fruits as medicinal herbs. In the study, we performed to determine a comparison of antioxidant activity from Sc water extracts depending on stir-frying and stir-frying with liquids by 30% ethanol pretreatments. The contents of polyphenol and flavonoid, DPPH radical scavenging, ABTS radical scavenging and reducing power activity were measured to evaluate the antioxidant activity. Total polyphenol and flavonoid contents of Sc extracts were increased in stir-frying and 30% ethanol stir-frying pretreatments compared to a control. In particular, contents of stir-frying pretreatments Sc were highest increased at 220℃ treatments. The DPPH radical scavenging activity were highest increased in stir-frying pretreatments at 220℃. And result that measurement of the ABTS radical scavenging, it showed higher activity in 30% ethanol stir-frying pretreatments at 180℃ and 220℃. But Sc in the 140℃ showed higher activity in stir-frying pretreatments. In the reducing power activity, stir-frying pretreatments increased higher than 30% ethanol stir-frying pretreatments at 220℃. As in results, antioxidant activity of Sc water extracts in stir-frying and stir-frying with liquids process increased higher than a control, and it was most effectively in stir-frying pretreatments at 220℃.

The influence of different roasting temperatures, times and extraction methods on the quality characteristics of Omija (Schizandra chinensis) seed oils was investigated. Roasted Omija seeds were divided into five groups based on roasting temperature-time conditions: no roasting (Raw) and roasting [R11: 150℃, 10 min, R12: 150℃, 20 min, R21: 250℃, 10 min, R22: 250℃, 20 min (R22)]. Oils from each of the raw and roasted Omija seeds were obtained by solvent (n-hexane) and press (machine) extraction. The L* values decreased, but the a* and b* values increased with increasing the roasting temperature and time. The L* values were lower in the press-extracted oils than in the solvent-extracted oils. The peroxide value (POV) of Omija seed oils decreased with increasing the roasting temperature-time values. The POV value was higher in the press-extracted oils than in the solvent-extracted oils. ABTS (2, 2＇-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical inhibition of Omija seed oils was higher in the solvent-extracted oils than in the press-extracted oils, but there were no significant differences between the two oils. The four major kinds of fatty acid methyl esters detected in Omija seed oils were methyl butyrate, methyl hexanoate, methyl arachidate, and methyl eicosanoate. In conclusion, Omija seed oils obtained by solvent extraction and at higher roasting temperature-time values were more effective antioxidants.

Background : Dibenzocyclooctadiene lignans are secondary metabolites present abundantly in the fruits belonging to the genus Schisandra. According to previous studies, Schisandra lignans exhibit anti-inflammatory, anti-cancer and anti-diabetic properties, as well as an inhibitory effect on platelet aggregation. Therefore, establishing the Korean “Omija” (Schisandra chinensis) as a lignanrich source, in addition to identifying and quantifying the lignans, is extremely valuable. Methods and Results : Dibenzocyclooctadiene lignans were analyzed with liquid chromatography using diode array detection/ mass spectrometry, from methanol extracts subsequently identified by a constructed chemical library of 50 lignans. A total of 27 components of lignan including gomisin S were identified, of which schisandrin, gomisin A, gomisin N, deoxyschisandrin, γ- schisandrin, and schisandrin C were identified as the major components in the Korean Omija, Schisandra chinensis. These compounds were divided into two groups, S-biphenyl and R-biphenyl based on the configurations of the stereoisomers structures with contents of 661.7 and 1350.1㎎ per 100 g dry weight, respectively. The total lignan content averaged 2011.4㎎ per 100 g dry weight, of which schisandrin and gomisin N comprised the majority (771.8 and 420.5㎎ per 100 g dry weight respectively). Conclusions : Lignans which are present in high quantities in the ripe fruit of Schisandra chinensis are important functional compounds that play a major role in the prevention and treatment of human diseases.

새로운 주름개선제 성분을 찾기 위해서 본 연구에서는 사람 피부 섬유아세포의 세포독성, 콜라겐 생합성, matrix metalloproteinase-I (MMP-1) 및 elastase 저해활성에 대한 Lactobacillus plantarum으로 발효된 오미자 발효액의 주름개선 효과를 평가하였다. 먼저, 오미자 추출물은 L. rhamnosus으로 37℃에서 1일 동안 발효하였다. 발효물의 세포독성은 cytopathic effect reduction 방법에 의해 평가하였다. 콜라겐 생합성에 대한 발효물의 영향은 procollagen type-IC peptide EIA kit에 의해 평가하였으며, matrix metalloproteinase-I(MMP-1)에 대한 발효물의 영향은 Matrix Metalloproteinase-1 Biotrack activity Assay Kit에 의해 평가하였다. Elastase inhibition assay는 기질로써 N-Suc-(Ala)3-nitroanilide을 사용하여 기질 반응에 의해 평가하였다. 결과로써 오미자 발효물은 사람 피부 섬유아 세포에 대해 100μg/mL의 농도에서 세포독성을 나타내지 않았다. 또한 오미자 발효물은 콜라겐 생합성을 촉진시켰으며, MMP-1의 저해 효과를 나타내었다(p < 0.05). Elastase inhibition assay에서 오미자 발효물의 IC50은 36.4μg/mL이었다. 그러므로 본 연구에서 오미자 발효물은 주름개선 효과를 보유하고 있으며, 이것은 피부의 주름개선을 위해 사용가능하리라 사료된다.

본 연구에서는 건조방법(열풍건조, 원적외선건조, 진공동결건조)을 달리한 오미자의 품질 특성 및 항산화 효과를 비교 검토하여 고품질의 건조 오미자를 얻기 위한 기초자료를 제시하고자 하였다. 수분 함량 및 수분활성도(Aw)는 열풍건조 > 원적외선건조 > 진공동결건조 순으로 나타났다. pH는 건조방법에 따른 차이는 없었고, 당도는 6.60°Brix로 진공동결건조 오미자가 가장 높은 값을 나타내었다. 탁도는 열풍건조 8.24 T%, 원적외선건조 0.32 T%, 진공동결건조 71.85 T%를 나타내었으며, 색도 L, a, b는 진공동결건조가 다른 건조방법에 비해 높게 나타났다. 유리당 함량은 glucose > fructose > sucrose 순으로 나타내었고, 총 유리당 함량은 진공동결건조 오미자가 5.01 g/100 g으로 가장 높은 값을 나타내었다. 항산화 활성에서 DPPH radical 소거능, ABTS radical 소거능에서는 각각 진공동결건조 오미자가 88.68%, 93.85%로 가장 높은 활성을 나타내었다. 반면 아질산염 소거능은 원적외선건조 오미자가 90.04%로 가장 높은 값을 나타내었고, 열풍건조 오미자는 88.78%, 진공동결건조 오미자가 82.58%의 순으로 활성을 나타내었다. 총페놀, 총 플라보노이드, 총 탄닌 함량에서 진공동결건조 오미자가 1633.70 mg/100 g, 351.35 mg/100 g, 514.04 mg/100 g으로 가장 높은 값을 나타내었다. 이상의 결과에서 건조방법은 오미자의 품질특성 및 항산화 효과에 유의적인 영향을 주는 것으로 나타났으며, 진공동결건조 오미자는 다른 건조방법에 비해 높은 품질 특성과 항산화 효과를 나타내었다.

This experiment was carried out to establish the optimum cutting time, plant growth regulator, and bed-soilfor rooting by greenwood cutting of Schisandra chinensis. Approximately 7㎝ long-shoots of greenwood cuttings weretransplanted by various cutting times, plant growth regulators, and bed-soils in the plastic-film house. The rooting rate ofgreenwood cutting was 12.5% in the April 5th, 73.5% in the May 8th, and 75.5% in the August 5th. The number and lengthof primary root in greenwood cutting were more in the early May than those in the early August. For mass propagation ofSchisandra chinensis. using greenwood cutting, shoots were treated with plant growth regulators on May to increase rootingrate. Rooting rate was 100% with IAA 50㎎/ℓ,92.9% with NAA 100㎎/ℓ,and NAA 1,000㎎/ℓ,for 60 min. To selecteffective media for rooting, various medias for bed-soil were treated by single and mixture form for 100 days after cutting.Rooting rate was 91.8% in the single treatment of peat moss or decomposition of granite soil, and this result was better thanthose in other treatment. The treatment by 1:1 mixture of peat moss and horticulture bed soil was rooting with 94.0% bestrooting rate.