Depression is one of the most common neuropsychiatric disorders and has been associated with the neuroendocrine system and alterations in behavior. Schisandra chinensis Baillon is one of major medicinal plants used as a Korea medicine and food sources, and has been processed in the fields of various food products and medicinal herbs. The chronic mild stress (CMS) protocol is widely used to evoke depressive-like behaviors in laboratory mice or rat. The CMS procedure induced some behavioral changes that are compatible with the common expectations, i.e. 'anhedonic' behavior and can affect corticosterone level. The present study, Schisandra chinensis extract administration by daily gavage from the 3 weeks exhibited an antidepressant-like effect on CMS-induced depression in mice. Schisandra chinensis extract administration at dose of 200mg/kg significantly increased the sucrose consumption, and decreased the immobility durations in forced swim test and tail suspension test. Furthermore the corticosterone level decreased than control group. In conclusion, Schisandra chinensis extract showed antidepressant-like effects on sucrose preference test, forced swimming test and tail suspension test based on CMS model.

오미자의 위생과 저장성에 관여하는 미생물(총 호기성 세균, 효모 및 곰팡이균)의 저감을 위해서 세척수 종류(물, ClO2, H2O2) 및 농도별 이산화염소수(ClO2 10 ppm, ClO2 15 ppm, ClO2 20 ppm, ClO2 25 ppm, ClO2 30 ppm)처리에 따른 세척시간(30~90초) 및 세척배수(×1~×4)을 달리 처리 하여 오미자 표면에 존재하는 총 호기성 세균수, 효모 및 곰팡이균수를 측정하였다. 오미자의 세척수 종류에 따른 미생물 균수 측정 결과, 세척하지 않은 구(control) 및 물세 척 처리구보다 이산화염소수 처리구 및 과산화수고 처리구 가 총세균, 효모 및 곰팡이 균수가 감소하였음을 확인하였 다. 이산화염소(ClO2)수를 이용한 오미자의 세척시간에 따 른 미생물 균수 측정 결과 총 세균과 효모 및 곰팡이는 이산화염소 농도 30 ppm 에서는 30초, 15 ppm에서는 60초, 10 ppm에서는 90초 처리시 검출되지 않았다. 또한 세척 배수에 따른 미생물 사멸 효과는 이산화염소 농도 30 ppm 에서는 ×1, 20 ppm에서는 ×2, 15 ppm에서는 ×4로 처리시 총 세균과 효모 및 곰팡이가 측정되지 않았다. 이런 결과로 미루어 보아 이산화염소수 처리구는 이산화염소수의 농도 가 증가하고 세척 배수가 증가함에 따라 미생물 저감화 효과를 확인할 수 있었다.

The fruits of Schisandra chinensis have been used as an edible ingredient and traditional medicine in Korea. Due to morphological similarities of dried mature fruits, the correct identification of S. chinensis from other closely related Schisandrae species is very difficult. Therefore, molecular biological tools based on genetic analysis are required to identify authentic Schisandrae Fructus. Random amplifed polymorphic DNA (RAPD) and Sequence Characterized Amplified Region (SCAR) were used to develop an easy, reliable and reproducible method for the authentication of these four species. In this paper, we developed several RAPD-derived species specific SCAR markers and established a multiplex-PCR condition suitable to discriminate each species. These genetic markers will be useful to distinguish and authenticate Schisandrae Fructus and four medicinal plants, S. chinensis, S. sphenanthera, S. repanda and K. japonica, in species level.

Omija (Schizandra chinensis B.) slices were dehydrated with 20, 40, and 60% (w/w) red algae extract (RAE), and 40% of RAE was selected as the proper processing concentration considering the dehydration efficiency and cost of the dehydrating agent. The RAE-treated omija samples were compared with the hot-air dried samples in terms of the qualities such as the rehydration capacity and total phenolic contents. The rehydration ratios of the RAE-treated samples were greater than those of the hot-air dried samples by 31%. The total phenolic contents of the RAE-treated samples (1304.8 mg GAE/100 g) were higher than those of the hot-air dried samples (999.5 mg GAE/100 g). Therefore, omija slices can be dehydrated with RAE without quality loss.

In this study, the quality characteristics and antioxidant activity of mulberry salad dressing prepared with yam juice during storage at 5℃ for four weeks were evaluated. The salad dressing was prepared with a salad base, mulberry, omija, and yam (4:4:6:1 or 4:4:6:3). Fresh yam juice was added to the salad dressing at 0, 7, and 18% levels. After four weeks storage, the pH increased whereas the acidity decreased. As the yam concentration increased, the pH increased to 3.84 and the acidity decreased to 0.14%. The Hunter color L (lightness), b (yellowness), and a (redness) values decreased over the storage period. After four weeks storage, the viscosity increased from 83.2 to 158.5 cp according to the amount of yam juice that was added. The antioxidant activity, such as the DPPH radical scavenging activity, and the total polyphenol content of the salad dressing improved as the yam concentration increased. Moreover, according to the storage time, the peroxide value did not increase. These results show that the mulberry salad dressing to which omija and fresh yam juice were added maintained its freshness with high antioxidative activity during storage.

The objectives of this study were to investigate the antioxidant activity of Schizandra chinensis seed oil and its active ingredients. Schizandra chinensis seed oil content extracted with hexane was 36.06%. Schizandra chinensis seed oil extracted with hexane was purified during 20 min at 85℃ with phosphoric acid 0.15% for degumming and 20 min at 80℃ with 3 M NaOH 1% for deaciding. The purified oil consisted of unsaturated fatty acid (88.7%), fatty acid (9.97%), and so on. The major unsaturated fatty acids of purified oil were linoleic acid (71.1%) followed by oleic acid (15.7%), while the main saturated fatty acid was palmitic acid (6.56%). The purified oil was found that contents of phenolic compounds, vitamin A, and E were 1.45 g/100 g, 1494.86 RE/100 g, and 0.58 mg α-TE/100 g, respectively. Schizandra chinensis seed oil exhibited strong antioxidant activity (91.7%) as compared to grape seed oil and canola seed oil with 87.4% and 85.1% in the DPPH assays. Present results suggest that Schizandra chinensis seed oil could be potentially used as bioactive source for health and preventing numerous diseases.

본 연구는 당에 의해 유도된 HIT-T15를 이용하여 항당뇨 소재로 잘 알려져 있는 오미자 및 뽕잎 추출물의 인슐린 분비능에 미치는 영향에 대해 조사하였다. 오미자 발효주정 추출물과 뽕잎 열수 추출물의 총 폴리페놀함량은 각각 mg/g 및 mg/g이었으며, 총 플라보노이드함량은 mg/g 및 mg/g 이었다. 전자공여능은 뽕잎 열수 추출물이 로 오미자 발효 주정 추출물의 보다 높았으며 오미자 및 뽕잎 추출물의 ORAC은 각각 , TE/g

We investigated antioxidant activity and lignan contents by harvesting times to expand use of Schisandra chinensis (Turcz.) Baillon. Total polyphenol and flavonoid contents of seed was higher than those of flesh but there is not much difference in harvesting times. As RC50 value, that was, the concentration of sample required for 50% reduction of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, was 13.7~24.2 μg/ml in seed thus it showed a high antioxidant activity. Among lignan components, schizandrin content was the highest and followed by gomisin N and gomisin A in all of flesh and seed. Also these components in seed were 4~9 times more contained than those of flesh. All of them were decreased by harvesting times in flesh. But the contents of schizandrin and gomisin N were high in August 3rd and September 15th in seed, respectively. As the results, the seed of S. chinensis had high antioxidant activity and lignan contents so it could be potentially developed as a resource.

The purpose of this research is to develop bellflower (Platycodon grandiforum) root Jeonggwa as a health food. The Omija (Schizandra chinensis Baillon) water extract with 0-8% (w/w) Jeonggwa added was stored at for 12 weeks. The quality characteristics of Jeonggwa during storage were investigated. The Jeonggwa showed a lower pH and a higher acdity as the amount of Omija water extract that was added increased. The moisture content of Jeonggwa were rose from 15-18% to 16-22% within 2 weeks of storage, and remained at that level up to the end of storage. The total viable cells of bellflower root Jeonggwa were 2.1~2.3 log CFU/g and increased in number during storage but never exceeded 4 log CFU/g. The shelf life of the Jeonggwa was extended when the Omija extract was added. The lightness (L), redness (a) and yellowness (b) of the Jeonggwa during its storage at were highest in control samples, and the values decreased with the increase in the Omija extract concentration (p. The hardness and strength of the Jeonggwa significantly decreased as the Omija extract concentration rose (p

The use of cellulolytic lactic acid bacteria in new method to prepare high nutrition complementary foods was investigated. For the screening of cellulolytic lactic acid bacteria, more than 1,150 bacterial colony were isolated from diluted infant feces samples. A typical strain which appeared the most excellent cellulolytic activities was identified novel acidophilic Enterococcus sp. TO-94 through the results of morphological, biochemical and chemotaxonomic characteristics and 16S rDNA sequencing. The optimal lactic acid fermentation conditions of Omija(Schizandra chinensis Baillon) by Enterococcus sp. TO-94 were as follows: pH and temperature were 3.0 and 37℃, respectively, and fermentation time was 20hrs. The fructose and glucose were major free sugar and the contents were 5.83 and 4.30 mg/g after fermentation, respectively. The contents of lactic acid and acetic acid were 9.84 mg/g and 2.08 mg/g after fermentation, respectively. The vitamin B1, B2, niacin, folic acid and C were major vitamin in the fermented broth, the contents were 1.5~3 times higher than those of initial fermentation time. Also, the contents of polyphenol and anthocyanine were 3.8 and 1.2 times higher than those of initial fermentation time.

오미자 과육의 건조 분말, 착즙액 건조분말 및 95% 에탄올추출 농축물을 식빵 제조 시 각각 밀가루 대비 0.5% (w/w)로 첨가하여 대조구와 품질 특성을 비교하였다. 반죽과 식빵의 pH는 3가지 형태의 모든 오미자 첨가구에서 감소하였고 적정산도는 증가하였는데 과육 및 착즙액 분말이 에탄올추출 농축물보다 더 효과가 컸다. 반죽의 발효 팽창능은 과육 분말 및 에탄올추출 농축물 첨가에 의해 증가하였으나 굽기손실율은 모든 오미자 첨가구에서 대조구와