Steaming is a method that has traditionally been used for medicinal plant extraction. This study investigated nitrite oxide production, ferrous ion chelating activity, α-glucosidase, xanthine oxidase, and acetylcholinesterase inhibitory activities of ethanol, acetone and hot-water extracts of Codonopsis lanceolata prepared by steaming seven times. MTT assay showed that each extract was non-toxic up to a concentration of 700 μg/mL confirming that there was no cytotoxicity in all extracts. The α-glucosidase, xanthine oxidase, and acetylcholinesterase inhibitory activities exhibited by the hot-water extract obtained from steaming seven times were higher (83.1%) than the other extracts. Higher production of nitrite oxide and better ferrous chelating activity was recorded with hot-water extract compared to ethanol and acetone extracts. These results indicated that more steaming of Codonopsis lanceolata extracts would be required to validate the possibility of developing antioxidants. Also, further study is needed to determine if the components present in the tested extracts might be useful in the prevention of Alzheimer's disease. These results showed that hot-water extracts may be useful for their antioxidant and the production inhibitory activity of nitrite oxide. It will be helpful in the investigation of the constituent analysis of the steam-processed product of Codonopsis lanceolata.

This study was investigated the contents of total polyphenol, flavonoids and antioxidant and antimicrobial activities of Codonopsis lanceolata extracts according to different steaming times. The contents of total polyphenol and flavonoid proportionally increased from 6.45 mgGAE/g to 18.26 mgGAE/g and 2.01 mgRE/g to 6.12 mgRE/g according to ethanol extracts at EDS7. DPPH radical scavenging activity was found to have been 15.26~65.2% and showed the highest level of antioxidant activity at EDS7 was 65.2%. The activity of ABTS radical scavenging and SOD-like activity were also the same result. DPPH and ABTS radical scavenging activity was related to the number of steaming, and the scavenging activity was increased up to 7 times of steaming. The antimicrobial activity of EDS7 had strong antioxidant activity. Antimicrobial activities were examined against 5 microorganisms related to pathogens and food poisoning. The antimicrobial Activity was different depending on the bacteria, but it was effective at the concentration of 300 mg/mL rather than 150 mg/mL. These results showed that Codonopsis lanceolata extracts with a different number of steaming would be conducted to confirm the possibility of developing antimicrobial and antioxidant. It will be helpful in the study of component analysis of Codonopsis lanceolata extracts processed products.

In this study, hot water and ethanol, acetone, and hexane extracts of the steamed Deodeok were investigated for use as raw materials for natural cosmetics. Hot water and ethanol, acetone and hexane extracts of steamed Deodeok did not indicate cell toxicity up to 300 μg/mL concentration in the MTT assay. The tyrosinase inhibition effects of the ethanol extract were higher than the ascorbic acid. The efficacy of the steamed Deodeok's ethanol extract on the elastase inhibition was similar to that of quercetin at higher concentrations. In conclusion, water, ethanol, acetone and hexane extracts of the steamed Deodeok indicated strong possibility as a whitening and anti-wrinkle functional cosmetic ingredient. Among them, the steamed Deodeok's ethanol extract, which showed excellent activity, is highly available because it has high safety compared to other organic solvent extraction methods used in cosmetics, and has minimal irritation to the skin.

우엉을 9번 찌고 9번 말려서 차를 제조한 다음 M사의 우엉차와 성분 및 기능성을 비교 분석하였다. 개발한 우엉차는 칼로리 346.48kcal, 탄수화물 72.75g/100g, 단백질 11.98g/100g, 회분 5.01g/100g이었다. 무기물 함량은 칼륨 1,476.21 mg/100g, 칼슘 255.96 mg/100g, 마그네슘 311.41mg/100g 이었다. 유리당 총량은 31.93 mg/100g이었고 그중 fructose 26.27mg/100g , glucose 4.39 mg/100g, sucrose 1.27 mg/100g이었다. 포화지방산은 40.73 mg/100g, 불포화지방산은 59.28 ㎎ /100g이고 그 중 linoleic acid 41.28 mg/100g, palmitic acid 33.11 mg/100g, oleic acid 10.07 mg/100g , linolenic acid 7.92 ㎎/100g이었다. DPPH 라디컬 소거력은 개발한 차 33.9%, 비교용 M사 차 2.3%, 지표물질 37.2%였다. ABTS 라디컬 소거력은 개발한 차 90.7%, M사차 85.9%, 지표물질 47.6%였다. SOD 유사활성은 개발한 차 11.3%, 비교용차 50.5%였다. 플라보노이드 함량은 개발한 차 2.6 fold, M사차 2.9 fold, 지표물질 1.7 fold였다. 폴리페놀 함량은 개발한 차 33.8 fold, M사차 38.9 fold, 지표물질 13.4 fold였다. 기호도는 1회 우린 것과 5회 우린 것을 비교하였다. 1회 우린 것을 기준으로 할 때 5회 우린 것의 기호도 중 색은 개발한 차 65.9%, M사차 12.8%, 향기는 개발한 차 78.0%, M사차 33.3%, 맛은 개발한 차 71.4%, M사차 20.7%, 나타났다. 이같이 비교용 M사차는 우릴수록 추출 성분이 감소하여 5회 후에 종합적인 기호도는 21.4%로 감소한 반면 개발한 차는 감소폭이 적어서 72.1%를 나타냈다. 이같이 개발한 우엉차는 비교용 M사차 및 지표물질보다 항산화 작용이 강하고 유효 물질 함량도 더 많고, 기호성도 높으므로 질병 예방 및 개선 효과가 클 것으로 생각한다.

돼지감자를 9번 찌고 9번 말려서 차를 제조한 다음 M사의 돼지감자차와 성분 및 기능성을 비교 분석하였다. 개발한 돼지감자차는 칼로리 342.27kcal, 탄수화물 73.87g/100g, 유리당 32.66mg/100g, 회분 6.80g/100g, 단백질 8.21g/100g이었고 무기물 총량은 2,785.67mg/100g, 칼륨 2,563.93mg/g, 칼슘 97.52mg/g, 마그네슘 88.78mg/g 등이었다. 돼지감자차의 유리당 총량은 32.66mg/100g이고 그중 fructose 17.40mg/100g, sucrose 9.03mg/100g, glucose 6.05mg/100g이었다. 돼지감자차의 포화지방산은 30.34mg/100g, 4 불포화지방산은 69.66㎎/100g이었고 그 중 linoleic acid 47.00mg/100g, palmitic acid 25.31mg/100g, linolenic acid 8.61㎎/100g이었다. DPPH 라디컬 소거력은 개발한 차 34.2%, 비교용 M사차 5.2%, 지표물질 44.0%였다. ABTS 라디컬 소거력은 개발한 차 93.0%, M사차 61.9%, 지표물질 47.6%였다. SOD 유사활성은 개발한 차 2.7%, M사차 1.6%였다. 플라 보노이드 함량은 개발한 차 2.8 fold, M사차 2.0 fold, 지표물질 1.7 fold 였다. 폴리페놀 함량은 개발한 차 38.2 fold, M사차 8.92 fold, 지표물질 14.0 fold였다. α-Glucosidase 저해율은 개발한 차 9.83%, M사차 8.92%였다. 기호도는 1회 우린 것과 5회 우린 것을 비교하였다. 1회 우린 것을 기준으로 할 때 5회 우린 것의 기호도 중 색은 개발한 차 83.7%, 비교용 차 50.0%, 향기는 개발한 차 78.0%, 비교용 차 42.5%, 맛은 개발한 차 66.7%, 비교용 차 37.5%, 종합적인 기호도는 개발한 차 73.3%, 비교용 차 47.5%로 나타났다. 이같이 비교용 M사차는 우릴수록 추출 성분이 감소하여 5회 후에 종합적인 기호도는 46.3%로 감소한 반면 개발한 차는 감소폭이 적어서 73.3%를 나타냈다. 이같이 개발한 돼지감자차는 비교용 M사차 및 지표물질보다 항산화 작용이 강하고 유효 물질 함량도 더 많고, 기호성도 높으므로 질병 예방 및 개선 효과가 클 것으로 생각한다.

This study was carried out to investigate antimicrobial activity and characteristics of Asparagus cochinchinenesis which was steamed and fermented with lactic acid bacteria. A. cochinchinensis was prepared to steaming process which was washed and freeze dried. A. cochinchinensis was steamed at 95oC for 12 h and dried by hot air at 50oC for 24 h. After steaming process, A. cochinchinensis was fermented with lactic acid bacteria (Leuconostoc mesenteroides 4395, Lactobacillus sakei 383 and Lactobacillus plantarum KCCM 11322). Ethyl acetate extracts of fermented A. cochinchinensis had antimicrobial activities for the respiratory disease bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa and Escherichia coli). A. cochinchinensis had highest antimicrobial activity for the P. aeruginosa which fermented with L. mesenteroides 4395. The minimum inhibition concentration (MIC) of A. cochinchinensis fermented with L. mesenteroides 4395 was 10 mg/mL for S. aureus, S. epidermidis, E. coli and 5 mg/mL for P. aeruginosa. The MIC of A. cochinchinensis fermented with L. sakei 383 and A. cochinchinensis fermented with L. plantarum KCCM 11322 were the same. Total sugar was decreased from 863.33±17.47 mg/mL to 722.67±5.51 mg/mL during the steaming process. But reducing sugar was increased from 99.36±1.32 mg/mL to 109.29±2.71 mg/mL during the steaming process. Total sugar was decreased to 301.50-361.42 mg/mL and reducing sugar was decreased to 27.39-62.20 mg/mL during the fermentation process.

This study was carried out to investigate antimicrobial activity and characteristics of Asparagus cochinchinenesis which was steamed and fermented with lactic acid bacteria. A. cochinchinensis was prepared to steaming process which was washed and freeze dried. A. cochinchinensis was steamed at 95oC for 12 h and dried by hot air at 50oC for 24 h. After steaming process, A. cochinchinensis was fermented with lactic acid bacteria (Leuconostoc mesenteroides 4395, Lactobacillus sakei 383 and Lactobacillus plantarum KCCM 11322). Ethyl acetate extracts of fermented A. cochinchinensis had antimicrobial activities for the respiratory disease bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa and Escherichia coli). A. cochinchinensis had highest antimicrobial activity for the P. aeruginosa which fermented with L. mesenteroides 4395. The minimum inhibition concentration (MIC) of A. cochinchinensis fermented with L. mesenteroides 4395 was 10 mg/mL for S. aureus, S. epidermidis, E. coli and 5 mg/mL for P. aeruginosa. The MIC of A. cochinchinensis fermented with L. sakei 383 and A. cochinchinensis fermented with L. plantarum KCCM 11322 were the same. Total sugar was decreased from 863.33±17.47 mg/mL to 722.67±5.51 mg/mL during the steaming process. But reducing sugar was increased from 99.36±1.32 mg/mL to 109.29±2.71 mg/mL during the steaming process. Total sugar was decreased to 301.50-361.42 mg/mL and reducing sugar was decreased to 27.39-62.20 mg/mL during the fermentation process.

Background : Rehmannia glutinosa root has been commonly used as traditional medicine in Korea. This root including prepared rehmannia that is the steamed root of rehmannia can be also used as food. This study was performed to analyze the quality properties of the root and the tea with different steaming conditions to evaluate the potential as a tea. Methods and Results : For this study, we used ‘Dagang’, new variety of R. glutinosa, developed by NIHHS. The root was dried and steamed for 9 times. Every steaming, powder and extract were used for pH, antioxidant activity analysis (total phenolic acid and total flavonoid content) and sensory evaluation. As steaming repeated, pH was decreased. The total phenolic acid and total flavonoid content was increased during steaming process. In the sensory evaluation for the tea, 56% of respondents (A group) recognized the difference between 6th and 9th steaming tea correctly but 44% (B group) didn’t. The sensory scores showed that 6th and 7th steaming tea had higher overall preference scores than other samples. This tendency was more clear in the A group. Depending on the age group, there were significant different tendency among 3 age groups (20 – 30 s, 40 – 50 s, over 60 s). The youngest group was preferred 6th than 9th steaming tea. On the other hands, 9th steaming tea had more priority than 6th steaming tea in older age group. Conclusion : This study showed a potential of R. root as a tea material. The quality properties of the R. root are affected by steaming conditions and the preference tendency of tea was different depending on the age group. These data can be used to develop tea material suitable for consumer age and establish optimal steaming conditions in industrial use.

Background : Black ginseng is known to be effective product made with ginseng. In general, most black ginseng is manufactured by high teperature condition (90 - 95℃). However this temperature condition may not be optimal to obtain ginsenoside components beneficial for inhibition of diabetes. Here, we examined anti-diabetic effect of black ginseng manufactured by low low temperature process. Methods and Results : For diabetes induction, ICR mice were intraperitoneally injected with alloxan (50 ㎎/㎏). Mice were administered orally with 1 or 3 ㎎/mouse of the extract of black ginseng (BG-L) manufactured with low temperature (80℃), and its anti-diabetic effect was evaluated by measuring the level of glucose in blood. The consecutive administration of BG-L extract resulted in a significant decrease of glucose. In oral and intravenous glucose tolerance test (OGTT and IVGTT, respectively), administration of BG extract significantly reduced the level of glucose in blood within 20 min after glucose treatment. And its suppressive effect on glucose tolerance was effective not only pre-treatment but also post-treatment of BG extract. Oral administration of BG extract enhanced the level of insulin in blood, and decreased the amount of water consumption in alloxan-induced diabetic mice 5 days after alloxan treatment. In addition, BG-L significantly inhibited the level of blood glucose in db/db type-II diabetic mice. Conclusion : These results suggest that the black ginseng extract manufactured manufactured with low temperature (80℃) is a promising candidate applicable to the development of anti-diabetic nutraceutical foods and drugs.

Background : It is known that Platycodon grandiflorum has anti-inflammatory activity and inhibits the production of nitric oxide (NO) in inflammatory macrophages. But the change of bioactivity of platycodon grandiflorum according to steaming is not well known. In this study, We investigated the effects of steaming on anti-inflammatory activity of 70% ethanol extracts of platycodon grandiflorum. Methods and Result : The cytotoxicity of RAW264.7 cells treated with platycodon grandiflorum extracts was measured by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay and the concentration of NO in culture supernatants were determined using nitric oxide (NO) assay. And western blotting was performed to quantify the expression of iNOS, a protein related to NO production. As a results, it was confirmed that no cytotoxicity was observed at 25, 50 and 100 ㎍/㎖ platycodon grandiflorum extracts in RAW264.7 cells. The production of NO and the expression of iNOS were induced by LPS and suppressed by all platycodon grandiflorum extracts in proportion to the number of steaming in RAW264.7 cells. Conclusion : These results suggest that a steaming process can increase anti-inflammatory activity of platycodon grandiflorum extracts.

Background : Polygonati rhizoma is used for medicine using rhizome of Polygonatum sibiricum Redoute belonging to Liliaceae. This study was carried out to find proper method to establish the guideline of GAP post-harvest management. Methods and Results : Six-years-old polygonati rhizoma harvested in march in Geumsan was used for this study. Steaming was treated for 1, 2, and 3 hours respectively and drying was treated at 45℃, 50℃, 55℃, and 60℃ using hot-air drying machine with checking moisture content at intervals of a day. Moisture contents of polygonati rhizoma according to drying temperature after steaming showed that drying was faster in higher drying temperature treatment after steaming. Moisture content was below 10% as 9.6% and 9.4% at 55℃ drying treatment after steaming for 1 hour and 2 hours respectively. Color value according to treatments was as follows, L-value was lower in longer steaming and higher drying temperature. a-Value was higher in steaming an higher drying temperature. Conclusion : In steaming and hot-air drying treatment to establish the guideline of GAP post-harvest management, moisture content was most proper as 9.4% below 10% in 2-hour steaming and 55℃ hot-air drying for 6 days. L-value was 27.49 and a-value and b-value were 4.38 and 9.73 in this treatment and dried rhizome looked glossy and transparent with higher quality. Proper drying method for polygonati rhizoma was considered as 2-hour steaming and 55℃ hot-air drying for 6 days.

The aim of this study was to investigate functional food material for the antioxidant and biological activities of untreated and steam-treated Corni fructus extracts in extraction solvents (through hot-water extraction, 50% ethanol extraction, and 50% methanol extraction). The yield of UCH (hot-water extract of untreated Corni fructus) was 47.45% and it was higher than those of extracts (13.20-27.18%) obtained by the other extraction methods. The total phenolic and flavonoid contents were 12.23 g/100 g (SCE, 50% ethanol extract of steam-treated Corni fructus) and 5.08 g/100 g (SCE), respectively, and the total sugar content was 71.32 g/100 g (SCH, hot-water extract of steam-treated Corni fructus). The main organic acid components of the extracts were oxalic acid, citric acid, malic acid, formic acid, and gallic acid. The DPPH and ABTS radical scavenging activities of SCE at 1,000 μg/mL were 72.37% and 43.15%, respectively. The ferric-reducing antioxidant power of SCE at 1,000 μg/mL was 689.49 μM. The extracts were investigated for their function in L-132, RAW 264.7, HeLa, and MCF-7 cell lines. The SCE performed better than the other extracts in terms of its protective effects against oxidative stress in L-132 cells and increased the production of NO. Further the SCE showed antitumor activities against HeLa and MCF-7 cancer cells. Therefore, the SCE extracts is a good functional food material for the prevention of woman disease. Therefore, in our study, the SCE extracts is good functional food material for the prevention of oxidant, immunological, and tumor related disease.

Background: Hot steaming is known to be effective in improving the biological activities of plant extracts by breaking down useful compounds to low molecular weight ones. Methods and Results: This study aimed to develop an optimal extraction and steam processing method for enhancing the low molecular ginsenoside contents of the adventitious roots culture of wild mountain ginseng. The total ginsenoside was optimally extracted when 70% EtOH was used at 50℃, whereas low molecule ginsenoside such as Rg2, Rh1, Rh4 and Rk1 could be extracted using 70% EtOH at 70℃. The adventitious roots culture of wild mountain ginseng is known to contain four major ginsenosides, i.e., Rb2, Rb1, Rg1 and Rd, however new ginsenosides Rg6, Rh4, Rg3, Rk1 and Rg5 were new abundantly obtaind after steam processing method was applied. The contents of total ginsenosides were the highest when thermal steam processing was conducted at 120℃ for 120 min. Unlike ginsenosides such as Rg1, Re, Rb1, Rc, Rb2, and Rh1, which decreased after steam processing, Rg3, Rk1, and Rg5 increased after thermal processing. Steam processing significanltly reduced the content of Rb1, increased that of Rg6 by about ten times than that in the adventitious roots culture of wild mountain ginseng. Conclusions: Our study showed that the optimal extraction and steam processing method increased the content of total ginsenosides and allowed the extraction of minor ginsenosides from major ones.