Gastrodia elata has been used in traditional Chinese medicine for treating headaches, dizziness, and convulsive illness for centuries. G. elata has traditionally been processed by steaming or blanching to increase the content and quality of its main ingredients. This study aimed to identify changes in physicochemical properties and active ingredients of G. elata depending on the steaming time. Data of this study could be used to develop traditional medicine and health foods. No steaming was used as a control. Steaming time was 5, 10, 20, 30, 60, or 120 min. The drying yield according to the steaming time ranged from 20.2% to 22.9%, with the lowest drying yield at 120 min. As the steaming time increased, gastrodin content increased more than that in fresh G. elata due to inhibition of β-glucosidase enzyme activity, 4-hydroxybenzyl alcohol condensation, and parishin decomposition. Steamed G. elata did not show higher total polyphenols, total flavonoids, or ABTS radical scavenging activities than fresh G. elata even with an increase of steaming time. The steaming time to improve the quality of G. elata may varied depending on the size of G. elata. Thus, it is important to set the steaming time taking these characteristics into consideration.

This study evaluated the effects of heat treatment on gastrodin and gastrodigenin content, and antioxidant activities, in Gastrodia elata Blume. Gastrodin and gastrodigenin content was analyzed post-method validation, and antioxidant activity evaluation, including assessing total polyphenol content, DPPH, and ABTS radical scavenging activities, was done. The validation of the analysis method demonstrated excellent linearity. The limits of quantification of gastrodin and gastrodigenin were 2.89 and 3.47 μg/mL, respectively. Moreover, the results of intra- and inter-day precision analysis demonstrated relative standard deviation values, within 5%. The recovery rates for gastrodin and gastrodigenin were 97.22~98.85 and 97.99~99.91%, respectively, indicating good accuracy. Under different heat treatment conditions, gastrodin and gastrodigenin content significantly increased (p<0.05), ranging from 91.15 to 310.27 and 559.66 to 830.02 mg/100 g DW, respectively. Additionally, the total polyphenol content exhibited a significant (p<0.05) increasing trend, ranging from 1,444 to 1,798 mg/100 g DW, as the temperature and time of heat treatment increased. The DPPH and ABTS radical scavenging abilities demonstrated an increasing trend at 120℃ during heat treatment. These research findings are expected to enhance our understanding of the changes in gastrodin and gastrodigenin content, and antioxidant effects in Gastrodia elata Blume during heat treatment.

Gastrodia elata Bl. (GE) is a traditional herbal medicine used for the treatment hypertension and cerebrovascular disease. The purpose of this study was to investigate the antioxidant effect and blood pressure control ability of the GABA containing fermented Gastrodia elata Blume. The fermentation strain provided by Dr. Gi in Seoul National University is L. brevis GABA100, excellent strain of GABA production, which is involved in the ability to degrade gastrodin glycosides and activation of brain function. The Gastrodia elata Blume fermented by Lactobacillus brevis GABA 100 showed antioxidant activity (total phenolic contents, DPPH radical and ABTS anion scavenging activities) than unfermented Gastrodia elata Blume. In the spontaneously hypertensive rats (SHR), the concentration of fermented Gastrodia elata Blume was administered at 500, 1,000, and 2,000 mg/kg for 8 weeks. Systolic blood pressure decreased statistically significantly (p<0.05), especially 2 weeks after feeding fermented Gastrodia elata Blume. Also, it showed a significant decrease in low, medium, and high concentrations of fermented Gastrodia elata Blume at 4 weeks and 8 weeks. These results indicated that Gastrodia elata Blume fermented by the excellent strain of GABA production L. brevis GABA100 shows the antioxidant function and the effect of suppressing the increase in blood pressure.

To develop Gastrodia elata (GE)-loaded particles for herbal extract dosage forms, various GE-loaded particles containing dextrin, isomalt, maltodextrin, and silicon dioxide as solidifying carriers in the GE water extract are prepared using the spray drying method. Their physical properties are evaluated using the repose angle, Hausner ratio, Carr's index, weight increase rate at 40oC/75% RH condition, and scanning electron microscopy (SEM). Particles made of dextrin improve the fluidity, compressibility, and water stability. In addition, 2% silicon dioxide increases the fluidity and moisture stability. The best flowability and compressibility of GE-loaded particles are observed with TP, dextrin, and silicon dioxide amounts in the ratio of 6/4/0.2 (34.29 ± 2.86°, 1.48 ± 0.03, and 38.29 ± 2.39%, repose angle, Hausner Ratio, and Carr’s index, respectively) and moisture stability with a 2% weight increase rate for 14 h at 40oC/75% RH condition. Therefore, our results suggest that the particles prepared by the spray drying method with dextrin and 2% silicon dioxide can be used as powerful particles to improve the flowability, compressibility, and moisture stability of GE.

본 연구는 실내시설재배에서 천마의 생육단계를 균사활착기, 괴경형성기, 괴경비대기, 휴면기로 구분하고, 최적온도 및 배양기간을 설정하였으며, 괴경비대기에 변온처리를 하였다. 천마의 균사활착기는 20℃에서 30일, 괴경형성기는 25℃에서 120일, 괴경비대기는 6~24℃에서 60일, 휴면기는 5℃에서 30일로 처리하여 총 배양기간은 240일로 설정하였다. 실내시설재배는 노지재배보다 균사활착기는 30일 단축되었고, 괴경형성기는 30일 연장되었으며, 휴면기는 120일 단축됨으로써, 전체 재배기간이 약 120일 단축되었다. 따라서, 본 연구 결과, 밀폐된 실내시설재배에서 온도 조건을 제어하면 천마를 연중생산 할 수 있는 생육모델의 기초자료로 활용될 수 있을 것으로 판단되었다.

천마(Gastrodia elata Blume)는 난초과 다년생 기생식물로 곰팡이균과 공생하는 독특한 생활방식을 가진다. 천마의 지하근은 고혈압, 뇌졸중, 백혈병, 두통 특히 신경쇠약치료 등에 쓰이는 약용식물이다. 본 연구는 지구온난화가 천마의 생태적 반응에 미치는 영향을 알아보기 위해 보통의 야외 대기환경과 같은 대조구, 대조구보다 온도를 약 2℃ 상승시킨 온도상승구, 온도와 함께 대조구보다 CO2 농도를 약 2배 증가시킨 CO2+온도상승구에서 참나무 원목, 뽕나무버섯균, 종마를 함께 파종하고, 재배하여 생식기관과 지하근의 생물량을 비교 관찰하였다. 그 결과, 꽃대 수는 온도상승구> 대조구> CO2+온도상승구 순으로 적었다. 꽃대 길이는 온도상승구> 대조구> CO2+온도상승구 순으로 짧았다. 화서 길이는 대조구> 온도상승구> CO2+온도상승구 순으로 짧았다. 생식기관의 무게는 온도상승구> 대조구> CO2+온도상 승구 순으로 가벼웠다. 지상부의 생물량은 온도상승구> 대조구> CO2+온도상승구 순으로 낮았다. 생산된 근경의 수는 온도상승구> 대조구> CO2+온도상승구 순으로 적었다. 근경의 생물량은 온도상승구> 대조구> CO2+온도상승구 순으 로 낮았다. 이러한 결과는 온도만 올라간 환경조건에서는 천마의 생육은 활발하여 생산량이 증가하지만, 지구온난화조 건인 온도와 CO2 농도가 동시에 상승하는 조건에서는 천마의 생육이 불량하게 됨을 의미하는 것이다. 따라서, 천마의 성마와 종마 생산량을 높이기 위해서는 재배지의 적정지온 20~25℃를 유지하고, 높은 CO2 농도에 노출되지 않도록 하여야 할 것이다.

Gastrodia elata Blume often has been used for the treatment of headaches, convulsions, hypertension, and neurodegenerative diseases. The main active constituents are gastrodin, 4-hydroxybenzyl alcohol, vanillyl alcohol, 4-hydroxybenzylaldehyde and parishin A, B, C and E. Because Gastrodia elata has also unacceptable off-odor (swine barnyard-like) for food, there is a need to reduce it as well as allow for greater utilization as a functional food materials. In this study, a major off-odor producing substance of Gastrodia elata was fractionated by steam distillation and silica gel column chromatography. The substance was identified as p-cresol(4-methyl phenol) by GC-MS analysis and comparison of the retention time with that of an authentic compound in GC. The content of p-cresol in fermented Gastrodia elata was decreased. A fermented sample of Latobacillus sakei for 2 days was reduced to 54.7%, when compared with a unfermented sample. The five parishin derivatives in Gastrodia elata were identified by HPLC-MS analyses, and a comparison of HPLC retention times with those of authentic compounds. When compared with parishin derivatives of an unfermented Gastrodia elata, those of Gastrodia elata fermented by L. sakei, increased to 18.3% for 2 days. Increases of about 14.0~38.4% of the total phenolic compounds and 57.4~77.3% total flavonoids were found in fermented extracts, by 3 lactic acid bacteria strains. They were compared with 97.1±2.9 μg/g and 40.9±2.0 μg/g in the unfermented control, respectively. The extracts of Gastrodia elata Blume that were fermented by lactic acid bacteria had higher DPPH free radical scavenging activity and FRAP reducing power than the unfermented control.

Diversification to develop oak pruned neck utilization technology reduction of operation cost of cheonma( Gastrodia elata) farmers is the purpose of this research, but the results of the experiment are as follows. The soil chemistry of the plantation was very weak in 2015 when the pH was 5.7, weakly acidic and EC was 0.41 (ds/m), but the faux spring area was very sunny, but at the end of May, early June, late July And so on were at a maximum temperature of 25oC or more, and underground temperature fell below freezing in late January 2016. In the content of the survey of the harvested volume, treatment with a diameter of 6 to 10 cm appeared in 1,366 g total weight and in treated plots with a diameter of 20 cm or more, appeared in 1,542 g, confirming that the number and weight of the interspaces from the small neck is higher than the practice.

천마(Gastrodia elata)는 난과에 속하는 다년생 고등식물로 전 세계적으로 약 50여종이 분포하며 한국에는 홍천마, 청천마 등 3종이 분포한다. 천마는 부식질이 많은 계속의 숲에서 자생하며, 지상부는 기관이 퇴화 되었으나 지하부의 구근은 마치 고구마처럼 비대해진다. 천마는 지형적으로 해발 700m 이상의 고산지대에서 주로 자생한다. 천마는 주름버섯목 송이과 뽕나무버섯(Armillaria gallica)과 공생하며, 효능으로는 피를 맑게 하고 중풍, 고혈압, 저혈압, 당뇨병, 간경화증, 어지름증, 두통, 항암치료에 이용되며 최근 기억력증진 효과가 보고되어 점차 확대 이용되고 있다. 참나무 전정목이용 기술개발로 재배기질의 다양화를 통한 천마 재배농가의 경영비 절감이 이 연구의 목표이며 실험결과는 다음과 같다. 가. 천마는 한번 심으면 2~3년동 안 한곳에서 재배하여야하며, 중간에 장소를 옮기기도 곤란하다. 그러므로 재배장소의 선택이 매우 중요하 다. 더욱이 천마는 난과에 속하므로 과습이나 건조피해를 많이 받는 등 천마는 땅속에서 뽕나무버섯균 (Armillaria gallica) 와 공생하므로 토양의 물리화학성이 매우 중요하다. 재배지의 토양화학성은 pH는 5.7로 약산성이었으며, EC는 0.41(ds/m) 로 나타났다. 나. 2015년의 경우 재배시험장소인 예천지역은 매우 건조하 였으며, 5월말, 6월초, 7월하순 등이 최고온도 25°C 이상이었으며, 2016년 1월 중하순에 지중온도가 영하로 떨어져다. 다. 1년차 생육상황의 경우 종균활착율은 두처리 모두 100%로 나타났고, 수량은 지름 6~10cm 처리가 원목 1본당 52g, 지름 20cm 이상 처리구에서는 46.6g으로 나타났다. 2년차 생육상태는 2016년 6월 2일 에 조사하였으며 지름 6~10cm 처리가 원목 1본당 87.9g, 지름 20cm 이상 처리구에서는 132.6g으로 나타났 다. 라. 수확량을 조사한 내용으로 지름 6~10cm 처리가 전체무게 1,366g, 지름 20cm 이상 처리구에서는 1,542g으로 나타났고, 소경목에서 자마의 숫자와 무게가 관행보다 높은 것을 확인할 수 있었다. 이는 참나무원목 75%, 과수전정가지 25% 조합 시 관행(참나무 원목 100%) 대비 수량이 복숭아나무 24% 증수하였 고, 배나무는 동등하게 나타났다는 내용과 유사하였다. 한국에서 천마는 경상북도 상주에서 1984년 은척면 봉중리 박종구농가가 천공접종법으로 처음 재배하였으며 이후 강원도, 경북, 전북 등지에서 주로 재배되고 있다. 고소득 작목인 천마는 종자를 이용한 유성번식 등 향후 추가적인 연구가 필요하리라 생각된다.

천마(Gastrodia elata)는 난과에 속하는 다년생 고등식물로 전 세계적으로 약 50여종이 분포하며 한국에는 홍 천마, ‘청천마’ 등 3종이 분포한다. 천마는 부식질이 많은 계속의 숲에서 자생하며, 지상부는 기관이 퇴화되 었으나 지하부의 구근은 마치 고구마처럼 비대해진다. 천마는 지형적으로 해발 700m 이상의 고산지대에서 주로 자생한다. 천마는 주름버섯목 송이과 뽕나무버섯(Armillaria gallica)과 공생하며, 효능으로는 피를 맑게 하고 중풍, 고혈압, 저혈압, 당뇨병, 간경화증, 어지름증, 두통, 항암치료에 이용되며 최근 기억력증진 효과가 보고되어 점차 확대 이용되고 있다. 천마재배시 참나무 원목이 사용되고 있는데 참나무 전정부산물로 원목을 대체할 수 있는 시험을 실기하였다. 참나무지름 6~10cm, 11~19cm, 20cm 이상을 처리한 결과 1년차 생육상황 은 6~10cm 52g, 20cm 이상 46g으로 나타났다.

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

천마를 다양한 용매(물, 에탄올 및 70%) 및 다양한 농도 (0.725, 1.25, 2.5 및 5 mg/mL)로 추출하고 추출된 물질을 젖산균과 유용미생물(Effective Microorganisms)로 발효시킨 다음, 이들 물질들 이 화장품 소재로 활용 가능한가를 확인하였다. 물, 에탄올 및 70% 에탄올로 추출한 물질들을 각각 0.725, 1.25, 2.5 및 5 mg/mL 농도에서 실험한 결과, flavonoid, polyphenol 및 DPPH free radical scavenger 등과 같은 항산화물질은 에탄올 추출물에 가장 많이 함유되어 있었고, DPPH radical 소거능 은 유용미생물로 발효시킨 천마를 에탄올로 추출한 경우 1.25 mg/mL에서 27.08 ± 0.5%이었으나 2.5 mg/mL에서는 27.08 ± 0.5%로 증가하였다. 미백 활성을 측정할 수 있는 tyrosinase 활성 저해 실험에 서는 EtOH 추출물을 젖산균으로 발효시켰을 때 가장 저해 효과가 우수하였고(0.725 mg/mL에서 39.1 ± 0.4%, 2.5 mg/mL에서 62.8 ± 1.5%), RAW 264.7 Cells을 이용한 세포 생존율 실험 결과 물, EtOH, 70% EtOH 추출물과 이들의 발효 물질 모두 85%이상의 세포 생존율을 나타내 세포의 염증에 대한 안정성을 확인하였다. ROS 생성으로 인한 항산화 실험에서는 양성 대조군으로 RAW 264.7 cells 을 lipopolysaccharide로 자극시켜 활성화된 세포에 비발효와 발효에 따른 추출물을 농도별로 처리하였 을 때 유효미생물로 발효시켰을 경우가 가장 항산화성이 높은 것으로 확인하였다. 이상과 같은 연구결과 천마 추출 및 발효 물질은 화장품용 항산화제, tyrosinase 활성 저해제 및 항염증제로 사용될 수 있음을 알았다.

This study was performed to investigate the effect of Gastrodia elata powder on the quality characteristics of Jochung with barley malt. Grain syrups with 0, 2.5, 5, 7.5, and 10% Gastrodia elata powder were produced. The pH value decreased with higher volume of Gastrodia elata powder and showed a significant difference between the samples (p<0.05). Total polyphenol content was 77.45~129.25 mg/100 g, and DPPH radical scavenging ability was 36.70~57.09 μmol. Sensory score of Jochung containing 2.5% Gastrodia elata powder was similar to that of control. Jochung containing less than 7.5% Gastrodia elata powder gave the highest scores in terms of quality characteristics and sensory evaluation. The data from different procedures were compared and analyzed by multivariate techniques (correlation matrix, principal component analysis). Correlations between antioxidant activity and the analyzed parameters were found to be statistically significant (p<0.05).

This study was carried out to analyze the differences in p-hydroxylbenzyl alcohol (HBA) content, antitumor and anti-obesity activities and tyrosinase inhibitory activity between non-fermented G. elata (NFGP) and fermented G. elata powder. The HBA content, which is an index-component of G. elata decreased from 1.58 mg/g before fermentation to 1.07, 0.32, and 0.13 mg/g after the 1st fermentation (1st FGP), 2nd fermentation (2nd FGP) and 3rd fermentation (3rd FGP), respectively. The anti-proliferation effects on the cell lines HT29 and AGS were significantly higher for the fermented G. elata than the NFGP. The antitumor activity was also increased in a fermentation number-dependent manner. During adipocyte differentiation, the ethanol extract of the 3rd FGP inhibited lipid accumulation in 3T3-L1 cells significantly better than NFGP and the 1st FGP, treated at the concentration of 10μg/mL. The tyrosinase inhibitory activity of the 2nd FGP at 600μg/mL over was higher than that of kojic acid. At the concentration of 1,000μg/mL, the tyrosinase inhibitory activity was increased in a fermentation number-dependent manner. From these results, the fermented G. elata, especially the 3rd FGP, is expected to be good candidate for the development of functional food and agents with antitumor, anti-obesity, and tyrosinase inhibitory potential.

This study was carried out to investigate the antioxidant activity and changes in major functional components of fermented Gastrodia elata Blume. Fermented G. elata Blume powder by Phellinus linteus repeated thrice (3rd FGP) showed more DPPH radical scavenging activity than a non-fermented G. elata Blume powder (NFGP), and once fermented G. elata Blume powder (1st FGP) at a concentration of 500 and 1,000 ppm. Free radical scavenging activity of 3rd FGP was similar to that of BHA at a dose of 1,000 ppm. Moreover, the ABTS radical scavenging activity of the 3rd FGP increased compared to NFGP and 1st FGP at a concentration of 31.25 ppm. Total polyphenols and flavonoid contents were increased as fermentation progressed. Ergothioneine content was increased more than 8 times in the 1st FGP, 3 times in the 3rd FGP, respectively than NFGP. In conclusion, this study indicated that the antioxidant activity and functional component contents of G. elata Blume were increased depending on the fermentation number.