• Nutrition Research and Practice
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• v.8 no.5
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• pp.526-532
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• 2014

BACKGROUND/OBJECTIVES: Acanthopanax sessiliflorus is a native Korean plant and used as a traditional medicine or an ingredient in many Korean foods. The free radical theory of aging suggests that cellular oxidative stress caused by free radicals is the main cause of aging. Free radicals can be removed by cellular anti-oxidants. MATERIALS/METHODS: Here, we examined the anti-oxidant activity of Acanthopanax sessiliflorus extract both in vitro and in vivo. Survival of nematode C. elegans under stress conditions was also compared between control and Acanthopanax sessiliflorus extract-treated groups. Then, anti-aging effect of Acanthopanax sessiliflorus extract was monitored in C. elegans. RESULTS: Stem extract significantly reduced oxidative DNA damage in lymphocyte, which was not observed by leaves or root extract. Survival of C. elegans under oxidative-stress conditions was significantly enhanced by Acanthopanax sessiliflorus stem extract. In addition, Acanthopanax sessiliflorus stem increased resistance to other environmental stresses, including heat shock and ultraviolet irradiation. Treatment with Acanthopanax sessiliflorus stem extract significantly extended both mean and maximum lifespan in C. elegans. However, fertility was not affected by Acanthopanax sessiliflorus stem. CONCLUSION: Different parts of Acanthopanax sessiliflorus have different bioactivities and stem extract have strong anti-oxidant activity in both rat lymphocytes and C. elegans, and conferred a longevity phenotype without reduced reproduction in C. elegans, which provides conclusive evidence to support the free radical theory of aging.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.601-607
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• 2008

The principal objective of this study was to assess the effects of various concentrations of added Acanthopanax sessiliflorus Seemann var. Goma powder on the quality characteristics of sulgidduk. The color values, texture characteristics, and sensory characteristics of the different sulgidduk samples were then measured and compared. As the content of the Acanthopanax sessiliflorus Seemann var. Goma powder increased, the moisture was decreased. The lightness values and yellowness values were reduced with increases in the Acanthopanax sessiliflorus Seemann var. Goma powder. whereas the redness values were increased. On our the texture analysis the hardness and adhesiveness were highest in the 0% Acanthopanax sessiliflorus Seemann var. Goma powder samples and the springiness and cohesiveness values were highest in the samples to which 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder was added. Finally the results of our sensory evaluation showed that the sulgidduk containing 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder had the highest color, flavor, after taste and overall acceptabilitly scores.

• The Journal of Korean Medicine
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• v.28 no.3 s.71
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• pp.261-272
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• 2007

Objectives : This study was conducted to determine the analgesic effect of Acanthopanax sessiliflorus using the model of neuropathic pain and formalin-induced pain. Methods : A model of neuropathic pain was made by injuring the tibial nerve and sural nerve while the common peroneal nerve was maintained. After 2 weeks, the Acanthopanax sessiliflorus was orally administered to rats. The author performed behavioral teststo try out mechanical allodynia using von frey filament and cold allodynia using acetone, which are calculated by counting withdrawal response on foot. Thirty minutes after the Acanthopanax sessiliflorus injection in the abdominal cavity, the formalin test was performed. 2% formalin in a volume of $20{\mu}l$was injected subcutaneously into the plantar surface of the hindpaw with 26-G needle. To access formalin-induced pain behavior, paw licking time was measured every 5 min. Results : The Acanthopanax sessiliflorus 400mg/10ml/kg group showed significant decrease the withdrawal response of mechanical allodynia using von frey filament in the 10min, 30min, 60min and 120min increments compared with the control group. There were no significant differences in each group in the withdrawal response of cold allodynia using acetone. The Acanthopanax sessiliflorus group showed significant decrease in the formalin-induced pain behavior in the 15min, 20min and 25min increments compared with the control group. Conclusions : The Acanthopanax sessiliflorus may have a significant analgesic effect on the general pain as well as nerve injury pain.

• Archives of Pharmacal Research
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• v.25 no.3
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• pp.280-284
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• 2002

Six compounds were isolated from the fruits of Acanthopanax sessiliflorus. Their structures were elucidated as (-)-sesamin, scoparone, protocatechuic acid, ursolic acid, hyperin and 5-hydroxymethylfurfural by physicochemical and spectroscopic analysis. Among them, scoparone, ursolic acid and 5-hydroxymethylfurfural were isolated for the first time from Acanthopanax species.

• The Journal of Korean Medicine
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• v.20 no.3 s.39
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• pp.54-65
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• 1999

Objectives: Hepatoma is a very serious disease in Korea and vvorldwiclc. Hepatitis B vims (HBV) has proved the most significant cause of hepatoma. We canied out this study to investigate the effect of Acanthopanax sessilifloms on inhibiting cell proliferation and DNA synthesis in HepG2.2.15 cell line and on inhibiting phosphorilation of oncogene (MAP kinase) in NIT/3T3-HBx ceIl. Methods: To investigate the anti-cancer effect of Acanthopanax sessiliflorus, we did the CellTiter 96 Aqueous Non-radioactive Cell Proliferation assay (Promega); MTS/PMS assay, [$^3H$]-thymicline incorporation assay, and we measured the gene expression through westem blotting. Results: Acanthopanax sessiliflorus showed an inhibiting effect on the increase of HepG2.2.15 in the NTS/PMS assay. It also showed an inhibiting effect on DNA synthesis of HepG2.2.15 in the [$^3H$]-thymidine incorporation assay. Acanthopanax sessiliflorus showed an inhibiting effect of phosphorilation of MAP kinase in HBV - X genes. too. Conclusions: The results suggested that this herb had an anti cancer effect. We may discover an effective anti-cancer herb medicine through further studies on this herb medicine.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.336-341
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• 2007

Antioxidant activity of Astragalus membranaceus, Polygonatum stenophyllum, Angelica gigas, Acanthopanax sessiliflorus and Angelica pubescens extracts cultivated in Jecheon prepared with different solvents were determined by 1,1-diphenyl-2-picrylhydrzyl(DPPH) radical scarvenging ability and thiocyanate method . The highest hydroxy radical scarvenging activity was shown in Acanthopanax sessiliflorus, while the lowest was in Polygonatum stenophyllum. Angelica gigas showed strong antioxidant activity by thiocyanate method. Methanol extracts and water extracts showed higher antioxidant activities than ethanol extracts. Angelica pubescens showed the highest polyphenol contents and Acanthopanax sessiliflorus showed the highest flavonoid contents. Direct correlation between the hydroxy radical scavenging activity and polyphenol contents or flavonoid contents was established by simple regression(r>0.8) in each solvent extracts. Among medicinal plants cultivated in Jecheon, Acanthopanax sessiliflorus and Angelica pubescens showed strong antioxidant activities. These results suggest that methanol or water extracts of several medicinal plant cultivated in Jecheon could be used as natural antioxidants.

• Natural Product Sciences
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• v.11 no.3
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• pp.179-182
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• 2005

We investigated that water extract of Acanthopanax sessiliflorus roots rescued the N-methyl-D-aspartate (NMDA), agonist of glutamate receptor, -induced toxicity in rat organotypic hippocampal slice culture. When the cell death in NMDA only-treated hippocampal slices was set 100%, A. sessiliflorus decreased the cell death to 75.4, 51.6, 48.9, and 40.6% at 1, 10, 50, and $100\;{\mu}g/ml$ treatment, respectively. On the basis of these results, the water extract of A. sessiliflorus roots may be a preventive agent against NMDA-induced cytotoxicity.

• YAKHAK HOEJI
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• v.48 no.4
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• pp.231-235
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• 2004

A new high performance liquid chromatographic method was applied for the determination of hyperin in Acanthopanax senticosus and A sessiliflorus. The stationary phase used was $\beta$-Bondapak $C_{18}$ reverse-phase column and a mobile phase program was a gradient of acetonitrile and distilled water at a flow rate of 1.0 ml/min. Hyperin was detected at 210 nm, and the analysis was successfully carried out within 20 min. Hyperin was detected in the one year-grown and two years-grown stem of A senticosus (0.47 and 0.13 mg/g, respectively) and A sessiliflorus (0.14 and 0.03 mg/g, respectively). Hyperin was detected in the main and branch root of A sessiliflorus (0.30 and 0.09 mg/g, respectively). But there is no detection of hyperin in the main and branch root of A senticosus.

• Korean Journal of Pharmacognosy
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• v.36 no.2 s.141
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• pp.70-74
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• 2005

High performance liquid chromatography(HPLC) was used for the determination of eleutherosides B and E in various parts of Acanthopanax species. Eleutheroside B was detected in the stem (1.45 mg/g) and the root (0.59 mg/g) of A. senticosus and the stem (0.31 mg/g) of A. senticosus grafted on A. sessiliflorus. But there is no detection of eleutheroside B in A. sessiliflorus and the root of A. senticosus grafted on A. sessiliflorus. Eleutheroside E was detected in the stem (0.92, 0.97 and 0.30 mg/g, respectively) and the root (0.65, 0.94, 0.34 mg/g, respectively) of A. senticosus, A. sessiliflorus and A. senticosus grafted on A. sessiliflorus.

• Korean Journal of Medicinal Crop Science
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• v.14 no.5
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• pp.289-292
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• 2006

High performance liquid chromatography (HPLC) was used for the determination of lignans, eleutherosides B and E, in Acanthopanax sessiliflorus fruits and their fermented wine. The lignans were quantified by a reversed-phase system using a gradient of $H_2O$ and acetonitrile as a mobile phase within 20 min. The analysis was successfully carried out within 20 min. The contents of eleutherosides Band E as main active principles of Acanthopanax species were measured in A. sessiliflorus fruits (1.15 and $8.49\;{\mu}g/mg$, respectively), their fermented wine (0.45 and $1.33\;{\mu}g/mg$, respectively) and wine residues (no detection).