• 대한가정학회지
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• 제44권3호
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• pp.163-169
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• 2006

The effects of adding Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders on the quality characteristics of bread were investigated. The moisture, crude protein, ash, reducing sugar and vitamin C contents of Angelica plant (Bakluncho) powder were 7.78%, 6.07%, 7.37%, 6.13% and 50.10mg%, respectively, and of Angelica gigas (Senggumcho) powder were 8.69%, 12.28%, 5.15%, 2.21% and 108.00mg%, respectively. The lightness value decreased but the redness and yellowness values increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The mechanical hardness of bread decreased with the addition of 3% of Angelica plant (Bakluncho) powder, but increased with the addition of 1% and 5% of Angelica plant (Bakluncho) powder. The mechanical hardness of bread decreased with the addition of 1%, 3% and 5% of Angelica gigas (Senggumcho) powder. In sensory characteristics, the crust color, crumb color, moistness and springiness decreased, but aroma and hardness increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The savory taste and overall quality of breads with 1% Angelica plant (Bakluncho) and 1% Angelica gigas (Senggumcho) powders were higher than without either powder. A negative correlation was observed between mechanical hardness and overall bread quality with the addition of Angelica plant (Bakluncho) powder, while a positive correlation (p<0.01) was observed with the addition of Angelica gigas (Senggumcho) powder.

• 한국식품영양학회지
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• 제24권2호
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• pp.173-179
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• 2011

The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color's L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.

• 동의생리병리학회지
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• 제19권5호
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• pp.1256-1260
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• 2005

The purpose of this study was to investigate the effects of Angelica gigas on jejunal survival, endogenous spleen colony formation and jejunal crypt cells of mice irradiated with Gamma-ray irradiation. The subject of this study includes 42 mice which were divided into each 7 groups. Angelica gigas experiment groups were Angelica gigas + Gamma-ray(10Gy), Angelica gigas + Gamma-ray(3Gy), Angelica gigas. Gamma-ray(1 Gy), Gamma-ray control (10Gy), Gamma-ray control(3Gy), Gamma-ray control(1Gy), Normal groups. In the present study to evaluate the effect of Angelica gigas on jejunal crypt survival, endogenous spleen colony formation, and apoptosis in jejunal crypt cells of mice Gamma-ray with each dose of Gamma-ray irradiation. The results of this study were as follows: In low-dose(1Gy) Gamma-ray radiation were treatment of Angelica gigas showed significantly increased(p<0.05) on the cell death apoptosis in crypt, intestine crypts survival of intestine after gamma-ray irradiation. High-dose(10Gy) Gamma-ray, treatment of Angelica gigas showed significantly increased(p<0.05) on the leukocyte. The above results suggest that Angelica gigas were immunostimulating effectively reduced Gamma-ray irradiation.

• 대한한의학회지
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• 제32권4호
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• pp.1-24
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• 2011

Backgrounds: Danggui, one of the major herbs in Korean traditional medicine consists of three species: Angelica gigas of Korea, Angelica sinensis of China, and Angelica acutiloba of Japan. Despite its importance in Korean traditional medicine, recognition of the clinical differences between its three species is insufficient. Objectives: The purpose of the present review is to suggest evidence in using Angelica gigas, Angelica sinensis, and Angelica acutiloba distinctively in clinic, by comparing their pharmacological effects and bioactive compounds. Methods: We searched articles published from 2000 to 2009 in Pubmed, EMbase, and RISS. The search keywords were "Angelica gigas", "Angelica sinensis", "Angelica acutiloba", "dongquei", "toki", "Angelicae Radix", "Archangelica officinalis Hoffm.", "Garden Angelica", "Chinese angelica root", "tangkuei", and "danggui". 861 articles were searched. Among them, we selected 143 articles which met our inclusion criteria. Results: This review summarizes active constituents, experimental studies, clinical studies, pharmacokinetics, side effects and toxicity, drug interaction, and industrial use of Angelica gigas, Angelica sinensis, and Angelica acutiloba. Conclusions: While Angelica sinensis and Angelica acutiloba are relatively similar, Angelica gigas is quite different from the others in main active constituents and genetic form. The main experimental studies of Danggui are cardiovascular studies, central nervous system studies and anti-cancer activity. Even though there were cases in which the three species show similar pharmacological effects, the mechanism was not always shared. Therefore, distinguished use of Angelica gigas, Angelica sinensis and Angelica acutiloba is needed.

• 동의생리병리학회지
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• 제22권5호
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• pp.1158-1162
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• 2008

In genus Angelica, three species have been used and cultivated for medical material in orient, A. gigas in korea, acutiloba in Japan and sinensis in China. The plant material of Angelica spp. is used for the treatment of women's disease as a hematic. The extracts from A. gigas and acutiloba were fractionated aqueous partitions. And study was performed to examine DPPH scavenging activities, BSA degradadion, anti-apoptosis and NO scavenging. DPPH radical scavenger activity was measured by DPPH method, it was shown dose-dependently effect. and BSA degradadion was shown same result. Treatment of cells with hydrogen peroxide, a reactive oxygen species was to indiced cell death and pretreatment with Angelica gigas and angelica acutiloba extract attenuated the occurrence of $H_2O_2$-induced cell death. In vitro nitric oxide (NO) scavenging effect on Angelica gigas and angelica acutiloba extracts. All extracts effectively reduced the generation of NO radicals in a dose-dependant manner.

• 동의생리병리학회지
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• 제30권6호
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• pp.439-446
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• 2016

The purpose of this study was to examine the effects of Angelica gigas Nakai on ulcerative colitis. Mice were divided into 5 groups: Control group, DSS group, 5-ASA group, 50mg/kg Angelica gigas Nakai group, 100mg/kg Angelica gigas Nakai group. Four groups, excluding the control group, were fed a 5% solution of dextran sulfate sodium(DSS) in water for 7days to induce ulcerative colitis. Each water extract was administrated orally for 7 days in 5-ASA group, 50mg/kg Angelica gigas Nakai group and 100mg/kg Angelica gigas Nakai group. 5 groups were evaluated by weight, length of intestine, weight of spleen, disease activity index(DAI), amount of cytokine IL-6 production, thickness of bowel wall and degree of inflammatory cell infiltration and intestinal tissue damage. Comparing to DSS group, 100 mg/kg Angelica gigas Nakai group showed significant suppressive effect of weight loss until 4th day of experiment while 50 mg/kg Angelica gigas Nakai group showed no significant effect of suppression. Decrease of intestinal length, enlargement of spleen, intestinal tissue damage and thickening of bowel wall were significantly suppressed in both 50 mg/kg and 100mg/kg Angelica gigas Nakai group. Also disease activity and cytokine IL-6 production were inhibited significantly. Based on this result, Angelica gigas Nakai seemed to have anti-inflammatory effect and also seemed to suppress histological changes and aggravation of ulcerative colitis.

• 한국식품조리과학회지
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• 제28권4호
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• pp.463-471
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• 2012

Physicochemical and sensory characteristics of pound cake prepared with various levels of Angelica gigas Nakai powder were investigated. The pH of batter prepared with Angelica gigas Nakai powder ranged between 7.17 and 7.30 and that of the control was 7.34. The moisture content and pH of pound cakes was found to decrease with increasing Angelica gigas Nakai powder content. The specific volume of the control cake was 1.793 ml/g, that of pound cakes prepared with Angelica gigas Nakai powder was 1.806~2.026 ml/g. The baking loss rate of the control was 11.33% and that of pound cakes prepared by adding Angelica gigas Nakai powder was 10.29~6.66%. DPPH radical scavenging activity of the control group was 23.58%, whereas pound cakes prepared by adding Angelica gigas Nakai powder ranged from 38.77~77.60%. The a value of redness was increased, but L and b value were decreased significantly by the addition of Angelica gigas Nakai powder. The hardness and brittleness of the pound cakes were increased significantly by the addition of Angelica gigas Nakai powder. Sensory evaluation scores in terms of flavor, taste and overall preference for pound cakes were higher for the 2% substituted sample group than for any of the others. The results of this study suggest that the addition of 2% Angelica gigas Nakai powder was the best substitution ratio for pound cake.

• 대한본초학회지
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• 제22권4호
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• pp.95-100
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• 2007

Objectives : The purpose of this study is to investigate the delayed luminescence-biophoton emission from roots of Angelica gigas N., Angelica sinensis D., and Angelica acutiloba K These three species of Genus Angelica are now used as 'Danggui' in Traditional Korean Medicine. Methods : Randomly selected samples from roots of Angelica gigas N., Angelica sinensis D., and Angelica acutiloba K were radiated with 150 W metal halide lamp for 1 minute. After radiation, biophoton emissions of each sample were detected by electron multiplication-charge coupled device camera. The detected biophoton image was calculated with unit of counts per pixel. Results : The average and maximum biophoton emissions of delayed luminescence with electron multiplication ratio of ${\times}150$ and ${\times}250$were distinguished significantly between Angelica gigas N. and the other two species. Conclusions : These results suggest that biophoton imaging of roots of Angelica gigas N., Angelica sinensis D., and Angelica acutiloba K. could become the meaningful method for the study of differentiation between root of Angelica gigas N. and the other two species, Angelica sinensis D. and Angelica acutiloba K.

• 한국자원식물학회지
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• 제7권1호
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• pp.13-15
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• 1994

Some known coumarins, decursin, nodakenetin, umbelliferone, 7-demethylsuberosin, columbianetin, decursinol angelate and decursinol, showing significant cytotoxic activities against P388 cell lines,were isolated from the roots of Angelica gigas (Umbelliferae) . 7-Demethylsuberosin and columbianetinwere obtained from Angelica gigas for the first time. Chernotaxonornic difference about coumarins com-ponents between the roots of Angelica gigas and those of A. acutiloba is also discussed.

• 한국식품저장유통학회지
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• 제15권4호
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• pp.497-504
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• 2008

한약재인 당귀 분말을 첨가한 기능성 빵을 제조하기 위하여 당귀 분말을 $0{\sim}10%$ 첨가하여 제조한 식빵의 일반성분과 제빵품질 특성과 관능검사를 조사하였다. 일반성분의 수분, 조단백질, 조지방 및 조회분 함량은 모두 대조구가 낮게 나타났고, 당귀 분말 첨가량이 증가할수록 모두 증가하였다. pH는 대조구와 당귀 분말 첨가 시료 간에 유의적인 차이를 나타내지 않았다. 식빵 무게는 대조구가 가장 낮았고, 당귀 분말 첨가량이 증가할수록 증가 하였으며, 부피는 감소하였다. 빵 색도 측정 결과 crust와 crumb의 색도는 대조구보다 당귀 분말의 첨가량이 증가할수록 L값은 낮아졌으며, a값과 b값은 증가하였다. 조직감에서는 당귀 분말 첨가량이 증가할수록 경도(hardness), 점착성(gumminess), 씹힘성(chewiness)은 증가하였고, 부착성(adhesiveness), 탄력성(springiness)과 응집성(cohesiveness)은 감소하였다. Crumb softness 측정에서는 1일과 7일 경과 시 당귀 분말 2% 첨가구가 가장 높게 나타났고, 탄력성은 당귀 분말 5% 첨가구가 가장 낮게 나타났다. 빵의 저장중 수분활성도는 3일 경과 후 당귀 분말 2%와 3% 첨가구가 가장 높았으며, 7일후에는 모두 조금씩 감소하는 경향을 보였다. 관능 평가에서는 맛, 향미, 전체적인 선호도의 경우 당귀 분말 0.5%와 1% 첨가구가 가장 높게 나타났으며 당귀 분말 첨가량이 증가할수록 색, 외관, 입안에서 느낌, 질감에 대한 기호도는 점점 감소하였다. 이와 같은 결과로 생각할 때 당귀 분말을 $0.5%{\sim}1%$ 정도 첨가는 기능성 빵으로써의 개발 가능성이 있다고 판단되어진다.