• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.514-520
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• 2006

The quality characteristics of doenjang which contained Astragalus membranaceus water extracts were investigated in this study. The contents of moisture, crude protein, and crude fat were not significantly different in the doenjang which contained Astragalus membranaceus water extracts. The crude ash content was significantly higher in the doenjang which contained Astragalus membranaceus water extracts. The doenjang which contained Astragalus membranaceus water extracts showed higher a-value. Antioxidative activity was evaluated by using the thiobarbituric acid reaction products assay and peroxide value. Antioxidative activity and hydrogen donating activity were increased in doenjang which contained Astragalus membranaceus water extracts. Doenjang which contained Astragalus membranaceus water extracts showed no differences with traditional doenjang in sensory profiles of taste, color, flavor, and overall quality. These result showed the applicability and higher quality of doenjang which contained Astragalus membranaceus water extracts.

• 한국식품조리과학회지
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• 제29권3호
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• pp.233-239
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• 2013

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with Astragalus membranaceus powder. The moisture content of the Sulgidduk ranged from 42.03% to 43.38%. The addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the pH value, but did not change $brix^{\circ}$ values of the samples. the addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Astragalus membranaceus powder decreased the hardness and springiness. In sensory evaluation, the addition of 1.5% Astragalus membranaceus powder had the best score in taste and overall preference. Therefore, this results suggest that adding 1.5% Astragalus membranaceus powder could be applied for making Astragalus membranaceus Sulgidduk.

• 대한가정학회지
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• 제47권7호
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• pp.109-116
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• 2009

This study was conducted to investigate the recognition and uses of Astragalus membranaceus. The survey methodology employed was a questionnaire, which interviewed 272(37.8%) males and 448(62.2%) females from the Seoul and Kyunggido area. The main results are as follows: 40-50 years old like and eat Astragalus membranaceus more frequently than 10-30 years old. The most popular reason provided for the preference of Astragalus membranaceus was good health benefits. People indicating a dislike for Astragalus membranaceus had generally fewer previous experiences of eating this plant. The main purchasing place appears to be traditional markets and supermarkets. Astragalus membranaceus was acknowledged as having the following characteristics ‘excellent nutrition’(3.82), ‘natural food’(3.76), ‘possessing anti-cancer and anti-oxidization characteristics’(3.70) and ‘good for liver function, a depressant and good coelenteron effects’(3.62). However, it was not associated with a ‘cheap price’(3.02) and was regarded as ‘difficult for buy’(3.10). Recognition and eating experience was low for Astragalus membranaceus kimchi and rice bread, bread, sauce and Astragalus membranaceus added health drinks. However opinion of its taste was regarded highly.

• 한국식생활문화학회지
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• 제23권2호
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• pp.228-234
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• 2008

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.

• 생약학회지
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• 제31권1호
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• pp.109-111
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• 2000

Two compounds were isolated from the root of Astragalus membranaceus(Bunge). On the basis of spectroscopic data their structures were identified as stigmast-4-en-3-one and a mixture of 2'-angeloyloxy-1',2'-dihydroxanthyletin and 2'-senecioyloxy-1',2'-dihydroxanthyletin. They were first isolated from the genus of Astragalus.

• 생약학회지
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• 제28권2호
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• pp.75-79
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• 1997

Two compounds were isolated from roots of Astragalus membranaceus Bunge. On the basis of chemical spectro scopic evidence, they were identified as Formononetin (compound E) and Linoleic acid (9Z,12Z-Octadecadienoic acid) (compound F). Linoleic acid (9Z,12Z-Octadecadienoic acid) was reported the first time from the genus Astragalus.

• 동아시아식생활학회지
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• 제18권1호
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• pp.9-13
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• 2008

This study was performed to investigate the quality characteristics of yanggaeng prepared with different ratios of Astragalus membranaceus powder : 2%, 4%, and 6%. Proximate composition, Hunter's color values, texture profile analysis, and sensory qualities were examined. The lightness of the yanggaeng decreased with increasing Astragalus membranaceus powder content. For the texture profile analysis, hardness increased with increasing Astragalus membranaceus powder content. In terms of sensory qualities, the 2% Astragalus membranaceus powder sample did not influence any of the sensory attributes of the yanggaeng.

• Journal of Acupuncture Research
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• 제22권2호
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• pp.181-190
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• 2005

Background & Object : The differentiation of osteoblasts controlled by various growth factors and matrix proteins expression in bone. The aim of this study was to identify the Astragalus membranaceus that may induce the osteogenic activity in human osteoblast-like SaOS-2 cells. Methods : The osteogenic activity of Astragalus membranaceus were evaluated by WST-8 assay, ALP activity, RT-PCR analysis of VEGF, OCN, OPN, Col I mRNA, and ELISA or colorimetric analysis, and mineralization by Alizarin red staining in SaOS-2 cells. Results : Astragalus membranaceus had no effect on viability of osteoblastic cells, and dose dependently increased alkaline phosphatase (ALP) activity. Astragalus membranaceus markedly increased mRNA expression for vascular endothelial growth factor (VEGF), osteocalcin (OCN), osteopontin (OPN), and type I collagen (Col 1) in SaOS-2 cells. Extracellular accumulation of proteins such as VEGF, and Col I was increased in a dose-dependent manner. Also, Astragalus membranaceus significantly induced mineralization in the culture of SaOS-2 cells. Conclusion : This study showed that Astragalus membranaceus not affect on viability, but it enhanced ALP activity, VEGF, bone matrix proteins such as OCN, OPN and Col I, and mineralization in SaOS-2 cells. These results propose that Astragalus membranaceus plays an important role in osteoblastic bone formation, and possibly lead to the development of bone-forming drug.

• 한국가금학회지
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• 제25권4호
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• pp.185-193
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• 1998

본 연구는 황기의 사료내 첨가·급여가 육계의 항병성, 생산성 및 계육의 품질에 미치는 영향을 구명하고자 시행하였다. 기초사료는 전기 3주와 후기 2주에 각각 21과 19％ 수준의 조단백질이 함유되었다. 시험설계는 황기의 첨가수준을 0, 0.25, 0.50, 1.00％로 4개의 처리구로 하였고, 처리구당 4반복으로 하였으며, 반복당 50수씩 800수를 이용하였다. 증체량, 사료섭취량, 사료요구율은 5주동안 매주 측정하였고, 시험 종료시에 혈액의 성상 및 계육의 지방과 단백질함량을 조사하였다. 황기 첨가구는 대조구에 비하여 성장에 영향을 미치지 못하였으나, 사료섭취량은 대조구에 비하여 현저하게 감소하였고(P<0.05), 사료효율은 0.25％첨가구에서 개선되는 경향을 보였다. 육계용 사료에 황기의 첨가수준이 증가함에 따라서 혈청 콜레스테롤과 AST는 감소하였으며, 헤마토크릿, 지방, 인과 BUN의 수준은 0.25％첨가구에서 감소하였다. 혈청 GH와 IGF-1은 0.50과 1.00％ 황기 급여구에서 대조구에 비하여 낮았다. 0.25와 0.50％황기 첨가구에서 가슴육의 지방과 단백질함량은 대조구에 비하여 증가하는 경향을 보였으나, 0.50％이상의 수준에서는 일관성이 없었다. 본 시험의 결과 육계용 사료에 황기의 적정 첨가수준은 0.25％이하에서 생산성과 항병성 및 계육의 품질을 개선할 수 있을 것으로 사료된다.

• 동의생리병리학회지
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• 제18권3호
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• pp.825-829
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• 2004

This study was carried out to differentiate the origins of Astragalus membranaceus Bunge and A. membranaceus Bunge var. mogholicus Nakai. To identify the variation of the RAPD patterns between domestic and foreign Astragalus species, 40 random primers were applied to ten accessions of A. membranaceus and six accessions of A. membranaceus var. mogholicus genomic DNA, respectively, Ten primers of 40 primers could be used to discriminate the origins and 33 polymorph isms among 44 scored DNA fragments (33 fragments are specific for A. membranaceus and A. membranaceus var. mogholicus) were generated using these primers, 75.0 % of which were polymorphic. Especially, three primers of ten primers, OPA17, OPA11 and OPB11, were useful to differentiate between domestic and foreign Astragalus species. RAPD data from the 10 primers were used for cluster analysis and cluster analysis of RAPD markers showed that the two groups are distinct genetically. Consequently, RAPD analysis was a useful method to discriminate between A. membranaceus and A. membranaceus var. mogholicus.