• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.283-290
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• 2018

This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter's a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter's b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.

• Textile Coloration and Finishing
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• v.24 no.3
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• pp.189-195
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• 2012

The purpose of this study was to investigate the possibility of bamboo extract as natural dye having the effect on atopic dermatitis(AD). To investigate the effect of bamboo extract on AD in vivo, we applied bamboo extract to the AD-like skin lesion the backs of atopic of NC/Nga mice, an animal model of AD. NC/Nga mice were challenged with DNCB(2.4-Dinitrochlorbenzene) to develope AD-like skin lesions. The efficacy of bamboo extract in the NC/Nga mice was evaluated by measurement of the skin lesion severity(NC mouse score), the serum IgE level, epidermal thickness changes, and mast cell number. Bamboo extracts improved skin lesions in NC/Nga mice. The serum IgE levels were decreased after treatment with bamboo extract. Histological examinations revealed a decrease in epidermal thickness and mast cell number after treatment with bamboo extract. To conclude, the topical application of bamboo extract suppressed the progression of AD-like skin lesions.

• Journal of environmental and Sanitary engineering
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• v.23 no.2
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• pp.65-70
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• 2008

The purposes of this study were to investigate the effects of bamboo (SasacoreanaNakai)extracton chemical characteristics and biological activities. pH ranges of bamboo extract using water and ethanol were between 5.2 and 6.1. The concentration of total phenol compounds using ethanol extract was 0.51%, which was about 2.0 fold higher than that of water extract. The mineral concentrations were order of K, Mg, Ca, and Na, respectively. The nitrite scavenging ratio of bamboo extract using ethanol was 20.4% in vitro. In the case of bamboo extract using water, it was 18.0%. Especially, the maximum nitrite scavenging ratio was obtained at pH 1.5. On the other hand, when pH was increased from 3.0 to 6.0, the nitrite scavenging ratio was decreased from 16.2% to 3.0%. The antioxidant activity of bamboo extract in vitro was increased from 100 to 160% when bamboo extract using ethanol was increased from 10 to $50{\mu}L$. These results suggest that the bamboo extract of Sasa coreana Nakai using ethanol can be used in bioactive and functional material.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.770-778
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• 2010

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at $20^{\circ}C$ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.

• Korean Journal of Agricultural Science
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• v.37 no.3
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• pp.405-412
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• 2010

This study was focused on finding the potential of hot water extract of bamboo shoot (Sasa borealis Makino) on the fermentation of Kimchi made with Chinese cabbage. The properties of Kimchi were examined up to 28 days of storage. The pH and acidity decreased regardless of treatments and showed no significant difference between treatments. There was a decreasing tendency of both total and reducing sugars in kimchi but the addition of bamboo extract did not affect the soluble sugar levels. Interestingly, bamboo extracts affected the lactic acid fermentation and ripening, resulting in the increase of lactic acid in bamboo extract treatment. Number of total bacterial cell of additive group is higher than control one, probably due to the stimulative effect of bamboo extract on bacterial growth. Level of lactic acid bacteria was also higher in the additive group, thus, it is considered that bamboo extract appeared to enhance the proliferation of lactic acid bacteria. The acceptability of treated Kimchi was higher in general. And results of intensity evaluation in color and texture were higher as well by addition of bamboo extract.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1035-1038
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• 1995

Antimicrobial activity of bamboo leaves extract on microorganisms related to kimchi fermentation was investigated. Bamboo leaves were extracted with several ogranic solvents such as methanol, acetone, ethyl ether, and ethyl acetate. The bamboo extract with ethyl acetate showed the strongest antimicrobial activity among them. Strong antimicrobial activities of the extract against microorganisms related to kimchi fermentation and food spoilage indicated that the extract had a wide range of antimicrobial spectrum. The antimicrobial activity was especially strong against Brettanomyces custersii, Klebsiella oxytoca, Pichia membranaefaciens which cause kimchi softening. In addition, the antimicrobial activity of bamboo leaves extract was higher than that of 0.5% and 1.0% sorbic acid, and moreover it was stronger in pH 5 compared to pH 7.

• The Korean Journal of Physiology and Pharmacology
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• v.7 no.6
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• pp.311-316
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• 2003

Endothelins secreted from keratinocytes are intrinsic mitogens and melanogens of human melanocytes in UVB-induced hyperpigmentation. To elucidate the cellular mechanism of antimelanogenic activity of bamboo extract, the effects of three ingredients of bamboo extract on endothelin 1 (ET-1)-induced $Ca^{2+}$ mobilization were investigated in cultured human melanocytes. ET-1 receptors in human melanocytes were characterized by using specific antagonist, and ET-1 was found to increase intracellular $Ca^{2+}$ concentration ($[Ca^{2+}]_i$) by activating ET-B receptor. SM709 (1,2-O-diferulyl-glycerol), an ingredient of bamboo extract, inhibited ET-1-induced $[Ca^{2+}]_i$ increase in a concentration- and time-dependent manner, although another ingredients SM707 and SM708 had no effect on ET-1-induced $[Ca^{2+}]_i$ increase in human melanocytes. SM709 ($100{\mu}M$), however, did not affect $[Ca^{2+}]_i$ increase induced by thapsigargin and caffeine, suggesting that SM709 has no effect on the $Ca^{2+}$ store in melanocytes. Furthermore, SM709 did not affect $[Ca^{2+}]_i$ increase induced by LPA or ATP, known as G protein-mediated PLC activators like ET-1. Taken together, it is suggested that SM709 antagonizes ET-1-induced transmembrane signaling through ET-B receptor, which maybe a possible underlying mechanism of antimelanogenic activity of bamboo extract in human melanocytes.

• The Korean Journal of Community Living Science
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• v.19 no.2
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• pp.213-221
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• 2008

In this study, a dye bath was made using a mixture of distilled water, pine needle extract and bamboo vinegar. Analysis and comparison of various functions of cotton fabrics dyed using bamboo charcoal and gardenia seeds in distilled water and in the dye bath mixture were done. The summary of the results is as follows. Comparing bamboo vinegar and the pine needle extracts, the bamboo vinegar had a higher antibacterial function. In the case of natural dyeing cotton fabrics using bamboo charcoal and gardenia seeds, the additional amount of dyestuff for optimization is 10 g and 20 g respectively per 1 liter of distilled water. The suitable dye bath mixture ratio of distilled water, pine needle extract, and bamboo vinegar considering functionality and economical efficiency of dyed fabrics is 4:3:3. By using the mixture made in this study as a dye bath, improved antibacterial function, deodorization, and colorfastness can be obtained more than distilled water alone.

• Biomolecules & Therapeutics
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• v.6 no.3
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• pp.269-275
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• 1998

These studies were conducted to investigate the antiinflammatory effects and the mechanism of action of natural products. We used the methods of "carrageenan induced foot edema" , "PAF (platelet activating factor) induced foot edema" , "inhibition test of vascular permeability" , "inhibition test of white blood cell migration" , "formation of granuloma" and "adjuvant induced arthritis" to examine the antiinflammatory erects of Angelica gigas, Ledebouriella seseloides, Ginkgo biloba and Bamboo salt (Jukyom). The oral administration of the water extract of Angelica gigantis radix, the methanolic extract of Ginkgo folium and the aqueous solution of Bamboo salt showed antiinflammatory effect on carrageenan and PAF induced foot edema in SD rat at a dose of 1 g/kg. The same administration of methanolic extract of Ginkgo folium also inhibited the vascular permeability in mice. The aqueous solution of Bamboo salt inhibited the formation of ganuloma in SD rats at a oral dose of 1 g/kg. Angelica gigantis radix seems to have antiinflammatory effect by inhibition of PAF.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.281-286
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• 2014

This study was carried out to develop Yakju, a new kind of Korean traditional rice wine added with bamboo ethanol extract and characterized by containing various health benefits. The wine with bamboo ethanol extract was fermented by adding ginger and pear to improve flavor and quality. Several quality characteristics and physiological functionalities of Yakju were investigated. When bamboo ethanol extract was added to Yakju, the pH level decreased compared to that of the control. However, total acidity and soluble solid levels were higher than those of the control. The alcohol content of Yakju added with bamboo ethanol extract was slightly higher than that of the control. In examining the colors of Yakju containing bamboo ethanol extract, L value was lower than that of the control, whereas b value and brownness were higher. Various organic acids such as citric acid, malic acid, succinic acid, lactic acid, and acetic acid were determined, and the main organic acid among them was lactic acid. Various free sugars such as sorbitol, glucose, and fructose were detected and glucose was the most abundant. Total polyphenol content of Yakju added with bamboo ethanol extract was lower than that of the control. Further, electron-donating ability ranged from 23.8~40.0%, which was higher than that of the control. Nitrite scavenging ability of Yakju added with bamboo ethanol extract ranged from 15.2~36.4%, which was higher than that of the control at pH 6.0. Sensory evaluation of Yakju showed that bamboo ethanol extract+ginger as well as bamboo ethanol extract+ginger+pear treatment significantly increased flavor, taste, and overall acceptance compared to the others.