• 한국식품영양과학회지
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• 제44권11호
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• pp.1599-1606
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• 2015

본 연구는 헛개나무(Hovenia dulcis Thunb.) 함량을 달리한 모주를 제조한 후 관능검사를 통해 최종 레시피를 선정하였으며, 개발 모주를 실험군, 일반 모주를 대조군으로 하여 일반성분, 이화학적 특성 및 항산화 활성을 측정하였다. 생리활성 검증을 위한 동물실험은 6개의 군[증류수섭취군(NC), 알코올섭취군(EC), 알코올+일반 모주 저농도섭취군(MCL), 알코올+일반 모주 고농도섭취군(MCH), 알코올+헛개나무 모주 저농도섭취군(MDL), 알코올+헛개나무 모주 고농도섭취군(MDH)]으로 나눠 실시하였다. 헛개나무 모주의 일반성분 분석 결과 수분 86.77 g/100 g, 탄수화물 11.86 g/100 g을 함유한 것으로 측정되었다. 이화학적 분석결과 수율 60%, pH 4.91, 산도 0.28%, 당도 $12.63^{\circ}Brix$, 환원당 68.97 mg/mL, 알코올 농도 0.1%, 알코올 밀도 $0.998g/cm^3$로 측정되었으며 대조군과 유의적인 차이는 없었다. SOD 활성은 헛개나무 모주가 대조군에 비해 유의적으로 높게 측정되었다. 헛개나무 모주를 실험동물(ICR mice)에게 4주 동안 투여한 결과 혈중 중성지방은 알코올섭취군(EC)에 비해 헛개나무 모주 저농도섭취군(MDL), 헛개나무 모주 고농도섭취군(MDH)에서 낮은 경향을 보였고, 혈중 총 콜레스테롤은 알코올섭취군(EC)에 비해 헛개나무 모주 저농도섭취군(MDL), 헛개나무 모주 고농도섭취군(MDH)에서 유의적으로 낮았다. HDL-콜레스테롤은 알코올섭취군(EC)에 비해 헛개나무 모주 저농도섭취군(MDL), 헛개나무 모주 고농도섭취군(MDH)에서 유의적으로 높았다. 간 중 중성지방은 에탄올섭취군(EC)과 비교하여 일반 모주 저농도섭취군(MCL)과 헛개나무 모주 저농도섭취군(MDL)에서 유의적으로 낮았다. 이상의 결과로 본 연구는 헛개나무 모주를 개발하고, 개발된 모주의 일반성분, 이화학적 특성, 항산화 활성 및 체내 지질 수준을 확인하였으며, 이를 통해 헛개나무를 이용한 모주가 무알코올 음료 및 건강기능성 식품 소재로써 활용 가능한 것으로 사료된다.

• 동아시아식생활학회지
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• 제21권4호
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• pp.520-525
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• 2011

This experiment was conducted to evaluate the quality characteristics of soybean Dasik containing different amounts of Hovenia dulcis Thunb. extract, and the results were as follows. In general components, the contents of moisture and crude protein increased with an increased amount of Hovenia dulcis Thunb. extract, whereas the crude fat content showed a tendency to decrease. The ash content was, however, not significantly different. In chromacity, the value of L, lightness, constantly decreased with an increase in the amount of added extract, whereas the a and b values increased. The hardness and gumminess decreased with an increase in the amount of extract added, whereas the springiness, cohesiveness, and chewiness increased. In sensory evaluation, the Dasik added with 20% of Hovenia dulcis Thunb. extract showed the highest score, and was evaluated as the best formulation for overall acceptability.

• 약학회지
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• 제48권3호
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• pp.213-217
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• 2004

For the determination of glutathione S-transferase activity, a new method was established by using HPLC system. Moreover, amount of enzyme for a optimum reaction was determined by a comparative study with a variety concentration of enzyme. Using a established method, activity of glutathione S-transferase that is alcohol metabolizing enzyme was investigated on the fruit of Hovenia dulcis Thunb. As the result of experiment, EtOH and $H_2O$ extracts of the fruit of Hovenia dulcis Thunb showed visible a synergistic effect of glutathione S-transferase activity. On a continuous experiment, EtOH and $H_2O$ extracts of the fruit of Hovenia dulcis Thunb showed alcohol decomposition activity on the in vivo test using rat. These results suggest that the fruit of Hovenia dulcis Thunb may be useful in the prevention of hangover.

• 대한본초학회지
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• 제21권3호
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• pp.7-19
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• 2006

Objectives : Propolis and Hovenia dulcis Thunb. has been used as treatment of diseases in the Korean medicine. In this study, we investigated that the hepatoprotective effects of Propolis oral administration according to mixture with Hovenia dulcis Thunb. on ${\gamma}-GTP$, GOT, GPT, Total bilirubin, LDH, ALP, Total cholesterol, Triglyceride, SOD, activity of catalase and Glutathione Peroxidase in galactosamine (GalN)-induced liver in rats. Methods : The animals were divided into 5 groups. Control, the liver injury-induced and not treated group. Pro1, liver injury and administrated propolis. Pro2, liver injury and administrated propolis capsule. Pro3, liver injury and administrated mixture of propolis capsule with Hovenia dulcis Thunb. Pro4, liver injury and administrated mixture of Propolis capsule with Hovenia dulcis Thunb. and Artemisia capillaris Thunb.. Animals were treated by Oral administration of Propolis, Hovenia dulcis Thunb., and Artemisia capillaris Thunb. mixture ltime 2 days for 14 days. Results : The Pro1 group was significantly increased on ${\gamma}-GTP$ and activity of Glutathione peroxidase but decreased on GOT in serum as compared with the control group. The Pro2 group was significantly increased on WBC, RBC, Hct, HGB in serum and activity of CuZnSOD as compared with the control group. The Pro 3 group was decreased on Total bilirubin, increased on LDH, WBC, RBC, Hct and HGB in serum as compared with the control group. The Pro 4 group was decreased on GOT in serum as compared with the control group. Conclusion : By evaluating the liver function and lipid metabolism, Pro3 had a hepatoprotective effect on the prevention of hepatotoxity.

• 동아시아식생활학회지
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• 제15권1호
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• pp.65-70
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• 2005

This study was conducted in order to promote the utilization of Hovenia dulcis Thunb as food. The physicochemical properties and sensory characteristics of the extracts from the leaf, fruit, stalk and stem were examined. The extract of stem was the brightest in L value (p<0.05), but the lowest in b value (p<0.01). By the sensory evaluation, the external appearance was the best in the extract of stem. The extract of leaf was the darkest in color and that of stem the lightest. The bitter and astringent taste was stronger from the leaf compared with other parts. The extract of fruits stalk of Korean Hovenia dulcis was preferred in most of attributes. The total sugar content was the highest from the fruits stalk. Among free amino acids, aspartic acid, glutamic acid and alanine were rich in order. Potassium contents were the highest among minerals from the fruits stalk, leaf and stem. Ca and Mg followed the next. The results were the same both in Korean and in Chinese tree. Among organic acids, malic acid was the most in the fruits stalk, leaf and stem. It was followed by citric acid. In the test of free sugar, glucose was the most and followed by sucrose and fructose in the fruits stalk. Fructose was contained the most in leaf and stem.

• 한국한의학연구원논문집
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• 제12권1호
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• pp.103-109
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• 2006

We investigated liver protection effect of the Hovenia dulcis Thunb extraction which has treated with carbon tetrachloride ($CCl_4$, 1.0 ML/kg) in SD male rat (20 weeks). We observed the amount of leukocyte, erythrocyte, hemoblobin and hematocrit are increased and the number of plaque is decreased for treatment of $CCl_4$, However, after treatment of Hovenia dulcis Thunb extraction (15 mL/kg), we have same result that of control group which has treated with $CCl_4$ The blood biological data showed that the value of AST (Aspartate aminotransferase), ALT(Alanine aminotransferase) and LDH (Lactate dehydronase) are increased significantly for the negative control group compared to that of control group. For experimental group, respectively, In addition, it was confirmed that the recovery effect of a mysterious death of an interstitial cell of the experimental group is to be compared to that of the negative control group for a sample of pathological tissue.

• 한국자원식물학회지
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• 제23권3호
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• pp.207-213
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• 2010

Hovenia dulcis Thunb fruits were successively extracted with hot water, water, methanol, ethyl acetate, and chloroform. The crude extracts were investigated for potential antioxidant by measuring scavenging against DPPH free radicals, reducing power, superoxide radicals, and protection of protein damage and cultured cells from a lethal dose of hydrogen peroxide ($H_2O_2$). In all chemical assays used, the hot water extract of H. dulcis fruits, which contained $61.14{\pm}2.57$ (Tannic acid mg/g extract, n=3) of total phenolic compounds contents exhibited highest activity in in vitro models of DPPH free radical scavenging activity, reducing power assay, superoxide radical scavenging activity and protection of protein damage. In addition, the hot water extract protected cultured RAW 264.7 macrophages from a lethal dose of $H_2O_2$ and reduced reactive oxygen species level in RAW 264.7 cells.

• 한국산림과학회지
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• 제112권2호
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• pp.136-144
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• 2023

본 연구는 헛개나무(Hovenia dulcis Thunb.) 묘목 생산을 위한 적정 시비수준을 밝히고자 수행되었다. 헛개나무 1년생 용기묘를 대상으로 6가지 시비수준(대조구, 0.5, 1.0, 1.5, 2.0, 2.5 g·L^-1)에 따른 용기묘의 간장, 근원경, 물질생산량, 묘목품질지수, 엽록소 함량 등을 조사하였다. 연구 결과, 헛개나무 용기묘는 시비수준이 높아짐에 따라 간장 및 근원경 생장과 건중량이 증가하였으나, 1.5 g·L^-1 이상의 처리구에서는 큰 차이가 없었으며, 간장 생장의 경우 2.5 g·L^-1 시비처리구에서 유의적으로 낮은 값을 나타냈다. 묘목품질지수는 1.5 g·L^-1 이상 처리시, 처리구간 유의적 차이가 없는 높은 값을 보였으며, 엽록소 함량은 1.5 g·L^-1 처리구에서 가장 높은 값을 나타냈다. 시비처리에 따른 환경적, 비용적 측면을 고려 하였을 때, 우량 헛개나무 용기묘 생산을 위하여 요구되는 적절한 시비수준은 1.5 g·L^-1이며, 최소한의 묘목규격을 충족시키기 위해서는 적어도 0.5 g·L^-1의 시비처리가 필요할 것으로 판단된다. 본 연구의 결과는 약용 및 밀원자원으로 이용되는 헛개나무의 효율적인 묘목 생산체계 구축 및 안정적인 묘목 공급을 위한 기초자료로 활용될 수 있을 것으로 기대된다.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.117-123
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• 2000

In order to promote the utilization of Hovenia dulcis leaf as food, leaf tea was nanufactured and its physicochemical properties were examined. Aong proximate composiotns of Hovenia dulcis leaf tea were found in both fermented tea and roasted tea the higher contents of total sugar and crude protein. In minerals component of fermented tea and roasted tea, potassium (K) was the most high amounts of 11,560.6 ppm and 11,084.6 ppm, respectively. The highest contents of free sugar in both teas were mainly consisted of sucrose, the amounts of sucrose showed 1.47% and 1.94% . In case of organic acids, oxalic acid and citric acid were revealed 631.26mg% and 660.05mg%, respectively. The highest contents of total amino acid in fermented tea and roasted tea were 812.01mg% and 709.72mg% of glutamic acid. the fatty acids of fermented tea and roasted tea were mainly composed of 40.18% of linolenic acid and 26.92% of palmitic acid, respectively. The major volatile compounds of fermented tea and roasted tea were composed of 3, 7, 11, 15-tertramethyl-2-hexadecen-1-ol and methyl palmitate and the amounts of those showed 290.1ppm and 472.97 ppm, respectively. The tannins of fermented tea and roasted tea were 1.02% and 1.26% , as the extraction steps increased the tannin contents decreased. In Hunter's color values of tea extract L and b values decreased , while a value of those increased as the extraction steps were repeated.

• 한국식품영양학회지
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• 제25권2호
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.