The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physiological Functionality of Gugija Products and an In Vivo Examination on Anti-hypertension Effects

구기자 가공품의 생리기능성 및 항고혈압 활성 검증

  • Lee, Ji-Su (Dept. of Life Science and Genetic Engineering, Paichai University) ;
  • Park, Young-Chun (Cheoungyang Gugija Research Station) ;
  • Paik, Seung-Woo (Cheoungyang Gugija Research Station) ;
  • Lee, Sox-Su (Cheoungyang Gugija Research Station) ;
  • Ahn, Yong-Kun (Dept. of Food Service and Nutrition, Chungcheong University) ;
  • Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
  • 이지수 (배재대학교 생명유전공학과) ;
  • 박영춘 (충남농업기술원 구기자시험장) ;
  • 백승우 (충남농업기술원 구기자시험장) ;
  • 이석수 (충남농업기술원 구기자시험장) ;
  • 안용근 (충청대학 급식영양학부) ;
  • 이종수 (배재대학교 생명유전공학과)
  • Published : 2008.06.30
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Abstract

To develop a new Gugija(Lycium chinensis Mill) product having increased value, the physiological functionality of various commercial Gugija products were investigated. In addition, an in vivo study was performed using spontaneous hypertensive rats(SHR) to examine the anti-hypertension effects of products. The results showed that antioxidant activity was highest in the methanol extract of Gugija leaf pickle(97.7%), and anti-hypertensive angiotensin I -converting enzyme(ACE) inhibitory activity was 80.4% in Gugija doenjang(soybean paste) water extract. Anti-cholesterolemia HMG-CoA reductase inhibitory activity was highest in the methanol extract of Gugija rice cake(66.1 %). However, SOD-like activity was below 30% in most products; and fibrinolytic activity was not detected or was very weak. Ultimately, we selected Gugija tea and Gugija wine as superior anti-hypertensive Gugija products, and subsequent in vivo testing was performed using SHR, comparing the tea and wine to Gugija fruit. Among them, the Gugija fruit demonstrated the best anti-hypertension effects in SHR.

Keywords

References

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