Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2018-04-15T09:18:21Z | - |
dc.date.available | 2018-04-15T09:18:21Z | - |
dc.date.issued | 2011-08 | - |
dc.identifier.citation | Food Science and Biotechnology, 2011, 20(4), P.1113-1118 | en_US |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://link.springer.com/article/10.1007%2Fs10068-011-0151-1 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.11754/66747 | - |
dc.description.abstract | The various extracts from chamdanggui (Angelica gigas Nakai) and sogdan (Phlomis umbrosa Turcz) were evaluated for estrogenic activity and characterized according to HPLC profile. Chamdanggui and sogdan were individually extracted with 4 solvents (hot water, 70% ethanol, n-butanol, and dichloromethane) of differing polarities. Estrogenic activity was determined by E-screen using an estrogen-dependent MCF-7 BUS cell. Although almost all extracts showed estrogenic effects in a concentration-dependent manner, the hot water extract from chamdanggui (250 mu g/mL) had the higher effect (138%). Among 90 fractions using HPLC separation of the hot water extract from chamdanggui, fraction 21 and 28 produced the highest estrogenic effects of 178 and 163% at 10 mu g/mL, respectively. The results imply that the hot water extract from chamdanggui could be useful as an alternative hormone replacement therapy. | en_US |
dc.description.sponsorship | This study was supported by the Technology Development Program for Agriculture and Forestry, Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Korean Society Food science and Technology | en_US |
dc.subject | Angelica gigas Nakai | en_US |
dc.subject | Phlomis umbrosa Turcz | en_US |
dc.subject | estrogenic effect | en_US |
dc.subject | MCF-7 BUS cell | en_US |
dc.title | Estrogenic Effects of Various Extracts from Chamdanggui (Angelica gigas Nakai) and Sogdan (Phlomis umbrosa Turcz) | en_US |
dc.type | Article | en_US |
dc.relation.no | 4 | - |
dc.relation.volume | 20 | - |
dc.identifier.doi | 10.1007/s10068-011-0151-1 | - |
dc.relation.page | 1113-1118 | - |
dc.relation.journal | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.contributor.googleauthor | Bae, In-Young | - |
dc.contributor.googleauthor | Lee, Ji-Yeon | - |
dc.contributor.googleauthor | Kwak, Bo-Yeon | - |
dc.contributor.googleauthor | Lee, Hyeon-Gyu | - |
dc.relation.code | 2011212142 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyeonlee | - |
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