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KMID : 0665220080210020115
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Korean Journal of Food and Nutrition
2008 Volume.21 No. 2 p.115 ~ p.120
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Physiological Functionality of Gugija Products and an In Vivo Examination on Anti-hypertension Effects
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Lee Ji-Su
Park Young-Chun
Paik Seung-Woo
Lee Sox-Su
Ann Yong-Geun
Lee Jong-Soo
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Abstract
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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.
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KEYWORD
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physiological functionality, in vivo test, Gugija(Lycium chinensis Mill) products
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