|
KMID : 0861020130280060009
|
|
Korea Journal of Herbology
2013 Volume.28 No. 6 p.9 ~ p.14
|
|
|
Comparison between Torilis japonica and Cnidium monnieri Using DNA Sequencing and Taste Pattern Analysis
|
|
Kim Young-Hwa
Kim Young-Seon
Chae Seong-Wook
Lee Mi-Young
|
|
|
Abstract
|
|
|
Objectives: Cnidii Fructus is prescribed as the fruit of Cnidium monnieri (L.) Cusson or Torilis japonica (Houtt.) DC. in Korea pharmacopoeia. Although there are differences in the composition of useful components, two species have been used without distinction. In order to discriminate them, DNA sequencing and taste pattern analysis were used in this study.
Methods : Primers ITS 1 and ITS 4 were used to amplify the intergenic transcribed spacer(ITS) region of nuclear ribosomal DNA from seven T. japonica and six C. monnieri samples. Taste pattern of samples were measured by using taste-sensing system SA402B equipped with five foodstuff sensors(CT0, C00, AAE, CA0, and AE1). The five initial taste(sourness, bitterness, astringency, umami, and saltiness) and three aftertaste(aftertaste of bitterness, astringency, and umami) of two species were compared.
Results : According to the results of ITS region sequence analysis, two species showed 94 base pairs differences. The similarity of two sequences was 85%. From the taste pattern analysis, sourness, bitterness, aftertaste of bitterness(aftertaste-B), and umami showed a different pattern. Especially, bitterness and aftertaste-B of C. monnieri were significantly higher than T. japonica. In addition, two species were shown to have two markedly different clustering by these two flavors.
Conclusion : T. japonica and C. monnieri were effectively discriminated using DNA sequencing and taste pattern analysis. These methods can be used to identify the origin of traditional medicine in order to maintain therapeutic efficacy.
|
|
|
KEYWORD
|
|
|
Cnidii Fructus, Cnidium monnieri, Torilis japonica, DNA sequencing, taste pattern analysis
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|