Chemical constituents were isolated and purified from ethyl acetate fraction of Arctium lappa leaves by silica gel, ODS, MCI, and Sephadex LH-20 column chromatography. Their structures were identified with multiple spectroscopical methods including NMR, MS, IR, UV, and X-ray diffraction combined with literature data. Twenty compounds(1-20) were identified and their structures were determined as arctanol(1), citroside A(2), melitensin 15-O-β-D-glucoside(3), 11β,13-dihydroonopordopicrin(4), 11β,13-dihydrosalonitenolide(5), 8α-hydroxy-β-eudesmol(6), syringin(7), dihydrosyringin(8), 3,4,3',4'-tetrahydroxy-δ-truxinate(9),(+)-pinoresinol(10), phillygenin(11), syringaresinol(12), kaeperferol(13), quercetin(14), luteolin(15), hyperin(16), 4,5-O-dicaffeoylquinic acid(17), 1H-indole-3-carboxaldehyde(18), benzyl-β-D-glucopyranoside(19), and N-(2'-phenylethyl) isobutyramide(20). Among them, compound 1 is a new norsesquiterpenoid, and compounds 2-5, 7-8, and 18-20 are isolated from this plant for the first time.
Arctium/chemistry* ; Magnetic Resonance Spectroscopy ; Luteolin/analysis* ; Plant Leaves/chemistry*

PURPOSE: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. METHODS: A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. RESULTS: The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). CONCLUSION: These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.
Arctium ; Family Characteristics ; Gangwon-do ; Lotus ; Meals* ; Onions ; Red Meat ; Restaurants* ; Ribs ; Sodium* ; Soybeans ; Steam

Arctium lappa Linne (AL) has been widely cultivated for a long time as a popular vegetable. The fruit of AL has been used as an antiphlogistic and expectorant in herbal medicine, the crude drug is known as "burdock" in korea. In pharmaceutical field, a few papers recently reported the antiinflammatory, antiviral, and anticancer effects of this extract. However, the antiallergic effect of AL is unknown. The purpose of this study is to investigate the inhibitory effect of AL on compound 48/80-induced mast cell activation. For this, the effects of AL on the degranulation, the histamine release, and the change of the intracellular cAMP (cyclic adenosine-3, 5monophosphate) levels of rat peritoneal mast cells (RPMC) and the influences of AL on the compound 48/80-induced cutaneous reaction were studied. The results were as follows; 1) the compound 48/80-induced mast cell degranulation and histamine release of RPMC was significantly inhibited by pretreatment with AL, 2) the compound 48/80 decreased the cAMP levels of RPMC, but the compound 48/80-induced the cAMP levels of RPMC were significantly increased by pretreatment with AL, 4) AL significantly inhibited compound 48/80-induced vascular permeability of cutaneous tissue. From the above results, it is suggested that AL contains some substances which inhibit the compound 48/80-induced vascular permeability and mast cell activation.
Animals ; Arctium* ; Capillary Permeability* ; Fruit ; Herbal Medicine ; Histamine Release ; Korea ; Mast Cells* ; Rats ; Vegetables

OBJECTIVES: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods. METHODS: A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity. RESULTS: Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p < 0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p < 0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~1.02%) (p < 0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew. CONCLUSIONS: Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity.
Arctium ; Brassica ; Eating ; Family Characteristics ; Lotus ; Meals ; Onions ; Raphanus ; Restaurants ; Salinity ; Sodium ; Steam

OBJECTIVES: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods. METHODS: A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity. RESULTS: Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p < 0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p < 0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~1.02%) (p < 0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew. CONCLUSIONS: Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity.
Arctium ; Brassica ; Eating ; Family Characteristics ; Lotus ; Meals ; Onions ; Raphanus ; Restaurants ; Salinity ; Sodium ; Steam

PURPOSE: Diabetic complications are a major concern to manage progression of diabetes. Production of advanced glycation end products (AGEs) due to high blood glucose is one of the mechanisms leading to diabetic complications. Multiple pharmacologic AGE inhibitory agents are currently under development, but clinical applications are still limited due to safety issues. Thus, it is necessary to identify a safe anti-glycation agent. It is known that burdock roots have antioxidant, anti-inflammatory, and anti-cancer activities. The objective of the present study was to investigate the inhibitory role of burdock roots on the formation of high glucose-induced glycation of bovine serum albumin (BSA). METHODS: In this study, glycation of BSA by glucose, galactose, or fructose at 37℃ for 3 weeks was assessed based on levels of α-dicarbonyl compounds (early-stage glycation products), fructosamine (intermediate products of glycation), and fluorescent AGEs (late-stage glycation products). In order to compare the inhibitory actions of burdock root extract in AGE formation, aminoguanidine (AG), a pharmacological AGE inhibitor, was used as a positive control. RESULTS: BSA glycation by glucose, fructose, and galatose was dose- and time-dependently produced. Burdock root extract at a concentration of 4 mg/mL almost completely inhibited glucose-induced BSA glycation. The results demonstrate that burdock root extract inhibited AGE formation with an IC₅₀ value of 1.534 mg/mL, and inhibitory activity was found to be more effective than the standard anti-glycation agent aminoguanidine. This study identified a novel function of burdock root as a potential anti-glycation agent. CONCLUSION: Our findings suggest that burdock root could be beneficial for preventing diabetic complications.
Arctium* ; Blood Glucose ; Diabetes Complications ; Fructosamine ; Fructose ; Galactose ; Glucose ; Glycosylation End Products, Advanced ; Hyperglycemia ; Serum Albumin, Bovine

Recently, worldwide dietary reference intakes have been considered an important guideline for public health. Some governments and the World Health Organization (WHO) provide guidelines concerning dietary intake. Although an ingredient may have a history of use as a culinary material, changes in the environment over time suggest that the acceptable maximum intake each of food/culinary material should be regularly evaluated. Arctium lappa L. has been used as a culinary material for many centuries in Korea and Japan and some recent studies have reported related therapeutic effects. However, there are no reports on the safety of repeated oral administration. In this study, we evaluated the safety of a 8-weeks repeated oral intake of A. lappa. We concluded that treatment with <250 mg/kg A. lappa, which was within the safety range, resulted in body weight decrease and blood glucose suppression.
Administration, Oral* ; Arctium* ; Blood Glucose ; Body Weight ; Japan ; Korea ; Public Health ; Recommended Dietary Allowances ; Therapeutic Uses ; World Health Organization

OBJECTIVETo study the correlation between ITS sequence of Arctium lappa and Fructus Arctii quality of different origin.

METHODThe samples of Fructu arctii materials were collected from 26 different producing areas. Their ITS sequence were determined after polymerase chain reaction (PCR) and quality were evaluated through the determination of arctiin content by HPLC. Genetic diversity, genotype and correlation were analyzed by ClustalX (1.81), Mage 4.0, SPSS 13.0 statistical software.

RESULTITS sequence of A. was obtained from 26 samples, and was registered in the GenBank. Corresponding arctiin content of Fructus arctii and 1000-grain weight were determined. A. lappa genotype correlated with Fructus arctii quality by statistical analysis.

CONCLUSIONThe research provided a foundation for revealing the molecular mechanism of Fructus arctii geoherbs.

Arctium ; chemistry ; genetics ; Computational Biology ; DNA, Ribosomal Spacer ; genetics ; Drugs, Chinese Herbal ; standards ; Furans ; analysis ; Genotype ; Glucosides ; analysis ; Polymorphism, Genetic ; genetics ; Quality Control ; Sequence Analysis, DNA ; Software

OBJECTIVETo study the feasibility of supercritical fluid extraction (SFE) for arctiin from the fruits of Arctium lappa.

METHODThe extracts were analyzed by HPLC, optimum extraction conditions were studied by orthogonal tests.

RESULTThe optimal extraction conditions were: pressure 40 MPa, temperature 70 degrees C, using methanol as modifier carrier at the rate of 0.55 mL x min(-1), static extraction time 5 min, dynamic extraction 30 min, flow rate of CO2 2 L x min(-1).

CONCLUSIONSFE has the superiority of adjustable polarity, and has the ability of extracting arctiin.

Arctium ; chemistry ; Chromatography, High Pressure Liquid ; Chromatography, Supercritical Fluid ; methods ; Fruit ; chemistry ; Furans ; analysis ; isolation & purification ; Glucosides ; analysis ; isolation & purification ; Plants, Medicinal ; chemistry

OBJECTIVETo identify the traditional medicine Fructus Arctii from its adulterants by ITS.

METHODTwenty-six samples of the different Fructus Arctii materials and 10 samples of the adulterants of the fruits of A. tomentosum, Onopordum acantium, Silybum marianum, and Amorpha fruticosa were collected. The total DNA of the samples were extracted, amplified cloned and sequenced.

RESULTITS sequences were obtained from 26 samples respectively, there were Fructus Arctii 641 bp, A. tomentosum 641 bp, Onopordum acantium 639 bp, Silybum marianum 630-631 bp, Amorpha fruticosa 625-626 bp, which were registered in the GenBank. The similarity in ITS sequences between Fructus Arctii and the adulterants was less than 95%. In contrast, the similarity between any pair of Fructus Arctii was greater than 99%. The similarity was 98.29%-99.22% between Fructus Arctii and A. tomentosum. Phylogeny tree reconstruction using UPGMA analysis based on ITS nucleotide sequences can effectively distinguish Fructus Arctii from adulterants.

CONCLUSIONITS sequences can be used as a reliable molecular marker for the identification of Fructus Arctii.

Arctium ; genetics ; Cell Nucleus ; genetics ; DNA, Ribosomal Spacer ; Drug Contamination ; prevention & control ; Genetic Markers ; Phylogeny ; Sequence Analysis, DNA ; Sequence Homology, Nucleic Acid