• 한국수정란이식학회지
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• 제26권1호
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• pp.71-78
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• 2011

This study was undertaken to find out the effect of cholesterol and serum albumin on sperm ability and lipid peroxidation levels period to the liquid storage of miniature pig sperm. Ejaculated semen from miniature pigs was collected by gloved-hand method into a pre-warmed ($37^{\circ}C$) thermos bottle, and extended with Modena solution {with and without BSA, methyl-beta-cyclodextrin (-cholesterol) and cholesterol loaded cyclodextrin (+cholesterol)}. Each semen was assessed for viability (SYBR-14/PI staining) and acrosome intactness, intensity and capacitation status by chlorotetracycline (CTC) staining at 1, 3, 5, 7 and 10 days of storage. At for the effects of cholesterol and serum albumin on lipid peroxidation, semen were incubated with $H_2O_2$ ($10\;{\mu}M$), and lipid peroxidation level were measured by flow cytometry using the lipid peroxidation reporter probe $C_{11}-BODIPY^{581/591}$. The result, lipid peroxidation level in sperm added with cholesterol were lower in $10\;{\mu}M$ $H_2O_2$ compared to the added sperm with serum albumin. Also, added cholesterol to sperm had significant (p<0.05) higher viability when storage for 7 and 10 days and lower when 10 days of storage percentage of acrosome-reacted sperm (AR pattern) in acrosome state as say result compared to other treated groups. In conclusion, role of cholesterol during lipid storage in miniature pig spermatozoa was protected boar spermatozoa from lipid peroxidation prior to lipid storage. Addition serum albumin during lipid storage in sperm may be induce sperm membrane damage by lipid peroxidation. Therefore, addition of cholesterol to miniature pig sperm will be lead to extension of liquid storage periods.

• 한국미생물·생명공학회지
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• 제20권1호
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• pp.73-78
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• 1992

Tryptophanase를 이용하여 트립토판 합성시 인돌의 효소활성 저해를 억제하기 위하여 유가식 조업, 유기용매 이상계의 사용, 그리고 cyclodextrin의 첨가등에 대하여 연구하였다. 효소 농도가 0.5mg/ml일때 인돌 농도 0.4mM 부근에서 트립토판 생성이 가장 빨랐으며 그 이상에서는 효소활성이 심한 저해를 받았다. 초기 인돌 농도가 20mM일 때는 27시간 반응후 인돌의 전환율이 20인데 비하여 반응기내 인돌 농도를 5mM 이하로 유가식 조업을 하였을 때 전환율이 80%로 향상되었다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 추계학술발표대회 및 bio-venture fair
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• pp.155-158
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• 2000

Angelica gigas Nakai 뿌리배양을 통한 decursinol angelate생산을 증대시키기 위하여 여러 가지 elicitor들을 처리하여 생산 증진을 도모하였다. 가장 효과적인 elicitor로는 hydrogen peroxide와 $CM-\;{\beta}\;-chitin$이었으며, 이때의 g당 생산되는 decursinol angelate 양은 각각 대조구에 비해 2.12, 1.62배 증대된 값이다.

• Archives of Pharmacal Research
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• 제18권1호
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• pp.22-26
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• 1995

The solubility and dissolution rate of naproxen (NPX) complexed with 2-hydroxypropyl-.betha.-cyc-lodextrin (2-HP.betha.CD) using coprecipitation, evaporation, freeze-drying and kneading method were investigated. Solubility of NPX linearly increased (correlation cefficient, 0.995) as $2-HP\betaCD$ concentraction increased, resutling in $A_l$ type phase solubility curve. Inclusion complexes prepared by four different methods were compared by different methods were compared by dfferential scanning calorimetry(DSC). The NPX showed sharp endothemic peak around $156^{\circ}C$ but inclusion complexes by evaporation, freeze-drying and kneading method showed very broad peak without distinct phase transtion temperature. In contrast, inclusion complex prepared by coprecipitation method resulted in detectable peak around $156^{\circ}C$ which is similar to NPX, suggesting incoplete formation of indusion co plex. Dissolution rate of inclusion complexes prepared by evaporation, frezz-drying and kneding except coprecipitation method was largely enhanced in the simultaed gastric and intestinal fluid when compared to NPX powder and commercial $NA-XEN^\registered$tablet. However, about 65% of NPX in gstric fluid. in case of inclusion complex prepared by coprecipitation method, formation of inclusion complex appeared to be incoplete, resulting in no marked enhancement of dissolution rate. From these findings, inclusion complexes of poorly water-soluble NPX with $2-HP\betaCD$ were useful to increase soubility and dissolution rate, resting in enhancement of bioavailability and minimization of gastrointestinal toxicity of drug upon oral administration of inclusion complex.

• KSBB Journal
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• 제21권2호
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• pp.151-156
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• 2006

본 연구에서는 용매증발법을 이용하여 대표적 생리활성 물질인 Vitamin-C의 불안정성을 극복하기 위하여 HP-${\beta}$-CD와의 포접복합체를 제조하고 수용액상에서의 안정성을 분석하였다. Vitamin-C와 HP-${\beta}$-CD 간의 몰비를 변화시켜 제조한 포접복합체의 안정성 시험 결과 포접 몰비는 1:1로 추정되며, 포접복합체 제조에 사용된 용매의 유전상수가 커질수록 Vitamin-C의 안정성이 향상되는 것을 확인할 수 있었다. 3차 증류수를 용매로 하여 제조된 포접복합체의 경우 순수한 Vitamin-C보다 Vitamin-C의 겉보기 1차 분해속도 상수 값이 감소하는 것을 확인하였는데 이는 결과적으로 Vitamin-C의 안정성이 향상되었음을 의미한다. 따라서 HP-${\beta}$-CD와의 포접복합체 형성은 Vitamin-C의 안정성을 향상시켜 생체이용률을 향상시킬 수 있음을 확인하였으며 불안정한 여러 생리활성물질에 적용할 수 있을 것으로 기대된다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권11호
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• pp.1646-1654
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• 2005

The present study was carried out to develop cholesterol-reduced and gamma linolenic acid (GLA)-added butter and to examine the changes in chemical and sensory properties, and cholesterol lowering effect of GLA addition. The cholesterol removal rate reached 93.2% by $\beta$-cyclodextrin in butter before GLA addition. The thiobarbituric acid value of cholesterol-reduced and GLA-added butter increased slowly up to 4 week and plauteaued thereafter. TBA value was significantly increased with 2% GLA addition, compared with no GLA addition. The production of short-chain free fatty acids (FFA) increased with storage in all treatments. From 4 weeks storage, the amount of short-chain FFA in 2% GLA-added group was significantly higher than those in other groups. Among sensory characteristics, color, greasiness and overall acceptability were mostly affected by GLA addition, however, the rancidity value of 2% GLA addition was significantly different from those of control and GLA-unadded and cholesterol-reduced butter at 0, 6 and 8 week storage. Among groups, no difference was found in texture in all storage periods. The smallest increase of total blood cholesterol in rats was found in the group fed 2% GLA-added and cholesterol-reduced butter for 8 week, compared with that in controls. The present results showed the possibility of cholesterol-reduced and GLA-added butter development without much difference in chemical, rheological and sensory properties, and indicated a slow increase effect on blood total cholesterol in rats.

• Restorative Dentistry and Endodontics
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• 제24권1호
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• pp.180-186
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• 1999

Eugenol has been reported to reduce odontogenic pain and is known to have a structure similar to capsaicin, a potent stimulant of certain nociceptors. We have hypothesized that the analgesic effect of eugenol may be due, in part, to inhibition of capsaicin-sensitive nociceptors. To test this hypothesis, we evaluate whether eugenol inhibits capsaicin-sensitive release of immunoreactive calcitonin generated peptide(iCGRP) from bovine dental pulp. Freshly extracted bovine incisors were transported to the lab. on ice, Spilitted and pulp tissue was removed. The tissue was chopped into 200${\mu}m$ slices. Dental pulp was superfused(340 ${\mu}l/min$) in vitro with oxygenated Kreb's buffer. Eugenol and vehicle(0.02% 2-hydroxyl-${\beta}$-cyclodextrin) were administered prior to stimulation of pulp with capsaicin and iCGRP was measured by RIA. The results were as follows: 1. Administration of eugenol has no effect on basal release of iCGRP. 2. In the vehicle treated group, capsaicin evoked a 2.5-fold increase over basal iCGRP levels. 3. Administration of eugenol(600 ${\mu}M$) reduced capsaicin evoked release of iCGRP by more than 40%(153.4${\pm}$41.1% vs 258.9${\pm}$21.7%). 4. 2-hydroxylpropyl-${\beta}$-cyclodextrin of less than 0.02% is found to be an effective vehicle to dissolve eugenol without evoking iCGRP release from dental bovine pulp. These data indicate that eugenol inhibits pulpal capsaicin-sensitive fibers and suggest that intracanal medicament of eugenol may relieve pain, in part, by this mechanism.

• 한국식품과학회지
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• 제39권1호
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• pp.1-6
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• 2007

이취성분의 하나인 헥사날이 CD 종류, CD 농도, 저장기간에 따라 결합하는 정도를 전자코를 이용하여 분석하였다. 여러 종류의 CD 중에서 ${\alpha}-CD$가 헥사날과 가장 많은 양이 반응하면서 CD복합체를 이루었다. CD의 농도가 증가할수록 잔존하는 헥사날의 양이 감소하였는데 5% ${\beta}-CD$ 첨가시 86%의 헥사날이 감소하여 헥사날-CD복합체를 이루고 있음을 보여 주었다. CD복합체를 이룬 후 저장초기 상태에서는 헥사날의 양 변화에 별다른 차이가 없었지만 저장일이 지남에 따라 헥사날의 양이 점차 감소하였다. 또한 저장기간이 지남에 따라 자연 휘발되는 양보다는 CD와의 결합에 의해 헥사날의 양의 감소효과가 더 큰 것을 알 수 있었으며 이런 정도를 전자코로 분석할 수 있었다.

• 한국식품영양학회지
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• 제22권1호
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• pp.150-157
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• 2009

The purpose of this study was to analyze the anthocyanin contents of black soybean crude extracts derived using a countercurrent system and to compare the effects of stabilizers(${\beta}-cyclodextrin$, maltodextrin) and sugars(sucrose, maltose) on the color deterioration of the anthocyanin. When the extraction process was kept at 100$^{\circ}C$ for 120$\sim$180 min, only C3G (cyanidin-3-glucoside) was detected in the water extract. The C3G contents in the water extracts acquired at 8$^{\circ}C$, 60$^{\circ}C$, and 80$^{\circ}C$ were 2.38 ppm, 1.73 ppm, and 1.73 ppm, respectively. Sucrose and maltose retarded color deterioration of the crude pigment extract by the countercurrent method with methanol. Finally, the additions of maltodextrin or ${\beta}-cyclodextrin$ did not retard thermal color deterioration of the black soybean crude pigment extract.

• Asian-Australasian Journal of Animal Sciences
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• 제19권3호
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• pp.450-458
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• 2006

The present study was carried out to investigate the changes in chemical and sensory properties, and cholesterol lowering effect of evening primrose oil (EPO) addition in cholesterol-reduced Cheddar cheese. The cholesterol removal rate reached 92.07% by ${\beta}$-cyclodextrin in the cheese before EPO addition. The thiobarbituric acid (TBA) value of cholesterol-reduced and EPO-added cheese increased with both ripening time and amount of EPO addition. Addition of 5% EPO resulted in a significant difference in TBA value after 4-week ripening, compared with no addition of EPO. The production of short-chain free fatty acids (FFAs) increased with ripening period in all treatments. From 4 week of ripening, the amounts of short-chain FFA in 3 and 5% EPO-added groups were significantly higher than those in other groups. Among sensory characteristics, rancidity was mostly affected by EPO addition, however, the rancidity value of 1% EPO-added was not significantly different from that of EPO-free and cholesterol-reduced cheese. Also, Cheddar cheese flavor was not profoundly affected by 1% EPO addition in all ripening periods. Total blood cholesterol dramatically decreased from 184.0 to 137.1 mg/dL with 5% EPO-added and cholesterol-reduced cheese following 8 weeks of feeding. The present results indicated that 5% EPO addition resulted in a profound lowering effect on blood total cholesterol with some adverse effects on chemical and sensory properties.