• YAKHAK HOEJI
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• v.45 no.4
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• pp.357-365
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• 2001

The purpose of this study is to investigate the influence of cyclodextrins (CDs) and different acids on the solubility of fluconazole, and o formulate its more concentrated parenteral aqueous solution. Solubility studies of fluconazole with 7-CD, 2-hydroxypropyl-$\beta$-CD (HPCD), sulfobutyl ether $\beta$-CD (SBCD) and dimethyl-$\beta$-CD(DMCD) were performed. The aqueous solubility of fluconazole was measured in different concentrations of different acids with or without addition of CDs. Solubility of fluconazole increased in the rank order of $\beta$-CD$^1$H-NMR studies confirmed the formation of an inclusion complex of fluconazole with HPCD. It was also shown by the NMR studies that the complex formed was a 1:1 complex. Among the different acids used, maleic acid and phosphoric acid increased solubility of fluconazole. The lower the pH of solution is, the more fluconazole dissolved, regardless of acids. Addition of HPCD (50 mM) to acid solutions increased the solubility about two times. New fluconazole injections at a dose of 10 mg/ml could be prepared in aqueous solutions containing 10% HPCD or 15% SBCD. These parenteral solutions did not form any precipitates at 4$^{\circ}C$ and was very stable at elevated temperatures. These results demonstrate that it is possible to develop a parenteral aqueous solution of fluconazole with a smaller injection volume using HPCD or SBCD.

• Microbiology and Biotechnology Letters
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• v.17 no.4
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• pp.370-378
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• 1989

An Alkalophilic Bacillus circulans that can produce significant amount of cyclodextrin glucanotransferase (CGTase) was newly isolated from soil. The culture filtrate was successively purified by ($NH_4$)$_2$$SO_4$precipitation, DEAE-Sephadex column chromatography, and Sephadex G-100 column chromatography. The enzymatic properties, including molecular weight, optimal pH and temperature, stability, and kinetic parameters, were determined. The cyclodextrin synthesis reaction catalized by the purified CGTase was also studied. The sweet potato and corn starch were found to be the most suitable substrates with 60% conversion to cyclodextrin. The highest conversion was achieved at the CGTase concentration of 900-1,100 units/g of soluble starch. The purified CGTase could also catalize the transglycosylation on stevioside.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.2
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• pp.268-275
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• 2001

The effects of homogenization conditions and $\beta$-cyclodextrin ($\beta$-CD) on cholesterol removal of Mozzarella cheese were examined. The homogenization pressure influenced markedly on the cholesterol removal in milk and, 75.64% of cholesterol, the highest rate, was removed at $70.0kg/cm^2$. In addition, an increase in temperature resulted in an increase of cholesterol removal in the range of 71.75 to 78.22%. Among different concentrations of $\beta$-CD addition, 1.0% showed 78.21% of cholesterol removal. Therefore, cholesterol-reduced Mozzarella cheese was made by cheese milk treated with 70 $70.0kg/cm^2$ homogenization at $70^{\circ}C$ and 1% $\beta$-CD addition for a subsequent study. The cholesterol reduction of cholesterol-reduced Mozzarella cheese was 63.92%. Meltability, stretchability and oiling-off in cholesterol-reduced cheese were significantly lower than those in control. Hardness, gumminess and chewiness were significantly reduced, while cohesiveness and elasticity increased. Appearance and flavor of the cheese were superior, but texture inferior to the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.614-620
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• 2004

This study was to determine the effect of dietary $\beta$-cyclodextrin ($\beta$CD) on egg quality and cholesterol content of egg yolk. One-hundred 28-week-old laying hens were randomly distributed into five groups of twenty hens each and maintained in individual laying cages for 10 weeks of the experiment. They were assigned to the five treatments of experimental layer diets containing 0, 3, 5, 7 or 10% pure $\beta$CD of diets. Food intake, egg production and egg weight varied slightly and insignificantly in the hens fed with 0, 3, 5 or 7% $\beta$CD-added diets. But food intake, egg production, and egg weight were uniformly lower (p＜0.05) in the hens fed with 10% $\beta$CD-added diets. Food conversion rate, when expressed per number egg, was impaired (p＜0.05) without having an obvious relation to the dietary $\beta$CD level. No difference in haugh unit, egg yolk color, and egg shell thickness was found among treatment. The cholesterol content of egg yolks was significantly decreased (p＜0.05) to 3.76, 5.12, 5.49 and 6.48 mg/g yolk in $\beta$CD 3, 5, 7 and 10% treatments respectively when compared to that of the $\beta$CD 0% group. The cholesterol content of eggs, when expressed in mg/60 g egg, was greatly (p＜0.05) decreased to 54, 71, 77 and 86 mg in $\beta$CD 3, 5, 7 and 10% treatments when compared to that of the $\beta$CD 0% group. The most striking effects (p＜0.05) were observed in $\beta$CD 5% and 7% treatments, whose cholesterol content decreased from 28.19% to 30.23%. In conclusion, $\beta$CD added-diets fed to laying hens can reduced the cholesterol content of egg yolk, and this new type of egg yolk with lower cholesterol can be considered a functional livestock food.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.4
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• pp.548-552
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• 2001

This study was designed to find optimum conditions of four different factors (ratio of solvent to cholesterol-$\beta$-cyclodextrin complex, mixing speed, mixing temperature, and mixing time) for cholesterol dissociation in cream. Using the ratio of 6 to 1 (solvent to the complex) showed the highest cholesterol dissociation rate (82.50%) when mixed at 100 rpm at $50^{\circ}C$ for 1 h. Mixing speed did not significantly affect the cholesterol dissociation. Also, mixing time appeared to be insignificant. The optimum mixing temperature was $50^{\circ}C$ and mixing at $40^{\circ}C$ resulted in a significantly lower rate, compared with that at $50^{\circ}C$. In a subsequent experiment, using recycled $\beta$-cyclodextrin only showed 75.07% of cholesterol removal in cream, while the mixture of recycled to unused $\beta$-CD with the ratio of 6 to 4 increased cholesterol removal to 95.59%, which is highly close to that of 100% unused $\beta$-CD.

• Bulletin of the Korean Chemical Society
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• v.29 no.3
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• pp.551-554
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• 2008

An improved HPLC method for the separation of madecassoside isomers (madecassoside and asiaticoside-B) has been developed. The isomers can be separated with high resolution from extracts of Centella asiatica by HPLC using $\beta$-cyclodextrin as a mobile phase added on a $C_{18}$ column. The result shows that the isomers can be separated with a mobile phase consisting of methanol:water (50:50, v/v) with 4 mmol/L $\beta$-CD. To elucidate the mechanism of the separation of madecassoside and asiaticoside-B, this paper studied the separation of their aglycon parts (madecassic acid and terminolic acid), another pair of isomers. The isomers can also be separated with high resolution with a mobile phase consisting of methanol:water (65:35, v/v) with 4 mmol/L $\beta$-CD and the pH of the mobile phase was adjusted to 4. The paper also studied the separation of the two isomers by HPLC using $\alpha$-CD and Glucosyl-$\beta$-CD as a mobile phase additive in order to elucidate the mechanism of the separation process.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.59-77
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• 2003

This study was carried out to find a cholesterol removal rate, flavor development, and bitter amino acid productions in Cheddar cheese treated with -cyclodextrin ($\beta$-CD): l) Control (no homogenization, no $\beta$-CD), and 2) Milk treatment (1000 psi milk homogenization, 1 % $\beta$-CD). The cholesterol removal of the cheese were 79.3%. The production of short-chain free fatty acids (FF A) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher din milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compounds production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased, however, that in cholesterol-reduced cheese decreased dramatically with ripening time.

• Bulletin of the Korean Chemical Society
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• v.35 no.8
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• pp.2487-2493
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• 2014

Dimeric ${\beta}$-cyclodextrin linked by a thioether bridge was synthesized from a reaction of mono-6-iodo-6-deoxy-${\beta}$-cyclodextrin with sodium sulfide, and the structure was analyzed using nuclear magnetic resonance spectroscopy and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. The effects of thioether-bridged dimeric ${\beta}$-CD on the aqueous solubility of flavonols (myricetin, quercetin, and kaempferol) were investigated by ultraviolet-visible spectroscopy. The aqueous solubility of myricetin, quercetin, and kaempferol were enhanced 33.6-, 12.4-, and 10.5-fold following the addition of 9 mM of thioether-bridged dimeric ${\beta}$-CD. In comparison, the aqueous solubility of myricetin, quercetin, and kaempferol were enhanced 5.4-, 3.3-, and 2.7-fold using the same concentration of monomeric ${\beta}$-cyclodextrin. Furthermore, the formation of flavonol/thioether-bridged dimeric ${\beta}$-CD inclusion complexes was confirmed with nuclear magnetic resonance, Fourier-transform infrared spectroscopy, differential scanning calorimetry, and scanning electron microscopy. The results showed that the nature of the complexes significantly differed from that of free flavonols. Herein, we suggest that the thioether-bridged dimeric ${\beta}$-CD can act as an effective complexing agent for flavonols.

• Bulletin of the Korean Chemical Society
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• v.34 no.11
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• pp.3199-3205
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• 2013

The inclusion behavior of sulfobutylether-${\beta}$-cyclodextrin (SBE-${\beta}$-CD) with perphenazine (PPH) was first studied by flow injection (FI)-chemiluminescence (CL) analysis with proposed $lg[(I_0-I_s)/I_s]=lgK_{P-CD}+nlg[C_{PPH}]$ model and molecular docking. Results showed that a 1:1 complex of SBE-${\beta}$-CD/PPH could online form, with the formation constant $K_{P-CD}$ of $2.57{\times}10^7Lmol^{-1}$ at 298 K. The thermodynamic parameters showed that the inclusion behavior of SBE-${\beta}$-CD/PPH was a spontaneous process by hydrophobic interaction. The molecular docking results revealed PPH entered into the larger cavity of SBE-${\beta}$-CD with two hydrogen bonds. Based on the linear relationship of the decrement of luminol/SBE-${\beta}$-CD/PPH CL intensity against the logarithm of PPH concentration ranging from 0.03 to 30.0 ng $mL^{-1}$, the present FI-CL analysis using luminol/SBE-${\beta}$-CD/PPH system was successfully applied to PPH determination in biological fluids and tablets with recoveries from 94.5 to 105.6% and RSDs less than 2.6% (n = 5).

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2003.05a
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• pp.19-35
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• 2003

This study was carried out to find a cholesterol removal rate, flavor development, and bitter amino acid productions in Cheddar cheese treated with -cyclodextrin (${\beta}-CD$): 1) Control (no homogenization, no ${\beta}--CD$), and 2) Milk treatment (1000 psi milk homogenization, 1% ${\beta}-CD$). The cholesterol removal of the cheese were 79.3%. The production of short-chain free fatty acids (FFA) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher din milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compounds production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased, however, that in cholesterol-reduced cheese decreased dramatically with ripening time.