• Journal of the Korea Convergence Society
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• v.9 no.8
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• pp.225-233
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• 2018

The Ulmus davidiana have been used in traditional oriental medicine as remedies for inflammation, ulcers, cancers, bacterial infections and scabies. In this study, the anti-fungal, anti-oxidant, and anti-inflammatory activitiesof a supercritical extract of U. davidiana were investigated in vitro. To explore the anti-oxidant and anti-inflammatory characteristics of the supercritical extract, ABTS radical scavenging activity, and the inhibition of nitric oxide production in LPS-stimulated RAW 264.7 cells were examined, respectively. In addition, the anti-fungal activities of the extract were assessed. The results showed a concentration-dependent increase in ABTS radical scavenging activity. Cells stimulated with LPS produced more nitric oxide than normal control cells; however, cells treated with the supercritical fluid extract decreased this production in a concentration-dependent manner. Finally, the supercritical fluid extracts showed significant anti-fungal activity. These results suggest that extracts of the U. davidiana might be used to develop potent anti-fungal, anti-oxidant, and anti-inflammatory agents, and may be useful as ingredients for related new functional cosmetic materials.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.194-200
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• 2008

This study was performed to examine the properties of takju containing added Glycyrrhiza uralensis ethanol extract (GUEE) at 10$^{\circ}C$ for 12 days. Change in TBARS values was lower in the takju with GUEE as compared to control. The total viable cell count and yeasts cell count of all samples remained constant over the storage period. The brix of the takju treated with 0.5% GUEE (3.8-4.3) was higher than that of the control (3.8-4.0). Suspension stability and yellowness increased as the added concentration of GUEE increased. After 12 days of the storage, the pH level of the 0.5% GUEE takju was 3.9, which was 0.2 higher than that of control. In terms of acidity, the 0.5% GUEE takju ranged from 0.269 to 0.282, whereas the acidity of the control ranged from 0.294 to 0.302. In treated Takju with GUEE represented at treated takju with GUEE had the positive effects toward improving its preservation and quality.

• Journal of Life Science
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• v.30 no.8
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• pp.688-694
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• 2020

In a previous study, the total phenolic content in ethanol extracts of medicinal plants that naturally grow on Jeju Island were analyzed with the extracts of Raphiolepsis indica leaf found to have the highest. The current study was carried out to evaluate the total flavonoid content, radical-scavenging activity, and the protective effect of R. indica extracts and solvent fractions on oxidative stress in HaCaT keratinocytes. More specifically, total flavonoid content and 2-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical-scavenging activity were measured to assess anti-oxidative activity, and protective effects against hydrogen peroxide (H₂O₂) were determined by 3-[4, 5-dimethylthiazol-2-yl]-2, 5-diphenyltetrazolium bromide assay on the HaCaT cells. Of the various fractions analyzed, the ethyl acetate extract of R. indica showed the highest total flavonoid content (149.13 mg/g extracts) and the lowest remaining ABTS. In addition, the ethyl acetate fraction was significantly more resistant against H₂O₂ than the negative control. Our results therefore suggest that an ethyl acetate fraction of R. indica protects HaCaT cells against oxidative stress and could prove useful for developing functional cosmetic materials.

• Food Engineering Progress
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• v.15 no.4
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• pp.346-354
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• 2011

This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.690-696
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• 2013

The objective of this study was to investigate the protective effect of extracts from Canavalia gladiata (CGE) on gastric inflammation induced by alcohol treatment in SD rats. Rats were divided into four groups: G1 (normal group), G2 (gastric inflammation induced by alcohol), G3 (gastric inflammation induced by alcohol with lansoprazole pretreatment), G4 (gastric inflammation induced by alcohol with 250 mg/kg b.w. CGE pretreatment), G5 (gastric inflammation induced by alcohol with 500 mg/kg b.w. CGE pretreatment). After the oral administration of 40% alcohol and samples for seven days, acute gastritis was induced with 70% alcohol and 0.15 M HCl. After 1 h of alcohol administration, the animals were sacrificed. Groups pretreated with lansoprazole or CGE showed an attenuation of gastric mucosal injury, including decreases in sub-epithelial loss, hemorrhages, and gastric juice secretion induced by administration of alcohol. The oral administration of CGE (500 mg/kg b.w.) significantly decreased the levels of TBARS. To examine molecular factors that regulate inflammation, the protein expression of NF-${\kappa}B$ and COX-2 were measured through immuno-histochemistry. Compared with the normal group (G1), the expression of NF-${\kappa}B$ and COX-2 were clearly increased in G2. COX-2 and NF-${\kappa}B$ were expressed even higher in groups pretreated with CGE compared to G2. In conclusion, our data show that Canavalia gladiata has inhibitory and protective effects on gastric inflammation induced by alcohol treatment in SD rats.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.373-378
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• 2003

This research was conducted to investigate the possibilities of usage of rose (Rosa hybrida L. cv. Mary Devor) by examining th antioxidative and antimicrobial activities of extracts with various levels of ethanol concentrates. Proximate composition, dietary fiber, and flavonoids contents were analyzed, and total antioxidant status and yield ratios of extraction of rose were measured. The rose extracts were extracted in different level of ethanol concentrates (0, 75, 85, 95%), and peroxide value, acid value, and TBA value were investigated in different level of concentrates of extracts added and time duration of storage. The results were as follows; derivation period from measuring peroxide value showed that the rose (Petal & Calyces) extract-added group showed longer derivation period than the control group, tocopherol-added, or BHT-added groups, and it proved to be a highly effective antioxidant as a result. It showed the longest derivation period especially when 85% ethanol extract was added with concentration of 0.05%. For the acid values and TBA values of the extract added oil, the rose extract-added group and BHT-added group showed lower values than the control group and tocopherol-added group as th length of time for storage becomes longer. In fact, the rose extracts suggested the possibility to be used as a natural antioxidants as it showed high antioxidative effect similar to BHT. Overall, the rose extracts from each solvent showed high antimicrobial effects against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus than control group. Especially, 85% ethanol extract showed significantly high antimicrobial effect against Escherichia coli.

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.84-84
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• 1999

최근 큰 잔류분극을 가진 강유전체 Pb(Zr, Ti)O3 박막을 이용한 비휘발성 기억소자의 연구가 활발히 진행되고 있다. 그러나 Pb(Zr, Ti)O3 박막을 비휘발성 기억소자로 응용하는 경우 분극피로(polarization fatigue), imprint, 누설전류 등의 문제점이 나타나는 것으로 알려져 있다. 특히 분극반전 횟수가 증가할수록 잔류분극이 감소하는 분극피로 현상은 비휘발성 기억소자의 응용에 있어서 치명적인 장애가 되므로 기억소자의 실용화를 위해서는 분극피로 현상의 개선이 무엇보다 중요하다. 본 연구에서는 Pb(Zr, Ti)O3 강유전체 박막의 분극피로 현상을 규명하고 개선하기 위해서 다음과 같은 세가 실험적 방법으로 접근하였다. 먼저 Pt와 금속산화물인 LaNiO3을 이용하여 상·하부 전극을 달리하여 제조한 축전기에 대해서 분극피로 특성을 관찰하고 이로부터 분극피로 현상에 대한 전극의 효과를 조사하였다. 여기서 금속산화물인 LaNiO3 박막과 Pt 박막은 r.f. 스퍼트 법으로 증가하였으며 Pb(Zr, Ti)O3 박막은 LaNiO3/Si(100)/와 Pt/Ti/SiO2/i(100) 기판위에 졸겔법으로 제조하였다. 다음으로 분극피로된 박막의 상부전극에 극성이 다른 직류전압을 인가해주었을 때 나타나는 분극회복 현상을 광범위하게 관찰하였으며, 특히 직류전압의 극성에 따라 비대칭적인 분극회복 특성을 보였다. 마지막으로 이와 같은 직류전압에 대한 비대칭적인 분극회복현상에 착안하여 양과 음의 방향으로 바이어스된 스윗칭 펄스를 인가하여 분극피로 특성을 조사한 결과 비대칭적인 분극피로 현상을 관찰할 수 있었다. 이와 같은 Pv(Zr, Ti)O3 박막의 분극피로와 회복의 비대칭적인 현상은 분극피로 현상의 기구를 밝히는 중요한 근거가 되었으며, 본 연구에서는 하부 계면에서의 산소빈자리의 역할로 분극피로 현상을 모형화하였다.식각하기 시작하였으며, 19.5J/cm2에서 유리기판의 rudraus(격벽 두께 130$\mu\textrm{m}$)까지 식각하였다. 대한 정보(RDF)는 명확하게 얻을 수 있었다.nospec과 SEM으로 관찰하였다. 또한 Ge 함량 변화에 따른 morphology 관찰과 변화 관찰을 위하여 AFM, SEM, XRD를 이용하였으며, 이온주입후 열처리 온도에 따른 활성화 정도의 관찰을 위하여 4-point probe와 Hall measurement를 이용하였다. 증착된 다결정 SiGe의 두게를 nanospec과 SEM으로 분석한 결과 Gem이 함량이 적을 때는 높은 온도에서의 증착이 더 빠른 증착속도를 나타내었지만, Ge의 함량이 30% 되었을 때는 온도에 관계없이 일정한 것으로 나타났다. XRD 분석을 한 결과 Peak의 위치가 순수한 Si과 순수한 Ge 사이에 존재하는 것으로 나타났으며, ge 함량이 많아짐에 따라 순수한 Ge쪽으로 옮겨가는 경향을 보였다. SEM, ASFM으로 증착한 다결정 SiGe의 morphology 관찰결과 Ge 함량이 높은 박막의 입계가 다결정 Si의 입계에 비해 훨씬 큰 것으로 나타났으며 근 값도 증가하는 것으로 나타났다. 포유동물 세포에 유전자 발현벡터로써 사용할 수 있음으로 post-genomics시대에 다양한 종류의 단백질 기능연구에 맡은 도움이 되리라 기대한다.다양한 기능을 가진 신소재 제조에 있다. 또한 경제적인 측면에서도 고부가 가치의 제품 개발에 따른 새로운 수요 창출과 수익률 향상, 기존의 기능성 안료를 나노(nano)화하여 나노 입자를 제조, 기존의 기능성 안료에 대한 비용 절감 효과등을 유도 할 수 있다. 역시 기술적인 측면에서도 특수소재 개발에 있어 최적의 나노 입자 제어기술 개발 및 나노입자를 기능성 소재로 사용하여 새로운 제품의 제조와 고압 기상 분사기술의 최적화에

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2017.05a
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• pp.168.2-168.2
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• 2017

발열체는 전기 에너지를 열 에너지로 변환시키는 전기 저항체인데, Ni-Cr계 합금이 발열 가능 온도가 범위가 크고 열 효율 및 내 산화성, 내 부식성이 우수하여 발열체로 많이 사용되고 있다. 그리고 기존의 선형 발열체의 효율성을 개선한 면상 발열체가 개발되었고, 최근 나노 기술의 발달로 나노크기의 ITO(Indium Tin Oxide) 입자나 탄소나노튜브가 코팅된 형태의 투명 면상 발열체가 개발되어 주목을 받고 있다. 투명 면상 발열체는 발열체의 형태를 거시적으로 확인할 수 없기 때문에 자동차의 전면 유리 히터 및 건축용 기능성 창호 등의 심미적 효과를 요구하는 제품에 사용될 수 있다. 본 연구에서는 PVP(Poly vinyl Pirrolidone)을 이용하여 Ni-Cr Nanofiber 제조를 위한 효율적인 전기 방사 조건을 도출한다. PVP 질량에 따라서 Ethanol과 Methanol, 물을 이용하여 viscosity와 ion conduciviy를 조절하였고, 전기방사 조건으로 bead를 최소화 하는 나노섬유를 얻었다. 이어서 Ni-Cr/PVP 용액은 Metal Precursor wt.% 조절 및 방사조건으로 100~300nm의 직경을 가진 나노 섬유를 얻을 수 있었다. 산화/환원 열처리 후 PVP와 Oxide가 제거된 Ni-Cr nanofiber를 합성하였다. Nanofiber 형상은 FE-SEM으로 측정하였으며, XRD, FT-IR 분석을 통해 제작된 나노 섬유의 구조적 특성을 확인하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1627-1634
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• 2014

The recipe for sujeonggwa, a Korean traditional sweet drink containing cinnamon, ginger, sugar, or honey, was modified by replacing sugar with alternative sweeteners [stevia or short-chain frutooligosaccharide (scFOS)] in order to improve the health functionality of sujeonggwa. The aim of this study was to evaluate the effects of modified sujeonggwa on lipid peroxidation and oxidized DNA damage in diet-induced hypercholesterolemic ApoE knockout mice. Hypercholesterolemia was induced in 6-week-old male mice by administration of a high cholesterol diet (1.25% cholesterol, 0.5% cholic acid, and 10% coconut oil) for 4 weeks, after which mice were divided into five groups: sucrose solution-fed control group, sujeonggwa containing sucrose group, sucrose+stevia group, sucrose+stevia+scFOS group, and commercially available sujeonggwa group as a positive control. After 6 weeks, sujeonggwa supplementation resulted in reduced hepatic thiobarbituric acid reactive substances (TBARS), regardless of sweetener type. However, reduction of hepatic TBARS by commercially available sujeonggwa was insignificant. Both endogenous and $H_2O_2$-induced DNA damage in hepatocytes and splenocytes were significantly reduced only in the sujeonggwa containing stevia group compared to the sucrose-fed control group. There were no significant effects of sujeonggwa supplementation on total radical trapping potential, lipid peroxidation, or DNA damage in blood. These results suggest that sujeonggwa has protective effects against hepatic lipid peroxidation and DNA damage in hepatocytes or splenocytes from diet-induced hypercholesterolemic ApoE knockout mice, and the type of sweetener should be modified to improve the health benefits of sujeonggwa.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.215-221
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• 2017

The biological activity of water-soluble polysaccharide (WSP) fractions extracted from Cedrela sinensis was examined in this study. Cedrela sinensis was extracted using hot water, ultrasonication, and enzymes (Viscozyme, Shearzyme) and precipitated using ethanol to produce crude polysaccharides. The yield (3.51%) and total polysaccharide content (28.03 g/100 g) of WSP extracted using Shearzyme (WSPs) were highest compared to other extracts. The antioxidant activity of WSP extracted using hot water was highest and had the lowest $IC_{50}$ values in DPPH, ABTS, hydroxyl radical scavenging activity, reducing power, and superoxide dismutase-like activity. Tyrosinase inhibitory activity increased as the concentration increased. All extracts showed higher retardation effects on glucose and bile acid compared to the control; particularly, WSPs showed a similar glucose retardation effect to carboxymethyl cellulose. This study suggests that WSP from C. sinensis can be used as a functional food material.