• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.139-140
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• 2003

베타-사이클로덱스트린은 7개의 글루코스 단위가 $\alpha$-1,4 결합으로 연결된 환상고리형 올리고당으로서 전분을 효소처리하여 추출한 물질이다. 베타-사이클로덱스트린은 혈액내 지질 함량을 현저하게 떨어뜨릴 수 있는 hypolipdemic, hypotriacylglyceridemic 그리고 hypocholesterolemic 효과를 가지므로 비만을 예방하는데 도움이 될 수 있다. 본 연구의 목적은 베타-사이클로덱스트린을 이용하여 조제된 펠렛 형태의 식이가 비만인의 체중, 체지방, 복부비만 감소 및 혈액 지질함량 감소에 미치는 효과를 조사하는 것이었다. (중략)

• Applied Chemistry for Engineering
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• v.26 no.6
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• pp.719-724
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• 2015

Isoliquiritigenin (ILG) is a hydrophobic component in licorice and has a variety of pharmaceutical and biological activities. In this study, we prepared an isoliquiritigenin-hydroxypropyl-${\beta}$-cyclodextrin (ILG/HP-${\beta}$-CD) complex by freeze-drying method to enhance its water solubility. The complex was characterized by phase solubility studies, DSC, SEM, and 1H NMR. Antimicrobial activities against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) were evaluated by broth dilution method. The results showed that the stoichiometry of ILG/HP-${\beta}$-CD complex was 1 : 1. The antimicrobial activity of ILG/HP-${\beta}$-CD complex was higher than that of using free ILG against S. aureus and E. coli. Therefore, we suggest that ILG/HP-${\beta}$-CD complex may be used as a natural antiseptic and could potentially replace synthetic preservatives in cosmetic and food industries.

• Proceedings of the Materials Research Society of Korea Conference
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• 2007.05a
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• pp.39.2-39.2
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• 2007

• Applied Chemistry for Engineering
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• v.32 no.5
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• pp.504-508
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• 2021

In this study, the effect of molecular features of guest molecules on the structure, property, and formation of poly(vinyl alcohol) (PVA)/beta-cyclodextrin (bCD) inclusion compound hybrid films was investigated using three types of guest molecules such as hydroquinone (HQ), arbutin (AB), and tranexamic acid (TA). First, the successful formation of inclusion compounds between bCD and the guest molecules, and polymer/inclusion compound hybrid were proved using Raman spectroscopy. The effect of bCD-based inclusion compounds on the structure and property of PVA matrix composites containing inclusion compounds was also studied using X-ray diffraction (XRD) and thermal analyses such as differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). It was notable that the effect of TA to the crystalline structure of the PVA was significantly different from that of using other guest molecules including HQ and AB. It was also supported by a simple molecular simulation result. This article will be a good example for demonstrating the effect of molecular characteristics on the inclusion compound formation in polymer films, which can provide important information for relevant future research.

• The Journal of the Acoustical Society of Korea
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• v.36 no.6
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• pp.387-393
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• 2017

The dynamic interactions between benzoic acid derivative ($pH{\approx}7.0$)(guest) and ${\beta}$-cyclodextrin (${\beta}$-CD)(host) were investigated in an aqueous solutions in terms of ultrasonic absorption in the frequency range 0.2 MHz ~ 50 MHz with emphasis on the low-frequency range below 1 MHz at $25^{\circ}C$. We show that the interaction of ${\beta}$-CD and benzoic acid derivative complies with a typical spectrum of a single relaxation process around a few MHz. The ultrasonic relaxation observed in these solutions was due to a perturbation of a chemical equilibrium related to a reaction of an inclusion complex formed by the host and guest. The rate constant ($k_b=7.48{\times}10^6M^{-1}s^{-1}$) and equilibrium constant ($K=68.6M^{-1}$) were determined from the concentration dependences of benzoic acid on the relaxation frequency. The standard volume change (${\Delta}V=10.6{\times}10^{-6}m^3mol^{-1}$) of the reaction was also computed from the maximum absorption per wavelength. It was found that the hydrophobicity of guest molecules played an important role in the formation of the inclusion complex.

• YAKHAK HOEJI
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• v.38 no.1
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• pp.78-85
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• 1994

From phase solubility studies bile acids and bile salts were found to form stable inclusion complexes with ${\beta}-cyclodextrin$ in aqueous solution. Stability constant of bile acids were larger than that of bile salts. Phase solubility diagrams of most bile acids showed Higuchi's $A_I$ type but lithocholic acid showed $B_S$ type. Not only the solubility of bile acids but also that of ${\beta}-cyclodextrin$ increased, especially in cases of cholic acid and ursodeoxycholic acid. Solubility increase of bile acids from their ${\beta}-cyclodextrin$ inclusion complex followed the order : cholic acid>ursodeoxycholic acid>chenodeoxycholic acid>deoxycholic acid>lithocholic acid. It seems that solubility of inclusion complexes was directly related with the hydrophilicity of bile acids.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.463-469
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• 2008

The objective of the present study was to compare the chemical, rheological and sensory properties of regular process cheese (control) and cholesterol-reduced block-type process cheese. The cholesterol-reduced process cheese was made by accelerated ripened cholesterol-reduced Cheddar cheese and cholesterol-reduced butter treated by crosslinked $\beta$-cyclodextrin ($\beta$-CD). The composition of the block-type process cheese was similar to the control cheese. Approximately 91.0% of cholesterol removal was observed when treated by crosslinked $\beta$-CD. The production of total free amino acids was significantly higher in cholesterol-reduced process cheese in all storage periods compared with those in the control. In sensory analysis, a significantly higher score of acidic, salty and bitterness. and lower score of elasticity were found. However, no difference was found in free fatty acids, rheological properties, and TBA test between the control and cholesterol-reduced process cheese. Therefore, the present study indicated that even though some of the significant difference was observed in sensory properties in the cholesterol-reduced block-type process cheese, most of chemical and rheological properties were comparable to the control process cheese.

• 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.

• Applied Chemistry for Engineering
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• v.23 no.5
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• pp.462-466
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• 2012

$\beta$-cyclodextrin ($\beta$-CD) polymers were prepared in a strong alkali condition solution (NaOH solution 30% (w/v)) using epichlorohydrin (EPI) as a cross-linker, and the molar ratio of EPI to $\beta$-CD was 10 : 1. The $\beta$-CD content in $\beta$-CD polymers is about 52%. In order to get the photo-responsible and pH-responsible, cinnamic acid was added to be inserted into the cavities of $\beta$-CD due to the hydrophobic interaction. The complex formation was confirmed using transmission electron microscope. The dimerization degree of complexes increased under UV irradiation at $\lambda$ = 365 nm but decreased under the UV irradiation at $\lambda$ = 254 nm. Dynamic light scattering analysis of particle sizes showed that the sizes of complexes did not change with different UV wavelength. Moreover, the complexes were pH-responsible because of the carboxyl group of cinnamic acid, but the size and zeta potential of the complex did not change in strong acid and alkali conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.180-185
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• 2007

This study demonstrates that pork cholesterol levels are reduced in fattening stage swine fed $\beta-cyclodextrin({\beta}-cyclodextrin)$. The study subjects were 120 swine fed their respective chow diets containing 0, 5, 7, or 10% $\beta$-cyclodextrin for 35 consecutive days. Plasma total lipids, triglyceride and total cholesterol of the $\beta$-cyclodextrin treated group were significantly lower than those of the control group (p<0.05). The levels of plasma lipid were significantly decreased by 63.22 mg, 73.98 mg, and 82.12 mg in the fattening swine group fed $\beta$-cyclodextrin at 5%, 7%, and 10%, respectively, compared to those in the control group (p<0.05). When 5, 7, and 10% $\beta$-cyclodextrin was administered to fattening swine, the triacylglyceride levels were decreased by 56.24 mg, 55.48 mg, and 60.02 mg, and total cholesterol concentration was reduced by 25.05 mg, 27.17 mg, and 30.19 mg, respectively, compared to those in the control group (p<0.05). Excretion of total steroid significantly (p<0.05) increased with the increasing amount of $\beta$-cyclodextrin supplementation. The cholesterol levels of swine back fat, belly, loin, and ham were significantly decreased with increasing $\beta$-cyclodextrin supplementation (p<0.05). The pork cholesterol was significantly (p<0.05) reduced by 15.31% in the $\beta$-cyclodextrin treated group, compared to that of the control group. These results suggest that feeding $\beta$-cyclodextrin to fattening swine may produce novel functional pork with low cholesterol levels.