• Analytical Science and Technology
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• v.13 no.5
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• pp.549-557
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• 2000

FRIR-ATR spectrometry has been used to monitor the aqueous reactions of compounds without distinct chromophores in ultraviolet and visible regions. For example, hydrolysis reactions of ${\alpha}$-cyclodextrin and ${\gamma}$-cyclodextrin in acidic aqueous solution were studied. FTIR-ATR method has been used for the monitoring of cyclodextrin hydrolysis in 1.0 M. 0.5 M, and 0.1 M HCl solutions, respectively. We also found that the hydrolysis of ${\alpha}$-cyclodextrin produced glucose, but the hydrolysis of ${\gamma}$-cyclodextrin proceeded further to give more fragmented products than glucose.

• 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)

• 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.29 no.5
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• pp.519-523
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• 2018

Cyclodextrins are a class of oligosaccharides having an extremely low toxicity, so that they have been used for the formation of host-guest complexes and removal of toxic gases or molecules. In this study, the subtle phenomenon associated with the formation of host-guest complexes between cyclodextrin and toxic molecules (methyl paraben) was experimentally investigated. First, the formation of cyclodextrin-methyl paraben complexes was monitored by UV/Vis spectroscopy as a function of the cyclodextrin concentration. Secondly, the electrochemical measurement was performed with the surface engineered Au electrode having cyclodextrin molecules on the Au substrate. The sensing signal derived from the addition of methyl paraben solution into the Au surface was measured delicately. This study can be informative for future applications such as sensors.

• Applied Chemistry for Engineering
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• v.30 no.2
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• pp.186-189
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• 2019

Polypyrrole is a typical electrical conducting polymer, which has an excellent charge transport property. Cyclodextrins are a group of toxic-free and cyclic oligosaccharide molecules, capable of capturing low molecular weight chemicals. Considering these advantages, hybrid materials of polypyrrole and cyclodextrin can be used to detect hazardous compounds. Cyclodextrin molecules can accommodate toxic chemicals by the formation of host-guest complexes and generate electric signals, which are effectively delivered by polypyrrole backbone. In this study, the polypyrrole/cyclodextrin hybrid material was prepared using a facile wet method and included into a hydrogel. Subsequently, it was applied to a simple sensor system with a gold-patterned electrode for the detection of potentially hazardous material, methyl paraben. Compared with pristine polypyrrole, it was found that the polypyrrole/cyclodextrin hybrid showed an improved performance. This study can be an example of using environmentally benign conducting polymer/cyclodextrin hybrids as sensing media.

• Journal of Chitin and Chitosan
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• v.23 no.4
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• pp.234-243
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• 2018

In this study, the physicochemical properties of freeze dried (FD) and spray dried powders (SD-MD10, SD-MD20, SD-CD10, SD-CD20) from green coffee bean extract were investigated. Yields were 91.46% for FD powder and 71.63~87.98% for SD powders, respectively. The moisture content of SD powders (1.39~1.86%) was lower than that of FD powder (3.19%). L, a and b value of SD powders were higher than of FD powder. The particle size of the FD powder ($147.67{\mu}m$) was higher than that of the SD powders ($54.23{\sim}66.07{\mu}m$). The water absorption index of the SD powders (0.51-0.59) were lower than that of the FD powder (0.72). The water solubility index of the SD powders, 77.26-90.07%, was higher than that of the FD powder (70.07%). The total phenolic and flavonoid contents of SD-CD10 were 20.67 g/100 g and 8.92 g/100 g, respectively. The chlorogenic acid content of SD-CD10 (12.04 g/100 g) was higher than other SD powders. The DPPH and superoxide radical scavenging activities of SD-CD10 at $1,000{\mu}g/mL$ were 88.02% and 86.89%, respectively. The SD-CD10 was better than other SD powders on protective effects against oxidative stress in L-132 cells (87.33%). In conclusion, we provided experimental evidence that spray-dried powder of green coffee bean extracts have potential as functional food materials.

• 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.

• Bulletin of Food Technology
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• v.17 no.3
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• pp.91-99
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• 2004

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.2
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• pp.97-106
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• 2023

In this study, we would like to study the stabilization of the high content of ceramide formulation by containing cyclodextrin. Ceramide, which constitutes the intercellular lipid, a human skin barrier, is a very important ingredient in moisturizing maintenance by protecting moisture in the skin and strengthening the skin barrier. However, since ceramide is poorly soluble, even if it is included in the cosmetic formulation, it has a problem that it is slowly gelled or crystallized and deposited over time, making it difficult to containing a high amount of ceramide. Cyclodextrin is a cyclic oligosaccharide connected with glucose molecules and has a cylindrical structure with hydrophilic outer surface and hydrophobic inner surface, which is known to improve the physicochemical properties of drugs such as improving solubility and absorption of poorly soluble drugs. We demonstrated the stability of the formulation containing high amount of ceramide by measuring hardness and observing emulsion drops with polarized microscope. This study also demonstrated that the high-content ceramide formulation containing cyclodextrin has the effect of preventing gelation or crystallization of ceramide, thus having excellent environmental conditions stability and skin moisturization.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.156-164
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• 2001

Four different oligosaccharides used to determine their effects on gelatinization and retrogradation of Backsulgies(BSG), Korean traditional rice cake, were cyclodextrin, isomaltooligosaccharide, fructooligosaccharide and maltotetrose, with 3 or 6%(w/w), based on the rice flour. From the Amylograph and blue value data, adding 6% cyclodextrin into the rice flour fastened the gelatinzation process, and delayed the retrogradation in stored BSG at 4$\^{C}$ for up to 3 days, probably due to its cyclic structure. Using rheometer, the hardness of freshly made BSG added with cyclodextrin was significantly lower than that of control BSG, and increased with storage time in all BSGs at refrigerated temperature. When using maltotetrose in rice flour, the hardness of BSG was also significantly low, but slightly higher than that of cyclodextrin. Hunter “L” value in BSG decreased with the addition of oligosaccharides, but the higher the level of oligosaccharide in BSG, the insignificant the Hunter “a”,“b” values of BSG. From the X-ray diffraction studies, the rice flour showed typical A pattern, and the crystallinities of all BSG gave amorphous V type. The highest peaks of X-ray patterns in BSG added with 6% cyclodextrin or maltotetrose were, however, lower than that of the control, meaning the less crystalline, retrograded starch in the former BSGs. Based on sensory evaluation, BSG added with all oligosacchrides were not significantly different in taste, flavor, chewiness, moistness and overall preferences, with slightly darker color with longer storage time, compared to the control BSG.