• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.1
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• pp.41-46
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• 2009

Problems with scalp lead to hair loss, dandruff, itchiness, and other illness. No clear causes of these problems have been found and it is difficult to treat them. Therefore, the best way to prevent and treat any problems with scalp is to maintain physiological homeostasis of scalp to keep it healthy. Recently, many scalp and hair product brands have attempted to use medicinal herbs which have been extracted in hot water and mixed with other ingredients due to mass-production and standardization issues. However, many nutrients and active substances are destroyed by hot-water extraction. Therefore, this study has applied low-temperature rendering to minimize destruction of substances to extract black beans, peony, and green tea that are known to improve conditions of scalp. Then, their contribution to the improvement of scalp health was assessed. In result, it was found that low-temperature rendering retains over two times greater anti-oxidizing strengths than hot-water extraction and that the extracts from low-temperature rendering effectively strengthen follicles and hair, moisturize scalp, and prevent itchiness. Therefore, low-temperature rendered black beans, peony, and green tea extracts can be used to make effective scalp treatments.

• Microbiology and Biotechnology Letters
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• v.47 no.1
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• pp.64-68
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• 2019

To utilize soybean leaf, which is a waste product in soybean production, as a value-added food material, this study aimed to investgate the extraction efficiency of isoflavone from soybean leaf and to characterize physicochemical properties of the extract. Maximum isoflavone content of $59.74{\pm}4.54mg/l$ was obtained from soybean leaf extracted at $90^{\circ}C$ for 12 h. DPPH (1,1-diphenyl-2-pricylhydrazyl) radical-scavenging activity and total polyphenol contents reached maximum levels of $67.26{\pm}3.64%$ and $1,688.68{\pm}97.37{\mu}g/ml$ chlorogenic acid equivalent, respectively. Based on the contents of isoflavone and total polyphenol, and DPPH radical-scavenging activity, optimum extraction conditions for soybean leaf using water as solvent were $90^{\circ}C$ and 12 h.

• Korean journal of applied entomology
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• v.55 no.4
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• pp.319-327
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• 2016

Chemical pesticides have been used to control persimmon pests, however the overuse of the pesticides caused insect resistance, followed by failure in pest management and residual problems. Herein we investigate the potential of eco-friendly organic pesticides (EFOP) on the control persimmon pests, Stathmopoda masinissa (persimmon fruit moth) and Riptortus pedestris (bean bug). Ten commercially available plant-derived organic pesticides and one microbial pesticide were sprayed on the target insects in laboratory conditions. The chemical pesticide, buprofezin+dinotefuran wettable powder served as a positive control. In the first bioassay against persimmon fruit moth, alternatively Plutella xylostella larvae were used due to the lack of persimmon fruit moth population from fields, and three organic pesticides showed high control efficacy, such as pyroligneous liquor (EFOP-1), the mixture of Chinese scholar tree extract, goosefoot and subtripinnata extracts (EFOP-2) and Bacillus thuringiensis subsp. aizawai NT0423 (EFOP-11). When the three selected organic pesticides were treated on the persimmon fruit moths, the EFOP-2 treatment showed the highest control efficacy: 27.7% (5 days), 13.3% (7 days) and 6.7% (10 days) of survival rates. In the bioassay against bean bugs, the mixture of Chinese scholar tree, goosefoot and subtripinnata extracts (EFOP-2 and EFOP-9) and the extracts of sophora and derris (EFOP-10) showed high control efficacy, particularly the highest in the treatment of EFOP-2: 20.0% (5 days) and 16.7% (10 days) of survival rates. These results suggest that the mixture of Chinese scholar tree, goosefoot and subtripinnata extracts (EFOP-2) has high and multiple potential in the management of the persimmon pests.

• Korean Journal of Poultry Science
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• v.32 no.4
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• pp.281-289
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• 2005

This study investigated the effect of dried food-waste diets(FW) fermented by Aspergillus oryzae(AO), on broiler growth performance, $NH_3$, emission and fecal microflora. Three hundreds broilers, two week old Hubbard strain, were randomly allotted to 4 experiments and fed with standards early boiler diet replaced with FW and AFW. In experiment 1, eighty four broilers were distributed into 7 treatments with 4 pens at 3 birds per replicate(pen). The dietary treatments ; T1 was com-soy bean meal based broiler diet(Control), T2, T3, T4 were for basal diet replaced with dried food waste without AO(FW) at the level of 20, 40 and $60\%$, respectively and T5, T6 and T7 followed the same levels for the basal diet but using Aspergillus oryzae inoculate food-waste(AFW). For experiments 2, 3, 4, seventy two broilers were distributed into 6 treatments with 4 pens at 3 birds per replicate(pen), respectively. The dietary treatments were the com-soy bean meal based broiler diet replacement with different combinations of FW and AFW, 1:0, 3:1, 1:1, 1:3, 0:1. at level of 20, 40 and $60\%$, respectively. In Exp. 1, it tended to be decreased in weight gain, however, there were no statistical differences among treatments except FW $60\%$ level of replacement(p<0.05). Feed intake and feed efficiency was not different among treatments. Total bacterial counts were not different between the control and FW diet, but E. coli decreased as the AFW levels of replacement were increased(p<0.05). There were no differences in weight gain, feed intake and feed efficiency among treatments in Exp. 2 and weight gains were lower fur FW diet compared with the control and AFW diet in Exp. 3(p<0.05). In Exp. 4, there were no differences in feed intakes among treatments, but lower in weight gain and feed efficiency in FW diet than that the control. In experiment 3, the $NH_3$ emission was the highest among treatments in FW/AFW 1:0 diet(p<0.05). From these results, it seems that FW would be supplemented up to $20\%$ in broiler diets and AO culture extract could improve FW value as feed supplements.

• Food Science and Preservation
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• v.9 no.3
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• pp.309-314
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• 2002

Safflower Yangengs were prepared with composite dried powder of small red bean(Phaseolus radiatus L.) containing various ratios of safflower(Carthamus tinctorius L.) seed powder sifted through 20, 35, 45 and 60 mesh size and kinds of mixed water, their cooking characteristics were evaluated. Water content and water activity of cooked products were increased as the content and sieve mesh number of safflower seed powder increasing from 5%, 20 mesh to 20%, 60mesh, respectively. Color values of yangeng were increased in green tea extract mixed water. Rheological properties of yangengs were measured by compression test with texture analyzer, as results, hardness and fracturability increased that were shown in high content and high mesh number sifted safflower seed powder, but adhesiveness and springiness decreased, respectively. From the sensory evaluation test for yangeng, sensory scores were good scores in more mesh number sifted powder addition, especially overall acceptance, texture and fracturability. The 45mesh and 15% powder added yangeng was noted as having high sensory scores and preferable acceptability in sensory evaluation.

• Journal of Life Science
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• v.30 no.7
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• pp.581-591
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• 2020

This study investigated the probiotic properties and physiological activities of Korean fermented foods such as sikhae, young radish kimchi, and bean-curd dregs. Among the isolated lactic acid bacteria, Pediococcus inopinatus BZ4, Lactobacillus plantarum SH1, Lactobacillus brevis SH14, Pediococcus pentosaceus YMT1, and Leuconostoc mesenteroides YMT6 demonstrated a greater than 60% survival rate at pH 2.5, along with an excellent survival rate even at 0.3% bile acid. These five bacteria showed strong flocculation ability in autoaggregation and coaggregation tests, indirectly clustering useful micro-organisms and inhibiting the attachment of pathogenic bacteria. In a cell surface hydrophobicity test, these bacteria showed adhesion to three solvents (ethyl acetate, chloroform, and xylene) and high hydrophobicity, thereby indicating excellent indirect cell adhesion to intestinal cells. The cell-free supernatants and intracellular extracts of the five lactic acid bacteria showed antioxidative activity in the form of 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging ability and lipid peroxidation inhibition. Antimicrobial activities were also observed in four pathogenic bacteria, namely E. coli KCTC 2571, H. pylori HPKCTC B0150, L. monocytogenes KCTC 13064, and S. aureus KCTC 1916. These results demonstrate that these five lactic acid bacteria could be used as probiotics with antioxidant and antimicrobial properties.

• Microbiology and Biotechnology Letters
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• v.26 no.4
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• pp.316-322
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• 1998

An ${\alpha}$-D-galactosidase (${\alpha}$-D-galactoside galactohydrolase, EC 3. 2. 1. 22) from sunflower seed was purified by affinity chromatography using N-$\varepsilon$-aminocaproyl-${\alpha}$-D-galactopyranosylamine coupled to sepharose and its properties were examined. The specific activity of the purified enzyme, tested with p-nitrophenyl-${\alpha}$-D-galactopyranoside as substrate, was 291.66 units/mg protein, representing an 115-folds purification of the original crude extract. The final preparation obtained from by Sephadex G-25 chromatography showed a single band on SDS-polyacrylamide gel electrophoresis. The molecular weight was determined to be 42,000 by SDS-polyacrylamide gel electrophoresis. The purified galactosidase showed maximum activity at pH 4.5 and 55$^{\circ}C$, and was stable in the pH and temperature ranges of 4.0 to 5.0 and 30 to 55$^{\circ}C$, respectively. The enzyme activity was inhibited by Ag$\^$2+/, Hg$\^$2+/ and Co$\^$2+/. The enzyme activity was not affected considerably by treatment with other metal compounds. The enzyme liberated galactose from melibiose, raffinose, copra galactomannan, guar gum and locust bean gum by TLC, and also the hydrolysis rate of substrate was compared by HPLC.

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.4
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• pp.511-518
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• 2012

The mechanisms of Toll-like receptor (TLR) signaling have been the focus of extensive studies because TLRs are the target of therapeutic intervention on multiple diseases. In this study, we investigated the inhibitory potential of Vigna angularis (azuki bean) on the TLR signaling. The effect of Vigna angularis extract (JSD) on TLR activation was investigated by assessing NF-${\kappa}B$ and AP-1 inducible secreted embryonic alkaline phosphatase (SEAP) activity. JSD significantly inhibited SEAP activity induced by poly I:C (TLR3 ligand) and poly I (TLR7 ligand) in a dose-dependent manner at concentration below 100 ${\mu}g/ml$ with no sign of cytotoxicity. Pretreatment of JSD markedly suppressed mRNA expressions of pro-inflammatory cytokines and adhesive molecules such as TNF-${\alpha}$, IL-6, RANTES, MCP-1 and ICAM-1 induced by TLR ligands. It also diminished the phosphorylation of $I{\kappa}B$ kinase and $I{\kappa}B$, and followed by $I{\kappa}B$-mediated nuclear translocation of p50, p65, and phosphorylation of p38, JNK, and IRF signaling pathway. In conclusion, our results suggest that Vigna angularis has inhibitory activity on TLR-3 and -7 signaling and it can be further developed as a remedy in curing TLR-related multiple diseases.

• Food Science and Preservation
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• v.30 no.2
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• pp.287-299
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• 2023

In vitro luwak coffee was produced using enzyme­microbial complexes. The coffee quality of non-fermented coffee beans (NFC) and fermented coffee beans (FC) was compared. The total free amino acid content was higher in FC than in NFC. The levels of glutamic acid and γ-amino-n-butyric acid in NFC were higher than those in FC; however, the contents of essential amino acids, such as lysine, leucine, and valine, in FC were higher than in NFC. During fermentation, the sucrose content decreased, whereas the fructose and glucose contents increased (p<0.001). The chromaticity of the coffee extract showed higher lightness (L), redness (a), and yellowness (b) values in FC than those in NFC. The caffeine content was significantly lower in FC (696.94±0.04 ㎍/mL) compared to that in NFC (1,130.22±1.55 ㎍/mL) (p<0.001). Conversely, the polyphenol and chlorogenic acid contents were significantly higher in NFC than in FC (p<0.001). Electronic nose analysis indicated considerable differences between the volatile aromatic components in NFC and FC. Sensory scores were significantly higher for FC than those for NFC. Therefore, the fermentation of coffee beans using enzyme­microbial complexes altered the chemical components, which promoted the Maillard reaction during the coffee bean roasting process. These results suggest the possibility of producing in vitro luwak coffee with better flavor and lower caffeine content.

• KSBB Journal
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• v.22 no.3
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• pp.162-167
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• 2007

Ammonia gas is one of the major pollutants which cause environmental pollution and damage to the human and the livestock. The objective of this study was to investigate the important parameters for the development of efficient removal of ammonia gas by Bacillius subtilis IB101 and to optimize the medium composition for the mass production of B. subtilis IB101. The ammonia gas removal efficiency was evaluated at different growth phases and by changing culture conditions (temperature, pH). The effect of $(NH_4)_2SO_4$ concentration in preculture medium was examined. Medium optimization for the mass production of B. subtilis IB101 was performed by using Plackett-Burman design and one factor at a time method. The removal of ammonia gas was more efficient at exponential phase by 20% than at stationary phase. The ammonia gas removal was the highest at pH 4 and 30 $^{\circ}C$. There was not any significant influence of concentration of $(NH_4)_2SO_4$ on the removal of ammonia gas. The components of optimized medium for the production of viable Bacillus subtilis IB101 was yeast extract 10 g/l, soluble starch 2.5 g/l, $MgSO_4$ 6 g/l, $CaCl_2$ 1.55 g/l, $(NH_4)_2SO_4$ 5 g/l, $KH_2PO_4$ 0.75 g/l, soy bean meal 8 g/l.