• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.733-737
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• 2003

To develop a high-valuable Korean traditional rice wine having antihypertension, effects of some cereal kojis and legumes on alcohol fermentation and angiotensin I-converting enzyme (ACE) inhibitory activity of Korean traditional rice wine were investigated. Korean traditional rice wine brewed by addition of 10% Indian-millet koji into the mash showed the greatest ACE inhibitory activity of 43.0% and good ethanol productivity. The ACE inhibitory activity increased up to 69.2% by addition of 50% of mungbean powder and 1% of dandelion petal into the mash.

• Journal of Physiology & Pathology in Korean Medicine
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• v.34 no.5
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• pp.245-254
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• 2020

The purpose of this study was to investigate the effects of natural herb mixture containing Laminaria japonica Areschoung (LAM) on fine dust-induced bronchitis in mice. Laminaria japonica Areschoung is main content of LAM, which is including fucoidan. Fucoidan extracted from phaophyta is known to prevent bronchitis and to defend against bacteria and virus infection. In this study, we experienced the effect of LAM on bronchitis and investigated gene expressions (e.g ; IL-8, COX-2, MCP-1) and bio-markers (e.g ; IL-8, PGE2, MUC5AC) associated with bronchitis by using A549 cells. Also, we investigated whether LAM can suppress the bronchitis in fine dust-induced animal models. We injected fine dust (50 ㎕) twice as INT (Intra-Nasal-Trachea) method. Then LAM (200 mg/kg and 400 mg/kg) were oral administered for 14 days. We analyzed the number of immune cells, immunoglobulin E, bio-markers level associated with bronchitis. LAM significantly decreased bio-marker (IL-1β, IL-6, IL-8, TNF-α, Histamine, PGE2), immune cells (white blood cell, neutrophil, lymphocyte, monocyte), and immunoglobulin E, that are increased by fine dust. Taken together, this study suggest that LAM can be used as effective herbal extract for bronchitis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.521-527
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• 2008

Acanthopanacis cortex extracts added Yakju was manufactured and then fermentation and quality characteristics of Yakju were examined. Acanthopanacis cortex extracts added Yakju showed totally similar characteristics with the non-extract added Yakju of control groups. The pH showed almost no change to pH 4.0 after 6 days of fermentation and it was decreased only once in only fermentation time of 3 days. The acidity of Acanthopanacis cortex extracts added group showed no difference to the control group. The sugar obrix and reducing sugar content showed decrease in all two groups in the initial fermentation stage; however, it showed slow decrease as the late fermentation stage. The Acanthopanacis cortex extracts added Yakju showed less alcohol content than the control group in the initial fermentation stage. However, after 6 days of fermentation, the Acanthopanacis cortex extracts added Yakju showed more alcohol contents and constant increase till the final fermentation day. The pH, acidity, reducing sugar and alcohol content showed rapid changes between fermentation days 0 through 3. Therefore, it means that the Acanthopanacis cortex extracts added Yakju fermentation actively takes place between the days 0 through 3. Organic acids detected in Yakju were acetic, lactic, oxalic, malic and succinic acids. The acetic acid was the highest among the total acid contents. Eleutheroside E and chlorogenic acid, known as the effective components of Acanthopanacis cortex, showed stable status without changes in component content till stage two fermentation. The contents of eleutheroside E and chlorogenic acid were $7.61\pm0.39{\mu}g/mL$ and $3.63\pm0.18{\mu}g/mL$ on the final fermentation day, respectively. The fusel oil was slightly detected in both groups with values of $0.08\pm0.001{\sim}0.86\pm0.03mg%$ in n-propyl alcohol, isobutyl alcohol and isoamyl alcohol content. The Acanthopanacis cortex extracts added group was similar to the control group in the overall sensory test.

• Journal of Life Science
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• v.19 no.7
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• pp.934-942
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• 2009

This study was performed to observe the effect of hot-water extracts from garlic and 13 kinds of medicinal plants composites (GMP) on hyperlipidemia and hepatoprotective activity in rats administered with alcohol. Male Sprague-Dawly rats were fed an AIN-93 diet (Normal), a normal diet plus ethanol (control, 10 ml of 40% ethanoljkgjday), a control diet plus 0.5% garlic and 1.0% medicinal plants composites extracts (GMP-I), and a control diet plus 1.0% garlic and medicinal plants composites extracts (GMP-II) for 7 days. Blood glucose was higher than the control, but it was markedly decreased in the GMP-II group. Elevation total lipids, cholesterol, triglyceride and phospholipids in serum were markedly decreased in rats fed with GMP-I. GMP-II also inhibited the increase of lipid content in serum. Activities of GOT, GPT, $\gamma$-GTP and ALP in serum elevated by alcohol were significantly inhibited in the GMP group. TBARS content of serum was significantly decreased in GMP groups administered with garlic and medicinal plant extracts. Extracts of garlic and medicinal plants play an important role in recovering liver function in rats from alcohol induced damage.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.4
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• pp.332-336
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• 2006

In this study, melamine-formaldehyde microcapsules were prepared via in situ polymerization using peppermint oil as a core material, melamine-formaldehyde as the wall material, Tween 20 as the emulsifier, and poly (vinyl alcohol) as a protective colloid. The melamine-formaldehyde microcapsules prepared in this study were then evaluated with regard to their structures, thermal properties, particle size distributions, morphologies, and release behaviors.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2010.04a
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• pp.160-160
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• 2010

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.234-238
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• 2012

The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of C. zawadskii var. latilobum K. flower essential oil (FEO) was 0.12% (w/w) and the color was light green. Fifty-five volatile chemical components, which make up 88.38% of the total aroma composition, were tentatively characterized. C. zawadskii var. latilobum K. FEOs contained 27 hydrocarbons, 12 alcohols, 7 ketones, 4 esters, 1 aldehyde, 1 amine, and 3 miscellaneous components. The major functional groups were terpene alcohol and ketone. Borneol (12.96), (${\pm}$)-7-epi-amiteol (12.60), and camphor (10.54%) were the predominant volatiles. These compounds can be used in food and pharmaceutical industries due to their active bio-functional properties.

• YAKHAK HOEJI
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• v.28 no.2
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• pp.101-127
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• 1984

The study of interaction between riboflavin derivatives and biologically active substances was reviewed. With combination of spectroscopic methods such as NMR, UV, Fluorescence and IR, informations about interaction mechanism including hydrogen bond formation, conformation of association complex, and association constant were obtained. 1. Riboflavin associated with adenine but not with other bases found in the nucleic acids. -CONHCO- group was included in the formation of hydrogen bond with adenine. 2. Riboflavin interacted with alcohol to make a 1 : 1 association complex through the 3N-imino and 2C-carbonyl group of the isoalloxazine ring and the hydroxyl group of the alcohols. 3. Riboflavin associated with salicylates to produce the cyclic hydrogen-bonded dimer. The strongest complex was formed with salicylic acid, a weaker one with aspirin, and an even weaker one with salicylamide. 4. Other bio-active substances, orotic acid and inhibitors such as phenol, trichloroacetic acid and indol also formed hydrogen bond with riboflavin. 5. Reduced riboflavin showed strong self-association to produce the cyclic hydrogen-bonded complex and it associated with adenine and with cytosine to form 1 : 3 complex.

• Journal of Sensor Science and Technology
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• v.19 no.6
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• pp.421-427
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• 2010

Alizarin Red S modified screen printed carbon electrodes were developed for the electrochemical detection of aluminum ion. The electrodes developed use screen-printed carbon electrodes(SPCEs) coupled with chemical modification with an organic chelator, Alizarin Red S(ARS), for aluminum ion detection in aqueous solution. For sensor fabrication ARS was directly immobilized on the surface of SPCEs using PVA-SbQ(The poly(vinyl alcohol) bearing stryrylpyridinium groups). Aluminum concentrations were indirectly estimated by amperometric determination of the non-complexed ARS immobilized on the electrodes, after its complexation with aluminum. The sensitivity of the sensor developed was $3.8\;nA{\mu}M^{-1}cm^{-2}$ and the detection limit for aluminum was $25\;{\mu}M$.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.474-478
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• 2005

Because it possesses anti-inflammatory, antifungal, antiviral, and tissue regenerative properties, propolis has been used for thousands of years in folk medicine for multiple purposes. Although the antimicrobial activity of propolis has already been demonstrated, very few studies have been conducted on bacteria of clinical relevance in dentistry. The aim of this study is to evaluate the antimicrobial, anti-inflammatory, and anti-oxidative activities of 0.1% and 1.0% propolis, both of water-extracted (proAQ) and ethanol-extracted (proAL) propolis, for industrial applications. In studies of antimicrobial activity, the growth of Staphylococcus aureus ATCC 35556, Salmonella enteritidis ATCC 12021, Escherichia coli O157:H7, and Candida parapsilosis KCCM 35428, all general food or clinical pathogens, were tested. The culture medium used was trypticase soy broth including 0.6% yeast extract; after 6 hr of incubation, the turbidities were measured at 620 nm with a spectrophotometer. The results indicate that the antimicrobial effects of both 1.0% proAQ and 1.0% proAL were greater against the growth of S. aureus ATCC 35556 and C. parapsilosis KCCM 35428 rather than those of S. enteritidis ATCC 12021 and E. coli O157:H7. Additionally, it appears that the anti-inflammatory effects of proAL are greater than those of proAQ. The anti-inflammatory effects were evaluated by measurement of the inhibition of hyaluronidase activity in vitro. At a 1% concentration, the anti-inflammatory effects of proAL were greater than those of proAQ. Finally, the anti-oxidative effects of 1% and 10% solutions of each extract sample were measured according to the TBA method at $40^{\circ}C$ for 1, 2, 3, and 5 days and were compared with 1.0% BHT. The results indicate that the anti-oxidative effects at 0.1% for both proAQ and proAL were not significantly different than the anti-oxidative effects at 1.0% BHT (p<0.05). Thus, it appeared that the alcohol-extracted propolis had greater antimicrobial, anti-inflammatory, and anti-oxidative effects than the water-extracted propolis. This is based on the presumption that major biofunctional components were fat-soluble, rather than water-soluble.