• Mass Spectrometry Letters
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• v.13 no.4
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• pp.152-157
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• 2022

Schisandra chinensis and its fruits have been used as a traditional herbal medicine to treat liver dysfunction, fatigue, and chronic coughs. Several in vitro and in vivo studies suggested that dibenzocyclooctadiene lignans present in Schisandra fruits strongly inhibit CYP3A4 activity. However, reports on the inhibitory potential of dietary Schisandra supplements against CYP3A activity are limited despite their increasing consumption as dietary supplements. In this study, we evaluated the CYP3A-inhibitory potential of four dietary Schisandra supplements in human liver microsomes. At a concentration of 0.05 mg/mL, Schisandra supplements from Nature's Way, Swanson, Planetary Herbals, and Only Natural inhibited CYP3A activity by 93.9, 70.8, 33.6, and 24.8%, respectively. Nature's Way, which exhibited the strongest inhibition against CYP3A, had the highest contents of gomisin B and gomisin C, which potently inhibit CYP3A activity. The in vivo pharmacokinetics of this product should be examined to determine whether the clinical relevance of inhibiting CYP3A activity by dietary Schisandra supplementation.

• Proceedings of the Korea Contents Association Conference
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• 2016.05a
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• pp.433-434
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• 2016

Cerebellar atrophy was found that a patient was taking oral phenytoin for 3 years. 53 years old female patient with General tonic clonic(GTC) type seizure was prescribed phenytoin. In the process, she developed ataxic gate, dysarthria. Brain magnetic resonance imaging(MRI) finding was revealed differential diagnosis cerebellar atrophy. She was prescribed epileptol instead of phenytoin. But leukopenia, thrombocytopenia occurred. As a result, phenytoin restarted. Development of medical state decreased abuse of anticonvulsants. Considering various convulsive disorders, we must give attention to using anticonvulsants.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.395-401
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• 2010

This research was carried out as a survey on the contents of Lead (Pb) and Cadmium (Cd) in 5 type agricultural products unestablished safety guideline in Korea. The average levels of Pb: onion 0.010 mg/kg, cucumber 0.018 mg/kg, garlic 0.012 mg/kg, green pepper 0.027 mg/kg, sesame 0.029 mg/kg. The average levels of Cd: onion 0.006 mg/kg, cucumber 0.002 mg/kg, garlic 0.008 mg/kg, green pepper 0.011 mg/kg, sesame 0.024 mg/kg. The present result of this study showed that Pb and Cd contents in the whole samples were less than the maximum residual levels of the codex standard. The levels of exposure assessment for Pb and Cd by intake from vegetables and sesame were merely at $1.3{\times}10^{-4}$(mean) ~ $5.1{\times}10^{-4}$($95^{th}$ percentiles) ${\mu}$g/kg bw/day for Pb, $7.5{\times}10^{-5}$(mean) ~ $3.6{\times}10^{-4}$($95^{th}$ percentiles) ${\mu$}g/kg bw/day for Cd. The data from this research will be valuable source for database construction for science-based safety control and management for the trace metal contamination in food including agricultural products.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.361-364
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• 2002

This study was performed to establish a simple and accurate method for the determination of oxygen that is a processing aid in various beverage. The quantitative determination of dissolved oxygen (DO) contents in 30 cases of samples were performed by traditional titration method and polarography. As a result of the study, the analysis of DO contents in fruit-extract beverages containing oxygen by titration method was time consuming and large sample volumes were needed. Besides, serious interferences with compounds such as hydroxylamine and nitric oxide were observed, leading to false response. Although the polarography is easily affected by $H_2S$, proteins, and various organic compounds, it is a simple and practical method that provides inexpensive and relatively rapid analysis. The polarography is best suited to the routine determination of DO in a large number of samples and it is expected that the polarography can directly be applied to the quality control of the beverages containing added oxygen. The analysis results of DO contents in various fruit-extract beverages with oxygen and without oxygen were as follows: 23.10 ppm to 32.60 ppm for various frutis extract beverages with oxygen, 0.70 pp to 2.54 ppm for mixed beverages without oxygen, 7.63 ppm to 8.28 ppm for drinking water.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.267-271
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• 2005

Lecithin is a naturally occurring group of phospholipids found in nearly every living cell and has been widely used as the ingredient of functional foods. Lecithin has high content of phosphatidylcholine(PC), pharmaceutical material which promotes metabolism through the cell membrane. This study was carried out to improve the present inconvenient analytical method of PC in law for health & functional foods. The commodities used in this experiment, were two kinds of egg yolk and eight kinds of soybean lecithin functional foods. PC was separated with isocratic elution with hexane : isopropanol : D.W (30:60:8) through silica column (2.1$\times$150 mm) by HPLC with Evaporative Light-Scattering Detector (ELSD). The flow rate of the eluent was 0.5 ml/mim and infect volume was 10ul. The neubilizer temperature of detector was $60^{\circ}C$, drift tube temperature of that was $75^{\circ}C$ and gas flow was 30 psi. Quantification was carried out by external standardization. Limit of quantification was 0.15ppm. Lecithin contents of egg yolk and soybean Products were > $66\%$ and > $81\%$), respectively. Phosphatidylcholine contents of egg yolk and soybean products were > $74\%$ and > $18\%$, respectively.

• Journal of Food Hygiene and Safety
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• v.20 no.2
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• pp.73-76
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• 2005

Center for Food Standard Evaluation, Korea Food and Drug AdministrationThis study was performed to compare analytical methods of nine synthetic food colors and six food color lakes in Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA. The experimental protocol of this study consists of three parts: titration method with titanium chloride, gravimetric and spectrophotometric method. To measure the total contents of food colors, Korea and Japan used titration method with titanium chloride, USA used the average value of titration method with titanium chloride equipped with Kipp generator and spectrophotometric method. Also, JECFA used titration method with titanium chloride equipped with KiPP generator. However, All the low organizations used gravimetric method to measure the total content of coloring matter on Food Red No.3. Although all organizations use various methods for analysis of coloring matters, total contents of coloring matter on food colors tested fell into the standard showing $85.08-96.40\%$ in synthetic food colors and $10.00-36.86\%$ in food color lakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.85-91
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• 2010

Sodium is a major component that maintains homeostasis and physiological state in body. It is an essential mineral that the body cannot produce for itself, so it must be supplied from food. On the other hand, overindulgence is one cause of hypertension, stroke, stomach cancer, osteoporosis and kidney disease. The purpose of this study was to monitor sodium content in meals of school foodservice. In this study, 801 samples (main/side dishes) were collected from 8 school foodservice in Busan and Gyeongsangbuk-do, Korea. Samples were classified into 21 food items, which were cooked rices, cooked rice with seasoning, noodles, cooked gruels, soups, stews, tang and chon-gol, stir-fried foods, fried foods, pan-fried foods, hard-boiled foods, roasted foods, steamed foods, seasoned vegetables, preserved foods, kimchis, sauces, fruits, breads and snacks, beverages, and dairy products. The samples were analyzed by AAS (atomic absorption spectrometry) after microwave digestion. The sodium content of sauces (1459 mg/100 g) and preserved foods (1165 mg/100 g) was higher than those of other dishes. Aside from them, sodium contents of roasted foods (894 mg/100 g), hard-boiled foods (786 mg/100 g) and kimchis (737 mg/100 g) were relatively higher than the others. Sodium intakes from meals of school foodservice were calculated by multiplying food intakes by sodium contents. The average sodium intakes from one serving of school foodservice were 605 mg for younger boys, 572 mg for younger girls, 774 mg for older boys, 730 mg for older girls in elementary school. Boys in middle school took in 1423 mg Na whereas girls consumed 1063 mg Na in middle school. Results from this study can be useful for establishing database of sodium contents and intake in meals of school foodservice. The database will be helpful for providing information on managing food for children.

• Journal of the Korean Applied Science and Technology
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• v.29 no.4
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• pp.552-560
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• 2012

Drug delivery technologies are patent protected formulation technologies that modify drug release profile, absorption, distribution, and elimination for the benefit of improving product efficacy and safety, as well as patient convenience and compliance. The most commonly used transdermal system is the skin patch using various types of technologies. Compared with other method of dosage, it is possible to use for a long term. It is also possible to stop the drug dosage are stop if the drug dosage lead to side effect. Polysaccharide, such as karaya gum and locust bean gum(LBG)/water-soluble chitosan oligomer(WSCO) were selected as base materials of TDS. Also, these polymers were characterized in terms of enhancers, tacrine contents. Among these polysaccharide, the permeation rate of karaya gum matrix was fastest in tacrine such as lipophilic drug in vitro. We used glycerin, PEG 400, and PEG 800 as enhancers. Therefore, transdermal absorption of tacrine could be improved by changing vehicle composition or by using penetration enhancers. Especially it would be anticipated that the high permeation efficacy could be obtained by using vehicle that has enhancing effect for itself and by adding enhancers to it.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.416-424
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• 2018

The physiologically advantageous aspects of green tea have been identified recently and green tea has been a favorite drink of many people. Due to the increased awareness of green tea's positive effects on human health, the demand for foods containing green tea has increased. This has led to the development of diverse green tea-related beverages; thereby many companies in Korea have put a wide variety of manufactured green tea beverages on the market. However, the components within green tea beverages have not been examined in Korea yet. In this study, we investigated the contents of the physiologically functional materials found in green tea, such as catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocatecin gallate, gallocatechin gallate and caffeine. Fifty-six green tea products purchased from the local grocery stores and cafes were analyzed using high performance liquid chromatography (HPLC) analysis. As a result, all tested products contained catechin and caffeine, although the amount of each component was largely different. The total amount of catechin derivatives in the manufactured green tea beverages purchased from cafes was 263.17 mg/L, while they were 61.99 mg/L in the beverages purchased from the local grocery stores. And, to the almost samples the amount of caffeine was proportional to the amount of catechin.

• Korean Journal of Microbiology
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• v.54 no.2
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• pp.164-166
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• 2018

Salmonella enterica subsp. enterica is a foodborne pathogen that has been detected throughout the world. Here, we present the complete genome sequence of Salmonella Enteritidis isolated from a commercial kimbap that caused foodborne illness in the Republic of Korea in 2014. Complete genome sequence analysis of Salmonella Enteritidis MFDS1004839 revealed a 4,679,649 bp chromosome and a 96,994 bp plasmid, with G + C contents of 52.2% and 49.3%, respectively. The chromosome and plasmid genome included 4,482 predicted protein-coding sequences, 84 tRNAs and 22 rRNAs genes.