• 동아시아식생활학회지
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• 제5권3호
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• pp.233-238
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• 1995

CDP-choline is known as an intermediate of lecithin biosynthesis, and as an important drug for nervous diseases of the brain, For the bioconversion of CMP and choline to CDP-choline, ATP is required as an energy source. In these studies, the biosynthetic reaction of CDP-choline was coupled with ATP regenerating system by glycolysis. As a microorganism containing the highest conversion activity of CMP and choline to CDP-choline, Candida utilis ATCC 42416 was selected. The optimum reaction condition were 50mM choline chloride, 20mM CMP, 100mM potassium phosphate (pH8.0), 300mM glucose, 50mM MgSO4, 10% dried cells with shaking incubation at 3$0^{\circ}C$. The reaction was thus performed for 10 hours under the above optimum conditions. The concentration of CDP-choline was 16mM(80% in conversion ratio).

• Archives of Pharmacal Research
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• 제10권2호
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• pp.75-79
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• 1987

Liposomes were studied as a drug delivery system. Multilamellar vesicles, small unilamellar vesicles and large unilamellar vesicles containing cytarabine were prepared using egg yolk lecithin and cholesterol. Large unilamellar vesicles showed the highest encapsulation efficiency of all and their encapsulation efficiency increased as the buffer volume decreased. Cholesterol increased the stability of liposomal drug products as drug carriers and reduced the permeability of drug across the liposomal membrane. The release rate of cytarabine increased with incubation temperature and decreased with cholesterol incorporation in liposomal membrane. The release mechanism of cytarabine from large unilamellar vesicles in vitro was chiefly due to simple diffusion across the liposomal membrane rather than liposomal rupture.

• 한국식품과학회지
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• 제21권5호
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• pp.706-709
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• 1989

역미설계를 이용하여 들깨기름에 아스코르브산을 용해하여 이의 산화방지 효과를 측정하였다. 계면활성제로서 레시틴과 소량의 물을 사용하여 역미셀을 제조하였으며 이렇게 용해된 아스코르브산을 첨가함으로써 여러 종류의 합성 산화방지제에 비하여 들깨기름의 산화를 현저히 억제할 수 있었다. 한편, 아스코르브산과 델타-토코페롤과의 상승효과는 나타나지 않았다.

• 대한화장품학회지
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• 제26권1호
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• pp.239-260
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• 2000

The raw materials requiring new technology have been introduced to the market as highly functional cosmetics have been popularized recently. The doublesphere which is the new capsulation is thus born. The deublesphere is double-layered capsulation of which the primary film is the nanocapsulation of liposome and the secondary film is the visible capsulation. The main component of the primary film is lecithin and that of the secondary film is alginlcarrageenanslagarfcellulose. The doublesphere is characterized by that it is possible to keep active beautifying components stable and to improve the moisturizing effect, penetration power into the skin, roughness of the skin, etc. in view of its efficacy and effects since it is double-layered capsulation. The doublesphere-retinol is made in order to measure the stability, efficacy, and effects in the present study.

• Bulletin of the Korean Chemical Society
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• 제11권3호
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• pp.238-240
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• 1990

$^{31}P${$^1H$} nuclear Overhauser effects (NOEs) have been obtained for complexes formed between apolipoprotein B (apo B) and dipalmytoylphosphatidylcholine (DPPC) vesicles. NOE measurements have been conducted with broad-band irradiation of the entire $^1H$ spectrum in order to identify the proton source of the NOE. In a unilamellar vesicle formed spontaneously upon mixing aqueous suspensions of long-chain phospholipid with small amount of short-chain lecithin, the maximum NOE occurs at the N-methyl proton resonance position of the choline moiety. With addition of cholesterol to vesicles, the position of the NOE maximum shifts further away from the choline methyl frequency. For the ternary apo B-vesicle-cholesterol complex, the position of the maximum NOE lies halfway between those in vesicles with and without cholesterol.

• 현장농수산연구지
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• 제6권1호
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• pp.17-40
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• 2004

The purpose of this paper is to explore some aspects of functional foods and to give an prospective view of the foods. Recently the increasing rate of old ages is very rapid so that the functional foods is demanded as the treatment of cure and health foods for the old ages. Those are the foods which includes such elements as polyphenol, vitamin E & C, 𝛽-carotene, selenium, lycopene, lutein, isoflavon, capsaicin, DHA, lecithin, peptide, dietry fiber, alginic acid, lactic ferments, caffeine, kitin and kitosan, taurine, and phenylalanine. The total amounts of those foods are $ 112 billion in 2001, the American market marks $36.3 billion (32%) and Europe marks $32.6 billion (29%) and Japan marks $27.1 billion (24%), however, Korea marks $11 billion which equivalent to 1%. We are in need to develop the new foods for the antioxidant effect, anti-cancer, the prevention of cardio vascular disease, the control of intestine vacillius, control of diabetes, with those functional elements in order to secure the world market for the functional foods.

• 한국식품영양학회지
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• 제21권4호
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• pp.524-529
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• 2008

The principal objective of this study was to conduct a physiological evaluation of Korean Ginseng pickles with added Chija and Omija pigment. Prior to the processing of 3 different colors of pickles, SOD-liked activity, hydroxyl radical scavenging activity, total phenolic acid contents, and lecithin oxidation inhibitory effects of Korean Ginseng, Chija and Omija water extracts were assessed. After processing the 3 colors of pickles, sensory evaluation and color values were conducted. SOD-liked activity of Korean Ginseng(42.58%) and Chija(41.88%) water extracts were similar to those of tocopherol(54.62%), but were significantly higher than those of Omija(29.01%). The hydroxyl radical scavenging activity of Ginseng water extract(87.85%) was similar to that of BHT(83.13%) and tocopherol(71.57%), but were significantly higher than those of Chija(68.01%) and Omija(37.15%). The total phenolic acid contents of Korean Ginseng, Chija, and Omija water extracts were measured at $1.01{\sim}1.66\;mg/m{\ell}$, levels similar to those of tocopherol($1.26\;mg/m{\ell}$) but significantly lower than that of BHT($3.89\;mg/m{\ell}$)(p<0.05). The lecithin oxidation inhibitory effects of Ginseng water extract(98.86%) was similar to that of BHT(92.82%) and tocopherol(89.13%), but was significantly higher than that of Chija(64.28%) and Omija (53.34%). With regard to the results of sensory evaluation for the 3 colors of Ginseng pickles, the color and overall quality of P2 were significantly higher than those of P1 and P3(p<0.05). With regard to luminance, P1 scored significantly higher than P2 and P3(p<0.05). The a value of P3 was significantly higher than that of P1 and P2, and the b values of P2 were significantly higher than those of P1 and P3.

• 한국식품영양학회지
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• 제21권4호
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• pp.443-447
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• 2008

The principal objective of this study was to conduct a physiological evaluation of Korea Ginseng, Deoduk and Doragi pickles. Prior to the processing of the 3 kinds of pickles, total phenolic acid contents, lecithin oxidation inhibitory effect, SOD -linked activity and hydroxyl radical scavenging activity of Korea Ginseng, Deoduk and Doragi water extracts were assessed. After the processing of 3 kinds of pickles, we conduct a sensory evaluation and color values assessment. The total phenolic acid contents of Korea Ginseng, Deoduk and Doragi water extracts were $1.66{\sim}1.70mg/m{\ell}$, levels which were similar to that of tocopherol($1.81mg/m{\ell}$) but significantly lower than that of BHT($4.06mg/m{\ell}$)(p<0.05). The lecithin oxidation inhibitory effects of the Ginseng extract(98.86%) were similar to those of BHT(98.90%), but were significantly higher than those of Deoduk(35.70%), Doragi(78.07%) and tocopherol(65.91%). SOD-linked activity of Korea Ginseng water extract (42.58%) was similar to those of BHT(47.86%) and tocopherol(50.47%), but significantly higher than those of Deoduk (17.98%) and Doragi(20.75%). The hydroxyl radical scavenging activity of the Ginseng water extract(87.85%) was similar to that of BHT(8.58%), but significantly higher than that of Deoduk(79.51%), Doragi(77.62%) and tocopherol(78.95%). In the results of our sensory evaluations of the 3 kinds of pickles, the Ginseng pickle evidenced significantly lower acceptance scores in taste, color, flavor, texture, and overall quality. The luminance of the Ginseng pickle was significantly higher than the Deoduk pickles, the value of the Doragi pickle was significantly higher than those of the Ginseng and Deoduk pickles, and the b value of the Deoduk pickle was significantly higher than that of the Ginseng pickle.

• 동의생리병리학회지
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• 제16권5호
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• pp.1025-1034
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• 2002

The herbal extract (YMT_02) is a modified herbal extracts from Yukmijihwang-tang (YMJ) to promote memory-enhancing. The YMJ extracts has been widely used as an anti-aging herbal medicine for hundred years in Asian countries. The purpose of this study is to; 1) quantitatively evaluate the memory-enhancing effect of YMT_02 by behavior task, 2) identify candidate genes responsible for enhancing memory by cDNA microarray and 3) assess the anti-oxidant effect of YMT_02 on PC12 cell. Memory retention abilities are addressed by passive avoidance task with Sprague-Dawley (SD) male rat. Before the training session, the rats are subdivided into four groups and administrated with YMT_02, Ginkgo biloba, Soya lecithin and normal saline for 10 days. The retention test was performed. 24 hours after the training session. The retention time of the YMT_02 group was significantly (p<0.05) delayed (～100%), whereas Ginkgo biloba and Soya lecithin treatment delayed 20% and 10% respectively. The hippocampi of YMT_02 and control group were dissected and mANA was further purified. After synthesizing cDNA using oligo-dT primer, the cDNA were applied to Incyte rat GEMTM 2 cDNA microarray. The microarray results show that prealbumin(transthyretin), phosphotidylethanolamine N-methyltransferase, and PEP-19 are expressed abundantly in the YMT_02 treated group. Especially, PEP-19 is a neuron-specific protein, which inhibits apoptotic processes in neuronal cell. On the other hand, transcripts of RAB15, glutamate receptor subunit 2 and CDK108 are abundant in control group. Besides, neuronal genes involved in neuronal death or neurodegeneration such as neuronal-pentraxin and spectrin are abundantly expressed in control group. Additionally, the YMT_02 shows an anti oxidative effect in the PC12 cell. The list of differentially expressed genes may implicate further insight on the action and mechanism behind the memory-enhancing effect of herbal extracts YMT_02, for example, anti-apoptotic, anti-oxidative, and neuroprotective effects.

• 한국식품과학회지
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• 제36권1호
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• pp.134-140
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• 2004

Anthocyanin색소의 추출은 일반적으로 산을 첨가하면 그 추출효율이 증가한다고 보고되어진 바가 있다. 따라서 본 실험에서는 campbell early 포도의 부산물인 과피로부터 항산화 물질을 추출하기 위한 최적추출조건을 확립하기 위하여 ethanol 용매에 산의 종류를 달리하여 추출한 후 anthocyanin, resveratrol, quercetin함량을 측정하고, 이들의 항산화 효과를 분석하였다. 그 결과, anthocyanin색소 중 peonidin-3-glucoside는 0.1% HCl을 첨가한 추출물에서 가장 효과적이었으며, cyanidin-3-glucoside는 오히려 산을 첨가하지 않은 ethanol 용매에서 추출한 campbell early 과피 추출물이 가장 효과적이었다. 또한 항산화 활성을 가지고 있는 페놀성 화합물인 resveratrol과 quercetin의 함량은 0.1% HCl을 첨가한 campbell early 과피 추출물에서 각각 8.1 mg/100g coats로 다른 종류의 산을 처리한 것보다 더 많은 양이 함유되어 있는 것으로 나타났다. DPPH에 의한 항산화 효과 측정에서는 산을 첨가한 추출물 모두 15분 이내에 모든 반응이 정지되었으며, 대조군에 비해 높은 전자공여능을 보였다. Lecithin을 이용한 TBARS는 citric acid와 phosphoric acid, formic acid를 첨가한 경우 각각 59.3, 60.5, 56.8%로 유의적으로 높은 수준을 보였다. 이러한 결과로부터 campbell early 과피에 0.1% HCl가 첨가된 ethanol용매로 추출시 항산화 활성이 높은 추출물을 제조할 수 있었다.