• Title/Summary/Keyword: Lecithin

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Antioxidative Effect of Enzymatic Protein Hydrolysate from Lecithin-Free Egg Yolk (레시틴 추출 잔사인 계란노른자의 효소적 단백질 가순분해물의 항산화 특성)

  • 박표잠;정원교;최영일;김세권
    • Journal of Life Science
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    • v.10 no.2
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    • pp.131-139
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    • 2000
  • Lecithin-free egg yolk protein (EYP), the by-product of lecithin extraction from egg yolk, which is denatured with an organic solvent, would normally be discarded. In this study, the denatured protein was renatured with alkali, and hydrolyzed with Alcalase in order to utilize by-product. The hydrolysate was separated through a series of ultrafiltration membranes with molecular weight cut-off (MWOO) of 10, 5 and 1 kDa, and the antioxidative activities of the hydrolysates was investigated. The 5K hydrolysate, permeate from 5 kDa membrane, showed stronger antioxidative activity than 10 K and 1 K hydrolysate which were permeated from 10 kDa and 1 kDa membrane, in a linoleic acid autoxidation system. In addition, the optimum concentration of antioxidative activity for 5 K hydrolysate was 1%, and the activity was about 37% higher as compared with α-tocopherol. The synergistic effect was also increased by using the hydrolysates with α-tocopherol.

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Method for Supplementing Lecithin to Ginseng Extract (레시틴이 강화된 인삼 추출물 제조 방법)

  • Park, Soon-Hye;Kim, Il-Woong;Kim, Dong-Man;Kim, Si-Kwan
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.9
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    • pp.1245-1250
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    • 2006
  • This study was carried out to develop the method of preparing lecithin-fortified ginseng extract. Firstly, soybean lecithin was mixed with soybean oil (LCS) in varying ratio (2.5%, 5%, 10% and 20%). Then, one part volume of LCS was mixed with three parts volume of ginseng extract with 10% solid matter content and the mixture was vortexed vigorously. Finally, the mixture was spinned at the speed of 3,000 rpm for 30 minutes to separate oil and aqueous ginseng extract layer (AG). AG was then subjected to qualitative and quantitative analysis of phospholipids and ginsenosides. Fatty acid composition and crude fat content before and after LCS was determined. Stability of lecithin in ginseng extract was determined by analyzing phospholipid content in the one third upper and lower layer of the concentrated AG in Falcon tubes while storing the LCS treated concentrated AG in 4, 25 and 40oC for 6 months. Ratio of lecithin transferred to AG increased with the increase in lecithin content of soybean oil. There was no significant change in fatty acid composition and crude fat content, and ginsenoside content in the ginseng extract before and after LCS treatment. TLC and HPLC pattern of saponin fraction before and after treating the ginseng extract with LCS demonstrated no observable difference. There was no change in lecithin content in the upper and lower one third layer of ginseng extract in the tubes after storing the concentrated AG in 4, 25 and $40^{\circ}C$ for 6 months. Ginsenosides HPLC pattern was not changed when stored the LCS-treated ginseng extract in those conditions for six months, indicating satisfiable stability of the LCS-treated concentrated ginseng extract. From these results, it can be concluded that treatment of the ginseng extract with lecithin containing soybean oil is a labor effective method with satisfiable stability to fortify lecithins to ginseng extract.

Determination of Phosphatidylcholine in Korea Functional Foods Containing Lecithins using HPLC with Evaporative Light-Scattering Detector (ELSD) (ELSD를 이용한 레시틴중의 포스파티딜콜린의 분석)

  • Lee Chang-Hee;Bahn Kyeong-Nyeo;Cho Tae-Yong;Lee Ju-Yeon;Lee Young-Ja;Chae Gae Yong
    • 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.

Effect of Sterols on Phytophthora infestans and Oospore Production on detached Potato Plants (감자 역병균에 대한 스테롤류의 영향 및 감자절편에서의 난포자 형성)

  • 이왕휴;이용훈;이두구
    • Korean Journal of Plant Resources
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    • v.14 no.1
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    • pp.8-14
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    • 2001
  • The effects of media, cholesterol, $\beta$-sitosterol and lecithin on the growth and oospore production of the isolates KM10, U6, CDB6, MHB6, JD1 (A$^2$type) of Phytophthora infestans isolated in Korea and F8l7, DNC303 (A$^1$type), IB908, DN107 (A$^2$type) obtained from Japan were investigated. Mycelium of P. infestans grew better on V-8 juice agar and rye meal agar than on the other media. Oospores were produced most abundantly on V-8 juice agar. Mycelium extended more 16.6, 8.3, and 5.2% on V-8 juice agar supplemented with 5 $\mu\textrm{g}$/$m\ell$ of cholesterol, $\beta$-sitosterol and lecithin, respectively, and oospores are produced 76.0, 58.0, and 34.6 % on V-8juice agar supplemented with 5 $\mu\textrm{g}$/$m\ell$ of cholesterol, $\beta$-sitosterol and lecithin, respectively. Oospores more produced on detached potato plant disks when $A^1$ and $A^2$ type exist simultaneously which indicating that variation of population can occur in the field, but the rate of oospore formation and the number of oospores produced was low and small quantity.

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Effects of Various Emulsifiers on the Quality of Waxy Rice Cake (종류별 유화제가 찹쌀떡의 품질에 미치는 영향)

  • 신언환;황성연;최원균
    • The Korean Journal of Food And Nutrition
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    • v.14 no.1
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    • pp.40-45
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    • 2001
  • This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.

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Formation of Lipid-LCG with Hydrogenated Lecithin (수소첨가 레시친을 사용한 Lipid-LCG의 생성)

  • Kim, In-Young;Lee, Gun-Bong;Zhoh, Choon-Ku;Kang, Sam-Woo
    • Journal of the Korean Applied Science and Technology
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    • v.19 no.1
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    • pp.10-18
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    • 2002
  • In this study, it should be mentioned that Lipid-LCG can be prepared with the main compound of hydrogenated lecithin in oil-in water emulsion. The results of its physical property and stability are as follows. First, the best suitable compositions of Lipid-LCG are made from 4.0wt% of the hydrogenated lecithin, 4.0wt% of cetostearyl alcohol as emulsifier and gelling agent, 3.0wt% of butylene glycol and 2.0wt% glycerin as moisturizers, 3.0wt% of cyclomethicone, 3.0wt% of isononyl-isononanoate, 3.0wt% of capric/caprylic triglycerides, 3.0wt% of macadamia oil as emollients. Second, As the optimum conditions to form Lipid-LCG, which figured out 6.0 ${\pm}$ 1.0 for pH level, 32kg/mm, min for hardness to make a .essence to be formed the ternary phase of liquid crystal(multi-lamellar type). Third, as the analytical result of this system, it obtained that particle size is $1{\sim}8{\mu}m$ level, and is certified with it at 400 and 1,000 magnifications by microscope. The stability of Lipid-LCG is very stable on condition of a low temperature ($4^{\circ}C$), a room temperature ($25^{\circ}C$) and a high temperature ($40^{\circ}C$), which is not to be split in for a long time(for 3-month). We produced our own moisturizing essence, which has a good affinity to skin by means of this system.

Study of stabilizing and efficacy evaluation in human of Oleanoic acid with poly-glyceryl nano emulsion system (올레아노익산의 폴리글리세릴계 나노에멀젼에서의 안정화 및 인체적용 유효성평가에 대한 연구)

  • Han, Sang-Keun;Lee, Dong-Kyu
    • Journal of the Korean Applied Science and Technology
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    • v.32 no.1
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    • pp.157-164
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    • 2015
  • Oleanolic acid is known as which anti-cancer, anti-sinhaeng angiogenic, anti-inflammatory, antioxidant and anti-wrinkle effects. We focused on the antioxidant activity of oleanolic acid was separated from the natural plant and It was confirmed that the whitening effect. In this study, oleanolic acid was stabilized by polyglyceryl surfactant which from natural origin with only a simple stirring operation, and compared with lecithin liposome that was manufactured with high cost facility. The transdermal transition rate of 0.4% oleanolic acid polyglyceryl nanoemulsion was 95%, and it was simillar with lecithin liposome of 92%. 65% of 3hr transdermal transition rate of polyglyceryl nanoemulsion indicate charistiristcs of quick release, compared with 45% of lecithin liposome's 3hr transdermal transition rate. In the in-vivo clinical trial test, polyglyceryl nanoemulsion of 0.4% oleanolic acid was higher 25% in 2nd week, 58% in 4th and 8th weeks than non-added oleanolic acid emulsion.

The Effect of Surfactant on the Moisturization and Transepidermal Water Loss in Human skin (계면활성제가 피부의 보습 및 경피수분손실량에 미치는 영향 연구)

  • PARK, SANG HYUN;LEE, KWANG SIK;LEE, KUN KOOK;LEE, BYUNG HWAN
    • Journal of the Korean Applied Science and Technology
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    • v.35 no.2
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    • pp.560-567
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    • 2018
  • In the cosmetics industry, many raw materials such as hyaluronic acid and glycerin have been developed and studied as moisturizing agents for long-lasting moisturizing effects. In this study, we investigated changes in moisture and transdermal water loss of skin by changing the surfactant, instead of the moisturizing agent. Particularly, surfactant types such as natural surfactant, lecithin surfactant, polyglyceryl ester surfactant, peg Surfactant and peg w/o surfactant showed changes in moisture and transdermal water loss according to the changes of their surfactants. The best results were obtained when using Lecithin surfactant.

The Manufacturing Mechanism of Nano-some and Method of Capsulation of Kojic Acid and Kojic Dipalmitate with Hydrogenated Lecithin and Co-emulsifiers (Hydrogenated Lecithin 과 Co-emulsifier를 사용한 Nano-some의 제조 메커니즘과 Kojic Acid 및 Kojic Dipalmitate의 캡슐화 방법)

  • Kim, In-Young;Jae, Koo-Hwan;Lee, Joo-Dong
    • Journal of the Korean Applied Science and Technology
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    • v.17 no.4
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    • pp.248-256
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    • 2000
  • We investigated the property of formation of mono-vesicle(designated nano-some) with using of the combined co-emulsifiers and phospholipid. Nano-some was prepared with hydrogenated lecithin(HL) and diethanolamine cetyl phosphate(DEA-CP) by swelling reaction. Kojic acid and kojic dipalmitate could be made stabilization by nano-some system using microfluidizer(MF). Nano-some has a good affinity to skin by means of this system. The composition was compounded by 2% of hydrogenated lecithin (phosphatidyl choline contained with 75%, 0.5% of DEA-CP and 0.5% of diglyceryl dioleate (DGDO). To make nano-some, several conditions of MF have to be considered as follows. The optimum pH was 6.0. The pressure was 10,000psi and passage temperature was at $306^{\circ}C$. The nano-some base was passed to homogenize continually 3 times through MF. The Particle size distributions of the vesicles were with in $57{\sim}75.7nm$(mean 66nm) by measuring the Zetasizer-3000. Zeta potential of vesicles with 3 times passage through MF was -24.8mV. Formations for nano-some vesicle certificated photograph by scanning electric magnification (SEM). Stability of nano-some was very good for 6months. The turbidity was very good transparency compared nano-some with liposome. It was formed the mono vesicle in the opposite direction to be formed the multi-lamellar vesicle of liposome.