• Journal of the Society of Cosmetic Scientists of Korea
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• v.50 no.2
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• pp.179-192
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• 2024

In this study, six types of natural products, Prunus tomentosa (P. tomentosa), Akebia quinata (A. quinata), Prunus armeniaca (P. armeniaca), Smallanthus sonchifolius (S. sonchifolius), Citrus japonica (C. japonica), and Citrus australasica (C. australasica), were used to verify the effect of improving sleep and skin barriers by stress relief. As a result of the experiment, the production of cortisol, a stress hormone, was significantly inhibited by the P. tomentosa, C. australasica, A. quinata, and C. japonica among the six natural products. In addition, the expression of GAD67, a GABA-producing enzyme involved in sleep regulation, showed a significant increase in P. tomentosa purified water extract and C. australasica 50% ethanol extract, and the extract by each P. tomentosa solvent was found to have the highest total polyphenol content. Based on the results, the P. tomentosa extract with the highest activity was finally selected, and subsequent experiments were conducted. Among each P. tomentosa solvent extract, the DPPH radical scavenging activity was the highest in the 30% ethanol extract, and purified water extract increased GABA production and skin barrier factors filaggrin and claudin-1 expression the highest. HPLC analysis confirmed quercitrin as the main component of P. tomentosa extract, and quercitrin content by extraction solvent was high in the order of 30% ethanol > purified water > 70% ethanol > 50% ethanol. Quercitrin inhibited the production of cortisol in a concentration-dependent manner, significantly increasing GAD67 expression and GABA production, which had been reduced by cortisol. From the results of this study, it has been demonstrated that P. tomentosa can be used as a cosmetic material to help improve sleep and strengthen skin barriers by relieving stress.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.133-141
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• 2016

The physicochemical properties, antioxidant capacities, and sensory optimization of taro (Colocasia esculenta) under different aging conditions were investigated to develop black taro. Black taro was processed in three steps (steaming: $95{\pm}3^{\circ}C$ for 1 h; aging: 85, 90, $95^{\circ}C$ for 20, 40, and 60 h; drying: $60^{\circ}C$ for 24 h) and ground into a powder for all experiments. Black taro showed an increased crude fiber content and browning index compared to raw taro. Calcium oxalate contents, reducing sugar contents, moisture contents, and lightness values were decreased during the processing of taro. Improvements in total polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were observed in the black taro samples aged at higher temperature. Response surface methodology was used for sensory optimization, and the optimum aging conditions with the highest acceptance values were found to be $88.73^{\circ}C$ for 39.50 h for taste, and $88.82^{\circ}C$ for 42.60 h for overall acceptance.

• Journal of Life Science
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• v.21 no.4
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• pp.509-514
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• 2011

Maloactic fermentation (MLF) occurs after completion of alcoholic fermentation and is mediated by lactic acid bacteria (LAB), mainly Oenococcus oeni. Kiwi wine more than commercial grape wine has the problem of high acidity. Therefore, we investigated the optimal MLF conditions for regulating strong acidity and improving the quality properties of wine fermented with Kiwi fruit cultivated in Korea. For alcohol fermentation, industrial wine yeast Saccharomyces cerevisiae KCCM 12650 strains and LAB, known as MLF strains, were used to alleviate wine acidity. First, the various experimental conditions of Kiwi fruit, initial pH (2.5, 3.5, 4.5), fermenting temperature (20, 25, $30^{\circ}C$), and sugar contents (24 $^{\circ}Brix$), were adjusted, and after the fermentation period, we measured the acidity, pH, and the change in organic acid content by the AOAC method and HPLC analysis. The alcohol content of fermented Kiwi wine was 12.75%. Further, total acidity and pH of Kiwi wine were 0.78% and 3.5, respectively. Total sugar and total polyphenol contents of Kiwi wine were 38.72 mg/ml and 60.18 mg/ml, respectively. With regard to organic acid content, the control contained 0.63 mg/ml of oxalic acid, 2.99 mg/ml of malic acid, and 0.71 mg/ml of lactic acid, whereas MLF wine contained 0.69 mg/ml of oxalic acid, 0.06 mg/ml of malic acid, and 3.12 mg/ml of lactic acid. Kiwi wine had lower malic acid values and total acidity than control after MLF processing. In MLF, the optimum initial pH value and fermentation temperature were 3.5 and $25^{\circ}C$, respectively. Therefore, these studies suggest that establishment of optimal MLF conditions could improve the properties of Kiwi wine manufactured in Korea.