• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.41-48
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• 2000

A bacterial strain, designated as JK-43, producing extracellular cyclodextrin glucanotransferase (CGTase)[EC 2.4.1.19] was isolated from kimchi. The CGTase from isolated strain JK-43 showed the transglucosylation activity from soluble starch to L-ascorbic acid(AA) compared to those obtained from other strains. A main product formed by this reaction was identified as $2-O-{\alpha}-glucopyranosyl$ L-ascorbic acid(AA-2G) by testing its susceptibility to ${\alpha}-glucosidase$ hydrolysis, the HPLC profiles, and through the elementary analysis. the ${\beta}-CD,\;{\gamma}-CD$, potato starch and corn starch were identified to be suitable glucosyl donor for transglucosylation reaction on AA by CGTase. Acceptor specificity on AA-2G production was examined by use of AA, Iso-AA and AA-2P. Transglucosylation was observed toward AA-2P as well as AA and Iso-AA. The microorganism isolated from kimchi was identified as a strain of Bacillus sp. JK-43 based on the morphological, cultural, biochemical characteristics and partial 16SrDNA sequence analysis. The maximal CGTase production was observed in a medium containing 1.0% soluble starch, 1.0% yeast extract, 1.0% $Na_2CO_3\;0.1%\;K_2HPO_4,\;and\;0.02%\;MgSO_4{\cdot}7H_2O$ with initial pH 7.0. The strain was cultured at $37^{\circ}C$ for 26 hrs with reciprocal shaking.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1549-1556
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• 1999

This study was conducted to investigate the effects of pre-treated sub-ingredients and deodorization materials on the smell intensity of Kimchi during fermentation.Among the various sub-ingredients of Kimchi, garlic, ginger and green onion have comparatively strong smell. The smell intensities of the sub-ingredients, which were pre-treated with various patented methods were examined using the sensory evaluation method and AromaScan. The results showed that the good methods to reduce the smell of sub-ingredients were hot air drying and soaking with heating treatment. The pH, titratable acidity and the number of microorganism of Kimchi prepared with pre-treated sub-ingredients were not different among samples during fermentation. The smell intensity of the Kimchi with pre-treated sub-ingredients was weaker than that of control until ten fermentation days, but the smell intensity after 10 days of fermentation was not different among samples. The addition of ${\alpha}-cyclodextrin\;and\;{\beta}-cyclodextrin$, which are known to have deodorization effect, at a level of 0.1% respectively, to Kimchi resulted in no difference in the pH, titratable acidity and smell intensity during fermentation at $10^{\circ}C$ compared to those of control Kimchi. However, the addition of deodorizer reduced sulfide classes such as methyl allyl sulfide, dimethyl disulfide, allyl sulfide, methyl propyl disulfide up to 50%.

• Membrane Journal
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• v.31 no.6
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• pp.434-442
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• 2021

Poly(vinylidene fluoride) (PVDF) membrane has a good membrane durability because of its high mechanical resistance, thermal and chemical stability. However, the strong hydrophobic property of PVDF membrane can induce a low water permeability and easy fouling by proteins and organic matters. In order to improve the anti-fouling properties of PVDF membrane, the PVDF mixed matrix asymmetric membranes impregnated with biofunctional material 𝛽-cyclodextrin (𝛽-CD) in the membrane structure were prepared by phase inversion method. The membrane filtration experiments of pure water and BSA solution were performed using the PVDF/𝛽-CD mixed matrix asymmetric membranes prepared according to the 𝛽-CD contents. The experiments showed that the introduction of 𝛽-CD into the PVDF polymer matrix contributed to increase in the hydrophilic property of the PVDF membranes, and this led to the reduction of contact angles and improvement of anti-fouling properties. The PVDF/𝛽-CD membrane which was prepared using the dope solution with a 2 wt% 𝛽-CD content represented 64 L/m²·h of pure water flux, 95% of BSA rejection and maximum 80% of flux enhancements compared to flux results of the pristine PVDF membrane.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.20-29
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• 2010

Naringin has antioxidant and antihyperlipidemic properties, however, phenolic compounds including naringin are unstable in the presence of light, heat and oxygen. Beta-cyclodextrin ($\beta$-CD) is a cyclic heptamer composed of seven glucose units that enhances the stability and solubility of molecules through the formation of inclusion complexes. This study was conducted out to compare the effects of CD-naringin (CD-N) inclusion complexes with naringin on lipid metabolism in high fat-fed animals. Male C57BL/6 mice were fed either CD-N (0.048%, w/w) or naringin (N, 0.02%, w/w) in a 20% high-fat (HFC, 15% lard, 5% corn oil, w/w) diet for 10 weeks. Orlistat (Xenical, 0.01%, w/w) was used as a positive control (PC). There were no differences in body weight, food intake, liver and heart weights, plasma triglyceride(TG), leptin, adiponectin, resistin, IL-$1{\beta}$ and IL-6 concentrations, and hepatic $\beta$-oxidation, carnitine palmitoyl transferase(CPT), glucose-6-phosphate dehydrogenase (G6PD) and malic enzyme activities between the HFC and CD-N groups or between the HFC and N groups. However, both CD-naringin and naringin supplementation les to a significant reduction in the epididymal and perirenal white adipose tissue weights, plasma free fatty acid, insulin and blood glucose concentrations, hepatic cholesterol and TG contents and hepatic fatty acid synthase (FAS), phosphatidate phosphohydrolase (PAP) and HMG-CoA reductase activities compared to the HFC group. The plasma HDL-cholesterol concentration was significantly higher in CD-N and N groups than in HF and PC groups. These results indicate that both CD-naringin and naringin supplementation effectively improved plasma and hepatic lipid metabolism without differences between CD-N and naringin groups.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1994.04a
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• pp.302-302
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• 1994

오메프라졸의 산 불안정성을 개선하기 위하여 신규 합성한 오메프라졸 cholestyramin resin 염 복합체와 오메프라졸 hydroxypropyl-$\beta$-cyclodextrin (HP-$\beta$-CD) 포접화합물의 약효를 검색하였다. 생체외 실험 (in vitro test)으로 H$^{+}$/K$^{+}$-ATPase 활성도 저해효과를 검토하였으며 생체내 실험 (in vivo test)으로 Shay 결찰법에 의한 위산분비 억제효과에 대한 실험을 실시하였다. 오메프라종 염 복합체와 오매프라졸 포접화합물은 1$\times$$10^{-5}$-1$\times$$10^{-3}$M농도 범위에서 용랴의존적으로 H$^{+}$K$^{+}$-ATPase 활성을 억제시켰으며 $IC_{50}$/치는 오메프라졸 결과와 유사하였다. 셍체네 실험에서는 오메프라졸 HP-$\beta$-CD 포접화합물이 오메프라졸과 그 resin염복합체보다 위액분비량, 펩신 활성도에 대한 $IC_{50}$/치가 낮았으며 이는 생체내에서 포접 화합물이 오메프라졸의 안정성을 증가시킴으로서 위산분비 억제효과를 증가시킨것으로 사료된다.

• Journal of Pharmaceutical Investigation
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• v.15 no.3
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• pp.130-139
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• 1985

Inclusion compounds of suprofen with ${\alpha}-$ and, ${\beta}-cyclodextrins\;({\alpha}-CyD,\;{\beta}-CyD)$ were studied in comparison with suprofen alone and commercial suprofen capsules. Inclusion compound formations of suprofen with ${\alpha}-$, and ${\beta}-CyDs$ in aqueous solution and in solid state were confirmed by UV absorption, circular dichroism spectroscopies, IR spectroscopy, differential scanning calorimetry and X-ray diffraction measurements. Solid inclusion complexes were prepared by freeze-drying method, and their molar ratios were found to be 1 : 1. The dissolution rate of inclusion complexes of suprofen with CyDs was notably higher than that of suprofen alone.

• Food Science and Preservation
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• v.22 no.3
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• pp.385-391
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• 2015

This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.

• Journal of Ginseng Research
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• v.41 no.1
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• pp.103-112
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• 2017

Background: 20(S)-Protopanaxadiol 20-O-D-glucopyranoside, also called compound K (CK), exerts antidiabetic effects that are mediated by insulin secretion through adenosine triphosphate (ATP)-sensitive potassium ($K_{ATP}$) channels in pancreatic ${\beta}$-cells. However, the antidiabetic effects of CK may be limited because of its low bioavailability. Methods: In this study, we aimed to enhance the antidiabetic activity and lower the toxicity of CK by including it with ${\beta}$-cyclodextrin (CD) (CD-CK), and to determine whether the CD-CK compound enhanced pancreatic islet recovery, compared to CK alone, in an alloxan-induced diabetic zebrafish model. Furthermore, we confirmed the toxicity of CD-CK relative to CK alone by morphological changes, mitochondrial damage, and TdT-UTP nick end labeling (TUNEL) assays, and determined the ratio between the toxic and therapeutic dose for both compounds to verify the relative safety of CK and CD-CK. Results: The CD-CK conjugate ($EC_{50}=2.158{\mu}M$) enhanced the recovery of pancreatic islets, compared to CK alone ($EC_{50}=7.221{\mu}M$), as assessed in alloxan-induced diabetic zebrafish larvae. In addition, CD-CK ($LC_{50} =20.68{\mu}M$) was less toxic than CK alone ($LC_{50}=14.24{\mu}M$). The therapeutic index of CK and CD-CK was 1.98 and 9.58, respectively. Conclusion: The CD-CK inclusion complex enhanced the recovery of damaged pancreatic islets in diabetic zebrafish. The CD-CK inclusion complex has potential as an effective antidiabetic efficacy with lower toxicity.

• Journal of Photoscience
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• v.3 no.3
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• pp.153-158
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• 1996

The effects of $\alpha$- and $\beta$-cyclodextrins (CD) on the twisted intramolecular charge transfer (TICT) behavior of p-N,N'-dimethylaminobenzoic acid (DMABA) in buffered aqueous solution have been investigated by examining formation and decay behaviors of the TICT-typical dual fluorescence. The ratio of the TICT emission to the normal emission (I$_a$/I$_b$) increases linearly $\alpha$-CD concentration increases, while in the presence of $\beta$-CD it shows nonlinear dependences on the CD concentration. The analysis of the CD-dependent changes of the I$_a$/I$_b$ and absorption spectra demonstrates formation of 1:1 inclusion complexes between DMABA and CDs. The decay time of the normal emission (ca. 700 ps) is little affected by the formation of $\alpha$-CD inclusion complex, whereas it increases upto ca. 1.6 ns upon formation of $\beta$-CD inclusion complex. The TICT emission for the $\beta$-CD inclusion complex exhibits two decay components while it shows a single component for the $\alpha$-CD inclusion complex, indicating formation of one or two types of inclusion complex in the presence of $\alpha$-CD or $\beta$-CD, respectively. These results are attributed to the CD cavity size dependence on patterns of complexation between CDs and DMABA. The CD size dependences of the TICT fluorescence properties with the orientation of the guest molecule demonstrate that the specific hydrogen bonding between the carboxylic acid group and water plays an important role in the excited-state TICT.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.117-123
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• 2002

This study was carried out to find the difference in flavor compounds between cholesterol-reduced Cheddar cheese slurries and control sample. The cheeses were made by 3 different treatments as followings: 1) Control (no homogenization, no ${\beta}$-CD), 2) Trt A (1,000 psi milk homogenization, 1% ${\beta}$-CD) and 3) Trt B (cream separation following by 10% ${\beta}$-CD, mixed with skim milk at 1,000 psi homogenization). The cholesterol removals of the cheeses were 79.30% (Trt A) and 91.22% (Trt B). The cheese slurries made by the cheeses were aged at $32^{\circ}C$ for 3 wk. The production of short-chain fatty acids (SCFA) was significantly increased with storage time in all treatments. Total amount of SCFA was dramatically increased at 2 wk and maintained thereafter in control group. The amounts of acetone and acetaldehyde were slightly increased in control at 3 wk, however, no difference was found in others. Ethanol production was dramatically increased at 1 wk and decreased thereafter in all treatments. Based on our results, cheese slurries for Trt B showed a highest cholesterol removal rate. Although little difference was found in flavor production, lower amount of SCFA was found in Trts A and B in 2 and 3 wk. It may indicate that a certain amount of SCFA is decreased during ${\beta}$-CD treatment.