• Journal of Microbiology and Biotechnology
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• v.25 no.11
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• pp.1827-1834
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• 2015

The SMG1 lipase from Malassezia globosa is a newly found mono- and diacylglycerol (DAG) lipase that has a unique lid in the loop conformation that differs from the common alpha-helix lid. In the present study, we characterized the contribution of three residues, L103 and F104 in the lid and F278 in the rim of the binding site groove, on the function of SMG1 lipase. Site-directed mutagenesis was conducted at these sites, and each of the mutants was expressed in the yeast Pichia pastoris, purified, and characterized for their activity toward DAG and p-nitrophenol (pNP) ester. Compared with wild-type SMG1, F278A retained approximately 78% of its activity toward DAG, but only 11% activity toward pNP octanoate (pNP-C8). L103G increased its activity on pNP-C8 by approximately 2-fold, whereas F104G showed an approximate 40% decrease in pNP-C8 activity, and they both showed decreased activity on the DAG emulsion. The deletion of 103-104 retained approximately 30% of its activity toward the DAG emulsion, with an almost complete loss of pNP-C8 activity. The deletion of 103-104 showed a weaker penetration ability to a soybean phosphocholine monolayer than wild-type SMG1. Based on the modulation of the specificity and activity observed, a pNP-C8 binding model for the ester (pNP-C8, N102, and F278 form a flexible bridge) and a specific lipid-anchoring mechanism for DAG (L103 and F104 serve as "anchors" to the lipid interface) were proposed.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.408-413
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• 1995

Investigations of the effects of pickle product ingredients on lipoxygenase (LOX) and methemoglobin (MHG, a nonenzymatic oxidant) catalyzing oxidation of linolenic acid were conducted. In addition, activities of LOX, peroxidase (POD) and catalase (CAT) in dry spices used in pickle products were determined. Some commercial pickle brines were observed to inhibit oxidation of linolenic acid by LOX and MHG. The ingredients in pickle products, such as dill oil emulsion, onion concentrate, oil cassia, polysorbate 80 and turmeric acid, reduced LOX and MHG catalyzed oxidation. Lipoxygenase activity was present in garlic, mustard seed and red pepper. Only in mustard seed, peroxidase activity was observed. Catalase activity was observed in garlic, black pepper, allspice and red pepper.

• Journal of the Korean Applied Science and Technology
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• v.32 no.2
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• pp.339-347
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• 2015

This study is to evaluate moisturizing effect and durability of UV A/B blocking activity with multiple (W/O/W) emulsion system. Most of the sun protective products come to be hot issue having both high SPF and long-lasting activity as using special products when is going out, mountain climbing and sports. Also, many consumers prefer the products which have the excellent waterproofing activity of sun care cosmetics as well as the non-sticky feeling that carried out the study of the sensorial science and texture preference. Therefore, development of the specific formulation using this multiple (W/O/W) emulsion technology, it has O/W type hydro skin feel having soft and moist texture when it is treated on the skin. Finally, this formulation is instantly changed to W/O type feel after adsorbed into the skin. The purpose of this study is to get high SPF lasting effect having high water resistance tactivity with high functional multiple (W/O/W) emulsion cream. We used major ingredients, UV-B absorbers were selected with ethylhexyl methoxycinnamate, isoamyl-p-methoxycinnamate, ethylhexylsalicylate, and octocrylene, UV-A absorbers were selected with butylmethoxydibenzoylmethane, bis-ethylhexyloxyphenol methoxy phenyltriazine. SPF effect of O/W type cream was 34.1. SPF effect of W/O/W type cream was 40.6 (increased about 19%). Water resistance effect after 4 hours, SPF effect of O/W type cream was 3.6 (quickly drop down). SPF effect of W/O/W type cream having 81.0 % waterproofing effect was 32.7 (decreased about SPF 7.9). Moisturizing effect of O/W cream at first was superior comparing multiple emulsion. But after 3 hours quickly was drop-down. Moisturizing effect of multiple emulsion was high comparing O/W type and other sun block creams after 4 hours was constantly maintaining water-content.

• The Korea Journal of Herbology
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• v.28 no.5
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• pp.79-85
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• 2013

Objectives : This study was aimed at producing emulsion by using butanol fractions of Sanguisorbae radix(SRA-B) which have high antioxidative and anti-inflammatory actions, and then evaluating stabilities of the emulsion. Methods : We measured antioxidant efficacy of SRA-B by using DPPH assay. Also, we checked the expressions of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) by using the Western blot to evaluate the anti-inflammatory effects of SRA-B3. We prepared emulsion containing SRA-B3(E-SRA-B3) and analysed its particle size distribution under a microscope. Also, we performed the test for stability of the emulsion. Results : SRA-B3 showed the highest efficacy in electronic donating abilities' activity. The Western blot's results indicated that the protein expression's amount of iNOS and COX-2 in macrophage stimulated by LPS were reduced by SRA-B3 treatment. The average particle size of E-SRA-B3 was $5{\sim}6{\mu}m$ in diameter and was $6.7{\mu}m$ in a view of the particle distribution. For a period of a observation, E-SRA-B3 has not made particular changes with storage temperature. It was observed that E-SRA-B3 could preserve its stable condition without a particular difference of viscosity during 28 days. Conclusions : From the above results, it was confirmed that SRA-B3 has potentiality enough to be applied to industrialization and could be utilized as antioxidative natural materials and anti-inflammatory cosmetics.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1077-1083
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• 1999

This study was aimed to evaluate the effectiveness of hydrophilic, lipophilic antioxidants and emulsifiers by HLB (hydrophilic lipophilic balance) in different oil systems. Lipophilic antioxidant (${\delta}-tocopherol$), hydrophilic antioxidant (gallic acid) and emulsifier(lecithin, tween 20, span 60) were evaluated in relation to oil stability in bulk oil system (soybean oil) and emulsified with Tween 80 at $60^{\circ}C$. In the storage test ($60^{\circ}C$), gallic acid was more effective on the stability of oil oxidation than ${\delta}-tocopherol$ in bulk and emulsion system. Lecithin as a hydrophilic emulsifier was more effective than tween 20 on the stability of oil oxidation in bulk and emulsion system. Also span 60, a lipophilic emulsifier, was more effective than tween 20, a hydrophilic emulsifier, in bulk and emulsion systems.

• Journal of Life Science
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• v.20 no.8
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• pp.1241-1248
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• 2010

The solvent extracts of Nelumbo nucifera G. were investigated for antioxidant activities, whitening and anti-wrinkle effects to apply as a functional ingredient in cosmetic products. For their industrial application, the cosmetic products were also prepared with advanced formulation techniques such as W/O/W multiple emulsion. Total phenolic and flavonoids contents increased in Nelumbo nucifera G.-Leaf (NN-L). The electron donating ability of Nelumbo nucifera G.-Flower (NN-F) or Nelumbo nucifera G.-Leaf (NN-L) extracts were above 85% at a concentration of 500 ppm. The superoxide dismutase (SOD)-like activity of Nelumbo nucifera G. (NN-L) extracts was about 60% at a concentration of 1,000 ppm. The xanthine oxidase inhibitory effect of NN-L extract was higher than that of NN-F and NN-S extracts. The tyrosinase inhibitory effect, which is related to skin-whitening, was 36% in NN-F at 1,000 ppm. For anti-wrinkle effect, the elastase inhibition activity of NN-L was about 30% at 1,000 ppm. The results of stability test showed that W/O/W multiple emulsion (ME) containing Nelumbo nucifera G. extracts. The electron donating ability of the ME containing NN-F and NN-L were about 60% at a concentration of 100 ppm. The superoxide dismutase (SOD)-like activity of the ME containing NN-L was 30% at 1,000 ppm. The tyrosinase inhibitory effect, which is related to skin-whitening, was 34% in the ME containing NN-F at 1,000 ppm. In anti-wrinkle effect, the elastase inhibition activity of the ME containing NN-L was about 55% at 1,000 ppm.

• Food Science and Preservation
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• v.7 no.4
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• pp.373-379
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• 2000

The Ulmi corex extract was prepared using various solvents to investigate the availability as a natural antioxidant. The extracts were added to lard emulsion and the antioxidant activities were compared. The extract that had a greater antioxidant activity was fractionized. Then the antioxidant activity and substrate specificity of the fraction were examined and optimum concentration of addition was determined. To observe the antioxidative effect of the fraction in vivo, an inhibition rate of lipid peroxidation from which might be derived was measured using a microsome in rat's liver. Among the extracts of Ulmi cortex, the extract from water had the best antioxidant activity, and the addition of 0.05% (w/w) of ethyl acetate fraction showed similar antioxidant activity to a synthetic antioxidant, butylated hydroxyanisole(BHA). Ethyl acetate fraction (0.05%, w/w) also presented the antioxidative effect in lard, soybean oil, palm oil, and com oil. The inhibition of lipid peroxidation in liver microsome showed feater in the ethyl acetate fraction than caffeic acid in both nonenzymatic peroxidation (Fe$\^$++/ascorbate system) and enzymatic peroxidation (Fe$\^$++/-ADP/NaDPH system).

• Journal of the Korean Applied Science and Technology
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• v.32 no.4
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• pp.731-739
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• 2015

We conducted this study to investigate possibilities of applying cosmetic material about extrats from Sparassis crispa. The extracts of Sparassis crispa conducted a antibacterial activity against Straphylococcus epidermidis, Straphylococcus aureus, Escheri chia coli, Candida albicans by the paper disc method and antioxidative effect and Nitric oxide production inhibitory activity were performed in Raw 264.7 cells. Also, we evaluated of pH, viscosity, particle observation stability of emulsion that are applied of extracts from Sparassis crispa. The antimicrobial activity showed by the paper disc method against Straphylococcus aureus, Candida albicans. The physical stability were stable of pH, viscosity in emulsion included extracts from Sparassis crispa. Emulsion containing Sparassis crispa extracts did not change particles into optical microscope. These results suggest that extracts from Sparassis crispa may have value as the potential cosmetic formulations.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.886-895
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• 2013

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.92-98
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• 2008

In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.