• 생약학회지
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• 제43권4호
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• pp.345-351
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• 2012

In this study, 49 Korean herbal medicines have been investigated with an in vitro evaluation system using glycation end products (AGEs) formation inhibitory activity. Of these, 18 herbal medicines ($IC_{50}$ < $50{\mu}g/ml$) were found to have significant AGEs formation inhibitory activity. Of these, five herbal medicines ($IC_{50}$ < $50{\mu}g/ml$) were found to have significant AGEs formation inhibitory activity. Particularly, Mallotus japonicus (twigs and leaves), Rhus javanica (twigs and leaves), Boehmeria nivea (whole plants), Quercus acuta (stems), and Eurya japonica (stems) showed more potent inhibitory activity (approximately 9-37 fold) than the positive control aminoguanidine ($IC_{50}=76.47{\mu}g/ml$).

• 생약학회지
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• 제44권3호
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• pp.305-311
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• 2013

Advanced glycation end products (AGEs) have been postulated to play a central role in the development of diabetic complications. A variety of different agents that inhibit AGEs have been under investigation. In this study, 54 herbal medicines from China have been investigated with an in vitro evaluation system using AGEs formation inhibitory activity. Of these, 6 herbal medicines ($IC_{50}&lt;5{\mu}g/ml$) were found to have significant AGEs formation inhibitory activity. Particularly, herbal medicines Punica granatum (peels), Terminalia chebula (fruits), Rheum palmatum (roots), Oxyria digyna (stems and leaves), Anisodus luridus (roots) and Quercus schottkyana(stems and leaves) showed more potent inhibitory activity (approximately 9-43 fold) than the positive control aminoguanidine ($IC_{50}=77.04{\mu}g/ml$).

• 생약학회지
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• 제44권3호
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• pp.298-304
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• 2013

In this study, 64 Korean herbal medicines have been investigated with an in vitro evaluation systems using glycation end products (AGEs) formation inhibitory activity. Of these, 30 herbal medicines ($IC_{50}&lt;50{\mu}g/ml$) were found to have significant AGEs formation inhibitory activity. Of these, four herbal medicines ($IC_{50}&lt;5{\mu}g/ml$) were found to have significant AGEs formation inhibitory activity. Particularly, Cornus controversa (branches and leaves), Acer ginnala (stems and leaves), Platycarya strobilacea (flowers) and Picrasma quassioides (stems), showed more potent inhibitory activity (approximately 17-27 fold) than the positive control aminoguanidine ($IC_{50}=77.04{\mu}g/ml$).

• 생약학회지
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• 제46권3호
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• pp.250-259
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• 2015

Advanced glycation end products (AGEs) have been implicated in diabetic complications. In this study, the inhibitory effect on AGEs formation of 156 Korean herbal medicines has been evaluated. Among them, 15 Korean herbal medicines were showed to have significant effect (IC₅₀: <10 μg/ml) compared to positive reference, aminoguandine (IC₅₀: 76.47±4.81 μg/ml). Especially, four herbal medicines, Alnus firma (leaves, IC₅₀: 3.25±0.10 μg/ml), Juncus decipiens (whole plants, IC₅₀: 4.30±0.44 μg/ml), Smilax china (stems, IC₅₀: 3.55±0.21 μg/ml), and Vicia amoena (Aerial parts, IC₅₀: 4.25±0.06 μg/ml) showed more potent inhibitory activity approximately 8-24 fold) than the positive control aminoguanidine.

• 한국축산식품학회지
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• 제44권3호
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• pp.515-532
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• 2024

Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.

• Journal of the Korean Wood Science and Technology
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• 제45권6호
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• pp.746-752
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• 2017

Cross-laminated timber (CLT) is a relatively new engineered wood for timber construction. It is a great shear wall material. It was known that the shear performance of the CLT wall depends on the performance of connections. In connection, nail or screw has to be installed with a certain distance from the end of the timber. Current building code specifies the distance on the name of end distance. The end distance was decided as a minimum distance not to make splitting or tearing out in lumber or glued laminated timber. As a relatively new engineered wood, the end distance of CLT connection need to be identified because CLT is cross-wisely glued lumber products like plywood. Different from glued laminated timber or lumber, cross layer of CLT may prevent wood from splitting or tearing-out. As a result, the end distance of CLT was expected to be reduced than glued laminated timber. The shorter end distance may let more versatile connector design possible. In this study, prior to developing novel connection for CLT, the end distance of CLT connection was experimentally investigated to identify the end distance limitation. The experiments showed that the end distance can be reduced from 7D to 6D, in case of the tested CLT combination and screw in this study.

• 대한화장품학회지
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• 제45권1호
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• pp.19-25
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• 2019

최종당화산물은 환원당과 단백질, 지질 또는 핵산 사이의 당화반응에 의해서 생성되는 물질로 이물질은 피부 노화 과정에 밀접하게 연관되어 있다고 보고되어 있다. 본 연구에서는 항산화 활성, 최종당화산물 생성 저해, 콜라겐과 최종당화산물의 교차결합 저해 및 억제, 엘라스타제 활성 저해 효능 시험을 통해서 비자나무 유박 추출물의 항노화 효과를 평가하였다. 시험 결과, 비자나무 유박 추출물은 폴리페놀과 플라보노이드를 함유하고 있으며, DPPH와 ABTS 자유라디칼을 50% 소거할 수 있는 농도는 각각 $16.4{\mu}g$ (Dried materials, DM)/mL과 $16.7{\mu}g\;DM/mL$ 로 관찰되었다. 또한, 비자나무 유박 추출물은 농도 의존적으로 최종당화산물 생성과 엘라스타제 활성을 저해하였고, 콜라겐과 최종당화산물의 교차결합을 저해 및 억제하였다. 따라서 본 연구 결과를 바탕으로 비자나무 유박 추출물은 항노화 효능이 있는 화장품 소재로서 활용가치가 있음을 확인하였다.

• 한국축산식품학회지
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• 제37권2호
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• pp.305-312
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• 2017

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and $30^{\circ}C$ for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period. Total aerobic bacteria, Escherichia coli, yeast, and mold were not detected in the products during an 8 wk storage period. Sensory evaluation revealed that after 4 wk of storage overall acceptance was less than 3 points on a 5-point scale. In this study, PV was used as an indicator of the shelf-life of the milk beverage product. PV analysis revealed that a value of 20 meq/kg was the end of the shelf-life using the Arrhenius equation and the accelerated shelf-life test (ASLT). Assuming that the beverages are kept at $4^{\circ}C$ during distribution, calculation of when the PV reached the quality limit point (20 meq/kg) was done with the equation ln(PV) = 0.3644X - 2.21834 and, using that equation, $PV=e^{0.3644X-2.21834}$ was calculated. Therefore, 14.3086 wk was determined to be the shelf-life of the milk beverage supplemented with coffee when stored at $4^{\circ}C$.

• 대한환경공학회지
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• 제28권5호
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• pp.494-500
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• 2006

전과정평가는 평가대상제품을 만들기 위한 원료물질의 채취, 운반, 제조, 사용 그리고 폐기단계에서 발생되는 환경부하를 정량화하고, 이들 각 단계에서의 환경에 미치는 영향을 평가하는 과정으로 이루어진다. 전과정평가 결과의 신뢰도를 높이기 위해서는 폐기단계에 있어서도, 다른 공정과 마찬가지로 신뢰성 있는 데이터가 요구된다. 본 연구에서는 PC(Personal Computer, 이하 PC로 표기) 폐기단계에서의 경로를 파악하였으며, 이를 토대로 부품을 재사용하는 경우와 재사용하지 않는 경우의 두 가지 시나리오를 구성한 후, 이에 대한 전과정 목록분석을 수행하였다. 이와 더불어 전과정 영향평가 기법을 통해 PC 폐기단계의 8개 영향범주에 대한 환경성 평가를 수행하여 주요 환경적 이슈를 규명하였다. 본 연구를 통해 PC 폐기단계가 가장 영향을 크게 미치는 범주는 두 개의 시나리오 모두에서 오존층고갈이었고, 폐기되는 합성수지의 소각에서 발생하는 $Cl_2$ 때문이었다. 또한 두 시나리오의 환경성을 평가한 결과 부품을 재사용하는 경우가 재사용하지 않는 경우보다 환경적으로 건전한 것으로 평가되었다.

• Journal of the Korean Wood Science and Technology
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• 제42권3호
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• pp.309-317
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• 2014

수확된 목제품(Harvested Wood Products, HWP)이란 제재목, 합판, 파티클보드 또는 목구조재, 건축내장재, 가구, 종이제품 등과 같이 나무를 원료로 사용하여 가공한 제품을 말한다. HWP는 수명을 다하여 폐기될 때까지 산림에서 생장하면서 저장했던 탄소를 장기간 제품 내에 저장하고 있기 때문에 대기 중의 이산화탄소 농도를 안정화시키는 효과를 발휘한다. 이러한 이유로, 탄소계정 시 목제품의 탄소저장효과를 인정해야 한다는 의견들이 지속적으로 제기되어왔다. 2011년 11월 더반에서 열린 17차 기후변화협약 당사국총회(COP)에서는 자국산 목재 만을 대상으로 하는 생산접근법을 HWP의 탄소계정방법으로 결정하였다. 이에 본 연구는 향후 국가 간 논의 및 협상에 대응하고자 국산 HWP 탄소계정에 필요한 인자인 반감기를 결정하기 위하여, 외국의 반감기 결정사례를 조사하고 국산 HWP 반감기 결정을 위해 필요한 요소를 분석하였다.