• Title/Summary/Keyword: food science and technology

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Effect of Temperature and pH on Trypsin Inhibitory Activity of Ethanol Extracts from Ecklonia cava (감태 에탄올 추출물의 Trypsin 저해활성에 대한 열 및 pH의 영향)

  • Jeong, Hee-Ye;Kim, Koth-Bong-Woo-Ri;Jung, Seul-A;Kim, Hyun-Jee;Jeong, Da-Hyun;Lee, Ga-Yeong;Kang, Bo-Kyeong;Bark, Si-Woo;Kim, Tae-Wan;Cho, Young-Je;Ahn, Dong-Hyun
    • KSBB Journal
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    • v.27 no.6
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    • pp.330-334
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    • 2012

  • This study was performed to investigate the inhibitory activity of ethanol extract from Ecklonia cava (EE-EC) against trypsin and the stability of this activity under various heat and pH conditions. As a results, The EE-EC showed trypsin inhibitory activity of 77, 54, and 32% at concentrations of 5, 2.5, and 1 mg/mL and was not affected by the heat treatment conditions used in this study. Whereas trypsin inhibitory activity of EE-EC was stable in the pH range of 2-8, but decreased with pH treatment of pH 10 compared with the control. Therefore, the EE-EC could be useful as a natural and functional agent.

  • https://doi.org/10.7841/ksbbj.2012.27.6.330 인용 PDF KSCI

Development of Natural Dishwashing Liquid containing the Curcuma Longa L., Morus alba and Ecklonia cava extracts (강황, 상백피 및 감태 추출 혼합물을 첨가한 천연 주방세제 개발)

  • Jung, Ji-Yeon;Kim, Koth-Bong-Woo-Ri;Song, Eu-Jin;Lee, Chung-Jo;Kwak, Ji-Hee;Choi, Moon-Kyoung;Kim, Min-Jee;Ahn, Dong-Hyun
    • Journal of the Korean Applied Science and Technology
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    • v.27 no.2
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    • pp.157-167
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    • 2010

  • This study was conducted to investigate the quality characteristics of the natural dishwashing liquid added with the mixture extracts of Curcuma Longa L. (CL), Morus alba (MA) and Ecklonia cava (EC) at various concentrations. The pH and lightness of the natural dishwashing liquid were reduced by adding the mixture extracts, while the turbidity was increased. The natural dish washing liquid added with mixture extracts was shown to display strong antimicrobial activities against L. monocytogenes compared to that of control. Also, it revealed that antioxidant activity was increased depending on concentrations. However, natural dishwashing liquid added with mixture extracts showed the low detergency efficiency. In sensory evaluation, the natural dishwashing liquid containing CL 0.5%, MA 0.25% and EC 0.25% was preferred than the control and it showed negative result in skin patch test. These results suggest that the addition of CL 0.5%, MA 0.25% and EC 0.25% positively improved the qualities characteristics in the natural dish washing liquid.

  • https://doi.org/10.12925/jkocs.2010.27.2.9 인용 PDF KSCI