• Title/Summary/Keyword: functional products

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Development of Biocompatible Vascular Graft -Endothelialization of Small Vascular Graft- (생체적합성 인조혈관의 개발 -혈관내피화 인조혈관-)

  • 김형묵;이윤신
    • Journal of Chest Surgery
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    • v.29 no.4
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    • pp.373-380
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    • 1996
  • Prevention of thromboembolism is the most important task in the development of bioconpatible small caliber artificial vascular graft. In normal vessels, vascular endothelial cells maintain homeosatsis by secreting numerous factors. The aim of this study is to develope a method which Improves biocompatibility of small caliver polyurethane graft using endothelial cell culture technique, and ev luate the efTectiveness of extracelluar matrix for endothelization which was produced by cultured fibroblast. Methods ; Multiporous polyurethane tube of 3 mm diameter, 0.3 mm thickness was manufactured for vascular graft. Three mongrel dogs were intubated and internal jugular veins removed. Extracelluar matrix produced by cultured flbrobast which was obtained from dog's internal jugular vein were coated to the polyurethane graft. Then, endothelial cells extracted from Jugular vein were cultured and fixed on the extracelluar matrix layer of vascular graft. Endothelial cell coated vascular grafts were implanted to the carotid arteries of experimental dogs as interposed autograft. Implanted grafts were removed after 3 and 6 weeks. As a control, PTFE graft was interposed on carotid artery. These experiments demonstrated that extracelluar matrix produced by fibroblast can afford a base for endothelial cell linings of polyurethane graft. Although thrombosis were developed on autografted en othelial cell coated graft, 33% opening was noticed, and showed less adhesion to adjacent tissue layer. These findings suggest that fiboblast produced extracelluar matrix which can be used for edothelial cell lining vascular graft, and by improving the cultured endothelial cell function, there will be a new modality for reducing thrombosis on small vascular graft.

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The Roles of Shop Owners in Boosting Conventional Markets (상권활성화에 있어서 상업자의 역할에 관한 연구)

  • Park, Seung-Je
    • Journal of Distribution Science
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    • v.9 no.4
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    • pp.93-102
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    • 2011
  • With the increasing interest in boosting conventional markets, many authors have paid considerable attention to the roles of shop owners, store image improvement, and how to attract or maintain customers. Nevertheless, it is not easy to find papers related to the relationship between shop owners and their contribution to trading areas, directly or indirectly, in the academic world. Accordingly, research for answering the following question has been initiated: what kind of roles do shopkeepers should play in revitalizing poor conventional markets? Based on the previous studies focusing on enhancing traditional markets, this research was approached from the new insights that have been obtained concerning how to boost conventional markets, that is, from the perspectives of a shop owner and a trader. Therefore, this research aims at identifying some resolutions associated with the roles of shop owners to enhance a shopping district in a specific area, classifying their business roles into a few categories, depending on the degree of their participation in improving the shopping environment. Compared with previous studies focusing on emphasizing the importance of improving customer services from a shopkeeper's perspective, this research provides a new insight as far as how to boost conventional markets. It is, furthermore, necessary to note how market participants, particularly shop owners as they are the key players, can contribute to rebuilding their business area together with their customers. As a research technique for effectively achieving the research goal, the authors adopted a documentation methodology based on a large amount of the existing literature for studying how to rebuild traditional markets. Concerned about the ways to revitalize conventional markets, many authors have proposed a variety of strategies, and have suggested more detailed action plans from a practitioner's perspective. By analyzing these research results, the authors will have accomplished the research aim. Rather than simply identifying the roles of shop owners, the author found that they had to understand their social contribution for enhancing their trading areas, as well as their functional roles, in forming a regional society. The conventional market should be, thus, regarded as the place to share regional culture. Consequently, the authors draw some conclusions from the research results. In order to answer the above question, it was found that the roles of shop owners have been considered as one of the most important ways for revitalizing traditional markets. With respect to their roles, it is evident that their business activities are closely related to the improvement of the trading area in terms of sociality, regional development, and market revitalization, by selling products or services to the customers visiting that area. In a word, this implies that shop owners have to actively take part in boosting conventional markets as a core player. Although the authors have properly achieved the research aim, this study has a limitation, like most other research, in adopting a documentation method. Because the research is based on existing data results provided by the prior research conducted a long time ago, whether the research findings are applicable in a contemporary market should be re-examined in future research from a practitioner's perspective, rather than from an academic's perspective.

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Antioxidative and Cellular Protective Effects of Jeju Native Plant Extracts against Reactive Oxygen Species (I) (제주 자생 식물 추출물의 항산화 및 세포 보호작용에 관한 연구(I))

  • Park, Soo-Nam;Choi, Jung-Won;Kim, So-I;Jeon, So-Mi;Kim, Jin-Young;Yang, Hee-Jung;Lee, Keun-Ha
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.32 no.3 s.58
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    • pp.181-191
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    • 2006
  • In this study, we investigated the anti-oxidative, anti-wrinkle and whitening effects of 36 plant extracts collected from self-growing plants in Jeju island. Their anti-oxidant activities were measured by free radical scavenging activity using DPPH (1,1-diphenyl-2-picrylhydrazyl radical), reactive oxygen species (ROS) scavenging activities on ROS generated in $Fe^{3+}-EDTA/H_2O_2$ system using the luminol-dependent chemiluminescence assay, and cell protecting activities using the rose-bengal sensitized photohemolysis of human erythrocytes. In addition, the inhibitory activities of tyrosinase for whitening effect and elastase for anti-wrinkle were investigated. The results showed that the Rumex crispus (all grass) extract has the most significant free radical scavenging activity ($FSC_{50};\;10{\mu}g/mL$), Plantago asiatica and Rumex crispus extracts for the prominent ROS scavenging activity ($OSC_{50};\;0.006{\mu}g/mL$, $0.04{\mu}g/mL$ respectively), Rumex crispus ($\tau_{50};\;1,140 min $at $50{\mu}g/mL$), Machilus thunbergii leaf (216 min), and Celastrus orbiculatus (200 min) for cell protecting effects, Morus alba stem for the inhibitory activity on tyrosinse (94.8% at $200{\mu}g/mL$), Rumex crispus (81.8% at $200{\mu}g/mL$), Morus alba (74.6%), and Celastrus orbiculatus leaf/stem/flower (63.1%) for the activity on elastase. These results indicated that the extracts of Rumex crispus, Plantago asiatica, Machilus thunbergii leaf, Morus alba stem, Celastrus orbiculatus leaf/stem/flower could have the functional effects when they are added as ingredients in cosmetics. Thus, it is concluded that further experiments are needed to apply for cosmetic products.

Enzymatic characterization of Paenibacillus amylolyticus xylanases GH10 and GH30 for xylan hydrolysis (Paenibacillus amylolyticus 유래 xylanase GH10 및 GH30의 xylan 가수분해 특성)

  • Nam, Gyeong-Hwa;Jang, Myoung-Uoon;Kim, Min-Jeong;Lee, Jung-Min;Lee, Min-Jae;Kim, Tae-Jip
    • Korean Journal of Microbiology
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    • v.52 no.4
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    • pp.463-470
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    • 2016
  • The enzymatic degradation of xylans is the most versatile way to obtain the high value-added functional compounds or the fermentable sugars for renewable energy. The endo-${\beta}$-xylanases are the major enzymes which hydrolyze the internal ${\beta}$-1,4-linkages of xylan backbones to produce the mixtures of xylooligosaccharides including xylobiose and xylotriose. Among them, glucuronoxylanase GH30 can exclusively hydrolyze the internal ${\beta}$-1,4-linkages of xylans decorated with methylglucuronic acid branches. In the present study, two xylanolytic enzyme (PaXN_10 and PaGuXN_30) genes were cloned from Paenibacillus amylolyticus KCTC 3005, and expressed in Escherichia coli, respectively. PaXN_10 (38.7 kDa) belongs to the endo-${\beta}$-xylanases GH10 family, while PaGuXN_30 (58.5 kDa) is a member of glucuronoxylanase GH30. They share the same optimal reaction conditions at $50^{\circ}C$ and pH 7.0. Enzymatic characterization proposed that P. amylolyticus can utilize the hardwood glucuronoarabinoxylans via the cooperative actions of xylanases GH10 and GH30. The extracellular PaGuXN_30 is secreted into the medium and hydrolyzes glucuronoarabinoxylans to release a series of aldouronic acid mixtures with a methylglucuronic acid branch. The resultant products being transported into the microbial cell are successively degraded into the smaller xylooligosaccharides by the intracellular PaXN_10, which will be utilized for the cellular metabolism.

Antioxidant activity and comparative analysis of major functional compounds in liqueur using coffee and coffee-ground (커피와 커피박 침출주의 항산화 활성 및 주요 생리활성 물질의 비교 분석)

  • Kang, Jeong Eun;Park, Seon Kyeong;Guo, Tian Jiao;Kang, Jin Yong;Lee, Du Sang;Kim, Jong Min;Kwon, O-Jun;Lee, Uk;Heo, Ho Jin
    • Food Science and Preservation
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    • v.23 no.4
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    • pp.560-567
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    • 2016
  • Sensory evaluation, in vitro antioxidant activities and main compounds of coffee water-extract, coffee liqueur (CL) and coffee-ground liqueur (CGL) were investigated to consider their industrialization. Sensory evaluation showed that all groups of CGL without 25% CGL (3 month) were relatively higher than CL groups. Total phenolic compounds and in vitro antioxidant activities such as 1,1-diphenyl-2picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing/antioxidant power (FRAP) were also performed. The group of 35% CGL had higher total phenolic compounds than others, and the result of DPPH radical scavenging activity was similar to that of total phenolic compounds. In addition, 35% CGL is comparable to the FRAP of coffee water extract (CE). Qualitative and quantitative analysis using high-performance liquid chromatography (HPLC) were performed, and chlorogenic acid as a ployphenolic compound and caffeine as a nonpolyphenolic compound were detected in all samples. Moreover, the HPLC analysis showed that CGLs contain a larger amounts of chlorogenic acid (difference of 0.3~10.5%) and also greater amounts of caffeine (difference of 10.0~18.2%) more then CE. Consequently, these results suggest that coffee-ground as coffee by-products could be used as commercially available food substances because of its physiological molecules remained.

Effects of Jeju Citrus unshiu Peel Extracts Before and After Bioconversion with Cytolase on Anti-Inflammatory Activity in RAW264.7 Cells (면역세포에서 Bioconversion 전후 제주 감귤 과피 추출물의 항염증 효과)

  • Seo, Jieun;Lim, Heejin;Chang, Yun-Hee;Park, Hye-Ryeon;Han, Bok-Kyung;Jeong, Jung-Ky;Choi, Kyoung-Sook;Park, Su-Beom;Choi, Hyuk-Joon;Hwang, Jinah
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.3
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    • pp.331-337
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    • 2015
  • Citrus and its peels, which are by-products from juice and/or jam processing, have long been used in Asian folk medicine. Citrus peels show an abundant variety of flavanones, and these flavanones have glycone and aglycone forms. Aglycones are more potent than glycones with a variety of physiological functions since aglycone absorption is more efficient than glycones. Bioconversion with cytolase converted narirutin and naringin into naringenin and hesperidin into hesperetin. Therefore, this study aimed to investigate the anti-oxidant and anti-inflammatory effects of bioconversion of Citrus unshiu (CU) peel extracts with cytolase (CU-C) in RAW264.7 cells. HPLC chromatograms showed that CU and CU-C had 23.42% and 29.39% total flavonoids, respectively. There was substantial bioconversion of narirutin to naringenin and of hesperidin to hesperetin. All citrus peel extracts showed DPPH scavenging activities in a dose-dependent manner, and CU-C was more potent than intact CU. RAW264.7 cells were pre-treated with $0{\sim}500{\mu}g/mL$ of citrus peel extracts for 4 h and then stimulated by $1{\mu}g/mL$ of lipopolysaccharide (LPS) for 8 h. All citrus peel extracts showed decreased mRNA levels and protein expression of LPS-induced inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in a dose-dependent manner. Especially, CU-C markedly inhibited mRNA and protein expression of iNOS and COX-2 compared to intact citrus peel extracts. All citrus peel extracts showed decreased NO production by iNOS activity. This result suggests that bioconversion of citrus peel extracts with cytolase may provide potent functional food materials for prevention of chronic diseases attributable to oxidation and inflammation by boosting the anti-inflammatory effects of citrus peels.

β-Carotene Content in Selected Agricultural Foods (조미료류, 채소류, 과일류 등의 농산식품에 함유된 베타카로틴 함량 분석)

  • Shin, Jung-Ah;Choi, Youngmin;Lee, Ki-Teak
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.3
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    • pp.418-424
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    • 2015
  • The content of ${\beta}$-carotene in agricultural foods, such as seasonings, tea, vegetables, cereals, nuts & seeds, oils & fats, and fruits, were quantitatively analyzed using reversed-phase HPLC with an UV/visible detector. Standard reference material (SRM) 2385 was used as a control material to validate measurement of ${\beta}$-carotene in this study. Recovery percentage and relative standard deviation of ${\beta}$-carotene in SRM 2385 were 102% and 1.73%, respectively. Vegetables and tea contained relatively high concentrations of ${\beta}$-carotene (young barley powder, $17,293.95{\mu}g/100g$; raw young barley, $2,755.15{\mu}g/100g$; dried green tea leaves, $13,671.85{\mu}g/100g$; green tea powder, $7,579.04{\mu}g/100g$). Contents of ${\beta}$-carotene in nuts & seeds as well as oils & fats ranged from $11.32{\mu}g/100g$ in almond products (roasted with salt) to $58.56{\mu}g/100g$ in perilla seed oil. Among 20 fruits, a high content of ${\beta}$-carotene was found in apricots (raw), which contained $2,280.35{\mu}g/100g$.

The Effects of Heat Treatments and Herb Addition on Flavor of Garlic (가열처리 및 허브첨가에 의한 무취 마늘 소재 개발)

  • Jeon, Mi-Ra;Kim, Min-Hee;Kim, Mi-Yeon;Kim, Mee-Ree
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.1
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    • pp.105-110
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    • 2009
  • The effects of heat treated and herb added garlic (Allium sativum L.) on the antioxidant activities were investigated. Boiling ($100^{\circ}C$, 60 min), steaming ($100^{\circ}C$, 30 min), baking ($120^{\circ}C$, 10 min), or high temperature and high pressure (HTHP, $120^{\circ}C$, 20 min, 1.5 kgf/$cm^2$) were applied, and several herbs were added to garlic. Hunter color L-value of heated garlic was significantly decreased, compared to that of control (fresh garlic), whereas a-value and b-value were increased (p<0.05). In the texture profile analysis, hardness, chewiness and gumminess of heated garlic were decreased, whereas adhesiveness was increased. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities were decreased in HTHP garlic. The pungent taste and garlic odor were the weakest in HTHP garlic. Especially, the pungent taste of HTHP garlic was not detectable. Green tea among several herbs (bay leaf, cinnamon bark, pine needles) showed the highest DPPH radical scavenging activity. Addition of green tea to HTHP garlic was appropriate for decreasing antioxidative activity of HTHP garlic compared to fresh garlic. Based on these results, it was suggested that high temperature and high pressure treated garlic with green tea might be very useful as a substitute for odorless functional garlic products.

Physico-chemical and Sensory Characteristics of Chungkukjang Powder Added Hamburger Patty (청국장 분말 첨가 패티의 이화학적 및 관능적 특성)

  • Lee, Yong-Mi;Lyu, Eun-Soon
    • Korean journal of food and cookery science
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    • v.24 no.6
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    • pp.742-747
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    • 2008
  • This study was performed to evaluate the quality characteristics of the hamburger patty to which Chungkukjang powder (CJP; 0, 2, 4, and 6%) had been added. The contents of moisture, crude protein and crude ash in the control group(0%) were significantly(p<0.01) lower than that of the CJP patties, but crude lipid content in the control group was significantly (p<0.01) higher than that of the treated group. The values of L(brightness) and b(yellowness) of the control group were lower than that of the CJP patties, but a-value(redness) of the control group exhibited the highest score. The texture of the control group was significantly(p<0.05) harder than that of the CJP patties. Among the mean scores of sensory characteristics of samples, the patty with 2% CJP powder showed the highest sensory score, and also, had significantly(p<0.05) higher chewiness than the control group. In preference, the control group showed a higher score than the treated group, but this difference was not statistically significant. The patty with 2% CJP had significantly (p<0.01) higher consumer sensory score in texture than that of markets. The results showed that the CJP patties could contribute toward complementing the nutrients of hamburgers on sale. Furthermore, the results of this study can contribute toward improving the nutritional and functional well-being of products.

Development of High-Functional Hyaluronic Acid/Salmon Extract Formulation Using Gamma-Ray (감마선을 이용한 고기능성 히알루론산/연어추출물 제형개발)

  • Kweon, Dong-Keon;Shim, Jae-Goo;Ha, Man
    • Journal of the Korean Society of Radiology
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    • v.12 no.1
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    • pp.9-16
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    • 2018
  • Hangover after drinking is different from person to person symptoms and degree, but usually thirst, fatigue, headache, general boredom, gastrointestinal disorder, vomiting, diarrhea, deficiency of vitamin appears. This hanging phenomenon is caused by the action of precursors such as ethyl acetate and acetaldehyde, which are the by products of fermentation contained in alcohol and alcohol accumulated in hepatocytes and body. In order to solve the hangover phenomenon, the same Origin as polysaccharide Polydeoxyribonucleotide, which is a nucleic acid-sugar-phosphate complex, which is a semen or testicular extract in salmon extract, and a water soluble salmon extract powder having the same structure and lower price than Polydeoxyribonucleotide And D-Glucuronic acid and N-Acetyl glucosamine. It has excellent biocompatibility, viscoelasticity and moisturizing power. It has effect on reduction of body water loss and skin moisture content in hangover phenomenon. It is antioxidant and skin moisturizing effect Hyaluronic acid was irradiated with gamma rays, and the composition was prepared by using the salmon extract powder and the main raw material. The ethanol degradation, the acetaldehyde reduction amount, the blood acetaldehyde concentration and the acetic acid concentration were measured to evaluate the alcoholysis effect, Skin moisture evaporation rate To examine the evaluation unit water content of the skin was improved determine whether the antioxidant and provide skin moisturizing effect. The addition of ethanol extracts of salmon extracts showed a decrease of 5 to 7 times compared with no addition, and a decrease of 3 to 5 times of acetaldehyde. In addition, the change of acetaldehyde concentration and acetic acid concentration in blood showed a rapid decrease compared to the no - added control group. In addition, when the raw material of hyaluronic acid was used, skin moisture content was high and skin moisture evaporation amount was decreased. Therefore, hyaluronic acid, which is a polysaccharide polymer, has excellent viscoelasticity and moisturizing ability, It is considered to provide antioxidant and skin moisturizing effect. Therefore, it can be said that the composition containing salmon extract powder and hyaluronic acid as a main ingredient is effective for the hangover phenomenon which occurs after drinking.