• Journal of the Korean Applied Science and Technology
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• v.37 no.4
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• pp.820-829
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• 2020

This study was conducted to investigate the anti-oxydant and anti-winkle efficacy as cosmetics ingredient of Lysimachia christinae Hance. Recently, the study of wrinkle improvement of natural products has received continuous interest. so we looked at relationship between reactive oxygen species (ROS) generation and pro-collagen synthesis and matrix metalloproteinases (MMPs) through this study. L. christinae Hance were extracted with 70% ethanol (LcHE) and distilled water (LcHW), respectively, and the experiment was conducted. LcHE had better ROS inhibition effect than LcHW and showed no toxicity up to 250 ㎍/mL concentration as a result of MTT assay in HaCaT cells, so we selected LcHE and conducted the wrinkle improvement material study. We confirmed that the synthesis of type-1 pro-collagen reduced by UVB is activated through pro-collagen synthesis assay. we confirmed that LcHE inhibited the increase in MMP-1 -3 -9 of MMPs induced by UVB in skin cells through western blot and we also performed real-time PCR to confirm the effect of the extract with dependence of concentration at mRNA levels. Therefore, it is expected that Lysimachia christinae Hance is used as a natural material for cosmetics that can effectively prevent wrinkles and skin aging by UVB.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.37-45
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• 2013

This study was conducted to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase (NH), and Protamex. Among the enzymatic hydrolysates, the yield was highest in hydrolysate incubated with NH for 4 h. NH-treated hydrolysates (NHH) also improved functional properties, such as angiotensin-I converting enzyme (ACE) inhibitory activity and 2,2-diphenyl-1-picryldrazyl (DPPH) radical scavenging activity, as compared to extracts from Alaska pollock head and sea tangle byproducts. Total free amino acid and taste values of NHH were 379.7 mg/100 mL and 24.03, respectively, after digestion for 4 h. These values are 2.2-fold and 1.9-fold higher compared with those of water soluble fractions extracted from Alaska pollock head and non-forming sea tangle, respectively. According to the taste value results, the major taste-active compounds among free amino acids of NHH were glutamic acid and aspartic acid. These results suggest that NHH can be used as an ingredient for natural seasoning preparation.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.4
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• pp.309-315
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• 2009

In our search for the natural cosmetic ingredients, we found that Euryale ferox seed extract exhibited the strong antioxidative activity. Five active compounds were isolated from the ethyl acetate extract through various chromatographic methods and their structures were determined by NMR and MS spectral analysis. These compounds were identified as fucosterol (1), 3-(4-hydroxy-3-methoxybenzyl)-4-[(7'R),5'-dihydroxy-3'-methoxybenzyl]tetrahydrofuran (2), resorcinol (3), pyrogallol (4) and 4-O-methylgallic acid (5).We evaluated the antioxidative, antielastase activities and melanogenesis inhibitory effects of these compounds. The $SC_{50}$ values of compounds 2 ~ 5 for free radical scavenging activity were $17.0\;{\sim}\;100.2\;{\mu}M$ and especially compounds 4 and 5 were 6-fold more effective than ferulic acid as a positive control. And compounds 2 ~ 4 inhibited human neutrophil elastase with $IC_{50}$ values of $18.8\;{\sim}\;78.2\;{\mu}M$ and compound 3 also inhibited melanin synthesis in B16F10 melanoma cells with an $IC_{50}$ value of $492.8\;{\mu}M$. These results suggest that Euryale ferox extract having a lot of various active ingredients may be useful as a natural multi-functioning agent.

• Korean Journal of Environmental Biology
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• v.34 no.3
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• pp.208-211
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• 2016

Essential oils (EOs) extracted from plants possess various biological activities and have been considered as natural insecticides due to their potent insecticidal activities. In regard to develop natural insecticides, EOs are formulated as an emulsifiable concentrate and their acute toxicity against to fishes were determined in a static condition using Cyprinus carpio. Coriander EO was used as an active ingredient mixed with ethanol for solvent and various surface active agents. The tested EOs were obtained from a commercial market, and three different extractions were also undertaken to produce EO using steam distillation, solvent extraction, and supercritical fluid extraction. Among the emulsifiable concentrate including a commercial coriander EO, surface active agents such as Tween 80, sodium dodecyl benzene sulfonate (SDBS), and mixture of SDBS and Nonidet showed acute toxicity to the fish. With the three different EO extraction, coriander EO obtained from supercritical fluids with Triton X-100 exhibited acute toxicity to C. carpio. Taken together, Tetgitol and Nondet are considered as surface active agents for the emulsifiable formulation of coriander EO.

• Journal of Life Science
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• v.27 no.11
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• pp.1324-1330
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• 2017

Salt, or sodium chloride (NaCl), is a critical ingredient in many foods. It has roles in the flavor profiles of food products, textures of foods and preservation of foods against microbes. However, it increases risks of hypertension and is closely related to the development of cardiovascular disease. In recent years, health concerns related to sodium intake caused an increased demand for salt-reduced products in worldwide; it became necessary to develop natural salt-alternative products that are globally competitive. In a recent study, researchers succeeded in obtaining a natural salt enhancer through the hydrolysis of vegetable- and animal-matter mixtures. This study used various methods to identify and quantify peptide-containing arginine as a salt-alternative peptide (SAP) in an optimum combination. Arginine, or dipeptide-containing arginine, was analyzed as a standard substance using an NMR spectroscopy. The NMR carbon signal of the guanidine group of the standard substance was verified in a similar location (the L-arginine (Arg) was 156.8 ppm, the Arg-Alanine was 156.4 ppm and the Arg-Serine was 156.4 ppm). The results suggested that it is possible to analyze peptide-containing arginine quantitatively through the hydrolysis of vegetable- and animal-matter mixtures.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.1
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• pp.43-50
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• 2008

Ceramides, a constituent of stratum corneum lipids, play a crucial role in the formation and maintenance of the epidermal permeability barrier. As in many other skin disorders, atopic dermatitis and psoriasis show decrease and transformation of the ceramides. The application of ceramide has been demonstrated to be efficient in the repair of these skin disorders. Nevertheless, natural ceramides are still too expensive and small in quantity to be used as a cosmetic ingredient. Although a lot of pseudo-ceramides have been developed and on the market until now, those pseudo-ceramides did not fully meet the consumer's needs, therefore, there is still a demand for a novel pseudo-ceramides. We synthesized a novel pseudo-ceramide BPC-16 from 2-(2-amino-ethylamino)-ethanol(AEEA), which was characterized by structures having both amide bonds and hydroxyl groups as hydrophilic units, as well as two long alkyl chains. We formulated emulsion with BPC-16, cholesterol, stearic acid, and other components to make an emulsion. These emulsion showed a typical optical anisotropy on cross-polarized microscopy. This 'Maltese cross' appearance is a characteristic figure observed in concentric lamellar emulsion under cross-polarized microscopy. In cytotoxicity assay using MTT in monolayer and three dimension(3D) cell culture, a BPC-16 showed only negligible cytotoxicity up to the effective concentration for barrier repair and moisturization(less than 10 mM). In the measurement of TEWL, this BPC-16 showed significant recovery of water-retaining properties when it was topically applied to either SDS-induced dry skin or normal skin compared to that of base cream. This novel pseudo-ceramide BPC-16 showed as effective in skin barrier repair and moisturization as natural ceramides.

• Journal of Life Science
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• v.22 no.10
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• pp.1344-1351
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• 2012

We studied the physical, chemical, biological, and antimicrobial effects of eight types of essential oils used in the cosmetics industry: lavender, tea tree, rosemary, juniper berry, Chamaecyparis obtusa, cypress, cedar wood, and pine. Lavender oil had a linalyl acetate (an ester chemical compound) content of 48% and radical scavenging activity of 22.36% at 5,000 ppm. Tea tree oil had radical scavenging activity of 43.94% at 5,000 ppm and antimicrobial activity against S. aureus, S. epidermidis, S. mutans, and C. albicans in each 6, 3.5, 6.5, and 5 mm, respectively. Chamaecyparis obtusa oil had the highest acidity (pH 2.64) compared with the other oils, and sesquiterpene compounds were found to have 19.20%. Cedar wood oil had the highest specific gravity and refractive index compared to the other oils and had a sesquiterpene content of 99.73%. The radical scavenging activity of cedar wood essential oil exceeded 39.68% at 5,000 ppm. The clear zone, indicating antimicrobial activity against P. acnes, P. ovale, and C. albicans, was 3.5, 6, and 6 mm, respectively, at a concentration of 1% cedar wood oil. Results showed that with a high sesquiterpene content, the antioxidant effect was generally, but not always, high, suggesting that this is determined according to composition of the compound rather than presence of each antioxidant. The results indicate that antimicrobial activity is determined by the existence of each antimicrobial ingredient rather than terpene composition.

• Food Engineering Progress
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• v.13 no.2
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• pp.85-91
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• 2009

High hydrostatic pressure and enzymatic hydrolysis (HPEH) was applied to anchovy in order to produce a natural seasoning ingredient. Total soluble solid, amino nitrogen, total nitrogen and the degree of hydrolysis of anchovy hydrolysates were investigated depending on the process parameters such as temperature, pressure, enzyme concentration and enzyme type. The optimal condition for anchovy hydrolysis was confirmed as temperature 50$^{\circ}C$, reaction time 24 hrs, pressure 50 MPa and enzyme concentration 0.6% in HPEH treatment. HPEH treatment showed more effective in overall properties of anchovy hydrolysis than those of control. All anchovy hydrolysates produced by HPEH treatment were increased more 1.5-2.6 times of total free amino acid than that of control. From these results, the HPEH treatment appears to be an effective and economic process to produce a natural seasoning ingredients.

• Journal of agriculture & life science
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• v.53 no.3
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• pp.41-49
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• 2019

Consumers are interested in natural ingredient that replace synthetic antioxidants in meat products. This study was carried out to investigate the effects of astaxanthin (AX) on the oxidative stability and quality characteristics of emulsified sausages during cold storage. Emulsified sausages were prepared as follows: manufactured without AX and BHT (Control), added with 500 mg/kg of BHT (BHT), and added with 80 mg/kg of AX (AX). Addition of AX showed no significant difference in pH, emulsion stability and cooking yield of emulsified sausages (p>0.05). However, the initial color retentivity was the same as that of synthetic antioxidant such as BHT treatment, and the redness was higher when AX treatment was added (p<0.05). The lipid oxidation showed the lowest value in the BHT treatment at the end of storage and the AX treatment also was significant lower than that of control (p<0.05). Hardness was lower in the all treatments at the end of storage than in the control (p<0.05). Therefore, astaxanthin can be used as a color enhancing agent for meat products as well as an natural antioxidant in replacing of BHT which is as synthetic antioxidant.