• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.4
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• pp.289-295
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• 2011

Recently, the number of customers who want natural cosmetics without petroleum originated cosmetic ingredients is increasing over the world, however, there are few natural cosmetics that claim functionality in the products. Because there are few functional cosmetic ingredients from nature and though so, it is very difficult to stabilize the final products manufactured by using those functional cosmetic ingredients in the long period. This study is on stabilization of oleanolic acid, insoluble anti-wrinkle cosmetic ingredients from nature, with hydrogenated lecithin in the solubilization product, aiming for developing a formulation of solubilization products which can be certified as organic cosmetics. In case of other synthetic solubilizers, they showed unstability at $45^{\circ}C$ within 2 ~ 3 days, however, for natural origin hydrogenated lecithin a stable product was made without particle size change during 4 weeks. The stability of oleanolic acid in the solubilization product was measured for 24 weeks at $25^{\circ}C$ and $40^{\circ}C$, both samples showed over 90 wt% value of the initial one, which can prove that oleanolic acid was stabilized in the product without any degradation. Also through clinical tests, the effect of moisturizing, anti-wrinkle, safety were confirmed.

• Journal of the Korean Applied Science and Technology
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• v.32 no.2
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• pp.326-329
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• 2015

This study is to develop the double capsulation technology in order to increase the conservativeness and stability of unstable materials such as vitamins, polyphenols, natural active ingredients. And also, best way of triple matrix capsulation using natural polymers were detail described. As the first capsulation with w/o/w (water-in-oil-in-water) emulsifying system, our study group was especially made to soft and moisture cream using 5wt% of sucrose ester emulsifier as first capsulation. Nutrient agents are squalane, camellia oil. Triple matrix capsulation was formed with the best stabilized bead type capsules when it blended of chitosan, algin, sodium-potassium alginate. The bead diameter size was about 2.0~4.5mm (mean diameter: 3.2mm). Activity of lactobacillus containing cream for depending on various pH variations showed that alkalinity ($pH=10.8{\pm}0.5$) condition was higher than acidity ($pH=4.2{\pm}0.2$) and neutrality ($pH=7.1{\pm}0.3$) conditions. After a month, it also was certified to the activity of lactobacillus in incubated at $37{\pm}1^{\circ}C$ in culture medium. As application of food industry, we developed the containing lactobacillus capsule and 7 colored kinds of double and triple matrix capsulation in yogurt cream and active ingredients. As for above mentioned those results, one of tool to stabilize the living lactobacillus, doubled matrix capsulation greatly be expected to contribute to food industry. Furthermore, it can be expected to apply the drug delivery system (DDS) to active ingredients of stabilizing technologies at drug, pharmaceutical division and cosmetic industry, etc.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.52-58
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• 2008

The purpose of this research relates to the development of natural preservatives. Here, Samultang ingredients (Rehmannia glutinosa, Cnidium officinale, Paeonia lactiflora and Angelica gigas) were extracted with distilled water and 70% ethanol, and the antibacterial and antioxidative activities of the extracts were tested. The highest polyphenol contents were found in the water and ethanol extracts of Paeonia lactiflora (100 g) at 843.2 mg and 721.1 mg, respectively (p<0.05). The ethanol extract of Cnidium officinale demonstrated antibacterial activity against L. monocytogenes and S. aureus, and that from Paeonia lactiflora against S. aureus. The electron donating abilities (EDA) of the water extracts ranged from 67 to 84%, and those of the ethanol extracts ranged from 68 to 84% at 1,000 ppm. The superoxide dismutase (SOD)-like activities of the water extracts ranged from 47 to 50%, and those of the ethanol extracts ranged from 50 to 56% at 1,000 ppm. The nitrite scavenging abilities (NSA) of the water extracts at 1,000 ppm of the water extracts ranged from 30 to 49%, and those of the ethanol extracts ranged from 42 to 54% at pH 1.2, respectively. The NSAs of the extracts were highest at pH 1.2, and then decreased with increasing pH. The highest levels of antibacterial and antioxidant activity occurred with the water and ethanol extracts of Paeonia lactiflora, which had the highest polyphenol content among the Samultang ingredients. Over all, the ethanol extracts of the Samultang ingredients had higher activities than the water extracts. Considering the combined results, one can conclude that Samultang ingredient extracts would be useful as natural preservatives in the development of health foods.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.768-779
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• 2018

Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder. Sausages was manufactured with sodium pyrophosphate (0.3%) or winter mushroom powder (0%, 0.5% and 1.0%) to ground chicken breast. As a result of addition of the winter mushroom powder to low-salt chicken sausages, pH of the meat batter increased, and the proportion of jelly and melted fat exuded from sausages was reduced. The texture of sausages was softened and lipid oxidation in sausages was inhibited by the winter mushroom powder. This powder did not negatively affect the color and sensory properties of the sausages. According to the results of this study, the winter mushroom powder can serve as a natural ingredient to improve quality of low-salt chicken sausages.

• Journal of Embryo Transfer
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• v.33 no.3
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• pp.159-168
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• 2018

Bovine colostrum is necessary for newborn calves to survive, grow and receive immunity from their mother. Cows in Korea produce about 35kg of colostrum, 4Kg of which is fed to the calf, and the rest is discarded. The bovine colostrum causes the harmful side effects to human, such as allergies and digestive problems; so, it is prohibited by law to consume colostrum itself as a food. However, many scientific research data have suggested that components in the colostrum can improve human health and has the ability to help treat diseases. In line with the trend of food and pharmacy industries using natural product materials, which attract positive attention, recently, some ingredients in colostrum have been used in the production of food supplements, and it has been used in its raw form in some cosmetics. This review introduces the active ingredients and physiologically active substances contained in bovine colostrum, summarizes the efficacy of physiological enhancement of the colostrum, which has been proven by scientific methods to date, and also suggests the possibility of industrial applications of colostrum as an animal-derived natural material.

• Natural Product Sciences
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• v.7 no.3
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• pp.63-67
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• 2001

${\beta}-Glucuronidase-inhibitory$ and hepatoprotective effects of Chungpesagan-tang, which has been used for liver diseases and stroke, on $CCl_4-induced$ hepatotoxicity of rats was investigated. Chungpesagan-tang potently inhibited ${\beta}-glucuronidases$. Serum AST, ALT and LDH levels of the $CCl_4$ group orally treated with Chungpesagan-tang (100 mg/kg) were lowered to 47, 28 and 58% of the $CCl_4-treated$ group, respectively. Among the ingredients of Chungpesagan-tang, Puerariae Radix, Scutellariae Radix and Rhei Rhizoma potently inhibited the ${\beta}-glucuronidase$ and protected $CCl_4-induced$ liver injury. The hepatoprotective activity of Puerariae Radix was affected by ingredients of Chungpesagan-tang: Scutellariae Radix had the synergistic activity, but Angelicae Tenussimae Radix exhibited the antagonistic activity. These results suggest that the ${\beta}-glucuronidase$ inhibitor of herbal medicines may protect $CCl_4-induced$ liver injury and puerarin should be a natural prodrug for the hepatoprotective effect.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.6
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• pp.2575-2580
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• 2015

Cancer is a multifaceted and genomically complex disease and rapidly accumulating high impact research is deepening our understanding related to the mechanisms underlying cancer development, progression and resistance to therapeutics. Increasingly it is being realized that genetic/epigenetic mutations, inactivation of tumor suppressor genes, overexpression of oncogenes, deregulation of intracellular signaling cascades and loss of apoptosis are some of the extensively studied aspects. Confluence of information suggested that rapidly developing resistance to therapeutics is adding another layer of complexity and overwhelmingly increasing preclinical studies are identifying different natural agents with efficacy and minimal off-target effects. We partition this multi-component review into citrus fruits and their bioactive ingredients mediating rebalancing of pro- and anti-apoptotic proteins to induce apoptosis in resistant cancer cells. We also discuss how oncogenic protein networks are targeted in cancer cells and how these findings may be verified in preclinical studies.

• Journal of the Korean Chemical Society
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• v.67 no.2
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• pp.137-144
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• 2023

In this study were evaluated the whitening and anti-oxidative activities from the extracts of Sorbus alnifolia branches, and identified the chemical structures of the active ingredients. In the whitening tests using α-MSH stimulated B16F10 melanoma cells, the 70% ethanol extract and n-butanol (n-BuOH) fractions concentration-dependently inhibited cellular melanogenesis and intracellular tyrosinase activities without causing cell toxicity. The total polyphenol content of n-BuOH and ethyl acetate (EtOAc) fractions were measured to be respectively 241.1 ± 1.1 and 222.9 ± 2.4 (mg/g GAE), and the total flavonoid content of EtOAc fraction was 75.3 ± 2.0 (mg/g QE). Upon anti-oxidant studies with DPPH and ABTS⁺ radicals, potent radical scavenging activities were observed in the EtOAc and n-BuOH fractions. Moreover, in the study of cell protection efficacy using HaCaT keratinocytes damaged by H₂O₂, the EtOAc and n-BuOH fractions showed a very positive results on prevention of oxidative stress. Phytochemical studies for this extract resulted in the isolation of four compounds; 2-oxopomolic acid (1), euscaphic acid (2), epi-catechin (3), prunasin (4). These results suggested that the extract of S. alnifolia branches containing compounds 1-4 as natural ingredients could be used as whitening and anti-oxidant ingredients in cosmetic formulations.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2013.11a
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• pp.52-53
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• 2013

According to the increases the standard of living of the people, requirements for building environments are also being diversified. The fungus that occurred the building is not good the health of occupants as well as undermine the value of the building. However, chemical antimicrobial agent contain ingredients harmful to human body and it has an impact on indoor air quality. Therefore, the use of natural antimicrobial material is strongly required. In this study, the fungal reproductive inhibit capacity was evaluated by using mortars with natural antimicrobial material.

• Natural Product Sciences
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• v.25 no.2
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• pp.143-149
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• 2019

Eucommiae Cortex (EC), bark of Eucommia ulmoides, has been known as a traditional medicine to regulate hypertension and immune system. Because silk of gum in the EC blocks the release of active ingredients, EC generally has been utilized after processing with carbonization or salt-water to breakdown it. This study aimed to investigate the differences of non-processed EC and processed EC on antioxidant and anticancer properties. Antioxidant capacity was assessed by measuring the content of total polyphenols, reducing power, and ABTS radical scavenging effect. And anticancer effects were examined by evaluating the viability of pancreatic cancer cells and wound healing ability. The results demonstrated that processed EC contained more content of polyphenols and exhibited more potent reducing power and radical scavenging effect than non-processed EC. In addition, processed EC more efficiently inhibited proliferation and migration of pancreatic cancer cells. These results suggest that processing of medicinal plants can improve the biological properties such as antioxidant or anticancer activity, which may lead to the development of herbal medicine treatment technology.