• Journal of Korean Ophthalmic Optics Society
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• 제12권3호
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• pp.19-25
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• 2007

It was studied how using soft contact lens multi-purpose solution (MPS), often used for medical treatment, effects the inhibition on cell growth, and how using the MPS demages eye cells, on rabbit eye's corneal epithelium and endothelium tissue. $ReNu^{(R)}$ (Baush & Lomb, USA), Opti-free $express^{(R)}$ (Alcon, USA), Free-sol $plus^{(R)}$ (Hanamedicon, Korea) were used as MPS. After culturing Clone 1-5C-4 cell lines (Human conjunctival cell lines), cell growth inhibition rate was measured by MIT assay. By making Hematoxylin and Eosin stain specimen, the morphology was observed by optical microscope. In the In vivo experiment, 9 white rabbit eyes (18 eyes) were classified into 3 groups. The experiment group is left eyes (9 eyes) of rabbit, and MPS were dropped; however the control group, the right eyes (9 eyes), were only used a saline solution without a preservatives. After the dropping within the period, the cornea surface of rabbit endothelium tissue was observed using scanning electron microscopy (SEM).

• Journal of the Korean Applied Science and Technology
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• 제37권2호
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• pp.374-384
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• 2020

This study was carried out to investigate the food value of Dae Hong(Prunus mume Siebold et Zucc), and also to analyzed contents of general component, free sugar, organic acid, amino acid, mineral element, and vitamins. The carbohydrate of Dae Hog showed the highest content of 46.8±0.92%, followed by crude protein(18.9±0.01%), moisture content(11.8±0.13%), and crude fiber, crude fat, ash(5.7±0.94~6.7±0.52%). In case of free sugar contents, 5 types were found. Most of them were mannitol and fructose. 6 mineral contents were also found, too; K and P showed the highest level. The total phenol content was 615.99±0.52 mg/100 g. Including seven different type of essential amino acids, the total amino acid content of Dae Hong was 121.42 mg/g. These results point out the potential of Dae Hong as innovative food for health or to be incorporated in new products as natural food preservatives and supplements.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제18권3호
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• pp.206-213
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• 1985

Since a long time ago, more than thirty kinds of fermented fish product have traditionally been favored and consumed in Korea. In general, they fermented with $20\%$ of sodium chloride. However, it has been currently known that sodium chloride is one of causative ingredient for adult diseases. For that reason, reduced sodium salt diet is recently recommended in developed countries. This study was attempted to process low sodium salt fermented fish using anchovy, Engraulis japonica, and yellow corvenia, Psedosciaena manchurica, as raw materials with partially replacing the sodium salt with potassium chloride. The most favorable taste for fermented anchovy and yellow corvenia were revealed at 60 and 90 days fermentation, respectively. Judging from sensory evaluation with variance of analysis and orthogonal contrast method, little difference of taste were found when sodium salt was replaced with KCl even by $50\%$ as compared with conventional fermented fish. Taste for low salt fermented anchovy and yellow corvenia were the most favorable when they were prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper as preservatives and flavor enhancers.

• Korean Journal of Veterinary Service
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• 제39권1호
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• pp.13-20
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• 2016

This study is aimed to find out distribution status of online-market livestock products by purchasing and examining 120 cases of livestock products (seasoned meat: 17, 33 cases of packaged meat, 23 cases of ground meat, 19 cases of ham, 11 cases of sausage, 4 cases of bacon, 1 case of meat processing, 8 cases of Meat extract processed, and 4 cased of Dry storage of meat) at 17 On-line markets from April to August. 2015. We checked the weight of them first, and carried out ingredients test for each of processed meats. And we performed gene screening test on the products which were labelled 'Hanwoo' to investigate that the products were made of Korean native cattle. we also carried out test of identifying domestic animal species on ham, sausage and ground processed products. After weighing all products, we could know that all of them were delivered more than labelled weight or in allowable error. The result values of test which measured level of preservatives, Nitrite, Volatile Basic Nitrite (VBN), and tar Color by the type of processed meat products were in permissible range or not detected. Also, 17 beefs inspected Korean native cattle gene test were confirmed that they were made by real korean native cattle. But 2 cases of Ham, sausage, and ground processed products had difference between label and goods. In this study, we could make a decision that livestock products, distributed in On-line markets, were safe and expect to make higher degrees of hygiene for livestock products seller. Futhermore, we hoped result of this study could be used by basic data for progressive national policy decisions.

• Journal of the Korean Wood Science and Technology
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• 제48권3호
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• pp.376-392
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• 2020

In Korea, damages to wooden cultural properties by termites have been reported all over the country, including Ulleungdo Island and Jeju Island. In order to reduce the damage caused by termites, most cultural properties damaged by them are treated with fumigation or drug treatment on the soil to kill or repel them. The number of treatments is decreasing due to cost and safety problems, and new methods needed to cope with this situation. After extracting an enzyme by selecting only worker termites from the termites collected in Shinan, Jeonnam, as a result of measuring the enzyme activity using xylan of cellulose and hemicellulose that are the components of wood, the activity of termite intestinal enzymes in xylan was higher than that of cellulose having a high molecular weight. Therefore, in this study, as a result of exploring over 600 species of medicinal plant extracts that inhibit the activity of termite intestinal enzymes using xylan as a substrate, the inhibitory effect was significant in Borneolum Syntheticum, Ephedra sinica, and Menthol. Selected Borneolum Syntheticum, Ephedra sinica, and Menthol's extracts not only inhibited the activity of termite intestinal enzymes, but also confirmed that they have insecticidal activation and inhibitory effects on feeding in the result of the direct treatment.

• Korean Journal of Medicinal Crop Science
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• 제16권5호
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• pp.320-325
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• 2008

Machilus thunbergii has been showed relation to antimicrobial activity on minimal inhibitoty concentration (MIC) and colony forming inhibitory activity (CFIA) test, so that can be used to food preservatives for green vegetable. Nanoparticles has been made of edible materials. 80% of the nanoparticles has been characterized by image analyser and electron microscopy, showing in the range under 300 nm diameter. The sprayed nanoparticles remained on the surface of chicon even after washing by dilution water, then activate biological activities for storage of chicon with storing and releasement system of extracts. Chicon treated nanoparticle has been kept fresh condition about 2 months longer than 3 weeks of the non-treated control. It can be tell that treatment with nanoparticle of M. thunbergii extracts extends storage time of chicon possibly by inhibition of ethylene production through efficiency control on cell breathing.

• Journal of the Korean Society of Food Science and Nutrition
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• 제43권10호
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• pp.1614-1618
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• 2014

To utilize Smilax china L. leaves as a natural preservatives, solvent fractions from crude methanol extract were prepared and investigated their antioxidant and antimicrobial activities against Staphylococcus aureus. Antioxidant activities were examined by 1,1-diphenyl-1-picrylhydrazyl radical scavenging and ferric ion reducing antioxidant power assays. Ethyl acetate fraction from Smilax china L. leaves exhibited the strongest antioxidant and antimicrobial activities among the fractions (P<0.05), as well as the highest total phenolic and total flavonoid contents. Caffeic acid, ferulic acid, quercetin, and kaempferol contents in the ethyl acetate fraction from Smilax china L. leaves were determined by TLC and HPLC. In aqueous phase, as well as the n-butanol and n-hexane fractions, quercetin, ferulic acid, and kaempferol were detected in small amounts. Ferulic acid, which showed the highest content, is the major active compound from Smilax china L. leaves.

• Applied Chemistry for Engineering
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• 제26권6호
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• pp.719-724
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• 2015

Isoliquiritigenin (ILG) is a hydrophobic component in licorice and has a variety of pharmaceutical and biological activities. In this study, we prepared an isoliquiritigenin-hydroxypropyl-${\beta}$-cyclodextrin (ILG/HP-${\beta}$-CD) complex by freeze-drying method to enhance its water solubility. The complex was characterized by phase solubility studies, DSC, SEM, and 1H NMR. Antimicrobial activities against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) were evaluated by broth dilution method. The results showed that the stoichiometry of ILG/HP-${\beta}$-CD complex was 1 : 1. The antimicrobial activity of ILG/HP-${\beta}$-CD complex was higher than that of using free ILG against S. aureus and E. coli. Therefore, we suggest that ILG/HP-${\beta}$-CD complex may be used as a natural antiseptic and could potentially replace synthetic preservatives in cosmetic and food industries.

• The Korean Journal of Food And Nutrition
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• 제29권1호
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• pp.128-133
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• 2016

This study aimed to evaluate the efficacy of the antioxidative and antidiabetic activities of the flowers, leaves, and roots of the Jerusalem artichoke (Helianthus tuberosus L.). The total polyphenol and flavonoid contents of the leaves were higher than those of the flowers and roots. However, the DPPH radical-scavenging and hydroxyl radical-scavenging activities of the flowers were higher than those of the leaves and roots. The nitrite-scavenging ability under acidic conditions was high in Jerusalem artichoke flower extracts. The ${\alpha}-glucosidase$ inhibitory activity and ${\alpha}-amylase$ inhibitory activity of a methanol extract of Jerusalem artichoke roots were about 60% (5 mg/mL concentration). Based on these experiments, it can be concluded that the flowers leaves, and roots of the Jerusalem artichoke can be used as natural preservatives. Therefore, they can be developed as functional foods, to take advantage of their antioxidant activity and abundant polyphenols. This study suggests that the whole Jerusalem artichoke, including roots, leaves, and flowers, is useful as a functional, nutritious food product.

• Journal of the Society of Cosmetic Scientists of Korea
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• 제30권1호
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• pp.23-28
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• 2004

The aim of this study is to assess the anti-irritation activities of mung bean (Phaseolus aureus) extract against various irritants used in cosmetics. For its antidotal activity, mung bean has been used as a medicinal or cosmetic material since ancient times. However, there have been few reports describing the biological activities of these beans and no comprehensive surveys of the constituents. We obtained an ethanolic extract of mung bean and isolated the major constituents, such as vitexin and isovitexin. And we previously reported that the mung bean extract containing vitexin and isovitexin had excellent antioxidant and anti-inflammatory activities. To investigate the mechanisms of anti-inflammatory activity of mung bean extract, we examined the inhibitory effects on histamine release from rat peritoneal mast cells and lipoxygenase activity. Mung bean extract inhibited histamine release in a concentration dependent manner but showed no inhibitory activity in the 5-lipoxygenase assay. And, clinical studies were conducted to evaluate the anti-irritation effects of mung bean extract against various irritants used in cosmetics such as lactic acid, retinol, and preservatives. When 2.0％ of mung bean extract was applied to cosmetic formulae containing each of irritants, it revealed considerable anti-irritation efficacy. Our results of the human patch test with 20 volunteers showed that this extract reduced skin irritations caused by 5.0％ lactic acid, 4000 IU retinol, and 1.0％ preservative mixture by about 60％, 30％, and 50％ respectively. The stinging potential test for assessing subjective irritation also showed that the extract reduced the unpleasant sensations by about 50∼30％. Finally, we performed a double-blind usage test with 30 subjects to compare formulae containing mung bean extract with placebo. From the results of questionnaires for 4 weeks of use, we confirmed the excellent anti-irritation effect of mung bean extract. Conclusively, we could discover new material that had anti-irritation effects and apply this mung bean extract to the final cosmetic products successfully.