• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.595-600
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• 2020

The purpose of this paper was to prepare and evaluate solid dispersions (SD) that can increase the dissolution rate of dexibuprofen as a model drug with low solubility in water using saccharides and sugar alcohols as dispersion materials. DSC, XRD, content and content uniformity test, dissolution test, and disintegration test were conducted for physicochemical evaluation of the prepared SD. For the results, it was confirmed using differential scanning calorimetry that fructose, which has a melting point around 120 ℃ of the device operating temperature range, is a suitable excipient for the preparation of SD by the rotary hot-melt granulation (RHMG) method. X-ray diffraction analysis was conducted to confirm that the crystallinity of dexibuprofen was reduced. Disintegration test of the prepared tablet using SD-containing dexibuprofen and fructose confirmed a very fast disintegration time within 1~2 seconds and also showed that the dissolution rate was about 20% faster than that of the dexibuprofen raw material. Dexibuprofen with reduced crystallinity by SD confirmed through the RHMG method can be used to increase the dissolution rate of the drug and increase the disintegration time of the tablet. Thus, it can be used in the manufacturing of various solid preparations.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.808-813
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• 2004

This study was conducted to evaluate the effects of adding glucose (G), sorbic acid (S), pre-fermented juice of epiphytic lactic acid bacteria (FJLB) and their combinations on the fermentation qualities and residual mono-and di-saccharides compositions of guineagrass silage. The additives used in this experiment were 1% glucose, 0.1% sorbic acid and FJLB at a theoretical application rate of 9.0${\times}$105 CFU $g^{-1}$ on the fresh weight basis of guineagrass, respectively. There was a total of eight treatments in this experiment: (1) C (without additives), (2) FJLB, (3) S, (4) G, (5) FJLB+S, (6) FJLB+G, (7) S+G, (8) FJLB+S+G. After 30 days of storage, the silos were opened for chemical analyses. Based on the results, all additives were efficient in improving the fermentation quality of guineagrass silage. This was well indicated by significantly (p<0.05) lower pH and BA content and significantly (p<0.05) higher LA content in the treated silages except for the FJLB than in the C. However, there was only a slight increase in LA for the FJLB as compared with the C, which might be due to the low WSC content of the original guineagrass (34.4 g $kg^{-1}$). When the FJLB+S and FJLB+G were added, there were significant (p<0.05) decreases in pH and significant (p<0.05) increases in LA as compared with the FJLB alone. This indicated that the G, S and FJLB were of synergestic effects on the silage fermentation quality. The G combination treatments including the G alone showed large improvements in the fermentation quality as compared with the treatments without the G. This suggested that adding fermentable substrates (G) to plant materials such as guineagrass, which contain low WSC, intermediate population of epiphytic LAB, CP and DM content, is more important and efficient for improving the fermentation quality of silages than adding a number of species of domestic LAB (FJLB) and aerobic bacteria inhibitor (S).

• Clinical and Experimental Reproductive Medicine
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• v.29 no.3
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• pp.179-186
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• 2002

Objective: Lectins are cell-agglutinating and sugar specific proteins or glycoproteins of non-immune origin that precipitate glycoconjugates having saccharides of appropriate complementarity. Because of these properties, plant lectins have been used to help characterize the carbohydrate moieties of glycoproteins in the zona pellucida (ZP) of several mammalian species including pigs. Treatment of oocytes with various lectins blocks sperm binding to the ZP in various mammalian species. This study was undertaken to examine the distribution of sugar residues in the ZP of pig oocytes matured in vitro and the ability of spermatozoa to bind to ZP and in vitro penetration in oocytes treated with fluorescein isothiocyanate (FITC)-labelled lectins. Materials and Methods: The lectins of Banderiaea simplicifolia (BS-II, bind to $\beta$-D-N-acetylglucosamine), Canavalin ensiformis (Con A, bind to $\alpha$-D-Mannose), Lens culinaris (LCA, bind to a-D-Mannose), Ricinus communis (RCA-I, bind to $\beta$-D-Galactose) and Ulex europaeus (UEA-I, bind to $\alpha$-L-Fucose) were examined for spermatozoa penetration, binding capacity to ZP and distribution of lectins. Results: The penetration rates were significantry (p<0.05) higher in control oocytes (63%) than those treated with all lectins, but penetration rates ($40{\sim}49%$) were simililar in group treated with lectins. The incidence of monospermy was similar in oocytes untreated and UEA-I, but it was higher in oocytes treated with BS-II, Con A, RCA-I and LCA. The porcine oocytes cultured for 48 h in TC-199 medium were freed from cumulus cells and treated for 30 min with fluorescein isothiocyanate-labelled lectins. When examined under fluorescein illumination, higher (p<0.001) proportions of oocytes showed fluorescein of zona pellucida after treatment with Con A (93%), LCA (93%) and RCA-I (100%) than BS-II (37%) and UEA-I (50%). All of the oocytes treated with RCA-I exhibited strong fluorescein in the outer region of the zona pellucida while those treated with LCA exhibited strong fluorescein throughout the zona pellucida. BS-II bounded mainly to the outer region and UEA-I bounded mainly to the inner region of the zona pellucida, with either strong or weak fluorescein. At 120 min after insemination in vitro, fewer spermatozoa were bound to the zona pellucida of the oocytes treated with BS-II, Con-A and RCA-I. Of the lectins, Con A most inhibited sperm binding. Conclusions: These results suggest that $\beta$-D-Galactose residues in the porcine zona pellucida may act as primary sperm receptors and inducers of the sperm acrosome reaction and these sugar residues may be involved in the block to polyspermy.

• Journal of environmental and Sanitary engineering
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• v.15 no.2
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• pp.18-26
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• 2000

In order to improve the quality of Kamju(sikhae), Korean traditional sweat fermentated rice drink, Kamju made with laboratory fermenting from both covered barley malt and that added to commercial $\alpha-amylase$ and commercial sikhae can were investigated and analyzed ad follows 1. The amylase activities in L-malt(laboraory made malt), C-malt(commercial malt) were 25,065 units, 20,498 units at $60^{\circ}C$ and when heating at $60^{\circ}C$ for one hour their heat stability was getting lower and while at $70^{\circ}C$ after 2 hours both their heat stability was under 21%. 2. The external appearance, of all samples, in beating test, flipper, springer and leaker test were excellent and good valued. On the open test of sample can, head space was 7.9~9.0mm, net weight 247~250g, 432~435g, pH 4.96-5.76, Brix 13.2~14.0 and vacuum degree was 29~35cmHg. 3. The sucrose content of sample 1~5 was 8,57~10.01% highest ammount than sample 6(0.91%) 7(0.43%) and maltose content of sample 1~5 was 0.65~1.41% lower than 6 was 7.91% and 7 was 8,36%. The good traditional flavor texture and saccharides components content of glucose of sample 1~5 was 1.09~1.51, 6(3.86%), 7(3.97%), fructose content of sample 1~5 was 0.45~0.95%, 6(2.76%), 7(2.81%), maltotriose and raffinose of sample 1~5 were 0.04~0.291, 6(0.61%), 7(2.81%), and solid content of sample 1~5(3.1~3.8) was lower than 6(10.25%), 7(10.09%). 4. The result of sensory test as measured as lemone yellow of sample 6 and milky of sample 7, and weetness, flavor, color, traditional texture and sensory value for sample 1~5(3.1~3.8) was lower degree than that for 6(4.5), 7(4.0). 5. Among the heavy metals analyzed from sample cans, tin, iron and lead content for sample 1~5 were 31.95~36.71ppm, 5.84~6.39ppm and 0.075~0.09ppm while their content of sample 6.7, tin, 32.91ppm, 32.87ppm, iron 5.51ppm, 5.41ppm and lead, 0.074ppm, 0.079ppm.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.123-131
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• 2005

Lipid and protein contents in whole soybean seeds have negative correlation (r=-0.693**), however, these components in seed coat showed positive correlation (r=0.746**). Fatty acids in whole soybean seeds were higher in the order of $C_{18:2}>C_{18:1}>C_{16:0}>C_{18:3}>C_{18:0}$, while those of seed coat were higher in the order of $C_{18:3}>C_{18:2}>C_{18:0}>C_{16:0}>C_{18:1}$. The average content of total amino acid in twenty Korean soybean varieties was 38,938.7 mg/100 g, while that of seed coat was 4,418.4 mg/100g. Glutamic acid showed the highest composition rate $(16.4\%)$ in whole soybean seeds, while glycine was the highest in seed coat and their composition rate was $23.8\%$. The surface of shiny-lustre seed coats was smooth and their pore size was observed smaller than dull-lustre ones. Significant quadratic regression was observed among seed coat lightness, seed coat thickness, protein, lipid, unsaturated fatty acid and crude fiber. Fucose, rhamnose, glucose, mannose, galactose, arabinose and xylose were detected as a neutral mono-saccharides in the seed coats. The arabinose and xylose showed significant correlation with seed coat lightness. The unsaturated fatty acid was significantly correlated with seed coat lightness (r=0.726**). Water absorption rate was low in the thick seed coat varieties, but the rate was high in the shiny seed coat varieties. From the obtained results, it was considered that the thinner and brighter seed coat varieties were much favorable to increase the water absorption rate than thicker and darker seed coat ones.

• Microbiology and Biotechnology Letters
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• v.32 no.2
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• pp.142-148
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• 2004

Erythropoietin is a main regulator of human erythropoiesis. Recombinant human erythropoietin (rhEPO) is one of the glycoproteins produced in animal cells, and it has oligo saccharides chains which comprise about 40％ of its molecular mass. Because the content of sialic acid can extend circulatory lifetime, the high degree of sialylation is often a desirable feature of therapeutic glycoproteins. In this study, the sialylation of rhEPO produced by chinese hamster ovary cell culture was maximized by supplementing the culture medium with N-acetylm-annosamine (ManNAc), a direct intracellular precursor for sialic acid synthesis and 2-deoxy-2,3-dehydro-N-acetylneuraminic acid (NeuAc2en), a sialidase inhibitor. Feeding of 20 mM ManNAc/0.5 mM NeuAc2en into culture medium increased the sialic acid content by nearly tenfold compared with unsupplemented medium. This effect was achieved without affecting the cell growth or product yield. Six erythropoietin fractions differing in sialic acid content, ranging from 11∼15％ of EPO, were identified from chinese hamster ovary cell-derived rhEPO by mono Q column chromatography. It was found that, at 20 mM ManNAc/0.5 mM NeuAc2en feeding, productivity of hyper-glycosylated EPO increased up to 50％, compared with the unsupplemented medium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.911-916
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• 1995

Even though the saps have been consumed as beverage in Korea for a very long period of time, a little research has been conducted on the chemical composition. We determined mineral, free sugar, composition amino acids and nucleotides in the sap of Gorosoe(Acer mono Max.) and Sugar Maple(Pseudo-sieboldianum Kom.) collected from Sancheong, Kurye and Hamyang. The contents of solid, crude protein and ash were 1.1~3.3%, 0.03~0.12% and 0.02~0.05% in the sap of Gorosoe and Sugar Maple, respectively. The detectable nucleotides were CMP, UMP, IMP, GMP, AMP and hypoxanthine. Free sugar that we determined in the sap of Gorosoe and Sugar Maple were sucrose, fructose and glucose, but maltose was not detected. The chief component of saccharides in the sap was sugar and ranged from 7.1 to 36.6g/L. Especially, the sucrose contents in the sap of Gorosoe and Sugar Maple from Hamyang were higher 3.7 and 2.2 times than those from the other samples. The prominent minerals in the sap were calcium and potassium. The calcium concentration was ranged from 99.0~153.3mg/L in the sap of Gorosoe and was ranged from 21.2~32.4mg/L in that of sugar maple. The sap of Gorosoe and Sugar Maple were composed of 18 and 15 kinds of amino acid respectively, and the total contents of amino acid were in the range of 0.7~29.3mg%. The major amino acids in the sap of Gorosoe were taurine, serine, glutamic acid and aspartic acid in decreasing order. Taurine contents in the sap of Gorosoe and Sugar Maple was found to be the dominant amino acid.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.89-98
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• 2013

The purpose of this study was to develop measures for establishing and enforcing legal nutrition labeling for Takju based on results from consumer awareness surveys, statistical model development, and evaluation of nutrients. The statistical model developed with consumer survey results showed that consumers would like to know the nutrients they intake from drinking Takju, as their awareness about Takju was low. Specifically, consumers would like to see information regarding alcohol content, calories, carbohydrates, and saccharides on the label. Structural equations from the research model showed that consumers who had some knowledge of Takju also had positive thoughts of the nutrition fact labels for Takju. Evaluation of nutrients in Takju showed that the starch sources and other ingredients used in Takju fermentation did not influence nutrient facts, and nutrient concentrations also varied among the different Takju. In addition, this research suggests methods for consumers to make reasonable selections and to inform them of the nutrition fact labeling for Takju. Benners and pop-up were manufactured to promote voluntary participation of companies and to provide nutrition facts from Takju. Eventually, a measure was suggested to establish and enforce nutrition labeling, using results from consumer and nutrient surveys of Takju.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.409-416
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• 2012

The amount of cellular components including soluble sugars, amino acids, organic acids and glucosinolates (GLS) was investigated during radish root processing to develop a radish beverage. The radish root was divided into two parts, white and green tissue, and processed separately by extracting the juice from the fresh tissue and from the boiled tissue to compare differences in the components content among the preparations. The overall palatability of both the fresh and boiled extracts from the green part of the radish was higher than that of the same extracts from the white part. The sweetness of extract by boiling increased and its pungency decreased, thereby the palatability increased by being compared to the fresh radish extract. The sweetness was affected by sucrose not by glucose or fructose of monosaccharides by showing different sucrose contents according to treatment comparing palatability. Malic acid was identified as primary organic acid, and the content was higher in both the fresh and boiled extracts from the white part than in the extracts from the green part of the radish. The fresh extract from the green part of the radish contained more essential amino acids, such as threonine and valine, and more hydrophilic amino acids including glutamic acid, aspartic acid, and arginine than those of the fresh extract from the white part, suggesting the green fresh part is more palatable than the white fresh part. The main sulfur compound was ethylthiocyanate in radish, and others were butyl isothiocyanate, dimethyl-disulfide, and 4-methylthio-3-butylisothiocyanate. The four GLS were detected much more in the fresh green and fresh white parts of the radish because they evaporated during boiling. The contents of the four sulfur compounds were higher in the white fresh part than in the green fresh part, which is likely the reason the pungency was higher and the palatability was lower in the white fresh part than in the green fresh part of the radish. The ascorbic acid content was higher in the fresh extract compared to the boiled extracts from both the green and white parts. Taken together, these findings indicate that fresh radish extract is superior to obtain in terms of retaining desirable nutritional and functional components for health.

• Korean Chemical Engineering Research
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• v.52 no.1
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• pp.113-118
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• 2014

We have investigated the combined pretreatment of electron beam irradiation (EBI) and water steam as a kenaf core pretreatment process. After each sample was exposed to electron beam dose ranging from 50 to 1,000 kGy, the irradiated sample was treated by water steam using an autoclave for 5-h at $120^{\circ}C$. The pretreated samples were characterized using FTIR-ATR and XRD. FTIR spectra and XRD analysis of nonpretreated and pretreated samples confirm that crystallinity changes were observed before and after the pretreatment. The crystallinity index (CrI) was increased from 50.6% for nonpretreated sample 55.0% for 500 kGy exposed sample. And then, we analyzed sugar yield that is the amount of produced mono-saccharides in pretreated sample by enzymatic hydrolysis; an enzyme activity rate was 70 FPU/mL and 40 CBU/mL, and the loading time was 24, 48 and 72-h. The highest sugar yield was 83.9% at 500 kGy after 72-h for enzymatic hydrolysis. The sugar yield of enzymatic hydrolysis for pretreatment samples was increased as doses are subsequently changed to 100, 200 and 300 kGy, allowing to give 50.8%, 58.6% and 67.9%, respectively.