• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.3 s.47
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• pp.369-375
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• 2004

In this study, liquid crystalline (LC) is formed using Gemini surfactant (GS) type and moisturizing effect in vivo is measured. $3.0\;wt\%$ of sodium dicocoyl ethylene diamine (PEG)-15 sulfate (SCD-PEG-15S) is used as GS and $4.0\;wt\%$ of hydrogenated dimer acid esters (HDAE) as booster. For stabilizers, $2.0\;wt\%$ of behenyl alcohol (BA) and $1.0\;wt\%$ of Iyso-lecithin (LyL) are utilized. It is stabilized in pH from 4.0 to 10.5 and the best condition is in pH 6.5. The value of viscosity is $8,000\pm500$ cP. The most excellent particles are formed within the range of 4.0 to 15.5 um. Formed LC is observed around LC particles using polarization microscope. It is also observed that lamellar gel network structure is formed around LC particles. Moisturizing effect is improved by $13.6\%$ (P<0.05) compared to control when measured 30 min later after coating samples. After 1 h, moisturizing effect is improved by 1$12.6\%$ (P<0.05) than control while showing $28.3\%$ (P<0.05) of improvement after 4 h. These results may be caused from that manufactured LC forms lamellar structure so that it has better water-holding ability and absorbance of oil increases. This formula could be utilized by delivery system (DS) on skin so that this technology can be applied for manufactuing pharmaceuticals and cosmetics.

• Current Optics and Photonics
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• v.2 no.3
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• pp.269-279
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• 2018

We are currently investigating the feasibility of a 1.6 m telescope with a laser-guide star adaptive optics (AO) system. The telescope, if successfully commissioned, would be the first dedicated adaptive optics observatory in South Korea. The 1.6 m telescope is an f/13.6 Cassegrain telescope with a focal length of 21.7 m. This paper first reviews atmospheric seeing conditions measured over a year in 2014~2015 at the Bohyun Observatory, South Korea, which corresponds to an area from 11.6 to 21.6 cm within 95% probability with regard to the Fried parameter of 880 nm at a telescope pupil plane. We then derive principal seeing conditions such as the Fried parameter and Greenwood frequency for eight astronomical spectral bands (V/R/I/J/H/K/L/M centered at 0.55, 0.64, 0.79, 1.22, 1.65, 2.20, 3.55, and $4.77{\mu}m$). Then we propose an AO system with a laser guide star for the 1.6 m telescope based on the seeing conditions. The proposed AO system consists of a fast tip/tilt secondary mirror, a $17{\times}17$ deformable mirror, a $16{\times}16$ Shack-Hartmann sensor, and a sodium laser guide star (589.2 nm). The high order AO system is close-looped with 2 KHz sampling frequency while the tip/tilt mirror is independently close-looped with 63 Hz sampling frequency. The AO system has three operational concepts: 1) bright target observation with its own wavefront sensing, 2) less bright star observation with wavefront sensing from another bright natural guide star (NGS), and 3) faint target observation with tip/tilt sensing from a bright natural guide star and wavefront sensing from a laser guide star. We name these three concepts 'None', 'NGS only', and 'LGS + NGS', respectively. Following a thorough investigation into the error sources of the AO system, we predict the root mean square (RMS) wavefront error of the system and its corresponding Strehl ratio over nine analysis cases over the worst ($2{\sigma}$) seeing conditions. From the analysis, we expect Strehl ratio >0.3 in most seeing conditions with guide stars.

• Food Science and Preservation
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• v.10 no.4
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• pp.534-539
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• 2003

This study was conducted to analyze components of the fruit of Etaeagnus multiflora to form a part of studies on the nutritional and functional materials of fruits and leaves of E. multiflora, and the development of a functional food. The moisture content of the fruit was 82.34%, and the content of carbohydrate, crude protein, lipid and ash was 15.4, 1.29, 0.79 and 0.54%, respectively. The pH of the fruit extract was 3.29, acidity 0.64%, and brix 14.0. Total sugar was contained 1.03/100g and reducing sugar was 3.27 g/100g. The content of soluble protein was 0.48 g/100g, and polyphenol was 0.28 g/100g. The glucose and fructose as a free sugar was 401.96 and 370.34 mg/100g, and account for a great portion of the components. Total content of free sugary was 0 mg/100g. The total amount of organic acid was 294.44 mg/100g, and the content of citric acid was 265.01 mg/100g, malic acid 18.16 mg/100g, and succinic acid 8.50 mg/100g. In the free amino acid, the concentration of serine was the highest (13.93mg/100g), and alanine, aspartic acid, cystine and methionine were high in the above order. The content of ascorbic acid was 131.35 mg/100g and that of dehydroascorbic acid was 431.37 mg/100g. Potassium, magnesium and sodium content were 627.44, 140.28, and 56.70 mg/100g, respectively.

• Food Science and Preservation
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• v.18 no.4
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• pp.552-558
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• 2011

Hypsizigus marmoreus is a wild mushroom commonly consumed in South Korea due to its beneficial effects on health. In the present study, the general chemical and inorganic-element composition, the total amino acid contents, and the volatile-flavor compounds of H. marmoreus were investigated for food uses. The proximate compositions consisted of 60.1% carbohydrate, 32.0% crude protein, 8.98% moisture, 5.0% ash, and 2.0% crude lipid. The minerals in H. marmoreus were found to be as follows; potassium (429.5 mg), phosphorus (101.9 mg), sodium (20.3 mg), magnesium (54.86 mg), calcium (2.7 mg), zinc (0.8 mg), iron (0.7 mg), manganese (0.2 mg), and copper (0.1 mg), based on 100 g of mushroom dry weight. Seventeen kinds of total amino acids were found in H. marmoreus, with the glutamine acid content being the highest (2,340 mg/100 g), followed by the asparagine, serine, arginine, and leucine contents. The volatile-flavor components of H. marmoreus were collected via simultaneous steam distillation extraction (SDE), and were analyzed via gas chromatography-massspectrophotometry (GC-MS). A total of 17 volatile-flavor compounds were identified, including eight aldehydes, seven alcohols, one acids, and one other compounds. The most abundant compound was 2,3,6-trimethy1 pyridine, which accounted for more than 40% of the total volatiles; other important compounds were 1-octen-3-o1, buty1hydroxytoluene (BHT), isoocty1 phthalate, 3-octanal, 1-undecanol, and 2-amylfuran. These results provide preliminary data for the development of H. marmoreus as an edible food material.

• Food Science and Preservation
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• v.21 no.4
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• pp.468-472
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• 2014

The effect of pre-storage treatments was investigated to control the occurrence of fruit skin stain in 'Niitaka' pears. The incidence of fruit skin stains was significantly reduced when the fruits were stored in paper bags with a yellow inner color, compared to when they were stored in paper bags with blue and red inner colors. Additionally, the pear fruits that were harvested seven days earlier than their optimum maturity date developed less fruit skin stains in cold storage and retained their quality. Storage in polyethylene (PE) bags did not control the occurrence of fruit skin stains as effectively as did bag-free storage or storage in calcium-coated bags. The dipping of the pear fruits in a chlorine dioxide and calcium solution was highly effective in reducing the fruit skin stains compared to when they were not dipped or when they were dipped only in distilled water. In particular, a 1,500 times diluted solution of sodium dichloroisocyannurate (NaDCC) reduced the incidence of fruit skin stains and the size of the lesions. No stain was observed on the skin of the fruit with a water content lower than 67.7% (w/v) during its storage. In conclusion, packaging pear fruits in bags with an inner calcium coat and dipping them in a chlorine dioxide, calcium, or NaDCC solution can effectively reduce their skin stains during their storage.

• Food Science and Preservation
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• v.21 no.4
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• pp.460-467
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• 2014

This study was conducted to investigate the effect of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on the antioxidant and inhibitory potentials against key enzymes related to type 2 diabetes of a commercial vegetable extract. The nutritional quality and mineral concentration of a vegetable extract with seaweeds added were also analyzed. The addition levels of seaweed did not influence the proximate composition, whereas the calcium, sodium, potassium, magnesium, and iron concentrations significantly increased at the 5% Hizikia fusiforme and Undaria pinnatifida sporophyll addition levels. The 20% Hizikia fusiforme addition level significantly increased the total phenolic content and reducing power by 47.08% and 16.82%. The hydroxyl radical scavenging ability of the vegetable extract was not strengthened with the addition of seaweeds. The DPPH radical scavenging activity at the 20% Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll addition levels significantly increased by 27.47%, 22.25%, and 17.27%, respectively. The vegetable extract with seaweeds added showed higher-level ${\alpha}$-glucosidase inhibition activities, accompanied by relatively weaker ${\alpha}$-amylase inhibition activity. In particular, at the 5% Undaria pinnatifida sporophyll addition level, the ${\alpha}$-glucosidase activity was significantly inhibited by 98.26%. Overall, the results showed that the incorporation of seaweeds into a vegetable extract effectively increased the mineral concentration and improved the antioxidant and inhibitory abilities of the extract on key enzymes linked to type 2 diabetes.

• Food Science and Preservation
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• v.23 no.5
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• pp.645-653
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• 2016

The objective of this study was to examine quality characteristics of a smoked duck marinated in natural curing agents containing extracts of pear by sugar, celery powder, and vitamin C. We evaluated the composition food additives residue and total plate count, chromaticity, sensory properties, total polyphenol contents, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect of general smoked duck (GSD) and natural smoked duck (NSD). The nitrite ion, antioxidant and sodium glutamate of NSD were not detected. The lightness, yellowness and redness of the two smoked duck decreased significantly as growing longer storage days. The total plate count (CFU/g) of coliform bacteria of two smoked duck were not grown. The sensory properties showed that NSD was higher than GSD in the aspect of taste, texture and overall preferences. The total polyphenol contents and DPPH radical scavenging effect of NSD were higher than those of GSD. These results suggested that it was possible to manufacture a smoked duck marinated in natural curing agents including extracts of pear by sugar, celery powder, and vitamin C for the improvement of safety and quality.

• Food Science and Preservation
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• v.24 no.8
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• pp.1188-1194
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• 2017

Gochujang, a traditional Korean food, is fermented by mixing red pepper powder, various grain, meju and salt. Changes in the kind of ingredients and fermentation method could increase health functionalities. In this study, in vivo anti-colitis effects of gochujang prepared with mixed grains, bamboo salt baked 3 times and meju starters on DSS-induced colitis in C57BL/6 mice were studied. We prepared gochujang prepared with mixed grains (MG), bamboo salt, and Aspergillus oryzae (A) and Baccillus subtilis (B) mixed starters (MG-AB) and gochujang prepared with MG, bamboo salt and A, B and Lactobacillus plantarum (L) mixed starters (MG-ABL). MG-AB and MG-ABL significantly increased body weight and colon length compared to the control (p<0.05). MG-ABL showed significantly decreased interleukin-6 (IL-6) expression in serum compared to the control and MG-AB group (p<0.05). MG-ABL also regulated mRNA and protein levels of pro-apoptotic Bcl-2-associated X protein (Bax) and anti-apoptotic B-cell lymphoma-2 (Bcl-2) in the mice colon tissue (p<0.05). Therefore, MG-ABL exhibited the increased anticolitis effects by inhibiting damage of colon tissue, probably by regulating a pro-inflammatory cytokine of IL-6 and regulated apoptosis related genes. These results indicated that gochujang changed with good ingredients and starters had colitis preventive effects and might be due to active compounds in mixed grain and bamboo salt, and produced by L during the fermentation of gochujang.

• Korean Journal of Plant Resources
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• v.18 no.2
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• pp.216-222
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• 2005

This study was carried out to investigate the utilization of pruned branch of a peach tree as natural dyeing material. The dyestuff was extracted from pruned branch of a peach tree. we examined the dyeing ability on silk and cotten fabrics. The surface color of silk fabrics differed depending on mordants. E values in treatments of mordants ranged from 11.63 to 30.86 as compared to non-treatment. Dyeing properties of cotten fabrics were improved with a treatment of sulfate of iron as compared with of non-treatment. The values a increased when the slaked lime and sodium hydroxide were used as mordants, while the values b increased when copper sulfate, alum and apple vinegar were used. We investigated the surface colors of silk and cotten fabrics after washing three times. In general, the surface colors of silk and cotten fabrics between the treatments of all mordants and non-treatment were diminished by the washing. We also investigated the surface colors of silk and cotten fabrics when those were washed and treated by the light after soaking those into various pH solutions. The surface colors of silk and cotten fabrics were considerably preserved by the washing, the light and pH concentration. In conclusion, our results suggest that the dyestuffs from pruning branch of a peach tree would be useful as a natural dyeing material using the optimized conditions for silk and cotten dyeing.

• Archives of Pharmacal Research
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• v.29 no.5
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• pp.375-383
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• 2006

The anti platelet effects of a novel guanidine derivative, KR-32570 ([5-(2-methoxy-5-chlorophenyl) furan-2-ylcarbonyl]guanidine), were investigated with an emphasis on the mechanisms underlying its inhibition of collagen-induced platelet aggregation. KR-32570 significantly inhibited the aggregation of washed rabbit platelets induced by collagen $(10{\mu}g/mL)$, thrombin (0.05 U/mL), arachidonic acid $(100{\mu}M)$, a thromboxane (TX) $A_2$ mimetic agent U46619 (9,11-dideoxy-9,11-methanoepoxy-prostaglandin $F_2,\;1{\mu}M$) and a $Ca^{2+}$ ATPase inhibitor thapsigargin $(0.5{\mu}M)$ ($IC_{50}$ values: $13.8{\pm}1.8,\;26.3{\pm}1.2,\;8.5{\pm}0.9,\;4.3{\pm}1.7\;and\;49.8{\pm}1.4{\mu}M$, respectively). KR-32570 inhibited the collagen-induced liberation of $[^3H]$arachidonic acid from the platelets in a concentration dependent manner with complete inhibition being observed at $50{\mu}M$. The $TXA_2$ synthase assay showed that KR-32570 also inhibited the conversion of the substrate $PGH_2$ to $TXB_2$ at all concentrations. Furthermore, KR-32570 significantly inhibited the $[Ca^{2+}]_i$ mobilization induced by collagen at $50{\mu}M$, which is the concentration that completely inhibits platelet aggregation. KR-32570 also decreased the level of collagen $(10{\mu}g/mL)$induced secretion of serotonin from the dense-granule contents of platelets, and inhibited the NHE-1-mediated rabbit platelet swelling induced by intracellular acidification. These results suggest that the antiplatelet activity of KR-32570 against collagen-induced platelet aggregation is mediated mainly by inhibiting the release of arachidonic acid, $TXA_2$ synthase, the mobilization of cytosolic $Ca^{2+}$ and NHE-1.