• Korean Journal of Weed Science
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• v.17 no.2
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• pp.135-138
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• 1997

Sulfonylureas are highly active herbicides which can be applied at very low rate(10-50g/ha) to control broadleaf weeds. The nature of this category of compound is, however, very unstable toward hydrolysis. Therefore, the preparation of these compounds as liquid formulation was not possible. Most of the current formulations of sulfonylurea are in dry forms such as water dispersible granule or wettable powder. Even in these dry forms, the active ingredients also encounter significant chemical decomposition. This study involves the preparation of the sulfonylurea salts by reacting the parent compound with base such as sodium hydroxide. The salt becomes stable toward hydrolysis and it turns soluble when diluted with water. This discovery makes the preparation for liquid formulation or soluble granule of sulfonylurea possible. The stoichiometry of base added to the neutral sulfonylurea is controlled quite precisely. The base has to be added enough to quench the acidic impurities in the technical material and to convert the active ingredient into salt. However, the base should not be overused to cause further saponification of the sulfonylurea salts. The chemical nature of these compounds is presented and the chemical reaction is described. New soluble liquid formulation and solid granule formulation of sulfonylurea are suggested.

• Journal of the Korean Applied Science and Technology
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• v.26 no.2
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• pp.191-198
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• 2009

We have tested the stability of paeoniflorin, a new cosmetic ingredient, extracted from the roots of Paeoniae lactiflora. The stability of aqueous paeoniflorin solution at pH 3, 5 and 7 varied by adding buffer solution was tested at $0^{\circ}C,\;25^{\circ}C,\;40^{\circ}C,\;and\;65^{\circ}C$. The test was performed with or without UV light. The solution of paeoniflorin was stable at pH 3.0, however, the recovery rate of paeoniflorin was 40% at pH 7.0. The stability of paeoniflorin solution was decreased as the pH of paeoniflorin solution was increased by pH 7.0. The effect of storage temperature of paeoniflorin solution shows that the stability of paeoniflorin solution was decreased as the temperature was increased. The stability of paeoniflorin was rather good under UV light than the condition given above $40^{\circ}C$. The stability of paeoniflorin in W/O emulsions shows similar pattern to that of aqueous solution.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.518-527
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• 2013

5,6-dihydroxyindole was easily oxidation with air and light Conditions. Availability of 5,6-dihydroxyindole was studied for hair dye as a precursor of melanin. This study used wet and dry coating process to stabilize 5,6-dihydroxyindole. In wet process used dimethicone and cyclometicone, the 5,6-dihydroxyindole had darkened through the drying process at $58^{\circ}C$. Wet coating process was inappropriate to stabilize the coating. In dry coating process, shea butter coating was stable until 3 days. Dextrin palmitate was most efficient ingredient to prevent oxidation by sun light and air until 7days. Oxidation test with 1.0% and 1.5% of dextrin palmitate was not different under conditions of sun light and air and was not dependent on contents. Vitamin E acetate under conditions of sun light and air, there were no significant effect in preventing oxidation.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.61-72
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• 2003

In cosmetic area, retinol is prominent ingredient for anti-wrinkle but unstable against light, heat, oxygen and so on. Therefore the stabilization of retinol is required. Here, we capsulated doubly retinol in the SLM(Skin Lipid Matrix) that makes three dimensional lamellar structure similar to skin, after formation of primary liposome (retinol-nanoemulsion). First, we make primary liposome from retinol / hydrogenated lecithin / polysorbate20 / caprylic ＆ capric triglyceride / ethanol / and so on, and the mean diameter to 70 nm, using microfluidizer passed three times at 800 Bar, repeatedly. Then we produce DC-liposome (doubly capsulated-liposome) that was encapsulated primary liposome with SLM made of hydrogenated phosphatidyl choline / caprylic ＆ capric triglyceride / 1, 3-butylene glycol / ceramide3 / cholesterol /etc. We measured for color stability against light and heat with chromameter. As a result of this experiment, we observed DC-liposome was more than from 1.5 to 3 times as stable as general liposome. Livability of retinol has improved from 2 to 6 times when we analyzed it by HPLC. Also, penetration effect of DC-liposome has improved.

• International Journal of Industrial Entomology and Biomaterials
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• v.17 no.2
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• pp.181-187
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• 2008

An entomopathogenic fungus, Paecilomyces fumosoroceus SFP-198 was isolated in Kyungbuk province, Korea and screened out for the control of Trialeurodes vaporariorum nymphs. It showed 72.5% efficacy against second instars of T. vaporariorum nymphs at 6 days after treatment in the laboratory. To select an active ingredient for the mass production and the formulation, SFP-198 culture products were compared based on their insecticidal activities against T. vaporariorum nymphs. Among them, conidia and blastospores showed much higher insecticidal activity than supernatants. Furthermore, SFP-198 conidia were more heat-resistant than blastospores, and also powder form of conidia was more stable than their suspension form. SFP-198 conidia showed high pathogenicity on not only T. vaporariorum but also Tetranychus urticae in the glasshouse. This result suggested that SFP-198 conidia can be used as a multi-targeting biological control agent against sucking agri- cultural pests, such as whiteflies and mites.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.24 no.3
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• pp.96-104
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• 1998

It was possible to produce W/O/W one step multiple emulsion on the system which satisfied following conditions. 1. 1-5％ of hydrophilic liquid surfactant over HLB20 and lipophilic liquid surfactant which has HLB 3∼5 2. Non wax copolymers as oil thickener 3. More than 0.5％ of carbomer as aqueous thickener 4. The manufacturing process which neutralize the dispersed carbomer (2.0％ in water), after emulsifying. For the selective addition into inner and outer aqueous phase, we melted the glucose in water before emulsifying. Using an Anthrone analysis method, we analyzed the encapsulation yield of glucose in inner water phase. It was possible to raise the water encapsulation yield of the multiple emulsion through the following conditions. 1. Using of anionic hydrophilic surfactant(HLB 40) and lipophilic surfactant (HLB 3∼5) 2. Controlling the ratio of hydrophilic surfactant and lipophilic surfactant 3. Strengthening interface with increase of non wax oil thickener. When the separated adding process of glucose was adopted, approximately 85％ of glucose was added selectively within inner aqueous phase.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.203-206
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• 1996

Three major oligosaccharides, which are commercially available, including fructo-, soybean- and isomalto-oligosaccharides were added during the preparation of kimchi to find possibilities of improving storage stability and enriching bifidus-stimulating agents. At a refrigerated temperature, all oligosaccharides tested were very stable over three weeks; however, at higher temperatures (e.g., $25\;and\;37^{\circ}C$), oligosaccharides added were degraded by microorganisms during the fermentation period. Among the three oligosaccharides examined, isomalto-oligosaccharides showed the highest stability; i.e., around 70% of the initial amounts were maintained even at $37^{\circ}C$, suggesting that isomalto-oligosaccharides can he recommended as an effective ingreadient in kimchi preparation because they have various beneficial functionalities.

• Food Science of Animal Resources
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• v.43 no.1
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• pp.184-194
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• 2023

Recently, interest in food-derived bioactive peptides as promising ingredients for the prevention and improvement of hypertension is increasing. The purpose of this study was to determine the structure and antihypertensive effect of an antioxidant peptide purified from velvet antler in a previous study and evaluate its potential as a various bioactive peptide. Molecular weight (MW) and amino acid sequences of the purified peptide were determined by quadrupole time-of-flight electrospray ionization mass spectroscopy. The angiotensin I-converting enzyme (ACE) inhibition activity of the purified peptide was assessed by enzyme reaction methods and in silico molecular docking analysis to determine the interaction between the purified peptide and ACE. Also, antihypertensive effect of the purified peptide in spontaneously hypertensive rats (SHRs) was investigated. The purified antioxidant peptide was identified to be a pentapeptide Asp-Asn-Arg-Tyr-Tyr with a MW of 730.31 Da. This pentapeptide showed potent inhibition activity against ACE (IC₅₀ value, 3.72 μM). Molecular docking studies revealed a good and stable binding affinity between purified peptide and ACE and indicated that the purified peptide could interact with HOH2570, ARG522, ARG124, GLU143, HIS387, TRP357, and GLU403 residues of ACE. Furthermore, oral administration of the pentapeptide significantly reduced blood pressure in SHRs. The pentapeptide derived from enzymatic hydrolysate of velvet antler is an excellent ACE inhibitor. It might be effectively applied as an animal-based functional food ingredient.

• Journal of Life Science
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• v.25 no.8
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• pp.942-946
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• 2015

The Korean rhinoceros beetle (Allomyrina dichotoma) is popular as a pet and as a food ingredient, and it is commercially distributed in Korea. It is also traditionally regarded as a medicine for liver-related diseases. Recently, the Oryctes rhinoceros nudivirus was introduced from Southeast Asia. This virus is reported as a disease factor for A. dichotoma in mass-rearing facilities, and economic losses due to this viral infection have been increasing in Korea since the 2010s. In this study, we observed serious structural changes in the fat body and the intestine of virus-infected beetles. We report five genes that are up-regulated by the viral infection in the intestine: BTF3H4-like (transcription factor BTF3 homolog 4-like), SPS-like (serine proteinase stubble-like), COPB1 (coatomer protein complex, subunit beta 1), T-CP (T-complex 1 subunit gamma), and HSP70 HSP70 (heat shock protein 70). The results may provide a clue for the early diagnosis and disease-treatment that occurs in mass-rearing facilities. The improvement of stable productivity will increase the farmers’ income, and quality control of beetle-breeding will help industries to utilize this beetle as a promising food ingredient.