• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.756-758
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• 2003

• Proceedings of the Zoological Society Korea Conference
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• 1997.10b
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• pp.181.2-181
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• 1997

No Abstract, See Full Text

• Journal of the Korean Applied Science and Technology
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• v.29 no.4
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• pp.552-560
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• 2012

Drug delivery technologies are patent protected formulation technologies that modify drug release profile, absorption, distribution, and elimination for the benefit of improving product efficacy and safety, as well as patient convenience and compliance. The most commonly used transdermal system is the skin patch using various types of technologies. Compared with other method of dosage, it is possible to use for a long term. It is also possible to stop the drug dosage are stop if the drug dosage lead to side effect. Polysaccharide, such as karaya gum and locust bean gum(LBG)/water-soluble chitosan oligomer(WSCO) were selected as base materials of TDS. Also, these polymers were characterized in terms of enhancers, tacrine contents. Among these polysaccharide, the permeation rate of karaya gum matrix was fastest in tacrine such as lipophilic drug in vitro. We used glycerin, PEG 400, and PEG 800 as enhancers. Therefore, transdermal absorption of tacrine could be improved by changing vehicle composition or by using penetration enhancers. Especially it would be anticipated that the high permeation efficacy could be obtained by using vehicle that has enhancing effect for itself and by adding enhancers to it.

• Applied Chemistry for Engineering
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• v.18 no.6
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• pp.607-611
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• 2007

To improve transfection efficiency, we prepared histidine-low molecular weight water-soluble chitosan (LMWSC) having the potential to form complex with DNA as a cationic polymer. Histidine-LMWSC was synthesized by the esterification reaction and removing phthaloyl group. The histidine-LMWSC was characterized using FT-IR, $^1H$ NMR spectra. Histidine-LMWSC was complexed with plasmid DNA (pDNA) in various polymer/DNA (N/P) weight ratios, and the complex was identified using gel retardation assay. The particle sizes of the hisitidine-LMWSC/DNA complexes were measured on a DLS instrument by fixing the histidine-LMWSC/DNA weight ratio of 10/1. Owing to the utilization of a large excess amount of cationic LMWSC against anionic DNA, the particle size of histidine-LMWSC/DNA complexes was in the range of 100~200 nm. Therefore, histidine-LMWSC will be useful in the development of gene carriers.

• Korean Journal of Human Ecology
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• v.21 no.3
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• pp.577-586
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• 2012

The purpose of this study was to investigate the influence of the additive chitosan on the storage characteristics and quality attributes of sponge cake. In addition to a control sample with no chitosan, sponge cake was prepared with the addition of various concentrations of chitosan (1,000, 2,000 and 3,000 ppm), and stored for 5 days at three temperatures ($5^{\circ}C$, $15^{\circ}C$ and $25^{\circ}C$). The control sample demonstrated considerable hardness compared to other samples containing chitosan regardless of storage temperature and period. The degree of retrogradation of the samples containing chitosan was higher than that of the control samples, with values under 30% regardless of the concentration of chitosan or storage condition. The total color variance(E) of the control sample and the samples with chitosan did not show a significant difference. The overall acceptability of the samples containing 1,000 ppm chitosan was similar to the control sample.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.309-315
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• 2005

The objective of this study was to investigate an influence of chitosan addition on quality attributes of sponge cake. The cake was made with various chitosan concentration (1,000, 2,000, and 3,000 ppm), and it was stored for 120 hr at three temperatures (5, 15, and $25^{\circ}C$). By analyzing the moxogram data of wheat flour-chitosan composite flour, the ascending angle of the samples containing chitosan was sharply increased and the descending angle had lower values compared to that of control as the chitosan addition concentration was increased. The loaf weights and volumes of the samples with chitosan were increased compared to those of the control. Crumb firmness of the control showed relatively high value compared to those ($5\~6$ N) of other samples containing chitosan regardless of storage temperature and storage period, and the firmness after 5 days storage at $5^{\circ}C$ showed the highest value (about 9.3 N). Sensory evaluation attributes of sponge cakes did not show significant differences by chitosan addition up to concentration of 2,000 ppm.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.693-696
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• 1998

Chitosan is the deacetylated product of chitin. Chitosan and its derivatives have many properties that make them attractive for a wide variety of health applications. This study was performed to investigate some effects of water soluble chitooligosaccharides on liver function in the mouse. The animals given the sterol diet containing 3% cholesterol for 6 weeks showed increase in plasma cholesterol level, which were lowered by 23% when they were fed on 1% chotooligosaccharide. While there was no significant change in liver cholesterol and plasma HDL-cholesterol levels. Continuous administration of 15% ethanol via drinking water to mice for 8 weeks elicited pathological alterations such as inflammation, necrosis, accumulation of lipid droplets in the liver and increase in GPT activity, while simultaneous administration of ethanol and chitooligosaccharide prevented remarkedly ethanol-induced liver injury; there was no observable lipid droplet and GPT activity was decreased by 25% in the liver. These results suggest that chitooligosaccharide play some roles in liver function, such as reducing the plasma cholesterol level and preventing alcoholic liver disease.

• Applied Chemistry for Engineering
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• v.10 no.5
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• pp.660-665
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• 1999

Structure of water soluble chitosan (WSC) was confirmed by Fourier transform infrared spectrometer (FT-IR), X-ray diffractometer and thermal analyser. The viscosity average molecular weight of WSC ranged from $3.0{\times}10^{4}$ to $4.5{\times}10^{4}$. Using the WSC having viscosity average molecular weight of $3.0{\times}10^{4}$, the antimicrobacterial effects against microorganism and oral microorganism showed 81.7% and 80.6% for Staphyloccus aureus and Bacillus subtilis, respectively, while the anitmicrobacterial effect exhibited 100% and 73.8% against Streptococcus mutans and Streptococcus sanguis, respectively. Therefore it is concluded that WSC is more effective against oral microorganism that microorganism in terms of antimicrobacterial effects. WSC sample with the viscosity average molecular weight of $4.5{\times}10^{4}$ exhibited a half of the antimicrobacterial effect of the low MW sample, indicating that the WSC with low MW was better than that with high MW. Chitin and chitosan showed a drastic decrease of acidity from pH 7.0 to 4.9 after 8 minute incubation time and reached an equilibrium after that. WSC, however, restrained pH of the sample from lowering up to about 16 minutes of incubation and reached an equilibrium after that. WSC obviously showed a buffering effect against pH change.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.309-315
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• 1995

This study was conducted to examine the effects of fish sauces from shrimp and anchovy and chitosan on the changes in pH, acidity, texture, and pectin fraction during Kimchi fermentation. Also, we conducted sensory evaluation on the textural properties of various Kimchis. The results were as follows: During fermentation, pH was decreased in the order of fermented anchovy sauce, fermented shrimp and control. And acidify was increased in the same order. But the addition of chitosan retarded the decrease in pH and increase in acidity. The compression force of various Kimchis during fermentation was decreased in the rder of fermented anchovy sauce, fermented shrimp, control and the addition of chitosan. During fermentation, hot water soluble pectin (HWSP) of control, fermented shrimp and fermented anchovy sauce increased whereas HCI soluble pectin (HCISP) in there treatments decreased. On the while, HWSP decreased and HCISP increased by addition of chitosan. Sensory score for the texture parameters such as hardness, crispness and chewiness of various Kimchis after the 3rd and 5th days of fermentation showed that hardness, crispness and chewiness were higher in chitosan treatment than in other treatments. The pH and acidity, compression force of Kimchis were appeared to be most highly correlated with crispness, showing that pH and compression force gave positive correlation and acidity gave negative correlation with crispness respectively. From the above results, chitosan addition was observed to infuluence the textural properties of Kimchi and their pectic substance.

• KSBB Journal
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• v.31 no.4
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• pp.300-311
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• 2016

Recently gene delivery has been designed newly using bioactive biomaterial and applied in the various field by many researchers. In this study, we proposed a new gene delivery system which has the capability of targeting effect in the specific tissue and remarkably enhanced transfection efficiency. We investigated $^1H-NMR$ spectroscopy, particle size analyzer and gel retardation to confirm the correct preparation of gene delivery. Also, we identified the hemo-compatibility of gene delivery by hemolysis assay, non-cytotoxicity by MTT test and transfection efficiency. The uptake mechanism of the gene carrier was confirmed using inhibitor agent such as sodium azide, indomethacin, quercetin, colchicine, and chloropromazine. As a results, it was identified that gene carrier prepared by in this study entered in the cell by the microtubule-dependent, energy-dependent and clathrin-mediated endocytosis pathway.