• Korean Journal of Plant Resources
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• v.27 no.5
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• pp.415-420
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• 2014

Toxoplasmosis is an important cause of foodborne, inflammatory illnesses, as well as congenital abnormalities. Currently available therapies are ineffective for persistent chronic disease and congenital toxoplasmosis or have severe side effects which may result in life-threatening complications. There is an urgent need for safe and effective therapies to eliminate or treat this cosmopolitan infectious disease. The aim of this study was to investigate the in vitro anti-Toxoplasma activities of Suaeda maritime, one of the halophytes, using tachyzoit of T. gondii RH strain infected HeLa cells. As the results, the selectivity of Suaeda maritime extract was 6.63, which was higher than Sulfadiazine selectivity (2.06). Also, we perfomed the cell proliferation inhibition test and the morphological study to evaluate the anti-T. gondii activity of Suaeda maritime extract with HeLa cells. As the results, the inhibition rate of the Suaeda maritime extract was high inhibition rate. This indicates that the Suaeda maritime extract may be used for new anti-T. gondii agent.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.537-550
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• 2007

In a previous study, isoflavones showed prominent physiological effects on diabetes, hyperlipemia, and alcoholic hepatotoxicity. The purpose of this study was to develop isoflavone-rich bean sprout- and isoflavone extract-containing foods, to improve symptoms of diabetes and hyperlipemia. The foods employed were yogurt, bread, and cookies. Through sensory evaluations, the ingredient amounts were determined. In the sensory evaluations of the yogurt and bread, overall taste scores decreased with increasing amounts of bean sprout powder. However, for the cookies, the overall taste score increased with an increasing amount of bean sprout powder, and the addition of isoflavones had no influence on flavor. The results indicated the following ingredient levels for ultimate product development. For the yogurt, 100 mL of low fat milk was fermented at $50^{\circ}C$ for 36 hr, and mixed with 0.5 g of roasted bean sprout powder and 31 mg of isoflavone extract. For the bread, bean sprout powder was added to wheat flour at a replacement level of 10%, which was mixed with 12 g of butter and 124 mg of isoflavone extract for 200 g of dough. For the cookies, the bean sprout powder was added to wheat flour at a replacement level of 60%, and then mixed with 15 g of butter and 124 mg of isoflavone extract for 100 g of dough. The total isoflavone contents of the yogurt, bread, and cookies were 14.35 mg/100 mL, 38.24 mg/100 g, and 190.00 mg/100 g, respectively.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.158-162
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• 1999

A beverage was manufactured with onion extract for which onions were boiled with water and filtered. The concentration of cyclodextrin was studied to improve its quality in manufacturing the onion beverage and its antioxidative and antifatigue effect was investigated in vitro or in vivo. One percent of cyclodextrin was optimum concentration to prevent precipitation and to remove pungent taste and keep mild taste during storage at room temperature and 40$^{\circ}C$. Water extract of onion, used to manufacture onion beverage shown significant difference in antioxidative effect based on peroxide value and thiocyanate method. For the study of antifatigue, swimming performance of mice which fed with onion beverage and water extracts of onion and garlic for 2 weeks was investigated. The mice fed with onion beverage swam longer than those fed with water extract of onion and garlic.

• Proceedings of the KAIS Fall Conference
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• 2012.05a
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• pp.235-238
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• 2012

본 연구는 Glycine max (L.) Merr.의 태좌부위를 순수 분리하여 callus 세포를 유도하고 2차 대사산물인 isoflavone류에 속하는 daidzein의 생산성을 증진시킬 수 있는 방법을 찾는데 있다. 배양된 callus를 다양한 용매를 사용하여 추출하고, 추출물을 액체 크로마토그래피로 분석해 daidzein 함량의 차이를 확인하였다. 또한 핵자기공명분광법으로 50% 에탄올 추출물 내에 daidzein이 함유되어 있음을 증명하였다.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.202-207
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• 2004

This study was performed to investigate the inhibitory effect of the water-extract from fermented compositions containing Inonotus obliquus with added Houttuynia cordata on the growth of either human AGS gastric and HCT-15 colon cancer cells or NIH3T3 normal mouse fibroblast cells. Cytotoxic activity on cancer cells was investigated by viable cell count, MTT assay and morphological observation. Mixtures of Inonotus obliquus with added Houttuynia cordata were fermented at $30{\sim}37^{\circ}C$, $50{\sim}60%$ humidity for 30 days, extracted with water, freeze dried, powered, and then dissolved in water for the experiment. In MTT assay, the fermented compositions exhibited inhibitory effects of 13, 25, 40, 67 and 78% for AGS and 22, 40, 50, 69 and 76% for HCT-15 at 0.16, 0.4, 0.8, 1.6 and 4.0 mg/ml, respectively. However, normal NIH3T3 cells were exhibited 86% survival under the same experimental condition. Fermented compositions showed highly inhibitory effect against human cancer cell line HCT-15 and AGS, but not on normal cell line NIH3T3.

• Journal of the Korea Convergence Society
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• v.11 no.8
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• pp.223-228
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• 2020

The need to steadily manage healthy hair for a beautiful hairstyle is emerging, and it is time to develop hair cosmetics using natural antioxidants that are harmless to the human body according to the needs of the times. Therefore Max. Load, Max. Stress, Max. Elongation, and breakage on the hair coated with the extract of Ginkgo biloba L. According to the Break Load, Break Stress, Break Elongation, Max. Various convergence property experiments such as modulus and Tangential modulus values were conducted. As a result of research, the hairs coated with Ginkgo biloba extract had an overall increase in intrinsic properties including tensile strength compared to the control group. Through this study, we intend to study the potential of Ginkgo biloba L. as a useful material for hair cosmetics such as permanent wave preparations as well as health supplements and medicines that have been released, and we expect that it will be provided as useful research data for the subsequent development of various hair cosmetics.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.266-271
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• 1998

In order to find a novel antioxidant source from nature, the comparison of antioxidative activity was carried out through the CDM(conductometric determination method) with various crude drugs on palm oil, lard and soybean oil. After the preliminary experiment, we concluded that the turmeric (Curcumae Rhizoma) ethanol extract has the strongest antioxidative activity among the ten crude drugs. In case of over 0.05% of concentration turmeric ethanol extract, it has more activity than others athough the turmeric ethanol extract has similar antioxidative activity to tocopherol and rosemary extract up to 0.05% of concentration. The turmeric ethanol extract of 0.01% was more effective in lard (AI=4.59) than in palm oil (AI=1.57) and ineffective in soybean oil. When turmeric ethanol extract was added to various kind of fatty acid methyl esters at 0.05% and 0.1% respectively, the antioxidative index(AI) on oleic acid methyl ester was greatly increased, whereas the antioxidative index on linoleic acid methyl ester was decreased.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.190-201
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• 1980

This experiment was designed to optimize the process of manufacturing the soybean cheeses and to elucidate the chemical changes during ripening when the chemical changes during ripening when the milk components and enzyme preparations were added to the raw materials. Conditions for extracting soybean protein such as temperature, duration and amount of water added were determined; various coagulaters were compared by checking the curd texture and yield; starters from S. thermophilus, S. lactis MLB and S. cremoris EB-9 were tested as single- or multi-stain combinations; and the effects of skim milk and/or rennins-both microbial and calf origin-addition upon the process of manufacturing and ripening were studied. The results obtained were as follows. 1. optimal conditions for soybean extraction were found to be: temperature $100^{\circ}C$, duration 10 minutes, and amount of water added 9-fold, as considered the extraction rate of solids and proteins, and curd yield. 2. Sodium gluconate was the most effective among the coagulators tested, and 5% of single-strain starter from S. thermophilus was appered to be adequate inoculum for curd formation. 3. The effects of skim milk and/or rennins addition on the process of manufacturing and ripening of soybean cheeses were: 1) The addition of rennins resulted in fast formation of curd, especially with skim milk it was so. And Hansen rennet extracts brought better results in curd formation than Meito rennet extracts did. 2) No significant effect was observed on the changes in moisture content during ripening, however the levels of moisture contents in the products were higher in case of using Meito rennet extracts. 3) Effect on pH changes during ripening was also not significant in general, while levels of pH were decrease markedly during manufacturing and the initial stage of ripening. 4) The levels of bacterial counts were much higher in case of skim milk addition throughtout the ripening period. In general the numbers were reached to approximately $10^8cells/g$ during manufacturing, then decreased gradually to below $10^2cells/g$ in 8 weeks of ripening. 5) The addition of skim milk and/or rennin resulted in higher ripening index, and skim milk plus Meito rennet extracts was appeared to be best combination for the ripening index.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.43-48
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• 1999

The antioxidative effects of phenolic acids extracts from defatted sesame meal were investigated on the soybean oil. The free, ester and insoluble bound phenolic acids in the extracts from defatted sesame meal were isolated and their antioxidative activities were evaluated with commercial synthetic antioxidants such as BHA, AP and TBHQ. The patterns of these extracts were compared by using gas chromatography. Ether extracts from the defatted sesame meal showed a higher antioxidative effectiveness than BHA and AP. Among phenolic extracts, free phenolic acid and soluble phenolic acid ester were found most effective in the sesame meal. Each phenolic extract was confirmed to be composed of six or three individual compounds.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.250.2-250.2
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• 2010

빛과 공기 중의 이산화탄소를 고정화하여 생성되는 바이오매스(biomass)로부터 다양한 에너지 및 물질을 생산하는 연구는 석유고갈과 환경문제 해결의 한 방안으로서 활발히 진행되어 왔으며, 앞으로도 그 지속 가능성과 환경 친화성에 의해 바이오에너지 이용 및 보급은 꾸준한 증가세를 보일 것으로 전망된다. 바이오디젤, 바이오에탄올의 경우는 미국, 브라질, EU, 한국 등에서 상용화되어 사용되고 있으며 그 생산량이 계속적으로 증가하고 있다. 하지만, 바이오연료의 보급 증가는 식량 자원과의 충돌과 열대우림 파괴 등의 부작용을 일으키고 있다. 이러한 문제 해결의 일환으로 단위면적당 생산성이 대두, 유채보다 월등한 것으로 보고되는 미세조류에 대한 관심이 증가하고 있으며 우수 미세조류종 개발, 미세조류 고속배양 및 수확, 미세조류로부터 에너지 및 유용물질, 소재 생산에 대한 연구가 활발히 진행되고 있다. 본 연구에서는 미세조류로부터 바이오디젤 원료유를 생산하기 위해 Soxhlet을 이용한 추출 방법을 이용하였다. 추출되는 오일은 사용 용매의 극성에 따라 물성과 추출 효율에 차이가 큰 것으로 나타났다. 강한 극성의 용매일 경우, 엽록소와 단백질이 같이 추출되는 문제가 있으며 약한 극성 용매는 세포벽의 방해로 용매가 세포내부로 흡수되지 못하는 문제가 있다. 추출 효율이 높은 극성용매의 경우 불순물을 제거해야 고순도의 바이오디젤의 생산이 가능하고 비극성 용매는 추출 오일의 물성은 좋으나 수율이 매우 낮게 측정되었다. 이러한 동시추출을 방지함과 동시에 추출 효율을 높이기 위해 본 연구에서는 세포벽 파괴 후 용매추출하는 방법으로서 미세조류를 Microwave에 노출시켜 오일 추출율을 증가시키는 전처리 연구를 수행하였다. 전처리시, Microwave에 의한 열 발생은 미세조류를 탄화시키기 때문에 열매체로서 물을 혼합하여 탄화를 방지하고 세포벽 내외부의 가열효과로 세포벽을 파괴하고자 하였다. Microwave에 의한 에너지 손실을 줄이며 세포벽 파괴에 효과적인 수분혼합비를 조사하였으며 Microwave에 노출 후 잔류수분을 건조하고 효율적으로 용매를 접촉시키기 위해 분쇄를 수행하였다. 모든 전처리 반응을 거친 미세조류에서 약 2배 증가된 추출수율을 얻을 수 있었으며, SEM을 통해 전처리 미세조류와 미전처리 미세조류를 분석해본 결과 전처리 미세조류의 다공성이 증가함을 확인하였다. 또한, 90%의 메탄올에 미세조류를 녹여 엽록소 함유량을 측정한 결과, 전처리 미세조류의 엽록소가 미전처리 미세조류보다 약 7배가량 감소함을 확인할 수 있었다.