• Korean Chemical Engineering Research
• /
• v.59 no.3
• /
• pp.429-434
• /
• 2021

The feasibility of lecithin as a material for dissolving microneedles to improve skin permeability of drugs and the effect of the composition of lecithin on the mechanical strength, solubility, and skin permeability of rhodamine B (RhB) of the dissolving microneedles were investigated. Dissolving microneedles with needles of uniform shape and size were fabricated with the mold made using the laser-writing technique, simpler and more efficient method compared to the photolithography method, the conventional method to fabricate the microneedle mold. The composition of lecithin in the microneedle affected the mechanical strength and solubility of the needle thus, the mechanical strength of the needle increased as the composition of lecithin in the needle increased, resulting in improving the skin permeability of RhB contained in the microneedles. When comparing the microneedles containing same composition of amylopectin (AP), the skin permeability of RhB of the microneedles containing lecithin was higher. These results indicate that lecithin can be used as a material for dissolving microneedles and the skin permeability of the microneedle could be controlled by changing the composition of lecithin.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.31 no.6
• /
• pp.901-907
• /
• 1998

The refined lecithin derived from skipjack viscera oil was added to fish sausage and then the quality stability of the fish sausage during storage was studied. The fish sausages with the lecithin (lecithin $0\%$, A; $2\%$, B: $4\%$, C; $6\%$, D) were shown low level for peroxide value, carbonyl value and acid value compared to that without the lecithin, when they were stored for 40 days at $5^{\circ}C$. The fish sausage with the lecithin was also almost unchanged in polyunsaturated fatty acid compositions such as 22:6 (n-3) and 20:5 (n-3) during storage. Before storage, both the sausages with and without the lecithin were almost unchanged in their sensory score, but the sensory scores were decreased with storage. As a result from sensory score, the sausage contained $2\%$ of lecithin (B) was similar to that of $0\%$ lecithin (A). However, all the samples were kept their oxidative stabilities for 40 days at $5^{\circ}C$.

• Journal of Adhesion and Interface
• /
• v.24 no.4
• /
• pp.131-135
• /
• 2023

Lecithin self-assembles into reverse spherical micelles in organic solvents as an amphiphilic molecule. When additives such as bile salts and water are introduced into lecithin solutions, it induces structural changes in the molecular form of lecithin, leading to the transformation into reverse cylindrical micelles. In this study, we observe the rheological changes of lecithin/bile salt mixtures in a decane system after the addition of water. The resulting mixtures exhibit high viscosity and characteristics of viscoelasticity, suggesting potential applications in various fields such as drug delivery and edible oil gels.

• Korean Journal of Food Science and Technology
• /
• v.23 no.5
• /
• pp.578-581
• /
• 1991

The antioxidative effects of three kinds of commercial lecithin in fish oil(EPA 25%, DHA 10%) were investigated through active oxygen method (AOM, hrs. at $97.8^{\circ}C$), Oven test, polymer test by gel chromatography and coloring test. Although there were difference of antioxidative effect among commercial lecithins, antioxidative effects of the lecithins added to the fish oil increased with increasing the concentration of lecithin. Lecithin III(acetone insoluble content 65%) had the greatest antioxidative effect and the addition of 1%, 5 and 10% enhanced the oxidative stability to 310%, 620% and 840%, respectively. The results also showed that the polymerization in presence of 10% lecithin III did not occur up to 10 hours at the AOM condition, and the degree of color(Gardner number) increased as storage time went by and was accerated at high temperature.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.41 no.3
• /
• pp.201-208
• /
• 2015

Organogels are semi-solid systems that consist of an apolar solvent as the liquid phase within a three-dimensional networked structure. In this study, we developed a stable and skin penetration-enhanced Lecithin Organogel (LO) containing genistein, which is one of the poorly soluble active ingredients in both polar and apolar phase. After screening of various components (type of gelators, organic and aqueous phase), hydrogenated lecithin (HL), sunflower oil (SO), dipropylene glycol (DPG), and polyethylene glycol (PEG) were mainly used in this formulation. Phase ternary diagram was employed for optimization of the composition in the LO. The formulated LO were evaluated for its organoleptic characteristics, stability, pH, rheology, phase transition temperatures, microscopic analysis and skin penetration. The optimized stable LO system can be utilized as an effective and stable cosmetic formulation that can carry poorly soluble active ingredients at high concentration for topical dermal delivery.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.30 no.2
• /
• pp.153-158
• /
• 2004

In cosmetics, the saturated lecithin, one of the main surfactants to prepare liposome has been used for its stability but it has been substituting with unsaturated lecithin which has excellent skin affinity and penetration property. So we studied to prepare nano-liposome that size of particles were below than 50nm by unsaturated lecithin. It was important that many factors including solvent such as propylene glycol, pH balance, homogenizing pressure, various cosurfactants and stabilizers to make stable nano-liposome. In our experimental conditions, cosurfactants with stearate class as lipophilic part were more suitable than others for our purpose. But in liposome by saturated lecithin, cosurfactants had negative effect and appropriate amount of oil should be used to be stable. These results indicated that unsaturated lecithin were more suitable than saturated lecithin to prepare nano-liposome.

• Korean Journal of Food Science and Technology
• /
• v.23 no.3
• /
• pp.251-255
• /
• 1991

The antioxidative effects of the six commercial lecithins, tocopherols, citric acid and ascorbyl palmitate on refined perilla oil were inverstigated by active oxygen method ($AOM,\;hrs\;at\;97.8^{\circ}C$) and oven test. Except for the lecithin I (aceton insoluble content 55%), the induction time on perilla oil treated with commercial lecithins at 5% level was longer than that of refined soybean oil. When the concentration of lecithin (0.5, 1, 2.5, 4 and 5%) in perilla oil was increased, enhanced the antioxidative effect at AOM and oven test. Lecithin also showed synergistic effect with the mixtures of tocopherol, citric acid and ascorbyl palmitate. The antioxidative effect of ${\gamma}-rich-tocopherol$ on perilla was higher than that of ${\dalta}-rich-tocopherol$ or mixed tocopherol.

• KSBB Journal
• /
• v.30 no.2
• /
• pp.58-62
• /
• 2015

A 3-weeks feeding trial with 288 laying hens were conducted to determine the efficacy of lecithin-free egg yolk at different levels of dietary Ca on performance and Ca absorption. Laying hens were divided into 6 groups according to calcium level and testing agent; 0% calcium feed (A), 0.2% calcium feed (B), 0.4% calcium feed (C, normal feed), 0.6% calcium feed (D), 0.4% calcium feed + 0.2% egg byproduct (C+0.2), 0.4% calcium feed + 0.4% egg byproduct (C+0.4). The final body weight gain of C+0.2 and C+0.4 groups were higher by 1.5% and 7.4% respectively than group C. Tibia ash contents did not show significantly difference, but calcium contents increase (p<0.05) in C+0.2 and C+0.4 groups. Parallel undecalcified tibia joint sections were stained for calcium absorption by the von Kossa's stain. This result show that lecithin free egg byproduct supplementation to normal calcium feed improved growth performance and calcium utilization in laying hens.

• Applied Chemistry for Engineering
• /
• v.34 no.3
• /
• pp.247-251
• /
• 2023

Lecithin can self-assemble into reverse spherical micelles in organic solvents due to its amphiphilic properties. With additives such as D-sorbitol and water, the reverse spherical micelles are transformed into reverse cylindrical micelles by the morphology change of lecithin molecules. In this study, the rheological properties of lecithin/D-sorbitol/water mixtures were investigated. In addition, the small angle X-ray scattering (SAXS) technique was used to examine the shape and size of the formed nanostructures related to their rheological properties. Such mixtures are expected to be used in drug delivery and oleogels because of their high viscosity and viscoelastic behavior.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.9
• /
• pp.1245-1250
• /
• 2006

This study was carried out to develop the method of preparing lecithin-fortified ginseng extract. Firstly, soybean lecithin was mixed with soybean oil (LCS) in varying ratio (2.5%, 5%, 10% and 20%). Then, one part volume of LCS was mixed with three parts volume of ginseng extract with 10% solid matter content and the mixture was vortexed vigorously. Finally, the mixture was spinned at the speed of 3,000 rpm for 30 minutes to separate oil and aqueous ginseng extract layer (AG). AG was then subjected to qualitative and quantitative analysis of phospholipids and ginsenosides. Fatty acid composition and crude fat content before and after LCS was determined. Stability of lecithin in ginseng extract was determined by analyzing phospholipid content in the one third upper and lower layer of the concentrated AG in Falcon tubes while storing the LCS treated concentrated AG in 4, 25 and 40oC for 6 months. Ratio of lecithin transferred to AG increased with the increase in lecithin content of soybean oil. There was no significant change in fatty acid composition and crude fat content, and ginsenoside content in the ginseng extract before and after LCS treatment. TLC and HPLC pattern of saponin fraction before and after treating the ginseng extract with LCS demonstrated no observable difference. There was no change in lecithin content in the upper and lower one third layer of ginseng extract in the tubes after storing the concentrated AG in 4, 25 and $40^{\circ}C$ for 6 months. Ginsenosides HPLC pattern was not changed when stored the LCS-treated ginseng extract in those conditions for six months, indicating satisfiable stability of the LCS-treated concentrated ginseng extract. From these results, it can be concluded that treatment of the ginseng extract with lecithin containing soybean oil is a labor effective method with satisfiable stability to fortify lecithins to ginseng extract.