• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.3
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• pp.307-317
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• 2020

The barrier structure of the skin's epidermis is a key structure to prevent the loss of water inside the body and the invasion of foreign substances, and is composed of keratinocytes and intercellular lipids. At this time, the intercellular lipids of the skin barrier has the strongest structure when packed in an orthorhombic structure. However, it is damaged by various external causes and changes to a hexagonal structure. This change in physical structure can be analyzed non-invasively by analyzing the signal of the CH₂-CH₂ scissoring band of lipids using FT-IR. In this study, SDS was treated on porcine skin to construct a skin barrier damage model, and the degree of change in packing structure was quantified by analyzing FT-IR signals. We then judged whether the barrier of the damage model was recovered according to the treatment of the cosmetic formulation. From these results, an indirect method of measuring the water evaporation of the skin barrier to date can be supplemented. In addition, physical changes in the structure of the skin barrier can be utilized in a direct and efficient manner to identify the function and verify the formulation of various materials.

• Korean Journal of Weed Science
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• v.16 no.4
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• pp.362-371
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• 1996

In this study, the relationships between sensitivity to oxyfluorfen, absorption of the herbicide, protoporphyrin IX(Proto IX) accumulation and activities of antioxidative enzymes were examined to identify the tolerance mechanism against oxyfluorfen in various rice cultivars having different level of tolerance to this herbicide. Absorption of oxyfluorfen in tolerant rice cultivars was slower than in susceptible cultivars. Proto IX accumulation in various rice cultivars treated with oxyfluorfen was higher in susceptible cultivars than in tolerant ones. In susceptible cultivars especially, Proto IX accumlated rapidly during the herbicide treatment in the dark. Large amounts of Proto IX accumulation were considered to cause membrane lipid peroxidation in the light. However, among the tested rice cultivars, there was little relationship between their tolerance to oxyfluorfen and the activities of antioxidative enzymes. Therefore, it is assumed that differential susceptibility of rice cultivars to oxyfluorfen was due to difference in their capability to absorb the herbicide and to subsequently accumulate Proto IX.

• Korean Journal of Food Science and Technology
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• v.1 no.1
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• pp.51-61
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• 1969

In order to eliminate the considerable loss of rice by insects, to protect the human body from toxin excreted by some microbes, and to promote the storage efficiency of rice by employing the irradiation, the following experiments were carried out. Two varieties of rice, Paldal and Nongkwang polished and unpolished by the conventional methods and were packaged in polyethylene bags. After irradiating to the doses of 6-400 Krad of gamma-radiation from a $Co-^{60}$ source the samples were stored at the room temperature $20^{\circ}C$ for 8 months. The effects of radiation in terms of the removal of insects and microbes and the changes of chemical components (such as moisture, amylose, free sugar, and rancidity) were determined monthly from march to October during the storage. 1) Infestation of insects was greatly influeneed by the packaging materials used. There was no infestation in rice being packaged in a polyethylene bag, while as the rice packaged in a straw sack was infested in two months of the storage. 2) Some yeast and molds survived 400 K rad of radiation. Sterilizing dose to inhibit reproduction and growth of microbes was presumed to be higher than 400 K rad. Yeast mainly were found on the surface of rice, but mold were embeded into rice kernels by mycelium. 3) Changes of moisture contents during storage was not affected by radiation but was by humidity of the storage room. 4) Amylose content in starch increased with increasing dose of radiation and with the length of storage time, indicating possible depolymerization of starch molecules. 5) Free reducing sugar content was not affected by radiation and decreased with storage time. 6) Rancidity also increased with does and storage time.

• Applied Microscopy
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• v.41 no.3
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• pp.197-204
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• 2011

To investigate the alleviative effect of white tea water extract on the inflammation and skin barrier damage, skin aging animal model was produced by the irradiation of UVB to the backs of hairless mice for 12 weeks. And then experimental materials were applied topically for 4 weeks. At the 28th day of experiment, positive control (PC, 0.01% retinoic acid treatment) and experimental groups (E1, 1% white tea water extract treatment; E2, 2% white tea water extract treatment) had significantly (p<0.001) lower values of both skin erythema index and transepidermal water loss (TEWL) than the control (C, saline treatment) group. The appearance of mast cell and the degree of its degranulation in dermal and subcutaneous layers were remarkably reduced in E1 and E2 groups compared to the C group. It is found that white tea water extract is effective in skin barrier damage and inflammation in hairless mouse.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.11
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• pp.3500-3505
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• 2009

Sixteen moderate atopic dermatitis patients were treated with applying toner and cream using estern medical herbs[Estern medical complex(Radix Glycyrrhizae, Radix Angelicae Dahuricae, Rhizoma Ligustici Chuanxiong, Fructus ponciri Seu Aurantii Immaturus, Radix Rehmanniae Praeparata, Radix Puerariae, Rhizoma Corydalis), Cypress, Green tea, Radix Astragali, Red ginseng, Syrup ferment, Apple ferment filtrate] on the atopic area 2-3 times per day for 6 weeks. After 6 weeks of study, the result was a decrease in SCORAD index($26.9{\pm}11.8$ to $14.9{\pm}9.7$(p<0.05)), IgE($641.9{\pm}1294.6$ to $565.8{\pm}1076.8$), Eosinophil count($246.7{\pm}203.5$ to $203.3{\pm}130.7$(p<0.05)) and TEWL($16.7{\pm}5.1$ to $15.4{\pm}8.7$(p<0.05)). And skin hydration was increased($36.6{\pm}10.0$ to $44.0{\pm}10.3$(p<0.01)) maintaining skin pH level. The patient;s and physician's global assessment also improved. Therefore, estern medical herbs may play a role in treatment of atopic dermatitis.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.865-870
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• 2003

The effects of storage atmosphere on the physicochemical and organoleptic properties of Asian pears (Pyrus pyrifolia Nakai cv. Niitaka) were investigated. The pears were stored at $0^{\circ}C$ for up to 8 months under CA conditions (3 kPa $O_2$＋1 kPa $CO_2$, 1 kPa $O_2$+5 kPa $CO_2$, 1 kPa $O_2$+1 kPa $CO_2$) controlled by a static system or air (21 kPa $O_2$+0 kPa $CO_2$). CA conditions retarded the loss of weight, flesh firmness, organoleptic properties (appearance, aroma, sweetness, texture), and the development of injuries in the fruits during storage. Low $O_2$ plus high $CO_2$ conditions maintained the highest flesh firmness. In addition, low $O_2$ reduced injuries more than the other conditions. Skin color (lightness, chroma, hue), soluble solids, titratable acidity, pH and vitamin C were unaffected by storage atmosphere.

• Food Science and Preservation
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• v.13 no.6
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• pp.686-690
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• 2006

Quality properties of legumes (Seoritae and red bean) with soaking of 3% NaCl solution and microwave dying were evaluated. The samples were soaking with 3% NaCl at $25^{\circ}C$ for 6 hr(Seoritae) and 12 hr(red bean). Moisture content of Seoritae and red bean after soaking are 35.8%, and 35.1% respectively. The samples were dried with microwave treatment and cooling with microwave treatment combination secondly to $12{\sim}14%$ for moisture content Hardness of Seoritae was decreased from $12,863g_f$ to $3,309g_f$. There was a difference between varieties on color value. Hardness of cooked rice with ratio of milled rice and legumes(7:3) was $3,165g_f$ which is lower value compared to regular cooked mixed rice. Sensory evaluation of cooked mixed rice showed that treated samples have higher scores on color, flavor, taste, texture and overall acceptability values than those of control.

• Food Science and Preservation
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• v.18 no.5
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• pp.636-642
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• 2011

The chemical components of four muskmelons (Thankyou, Beauty, Picnic, and Symphony), according to the cultivars, were investigated during storage at $7^{\circ}C$ for 28 days. After the storage period, the Picnic cultivar indicated a weight decrease of up to 4.70% whereas the Symphony cultivar showed the best weight maintenance during storage (1.02%). The Thankyou and Symphony cultivars had higher sugar content and acidity levels than the Beauty and Picnic cultivars during storage. While the Symphony and Beauty cultivars showed high hardness at the start of their storage, their hardness decreased much during storage while the Thankyou and Picnic cultivars showed little change in hardness during storage. Further, the Thankyou cultivar not only maintained its unique muskmelon yellow color but also showed lower microorganism growth than the other cultivars. The stem water loss seen in this cultivar, however, tends to be the first thing seen by the consumers and may thus determine its merchantable quality. In addition, as the Thankyou cultivar showed the least quality change during storage, it will be useful for the development of a technology for minimizing the moisture content of a muskmelon's stem.

• Food Science and Preservation
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• v.9 no.2
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• pp.154-160
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• 2002

This study was carried out to investigate the efficacy of electrolyzed oxidizing(EO) water, electrolyzed oxidizing water with 0.5% citron juice and 0.1% aluminium potassium sulfate (APS) solution as the storing liquids to maintain quality and extend shelf life of peeled taro. Water content of peeled taro increased from 80.55% to 82.12∼84.24% after 25 days storage due to moisture absorption. However, there were no significant difference between treatments. In case of color value of peeled taro, L value was slowly decreased and a, b value was generally increased. Texture of peeled taro decreased from initial 4,520$\pm$75 g to 4,160$\pm$80 g after 25 days storage in EO water with 0.5% citron juice, which is the least reduction value in all treatments. Treatment of EO water with 0.5％ citron juice maintained 6.99 mg%(57%) of total vitamin C after 25 days storage which showed highest total vitamin C content between treatments. In most treatments, total sugar was decreased in fast rate for 15 days storage and slowly decreased after 15 days storage. Free sugar content was not changed significantly during storage. In case of sucrose content which is the major portion of free sugar, reduction continued until the midst of storage. and after that it increased to 1.5∼2 times of initial contents. However, there were no differences between treatments and storage days in contents of fructose, glucose and maltose. Major amino acids in peeled taro were aspartic acid and glutamic acid with 1,084.8 and 691.8 mg/100g respectively. At 25 days of storage, aspartic acid content in treatment of EO water was increased about 13.9%. Treatment of EO water with 0.5% citron juice was the most effective in respect to the reduction ratio of total amount of essential amino acids.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.571-578
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• 2015

This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.