• 한국식품조리과학회지
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• 제11권5호
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• pp.536-541
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• 1995

The antioxidative effect of Aloe extracts on 0.1 M-linoleic acid was compared with some commercial antioxidants during storage at 50${\pm}$2$^{\circ}C$ for 20 hours, and on soybean oils at 60${\pm}$2$^{\circ}C$ for 30 days. In the oxidation of linoleic acid, antioxidative effects of various Aloe extracts and other antioxidants were shown as following orders: 3％ Aloe methanol extract > 1％ Aloe methanol extract > 0.02% BHT > 3％ Aloe ethyl acetate extract > 0.5％ Aloe methanol extract > 0.02%-Tocopherol>Aloe methanol extract, 0.1, 0.02％ > Aloe ethylacetate extract, 1, 0.5, 0.1, 0.02％ > control, while in the oxidation of soybean oil, l％ Aloe methanol extract > 0.02％ BHT > 3％ Aloe methanol extract > 0.02%-Tocopherol>control.

• 한국식품영양학회지
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• 제20권4호
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• pp.399-405
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• 2007

The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{\pm}12^{\circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{\pm}1.1^{\circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.

• 약학회지
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• 제38권3호
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• pp.311-321
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• 1994

Anticancer effects of Aloe on sarcoma 180 in ICR mouse or human cancer cells were determined. Sarcoma 180 cells were inoculated subcutaneously into male ICR mouse to determine effect of Aloe on tumor gowth, or inoculated intraperitoneally into male ICR mouse to determine effect of Aloe on life span prolongation, followed by oral administration of Aloe vera(10 mg/kg/day, 50 mg/kg/day) or Aloe arborescens(10 mg/kg/day, 100 mg/kg/day) once a day for 14 days. The administration of Aloe vera or Aloe arborescens did not suppress tumor growh. However the life span of ICR mouse was prolonged to 19%(p<0.05), 22%(p<0.05) and 32%(p<0.05) by administration of Aloe vera 10 mg/kg/day, Aloe vera 50 mg/kg/day, and Aloe arborescens 100 mg/kg/day, respectively. To determine anticancer effect of Aloe in vitro, Aloe extract was added to the culture of human gastric cancer cells(SNU-1) and colorectal cancer cells(SNU-C2A), and concentration of Aloe to inhibit cancer cell growth was determined using MTT(3-[ 4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) cytotoxicity assay. High $ID_{50}$ values of Aloe vera and Aloe arborescens against gastric cancer cell line(SNU-1) and colorectal cancer cell line(SNU-C2A) suggest that Aloe gel does not have anticancer effect on these specific human cancer cells although high concentration of Aloe inhibited growth of human cancer cells significantly.

• KSBB Journal
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• 제29권6호
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• pp.437-442
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• 2014

In vitro biological activities of Aloe vera gel and skin extracts were evaluated. Total polyphenol contents of Aloe vera skin were measured 41.12 mg/g. DPPH radical scavenging activity of Aloe vera skin-70% EtOH extract, Aloe vera skin-water extract, Aloe vera gel-70% EtOH extract and Aloe vera gel-water extract were 55%, 38%, 11% and 10%, respectively. In addition, 70% EtOH extract and water extract were compared with respect to SOD-like antioxidant activity of Aloe vera-70% EtOH extract has higher activity than Aloe vera water extract. Tyrosinase inhibition rate of Aloe vera gel extract was higher than Aloe vera skin extract. Alcohol dehydrogenase (ADH) and Acetaldehyde dehydrogenase (ALDH) relative percentage activity of Aloe vera gel extract were 126% and 216%, respectively. It was suggested that Aloe vera gel and skin extracts could be used as a functional biomaterial for functional food and cosmetics.

• 대한화장품학회지
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• 제46권3호
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• pp.273-282
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• 2020

알로에 베라(Aloe barbadensis Miller)는 예로부터 화상이나 상처, 습진 등의 다양한 피부 질환을 개선하기 위해 사용해 왔다. 이러한 효능은 알로에가 가지고 있는 비타민, 무기질, 당, 페놀 물질, 지방산. 아미노산 등의 다양한 성분에 의한 것으로 보고가 되었다. 알로에는 극한의 환경에서 스스로를 보호하기 위해서 성분을 변화시키며, 이로 인해 색깔이 녹색에서 적색으로 변화한다. Aloe-emodin은 알로에속 식물의 대표적인 페놀성 물질로 항산화 및 항염 활성을 나타낸다. 그러나 지금까지 알로에의 활성 물질인 알로에-에모딘을 증가시키고 알로에의 색상을 변화시키는 공정 개발에 대한 연구는 보고되지 않았다. 따라서 본 연구의 목적은 aloe-emodin 함량을 증가시키고 알로에의 항산화 및 항염 활성을 증대시키는 핑크 알로에 제조공정을 개발하는 것이다. 이를 위해 알로에를 적정 조건으로 가온한 결과 핑크 알로에는 일반 알로에 대비 aloe-emodin 함량이 증가하였으며, 항산화 활성 증대, NO 생성 억제, 세포 재생 촉진 등의 효과를 나타내었다. 본 연구를 통해 화장품 분야에서 핑크 알로에의 신규 항노화 소재로 활용성을 확인하였다.

• KSBB Journal
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• 제23권3호
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• pp.239-244
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• 2008

For physiological function of aloe concentrate by ultrafiltration (UF) process, jack bean urease inhibitory activity and bentonite flocculating activity of UF aloe concentrate was investigated and compared with fresh aloe gel. Urease inhibitory activity of UF aloe concentrate ranged from 87 to 90% in 1 mL sample. Also, urease inhibitory activity of UF aloe concentrate increased about 10% by heat treatment showing the heat stability. From Lineweaver-Burk plot for UF aloe concentrate, urease inhibition pattern indicated general non-competitive inhibition. From flocculation test of UF aloe concentrate about 1% (w/v) bentonite suspension, maximum flocclulating activity of 97% was obtained at 0.5 mL addition of UF aloe concentrate/ 5 ml bentonite suspension. However, flocculating activity of 81% was obtained at 1 mL addition of UF aloe concentrate/ 5 mL bentonite suspension, which was typical flocculating behavior of polymers with re-dispersion at overdose area. FT-IR spectra of UF aloe concentrate showed the characteristic patterns of $\beta$-binding polysaccharide and less deacetylation indicating higher level of bioactive polysaccharide content.

• Archives of Pharmacal Research
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• 제19권2호
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• pp.163-167
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• 1996

Aloe plants have been used as herbal medicine for centuries and the name aloe means the dried exudate from the cut leaves of Aloe ferox Mill. (Cape aloe, Liliaceae), Aloe ferryi Baker. (Socotrine aloe), A. bainesii Th. Dyer. (Natal aloe) and Aloe vera L. (Curacao aloe) (Namba, 1986). Among them, Aloe vera has not only been one of the most used natural drug well known for its cathartic properties, but also has been widely used as raw materials of cosmetics and health foods (Leung, 1978, Hoffenberg, 1979). Although previous investigations showed that the leaves of A. vera contain a number of anthracene and chromone derivatives such as aloin A, aloin B, 1, 3, 6, 8-tetra-nitro-4,5-dihydroxy-2-hydroxymethyl anthraquinone and 7-hydroxy-aloin, its chemical composition is far from being completely investigated (Hoffenberg, 1979, Rauwald and Voetig, 1982). As a part of our chemical investigations on the constituents of aloe, we report chemical investigation of the freeze dried ground leaves of A. vera which is led to the isolation of five compounds from the ethyl acetate soluble fraction of the methanolic extract.

• 한국식품과학회지
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• 제27권4호
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• pp.555-563
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• 1995

Aloe 첨가식이가 흰쥐의 cadmium 독성에 미치는 영향을 구명하고자 수행하였다. 실험 동물로 Sprague-Dawley계 수컷 흰쥐 30마리를 사용했으며 대조군과 cadmium 첨가군 및 3개의 Aloe arborescens 첨가군으로 나누었다. 각 실험군을 6마리로 나누어 9주간 실험을 수행한 결과를 요약하면 다음과 같다. 체중의 증가 경향은 cadmium 첨가군보다 cadmium＋0.75% aloe 첨가군이 높았다(p<0.01). 식이 섭취량은 실험군들간에 일정한 경향을 인정할 수 없었으며 cadmium 섭취에 의한 식이량은 감소되었다. 물 섭취량은 대조군>cadmium＋0.75% aloe 첨가군>cadmium＋1% aloe 첨가군>cadmium＋0.5% aloe 첨가군>cadmium 첨가군의 순으로 cadmium 섭취에 의한 물 섭취량 감소를 나타냈으며 cadmium 첨가군에 비하여 aloe 첨가군, 특히 cadmium＋0.75% aloe 첨가군에서 뚜렷한 증가를 보였다. 식이 효율은 대조군에서 가장 높았으며 cadmium+aloe 첨가군들중, 특히 cadmium＋0.75% aloe 첨가군에서 비교적 높았다. 각 장기들의 무게는 실험구들간에 일정한 경향을 보이지 않았으나 고환의 경우에만 대조군에 비하여 cadmium＋0.75% aloe 첨가군에서 높았다. 조직 중의 cadmium 함량은 신장>간>비장>심장>허파>고환>뇌의 순으로 높았다. Cadmium 첨가군에 비하여 cadmium＋0.5% aloe, cadmium＋0.75% aloe, cadmium＋1% aloe 첨가군에서 낮았고, 특히 cadmium＋0.75% aloe 첨가군이 다른 aloe 첨가군에 비하여 낮은 함량을 보여 cadmium 축적 억제를 위한 적당한 수준임을 알 수 있었다.

• 생약학회지
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• 제30권3호
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• pp.275-279
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• 1999

The solvent extracts from Aloe arborescens and Aloe vera were randomly screened for inhibitory effects on the growth of tumor cell lines. In case of Aloe vera extracts, butyl alcohol extract and ethyl alcohol extract showed antitumor activity at $100\;{\mu}g/ml$ on lung cell lines(A427, Sk-mes-1, Calu-3 and 3LL). In Aloe arborescens extracts, butyl alcohol extract and ethyl alcohol extract exerted high activity at $100\;{\mu}g/ml$ on breast cell line(Hs-578T) and lung cell line(Sk-mes-1), respectively. The solvent extracts from Aloe vera exerted antitumor activity broadly on various tumor cell lines. In contract, the solvent extracts from Aloe arborescens exerted specific antitumoricity on a few tumor cell lines.

• 패션비즈니스
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• 제19권3호
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• pp.121-129
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• 2015

Aloe is a popular and effective agent used to cosmetic ingredient. It could replace artificial pigment on make-up base product and it is highly probable that might be useful as ingredients of multi-functional color cosmetic. In this study, we made a makeup base containing aloe extract and tested the effectiveness, safety and stability. Contents of polyphenol and flavonoid from the aloe extract were measured. To determine the antimicrobial effect from the aloe we used the paper disc diffusion method. We assessed the safety of make-up base containing aloe to cultured macrophage RAW 264.7 cells by MTT assay. Polyphenol contents of aloe extract and flavonoid respectively were 48 mg/g and 10 mg/g, in the 10 % concentration aloe extract. In case of aloe make-up base, the clear zone against Stapylococcus epidermidis was 9~11 mm and Stapylococcus aureus was also 9~11 mm. Growth activity of macrophage RAW 264.7 cells was over 80% in all concentration of make-up base containing aloe and general make base product. In conclusion aloe extract may be able to substitute the synthetic pigments and considered to be uses for ingredients multi-functional color cosmetic's ingredient.