• The Journal of Internal Korean Medicine
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• v.25 no.1
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• pp.28-45
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• 2004

Objectives : The main purpose of this study is to evaluate the effect of Injinchunggan-tang on $TNF-{\alpha}$ signal transmission system. Materials and Methods : We analyzed the following with quantitative RT-PCR method; the effect of Injinchunggan-tang on secretion of $TNF-\alpha$ mRNA/protein and stability, the effect on gene revelation that consists of signal transmission system (TRAIL, NIK, A20, TRADD, RAIDD, RIP TNFR-I, TNFR-II, TRAF1, TRAF2, FADD), the one on activation of p38, Erk1/2 MAPK and the rate of nuclear $NF-{\kappa}B/cytosolic\;NF-{\kappa}B$ in HepG2 cell. We also analyzed the inhibitory effect of Injinchunggan-tang on the apoptosis of HepG2 cell that $TNF-{\alpha}$ induces and the $NF-{\kappa}B$ restraint effected by transfection of $I{\kappa}B{\Delta}N$ through tryphan blue exclusion assay. Results : Injinchunggan-tang prohibits revelation of $TNF-{\alpha}$ mRNA in HepG2 cell and the creation of protein. However, it has no effect on the stability of $TNF-{\alpha}$ mRNA. While it did not have any effect on the generation of TRAIL, NIK, A20, TRADD, RAIDD and RIP genes, Injinchunggan-tang reduces the revelation of TNFR-I, TNFR-II, TRAF1, TRAF2 and FADD genes. It has been confirmed that Injinchunggan-tang restraints the revelation of $TNF-{\alpha}$ mRNA that is promoted by ethanol, acetaldehyde, lipopolysaccharide, in proportion to the treatment density and time. It activated $NF-{\kappa}B$ of HepG2 cell and promoted activation of $NF-{\kappa}B$ that is occurred by $TNF-{\alpha}$. It has been observed that the restraint effect against the $TNF-{\alpha}$ inducing apoptosis is lost when it is intercepted the function of $NF-{\kappa}B$ in HepG2 cell. Conclusion: It has been confirmed that Injinchunggan-tang has restraining effect against the revelation of $TNF-{\alpha}$ and mRNA that is constituent element of TNF-a signal transmission system. It also has been revealed that it restraints the activation of p38, Erk1/2 by $TNF-{\alpha}$. Through this prohibiting effect, it is inferred that it restraints signal transmission among various cells that are related to inflammation reaction. Meanwhile, Injinchunggan-tang protects liver cell from apoptosis that is caused by $TNF-{\alpha}$, by maintaining the activating function for $NF-{\kappa}B$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.397-402
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• 1984

As a basic research for inhibition of enzymatic browning of apple wine, polyphenol oxidase (EC 1.10.3.1) from apple (Jonathan) was extracted, partially purified, and some properties of the enzyme and changes o( active bands by heat treatment were investigated. Optimum conditions for the enzyme reaction were pH6.5 and temperature of $30^{\circ}C$, and o-diphenol was the main substrate for the enzyme. Approximately 35% and 15% of initia lpolyphenol oxidase activity remained after heating at $60^{\circ}C$ and $70^{\circ}C$ for 1 hour, respectively. About 0.5mM of the inhibitor such as sodium metabisulfite, cysteine and ascorbic acid was required for effective inhibition of the enzyme reaction. However, EDTA was found to be a very poor inhibitor. Ethanol did not affect the enzyme activity. The number of active bands of polyphenol oxidase from apple(Jonathan) was found to be four, but two bands and one band were observed after heating at $60^{\circ}C$ and $70^{\circ}C$ for 1 hour, respectively, which showed a significant difference in thermal stability among active bands.

• Applied Biological Chemistry
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• v.45 no.2
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• pp.77-83
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• 2002

Effects of ethoxyquin on the color stability of oleoresin paprika extracts and amount of residual ethoxyquin, a color stabilizer, in commercial extracts were determined. The oleoresin paprika extracts dissolved in ethanol gave the highest maximum photo-absorbency at 444-458 nm, with the color index of United States product 2-6 times higher than that produced in India. The residual solvents in oleoresin paprika extracts were mainly acetone and methanol, although some other extracts also contained small amounts of hexane. HPLC analysis was determined as a proper analytical method for residual ethoxyquin assay in the oleoresin paprika extracts, particularly when hexane was used as a solvent. The residual ethoxyquins were detected in the extracts produced in US and Spain which had relatively high color indices.

• Food Science and Preservation
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• v.13 no.5
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• pp.629-633
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• 2006

Pinus rigida Miller leaf extract (PRLE) showed antimicrobial activity remarkably against food pathogenic and spoilage bacteria at concentrations of $100{\sim}250{\mu}g/mL$. Alcohol-soluble PRLE had higher antimicrobial activity against Staphylococcus aureus and E-coli than any other-soluble PRLE such as butanol, ethyl acetate, ether and water. As PRLE concentration increased alcohol-soluble PRLE increased the remarkable inhibitory zone of microbial growth on the microbial media. PRLE showed good stability against temperature and pH in the range of $40{\sim}150^{\circ}C$ and $4{\sim}11$, respectively. This may indicate that PRLE can be a potential anti-microbial agent for industrial application. In addition, SEM of Listeria monocytogenes suggested that it antimicrobial component would perturb the functions of microbial cell membranes synergistically. In the feeding experiment the formaldehyde content in the serum of formalin-fed and PRLE-treated me decreased remarkably due to the lysis of formaldehyde and the rate of hemoglobin biosynthesis was recovered to the orignal state within a short breeding time.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.553-560
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• 2021

Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.1
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• pp.39-46
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• 2022

In this study, we tried to find out the value of using Vietnamese Ternstroemia kwangtungensis Merr. (TK) extracts as a functional material. As a result of measuring the level of Nrf2 expression of TK, 50% ethanol extract TK leaf showed the highest activity at a concentration of 200 ㎍/mL. In order to confirm the stability of the extract over time at room temperature, UPLC was performed, and stability was maintained because the patterns of the UV spectrum pattern were the same. In order to confirm the antioxidant efficacy of TK, the activity increased as the concentration increased as a result of measuring electron donating and ABTS⁺ radical scavenging ability. At 1,000 ㎍/mL, they showed effects of 94.6% and 90.8%, respectively. As a result of measuring the tyrosinase inhibitory activity showed an inhibitory ability of 24.4% at a concentration of 1,000 ㎍/mL. In addition, as a result of examining the elastase inhibitory activity of the extract was increased in a concentration-dependent manner, and it was confirmed that the inhibitory activity was 42.7% at 1,000 ㎍/mL. From these results, it was confirmed that the TK extract was valuable as a natural material for cosmetics.

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.251-260
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• 2023

This study was conducted to investigate the effect of propolis extract on chicken patty. the meat quality characteristics and storage properties of chicken patties without propolis extract were compared to those with 0.1%, 0.2%, and 0.4% propolis ethanol extract. The addition of propolis extract resulted in increased fat and ash content in the chicken patties. There were no differences in pH, water holding capacity, cooking loss, and texture profile analysis, indicating that the propolis extract did not negatively affect emulsification stability. However, sensory evaluation showed that the higher the concentration of propolis extract added, the lower the total preference of the chicken patties. Over a storage period, patties treated with propolis extract exhibited a lower total microbial count, and volatile basic nitrogen (VBN) content compared to those without propolis extract. Therefore, the addition of propolis to chicken patties does not reduce emulsion stability but improves storage properties. However, the unique flavor of propolis decreases the preference for chicken patties, so the amount must be considered when using it.

• Journal of the Korean Applied Science and Technology
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• v.41 no.3
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• pp.756-770
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• 2024

This study confirmed emulsion stability after performing antioxidant, whitening, antibacterial, and anti-inflammatory efficacy evaluation to find out the availability of Sicyos angulatus L. (SA) which is designated as an ecological disturbance species as a functional cosmetic material. SA was extracted with Deionized Water (SAW) and 70% EtOH (SAE). Compared to SAW, SAE has excellent antioxidant efficacy by showing scavenging activity and SOD-like activity against DPPH radical and ABTS⁺ radical, and inhibits melanin production by inhibiting the activity of tyrosinase. SAW had no antibacterial effect on Escherichia coli (E.c), Staphylococcus epidermidis (S.e), Staphylococcus aureus (S.a), Pseudomonas aeruginosa (P.a), and Cutibacterium acnes (C.a) strains, while SAE showed antibacterial activity by producing clear zones in E.c, S.e, P.a, and C.a strains except S.a. In LPS-treated RAW 264.7 cells, SAE showed efficacy against anti-inflammatory by inhibiting the production of NO by inhibiting the expression of iNOS and COX-2 than SAW. It was confirmed that the SAE-added emulsion was not separated at temperatures of 4℃, 25℃, and 50℃, the pH and viscosity did not change significantly in numerical terms, and the particle size was similar to that of the control emulsion, so it did not affect the formulation. Based on these results, we suggest its potential as a new material for functional cosmetics research.

• Journal of the Korean Electrochemical Society
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• v.16 no.1
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• pp.30-38
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• 2013

In this study, a catalyst slurry was prepared with a Pt/C catalyst, Nafion ionomer solution as a binder, an ionic liquid (IL) (1-butyl-3-methylimidazolium tetrafluoroborate), deionized water and ethanol as a solvent for the application to polymer electrolyte fuel cells (PEFCs) at high-temperatures. The effect of the IL in the electrode of each design was investigated by performing a cyclic voltammetry (CV) measurement. Electrodes with different IL distributions inside and on the surface of the catalyst electrode were examined. During the CV test, the electrochemical surface area (ESA) obtained for the Pt/C electrode without ILs gradually decreased owing to three mechanisms: Pt dissolution/redeposition, carbon corrosion, and place exchange. As the IL content increased in the electrode, an ESA decrement was observed because ILs leaked from the Nafion polymer in the electrode. In addition, the CVs under conditions simulating leakage of ILs from the electrode and electrolyte were evaluated. When the ILs leaked from the electrode, minor significant changes in the CV were observed. On the other hand, when the leakage of ILs originated from the electrolyte, the CVs showed different features. It was also observed that the ESA decreased significantly. Thus, leakage of ILs from the polymer electrolyte caused a performance loss for the PEFCs by reducing the ESA. As a result, greater entrapment stability of ILs in the polymer matrix is needed to improve electrode performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.244-248
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• 2004

Ethanol extract of Agrimoniae Herba showed strong antimicarobial activity againt Listeria monocytogenes, Staphlococcus aureus, Salmonella typhimurium, Escherichia coli and Aeromonas hydrophila subsp. hydrophila The growth of tested organisms was significantly inhibited above 4 log in tryptic soy broth with about 0.12%(w/v) of Agrimoniae Herba after incubation for 12 hrs at 37$^{\circ}C$. Antimicrobial activity of Agrimoniae Herba was decreased by heat treatment at above 8$0^{\circ}C$. But Agrimoniae Herba showed strong inhibitory effect after heat treatment at 121$^{\circ}C$ for 15 min. The growth of L. monocytogenes was inhibited by addition of 0.6% Agrimoniae Herba in food system (ham homogenate).