• Journal of Pharmaceutical Investigation
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• 제37권2호
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• pp.85-94
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• 2007

The objective of this study is to prepare a stable delivery systems containing polyethoxylated retinamide(PERA) - derivatives of retinoic acid, effective anti-wrinkle and anti-acne agent. Cubic liquid crystalline phase gel (CLCPG) and cubosomes containing various concentrations of PERA were prepared to investigate the physicochemical properties. Furthermore, stability and transdermal absorption efficacy of the CLCPG containing PERA were investigated in comparison with oil-in-water (O/W) emulsions which are predominantly used as a topical formulation. CLCPG increase the stability of PERA in comparison with O/W emulsion. For tropical application, CLCPG containing PERA shows higher moisturizing effect than that of O/W emulsion. In skin permeation test, CLCPG shows higher PERA deposit on epidermis. With its specific physicochemical property caused by the glyceryl oleate, CLCPG itself could be used for stabilizer of various actives and applied as an effective delivery system for topical application. Cubosome, nano-sized dispersed CLCPG, is also expected to be applied in a various field of industry like food, cosmetics and pharmaceuticals.

• 한국콘텐츠학회논문지
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• 제16권4호
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• pp.503-515
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• 2016

브랜드 스토리텔링을 보여주는 다양한 광고를 포괄한 개념이 브랜디드 콘텐츠다. 새로 생겨난 모바일 음식 배달 어플리케이션 시장에서 업체들은 브랜디드 콘텐츠를 적극적으로 사용하여 도입기에는 낯선 서비스를 친숙하게 만들고, 정교화기에는 경쟁 업체에 비해 독특한 브랜드 이미지를 구축하려 하는 양상을 보였다. 본 연구는 '배달통', '배달의 민족', '요기요' 등 가장 대표적인 세 업체의 브랜디드 콘텐츠를 대상으로, 시기별로 달라진 브랜드 스토리텔링의 유형을 나누고 구조를 분석하여 그 전략을 드러내고자 하였다. 서사를 표현하는 양식에 따라 각기 다른 정서적 효과를 거두게 됨에도 불구하고 아직까지 브랜드 스토리텔링의 유형 및 구조를 고찰한 연구는 별로 없다. 본문에서는 노드롭 프라이의 서사 유형론을 빌려와, 브랜드가 하는 역할을 가지고 그 유형을 로맨스, 희극, 비극, 아이러니와 풍자로 나누었다. 그리고 이를 세 업체의 브랜디드 콘텐츠에 적용하여 그 유형을 분석하고 시기별로 달라진 전략까지 살펴보았다. 고전적인 로맨스 서사 유형을 넘어 다양한 서사적 유형은 시장 진입 시기를 극복하고 브랜드 포지셔닝을 하는데 효과를 거두고 있다. 본 연구가 앞으로 브랜디드 콘텐츠의 서사 전략을 연구하는데 도움이 되기를 기대한다.

• Journal of Pharmaceutical Investigation
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• 제36권3호
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• pp.185-192
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• 2006

The purpose of this study was to determine the effects of iontophoresis on transdermal delivery of procaine hydrochloride in healthy volunteers, as well as to the synergic effect of high voltage current or ultrasound on the efficacy of transdermal delivery of iontophoresis. Forty healthy volunteers were randomly assigned to four groups topical application group (TA), iontophoresis group (IT), pre-treatment of high voltage current stimulation with iontophoresis (HVS + IT), and pre-treatment of ultrasound application with iontophoresis (US + IT). All subjects received procaine iontophoresis on the forearm using direct current with 4 mA f3r 15 minutes. All subject was measured the duration of local anesthesia, pressure pain threshold, pain perception threshold using rectangular wave at 0.2 ms, 1 ms, 50 ms of rectangular current stimulation after procaine iontophoresis. For comparisons of the sensory characteristics and efficacy of iontophoresis between the groups, an one-way ANOVA and Kruskal-Wallis were used. The significant difference the duration of local anesthesia were found between the groups (p<0.001). The local anesthetic duration of IT, HVS+IT were significantly longer than TA. Meanwhile, the local anesthetic duration of US+IT was significantly longer than HVS+IT, IT and TA group (p<0.05). Also, the pressure pain threshold, pain perception threshold at 0.2 ms, 1 ms, 50 ms were significant difference between the groups (p<0.001). All sensory characteristics including pressure pain threshold, pain perception threshold of IT, HVS+IT was significantly increased than TA, whereas, US+1T was significantly increased HVS+1T, IT and TA (p<0.05). This study showed that the procaine iontophoresis have increase the duration of local anesthesia concomitantly pressure pain threshold and pain perception threshold of sensory nerve fibers such as $A-{\beta}$, $A-{\delta}$ and C fiber. This findings suggest that the iontophoresis enhanced the transdermal delivery of drug ions in vivo. The combination of ultrasound application and iontophoresis synergized the transdermal delivery of drug ions. It is suggests that an electric field, mechanical and heating property of ultrasound may contribute to synergic effect due to temporary changes of structure in the stratum corneum.

• 유통과학연구
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• 제20권10호
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• pp.67-77
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• 2022

Purpose: This study aims to determine the online shop service performance of fresh food products distribution, consumer motivation, and their relationship during the COVID-19 pandemic. Research design, data, and methodology: A survey was conducted online using Google Forms on 100 consumers of TaniHub application users. Data in the form of scale were analyzed descriptively to explain the service performance and consumer motivation. The service performance consists of technical services and marketing services. Technical service indicators consist of payment, delivery, and products. Meanwhile, the marketing service indicator consists of promotions and prices. The consumer motivation is characterized by reference, actualization, and lifestyle. The relationship between the two was analyzed using Spearman's rank correlation. Results: The most consumers are millennial generation who were active in social media. They are employees with Bachelor's and Master's qualifications and included in the middle economic groups. TaniHub online shop had good technical and fair marketing performance. The motivation of online shop consumers of fresh food products through the TaniHub application was high. Conclusions: The findings discovered a significant relationship between online shop service performance and consumer motivation. It indicates the need for improvement in marketing services, especially promotions, to improve the performance of this e-agribusiness company.

• 식품과학과 산업
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• 제50권1호
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• pp.16-25
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• 2017

There is no doubt that accumulation of big data using multi-omics technologies will be useful to solve human's long-standing problems such as development of personalized diet and medicine, overcoming diseases, and longevity. However, in the food industry, big data based on omics is scarcely accumulated. In particular, comprehensive analysis of molecular lipid metabolites directly associated with food quality, such as taste, flavor, and texture has been very limited. Moreover, most of food lipidomics studies are applied to analyze lipid components and discriminate authenticity and freshness of limited foods including vegetable and fish oil. However, if lipid big data through food lipidomics research of various foods and materials can be accumulated, lipidomics can be used in the optimization of food processing, production, delivery system, food safety, and storage as well as functional food.

• 한국융합학회논문지
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• 제9권12호
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• pp.239-250
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• 2018

본 연구는 한국과 중국 소비자들 간의 배달음식 앱에 대한 고객만족과 서비스 품질 요소의 영향력 정도를 분석하고자 하였다. 이러한 연구목적을 달성하기 위해서 MOBISQUAL이란 모바일 인터넷 서비스 품질 측정 도구를 통해 가설구조의 모형을 설정하였다. 연구결과, 한국소비자는 유희성과 충족성이 고객만족에 대해 긍정적인 영향을 미치는 것으로 나타났으며, 중국 소비자는 유희성, 유용성, 개인화, 디자인, 용이성, 안전성이 고객만족에 대해 긍정적인 영향을 미치는 것으로 나타났다. 본 연구결과는 한국과 중국 소비자들에게 배달음식 앱이 고객만족에 대한 영향을 미치는 요소 간의 차이가 있음을 발견하였고 이를 통해 관련 기업에서 고객만족을 위해 고려해야할 부분을 제시했다는데 의의가 있다.

• 한국동물위생학회지
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• 제43권3호
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• pp.129-137
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• 2020

In this study, we applied biodegradable drug delivery carries (BDDC) for food-and-mouth (FMD) vaccination. After FMD vaccination using BDDC, we estimated the percentage inhibition (PI) of antibody, decomposed patterns, and histopathologic features of BDDC. PI of antibody was higher than 50 at two weeks after injection and sustained positive PI until 10 weeks after injection. BBDC injection group showed significantly an increased pattern of blood monocyte at two and three weeks after injection. According to the Micro CT, micro-cracks were observed at two weeks after injection and the morphology of BDDC was lost at four weeks after injection. For histopathological examination, acute inflammation with neutrophil infiltration and micro-metallic residues were observed around BDDC until four weeks after injection and inflammatory responses gradually decreased at 10 weeks. Based on our experiment, BDDC is considered as an alternative way to vaccine injection for veterinary applications. Our study can be used as basic data for the drug delivery system using biodegradable metals in the future.

• 한국축산식품학회지
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• 제44권2호
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• pp.239-254
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• 2024

This review sought to categorize studies on meat tenderization and safety through pulsed electric field (PEF) treatment, with a particular focus on reconciling conflicting findings regarding the tenderization effect (i.e., the primary outcome of PEF treatment) and to discuss the underlying mechanisms of these effects. While the tenderization effect may vary depending on the homogeneity of PEF treatment and variations in the conditions of texture measurements, the protein associated with tenderization was degraded by PEF treatment in most studies. PEF technology enables the delivery of a high voltage for a brief duration, typically in the microsecond range, making it a non-thermal technology. One of the distinct advantages of PEF is its ability to preserve the freshness of meat due to its exceptionally short treatment time. While PEF studies have traditionally centered on pasteurizing liquid foods, research on its application to meat is steadily expanding. Therefore, this review aims to elucidate the mechanisms of PEF and provide current insights into the applications of this technology for meat tenderization and microbial inactivation.

• Asian-Australasian Journal of Animal Sciences
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• 제28권3호
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• pp.420-427
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• 2015

It is necessary to understand the cellular uptake and cytotoxicity of food-grade delivery systems, such as ${\beta}$-lactoglobulin (${\beta}$-lg) nanoparticles, for the application of bioactive compounds to functional foods. The objectives of this study were to investigate the relationships between the physicochemical properties of ${\beta}$-lg nanoparticles, such as particle size and zeta-potential value, and their cellular uptakes and cytotoxicity in Caco-2 cells. Physicochemical properties of ${\beta}$-lg nanoparticles were evaluated using particle size analyzer. Flow cytometry and confocal laser scanning microscopy were used to investigate cellular uptake and cytotoxicity of ${\beta}$-lg nanoparticles. The ${\beta}$-lg nanoparticles with various particle sizes (98 to 192 nm) and zeta-potential values (-14.8 to -17.6 mV) were successfully formed. A decrease in heating temperature from $70^{\circ}C$ to $60^{\circ}C$ resulted in a decrease in the particle size and an increase in the zeta-potential value of ${\beta}$-lg nanoparticles. Non-cytotoxicity was observed in Caco-2 cells treated with ${\beta}$-lg nanoparticles. There was an increase in cellular uptake of ${\beta}$-lg nanoparticles with a decrease in particle size and an increase in zeta-potential value. Cellular uptake ${\beta}$-lg nanoparticles was negatively correlated with particle size and positively correlated with zeta-potential value. Therefore, these results suggest that the particle size and zeta-potential value of ${\beta}$-lg nanoparticles play an important role in the cellular uptake. The ${\beta}$-lg nanoparticles can be used as a delivery system in foods due to its high cellular uptake and non-cytotoxicity.

• International Journal of Internet, Broadcasting and Communication
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• 제15권4호
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• pp.332-341
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• 2023

Notable trends in the restaurant start-up market after the lifting of social distancing include increasing interest in start-ups, emphasizing the importance of food quality and diversity, decreasing the relative importance of delivery services, and increasing interest in certain industries. The data collection period is three years from April 2021 to May 2023, including before and after social distancing, and texts extracted from blogs, news, cafes, web documents, and intellectuals provided by Naver, Daum, and Google were collected. For the collected data, the top 30 words were derived through a refining process. In addition, based on April 2021, the application period of social distancing, data from April 2021 to April 2022, and data from May 2022 to May 2023, Through these changes in trends, founders can capture new opportunities in the market and develop start-up strategies. In conclusion, this paper provides important insights for founders in accurately understanding the changes in food service start-up trends and in developing strategies appropriate to the current market situation.