• 약학회지
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• 제58권4호
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• pp.262-267
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• 2014

Unused medication disposal is a burden due to the cost of disposing as well as the cost of the drugs. Investigating medication returns is expected to suggest areas of intervention to reduce unused medications. Purpose: The aim of this study was to examine types, quantity, costs, active pharmaceutical ingredients, and therapeutic category of the medications returned to community pharmacies. Method: From January 15, 2014 to February 28, 2014, the medications returned to the 17 community pharmacies in Gimhae, Jinju, and Incheon, Korea were examined. The pharmacists and student volunteers worked cooperatively to identify the medications and analyze drug cost of prescription pill medications returned to the pharmacies. Results: A total of 2,720 pills of prescription medication were analyzed and 91 active pharmaceutical ingredients were identified. According to the Anatomical Therapeutic Chemical (ATC) classification, the most predominant group was A (alimentary tract and metabolism) with 33.3%, followed by N (nervous system) with 15.0%. With regard to the drug cost of groups, group A was the highest with 26.6%, followed by J01 (antibacterials for systemic use) with 20.2% and N (nervous system) with 18.3%. The total cost of the oral pill prescription medications was 468,477 won. Conclusion: The result from this study implies that unused drugs impose a significant cost to the health care system in Korea. In this study, medicines used to treat gastrointestinal conditions were returned most frequently with the highest drug cost. Further research in nationwide level is necessary to establish strategies to reduce the wastage of unused medicines.

• 한국염색가공학회지
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• 제29권4호
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• pp.256-267
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• 2017

The purpose of this study was to analyze the functional ingredients of Perilla Frutescens L. Britt extracts and to confirm the possibility of producing PVA nanofibers using extracts. Distilled water, 3% aqueous sodium hydroxide solution and ethanol were used as extraction solvents. The electrospinning was carried out at a PVA concentration of 12%, an applied voltage of 10 kV and a tip to collector distance of 15cm. The contents of volatile substances, essential oils, total polyphenols and flavonoids of the extracts were measured to examine the constituents of functional materials. Flavor components and esters were identified in 3% sodium hydroxide and ethanol extracts. The content of polyphenols and flavonoids in ethanol extracts was higher than that of medicinal plants. 1wt.% of Tween 20 was added to disperse the essential oil components of the ethanol extract. Addition of a dispersant made it possible to produce a homogeneous mixture by having some compatibility with the ethanol extracts and the PVA molecule. When the concentration of the ethanol extract was 0.25 and 0.5wt%, relatively uniform PVA nanofiber having an average diameter of 350 to 365nm could be produced. The results of FT-IR, XRD and DSC analysis confirmed that Perilla Frutescens L. Britt ethanol extract was well mixed with PVA molecules and was electrospun.

• 대한화장품학회지
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• 제30권1호
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• pp.123-128
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• 2004

최근 기능성 화장품의 대두로 새로운 형태의 미백제들이 많이 출시되고 있다. 본 연구에서는 천화분근, 하고초엽, 위령선근을 이용하여 새로운 미백제를 개발하였다. 그러나 이러한 미백제는 용해성이 좋지 않고 빛, 열, 산소에 의하여 변색 및 함량의 변화를 가져온다. 먼저 천화분근, 하고초엽, 위령선근을 10배수의 50％ 에탄올을 넣어 75∼85도에서 6∼8시간 추출한 후 여과, 농축, 건조하였다. 건조된 추출물을 이용하여 티로시나제 효소 활성 억제효과, 마우스의 색소세포를 이용한 Bl6 멜라닌 생성 억제 효과, brown guinea pig의 동물 피부의 미백효과 결과 다른 비교 샘플에 비하여 매우 우수한 결과가 나왔다. 또한 천화분근, 하고초엽, 위령선근을 안정화시키기 위해서 propylene glycol (PG)/hydrogenated lecithin/middle chain triglycerides (MCT)/glycerin/water를 고압균질화기를 이용하여 30∼50 nm인 리포좀을 만들었다. 이러한 리포좀은 기존의 처리되지 않은 추출물에 비하여 빛과 열에 3∼5배 안정성을 보였다. 이러한 실험을 위하여 particle size analyzer, freeze fracture transmission electron microscopy (FF-TEM), chromameter, HPLC의 분석장비를 사용하였다.

• 대한한의학회지
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• 제30권5호
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• pp.50-60
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• 2009

Objectives: To elucidate the antitumor activities of Hang-Am-Dan (HAD), we investigated the anti-proliferative effects and related mechanisms of HAD, the main ingredients such as Cordyceps Militaris and Santisigu Tuber, and its main effective components cordycepin and colchicin, respectively. Methods: We cultivated Calu6 and MCF-7 cells and gave them phosphate-buffered saline extracts of HAD, each ingredient of HAD, and the main effective components of each ingredient. After these processes, we performed MTT assay, BrdU assay, TUNEL assay, SDS-PAGE and Western blot analysis and observed the results. Results: The survival rate of these two cancer cells in HAD were 34-38%. The survival rate in extract of Cordyceps militaris (ECM) and extract of Santisigu tuber (EST) were both about 50%. Cordycepin showed decreased survival rate in both cancer cells, 32% and 89%. Colchicin also showed decreased survival rate, 30% and 16%. We observed that all of the cancer cells got apoptotic bodies after adding the extracts and they have more apoptotic bodies when they were exposed to more extracts. The expression of caspase-3 was increased in Calu6 cell lines treated with the ECM, cordycepin and colchicin. The expression of p53 and p21 were increased in the MCF-7 cell lines treated with the ECM and cordycepin. Conclusions: HAD showed cytotoxic activities on the two kinds of human cancer cell lines, Calu6 and MCF-7. Additionally, HAD and its main ingredients caused a dose-dependent inhibition of cell proliferation and induced the apoptotic cell death.

• 대한한의학원전학회지
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• 제29권3호
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• pp.41-56
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• 2016

Objectives : The paper analyzes food cure recipes related to wind diseases as written in Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. The paper shall then use results of the analysis to consider food cure recipes utilized by patients who are suffering from wind diseases or who are showing symptoms of wind diseases. The paper aims to help cure modern diseases related to wind diseases and make a set of suggestion about preventive foods. Methods : Important dietary guidebooks in Korea and China were studied, and the author studied only the ones among the food cure recipes that had wind diseases for which they are effective. Sikuisimgam 16 species, Eumsunjungyo Shikyojaebyeong 13 species, Singnyochanyo 13 species of food cure recipes related to wind diseases were extracted, and they were studied based on their ingredients, cooking style, and administration time. Results : There are food ingredients introduced as effective for curing wind diseases within Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. Among them, some of the ones that can be utilized in the modern age are: arrowroot(葛粉), nepta herb(荊芥), Baekryangmi(白粱米), Dongmaja(冬麻子), milled rice(白米), Eokiin(薏苡人), fermented soybean, chongbaek, Wubanggeun(牛蒡根), soy beans(大豆), grass(椒), xanthium fruit(蒼耳子), changi leaves(蒼耳葉), jinpi(陳皮), black pepper(胡椒), ginger(生薑), mint leaves(薄荷葉), suyu, heukjima(黑脂麻), ojagye, chives, and Baekyuma(白油麻). Conclusions : The food ingredients extracted from Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo are effective in curing wind diseases, and they should be processed in ways that enable the people of this age to consume more of them. Moreover, people who have not yet suffered from wind diseases but are showing the symptoms of wind diseases will benefit from taking care of their blood pressure by consuming these foods in their everyday lives. Such people will serve as examples of good food cure recipes.

• 한국식생활문화학회지
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• 제11권1호
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• 대한한의학원전학회지
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• 제32권2호
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• pp.71-92
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• 2019

Objectives : To examine various ways non-glutinous rice has been applied in different formulas of "Shanghanlun" and the relationship between non-glutinous rice and the formulas' effects. Methods : First, texts that included non-glutinous rice were selected from the "Shanghanlun". Then, they were categorized according to the application of non-glutinous rice, followed by analysis of its relationship with each formula. Results : Most formulas that used non-glutinous rice in raw form when decocting with other ingredients included Shigao. Non-glutinous rice alleviates coldness of Shigao as in the case with Taohuatang where it stops diarrhea. Non-glutinous rice used in Wumeiwan warms the center and boosts Qi and helps the medicinal ingredients to bind when made into pellets. In Guizhitang and Lizhongwan, non-glutinous rice assists Stomach Qi. In Shizaotang, porridge is taken after diarrhea to help quick recovery. To prevent damage of Zheng Qi, Baisan can be mixed with rice water for administration. The level of cathartic effect can be managed through giving cold or hot porridge to the patient according to his/her response to the medicine. Mazirenwan, Mulizexiesan, Banxiasan, Sinisan, Wulingsan are mixed in rice water for administration. It makes it easier to swallow than when mixed with plain water. The application of rice flour is either internal or external. In Zhufutang, where rice flour is parched, it harmonizes the center and stops diarrhea. In Daqinglongtang when there is too much perspiration, warm powder is sprinkled on the skin to stop sweating. Clear porridge in Jiuziyisifang and rice flour in Shechuangzisan were exclusive to "Jinguiyaolue", while Baisan and rice water mixture could only be found in "Shanghanlun". Conclusions : The excavation and research on various ways non-glutinous rice was applied in treatment holds certain meaning in contemporary practice of Korean Medicine where treatment leans heavily on medicinal treatment rather than food, and all ingredients are boiled together in large quantities for most decoctions.

• 대한한의학방제학회지
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• 제28권4호
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• pp.313-325
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• 2020

Objectives : To explore the associated potential pathways and molecular targets of Hwangryunhaedok-tang(HHT) by the approaches of network pharmacology and bioinformatics in traditional chinese medicine(TCM). Methods : Hwangryunhaedok-tang constituent drugs(Coptidis Rhizoma, CR; Scutellariae Radix, SR; Phellodendri Cortex, PC; Gardeniae Fructus, GF) and their processing types were searched from TCM systems pharmacology(TCMSP). The databases of TCMSP, Kyoto Encyclopedia of Genes and Genomes(KEGG), MCODE and STRING were used to gather information. The network of bioactive ingredients and target gene was constructed by Cytoscape software(version 3.8). Results : A total of 94 HHT active compounds(CR, 12; SR, 35; PC, 33; GF, 14, respectively) were found, and HHT were identified by TCMSP. Applications of KEGG and MCODE analysis indicates that total of 6 bioactive ingredients in the top 10% ranking were obtained and 32 diseases of HHT were screened. The molecular pathway analysis revealed that HHT exerts cancer, inflammation and cerebrovascular diseases effects by acting on several signaling pathway. In addition, HHT found that three genes(e.g. SPIN1, TRIM25, and APP) correlate with the aforementioned diseases. Conclusions : This study showed that network pharmacology analysis is useful to elucidate the complex mechanisms of action of HHT.

• 한국식품조리과학회지
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• 제30권5호
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• 한국식품과학회지
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• 제42권1호
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• pp.119-123
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• 2010

쌀을 주원료로 누룩 원료만을 교체하여 제조한 약주의 경우도 시료별 다양한 관능특성을 나타내어 누룩 원료 사용 변화를 통한 관능특성 다양화가 가능한 것으로 나타났다. 선행연구(20)에서 떫은맛, 쓴맛, 곰팡이냄새, 유기용매 냄새는 기호도 저해 요인으로 나타났고 누룩향미에 대해서는 상반된 의견이 나타났다. 따라서 본 묘사분석 결과 바람직한 관능특성을 나타낸 누룩의 원료로 찹쌀, 찹쌀흑미, 멥쌀, 쌀보리, 메밀, 현미를 선정하고 흑미의 경우 신맛은 높았으나 전반적인 패널의견에서 가장 높은 기호도를 나타내어 선정에 포함하였다. 향후 선정된 7종의 곡물을 바탕으로 미생물 분리 및 동정을 통해 우수 균주를 선발하고 이를 통해 누룩 원료 및 미생물 다양화에 기여하고자 한다.