• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.1-6
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• 2001

Emulsion products with water soluble protein were exposed under light at $5^{\circ}C$ for 8 days. Peroxide value (POV) was increased significantly at the bigining of storage and 2-thiobarbituric acid (TBA) value also increased until 4 days of storage with increase of the production of carbonyl compounds, suggesting that the condition was reacted different from that of the lipid autoxidation. The reaction was similar to the flavor reversion that usually produced from the bigining of soybean oil oxidation. The reason might be the meat pigment, myoglobin, oxidation and it would be due to the singlet oxygen rather than superoxide anion. When the light was excluded general pattern was similar but the production of oxidation products were smaller than that when the sample was exposed under light. The effect of the singlet oxygen was also smaller which meant that the singlet oxygen produced during emulsion process may affect on the flavor reversion at the bigining of storage. The POV of the emulsion without water soluble protein increase gradually by storage and the results indicated that the degradation rate of the peroxides were lower than the sample with water soluble protein. Especially after 4 days of storage, production of carbonyl compounds were decreased. During storage it would be possible to produce the singlet oxygen and the sensitizer from the plants that can be produced during decoloration of soybean oil may be responsible for it. When the light was excluded the production of oxidation products were reduced at the begining of storage and the effect of quencher also was not detected. Therefore the results indicated that the light can accelerate the lipid oxidation.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.04a
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• pp.118.1-118
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• 2002

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1999.06a
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• pp.200-200
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• 1999

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.2
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• pp.91-101
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• 2009

in the cosmetics and medical supply field as a antioxidant material. The stable nano particle emulsion of skin toner type containing VEA was prepared. To evaluate the skin permeation, experiments on VEA permeation to the skin of the ICR outbred albino mice (12 weeks, about 50 g, female) and on differences of solubility as a function of receptor formulations was performed. The analysis of nano-emulsions containing VEA 0.07 % showed that the higher ethanol contents the larger emulsions were formed, while the higher surfactant contents the size became smaller.In this study, vitamin E acetate (VEA, tocopheryl acetate), a lipid-soluble vitamin which is widely used A certain contents of ethanol in receptor phase increased VEA solubility on the nano-emulsion. When the ethanol contents were 10.0 % and 20.0 %, the VEA solubility was higher than 5.0 % and 40.0 %, respectively. The type of surfactant in receptor solution influenced to VEA solubility. The comparison between three kind surfactants whose chemical structures and HLB values are different, showed that solubility of VEA was increased as order of sorbitan sesquioleate (Arlacel 83; HLB 3.7) > POE (10) hydrogenated castor oil (HCO-10; HLB 6.5) > sorbitan monostearate (Arlacel 60; HLB 4.7). VEA solubility was also shown to be different according to the type of antioxidant. In early time, the solubility of the sample including ascorbic acid was similar to those of other samples including other types of antioxidants. However, the solubility of the sample including ascorbic acid was 2 times higher than others after 24 h. Franz diffusion cell experiment using mouse skin was performed with four nano-emulsion samples which have different VEA contents. The emulsion of 10 wt% ethanol was shown to be the most permeable at the amount of 128.8 ${\mu}g/cm^2$. When the result of 10 % ethanol content was compared with initial input of 220.057 ${\mu}g/cm^2$, the permeated amount was 58.53 % and the permeated amount at 10 % ethanol was higher 45.0 % and 15.0 % than the other results which ethanol contents were 1.0 and 20.0 wt%, respectively. Emulsion particle size used 0.5 % surfactant (HCO-60) was 26.0 nm that is one twentieth time smaller than the size of 0.007 % surfactant (HCO-60) at the same ethanol content. Transepidermal permeation of VEA was 54.848 ${\mu}g/cm^2$ which is smaller than that of particlesize 590.7 nm. Skin permeation of nano-emulsion containing VEA and difference of VEA solubility as a function of receptor phase formulation were determined from the results. Using these results, optimal conditions of transepidermal permeation with VEA were considered to be set up.

• Food Science and Industry
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• v.51 no.2
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• pp.127-135
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• 2018

The action of antioxidants was different depending on the environments where antioxidants were located. Although basic mechanisms of lipid oxidation and antioxidants were related each other, their contribution on the degree of oxidation was different. In thisreview, terminology on antioxidant properties were defined such as antioxidant activity and antioxidant capacities. In addition, antioxidant mechanisms including primary and secondary antioxidants or hydrogen donating or electron transferring antioxidants were introduced. Also, the impact of physical points of view and antioxidant polar paradox were introduced. Depending on the types of food matrice including bulk oil, oil-in-water emulsion (O/W), or solid state, antioxidant actions showed different degree and this point was explained in detail.

• Journal of Life Science
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• v.32 no.3
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• pp.232-240
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• 2022

Various methods are known for preparing liposomes, the simplest being the Bangham method which has been widely used. Although it is possible to produce liposomes effectively on a small experimental level with this approach, large-scale production cannot be easily performed due to difficulties in removing the organic solvent and the size of the reactor required to form the lipid film. On the other hand, emulsion can mass produce tons of liposomes with uniform particles but has the disadvantage of a significantly low capture rate. This study therefore developed an optimal liposome processing method using heat with improved capture rate and stability, and bio-absorption experiments were performed by oral administration to SD rat alongside capture rate, particle size, and zeta potential. Through the heating method, a small and uniform liposome of about 214 nm was formed and the capture rate was 38.67%, confirming that the liposome prepared by heating has a higher capture rate than the 26.46% achieved through emulsion. Comparing blood concentrations, it showed a 1.5 to 2 fold increase in all groups, gradually decreasing until 4-12 hr. The highest blood concentration of ascorbic acid powder was about 12.017 ㎍/ml, the emulsion liposome 13.871 ㎍/ml, and the heating liposome 16.322 ㎍/ml, thereby showing an improved absorption rate.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1132-1140
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• 2014

This study aimed to investigate the changes in antioxidant activities, quality characteristics, and storage stability of mayonnaise prepared with perilla oil with the addition of mulberry powder ranging from 0 to 5%. The antioxidant activities of perilla oil mayonnaise (PM), as determined by DPPH and ABTS radical scavenging activity, as well as FRAP and total phenolics content were improved by the addition of mulberry powder compared with the control sample. Antioxidant activities were dependent on the amount of mulberry powder added. Lipid oxidation of PM decreased with a higher amount of mulberry powder, based on measurements of peroxide value. The emulsion stability of PM increased with decreases in the amount of mulberry powder level. The a-value in PM color increased with increasing amount of mulberry powder. Sensory evaluation showed that the highest score in overall acceptability of PM was achieved with 4% mulberry.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.104-109
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• 2011

Recently, we have demonstrated that green tea extract (GTE) decreases the intestinal absorption of benzo[a]pyrene (BAP), which is an extremely lipophilic food contaminant. The present study was conducted to examine if an enteral infusion of GTE would influence the biliary secretion of BAP and lipids in rats. Female rats were fed an AIN-93G diet with or without (control) GTE at 5 g/kg diet for 4 week. Following the 4-week dietary treatment, rats with bile duct cannula were infused continuously for 8 hr at 3.0 mL/hr via a duodenal catheter with a lipid emulsion containing $4.0\;{\mu}mol$ BAP labeled with $^{14}C$ ($^{14}C$-BAP), $20.7\;{\mu}mol$ cholesterol, $452\;{\mu}mol$ triolein, and $3.1\;{\mu}mol$ ${\alpha}$-tocopherol, and $396.0\;{\mu}mol$ Na-taurocholate with or without 76.1 mg GTE powder in PBS buffer (pH, 6.4). Bile was collected hourly via bile cannula for an 8 hr period. Our results showed that bile flow did not differ between groups. However, the biliary secretion of $^{14}C$-BAP was significantly enhanced by GTE infusion, compared with those infused with the lipid emulsion alone. However, GTE did not affect the biliary outputs of cholesterol, fat, phospholipid and ${\alpha}$-tocopherol. These findings indicate that GTE has a profound stimulatory effect on the biliary excretion of BAP in rats, without affecting other biliary lipids. The mechanism(s) by which GTE enhances the biliary secretion of BAP remains to be investigated.

• Journal of Microbiology and Biotechnology
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• v.25 no.11
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• pp.1827-1834
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• 2015

The SMG1 lipase from Malassezia globosa is a newly found mono- and diacylglycerol (DAG) lipase that has a unique lid in the loop conformation that differs from the common alpha-helix lid. In the present study, we characterized the contribution of three residues, L103 and F104 in the lid and F278 in the rim of the binding site groove, on the function of SMG1 lipase. Site-directed mutagenesis was conducted at these sites, and each of the mutants was expressed in the yeast Pichia pastoris, purified, and characterized for their activity toward DAG and p-nitrophenol (pNP) ester. Compared with wild-type SMG1, F278A retained approximately 78% of its activity toward DAG, but only 11% activity toward pNP octanoate (pNP-C8). L103G increased its activity on pNP-C8 by approximately 2-fold, whereas F104G showed an approximate 40% decrease in pNP-C8 activity, and they both showed decreased activity on the DAG emulsion. The deletion of 103-104 retained approximately 30% of its activity toward the DAG emulsion, with an almost complete loss of pNP-C8 activity. The deletion of 103-104 showed a weaker penetration ability to a soybean phosphocholine monolayer than wild-type SMG1. Based on the modulation of the specificity and activity observed, a pNP-C8 binding model for the ester (pNP-C8, N102, and F278 form a flexible bridge) and a specific lipid-anchoring mechanism for DAG (L103 and F104 serve as "anchors" to the lipid interface) were proposed.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.23 no.1
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• pp.98-104
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• 2020

Purpose: To investigate the impact of omega-3-enriched lipid emulsion (LE) on liver enzyme (aspartate transaminase [AST] and alanine aminotransferase [ALT]) and triglyceride (TG) levels of children undergoing gastrointestinal surgery. Methods: This experimental randomized controlled group pretest-posttest design study included 14 children who underwent gastrointestinal surgery due to duodenal atresia, jejunal atresia, esophageal atresia, and need for parenteral nutrition for a minimum of 3 days at RSUD Dr. Soetomo Surabaya between August 2018 and January 2019. These children were divided into two groups, those who received standard intravenous LE (medium-chain triglyceride [MCT]/long-chain triglyceride [LCT]) and those who received intravenous omega-3-enriched LE. Differences in AST, ALT, and TG levels were measured before surgery and 3 days after the administration of parenteral nutrition. Results: Liver enzyme and TG levels in each group did not differ significantly before versus 3 days after surgery. However, TG levels were significantly lower in the omega-3-enriched intravenous LE group (p=0.041) at 3 days after surgery, and statistically significant difference in changes in TG levels was noted at 3 days after surgery between MCT/LCT intravenous LE group and the omega-3-enriched intravenous LE group (p=0.008). Conclusion: The intravenous omega-3-enriched LE had a better TG-lowering effect than the MCT/LCT intravenous LE in children undergoing gastrointestinal surgery.