• Polymer(Korea)
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• 제36권2호
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• pp.223-228
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• 2012

Temperature and pH sensitive graft copolymers [Pluronic-$g$-poly(NIPAAm-$co$-MMA), Polymer A] and [Pluronic-$g$-poly( NIPAAm-$co$-MAA), Polymer C] were synthesized by macro radical graft polymerization with $N$-isopropylacrylamide (NIPAAM)/$N,N$-diethylaminoethylmethacrylate (DEAEMA) and $N$-isopropylacrylamide (NIPAAm)/methacrylic acid (MAA) based on Pluronic, respectively. The chemical structure and molecular weight of the graft copolymers was characterized by $^1H$ NMR and gel permeation chromatography. The aqueous solution properties of graft copolymers were measured using a UV-visible spectrophotometer, contact angle and dynamic light scattering equipment with different temperature and pH conditions. The obtained graft copolymers showed a very sensitive phase transition in response to temperature and pH in aqueous media which suggested that the amine group of DEAEMA segment and carboxylic group of MAA had a great influence on the lower critical solution temperatures (LCST) in Polymer A and C, respectively. The graft copolymers can be utilized for drug delivery system and molecular switching applications where responses to temperature and pH changes are relevant.

• Journal of the Society of Cosmetic Scientists of Korea
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• 제36권2호
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• pp.137-143
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• 2010

Yuza (Citrus junos Sieb ex TANAKA) is a citrus fruit that is cultivated in northeast Asia. Citron is known for containing abundant antioxidants such as vitamin C, flavonoids, for example hesperidin and hesperetin, and terpenoids such as limononin. When mature citron is processed for tea or other beverage food products in Korea, massive amounts of seeds and pericarp are remained as waste. This study aimed to exploit the processed remnant of Citron for developing functional cosmetic applications. Ethanol extracts of Yuza seed and pericarp did not show significant radical scavenging activities measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. But they contained significantly high phenolic compounds. Cultured human dermal fibroblasts and HaCaT keratinocytes were irradiated with 25 mJ UVB and the citron extracts were added to the medium of each culture. Cellular damages caused by UVB irradiation were prevented by the addition of the Yuza extract. In addition, the reduction of the enhanced MMP-1 expression after irradiation of UVB in human dermal fibroblasts was observed. Also the increased level of pro-inflammtory TNF-$\alpha$ in the UVB irradiated HaCaT cells was decreased. The collagen expression was enhanced by the extract. Yuza extract markedly inhibited melanin production from $\alpha$-MSH treated B16F1 melanoma cells. Melanin assay, tyrosinase zymography results indicated that Yuza extract had strong depigmenting activity. In conclusion, Yuza ethanol extracts have good anti-photoaging and strong anti-melanogenic efficacies.

• Journal of the Society of Cosmetic Scientists of Korea
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• 제39권1호
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• pp.19-24
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• 2013

To investigate the efficacy of enzymatic extract of Ecklonia cava and its polyphenol extract (AG-DK) as cosmetic ingredients, the anti-oxidative effect, anti-glycation effect, anti-melanogenic effect, and anti-inflammatory effect of the extracts were evaluated in vitro. The enzymatic extract of E. cava ($SC_{50}$ 42.9 ppm) and AG-DK ($SC_{50}$ 6.4 ppm) showed a strong DPPH free radical scavenging activity. The anti-glycation ability of the enzymatic extract of E. cava and AG-DK was tested using bovine serum albumin (BSA), which inhibited the formation of advanced glycation end-products (AGEs) in the BSA/glucose system. The enzymatic extract of E. cava ($IC_{50}$ 97.2 ppm) and AG-DK ($IC_{50}$ 7 ppm) had inhibitory effects on tyrosinase activity. Moreover, the enzymatic extract of E. cava and AG-DK had an anti-inflammatory effect through the inhibition of nitricoxide (NO) and prostaglandin E2 ($PGE_2$). These findings suggest that the enzymatic extract of E. cava and AG-DK can be applied to skin-care products as cosmetic ingredients.

• Korean Journal of Food Science and Technology
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• 제35권2호
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• pp.309-315
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• 2003

Nutritional composition, contents of phenolic compounds, and antioxidative activities of small black soybean were investigated. Proximate composition of the soybean was crude fat, crude protein, carbohydrate, and crude ash at 15.9, 34.7, 38.5, and 3.7%, respectively. Potassium was the predominant mineral, followed by phosphorus, calcium, and magnesium. Glucose and galactose were the major sugars. Twelve different kinds of fatty acids were identified in whole soybean, dehulled soybean, and soybean hull. The 75% methanol and ethyl acetate extract fractions from the soybean hull contained total phenolic compounds at 4.64 and 13.53 g/100 g, respectively. The methanol extract of soybean hull showed strongest antioxidative activity among samples tested. Ethyl acetate fraction of the soybean hull exhibited DPPH radical scavenging activity at level similar to those of ${\alpha}-tocopherol$ and BHT. Phenolic compounds were the major biological components in the soybean hull. These results suggest that small black soybean can be used as a new material for functional food.

• Journal of Life Science
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• 제24권6호
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• pp.633-641
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• 2014

This study investigated the antioxidant and antiobesity activity of extract powders from the following natural color resources: Polygonum indigo, Black locust, Cochineal, Catechu, Grape, Tesu flower, Henna, Chrysanthemum, Sandalwood Red, Himalayan Rhubarb, and Madder. Total phenol content was the highest in Catechu extract, at 348.25 mg/g. DPPH, ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP) were also higher in Catechu extract. Bleaching inhibition activity in the ${\beta}$-carotene linoleic acid system was the highest in Black locust extract, as was ${\alpha}$-Glucosidase inhibition activity. ${\alpha}$-Amylase inhibition activity was the highest in Catechu extract. Trypsin inhibition activity of Black locust extract was greater than 60%, and ${\alpha}$- chymotrypsin inhibition activity of Catechu extract was greater than 40%. Lipase inhibition activity was the highest Black locust extract, at 52.73%. Viability of 3T3-L1 cells was not affected by treatment with extracts at concentrations of $1.25{\sim}25{\mu}g/ml$. Lipid accumulation in the 3T3-L1 cells was the lowest following treatment with Catechu extract, at 55.8%, and this extract also inhibited adipocyte differentiation. These results suggest that the Catechu and Black locust extracts have high antioxidant and antiobesity activities and can be useful ingredients in functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• 제42권5호
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• pp.736-742
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• 2013

The physiochemical properties of commercial fruit vinegars were compared according to fermentation methods. Type A vinegars were synthesized through acetic acid fermentation while Type B vinegars were produced using both alcohol and acetic acid fermentation serially. There were differences from using these fermentation methods; Type A vinegars had a lower pH and slightly higher total acidity than Type B vinegars. The content of total sugar and reducing sugar were relatively higher in Type B vinegars, which showed a higher content of the free sugars (fructose, glucose, sucrose, and maltose). The intensity of brown color and Hunter's a and b values were also high in Type B vinegars. In contrast, the content of organic acids was higher in Type A vinegars, which were mainly composed of acetic, tartaric, malic, and succinic acid. We were also able to estimate the fruit juice content of vinegars through its content of organic acids. Type B vinegars contained a higher total phenolics and flavonoids content than Type A vinegars, and showed a higher DPPH radical scavenging activity.

• Radiation Oncology Journal
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• 제3권1호
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• pp.51-58
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• 1985

This study analyzes fifteen patients who underwent a course of radiation therpy for their vulva cancer in the Department of Radiation Oncology, College of Medicine, Yonsei University from January, 1971 to April, 1985. Four patients had initial surgery for their vulva cancer and were subsequently treated by a course of adjuvant radiation therapy. Eleven patients were given radiation therapy as the initial course of therapy, and one of these was in adjuvant setting before radical surgery. Treatment in each instance was individuilzed and usually consisted of some components of external beam, brachytherapy, and/or electron beam therapy. Primary local control rate in all cases was $53\%(8/15),\;40\%(4/10)$ in the radiation therapy alone group and $80\%(4/5)$ in the radiation therapy combined with surgery group. Treatment failures were noted in 7/10 in the radiation therapy alone group and 2/5 in the radiation therapy combined with surgery group. The most common failure site was primary site failure(vulva).

• Korean Journal of Food Science and Technology
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• 제38권1호
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• pp.109-113
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• 2006

Antioxidant compound(s) were identified from the ethanol extract of wild grape (Vitis coignetiea) seed. Organic solvent fractions of n-hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extract of wild grape seed, among which ethyl acetate fraction showed the strongest reducing power. Ethyl acetate fraction was further purified through ODS column chromatography and HPLC, and isolated antioxidative active compound was identified through $^1H-NMR$ as (+)-catechin (52.7 g/100 g). (+)-Catechin and ethyl acetate fraction both showed approximately 80% scavenging effect. These results indicated (+)-catechin in the ethyl acetate fraction synergetically interacts with unknown antioxidative compound(s).

• Journal of the Society of Cosmetic Scientists of Korea
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• 제41권1호
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• pp.35-43
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• 2015

Morinda officinalis (Rubiaceae) is a medicinal herb that has traditionally been used for the treatment of skin inflammation. The present study was to investigate the inhibitory efficacy of matrix metalloproteinases-1 (MMP-1) of the extracts of the root of M. officinalis, which was autoclaved at $132^{\circ}C$ and $1.2kgf/cm^2$ for 15 min using an autoclave. The composition of the extracts were compared with that prepared without autoclaved treatment. Total phenol and flavonoid contents were analyzed for the autoclaved M. officinalis root extract (AME) and M. officinalis root extract (ME). Results showed that the autoclaved AME contained total phenol and flavonoid contents 1.5-fold times more than those from ME. AME showed DPPH and superoxide radical scavenging activities as 79.25% and 94.5%, respectively, at the concentration of $500{\mu}g/mL$. In anti-inflammatory assay, AME inhibited the activity of COX-2 and 5-LOX metabolites. In addition, AME showed higher an inhibition rate in MMP-1 expression than ME in UVA-irradiated human dermal fibroblast (HDF) without any significant cytotoxicity. UVB-induced cytotoxicity and cell death were effectively suppressed by AME. In conclusion, autoclaving the M. officinalis root increased the phenol and flavonoid contents. The extracts of the autoclaved M. officinalis enhanced the antioxidant, anti-inflammatory and anti-MMP-1 effects. Thus, the extracts could be an useful active ingredient in cosmetics.

• Journal of Life Science
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• 제31권4호
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• pp.367-376
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• 2021

This study evaluated the changes in the pH, acidity, lactobacillus and total bacterial counts, and sensory evaluation of Dolsan leaf mustard Kimchi (DLMK) after incubation for 50 days at 4℃ in the presence of one of three lactic acid bacteria (LAB); Weissella kimchii (W.k.), Leuconostoc gelidum (L.g.), and Leuconostoc mesenteroides (L.m.). The pH ranged from 5.12 to 5.62 and the acidity varied from 0.62% to 3.77% upon the addition of a 2% salt solution to the DLMK prepared using the three LAB. Overall, the LAB counts decreased rapidly from day 10 to day 20 of fermentation, whereas the total bacterial count decreased during the 50 days of fermentation. The pH and acidity in the DLMK ranged from 5.22 to 5.61 and from 0.91% to 4.41%, respectively, in the absence of the 2% salt solution. The LAB count decreased until 20 days and then increased thereafter, whereas the total bacterial count decreased until 20 days and then increased until 50 days. The condiments treated with or without the 2% salt solution showed a gradual decrease in appearance, flavor, salinity, hot taste, and overall acceptability as fermentation time increased. In addition, DPPH radical scavenging activity was high for 2% W. k. and 2% L. m., and ACE inhibitory activity was the highest, at 70.38% in the marinated condiments fermented at 10℃ for 8 days. Thus, this condiment production method may be useful for DLMK and other Kimchi types.