• Journal of Pharmaceutical Investigation
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• v.33 no.3
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• pp.237-243
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• 2003

Erdosteine, the thiol derivatives chemically related to cysteine, is a mucolytic and mucoregulator agent which modulates mucus production and viscosity and increases mucociliary transport. The purpose of the present study was to evaluate the bioequivalence of two erdosteine capsules, Erdos (Dae Woong Pharmaceutical Co., Korea) and Erblon (Kuhn Il Pharmaceutical Co., Korea), according to the guidelines of Korea Food and Drug Administration (KFDA). The erdosteine release from the two erdosteine capsules in vitro was tested using KP VII Apparatus II method with various different kinds of dissolution media (pH 1.2, 4.0, 6.8 buffer solution and water). Twenty four healthy male subjects, $23.33{\pm}2.06$ years in age and $66.18{\pm}8.19\;kg$ in body weight, were divided into two groups and a randomized $2{\times}2$ cross-over study was employed. After three capsules containing 300 mg as erdosteine were orally administered, blood was taken at predetermined time intervals and the concentations of erdosteine in serum were determined using HPLC method with UV detector. The dissolution profiles of two formulations were similar at all dissolution media. Besides, the pharmacokinetic parameters such as $AUC_t,\;C_{max}\;and\;T_{max}$ were calculated and ANOVA test was utilized for the statistical analysis of the parameters using logarithmically transformed $AUC_t\;and\;C_{max}$ and untransformed $T_{max}$. The results showed that the differences between two formulations based on the Erdos were 0.20%, 1.10% and -9.44% for $AUC_t,\;C_{max}\;and\;T_{max}$, respectively. There were no sequence effects between two formulations in these parameters. The 90% confidence intervals using logarithmically transformed data were within the acceptance range of log(0.8) to log(1.25) $(e.g.,\;log(0.94){\sim}log(1.22)\;and\;log(0.92){\sim}log(1.20)\;for\;AUC_t\;and\;C_{max},\;respectively$. Thus, the criteria of the KFDA guidelines for the bioequivalence was satisfied, indicating Erblon capsule and Erdos capsule are bioequivalent.

• Applied Biological Chemistry
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• v.36 no.3
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• pp.146-153
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• 1993

The changes in water uptake rate, cooking property, color of rice grain, gelatinization property of milled rice during storage were studied. The water uptake rate constant of milled rice during storage at $4{\sim}30^{\circ}C$ for 3 months decreased, which was more pronounced at elevated storage temperatures. The activation energy of water uptake was different below and above $25^{\circ}C$ of storage temperature. The activation energy after storage for 3 months below and above $25^{\circ}C$ was 608 and 1269 cal/mole, respectively. The rice grain became harder and the cooking time was prolonged by $3{\sim}8$ minutes upon storage. The cooking rate constant was linearly decreased as a function of storage time. The activation energy of cooking after 1 month of storage was 235 cal/mole, which was increased by 1.7 times after storage of 1.5 months and thereafter by 1.2 times with the increase of 0.5 month. There were no significant changes in color of milled rice grains during storage at $4^{\circ}C$, but the increase of b value was observed at higher temperatures. The Initial pasting temperature of rice flour remained essentially unchanged during storage, but the peak viscosity consistently increased with the increase of storage time and temperature. The gelatinization temperature of rice flour by differential scanning calorimetry was not changed but enthalpy of gelatinization was decreased during storage.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1442-1455
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• 2018

The objective of this study was to examinate the differences of general component, chromaticity, pH, weight, loss on baking, specific volume bulk, diameter of upper side and height, mechanical texture, DPPH radical, ABTS radical, Total amount of phenol, Monacolin-K content, sensory test on Muffin using no Red Yeast Rice and different levels (2%, 4%, 6%, 8%, 10%) of Red Yeast Rice. pH was decreased as the amount of added Red Yeast Rice increased(control 8.35, RM2% 7.93, RM4% 7.86, RM6% 7.69, RM8% 7.49, RM10% 7.30). Weight and loss on baking were showed not too different depending the amount of added Red Yeast Rice, and the baking loss were at very low point. Adhesion, cohesiveness, elasticity, viscosity, and chewiness showed no attentive differences on mechanical texture analysis. As the level of Red Yeast Rice increased, DPPH radical, ABTS radical, and Total phenol content decreased. Monacolin K were at higher point as the level of Red Yeast Rice increased. The sensory test showed Taste, Texture, and Overall acceptability gained the highest point when using 4% of Red Yeast Rice. On the sensory test, 4% of Red Yeast Rice was considered to be the best level based on Flavor and Color. The results of these tests show 4% of Red Yeast Rice is most preferred and considered to be most suited with flour and rice flour.

• Applied Chemistry for Engineering
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• v.5 no.3
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• pp.547-559
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• 1994

To effectively utilize fish skin wastes from marine manufactory, the optimal extraction conditions to prepare gelatin from fish skins of Alaska pollack, cod and yellowfin sole were investigated. In addition, the physical properties of the fish skin gelatins prepared under the optimal extraction conditions were compared with the commercial animal skin gelatin. The conditions for extraction of gelatins from fish skins were as follows ; The skins were limed with 1.0~1.5%(w/v) calcium hydroxide solution. The fish skin gelatins were extracted with 6~7 volumes of water(pH 6.0~7.0) for 5hrs at $40{\sim}50^{\circ}C$, and the yield of Alaska pollack skin gelatin extracted under the above conditions was higher than those of cod and yellowfin sole skins. The heavy metal contents, jelly strength and electric conductivities of fish skin gelatins were lower than those of a commercial gelatin(bovine skin), but the viscosity and isoelectric point were higher. The amount of amino acid in fish skin, such as gelatin, glutamic acid, serine, threonine, methionine and cysteine, were higher than those in pig and ox skin. However, the contents of hydroxyproline and proline were lower.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.23-35
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• 2013

This study aimed to determine the physicochemical and sensory qualities of yogurt dressing prepared with Bokbunja juice(0, 10, 20, 30 and 40%). As the amount of added Bokbunja juice increased, contents of organic acids(citric acid, tartaric acid, malic acid, succinic acid and acetic acid) increased. The viscosity of the control group(8306.67 cP) was higher than those of the others(1633.33~6913.33 cP). The pH of the control group(3.96) was higher than those of the others(3.90~3.85). The sweetness of the control group(14.43) was lower than 10% Bokbunja juice added group(14.93). Color L decreased significantly, whereas a value and b value increased significantly with more Bokbunja juice added. DPPH radical scavenging activity of the control group was 5.84%, whereas those of yogurt dressing samples with Bokbunja juice ranged from 39.72~88.17%. The sensory property results showed that yogurt dressing with 30% Bokbunja juice added group had the highest value in terms of color, flavor, taste, mouth feel, and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 30% of Bokbunja juice was most preferred among the groups.

• Horticultural Science & Technology
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• v.17 no.1
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• pp.11-14
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• 1999

This experiment was conducted to estimate seasonal changes in the properties and chemical components of xylem sap from 'Hayward' (Actinidia chinensis Planch) and wild kiwifruit species (Actinidia aguta Sieb. et Zucc. Planch) in 1996 and 1997. Amount of bleeding sap from kiwifruit vines considerably decreased with collection time in both species. There was no difference in water content, soluble solid content, viscosity, and pH of the sap between 'Hayward' and wild species, while turbidity and organic acid contents were much higher in 'Hayward'. Fructose content was highest among free sugars, followed by glucose, sucrose, galactose and manitol in 'Hayward', but only low concentration of fructose and glucose was detected in wild species. The major inorganic components in the sap were calcium, potassium, and magnesium, and calcium was dominant among them. The saps of 'Hayward' and wild species were composed of 17 kinds of amino acids respectively, and major amino acids were glutamic acid, lysine, and isoleucine. Glutamic acid content was highest in both species and except histidine, contents of methionine and tyrosine were much higher in 'Hayward' than wild species. Concentrations of inorganic elements and amino acids were slightly increased with delaying collection time, but sugar contents decreased.

• KSBB Journal
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• v.24 no.1
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• pp.41-46
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• 2009

Vegetable oils are desirable inexpensive feedstocks for various bioproducts. The content of unsaturated fatty acids such as oleic and linoleic acids are 22% and 55% for soybean oil, 26% and 60% for corn oil, and 61% and 21% for canola oil, respectively. Keto and hydroxy fatty acids are useful industrial chemicals, used in plasticizer, surfactant, lubricant and detergent formulations because of their special chemical properties such as higher viscosity and reactivity compared with other fatty acids. In this study, a microbial isolate, Flavobacterium sp. strain DS5 (NRRL B-14859), was used to convert oleic acid to 10-ketostearic acid (10-KSA) via 10-hydroxystearic acid (10-HSA). Two bioconversion products, 10-KSA and 10-HSA, were quantitatively and qualitatively analyzed using gas chromatography, gas chromatography-mass spectrometry, and $^1H-$ and $^{13}C$-nuclear magnetic resonance. The maximum production of 10-KSA and 10-HSA in flask cultures were 3.4 g/L and 0.5 g/L, respectively. The optimum concentrations of glucose and yeast extract, addition time and volume of oleic acid for 10-KSA production were less than 20 g/L, more than 5 g/L, 18 hand 0.3 ml/50 ml, respectively.

• Journal of Nutrition and Health
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• v.28 no.4
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• pp.345-354
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• 1995

Blenderized diets are not recommended because of difficulties in providing a constant content of nutrients, phoblems with viscosity and osmolarity, time needed for preparation, and increased risk of contamination. To determine the possibility of substituting commercial formulas for blenderized diets, 27 unconscious patients were randomized into two different groups : blenderized diet group(n=11) and commercial formula group(n=16). Blenderized diets were composed of food sources such as rice, milk, egg, juices and others, and its energy percentage of protein, fat, and carbohydrate was 15%, 30%, and 55%, respetively. Commercial enteral formulas provided 1 kcal/ml and the energy percentage of protein, fat and carbohydrate was 25%, 20% and 55% in greenbia(G) and 20%, 20%, and 60% in Greenbia-DM(GD), repectively. In commercial formula group, five patients with diarrhea, constipation, and high blood glucose level received GD, and the other eleven patients received G. All patients received their lipuid diet for 4 weeks through 16 French rubber nasogastric tube by bolus feeding 6 times daily. The patients in commercial formula group had a similar mean daily calorie intake to the patient in blenderized diet group, 32-34kcal/kg/d and 30-35kcal/kg/d, respectively. Patients given commercial formula gained an averge of 1.7kg in weight but those given blenderized diet lost an average of 2.6kg. There was a trend toward an increase in percent ideal body weight in commercial formula group(94$\pm$5 vs 99$\pm$6%). However, blenderized diet group showed a trend toward a decrease in percent ideal body weight(106$\pm$5 vs $101\pm$6%). The initial levels of total lymphocyte counts, serum albumin and tranferrin were below the normal rante, The mean daily protein intake was significanlty higher for commercial formula group(2.0-2.1g/kg/d) than for blenderized diet group(1.1-1.3g/kg/d). Patient fed cormmercial formula for 4 weeks showed a trend toward an increase in serum albumin(8.1%) and a significant increase in serum transferrin(32.1%) without increasing the levels of blood glucose. GOT, GPT, blood urea nitrogen and serum creatinine. In the blenderized diet group, however, no significant improvement were obseved in the concentration of serum albumin and transferin, compared to initial value. There was a trend toward a decrese in the level of hemoglobin and hematocrit in blenderized deit group but no significnat change in commercial formulas goups. All patients tolerated both diets well and no significant complications were encountered. The results indicate that the commercial enteral formulas tested in this study can be an effective substitution for blenderized diet in unconscious tube-fed patients.

• Microbiology and Biotechnology Letters
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• v.38 no.2
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• pp.129-135
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• 2010

We described production of bioactive compounds from fungi grown on Korean ginseng-steaming effluents (GSE) for develop high-value added nutraceuticals from Korean GSE. Hansenula anomala KCCM 11473, which grew well in Korean GSE had high RNA content, and its optimal autolysis conditions were established to produce 5'-ribonucleotides (13.9~28.5 mg/g of biomass) at $55^{\circ}C$ and pH 5.0 for 24 h. 5'-Phosphodiesterase and adenyl deaminase were not effective in increasing the yield of 5'-ribinucleatides, but the yield of IMP increased significantly only after the addition of 1.0% adenyl deaminase. Saccharomyces cerevisiae showed the highest growth in the GSE medium. 267.1 mg of S. cerevisiae biomass was produced from 1 g of GSE solid and medicinal ginsenoside-$Rg_3$ contents was determined with 0.033 mg. Mucor miehei KCTC 6011 produced approximately 120 mg of chitosan per g-dry mycelium in 84 h at $25^{\circ}C$ when grown in the GSE (pH 8.0) supplemented with 0.5% yeast extract and 0.002% $CuSO_4$. Chitosan produced by M. miehei KCTC 6011 have deacetylated approximately 56% and its viscosity and molecular weight of the chitosan were 80 cps and $1.07\times10^3$ kDa, respectively. The chitosan at 1.5 mg/ml inhibited 73.9% of the mycelium growth of Rhizotonia solani in 60 h.

• Korean Journal of Microbiology
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• v.49 no.4
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• pp.403-414
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• 2013

This study evaluated the physicochemical and microbiological characteristics and antioxidant properties of yogurt samples fermented with lactic acid bacteria (LAB) obtained from pickled cabbage. API 50 CHL systems and 16S rRNA nucleotide sequence analyses revealed that the isolates were Lactobacillus casei PC05 and L. acidophilus PC16. Cell counts, titratable acidity, and viscosity of the yogurt samples fermented with L. acidophilus PC16 were significantly higher than those of the samples fermented with L. casei PC05 (P<0.05). The detected cell counts and physicochemical properties were significantly lower in plain yogurt than in soy yogurt (P<0.05). Yogurt samples fermented with L. acidophilus PC16 exhibited higher antioxidant activity, measured as ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and chelate ferrous ions, than those fermented with L. casei PC05. However, the ability to scavenge superoxide anions and superoxide dismutase (SOD) activity were significantly (P<0.05) higher in yogurt samples fermented with L. casei PC05 compared to those in samples fermented with L. acidophilus PC16. The antioxidant activity of soy yogurt was significantly (P<0.05) higher than that of plain yogurt. The antioxidant activity of the tested strains resulted in lipid peroxidation inhibition (in vitro), which may be related to the elimination of free radicals, chelating ability, and reducing power. There were no significant differences in the physicochemical properties and antioxidant activities of the yogurt samples during cold storage.