• Journal of Society of Preventive Korean Medicine
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• v.22 no.2
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• pp.109-123
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• 2018

Purpose : In this study, we intended to observe the anti-wrinkle and moisturizing effects of dried pomegranate juice concentration powder (PCP) using in vitro test. Materials and methods : Antioxidant effects of PCP were determined by free radical scavenging capacity (DPPH assay) and the cytotoxicity of PCP was examined in human keratinocyte (HaCaT) and human primary dermal fibroblast-neonatal (HDF) cells. To investigate the moisturizing effect of PCP, hyaluronan synthesis was examined in HaCaT cells. Activity of procollagen production were assessed in HDF cells and elastase inhibition properties of PCP were evaluated in cell free condition, to determine their anti-wrinkle effects. Metalloproteinase 1 (MMP-1) activity was also assessed following UVB irradiation, in the current in vitro experiment. Results : No PCP treatment related significant cytotoxic effects were demonstrated against to the both HDF and HaCaT cells. PCP showed favorable free radical scavenging activities in dose-dependent manner. In PCP-treated HaCaT cells, hyaluronan synthesis was non-significantly but markedly increased, and pro-collagen productions were significantly increased in HDF cells, at all three different concentrations (0.25, 0.75 and 1 mg/ml), and elastase inhibitory activities were observed by PCP treatment. A significant decrease in UVB-induced MMP-1 activity was also observed in 1 mg/ml PCP-treated HDF cells as compared to those of UVB-exposed cells. Conclusions : Taken together, these results suggest that PCP has favorable antioxidant, anti-wrinkle and moisturizing effects without meaningful cytotoxicity on HDF and HaCaT cell lines.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.483-487
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• 1988

The viscosity of salt solution and Kimchi juice and salt penetration and hardness of Chinese cabbage were investigated during brining and fermentation at $4-35^{\circ}C$. The rate of salt penetration during brining increased as the temperature and salt concentration increased from 5% to 15% while the effect of temperature on the salt penetration rates(%/hr) was rather reduced as salt concentration increased. The hardness of the cabbage measured by puncture test showed a rapid initial decrease during salting and the viscosity of brine changed little. Fermentation of Kimchi resulted a little increase in viscosity of Kimchi juice while the hardness of the cabbage decreased rapidly as pH reduced to pH 4.2-4.3 and then increased a little thereafter.

• Food Science and Preservation
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• v.24 no.1
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• pp.68-73
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• 2017

The main objective of this study was to investigate the effects of various commercial pectin enzyme treatments on juice yield from Aronia fruits (Aronia melanocarpa) as well as changes in physicochemical properties such as pH, total acid, reducing sugar, soluble solid, total anthocyanin, total phenolic compounds, and DPPH radical scavenging activity. Different types and reaction conditions of pectinase were also investigated in order to improve extraction yield of Aronia juice. The optimal conditions of enzyme treatment were 0.1% of concentration (w/w) at $50^{\circ}C$ for 120 min. Among enzymes used in this study, extraction yield with Rapidase Press L treatment from Aronia juice was the highest and resulted in a significant increase in juice from 51.0 to 69.1%. Rapidase C80 MAX showed 68.83% extraction yield while Plantase TCL showed 66.70% extraction yield. Reducing sugar and soluble solid contents increased after enzyme treatment. Total acids also slightly increased after enzyme reaction. No significant difference was observed in pH regardless of pectin enzyme treatment. However, enzyme treatment resulted in an increase in total phenolic compounds, total anthocyanin, and DPPH radical scavenging in Aronia juice compared to the juice prepared juice.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.635-641
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• 2003

A non-thermal pasteurization technology, high Pulsed Electric Field (PEF) has been thought to be a new alternative processing technology instead of heating. The objective of this study was to examine and compare the effect of PEF and High Temperature Short Time (HTST) treatments on the physicochemical, microbiological and sensory characteristics of citrus juices. Total sugar and titratable acidity values of fresh citrus juice and two treatments were not significantly different each other at p<0.05. The concentration of vitamin C in fresh citrus juice $(31.2{\pm}0.59\;mg%)$ was not significantly different with the value of PEF treatment $(29.4{\pm}0.75\;mg%)$ but was significantly higher than the value of HTST treatment $(27.4{\pm}0.75\;mg%)$. The color values (L, a, and b) in PEF treatment were significantly lower than the fresh citrus juice, but were higher than the values of HTST treatment. Both total bacterial cell counts $(6.65\;{\pm}\;0.08\;log_{10}(cfu/mL))$ and yeast counts $(7.79{\pm}0.07\;log_{10}(cfu/mL))$ in fresh citrus juice were significantly reduced by PEF $(1.39{\pm}0.14,\;2.42{\pm}0.1\;log_{10}(cfu/mL))$ as well as HTST treatment (0, 0). PE activity of fresh citrus juice $(1.3{\pm}0.12\;units/mL)$ was significantly reduced by PEF treatment $(0.11{\pm}0.01\;units/mL)$ and was totally inactivated by HTST treatment. Sensory evaluation scores in flavor, taste and overall acceptability between the fresh and PEF treated citrus juices $(7.2{\sim}7.5)$ were not significantly different but the values of HTST treatment $(5.1{\sim}5.8)$ were lower than others. Consequently, PEF treatment is thought to be a good alternative pasteurization method for fresh citrus juice to HTST treatment due to its strong pasteurization effect, reduced destruction of nutrients and good sensory characteristics.

• KSBB Journal
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• v.8 no.1
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• pp.10-16
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• 1993

The use of Jerusalem artichoke containing $\beta$-1, 2-fructose oligomer for the production of D-sorbitol and L-sorbose has been studied. The employment of inulinase(0.398%, v/v) for the hydrolysis of 40% (v/w) Jerusalem artichoke juice resulted in 36.7g/1 of glucose and 85.3g/1 of fructose at $50^{\circ}C$. These sugars were utilized as substrates for D-sorbitol and L-sorbose production. Coimmobilization of inulinase and permeabilized cells of Zymomonas mobilis in the mixture of chitin (5%, w/e) and x-carrageenan(4%, w/v) resulted in the production of 30.2g/1 of D-sorbitol by using inulin as a substrate. The process of L-sorbose production from D-sorbitol by Gluconobacter suboxydans was optimized with respect to the substrate concentration, level of dissolved oxygen and glucosic and concentration. Gluconlc acid produced by Zymomonas mobilis from glucose was found to inhibit Gluconobacter suboxtans in conversion of D-sorbitol to L-sorbose. In view of removing such inhibitory effect by gluconic acid, mutants were selected by the NTG (N-methyl-N'-N'-nitro-N-nitrosoguanidlne) treated method. Mutants selected by NTG mutagenesis showed no inhibitory effects of gluconic acrid against L-sorbone production when its concentration increased up to 100g/1. A mutant produced 40.1g/l of L-sorbose in the medium containing 100g/l D-sorbitol and 100g/l-gluconic acid. This result is consider able when compared with L-sorbose concentration (21.7g/1) obtained from the fermentation with wild type strain of Gluconobacter suboxnians.

• Korean Journal of Community Nutrition
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• v.19 no.5
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• pp.448-458
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• 2014

Objectives: Increasing salt preferences with age are said to increase preferences of salty foods, thereby leading to greater sodium consumption, which has further implication for hypertension. This study examined the link between preference of salty taste and dietary factors and health-related risk factors in Korean elderly people. Methods: We studied 312 elderly individuals aged > 65 years (male, 100 and female, 212). With each subject, pleasant concentration of NaCl was estimated using the sip-and-spit method. Dietary habits, food preferences, consumption frequencies, anthropometric and biochemical assessment were assessed. Results: The pleasant salt concentration was significantly increased in individuals older than 75 years (p < 0.05). Subjects who liked high concentration of salt showed significantly higher preferences for salty foods (p < 0.001). Results showed significant effects (p < 0.01) of fruit & fruit juice consumption frequencies, MNA (mini-nutritional assessment), cognition score, BMI, body fat %, waist circumference, arm circumference, calf circumference, vitamin D level that subjects who likes low salty taste were higher than subjects who likes high salty taste. Conclusions: The preference for salty taste in the elderly was not correlated with hypertension. But, increased preference for salty taste with age and increased salty food preferences may result in higher sodium consumption. Therefore, nutritional education regarding lowering salt preference and favorable behaviors of low-salt diet is needed to improve the quality of life in the rural elderly.

• Journal of Physiology & Pathology in Korean Medicine
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• v.33 no.2
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• pp.131-140
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• 2019

The objective of present study is to evaluate concentration-dependent in vitro anti-osteoarthritic (OA) effects of synergic mixed formula consisted of dried pomegranate juice concentrate powder, Eucommiae Cortex aqueous extract and Achyranthis Radix aqueous extract 5:4:1 (g/g) mixture on the primary cultured rat articular chondrocytes. First, any cytotoxic effect of mixture was observed using MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium Bromide) assay. Next, cyto-protective effect of test substances was evaluated by using the recombinant human interleukin $(rhIL)-1{\alpha}$ induced chondrocytes. In addition, anti-inflammatory effects were also observed on the lipopolysaccaride (LPS) treated chondrocytes through prostaglandin $E_2(PGE_2)$ productions and 5-lipoxygenase (LPO) activities, and inhibitory effects on matrix metalloproteinase (MMP)-2 and MMP-9 activities were observed on $rhIL-1{\alpha}$ treated chondrocytes with their extracellular matrix (ECM) related mRNA expressions. No obvious cytotoxic effects of mixture were demonstrated. Inflammatory damages of chondrocytes and related ECM degradations induced by treatment of LPS or $rhIL-1{\alpha}$ were significantly and concentration-dependently inhibited by pretreatment of mixture from a concentration level of 0.001 mg/ml to 1 mg/ml. In addition, mixture showed $IC_{50}$ for $rhIL-1{\alpha}-induced$ MMP-2 and MMP-9 activities as 44.01 and $162.47{\mu}g/ml$, and also showed $EC_{50}$ for $rhIL-1{\alpha}-induced$ inhibition of collagen type II, SOX9 and aggrecan mRNA expression as 8.61, 10.79 and $4.47{\mu}g/ml$, respectively. It is observed that mixture showed concentration-dependent anti-inflammatory and cytoprotective ECM preserved effects on the primary cultured rat articular chondrocytes without cytotoxicity.

• Korean Journal of Clinical Pharmacy
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• v.1 no.1
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• pp.15-21
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• 1991

This study was attempted to investigate the dissolution rate and bioavailability of commercially available furosemide preparations. A. B. and C. The dissolution test was conducted in an artificial gastric juice using the basket method. and furosemide (40 mg) was administered orally to 8 normal volunteers by cross-over design. The results were as follows: the AUC and dissolution rate in 100 min ($D_{100\;min}$) were higher in order of preparations. A > C > B. But the peak concentration. time to reach peak concentration $(T_{max})$, and mean dissolution time (MDT) were in order of preparations. C > A > B. There were significantly linear correlations between the AUC and the $D_{100\;min}$, and between the $T_{max}$ and the MDT. From the results of this experiment. it can be concluded that commercially available preparations bioavailability of furosemide, which may be predicted from the dissolution rate.

• Korean Journal of Clinical Pharmacy
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• v.6 no.2
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• pp.14-18
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• 1996

This study was attempted to investigate the dissolution rate and the bioavailability after oral administration of commercially available norfloxacin tablets in rabbits. The dissolution test was conducted in artificial gastric juice using basket method with for norfloxacin preparations (A, B, C and D) which were chemically equivalent. The results were as follows ; The dissolution rate was increased in the order of four different brand A>D>B>C. Area under the plasma concentration curve and peak plasma concentration were increased in the order of brand A>D>B>C. Absorption rate constant and peak time were increased in the order of brand B>A>C>D, and there was a little difference in elimination rate constant and biological half-life. The correlation of the dissolution rate and relative bioavailability showed significant linear relationship. From the results of this experiment, the bioavailability of norfloxacin tablets in rabbits may be predicted from the results of dissolution rate studies.

• Microbiology and Biotechnology Letters
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• v.22 no.5
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• pp.531-537
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• 1994

This study was undertaken with objective of optimizing the conditions of fermentation in an aqueous two-phase system which is composed of polyethylene glycol (PEG) 20000 and crude dextran (Dx). The data were obtained and analyzed using the Box-Wilson's experimental design protocol and the response surface methodology. To reach this end a multilinear polynomial regres- sion model was developed, which can be utilized for the purpose of optimizing the extractive fermentation. Optimum conditions for batch fermentation with aqueous two phase system were found to be at 4.2~5.4% PEG/3.2~4.2% Dx range. The composition of the center was 4.8% PEG/ 3.6% Dx. Optimum operating conditions for initial sugar concentration and fermentation time were approximately 160 g/l, and 21~22 hr, respectively. Fermentation in the aqueous two phase system composed of 5% PEG/4% Dx showed increase of 23% in ethanol concentration, of 9.5% in ethanol yield, and of 19% in ethanol productivity as compared to the case of fermentation of neat Jerusalem artichoke juice.