• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.117-122
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• 1994

The characteristics of amylose-lipid complex(AL-complex) and cyclodextirn-lipid complex(CL-complex) were investigated by using Differential Scanning Calorimetry(DSC). The enzymatic hydrolysis of amylose which was liberated from AL-complex by the addtion of ${\beta}-cyclodextrin({\beta}-CD)$was also studied. The melting temperatures of AL-complex in corn, wheat, and rice starch were above $100^{\circ}C$ and there were no differences among them. In the presence of lysolecithin, the melting enthalpy and temperature of AL-complex were increased and lysolecithin was very effective in the formation of AL-complex. When ${\beta}-CD$ was added to AL-complex, the endothermic peak of AL-complex at $100^{\circ}C$ decreased and that of CL-complex at $70^{\circ}C$ appeared. These results indicated that the amylose was released from AL-complex by substituting ${\beta}-CD$ for amylose, then by forming CL-complex. As the added amount of ${\beta}-CD$ increased, the peak of AL-complex decreased whereas that of CL-complex increased. Enzymatic hydrolysis rate of AL-complex increased in the presence of ${\beta}-CD$, suggesting that amylose was dissociated from AL-complex and hydrolyzed by amylase.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.51-58
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• 1984

Grains of naked barley (Baekdong cultivar) were polished, powdered and subjected to the successive extraction into free and bound liquid fractions. These were further fractionated into lipid classes and quantified by means of thin layer chromatography, column chromatography and gas-liquid chromatography. Contents of free and bound lipids in barley flour were 2.27% and 1.01%, which were decreased to 2.12% and 0.76%, respectively, after purification. Free and bound lipids were consisted of monoglycerides, diglycerides, triglycerides, free sterols, sterol esters, free fatty acids and polar lipids. Major constituents of free lipids were 56.2% triglycerides, 14.9% free fatty acids and 13.4% sterols while those of bound lipids were 73.8% polar lipids, 8.4% free fatty acids and 5.2% triglycerides. The content of non-polar lipids in free lipids was 93.6% as compared with 26.2% in bound lipids. However, phospholipids content in bound lipids was 55.5% as compared with 2.5% in free lipids, and glycolipids content in bound lipids was 19.4% as compared with 3.9% in free lipids. Major fatty acids in the free and bound lipid fractions were linoleic acid 52.1%, 54.8%, palmitic acid 24.8%, 30.0% and oleic acid 15.6%, 8.8%, respectively, showing similar patterns in both fractions. The amount of unsaturated fatty acids in free lipids was 72.8% as compared with 68.0% in bound lipids. In comparing the fatty acid composition of non-polar lipids, glycolipids and phospholipids, no difference was observed between free and bound lipid fractions while a slight difference was found among the lipid constituents.

• Journal of Nutrition and Health
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• v.45 no.5
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• pp.411-419
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• 2012

The present study was to investigate the effects of Lycii Cortex Radicis (LCR), the root bark of lycium (Lycium chenese Miller) and ginger (Gin) on body lipid status and serum levels of cytokines. Sprague-Dawley (SD) male rats weighing $193.6{\pm}16.8g$ were divided into five groups, including one low fat (LF) and four high fat groups, i.e. HF-Control, HF-LCR, HF-Gin and HF-LCR + Gin groups. Diets for HF-LCR, HF-Gin and HF-LCR + Gin groups contained purified extracts having 0.2 g LCR tyramine, ginerol and 0.1 g tyramine plus 0.02 g gingerol per kg, respectively. Compared with those of the HF-Control total serum cholesterol level decreased, and HDL-cholesterol level increased in the HF-LCR group and serum triglyceride levels decreased in the three experimental groups fed the purified extracts. Liver cholesterol level was lower in the HF-LCR group than the HF-Control group, but triglyceride levels, which were increased by high fat diets were not changed by significantly by LCR or ginger extracts. Fecal lipid excretion was higher in the HF-LCR and HF-Gin groups, but cholesterol excretion was lower in the HF-Gin group than in the HF-Control group. The activities of liver cytosolic glucose-6-phosphate dehydrogenase and malic enzyme were lower in the HF-LCR + Gin group than in the HF-Control group. Serum adiponectin levels did not differ among the five groups, while leptin level was lower in the HF-Gin group and C-reactive protein levels were lower in the HF-Gin and the HF-LCR + Gin groups than in the HF-Control group. It is concluded that LCR can be utilized as an ingredient for lipid-lowering functional foods in the form of purified extract and addition of small amount of ginger extract would be useful for reducing one of the inflammatory cytokines to help prevent atherosclerosis.

• 한국유가공학회:학술대회논문집
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• 2002.04a
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.278-286
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• 2003

Alcohol is well known agent which can damage the human tissues such as liver via stimulating lipid peroxidation. On the other hand, carotenoids in addition to vitamins A, C and I play important roles in protecting these oxidative damages as well as preventing the production of free radicals. This study was carried out to investigate the effect of dietary vitamin A on lipid peroxidation and antioxidants status in ethanol-treated rats. In the experiment, male Sprague-Dawley rats weighing 160~180 g were given a liquid diet containing 36% of total calories as ethanol for 7 weeks. The pair-fed control rats received an isocaloric amount of diet containing sucrose instead of ethanol on the following day Additionally, the liquid diet contained adequate amount of $\beta$-carotene, retinyl acetate or 13-sis-reinoic acid except vitamin A-deficient diet. The results obtained are as follows. The levels of plasma and hepatic lipid peroxide were increased after chronic ethanol feeding in rats. Retinyl acetate supplementation significantly reduced lipid peroxidation induced by ethanol feeding Glucose 6-phosphatase activity was significantly reduced in rats fed vitamin A-deficient diet with ethanol and alkaline phosphatase activity was significantly induced in rats fed 13-cis-reinoic acid diet with ethanol. Catalase and alcohol dehydrogenase activities did not show a consistent tendency in experiment groups. The hepatic antioxidant enzyme activities did not significantly changed by chronic ethanol feeding groups. The striking decrease in conversion of $\beta$-carotene to retinol was observed in rats fed a $\beta$-carotene diet with ethanol feeding The level of retinol and retinoic acid in plasma and liver was decreased after chronic ethanol administration Based on this result, these data suggest that ethanol feeding enhances oxidative stress especially in those fed a vitamin A-deficient diet, and vitamin A supplementation, especially, retinyl acetate intake can prevent enhanced lipid peroxidation and related damage to some extent.

• Journal of the Korean Applied Science and Technology
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• v.5 no.2
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• pp.39-54
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• 1988

The effects of exercise and selenium added high fat diet on edurance and serum lipid components were studied in rats. A total of 72 male Sprague-Dawley ($150{\pm}35g$, body weight) were divided into trained group and untrained group and were bred for 7 weeks. Each group had 6 different dietary subgroups; namely, basal diet, 20％ shortening and 20％ soybean oil subgroup and selenium (0.01mg％) added each subgroups. Exercises of 8-min treadmill running and 10-min swimming were given to the trained group every other day during the experimental period while only treadmill running was given to the untrained group during the last week. The amounts of food intake, changes in body weight and endurance were determined once a week and serum lipid components were measured before and after experimental period. Following are the results obtained : 1) The untrained group took a slightly larger amount of food than that in the trained group. The food efficiency is, however, higher in the trained group. Body weight increased more in untrained group, while high fat diet resulted in greater increment in body weight than that in normal diet groups. 2) The trained group showed remarkably longer endurance than the untrained group and selenium added high fat diet enhanced the effect. 3) The trained group showed lower blood level of T-chol., TG and TG/PL than the untrained group. All the other blood values of HDL-chol., PL, MDL-chol./T-chol., HDL/LDL and A/G ratio were higher in trained group. 4) Soybean oil added dietary groups exibited lower blood levels of T-chol., TG, TG/PL and A/G than those in shortening added dietary groups. On the contrary, the former groups showed higher blood HDL-chol., PL., HDL, HDL-chol. and HDL/LDL ratio than those of soybean oil added dietary groups. 5) $LDH_5$ was the most abundant one among serum LDH isozymes. The electrophoretic pattern of serum LDH isozymes was not changed by exercise training and selenium added high fat diet. 6) Exercise training lowered blood GOT and TBA. These effects were enhanced by soybean oil added diets. From the above results it was concluded that a regular and long term exercise training as well as a small amount of selenium added high fat diet result in reduction of body weight and TBA and improve dietary efficiency and physical endurance in rats.

• Journal of the Korean Applied Science and Technology
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• v.38 no.4
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• pp.915-921
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• 2021

In this study, we designed pantothenic acid (PA) loaded solid lipid nanoparticles (SLNs) for enhanced skin penetration of PA that is used for moisturizing agent in cosmetics with hydrophilic property. SLNs were prepared using various lipids and surfactants. PA loaded SLNs were fabricated using double emulsion method. The fabricated PA loaded SLNs assessed particle size, polydispersity index, zeta potential, loading capacity. Skin penetration study was conducted using artificial skin tissue originated from human epidermis as one of the reconstructed human epidermis models. The mean particle size and zeta potential of SLNs ranged from 192.15 nm to 369.87 nm and -21.39 mV to -40.55 mV, respectively. The loading efficiency and loading amount of PA loaded SLNs were ranged from 44.36% to 57.16% and 12.60% to 16.36%, respectively. The results of penetration demonstrated that all SLNs improved PA skin penetration. In addition, the amount of PA from SLNs were approximately 3.8 - 8.8 times higher than that from PA solution. Therefore, the fabricated SLNs demonstrated the enhancment of skin penetration of PA. Particularly, the SLN, which used glyceryl behenate and Span 60, showed optimal skin penetration of PA.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.4
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• pp.331-342
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• 2022

Obesity is one of the metabolic diseases caused by excessive differentiation and accumulation of adipose tissue due to an imbalance between energy intake and consumption. In this study, we investigated the anti-obesity effect of SliMax, a natural-derived 6 compounds mixture, by using 3T3-L1 cells. As a result, SliMax showed the inhibitory effect on adipocyte differentiation through down-regulation of the PPARγ and C/EBPα expression, which are known to regulate the late adipogenesis stage. In the process of lipolysis on differentiated 3T3-L1 cells, SliMax accelerated decomposition of large-sized unilocular lipid droplet into numerous small-sized multilocular lipid droplets through up-regulation of the expression of lipolysis-related proteins ATGL and HSL. Finally, in order to confirm the effect of SliMax on induction of brown adipocyte, the expression of UCP-1 and the amount of mitochondria were confirmed by immunofluorescent staining, and as a result, SliMax increased the expression of UCP-1 and the amount of mitochondria in fat cells. Taken together, those results suggest that SliMax, a naturally-derived mixture, have a potential to be anti-obesity agent through exerting inhibitory effect on the formation of lipid droplet by suppression of adipogenesis and stimulation of lipolysis, and browning effect associated with generation of heat energy and energy consumption.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.6
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• pp.606-613
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• 2003

This study investigated the effects of food type (condensed freshwater Chlorella, dried Chlorella, dried Spirulina, dried Schizochytrium, baker's yeast and $\omega-yeast$) and amount, and supplementation of vitamin $B_{12}$ on the growth of freshwater rotifer (Brachionus calyciflorus) in high density culture. Growth of rotifers fed condensed freshwater Chlorella was the highest and its density ranged $7.65-8.14{\times}10^3\;inds./mL.$ The primary lipid acids of rotifers fed condensed freshwater Chloyella were linoleic and linolenic, and their amount ($\%$ of total fatty acids) were $48.8\%\;and\;26.8\%,$ respectively. This suggests that condensed freshwater Chlorella would be an effective diet for high quality and quantity rotifers, which in turn serve as live food for freshwater fish larvae. Growth rate of rotifers with Chlorella supplementation increased as amount of supplementation increased up to 1.5 and 2.5 mg at 28 and $32^{\circ}C$, respectively. However, undissolved ammonia toxicity and packing volume of Chlorella in culture medium, reached the optimal conditions for the stable and effective cultivation of rotifers when amount of condensed freshwater Chlorella was 1.5 mg in dry weight per 1,000 rotifers at $28^{\circ}C\;and\;32^{\circ}C$ Growth of rotifers in condensed freshwater Chlorella with vitamin $B_{12}$ supplementation was significantly higher than that of rotifers without supplementation. However, no significant difference was found among the different concentrations of vitamin $B_{12}.$ Therefore, vitamin $B_{12}$ could improve the growth of rotifers (B. calyciflorus).

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.219-224
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• 1983

This experiment was undertaken to investigate the effect of black pepper (BP) added to food on a living body and to determine the growth rate, digestibility, weight of organs, composition of blood and liver in the rat. Fifty-six male rats of Sprague-Dawley strain, weight $120{\pm}10g$, were divided into 4 groups and were fed ad libitum for 8 weeks. Experimental diets were divided into 4 groups. Each groups were separately added 0%, 0.5%, 2.0% and 5.0% of BP level. The results obtained are summarized as follows. The highest net weight of liver and heart generally increased according to increasing amount of BP and that of spleen and lung were not significantly different. Kidney weight was significantly higher in the group of containing 5.0% BP. Serum GOT and GPT were not significant, serum glucose was significantly lower in the group of containing 5.0% BP, and serum cholesterol was significantly higher in the group of containing 5.0% BP. Total serum protein decreased gradually as the amount of BP increased, but albumin and globulin were nor affect. Serum Na and K were not significant, but serum Ca and P were decreased as the amount of BP was increased. Liver crude lipid and crude protein were not affect. In fatty acid composition, arachidonic acid was significantly lower in the group of containing 5.0% BP.