• 한국식품영양학회지
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• 제25권4호
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• pp.990-998
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• 2012

고지방식이(D12492)를 5주 동안 흰쥐에게 급여한 다음 고지방식이에 늙은 호박(Cucurbita moschata), 율무(adlay seed), 꾸지뽕(Cudrania tricuspidata) 분말조성물(1:1:1) 첨가식이를 5주 동안 급여한 결과는 다음과 같다. 실험기간동안 증체량은 혼합조성물 10% 첨가군(B)을 제외하고, 혼합조성물의 첨가 수준이 높을수록 감소 경향을 나타내었다. 식이섭취량은 차이가 없이 혼합조성물의 첨가 수준이 높을수록 다소 증가한 반면, 식이효율은 혼합조성물의 첨가 수준이 높을수록 다소 감소하였다. 내장지방 중 신장주변지방패드(RFP) 무게는 고지방식이대조군(F)보다 혼합조성물 30% 첨가군(E)이 통계적으로 낮았고, 정소상체지방패드(EPF) 무게는 F군보다 혼합조성물 20% 첨가군(D)이 유의하게 낮았다(p<0.05). 배변량의 경우, 실험 전기간(10주) 고지방식이대조군(F)은 실험1기와 실험2기의 배변량이 차이가 없었고, 혼합조성물의 경우 첨가 수준이 높을수록 F군보다 통계적으로 유의하게 증가하였다(p<0.05). 소장길이는 실험군 간에 유의한 차이가 없이 혼합조성물 10%, 15% 및 20% 첨가군(B, C, D)이 F군보다 다소 긴 것으로 나타났고, 대장길이는 F군과 20% 첨가군(D) 간에 통계적으로 유의한 차이가 있었다(p<0.05). 혈청지질중 TC, HDL- 및 LDL-콜레스테롤 농도는 유의적인 차이가 없었고, TG 농도는 혼합조성물 10%(B)와 15% 첨가군(C)이 낮았고, F군과 다른 첨가군은 높았다. 혈당농도는 혼합조성물첨가군이 F군보다 통계적으로 유의하게 낮았다(p<0.05). 혈구세포(CBC)중 RBC와 WBC는 혼합조성물 30% 첨가군(E)이 F군보다 통계적으로 높았고, Hct와 Hb 함량은 E군이 F군보다 높았으며, 혈소판(Platelet) 수는 혼합조성물첨가군(A~E)이 F군보다 통계적으로 유의하게 높았다(p<0.05). 이상에서 고지방식이를 급여한 흰쥐에게 늙은 호박, 율무, 꾸지뽕잎 분말조성물첨가식이를 급여했을 때 체지방량 저하, 배변량 증가, 혈청중 TG 감소 및 혈당치의 유의한 감소작용이 있는 것으로 나타나서, 앞으로 이들 혼합조성물의 적절한 처방으로 체지방 억제, 배변활성 및 지질개선을 위한 소재화 기술개발이 필요한 것으로 판단된다.

• Journal of Pharmaceutical Investigation
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• 제32권4호
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• pp.291-297
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• 2002

For preventing and curing the stretching mark, TECA Niosome/W/O system creams were formulated using Titrated Extract of Centella Asiatica (TECA) which is well known for its excellent wound healing effect. The lipid-water partition coefficients and the stabilities of TECA were evaluated and TECA Niosome/W/O system (TECA N/W/O) creams were prepared with different concentrations of cetyl alcohol and ceramide. TECA N/W/O cream was evaluated with respect to their rheological properties, permeation through excised skin of hairless mouse and in vitro and in vivo accumulation in the skin of hairless mouse. In addition, dermal thicknesses of hairless mouse skins were determined following the in vivo application of TECA N/W/O cream and control cream. TECA N/W/O creams showed pseudoplastic flow and hysteresis loop. The permeation of TECA from formulations through excised skin of hairless mouse did not observed. Amount of accumulated drug in the excised skin of hairless mouse was deσeased with an increase in the concentration of cetyl alcohol and showed no relationship with concentration of ceramide. Amount of accumulated drug in formulation A-3 was higher than in niosome suspension and other formulations. In in vivo experiment, amount of accumulated drug in formulation A-2 and A-3 was much higher than that of niosome suspension. Being treated with the N/W/O cream for 8 weeks, the dermal thickness of hairless mouse skin was increased 3.2 times than that of 16 weeks-control group.

• 한국식품과학회지
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• 제12권2호
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• pp.126-132
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• 1980

n-hexane으로 추출한 고추씨 기름에 함유되어 있는 붉은 색과 매운 맛의 제거를 시도하였다. 예상한 대로 붉은 색은 탈색 및 탈취 공정중에서 제거되었으나 매운 맛을 내는 capsaicin의 제거에는 탈취 공정은 별 영향이 없었고 탈색 공정이 아주 효과적임을 알았다. 4 %의 산성 백토를 가지고 탈색을 했을 때 capsaicin은 완전히 제거 되었다. 또한 기름 중의 capsaicin의 산성 백토에의 흡착은 산성 백토의 양을 증가함에 따라 대수적으로 감소했고 다음과 같이 Freundlich 식을 이용할 수 있음을 알았다 : ${\frac{x}{m}}=1.1\;c^{0.31}$, 여기서 x는 백토에 흡착된 capsaicin의 양 ((mg/ml), m은 산성 백토의 양 (%), 그리고 c는 탈색 후의 잔존 capsaicin의 양 (mg/ml)이다. 고추씨 기름의 중성 지질의 구성을 보면 95.87 % triglyceride, 1.55 % sterol ester, 1.45 % monoglyceride, 0.78 % 유리 지방산, 0.2 % diglyceride와 0.15 % sterol이었다. 또한 HPLC에 의한 고추씨 기름의 지방산 조성을 보면 리놀산 (78.79 %), 팔미틴산 (15.27 %)과 올레인산 (2.93 %)이 주 지방산이었고 리놀린산은 0.63 %로 극히 적은 량이었다.

• 한국축산식품학회지
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• 제42권2호
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• pp.332-340
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• 2022

The objective of this study was to determine the optimal cooking time by considering the cooking loss, shear force, and off-odor reduction of pork large intestines. Commercial pork large intestines were purchased, quartered perpendicularly, and cooked in boiling water for 40, 120, 180, and 240 min. Cooking loss of the samples increased after 240 min of cooking (10.92, p<0.05) while shear force value was lower at 240 min (4.45) compared to that at other cooking times (p<0.001). The amount of major volatile organic compounds showed a decreasing trend with increasing cooking time. In particular, the amount of methyl pentanoate (17,528.71) and methyl isobutyrate (812.51), compounds with a relatively low odor threshold, decreased significantly after 120 min of cooking and no change was observed thereafter (p<0.05). In addition, the amount of 2-pentanol (3,785.65) and 1-propanol (622.26), possibly produced by lipid oxidation, significantly decreased at the same cooking time (p<0.001). In the principal component analysis, only the 40 min cooking time was significantly different from other cooking time by high amounts of 1-propanol, 2-pentanol, and methyl isobutyrate. In conclusion, in the present study, the optimal cooking time for pork large intestines was 120 min in terms of off-odor reduction, cooking loss, and shear force.

• 한국지역사회생활과학회지
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• 제15권3호
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• pp.15-20
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• 2004

The purpose of this study was to evaluate the sensory characteristics and investigate the nutrients composition of sauce made with rock lobster shells or heads. Rock lobster head sauce(LHS) turned out to have better appearance, color, taste, flavor, texture and viscosity than rock lobster shell sauce(LSS). The crude protein content was 1.95% in LHS and 1.56% in LSS, and the crude lipid content was 1.60% in LHS and 2.27% in LSS. The major free amino acids of LHS were urea, a-aminoadipic acid, L-alanine, taurine, and those of LSS were urea, $\alpha$-aminoadipic acid, $nu$- and DL-$\beta$-aminobutyric acid. The major free fatty acids of both samples were palmitoleic acid and oleic acid, with a high quanitity of palmitoleic acid in LHS, and a significant amount of linoleic acid in LSS. The major minerals in rock lobster sauce were potassium and sodium.

• Mass Spectrometry Letters
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• 제7권1호
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• pp.12-15
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• 2016

Results of free and bound myo-inositol in infant formula (IF) are presented. Inositol was analyzed by HILIC ultra-performance liquid chromatography coupled with mass spectrometer. The levels of free myo-inositol in 27 Australian and 4 EU originated IF samples were 300-600 mg/kg of powder or 1.6-3.1 mg/100 kJ. The amount of bound inositol in lipid fraction of IF was, on average, 10% of free myo-inositol.

• 한국식품조리과학회지
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• 제27권2호
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• pp.9-17
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• 2011

In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.

• 한국응용과학기술학회지
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• 제10권1호
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• pp.39-47
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• 1993

This study was performed observe the effect of vegetable oil on the liver of 0.5% cholesterol-fed rats. In this experiment, male rats of Sprague-Dawley strain were used. The rats were divided into 5groups which were fed differently either for 8 weeks: basal diet, 20% sunflower oil diet, 20% soybean oil diet, 20% rapeseed oil diet.,20% coconut oil diet. The total cholesterol, triglyceride level in the liver were showed tendency of increase with increasing of P/S ratios. Bile acid excretion in the fecal increased with increasing of P/S ratios. The value of TBA in the serum and liver were increased in proportion to the amount of polyunsaturated fatty acid. The liver fatty acid of coconut-fed group showed larger variation than fatty acid of the cocount oil. The fat chang of sunflower oil diet in the liver showed the largest change.

• 한국미생물·생명공학회지
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• 제23권5호
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• pp.531-535
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• 1995

The identification of eicosapentaenoic acid (EPA) by Pseudomonas sp. CH-414 were investigated under the optimal culture conditions. The maximum dry cell weight and phospholipid production showed about 10 mg/ml and 0.6 mg/ml, respectively, at the 48 hr cultivation. The phospholipid form produced by Pseudomonas sp. CH-414 was elucidated as a phosphatidyt ethanolamine by thin layer chromatography. EPA was contained about 15% in the. extractable lipid, and the amount of EPA was about 83 $\mu $g/ml from the culture broth. Also myristic, palmitic, palmitoleic, stearic and oleic acids were identified with gas chromatography.

• 동아시아식생활학회지
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• 제4권3호
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• pp.103-109
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• 1994

Changes in taste components of Backilju, an traditional alcoholic beverage of Korea, were investigated. Ethanol(17%) was the most abundant, and then isoamylalcohol(23mg%) and methanol(8mg%) were also detected in a small amount in Backilju. Major non-volatile organic acids were lactic and malic acid, followed by citric, fumaric and succinic acid. Arginine, phenylalanine and glutamic acid were major free amino acids and essential amino acid content was 230∼560 mg%, which was 45∼48% of total free amino acids. The major fatty acid of total lipid was palmitic acid(37∼43%). It has been found that the Backilju contained more free amino acids and alcohols than other Korean Yokjus.