• Archives of Pharmacal Research
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• v.28 no.5
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• pp.626-635
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• 2005

Liposome as a carrier of topotecan (TPT), a promising anticancer drug, has been reported in attempt to improve the stability and antitumor activity of TPT. However, the biodistr ibution pattern of TPT liposome in vivo and PEG-modified liposome containing TPT have not been studied systemically. In this paper, the in vitro stability and in vivo biodistribution behavior of several liposomes containing TPT with different lipid compositions and PEG-modification were studied. Compared with the 'fluid' liposome (S-Lip) composed of soybean phosphatidylcholine (SPC), the 'solid' liposome (H-Lip) composed of hydrogenated soybean phosphatidylcholine HSPC decreased the leaking efficiency of TPT from liposome and enhanced the stability of liposome in fetal bovine serum (FBS) or human blood plasma (HBP). The results of biodistribution studies in S$_{180}$ tumor-bearing mice showed that liposomal encapsulation increased the concentrations of total TPT and the ratio of lactone form in plasma. Compared with free TPT, S-Lip and H-Lip resulted in 5- and 19- fold increase in the area under the curve (AUC$_{0\rightarrow\propto}$), respectively. PEG- modified H-Lip (H-PEG) showed 3.7-fold increase in AUC$_{0\rightarrow\propto}$ compared with H-Lip, but there was no significant increase in t$_{1/2}$ and AUC$_{0\rightarrow\propto}$ for PEG-modified S-Lip (S-PEG) compared with S-Lip. Moreover, the liposomal encapsulation changed the biodistribution behavior, and H-Lip and H-PEG dramatically increased the accumulation of TPT in tumor, and the relative tumor uptake ratios were 3.4 and 4.3 compared with free drug, respectively. There was also a marked increase in the distribution of TPT in lung when the drug was encapsulated into H-Lip and H-PEG. Moreover, H-PEG decreased the accumulation of TPT in bore marrow compared with unmodified H-Lip. All these results indicated that the membrane fluidity of liposome has an important effect on in vitro stability and in vivo biodistribution pattern of liposomes containing TPT, and PEG-modified 'solid' liposome may be an efficient carrier of TPT.

• Food Science and Preservation
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• v.19 no.2
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• pp.263-270
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• 2012

The chemical components and anti-oxidant activities of black currant were investigated. The pH, soluble solid and total acidity values were 3.36, 15.11 $^{\circ}Brix$, and 1.65%, respectively. The Hunter L, a, and b values were 18.20, 5.13, and 1.08, respectively. The proximate compositions were as follows; moisture, 77.64%; nitrogen free extract, 17.41%; crude fiber, 3.08%; crude protein, 1.28%; crude ash, 0.31%; and crude lipid, 0.28%, respectively. The mineral elements were K (177.36 mg/100 g), P (54.74 mg/100 g), and Ca (26.45 mg/100 g). The free sugar components were glucose (7.71%) and fructose (5.88%). The amino acid contents of the black currant were very rich in glutamic acid (105.73 mg/100 g) and deficient in cystine (5.29 mg/100 g). The ascorbic acid and total phenolic contents were 112.19 mg/100 g and 34.48 mg GAE/g, respectively. The ABTS and DPPH radical scavenging activity levels were 99.48% and 89.03% at the 10 and 1.25 mg/mL concentrations. The reducing power and FRAP of the black currant were dose-dependent. Thus, black currant can be an effective source of functional food substances, i.e., natural anti-oxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1091-1097
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• 2005

This study was carried out to develop jelly food using dried persimmon. Jelly products were prepared with the ratio of 5, 10, 15, 20 and $25\%$ of dried persimmon extract. Quality characteristics of its products were investigated. Proximate compositions of jelly were $6.74\~14.03\%$ of moisture, $6.83\~7.53\%$ of crude protein, $0.62\~1.16\%$ of crude lipid, $2.61\~13.21\%$ of crude ash, respectively. Water activity and brix $(\%)$ of jelly products ranged from 0.678 and $56.66\%\;to\; 0.748\;and\;76.59\%$. The pH and total acidity of jelly products ranged from 5.30 and $0.06\%$ to 5.38 and $0.09\%$. In the Hunter's color values, L, a and b vaules of jelly products were increased, respectively. Major free-sugar and organic acid of jelly products were maltose ($753\~1,297mg/100g$) and malic acid (263mg/100g in $25\%$ dried persimmon jelly). Major mineral of jelly products was K ($69.64\~154.37mg/100g$). In the texture property, addition of dried persimmon extract decreased gumminess and chewiness. In sensory score of dried persimmon jelly, color, flavor, texture and sweetness of $15\%$ dried persimmon jelly were high score, taste and overall acceptance of jelly products were high score, respectively. Judging from research results of the jelly products, recommended substitution level for addition of dried persimmon extract in jelly was $10\~15\%$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.259-262
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• 1984

In order to examine the effect of oil extraction methods on the charateristics of sesame oil, the fractionation pattern and fatty acid compositions of the each fraction of the oil were compared in the oil extracted by the three different extraction methods, that is, pressure extraction of roasted seed (RTP), acetone extraction of roasted seed (RTE) and acetone extraction of raw seed (RWE). The amount of triglyceride in RWE oil was slightly higher as 77.2% of the total lipid than that in RTP and RTE oil of 73.4%. The content of oleic and linoleic acid in glycolipld and fatty acid fractions, linoleic acid in triglyceride, and palmitic and stearic acid in phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the oleic acid in triglyceride. Palmitic and stearic acid in free fatty acid, and oleic and linoleic acid in phospholipid from RTP and RTE oil were lower than those from RWE oil. The ratio of $C_{18}$ to $C_{16}$ fatty acids and unsaturated to saturated fatty acids in glycolipid and phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the ratios in triglyceride and free fatty acid fractions from RTP and RTE oil were lower than those from RWE oil.

• KSBB Journal
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• v.8 no.1
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• pp.49-54
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• 1993

The contents of odd number fatty acid in walnut, peach seed and apricot seed were analyzed by HPLC. The results were as follows; the contents of crude oil in walnut, peach seed and apricot seed were 61.7%, 48.21%, and 52.34%, respectively. The contents of neutral lipid in walnut peach seed, and apricot seed were contained 62.32%, 91.50%, and 88.00%, respectively. The contents of glycolipid in walnut peach seed and apricot seed were contained 34.14%, 3.25%, and 4.78%, respectively. The contents of phospholipid in walnut peach seed and apricot seed were contained 3.54%, 5.25%, and 7.27%, respectively. The contents of odd number fatty acid and even number fatty acid in neutralipid were walnut 37.07% and 36.72%, peach seed 5.4% and 94.60%, and apricot seed 6.85% and 93.92%, respectively. The contents of odd number fatty acid and even number fatty acid in glycolipid were walnut 5.37% and 46.21%, peach seed 6.97% and 89.42%, and apricot seed 10.50% and 89.42%, respectively. The contents of odd number fatty acid and even number fatty acid in phospholipld were walnut 3.57% and 96.43%, peach speed 6.51% and 93.49%, and apricot seed 15.00% and 84.20%, respectively. The contents of odd number fatty and even number fatty acid in total fatty acid were walnut 14.47% and 85.53%, peach seed 1.17% and 98.83%, and apricot seed 4.3% and 95.97%, respectively.

• Food Science and Preservation
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• v.18 no.4
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• pp.552-558
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• 2011

Hypsizigus marmoreus is a wild mushroom commonly consumed in South Korea due to its beneficial effects on health. In the present study, the general chemical and inorganic-element composition, the total amino acid contents, and the volatile-flavor compounds of H. marmoreus were investigated for food uses. The proximate compositions consisted of 60.1% carbohydrate, 32.0% crude protein, 8.98% moisture, 5.0% ash, and 2.0% crude lipid. The minerals in H. marmoreus were found to be as follows; potassium (429.5 mg), phosphorus (101.9 mg), sodium (20.3 mg), magnesium (54.86 mg), calcium (2.7 mg), zinc (0.8 mg), iron (0.7 mg), manganese (0.2 mg), and copper (0.1 mg), based on 100 g of mushroom dry weight. Seventeen kinds of total amino acids were found in H. marmoreus, with the glutamine acid content being the highest (2,340 mg/100 g), followed by the asparagine, serine, arginine, and leucine contents. The volatile-flavor components of H. marmoreus were collected via simultaneous steam distillation extraction (SDE), and were analyzed via gas chromatography-massspectrophotometry (GC-MS). A total of 17 volatile-flavor compounds were identified, including eight aldehydes, seven alcohols, one acids, and one other compounds. The most abundant compound was 2,3,6-trimethy1 pyridine, which accounted for more than 40% of the total volatiles; other important compounds were 1-octen-3-o1, buty1hydroxytoluene (BHT), isoocty1 phthalate, 3-octanal, 1-undecanol, and 2-amylfuran. These results provide preliminary data for the development of H. marmoreus as an edible food material.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.171-177
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• 2005

Nutritional compositions and antioxidative activity of Kabocha squash (Cucurvita maxima Duch) as health food were compared with those of pumpkin (Cucurvita moschata Duch). Kabocha squash had higher soluble solids and twofold harder flesh than pumpkin. Crude protein, crude lipid and total amino acid contents of Kabocha squash were higher than those of pumpkin. Major free sugar in Kabocha squash was sucrose, and its content were 2.1 times higher than that of pumpkin. Major organic acids of Kabocha squash and pumpkin were succinic and malic acid, respectively. Kabocha squash had higher amounts of vitamins $A,\;B_1,\;B_2,\;C$ and C than pumpkin, while both showed similar mineral contents except for iron. Contents of Total pectin and hydrochloric acid soluble pectin of Kabocha squash were 17.00 and 7.37 g/100 g AIS, respectively. In pumpkin, total pectin content was 25.14 g/100 g AIS, and water soluble pectin content was higher than those of other pectin fractions. Contents of carotenoid in Kabocha squash and pumpkin were 285.91 and 24,62 mg% d.b., respectively. Kabocha squash had higher electron-donating radical-scavenging activity, SOD-like activity and nitrite-scavenging effect than pumpkin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.730-735
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• 2013

This study compared the nutritional components (proximate components, fatty acids, amino acids, minerals and vitamins) between genetically modified (GM) drought-tolerant rice and a parental rice cultivar (Ilmibyeo) as a non-GM control. Both GM and non-GM rices were grown and harvested in two different locations, Gunwi and Suweon in Korea. Proximate components (moisture, starch, protein, lipid, and ash contents) were similar between the drought-tolerant GM rice and the conventional non-GM rice. There were no significant differences between the GM and non-GM rice in most of their nutrient compositions, despite minor locational differences of some amino acids and minerals. These results indicate that transgenic rice with a genetically improved resistance to drought is equivalent to the parental rice cultivar without major changes in its chemical contents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.563-567
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• 1999

Changes in proximate composition and meat weight of oysters cultured in shallow-water at Bukman bay of Tongyeong in Korea with Korean and Japanese spats were investigated. Protein content (dry basis) was rich in August and September, accounting for $70\~72\%$ in the oyster (Korean oyster) cultured with Korean spat and $75\~76\%$ in the oyster (Japanese oyster) cultured with Japanese spat. On the contrary to protein content, carbohydrate contents (dry basis) in the both oysters were poor in the both months, There was a negative correlation (r=-0.94, p<0.01) between protein and carbohydrate content during growing of the bath spats. Total lipid (TL) content was the poorest in August, which is known as spawning season, accounting for $1.4\~1.5\%$ in the both oysters. In addition, the korean oyster also showed the lowest level or TL content in october. Meat weights or the Korean and japanese oysterswere 4.2$\~$4.8 g/specimen and 7.5$\~$8.3 g/specimen, respectively, in the harvest season from November to December. Meat weight increased exponentially with TL content, $y=0,2081e^{1.5696x}$ (r=0.8856, p<0.001). These nutritional components per specimen were contained about two times more in the Japanese oyster than in the Korean one in the harvest period.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.537-541
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• 1999

Fish heads of the main by-product is fishery processing were treated to extract nutrients by heating the fish heads with 1.5 or 3.0 times added water during 9, 12 or 15 hours. The yield, chemical compositions and physical properties of the hydrothermal extracts were studied. The yield was increased with the amount of water added and the extracting hours. The extract contained about $80\%$ protein in solid basis, but has no lipid. In essential amino acid, glutamic acid was most abundant and Iysine was abundant. In free amino acid, $\delta$-hydroxylysine and L-histidine in Cypyrinus carpio linnaeus had 5 times more than those in Onchorhynchus keta, The solution of the extracts was known as Newtonian fluid and the color of the extracts showed lower whiteness, higher redness and higher yellowness.