• Applied Biological Chemistry
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• 제42권2호
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• pp.156-161
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• 1999

배추의 절임공정중 n-capric acid(CA) 또는 n-capric acid methyl ester(CE)의 첨가와 저장온도$(20,\;12,\;4^{\circ}C)$에 따른 김치의 발효특성을 조사하였다. $20^{\circ}C$에서 저장 6일 후 대조구, CA 및 CE의 pH는 각각 3.78, 4.28 및 4.35로써 대조구와 처리구간에 차이가 있었으며 저온저장인 $4^{\circ}C$에서 저장 42일 후에는 각각 3.85, 5.14 및 5.10으로 CA와 CE의 첨가효과가 더욱 컸다. 최대 가식산도인 0.75%를 기준으로 대조구 김치의 $20^{\circ}C$저장에서는 가식기간이 3일, $12^{\circ}C$에서는 15일이었으며 $4^{\circ}C$에서는 42일 이후에도 산도는 0.62%수준이었다. 저장 중 총균수, Leuconostoc, Lactobacillus 및 yeast수는 전 저장과정에서 대조구가 처리구 보다 높았으며 특히 CE가 $4^{\circ}C$저온저장에서 yeast 증식억제에 효과가 컸다. 또한, 저장온도가 높을수록 균수는 많이 나타났으며 최고치 이후 감소 속도도 증가하였다.

• Applied Biological Chemistry
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• 제45권4호
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• pp.207-211
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• 2002

포도의 가식성 코팅물질로 methyl cellulose에 별도로 미생물 생육억제 효과가 있는 n-capric acid isopropyl ester와 sodium nitrate를 spray한 다음 EPS(expanded polystylene) tray에 0.05mm PE(polyetlylene) 필름으로 wrapping한 후 $30^{\circ}C$에서 16일간 저장하면서 품질을 분석하였다. 중량감소율에서 상품가치를 잃게 되는 7%수준이 되는 시점이 대조구는 6일인 반면 methyl cellulose+n-capric acid isopropyl ester처리구는 9일로 차이를 보였다. 대조구의 산도는 처리구에 비하여 저장기간이 길어짐에 따라서 감소율이 높게 나타났다. Vitamin C 함량의 경우 대조구는 저장초기에 비하여 저장 16일 후 68.4% 감소한 반면 methyl cellulose + sodium nitrate와 methyl cellulose + n-capric acid isopropyl ester 처리구는 각각 51.5와 49.8%의 감소를 나타내었다. 경도변화로는 대조구가 가장 크게 감소하여 저장 16일째 초기에 비하여 44.2% 감소한 반면 methyl cellulose + sodium nitrate와 methyl cellulose + n-capric acid isopropyl ester 처리구는 각각 26.5와 23.2%로 나타나 큰 차이를 보였다. 저장기간 중 sodium nitrate와 n-capric acid isopropyl ester 처리가 총균수와 효모수의 억제에 효과가 있었으며 관능검사의 기호도에서는 methyl cellulose 처리구보다 methyl cellulose + sodium nitrate 처리구와 methyl cellulose + n-capric acid isopropyl ester 처리구가 높게 나타났다.

• Journal of Pharmaceutical Investigation
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• 제33권1호
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• pp.29-36
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• 2003

Clenbuterol, a selective ${\beta}_2-adrenergic$ receptor stimulant, has been introduced as a potent bronchodilator for patients with bronchial asthma, chronic obstructive bronchial disease, chronic bronchitis and pulmonary emphysema. The percutaneous permeation of clenbuterol was investigated in hairless mouse skin after application of 50/50 buffer(pH 10)/propylene glycol solvent mixture. The enhancing effects of various penetration enhancers such as terpenes, non-ionic surfactants, pyrrolidones, fatty acids and some other enhancers on the permeation of clenbuterol were evaluated using Franz diffusion cell. Among terpenes studied, 1,8-cineole was the most effective enhancer, which increased the permeability of clenbuterol approximately 39.33-fold compared with the control without penetration enhancer, followed by menthone with enhancement ratio of 23.57. Nonionic surfactants did not have significant enhancing effects. N-Lauryl-2-pyrrolidone increased the permeability of clenbuterol approximately 4.51-fold compared with the control. Lauric acid increased the permeability of clenbuterol approximately 35.57-fold with decreasing the lag time from 2.64 to 0.52 hr. Oleic acid, linoleic acid, linolenic acid and capric acid showed enhancement ratio of 22.62, 19.60, 17.45 and 16.51, respectively. $Labrafil^{\circledR}$ enhanced the permeability of clenbuterol 9.24-fold compared with that without enhancer.

• Biotechnology and Bioprocess Engineering:BBE
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• 제7권2호
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• pp.76-84
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• 2002

On-line conversion estimation of enzymatic esterification reactions in solvent-free media was investigated. In principle, conversion to ester can be determined from the amount of water produced by the reaction, because water is formed as a by-product in a stoichiometric manner. In this study, we estimated the water production rate only from some measurements of relative humidity and water balances without using any analytical methods. In order to test the performance of the on-line conversion estimation, the lipase-catalyzed esterification of n-capric acid and n-decal alcohol in solvent-free media was performed whilst controlling water activity at various values. The reaction conversions estimated on-line were similar to those determined by offline gas chromatographic analysis. However, when the water activity was controlled at higher values, discrepancies between the estimated conversion values and the measured values became significant. The deviation was found to be due to the inaccurate measurement of the water content in the reaction medium during the initial stages of the reaction. Using a digital filter, we were able to improve the accuracy of the on-line conversion estimation method considerably. Despite the simplicity of this method, the on-line estimated conversions were in good agreement with the off-line measured values.

• 약학회지
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• 제58권3호
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• pp.171-180
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• 2014

To enhance the in vitro permeation of lovastatin through excised hairless mouse and human cadaver skins, solubility was determined in various hydrophilic and lipophilic vehicles, and the effects of vehicles and penetration enhancers on the skin permeation from solution formulations were investigated. Solubility of lovastatin was highest in N-methyl-2-pyrrolidone (NMP) ($278.2{\pm}10.1$ mg/ml) and dimethyl sulfoxide (DMSO) ($162.2{\pm}9.7$ mg/ml). Among different pure vehicles used, NMP, DMSO, propylene glycol and isopropyl myristate provided some drug permeation ($6.9{\pm}1.1$, $5.9{\pm}1.6$, $3.0{\pm}0.5$ and $2.2{\pm}0.3{\mu}g/cm^2$ at 24 hr, respectively) through hairless mouse skin. The addition of oleic acid, linoleic acid and oleyl alcohol to DMSO showed the maximum permeation at around 5 v/v%, however, capric acid and caprylic acid had no enhancing effect. The increase of enhancer concentrations showed bell-shaped permeation rate, suggesting the presence of optimal concentration in lovastatin penetration. Increasing donor concentration from 10 mg/ml to 80 mg/ml in DMSO and a cosolvent of DMSO, NMP and DGME (3 : 3 : 4 v/v) did not show significant dose dependent permeation in both hairless mouse and human cadaver skins. The maximum lovastatin flux through human cadaver skin was found to be $0.87{\pm}0.46{\mu}g/cm^2$/hr with 5 v/v% linoleic acid and donor dose of 4 mg/0.64 $cm^2$ in the cosolvent. These results suggest that transdermal delivery of lovastatin would be feasible by establishing the optimal concentrations of donor dose and unsaturated fatty acids in appropriate vehicles.

• 한국미생물·생명공학회지
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• 제27권6호
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제14권10호
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• pp.1405-1408
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• 2001

Ca salt of soybean oil (PSO) and that of mustard oil plus mahua oil (PMOMO) (50:50) were prepared using double decomposition method, and further tested for their fatty acid composition and degree of saponification. Furthermore, the different levels of protected fat of PSO and PMOMO were evaluated in wheat straw based total mixed ration (TMR) in vitro. Results indicated that capric, lauric, myristic, palmitic, steric, oleic, linoleic, leinolenic acids were traces, traces, traces, 10.00, 2.00, 25.00, 58.50, 5.0% in PSO while the corresponding values in PMOMO were 1.08, 0.28, 0.45, 16.9, 12.95, 44.38, 17.46 and 6.50%, respectively. The degree of saponification of both protected fat supplements was more than 80%. Six treatment combinations were tested I.e., blank without feed and fat supplement (T1); control diet with out fat supplement (T2); control diet plus bypass fat supplement (PSO) so that diet contain 5% fat (T3); control diet plus bypass fat supplement (PSO) so that diet contain 7.5% fat (T4); two more diets viz. T5 and T6 were formulated using bypass fat supplement from PMOMO containing 5 and 7.5% fat respectively. TMR was prepared using 50% concentrate mixture and 50% wheat straw. Result indicated that TVFA, $NH_3-N$,TCA-N, total-N and total gas production were increased in treatment diets at 7.5% level of supplementation, however, fermentation pattern remain similar at 5.0% level of supplementation with respect to control diet. Nevertheless, IVDMD and IVOMD values remained unchanged, rather non-significant at both fat levels and with the both fat sources. On the basis of results it was concluded that Ca-salt of Soybean oil or Mustard plus Mahua oil did not show any negative effect either on digestibility or on microbial protein synthesis in rumen, hence the dietary fat upto 7.5% level in total mixed ration based on wheat straw, could be safely used without any adverse effect on rumen fermentation.

• 한국축산식품학회지
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• 제38권3호
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• pp.544-553
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• 2018

This study was conducted to determine the effects of breed and sex on meat quality and sensory properties of the loin in three-way crossbred pigs: $Landrace{\times}Yorkshire{\times}Duroc$ (LYD) and $Landrace{\times}Yorkshire{\times}Woori$ (LYW) black pig synthesized by Korean native breed. Carcass traits did not differ by breed. Carcass weight and backfat thickness were higher in castrates than in gilts (p<0.01). LYW showed significant high values in fat content, cooking loss, and water-holding capacity (WHC) than LYD (p<0.05). Redness and yellowness of the meat were higher in LYW than in LYD (p<0.01). Further, LYW had lower pH and shear force than LYD (p<0.001). Significant high scores in color and flavor were obtained in LYW or gilts compared to LYD or castrates by sensory panel, respectively (p<0.05). However, other sensory traits did not differ by breed or sex. Capric acid (C10:0) was higher in LYD than LYW (p<0.001). However, stearic acid (C18:0) and saturated fatty acid (SFA) contents were higher in LYW than LYD (p<0.05). Eicosenoic acid (C20:2) and the n6/n3 ratio were higher in gilts than in castrates, whereas SFA content was higher in castrates than in gilts. These results suggest that certain physicochemical qualities of meat and sensory properties are improved in LYW compared to LYD. This study could provide basic data on meat quality of crossbred pigs with Woori black pig as a terminal sire.

• 한국식품영양과학회지
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• 제45권6호
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• pp.851-858
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• 2016

오미자 열매를 과피, 과육 및 씨 등을 부위별로 분리한 후 일반성분을 분석한 결과 모든 부분에서 가용성 무질소물의 함량이 각각 20.72, 6.88 및 24.42%로 가장 많이 함유되어 있으며 열매에서 씨 부분이 차지하는 비율은 40% 이상이었다. 또한, 오미자의 유효성분인 schizandrin을 포함한 리그 난 화합물의 총량이 씨 부분에서 15.55 mg/g으로 가장 많이 함유되어 있고 schizandrin이 5.68 mg/g, gomisin N이 2.90 mg/g, gomisin A 1.55 mg/g, schizandrin C가 1.53 mg/g 함유되어 있었으며 열풍 건조한 오미자 열매 전과와 거의 비슷한 함량을 함유하고 있었다. 오미자의 유기산은 주로 과피 쪽에 있었으며 총유기산 함량은 12.99%를 함유하고 있었고 주된 유기산은 citric acid로 4.84%를 함유하고 있었다. 오미자의 지방 함량은 씨 부위 및 열풍 건조한 오미자 열매에서 각각 19.04%와 15.11%를 함유하고 있었고 지방을 구성하고 있는 주된 지방산은 linoleic acid로 각각 72.66%와 74.10%를 차지하고 있었으며, 그다음은 oleic acid로 각각 14.78%와 17.46%를 차지하고 있었다. 오미자의 주된 무기이온은 씨에서는 P로 725.35 mg/100 g을, 열풍 건조한 열매 전과에서는 K로 2,024.10 mg/100 g을 차지하고 있었다. 결론적으로 오미자를 활용하기 위해서는 리그 난 화합물이 많이 함유되어 있는 씨 부분을 충분히 활용할 수 있는 방법을 고려하여야 할 것으로 생각된다.