• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.519-523
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• 2003

Alpha hydroxy acid (AHA) includes a group of organic acids found in natural foods such as sugarcane (glycolic acid), milk (lactic acid), apples (malic acid) and oranges (citric acid). Earlier studies demonstrated the effect of AHAs on the skin by diminishing the adhesiveness of the corneal layer and increasing the viable epidermal thickness. Recent data suggest that AHAs have some effects on the dermal component of skin and even affect the aging process of the skin. A previous study revealed increased collagen production by treatment with glycolic acid among AHAs in vitro. However, the mechanism of the regulation of collagen production by glycolic acid was unclear. In present study, we tried to demonstrate the effect of glycolic acid on human dermal fibroblasts and to unveil the mechanism of regulation of collagen production by glycolic acid in human dermal fibroblasts: proliferation of fibroblasts and collagen synthesis and degradation by collagenases in fibroblasts. Our results suggested that glycolic acid had no effect on proliferation and cytotoxicity of adult human dermal fibroblasts. However, glycolic acid not only induced the increase of the collagen synthesis in human dermal fibroblasts at lower concentration than 0.1 % but also inhibited MMP-2 activity of human dermal fibroblast in the range between 0.01 and 0.4% and MMP-9 activity of human dermal fibroblast in the range between 0.06 and 0.09%. In summary, our results suggest that glycolic acid may increase wrinkle reduction partially by both increase in collagen synthesis and decrease in collagen degradation.

• 한국식품과학회지
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• 제43권2호
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• pp.206-212
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• 2011

막걸리는 고려시대 이후 제조된 우리나라 전통술이다. 본 연구는 막걸리의 유기산 분석과 생리 기능활성을 평가하고자 수행하였다. 막걸리의 유기산 분석 결과, 막걸리는 유기산 중에서 유산균에 의한 대사 산물인 lactic acid를 가장 많이 함유하고 있었으며 시판 막걸리에 따라 다양한 유기산 조성을 나타내고 있었다. 막걸리의 항비만 효과를 전지방세포인 3T3-L1 세포주를 사용하여 평가한 결과, 대조군 대비 막걸리는 전지방세포 분화를 저해하였으며, 특히 $100{\mu}g/mL$의 농도에서 40-70% 수준으로 분화를 억제하였다. 또한 혈관신생 억제 효과와 항염증 활성을 관찰하기 위하여, 각각 CAM assay와 LPS를 처리하여 염증반응을 유발한 murine macrophage RAW264.7 세포주에서 NO를 정량하였다. 그 결과, 대부분의 막걸리는 50% 이상의 혈관신생 억제 효과를 확인하였다. 또한 농도의존적으로 NO의 생성량을 유의적 수준으로 저해하였다. 이런 결과를 종합할 때, 막걸리는 항비만, 혈관신생 억제, 그리고 항염증 활성을 가지고 있으며, 이는 막걸리의 누룩미생물 균총의 2차 대사산물의 효과에 기인한다고 생각된다.

• 한국수소및신에너지학회논문집
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• 제23권4호
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• pp.397-403
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• 2012

Galactose, an isomer of glucose with an opposite hydroxyl group at the 4-carbon, is a major fermentable sugar in various promising feedstock for hydrogen production including red algal biomass. In this study, hydrogen production characteristics of galactose-glucose mixture were investigated using batch fermentation experiments with heat-treated digester sludge as inoclua. Galactose showed a hydogen yield compatible with glucose. However, more complicated metabolic steps for galactose utilization caused a slower hydrogen production rate. The existence of glucose aggravated the hydrogen production rate, which would result from the regulation of galactose-utilizing enzymes by glucose. Hydrogen produciton rate at galactose to glucose ratio of 8:2 or 6:4 was 67% of the production rate for galactose and 33% for glucose, which could need approximately 1.5 and 3 times longer hydraulic retention time than galacgtose only condition and glucose only condition, respectively, in continuous fermentation. Hydrogen production rate, Hydrogen yield, and organic acid production at galactose to glucose ratio of 8:2 or 6:4 were 0.14 mL H2/mL/hr, 0.78 mol $H_2$/mol sugar, and 11.89 g COD/L, respectively. Galactose-rich biomass could be usable for hydogen fermenation, however, the fermentation time should be allowed enough.

• Journal of Dairy Science and Biotechnology
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• 제33권1호
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• pp.17-25
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• 2015

본 실험은 쌀겨를 발효식품에 이용하고자 상업용 균주인 Streptococcus thermophilus(ST-body1), Lactobacillus casei(LC-10)을 이용하여 발효유를 제조하고, 발효시간 경과에 따라 적정산도, 유산균수, 유기산 측정, 유리아미노산 측정, 관능검사를 측정하였다. ST-body1은 대조구와 처리구 모두 발효 3시간째에 급격하게 산도가 증가하였다. 하지만 LC-10은 산도의 증가폭이 크지 않아 24시간 발효를 하여도 산도가 0.5%를 넘지 못하였다. 균주의 생균수는 대조군과 실험군 모두 배양 24시간 동안 뚜렷한 경향 없이 $10^6{\sim}10^9CFU/mL$ 사이로 존재하였다. 유기산 및 유리아미노산 측정 결과, ST-body1 생장 및 생육에는 glutamic acid가 LC-10 생장 및 생육에는 aspartic acid가 밀접한 관계를 보였으며, LC-10은 발효 시 methionine이 20~30시간 경에 감소하다가 증가하는 것으로 보아 methionine을 발효 시 이용하고, 재생산하는 것으로 추측된다. 관능검사 결과, 선호도는 ST-body1이 미강의 존재 유무에 관계없이 우수하였다.

• 한국식품영양과학회지
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• 제31권3호
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• pp.411-416
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• 2002

요구르트 제조시 고형분 함량을 증가시키기 위한 목적으로 첨가하고 있는 탈지분유의 일부를 삼백초 열수추출물로 대계하여 삼백초가 젖산균의 생육과 산 생성에 미치는 영향 및 요구르트의 품질특성을 조사하였다. 삼백초의 첨가량에 비례하여 젖산균의 산 생성은 현저히 증가하였으며 생균수 또한 같은 경향이었다. 발효 24시간 후 대조군과 삼백초 1.0% 첨가군의 적정산도는 각각 1.04%와 1.38%였으며, 생균수는 모든 구간에서 5.5$\times$$10^{8}$~1.0$\times$$10^{9}$ CFU/mL를 보였다. pH 또한 삼백초 1.0% 첨가군이 발효 24시간 후 3.60의 가장 낮은 pH를 보였으며, 대조군은 3.97의 pH를 나타냈다. 요구르트의 점도는 6~12시간 구간에서 급격히 증가하였으며, 그 이후에도 약간의 증가를 보였다. 또한 삼백초 첨가량에 비례하여 높은 점도를 보여 발효 24시간 후 대조군과 1.0% 삼백초 첨가군의 점도가 각각 1,650 cp과 1,930 cp(g/100 cm.sec)를 나타냈다. 관능평가 결과 0.6% 이상의 삼백초 첨가군들은 삼백초가 가지는 익숙치 못한 향과 색으로 인해 모든 항목에서 대체로 낮은 평가를 받았으나 0.4% 삼백초 첨가 요구르트는 맛과 전체적 인기호도에서 유의적으로 가장 높은 평가를 받았으며 다른 항목에 있어서도 비교적 우수한 평가를 받아 관능적으로 가장 적당한 첨가량을 나타냈다. 삼백초 첨가로 요구르트의 젖산 함량이 대조군에 비해 현저히 증가되었으며 그 밖에 구연산, 주석산, 초산 및 옥살산은 모든 구간에서 발효 후 약간 낮은 함량을 보였다. 발효가 완료된 요구르트의 저장성은 4$^{\circ}C$에서 15일간 산 생성과 pH및 생균수 변화가 미미한것으로 나타나 저장성이 비교적 우수한 것으로 나타났다. 이상과 같이 삼백초는 젖산균의 생육 및 산 생성을 촉진시키며, 요구르트의 관능적인 면에서도 좋은 결과를 보였다. 따라서 여러 가지 유용한 생리효과를 가진 삼백초는 새로운 기능성을 가지는 요구르트의 개발에 있어 좋은 천연물 소재로서의 가능성을 가지며 신제품 개발에 기여할 수 있을 것으로 기대된다.

• Asian-Australasian Journal of Animal Sciences
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• 제2권3호
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• pp.537-539
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• 1989

• Asian-Australasian Journal of Animal Sciences
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• 제19권2호
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• pp.252-261
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• 2006

Four experiments were conducted to investigate the effect of organic or inorganic acid supplementation on the growth performance, nutrient digestibility, intestinal measurements and white blood cell counts of weanling pigs. In growth trial (Exp I), a total of 100 crossbred pigs ({$Landrace{\times}Yorkshire$}${\times}$Duroc), weaned at $23{\pm}2$ days of age and $7.25{\pm}0.10kg$ average initial body weight (BW), were allotted to 5 treatments by body weight and sex in a randomized complete block (RCB) design. Three different organic acids (fumaric [FUA], formic [FOA] or lactic acid [LAA]) and one inorganic acid (hydrochloric acid [SHA]) were supplemented to each treatment diet. Each treatment had 5 replicates with 4 pigs per pen. During 0-3 wk, average daily gain (ADG), average daily feed intake (ADFI) and feed efficiency (G/F ratio) were not significantly different among treatments. However, pigs fed LAA or SHA diet showed improved ADG by 15 or 13% respectively and 12% greater ADFI in both treatments compared to CON diets. Moreover, compared to organic acid treatments, better ADG (p = 0.07) and ADFI (p = 0.09) were observed in SHA diet compared to pigs that were fed the diet containing organic acids (FUA, FOA or LAA). However, during 4-5 wk, no differences in ADG, ADFI and G/F ratio were observed among treatments. Overall, ADG, ADFI and G/F ratio were not affected by acidifier supplementation. Although it showed no significant difference, pigs fed LAA or SHA diets showed numerically higher ADG and ADFI than pigs fed other treatments. In metabolic trial (Exp II), 15 pigs were used to evaluate the effect of acidifier supplementation on nutrient digestibility. The digestibility of dry matter (DM), crude protein (CP), crude fat (CF), crude ash (CA), calcium (Ca) and phosphorus (P) was not improved by acidifier supplementation. Although the amount of fecal-N excretion was not different among treatments, that of urinary-N excretion was reduced in acidsupplemented treatments compared to CON group (p = 0.12). Subsequently, N retention was improved in acid-supplemented groups (p = 0.17). In anatomical trial (Exp III), the pH and $Cl^-$ concentrations of digesta in gastrointestinal (GI) tracts were not affected by acidifier supplementation. No detrimental effect of intestinal and lingual (taste bud) morphology was observed by acidifier supplementation particularly in inorganic acid treatment. In white blood cell assay (Exp IV), 45 pigs were used for measuring white blood cell (WBC) counts. In all pigs after LPS injection, WBC counts had slightly declined at 2 h and kept elevating at 8 h, then returned to baseline by 24 h after injection of lipopolysaccharide (LPS). However, overall WBC counts were not affected by acidifier supplementation. In conclusion, there was no difference between organic and inorganic acidifier supplementation in weanling pigs' diet, however inorganic acidifier might have a beneficial effect on growth performance and N utilization with lower supplementation levels. Furthermore, inorganic acidifier had no negative effect on intestinal measurements and white blood cell counts in weanling pigs. These results suggested that inorganic acidifier might be a good alternative to organic acidifiers in weanling pigs.

• 한국식품영양과학회지
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• 제29권1호
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• pp.68-75
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• 2000

Optimum processing conditions for vinegar fermentation using fig, pear and persimmon were determined. Alcohol contents in the fermentatio broth of crushed fruits of fig, pear and persimmon were 7.5%, 5.1% and 6.8%, respectively. Alcohol contents increased up to 14.3~15.1% by adding 24% of sugar to the fruit juices. The total acidity of 7.04%, 3.30% and 3.66% were obtained for fig, pear and persimmon, respectively, through acetic acid fermentation of fruit juices containing 8% ethanol. Acetic acid yield increased by shaking during fermentation for pear and persimmon broth. Acetic acid yield increased 1.80~1.92 times by adding 0.5% of yeast extract to the fermentation broth of pear and persimmon. After fermentation, each fruit vinegar was clarified up to 93.1~97.4 of light transmittance by using 0.6% of kaki shibu for 4 days at 1$0^{\circ}C$. After aging for 60 days at 1$0^{\circ}C$, the acidity of fruit vinegar decreased slightly. Tannin content of persimmon vineger was remarkably higher than the other, while light absorbance of pear vinegar was higher than the other vinegars. Acetic acid was identified as the main volatile organic acid in the fruit vinegars, while propionic, isobutyric and isovaleric acids were identified as the minors. The content of non-volatile organic acids in the pear vinegar was higher than that in the persimmon vinegar. Sensory evaluation results indicate that the fig vinegar was preferred to the pear vinegar in the aspects of color, flavor and overall acceptability, but the fig vinegar had a strong background taste. Sensory scores of the persimmon vinegar increased significantly by pasteurization, but those of the fig and pear vinegars did not by pasteurization.

• 유기물자원화
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• 제19권3호
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• pp.79-89
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• 2011

강원도에서 확보한 폐옥수수대는 글루칸 44.6 %, 자일란 23.8 %, 리그닌 23.8 %, 회분 4.5 %, 기타 8.1 %로 이루어져 있다. 묽은 황산을 이용한 전처리 공정을 통계적 방법인 완전요인배치으로 분석한 결과 온도가 가장 중요한 변수로 나타났으며 자일로스 수율 기준으로 처리 시간과 농도에 비해 각각 3.5배와 3.2배 큰 영향력을 보여주었다. 포도당 수율에 대해서도 온도의 영향력이 가장 큰 것으로 나타났지만 포도당 수율은 전체적으로 5 % 이내의 낮은 값을 나타내었다. 마이크로웨이브와 초음파 각각을 이용한 전처리 공정은 그 효과가 크지 않거나 미미하였으나 묽은 황산처리와 복합적으로 적용했을 때는 그 효과는 상당히 큰 것으로 나타났다. 특히 마이크로웨이브와 묽은 황산처리를 순차적으로 적용했을 때 자일로스 수율은 2배 넘게 향상되었다. 향후에는, 다양한 복합 전처리 공정에 대한 심도있는 연구와 더불어 전처리와 효소당화 공정의 최적화에 대한 연구를 수행할 계획이다.

• Asian-Australasian Journal of Animal Sciences
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• 제7권1호
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• pp.137-145
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• 1994

Amino acid (AA) substituted diets had no influence on rumen levels of total volatile fatty acids (VFA), ammonia and ${\alpha}$-amino-N, but tended to increase molar proportions of isovalerate and counts of total viable AA utilizing and celluloytic bacteria in the rumen as compared with the control urea diet. The AA diets did not affect daily flow to the duodenum of dry matter (DM), organic mater (OM) and acid detergent fibre (ADF), and rumen digestibility of these nutrients. However, the AA diets, in particular the 10 essential AA (EAA) diet improved total digestibility of DM, OM and ADF by decreasing faecal output of these fractions. Although N flow to the duodenum and N retention were not affected with the dietary treatments, duodenal bacterial flow appeared to increase by the AA diets when it was estimated by means of 2,6-diaminopimelic acid (DAP) and nucleic acid-purine bases (PB) as markers. The results suggest that AA supplements to a urea diet could improve feed utilization by stimulating microbial activity and proliferation in the rumen but and increased microbial activity per se is not necessarily associated with improvement of feed conversion.