• Journal of the Korean Chemical Society
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• v.67 no.2
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• pp.129-136
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• 2023

Osteoarthritis is to the abnormality of the inflammatory response of joint tissue caused by various causes such as aging, and muscle loss. In this study, the activity in joint inflammation was verified using SKBE, a plant extract, and the expression levels of arthritis-inducing proteins including MMP-1, MMP-3, MMP-13, and collagen type II in vitro were compared and analyzed. Furthermore, we synthesized α-spinasterol, an active ingredient of SKBE, by the previously reported synthesis method and these findings could provide a new starting point for the development of treatments for osteoarthritis.

• Journal of the Korean Chemical Society
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• v.67 no.3
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• pp.208-208
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• 2023

• Journal of the Korea Convergence Society
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• v.12 no.3
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• pp.53-59
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• 2021

When using Medical Information Retrieval services, a typical retrieval method is to use the Anatomic Therapyutic Chemical Classification (ATC) code. Traditional ATC code-based medical information retrieval is very useful for single ingredient product retrieval with single ingredient. However, in the case of complex, retrieval errors often occur. The cause of this problem is that ATC code-based retrieval proceeds by pattern matching ATC code.In this work, we design the mapping scheme based on ATC code by analyzing the requirement scenarios for retrieval based on main ingredient in ATC code-based retrieval. the mapping scheme based on ATC is a schema that stores the ATC code of the complex and all the ATC code of the single agent included in the complex. ATC code-based retrieval using this schema retrieves a complex as ingredient of a single ingredient product, thus having higher accuracy than existing methods. the mapping scheme based on ATC is expected to increase the efficiency of doctors' prescription of patients and increase the accuracy of drug safety use services.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.618-624
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• 1998

This study was conducted to standardize ingredient ratios of wooung kimchi. The ingredient ratios of model wooung kimchiwere determined by the survey in Pusan and Kyungnam province and using the literatures including cooking books. Several kinds of wooung kimchi were prepared by adjusting the ingredient ratios fo the model wooung kimchi within standard deviation. The wooung kimchi with different ingredient ratios were fermented for 6 days at 15$^{\circ}C$. The chemical, microbial and sensory properties of the wooung kimchi were investigated. There was little change in pH but the counts of lactic acid bacteria were decreased, as the ratio of pickled anchovy juice became high. The wooung kimchi adding 9.4% pickled anchovy juice obtained high score in appearance and overall acceptability. The counts of lactic acid bacteria were increased in wooung kimchi adding 5% red pepper powder, and there was obtained better result in appearance, texture and overall acceptability than the other groups. The activity, reducing sugar and counts of lactic acid bacteria were increased, as the ratio of glutinous rice paste became high. The wooung kimchi including 6% glutinous rice paste showed the highest score in overall acceptability. The fermentation process of wooung kimchi accelerated, as the ratio of garlic became high. The wooung kimchi adding 3% garlic showed good appearance and acceptability. In addition to these, the addition of 1.3% ginger ehhanced the appearance, texture and overall acceptability fermented anchovy juice, 5.0% red pepper powder, 6.0% glutinous rice paste, 3.0% crushed garlic and 1.3% crushed ginger.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1456-1463
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• 1998

Kinds of ingredient of Chinese cabbage kimchi were standardized by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of AGS human gastric adenocarcinoma cells. The kinds of ingredient in control kimchi from the previous study, but Gueun salt instead of Chunil salt, exhibited better overall acceptability and less moldy smell and moldy flavor than any other kinds of ingredient added chinese cabbage kimchi in the taste. The kimchi showed chemical properties of properly fermented kimchi, pH 4.3 and acidity 0.72% and also contained 1.6 g% reducing sugar and $2.2{\times}10^8\;CFU/mL$ Leuconostoc sp. The juice of standardized kimchi with the above kinds of ingredient showed not only high antimutagenicity (74%) against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also strong inhibitory effect (60%) on the growth of AGS human gastric adenocarcinoma cells in SRB assay. From the taste, chemical and functional properties, the standardized kinds of ingredient were Youngyang taeyangcho red pepper powder, anchovy juice, Gueun salt, Garak sin 1 ho Chinese cabbage.

• Korean Journal of Environmental Agriculture
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• v.11 no.2
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• pp.155-162
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• 1992

In order to extend the releasing period of granular formulation to approximately 20 days, the KC-6620-adsorbed granules were formulated with carriers and polyethylene glycol as adjuvant. The releasing rates of active ingredient from the formulations were evaluated in aqueous medium. The baked bentonite was found most effective carrier to sustain the release of KC-6620. Due to, however, low releasing rate of active ingredient after 20 days, bentonite formulation appeared to be of no practical for the short-term sustained release of KC-6620. The increased pore volume of bentonite granular formulation by adding pyrophyllite increased remarkably the released amount of KC-6620 from bentonite-pyrophyllite(4 : 6) granule up to 85% of total active ingredient incorporated. Addition of polyethylene glycol to the bentonite-pyrophyllite granule further increased the releasing rate of KC-6620. With KC-6620 content in the bentonite-pyrophyllite(4 : 6) granule, the releasing rate of active ingredient was markedly reduced.

• Applied Chemistry for Engineering
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• v.27 no.3
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• pp.280-284
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• 2016

In this study, the extractable content of each parameters from angelica was confirmed using conventional solvent extraction and microwave extraction in order to extract the functional active ingredient. In addition, the functionality of active ingredients was evaluated by measuring the antioxidant activity and the flavonoids and total polyphenols of the active ingredient extracted from angelica, For the conventional solvent extraction at optimal conditions of the extraction time (2 h), ethanol/pure water volume ratio (60%), the extraction temperature ($60^{\circ}C$), 20.6 wt% of the active ingredient were extracted. Also, when using microwave extraction at optimal conditions of the microwave irradiation time (6 min), microwave intensity (600 W) and ethanol/pure water volume ratio (60 vol%) 22.8 wt% of the active ingredient were extracted. The microwave method required shorter time to complete extraction compared to that of using the conventional solvent extraction method. The antioxidant activity of active ingredients extracted from angelica was 31.46% of DPPH radical scavening activity. The flavonoid content was 14.20 mg QE/mg dw, and total polyphenol content was 11.70 mg GAE/g when using the microwave extraction process.

• Korean Journal of Pharmacognosy
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• v.43 no.1
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• pp.46-53
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• 2012

This study was conducted to investigate the change of antioxidant activity and ingredient in 4 species medicinal plant by processing. As a result, EtOAc extract and n-BuOH extract obtained from Cistanche deserticola Y. C. Ma and processed Cistanche deserticola Y. C. Ma showed difference on the experiment of antioxidant activity by DPPH method. Change of ingredient also was confirmed by TLC and HPLC analyses. Two main compounds of antioxidant activity change were isolated by column chromatography from the EtOAc extract and n-BuOH extract of Cistanche deserticola Y. C. Ma. The chemical structure of the compound 1 isolated from EtOAc extract of Cistanche deserticola Y. C. Ma was elucidated as 2'-acetylacteoside by means of IR and NMR analyses. Also, the chemical structure of the compound 2 isolated from n-BuOH extract of Cistanche deserticola Y. C. Ma was confirmed as acteoside. The antioxidant activity of processed Cistanche deserticola Y. C. Ma. was declined by 3 time decrements of 2'-acetylacteoside such as 1.89 mg/g to 0.62 mg/g and 2 time decrements of acteoside such as 5.81 mg/g to 2.67 mg/g by processing.

• Journal of Pharmaceutical Investigation
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• v.41 no.1
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• pp.45-50
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• 2011

Nonclassical pathway of crystallization has been utilized to modify the properties and morphologies of inorganic and organic/inorganic materials. In here, the polymer-directed crystallization method has been applied to the pharmaceutical active ingredient to assess the applicability for as a particle engineering tool. The polymer-directed crystallization was successful to modifying the crystal size, habit and morphology, but it was not effective to discover the novel polymorphs of Sibutramine (SB). SB was selected as a model drug and polyacrylic acid (PAA), polyethylene imine (PEI) and chitosan (CHI) were added as a crystallization pathway modifier. SB was crystallized via drowning crystallization using methanol or ethanol as a solvent and water as a non-solvent. The significant interactions between polymer and the drug were confirmed by measuring the solubility of the drug in presence of polymer during the crystallization. The crystal forms of SB are characterized by X-ray diffraction (XRD), scanning electron microscope (SEM) and optical microscope (OM). The polymer-directed crystallization seems to be able to modify the crystal properties of pharmaceutical active ingredient, which is critical in determining the bioavailability, processability, and stability.

• Journal of Environmental Health Sciences
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• v.48 no.4
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• pp.206-215
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• 2022

Background: Fragrance substances in consumer products can cause adverse health effects such as contact allergy. In South Korea, consumer chemical products must list 26 known fragrance allergens on product labels when they contain more than 0.01%. Fragrance substances are mostly used in combination, so co-exposure can occur via use of a consumer chemical product. Co-exposure to fragrance allergens may show a synergistic effect on the human body. Objectives: The aims of the study were to analyze the characteristics of fragrance allergens in consumer chemical products available on public websites and to identify the co-occurrence patterns of fragrance allergens. Methods: The chemicals in 1,443 ingredient disclosures for consumer chemical products were collected through the Ecolife database. The 26 labelled fragrance allergens were identified by category of consumer chemical product. The co-occurrence patterns of the 26 labelled fragrance allergens were analyzed by frequent pattern mining. The unlabelled fragrance allergens presented by European Union Scientific Committee on Consumer Safety were also identified. Results: Consumer chemical products contained an average of 5.3±4.2 substances among the 26 labelled fragrance allergens. More than 85% of air fresheners, deodorizing agents, and fabric softeners contained at least one of the 26 labelled fragrance allergens. The most frequently contained fragrance allergens were limonene (50.5%), linalool (49.9%), hexyl cinnamal (34.0%), and citronellol (28.3%). 16.7% of consumer chemical products showed a co-occurrence of limonene, linalool, hexyl cinnamal, and citronellol. Thirty-eight unlabelled fragrance allergens were found in the consumer chemical products, with hexamethylindanopyran (25.2%) being the most frequently contained substance. Conclusions: The characteristics and co-occurrence patterns of 26 labelled fragrance allergens would be useful information for the management of co-exposure to fragrance allergens in consumer chemical products. It is necessary for attention to be paid to unlabelled fragrance allergens.