http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
새싹인삼 추출물의 항산화 활성 및 MMP-1 저해 활성
김민정,양예진,양주혜,이원융,김우현,이재남,박광일 대한한의학방제학회 2024 大韓韓醫學方劑學會誌 Vol.32 No.1
Objectives : As a substitute for high-price ginseng, this study attempted to examine a possibility of the ferment extract of Panax ginseng sprout whether leaves and roots can be used together as a cosmetic ingredient with anti-oxidative and wrinkle-care effects. Methods : In terms of a test method, antioxidant activities were confirmed through total polyphenol contents, total flavonoid contents, DPPH radical scavenging activity and ABTS radical scavenging activity using the Panax ginseng sprout. In addition, to assess wrinkle-care effectiveness, the cytotoxicity of the extract was analyzed through MTT assay, and inhibition of collagenase activity in the cells was tested using the Panax ginseng sprout fermented by Saccharomyces cerevisiae. Resuits : The content of polyphenols and flavonoids in natural plants was highest in Panax Ginseng Sprout Extract at 100℃, which also demonstrated high DPPH, ABTS radical scavenging activity. MTT assay demonstrated that the Panax Ginseng Sprout Ferment Extract did not have a cytotoxic effect in CCD-986SK cell. Also, Panax Ginseng Sprout Ferment Extract was found to inhibit MMP-1 expression by 51.85±6.09% at a concentration of 10%. Conclusions : Therefore, this study has confirmed a possibility of Panax ginseng sprout ferment extract as a cosmetic ingredient with MMP-1-inhibitory effects.
차경식,이강표,최형택,양 융,오두환 연세대학교 산업기술연구소 1989 논문집 Vol.21 No.1
The effects of various sugars and amino acids of the stability of the plam oil in Ramyon, was studied. Stability of the palm oil in Ramyon was determined from acid, peroxide, anisidine values and color development. The effects of sugars added on the stability of the palm oil in Ramyon was in order of arabinose, xylose, glucose, fructose, lactose, sucrose, raffinose. In addition of amino acids and glucose, the stability of the palm oil in Ramyon showed a significant increase in order of β-alanine, glycine, valine, lysine, but threonine and glutamic acid showed less stability. The effects of glycine concentration on the stability was increased to 0.5%. After deep-fried, color developments of Ramy on surface increased in darkness to 0.5% glycine concentration and decreased during the storage period.