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DL-HGF를 주성분으로 한 ethosome 및 liposome 제형화합물이 발모 촉진 활성에 미치는 영향
김현우,정용준,이동규,한상근,정의수,김희택,강세찬,Kim, Hyun-Woo,Jung, Young-Joon,Lee, Dong-Gye,Han, Sang-Geun,Choung, Eui-Su,Kim, Hee-Taek,Kang, Se-Chan 대한한방안이비인후피부과학회 2009 한방안이비인후피부과학회지 Vol.22 No.1
Objectives : To investigate the effects of DL-HGF to hair growth activity in mouse, various kinds of ethosome and liposome formulations entrapped DL-HGF were produced and this study was carried out. Methods : The B16/BL6 mice were classified into five groups: vehicle control (Con) group, Et-1-applied group, Et-2-applied group, LP-1-applied group, LP-2-applied group. Active hair growth (anagen) was induced in the back skin by application of a waxosin mixture with subsequent depilation and the activity of hair growth was measured by macroscopic observation and histology. Results : In vehicle control group, there was no hair growth activity during experiment period. In Et-1-applied group, the rate of hair growth was about 100%, LP-1-applied group and Et-2-applied group showed 70-80% and 40-50% of hair growth rates, respectively. The rate of hair growth of LP-2-applied group was lower than other applied groups (20-30%). In H/E staining, Numerous hair folicles and hair shafts were observed in Et-1-applied group and other groups showed lower level of hair folicles and hair shafts formation than Et-1-applied group, Conclusion : Et-1 formulation showed highest hair growth activity than other ethosome and liposome formulations entrapped DL-HGF.
Bacillus subtilis BC-P1 균주를 이용하여 제조한 청국장의 발효 및 품질 특성분석
박성용,방미애,오병준,박정훈,송원섭,최경민,정의수,부희옥,조승식,Park, Sung-Yong,Bang, Mi-Ae,Oh, Boung-Jun,Park, Jeong-Hoon,Song, Won-Seob,Choi, Kyung-Min,Choung, Eui-Su,Boo, Hee-Ock,Cho, Seung-Sik 한국미생물학회 2013 미생물학회지 Vol.49 No.3
본 연구진은 청국장에서 수종의 미생물을 분리하였으며, 이중 소화 효소능이 뛰어난 균주를 선별하였으며, 유전학적 분석결과를 통해 본 균주가 Bacillus 속 균주임을 확인하고 Bacillus subtilis BC-P1이라 명명하였다. Bacillus subtilis BC-P1을 starter로 사용하여 청국장을 제조하였으며, protease, xylanase, chitinase activity, 혈전 분해능, 영양성분 분석 및 아미노산 분석을 통하여 B. subtilis BC-P1를 starter로 활용한 청국장 제품의 개선 가능성을 타진하였다. Bacillus subtilis BC-P1를 starter로 제조한 청국장은 기존 제품에 비해 우수한 소화효소 생성능을 보였으며, 특히 혈전분해효소 생성능이 우수함을 확인하였고, 대조군에 비해 증가된 환원당 및 총 아미노산 함량을 확인 할 수 있었다. 따라서 본 균주를 starter로 하여 청국장을 제조할 경우 기능성분, 생리활성의 증가, 품질 향상을 기대할 수 있을 것으로 판단되며, 향후 대규모 생산시 균주, 제조 조건에 관한 연구가 필요할 것으로 사료된다. The object of this study was to improve the quality of Cheonggukjang with new starter, Bacillus subtilis BC-P1. Twenty strains were isolated from the commercial cheonggukjang and 1 Bacillus strain (BC-P1) with protease activity was selected. The 16S rRNA gene sequence revealed that the BC-P1 was closely related to B. subtilis with 99% homology. The quality characteristics of chunggukjang fermented with B. subtilis BC-P1, Bacillus nato (PC) and commercial chunggukjang (NC) were investigated. The characteristics of fermentation were determined by protease, lipase, xylanase, chitinase, and fibrinolytic activities, reducing sugar, nutrient composition and amino acid contents of cheonggukjang sample. Cheonggukjang fermented with B. subtilis BC-P1 showed the strongest fibrinolytic, xylanase, and chitinase activities. Reducung sugar contents of Cheonggukjang samples were $30.16{\pm}2.11$ mg/g (NC), $28.56{\pm}1.52$ mg/g (PC), $32.39{\pm}1.87$ mg/g (BC-P1). And their total amino acid contents were 338.99 mg% (NC), 445.19 mg% (PC), 741.35 mg% (BC-P1). These results suggested that B. subtilis BC-P1 was suitable to be used as a starter to enhance the quality and effects of cheonggukjang.
Jung-Min Yoo(유정민),Yeo-Jin Kang(강여진),Hyeong-Bae Pyo(표형배),Eui Su Choung(정의수),Shin Young Park(박신영),Ji Ho Choi(최지호),Gwi-Jung Han(한귀정),Choong Hwan Lee(이충환),Tack-Joong Kim(김택중) 한국생명과학회 2010 생명과학회지 Vol.20 No.12
피부의 노화는 유전자 돌연변이와 같은 유전적인 요소와 자외선 노출과 같은 환경적인 요소와 연관되어 있다. 이러한 요소들은 교원질과 탄력섬유와 같은 피부의 구조적인 복합체를 분해한다. 특히, 교원질은 전사인자인 AP-1에 의해 유도되는 분해효소인 MMP-1에 의해 분해되고 그 결과 피부의 주름이 발생한다. 교원질의 다른 분해 원인으로는 생체내 활성산소의 생성을 들 수 있다. 활성산소의 생성은 세포막을 공격하고 MMP-1의 활성을 유도한다. 결과적으로, 피부 탄력의 감소와 동시에 피부의 노화를 촉진시키게 된다. 본 연구에서 우리는 양조 부산물인 주박을 이용하여 항산화효과, collagen 합성촉진효과, MMP-1의 발현양상을 측정하였다. 흥미롭게도, 주박은 DPPH 라디컬의 소거활성 효과와 procollagen의 양을 증가시킴과 동시에, MMP-1의 유전자 발현을 억제시키는 효과를 나타내었다. 본 결과는 주박이 피부의 항노화 효과를 가질 수 있다는 것을 제시한다. Skin aging is related to genetic and environmental factors (e.g., gene mutation and UV radiation respectively). To develop a new anti-wrinkle cosmetic or functional food by using Korean rice wine cake, we examined the effects of Korean rice wine cake, a brewery byproduct, on antioxidant effect, collagen synthesis and expression of MMP-1. Interestingly, we found that Korean rice wine cake has the ability to promote scavenging activity of DPPH radical. We also found that the cell proliferation and synthesis of collagen in HS27 cells was increased by Korean rice wine cake in a concentration-dependent manner. However, elastase inhibitory activity was not changed. In addition, the expression of MMP-1 was inhibited by Korean rice wine cake in a concentration-dependent manner. All these results suggest that Korean rice wine cake can be effectively used for the prevention of wrinkles in human skin.