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항균 효능이 있는 비타민 B1 유도체(Thiamine Dilauryl Sulfate:TDS)의 나노 입자화를 통한 기능성 향장 활성 증진
서용창 ( Yong Chang Seo ),노라환 ( Ra Hwan No ),권희석 ( Hee-seok Kwon ),이현용 ( Hyeon Yong Lee ) 대한화장품학회 2013 대한화장품학회지 Vol.39 No.3
본 연구는 레시틴으로 나노입자화 시킨 티아민 디라우릴 설페이트의 향장활성 증진에 관한 것이다. TDS를 포집시킨 나노입자는 150 ~ 200 nm의 크기를 나타내는 구형이며, 또한 제타포텐셜을 측정하여 여러 pH 범위에서 안정한 것을 확인하였다. TDS 나노입자는 인간 섬유아세포(CCD-986sk)에 높은 농도를 처리하여도 85%의 세포생존률을 보였다. 자유라디칼소거활성 실험을 진행한 결과 나노입자화하지 않은 TDS 희석액(1.0 mg/mL)은 81.6%의 활성을 나타내었고, 나노입자화한 TDS 용액은 이보다 더 높은 88.1%의 높은 라디칼 소거활성을 보였다. TDS 나노입자는 자외선을 조사시킨 CCD-986sk에서 MMP-1의 발현을 41.4% 감소시켰다. TDS 용액과 TDS 나노입자를 가지고 salmonella typhimurium, listeria monocytogenes에 대하여 항균활성을 측정하였다. TDS 나노입자의 경우 양성대조군의 항균활성과 비슷한 결과를 나타내었다. 이러한 결과들로 TDS 나노입자가 항산화, 미백, 주름개선 효능같은 향장 소재로서의 적용이 가능할 것이라 생각된다. This study was to improve cosmetical activity of thiamine di-lauryl sulfate (TDS) by encapsulation of nanoparticle with lecithin. Results showed that most of the nanoparticles containing the TDS were well formed in round shape with below 150 ∼ 200 nm diameter as well as they were fairly stable in various pH ranges by measuring zeta potentials. The nanoparticles of TDS resulted in 85% cell viability of human normal fibroblast cells (CCD-986sk) when added at the highest concentration (1.0 mg/mL). The nanoparticles of Acer mono sap showed highest free radical scavengering effect as 88.1% in adding sample (1.0 mg/mL), compared to TDS solution of non-encapsulation (81.6%). The nanoparticles of TDS reduced the expression of MMP-1 on UV-irradiated CCD-986sk cells down to as 41.4%. The TDS solution and nanoparticles showed significant anti-microbial activities agaionst the salmonella typhimurium and listeria monocytogenes at 5 and 6 days as compared with control. Anti-microbial activities of TDS nanoparticles were similar to positive control. These results indicated that TDS nanoparticles may be a source for functional cosmetic agents capable of improving cosmetical activity such as antioxidant, whitening, and anti-wrinkling effects and can be further developed as natural preservative in cosmetics.
서용창 ( Yong Chang Seo ),최영범 ( Young Beom Choi ),고정림 ( Jung Rim Ko ),이현용 ( Hyeon Yong Lee ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.4
This study aimed to economically produce high quality of dried kimchi through a cyclic low pressure drying device in order to overcome the disadvantages of the conventional drying process. The moisture content of dried kimchi obtained from the cyclic low pressure drying process was found to be uniformly reduced according to drying time. Also, cyclic low pressure drying showed the shortest change and a stable reduction in drying rate. Further, cyclic low pressure drying did not markedly change pH, titratable acidity, or salt content. In addition cyclic low pressure drying compared with fresh kimchi showed the similar color values and maintained the flavor of the kimchi. In conclusion, cyclic low pressure drying resulted in superior rehydration and sensory scores.