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황권택,진종언,오성훈,류민정,유승진 한국키틴키토산학회 2018 한국키틴키토산학회지 Vol.23 No.4
Natural extract in liquid phase was adjusted to 0, 0.25, 0.5, 1, 2, and 4% concentration to check microbial changes and to measure 4, 8, 12 o C for refrigeration temperature. In the case of grapefruit extract, the microbial safety was maintained at all the concentrations at 4 o C storage, but the antimicrobial activity was maintained at 12 o C storage and at 8 o C and 21 days storage. In the case of grape seed extract, only the 4% of the culture at 8 o C satisfied the requirement of safety of food distribution for the last 21 days, and the safety criterion was satisfied only at 4% concentration at 12 o C for 18 days. Complex Scutellaria baicalensis extract showed the total number of microbial cells treated by concentration. It was confirmed that microbial flow safety was maintained at low temperature (4 o C). However, at 8 o C and 12 o C, Exceeded the distribution limit. When polylysine was applied to brown rice cake, it showed activity in all groups except 4 o C, but these properties were not observed at 8 o C and 12 o C. At a concentration of 0.5% or more of chitosan, the growth of the microorganism is suppressed by the 21st day very stably, and a similar tendency is observed at 8 and 12 o C, so that it may be an antimicrobial material that inhibits microorganisms. At the first day, the distribution standards for general bacterial counts were exceeded.Ethyl-pyruvate showed that microorganism safety was maintained at 4 o C and 1% concentration, and food safety was stable even at 2 or 4%. Glycine showed very good and stable distribution stability at 4 o C. However, at 8 o C and 12 o C, the shelf life of 14 days could not be maintained as with the addition of other antimicrobial active substances.
해조류 다당류와 Chitosan, Chitin의 항바이러스 효과
황권택 한국키틴키토산학회 2020 한국키틴키토산학회지 Vol.25 No.2
The corona virus is terrifying and fearing people all over the world. About 8 million people have been identified worldwide and about 400,000 have died, threatening human health since the Spanish flu in the early 20th century. To overcome COVID-19, no specific antiviral treatment or vaccine has been developed that can be used to control or suppress infection. More than 300 drugs are being developed for prophylactic and therapeutic purposes because the development of therapeutic agents is required before vaccine development, and many drugs are in clinical trials. In addition, vaccine development is actively underway to complete the end of COVID-19. In addition, major countries around the world, including Korea, are participating in vaccine development. On the other hand, the study of natural antiviral substances to improve safety by following the treatment of COVID-19 before the vaccine is developed is also of interest. In natural products with antiviral activity, propolis, Manuka honey, boswellia gem, myrrh and xylitol, and many essential oils and polyphenols are attracting attention. Along with this, marine polysaccharides such as carrageenan, alginic acid, fucan and chitosan are also of great interest. Chitosan, which is the central theme of this society, has been shown to be a hope for the complete overcoming of COVID-19 by exhibiting high binding and high antiviral effects with viruses due to its molecular properties and its characteristic transformation. Corona virus vaccines have been developed in the future and we hope that they will be used as a wide range of antiviral substances until we return to a safe routine.
약용식물 추출물을 포함한 혼합 복합물의 혈중 알코올 농도와 숙취 해소 효과
황권택,김진석,김선오 한국키틴키토산학회 2019 한국키틴키토산학회지 Vol.24 No.1
This study was performed to investigate the ameliorating effect of a hangover functional drink that contains medicinal herb complex extracts, on hepatoprotection and alcohol-metabolizing enzymes in ethanol-induced hangover in both in vitro and in vivo models. In human hepatoma cell line, HepG2, 300 mM of ethanol-induced hepatotoxicity was significantly improved by pretreatment of specific mixture of resources (SR). In the in vivo study, administration of ethanol to rats raised to the concentration of blood alcohol and lactate dehydrogenase (LDH). Blood alcohol concentrations and LDH levels in SR-treated rats significantly decreased at 0.5 h and 8 h after acute ethanol administration (40%, 4.6 g/kg body weight) as compared to ethanol-treated rats. Hepatic alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activity were significantly higher in SR-treated rats than in ethanol-treated rats. These results suggest that SR exhibit hepatoprotective properties by enhancing ADH, ALDH activity in ethanol-induced hangover.
유자(Citrus junos Sieb ex Tanaka) 분말 첨가한 저당 젤리의 물리화학적 품질 특성
황권택 ( Kwontack Hwang ),강선아 ( Suna Kang ),김다솔 ( Da Sol Kim ),이혜수 ( Hyesu Lee ),이상지 ( Sangji Lee ),최유라 ( Yura Choi ),장은희 ( Eunhee Jang ),박선민 ( Sunmin Park ) 한국키틴키토산학회 2018 한국키틴키토산학회지 Vol.23 No.2
The purpose of this study was to investigate the optimal composition of low-sugar jelly containing yuza powder using the artificial sweetener, sucralose, instead of sugar. This study was divided into two parts to determine physiochemical properties of yuza jellies 1) made of different contents of sucralose and 2) made of different amount of yuza powder. In the first study, jelly contained sugar only (S1), sugar and sucralose=3:1 (S2), and sucralose only (S3), whereas in the second study, jelly contained different amount of yuza powder and sucralose (Y1-Y4). Sucralose and yuza powder both affected pH, chromaticity and texture results of the jellies. Chromaticity testing revealed that jellies containing sucralose (Y2, Y4) had tents with high lightness (L value), yellowness (b value) and low redness (a value, p<0.05). Sucralose also had a higher pH than sucrose, but low sugar contents (p<0.05) and viscosity. Jelly containing high yuza powder shows comparable results in pH, chromaticity and viscosity. In texture analysis, contents tended to be negatively correlated with sucralose since yuza powder had a positive correlation. In sensory evaluations, the score for overall preference was higher in S1 but were generally similar between S1 and S3. The lower the content of yuza powder, the higher the overall evaluation. In conclusion, jelly made with no sugar and 8.4% yuza powder was considered to be advantageous for a food nutritional & chewniess snack for diabetic complications.