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      • KCI등재

        건천마와 발효천마 추출물의 항노화 활성과 신경성장인자 유도 효과 비교

        최재홍(Jae-Hong Choi),김정환(Jeung-Hoan Kim),정재윤(Jae-Youn Jung),서상곤(Sang-Gon Suh) 한국원예학회 2013 원예과학기술지 Vol.31 No.3

        건천마와 발효천마의 추출물을 이용하여 항노화 활성과 신경성장인자 유도효과를 비교하였다. 항산화 활성을 비교하여 측정한 결과 모든 추출물에서 비교적 높은 항산화력을 나타내었으며, 발효하지 않은 건천마 추출물보다 발효과정을 거친 발효천마 추출물에서 다소 높은 항산화력을 나타내었다. Angiotensin converting enzyme(ACE)와 xanthine oxidase(XOase) 저해 활성을 측정한 결과 DW 추출에서 DPPH가 건천마 64.14 ± 0.89%, 발효천마 66.21 ± 1.03%으로 나타났고, ABTS가 건천마 54.15 ± 1.37%, 발효천마 60.24 ± 2.25%로 나타났다. 70% EtOH추출에서도 유사한 결과를 보여 발효천마 추출물이 ACE에 대해 높은 저해활성을 나타내었으나, XOase에 대하여 발효 및 건천마 추출물의 차이는 크지 않다는 것을 알 수 있다. 그리고 nerve growth factor(NGF) 활성 측정 결과 모든 추출물에서 40%의 신경돌기 성장효과를 나타내었다. 이와 같이 건천마와 발효천마의 추출물을 상대로 천마의 항노화 활성과 신경성장인자 유도효과에 대한 기능성을 탐색한 결과 발효천마가 건천마보다 우수한 생리기능성을 가지는 것을 알 수 있어, 발효과정을 통하면 천마의 활용도를 높일 수 있다는 것을 증명할 수 있었다. This study was performed to examine the increasing biological activities of both nerve growth factor induction and anti-aging activity of gastrodia (Gastrodia elata) with fermentation process. Antioxidant activities, taken in the fermenting, were investigated to verify utility value of gastrodia for functional food and cosmetics. Fermented gastrodia extracts showed higher antioxidant activities than dried gastrodia extracts. During the routine check of all the practical use potential as functional food, inhibition effect of angiotensin converting enzyme (ACE) and xanthine oxidase (XOase) was tested among water extracted dried gastrodia (WEDG), water extracted fermented gastrodia (WEFG), 70% ethanol extracted dried gastrodia (EEDG) and 70% ethanol extracted fermented gastrodia (EEFG). DPPH was shown as WEDG = 64.14 ± 0.89%, WEFG = 66.21 ± 1.03%, EEDG = 82.25 ± 0.52%, and EEFG = 82.36 ± 2.37%. ABTS was shown as WEDG = 54.15 ± 1.37%, WEFG = 60.24 ± 2.25%, EEDG = 59.18 ± 1.86%, and EEFG = 77.17 ± 4.23%. Therefore, ACE activity was dramatically inhibited by EERG while there was no difference of XOase inhibition between EEFG and EERG. Nerve growth factor (NGF) activity was measured and indicated about 40% increased neurite growth effect. To conclude, biologically active compounds of gastrodia were increased by fermentation process. It seems to be that ferment gastrodia enhance the use ranges from functional food to fuctional cosmetics, and to all processing industry.

      • KCI등재

        증기폭쇄 방법으로 국내산 대나무줄기에서 추출된 리그닌의 자외선 차단효과

        양승화(Seung-Hwa Yang),최문희(Moon-Hee Choi),신현재(Hyun-Jae Shin) 한국생물공학회 2017 KSBB Journal Vol.32 No.4

        Bamboo trees have high economic values because of rapid growth rate, rich biomass components and good health effects. Among several parts of bamboo tree, bamboo stem contains a considerable amount of cellulose and lignin, and a little amount of minerals, silica, and etc. In this study, domestic bamboos (Phyllostachys bambusoides (1) and Phyllostachys nigra var. henosis (2)) lignins were prepared by steam explosion (temperature 210oC, 2 MPa) and organosolv pretreatment. The results showed that steam explosion lignin (SEL1, SEL2) had a higher yield (12% and 21%). Characteristics of lignin structures were confirmed by FT-IR, and <SUP>1</SUP>H-, <SUP>13</SUP>C-, and 2D HSQC NMR. SEL1 and SEL2 were the typical GHS-type lignins and their bonds units were predominantly β-O-4’linkages. Antioxidant effects were assayed by DPPH and ABTS radical scavenging activity using ascorbic acid as a standard. The antioxidant activity of SEL1 was the best, and IC50 value of 383.89±25.35 μg/mL and 131.78±0.99 μg/mL, respectively. Cytotoxic concentration levels of all lignin samples were > 100 μg/mL based on MTT assay. To confirm the UV protection effect of lignin, SEL1 was added to commercial sunscreen (SPF 15) and moisturizing cream (no SPF) respectively. Addition of 10 wt% lignin to commercial sunscreen increased 45% of UV absorbance higher than moisturizing cream after 2 h of UV (UVA+UVB) radiation. The result of lignin addition has shown synergistic effects in UV protection and antioxidant effect.

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