Functional Activities of Makgeolli By-products as Cosmetic Materials

서고운,; 최소연,; 김태완,; 류성기,; 박중협,; 이승철,

doi:10.3746/jkfn.2013.42.4.505

Cited by 18 publications

(3 citation statements)

References 16 publications

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“…In addition, fermentation of materials abundant in proteins, essential amino acids, and vitamins destroys toxins and increases production of bioactive substances. Recently, research on fermentation of natural bioactive substances using microorganisms has been actively conducted [8]. Fermentation of natural substances using microorganisms not only maintains most nutrients intact, excluding the energy sources of microorganisms but also liberates all kinds of hydrolytic enzymes secreted by microorganisms and bioactive substances combined with intracellular tissues, thereby greatly heightening their bioavailability rate.…”

Section: Fermentation Processmentioning

confidence: 99%

The Beauty Industry and Engineering Technologies

Kwon¹,

2018

IJET

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This study attempted to converge beauty and engineering for the purpose of overcoming the limitations of the current emotion-centered beauty industry and creating quantitative and objective values of beauty. This study also examined engineering technologies currently in use in the cosmetics field and analyzed them in a quantitative manner. Thereby this study intends to provide basic knowledge on a new convergent study area that is broadly applicable to the beauty industry and its all related fields.

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Section: Fermentation Processmentioning

confidence: 99%

The Beauty Industry and Engineering Technologies

Kwon¹,

2018

IJET

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“…Many researchers have attempted to utilize such byproducts, such as when Makgeolli byproducts were used as cosmetic materials [9] and flavonoid extract from onion peels as functional food material [10]. As for omija, Lee et al [4] determined the chemical components in different parts of omija and the quality characteristics of omija seed oils by roasting and extraction.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat

Hwa

Yeon

Hong³

et al. 2019

Foods

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This study evaluated the lignan contents of raw omija (R) and sugared omija (S), byproducts discarded after the use of raw omija, by HPLC and determined their bioactivity by feeding rats R and S for eight weeks. S retained 63% more lignan than R. Body weight gains in the raw omija-fed group (RO) and sugared omija-fed group (SO) decreased significantly compared to that of the control group (CON, p < 0.05). Glucose and aspartate aminotransferase levels in the serum of the experimental groups were lower than those in CON, especially in SO (p < 0.05). The amount of atrial natriuretic peptide in RO decreased significantly compared to that in CON (p < 0.05). The renin activity in RO increased and that in SO decreased compared to the same in CON (p > 0.05). Therefore, it was suggested that sugared omija contains lignan compounds and potentially contributes to bioactivity in that it decreases blood glucose levels and blood pressure.

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“…성 [10,13], 항혈전 [9] 및 항산화 효과 [13,31], 항염증 [23] 및 알러지 억제 효과 [8], 고혈압 [14. 15] 및 혈당 강하효과 [16], 항 당뇨 [11,19,20] 및 비만 억제 효과 [30] 등이 알려져 있으며, 최근에는 주박의 보습 [29], 미백 및 주름개선 효과 [4,20,21,32] 등이 보고되면서 화장품 향장소재로의 이용 가능성에 대 한 연구 [24,28] PAA : Platelet Aggregation Activity. Data are presented as representative result relative of independent three determinations.…”

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Evaluation of in-vitro Anti-thrombosis and Anti-oxidation Activity of Lees of Takju (Wookukseng)

Kim¹,

Lee²,

Kim³

et al. 2015

Journal of Life Science

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This study was performed to develop high-value-added biomaterials for health and beauty products. Extracts of ethanol and hot water and their subsequent organic solvent fractions were prepared from Lees of Wookukseng (LW), a commercialized Korean traditional rice wine. We investigated their activities on blood coagulation, platelet aggregation, hemolysis against human red blood cells (hRBCs), and anti-oxidation. The water content, pH and brix of the LW were 80.3%, 3.94 and 13.0°, respectively. The yield of ethanol extraction (6.62%) was 3.15 times higher than that of hot-water extraction (2.1%), and the ethyacetate fraction (EAF) of ethanol extract showed the highest content of total polyphenol (128 mg/g) among the various fractions. In anticoagulation activity assay, the EAF of ethanol extract showed a 15-fold extension in TT, PT, and aPTT, indicating that the EAFs contain various inhibitory substances against thrombin, prothrombin and coagulation factors. In anti-platelet aggregation activity assay, the butanol fraction and water residue of ethanol extract showed significant inhibition activity. The activities were comparable to aspirin, a commercial anti-thrombosis agent. The above extracts and fractions did not show hemolysis activity against hRBC up to 5 mg/ml, and had radical scavenging activity against DPPH anion, ABTS cation and nitrite. Our results suggest that the active fractions prepared from LW, which has no specific usage until now, have a high potential as novel resources for anti-thrombosis agents.Key words : Anticoagulation, anti-platelet aggregation, hemolysis, lees of Wookukseng, Takju *Corresponding author *Tel : +82-54-820-5491, Fax : +82-54-820-7804 *E-mail : hysohn@anu.ac.kr This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Functional Activities of Makgeolli By-products as Cosmetic Materials

Abstract: To investigate the potential use of makgeolli by-products as cosmetic materials, their phenolic and kojic acid contents, antioxidant activity, whitening effect, and anti-wrinkle activity were evaluated. Extracts were obtained

Cited by 18 publications

References 16 publications

The Beauty Industry and Engineering Technologies

The Beauty Industry and Engineering Technologies

Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat

Evaluation of in-vitro Anti-thrombosis and Anti-oxidation Activity of Lees of Takju (Wookukseng)

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