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Biological characterizations of flavonoids in nature

BMIC Team 3 ;. Biological characterizations of flavonoids in nature. 2005. 5. 2 Eun-Ju Yeo, Kee-Tae Kim, Hyun-Dong Paik. 1. Screening of flavonoids from propolis - Alcohol-/water extracted propolis 2. Preliminary evaluation of propolis for bio-functional effects as:

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Biological characterizations of flavonoids in nature

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  1. BMIC Team 3 ; Biological characterizations of flavonoids in nature 2005. 5. 2 Eun-Ju Yeo, Kee-Tae Kim, Hyun-Dong Paik

  2. 1. Screening of flavonoids from propolis - Alcohol-/water extracted propolis 2. Preliminary evaluation of propolis for bio-functional effects as: - an antioxidantive effect for anti-aging agents (cosmetic industry) - an antimicrobial effect for food additives (food industry) - an antiimmflamatory effect for medicines (pharmaceutical industry) 1) Determination of optimum conditions for biological functions - reaction conditions 2) Evaluation of a functional activity of alcohol-/water extracted propolis

  3. 3. Purification of components in water- /alcohol extracted propolis - Hydrolysis and separation of fat-soluble and water-soluble partitions - Preparative chromatography for lab-scale (absorption column chromatography, HPLC) 4. Quantitative analysis and assay of functional properties of major components of propolis - Test methods for functional properties antioxidative effect ; Thiocyanate method antimicrobial effect ; food and clinical pathogens (S. enteritidis, S. aureus, C. parapsilopsis, E. coli O157:H7) antiinflammatory effect ; Hyaluronidase inhibition - Determination of each part by using NMR - Animal test for bio-functional effects (mouse)

  4. 5. Microbial production of flavonoids for a greater production yield - Screening of microorganisms (Flavobacterium spp.) - Determination of the growth and production conditions: Factors: temperature, pH, media compositions, etc - Quantitative and qualitative determinations of flavonoids produced by Flavobacterium: Analytical methods:TLC, column chromatography and HPLC - Determination of extraction and purification process of flavonoids from microorganisms

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