• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.696-701
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• 1996

For effective utilization of skipjack (Katsuwonus pelamis) cooking juice (SCJ), the SCJ was hydrolyzed with 0.5% neutrase at $50^{\circ}C$ for 1 hr, and the degree of hydrolysis was estimated to be 66.0% at this reaction condition. The hydrolysate was treated with charcoal and filtered under reduced pressure. The extract powder was prepared from the filtrate in a spray-dryer. The major free amino acids of the extract Powder were taurine (526.3 mg/100 g), glutamic acid (375.8 mg/100 g), phenylalanine (315.9 mg/100 g), and alanine (283.6 mg/100 g), and their content accounted for 55.4% of the total free amino acids (2,711.5 mg/100 g). Among the nucleotides and their related compounds, inosine was the major component with 76.29 mole/g. The content of betaine-N, total ceatinine-N, TMAO-N, and TMA-N were 72.2, 51.2, 10.3, and 6.9 mg/100 g, respectively. From the omission test, it was concluded that the major taste compounds of the extract powder were believed to be free amino acids such as glutamic acid and alanine. Organic acids and nucleotides and their related compounds acted an auxiliary role in the taste of the extract powder.

• The Korean Journal of Ecology
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• v.19 no.4
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• pp.329-340
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• 1996

The extracts of selected plants and analyzed phenolic compounds were used to study the effects of alleloKDICicals on seed germination and seedling growth. HPLC analysis of the aqueous extracts of seven species identified 15 phenolic compounds including caffeic acid. Among them, protocatechuic acid was detected at 65.87ppm and 6.84ppm, in Erigeron canadensis and Pinus rigida, respectively. And the extract of P. rigida showed the strongest inhibitory effect on seed germination. The extract of P. rigida leaves significantly inhibited germination and radicle growth of Raphanus sativus var. hortensis for. acanthiformis in direct proportion to concentration. However, germination of Cassia mimosoides var. nomame was stimulated by the treated extracts at the same concentrations, but root growth was inhibited at high concentrations. Except chlorogenic acid, eleven of the twelve phenolic compounds inhibited the germination of R. sativus var. hortensis for. acanthiformis. In the case of C. mimosoides var. nomame, some phenolic compounds such as chlorogenic acid, vanillic acid, protocatechuic acid, ferulic acid, gallic acid and ${\rho}-coumaric$ acid stimulated germination, while the others reduced it.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.599-603
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• 2005

Chemical constituents of fruit peels of Fortunella japonica Swingle were investigated, and ten compounds were purified and isolated through various chromatographic procedures. Through NMR analysis, isolated compounds were identified as ${\alpha}$-tocopherol (1), lupenone (2), ${\beta}$-amyrin (3), ${\alpha}$-amyrin (4), ${\beta}$-sitosterol (5), ${\beta}$-sitosteryl 3-O-glucopyranoside (6), kaempferide 3-O-rhanmopyranoside (7), 3',5'-di-C-${\beta}$-glucopyranosylphloretin (8), acacetin 7-O-neohesperidoside (9), and acacetin 8-C-neohesperidoside (10). Compounds 1-7 were identified for the first time by our group from fruit peels of F. japonica.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1998.11a
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• pp.182-182
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• 1998

The root of Aralia continentalis Kitagawa(Araliaceae) have been used as an analgesic and fever remedy, and for treatment of rheumatism in Chinese medicine, whereas the young leaves are used for salad. An antioxidant activity of the young leaves of A continentalis was determined by measuring lipid peroxide produced when a mouse liver homogenate was exposed to the air at 37$^{\circ}C$, using 2-thiobarbituric acid(TBA) and by evaluation the radical scavenging activity on 1,l-diphenyl-2 picrylhydrazyl (DPPH) radical. Bioassay guided fractionation of MeOH extract isolated six flavonoid compounds as active components from EtOAc fraction. Adenosine and two saponins were isolated from the weak active BuOH fraction. The antioxidant effect by DPPH radical scavenging activity showed that quercetin was the most active among these compounds. Hyperoside and kaempferol were also active, while 6"-O-acetyl astragalin, astragalin, trifolin, adenosine, oleanolic acid 28-O-glucosyl ester and salsoloside C methyl ester were almost inactive. All the compounds were identified by spectroscopic methods.

• Journal of Life Science
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• v.18 no.12
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• pp.1712-1717
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• 2008

Volatile flavor compounds of onions were analyzed and compared during storage at $0.5^{\circ}C$, which harvested in 6 regions, such as Muan, Buan, Andong and 3 regions of Changnyeong (Yueo, Jangma and Seongsan). A total of 45 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of sulfur-containing compounds (21), aldehydes (13), ketones (2) and miscellaneous compounds (9). The sulfur-containing compounds were major compounds with ranges of $66.9{\sim}86.9%$ of total volatiles in 0 day of storage as regardless of harvested regions. Three regions (Yueo, Seongsan and Muan) had high amounts of over 4,043 ng/g in 0 day of storage, whereas 2 regions (Muan and Yueo) only had amounts of over 2,400 ng/g after 60 days of storage. Five sulfur-containing compounds known as having antioxidant activity (2,4-, 2,5-dimetylthiophene, 2-vinyl-1,3-dithiane, 5-methoxy thiazole and 3,5-diethyl-1,2,4-trithiolane and isomer) were the high levels in 3 regions (Yueo, Seongsan and Muan) during 60 day of storage. These 3 regions had also the highest amounts in 5 sulfur-containing compounds known as having anticarcinogenic activity ((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)-propenyl propyl disulfide, and di-2-propenyl disulfide) and kept same trend after 60 days of storage.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• Bulletin of the Korean Chemical Society
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• v.33 no.12
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• pp.3943-3949
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• 2012

A series of aromatic hydrazides 3a-j were prepared by refluxing esters 2a-j with hydrazine hydrate in methanol, which were prepared by the esterification of 1a-j. Acetohydrazides 3a-j upon treatment with carbon disulfide and methanolic potassium hydroxide yielded potassium dithiocarbazate salts 4a-j, which on refluxing with hydrazine hydrate yielded substituted 4-amino-5-aryl-3H-1,2,4-triazole-3-thiones 5a-j. The target compounds 6a-j were synthesized by condensing furan-3-carboxylic acid in the presence of polyphosphoric acid under reflux. The structures of newly synthesized compounds were characterized by IR, $^1H$ NMR, $^{13}C$ NMR, elemental analysis and mass spectrometric studies. All the synthesized compounds were screened for their urease, acetylcholine esterase inhibition, antioxidant and alkaline phosphatase inhibition activity. Almost all of the compounds 6a-j showed good to excellent activities against urease and acetylcholine esterase more than the reference drugs. Compounds 6f and 6g were more potent scavenger of free radicals than the reference n-propyl gallate. Compound 6b and 6h showed excellent activities of alkaline phosphatase as compare to the reference $KH_2PO_4$.

• Bulletin of the Korean Chemical Society
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• v.33 no.2
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• pp.647-650
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• 2012

Promising anticancer compounds of the type 1,6-disubstituted 4,5,6,7-tetrahydropyrazolo[3,4-c]pyridin-7-ones were identified. The target compounds were readily synthesized in a large scale via a sequence of reactions starting from the commercially available primary amines. Their in vitro anti-proliferative activity has been evaluated on prostate (DU-145), colon (HT-29 and HCT-116) and melanoma (A375P) human cancer cell lines. The relationships between the structure and the anticancer activity, covering all tested cancer cell lines, revealed that the compound 5c with 2,4-dimethylphenyl substituent at $R^2$ was the most potent with the $IC_{50}$ values in the range as low as 0.16 to $0.40{\mu}M$.

• Archives of Pharmacal Research
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• v.21 no.5
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• pp.599-609
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• 1998

In search for new antitumor agents, twelve 6-aziridinylbenzimidazole derivatives were synthesized and their cytotoxicities were tested against three cancer cell lines (mouse lymphocytic leukemia P388 and B16, and human gastric carcinoma SNU-16). From 4-amino-3-nitrotoluene as the starting material, 2-(acetoxymethyl)benzimidazoles (5a-d) were obtained by Phillips reaction. These benzimidazoles were then reacted with Fremy's salt to give a mixture of three 2-(acetoxymethyl) (8a-c) and four 2-(hydroxymethyl)benzimidazole-4,7-diones (9a-d). Addition of these quinones with aziridine afforded 6-aziridinyl-2-(acetoxymethyl) (10a-c) and 6-aziridinyl-2-(hydroxymethyl)benzimidazole-4,7-diones (11a-d). Utilizing 2-(hydroxymethyl)benzimidazole-4,7-diones (9b,d), esters 10d and 13e-h were prepared by the sequential reactions of esterification and addition. The synthesized compounds show potent cytotoxicity against all of three cell lines tested. The cytotoxicities of 10a-d or 11a-d against SNU-16 were wuperior to those of 13e-h, and were equal to or slightly higher than that of mitomycin C. compounds 11a-d were slightly more cytotoxic than 10a-d in all cell lines tested.

• Journal of the Korean Wood Science and Technology
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• v.32 no.4
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• pp.52-57
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• 2004

Seven compounds were isolated from stationary cultured mycelia of Inonotus obliquus, of which several of them showed certain antitumor activities. Seven compounds were identified as lanosterol(1), inotodiol(2), trametenolic acid(3), 3β,22,25-trihydroxy-lanosta-8-ene(6), 3β,22-dihydroxy-lanosta-8,24-diene(A), 3β-hydroxy- lanosta-8,24-dien-21-al(B) and methyl trametenolate(C), respectively. The precursor compound of sclerotium obtained from shaking-cultured and stationary-cultured mycelia of Inonotus obliquus is lanosterol. Ergosterol and ergosterol peroxide were obtained by shaking-culture, and the substituted compounds of C-21 and C-22 of lanosterol were obtained by stationary culture.