• Journal of the Korean Wood Science and Technology
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• v.44 no.1
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• pp.124-134
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• 2016

The main goal of this study was to investigate biomodification mechanism of lignin by white rot fungus, Abortiporus biennis, and to depolymerize ethanol organosolv lignin for industrial application. In nitrogen-limited culture, A. biennis polymerized mainly lignin showing a rapid increase of molecular weight and structural changes depending on incubation days. At the initial incubation days, cleavage of ether bonds increased phenolic OH content, while the results were contrary in of the later part of the culture. Based on these results, ascorbic acid as a reducing agent was used to induce depolymerization of lignin during cultivation with white rot fungus. As a result, the degree of increase of average molecular weight of lignin was significantly declined when compared with those of the ascorbic acid free-experiment, although the molecular weight of fungus treated sample slightly increased than that of control. Furthermore, lignin derived oligomers in culture medium were depolymerized with the addition of ascorbic acid, showing that the average molecular weight was 381 Da, and phenolic OH content was 38.63%. These depolymerized lignin oligomers were considered to be applicable for industrial utilization of lignin. In conclusion, A. biennis led to the polymerization of lignin during biomodification period. The addition of ascorbic acid had a positive effect on the depolymerization and increase of phenolic OH content of lignin oligomers in medium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Applied Biological Chemistry
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• v.9
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• pp.41-57
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• 1968

Changes of acids (total, titratable and combined form) and sugars (total, reducing and non-reducing) in the edible part and the rind of 17 varieties the in growing and ripening period were investigated. The results were summarized as follows. 1) The percentage of rind was notably decreased in growing period and slightly in the ripening period- It may suggest that the rates of translocation of metabolite from leaves to each part of fruit are different with growth phase. 2) The heavier the weight of fruit, the higher the percentage of rind was and the varieties having over 200 g per fruit showed the value over 30 in the rind percentage and over 15 in the number seeds per fruit. 3) Total acid contents in the rind were highest at the maximum grow th of fruit except in Citrus grandis having tie lowest value (below 20 me/100 g F.W). of total acid at maximum point in which total acid content is steadily increase. 4) Total acid and titratable acid in the edible part and total acid and combined acid in whole fruit life showed 0.933 and 0.970 of correlation coefficient significant at 1% level respectively, and most acid in the edible part was titratable acid(73%) whereas acid in the rind consists mostly of combined acid. 5) The content of combined acid in the ripening period increased in the edible part and decreased in the rind. It may be contributed to translocation of some cations from the rind to the edible part. 6) The grouping criteria on citrus fruit were applicable on melon, watermelon and tomatoes. 7) The contents of total sugar and non-reducing sugar in the edible part were continuously increased whereas the content of reducing sugar were decreased in certain varieties, notablly in citrus natsudaidai. The correlation coefficient between total sugar and reducing sugar in the edible part with ripening decreased as $0.849^{**},\;0.732^{**}.\;0.583^*$. ( $^{**}$: significant at 1% level and $^{*}:$: at 5%) 8) 61% of total sugar in the edible part was non-reducing sugar whereas 88% of total sugar in the rind was reducing form at the end of ripening and the correlation coefficient between total and non-reducing sugar in the edible part was 0.861 end total and reducing sugar in the rind was 0.972, both significant at 1% level. 9) Varieties having the percentage of the rind below 36 showed higher value than I in the ratio of total sugar in the edible part to one in the rind. It may suggest that there exists any intimate relation between relative sugar content and growth rate of fruit parts. 10) Citrus unshiu in Guje island showed lower values in the content of acid and sugar, and the rind percentage but higher sweetness index (the ratio of total sugar to titratable acid) comparing with the same variety in Jeiu.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.92.2-92.2
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• 2018

빠르고 정확한 글루코오스 농도 측정은 의료, 식품, 환경 등 다양한 산업에서 매우 중요하다. 글루코오스 산화효소를 기반으로 하는 현재 글루코오스 센서는 높은 감도와 선택성을 갖지만 온도변화나 다른 화학물 등 환경에 취약하다는 단점이 있다. 따라서 최근 비효소식 글루코오스 센서에 대한 연구가 활발히 진행되고 있다. 금속-유기 구조체(MOFs)는 금속이온과 유기물 리간드로 구성된 결정성 다공체로, 큰 기공 크기와 비표면적, 안정성 등을 특징으로 갖는다. 대부분의 MOFs는 전기전도도가 낮지만 금속이온의 산화/환원, 리간드의 화학적 개질을 통해 전기화학분야에서도 다양하게 연구되고 있다. 본 연구에서는 글루코오스 농도 측정을 위한 전극촉매로 다양한 금속이온과 리간드로 이루어진 MOFs를 합성했다. 표면분석을 통해 MOFs의 전기화학적 처리 전후의 구조와 성질 변화를 관찰했고 전기화학적 분석을 통해 금속이온과 리간드의 종류가 감도, 선택성 등 글루코오스 검지 성능에 주는 영향을 분석했다. 그 결과 Ni, Co 기반의 MOFs가 글루코오스에 대해 높은 감도를 보였으며 이를 통해 MOFs의 글루코오스 센서로의 응용 가능성을 확인했다.

• Journal of Life Science
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• v.29 no.8
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• pp.846-853
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• 2019

Phytochemical compounds of Ligusticum striatum Makino are used as traditional medicinal herbs in Asia. These compounds are reported to have pain relief and antioxidant activities in gynecological and brain diseases. In this study, we investigated the antioxidant effects of Ligusticum fermented ethanol extract from Lactobacillus plantarum BHN-LAB 129 isolated from Kimchi, a Korean traditional food. The total polyphenol and total flavonoid contents increased by about 116.2% and 281.0% respectively, in the fermented Ligusticum extract as compared with those in the nonfermented Ligusticum ethanol extract. Superoxide dismutase-like (SOD), DPPH radical scavenging, ABTS radical scavenging, and reducing power activities increased by around 139.9%, 199.6%, 301.0%, and 137.1%, respectively, in the fermented Ligusticum ethanol extract as compared with these parameters in the nonfermented Ligusticum ethanol extract, respectively. In conclusion, the fermented Ligusticum ethanol extract with L. plantarum BHN-LAB 129 was effective in increasing the antioxidant effects. The bioconversion process in this study points to the potential of using Ligusticum to produce phytochemical-enriched natural antioxidant agents with high added value. The findings may prove useful in the development of improved foods and cosmetic materials.

• Proceedings of the KAIS Fall Conference
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• 2006.05a
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• pp.561-564
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• 2006

Fe, Co, Zn, Cu, Pt 등의 전이금속과 ZSM-5 2종($SiO_2/Al_2O_3$ 몰비: 23, 50)과 ${\gamma}-alumina$를 담체로 사용하여 촉매를 합성하였다. 합성방법은 CVD(화학기상증착법) 과 Dry Impregnation (건식함침법)방법이었다. CVD 방법으로 얻은 Fe/ZSM-5는 지지체로 사용된 ZSM-5의 $SiO_2/Al_2O_3$의 몰 비가 작을수록, 즉 산점의 수가 많을수록 Fe 담지 량이 증가하는 것으로 보인다. 등온 환원 온도 $400^{\circ}C$에서 수소 환원 양이 최대로 나타나며, 이는 보고되는 $400^{\circ}C$에서의 최대 NOx 제거 반응 속도와 비례하는 것으로 나타난다.

• Proceedings of the KAIS Fall Conference
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• 2004.06a
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• pp.261-263
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• 2004

본 연구에서는 산성전리수와 환원전리수가 생체물질인 DNA와 단백질의 분해에 미치는 영향을 조사하였다. 산성전리수에서 DNA는 반응 1일 후 약 $40\%$가 분해되었고 1주일 후에는 거의 완전히 분해되었다. 이에 비해 환원전리수에서 DNA는 총 10일간의 반응시간동안 거의 분해가 되지 않았다. 산성전리수에 크기가 약 40 kDa인 효소단백질을 반응시켰을 때 반응시점부터 효소단백질이 분해되기 시작하여 26 kDa와 35 kDa의 단백질 조각이 잘라져 나왔다. 증류수에 반응시킨 효소단백질도 산성전리수에서와 동일한 크기의 단백질 조각을 생성하면서 분해되었다. 산성전리수와 증류수에 의한 단백질의 분해는 $4^{\circ}C$ 보다 $25^{\circ}C$에서 더 심화되었다.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1044-1049
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• 1999

Fermentation characteristics for the production of honey wine (mead and melomel) was investigated. Among the yeast strains tested, Saccharomyces bayanus showed higher alcohol production and better fermentability than the other strains at low temperature. Optimum pH and temperature for the production of honey wine by Saccharomyces bayanus were pH 4.0 and $20^{\circ}C$, respectively, and optimum soluble solid content of diluted honey solution for the fermentation was between 24 and $27^{\circ}Brix$. Total acidity and pH of honey wine (mead) did not change considerably during the whole period of fermentation, but those of Tangerine and Japanese apricot honey wine (melomel) changed during the fermentation. As the fermentation progressed, reducing sugar decreased continuously until the late period of fermentation, while alcohol content increased continuously during the same period. After fermentation of 21 days, honey wine consisted of about $8.5{\sim}9.1^{\circ}Brix$ of soluble solid, $1.90{\sim}2.32%$ of reducing sugar with the conversion rate of $90{\sim}92%$. After 21 days of fermentation, alcohol contents of mead fermented with polyflower and acasia flower were 13.3 and 13.7%, respectively. Final alcohol content was not affected significantly by the source of honey. While pH of the osmotically extracted fruit honey juice decreased rapidly to pH $2.92{\sim}2.97$ after 13 days of fermentation, total titratable acidity of Tangerine and Japanese apricot honey wine were 0.30 and 0.53%, respectively. After 13 days of fermentation, reducing sugar of fruit honey wines were reduced to $2.03{\sim}2.87%$, alcohol content were reached up to 13.1 and 12.5% for Tangerine and Japanese apricot honey wine, respectively. Generally, honey extracted fruit juices were fermented more efficiently than diluted honey juice.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.469-475
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• 2010

The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute radish. This study was done to compare compositional quality between kohlrabi and radish. The kohlrabi contained less reducing sugars, cellulose and pectin than the radish. The kohlrabi had harder texture than the radish. The total amino acid content in the kohlrabi was 2.7-fold higher than that in the radish. Especially hydrophilic amino acids including aspartate, glutamate and arginine, were about 3-fold higher in the kohlrabi, suggesting that the kohlrabi was more palatable than the radish. The total contents of glucosinolates in the radish in inner and outer section were higher than those in the kohlrabi by 12.4- and 28.5-fold, respectively. In a sensory test, the kohlrabi was evaluated less bitter and pungent than the radish. The kohlrabi contained more glucoraphanin, an anticancer compound, than the radish. Furthermore, the sweetness of the kohlrabi was evaluated higher than that of the radish, though kohlrabi contained less reducing sugars, probably due to high contents of hydrophilic amino acids. In conclusion, the kohlrabi was evaluated as more favorable in taste and contained more functional compounds than the radish, and thus it can be a good replacement vegetable for radish.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.38-44
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• 1993

1) OBT7 mutant was isolated by W light-butanol tolerance from Clostridium saccharoperbutylacetonicm ATCC 13564 (N1-4 strain). The mutant produced 16.5 g/l (1.4-fold increase) of n-butanol, 4.65 g/l (1.5-fold increase) of acetone, and 21.5 g/l of total solvent. It was suggested that clostridial bacteria producing n-butanol does not have a poor effect on misrepair via an error-prone pathway by UV light-butanol tolerance. 2) Compared to glucose fermentation, in mannitol fermentation, OBT7 mutant did not produce acetone and acetic acid. And the ratios of n-butanol and ethanol to total solvents increased by 10.3% and 10.5%, respectively, totalling 20.8%, while the ratio of acetone was decreased by 21.2%. Also the maximum ratio of n-butanol to total solvents reached 94.8%. These results indicated that oxidized compound (acetone, acetic acid, and butyric acid) was converted to the reduced compounds (n-butanol, and ethanol). Therefore, mannitol can be used to eliminate by-products of oxidized compound.