• Korean Journal of Plant Resources
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• v.21 no.1
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• pp.83-86
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• 2008

Four compounds, luteolin(1), quercetin(2) astragalin(3), rutin(4), were isolated from the methanol extract of the all part of Polytrichum commune. on the basis of chemical and spectroscopic evidence. These compounds have not been isolated from this plant.

• YAKHAK HOEJI
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• v.52 no.1
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• pp.62-66
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• 2008

In this study, we examined the inhibitory effects of propenone derivatives, 1,3-diphenyl-propenone (DPhP), 3-phenyl-1-thiophen-2-yl-propenone (PhT2P), 3-phenyl-1-thiophen-3-yl-propenone (PhT3P) and 1-furan-2-yl-3-phenyl-propenone (FPhP), on $TNF-{\alpha}$-induced nuclear factor (NF)-${\kappa}B$ activity and interleukin (IL)-8-induced monocyte adhesion to colon epithelial cells. 1-Furan-2-yl-3-pyridin-2-yl-propenone (FPP-3) that is previously reported as a $NF-{\kappa}B$ inhibitor suppressed $TNF-{\alpha}$-induced monocyte-epithelial cell adhesion in a concentration-dependent manner. The propenone derivatives, DPhP, PhT2P, PhT3P, FPhP, also inhibited $TNF-{\alpha}$-induced $NF-{\kappa}B$ activation in a similar degree to FPP-3. In a DPPH radical scavenging assay, none of the compounds showed DPPH radical scavenging activity, indicating that the inhibitory actions of the propenone derivatives on redox-sensitive $NF-{\kappa}B$ activity is not due to a simple free radical scavenging activity. In addition, the propenone derivatives also suppressed the IL-8-induced monocyte adhesion to colon epithelial cells. Furthermore, the effective concentrations of the propenone derivatives on both $NF-{\kappa}B$ activation as well as IL-8 induced monocyte-epithelial cell adhesion were 1000 times lower than 5-aminosalicylic acid (5-ASA), a clinically used drug for inflammatory bowel disease. These results suggest that the propenone derivatives may be a potential lead having a strong inhibitory activity against inflammatory cytokine-induced epithelial inflammation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.303-311
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• 1982

Sensory evaluations of synthetic extracts prepared on the analytical data in the previous papers (Yang and Lee, 1979, 1930-a, 1980-b, 1982) were undertaken to determine the origin of the taste of wild common carp, Cyprinus carpio, and Korean snakehead: Channa argus. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. The synthetic extracts, prepared with about 40 pure chemicals based on the analytical data from the species satisfactorily revealed the natural taste of the original extracts except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste of the species were assessed as follows: glycine, glutamic acid, arginine, lysine, threonine, alanine, IMP, inosine, hypoxanthine, glucose, succinic acid, $Na^{+},\;Cl^{-}\;and\;PO_{4}^{3-}$ in common carp: glycine, alanine, glutamic acid, IMP, Na+ and $PO_{4}^{3-}$ in Korean snakehead.

• YAKHAK HOEJI
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• v.52 no.5
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• pp.402-406
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• 2008

Previously, we have shown that 1-furan-2-yl-3-pyridin-2-yl-propenone (FPP-3) has an anti-inflammatory activity in a rat paw-edema model. In the present study, we investigated an inhibitory effect of FPP-3 on the tumor necrosis factor (TNF)-${\apha}$-induced inflammatory cytokine response in HT-29 human colon epithelial cells. Treatment with FPP-3 significantly prevented the TNF-${\apha}$-induced attachment of leukocytes to HT-29 colon epithelial cells, which is one of the pathologic hallmarks in colon inflammation. The effect of FPP-3 was markedly superior than that of 5-aminosalicylic acid (5-ASA), a commonly used drug for the treatment of inflammatory bowel disease (IBD). The pretreatment with FPP-3 inhibited TNF-${\apha}$- induced monocyte chemoattractant protein (MCP)-1, interleukin (IL)-8 mRNA expressions. In addition, FPP-3 significantly suppressed TNF-${\apha}$-induced nuclear factor (NF)-${\kappa}B$ transcription activity. These results demonstrate that FPP-3 modulates intestinal inflammation via suppressing the NF-${\kappa}B$ dependent expressions of MCP-1 and IL-8, and suggest that FPP-3 may be a valuable agent for the treatment of IBD.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.202-210
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• 1983

In order to elucidate the taste compounds of Korean catfish, Parasilurus asotus, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of Korean catfish were analyzed, and then evaluated by sensory test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, glycine was dominant occupying $25\%$ of total free amino acids. The other abundant free amino acids were lysine, taurine and alanine. Judging from the result of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases, total creatinine was abundant and its nitrogen content occupied more than $50\%$ of the total extractive nitrogen. The amount of betaine was 18mg/100g and trace amount of trimethylamine and trimethylamine oxide were detected. The main organic acids were succinic, butyric, propionic and valeric acid. On the other hand, oxalic, fumaric, maleic, tartaric and citric acids were analyzed in trace. As for the sugars, glucose was found to be the most abundant monosaccharide. Extremely small amounts of fructoae, inositol were also detected and ribose and arabinose were trace in content. $K^+,\;Na^+,\;PO_{4}^{3-}$ and $Cl^-$ were found to be the major ions and small amount of $Ca^{2+}$ were defected. The synthetic extract, prepared with about 40 pure chemicals based on the analytical data satisfactorily revealed the natural taste of the original extract except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste were serine, IMP, succinic acid and $PO_{4}^{3-}$.

• Applied Biological Chemistry
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• v.51 no.2
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• pp.136-141
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• 2008

The chromatographic separation of organic solvent extracts of liverwort led to the isolation of six compounds. 2-Chromenone (1), 3, 4-dihydroxy-cinnamic acid (2), 3, 3', 4', 5, 7-pentahydroxy-2-phenylchromen-4-one (3), kaemperol-3-O-${\beta}$-D-glucopyranoside (4), 3-[[3-(3,4-Dihydroxyphenyl)-1-oxo-2-propenyl]oxy]-1, 4, 5-trihydroxycyclohexane carboxylic acid (5) and quercetin-3-O-rutinoside (6) were isolated from the methanolic extracts of the all part of Climacium dendroides. Their structure were established by chemical and spectroscopic methods. All compounds were isolated for the first time from this plant Climacium dendroides.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.170-176
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• 1984

This study was directed to define the taste compounds of crucian carp, Carassius caressius, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of crucian carp were analyzed, and then followed by sensory evaluation of synthetic extracts prepared from 44 pure chemicals on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, histidine was dominant occupying $46\%$ of the total free amino acids. The other abundant free amino acids were glycine, lysine, alanine and taurine. As for the nucleotides, IMP was dominant showing about $80\%$ of the total of nucleotides. The most abundant organic base was total creatinine. The content of betaine was poor and TMAO were trace in content. The main organic acids were succinic, propionic, butyric and valeric acid. Small amount of glucose, fructose and inositol were detected and ribose and arabinose were trace in content $K^+,\;Na^+,\;PO_4^{3-}\;and\;Cl^-$ were found to be the major ions and small amount of $Ca^{++}\;and\;Mg^{2+}$ were deleted. Judging from the results of omission test, the major components which contribute to produce the taste were serine, glutamic acid, lysine, arginine, tyrosine, phenylalanine, IMP, $Na^+,\;K^+\;and\;PO_4^{3-}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.177-183
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• 1984

This study aims to find the taste compounds of wild loach, Misgurnis mizolepis, which is important fresh-water fish in this country. In order to elucidate the origin of the taste of wild loach meat, free amino acids, organic bases, nucleotides and their related compounds, organic acids, sugars and minerals were analyzed, and then followed by organoleptic test of synthetic extract prepared on the basis of the analytical data. Sensory evaluations of synthetic extracts prepared by omitting each extractive components were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, histidine, threonine, glycine, lysine, alanine were abundant. IMP and AMP were dominant in the wild loach in content. Total creatinine and butyric acid were abundant. As for the minerals, $Na^+,\;K^+,\;Cl^-\;and\;PO_4^{3-}$ were found to be the major ions. From the results of omission test of synthetic extracts the major components which contribute to produce the taste were arginine, glutamic acid, valine, aspartic acid, IMP, succinic acid, $Na^+,\;K^+,\;Ca^{2+}\;Mg^{2+}\;Cl^-\;and\;PO_4^{3-}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.33-39
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• 1984

In order to elucidate the taste compounds of wild eel, Anguilla japonica, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals were analyzed, and then followed by organoleptic test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in profile were assessed. In free amino acid composition, lysine was dominant occupying $25\%$ of total free amino acid. The other abundant amino acids were glycine, arginine, alanine and histidine. From the results of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases total creatinine was abundant. The amount of betaine was 24 mg/100 g. The main organic acid were butyric acid, valeric acid and succinic acid. As for the sugars, glucose and inositol were 1-2 mg/ 100g in content. $K^+,\;Na^+,\;PO_{4}^{3-}\;and\;Cl^-$ were found to be the major ions. From the results of omission test the major components which contribute to produce the taste were glycine, serine, glutamic acid, IMP, $Na^+,\;K^+,\;Cl^-,\;PO_{4}^{3-}$, lysine, alanine, isoleucine, aspartic acid and creatinine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.42-49
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• 1988

In order to utilize sea mustard, Undaria pinnatifida, effectively. sea mustard jam was prepared by use of physical properties of polysaccharides, mainly alginic acid and then its chemical composition, nutritive qualifies and the stability of pigments were examined. Suitable processing condition for sea mustard jam was as fellows : as the first stage, fresh sea mustard was scalded for 20 sec at $85^{\circ}C$ and dried sea mustard was dipped for 20 min in cold water for rehydration, then both sea mustards were treated by draining and chopping. Next, after adding 4 fold of $0.5\%\;K_2HPO_4$ solution to weight of chopped sea mustards, the mixed solutions were agitated for 15 min at $95^{\circ}C$, and gelated sea mustards were filterated by pressing. Flow characteristics of those sea mustard jam were regarded mixed type having pseudoplastic type and yield stress. Judging from sensory evaluation, adding $0.375\%$ of saccharin, $2\%$ of sorbitol, $0.25\%$ of citric acid and $0.5\%$ of powder of roasted soybean to sea mustard jam were suitable for enhancing taste and flavor of product. Chemical composition of products were scarcely changed throughtout processing. Jam processed by fresh sea mustard was better than dried one in contents of chlorophyll and total carotenoid pigments. In fatty acid composition, polyenoic acids of $C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:6}$ were held high contents as known to have lowering function of cholesterol contents. It was presumed that dominant contents in free amino acids such as lysine, alanine, glutamic acid and organic acids such as citric acid, oxalic acid, $\alpha-ketoglutaric$ acid, lactic acid and succinic acid held important role for the flavor of sea mustard jam.