• 한국식품영양과학회지
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• 제38권8호
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• pp.1090-1096
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• 2009

본 연구는 발아현미와 고추를 이용하여 2단 담금으로 발효주를 제조한 후 pH, 총산, 환원당, 색도, 향기성분을 분석하고 관능검사를 실시하였다. pH는 발효 초기 5.5에서 발효가 진행되면서 감소하여 발효완료 된 8일째 4.5$\sim$5.1을 나타내었으며, 총산은 발효초기 0.56%에서 발효완료 후 0.96$\sim$1.42%를 나타내었다. 환원당은 발효초기 0.27%에서 발효완료 후 1.33$\sim$1.40%를 나타내었으며, 에탄올 함량은 발효완료 후 16.6$\sim$17.0%이었으며 고추 10$\sim$50%의 첨가는 알코올 발효에 크게 영향을 주지 않았다. L(명도)값은 고추 첨가량이 증가할수록 감소하였으며, a(적색도)값과 b(황색도)값은 고추 첨가량에 따라 증가하였다. 알코올발효 과정 중 검출된 주요한 향기성분은 ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-butanol, benzeneethanol이었다. 고추 첨가량에 따른 알코올발효 완료 후 capsaicin 함량은 고추첨가량의 증가에 따라 증가하였으며 고추 50% 첨가구가 가장 높은 0.72 mg%이고, 10% 첨가구가 가장 낮은 0.18 mg%이었으며, dihydrocapsaicin은 10$\sim$30% 첨가구에서는 검출되지 않았으며 40%, 50%에서 각각 0.02 mg%, 0.04 mg% 검출되었다. 전반적인 기호도는 고추 20% 첨가구가 가장 우수하였으며 50% 첨가구가 가장 낮은 선호도를 보였다.

• Journal of Pharmaceutical Investigation
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• 제10권4호
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• pp.8-22
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• 1980

In order obtain some new antibacterial agents, seven new 2-ethoxymethyl-3-(5-nitro-2-furyl) acrylamide derivatives were synthesized by condensing 2-ethoxymethyl-3-(5-nitro-2-furyl) acyloyl chloride with amino compounds namely 5-amino-3, 4-dimethyl isoxazole, sulfamonomethoxazole, d-2-amino-1-butanol, hydroxylamine hydrochloride, semicarbazide hydrochloride, thiosemicarbazide, and p, p'-diaminodiphenylsulfone, respectively. The seven synthesized compounds were 2-ethoxymethyl-3-(5-nitro-2-furyl) acryl-5-amino-3, 4-dimethylisoxazoleamide [VII], $N^4-[2-ethoxymethyl\;3-methyl\;(5-nitro-2-furyl)\;acryl]-N^1-(5-methyl-3-isoxazolyl)$ sulfanilamide [VIII], 2-ethoxyl-3-(5-nitro-2-furyl) acrylsemicarbazide [X], 2-ethoxymethyl-3-(5-nitro-2-furyl) acrylthiosemicarbazide [XI], 2-ethoxymethyl-3-(5-nitro-2-furyl) acryl-d-2-amino-1-butanolamide [XII], and 4, 4'-di[2-ethoxymethyl-3-(5-nitro-2-furyl) acryl-amido] diphenylsulfone [XIII]. These compounds, with exception of the compound XIII, showed generally effective antibacterial activity, especially in the following instances. Compound VII was shown to be effective against Bacillus subtilis ATCC 6633 compound VIII, against Bacillus cereus var. Mycoides ATCC 1778, and compound XII, against both Proteus vuglaris and Saccharomyces cerevisiae ATCC 9763.

• 생명과학회지
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• 제25권8호
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• pp.880-888
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• 2015

회향은 미나리과에 속하는 다년생식물인 Foeniculum vulgare Mill.의 성숙한 과실로서 항염, 진통, 피부노화방지 등의 효과를 가지고 있어 다양한 질환에 우수한 치료효과를 나타내는 것으로 알려져 왔다. 따라서 본 연구에서는 기능성이 우수한 회향 열매 추출물을 이용하여 피부 질환 치료제 및 피부장벽 기능 개선 소재로서의 적용가능성을 확인하였다. 이를 위해 각질형성세포주인 HaCaT에 회향 열매 메탄올 추출물과 그 분획물(hexane, methyl chloride, ethyl acetate, butanol)을 처리한 후, involucrin, loricrin, filaggrin의 발현과 hyaluronic acid의 생성 및 β-defensin -1, -2, -3, LL-37의 mRNA 발현을 측정하였다. 그 결과butanol 분획물 50 μg/ml을 24시간 동안 처리시 involucrin과 filaggrin단백질 발현을 각각122.8%, 105%로 유의하게 증가시킴을 확인하였다. Elisa assay를 통해 분석한 결과, ethyl acetate와 butanol 분획물은 대조군에 비해 hyaluronic acid의 생성을 각각17%, 11% 증가시켰으며, 이는 hyaluronic acid synthesis-1의 mRNA 발현 증가에 의한 것임을 확인하였다. 그러나 회향 열매 메탄올 추출물과 분획물 모두에서 β-defensin -1, -2, -3, LL-37의 mRNA 발현은 증가되지 않았다. 이러한 결과는 회향 열매 butanol 분획물이 각질형성세포에서 물리적 장벽을 형성하고 보습인자 조절을 통해 피부장벽 기능을 강화하는데 효과적임을 의미한다.

• 한국식품과학회지
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• 제39권6호
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• pp.593-599
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• 2007

GC와 GC-MS를 사용하여 발효 6일차의 탁주 술덧의 휘발성 향기 성분을 분석한 결과 알코올 14종, 에스테르 13종, 유기산 5종, 알데하이드 3종, 아민 7종, 기타 2종으로 최대 44종이 검출되었다. S. coreanus구에서 44종으로 가장 많은 향기성분이 검출되었다. 모든 시험구에서 공통으로 검출된 성분은 ethanol, isobutyl alcohol, isoamyl alcohol, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzene ethanol의 알코올 7종과 ethyl lactate, diethyl butanoate, diethyl succinate의 에스테르 3종, acetic acid, isopentanoic acid, hexanoic acid의 유기산 3종, acetaldehyde의 알데하이드 1종, 1,3-cyclohexane diamine의 아민 1종 등 총 15종이었다. 휘발성 향기성분의 면적비율(peak area%)은 알코올(96.758-99.387%), 에스테르(0.081-0.968%), 유기산(0.040-0.640%), 알데하이드(0.266-0.959%), 아민(0.011-0.047%)으로 나타났다. Methylpentanol, 3-methylthio-1-propanol, benzeneethanol, isoamyl acetate, diethyl succinate, ethyl nonanoate, methyl hexadecanoate, ethyl stearate, hexadecanoic acid 성분은 특별히 S. coreanus구에서 타시험구에 비해 높은 함량을 나타냈고, 1-propanol, isobutyl alcohol 성분은 S. ellipsoideus구에서 isoamyl alcohol, 1-pentanol, dimethyl ketol 성분은 S. carlsbergensis구에서 1,3-butanediol, diethyl butanoate, phenylethyl formate 성분은 S. rouxii 구에서 높은 함량을 나타냈다. 외관, 향, 맛, 입안에서의 감촉, 뒷맛 그리고 전반적인 기호도에 대한 탁주 술덧의 관능검사 결과에서는 향과 전반적인 기호도를 제외한 모든 항목에서 시험구간의 유의적인 차이가 있었으며, S. coreanus구가 맛, 입안에서의 감촉, 뒷맛에서 S. rouxii는 외관에서 가장 높은 점수를 받았다.

• 한국환경농학회지
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• 제38권2호
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• pp.104-109
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• 2019

BACKGROUND: The invasive hornet Vespa velutina nigrithorax has becomes a public concern in rural and urban South Korea. The technologies are necessary to develop a way to counter V. velutina. In an effort to develop a way to counter V. velutina, we found that a bacillus strain, named Bacillus sp. BV-1, produces volatile compounds that attract V. velutina. METHODS AND RESULTS: Field trials of V. velutina attraction were performed using plates and traps containing BV-1 cultures grown on sugar medium. When the sugar medium and sugar-grown BV-1 cultures in the plates were placed close together, V. velutina visited preferably the plates with the BV-1 cultures. Significantly more V. velutina were caught in the traps containing BV-1 cultures than in those containing only sugar medium. Headspace solid-phase microextraction coupled with GC/MS analysis of BV-1 cultures detected 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methylbutanoic acid, ethyl hexanoate, 2-pheylethanol, ethyl octanoate, and ethyl decanoate as the major volatiles. CONCLUSION: BV-1 cultures were suggested as potential agents for managing V. velutina as they produce volatile compounds that attract the hornet.

• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.261-264
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• 2002

The physiologically relevant functional properties of various solvent extracts from Salicornia herbacea leaves were investigated by measuring lipid peroxidation, DPPH radical scavenging, nitrite scavenging, and xanthine oxidase inhibition. Ethyl ether, chloroform, ethyl acetate and n-butanol fractions obtained from the 80% aqueous ethanol extracts of Salicornia herbacea leaves showed strong antioxidative activities in linoleic acid methyl esters. Peroxide values (POV) were not significantly different among the samples treated with the different fractions; the incubation time required to reach a peroxide value of 80 meq/kg was about 40 hrs. However, control linoleic acid methyl esters had POV of more than 480 meq/kg after 40 hrs. The DPPH radical scavenging activity of the ethyl acetate fraction was much more effective than diethyl ether, n-butanol, chloroform and water fractions, with an $IC_{50}$/ of 279 $\mu\textrm{g}$/mL, but less effective than ascorbic acid ($IC_{50}$/ : 67 $\mu\textrm{g}$/mL). The nitrite scavenging activities of all fractions increased as pH decreased. Among the fractions, nitrite scavenging activities of diethyl ether and ethyl acetate fractions at pH 1.2 were highest at 59.0 and 56.2%, respectively. The diethyl ether fraction obtained from the 80% aqueous ethanol extract of Salicornia herbacea loaves was the most effective inhibitor of xanthine oxidase of all the solvent extracts at 84% inhibition for a 1 mg/mL concentration. These results suggest that Salicornia herbacea leaf extracts may be effective antioxidants, not only in food stability, but also in human health.

• 생명과학회지
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• 제16권3호
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• pp.546-554
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• 2006

식용 및 약용으로 이용되는 산초 (Zanthoxylum schinifolium) 잎에 함유된 항암활성 성분을 분리하기 위하여 산초잎을 유기용매로 추출하여, 각 추출물의 암세포에 대한 독성 및 세포자살 유도 활성을 조사하였다. Methanol, methylene chloride, ethyl acetate, n-butanol로 추출한 각 추출물의 세포 독성을 인체 급성백혈병 Jurkat T 세포주, estrogen receptor-positive 유방암 세포주 MDA 361과 estrogen receptor-negative 세포주 MDA 438를 대상으로 조사한 결과, 이들 암세포주에 대한 세포독성이 methylene chloride 추출물 (SL-14)에서 주로 확인되었다. Methylene chloride 추출물 (SL-14)의 Jurkat T세포주에 대한 세포독성의 기전은 mitochondria로부터cytochrome c 방출, 이에 뒤이은 caspase-9 및 caspase-3의 활성화, PARP 분해, jnternucleosomal DNAfragmentation등의 일련의 생화학적 과정을 통해 유도되며 또한 Bcl-xL의 ectopic overexpression에 의해서는 negative regulation되는 세포자살임을 확인하였다. 또한 SL-14를 GC-MS 분석하여, 9,19-cyclolanost-24-en-3-ol (15.1%), 2-a-methyl-17, b-hop-21-ene (15.1%), 15-methyl-2,3-dihydro-1H benzazepin (11.95%), phytol (10.38%), lupeol (9.92%), 12-methylbenzofuran (8.23%) 등을 포함한 22가지의 구성성분과 그 조성비를 확인하였다. 이상의 연구결과들은 식용 산초잎에 함유된 항암 활성으로서의 세포자살유도 활성의 규명과 이해에 유익하게 활용될 것으로 기대된다.

• 한국독성학회:학술대회논문집
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• 한국독성학회 1997년도 국제 심포지움 및 춘계 학술대회
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• pp.65-74
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• 1997

By using guinea pig lung mast cells, this study aimed to examine the effects of Aloe component(NY945) on the mediator releases caused by mast cell activation, and also aimed to assess the effects of NY945 on the mechanism of mediator releases in the mast cell activation. We partially purified mast cells from guinea pig lung tissues by using the enzyme digestion, the rough and the discontinuous density percoll gradient method. Mast cells were sensitized with $IgG_1$ (anti-OA) and challenged with ovalbumin. Histamine was assayed by fluorometric analyzer, leukotrienes by radioimmunoassay The phospholipase D activity was assessed more directly by the production of labeled phosphatidylethanol or phosphatidylbutanol which was produced by phospholipase D-mediated transphosphatidylation in the presence of ethanol or butanol. The amount of mass 1,2-diacylglycerol was measured by the [$^3H$]1,2-diacylgycerol produced when prelabeled with [$^3H$]myristic acid. In the mast cells prelabeled with L-[$^3H$]methyl methionine the phospholipid methylation was assessed by measuring the incorporation of the [$^3H$]methyl moiety into phospholipids. Pretreatment of NY945(10$\mu$g) significantly decreased histamine and leukotrienes releases during mast cell activation. The decrease of histamine release was stronger than that of leukotrienes during mast cell activation. The phospholipase D activity increased by the mast cell activation was decreased by the dose-dependent manner in the pretreatment of NY945. The amount of mass 1,2-diacylglycerol produced by activation of mast cells were decreased in the pretreatment of NY945. NY945 pretreatment strongly inhibited the incorporation of the [$^3H$]methyl moiety into phospholipids. The data suggest that NY945 purified from Aloe inhibits in part an increase of 1,2-diacylglycerol which is produced by activating mast cells with antigen-antibody complexes which is mediated via phosphatidylcholine-phospholipise D and phosphatidylinositole-phospholipise C systems, and then followed by the inhibition of histamine release. Furthermore, NY945 reduces the phosphatidylcholine production by inhibiting the methyltransfsrase I and II, which decrease the conversion of phosphatidylcholine into arachidonic acid and inhibits the production of leukotrines.

• 한국축산식품학회지
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• 제33권6호
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• pp.787-795
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• 2013

Kefir제품으로부터 slime생성력이 우수한 Str. thermophilus LFG를 분리하여 이 유산균과 상업균주인 Str. thermophilus TH3 및 Str. thermophilus LFG와 L. delbrueckii subsp. bulgaricus LB12 혼합균주로 산양유 및 우유를 이용하여 발효유를 제조하고 제품특성을 조사하였다. 젖산 함량은 산양유 발효유(743.9-1043.8 mg/100 g)가 우유 발효유(441.6-709.9 mg/100 g)보다 높았다. 저장 중 발효유의 생균수는 Str. thermophilus LFG로 배양한 발효유에서 가장 높았다. 점도는 우유 및 산양유 발효유에서 Str. thermophilus LFG 균주를 사용한 발효유에서 가장 높았으며 Str. thermophilus TH3를 사용시에 가장 낮았다. 우유 및 산양유 발효유의 syneresis는 Str. thermophilus LFG를 이용한 발효유가 9.6-16.1%이었으나 Str. thermophilus TH3를 발효시킨 발효유는 28.2-31.8%이었다. 산양유의 향기성분으로 acetone, ethylbutanoate, ethyl-3-methyl butyrate, ethyl-2-butenoate, ethylhexanoate 등이 분리되었으며, 우유의 향기성분으로는 ethylbutanoate, acetone, 2-heptanone, acetoin 등이 분리되었다. 산양유 및 우유 발효유에서 acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, dimethyltrisulfide 등 14개의 성분이 검출되었다. 관능평가에서 Str. thermophilus LFG로 발효시킨 산양유 발효유가 우유 발효유보다 전반적인 기호도와 조직감에서 높은 평가를 받았다. 특히 혼합균주를 사용한 발효유에서 가장 높았으며 풍미특성도 향상 시키는 효과를 보였다.

• 한국미생물·생명공학회지
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• 제27권3호
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).