• Applied Biological Chemistry
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• v.22 no.2
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• pp.65-90
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• 1979

This study was conducted to establish the brewing method which would be useful for the production of Kochuzang. Kojis, which were made from various materials and microorganisms under a covered condition, were investigated and compared. Yeasts (Saccharomyces rouxii and Torulopsis versatilis) were added to Kochuzang, and the enzyme activity, microflora, chemical composition, nitrogen content, alcohol content and free sugars of Kochuzang were investigated and analysed. The results obtained are as follows: 1. Koji making (1) Glutinous rice-soybean group was superior to glutinous rice group in the saccharogenic and liquefying amylase activities of three day-Koji. (2) Protease activity (acid, neutral and alkaline) of glutinous rice-soybean Koji, which was inoculated with Aspergillus oryzae A, was increased till the 5th day, while other groups showed maximum activity after the 3rd day. (3) The maximum cellulose activity of Aspergillus oryzae B-Koji and A-Koji was observed after the 2nd day and the 3rd day, respectively. High cellulose activity of Aspergillus oryzae B-Koji and A-Koji was respectively shown in glutinous rice group and glutinous rice-soybean group at maximum. (4) Compared with glutinous rice Koji, glutinous rice-soybean Koji gave larger number of yeast and aerobic bacteria. 2. Kochuzang Fermentation (1) Each Kochuzang group shoved different liquefying and saccharogenic amylase activities. The highest activities were generally shown in 10 to 40 days after mashing and remarkably reduced in the last stage of aging. (2) Protease activities of each group were strong in order of acid, neutral and alkaline protease. Especially acid protease showed highest activity at the 40th to 50th day Kochuzang. (3) Each group showed maximum cellulase activity in the 40th and 50th day-Kochuzang and then decreased. (4) Osmophilic yeast of yeast-added Kochuzang after one-month aging was distinctively outnumbered compared with non-yeast-added Kochuzang, but two groups were similar after two months. (5) Yeast-added group and non-added group gave almost the same number of halophilic lactic acid bacteria in Kochuzang, but the non-added group gave slightly larger number of aerobic bacteria than the yeast-added group. (6) Amino nitrogen contents in all test group were increased rapidly till the 60th day of Kochuzang aged. After that the contents were increased slowly. (7) Ethyl alcohol contents of 20day-fermented Kochuzang were high in order of Saccharomyces rouxii-added group, Torulopsis versatilis-added group, Saccharomyces rouxii and Torulopsis versatilis mixed group and non-yeast-added group. But all test group showed about 2% in ethyl alcohol content after 40days of aging. (8) Alcohol content in the 7 month-aged Kochuzang of all test groups was high in order of ethyl alcohol, n-butyl alcohol, n-propyl alcohol and iso-propyl alcohol. Torulopsis versatilis-added group had the highest value of ethyl alcohol, n-propyl alcohol and n-butyl alcohol. (9) Reducing sugar in Kochuzang was increased after 20 days of aging compared with the 10days-ferment. The reducing sugar content in Saccharomyces rouxii-added group was distinctively small compared with that of other groups, decreasing after 30days of aging. (10) Rhamnose, fructose, glucose and maltose were isolated from the 10 day fermented Kochuzang. Raffinose was also found after 300 days-aged group, and fructose content was high in the 300days-aged Kochuzang. However, glucose content was smaller than that of 10days-fermented Kochuzang. (11) For the organoleptic tests of Kochuzang, taste, flavour and color of yeast-added group were superior to the non yeast-added group. Especially the complex yeast group among the yeast added groups were the best of all. Yeast-added group after 300 days of aging took higher paint in flavour test than that of non-added group. Therefore, brewing method like complex yeast added group seems to be advantageous for short time brewing Kochuzang.

• Korean Journal of Plant Resources
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• v.14 no.2
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• pp.116-123
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• 2001

The non-enzymatic antioxidants and antioxidant enzyme from the extracts of Parthenocissus tricuspidata PLANCH. were examined in order to utilize natural product for cerchemopreventive agents. The antioxidant potential and enzyme activities on plant positions in the extracts of Parthenocisuss tricuspidata PLANCH. showed considerable differences. The antioxidant activity of the leaf extracts by Ethyl acetate fractions of Parthenocisuss tricuspidata PLANCH. was the highest among three positions ($7.57\mu\textrm{g}/m\ell$). The highest activities showed in S-5 (in leaf), S-4 (in stem) and S-3 (in root) fraction by Silicagel column chromatography and the antioxidant activity showed, in purified extract of each positions, $7.06\mu\textrm{g}/m\ell$ (in leaf), $6.99\mu\textrm{g}/m\ell$ (in stem) and $12.39\mu\textrm{g}/m\ell$ (in root) respectively. The activities of DPPH by LH-20 column chromatography revealed much higher than those by silica-gel column chromatography. These were identified as the phenolic compounds known as antioxidant compounds such as Benzoic acid(Gallic acid), 1-methyl-3-(2-phenylethen) benzene, phloroglucinol and 1,2-dihydroxy-4-(1-propyl)benzene by GC/MS. POD activities in the stem and root were higher than in the leaf. SOD activity was highest in the leaf, stem and root activity was comparatively low. Especially, SOD activity in leaf was over 2 times higher than root.

• IMMUNE NETWORK
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• v.7 no.2
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• pp.57-65
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• 2007

Background: Cordyceps militaris have been reported to modify the immune and inflammatory responses both in vivo and in vitro. Macrophages play important roles in the innate immunity through the phagocytosis of antigens. This study examined the effects of Cordyceps militaris on the activation of murine macrophage RAW 264.7 cells and primary macrophages. Methods: The components contained in culture broth of Cordyceps militaris were purified by propyl alcohol extraction and HP 20 column chromatography to CMDB, CMDBW, CMDB5P, and CMDB25P. The amounts of nitric oxide (NO) were determined by using ELISA, Griess reagent respectively. The amounts of some cytokines were determined by using ELISA, western blot, and RT-PCR The expression levels of cell surface molecules (ICAM-1, B7-1 and B7-2) were measured by flow cytometric analysis. Results: All the components of Cordyceps militaris produced significant amounts of NO. In particular, CMDB produced much more NO in RAW 264.7 cells and primary macrophages than other fractions of Cordyceps militaris. CMDB increased significantly the production of tumor necrosis factor (TNF)-${\alpha}$, interleukin (IL)-1${\beta}$, and IL-6 dose-dependently in RAW 264.7 cells. Examination of the gene expression level also showed that the enhanced production of cytokines was correlated with the up-regulation of i-NOS expression, cycloxygenase (COX)-2 expression, IL-1${\beta}$ and IL-6 expression, and TNF-${\alpha}$ expression on the expression of mRNAs by semi-quantitative RT-PCR Western blot analysis also confirmed that CMDB enhances the expression level of these cytokines. Conclusion: These results show that CMDB stimulates the production of NO and pro-inflammatory cytokines and can also up-regulate the gene expression levels in macrophages.

• Journal of Pharmaceutical Investigation
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• v.38 no.6
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• pp.387-392
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• 2008

Alfuzosin, an Alphal-adrenoceptor antagonist is used for the treatment of patients with voiding and in a lesser extent storage lower urinary tract symptoms (LUTS) associated to benign prostatic hyperplasia (BPH). The objective of this study was to formulate sustained release alfuzosin HCl granules and assess their formulation variables. The $Eudragit^{(R)}$ as a polymer, sustained release membrane, and dibutyl sebacate (DBS) as a plasticizer were used. Multi-coated alfuzosin HCl delivery systems composed of sugar sphere, various excipients, $Eudragit^{(R)}$ and HPMC (hydroxy propyl methyl cellulose), Cellulose Acetate were prepared by fluid-bed coater. Membrane layer were used $Eudragit^{(R)}$ RS PO and NE 30D. And the alfuzosin HCl coated beads were coated immediate release drug layer for initial burst. Its dissolution test was carried out compared to conventional products ($XATRAL^{(R)}$ XL). The release rate of drug from coated beads was higher than that from $XATRAL^{(R)}$ XL in pH 6.8.

• Advances in Traditional Medicine
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• v.4 no.1
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• pp.37-43
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• 2004

The effects of Aegle marmelos (Rutaceae) leaf, Emblica officinalis (Euphorbiaceae) fruit and Ocimum sanctum. (Labiateae) leaf extracts were studied in L-thyroxine (0.5 mg/kg) induced hyperthyroidic mice. Separately combined effects of these three plant extracts and of a commonly used antithyroidic drug, Propyl thiouracil (PTU) were investigated for comparison. Serum concentration of thyroxine $(T_4)$, triiodothyronine $(T_3)$, glucose and the activity of hepatic Glucose 6-Phosphatase (G-6-Pase) were considered as main parameters. Hepatic lipid peroxidation (LPO), superoxide dismutase (SOD) and Catalase (CAT) activities were also studied to reveal the toxic effect of the plant extracts, if any. While exogenous $T_4$ enhanced serum concentration of $T_4$, $T_3$, glucose and the activity of hepatic G-6-Pase, a simultaneous administration of either A. marmelos leaf (1.0 mg/kg), E. officinalis fruit( 30 mg/kg) and O. sanctum leaf (50 mg/kg) extracts, to hyperthyroidic animals decreased all these parameters. However, the effects were more pronounced, as nearly normal thyroid function and serum glucose concentration were exhibited when all three plant extracts were administered together. A decrease in LPO and a concomitant increase in SOD and the CAT activities indicated the safe and antiperoxidative nature of the plant extracts, administered either alone or in combination. Our findings reveal that the three test plant materials exhibit synergistic effects without any hepatotoxicity, suggesting their potential use in the amelioration of hyperthyroidism and/ or hyperglycaemia.

• Korean Journal of Veterinary Service
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• v.31 no.2
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• pp.239-254
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• 2008

This study was conducted in order to get basic data on standards and specifications of health and functional foods. A total of 101 kinds of functional healths foods were examined during the period of January to December 2005. Among them, 89 kinds were local products and 12 kinds were imported products. Test items were 6 kinds of heavy metals (lead, cadmium, mercury, copper, zinc and manganese), 5 bacteria (common bacteria, coliform group, E coli, Bacillus cereus and Clostridium perfringens), and 6 preservatives (sorbic acid, benzoic acid, DHA, ethyl paraben, propyl paraben and butyl paraben). As a result of heavy metals, cadmium, was detected from the glucosamine products by 1.52ppm in average, mercury from cereal products by 0.004ppm in average, and lead from chlorella foods by 3.48ppm in average. Bacteria were identified from 3 cereal products, and amount of common bacteria were about $4.8{\times}105cfu/g$ in average. E Coli and Coliform group were isolated from 2 products and 4 products, respectively. All of those products were flour meal products. Any of 6 kinds of preservatives was not detected from all the products. It is thought that these test results will be available as basic data for enactment of relevant laws and regulations for production and control of safer and more hygienic foods in the future because the standards of the harmful heavy metals are not complete or available yet according to the Food Sanitation Law and the Functional Healths Foods Law.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.219-227
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• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.1-7
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• 1994

Major quality parameters(organic acids, alcohols, fusel oil and sensory characteristics) of traditional Ewhaju were investigated during brewing. In organic acid contents at immediately after brewing, lactic acid was 155.1mg％, malonic acid was 5.4mg％, succinic acid was 8.9mg％, acetic acid was 7.6mg％, oxalic arid was 1.3mg％, citric and tartaric acid was 27.8mg％ and pyruvic acid was 4.8mg％ but in 100 days after brewing and one year aged, lactic acid was 1763.3 and 3059.3mg％, malonic acid was 12.3 and 19.3mg％, succinic acid was 11.5 and 23.1mg％, acetic acid was 29.2 and 73.1mg％, oxalic acid was 0.6 and 0.2mg％, citric and tartaric acid was 298.3 and 639.6mg％, and pyruvic acid were 1.1 and 0.3mg％, respectively. All the alcohol contents increased as the fermentation period increased ; the ethyl alcohol was only 0.05fe at immediately after brewing. In the alcohols content of Ewhaju at 100 days after brewing, the ethyl alcohol, methyl alcohol n-propyl alcohol and iso-butyl alcohol were 5.13ft, 47.56 ppm, 37.25 ppm and 19.51 ppm, respectively, Also in the one year aged Ewhaju, the ethyl alcohol was 9.39f), methyl alcohol was 36.34 ppm, Fusel oil was not detected in the first stage of brewing, but it was detected 1.12mg％ at 100 days after brewing and 1.18mg％ at one year stored sample. A general trend in change of color was almost white immediatly after brewing but a increase in Hunter "b" value and "a" value were observed depending on brewing time prolonged. Taste and overall palatability of Ewhaju after 100 days of brewing were significantly superior(p<0.05, p<0.01).

• Korean Journal of Weed Science
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• v.6 no.1
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• pp.25-32
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• 1986

This experiment was conducted to evaluate effect of various hormones on callus induction, and on plantlet formation on various media, and to detect of Londax [Methyl 2-[[[[[(4,6-dimethoxy pyrimidin-2-yl) amino] carbonyl] amono] sulfonyl) methyl] benzoate] and Basta[Ammonium-(3-amino-3-carboxy-propyl)-methyl phosphinate] on callus growth and reaction of succinate dehydrogenase in callus against TTC, using various species such as Eleocharis kuroguwai, Cyperus serotinus, Oryza sativa (samgangbyeo) and Echinochloa crusgalli P. Beauv. var. caudata Kitagawa. The optimal levels of 2,4-D in MS medium seems to be different among species tested, 2.0 ppm for rice and E. crusgalli, 1.0 ppm for Eleocharis kuroguwai, and 4.0 ppm for C. serotinus derived callus from shoot-tip. In case of combination of 2,4-D with BA, 1.0 plus 0.3 ppm appeared the most appropriate level to induce callus from rice and E. kuroguwai, and I.0 plus 0.1 ppm for C. serotinus and E. crusgalli. When 2,4-D treated with TIBA, 1.0 plus 0.5 ppm appeared the most appropriate rates to induce callus derived from seeds of rice, E. crusgalli, seeds of C. serotinus and E. kuroguwai, 1.0 plus 0.3 ppm for shoot-tip of C. serotinus. Positive reaction of succinate dehydrogenase against TTC was observed regardless of calli and herbicides tested, indicating that they all are alive, and these herbicides were not able to kill the calli tested within the short period of time 20 hrs treatment. Regardless of plant species used, the rate of plantlet formation from callus was very low. However, some plantlet formed from E. crusgalli at 0.8 ppm of 2,4-D plus 8.0 ppm of kinetin, and from E. kuroguwai at 1.6 ppm of 2,4-D plus 16.0 ppm of kinetin, showing effectiveness of 2,4-D with kinetin mixture treatment. No callus was induced from C. serotinus treated with Basta from $10^{-6}M$ to $10^{-3}M$. In general, rice was the least susceptible to Basta among plant species tested, followed by E. crusgalli, and E. kuroguwai. In Londax treatment, rice showed the least inhibition rate in callus growth. Callus was induced from rice even at $10^{-3}M$ of Londax. However, $10^{-3}M$ of Londax completely inhibited callus induction from the test species. Rice showed most tolerant to both herbicides, indicating the existence of different responses among plant species.

• Journal of Life Science
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• v.16 no.2 s.75
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• pp.206-212
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• 2006

In order to synthesize novel anticonvulsants, we researched that the reactions of diamines with 2,5-dimethoxytetrahydrofuran and 1,3-acetonedicarboxylic acid. The reaction of ethylenediamine with 2,5-dimethoxytetrahydrofuran and 1,3-acetonedicarboxylic acid afforded 8-(2-pyrrol-1-yl-ethyl)-8-aza-bicyclo[3,2,1]octan-3-one (yield; 5.0%) and 1,2-di-(8-aza-bicyclo[3,2,1]octan3-onyl)ethane (yield; 17.0%). In case of 1,3-diaminopropane, 8-(3-pyrrol-1-yl-propyl)-8-aza-bicyclo[3,2,1]octan-3-one(yield; 6.0%) and 1,3-di-(8-aza-bicyclo[3,2,1]octan-3-onyl)propane (yield; 21.0%) were obtained. In case of 1,8-diaminooctane, 8-(8-pyrrol-1-yl-octyl)-8-aza-bicyclo-[3,2,1]octan-3-one (yield; 2.6 %) and 1,8-di-(8-aza-bicyclo[3,2,1]octan-3-onyl)octane (yield; 24.9%) were obtained. In diaminobenzene reactions, synthetic yields of 8-aza-bicyclo-[3,2,1]octan-3-one derivatives were higher than those of pyrrole derivatives because re actions were done under room temperature. The longer the carbon chain of diaminoalkane is, the more reactive N atom is due to more electron donating effect, and the less steric hindrance around the carbon gave the higher chemical yields. The reaction of p-phenylenediamine as a diaminobenzene with 2,5-dimethoxyte-trahydrofuran and 1,3-acetonedicarboxylic acid produced p-dipyrrolylbenzene (yield; 4.0%), 8-(4-pyrrol-1-yl-phenyl)-8-aza-bicyclo[3,2,1]octan-3-one (yield; 12.0%), and 1,4-di-(8-aza-bicyclo[3,2,1]octan-3-onyl)benzene (yield; 59.0%). In case of m-phenylenediamine, 8-(3-pyrrol-1-yl-phenyl)-8-aza-bicyclo[3,2,1]octan-3-one(yield; 2.0%) and 1,3-di-(8-aza-bicyclo[3,2,1]octan-3-onyl)benzene (yield ; 28.0%) were obtained. But, synthesis of 1,2-di-(8-aza-bicyclo[3,2,l]octan-3-onyl)benzene by treatment of o-phenylenediamine was not successful, presumably due to the steric hindrance of 8-aza-bicyclo-[3,2,1]octan-3-one rings.