• YAKHAK HOEJI
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• v.17 no.1
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• pp.17-20
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• 1973

Six novel compounds of N,N-dimethyl-N'-(6-substituted-2-benzothiazolyl) formamidines nad six novel compounds of N, N-dimethyl-N'-(substituted-phenyl)formamidines were synthesized. They were evaluated fro their bactericidal activities aginst Salmonella typhoso, Escherichia coli, Vibrio cholera, Staphyloccus aureus, Sarcina lutea and for their fungicidal activities against Saccharomyces cereviseae, Candida albicans. It was found that these compounds were considerably more active than phenol, especially against Vibrio cholera, and N, N-dimethy-N'-(4-methyl-phenyl_formamkidine, N, N-dimethyl-N'-(2-methyl-4-bromo-phenyl)formanidine showed most potent bactericidal activities.

• YAKHAK HOEJI
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• v.45 no.6
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• pp.565-569
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• 2001

Five novel cinmetacin amide derivatives as potential nonsteroidal antiinflammatory and analgesic compounds were prepared and their antiinflammatory-analgesic activity was compared with cinmetacin. Cinmetacin and hydroxysuccinimide were reacted with dicyclohexyl carbodiimide to give cinmetacin active ester (4), which was treated with amines to yield cinmetacin amides (5-9). Compounds (5) and (9) gave stronger analgesic activity than cinmetacin and compounds (5), (6), (9) showed comparable antiinflammatory activity to cinmetacin.

• Archives of Pharmacal Research
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• v.18 no.1
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• pp.51-55
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• 1995

A facile convenient syntheses of the titled compounds, via reacting the precusor 2-amino-2-(pentane-2, 4-dion-3-yithio)-6-phenylpyrimidine-5-carbonitrile (1) with nitrogen nucleophiles and with the carbanions of some active methylene compounds, is reported. Chemical and spectroscopic evidence of the newly syntheised compounds are described.

• Journal of the Korean Chemical Society
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• v.55 no.6
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• pp.1000-1006
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• 2011

A systematic study of Knoevenagel reaction and Nazarov cyclization was made on variety of less reactive carbonyl compounds such as ${\beta}$-ketoesters, 1,3-diketones and cyclic active methylene compounds using $Yb(OTf)_3$ as the catalyst. Recycling study confirms reusability of the catalyst without much loss of activity.

• Korean Journal of Plant Resources
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• v.33 no.2
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• pp.63-72
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• 2020

Fermented complex from garlic and nine medicinal plants were developed as a natural whitening material. Tyrosinase inhibition activity was determined and four active compounds were isolated. The nutritional components of fermented garlic complex (FGC) were analyzed to confirm the applicability as a functional food material. Tyrosinase inhibitory effect of FGC was 88.6%. Methanol extract was partitioned with EtOAc, n-BuOH and H₂O. From the EtOAc fraction (47 g), which showed the highest yield, active fractions were separated by repeated TLC, silica gel and ODS column chromatography to isolate active compounds. The chemical structures of the isolated compounds were analyzed by NMR and MS spectra. Phenylpropanoid compounds of 2,4,5-trihydroxy-benzenepropanoic acid (1) (1.9 mg) and 2,3,5-trihydroxy-benzenepropanoic acid (2) were confirmed. In addition, 2,4-dihydroxy-hydrocinnamic acid (3) (3.3 mg) and (+)sesamin (4) (6.1 mg) were isolated. These compounds will be useful as index compounds or functional compounds in FGC.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.380-398
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• 2005

There are various bioactive compounds in vegetables which are called 'phytochemicals' They are extranutritional constituents that typically occur in small quantities. They are being intensively studied to evaluate their effects on health. These biologically active compounds vary widely in chemical structure and function and are grouped accordingly, carotenoids, flavonoids, isothiocyanates, allyl compounds, indoles, isoflavones and saponins, etc. Traditionally used vegetables are defined, and their trivial names, biological functions and traditional and oriental medicinal effects are investigated in this study. Much scientific research needs to be conducted before we can begin to make science-based dietary recommendations. Despite this, there is sufficient evidence to recommend consuming vegetables rich in bioactive compounds, especially for the prevention of cancer.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2000.11a
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• pp.3-8
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• 2000

Chemical nature of nascent metal surfaces which is one of the important active sources for tribochemical reactions was investigated using a newly developed method. Some enhanced activities were observed. For example, organic compounds chemisorbed on nascent gold surfaces and aromatic compounds decomposed on nascent nickel surfaces resulting in hydrogen evolution. Non-polar compounds such as organic sulfides had a higher chemisorption activity on nascent steel surfaces than polar compounds such as fatty acids and phosphates. Organic sulfides reacted directly with nascent steel surfaces and the surface was covered with metal sulfides. The activity for the chemisorption of organic compounds was closely dependent on the electronic structure of metals. Although benzene chemisorbed very easily on nascent surfaces of transition metals, it did not chemisorb ell nascent surfaces of simple metals. Boundary lubricating behaviors of extreme pressure additives were explained on the bases of the chemical activities of nascent surfaces obtained in this investigation. Under mild conditions, polar compounds such as fatty acids and phosphates were effective for boundary lubrication, because surfaces are covered with oxide layers. On the other hand, sulfides were more effective under severe conditions where the oxide layers were removed and the nascent surfaces were formed.

• Journal of Microbiology and Biotechnology
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• v.23 no.6
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• pp.771-778
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• 2013

Essential oils are increasingly of interest for use as novel drugs acting as antimicrobial and antiviral agents. In the present study, we report the in vitro antiviral activities of 29 essential oils, extracted from Chinese indigenous aromatic plants, against the tobacco mosaic virus (TMV). Of these essential oils, those oils from ginger, lemon, tea tree, tangerine peel, artemisia, and lemongrass effected a more than 50% inhibition of TMV at 100 ${\mu}g/ml$. In addition, the mode of antiviral action of the active essential oils was also determined. Essential oils isolated from artemisia and lemongrass possessed potent inactivation and curative effects in vivo and had a directly passivating effect on TMV infection in a dose-dependent manner. However, all other active essential oils exhibited a moderate protective effect in vivo. The chemical constitutions of the essential oils from ginger, lemon, tea tree, tangerine peel, artemisia, and lemongrass were identified by gas chromatography and gas chromatography-mass spectrometry. The major components of these essential oils were ${\alpha}$-zingiberene (35.21%), limonene (76.25%), terpinen-4-ol (41.20%), limonene (80.95%), 1,8-cineole (27.45%), and terpinolene (10.67%). The curative effects of 10 individual compounds from the active essential oils on TMV infection were also examined in vivo. The compounds from citronellal, limonene, 1,8-cineole, and ${\alpha}$-zingiberene effected a more than 40% inhibition rate for TMV infection, and the other compounds demonstrated moderate activities at 320 ${\mu}g/ml$ in vivo. There results indicate that the essential oils isolated from artemisia and lemongrass, and the individual compound citronellal, have the potential to be used as an effective alternative for the treatment of tobacco plants infected with TMV under greenhouse conditions.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.508-514
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• 2013

Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensation of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles, breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longissimus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at $4^{\circ}C$. Results revealed that 8 out of the 18 detected free amino acids (FAA) showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophosphate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attributes of cooked beef.

• Proceedings of the PSK Conference
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• 2001.04a
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• pp.84-85
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• 2001