• Title/Summary/Keyword: Aldehyde

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α-Glucosidase, Tyrosinase, and Elastase Inhibitory Effects of Enzymatic Extracts from Ecklonia cava and its Alcohol Metabolizing Activity (감태(E. cava Kjellman) 효소분해산물의 항당뇨 및 알코올 분해능과 미용효과)

  • Kim, Hye-Youn;Cho, Eun-Kyung;Kang, Su-Hee;Bae, Jeong-Mi;Choi, Young-Ju
    • Journal of Life Science
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    • v.22 no.6
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    • pp.751-759
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    • 2012
  • Microbulbifer sp. was used to acquire the degrading products from Ecklonia cava (DPEC) and the products were investigated to determine the physiological activities. Firstly, 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity and superoxide dismutase (SOD) assay were about 84.1% and 89.6% at 2.5 mg/ml, respectively. In addition, nitrite scavenging ability was shown to be 56.3% at 0.5 mg/ml on pH 1.2. ${\alpha}$-Glucosidase inhibitory activity was increased in a dose-dependent manner and was about 58.7% at 2.5 mg/ml. To determine the influence of DPEC on alcohol metabolism, the generating activity of reduced-nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were measured. Facilitating rates of ADH and ALDH activities by DPEC were 123.3% and 215.2% at 2.5 mg/ml, respectively. For analyses of anti-wrinkling and whitening effects, its elastase and tyrosinase inhibitory activities were measured and were about 73.1% and 42.2% at 2.5 mg/ml, respectively. These results indicated that DPEC has valuable biological attributes owing to its antioxidant, nitrite scavenging, and alcohol metabolizing activities and ${\alpha}$-glucosidase, elastase, and tyrosinase inhibitory activities.

Effect of lotus root powder on the baking quality of white bread (연근 분말 첨가가 제빵의 적성에 미치는 영향)

  • 김영숙;전순실;정승태
    • Korean journal of food and cookery science
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    • v.18 no.4
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    • pp.413-425
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    • 2002
  • Quality characteristics of white bread added with lotus root powder(3, 6%) were investigated. Moisture content of white bread added with lotus root powder were higher than control. As the amount of added lotus root powder increased, the lightness, redness and yellowness of bread crust as well as the volume of the bread decreased, but the redness and yellowness of the crumb increased slightly. The content of free amino acids increased by the addition of lotus root powder and the major ones were L-glutamic acid, L-alanine, L-valine and threonine. The major flavor components were 2-methyl butanal and 3-methyl butanal, which were formed by the amino-carbonyl reaction in baking bread at high temperature. Aldehyde flavor components such as 2-ethylfuran, 2-butanedione and 3-butanedione were formed by yeast fermentation. Ethyl acetate and vinyl acetate also influenced the flavor of the bread. The addition of lotus root powder increased the hardness and fracturability, and decreased the gumminess, chewiness and cohesivenes of the bread. Sensory evaluation of white bread indicated that the addition of 3%, 6% lotus root bread enhanced the grain formation, color, mouth feeling, appearance, hardness, moistness, flavor and overall acceptability. Overall, the addition of 6% lotus root powder showed the best performance in the nutritional and functional aspects of the bread.

Volatile Compounds of Elsholtzia splendens (꽃향유의 휘발성 향기성분)

  • Lee, So-Young;Chung, Mi-Sook;Kim, Mi-Kyung;Baek, Hyung-Hee;Lee, Mi-Soon
    • Korean Journal of Food Science and Technology
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    • v.37 no.3
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    • pp.339-344
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    • 2005
  • Volatile compounds, isolated from Elsholtzia splendens using simultaneous steam distillation extraction (SDE) and headspace solid phase microextraction (HS-SPME), were analyzed by gas chromatography/mass spectrometry(GC-MS). Twenty-nine compounds, comprising 3 aldehydes, 7 alcohols, 11 hydrocarbons, 5 ketones, and 3 miscellaneous ones, were tentatively identified from volatile compounds of Elsholtzia splendens flowers. From leaves, 30 compounds, comprising 3 aldehydes, 6 alcohols, 11 hydrocarbons, 6 ketones, and 11 miscellaneous ones, were tentatively identified. Volatile compounds extracted by HS-SPME in E. splendens flowers were 3 alcohols, 18 hydrocarbons, 3 ketones, and 2 miscellaneous ones. In leaves, 31 compounds, comprising 7 alcohols, 15 hydrocarbons, 7 ketones, and 2 miscellaneous ones, were tentatively identified. Major volatile compounds identified by SDE and HS-SPME were naginataketone and elsholtziaketone, which were identified as aroma-active compounds, representing characteristic aroma of E. splendens.

Effect of Lactobacillus brevis HY7401 Intake on the Serum Ethanol Concentration in Rats (Lactobacillus brevis HY7401 섭취가 쥐의 혈중 알코올 수준에 미치는 영향)

  • Ahn, Young-Tae;Kim, Yong-Hee;Bae, Jin-Seong;Lim, Kwang-Sei;Huh, Chul-Sung;Yang, Woo-Young;Kim, Hyung-Su;Baek, Young-Jin
    • Korean Journal of Food Science and Technology
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    • v.36 no.4
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    • pp.604-608
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    • 2004
  • Possibility of Lactobacillus strains able to metabolize ethanol and acetaldehyde in vitro and in vitro was studied. Lactobacillus brevis strains showed higher alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activities than those of other lactic acid bacteria strains. L. brevis HY7401 exhibited the highest ADH and ALDH activities and decreased considerable amounts of ethanol and acetaldehyde in vitro. L. brevis HY7401 cell intake significantly decreased serum ethanol levels in rats fed ethanol (4g/kg BW) compared to control groups. Ethanol level in small intestines of rats fed L. brevis HY7401 was about 50%, and their acetic acid concentration was twofold higher than control. Results reveal L. brevis HY7401, isolated from human, metabolizes ethanol and acetaldehyde in vitro and in vivo.

Effects of Alcohol on Neurocognitive Function, Psychomotor Performance and Subjective Response in Koreans with Different ALDH2 Genotypes (한국인에서 Aldehyde Dehydrogenase 2 유전자 변이가 알코올의 신경인지 기능, 정신운동성 수행 및 주관적 반응에 미치는 영향)

  • Shin, Il-Seon;Yoon, Jin-Sang;Kim, Hyun;Yoon, Bo-Hyun;Lee, Hoon;Jung, Jae-Sung;Lee, Hyung-Yung
    • Korean Journal of Biological Psychiatry
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    • v.6 no.2
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    • pp.176-188
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    • 1999
  • Objective : The purpose of this study was to evaluate the effects of alcohol on neurocognitive function, psychomotor performance and subjective response in healthy Korean adults with different ALDH2 genotypes. Method : A total of 24 males, half with active $ALDH2^*1/2^*1$ and the other with inactive $ALDH2^*1/2^*2$, was selected through genotyping using restriction fragment length polymorphism. In a double-blind, placebo-controlled cross-over design, each subject consumed 0.5g/kg dose of alcohol, given as a mixture of 40% vodka and orange juice, and placebo(orange juice) on two separate occasions on an average of weekly intervals. The blood alcohol concentrations(BACs) were measured using a breath analyzer at baseline and at 30, 60 minutes after drinking. P300s were measured at baseline and at 30 minutes after alcohol and placebo intake. Vital signs and psychomotor performance[Critical Flicker Fusion Threshold(CFFT), Choice Reaction Time (CRT), Digit Symbol Substitution(DSS)] were measured at baseline and at 60 minutes after alcohol and placebo intake. Subjective responses were measured at the end of the study. The statistical analysis focused on whether there were any differences between groups with different ALDH2 genotypes. Results : The major results are as follows. 1) BACs in the inactive group were overall equivalent to those in the active group. Only in terms of time, BACs were significantly higher overall at 30 minutes than at 60 minutes after alcohol intake. 2) Pulse rates were significantly increased after alcohol intake compared with placebo, and the increase was greater in the inactive than in the active group. 3) P300 latencies in leads Fz(frontal), Cz(cental) and Pz(parietal) were significantly increased after alcohol intake compared to placebo, and the increase was greater in the inactive than in the active group. P300 amplitudes in leads Cz and Pz were significantly decreased overall after alcohol intake compared to placebo. 4) Compared with placebo, alcohol produced significant effect on the psychomotor performance : impairment in the inactive group, improvement in the active group. 5) Compared with placebo, alcohol significantly induced a negative or an intense effect on the subjective responses in the inactive group, but little negative and even a somewhat positive effect in the active group. Conclusions : These results suggest that ALDH isozyme variance might be an important factor to determine the effects of acute dose of alcohol on the various psychobehavioural functions and also to determine the alcohol use pattern and to predict the future development of alcohol overuse and/or abuse.

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Effect of Plant Part Extracts of Lythrum salicaria L. on Chronically Alcohol-Administrated Rat (털부처꽃 채취부위별 추출물이 만성 알코올 투여 흰쥐에 미치는 영향)

  • Lee, Seung-Eun;Kim, Geum-Soog;Lee, Jeong-Hoon;Kang, Yong-Ku;Lee, Eun-Suk;Choi, Je-Hun;Lee, A-Reum;Park, Su-Jin;Noh, Hyung-Jun;Kim, Seung-Yu
    • Korean Journal of Medicinal Crop Science
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    • v.19 no.5
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    • pp.334-340
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    • 2011
  • The study was done to investigate the effects of the extracts from the different parts of Lythrum salicaria (LS) on liver protective activities in chronically alcohol-treated rats. SD male rats except normal animals were administrated with alcohol ($30m{\ell}$ of 30%~40% ethanol/kg/day) and the extracts (300 mg/kg/day) for 10 weeks. Chronic alcohol administration decreased body weight, high density lipoprotein (HDL)-cholesterol and the reduced form-glutathione (GSH), whereas increased the ethanol content, glutamic-oxaloacetic transaminase (GOT), total cholesterol, low density lipoprotein (LDL)- cholesterol, triglyceride in blood/serum and the ratio of the oxidized form of glutathione (GSSG) and total GSH (GSSG/total GSH) in liver tissue. Groups treated with the extracts of leaf, root and stem, showed decrease in GOT, total cholesterol and GSSG/total GSH and increase in hepatic aldehyde dehydrogenase (ALDH), total GSH and serum albumin. Administration with the root extract of LS decreased blood ethanol content compared with the other part extracts. But, serum triglyceride values in rats treated with root and stem extract were higher than that of the negative control animals. Flower extract-fed group showed decrease in body weight and serum triglyceride, but increase in the ratio of GOT and glutamic-pyruvic transaminase (GPT), and GSSG/total GSH. From the results, we conclude that the extracts of root and leaf among the plant parts of LS might be useful for the amelioration of the chronic alcohol-induced liver demage of rat.

Changes in Lipoxygenase Activity and Volatile Compounds of Fresh Tea Leaves During Early Growing Season (차잎의 초기 성장 시기 동안 lipoxygenase 활성 및 휘발성 향기성분의 변화)

  • Kim, Hyun-Jeong;Ryu, Sung-Kwon;Roh, Jin-Chul;Lee, Sang-Jun;Park, Seung-Kook
    • Applied Biological Chemistry
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    • v.46 no.1
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    • pp.23-27
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    • 2003
  • Lipoxygenase is the enzyme responsible for the formation of $C_6$-alcohols and $C_6$-aldehydes ($C_6$-compounds), which are well blown contributors to various types of 'green odor' In green tea. Changes in lipoxygenase activity and volatile compounds of green tea leaves were monitored daily during early growing season. The enzyme activity was spectrophotometrically measured using linoleic acid as a substrate. The volatile compounds were extracted through Solid Phase Micro-Extraction, and were subjected to GC and GC-MS analyses. Results showed that lipoxygenase activity and levels of $C_6$-compounds concomitantly increased or decreased during the early growing season, probably caused by the fluctuation in the daily temperature; increase in temperature led to the increase in enzyme activities and $C_6$-compound levels, whereas leaves plucked too early had low volatile compound levels. In this study, optimum plucking time of tea leaves for the production of high quality green tea with a wellbalanced aroma was determined.

Volatile Flavor Components of Wild Chopi (Zanthoxylum piperitum De Candolle) Leaf (야생 초피(Zanthoxylum piperitum De Candolle)잎의 향기성분)

  • 박준희;차원섭;오상룡;조영제;이원영
    • The Korean Journal of Food And Nutrition
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    • v.13 no.5
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    • pp.483-489
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    • 2000
  • Wild Chopi leaves were harvested near Chounghwa Mt. Sangju city in Kyungpook province. Chopi leaves were dried naturally and crushed with and without blanching. From mechanical analysis(GC). fifty five peaks were identified as volatile materials in no blanching leaf. Among the fifty five peaks, twenty three peaks were identified as hydrocarbones(dodecane, sabinene, myrcene etc.), ten peaks as alcohols (isobutylalcohol. cis-pentenol, 1-pentenol, 1-penten-3-ol etc.), seven peaks as aldehydes (3-methylbua-tanal, hexanal, 2,6-dimethyl hept-5-al etc.), four peaks as ketones(3-hydroxy-2-butanone, 2-nonanone, 2-undecanone, 2-tridecanone) and six peaks as esters ( cis-3-hexenyl acetate, linalyl acetate. citronellyl acetate, nervy acetate etc.). Other peaks were founded as 3-cyano-2,5-dimethylpyrazine, dimethyl sulfide, chloroform, 1,8 cineole. Thirty five peaks were identified as volatile materials in blanching leaf. Twenty peaks were identified as hydrocarbones(1,1-oxybis-ethane, $\alpha$-pinene, camphene. myrcene, $\beta$-phellan-drene, $\beta$-caryophyllene etc.), as alcohol(L-linalool, (-)-isopulgerol, $\alpha$-terpineol. citronellol etc.), as aldehydes(nonanal, citronellal), as ketones(2-undecanone, 2-tridecanone etc.) and as esteres(citronellyl acetate. cis-3-hexenyl acetate, neryl acetate etc.). Other peaks were found as 3-cyano-2,5-dimethyl-pyrazine. The amount of volatile materials such as $\alpha$-pinene, myrcene, $\beta$-phellanderene, L-linalool, citronellal, citronellyl acetate, $\beta$-caryophyllene were detected abundantly among the volatile materials.

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Effects of Added Corn Oil on the Formation of Volatile Flavor Compounds in Dry Shrimp During Roasting Process (볶음 과정중 첨가한 옥수수 기름이 마른 새우 향기성분 형성에 미치는 영향)

  • Joo, Kwang-Jee;Kang, Mi-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.5
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    • pp.655-660
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    • 2003
  • Flavor components of dry shrimp, roasted-dry shrimp and roasted-dry shrimp with corn oil (w/w: 10%, 25%) were investigated to evaluate the effects of added corn oil on the formation of volatile components in dry shrimp during roasting process. The identified volatile included 20 nitrogen-containing compounds (7 pyrazines, 7 pyridines 3 pyrroles, others) 14 aldehydes, 5 alcohols, 4 ketones and 11 others. The largest quantities of lipid-derived products hexanal, nonanal, 2-pentylfuran, 1-octen-3-ol, trans-2-decenal, trans, cis-2,4-decadienal, trans, trans-2,4-decadienal were detected in the roasted-dry shrimp samples with corn oil. The lipid-derived aldehydes might be involved in the formation of 3- ethyl-2,5-dimethylpyrazine, 2,3,5-trimethyl-6- ethylpyrazine, 2-ethyl-5,6-dimethylpyrazine, 2,3,5- trimethylpyrazine, 3- ethyl-2,6-dimethylpyridine, 2-propylpyridine, ben-zopyrrole and the others. The nitrogen-containing compounds seem to be a major flavor component and responsible for characteristic flavor in roasted-dry shrimp with corn oil.

The computer-Integrated Business System(CIBS) for Highly Decentralized Organizations (분산조직을 위한 컴퓨터 통합 비즈니스 시스템)

  • 박광호;권용균
    • Proceedings of the Korean Operations and Management Science Society Conference
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    • 1996.10a
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    • pp.153-156
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    • 1996
  • 현재의 정보시스템이 하드웨어의 발전에 비해 늦어진 이유는 개발 단계별로 상호 일관성이 결여된 방법론을 사용하고 있고 이 방법론들이 실제의 비즈니스 프로세스(Business Process)와는 차이가 있는 형태로 구현이 되기 때문이다. 또한, 이런 방법론들이 분산조직에 사용된다면 비즈니스 프로세스가 세분화되기 때문에 문제점들이 더 깊이 심화되는 경향이 발생하게 된다. 이런 상황에 대한 해결책은 정보시스템이 비즈니스 프로세스로부터 구체적인 정보시스템의 구현에 이르기까지 일관성 있게 진행할 수 있는 방법론이 필요하다. 그러므로, 정보시스템 구현의 각 단계별로 추상과 구현방법을 구체적으로 제시하고 개념적인 무결성을 보장할수 있는 새로운 정보시스템 개발방법이 요구된다. 본 논문에서는 이러한 정보시스템을 구현하기 위해서 업무분석의 과정에서부터 구현에 이르기까지 개념적인 무결성(Conceptual Integrity)을 유지하고(Brooks, 1982) 방법론상에서 중단이나 변형없이 연결되는 시스템 개발방법론인 컴퓨터 통합 비즈니스 시스템(Computer-Integrated Business System:CIBS)을 소개하고 이 CIBS가 사용하는 세부적인 객체지향 프로그래밍 방법론이 AF(Application Framework)을 설명하며, 최종적으로 이 CIBS에 의해서 구현된 정보시스템과 기존의 프로그래밍 기법으로 구현된 정보시스템과의 비교를 통해 그 장단점을 증명하고자 한다. 또한, 이 CIBS구조는 정보시스템의 단편적인 정보제공 능력을 넘어서서 비즈니스 프로세스를 개선함에 의해서 기업의 노하우를 정립하고 이를 발전시키는 정보시스템의 진보된 형태를 보여줌으로서 정보시스템의 새로운 모습과 비젼을 제시하며 혁신적인 정보시스템의 새로운 구조를 보여준다. 문제점들은 HED (Human Engineerign Discrepance) 목록으로 정리하여 설계에 반영하도록 하였다.로 마음의 안정감, 몸의 긴장 이완에 따른 건강 상태 유지, 수업 집중도 향상 등이 나타났다. 위와 같은 종합 적 분석 결과에 따라, 본 연구는 제조 현장의 생산성 향상 및 품질 향상과 연계하여 작업자의 작업 집중도 향상, 작업자의 육체적, 심리적 변화에 따른 생산성 및 품질 향상 변화 정도 등의 산업공학(인간공학) 제 분야의 여러 측면에서 연구 및 적용이 가능하리라 사료된다.l, 시험군:25.90$\pm$7.16mg/d1, 47% 감소)를 나타내었으며, 시험군의 AUC는 대조군에 비해 39% 감소하였고, 혈중 아세트알데히드의 농도는 투여 60분후 시험군(3.96$\pm$0.07nmo1/$m\ell$)이 대조군(6.45$\pm$0,64nmo1/$m\ell$)에 비해 유의성 있는 감소(39%)를 나타내었으며, 시험군의 AUC는 대조군에 비해 48% 감소하였다 한편, 시험관내 에탄올 대사 효소에 대한 바이오짐의 효과를 검색해본 결과 바이오짐(2.0 $\mu\textrm{g}$/assay)에 의해 Aldehyde dehydrogenase(1.5unit/assay)의 활성이 14% 증가되었다. 본 연구의 결과로 볼 때, 비지니스 및 바이오짐은 음주 후 상승된 혈중 에탄을 농도 및 아세트알데히드의 농도를 현저히 감소시키는 효과가 있었다.량 보호 관리, 도시 소공원 개발, 역사 문화 공원 조성, 하천 공간 복원, 공원 시설 기능 개선, 이용 프로그램 개발, 공원 관리 개선, 환경 피해 녹지의 회복, 도시 환경 림 조성, 녹지 기능

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