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Volatile Flavor Components in Takju Fermented with Mashed Glutinous Rice and Barley Rice (찹쌀 및 보리쌀 탁주 술덧의 발효과정중 휘발성 향기성분의 특성)

  • Lee, Taik-Soo;Choi, Jin-Young
    • Korean Journal of Food Science and Technology
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    • v.30 no.3
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    • pp.638-643
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    • 1998
  • The volatile flavor components in Takju made from mashed glutinous rice and barley rice were identified by GC and GC-MS using polar column. Twenty eight kinds of flavor compounds including 10 alcohols, 9 esters, 2 acids, 7 aldehydes were identified. At the beginning of fermentation 14 kinds of volatile components were detected and the kinds of volatile components were increased up to maximum after fermentation for 16 days. The contents of volatile components in the sample made from glutinous rice contained slightly higher than the sample made from barley rice. Ethyl alcohol, n-propyl alcohol, iso-amyl alcohol, n-hexyl alcohol, hexenyl alcohol, 2-phenylethyl alcohol, ethyl acetate, ethyl succinate, 2-phenylethyl acetate, butyic acid, benzaldehyde and 3-methoxybenzaldehyde were detected in the both of the sample throughout the fermentation process. Five kinds of aldehyde including ethyl propionate, iso-amyl acetate, ethyl caprylate and ethylphenyl acetate were detected only in the sample fermented for 16 days. The main components of the both sample were ethyl alcohol, iso-amyl alcohol, 2-phenylethyl alcohol, 2-phenylethyl acetate, hexenyl alcohol and iso-butyl alcohol. Besides ethyl acetate and benzaldehyde from glutinous rice Takju and hexenyl alcohol from barley rice Takju were found as main components.

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Isolation and Identification of an Antibacterial Substance from Sea Mustard, Undaria pinnatifida, for Streptococcus mutans (미역 추출물로부터 충치 원인균, Streptococcus mutans에 대한 항균물질의 분리 및 동정)

  • Yun, So-Mi;Jang, Jun-Ho;Lee, Jong-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.2
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    • pp.149-154
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    • 2007
  • An antibacterial substance to the Streptococcus mutans, a causative bacterium for decayed teeth, was isolated from the dried sea mustard, Undaria pinnatifida, and identified by GC and GC/MS. Acetone extract from the sea mustard (10.4 kg), was evaporated and partitioned to 4 fractions such as hexane, chloroform, butanol and water. The most active chloroform fraction were further purified through basic alumina, silicic acid and ODS column, successively, and finally, 3 antibacterial substances were isolated on the HPLC attached ODS column by using 95% MeOH and guided with UV detector (254 nm). Antibacterial substances (total 160mg, yield $1.5\times10^{-3}$%) had the same Rf value (0.42) on the TLC developed hexane diethyl ether acetic acid (80:30:1) and those methyl esters moved to 0.95. They were identified as the same unsaturated fatty acid, $C_{18:4,\;n-3}$ (3,6,9,12-octadecatetraenoic acid, stearidonic acid) compared relative retention times (15.5 min) with authentic fatty acid on the GC chromatogram. It was further confirmed unambiguously on the GC/MS giving molecular ion peak at m/z 290 which coincided with its methyl ester.

A Study on the Lipid Components in Oyster Mushroom (느타리버섯의 지방성분(脂肪成分)에 관한 연구(硏究))

  • Kwon, Yong-Ju;Uhm, Tai-Boong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.13 no.2
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    • pp.175-180
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    • 1984
  • Lipids in oyster mushroom (Pleurotus florida) were extracted by the mixture of chloroform-methanol (2: 1, v/v) and fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. Components and fatty acid composition of each fraction were deter- mined by thin-layer and gas-liquid chromatographies. Fresh oyster mushroom contained 0.5% total lipid in which the contents if neutral lipids, glycolipids and phospholipids were 33.8%, 19.7% and 45. 6%, respectively, Triglycerides(38.2%), free fatty acids (20%) and free sterol (10%) were the major components among the neutral lipids. Diglycerides, monoglycerides, sterol esters and three unidentified neutral lipids were the minor components. Major components of glycolipids were steryl glycosides(35.9%) and esterified steryl glycosides (23.7%). Digalactosyl diglycerides, mono-galactosyl diglycerides and two unknown components were also present. Of the phospholipids, phosphatidyl cholines and serines (48.2%), and phosphatidyl ethanolamines(44.4%) were the major components. On the other hand, the major fatty acids of neutral lipids we.e linoleic, palmitoleic, oleic and palmitic acid. Linoleic and palmitic acid were the predominant fatty acids of both glycolipids and phospholipids.

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Changes in Organic acids, Free Sugars, and Volatile Flavor Compounds in Fig (Ficus carica L.) by Maturation Stage (무화과의 성숙도에 따른 유기산, 유리당 및 향기 성분의 변화에 관한 연구)

  • Shin, Tai-Sun;Park, Jin-A;Jung, Bok-Mi
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.7
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    • pp.1016-1027
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    • 2015
  • This study collected 120 figs, classified them into six degrees of maturity according to hardness values, and analyzed contents of organic acids and free sugars. Volatile compounds in figs were investigated using the solid-phase microextraction method of gas chromatography/mass spectrometry. For measurement of texture, elasticity increased up to stage 4 and decreased again. Cohesiveness and brittleness increased with maturation. Organic acids in figs were mainly composed of citric acid, malic acid, and tartaric acid in the final stage. Fructose and glucose were the major sugar components of figs. Fructose content decreased from stage 1 to stage 4 and then increased significantly. One hundred and nineteen volatile compounds were identified in figs, and classes were 14 acids, 15 alcohols, 23 aldehydes, 10 esters, 33 hydrocarbons, 11 ketones, four aromatics, six miscellaneous, and five terpenes. The dominant volatile components in figs were hexadecanoic acid, hexane, dodecanal, DL-limonene, 2-hexanal, nonanal, and 6-methyl-5-hepten-2-one.

Studies on Flavor Components and Organoleptic Properties in Roasted Red Ginseng Marc (볶음처리한 홍삼박의 향기성분과 관능적 특성)

  • Park Myung-Han;Sohn Hyun-Joo;Jeon Byeong-Seon;Kim Na-Mi;Park Chae-Kyu;Kim An-Kyun;Kim Kyo-Chang
    • Journal of Ginseng Research
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    • v.23 no.4
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    • pp.211-216
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    • 1999
  • The red ginseng marc was roasted at various conditions and its organo-leptic properties and flavor components were investigated. Scorched-rice odor and roasted odor and the roasted red ginseng marc powder were much stronger than those from the unroasted red ginseng marc powder while earth odor, old-rice odor, metalic off-odor and woody odor were much weaker than those from the unroasted red ginseng marc. Savory odor and scorched-rice odor as well as savory taste and astringent taste from the water-extract of red ginseng marc roasted at $200^{\circ}C$ were stronger, but smoky odor, woody odor, biner taste and rough taste were weaker than those roasted at $230^{\circ}C$. Seven kinds of pyrazines, two kinds of carbonyl compounds, seven kinds of acids, two kinds of esters, five kinds of phenolic compowlds, maltol and six other compounds were identified as flavor components in distillate from red ginseng marc roasted at $200^{\circ}C$ for twenty minuties. Of them pyrazines and maltol are thought to be compounds which have characteristic odor such as roasted odor and/or scorchedrice odor in the roasted red ginseng marc.

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Changes of Lipid Composition of Korean Black Soybean before and after Soaking (수침과정 전후의 한국산 검정콩의 지질성분 변화에 관한 연구)

  • Oh, Me-Kyong;Rhee, Sook-Hee;Cheigh, Hong-Sik
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.1
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    • pp.29-35
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    • 1992
  • Total lipids of Korean black soybean (Glycine man Merr) during soaking in water were extracted, purified and fractionated into three lipid classes, and then lipid contents and their fatty acid compositions were investigated. The lipids of the beans consisted of 89.1% neutral lipids, 1.5% glycolipids and 9.4% phospholipids, and these fractions did not change significantly during the soaking period. The neutral lipid fraction of the beans contained 92.1% triglyceride, 3.0% sterol esters and hydrocarbons, 2.8% diglyceride, 1.5% free fatty acids, 0.3% free sterols and 0.3% monoglyceride, and no significant changes were found in the composition of neutral lipid fraction from the soaked beans. Major components of the glycolipid fraction were esterified steryl glycosides (43.6%), steryl glycosides (26.6%) and digalactosyl diglycerides (14.5%), and these fractions did not change significantly during the soaking period. On the other hand, phosphatidyl choline (41.6%) and phosphatidyl ethanolamine (39.5%) were most abundant components found in the phospholipid fraction, and the contents of phospholipids changed a little during the soaking period. Linoleic acid, oleic acid and palmitic acid were the major fatty acids found in total lipids, neutral lipids, glycolipids and phospholipids. A few changes in the major fatty acid compositions of phospholipids were observed during the soaking period.

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Identification of Irradiation -induced Volatile Marker Compounds in Irradiated Red Pepper Powder (방사선조사 고추가루로부터 휘발성 표지물질의 구명)

  • Kim, Hun;Ahn, Jun-Suck;Sin, Yeong-Min;Lee, Yong-Ja;Lee, Kyung-Hae;Byun, Myung-Woo;Cha, Yong-Jun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.2
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    • pp.236-242
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    • 2005
  • To develop a new detection method using irradiation-induced volatile marker compounds of red pepper powder (RP), the volatile compounds of irradiated RP (0, 1, 3, 5, and 10 kGy) were analyzed by purge and trap (P&T)/solid phase microextraction (SPME)/gas chromatography/mass spectrometry (GC/MS) methods. A total of 51 and 31 compounds were detected in IRP by SPME and P&T methods, respectively. Among these, 25 compounds, which were composed of 4 hydrocarbons, 7 aldehydes, 1 ketone, 3 alcohols, 4 aromatic compounds, 2 esters and 4 miscellaneous compounds, showed irradiation dependent manner with significant positive correlation (p<0.01 or p<0.05) between irradiation dose and relative concentration. However, all compounds except 1,3-bis(1,1-dimethylethyl)benzene were not suitable as marker compounds because of their low determination coefficients ($R^2$<0.80) between irradiation dose and their concentrations, and detectablilty in nonirradiated sample. Therefore, only one compound, 1,3-bis(1,1-dimethylethyl)benzene, was tentatively identified as a volatile marker compound to detect irradiated RP.

Changes of Volatile Odor Components in Onion by Freeze-drying (동결건조에 의한 양파의 휘발성 향기성분의 변화)

  • Kim, Jun-Hyoung;Seo, Hye-Young;No, Ki-Mi;Han, Byung-Jae;Lee, Seong-Jin;Seo, Yu-Seog;Kim, Kyong-Su
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.2
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    • pp.230-235
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    • 2005
  • Volatile organic components from fresh and freeze-dried onions were extracted by SDE apparatus and analyzed by GC/MS. Components of 40 and 31 were identified in fresh and freeze-dried onions respectively. These components included esters, aldehydes, ketones, alcohols and S-containing compounds. Major compounds of S-containing compounds such as 1-propanethiol, dipropyl trisulfide, and methyl propyl trisulfide in fresh onions were clearly decreased in freeze-dried onions. Then, S-containing compounds such as methyl allyl sulfide, propyl ally sulfide, dially disulfide and 3,5-diethyl-l,2,4-trithiolane and alcohols such as pentanol, hexanol and propanol were disappeared by freeze-drying. Exceptionally, ethyl acetate, dimethyl disulfide and 2-methyl-2-pentenal were increased as different trend with major S-containing compounds. (Z)-Propenyl methyl disulfide and (E)-propenyl methyl disulfide were also changed by freeze-drying in the similar pattern as mentioned above compounds.

Preparation of Liquid Crystalline with Gemini Surfactant (제미니형 계면활성제를 사용한 액정기술의 제조방법)

  • Zhoh Choon-Koo;Kim In-Young;Han Chang-Giu
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.30 no.3 s.47
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    • pp.369-375
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    • 2004
  • In this study, liquid crystalline (LC) is formed using Gemini surfactant (GS) type and moisturizing effect in vivo is measured. $3.0\;wt\%$ of sodium dicocoyl ethylene diamine (PEG)-15 sulfate (SCD-PEG-15S) is used as GS and $4.0\;wt\%$ of hydrogenated dimer acid esters (HDAE) as booster. For stabilizers, $2.0\;wt\%$ of behenyl alcohol (BA) and $1.0\;wt\%$ of Iyso-lecithin (LyL) are utilized. It is stabilized in pH from 4.0 to 10.5 and the best condition is in pH 6.5. The value of viscosity is $8,000\pm500$ cP. The most excellent particles are formed within the range of 4.0 to 15.5 um. Formed LC is observed around LC particles using polarization microscope. It is also observed that lamellar gel network structure is formed around LC particles. Moisturizing effect is improved by $13.6\%$ (P<0.05) compared to control when measured 30 min later after coating samples. After 1 h, moisturizing effect is improved by 1$12.6\%$ (P<0.05) than control while showing $28.3\%$ (P<0.05) of improvement after 4 h. These results may be caused from that manufactured LC forms lamellar structure so that it has better water-holding ability and absorbance of oil increases. This formula could be utilized by delivery system (DS) on skin so that this technology can be applied for manufactuing pharmaceuticals and cosmetics.

Protein Kinase C (PKC) in Cellular Signalling System: Translocation of Six Protein Kinase C Isozymes in Human Prostate Adenocarcinoma PC-3 Cell Line (세포신호계에 있어서 Protein Kinase C: 사람의 전입선 adenocarcinoma PC-3 세포내의 여섯개의 Protein kinase C 동립효소의 translocation)

  • Park, Won-Chul;Ahn, Chang-Ho
    • The Korean Journal of Zoology
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    • v.36 no.4
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    • pp.439-451
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    • 1993
  • Protein kinase C isozymes in a human prostate adenocarcinoma PC-3 cell line were characterized. Immunoreactive bands and immunocytochemical stains were obsenred in PC-3 cells with antibodies raised against protein kinase C ${\alpha}$, ${\beta}$, ${\gamma}$, $\delta$, $\varepsilon$, and ζ types, respectively. Protein kinase C ${\alpha}$ corresponded to a immunoreactive band at a molecular weight of 80,000-dalton, whereas molecular weights of other immunoreactive isozvmes of protein kinase C were detected at 68,000-dalton. Protein kinHse C $\delta$ and ζ antibodies detected additional bands at 55,000-dalton and 80,000-dalton, respectively Immunocvtochemical study confirmed the results of the immunoblotting experiments qualitatively: all six protein kinase C isozymes were detected in the cytoplasm of PC-3 cells. Translocation of protein kinase C in PC-3 cells were also examined with phorbol 12-myristate 13-acetate (PMA), bryostatin 2, diolein, and 1-oleoyl-2-acetyl glycerol (OAG). Differential reactions of protein kinase C isozvmes to these activators were obsenred. When PC-3 cells were treated with 10mM bryostatin 2, protein kinase C isozyme u was translocated into the nucleus, whereas s type was translocated into the plasma membrane and the nucleus. Protein kinase C ${\alpha}$ and ζ types were translocated into the nucleus following the treatment with 101M diolein, whereas protein kinase C ${\alpha}$, ${\beta}$, ${\gamma}$, and $\varepsilon$ types were translocated into the nucleus by the treatment with 10mM OAG. Protein kinase C ${\alpha}$ and $\varepsilon$ types were translocated into the nucleus in the presence of 100nM PMA. Protein kinase C $\delta$ type was translocated to the nuclear membrane by these activators, however, only PMA-induced translocation was inhibited by protein kinase C inhibitor, 1-(5-isoquinolinesulfonyll-2-methvlpiperazine dihvdrochloride (H7) . H7 inhibited translocation of protein kinase C ${\alpha}$ type induced by PMA, ${\beta}$ type by OAG and s type by PMA and OAG, whereas it did not affect translocations induced by bryostatin and diolein, respectively. These results suggest that there exist six isoformes of protein kinase C (${\alpha}$, ${\beta}$, ${\gamma}$, $\delta$, $\varepsilon$ and ζ types) in PC-3 cells and that each of these isozvmes distinctivelv reacts to bryostatin, diolein, OAG and PMA, in part due to an altered molecular size and conceivably discrete binding site(s).

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