• Korean Journal of Microbiology
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• v.32 no.2
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• pp.172-175
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• 1994

Xanthomonas campestris M12 carrying OCT plasmid which could dissimilate octane was able to utilize n-alkanes of eight to sixteen carbon atoms via the capacity of this plasmid. M12 strain could utilize terminal oxidation products of these primary, alkanes, alcohols, aldehydes and fatty acids but not hexanoic acid, adipic acid, pimelic acid and heptanal. This strain also biodegraded n-alkanes by monoterminal or diterminal oxdation of straight-chain fatty acids, and branched-chain alkane.

• Journal of Ginseng Research
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• v.33 no.2
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• pp.89-92
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• 2009

Ginseng is a popular herbal medicine that has been used for thousands of years. A number of its components have been isolated and characterized, including ginsenosides, polysaccharides, peptides, polyacetylenic alcohols, and fatty acids. The lipophilic characteristics of ginsenosides have raised the possibility of their efficacy as steroid hormones. Several in-vitro studies have reported their pharmacological function as steroid hormones, especially estrogen, but no human study to date has confirmed their efficacy as alternatives to synthetic estrogen.

• Journal of the Korean Society of Tobacco Science
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• v.9 no.1
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• pp.57-64
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• 1987

The pyrolysis of geometrical isomers of 9-octadecenoic acid were conducted at $600^{\circ}C$ under nitrogen, and its pyrolytic behaviors were investigated. The pyrolytic products of both fatty acids, cis-9-octadecenoic acid(oleic acid) and trans-9-octadecenoic acid(elaidic acid), were analyzed using a gas chromatograph and GC/MS spectrometer. Twenty-seven different compounds were identified from these pyrolyzates, and the chief products of them were ketones, alcohols and aromatic hydrocarbons. And also, the pyrolytic mechanisms of two geometrical isomers of this fatty acid were discussed by a comparison of experimental results.

• Natural Product Sciences
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• v.25 no.4
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• pp.293-297
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• 2019

Policosanol extracted from sugarcane wax is a generic term used for total fatty alcohols obtained from esterification of fatty acids. It has been approved as a health functional food by the Ministry of Food and Drug Safety of Korea in 2006. Policosanol is well-known to aid in lowering blood cholesterol level. Recently, several studies have reported the physiological activities of policosanol, such as anti-inflammatory effects, antioxidant effects, and lowering of the incidence of ageing-related diseases, for example, hypertension, stroke, among others. This review describes the physiological activities of policosanol and its applications in the field of health functional foods.

• Journal of Pharmaceutical Investigation
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• v.15 no.3
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• pp.121-129
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• 1985

Influences of various waxes on the consistency of cream was investigated by inspections through microscope, rheometer and sensory test. Fatty acids, higher fatty alcohols, hydrocarbons, and some of natural waxes were used in this experiment. Most above waxes showed good state of emulsion at low concentration, but at higher concentration $(7.0{\sim}8.0%)$, they showed not only an unstable emulsion state but also a critical point of content in consistency. At this critical point of content, the consistency of w/o type cream was increased irregularly. So, it could be identified that consistency of a w/o type cream was strongly dependent on kinds and contents of waxes in continuous phase.

• Biomolecules & Therapeutics
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• v.5 no.4
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• pp.357-363
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• 1997

The effects of formulation variables of topical lotion on the skin permeation of ketoprofen were evaluated using excised rat skins. The formulation variables were the amounts of poloxamer 407, drug and ethanol, and penetration enhancers. The Keshary-Chien diffusion cells were used for the diffusion study. The flux of ketoprofen linearly decreased as the concentration of poloxamer increased from 5% to 15% in the preparation, and linearly increased as the amount of drug increased. Penetration enhancers such as fatty acids and fatty alcohols showed markedly enhancing effects at the level of 5%. Among them, the highest flux was shown in linolenic acid. From these results, optimum formula containing 3% ketoprofen, 5% poloxamer 407, 40% ethanol and 5% linolenic acid having the flux of 537.6 $\mu$g/$\textrm{cm}^2$/hr were noted.

• Microbiology and Biotechnology Letters
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• v.3 no.1
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• pp.7-15
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• 1975

The possibilities of utilizing acid-hydrolyzate of "Sliced and dried sweet potatoes" as a carbon source for the microbial production of L-Glutamic Acid(L-GA) with Micrococcus glutamicus were investigated and the results showed as follows： 1) The highest hydrolysis rate, 74.6% of the reducing sugar based on the weight of dry matter, was obtained when the sweet potatoes were hydrolyzed with 0.8% of HCI at 2.0kg/$cm^2$ for 30 minutes. The most favorable hydrolyzate for the growth of the cells, however, was found to be the one obtained by treating the sweet potatoes with 0.5% HCI at 2. 0kg/$cm^2$ for 10 minutes. Reducing sugar content of the hydrolyzate was 10% as glucose. 2) Biotin content of the hydrolyzate was 25$\mug$/1 and it was proved to be excess in amount for the L-GA production. 3) The effects of addition of antibiotics, alcohols and fatty acid esters on the L-GA production were tested in the biotin excess medium. The production of L-GA was most increased to 32.5g/l with the addition of 10 I. U. of penicillin per ml. to the culture medium at 4 hours after inoculation. But the addition of alcohols, especially fatty acid esters, showed no significant effects. 4) Among the organic nutrients tested. " Gluten acid hydrolyzate" greatly enhanced the production of L-GA adding it＇s concentration of 1.0% to the medium. 5) The maximum production of L-GA resulted in 35g/1 when the cells were grown for 48 hours in the hydrolyzate medium supplemented with 1.0% of "Gluten acid hydrolyfate" and with 10 I. U. of penicillin per ml added at 4 hours after cultivation.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1153-1158
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• 1999

Propolis is a resinous bee-hive product that honeybees collect from plant exudates, flower and leaves. Flavor characteristics of two varieties of propolis collected from different plant origins, falseacacia(Robinia psedoacacia L.) and chestnut tree(Castanea crenata), were analyzed using Aroma Scan and GC/MS. Two varieties of propolis were grouped with quite different aroma profiles by Aroma Scan. Fifty five flavor compounds were identified by GC/MS, of which 44 compounds were found from the propolis of falseacacia and 47 compounds from chestnut tree. Five aldehydes, eight alcohols. five ketones, three esters, one fatty acid, twenty seven hydrocarbons. two terpenes and four phenolic derivatives were identified. Thirty six compounds including benzaldehyde, cinnamyl alcohol, eudesmol and benzyl benzoate were detected in both propolis, eight compounds including geraniol and n-undecane only in propolis of falseacacia and eleven compounds including piperitenone and valencene only in chestnut tree.

• Journal of Microbiology and Biotechnology
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• v.23 no.1
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• pp.47-55
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• 2013

Metabolic alterations of Cordyceps bassiana mycelium were investigated under the following culture medium and light conditions: dextrose agar supplemented with 0.5% yeast extract (SDAY) medium with light (SL), SDAY medium without light (SD), nut medium without light (ND), and iron-supplemented SDAY medium without light (FD). The levels of asparagine, aspartic acid, glutamic acid, glutamine, histidine, lysine, ornithine, and proline were significantly higher under SD and SL conditions. The levels of most of the alcohols, saturated fatty acids, unsaturated fatty acids, fatty acid esters, sterols, and terpenes were higher under the ND condition than in the other conditions, but beauvericin was not detectable under the ND condition. The FD condition was favorable for the enhanced production of aminomalonic acid, malic acid, mannonic acid, and erythritol. Thus, the metabolic characteristics of C. bassiana can be manipulated by varying the cultivation conditions, rendering this fungus potentially favorable as a nutraceutical and medicinal resource.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.471-479
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• 2011

This study analyzes flavor ingredients according to types of whisky and maturation periods based on total 40 different types of whisky that are mainly distributed to Korea via imports. Whisky was classified into four categories based on origin, and also into different categories based on maturity period, ingredients such as fusel alcohol, fatty acid, and fatty acid esters and proportion of patterns were analyzed. As a result of an analysis for fusel alcohol, high qualified types of alcohol including 3-methylbutanol, 2-methylbutanol, iso-butanol, and 1-propanol were detected from all Scotch whiskys, America whiskys, and Canadian whiskys. In particular, the proportional sum of 3-methylbutanol and 2-methylbutanol, and the sum of 3-methylbutanol and 2-methylbutanol/iso-butanol were regarded as core factors to determine each type of whisky. Acetaldehyde, ethyl acetate, and acetic acid increased as maturation and storage period became longer. As a result of the fatty acid and fatty acid ethyl ester analysis, the major fatty acids were dodecanoic acid and decanoic acid, both with detection of octanoic acid and hexanoic acid. However, dodecanoic acid, decanoic acid, and octanoic acid were lower than the detectable limit in American and Canadian whiskys, showing a unique phenomenon that hexanoic acid was detected only in very small amounts. Malt Scotch whisky showed higher significance than blended Scotch whisky, making it possible to classify types of whisky. Fatty acid ethyl ester contents showed significance with fatty acid either. In addition, changes in the whiskys based on maturation period were confirmed via proportions of fatty acids and fatty acid ethyl esters. In general, the proportion of fatty acids and fatty acid ethyl esters decreased as the storage period increased. This study provided basic data to classify types of whisky based on maturation periods by analyzing the proportion of flavor ingredients such as fusel alcohols, fatty acids, and fatty acid ethyl esters.