• Journal of Mushroom
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• v.6 no.1
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• pp.1-12
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• 2008

Mushroom is well known for a safe food for a long time and, what is more, has a lot of useful characteristics related on the pharmacological activities. It is expected to be one of the most important functional food due to its diverse bioactive compounds. Especially, medical potentiality on immunomodulator and antitumor continues to be focused. Recent research trend and commercialization of functional healthy food using mushroom and its bioactive compounds will be herein introduced. Industrialization of mushroom functional substances will be also discussed.

• Bulletin of the Korean Chemical Society
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• v.34 no.8
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• pp.2256-2260
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• 2013

A new quinoline-based acylhydrazone (1) has been synthesized and applied as a fluorescent probe. Probe 1 exhibits high selectivity and sensitivity to $Cu^{2+}$ with fluorescence "ON-OFF" behavior in HEPES buffered (1‰ DMSO, HEPES 20 mM, pH = 7.4) solution. The on-site generated 1-$Cu^{2+}$ complex displays excellent selectivity to sulfide ions with fluorescence "OFF-ON" performance through copper displacement approach.

• Korean Journal of Agricultural Science
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• v.46 no.1
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• pp.173-182
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• 2019

To produce a high-quality Kimchi product, molten salt was used for the Kimchi. Changes in the physiochemical properties and functional compounds were analyzed during fermentation. The salinity of bay salt Kimchi was higher than that of the molten salt Kimchi. The fermentation speed of the lactic acid bacteria in the molten salt Kimchi was significantly faster. To evaluate the effects of the salts on the changes in the functional compounds during fermentation, the antioxidant activity, total phenolic compounds (TPC), flavonols, phenolic acids, and glucosinolates in Chinese cabbage were analyzed. In the first 9 days, antioxidants were decreased during this fermentation period and then, increased after that. TPC was slightly increased for all the conditions after 40 days fermentation. Kaempferol was a major flavonol but had a relatively larger decrease in the molten salt Kimchi than in the bay salt samples. Phenolic acid did not show any significant difference among the samples. The glucosinolate contents were significantly decreased in all the conditions of Kimchi during the fermentation period. Consequently, the molten salt greatly affected the fermentation speed of Kimchi and the total characteristics of the Kimchi lactic acid bacteria. Although the functional compounds of Chinese cabbage were decreased during the fermentation of Kimchi, this decrease did not profoundly deteriorate the food quality. Therefore, high-quality Kimchi with enhanced bioactivity will be available if appropriate Chinese cabbages that have enhanced functional compounds are used.

• Natural Product Sciences
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• v.22 no.2
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• pp.140-145
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• 2016

Seven phenolic compounds including p-coumaric acid (1), 4-hydroxybenzoic acid (2), 4-hydroxybenzaldehyde (3), vanillic acid (4), luteolin (5), acacetin (6), and tricin (7), were isolated from the methylene chloride and ethyl acetate fractions of Echinochloa utilis grains. Compounds (1 - 4, 6) were isolated for the first time from this plant. These compounds were tested for inhibitory activities against LPS-induced NO production in RAW 264.7 cells. Compounds 5 and 6 displayed significant inhibitory effects, with $IC_{50}$ values of $27.9{\pm}2.6$ and $14.0{\pm}1.1{\mu}M$, respectively. The results suggested that E. utilis ethanolic extract may be used as a potential source of anti-inflammatory agents and functional foods for the treatment of allergic diseases.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

• Bulletin of the Korean Chemical Society
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• v.35 no.11
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• pp.3326-3330
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• 2014

A quinoline-thiooxorhodamine conjugate fluorescent sensor (1) has been synthesized. Sensor 1 exhibits high selectivity and sensitivity to $Hg^{2+}$ in $H_2O$/DMSO (95/5, v/v, HEPES 20 mM, pH = 7.4) solution with fluorescence detection. Other tested metal ions do not induce any significant fluorescence intensity changes. Sensor 1 interacts with $Hg^{2+}$ through a 1:1 binding stoichiometry with a good anti-inference ability. In addition, fluorescent imaging of $Hg^{2+}$ in Hela cells is also successfully demonstrated.

• Bulletin of the Korean Chemical Society
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• v.35 no.8
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• pp.2326-2330
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• 2014

A carbazole-based Schiff base CB2 was synthesized and applied as a highly selective and sensitive fluorescent probe for $Cu^{2+}$ in $H_2O$-DMSO (8/2, v/v, pH = 7.4) solution. CB2 exhibits an excellent selectivity to $Cu^{2+}$ over other examined metal ions with a prominent fluorescence "turn-on" at 475 nm. CB2 and $Cu^{2+}$ forms a 1:2 binding ratio complex with detection limit of $9.5{\mu}M$. In addition, the $Cu^{2+}$ recognition process is hardly interfered by other examined metal ions.

• Bulletin of the Korean Chemical Society
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• v.35 no.2
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• pp.489-493
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• 2014

A phenylbenzimidazole derivatized sensor (L) that behaves as a ratiometric fluorescent receptor for $Zn^{2+}$ in water has been described. In HEPES buffer at pH 7.4, sensor L displays a weak fluorescence emission band at 367 nm. Upon addition of $Zn^{2+}$, the emission intensity at 367 nm is decreased, concomitantly, a new emission band centered at 426 nm is developed, thus facilitates a ratiometric $Zn^{2+}$ sensing behavior. Sensor L binds $Zn^{2+}$ through a 1:1 binding stoichiometry with high selectivity over other metal cations. Sensor L displays a linear response to $Zn^{2+}$ concentration from 0 to $6.0{\times}10^{-5}M$, sensor L also exhibits high sensitivity to $Zn^{2+}$ with a detection limit of $3.31{\times}10^{-7}M$.

• Bulletin of the Korean Chemical Society
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• v.34 no.10
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• pp.2905-2908
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• 2013

Fluorescent and colorimetric recognition properties of 2-(4-N-phenyl-3-thiosemicarbazone)-8-hydroxyquinoline (1) in buffered aqueous solution (1% DMSO, HEPES 20 mM, pH = 7.4) have been examined. Sensor 1 displays highly selective and sensitive recognition to $Cu^{2+}$ with fluorescence "ON-OFF" performance. The in situ formed 1-$Cu^{2+}$ complex exhibits an excellent selectivity toward sulfide ions with fluorescence "OFF-ON" behavior via $Cu^{2+}$ displacement approach. Thus, relay recognition of $Cu^{2+}$ and sulfide by a known molecule 1 has been achieved.

• Journal of Photoscience
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• v.7 no.2
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• pp.45-46
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• 2000

The polyoxyethylene compounds were added into the photographic emulsion during the physical ripening of photo sensitive silver halide crystal in this emulsion. The polyoxyethylene compounds improved the photographic properties of the film to a great extent increasing the photo sensitivity and decreasing the fog density.