• Journal of Marine Bioscience and Biotechnology
• /
• v.14 no.2
• /
• pp.86-92
• /
• 2022

In this study, the antibacterial activity of major compounds obtained from domestic plant essential oils was investigated against four species of fish pathogenic bacteria, namely, Edwardsiella tarda, Vibrio harveyi, Streptococcus iniae, and Streptococcus parauberis. We observed that α-terpineol and eucalyptol showed high antibacterial activity against S. iniae, whereas α-terpineol and β-linalool showed high antibacterial activity against S. parauberis. The antibacterial activity of eucalyptol and β-linalool was significantly high against E. tarda, and α-terpineol and β-linalool exerted antibacterial activity against V. harveyi. All compounds showing significant antibacterial activity also exhibited high solubility in water (≥1,000 mg/L). In contrast, compounds such as α-limonene and α-pinene with low water solubility showed significantly low antibacterial activity against all bacteria. These findings can be utilized further to estimate the antibacterial activity of compounds isolated from plant essential oils for the prevention of fish disease.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.38 no.1
• /
• pp.22-26
• /
• 2024

The purpose of this study was to identify the applicability, main compounds, and target genes of Cnidii Fructus (CF) in the treatment of gastritis using network pharmacology. The compounds in CF were searched in Traditional Chinese Medicine Systems Pharmacology Database and Analysis Platform (TCMSP) and a database of medicinal materials and chemical compounds in Northeast Asian traditional medicine (TM-MC). The target gene information of the compounds was collected from pubchem and cross-compared with the gastritis-related target gene information collected from Genecard to derive the target genes. Gene ontology (GO) analysis and Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis were performed on the derived target genes. Afterwards, network analysis between compounds and disease target genes was performed using cytoscape. We identified 121 active compounds and 139 target genes associated with gastritis. Pathways derived from the GO biological process and KEGG pathway DB primarily focus on target genes related to inflammation (IL-6, IL-8, TNF production, NF-κB transcription factor activity, and NF-κB signaling pathway) and cell death (PI3K-Akt, FoxO). Major targets for CF treatment of gastritis include TP53, TNF, BCL2, EGFR, NFKB1, ABCB1, PPARG, PTGS2, IL6, IL1B, and SOD1, along with major compounds such as coumarin, osthol, hexadecanoic acid, oleic acid, linoleic acid, and stigmasterol. This study provided CF's applicability for gastritis, related compounds, and target information. Evaluating CF's effectiveness in a preclinical gastritis model suggests its potential use in clinical practice for digestive system diseases.

• Journal of Integrative Natural Science
• /
• v.16 no.2
• /
• pp.53-59
• /
• 2023

Lavender oil is a prolonged history in ancient medicine and has a wide range of biological effects. The lavender essential oil has 50 different constituents that have different therapeutic significance. The compounds that are separated from essential oil can be used for the anticancer treatment of non-small cell lung cancer. ROS1 is one of the major targets for NSCLC. The compounds from lavender essential oil are separated through GC-MS. From 91 compounds the top compounds that are having high retention values are taken for Molecular docking study against the ROS1 target protein. The binding affinity and the docked pose for those compounds are studied. Later, the chemical reactivity of the compounds is studied by Density Functional Theory. The potent compounds must be validated by in vivo study.

• The Journal of Korean Medicine
• /
• v.19 no.1
• /
• pp.19-26
• /
• 1998

The purpose of present study is to clarify the differences between EIslwitzia Ciliata (Thunb.) Hylander(향유) and Elsholtzia splendens Nakai ex F. Maekawa (꽃향유) for standardization and the proper usage as medicinal herbs. The major ingredients of both species were isolated by distillation and extraction. The qualitative and quantitative analyses of major distillates were carried out by the use of GC/MS. There was a significant difference between the components of Elsholtzia ciliata and Elsholtzia splendens in the aspects of major components. Several common ingredients were identified as linalool, cumene, elsholtzia ketone, naginata ketone isomer, naginata ketone, myristicin, and sesquiterpene alcohol. Comparison between Elsholtzia. ciliata and Elsholtzia splendens was done in the aspect of major compounds. Myristicin (33.7%) has been shown to be the major component in Elsholtzia ciliata whereas naginata ketone isomer (26.1%) was believed to be a major ingredient in Elsholtzia splendens. The elsholtzia ketone was also one of the major differentiating factors between Elsholtzia splendens and Elsholtzia ciliata, and the quantity is 15.1% in Elslwltzia splendens compared to 2.87% in Elsholtzia ciliata. Moreover, in the Elsholtzia splendens, 4- vinylguaiacol and isoosmorhizole were absent, but both compounds were present in the EIsholtzia ciliata.

• Food Science and Preservation
• /
• v.7 no.1
• /
• pp.108-112
• /
• 2000

Proximate composition , volatile compounds, free amino acids, fatty acids and inorganic compounds in leaf, stem and root of Houttyunia cordata Thunb cultivated from two different area, Bosung and Sunchon , were analyzed. Each part of Houttuynia cordata Thunb from both local area showed moisture contents of 80-84% and crude ash contents of 2.1 ∼2.8%. Crude fat and protein contents were less than 3 % showing slightly higher contents in leaf than in both stem and root . Twenty six volatile compunds were identified from the parts of the plant, the volatile contents were high in the oder of leaf, root and stem. Major volatile compounds were mostly derivatives of decanoic acid ; decanoic acid, 20 tridecanoie, decanal and dodecanoic acid. Of free amino acids in leaf asparagine was the highest, while in stem hydroxyproline, proline and arginine were the major free amino acids. Linoleic acid was the highest in the stem and root, and linolenic acid was highest in leaf. the major minerals of all parts were K, Ca. Mg, P, Fe, Zn and Cu, showing highest with K.

• Food Science and Preservation
• /
• v.7 no.4
• /
• pp.366-372
• /
• 2000

Volatile flavor components in three grape(Vitis vinifera L.) varieties were extracted by SDE(Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Grapes of the following varieties were studies : Blackolympia, Campbell and Delaware. The volatile extracts were analyzed by GC-FID and GC/MS. The totals of 77, 72 and 74 volatile flavor components were identified in Blackolympia, Campbell and Delaware, respectively. (E)-2-Hexenal(20.36%), diethylacetal(18.03%), hexanal and ethyl acetate were contained as the main compounds of Blackolympia. In Campbell, ethyl acetate(30.81%) was relatively more abundant than other compounds and among functional groups, C$\_$6/ aldehydes and alcohols were major constituents of the extract. On the other hand, in Delaware, alcohols was the major constituent group and (E)-2-hexenal(21.07%) and (E)-2-hexena1-ol(19.43%) were the main compounds. All of three grape varieties contained a large amount of hexanal, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, thus C$\_$6/-compounds proved to be major volatile components of grape and small amount of terpenols were only detected from Delaware.

• Journal of Ecology and Environment
• /
• v.46 no.1
• /
• pp.62-75
• /
• 2022

Background: Pollinators help plants to reproduce and support economically valuable food for humans and entire ecosystems. However, declines of pollinators along with population growth and increasing agricultural activities hamper this mutual interaction. Nectar and pollen are the major reward for pollinators and flower morphology and volatiles mediate the specialized plant-pollinator interactions. Limited information is available on the volatile profiles attractive to honey bees and bumblebees. In this study we analyzed the volatile organic compounds of the flowers of 9 different plant species that are predominantly visited by honey bees and bumblebees. The chemical compositions of the volatiles were determined using a head space gas chromatography-mass spectrometry (GC-MS) method, designed to understand the plant-pollinator chemical interaction. Results: Results showed the monoterpene 1,3,6-octatriene, 3,7-dimethyl-, (E) (E-𝞫-ocimene) was the dominating compound in most flowers analyzed, e.g., in proportion of 60.3% in Lonicera japonica, 48.8% in Diospyros lotus, 38.4% Amorpha fruticosa and 23.7% in Robinia pseudoacacia. Ailanthus altissima exhibited other monoterpenes such as 3,7-dimethyl-1,6-octadien-3-ol (𝞫-linalool) (39.1%) and (5E)-3,5-dimethylocta-1,5,7-trien-3-ol (hotrienol) (32.1%) as predominant compounds. Nitrogen containing volatile organic compounds (VOCs) were occurring principally in Corydalis speciosa; 1H-pyrrole, 2,3-dimethyl- (50.0%) and pyrimidine, 2-methyl- (40.2%), and in Diospyros kaki; 1-triazene, 3,3-dimethyl-1-phenyl (40.5%). Ligustrum obtusifolium flower scent contains isopropoxycarbamic acid, ethyl ester (21.1%) and n-octane (13.4%) as major compounds. In Castanea crenata the preeminent compound is 1-phenylethanone (acetophenone) (46.7%). Conclusions: Olfactory cues are important for pollinators to locate their floral resources. Based on our results we conclude monoterpenes might be used as major chemical mediators attractive to both honey bees and bumblebees to their host flowers. However, the mode of action of these chemicals and possible synergistic effects for olfaction need further investigation.

• Korean Journal of Pharmacognosy
• /
• v.15 no.2
• /
• pp.85-90
• /
• 1984

The whole plant of Duchesnea indica (Andr.) Focke (Rosaceae) which has been used in folklore in treating amenorrhea, inflammation, fever and traumatic injuries, in detoxifying and breaking up clots, was studied. The pharmacological test showed that the water extract had estrogenic and histaminergic actions, but no antiserotonin action. As a result of systematic separation in order to detect the active compounds revealing the estrogenic effect, the active compounds were found in the ether fraction. TLC of the ether fraction revealed 8 spots. Among them three major spots (Rf=0.54, 037, 0.31) were separated by preparative TLC. Some chemical properties of those major spots suggested that they were phenolic compounds, but that they were neither linoleic acid nor ${\beta}-sitosterol$ previously reported.

• Journal of Korean Society for Atmospheric Environment
• /
• v.17 no.3
• /
• pp.233-240
• /
• 2001

The composition of volatile organic compounds (VOCs) was anlyzed for major emission sources such as vehicle exhaust, gasoline and diesel vapor, organic solvent vapor, and butane fuel gas. Low carbon-numbered hydrocarbons were found to be the dominant components of gasoline vehicle exhaust. In gasoline evaporative vapor, the predominant constituents were found to be butane and iso-pentane regardless of ambient air temperature. In case of diesel evaporative vapor was similar to those of gasoline evaporative vapor. The composition of organic solvent vapor from painting, ink and petroleum consisted mostly or aromatic compounds such as toluene and m, p, o-xylene. The hydrocarbon fraction of butane fuel gas. which is used by portable bunner, consisted mainly of propane (34%) and butane(70%).

• Food Science and Preservation
• /
• v.4 no.1
• /
• pp.61-68
• /
• 1997

To enhance the utilization of garlic shoots as food material, the nutritional and volatile flavor com pounds were investigated for garlic shoots, both cold and warm region type garlic shoots. Proximate composition of cold and warm region type was as follows, respectively; crude protein 2%, crude lipid 0.4%, crude ash 1.1% and 1.5%, crude fiber 1.3% and 1.5%. The major fatty acids of 2 varieties of garlic shoots were linoleic, palmitic and linolenic acid, and their desaturation ratio of them was comparatively high, showing 73.7 and 66.8%, respectively. Free sugars were composed of glucose, sucrose, fructose, arabinose and sorbitol. In the total amino acid analysis, the major amino acids were glutamic acid and aspartic acid. The volatile flavor compounds of fresh garlic shoots extracted by hexane and Likens-Nikerson steam distillation apparatus were identified to be methyl-2-propenyl disulfide, diallyl disufide, propenyl propyl disulfide, di-2-propyl-trisulfide, 2-vinyl-1,3-dithiane, and 2-vinyl-4H-1,3-dithiin. Hexane was more effective than steam distillation for extraction of volatile components of garlic shoots.