• Bulletin of the Korean Chemical Society
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• v.17 no.8
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• pp.730-735
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• 1996

The layered perovskite oxide, KSr2Nb3O10, was synthesized. The interlayer potassium cations were readily exchanged by protons in hydrochloric acid solution to give the protonation compound, HSr2Nb3O10·0.5H2O. The intercalation compounds, [NH3(CH2)nNH3]xSr2Nb3O10, were also obtained by acid-base reactions between the protonation compound and organic bases, 1,n-alkyldiamines. The interlayer distances in the intercalation compounds were linearly increased with the increase of the number of carbon (Δc/Δn=1.05 Å) in 1,n-alkyldiamines. The intercalated alkyldiammonium ions formed a paraffin-like monolayer with average tilting angle (θ) of ca. 56°. The intercalation reactions occurred stoichiometrically. The thermal decomposition process of the intercalation compounds showed distinct three steps due to the desorption of hydrated water, the decomposition of organic moiety, and the decomposition of Sr-related compounds.

• Natural Product Sciences
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• v.26 no.3
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• pp.214-220
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• 2020

Brassica oleracea var. gongylodes (red kohlrabi) is a biennial herbaceous vegetable whose edible bulbotuber-like stem and leaves are consumed globally. Sliced red kohlrabi tubers were extracted using methanol and the concentrated extract was partitioned successively with dichloromethane (CH₂Cl₂), ethyl acetate (EtOAc), n-butanol (n-BuOH) and water (H₂O). Repeated column chromatography of EtOAc fraction through silica, sephadex LH-20 and RP-18 gel led to isolation of eleven compounds of which compound 1 was a new glycosylated indole alkaloid derivative, 1-methoxyindole 3-carboxylic acid 6-O-β-D-glucopyranoside. Others were known compounds namely, β-sitosterol glucoside (4), 5-hydroxymethyl-2-furaldehyde (5), methyl-1-thio-β-D-glucopyranosyl disulfide (6), 5-hydroxy-2-pyridinemethanol (7), (3S,4R)-2-deoxyribonolactone (8), n-butyl-β-D-fructopyranoside (9), uridine (10) and three fructose derivatives, D-tagatose (11), β-D-fructofuranose (12) and β-D-fructopyranose (13). Similarly, isolation from CH₂Cl₂ fraction gave two known indole alkaloids, indole 3-acetonitrile (2) and N-methoxyindole 3-acetonitrile (3). The structure elucidation and identification of these compounds were conducted with the help of ¹³C and ¹H NMR, HMBC, HMQC, EIMS, HR-ESIMS and IR spectroscopic data, and TLC plate spots visualization. Compounds 2, 3, 4, 5, 6, 7, 8 and 9 are noted to occur in kohlrabi for the first time. Different bioactivities of these isolated compounds have been reported in literature.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.33-40
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• 1990

As a series of investigation on the ex-N compounds, the amino acid composition of the naturally grown and cultured prawn meat extracts was analyzed according to the following extraction conditions: 70% ethyl alcohol extraction, alcohol treatment of the same concentration after hot water extraction for 30 min, and 5% TCA treatment. The Protein content and the level of pure protein was 22 .8% and 18.4% in naturally grown prawn muscle, and 21.8% and 15.3% in the cultured prawn muscle, respectively. None protein nitrogenous compounds of the extracts were 4.4% in the naturally grown prawn muscle and 6.5% in the cultured prawn muscle, respectively. According to the different extract condition, ex-N compounds and the amino acid composition and related compounds and the amino acid composition and related compounds showed high level from 5% trichloroacetic acid extraction. The content of ex-N compounds of the cultured prawn muscle was 1033.0mg%. whereas the content of amino acids and related compounds-N was 825.3mg%, nearly reached to 80% to the total extractive nitrogen. A common feature of the free amino acid composition in the extracts of the muscles of the naturally grown and cultured prawn was high contents of glycine, proline, taurine, alanine and hydroxyproline.

• Archives of Pharmacal Research
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• v.28 no.1
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• pp.39-43
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• 2005

Eight compounds were isolated from the methanolic extract of the twigs of Celtis sinensis through repeated silica gel and Sephadex LH-20 column chromatography. Their chemical structures were elucidated as two triterpenoids, germanicol and epifriedelanol, two amide compounds, trans-N-caffeoyltyramine and cis-N-coumaroyltyramine, two lignan glycoside, pinoresinol glycoside and pinoresinol rutinoside, and two steroids by spectroscopic analysis.

• YAKHAK HOEJI
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• v.37 no.3
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• pp.243-246
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• 1993

Six N-substituted-5-hydroxyanthranilic acids were synthesized by the coupling reaction of 5-tosyloxyanthranilic acid ethyl ester with corresponding acid chlorides. The structure of the obtained compounds was proved by NMR and IR. These compounds did not inhibit the growth of micro-organisms while suppressed HSV-1 replication in vero cell at 100 $\mu\textrm{g}$/ml.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.415-420
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• 1999

Petal of Azalea(Rhododendron mucronulatum Turcz) was incubated with Gokja at 3$0^{\circ}C$ for seven days and the essential oil components of petal of Azalea before and after incubated were analyzed using a GC/MSD. Ten or more essential oil components including n-heneicosane n-tricosane n-tetreacosane n-pentacosane n-heptacosane n-nonacosane and n-hentriacontane were identified from the petal of Azal-ea before incubated while oxygen-containng compounds including (E)-heptenal 2-ethoxy-1 -hexanol n-hexadecanoic acid methyl ester 9, 12-octadecadienoic acid methyl ester 9,12,15-octadecatrienoic acid methyl ester, n-octadecanoic acid methyl ester n-eicosanoic acid methyl ester and 9-docosaenoic acid methyl ester as well as n-alkanes such as n-tricosane that n-pentacosane were identified from the petal of Azalea after incubated. These results suggest that n-alkanes in petal of Azalea might be degraded and some oxygen-containing compounds such as aldehyde, esters and /or acids might be produced when pet-al of Azalea is incubated with Gokja.

• Journal of Microbiology and Biotechnology
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• v.30 no.9
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• pp.1436-1442
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• 2020

Amylosucrase (ASase, E.C. 2.4.1.4) is capable of efficient glucose transfer from sucrose, acting as the sole donor molecule, to various functional acceptor compounds, such as polyphenols and flavonoids. An ASase variant from Deinococcus geothermalis, in which the 226^th alanine is replaced with asparagine (DgAS-A226N), shows increased polymerization activity due to changes in the flexibility of the loop near the active site. In this study, we further investigated how the mutation modulates the enzymatic activity of DgAS using molecular dynamics and docking simulations to evaluate interactions between the enzyme and phenolic compounds. The computational analysis revealed that the A226N mutation could induce and stabilize structural changes near the substrate-binding site to increase glucose transfer efficiency to phenolic compounds. Kinetic parameters of DgAS-A226N and WT DgAS were determined with sucrose and 4-methylumbelliferone (MU) as donor and acceptor molecules, respectively. The k_cat/K_m value of DgAS-A226N with MU (6.352 mM^-1min^-1) was significantly higher than that of DgAS (5.296 mM^-1min^-1). The enzymatic activity was tested with a small phenolic compound, hydroquinone, and there was a 1.4-fold increase in α-arbutin production. From the results of the study, it was concluded that DgAS-A226N has improved acceptor specificity toward small phenolic compounds by way of stabilizing the active conformation of these compounds.

• Korean Journal of Pharmacognosy
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• v.45 no.2
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• pp.93-100
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• 2014

The Acer tegmentosum (3 kg) were extracted with boiled water and the freeze dried extract powder was partitioned with $CH_2Cl_2$, EtOAc, n-BuOH and $H_2O$, successively. From the EtOAc and n-BuOH fraction, six phenolic compounds were isolated through the silica gel, octadecyl silica gel and sephadex LH-20 column chromatography. On the basis of spectroscopic methods, such as $^1H$-NMR and $^{13}C$-NMR, and LC/MS, the chemical structures of the compounds as feniculin (1), avicularin (2), (+)-catechin (3), (-)-epicatechin (4), salidroside (5) and 6'-O-galloylsalidroside (6). In this study, compounds 1 and 2 have been first isolated from the A. tegmentosum. To provide insight into the effects of six compounds isolated from A. tegmentosum on inflammation, we investigated its effect on nitric oxide (NO) production in RAW 264.7 cells using lipopolysaccharide (LPS) stimulation. Compounds 1 and 6 slightly repressed NO production. Also, compounds 3 and 4 inhibited NO secretion with statistical significance. However, compounds 2 and 5 did not show any inhibitory effect on NO production.

• Journal of Korean Society of Water and Wastewater
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• v.18 no.2
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• pp.165-173
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• 2004

Behavior of hazardous organic compounds including bisphenol A, phtalic acid, and phosphoric acid in low pressure nanofiltration process were investigated. In the case of NTR729HF, rejection of all target organic compounds except 2-H-Benzothiazol and 2-isopropyl phenol was more than 90%. The lowest rejection for 2-H-Benzothiazol was observed in another membranes. The UTC60 and UTC20 showed similar rejection characteristics of hazardous organic compounds. Although the rejection of Bisphenol A, n-buthyl benzenesulfoneamide, N-ethyl-p-toluensulfonamide, 2-H-benzothiazol, p-t-butylphenol and 2-isopropyl phenol was less than 30%, the rejection of tributyl phosphate, triethyl phosphate, camphor, 2,2,4 trimethyl 1,3 pentandiol and diphenyl amine was more than 90% in the case of UTC60 and UTC20. The rejection characteristics of various hazardous organic compounds were converted into one parameter Ks, which was proposed in the diffusion-convection model. The Ks of hazardous organic compounds were discussed by comparing with their solute size represented by Stokes radius. The diffusion convection model considering Ks was successful to interpret rejection characteristics of hazardous organic compounds by low-pressure nanofiltration membranes.

• KSBB Journal
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• v.26 no.2
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• pp.177-181
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• 2011

This study was conducted to investigate the effects of gamma irradiation on the change of volatile flavor compounds of raw oyster and its cooking drips using headspace methods. Major volatile flavor compounds of the raw oyster were identified as methylthiomethane and 1,5-hexadiene. When the raw oyster was irradiated at the dose of 5 kGy, 1-pentane was newly detected. On the other hand, 9 compounds including N-methoxyformaldehyde were identified as the major volatile compounds of cooking drips from oyster. Among them, N-methoxyformaldehyde contents in cooking drip was decreased by the gamma irradiation. By the gamma irradiation above 30 kGy, new heterocyclic compounds was found in oyster cooking drips. Therefore, the amount of volatile flavor compounds in the raw oyster and cooking drips were changed by gamma irradiation, and these results could be potentially used in the seasoning industry.