• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.308-312
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• 2009

In this study, the effects of low molecular weight chitooligosaccharides were assessed. Low molecular weight chitooligosaccharide evidenced no cytotoxicity in in vitro trials with the normal cell line, Vero E6(Africa green monkey kidney cell). The $IC_{50}$ of low molecular weight chitooligosaccharide was $923.20{\mu}g/m{\ell}$. Low molecular weight chitooligosaccharide exhibited in vitro antineoplastic activity in five human tumor(lung carcinoma, bladder carcinoma, colon carcinoma, stomach carcinoma, breast carcinoma) cell lines. The $IC_{50}$ values of low molecular weight chitooligosaccharide on A549, J82, SNU-C4, SNU-1 and ZR75-1 were $477.42{\mu}g/m{\ell}$, $480.40{\mu}g/m{\ell}$, $436.84{\mu}g/m{\ell}$, $373.55{\mu}g/m{\ell}$, and $539.95{\mu}g/m{\ell}$, respectively.

• Journal of the Korean Chemical Society
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• v.34 no.2
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• pp.130-135
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• 1990

The title compound (C13H17NO2S) is monoclinic, space group P21/a, with a = 13.756 (3), b = 9.310(4), c = 21.305(3) $\AA$, $\beta$ = 95.0。, Z = 8, V = 2718.11 $\AA$3, Dc = 1.23$g·{\cdot}cm-3$, (Mo k$\alpha$) = 0.71069$\AA$,$\mu$ = 2.18 cm-1, F(000) = 1071.86, T = 298, R = 0.085 for 2935 unique observed reflections with I >2.0$\sigma$(I). The structure was solved by direct methods. The C-H bond lengths and the methyl groups are fixed and refined as their ideal geometry by allowing to ride on the parent atoms. Both molecules A and B have almost same structures except for two terminal ethyl groups. The ethylene-like skeleton including the nitro group in one molecule is nearly perpendicular to the plane of the methylbenzene group and two ethyl groups form a cis-type structure which has the dfferent orientations between two molecules; in the molecule A, two terminal methyl groups being the opposite directional arrangement against the plane of its skeleton, while in the B, with the same directional structure from its plane. The molecules in the crystal are packed together by non-bonded van der Waals forces.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.66-77
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• 2016

This study aimed to develop eel dipping sauce adding bokbunja(Rub coreanus Miquel) vinegar and investigated the physicochemical and quality properties of eel dipping sauce for optimization. To accomplish the objective, eel dipping sauce was created by adding bokbunja vinegar. The findings are as follows. Among the composition, moisture and crude fiber content increased as more bokbunja vinegar was added. As for crude protein and crude ash, however, their content decreased as more bokbunja vinegar was added. In terms of crude fat, there was no difference between the control group and addition group. As for pH, the content decreased as more bokbunja vinegar was added. Also. the following properties declined as more bokbunja vinegar was added: titratable acidity; sugar content; salinity; viscosity. In terms of chromaticity, however, the brightness(L), redness(a), and yellowness(b) all increased. The overall acceptability was as follows: 0% < 5% < 10% < 20% < 15% Therefore, the proper content of bokbunja vinegar to add in eel dipping sauce is approximately 15~20%.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.65-65
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• 2018

복분자(Rubus coreanus Miquel)는 anthocyanin, phenolic acid, tannin, flavonoid, stilbenoid와 같은 생리활성물질이 풍부하게 존재하는 것으로 보고되었으며 항염증, 항암활성, 항산화효과 등 다양한 생리활성에 대한 효능이 있어 건강식품으로써 애용되고 있을 뿐만 아니라 약용성 건강보조식품 등으로 각광받고 있다. 생물전환(Bioconversion)은 미생물 또는 효소의 생물학적 촉매 기반 천연소재의 생리활성 물질기능성, 생체이용률, 안전성을 증대시키기 위한 방안으로 많은 연구가 진행되고 있으며 아울러 식품, 의약품, 화장품 등 다양한 분야에서 활성화 되고 있다. 본 연구는 불가사리 발효액으로부터 유산균을 분리하였으며, 유전학적 특성을 확인하기 위하여 16S rDNA 염기서열을 분석하였다. 전북 고창에서 수확된 복분자를 분말상태로 유산균과 발효공정을 수행하였으며, 복분자의 최적 추출조건 선정과 발효공정 전 후의 활성을 관찰하였다. 발효공정 후 추출물의 기능성 평가를 진행하기 위하여 DPPH radical scavenging activity, total polyphenol 함량을 확인하여 항산화 효능 및 유효성분 함량을 평가하였다. 또한 대식세포인 Raw 264.7을 사용하여 MTT assay, Nitric oxide (NO) 생성 억제 효능을 확인하여 세포독성 및 항염증 활성을 평가하였다. 실험결과, 발효기간이 다른 불가사리 비료발효액으로부터 16 종의 다양한 균주를 확보하였으며, 생물전환 공정에 유용 균주를 선정하기 위하여 복분자 분말의 발효공정을 실시한 결과 3 종의 유산균 처리군에서 무처리군 대비 DPPH radical 소거능 및 polyphenol 함량이 증가됨을 확인하였다. 그 중 가장 우수한 활성을 나타내는 균주를 16S rDNA 염기서열 분석한 결과 Lactobacillus coryniformis A6-4로 확인되었으며, 발효공정 후 항산화 활성은 무처리군 대비 약 115%, polyphenol의 함량은 무처리군 대비 약 121%로 증가됨을 확인되었다. 또한 발효공정 후 독성활성이 감소되는 경향을 확인되었으며, 항염증 활성이 유의적으로 증가됨을 확인하였다.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.366-369
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• 1991

In order to elucidate texturization mechanism of extrudated protein, egg white lysozyme was heated under high pressure conditions, and its solubility and changes of molecular weight were investigated. Under high pressure conditions of $100,\;300\;and\;600\;kg/cm^2$, solubility decreased gradually with increasing temperature in the samples heated at $70,\;120\;and\;150^{\circ}C$ and decreased notably with increasing pressure at $200^{\circ}C$. Polymerization was found in the samples heated at $150\;and\;200^{\circ}C$ while a band which located below monomer(low-molecular) could be recognized. Molecular weight of the low-molecular was estimated to be about $6,000{\sim}9,000$ and no smaller peptide was recognized. The polymerization may have occured by disulfide crosslinking in the samples heated at $120^{\circ}C$ but other crosslinking may have played a role in those at $150\;and\;200^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.34-39
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• 1996

We examined the effects of crude hemicellulose, alcohol-insoluble hemicellulose, high molecular weight soluble polysaccharide (HMS-P : MW>10 kDa) and low molecular weight souble polysaccharide (LMS-P : MW<10 kDa) fraction isolated from buckwheat (raw, roast and steam) on digestive enzyme activity in vitro. The enzyme activities were measured after the polysaccharides-enzyme mixtures were incubated at $37^{\circ}C$ for 5 min. Crude hemicellulose, alcohol-insoluble hemicellulose and residue lowered ${\alpha}-amylase$ activity, whereas HMS-P and LMS-P had no inhibitory effect. All polysaccharides except LMS-P lowered lipase activity. Crude hemicellulose, alcohol-insoluble hemicellulose, residue and HMS-P showed a marked decrease of trypsin and chymotrypsin activity but LMS-P showed a slight decrease of them.

• The Journal of the Korea Contents Association
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• v.19 no.2
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• pp.277-283
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• 2019

In this study, low molecular weight chitosan (LC) was added to dental cement liquid at 0, 0.5, 1.0, and 2.0 wt% by weight for surface properties and oral bacteria adhesive of dental cement. The evaluated by net setting time and surface properties of surface energy on the surface roughness. The degree of oral bacterial adhesion was assessed using two strains of oral bacteria, S. mutans and E.coli. The results showed that the setting time at the LC0.5 group increased no statistically difference was observed (p<0.05). The surface roughness statically significant LC2.0 group and oral bacteria adhesion experiment results in contrast to the control group LC0, LC-added experimental group showed a somewhat lower adherent surface statistically significant difference was observed (p<0.05). It seems that this LC proved that surface properties and oral bacteria adhesion effect was demonstrated. Therefore, it was suggest that the additional effects of LC and research on a wide range of substances.

• Korean Journal of Crystallography
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• v.6 no.2
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• pp.118-124
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• 1995

The crystal structure of an iodine sorption complex of vacumm-dehydrated Ag+ and Ca2+ exchanged zeolite A(a=12.174(3)Å) has been determined at 21℃ by single-crystal X-ray diffraction techniques in the cubic space group Pm3m. The crystal was prepared by flow method for three days using exchange solution in solution in which mole ratio of AgNO3 and Ca(NO3)2 was 1:150 with total concentration of 0.05 M. The complex was prepared by dehydration at 360℃ and 2×10-6 Torr for 2 days, followed by exposure to about 14.3 Torr of iodine vaporat 80℃ for 24 hours. Full-matrix least-squares refinement converged to the final error indices of R1=0.082, R2=0.068 using 122 reflections for which I > 3σ(I). Two Ag+ ions, 1.1 Ag+ ions, and 4.45 Ca2+ ions per unit cell are located on three different three-fold axes associated with 6-ring oxygens. Two Ag+ ions per unit cell are in the large cavity, 1.399(4)Å from the (111) plane of three oxygens. Another 1.1 Ag+ ions are found at opposite sites. Six iodine molecules are sorbed per unit cell. Each I2 molecule approaches a framework oxide ion axially (O-I=3.43(2)Å, I-I=2.92Å, I-I-O;166.1(3)°), by a charge transfer complex interaction. Two Ag+ ions make a close approach to the iodine molecules (Ag-I ; 2.73(2)Å).

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.83-90
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• 1999

Although the chitosan has many functional properties due to its cationic amino groups, the application of chitosan in foods is limited by its poor water solubility, bitter taste and astringency. This study was conducted to investigate physicochemical and sensory properties of chitosan hydrolysates in various molecular weights obtained by ultrafiltration after enzymatic hydrolysis. As molecular weight decreased, the solubility of chitosan hydrolysates increased, while the viscosity and emulsion stability decreased. High molecular weight chitosan hydrolysates (>30 kDa) exhibited 800% of fat binding capacity, while low molecular weight ones $(3{\sim}30\;kDa)$ showed 500% of fat binding capacity. Water soluble chitosan hydrolysates exhibited no color differences. Freeze-thaw stability of chitosan hydrolysates was good, without variations among fractions. Cholesterol binding capacity of chitosan hydrolysates was changed from 24% to 36% with increasing molecular weights. From sensory evaluation of chitosan hydrolysates, it was found that bitterness, astringency, chemical flavor and fish flavor of chitosan hydrolysates were very weak.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.432-439
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• 2007

This study was performed to investigate the physicochemical properties and antioxidative activities of water or methanol extracts of Bokbunja (Rubus coreanus), and pork patties containing bokbunja extract at various levels. The total phenolic content of methanol extract (6.76 g/100 g, dry base) was higher than that of water extract (3.38 g/100 g, dry base). In addition, methanol extract had higher 1,1'-diphenyl-2-picrylhdrazyl (DPPH) radical scavenging activity than water extract at low concentrations (0.025-0.1%). However, no significant differences were found at high concentrations (0.2% or higher) (p>0.05). The DPPH radical scavenging activities of methanol and water extracts were 76.97% and 74.87% at 0.2% level, respectively. The lightness and yellowness values of pork patties containing Bokbunja extract decreased with increasing concentrations. The thiobarbituric acid reactive substances (TBARS) in pork patties with Bokbunja extract were lower than that of the control (p<0.05). The antioxidative activities increased with increasing concentrations of Bokbunja extract. In conclusion, Bokbunja extract might be used as a natural antioxidant in meat products, however levels lower than 3% will be required to prevent quality defects in pork patties.