• Korean Journal of Environment and Ecology
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• v.29 no.2
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• pp.145-161
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• 2015

This research was conducted in order to understand the hybridization between Quercus aliena Blume and Q. serrata Murray in Korea which show wide range of morphological variations within species and interspecific variations of diverse overlapping characteristics caused by hybridization. Morphological analysis (principal components analysis; PCA) of 116 individuals representing two species and their intermediates were performed. As a result, two species were clearly distinguished in terms of morphology, and intermediate morpho-types assumed to be hybrids between the two species were mostly located in the middle of each parent species in the plot of the principal components analysis. There was a clear distinction between two species in trichome distribution pattern which is an important diagnostic character in taxonomy of genus Quercus, whereas intermediate morpho-types showed intermediate state between two species' trichome distributions. Forty-two individuals representing two species and their intermediates were examined for leaf flavonoid constituents. Twenty-three flavonoid compounds were isolated and identified: They were glycosylated derivatives of flavonols, kaempferol, quercetin, isorhamnetin and myricetin. The flavonoid constituents of Q. aliena were five glycosylated derivatives: kaempferol 3-O-galactoside, kaempferol 3-O-glucoside, quercetin 3-O-galactoside, quercetin 3-O-glucoside, and Isorhamnetin 3-O-glucoside. The flavonoid constituents of Q. serrata had 20 diverse flavonol compounds including five flavonoid compounds found in Q. aliena. It was found that there is a clear difference in flavonoid constituents of Q. aliena and Q. serrata. Flavonoid chemistry is very useful in recognizing each species and putative hybrids. The flavonoid constituents of intermediates were a mixture of the two species' constituents and they generally showed similar characteristics to morpho-types. The hybrids between Q. aliena and Q. serrata showed morphologically and chemically diverse characteristics and it is assumed that there are frequent interspecific hybridization and introgression.

• Bulletin of the Korean Chemical Society
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• v.30 no.1
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• pp.137-144
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• 2009

In this study, quantitative and pattern recognition analyses for the quality evaluation of Herba Epimedii using HPLC was developed. For quantitative analysis, five major bioactive constituents, hyperin, epimedin A, epimedin B, epimedin C, and icariin were determined. Analysis was carried out on Capcell pak $C_{18}$ column ($250{\time}4.6$ mm, 5 ${\mu}m$) with a mobile phase of mixture of acetonitrile and 0.1% formic acid, using UV detection at 270 nm. The linear behavior was observed over the investigated concentration range (2-50 ${\mu}g/mL;\;r_2\;>$ 0.99) for all analytes. The intraand inter-day precisions were lower than 4.3% (as a relative standard deviation, RSD) and accuracies between 95.1% and 104.4%. The HPLC analytical method for pattern recognition analysis was validated by repeated analysis of one reference sample. The RSD of intra- and inter-day variation of relative retention time (RRT) and relative peak area (RPA) of the 12 selected common peaks were below 0.8% and 4.7%, respectively. The developed methods were applied to analysis of twenty Herba Epimedii extract samples. Contents of hyperin, epimedin A, epimedin B, epimedin C, and icariin were calculated to be 0$\sim$0.79, 0.69$\sim$1.91, 0.93$\sim$9.58, 0.65$\sim$3.05, and 2.43$\sim$11.8 mg/g dried plant. Principal component analysis (PCA) showed that most samples were clustered together with the reference samples but several apart from the main cluster in the PC score plot, indicating differences in overall chemical composition between two clusters. The present study suggests that quantitative determination of marker compounds combined with pattern-recognition method can provide a comprehensive approach for the quality assessment of herbal medicines.

• Journal of the Korean Wood Science and Technology
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• v.45 no.2
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• pp.202-212
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• 2017

This study was to establish the interrelation between chemical compositions and near infrared (NIR) spectra for the classification on distinguishability of domestic gymnosperms. Traditional wet chemistry methods and infrared spectral analyses were performed. In chemical compositions of five softwood species including larch (Larix kaempferi), red pine (Pinus densiflora), Korean pine (Pinus koraiensis), cypress (Chamaecyparis obtusa), and cedar (Cryptomeria japonica), their extractives and lignin contents provided the major information for distinction between the wood species. However, depending on the production region and purchasing time of woods, chemical compositions were different even though in same species. Especially, red pine harvested from Naju showed the highest extractive content about 16.3%, whereas that from Donghae showed about 5.0%. These results were expected due to different environmental conditions such as sunshine amount, nutrients and moisture contents, and these phenomena were also observed in other species. As a result of the principal component analysis (PCA) using NIR between five species (total 19 samples), the samples were divided into three groups in the score plot based on principal component (PC) 1 and principal component (PC) 2; group 1) red pine and Korean pine, group 2) larch, and group 3) cypress and cedar. Based on the chemical composition results, it was concluded that extractive content was highly relevant to wood classification by NIR analysis.

• Journal of Microbiology and Biotechnology
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• v.34 no.4
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• pp.958-968
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• 2024

In recent years, there has been a growing recognition of the important role that long non-coding RNAs (lncRNAs) play in the immunological process of hepatocellular carcinoma (LIHC). An increasing number of studies have shown that certain lncRNAs hold great potential as viable options for diagnosis and treatment in clinical practice. The primary objective of our investigation was to devise an immune lncRNA profile to explore the significance of immune-associated lncRNAs in the accurate diagnosis and prognosis of LIHC. Gene expression profiles of LIHC samples obtained from TCGA database were screened for immune-related genes. The optimal immune-related lncRNA signature was built via correlational analysis, univariate and multivariate Cox analysis. Then, the Kaplan-Meier plot, ROC curve, clinical analysis, gene set enrichment analysis, and principal component analysis were performed to evaluate the capability of the immune lncRNA signature as a prognostic indicator. Six long non-coding RNAs were identified via correlation analysis and Cox regression analysis considering their interactions with immune genes. Subsequently, tumor samples were categorized into two distinct risk groups based on different clinical outcomes. Stratification analysis indicated that the prognostic ability of this signature acted as an independent factor. The Kaplan-Meier method was employed to conduct survival analysis, results showed a significant difference between the two risk groups. The predictive performance of this signature was validated by principal component analysis (PCA). Additionally, data obtained from gene set enrichment analysis (GSEA) revealed several potential biological processes in which these biomarkers may be involved. To summarize, this study demonstrated that this six-lncRNA signature could be identified as a potential factor that can independently predict the prognosis of LIHC patients.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.279-286
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• 2004

The physicochemical and sensory qualities of pumpkin jams, in which sucrose was replaced with oligosaccharides, were investigated during storage at 20$^{\circ}C$. pumpkin jam was prepared with steamed grind pumpkin, mixed with either sucrose only(50％), corn syrup(COS, sucrose 30％＋COS 20％), fructooligosaccharide (FTO, sucrose 30％＋FTO 20％), isomaltooligo saccharide (IMO, sucrose 30％＋IMO 20％), or galactooligo-saccharide(GTO, sucrose 30％＋GTO 20％). The final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60days of storage there were no differences in acidity and pH among the treatments. Reducing sugar content was higher in the pumpkin jam containing COS compared to 次e others. During storage Lightness(Hunter L), redness(a value) and yellowness(b value) increased, of which L and b values were the highest in COS, and the a value were higher in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sucrose. Sensory evaluation results showed that the mean scores of over-all acceptability during storage did not significantly decrease until the 30th day of storage, compared to the freshly made jams. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot were comprised of the first principal component (99.44％) and the second principal component (0.54％).

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1006-1012
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• 2004

We evaluated physicochemical and sensory characteristics of 25 commercial salt-fermented shrimps by kind (Oh Jeot, Yook Jeot and Chu Jeot) by manufacturer (traditional marketer (TS) ＆ company (CS)). Salinity and pH ranged 17.9∼28.7% and 7.82∼8.74, respectively, of which Chu Jeot was somewhat higher in salinity and pH, compared with those of the others. Amino nitrogen (AN), volatile basic nitrogen (VBN) and thiobarbituric acid reactive subjects (TBARS) showed great variation ranged with 21.41∼661.13 mg%, 263.2∼1180.2 mg% and 0.507∼1.322 $\mu\textrm{g}$/g, respectively. Hunter color of L value was 53.99∼67.45, a value, 4.98∼12.06 and b value, 4.45∼10.4. Physicochemical quality showed greater variations in Chu Jeot of TS than that of CS. Products of CS have higher salinity while lower VBN and AN than those of TS. Sensory results showed that mean scores of appearance, over-all taste, over-all flavor and over-all acceptability between TS and CS were not significantly different. The mean score of over-all acceptance was the highest in Yook Jeot. Physicochemical and sensory characteristics of salt-fermented shrimps in a PCA plot comprised of first principal component (68.36%) and second principal component (31.36%).

• Korean Journal of Plant Taxonomy
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• v.35 no.1
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• pp.57-80
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• 2005

Morphological variation of Quercus L. subgen. Quercus in Korea was examined by numerical methods including principal components analysis of major morphological characters. Principal components analysis revealed the presence of five major species groups of the subgen. Quercus in Korea; these include 1) a group consisiting of Q. acutissima and Q. variabilis individuals, 2) Q. dentata, 3) Q. aliena, 4) Q. mongolica, and 5) Q. serrata. The putative interspecific hybrid individuals occupied intermediate position between the putative parent species in the PCA plot. The analysis also strongly suggested that size and shape of leaf blade and teeth or lobes, twig diameter, size and shape of nuts, and length and width of scales are very useful in distinguishing the species and the putative hybrids of the subgen. Quercus.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.462-467
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• 2007

Volatile components of six commercial $sauces(A{\sim}F)$ and $\hat{O}yuk-jang$(G, H), a Korean traditional fermented sauce, were analyzed by electronic nose based on GC with surface acoustic wave(SAW) sensor. The obtained data were used for pattern recognition and a visual pattern called a $VaporPrint^{TM}$, derived from the frequency and chromatogram of the GC-SAW sensor. Volatile components of sauces and $\hat{O}yuk-jang$ were well discriminated with the direct use of $VaporPrint^{TM}$. Commercial sauces and $\hat{O}yuk-jang$ showed different volatile patterns, respectively, due to different major material, which meju, beef extract, pickled anchovies, and Katsuobushi were used. Volatile components of Oyuk-jang were decreased drastically during the fermentation time. After boiling $\hat{O}yuk-jang$, new several peaks were found. The responses by electronic nose were used for principal component analysis. The PCA plot showed that volatile components pattern were well discriminated by first principal component score(proportion: 96.8%), and first principal component score of $\hat{O}yuk-jang$ was between soy sauce of the liquid extracted from beef and sauce of pickled anchovies.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.692-697
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• 2002

The purpose of this study is to investigate the characteristics of the doughs and noodles cooked with the pea starch-wheat composite flour which was substituted with 20% and 30% of pea starch for the flour by the mechanical and sensory evaluation. Wheat dough had the most cohesive property among various composite non.(p＜0.05) There was no significant differences in weight gain after cooking among various noodles. The more the pea starch was subsituted, the lighter the color was shown by increasing L value. It was also noted that the b value was decreased significantly. While pea starch noodle were more transparent in appearance and less smooth in the texture, corn starch-wheat composite flour noodle was sorter in the texture significantly. There was no significant difference on the hardness between wheat and pea stach composite flour noodles. There were also no significant differences in stickiness, chewiness and overall acceptability among various noodles. Considering mechanical and sensory results, the composite flour with 20% substitution of pea starch for flour was more suitable for the production of the noodle than those of 30% substitution of pea starch.