• Microbiology and Biotechnology Letters
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• v.30 no.3
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• pp.287-292
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• 2002

Lignin-peroxidase (LiP) has been considered as one of the most important industrial enzymes for biodegradation of various recalcitrant toxic compounds such as chlorinated aromatic hydrocarbons and azo-dyes. Recently, several soil actinomycetes have been reported to secrete a functionally-similar lignin-peroxidase called actinomycetes lig-nin-peroxidase (ALiP). In this manuscript, we isolated over 100 morphologically distinct actinomycetes from the contaminated soils around 10 different gas stations located nearby the Kyung-An river. Among these actinomycetes screened based on the congo-red dye-decolorization activities, one newly-isolated actinomycetes named SMA-2 showed the most significant dye-decoloring activity on the congo-red plate as well as a significant ALiP activity in a yeast-extract-malt-extract liquid media supplemented with starch. The optimum SMA-2 culture condition fur ALiP production was determined and the kinetic parameters fur the SMA-2 AkIP activity were characterized. The optimally-cultured SMA-2 also exhibited the oxidation activities toward various recalcitrant aromatic compounds including phenol, 2- chlorophenol, 4- chlorophenol, 2,4- dichlorophenol ,2,6- dichlorophenol, and 2,4, f-trichlorophe - not, suggesting a potential application of SMA-2 for contaminated soil bioremediation.

• Mycobiology
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• v.34 no.2
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• pp.108-110
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• 2006

To understand the ability of producing cellulolytic enzyme activity in the sapstaining fungi, four species of Ophiostoma and two species of Leptographium were investigated in the culture media containing each of cellulose substrates such as CM-cellulose, Avicel and D-cellobiose and each of chromogenic dyes such as Congo-Red, Phenol Red, Remazol Brilliant Blue and Tryphan Blue. When the fungi were grown for $5{\sim}7$ days at $25^{\circ}C$, the formation of clear zone by chromogenic reaction around the margin of the fungal colony was demonstrated in all the culture media Congo-Red containing CM-cellulose. There was difference in the formation of clear zone among the dyes. Only Ophiostoma setosum and Leptographium spp. showed cellulolytic activity to the three substrates. Overall, the results of this study show that ophiostomatoid sapstaining fungi can produce cellulolytic enzymes.

• The Journal of Natural Sciences
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• v.4
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• pp.143-159
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• 1991

In order to investigate the micropropagation of Pelargonium, 2 cultivars of P. peltatum 'Pouletta' and P. zonale 'Pinto Red' were cultured in vitro on the MS basal medium supplemented with various concentrations of growth regulators. It attempted to study the induction of callus and the differentiation of organs from leaf disc, petiole segments, stem segments. hypocotyle segments and flower stalk segments. The results are summarized as follows; A. As for the initiation of callus, stem explant was proved to be the most suitable one among various explants of P. zonale 'Pinto Red'. The medium was supplemented with 1.0mg/1 BAP and 1.0mg/1 NAA. As NAA concentration increased, callus formation was enhanced, but higher concentration of NAA inhibited callus fromation. Leaf and hypocotyle explants showed less callus formation than stem and petiole explants. B. In P. zonale 'Pinto Red' petiole culture, the condition of cullus culture such as hormone concentration resulted in affecting shoots differentiation. The best result of shoots formation from the callus reculture were obtained from the combination of 0.5-1.0mg/1 BAP and 0.1-1.0mg/1 NAA when the callus was cultured in 1.0mg/1 BAP and 0.05mg/1 NAA. When the callus was cultured in medium without BAP, the shoot was not differentiated in subculture regardless to BAP and NAA concentration. and only callus was formed. C. Poly-phenol substance was observed in MS medium supplemented without PVP, in which callus was not formed from the leaf of P. peltatum 'Rouletta'. Polyphenol substance was not observed in MS medium supplemented with PVP, in which callus formation was increased. D. The callus formation of P. peltatum 'Rouletta' showed the stem explant being best result. The best result particularly in the stem explant among others. The optimal hormonal concentration was 0.1mg/1 NAA and 5.0mg/1 BAP. The shoot formation was observed at 0.05mg/1 NAA and 1.0mg/1 BAP, 0.1mg/1 NAA and 5.0mg/1 BAP. The shoot was malformed and the tissue recultured turned necrotic.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.254-262
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• 1997

new wild grape(NWG) cultivated in north Kyungki province in Korea, was tested by analyzing the proximate and physicochemical components of fresh fruit, the chemical components and sensory evaluation of wines made from the grape. NWG contained about 10% seed, and about 70% of juice. Total sugar content, total acidity and pH of the fruit juice were 17.50, 1.14 and 3.48%, respectively. Tartaric acid and malic acid contents of the NWG juice were 0.396 and 0.509%, respectively. Ethanol fermentation of the NWG by Saccharomyces cerevisiae Montrachet was rapid. The ethanol content, total acidity and pH of pink wine made from the NWG juice showed 11.88, 0.85 and 3.55%, respectively. Tartaric acid and malic acid contents of pink wine were 0.208 and 0.421%, respectively. Total anthocyanin content(A520) and color intensity(A520+A420) of pink wine were 5.46 and 9.39, showing greatly higher total anthocyanin content and color intensity than those of European red wines. Total phenol contents of NWG wine were 2, 300~3, 800mg/$\ell$. The pink wine made from the fruit juice was better than the red wine in their quality parameters and sensory scores.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.196-201
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• 1993

In order to investigate some chemical components, higher alcohols, ethyl acetate and volatile compounds of Vitis vinifera red wines were analyzed by HPLC, GC and GC-MS. During the process of ripening for the content of wine and acids were much changed, particurally the content of tartaric acid was decreased largely. Content of total phenolics and phenol flavonoid in wines which manufactured with Malbec varieties as 470mg/L and 245mg/L respectively, was higher than those in Cabernet sauvignon (310mg/L, 135mg/L) and Cabernet franc (425mg/L, 125mg/L) wines, and nonflavonoid was higher in Cabernet franc wine(300mg/L) than in others. Content of acetaldehyde was higher in Malbec wine (33mg/L) than in Cabernet sauvignon (26mg/L) and Cabernet franc (28mg/L) wines. Amount of methyl alcohol, propanol and isoamyl alcohol were higher in Cabernet sauvignon wine than in others, and isobutanol was more in Malbec wine(64mg/L), ethyl acetate was more in Cabernet franc wine as 35mg/L than in Malbec(28mg/L) and in Cabernet sauvignon (23mg/L) wines. Volatile compounds were isolated about 87~91 varieties from concentrates of three red wines by GC, and thirty-five compounds including terpine-4-ol were identified by GC-MS.

• Natural Product Sciences
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• v.23 no.3
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• pp.175-182
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• 2017

This study evaluated the anti-Helicobacter and anti-inflammatory effects of Sohamhyungtang (SHHT). The minimum inhibitory concentration (MIC) of SHHT against Helicobacter pylori (H. pylori) was determined by the agar dilution method. Expression of the H. pylori cagA gene in the presence of SHHT was determined by quantitative real-time polymerase chain reaction (qRT-PCR). Inhibition of H. pylori urease by SHHT was determined by the phenol-hypochlorite assay. Antiadhesion activity of SHHT was measured by urea-phenol red reagent. Inhibition of nitric oxide (NO) production in AGS cells was measured with Griess reagent. Inducible nitric oxide synthase (iNOS) and IL-8 mRNA expression in AGS cells which were infected with H. pylori was determined by qRT-PCR. IL-8 level was measured by enzyme-linked immunosorbent assay (ELISA). The MIC of SHHT was $100{\mu}g/mL$ and the expression of cagA gene was decreased about 25 folds in the presence of SHHT. H. pylori urease was inhibited 90% by SHHT. SHHT inhibited H. pylori adhesion on AGS cell in a concentration dependent manner. mRNA expression of iNOS and IL-8 and the production of NO and IL-8 were significantly decreased in the presence of SHHT. In conclusion, SHHT showed anti-Helicobacter activity and has potent anti-inflammatory effect on H. pylori-induced inflammation in human gastric epithelial AGS cells.

• Korean Journal of Agricultural Science
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• v.11 no.2
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• pp.295-302
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• 1984

The contents of phenolic compounds and its antioxidant activities were investigated in various year stored red and white ginsengs (panax ginseng C.A. Mayer) The results obtained were as follow; 1. Total content of phenolic compounds was lower in free phenolic fraction than in esterified phenolic fraction. 2. The content of free phenolic acid in long storage period was lower han that in short period but no significant difference was observed in esterified phenolic fraction. 3. Maltol, which constitute 50 to 80 percent of total phenolic acid in red and white ginseng. was higher in red ginseng than in white ginseng and was higher in long storage period. 4. Red ginseng showed higher antioxidant activity than white ginserg and no difference in varicus storage periods was observed.

• Microbiology and Biotechnology Letters
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• v.36 no.1
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• pp.67-71
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• 2008

The goal of this study was to vinify four varieties of grapes, namely Vitis labrusca L (Gerbong), Vitis labrusca B (Campbell Early), Vitis labrusca (Muscat Bailey A) and Vitis hybrid (Sheridan), and to investigate the changes in the physicochemical properties and antioxidant activity of the red wines during fermentation and post-fermentation. The ethanol content of the four red wines varied only slightly from 11.4%-12.8%, indicating that no significant change occurred during the fermentation and post-fermentation. The total anthocyanin and phenol contents as bioactive compounds were the highest level in the Vitis labrusca B red wine. The antioxidant activity was also the highest of 88.9% after 10 days fermentation in the Vitis labrusca B red wine and showed from only 36.6% to 61.7% in the other red wines, though the range decreased to 33.1%-64.1% during post-fermentation for 120 days at $4^{\circ}C$. Our results show that the vitis labrusca B red wine has the potential to become a functional red wine because of its high antioxidant activity.

• Proceedings of the Ginseng society Conference
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• 1984.09a
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• pp.257-275
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• 1984

Enzymatic browning is considered desirable in tea and tobacco processing but undesirable in many fruits processing at the present time. It is necessary to understand the nature of the enzyme, phenoloxidase, in order to control browning reactions, and extend its effects to formation of browning products as antioxidants in ginseng. Ginseng exhibits antioxidant activity when incorporated with turkey dark meat patties. The activity in red ginseng showed about two times stronger than white ginseng. One of the phenolic antioxidants from fresh, white and reprocessed white ginseng was identified as phenol 2.6 Bis(1.1 dimethyl ethyl) 4-methyl among several unknown compounds by GC/mass spectrometer. In red ginseng, no phenol 2.6 Bis (1.1 dimethyl ethyl) 4-methyl was detected, the compound may be polymerized by phenoloxidase and form some higher molecular compounds which may possess high antioxidant activity. Phenoloxidase isozymes in fresh Korean ginseng (panax ginseng C.A. Meyer) were extracted with phosphate buffer at pH 7.3. The isozymes were purified through ammonium sulfate fractionation, dialysis and chromatography on a DEAE-cellulose column. Two groups of phenoloxidase were shown to be present, one in the floating agglomerated group and the other in the precipitate. group from the 0.85 saturation ammonium sulfate. The DEAE-cellulose column chromatography, the phenoloxidase isozyme present in the precipitate appears as the first peak (I), and that in the agglomerate in the second peak (II). Isozyme I showed higher activity with catechin and catechal, and isozyme II showed higher activity with p-cresol. The isozyme showed two optimum pH activity one at pH 4.5 and the other at 8.5 with catechin as substrate. Korean ginseng phenoloxidase has high heat stability. When heated at $75^{\circ}C$ for 2 hours, its activity remained $90\%\;and\;80\%$ on phenoloxidase I and II respectively. Phenoloxidase I was most active on (+) catechin followed by p-cresal, catechol and epicatechin. Phenoloxidase II was most active on p-cresal followed by (+) catechin, catechol, p-coumanic acid and epicatechin. Sodium bisulfite, sodium cyanide, ascorbic acid glutachion in the oxidized form, sodium diethyl dithiocarbomate and ethylendiamine tetra acetate (EDTA) acted as inhibitors. Red ginseng color development was initiated by phenoloxidase and finished by a followed sun drying process. The antiaging activity of ginseng may be initiated by the antioxidant in the ginseng.

• Food Science and Preservation
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• v.31 no.2
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• pp.287-297
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• 2024

It was confirmed that complex fermentation (CF) was more efficient than single-strain fermentations in inducing changes in the contents of phenolic compounds of Maclura tricuspidate and Pyrus Montana Nakai. A mixture of Maclura tricuspidata, Pyrus montana Nakai, Platycodon grandiflorum and Codonopsis lanceolata were fermented in CF using Aspergillus shirousamii (koji), yeast, and lactic acid bacteria (LAB) for 24 days, and the pH, °Brix, total acidity, anti-oxidant activity, polyphenol content, nitric oxide (NO), and Western blotting of inducible nitric oxide synthase (iNOS), cyclo-oxygenase-2 (COX-2), and tumor necrosis factor-𝛼 (TNF-𝛼) of the sample were determined. There was no significant change in pH and total acidity. °Brix significantly decreased from day 6 onwards. HPLC confirmed that the concentrations of chlorogenic acid, 4-hydrobenzoic acid, vanillic acid, and caffeic acid significantly increased from day 18 during the fermentation. Additionally, DPPH, ABTS radical scavenging activity, total phenol, and total flavonoid were confirmed to be increased until 18 days. NO was significantly inhibited from day 6, along with significant inhibition of iNOS, COX-2, and TNF-a. In conclusion, this study confirmed that CF of low-use (or underutilized) wild vegetables enhances phenolic compounds. It effectively suppresses NO, iNOS, COX-2, and TNF-𝛼, markers of inflammation-related pathogenesis. Altogether, our results suggest that CF of the above plants has a potential anti-inflammatory effect.