• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.630-634
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• 1997

A fluorescence tagging agent, FMOC-Cl (9-fluorenylmethyl chloroformate) was used for the determination of 1-amino-oligosaccharide intermediates generated from glycoproteins by peptide-N $(N-acetyl-{\beta}-D-glucosaminyl)$ asparagine amidase (N-Glycanase, PNGase F). The derivatives were separated on an Amido 80 column by HPLC using a gradient system with 25 to 51% aqueous acetonitrile and monitored by a fluorometric detector. The detection limit of FMOC-amino-oligosaccharides was $0.05{\sim}1.5$ pmol with fluorometric detection at 278 nm.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.832-837
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• 1989

It has been suggested that medium chain fatty acid(MCFA) may be toxic to yeast and bacteria and thus play a role in the inhibition of alcoholic and malolactic fermentations and also important contributors to wine flavour We measured, by the use of GLC, the concentrations of octanoic, decanoic and dodecanoic acids produced by 12 wine yeast strains during the alcoholic fermentation of a grape juice-like medium. In general, there was a high production of MCFA at first, dropping dramatically later. The formation of MCFA is largely dependent on yeast strain but it also depends upon temperature, sugar concentration, stirring and carbon dioxide sparging.

• Bulletin of the Korean Chemical Society
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• v.31 no.6
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• pp.1643-1648
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• 2010

Adenosine 5'-phosphonates have been reported as potential chain terminators against Hepatitis C virus (HCV); therefore, we developed convenient sequences for synthesis of modified adenosine 5'-phosphonates in which the hydroxyl group at 2' or 3'-position of the sugar moiety is substituted with the azido or amino group and the oxymethyl group at the 4'-position is modified by the ethylene or vinyl group. This synthetic sequence can provide six adenosine 5'-phosphonates via one protocol, and is considered to be very efficient and a convenient route of synthesis. An assay of adenosine 5'-phosphonate analogues (1, 2, 3, 4, 5, and 6) against HCV infection is now in progress.

• Journal of Microbiology and Biotechnology
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• v.18 no.6
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• pp.1141-1145
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• 2008

Isomaltooligosaccharide (IMO) is a promising dietary component with prebiotic effect, and the long-chain IMOs are preferred to short chain ones owing to the longer persistence in the colon. To establish the optimal process for synthesis of long-chain IMOs, we systematically examined the reaction condition of dextransucrase of Leuconostoc mesenteroides B-512F by changing the ratio of sucrose to maltose (varying as 1:4, 1:2, 1:1, and 2:1) and amount of each sugar (from 2% to 20%). As a result, a ratio of 2:1 (sucrose to maltose, 10:5% or 20:10%, w/v) was determined as an optimal condition for long-chain IMO synthesis (DP3-DP9) with relatively higher yields (70-90%, respectively).

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.280-287
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• 2015

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.

• Clean Technology
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• v.28 no.1
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• pp.32-37
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• 2022

Food waste is produced from food factories, food services, and home kitchens. The generated mass reached 5.4 million tons/year in 2020. The basic management technology for such waste has been biological degradation under an anaerobic environment. However, the whole process is intrinsically slow and considerably affected by the inner physicochemical properties of the waste and other surrounding conditions, which makes optimization of the process difficult. The most promising options to counter this massive generation of waste are eco-friendly treatments or recycling. As a preliminary step for these options, attempts were made to evaluate the feasibility and usability of three simulative models based on reaction kinetics. Model (A) predicted relative changes over reaction time for reactant, intermediate, and product. Overall, an increased reaction rate produced less intermediate and more product, thereby leading to a shorter total reaction time. Particle diminishing model (B) predicted reduction of the total waste mass. The smaller particles diminished faster along with the dominant effect of microbial reaction. In Model (C), long-chain cellulose was predicted to transform into reducing sugar. At a standard condition, 48% of cellulose molecules having 10⁵ repeating units turned into reducing sugar after 100 h. Also it was found that the optimal enzyme concentration where the highest amount of remnant sugar was harvested was 1 mg L^-1.

• Microbiology and Biotechnology Letters
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• v.31 no.2
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• pp.201-204
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• 2003

Glycopeptide antibiotics, teicoplanin was purified from a mutant strain of Actinoplanes teichomyceticus ATCC31121, A. teichomyceticus MSL2211. We developed a simple procedure to separate and purify the teicoplanin from the fermentation broth. Teicoplanin was purified by two-step purification system, hydrophobic adsorption and sugar affinity chromatography in combination with HPLC analysis based on the properties of hydrophobic acyl chain and sugar moiety in teicoplanin. Teicoplanin was separated from the culture broth by Diaion HP-20 and further purified by concanavalin A affinity column chromatography. As an adsorbent resin, Diaion HP-20 in broth eliminated toxic effects on growth, reduced feedback repression of teicoplanin production, and assisted In rapid recovery of teicoplanin. The teicoplanin displayed the final yield of 80% and 95% of purity.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1994.04a
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• pp.229-229
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• 1994

선택성이 높고 뛰어난 약효를 지닌 항 바이러스제의 개발은 신약개발의 중요한 영역중에 하나이다. 현재 AIDS 치료제로 사용되고 AZT를 비롯하여 항virus 효과를 나타내는 약물의 대부분은 구조적으로 nucleoside계에 속하는 화합물로서 수 많은 약리학적 연구 및 합성 화학적 연구가 이루어져 왔다. 특히 합성 화학적 측면에서 이들 화합물의 합성은 크게 두가지로 나누어지는데 그것은 sugar 부위의 변형을 통한 방법과 염기 부위의 변형을 통한 방법에 의해 새로운 항 바이러스제를 개발하는 것이다. 최근의 연구 동향에 있어서 주목할 만한 변화의 하나는 sugar 부위의 구조적 변형을 시도하는데 있어서 종래의 5원환 형태에서 환이 개열된 형태의 acyclic nucleoside에 대한 연구가 이루어져 좋은 효과를 거두고 인다는 사실이다. Acyclovir, Ganciclovir등 의 개발이 그것이다. 본 연구에서는 종래의 acyclic nucleoside가 ribose sugar의 2'번 및 3'번 탄소를 제거한 acyclic ether 형태로 되어있는 것과는 다르게 ether 부위의 산소를 탄소 치환한 carbo-acyclic nucleoside를 합성하고자 하였다. Acyclic nucleoside를 합성하고자 하였다. Acyclic nucleoside의 side chain의 conformation이 항 바이러스 작용을 나타내는데 필수 불가결한 점을 감안할때, carbo-acyclic nucleoside계 화합물은 보다 다양하게 변형될 수 있는 장점을 가지고 있다. 이러한 관점에서 side chain의 2'번 및 3'번 탄소는 side chain의 conformation을 좌우하는 결정적 요인으로 작용할 것으로 판단된다. 따라서 본 연구에서는 이들 탄소를 중심으로한 분자수식을 시도하기로 하고 bioisosterism을 이용하여 3'위치의 수소를 fluoride로 치환한 화합물을 설계하여 합성을 시도하였다.silyl group-5'-무치환 화합물을 tosyl, azido화 한다음 desilylation하여 얻었다. 목적하는(1) 화합물의 diasteromer 인 2',3'-dihydroxy-5'-무치환 유도체(3)는 (4)화합물 합성시 얻은 hemiactal을 key intermediate로 하여 TsNHNH$_2$, NaB(CN)H$_3$ 및 NaOAc로 처리하므로서 얻을수 있었다. 이들 화합물들의 각종 DNA 및 RNA virus에 대한 항 바이러스작용을 검토한 결과 현저한 항 바이러스 작용을 나타내지 않았다.분화유도 활성을 나타내어 항종양제로의 개발에 많은 흥미가 기대된다.기대된다.oxylic acid (compound 10)를 합성하였다.10^{－7}$ M)에 의한 단백인산화에 대하여는 더 미약한 억제-효과를 나타내었다. 이상의 결과는 PDE-1과 항우울약들의 항혈소판작용은 PKC-기질인 41-43 kD와 20 kD의 인산화를 억제함에 기인되는 것으로 사료된다.다. 것으로 사료된다.다.바와 같이 MCl에서 작은 Dv 값을 갖는데, 이것은 CdCl$_{4}$$^{2-}$ 착이온을 형성하거나 ZnCl$_{4}$$^{2-}$ , ZnCl$_{3}$$^{-}$같은 이온과 MgCl$^{+}$, MgCl$_{2}$같은 이온종을 형성하기 때문인것 같다. 한편 어떠한 용리액에서던지 NH$_{4}$$^{+}$의 경우 Dv값이 제일 작았다. 바. 본 연구의 목적중의 하나인 인체유해 중금속이온인 Hg(II), Cd(II)등이 NaCl같은 염화물이 함유된 시료용액에 공해이온으로 존재할 경우 흡착에 의한 제거가 가능하다. 한편 이같은 중금속이온의 흡착실험은 특히 해수중의 금속이온의 회수연구에도

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1648-1657
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• 2014

In this study, the hepatic lipid-lowering effects and related mechanism of action of sujeonggwa were examined in hypercholesterolemia-induced apoprotein E knockout (apo E ko) mice. Sujeonggwa drink was prepared with cinnamon, ginger, and sugar by modifying the traditional recipe of sujeonggwa. Sugar was partially substituted with either stevia or short chain fructooligosaccharide (scFOS) in order to reduce the calorie content of sujeonggwa, which was measured by descriptive analysis. Apo E ko mice (n=42) were induced to have hypercholesterolemia (plasma total cholesterol concentration >1,000 mg/dL) by administration of a high cholesterol diet for 4 weeks, followed by division into six groups. Experimental groups were orally administered water as a vehicle (normal group), sugar solution (control group), commercially available 'V' sujeonggwa drink (positive control group), or three different types of sujeonggwa drinks (S-sugar, S-stevia, and S-scFOS group) for 6 weeks while high cholesterol diet was provided to all animals. Compared to the control group, concentrations of hepatic triglycerides, total cholesterol, thiobarbituric acid reactive substances, and reactive oxygen species in S-sugar, S-stevia, S-scFOS were significantly reduced (P<0.05), indicating that sujeonggwa had inhibitory effects on hepatic lipid accumulation. Protein expression levels of fatty acid synthase (FAS) and its transcription factor, sterol regulatory element-binding protein (SREBP)-1 responsible for triglyceride synthesis, as well as 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR) and its transcription factor, SREBP-2 responsible for cholesterol synthesis, were also reduced in S-sugar, S-stevia, and S-scFOS groups (P<0.05). These benefits of sujeonggwa were even greater in S-stevia and S-scFOS compared to S-sugar. The beneficial effects of S-stevia on regulation of hepatic lipid metabolism were slightly greater than those of S-scFOS although the differences were not significant. In conclusion, sujeonggwa drinks, especially functional sujeonggwa drinks in which sugar was partially substituted with stevia or scFOS, inhibited hepatic lipid accumulation via suppressing FAS and HMGCR protein expression through down-regulation of SREBP-1 and 2.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.514-520
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• 2021

This study identified and quantified the sugar-related metabolites and analyzed the structural features of starch in kimchi added with various concentrations of glutinous rice paste during fermentation. The pH values and total bacterial counts indicated that the fermentation of kimchi with 10% glutinous rice paste progressed more quickly than that of kimchi with other rice paste concentrations. The addition of glutinous rice pastes to kimchi resulted in increased glucose and decreased fructose contents during fermentation compared to the control kimchi. Maltose content increased significantly with increasing glutinous rice paste concentrations. The average chain length distribution of starch in kimchi decreased with increasing proportions of short chains as fermentation progressed. However, the average chain length distribution of starch increased with increasing glutinous rice paste concentration in kimchi. Our results confirmed that the sugar-related metabolites and starch structural changes were highly influenced by the added starch paste concentration.