• Journal of the Korean Chemical Society
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• v.21 no.2
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• pp.108-120
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• 1977

The approximate rates and stoichiometries of the reaction of lithium borohydride, with fifty two selected organic compounds containing representative functional groups under the standard condition (tetrahydrofuran, $0^{\circ}$), were studied.Among the active hydrogen compounds,primary alcohols and compounds containing an acidic proton liberated hydrogen relatively fast, but secondary and tertiary alcohols very sluggishly. All the carbonyl compounds examined were reduced rapidly within one hour. Especially, among the ${\alpha}{\beta}$-unsaturated carbonyl compounds tested, the aldehydes consumed one hydride cleanly, however the cyclic ketones consumed more than one hydride even at $-20^{\circ}$. Carboxylic acids were reduced very slowly, showing about 60% reduction in 6 days at $25^{\circ}$, however acyl chlorides reduced immediately within 30 minutes. On the other hand, the reductions of cyclic anhydrides proceeded moderately to the hydroxy acid stage, however the further reductions were very slow. Aromatic and aliphatic esters, with exception of the relatively moderate reduction of acetate, were reduced very slowly, however lactones were reduced at a moderate rate. Epoxides reacted slowly, but amides and nitriles as well as the nitro compounds were all inert to this reagent. And cyclohexanone oxime and phenyl isocyanate were reduced very sluggishly. Last of all, all sulfur compounds studied were inert to this hydride.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.27-31
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• 2007

Among oriental medicine, sulfur is known to generate heat in the human body. Since body warming reaction results in the consumption of energy source, the medicines containing sulfur could help in the weight loss of laboratory rats. This study was designed to determine the possible weight loss effects of Hangbisan, sulfur based oriental medicine, on ob/ob mice. The obese mice were fed with standard diet containing 10% (w/w) Hangbisan or 10% (w/w) cellulose during 12 weeks. Hangbisan affected the weight loss of obese mice as cellulose did during experimental periods, while also reducing the level of plasma total cholesterol. These results suggest that dietary Hangbisan improved the composition of blood profiles in obese mice, and therefore has potential as an anti-obesity ingredient in the application of oriental medicine compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

• Journal of Microbiology and Biotechnology
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• v.28 no.1
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• pp.50-58
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• 2018

Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1520-1524
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• 2005

Young radishes (YR, yeolmu in Korean) were cultivated in the soil with and without sulfur. Young radish kimchi-general (YR kimchi-G) was prepared with YR commonly cultivated in the soil without sulfur. Young radish kimchl-sulfur (YR kimchi-S) and young radish kimchi-sulfur with lime mortar (YR kimchi-SL) were prepared with the YR cultivated in the soil with sulfur an4 sulfur added lime mortar on it respectively. Antitumor effects of methanol extracts from the YR kimchis were investigated in sarcoma-180 tumor cell transplanted mice. The solid tumor growth was significantly inhibited by the YR kimchi-SL prepared with YR grown in the soil with sulfur (p < 0.05). The treatment of the methanol extracts from YR kimchi-S and -SL increased the glutathione S-transferase activities and glutathione contents in the livers, compared to thlose of YR kimchi-G and the control. One of the antitumor effects by the YR kimchis was due to the increased the glutathione levels and the glutathione S-transferase activity which is phase 2 enzyme. These results also suggested that the antitumor effects of YR kimchi can be enhanced by using YR cultivated differently in the presence of sulfur that can help to produce sulfur-containing compounds in YR.

• Journal of Life Science
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• v.33 no.4
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• pp.349-356
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• 2023

Gout, a chronic inflammatory arthritic disease, is characterized by hyperuricemia. Gout can be induced by an inflammatory response to monosodium urate (MSU) crystals mediated by pro-inflammatory cytokine release following activation of the NOD-like receptor protein 3 (NLRP3) inflammasome. Many sulfur-containing phytochemical compounds in garlic (Allium sativum L.) are considered active ingredients because of their potential pharmacological benefits for various diseases, but their efficacy in NLRP3 inflammasome activation-mediated gout has not been demonstrated. In this study, we investigated whether diallyl disulfide (DADS) and diallyl trisulfide (DATS), representative garlic-derived sulfur compounds, have an inhibitory effect on MSU-induced NLRP3 inflammasome activation. Our results showed that under non-cytotoxic conditions, DADS and DATS significantly blocked nitric oxide production and interleukin (IL)-1β release in response to MSU in lipopolysaccharide (LPS)-primed RAW 264.7 macrophages. DADS and DATS also attenuated enhanced expression of NLRP3 and its adapter protein, apoptosis-associated speck-like protein, which was associated with downregulation of and caspase-1 p20 and IL-1β expression, suggesting that MSU-induced LRP3 inflammasome activation was counteracted by DADS and DATS. Furthermore, DADS and DATS blocked oxidative stress, an upstream event for NLRP3 inflammasome activation, as evidenced by the fact that they scavenged reactive oxygen species (ROS) production. Taken together, our findings demonstrate that DADS and DATS suppressed NLRP3 inflammasome activation by inhibiting the ROS/NLRP3 pathway and that they have potential as treatments for NLRP3-dependent gouty arthritis.

• Analytical Science and Technology
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• v.19 no.1
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• pp.65-72
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• 2006

In this study, the filtering characteristics of sulfur gases were investigated from a number of respects. For the purpose of this study, a standard gas containing a single oxidized S ($SO_2$) and five reduced S compounds (RSCs) including $H_2S$, $CH_3SH$, DMS, $CS_2$, and DMDS was prepared. After flowing this standard gas through a glass fiber filter, its removal efficiencies were examined by comparing the concentrations between prior to and after its passage. The results indicated that almost complete removal of $SO_2$ was achieved by this filtering, while the patterns for RSCs were distinguished by such factors as molecular weight or reactivity. It was found that about 60% of the most reactive RSC, $H_2S$ was removed by filter, while the heavy RSC generally showed removal rate of about 5% or less.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.415-421
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• 1999

The flavin-containing monooxygenases (FMOs) (EC 1.14. 13.8) are NADPH-dependent flavoenzymes that catalyze oxidation of soft nucleophilic heteroatom centers in a range of structurally diverse compounds including foods, drugs, pesticides, and other xenobiotics. In humans, FMOl appears to be the predominant form expressed in human fetal liver. cDNA-expressed human FMO and human liver microsomal FMO have been observed to N- and S-oxy-genate nucleophilic nitrogen- and sulfur-containing drugs and chemicals, respectively. In the present study, FMOl can be expressed in the baculovirus expression vector system at level of 2.68 nmol FMOl/mg of membrane protein. This isoform was examined for its capacity to metabolize methimazole to its S-oxide using thiocholine assay. Kinetic studies of its S-oxide by recombinant human FMO1 result in Km of 7.66 $\mu$M and Vmax of 17.79 nmol/min/mg protein.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1015-1021
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• 2000

Volatile flavor components (VFCs) in cooked black rices (Suwon-415 and Chindo) were studied. The major reactions during cooking, which result in aroma volatiles, are the Maillard reaction between amino acids and reducing sugars, and thermal degradation of lipid. Black rices washed with water were soaked in 1.5 folds water and heated at $110^{\circ}C$ in oil bath for 30min. VFCs in cooked black rices were extracted for three hours by SDE and were analyzed by GC and GC/MS. A total of 91, 82 volatiles were identified in Suwon-415 and Chindo black rice, respectively. Suwon-415 was composed of 26 alcohols, 10 aldehydes, 5 acids, 11 esters, 15 ketones, 9 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 9 sulfur containing compounds. Chindo was composed of 28 alcohols, 9 aldehydes, 4 acids, 12 esters, 14 ketones, 5 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 4 sulfur containing compounds.

• Korean Chemical Engineering Research
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• v.55 no.4
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• pp.567-573
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• 2017

In this work, tungsten oxide ($WO_x$) supported on SBA-15 (mesoporous silica) were prepared and applied for oxidative desulfurization of sulfur compounds in marine diesel containing about 230 ppmw of sulfur concentration. Prepared catalysts were examined by two steps; at first step, oxidation reaction carried out with hydrogen peroxide as oxidant and then the oxidized sulfur compounds were extracted by acetonitrile as solvent. Catalysts were characterized by using X-ray diffraction, X-ray fluorescence, X-ray photoelectron spectroscopy and $N_2$ adsorption-desorption isotherms. Tungsten oxide exists as monoclinic crystal system on SBA-15 and over about 10 wt% of the $WO_x$ loading took the form of multi-layers on SBA-15. The 13 wt% $WO_x$/SBA-15 catalyst exhibite highest activity, achieving about 76.3% sulfur removal in the reaction conditions, such as catalyst amount of 0.1 g, reaction temperature at $90^{\circ}C$, reaction time for 3 h and O/S molar ratio of 10. One time oxidation reaction is enough oxidize the sulfur compounds in marine diesel completely. The repetition experiment of extraction process indicated that sulfur removal could reach 94.4% after 5 times.