• 한방안이비인후피부과학회지
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• 제20권2호통권33호
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• pp.68-76
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• 2007

Objectives : This experimental study was performed to investigate the effects of Sulfur extract on anti-inflammation and anti-Propionibacterium acnes. Methods : The cytotoxicity of Sulfur extract about viability of Raw 264.7 cell were tested using a colorimetric tetrazolium assay(MTT assay). To investigate the anti-inflammation effects of Sulfur extract on LPS-induced macrophage Raw 264.7 cell, we used ELISA kit and Western blots. We evaluated anti-oxidation effects of Sulfur extract on HaCaT cell by Enzyme recycling method. And we investigated the inhibitory effects of Sulfur extract on Propionibactrium acnes using paper disk diffusion method. Results: 1. Sulfur extract has a little cytotoxicity in Raw 264.7 cell. 2. Concentration of $100\;{\mu}g/m{\ell}$ Sulfur extract inhibited the production of NO in the Raw 264.7 cell stimulated with LPS. 3. Sulfur extract showed a oxidation inhibition effect by decreasing the DPPH radicals. 4. Sulfur extract has not the significant inhibition effect of Propionibactrium acnes. Conclusions: These results indicate that Sulfur extract has anti-inflammation and anti-oxidation effects. If further study is performed, the use of Sulfur extract will be valuable and benificial in the therapy of Propionibactrium acnes.

• 한국식품영양과학회지
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• 제27권4호
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• pp.563-567
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• 1998

Volatile flavor components of edible portion of leek(Allium tuberosum R.) were extracted by SDE(simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1 : 1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components was mostly based on the RI of GC and mass spectrum of GC/MS. A total of sixty-five components from leek extract were classified as 28 sulfur-containing compounds, 12 aldehydes, 9 alcohols, 4 lactones and esters, 3 acids and hydrocarbons, and 2 miscellaneous compouds. The sulfur-containing compounds were predominant in leek extract. Dimethyl disulfide(19.47%) and dimethyl trisulfide(17.38%) were the main compounds and trans-1-propenyl methyl disulfide, trans-2-hexenal and methyl allyl disulfide were also detected large amounts in leek.

• 한국식품조리과학회지
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• 제11권2호
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• pp.133-139
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• 1995

Solvent extract of homogenates of fresh garlic or pickled garlic was subjected to GC-MS analysis, which showed 30 volatile sulfur compounds for fresh garlic and 20 compounds for processed one. Maior sulfur compounds from fresh garlic extract were identified to be 3-vinyl-[4H]-1,2-dithiin, diallyl disulfide,3,4-dimethylthiophene and methyl allyl sulfide. Meanwhile, the number of volatile compounds from pickled garlic decreased gradually during storage. Diallyl disulfide, methyl allyl trisulfide and diallyl trisulfide were major volatile sulfur compounds from pickled garlic stored for 50 days. It is appeared that the amount of trisulfides in pickled garlic increased gradually during storage, in contrast to the amount of dithiins and monosulfides in pickled garlic decreased.

• 한국식품영양과학회지
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• 제42권10호
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• pp.1567-1575
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• 2013

본 연구에서는 유황오리의 우수성을 확인하기 위하여 유황오리, 일반오리, 닭을 열수추출 하여 유황오리의 대장염 염증에 대한 억제 효과를 알아보고자 하였다. Balb/c 수컷 마우스에 2.5% DSS로 궤양성 대장염을 유도하였고 이에 대한 대장염의 염증 억제효과를 검토하였다. 모든 실험군 중에서 정상군의 대장 길이가 가장 길었고, 대조군의 대장 길이가 가장 짧았다. 유황오리 고농도군, 저농도군의 대장의 길이는 일반오리 고농도군 저농도군의 대장 길이보다 길었으며, 닭고농도군, 저농도군의 대장의 길이는 일반오리 추출물보다 짧았다. 유황오리 저농도군에서 대장 길이가 시료처리군 중에서 가장 길었고, 대장염 증상의 개선 효과를 나타내었다. 대장의 조직학적 관찰에서 대장의 길이의 축소 정도가 증가함에 따라 대장조직의 점막층의 선와부의 손실이 증가되었다. 대장염 염증 초기에 증가하는 염증성 biomarker인 혈청 IL-$1{\beta}$, IL-6, TNF-${\alpha}$, IL-17A, IL-12의 생성은 유황오리 저농도군에서만 대조군보다 유의적으로 감소하였고, 정상군과 비슷한 수준을 보였다(P<0.05). 대장염을 일으킨 대장조직에서의 염증성인자인 IL-6, TNF-${\alpha}$, COX-2, iNOS의 mRNA 발현에서도 유황오리 추출액이 일반오리 추출액보다 더 많이 감소하였고, 유황오리 저농도군에서 가장 많이 감소되었다. 이상의 결과로 DSS로 대장염이 유도된 마우스에서 유황오리 추출액이 일반오리와 닭 추출액보다 더 높은 항염증 효과를 나타내었고 처리 농도에 따른 차이가 있었으며, 유황오리 추출액을 1 mL/kg으로 투여하였을 때 대장의 염증을 억제하는 효과가 가장 우수하였다.

• 한국축산식품학회지
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• 제35권1호
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• pp.41-49
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• 2015

This study was performed to assess the antioxidant activity of Allium hookeri root extract (AHE) on lipid oxidation of raw sulfur-fed pork patties for 14 d of refrigerated storage. Different concentration of ethanol (0-100%) and time (1-12 h) were applied to determine the extraction condition. Water (0% ethanol) extraction for 1 h was selected as an optimal extraction condition of AHE for the following study showing the highest total phenolic content and total flavonoid content, as well as the strongest antioxidant activity. The 1% AHE (SP1), 3% AHE (SP2), and 0.05% ascorbic acid (SP3) were added into sulfur-fed pork patties against controls; SP0 (sulfur-fed pork patties with no AHE) and P0 (normal pork patties with no AHE). The pH values of P0 and SP0 significantly increased (p<0.05) than others on 14 d and redness of P0 showed the largest decrement during storage. P0 and SP0 showed higher production of conjugated dienes on d 7 than others (p<0.05). Thiobarbituric acid reactive substances (TBARS) values were decreased in proportion to the increased level of AHE on 14 d (p<0.05) resulting in higher TBARS values on P0 and SP0 (p<0.05) and the negative correlation between AHE level and TBARS were also demonstrated (r=-0.910, p=0.001). Therefore, the results suggest that AHE effectively retarded the lipid oxidation rate of sulfur-fed pork patties indicating the potential usage of AHE as a natural preservative.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1032-1037
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• 2008

Lowly volatile heterocyclic sulfur compounds generated in autoclaved garlic extract were isolated and identified, and their antimicrobial activity was determined. Two kinds of unusual volatile sulfur compounds were separated from heated garlic by preparative recycling high performance liquid chromatography (HPLC), and identified by gas chromatography (GC)-mass spectrometry (MS) and $^1H$-nuclear magnetic resonance (NMR). They had heterocyclic structures with 4 to 5 sulfur atoms in the molecules. 4-Methyl-1,2,3-trithiolane (MTTT) is highly volatile and was not able to be concentrated, and was identified by GCMS only. MTTT and 6-methyl-1,2,3,4,5-pentathiepane (MPTP) are lowly volatile and were obtained in pure states to be positively identified for the first time. All 3 heterocyclic sulfur compounds began to appear by the time when the early-formed diallyl sulfides started to disappear. The minimum inhibitory concentration range of MTTT and MPTP was determined to be between 1 and 6 ppm against all yeasts tested. MTTT and MPTP were lowly volatile and sparingly soluble in water.

• Food Science and Biotechnology
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• 제18권3호
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• pp.771-775
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• 2009

Antimicrobial activity of garlic (pH 6.0) heated at $120^{\circ}C$ reached its maximum at 45 min of heating and maintained the level for the rest of heating time (300 min) when tested against Candida utilis ATCC42416. The principal antimicrobial compound was allyl alcohol (AA), a highly volatile compound without sulfur in its molecule. The concentration of AA in heated garlic gradually increased to over 2,000 ppm for the first 90 min and stayed at the level without appreciable changes in spite of further heating. Other antimicrobial compounds secondary to AA were lowly volatile sulfur compounds including diallyl polysulfides (diallyl trisulfide, diallyl tetrasulfide, and diallyl pentasulfide) and heterocyclic sulfur compounds (4-methyl-1,2,3-trithiolane, 5-methyl-1,2,3,4-tetrathiane, and 6-methyl-1,2,3,4,5-pentathiepane). When the pH of the garlic extract was lowered before heating, considerably more secondary antimicrobial sulfur compounds were formed and the antimicrobial activity was stronger than the pH unadjusted garlic. Lowly volatile sulfur compounds contributed a significant part of antimicrobial activity of heated garlic only during the early period (45-120 min) of heating regardless of pH treatment.

• Preventive Nutrition and Food Science
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• 제11권3호
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• pp.184-190
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• 2006

Young radishes (YR, yeolmu in Korean) were cultivated in soil with and without sulfur. Control YR-kimchi and sulfur YR-kimchi were prepared using the young radishes cultivated in the soil without and with 1,818 $g/m^3$ sulfur, respectively. Fermentation of the YR-kimchis were conducted at $5^{\circ}C$ for 6 weeks. The control and sulfur YR-kimchis were reached pH 4.39 and pH 4.31 with 0.98% and 1.04% acidity at 5 weeks, respectively. At a higher concentration of 20 ${\mu}L/assay$, the sulfur YR-kimchi juice exhibited higher inhibitory effects (84%) on the growth of HT-29 human colon cancer cells than the control YR-kimchi (57%). Methanol extract from the YR-kimchis also led to similar results to those of the juices. In the inhibition study by hematocytometer, YR-kimchis inhibited the growth of cells in a time-dependent manner. Sulfur YR-kimchi induced apoptosis as determined by 4,6-diamidino-2-phenylindole (DAPI) staining and decreased Bcl-2 expression of active anticancer compounds, when compared to the control YR-kimchi. These results suggested that preparing kimchi using YR cultivated in the presence of sulfur, which can help to synthesize active compounds, could increase the anti-cancer activity of sulfur YR-kimchi.

• 한국응용과학기술학회지
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• 제31권4호
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• pp.572-583
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• 2014

This study was carried out to determine the action mechanism of sulfur-grain larvae extract (SGE) on anti-obesity and the reduction of blood lipid level in high-fat diet induced obese model animals. Animals were classified into a normal diet group (NC, normal control), HFD (high-fat diet without SGE), HFD 15 (high-fat diet + oral administration of 15 mg of SGE extract per 100 g body weight) and HFD 30 (high-fat diet + oral administration of 30 mg of SGE extract per 100 g body weight). The body weight gain declined in HFD 15 and HFD 30 groups compared with the HFD group, even though the diet intake increased significantly. The weight of liver and adipose tissue increased significantly in HFD group compared with in the HFD 15 and HFD 30 groups. Triglyceride, total cholesterol, LDL-C and AI decreased in HFD 15 and HFD 30 groups compared with in the HFD group, but the contents of HDL-C increased significantly. Expression of SREPB-$1{\alpha}$, SREPB-2 mRNA in the liver was lower in the high-fat diet group compared with the HFD group, but the expression of LPL mRNA in adipose tissue and $PPAR{\alpha}$ increased significantly. Fat accumulation in the liver tissues and liver damage were greatly reduced in HFD 15 and HFD 30 groups compared with in the HFD group. The size of adipocytes became smaller in the HFD 15 and HFD 30 groups compared with HFD group. In conclusion, this research discovered for the first time that grain maggot has anti-obesity effects, by reducing the abdominal fat of obese model animals and lowering blood lipid level through the down-regulation of PPAR-$1{\alpha}$ and SREPB-2 mRNA and the up-regulation of PPAR-${\alpha}$ mRNA.

• 한국유기농업학회지
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• 제23권3호
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• pp.567-582
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• 2015

잿빛곰팡이병은 Botrytis cinerea에 의해 발생하는 병해로 잎, 줄기, 과실 등 토마토의 여러 부위에 감염되어 식물체를 죽이며 심각한 경제적인 손실을 유발시킨다. 본 연구는 토마토 잿빛곰팡이병을 친환경적으로 방제하기 위하여 수행되었다. 식물추출물과 광물질 등이 포함된 22종의 유기농업자재를 대상으로 잿빛곰팡이병에 대한 억제효과를 실내와 온실에서 검정하였다. 유기농업자재 중 유황, 구리, 황련 추출물, 대황 추출물이 주원료인 자재에서 51.7~90% 정도의 잿빛곰팡이병 병원균 포자발아억제능력이 있는 것을 확인하였다. 또한 토마토 줄기를 이용한 잿빛곰팡이병 생물검정에서 수용성 유황, 해조류 추출물, 대황뿌리 추출물, 황련 추출물 등이 주원료인 4종류의 유기농업자재에서 90% 이상 잿빛곰팡이병 발생을 감소시켰다. 선발된 4종류의 유기농업자재를 온실에서 잿빛곰팡이병 병원균을 토마토에 인공접종한 상태에서 방제효과를 검정한 결과, 수용성 유황이 포함된 자재에서 87.9%의 방제효과가 확인되었으며 이것은 화학농약인 diethofencarb+carbendazim 수화제와 유사한 방제효과였다. 위의 결과는 시설 내에서 토마토 잿빛곰팡이병 방제 시 화학농약을 대신하여 수용성유황이 포함된 유기농업자재로 친환경적인 방제가 가능하다는 것을 보여준다.