• Title/Summary/Keyword: TLC.

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Isolation and Characterization of Inhibition Helicobacter pylori from Culture Media of Fomitopsis pinicola (Fomitopsis pinicola 균사체배양액의 Helicobacter pylori에 대한 저해물질의 분리 및 특성)

  • Lee, Jae-Kyoung;Choi, Seong-Woo;Hwang, Yu-Hyun;Park, Hee-Kuk;Yoo, Jeong-Weon
    • KSBB Journal
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    • v.21 no.6 s.101
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    • pp.422-427
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    • 2006
  • The culture media from Fomitopsis pinicola were extracted by methanol and examined growth inhibition against Helicobacter pylori. The culture media from 8 days fermentation of F. pinicola showed maximum inhibition activity on H. pylori in 0.25 mg as MIC value. The highest activity against H. pylori by MHCS agar diffusion medium by Fp-P1 in 22.7 mm ID among 3 peaks from methanol fraction of 8 days culture media of Fomitopsis pinicola which purified by ion-exchange chromatography. The Fp-P1 from DEAE-Sephadex A-25 have been analysed by TLC as Fp-T1, Fp-T2 and Fp-T3 by ninhydrin staining. Fp-T3 (Rf value : 0.67) was higher activity against H. pylori in 14.4 mm ID. Fp-T3 was identified as single band by HPLC and TLC. It was assumed to aminosugar by BioLC analysis and TLC staining.

A Case Study on STEAM Lesson through the Teachers' Learning Community (교사학습공동체를 통한 STEAM 수업 사례 연구)

  • Jung, Kyunghwa;Shin, Youngjoon
    • Journal of The Korean Association For Science Education
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    • v.38 no.2
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    • pp.147-160
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    • 2018
  • The purpose of this study is to construct a Teachers' Learning Community (TLC) with three teachers from the same school and to develop a joint teaching plan for students through the TLC. The conclusions from this study are as follows: The TLC with the same grade helps teachers to implement STEAM classes, where teachers overcame difficulties of STEAM lessons and successfully implemented them. Teachers in this study expressed difficulties of STEAM lessons including lack of time, difficulties of STEAM lesson implementation, and difficulties of developing a good STEAM lesson. Teachers worked together to develop a common teaching plan, to overcome the burden of teaching, and to plan better lessons through discussions and cross-checking. In addition, teachers newly discovered difficulties of lesson implementation as they watch each other teaching using a joint lesson plan. Teachers will conduct a better lesson as they improve these difficulties, where a better lesson means having students reach learning goals and learn from the lesson. Teachers in TLC felt that their lesson improved and they themselves growing through a series of courses of watching and learning each other's lessons.

Hydrolysis Activity of ${\alpha}-Galactosidase$ from Bacillus licheniformis (Bacillus licheniformis로부터 생산된 ${\alpha}-Galactosidase$의 가수분해 활성)

  • Kim Hyun Suk;Lee Kyung-Seob;So Jae Ho;Yoon Ki-Hong
    • Korean Journal of Microbiology
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    • v.40 no.4
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    • pp.328-333
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    • 2004
  • The maximum productivity of ${\alpha}-galactosidase,$ capable of hydrolyzing completely ${\alpha}-D-l,6-galactopyranosyl$ linkages within oligomeric substrates such as melibiose, raffinose and stachyose to liberate galactose residue, was reached to 718 mU/ml in the culture filtrate of Bacillus licheniformis at death phase. The ${\alpha}-galactosidase$ was identified to show different efficiencies for hydrolyzing the ${\alpha}-galactooligosaccharides$ according to analysis of reaction products by both TLC and quantification of the liberated reducing sugars. The enzyme was active on ${\alpha}-galactooligosaccharides$ in the order of melibiose, raffinose, and stachyose. Though the hydrolyzing activity of enzyme was faintly inhibited by reaction products such as galactose, glucose and sucrose with amounts of five folds more than the added substrates (20 mM), the largest inhibition of enzyme activity was caused by galactose among the end products. Unknown compound, which migrated slower than melibiose on TLC, was detected during hydrolysis reaction of melibiose, suggesting that the ${\alpha}-galactosidase$ has a glycosyl transferase activity. In addition, the enzyme was able to hydrolyze efficiently raffinose and stachyose existed in the soluble extract of soybean meal.

Purification and Characterization of Biosurfactant from Bacillus sp. DYL130 (Bacillus sp. DYL130 균주의 Biosurfactant의 정제 및 특성)

  • Park, In-Hye;Kim, Sun-Hee;Lee, Sang-Cheol;Ha, Soon-Ok;Lee, Yong-Seok;Ryu, Ah-Reum;Kim, Keun-Ki;Choi, Yong-Lark
    • Journal of Marine Bioscience and Biotechnology
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    • v.1 no.4
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    • pp.268-274
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    • 2006
  • Bacillus sp. DYL130 producing biosurfactant was isolated from soil samples in the Duck-yu mountain and identified as Bacillus sp. by analysis of 16S rDNA sequence. Purification of the biosurfactant was performed by using affinity chromatography and TLC. The biosurfactant of culture medium from Bacillus sp. DYL130 was eluted with 100% methanol using affinity chromatography. To remove methanol, a rotary evaporator was used and enrichment sample was dissolved in alkaline water(pH 10). The purified biosurfactant was identified by TLC. It was confirmed that the Rf value of the biosurfactant was 0.78. Antifungal activity against Botrytis cineria was showed the strongly activity as active antagonist. Maximum emulsification activity and stability were obtained from soybean oil. The critical micelle concentration (CMC) of purified biosurfactant was 35mg/l and the purified biosurfactant inhibited biofilm forming by Bacillus sp..

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Studies on the carotenoids in the viscera of abalone (Haliotis discus hannai) (전복(Haliotis discus hannai) 내장(內臟)의 Carotenoid에 관(關)한 연구(硏究))

  • Ahn, Seung-Yo
    • Applied Biological Chemistry
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    • v.17 no.4
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    • pp.257-274
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    • 1974
  • The studies on the carotenoids in the viscera of abalone (Haliotis discus hannai) have been-carried out. The pigments were extracted with acetone-methanol mixture (4 : 1) from the viscera of abalones which were caught around the coastal water of Korea from March to August. The individual carotenoid in the extracts was separated and purified by the silica gel TLC, $Mg(OH)_2$ impregnated paper chromatography and $Mg_2(OH)_2CO_3$ TLC. The isolated eleven carotenoids were investigated and identified by epoxide test, partition test, reduction with sodium borohydride, alkaline hydrolysis, co-chromatography and comparative test with reference carotenoids and electronic and IR absorption spectrophotometry. ${\alpha}$-Carotene, ${\beta}$-carotene. lutein, zeaxanthin, siponaxanthin, siponein, fucoxanthin, loroxan-thin-like and fucoxanthinol-like have been identified among the eleven carotenoids isolated. It has been found that fucoxanthin, on alkaline treatment, was transformed to the product of which chromophore was the same one as fucochrome and semifucoxanthol. Among the identified nein carotenoids siphonaxanthin, siponein, fucoxanthin, loroxanthin-like and fucoxanthinol-like have not been reported previously to be contained in the shellfish.

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Quality Stability and Antioxidant Activity of Red Ginseng Stored for Long Periods (장기저장 홍삼의 품질안정성과 항산화효과)

  • Choi K.J.;Lee K.S.;Ko S.R.;Jang J.G.;Park J.D.;Kim M.W;Sung H.S
    • Proceedings of the Ginseng society Conference
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    • 1988.08a
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    • pp.99-107
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    • 1988
  • Samples of red ginseng. which had been manufactured and packaged by the Korea Monopoly Corporation. were stored at ambient temperatures $(12-28^{\circ}C)$ and humidities $(55-68\%)$ for one to nine years to examine their overall quality stability and. in particular. antioxidant activity. The approximate compositions. contents of various solvent extracts. and TLC and HPLC patterns of ginsenosides in the samples which are otherwise susceptible to oxidation. were stable as judged by the changes of the TLC and GLC patterns of the lipids and fatty acids. It was also found that polyunsaturated fatty acids such as linoleic (C18: 2) and linolenic acid (C18: 3) present in the samples had been very stable during the long storage periods. The intensity of the brown color of the red ginseng samples increased significantly with storage time. The pH of the aqueous extracts of the samples also increased slightly during storage. The coloration changes seem to indicate that extensive browning reactions had occurred during storage. The reducing powers of aqueous and ethanol extracts and antioxidant activity of ethyl acetate extracts also increased with storage time. The increase in reducing powers and antioxidant activity appeared to be directly attributable to the increased amounts of non-enzymatic browning reaction products formed progressively during the long storage periods. Therefore. it seems that those antioxidative compounds. which will be progressively formed in red ginseng through non-enzymatic browning reactions during the manufacturing process and long-term storage. will not only contribute to their overall quality stability but also have some significant relationship with their antiaging pharmacological effects.

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Structural Analysis of Natural Indigo Colorants Extracted from Polygonum tinctorium (천연인디고 색소의 구조분석)

  • Chung, In-Mo;Lee, Kwang-Gill;Sung, Gyou-Byung;Kim, Hyun-Bok;Nam, Sung-Hee;Hong, In-Pyo
    • Journal of Sericultural and Entomological Science
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    • v.49 no.1
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    • pp.8-13
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    • 2007
  • Natural indigo colorants were prepared by extraction of Polygonum tinctorium which was harvested just in the blooming season(in the late of July). The components were analyzed by TLC and HPLC, and its structures were analyzed by FT-IR, EI-mass. The results obtained are summarized as follows; The natural indigo powder was dissolved in DMSO and developed in eluent, $CHCI_3/CH_3CN$(8.5:1.5 v/v) by means of TLC for its quality analysis. It was segregated into indirubin as a red colour and indigo as a blue colour. In case of HPLC analysis,. FT-IR spectrum of indirubin showed a peak for NH residue between 3200 and $3300cm^{-1}$. $^1H-NMR$ spectrum for indigo displayed AA'BB' spin system caused by indole structure between 6.5 and 7.7ppm of H4, 5, 6 and 7, and -NH proton for indirubin showed an singlet between 10.88 and 11.0ppm. EI-mass spectrum of indigo and indirubin both disclosed their molecular size as 262 and it implies that these two substances are isomer.

Characteristics of bitter peptides from Doenjang (된장의 쓴맛 펩타이드 특성)

  • 홍혜정;이혜수
    • Korean journal of food and cookery science
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    • v.10 no.1
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    • pp.45-50
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    • 1994
  • Conventional Doenjang, three kinds of Improved Doenjang(A; koji: soybean: salt=53: 100: 33, B; koji: soybean: salt=100: 100: 40, C; koji: soybean: salt= 200: 100: 40) prepared with different ratio of koji and salt were made to study the changes in the general contents, characteristics bitter peptides, correlations between bitterness and overall eating quality. 1. Total nitrogen contents increased a little, and amino nitrogen contents in all samples increase markedly. Especially, Amino nitrogen contents of conventrional Doenjang increased more than others. Reducing sugars of doenjang prepared with Asp. oryzae were higher than conventional Doenjang and increased throughout the aging period and Doenjang prepared with Asp. oryzae were more acidic. 2. To characterize bitter peptides in fermented Doenjang, peptides were extracted with 2: 1(v/v) chloroform-methanol and separated by Gel chromato-graphy with Sephadex and TLC. After Gel chromatography and TLC, each fraction examined presence of bitterness and evaluated intensity of bitterness. Amino acid composition of the fractions showing bitter tastes were as follows. Conv. peak 1-1 Trp-(Asp, Arg, Thr, Ser, Glu, Pro)-Phe Imp. A peak 1 Trp-(Glu, Val, Arg, lie)-Phe Imp. B peak 1 Trp-(lie, Pro, Asp, Lys, Val, Glu)-Trp. Imp. C peak 1-2 Trp-(Try, Thr, Glu, Pro, Gly)-Phe 3. Sensory evaluation revealed that correlation coefficient between bitterness and overall eating guality was not high.

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Isolation and Identification of Degradation products of Herbicide Propanil in Solution (제초제(除草劑) Propanil의 용액중(溶液中) 분해산물(分解産物)의 분리(分離) 및 동정(同定))

  • Kim, Jang Eok;Shin, Yun Gyo;Hong, Jong Uck
    • Current Research on Agriculture and Life Sciences
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    • v.5
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    • pp.27-32
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    • 1987
  • To isolate and identify degradation products of propanil in solution which propanil concentration was 2000ppm with a certain temperature, degradation products and pathway were investigated every 2 weeks for 12 weeks. Extracted mixture was developed with benzene on TLC plate, and Rf values of isolated DCA and TCAB were 0.65 and 0.94 respectively. At the GC analysis, propanil and its degradation products could seperate at the column temperature $200^{\circ}C$, but in order to more good resolution, the column temperature of DCA and TCAB was $140^{\circ}C$ and $250^{\circ}C$ respectively. Functional group of OCA was determined by IR spectrum $3400cm^{-1}$ and $800cm^{-1}$. Proton peaks of OCA were NMR spectrum $6.7{\delta}$ and $3.7{\delta}$. As the results, the major degradation products of propanil in solution were seperated on TLC plate, and thus identified by the analysis of GC, IR and NMR. Proposed degradation pathway of propanil in solution was from DCA to TCAB.

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Isolation of 20(S)-Ginsenoside Rg3 and Rg5 from the Puffed Red Ginseng (팽화 홍삼으로부터 20(S)-Ginsenoside Rg3와 Rg5의 분리 및 구조동정)

  • An, Young-Eun;Cho, Jin-Gyeong;Baik, Nam-In;Choi, Sung-Won;Hur, Nam-Yoon;Park, Seok-Jun;Kim, Byung-Yong;Baik, Moo-Yeol
    • Food Engineering Progress
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    • v.14 no.2
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    • pp.159-165
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    • 2010
  • Red ginseng tail roots (9.8 g water/100 g sample) were puffed at 7, 8, 9, and 10 $kg_{f}/cm^{2}$ using a rotational puffing gun. Puffed red ginseng was extracted with 70% ethanol, and the concentrated extract was successively partitioned with diethyl ether, n-butanol and $H_{2}O$. Two unknown ginsenosides from puffed red ginseng were found at 63 and 65 min of retention time in HPLC chromatogram suggesting that chemical structure of some ginsenosides might be altered during the puffing process. Identification of two unknown compounds was carried out using TLC, HPLC and NMR. Two major compounds were isolated from TLC. According to TLC result, compound I was expected to be the mixture of ginsenosides Rk1 and Rg5, and compound II was expected to be a 20(S)-ginsenoside $Rg_{3}$. Three compounds were isolated from n-butanol fraction through repeated silica gel and octadecyl silica gel column chromatographies. From the result of $^{1}H$- and $^{13}C$-NMR data, the chemical structures of unknown compounds were determined as ginsenoside $Rg_{5}$ and 20(S)-ginsenoside $Rg_{3}$. Unfortunately, ginsenoside $Rk_{1}$ could not be separated from ginsenoside-$Rg_{5}$ in the compound I. It was carefully reexamined using HPLC and confirmed that the last unknown compound was ginsenoside-$Rk_{1}$.