• KSBB Journal
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• v.22 no.5
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• pp.271-277
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• 2007

Natural pigments have many applications like colouring agent, pigments, food additives, and antiseptics. At present, instead of synthetic pigments that have contributed to the development of industry, many kinds of natural pigments have been developed. The constituents of gardenia fruits, Gardenia jasminoides ELLIS, are traditionally known as herb medicine and natural dyes/pigments due to the customer is needs. The fruits produce yellow carotenoid pigments and iridoid compounds. The two main components in the yellow pigments are called crocin and crocetin. The extraction mode of yellow pigment from Gardenia is depended upon the extraction time, temperature, and volume of solvent. Red pigments or blue pigments formed from geniposide and amino acids have been reported a lot. Geniposide, the principal iridoid glucoside contained in gardenia fruit, was hydrolyzed to genipinic acid or genipin as a precursor for the pigment by enzymatic or chemical reaction. These red or blue pigments prepared with materials hydrolyzed of geniposide and amino acid and had properties governed by the electrostatic character of the amino acid. The pigments showed good stability to heat and pH but were gradually bleached by light while the other natural pigments are unstable in light, heat, acid, and base solution. The safety of the pigments was considered to be of little virulences in comparison to synthetic pigments.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.828-832
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• 1990

Pileus and stipe extracts of shiitake mushroom were prepared with various ethanol concentration by different extraction time at $60^{\circ}C$. Yields, total reducing sugars, free amino acids and nucleotides in ultrafiltrated extracts were analyzed. Yields were higher in hot water extracts but there was no difference depending on changes of extraction time. Total reducing sugar contents got higher by hot water extraction than by solvent extraction. In hot water extracts of the pileus and stipe, reducing sugar content were in the range of $416.18{\sim}488.18\;mg%\;and\;435.37{\sim}452.12\;mg%$, respectively. Threonine+serine, glutamic acid, lysine and arginine were dominent in the free amino acids pool of raw material. The contents of free amino acids in hot water extracts of pileus and stipe were about 528.46mg% in 2 hr and 221.01 mg% in 3 hr. The proportion of bitter amino acids in extracts to total free amino acid contents was in the range of $16{\sim}29%,\;35{\sim}37%$ in pileus and stipe extracts, respectively. Nucleotides contents were higher in pileus than in the stipe. When the 25% ethanol solution was used for extraction solvent, nucleotides contents in pileus and stipe extracts was high.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.3
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• pp.221-229
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• 1993

In this study fermentation of fresh ascidian was attempted to widen the utility of ascidian. Fresh deshelled and sliced ascidians were fermented for 90days at $25^{\circ}C$ with different salt contents of 5, 10, 15 and $20\%$ (w/w) and at $5^{\circ}C$ with 5 and $10\%$ salt. Changes of such components during fermentation as free amino acids, nucleotides and the related compounds, volatile basic nitrogen(VBN), trimethyl amine(TMA), amino nitrogen and total creatinine were determined. VBN increased rapidly after 30days of fermentation at $25^{\circ}C$ while slowly in cases of fermentation at $5^{\circ}C$ and with high salt concentration. Amino nitrogen and the total creatinine also increased gradually until 45 days and 30days of fermentation, respectively, hereafter tended to decrease. ATP and ADP seemed to degrade rapidly in fresh ascidian post harvest and AMP, IMP and inosine also degraded down to hypoxanthine during fermentation. After 45days of fermentation, in the free amino acid composition of fermented ascidian were taurine, proline, glutamic acid, histidine, lysine, alanine and valine in order. The amino acids known as sweetner like prolline, lysine, alanine and glycine were in increased in fermented ascidian. The result of sensory evaluation of fermented ascidian pretreated with acid or sulfite solution showed that the peculiar taste and flavor of ascidian remained without browning for 45days fermentation at $5^{\circ}C$.

• Korean Journal of Clinical Laboratory Science
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• v.56 no.1
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• pp.99-103
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• 2024

Previous artificial latent fingerprint solution has shown unsatisfactory results. Therefore, in this study, we developed an artificial latent fingerprint solution close to the actual fingerprint composition by improving the lipid composition. We mixed lipid solution with amino acid solution at v/v ratios as follows: 2:3, 1:4, 1:5, 1:8, 1:10, 1:20. We then dropped the same amount of each proportion of artificial latent fingerprint solution on porous paper and non-porous slide glass. Subsequently, each sample was treated with Oil red O, Cyanoacrylate fuming and Basic yellow 40 staining. As the concentration of lipids decreased, the output also decreased. Both types of surfaces and all concentrations were visually confirmed very well. In addition, the reactivity to lipids was significantly higher compared to the previous artificial latent fingerprint solution. Furthermore, for the quantitative evaluation, it is necessary to conduct additional research on the printing of the artificial latent fingerprint solution.

• KSBB Journal
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• v.20 no.3
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• pp.238-243
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• 2005

Succinic acid has recently been drawing much interest as a raw material for biodegradable polymer. In this study acetic acid was removed by reactive extraction with various amines dissolved in various diluents. Distribution coefficients were determined as the kind of amines, diluents, and pHs of continuous phase. The extraction capacity increased with the polarity of diluent and the decrease of pH from the artificial binary solution. Based on the different extractability for succinic acid and acetic acid from the artificial binary solution, the removal of acetic acid from fermentation broth was investigated using various amines and diluents. In addition, the extractability and selectivity of CLA for succinic acid and acetic acid from fermentation broth were higher than that of straight solvent extraction.

• The Korean Journal of Mycology
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• v.9 no.2
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• pp.49-66
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• 1981

The objectives of this investigation were to produce artificially an antitumor constituent by submerged culture of the mycelium of Coriolus versicolor (Fr.) Quel., to characterize the influence of various modifications of the nutrient and culture conditions with respect to the pro­duction, to determine chemical composition of the antitumor constituent, and to examine effects of the constituent on the immune response of mice. Submerged agitation of the mycelium in flasks containing a nutrient solution showed its adequate growth. Especially the mycelial growth in the medium containing glucose and yeast extract was abundant. The addition of cotton seed flour or ginseng waste to the medium increased the yield of mycelial growth and the production of the antitumor constituent. The replacement of glucose with starch also yielded the adequate growth. The antitumor constituent extracted from the mycelium and isolated from the culture filtrate was a protein-bound polysaccharide. The analyses of this constituent by GLC and amino acid autoanalysis showed that it contained four monosaccharides and fifteen amino acids. The protein-free polysaccharide of the constituent was also found to exert greater antitumor activity against sarcoma-180 in mice than the entire constituent. The antitumor constituent was found to potentiate the immune response of mice against sheep red blood cell. The protein-bound polysaccharide exerted more favorable influence on the immunity than the protein-free moiety.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.838-843
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• 2006

The chemical processes involved in the formation of green pigment in crushed garlic cloves were investigated based on the principle of pink pigmentation in macerated onions. Intact greening and non-greening garlic cloves were either left untreated or heated at $90^{\circ}C$ for 3 min to inactivate enzyme activities. First, a colorless ether soluble compound referred to as color developer reacted with glycine (among all free amino acids) in garlic to form a second compound insoluble in ether. The latter compound then reacted with formaldehyde to yield the green colored pigment. Alliinase activity was necessary for the production of color developer and for the development of green pigment. In greening garlic that had been heat treated, green pigmentation did not proceed due to the heat-inactivation of alliinase, but the addition of alliinase solution into the garlic homogenates restored the pigmentation. However, this phenomenon was not observed in non-greening garlic with or without heat treatment. Finally, the mechanism of green pigment formation in crushed garlicis similar to that of pink pigment formation in macerated onions.

• Journal of the Korean Chemical Society
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• v.15 no.5
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• pp.256-265
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• 1971

An ESR study has been made on free radicals produced in frozen aqueous solutions (ices) of glycine, DL-${\alpha}$-alanine, DL-serine, L-cysteine, DL-leucine and DL-isoleucine by gamma-irradiation at dry ice temperature. All free radicals induced were decayed concomitant to the successive annealing but the radical species which is believed to be dominant seems to be stable even near the melting point of the ice. These dominant species were found to be identical to those resulted from direct action of radiation in the solid at room temperature. Small but significant changes in the spectra of glycine and DL-${\alpha}$-alanine were observed by varying the microwave power. These results seem to support the view that the spectra obtained were composite consisting of more than two different resonances having different power saturation characteristics. The relative contribution of unidentified resonances to the composite spectra was greater for solutions of low concentration. These resonances are assumed to be induced by indirect effects, mainly hydrogen abstraction by radiation produced hydroxyl radicals and also C-N bond cleavage by hydrated electrons.

• Textile Coloration and Finishing
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• v.27 no.4
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• pp.261-269
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• 2015

Two new D-${\pi}$-A dyes were synthesized by the condensation reaction between active methyl and aromatic aldehyde and its biothiol sensing properties in DMSO/water were investigated by UV-vis spectroscopy. Upon addition of $Hg^{2+}$, the solution of D-${\pi}$-A dyes showed color change and the absorption band shows a formation of a dye-$Hg^{2+}$ coordination complex. These dyes exhibited high selectivity for $Hg^{2+}$ as compared with other cations. The dye-$Hg^{2+}$ could be recovered by adding glutathion(GSH). The absorption intensity of dye-$Hg^{2+}$ increased only by the addition of glutathione(GSH). The competition experiments revealed that no obvious interference was observed by performing the titration with the mixture of glutathione(GSH) and other amino acids. The results indicated that these D-${\pi}$-A dyes were highly selective for glutathione(GSH) detection.

• Restorative Dentistry and Endodontics
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• v.20 no.2
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• pp.423-431
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• 1995

Trigeminal spinal sensory nucleus is a main relay site in transmission of orofacial pain. Glutamate and aspartate playa role in transmission of primary afferents. This experiment was performed to study the role of capsaicin, KR-25018 and shogaol on the release of glutamate and aspartate from trigeminal spinal sensory nucleus. Release of excitatory amino acids(EAAs) was induced by electrical stimulation of oral mucosa with innocuous or noxious stimuli. Capsaicin($10{\mu}M$), KR-25018($10{\mu}M$), shogaol($10{\mu}M$), ruthenium red and capsazapine were added to perfusion solution to observe the changes in EAA release, and glutamate and aspartate were determined by HPLC. Release of glutamate and aspartate from trigeminal sensory nucleus was increased by noxious stimulation of oral mucosa, but innocuous stimulation did not affect on the release of EAA Capsaicin and KR-25018 increased the release of glutamate and aspartate, and effect of KR-25018 on release of EAA was more potent than capsaicin. But shogaol had a weak effect on release of EAA. Effect of capsaicin and KR-25018 was partially blocked by capsaicin antagonists, ruthenium red and capsazepine.