• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.369-377
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• 2004

This study was performed to investigate the change of biologically functional compounds and antioxidant activities in Ecklonia cava with blanching times. As biologically functional compounds, the contents of minerals(K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins($vitamin\;C,\;{\beta}-carotene\;and\;{\alpha}-tocopherol$) and total polyphenol were analyzed. And antioxidant activity was determined through free radicals(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. As the blanching time increased, the contents of minerals, vitamin C, ${\beta}-carotene$ and total polyphenol were decreased however ${\alpha}-tocopherol$ was not affected by blanching time, and antioxidant activities were decreased with blanching time.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.200-208
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• 2004

This study was performed to investigate the change of biologically functional compounds and antioxidant activities in Hizikia fusiformis with drying methods. As biologically functional compounds, the contents of minerals(K, Ca, Ma, Mg, Fe, Cu, Mn and Zn), vitamins(vitamin C, ${\beta}-carotene\;and\;{\alpha}-tocopherol$) and total polyphenol were analyzed. And antioxidant activity was determined through free radicals(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. The contents of minerals were not affected by drying methods however vitamins and total polyphenol were lost more by sun-drying than other drying methods studies. Total polyphenol was preserved by freezing-drying than other drying methods studies, resulting in high antioxidant activities.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.388-397
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• 2001

Wild edible plants are consumed as raw and/or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Pimpinella brachycarpa(Chamnamul) at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 2, and 3 minutes each. The biologically active compounds, vitamin C, ${\beta}-carotene$, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamnamul decreased as blanching time increased. Beta-carotene in Chamnamul showed high concentration when Chamnamul was treated under longer blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of ${\beta}-carotene$ in the blanched Chamnamul. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamnamul. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.745-752
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• 2001

Wild edible plants are consumed as raw or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Chamchwi, blanched at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 3, and 5 minutes each. The biologically active compounds, vitamin C, ${\beta}-carotene$, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamchwi did not show any significant change under various blanching conditions. Beta-carotene in Chamchwi was not significantly affected by blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of ${\beta}-carotene$ in the blanched Chamchwi. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamchwi. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.

• Bulletin of the Korean Chemical Society
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• v.34 no.1
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• pp.159-163
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• 2013

A new Rhodamine B hydrazide hydrazone 1 has been synthesized and investigated as a colorimetric and fluorescent "off-on" sensor for the recognition of $Cu^{2+}$ in $CH_3CN/H_2O$ (1:1, v/v, HEPES 10 mM, pH = 7.0) solution. Sensor 1 displayed highly selective, sensitive and rapid recognition behavior toward $Cu^{2+}$ among a range of biologically and environmentally important metal ions. Sensor 1 bind $Cu^{2+}$ via a 1:1 stoichiometry with an association constant of $1.92{\times}10^6\;M^{-1}$, and the detection limit is evaluated to be $7.96{\times}10^{-8}\;M$. The $Cu^{2+}$ recognition event is reversible and is barely interfered by other coexisting metal ions.

• Macromolecular Research
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• v.17 no.4
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• pp.259-264
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• 2009

Chemical modification of magnetic nanoparticles(MNPs) with functional polymers has recently gained a great deal of attention because of the potential application of MNPs to in vivo and in vitro biotechnology. The potential use of MNPs as capturing agents and sensitive biosensors has been intensively investigated because MNPs exhibit good separation-capability and binding-specificity for biomolecules after suitable surface functionalization processes. In this work, we demonstrate an efficient method for the surface modification of MNPs, by combining surface-initiated polymerization and the subsequent conjugation of the biologically active molecules. The polymeric shells of non-biofouling poly(poly(ethylene glycol) methacrylate)(pPEGMA) were introduced onto the surface of MNPs by surface-initiated, atom transfer radical polymerization(SI-ATRP). With biotin as a model of biologically active compounds, the polymeric shells underwent successful post-functionalization via activation of the polymeric shells and bioconjugation of biotin. The resulting MNP hybrids showed a biospecific binding property for streptavidin and could be separated by magnet capture.

• Journal of the Korean Chemical Society
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• v.37 no.1
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• pp.154-161
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• 1993

Four kinds of new phosphinate derivatives with a pendant monoazacrown ether were synthesized and their biological activities were tested. These biologically active phosphinates were synthesized in relatively good yields (61∼72%) by one step reactions of phenylphosphinate with aldehyde and monoazacrown ether. Toxicity of these compounds was tested by intraperitoneal injection of the compounds to male mouse and revealed $LD_{50}$ value of 65∼90 mg/kg, which showed enhanced toxicity by attachment of a pendant azacrown ether to a simple phenylphosphinate structure. Although the ring size effect of the pendant crown ethers, (monoaza-15-crown-5 and monoazo-18-crown-6), beening negligible, the identity of the ester functional group in the phosphinate structure exerted sizable influence on toxicity. Thus, phosphinate derivative with octyl or propyl ester group showed somewhat higher toxicity than that with ethyl ester group.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.334.2-334.2
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• 2002

As the part of our continuing study for antihyperlipidemic agents from the herbal medicinal resources. we examined the possibility of the ethylacetate fraction of Alpinia officinarum water extract in vitro and in vivo. We isolated some compounds from the ethylacetate fraction of Alpinia officinarum and measured their antihyperlipidemic activities. The active components isolated by silicagel column lmproved serum TG. HDL and LDL level in corn oil feeding and triton WR-1339 induced hyperlipidemic mice. The most active compound was 3-Methylethergalangin. Consequently. these biologically active gerbal functional foods could be used for preparing the healthy food which might diabetas. hyperlipidemia and other disease.

• Korean Journal of Medicinal Crop Science
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• v.28 no.6
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• pp.428-434
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• 2020

Background: This study aimed to investigate the quality characteristics of Astragalus membranaceus Bunge leaf (AMBL) fermented with lactic acid bacteria and the applicability of its biologically active compounds. Methods and Results: An assessment of physicochemical properties such as pH, total acidity, free sugars, and isoflavonoid (calycosin-7-o-β-d-glucoside, ononin, calycosin, and formononetin) was conducted. Furthermore, the levels of antioxidant compounds, including polyphenols and flavonoids, and radical scavenging activities of the extracts using 2,2-Diphenyl-1-picryl-hydrazyl-hydrate and 2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) were investigated. The calycosin content in the water extract of AMBL fermented with Leuconostoc mesenteroides increased by approximately twice as much as the control. Conclusions: These results indicate that L. mesenteroides can be used to improve biological activity through fermentation, and that AMBL can be used as a functional materials and edible resource in industrial areas.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.3 s.47
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• pp.313-320
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• 2004

Human skin is continuously exposed to internal and external influences that may affect its condition and functioning. To maintain and improve skin condition, a wide variety of skin-care products is in the market. However, many of skin problems originate from internal causes, and the new insight into the relation between nutritional factors and skin is now receiving a great attention. Specific positive effects of nutrients or nutraceutical compounds on skin conditions may prove to be biologically relevant and may consequently allow for claims on products containing these compounds, resulting in the development of new functional food for optimal skin condition. In this review, these functions of nutrients and nutraceutical compounds in skin are summarized as providing a basis for the feasibility of the concept of functional foods for maintaining and improving skin condition.