• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.27 no.1
• /
• pp.111-118
• /
• 2001

A novel melanogenic inhibitory compound, Phytoclear-EL1 (5,10-diacetyl-3-benzoyllathyrol) was isolated from Euphorbiae lathyridis. The effects of EL1 on culture normal human melanocytes (NHM) were assessed. EL1 reduced the melanin synthesis of NHM by 40% at a concentration of 2 $\square$g/ml without any apparent cytotoxicity. We also have found that the treatment of the cells with EL1 decreased the tyrosinase activity by 29% in situ. To elucidate the action mechanism of EL1, we investigated the changes in mRNA levels of tyrosinase, TRP-1 and TRP-2 using RT-PCR technique. AS a result, the mRNA levels of tyrosinase, TRP-1 and TRP-2 were markedly reduced by EL1 treatment. These results suggest that Phytoclear-EL1 is a novel whitening agent that is effective in human melanocytes.

• Journal of Dairy Science and Biotechnology
• /
• v.18 no.1
• /
• pp.61-72
• /
• 2000

Consumers primarily consider flavor when they take yogurt. Recent researches on yogurt flavor productron its analytical technique have been extensively developed. These studies have provided a better understanding on the role of starter culture microorganisms on flavor formation and degradation. Yogurt volatile flavor compounds produced by the lactic cultures include acetaldehyde, diacetyl, ethanol and organic acid. Among them, acetaldehyde is recognized as a principal flavor component. since yogurt contains a delicate and low intense flavor, mild sample isolation techniques and sensitive identification means might be used. This paper attempts to discuss recent findings in yogurt flavor and to describe the application of yogurt flavor separation techniques. The section on practical aspects of culture selection based on flavor compound production and flavor analysis is also included.

• Bulletin of the Korean Chemical Society
• /
• v.33 no.11
• /
• pp.3551-3553
• /
• 2012

1,5-Diacetyl-3,7-dinitro-l,3,5,7-tetraazacyclooctane (DADN) is a key intermediate in the preparation of octahydro-1,3,5,7-tetranitro-1,3,5,7-tetrazocine (HMX), one of the most powerful high-melting explosives. The present investigation focuses on nitrolysis of DADN to HMX by developing a new nitrolysis process involving the use of nitric acid catalyzed by Silica Sulfuric Acid (SSA). In order to optimize the process parameters for synthesis of HMX to obtain higher yield and purity, a study was carried out with variation of some parametric conditions like time, mole ratio of SSA and nitric. This method gave us green and mild conditions for nitration reaction.

• Natural Product Sciences
• /
• v.27 no.2
• /
• pp.122-127
• /
• 2021

A new steroidal saponin, (23S,24S)-spirosta-5,25(27)-diene-1𝛽,3𝛽,23,24-tetrol 1-O-((2,3-diacetyl-α-L-rhamnopyranosyl)-(1→2)-[𝛽-D-xylopyranosyl-(1→3)]-α-L-arabinopyranoside)-24-O-𝛽-D-glucopyranoside (humilisoside) together with the known 𝛽-sitosterol 3-O-glucopyranoside, adenosine, dioscin, and methylprotodioscin were isolated from the leaves of Dracaena humilis. Their structures were elucidated by spectral techniques including mass spectrometry (ESIMS, HRESIMS, tandem MS-MS), 1D NMR (¹H, ¹³C NMR), 2D NMR (HSQC, ¹H-¹H COSY, HMBC, NOESY), chemical method as well as by comparison with spectroscopic data reported in the literature. The chemotaxonomic significance of the isolation of these compounds is discussed. This is the first report on the phytochemical investigation of D. humilis.

• Korean Journal of Food Science and Technology
• /
• v.49 no.6
• /
• pp.605-609
• /
• 2017

The effect of malic acid-degrading yeast on the quality of Gaeryangmerou (Vitis spp.) wine obtained from grapes commonly used for making wine in Korea was investigated. Alcoholic fermentation was carried out at $25^{\circ}C$, for 14 days. A malic acid-degrading yeast was used as the experimental sample and a commercial yeast, Fermivin, was used as a control. The fermentation process for the experimental yeast lasted 2-3 days longer than that of Fermivin. The pH and the volatile acid content of the wine were 3.94 and 244.20 mg/L, respectively. The total acid content was 0.86% for the experimental group and 0.94% for the control group. The contents of malic acid and succinic acid in the experimental group were significantly lower than that of the control group (245.61, 50.18 mg% for experimental group versus 302.44, 68.39 mg% for control group, respectively). In contrast, lactic acid content was slightly higher in the experimental group. As expected, the main volatile flavor compounds of Gaeryangmerou wine varied with the yeast used for fermentation and were determined to be isoamyl alcohol, ${\beta}$-phenethyl alcohol, 2-methyl-1-propanol, and diacetyl for the experimental wine.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.19 no.2
• /
• pp.127-135
• /
• 1986

Each molecular weight (Mw) fraction of melanoidins prepared from a D-glucose and glycine system, i. e., Mw below 1,000, Mw between 1,000 to 5,000 and Mw above 5,000 and nondialyzable and ozone-treated melanoidins were reacted with heat-induced mutagens such as Trp-P-1, Trp-P-2, Glu-P-1, Glu-P-2 and IQ at $37^{\circ}C$ for 30 min. The inhibitory effects of the melanoidins on the mutagens increased with increasing molecular weight. The reducing ability ana antioxidative activity of melanoidins also increased in proportion to the increase in molecular weight, whereas the mutagenic inhibitory effect decreased on reduction of the melanoidins with sodium borohydride. It was also observed that a part of Trp-P-1 was adsorbed to melanoidin molecules. On modification of amino groups of these mutagens with carbonyl compounds derived through the Maillard reaction such as diacetyl and glyceraldehyde, their mutagenic activities were remarkably suppressed. Accordingly, it is speculated that the mutagenic inhibitory action of melanoidins is due to their reducing ability and antioxidative activity, and electrostatic binding and carbonyl groups of the melanoidin molecules.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.2
• /
• pp.255-261
• /
• 2013

This study investigated changes in the physicochemical characteristics and coffee flavors of coffee beans under different roasting conditions. Four different kinds of roasted coffees were analyzed using a headspace gas chromatographic technique. The moisture content and total acidity of roasted coffee decreased whereas the pH and weight loss (%) increased, as coffee beans were roasted at higher temperatures. The Hunter's color values of the roasted coffee (indicating L (lightness) and b (yellowness)) decreased as the roasting temperature of the coffee beans increased, but a (redness) value only increased with light roasting. We also noted that the color of the Arabica coffee was darker than that of the Robusta coffee. The aroma compounds, acetaldehyde, acetone, 2-methylfuran, 2-methylbutanol, 2-methylpyrazine, furfural, 2-propanone, furfuryl alcohol, 2,5-dimethylpyrazine and furfuryl acetate were mainly analyzed. A sensory evaluation of all light-roasted coffees had flavor and sourness and those of all medium-roasted coffees had heaviness and finishness.

• Food Science of Animal Resources
• /
• v.33 no.6
• /
• pp.787-795
• /
• 2013

This study was carried out to investigate the characteristics of goat and cow milk yogurts containing high-exopolysaccharide fermented by Streptoccous thermophilus LFG isolated from kefir. The pH of cow milk yogurt was higher than that of goat milk yogurt. The contents of lactic acid was greater in goat milk yogurt (743.9-1043.8 mg/100 g) than in cow milk yogurt (441.6-709.9 mg/100 g). The numbers of survival lactic acid bacteria were the greatest in goat milk yogurt fermented by Str. thermophilus LFG. Viscosity was greater in cow and goat milk yogurts cultured by Str. thermophilus LFG than in yogurts by Str. thermophilus TH3. Syneresis of yogurt fermented by Str. thermophilus LFG was 9.6-16.1% and 28.2-31.8% in yogurt fermented by Str. thermophilus TH3 after 10 d storage at $4^{\circ}C$. Flavor compounds identified from goat milk were acetone, ethylbutanoate, ethyl-3-methylbutyrate, ethyl-2-butenoate and ethylhexanoate, and those from cow milk were ethylbutanoate, acetone, 2-heptanone and acetoin. Flavor compounds detected from goat milk and cow milk yogurts were acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, and dimethyltrisulfide. In sensory evaluation, overall preference and texture values were higher in goat milk yogurt fermented by Str. thermophilus LFG than in cow milk yogurts and the yogurt fermented by mixed culture resulted in the highest score.

• Korean Journal of Food Science and Technology
• /
• v.45 no.3
• /
• pp.267-273
• /
• 2013

We aimed to improve the flavor quality of plain yogurt, which is known to be sour and less desirable in flavor, varying concentrations of a buckwheat saccharification solution (BSS) were added to milk, followed by fermentation with commercially available mixed strains of lactic acid bacteria. Volatile compounds were analyzed using the gas chromatography-headspace-solid phase microextraction (GC-HS-SPME) method. Fermentation properties, including pH, titratable acidity, viable cells, viscosity, and color value were also measured. Eleven volatile compounds were identified with GC-MS. Of which, diacetyl, butanoic acid, and 2-heptanone proportionally increased as the levels of BSS increased. Undesirable compounds such as acetic acid and 2-butanone, decreased as BSS concentration increased. Fermentation properties were significantly altered with the addition of BSS. Our findings indicate that the flavor quality of plain yogurt can be improved by adding BSS for fermentation, with an additional health benefit from buckwheat.

• Korean Journal of Food Science and Technology
• /
• v.28 no.2
• /
• pp.337-344
• /
• 1996

Gel-type yogurt was prepared from egg white powder (EWP), casein and glucose. The effects of EWP on acid production and growth of Lactobacillus were studied. The effect of EWP on sensory properties and volatile aroma compounds were also studied. Acid production by Lactobacillus in EWP (1-3%, W/V) was significantly lower than that by Lactobacillus in milk (control). However, the increase of EWP content from 1 to 3% increased acid production significantly, Number of viable cells of L. acidophilus at 24 hrs in milk and EWP containing samples (1-3%) was $3.1{\times}10^4/ml\;and\8.3{\times}10^7-3.6{\times}10^2/ml.$ respectively Sample containing lower amount of EWP generally showed lower number of viable cells. Sensory property of EWP samples (1-3%) was showed lower than that of milk yogurt (reference). However, sensory property of samples containing EWP 2% or 3% was significantly better than that of sample containing EWP 1%. Though the composition of volatile aroma compounds was slightly different from sample to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.