• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1011-1020
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• 2003

The present study was conducted to examine sensory characteristics of non-fermented tea and fermented teas with fermented times of 0 hr (green tea), 10 hrs (mild fermented tea), 17 hrs (medium fermented tea), 24 hrs (black tea), respectively. The lightness of tea powder and tea extract got lower, and the redness and the yellowness of those got higher as tea was more fermented. The result of sensory evaluation about the extracts of non fermented tea and fermented teas showed that the preference of flavor got higher in the more fermented tea but one got lower in a mild fermented tea according to temperatures, respectively. The preference of taste got higher at 60∼7$0^{\circ}C$ extracts in the green tea and got the highest at 80∼9$0^{\circ}C$ extracts in the medium fermented tea and black tea. A total of 76 flavor components was detected in non fermented tea and the total contents of those were 129.9 mg/kg. The major components were linalool, geraniol, nerolidol, benzyl alcohol, and linalool oxide. A total of 76 flavor components was detected in the mild fermented tea and total contents of those were 159.1 mg/kg. The major components were geraniol, linalool, linalool oxide, ethanol, benzyl alcohol, etc and were similar in those to the non fermented tea. A total of 79 flavor components was detected in the medium fermented tea and total contents of those were 455.6mg/kg. The major components were ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, geraniol, linalooloxide. A total of 79 flavor components was detected in the Black tea and total contents of those were 680.5 mg/kg. The major components were 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide. The amounts of flavor components was increased, but the amounts of aldehyde compounds was remarkably increased according to the degree of fermentation.

• Korean Journal of Medicinal Crop Science
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• v.15 no.4
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• pp.296-303
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• 2007

Acer tegmentosum (Acereaceae) has been used a source of traditional medicines for the treatment of hepatic disorders in Korea. This research was conducted to determine biofunctional activities of A. tegmentosum stem extract and to identify its bioactive components. Methanolic extract from A. tegmentosum stem was partitioned by using organic solvents, including n-hexane, ethyl acetate, n-butanol, and water. Two compounds were isolated by using an ODS column chromatography from ethyl acetate soluble fraction shown to the strongest antioxidant activity ($RC_{50}=3.15\;{\mu}g/m{\ell}$) among the fractions. The isolated compounds were analyzed by $^1H$ and $^{13}C$ NMR, IR, UV/VIS, MS spectrum data and identified as catechin, ${\rho}-Hydroxyphenethyl$ alcohol $1-O-{\beta}-_D-(6'-O-galloyl)-glucopyranoside$. The compounds have shown strong antioxidant activity, with similar activity to BHA ($RC_{50}=2\;{\mu}g/m{\ell}$). Especially, ${\rho}-Hydroxyphenethyl$ alcohol 1-O-{\beta}-_D-(6'-O-galloyl)-glucopyranoside$ was shown strong anti-lipid peroxidative activity. However, the compounds were not shown antimicrobial activities. In antimicrobial activity assays, ethyl acetate soluble fraction was effective to bacterial inhibition, such as Escherichia coli and Klebsiella pneumonia, with minimum inhibitory concentrations in $125\;{\mu}g/m{\ell}$. Otherwise, antifungal activity against Candida albicans was shown in n-hexane soluble fraction exhibiting $63\;{\mu}g/m{\ell}$ of minimum inhibitory concentration. In anticomplementary activity assays, water soluble fraction was the most effective exhibiting 24% inhibitory activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1017-1024
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• 2014

This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to $1{\times}10^9$ CFU/kg, followed by incubation at $25^{\circ}C$ for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.

• Journal of Oral Medicine and Pain
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• v.21 no.2
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• pp.331-349
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• 1996

Cytochrome P45O is an oxidase involved in oxidation of alcohol and is known to be an activator of carcinogen. The present study was performed to study the effect of alcohol and cold stress on the expression of Cytochrome P450 IIEl (CYPIIE1) In the liver and salivary glands in rats by an immunoblot analysis. Sixteen rats were divided into 4 groups; 1)rats belonging to group I were allowed to take 15%(v/v) ethyl alcohol as a drink ad libitum: 2)rats of group II were bathed in cold water for 30 sec twice a day (during the one-week experiment); 3)rats comprising group III were received alcohol and cold stress as described above; 4)rats of group IV were selected as a control. The rat were sacrificed at the end of the one-week experiment. The livers and parotid and submandibular salivary glands were removed and stored at -2$0^{\circ}C$ until use. The stored organs were homogenized for 10 sec and the supernatants were obtained by centrifugation. The proteins of the supernatants were separated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and subjected to Western blotting. The blotted membranes were incubated with polyclonal antibodies to CYPIIEI . The obtained results were as follows : 1. The expression of CYPIIEl was apparently negative in the liver and salivary glands of group IV, wheras its expression was marked in the experiment groups I, II. and III. 2. No difference in the expression of CYPIIEl in the liver and salivary glands was observed between the experiment groups I, II, and III. 3. Among the experiment groups, the expression of CYPIIE1 in the liver was much greater than in the salivary glands. The expression of CYPIIE1 in the submandibular gland was weakly positive but was greater than in the carotid gland.

• Journal of Environmental Health Sciences
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• v.46 no.6
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• pp.702-709
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• 2020

Objectives: Hand sanitizer is made with ethyl alcohol as the main ingredient. Problems related to the use of hand sanitizers and cases of harm caused by the use of hand sanitizers are occurring. This study investigated the usage behavior and recognition level of people using hand sanitizer and identified the chemical components listed in the component label of hand sanitizer. In addition, the methanol and isopropanol contained in hand sanitizer were quantified using HS-GC-MSD. Methods: The investigation of the behavior and recognition of hand sanitizer usage was conducted through a survey of 143 college students and adults. The components marked on 34 types of hand sanitizers were investigated, and methanol and isopropanol concentrations were analyzed using the HS-GC-MSD method. Results: According to the survey, 57% of respondents use hand sanitizers two to three times per day, 92.3% of them do so when in public places and 41.3% of them do so at home. Ethanol, purified water, carbomer, glycerin, and triethanolamine were the ingredients listed in the hand sanitizer. Among the 34 samples, methanol and isopropyl alcohol were detected in 33 samples, the concentration range for methanol was ND-567 ppm, and the concentration range of isopropyl alcohol was ND-2121 ppm. Conclusion: The results of this study have shown that hand sanitizers are being used constantly every day, and methanol, which is not included in the marked content, was detected in a significant concentration compared to wet tissue. It has been found that maintenance of hand sanitizer manufacturing standards and training on how to use them are needed.

• Journal of Microbiology and Biotechnology
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• v.23 no.10
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• pp.1395-1402
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• 2013

Reductases convert some achiral ketone compounds into chiral alcohols, which are important materials for the synthesis of chiral drugs. The Saccharomyces cerevisiae reductase YOR120W converts ethyl-4-chloro-3-oxobutanoate (ECOB) enantioselectively into (R)-ethyl-4-chloro-3-hydroxybutanoate ((R)-ECHB), an intermediate of a pharmaceutical. As YOR120W requires NADPH as a cofactor for the reduction reaction, a cofactor recycling system using Bacillus subtilis glucose dehydrogenase was employed. Using this coupling reaction system, 100 mM ECOB was converted to (R)-ECHB. A homology modeling and site-directed mutagenesis experiment were performed to determine the NADPH-binding site of YOR120W. Four residues (Q29, K264, N267, and R270) were suggested by homology and docking modeling to interact directly with 2'-phosphate of NADPH. Among them, two positively charged residues (K264 and R270) were experimentally demonstrated to be necessary for NADPH 2'-phosphate binding. A mutant enzyme (Q29E) showed an enhanced enantiomeric excess value compared with that of the wild-type enzyme.

• Nuclear Engineering and Technology
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• v.41 no.8
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• pp.1127-1134
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• 2009

Concrete has three major properties after a penetration-reinforcing agent is applied on its surface. First, the durability is improved by the sol-gel process of synthesized material from the polycondensation of TEOS (tetra-ethoxyorthosilicate) and acrylate monomer. Second, the capability to absorb impact energy is reinforced through the formation of a soft and flexible layer of organic monomers by Tea (Tetra Ethyl Amin). Third, the capability to prevent deterioration is enhanced by adding isobutyl-orthosilicate and alcohol. The performance and application of an agent developed through the synthesis of organic and inorganic material in an effort to prevent concrete from deterioration and improve the durability of concrete structures were verified in diverse experiments. The results of these experiments showed that the application of the proposed penetration-reinforcing agent has the effect of increasing the compressive strength by filling up the internal pores of concrete with physically and chemically stable compounds after penetrating the concrete. It also improves the durability against the deterioration factors such as salt water damage, carbonation, freezing and thawing, and compound deterioration. Therefore, it is confirmed that the penetration-reinforcing agent is a useful substance for the management and repair of concrete structures.

• Journal of Environmental Health Sciences
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• v.39 no.6
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• pp.483-491
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• 2013

Objectives: Electronic cigarettes are battery powered devices that convert a nicotine-containing liquid into an inhalable vapor. The device aerosolizes nicotine so that it is readily entrained into the respiratory tract, from where it enters the bloodstream. Information on the safety of E-cigarettes is required. Methods: Seventeen articles on studies analyzing toxic substances in the liquid and gas phases of electronic cigarettes were reviewed. Results: Tobacco-specific nitrosamines, bis(2-ethylhexyl) phthalate, formaldehyde and acetaldehyde, known to be carcinogenic agents in humans or animals, were detected in the liquid and gas phases. In addition, diethyl phthalate, acetone, ethanol, cresol, xylene, propylene, styrene, triethylene glycol, tetraethylene glycol, pentaethylene glycol cis-3-hexen-1-ol, methyl cinnamate and undecane were identified in the liquid and gas phases of E-cigarettes. Propylene glycol, glycerin, 1-methoxy-2-propanol, 1-hydroxy-2- propanone, acetic acid, 1-menthone, 2,3-butanediol, menthol, carvone, maple lactone, benzyl alcohol, 2-methyl-2-pentanoic acid, ethyl mantel, ethyl cinnamate, myosamine, benzoic acid, 2,3-bipyridine, cotinine, hexadecanoic acid, and 1'1-oxybis-2-propanol were detected in the vapors of E-cigarettes. Conclusion: The hazardous compounds identified in the liquid and gas phases of E-cigarettes should be controlled for the lowest concentrations in the raw materials and production procedures.

• Korean Journal of Pharmacognosy
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• v.42 no.2
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• pp.127-137
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• 2011

Twenty-four compounds were isolated from the 70% ethanolic extract of Rehmanniae Radix (Scrophulariaceae) cultivated in Ubo-myeon, Gunwi-gun, Gyeongbuk province, Korea and their structures were identified as four iridoids [6-O-(4''-O-${\alpha}$-L-rhamnopyranosyl) vanilloyl ajugol (17), ajugol (18), aucubin (19), and catalpol (20)], three phenethyl alcohol glycosides [decaffeoyl acteoside (15), isoacteoside (16), and acteoside (21)], five sugar derivatives [ethyl ${\beta}$-D-fructofuranoside (7), eleutheroside C (14), mannitol (22), raffinose (23), and stachyose (24)], two terpenoids [remophilanetriol (4) and glutinolic acid (11)], a lignan, paulownin (2), and eight others [${\beta}$-sitosterol (1), daucosterol (6), monopalmitin (3), pinellic acid (9), uracil (5), adenosine (12), jio-cerebroside (10), aeginetic acid 5-O-${\beta}$-D-quinovoside (8), aeginetoyl ajugol 5''-O-${\beta}$-D-quinovoside (13)]. The chemical structures of these compounds were identified on the basis of spectroscopic methods and comparison with literature values. Among these compounds, paulownin (2), monopalmitin (3), uracil (5), daucosterol (6), ethyl ${\beta}$-D-fructo-furanoside (7), and eleutheroside C (14) were isolated from this plant for the first time.

• Journal of the Korean Society of Tobacco Science
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• v.10 no.2
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• pp.123-130
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• 1988

The volitile compounds Produced from the Maillard reaction of D-glucose and DL-alanine or DL-$\alpha$-aminobutyric acid using water or propylene glycol as a reaction amdeum were analysed by gas chromatofiraphy and mass spectrometry. From two kinds of reaction products in water 18 compounds were identified. The major compounds in a reaction product of glucose with alanine were 5-hydroxy methyl-2-furfural, 2-acetyl pyrrole and 2-formyl-5-methyl pyrrole, and those in a reaction product of glucose with $\alpha$-aminobutyric acid were 2-ethyl crotonaldehyde and 2-methyl-3, 5-dihydroxy-4H-pyran-4-one including the above 3 compounds. From two kinds of reaction products in propylene glycol solution, 35 compounds were identified. The major compounds in a reaction product of glucose with alanine were alkyl pyraainef, 2-methyl furfuryl alcohol and 2-acetyl pyrrole, and those in a reaction product of glucose with $\alpha$-aminobutyric acid were propionaldehyde PGA, 2-ehtyl crotonaldehyde, 2-acetyl pyrrole and 2-acetyl-5-ethyl furan.