• 한국해양바이오학회지
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• 제1권1호
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• pp.34-39
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• 2006

Molecular biology and microalgal biotechnology have the potential to play a major role in improving the production efficiency of a vast variety of products including functional foods, industrial chemicals, compounds with therapeutic applications and bioremediation solutions from a virtually untapped source. Microalgae are a source of natural products and have been recently studied for biotechnological applications. Efficient genetic transformation systems in microalgae are necessary to enhance their potential to be used for human health. A microalga such as Chlarella is a eukaryotic organism sharing its metabolic pathways with higher plants. This microalga is capable of expressing, glycosylating, and correctly processing proteins which normally undergo post-translational modification. Moreover, it can be cultured inexpensively because it requires only limited amount of sunlight and carbon dioxide as energy sources. Because of these advantages, Chlarella may be of great potential interest in biotechnology as a good candidate for bioreactor in the production of pharmaceutical and industrial compounds for human functional foods. Here, we briefly discuss recent progress in microalgal transgenesis that has utilized molecular biology to produce functional proteins and bioactive compounds.

• Bulletin of the Korean Chemical Society
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• 제30권7호
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• pp.1588-1592
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• 2009

Lithium cyanoaluminum hydride (LCAH) was prepared by the metal cation exchange reaction of sodium cyanoaluminum hydride with lithium chloride in tetrahydrofuran. The reducing characteristics of LCAH were explored systematically by the reaction with selected organic compounds containing representative functional groups under the standardized conditions (tetrahydrofuran, 0 ${^{\circ}C}$). The reducing ability of LCAH was also compared with of the sodium derivative, sodium cyanoaluminum hydride (SCAH). Generally, the reducing behavior of LCAH resembles that of SCAH closely, but the reactivity of LCAH toward representative organic functional groups appeared to be stronger than that of SCAH. Thus, the regent reduces carbonyl compounds, epoxides, amides, nitriles, disulfides, carboxylic acids and their acyl derivatives to the corresponding alcohols or amines, at a relatively faster rate than that of SCAH. The cyano substitution, a strong election-withdrawing group, diminishes the reducing power of the parent metal aluminum hydrides and hence effects the alteration of their reducing characteristics.

• 한국축산식품학회지
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• 제34권3호
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• pp.346-354
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• 2014

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

• Journal of Ginseng Research
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• 제34권1호
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• pp.59-67
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• 2010

Response surface methodology was used to predict the optimum conditions of explosive puffing process for ginseng. A central composite design was used to monitor the effect of moisture content and puffing pressure on dependent variables such as functional compounds (extract yield, crude saponin, acidic polysaccharide, and total phenolic content) and sensory properties. Correlation coefficients $(R^2)$ of models for crude saponin, acidic polysaccharide, and total phenolic content were 0.9176 (p<0.05), 0.9494 (p<0.05), and 0.9878 (p<0.001), respectively. Functional compounds increased with decreasing moisture content and increasing puffing pressure. Overall palatability was high at 15-20% moisture content and 98-294 kPa of puffing pressure. On the basis of superimposed contour maps for functional compounds and overall palatability of puffed ginseng, the optimum ranges of puffing conditions were 10-17% moisture content and 294-392 kPa puffing pressure.

• Food Science and Biotechnology
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• 제18권3호
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• pp.766-770
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• 2009

Hot water extracts of Camellia japonica flower buds were found to have the higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the other solvent extracts. Five phenolic compounds were isolated and purified from the ethyl acetate soluble-neutral fraction of hot water extracts by Sephadex LH-20 column chromatography and octadecyl silane-high performance liquid chromatography using the guided assay of DPPH radical scavenging. Based on mass spectrometer and nuclear magnetic resonance, the isolated compounds were identified as p-hydroxybenzaldehyde (1), vanillin (2), dehydroxysynapyl alcohol (3), 7S,7'S,8R,8'R-icariol $A_2$ (4), and (-)-epicatechin (5). Four compounds (1-4) except for 5 were newly identified in this plant. Their DPPH radical scavenging activities as 50% scavenging concentration decreased in order to 5 $(20\;{\mu}M)>{\alpha}-tocopherol$ $(29\;{\mu}M)>4$ $(67\;{\mu}M)>3$ $(72\;{\mu}M)>1=2$ ($>250\;{\mu}M$). These results indicate that the antioxidant effect of the hot water extract of C. japonica flower buds may partially due to 5 isolated phenolic compounds.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2021년도 춘계학술대회
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• pp.47-47
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• 2021

This study was carried out to obtain a basic information for the improvement of human health and the development of variety through analysis of organic compounds, contents of three CQA(3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid) and five anthocyanin (petunidin-3-p-cumaroylrutinoside-5-glucoside, pelargonidin-3-p-cumaroylrutin-oside-5-glucoside, peonidin-3-p-cumaroylrutinoside-5-glucoside, pelargonidin-3-p-feruloyl-rutinoside-5-glucoside and peonidin-3-feruloylrutinoside-5-glucoside)to color potatoes is Hong-young(HY) and Ja-young(JY). The analytical results on organic compounds in color potatoes were shown as follow, The contents of CQA and Anthocyanin of JY variety were shown to be higher than HY, while CQA and Anthocyanin were appeared to be highest in peel of JY. Overall, JY had higher amount of physicochemical properties than HY. The results of this study reveal the quantitative analysis of functional compounds seperated from various kind of potatoes, which will enable the acquisition of new bioactive candidates and the establishment of new profit generation models for farmers.

• 한국축산식품학회지
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• 제34권4호
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• pp.448-456
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• 2014

Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commercial strain (Woorimatdag$^{TM}$) were reared under similar commercial conditions. FDB was separately prepared using male and female birds aged 100 d (six birds of each sex) and analyzed for nucleotide, free amino acid, betaine, carnitine, carnosine, anserine, and creatine contents, and fatty acid composition. The levels of betaine, carnitine and creatine in FDB were not significantly different between the two sexes (p>0.05) in KNC. Carnosine and anserine were not detected in FDB samples. However, FDB from female chickens had significantly higher inosine-5-monophosphate and arachidonic acid contents than did FDB from male chickens. FDB prepared with male KNC contained higher levels of inosine, linoleic acid, glycine, alanine, lysine, and serine (p<0.05). However, glutamic acid, oleic acid, and DHA were present in comparable amounts (p>0.05) in FDB made from male and female KNC. Our findings suggest that the sex of KNC has significant effect on the contents of flavor-related compounds, but not functional compounds.

• Journal of Microbiology and Biotechnology
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• 제16권4호
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• pp.538-542
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• 2006

Three new compounds were isolated from the methanol extracts of buckwheat (Fagopyrum esculentum) hull, and their structures were determined to be 6,7-dihydroxy-3,7-dimethyl-octa-2(Z),4(E)-dienoic acid (1), 6,7-dihydroxy-3,7-dimethyl-octa-2(E),4(E)-dienoic acid (2), and 4,7-dihydroxy-3,7-dimethyl-octa-2(E),5(E)-dienoic acid (3) by NMR and MS spectroscopic analyses. These compounds at $500{\mu}g$ concentration showed antimicrobial activity against Staphylococcus aureus, demonstrated by the paper disc method.

• Elastomers and Composites
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• 제55권4호
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• pp.306-313
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• 2020

To investigate the reinforcing effects of functional fillers in nitrile rubber (NBR) materials, high-structure carbon black (HS45), coated calcium carbonate (C-CaCO3), silica (200MP), and multi-walled carbon nanotubes (MWCNTs) were used as functional filler, and carbon black (SRF) as a common filler were used for oil-resistant rubber. The curing and mechanical properties of HS45-, 200MP-, and MWCNT-filled NBR compounds were improved compared to those of the SRF-filled NBR compound. The reinforcing effect also increased with a decrease in the particle size of the fillers. The C-CaCO3-filled NBR compound exhibited no reinforcing effect with increasing filler concentration because of their large primary particle size (2 ㎛). The reinforcing behavior based on 100% modulus of the functional filler based NBR compounds was compared by using several predictive equation models. The reinforcing behavior of the C-CaCO3-filled NBR compound was in accordance with the Smallwood-Einstein equation whereas the 200MP- and MWCNT-filled NBR compounds fitted well with the modified Guth-Gold (m-Guth-Gold) equation. The SRF- and HS45-filled NBR compounds exhibited reinforcing behavior in accordance with the Guth-Gold and m-Guth-Gold equations, respectively, at a low filler content. However, the values of reinforcement parameter (100Mf/100Mu) of the SRF- and HS45-filled NBR compounds were higher than those determined by the predictive equation model at a high filler content. Because the chains of SRF composed of spherical filler particles are similarly changed to rod-like filler particles embedded in a rubber matrix and the reinforcement parameter rapidly increased with a high content of HS45, the higher-structured filler. The reinforcing effectiveness of the functional fillers was numerically evaluated on the basis of the effectiveness index (��SRF/��f) determined by the ratio of the volume fraction of the functional filler (��f) to that of the SRF filler (��SRF) at three unit of reinforcing parameter (100Mf/100Mu). On the basis of their effectiveness index, MWCNT-, 200MP-, and HS45-filled compounds showed higher reinforcing effectiveness of 420%, 70%, and 20% than that of SRF-filled compound, respectively whereas C-CaCO3-filled compound exhibited lower reinforcing effectiveness of -50% than that of SRF-filled compound.

• 한국해양바이오학회지
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• 제1권1호
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• pp.9-21
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• 2006

Foods and related substances from diverse sources known to have a potential for disease risk reduction are called functional foods, while nutraceuticals are bioactive compounds isolated from food and sold in dosage form. Nutraceutical and functional food industries are rapidly growing in recent years and most of the cases development of these functional materials involves certain biotransformation processes. A number of bioactive compounds has been identified up to date and isolated from seafood related products through enzyme-mediated hydrolysis. The enzymatic bioconversion process require suitable biocatalysts and appropriate bioreactor systems to incubate byproducts with digestive enzymes. Membrane bioreactor technology is recently emerging for the development of bioactive compounds from seafood processing byproducts.