• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.10a
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• pp.830-833
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• 2015

Schwann cells and neuron cells from dorsal root ganglion (DRG) of rat embryos (E16) were isolated and purified in vitro system. The purified DRG cells with anti-mitotic agents and purified Schwann cells, respectively, were cocultured and then consummated myelination processing. This myelination system was treated by M. leprae-specific phenolic glycolipid-1 (PGL-1) and then accomplished demyelination system. We compared with myelination and demyelination using neurofilament of monoclonal antibody.

• Journal of Life Science
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• v.22 no.2
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• pp.239-244
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• 2012

The purpose of this paper is to analyze the characteristics and chemical components of biosurfactant produced by Pseudomonas sp. G314. Pseudomonas sp. G314 was isolated from soil samples which were contaminated with oil in Daejon area. As such, it produced quality biosurfactant [23]. One type of biosurfactant was kept in a refrigerator, whereas another type of biosurfactant was kept in room temperature. The surface tension activities were then compared. As a result, the biosurfactant from Pseudomonas sp. G314 that was kept at room temperature was stable for 10 days, showing 26.2 dyne/cm of surface tension activity. This result was found to be similar to that of the refrigerator storage. The surface tension of batch culture was 25 dyne/cm, but the culture in the 5 l fermentor was 27 dyne/cm. Therefore, it can be suggested that the large-scale culture is feasible via the fermentor. Biosurfactant from Pseudomonas sp. G314 was estimated to be a kind of glycolipid because it dissolved in acetone and methanol much better than in benzene and toluene [23]. A spot was detected through the elution of silica gel column and the spread of TLC, and the Rf value was 0.58. This spot has a positive reaction with Bail's reagent and rhodamine 6G. Hence, we can conclude that biosurfactant from Pseudomons sp. G314 was a glycolipid containing carbohydrate and lipid.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.63-71
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• 1988

Total lipid contents of tomato fruits were 97.6mg% and composed of neutral lipid(45.1mg%), phospholipid(31.2mg%) and glycolipid(12.4mg%). The contents of neutral lipid were slowly increased from the period of climacteric rise, but those of glycolipid and phospholipid were slowly decreased at the end of storage period. Major fatty acids in all lipids were identified to be palmitic, stearic, linoleic and oleic acids. The contents of linoleic acid in all lipids at $25^{\circ}C$ and those in neutrallipid at $15^{\circ}C$ were decreased, while those in phospholipid were slightly increased during storage. The contents of palmitic acid in neutral lipid were decreased, whereas those in glycolipid and phospholipid have a tendency to increase during storage. As for normal atmospheric pressure-normal temperature(NAP-N) condition, volatiles from homogenated tomato fruits were positively correlated with palmitic acid of neutral lipid, whereas negatively correlated with linoleic acid. As for subatmospheric pressure-low temperature(SAP-L) condition, the relationship between volatiles and fatty acids of neutral lipid was similar to NAP-N condition. Volatiles were positively correlated with linoleic acid of glycolipid and stearic acid of phosholipid, whereas negatively correlated with oleic acid of glycolipid and palmitic acid of phospholipid, respectively.

• Applied Biological Chemistry
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• v.17 no.2
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• pp.117-124
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• 1974

The 23 representative bacteria were studied for the glucosamine contents which represent the glycolipid content of the cell wall. The distribution of glycolipid in various bacteria was examined and the relationship between the glycolipid contents and the Gram stain was elucidated. The results were as follows: 1. The contents of glucosamine in the glycolipid of Gram negative and variable bacterial cell wall were large ranging from the least 0.04 ${\mu}g$ of Proteus vulgaris to the largest 2.48 ${\mu}g$ of Aerobacter aerogenes. The Gram positive bacteria and only those Gram positive among Bacilli contained less than 0.02 ${\mu}g$ of glucosamine contents. The least glucosamine containing Gram positive bacteria were Corynebacterium sepedonicum and Staphylococcus aureus. It could generally be said that the Gram negative and variable bacteria contain the higher content of glucosamine in the cell wall than the positives. 2. The bacteria were better stained by the Gram solution after the extraction of glycolipid from the cell wall than those without extraction. 3. The four infrared spectra of glycolipids obtained from Aerobacter aerogenes, Bacillus circulans, Pseudomonas fluorescens, and Salmonella typhirurium showed all the similar characteristics. All showed the existence of groups; OH, C-O, C-O-C, $CH_2+CH_3$, amide band, fatty acid ester band and ester carbonyl bond.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.8-15
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• 1986

This study was carried out to investigate changes of the lipid contents and the fatty acid composition in shank during heating time and frozen storage. 1. The total lipid contents of raw shank were about 3.57% and decreased stepwise during heating time 30, 60, 90 min and frozen storage(24hrs) The contents of neutral lipid, glycolipid and phospholipid were 70.71%, 6.36%, and 22.93% in raw shank, and neutral lipid contents were decreased, whereas Phospholipid contents were increased according to heating tide. In frozen storage, neutral lipid and glycolipid contents were increased, while phospholipid contents were decreased. 2. Lipids of shank possessed about 8 kinds of fatty acid as the constituent by gas-liquid chromatography analysis. The main fatty acids were oleic acid, palmitic acistearic acid and linoleic acid: the fatty acids of total lipids in raw shank were 43.48% of oleic acid, 23.13% of palmitic acid,12.00% of stearic acid and 6.75% of linoleic acid. Also the fatty acids were 43.32% of oleic acid, 23.26% of palmitic acid, 9.30% of stearic acid 2.15% of linoleic acid in neutral lipid, 22.63% of oleic acid, 8.44% of palmitic acid, 11.98% of stearic acid, 27.01% of linoleic acidin glycolipid, 39.38% of oleic acid, 15.89% of palmitic acid, 15.55% of stearic acid, 17.49% of linoleic acid in phospholipid. 3. The fatty acid pattern of total lipid, neutral lipid, glycolipid and phospholipid was not any changes, whereas there was a difference in the fatty acid contents: palmitic acid and stearic acid of total lipid were decreased in the 30 min and 60 min heating but increased in 90min heating, and linoleic acid of neutral lipid was increased stepwise during heating time and frozen storage. Also palmiict acid of glycolipid was increased gradually and linoleic acid in heating time 30, 60 min was higher than 90 min and frozen storage. Among fatty acids in phoapholipid, oleic acid was increased during heating time, while decreased in frozen storage, and linoleic acid was not any change but linolanic acid was increased. UFA/SFA of phospholipid was the highest when heating time was 60 min. From above results, it was found that when heating time was 60 min beneficial nutritionally, comparing with changes of fatty acid composition according to the heating time aid frozen storage.

• Bulletin of the Korean Chemical Society
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• v.9 no.4
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• pp.264-266
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• 1988

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.189-195
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• 1983

Changes of lipid composition in the Improvement-Meju inoculated with Aspergillus oryzae were examined. To investigate those changes systematically, silicic acid column chromatography was used for analysis of glycolipid, neutral lipid, phospholipid, and gas chromatography to examine the change of those fatty acid content. Following results were obtained. The lipid fraction obtained from soaked soybean and cooked soybean were mainly composed of about 93~94% neutral lipid, whereas phospholipid and glycolipid was 4.0~5.0%, 2.0~2.1% level, respectively. During meju incuvation period, neutral lipid decreased gradually, but glycolipid and phospholipid increased. Among the nonpolar lipids prepared from cooked soybean and soaked soybean, triglyceride content was mainly composed of 88~89%, and the content of sterol ester, free fatty acid, diglyceride and sterol was higher in soaked soybean than in cooked soybean. During meju incuvation period, triglyceride content decreased remarkablely, whereas content of sterol ester, free fatty acid and diglyceride increased gradually. From the soaked soybean and the cooked soybean, the fatty acids content of crude lipid, neutral lipid, glycolipid and phospholipid were composed of linoleic acid 54~70%, oleic acid 20.0~22.6%, palmitic acid 11.0~12.4%, linolenic acid 6.0~7.8% and stearic acid 3.4~4.3% in turn and myristic acid showed the trace, palmitic acid was a little higher in glycolipid and phospholipid than in crude lipid and neutral lipid. During meju incuvation period, the change of fatty acid content showed linoleic acid and linolenic acid reduction gradually in the neutral lipid, glycolipid and phospholipid. On the other hand, palmitic acid, stearic acid and oleic acid increased gradually, the maximum value was at the 4-days. The change of glycolipid fatty acid and phospholipid fatty acid was examined. 9-kinds including traced 3-kinds was detected. It was supposed that traced 2-kinks was occurred for incuvation, and those are the matter investigating in the future.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.582-585
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• 2001

GL, a glycolipid type produced from yeast, inhibited the growth of bacteria and fungi. Algicidal effect by GL against dinoflagellate was motility stop and lysis. When over 10 ${\mu}g/ml$ showed strong algicidal effect. GL attached to the algal body directly.

• Journal of Microbiology and Biotechnology
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• v.9 no.1
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• pp.32-38
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• 1999

A biosurfactant produced by Tsukamurella sp. 26A was purified by procedures including acid precipitation, ethylacetate extraction, and adsorption chromatography. The purified biosurfactant reduced the surface tension of water from 72 mN/m to 30 mN/m at a concentration of 250 mg/l, whereas the minimum interfacial tension against n-hexadecane was lowered to 1.5 mN/m at a concentration of 40 mg/i. The compound stabilized oil-in-water emulsions with a variety of commercial oils and had strong emulsification and stabilization activities when compared to those of commercial emulsifiers and stabilizers. Surface tension was stable over a broad range of pH (2-12) and temperature ($100^{\circ}C$, 3h). The biosurfactant was identified as glycolipid having a hydrophilic moiety of trehalose.

• Microbiology and Biotechnology Letters
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• v.23 no.2
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• pp.229-235
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• 1995

The surface tension-decreasing biosurfactant was purified from Rhodotorula muciloginosa G-1. The purification procedure was the solvent extraction of culture broth. To ensure complete extraction, the sample was extracted twice with equal volume of ethylacetate. The crude solution was washed with n-hexane to remove unconsumed soybean oil. The crude sample of biosurfactant was applied to Silica gel column chromatography equilibrated with chloroform, and eluted with chloroform : methanol gradient. Serveral solvent system was used to developed the thin layer chromatography (TLC). The purified biosurfactant sample gave one spot (Rf 0.78). It was estimated that biosurfactant was glycolipid about having M.W.1,500 with standard of polyethyleneglycol by Sephadex LH-20 column chromatography.