• Natural Product Sciences
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• v.24 no.3
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• pp.213-218
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• 2018

Chemical investigation of the plant Tristemma hirtum P. Beauv (Melastomataceae) resulted to the isolation of a new flavonol glycoside named quercetin-7-O-${\alpha}$-D-arabinofuranoside (1), together with nine known compounds including 3'-hexadecanoyl-2'-(9aZ)-tetradecanoyl-glycerol 1'-O-[${\beta}$-D-galactopyranosyl-(1'' ${\rightarrow}$ 6'')-${\alpha}$-D-galactopyranoside] (2), arjunolic acid (3), ${\beta}$-sitosterol-3-O-${\beta}$-D-glucopyranoside (4), terminolic acid (5), quercetin (6), asiatic acid (7), maslinic acid (8), $1{\beta}$-O-galloylpedunculagin (9) and 6-hydroxyapigenin 7-O-${\beta}$-D-glucopyranoside (10) from the methanol extract using normal and reversed phase column chromatography. The structures of these compounds were determined by comprehensive interpretation of their spectral data mainly including 1D- 2D-NMR ($^1H-^1H$ COSY, HSQC, and HMBC) spectroscopic and ESI-TOF-MS mass spectrometric analysis.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.1 no.2
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• pp.192-199
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• 1991

Biological exposure indices (BEI) of toluene, perchloroethylene (PCE) and methyl ethyl ketone (MEK) for Korean workers were studied respectively. Environmental exposures in workplace to organic solvent were measured by personal sampling. Blood toluene, blood perchloroethylene, urinary trichloroacetic acid and urinary MEK were determined by headspace gas chromatography. Urinary hippuric acid were determined by HPLC and corrected by creatinine. BEIs for Korean workers were calculated as the levels of determinants which are correspond to permissible exposure limits in Korea. Blood toluene level of 2.2mg/l and urinary hippuric acid level of 1.7g/g creatinine are correspond to an exposure of 100 ppm toluene. Blood PCE concentration of 1.6mg/l and urinary trichloroacetic acid concentration of 2.9mg/l are correspond to an exposure of 50ppm PCE. Urinary MEK concentration of 1.0mg/l is correspond to an exposure of 200ppm of MEK. BEIs for Korean workers determined in this study are very different to ACGIH's BEI as urinary determinants are much lower and blood determinants are much higher than ACGIH's BEI.

• KSBB Journal
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• v.16 no.4
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• pp.370-375
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• 2001

For the production of new exo-biopolymers from microorganisms, an exe-biopolymer producing bacterial strain was isolated from the composter used in composting of organic wastes. Bacteriological properties of this strain and physicochemical properties of producing exo-biopolymer were investigated. The isolated strain was identified as Enterobacter sp. through its morphological, cultural and physiological characteristics. The results of color reactions, CPC (cetyl pyridinium chloride) precipitation and infra red absorption spectral analysis indicated that this exo-biopolymer was presumed as an acidic polysaccharide with uronic acid. This polysaccharide was identified as hetero-polysaccharide consisting of galactose, mannose and galacturonic acid by gas chromatography, and the molecular weight of exopolysaccharide purified by gel chromatography were about 370,000 daltons. The polysaccharide solutions(0.50-2.0%, w/v) exhibited non-Newtonian flow behavior with pseudoplastic property and showed the ability of gel formation at above 1.5% (w/v) of polysaccharide concentration.

• Journal of Microbiology and Biotechnology
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• v.34 no.8
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• pp.1653-1659
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• 2024

Starter cultures used during the fermentation of malt wort can increase the sensory characteristics of the resulting beverages. This study aimed to explore the aroma composition and flavor recognition of malt wort beverages fermented with lactic acid bacteria (Levilactobacillus brevis WiKim0194) isolated from kimchi, using metabolomic profiling and electronic tongue and nose technologies. Four sugars and five organic acids were detected using high-performance liquid chromatography, with maltose and lactic acid present in the highest amounts. Additionally, e-tongue measurements showed a significant increase in the sourness (AHS), sweetness (ANS), and umami (NMS) sensors, whereas bitterness (SCS) significantly decreased. Furthermore, 20 key aroma compounds were identified using gas chromatography-mass spectrometry and 15 key aroma flavors were detected using an electronic nose. Vanillin, citronellol, and β-damascenone exhibited significant differences in the flavor profile of the beverage fermented by WiKim0194, which correlated with floral, fruity, and sweet notes. Therefore, we suggest that an appropriate starter culture can improve sensory characteristics and predict flavor development in malt wort beverages.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.2
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• pp.189-195
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• 1997

A phosphate solubilizing bacterium (PSB) possessing a high ability to solubilize hydroxyapatite (HA) was isolated from the rhizosphere of wheat. The PSB markedly developed clear zones after inoculating for 36 hours at $30^{\circ}C$. This bacterium was identified as Enterobacter agglomerans through API 20E system and Biolog$^{TM}$ analysis. The values of similarity and distance coefficient from authentication trial of the strain were 0.656 and 4.79 respectively. High performance liquid chromatography (HPLC) of the products of this strain indicated that this strain excretes maily oxalic acid with som other organic acids. During the incubation period of E. agglomerans, the pH values showed an inverse correlation ($r^2=0.933^{**}$) with solubilization of inorganic phosphate. Acid phosphatase activity of the strain was 10-15 times greater than alkaline phosphatase activity. Alkaline phosphatase activity had almost constant near zero activity across time. The population of E. agglomerans greatly increased during the first day of inoculation ; however, it drastically decreased thereafter.

• Korean Journal of Organic Agriculture
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• v.25 no.1
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• pp.171-185
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• 2017

${\gamma}$-aminobutyric acid (GABA) is a non-proteinogenic amino acid biosynthesized through decarboxylation of L-glutamic acid by glutamic acid decarboxylase. GABA is believed to play a role in defense against stress in plants. In humans, it is known as one of the major inhibitory neurotransmitters in the central nervous system, exerting anti-hypertensive and anti-diabetic effects. In this report, we wanted to enhance the GABA production from the barley leaf and corn silk by culturing them with lactic acid bacteria (LAB). The barley leaf and corn silk were mixed with various weight combinations and were fermented with Lactobacillus plantarum in an incubator at $30^{\circ}C$ for 48 h. After extracting the fermented mixture with hot water, we evaluated the GABA production by thin layer chromatography and GABase assay. We found that the fermented mixture of the barley leaf and corn silk in a nine to one ratio contained a higher level of GABA than other ratios, meaning that the intermixture and fermentation technique was effective in increasing the GABA content. We also tested several biological activities of the fermented extracts and found that the extracts of the fermented mixture showed improved antioxidant activities than the non-fermented extracts and no indication of cytotoxicity. These results suggest that our approach on combining the barley leaf and corn silk and its fermentation with LAB could lead to the possibility of the development of functional foods with high levels of GABA content and improved biological activities.

• Analytical Science and Technology
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• v.36 no.6
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• pp.259-266
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• 2023

The demand for rare-earth elements (REEs) is increasing owing to their significance as prominent materials in electronics, high-tech industries, geological research, nuclear forensics, and environmental monitoring. In general, the utilization of REEs in various applications requires the use of chromatographic techniques to separate individual elements. However, REEs have similar physicochemical properties, which makes them difficult to separate. Recently, several studies have examined the separation of REEs using LN resin as the stationary phase and aqueous nitric acid and hydrochloric acid solutions as eluents. Using this method, light REEs have been separated using dilute acid solutions as the eluent, whereas heavy REEs are separated using solutions with high acid concentrations. To increase the separation resolution between different REEs, either the column length or resin size is changed. In addition, the suggested methods are implemented to decrease the analysis time. This review presents technical information on the chromatographic separation of REEs using the LN resin and discusses the optimal experimental conditions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.417-423
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• 1985

In succession to the previous paper, the present study was directed to investigate the nonvolatile organic acids composition in raw and belied-dried products of oyster, sea-mussel, baby clam and hen clam by gas liquid chromatography. The results obtained are summarized as follows : In four kinds of the samples examined, eight kinds of organic acids were identified and determined in oyster, sea-mussel and baby clam, and nine kinds in hen clam. The major organic acids in oyster were pyroglutamic, succinic and malic acid which was $94.2\%$ of total quantity of organic acid, and those in sea-mussel, baby clam and hen clam were succinic and malic acid which were $90.8\%,\;89.7\%\;and\;86.4\%$ of total acids, respectively. The most abundant organic acid in sea-mussel, baby clam and hen clam was succinic acid that was $80.6\%,\;84.9\%\;and\;73.2\%$ in total acids, repectively. And that of oyster was pyroglutamic acid which marked $38.8\%$ in total acids, and the next one was succinc acid marked $34.4\%$. In the total quantity of organic acid, the highest was 913.0 mg/100g in oyster which showed 4.5 times as much as in hen clam, followed by 478.4 mg/100g in sea-mussel, 246.3mg/100g in baby clam, and the least was 201.2 mg/100g in hen clam. The decreasing rate of total quently of organic acids by boiled-dried procersing was the highest in oyster, $54.7\%$, followed by $46.5\%$ in sea-mussel, $37.1\%$ in hen clam and $29.4\%$ in baby clam. The decreasing rate of each organic acid shelved much difference according to the samples examined, in general, great in malic, fumaric and proglutamic acid ana less in succinic, lactic and oxalic acid.

• Clean Technology
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• v.17 no.3
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• pp.266-272
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• 2011

Anchovy oil was extracted using supercritical carbon dioxide ($SCO_2$) and organic solvents. Extraction was carried out at temperature range from 40 to $60^{\circ}C$, and pressure range from 15 to 25 MPa. The flow rate of $CO_2$ (22 $gmin^{-1}$) was constant entire the extraction period of 1.5 h. The fatty acid composition of anchovy oil was analyzed by gas chromatography (GC). The main fatty acids of anchovy oil were myristic acid, palmitic acid, stearic acid, palmitoleic acid, EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). In addition, the oil obtained by $SCO_2$ extraction contained a higher percentage of polyunsaturated fatty acids especially EPA and DHA comparing to the organic solvent extracted oil. The oxidative stability of oils extracted from Anchovy by $SCO_2$ extraction was compared to those extracted by organic solvents. Results showed that the storage periods of oils obtained by $SCO_2$ extraction were longer than those of organic solvents extraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.822-832
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• 2017

This study analyzed contents of organic acids, free sugars, and volatile flavor compounds by type of Jerusalem artichoke (Helianthus tuberosus L.). Organic acids in dried Jerusalem artichoke were mainly composed of malic acid, citric acid, and succinic acid. Sucrose, fructose, and glucose were the major sugar components of dried Jerusalem artichoke. Free sugars were more abundant in the white colored sample than in the purple colored sample. In contrast, purple colored sample contained more organic acids than the white colored one. Volatile compounds in Jerusalem artichoke were investigated using the solid-phase micro-extraction method of gas chromatography/mass spectrometry. A total of 117 volatile compounds were identified in Jerusalem artichoke, and chemical classification was as follows: 5 acids, 13 alcohols, 19 aldehydes, 12 hydrocarbons, 15 ketones, 8 miscellaneous, 27 pyrazines, and 18 terpenes in all samples. Terpene was the most abundant in Jerusalem artichoke, and ${\beta}$-bisabolene was the main component in terpenes. The second most common compound was aldehyde, and hexanal was the highest. Pyrazines were the most abundant in the roasted samples, and 2,5-dimethyl-3-ethylpyrazine was present at the highest level, followed by 2,5-dimethylpyrazine. Compared with purple samples, main compounds contained in white samples were aldehydes and hydrocarbons, whereas the major compounds in purple samples were terpenes and alcohols.