• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.219-227
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• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).

• Mycobiology
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• v.38 no.1
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• pp.74-77
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• 2010

To obtain basic information on the detection of cellulolytic activity in Auricularia auricula-judae, the influences of dye reagent, pH, and temperature were assessed. Chromogenic dye (congo red, phenol red, remazol brilliant blue, and trypan blue) was individually incorporated into a medium containing either carboxymethyl-cellulose, Avicel, or D-cellobiose as a polysaccharide carbon substrate. The other assessments utilized pHs ranging from 4.5 to 8.0 and temperatures from $15\sim35^{\circ}C$. Overall, when A. auricula-judae species were transferred onto media contained Congo red and adjusted pH 7.0 and then incubated at $25^{\circ}C$ for 5 days, the clear zone indicative of cellulolytic activity was more pronounced.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.678-683
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• 2014

This study was conducted to investigate the effect of Korean red pepper extracts on physiological and sensory characteristics. The Korean red pepper extracts were added to chocolate at weight percentages of 0, 2, 4, and 6%. The sensory characteristics made with various Korean red pepper concentrations of the additives were measured as follows: color values (L-value, redness, and yellowness), total phenol, total capsaicinoid, total carotenoid, and ABTS radical scavenging activity. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in taste, spiciness, and overall acceptability depending on the addition of pepper extracts. However, there were no significant differences in the properties of aroma and bitterness for chocolate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1689-1697
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• 2004

Aroma compounds in 6 different Byeolmijang were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the 6 different Byeolmijang during aging were 1-octene-3-ol, hexanal, benzeneacetaldehyde, benzaldehyde, furfural, pyrazine compounds, benzyl-alcohol, furan compounds and phenol type compounds. Generally, benzeneacetaldehyde, benzaldehyde, furfural, pyrazine compounds and phenol type compounds were increased during aging. On the other hand, 1-octene-3-ol, hexanal, benzyl-alcohol and furan compounds were decreased during aging. 2-Heptenal and 2,4-decadienal in Daemaekjang, pyrazine and phenol type compounds in Sanghwangjang and phenol type compounds including phenol, 4-methoxy-phenol and 4-ethyl-phenol in Mujang were identified as major aroma compounds, respectively. The major aroma compound in Bizijang was 2,4-decadienal and in Sodujang, the major aroma compounds were 2,3-dihydro-benzofuran and 2-methoxy-4-vinylphenol. Linaool, geraniol, 6-elemene, 6-lonone and ledene were detected in Jigeumjang possibly due to the addition of powdered red pepper.

• Korean Journal of Pharmacognosy
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• v.19 no.2
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• pp.133-140
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• 1988

The effect of ethanol extracts of Gilkyung(Platicodi Radix, Platicodongrandiflorum A, DC), Onji(Polygalae Radix, Polygala tennuifolia Willdenow) and Deoduk(Codonopsis lanceolate Radix, Codonopsis lanceolata) on expectorant activity of rat trachea was investigated. Following treatment of 50% ethanol extract of these medicinal plants (25 mg/rat), the content of neurotransmitters such as acetylcholine and histamine in tissue was significantly increased. The secretions of acid glycoproteins and the artificially injected phenol red were also increased. However, there was no significant difference except Onji From the histological study through periodic acid Schiff and alcian blue stain, the thickness of inner membrane of acinar glands and the stained glycoproteins on surface of epithelium and on the glands were observed in all the rats trachea treated with extract of medicinal plants. In vitro, the viscosity of mucin solution was slightly decreased with an addition of the extracts. Onji showed the most effective expectorant activity among them at the identical conditions. The mechanism of expectorant activity of these medicinal plants seems to be due to stimulation of secretion and changes of rheological properties of mucus.

• Journal of Sensor Science and Technology
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• v.13 no.3
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• pp.213-217
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• 2004

The general method to find a H. pylori in the stomach is the rapid urease test but it is only used to decide the infection with H. pylori. In this study, it is tried to develope fiber-optic pH sensor which can be used with gastroscop to quantify H. pylori. To measure the degree of infection with H. pylori, the color change of phenol red according to the degree of pH is measured by optical fibers with different light sources and the optimum distance from a sample to the end of sensor tip is decided by measuring the maximum reflectivity from a sample. Also the sensitivity study is carried out to decide the optimum light source which has sensitive change of reflectivity to the change of pH. It is expected that the fiber-optic pH sensor which measures the degree of infection with H. pylori exactly can be developed.

• Journal of the Korean Chemical Society
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• v.55 no.3
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• pp.385-391
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• 2011

The time-dependent density functional theory (TDDFT) method has been carried out to investigate the excitedstate hydrogen-bonding dynamics of phenol-$(H_2O)_2$ complex. The geometric structures and infrared (IR) spectra in ground state and different electronically excited states ($S_1$ and $T_1$) of the hydrogen-bonded complex have been calculated using the density functional theory (DFT) and TDDFT method. A ring of three hydrogen bonds is formed between phenol and two water molecules. We have demonstrated that the intermolecular hydrogen bond $O_1-H_2{\cdots}O_3-H$ of the three hydrogen bonds is strengthened in $S_1$ and $T_1$ states. In contrast, the hydrogen bond $O_5-H_6{\cdots}O_1-H$ is weakened in $S_1$ and $T_1$ states. These results are obtained by theoretically monitoring the changes of the bond lengths of the hydrogen bonds and hydrogen-bonding groups in different electronic states. The hydrogen bond $O_1-H_2{\cdots}O_3-H$ strengthening in both the $S_1$ and $T_1$ states is confirmed by the calculated stretching vibrational mode of O-H (phenol) being red-shifted upon photoexcitation. The hydrogen bond strengthening and weakening behavior in electronically excited states may exist in other ring structures of phenol-$(H_2O)_n$.

• Mycobiology
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• v.35 no.1
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• pp.21-24
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• 2007

To evaluate which dye is effective in a plate assay for detecting extracellular cellulase activity produced by fungi, four chromogenic dyes including remazol brilliant blue, phenol red, congo red, and tryphan blue, were compared using chromagepic media. For the comparison, 19 fungal species belonging to three phyla, ascomycota, basidiomycota, and zygomycota were inoculated onto yeast nitrogen-based media containing different carbon substrates such as cellulose (carboxylmethyl and avicel types) and cellobiose labeled with each of the four dyes. Overall, the formation of clear zone on agar media resulting from the degradation of the substrates by the enzymes secreted from the test fungi was most apparent with media containing congo red. The detection frequency of cellulase activity was also most high on congo red-supplemented media. The results of this study showed that congo red is better dye than other three dyes in, a plate assay for, fungal enzyme detection.

• The Korean Journal of Mycology
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• v.36 no.1
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• pp.9-15
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• 2008

For the detection of contaminated liquid spawn, we selected suitable medium, indicator and developed method of diagnosis. The growth of pathogenic bacteria, Pseudomonas sp., and fungi, Trichoderma sp., in YPL media was better than in PDA and NA. In addition, the changes of color and absorbance of media were obviously showed when contaminated liquid spawn by pathogenic bacteria and fungi was incubated on YPL including phenol red for 48 hour at $25^{\circ}C$. The color of YPLP after incubating of infected liquid spawn by Pseudomonas sp. and Trichoderma sp. were changed from orange to red and to scarlet, respectively. Whereas, the color of YPLP after incubation of only Pleurotus ostreatus indicated yellow at liquid spawn. Therefore, it is possible to easily distinguish contaminated liquid spawn by color of change in YPLP.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.74-81
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• 1997

In this study, we tried to figure out how phenol effects on cancer prevention, and for this purpose we focused on phenol effects on TBARS and the relationship between TBARS(thiobarbituric acid-reactive substances) and cancer. A protocol using a nutritionally adequate amino acid-based diet and a transgenic mouse model of neurofibromatosis was used to evaluate the effect of dietary phenols on body tissue oxidation and tumor onset. The mice carry the human T-lymphotropic virus type-1 transactivator(texl) gene and spontaneously develop externally visible tumors. Twenty-five male transgenic mice were systematically assigned into five groups, control group, 2 mmol, 4 mmol, 8 mmol catechin/kg diet groups and wine solid group. Mice in control group were without catechin, Mice in wine solid group received red wine 750 mL/kg diet, Mice were examined daily, and the age at which a first tumor appeared was recorded. Transgenic mice consuming catechin and wine solid were older when a first tumor appeared. No tumor was found in one mouse of 4 mmol catechin/kg diet and one mouse of 8 mmol catechin diet group. Levels of TBARS in brain and spleen of 8 mmol catechin group and wine solid group were significantly decreased as compared to the same tissue in control group. TBARS levels in tissues were significantly correlated with tumor onset. Results from this study suggest that dietary phenol effects on cancer prevention through tissue antioxidation in spite of different kinds of phenols.