• Toxicological Research
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• v.21 no.4
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• pp.333-338
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• 2005

Many of thyroid hormones disrupting chemicals induce effects via interaction with thyroid hormone and retinoic acid receptors and responsive elements intrinsic in target cells. We studied thyroid hormones disrupting effects of food additives and contaminants including BHA, BHT, ethoxyquin, propionic acid, sorbic acid, benzoic acid, CPM, aflatoxin B1, cadmium chloride, genistein, TCDD, PCBs and TDBE in recombinant HeLa cells containing plasmid construct for thyroxin responsive elements. The limit of response of the recombinant cells to T3 and T4 was $1\times10^{-12}\;M$. BHA. genistein, cadmium and TBDE were interacted with thyroid receptors with dose-responsive pattern. In addition, BHA, BHT, ethoxyquin, propionic acid, benzoic acid, sorbic acid, and TBDE showed synergism while cadmium chloride antagonism for T3-induced activity. This study elucidates that recombinant HeLa cell is sensitive and high-throughput system for the detection of chemicals that induce thyroid hormonal disruption via thyroid hormone receptors and responsive elements. Also this study raised suspect of BHA. BHT, ethoxyquin, propionic acid, benzoic acid, sorbic acid, TBDE, genisteine and cadmium chloride as thyroid hormonal system disruptors.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2002.11a
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• pp.28-33
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• 2002

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.311-318
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• 2023

This study was performed to determine the contents of propionic, benzoic, and sorbic acids in dried seasoned seafood products (n=27) sold in Korea. Propionic acid was determined using a gas chromatogramphy-flame ionization detector. Benzoic and sorbic acid were analyzed by using a high-performance liquid chromatography-diode array detector. Benzoic acid was not detected in the dried seasoned seafood products; however, propionic and sorbic acid were detected in some samples. The concentrations of propionic acid and sorbic acid were up to 125.10 mg/kg and 658.18 mg/kg in dried seasoned seafood products, respectively. Of eight samples labeled with potassium sorbate, sorbic acid was detected in seven of them. The detected sorbic acid levels in these samples met the regulations for sorbic acid usage in Korea. The propionic, benzoic, and sorbic acid contents of dried seasoned seafood products determined in this study can provide basic data for safety management of dried seasoned seafood products in future.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.565-570
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• 2013

This study investigated the detection of naturally occurring preservatives in fermented soybean products. Benzoic acid was identified in all of the analyzed samples (gochujang, ganjang, doenjang, and cheonggugjang). The amounts of benzoic acid were in the range of 0.85-11.69 ppm in gochujang, 1.13-7.95 ppm in ganjang, 0.74-17.77 ppm in doenjang, and 1.03-7.64 ppm in cheonggugjang. Propionic acid was found in 24 of 29 gochujang samples, 21 of 30 ganjang samples, 31 of 33 doenjang samples, and 28 of 30 cheonggugjang samples. The amounts of propionic acid ranged from N.D. (not detected) to 49.29 ppm in gochujang, N.D. to 144.67 ppm in ganjang, N.D. to 309.14 ppm in doenjang, and N.D. to 113.07 ppm in cheonggugjang. Among the fermented soybean products, doenjang had the highest average benzoic acid content whereas cheonggugjang had the highest average propionic acid content.

• Journal of the Korean Chemical Society
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• v.38 no.7
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• pp.516-520
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• 1994

New synthetic method of optically active 2-amino-3-phosphonopropionic acid from L-serine was developed and their phosphonotripeptides, phthalylglycylglycyl-2-amino-3-(diethylphosphono)-propionic acid methyl ester and phthalylglycyl-L-phenylalanyl-2-amino-3-(diethylphosphono)propionic acid methyl ester, were synthesized by coupling reaction of amino acids with 2-amino-3-phosphonopropionic acid methyl ester.

• Journal of the Korean Institute of Gas
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• v.11 no.4
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• pp.73-78
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• 2007

The lower flash points for the n-pentanol+n-propionic acid and n-pentanol+n-butyric acid systems, in air at atmospheric pressure, were measured by using Pensky-Martens closed cup apparatus. The experimental data were compared with the values calculated by the Raoult's law and optimization method. The calculated values based on the optimization method were found to be better than those based on the Raoult's law.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.375-382
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• 2018

This study was conducted to analyze the microbial community and propionic acid production ability of natural microflora in the rice cakes. Genetic analysis of natural microflora in Jorangyi rice cake was performed to select propionic acid - producing bacteria. Selected propionic acid-producing bacteria were cultivated in TSB (tryptic soy broth) supplemented with glucose, and growth characteristics were analyzed by temperature and production of propionic acid was analyzed by gas chromatography (GC-FID). Linearity, detection limit, quantitative limit, and recovery rate were measured to verify propionic acid assay. A total of 98 microbial strains were detected from microflora of Joraengyi rice cake that grew after expiration of shelf life. Lactobacillus casei group accounted for 50.48% and Lactobacillus buchneri was 29.60%. Propionic acid - producing bacteria were Propionibacterium thoenii, P. cyclohexanicum, Propionibacterium_uc, P. jensenii, and P. freudenreichii. Natural bacteria and Lactobacillus spp. did not produce propionic acid during 14 days but P. cyclohexanicum, P. freudenreichii subsp. Shermanii, P. thoenii and P. jesenii produced $263.47{\mu}g/mL$, $338.90{\mu}g/mL$, $325.43{\mu}g/mL$ and $222.17{\mu}g/mL$ during 4 days and 2,462.02 and 2,904.78, 2,220.64, $3,519.17{\mu}g/mL$ during 14 days. As a result of this study, it was affirmed that the natural microflora of Joraengyi rice cake during storage can produce propionic acid from natural sources even if a high concentration of propionic acid is not intentionally added. Because of characteristics of rice cake composed of starch and glucose. This study will be used as a recognition criterion to detect natural preservatives such as propionic acid in starchy foods such as rice cakes and as reference standard safety management data.

• YAKHAK HOEJI
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• v.43 no.3
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• pp.320-327
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• 1999

Six novel aryl alkanoic acid derivatives as potential nonsteroidal antiinflammatory and analgesic compounds, were prepared through consecutive reactions of Ullman ether synthesis, $NaBH_4$ reduction ; bromination ; $SN_2$ reaction with nitrile and alkaline hydrolysis of the nitrile.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.381-388
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• 2017

In this study, we investigated the levels of natural preservatives of benzoic acid, sorbic acid, and propionic acid in spices. The quantitative analysis was performed using high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) for benzoic acid and sorbic acid and gas chromatography-mass spectrometry (GC-MS) for propionic acid. The sample was extracted with ethanol using sonication, then centrifuged and evaporated to dryness and redissolved to 1 mL with ethanol to use for the instrumental analysis. The analytical method was validated based on linearity, recovery, limit of detection (LOD), and limit of quantification (LOQ). This method was suitable to determine low amounts of naturally occurring preservatives (benzoic acid, sorbic acid, and propionic acid) in various spices. Benzoic acid, sorbic acid, and propionic acid were found in 165 samples, 88 samples, and 398 samples, respectively from the total of 493 samples. The concentration of benzoic acid, sorbic acid, and propionic acid were ranged at ND-391.99 mg/L, ND-57.70 mg/L, and ND-188.21 mg/L in spices, respectively. The highest mean levels of benzoic acid, sorbic acid, and propionic acid were found in cinnamon (167.15 mg/L), basil leaves (22.79 mg/L), and white pepper (51.48 mg/L), respectively. The results in this study provide ranges of concentration regarding naturally occurring benzoic acid, sorbic acid, and propionic acid in spices. Moreover, the results may use to the case of consumer complaint or trade friction due to the inspection services of standard criteria for the preservatives of spices.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.4
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• pp.487-493
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• 1995

This study was carried out to select useful chemicals to control pathogens inciting soybean-sprout rot. Pathogen strains were isolated from decaying soybean seedlings. The isolated strains were identified as Pseudomonas spp. (Pse. strains) through microbiological test, however, no rot-inciting fungus was isolated. Eight food additives were tested with different concentrations in controlling pathogens and harmfulness. Five chemicals(over 5% cone.) including sodium hypochlorite apparently inhibited the growth of Pse. strains on media plate, however, sodium hypochlorite was discarded due to its severe germination inhibition. Propionic acid and acetic acid inhibited the growth of Pse. strains more effectively than calcium propionate and sodium propionate relatively. As no harmful effect on seed germination and no growth retard of soybean sprouts were observed by those chemicals with lower concentration(0.5∼1.0%), these chemicals were considered to be applicable to sprout rot control judged by the effectiveness and permissible concentration as food additives.