• Title/Summary/Keyword: 2-undecanone

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2-Undecanone derived from Pseudomonas aeruginosa modulates the neutrophil activity

  • Jeong, Yu Sun;Huh, Sunghyun;Kim, Ji Cheol;Park, Ji Ye;Lee, ChaeEun;Kim, Min-Sik;Koo, JaeHyung;Bae, Yoe-Sik
    • BMB Reports
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    • v.55 no.8
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    • pp.395-400
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    • 2022
  • Pseudomonas aeruginosa (P. aeruginosa) is a well-known Gramnegative opportunistic pathogen. Neutrophils play key roles in mediating host defense against P. aeruginosa infection. In this study, we identified a metabolite derived from P. aeruginosa that regulates neutrophil activities. Using gas chromatography-mass spectrometry, a markedly increased level of 2-undecanone was identified in the peritoneal fluid of P. aeruginosa-infected mice. 2-Undecanone elicited the activation of neutrophils in a Gαi-phospholipase C pathway. However, 2-undecanone strongly inhibited responses to lipopolysaccharide and bactericidal activity of neutrophils against P. aeruginosa by inducing apoptosis. Our results demonstrate that 2-undecanone from P. aeruginosa limits the innate defense activity of neutrophils, suggesting that the production of inhibitory metabolites is a strategy of P. aeruginosa for escaping the host immune system.

Identification of Volatile Essential Oil, and Flavor Characterization and Antibacterial Effect of Fractions from Houttuynia cordata Thunb -II. Flavor Characterization and Antibacterial Effect of Fraction from Houttuynia cordata Thunb by Prep-HPLC- (어성초 휘발성 정유성분의 동정과 분획물의 향특성 및 항균활성 -II. Prep-HPLC에 의한 분획물의 향특성과 향균활성-)

  • Kang, Jung-Mi;Cha, In-Ho;Lee, Young-Kuen;Ryu, Hong-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.2
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    • pp.214-221
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    • 1997
  • The volatile essential oil isolated from Houttuynia cordata were separated to 11 fractions by Prep-HPLC, of these, a fraction(Fr. 6) which carried the characteristic Houttuynia cordata flavor(fishy) contained 2-undecanone, ${\beta}-myrcene$, ${\beta}-ocimene$, 1-decanol and decanoyl acetaldehyde, as identified by GC-MS. From this observation, it may be inferred that 2-undecanone and decanoyl acetaldehyde could be the compounds which play a crucial role in flavoring of Houttuynia cordata. In test of antibacterial activity of eleven fractions of volatile essential oil from H.C., the growths of nine Gram negative bacteria were inhibited obviously when treated with and Fr. 6 including 2-undecanone, ${\beta}-myrcene$, ${\beta}-ocimene$, 1-decanol and decanoyl acetaldehyde, and Fr. 5 including decanal, endobornylacetate, fenchene and decanoic acid, respectively.

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Volatile Flavor Components of Wild Chopi (Zanthoxylum piperitum De Candolle) Leaf (야생 초피(Zanthoxylum piperitum De Candolle)잎의 향기성분)

  • 박준희;차원섭;오상룡;조영제;이원영
    • The Korean Journal of Food And Nutrition
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    • v.13 no.5
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    • pp.483-489
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    • 2000
  • Wild Chopi leaves were harvested near Chounghwa Mt. Sangju city in Kyungpook province. Chopi leaves were dried naturally and crushed with and without blanching. From mechanical analysis(GC). fifty five peaks were identified as volatile materials in no blanching leaf. Among the fifty five peaks, twenty three peaks were identified as hydrocarbones(dodecane, sabinene, myrcene etc.), ten peaks as alcohols (isobutylalcohol. cis-pentenol, 1-pentenol, 1-penten-3-ol etc.), seven peaks as aldehydes (3-methylbua-tanal, hexanal, 2,6-dimethyl hept-5-al etc.), four peaks as ketones(3-hydroxy-2-butanone, 2-nonanone, 2-undecanone, 2-tridecanone) and six peaks as esters ( cis-3-hexenyl acetate, linalyl acetate. citronellyl acetate, nervy acetate etc.). Other peaks were founded as 3-cyano-2,5-dimethylpyrazine, dimethyl sulfide, chloroform, 1,8 cineole. Thirty five peaks were identified as volatile materials in blanching leaf. Twenty peaks were identified as hydrocarbones(1,1-oxybis-ethane, $\alpha$-pinene, camphene. myrcene, $\beta$-phellan-drene, $\beta$-caryophyllene etc.), as alcohol(L-linalool, (-)-isopulgerol, $\alpha$-terpineol. citronellol etc.), as aldehydes(nonanal, citronellal), as ketones(2-undecanone, 2-tridecanone etc.) and as esteres(citronellyl acetate. cis-3-hexenyl acetate, neryl acetate etc.). Other peaks were found as 3-cyano-2,5-dimethyl-pyrazine. The amount of volatile materials such as $\alpha$-pinene, myrcene, $\beta$-phellanderene, L-linalool, citronellal, citronellyl acetate, $\beta$-caryophyllene were detected abundantly among the volatile materials.

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Analysis of Volatile Compounds in Leaves and Fruits of Zanthoxylum schinifolium Siebold et Zucc. & Zanthoxylum piperitum DC. by Headspace SPME (SPME법에 의한 산초나무와 초피나무 잎과 열매의 향기성분 분석)

  • Cho, Min-Gu;Kim, Hui;Chae, Young-Am
    • Korean Journal of Medicinal Crop Science
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    • v.11 no.1
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    • pp.40-45
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    • 2003
  • Volatile components in the leaves and fruits of Z. schinjfolium and Z. piperitum were analyzed by Headspace SPME(Solid phase Microextraction). Fifty two and 48 components in the leaves and fruits, repectively, were identified in Z. schinifolium. (E)-2-hexenal, ${\alpha}-pinene$, (Z)-ocimene+limonene, estragole, germacrene-d were detected at common components in the leaves and estragole in the fruits of Z. schinjfolium. Regardless of collection sites hexanal, (Z)-3-hexenol, (E)-2-hexenal, n-hexanol were appeared in the leaves while undecanone in the fruits. Thirty and 27 components in the leaves and fruits, respectively, were identified in Z. piperitum. ${\alpha}-pinene,\;{\beta}-phellandrene$, 1,8-cineole, citronellal and myrcene, (Z)-ocimene+limonene, ${\beta}-phellandrene$ were appeared as common components in the leaves and fruits collected from Baeck-yang-sa and Nae-jang-sa. (Z)-3-hexenol, (E)-2-hexenal, ${\alpha}-pinene\;myrcene\;and\;{\beta}-phellandrene$, citronellal, geranyl acetate were major components in the leaves and fruits from Tong-do-sa.

Identification of Volatile Essential Oil, and Flavor Characterization and Antibacterial Effect of Fractions from Houttuynia cordata Thunb -I. Identification of Volatile Essential Oil Compounds from Houttuynia cordata Thunb -I. Identification of Volatile Essential Oil Compounds from Huttuynia cordata Thunb- (어성초 휘발성 정유성분의 동정과 분획물의 향특성 및 항균활성 -I. 어성초의 휘발성 정유성분의 동정-)

  • Kang, Jung-Mi;Cha, In-Ho;Lee, Young-Kuen;Ryu, Hong-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.2
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    • pp.209-213
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    • 1997
  • Since Houttuynia cordata is well known as a medicinal herb, due to its antibacterial activity on various microorganisms, present investigation was performed to identify the flavor compounds for volatile essential oil. Volatile essential oil was collected by simultaneous distillation-extraction(SDE), and then the oil components were separated on HP-5 capilliary column$(25m{\times}0.25mm\; i.d.)$ and identified those components by GC-MS. Fifty two compounds were isolated from the volatile essential oil of Houttuynia cordata and forty four were positively identified by GC-MS. The volatile compounds were composed mainly of terpenoids(25 classes), aldehydes(7 classes), alcohols(4 classes), ketones(3 classes), acids(1 class) and miscellaneous compounds(4 classes). Of these, the major compounds were ${\beta}-myrcene$, ${\beta}-ocimene$, decanal, 2-undecanone and geranyl propionate.

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GC/MS analysis of volatile constituents from woody plants (목본성 식물의 휘발성 성분 GC/MS 분석)

  • Lee, Dong-Gu;Choi, Kyung;Lee, Sang-Hyun
    • Korean Journal of Agricultural Science
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    • v.38 no.4
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    • pp.723-730
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    • 2011
  • To search for the new development of industrial application of woody plants, the chemical composition of the volatile constituents from woody plants (Evodia daniellii, Clerodendron trichotomum, Prunus padus, and Zanthoxylum ailanthoides) was determined by GC and GC/MS spectrometric analysis with the aid of NBS, Wiley Library and RI indice searches. The major constituents were t-ocimene from the leaves of E. daniellii, linalool from the leaves of C. trichotomum, benzaldehyde from the leaves and twigs of P. padus, ${\beta}$-thujene from the leaves of Z. ailanthoides, and 2-undecanone from the stems of Z. ailanthoides. These results suggested that the major volatile constituents of woody plants could be a useful lead compound in the development of functional materials for industrial application.

Analysis of Essential Oil from Perennial Herbaceous Plants (다년생 초본류의 향기성분 분석)

  • Chung, Ha-Sook;Park, Jun-Yeon;Ahn, Young-Hee;Lee, Sang-Hyun;Shin, Kuk-Hyun
    • Korean Journal of Medicinal Crop Science
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    • v.17 no.3
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    • pp.179-186
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    • 2009
  • The chemical composition of essential oil from the perennial herbaceous plants (Houttuynia cordata, Filipendula glaberrima, Peucedanum japonicum, and Ainsliaea acerifolia) was determined by GC/MS spectrometric analysis with the aid of NBS, Wiley Library and RI indice searches. The major constituents identified were $\alpha$-phellandrene (18.97%), $\gamma$-terpinene (12.32%), decanal (8.72%), 1-decanol (10.92%), decanoic acid (12.12%), and 2-undecanone (12.32%) from H. cordata, farnesol (2.83%), l-$\alpha$-terpineol (2.72%), benzenmethanol (2.03%), (Z)-3-hexen-1-ol (4.32%), and T-muurolol (2.07%) from F. glaberrima, $\alpha$-phellandrene (14.25%), endobornyl acetate (3.84%), heptanal (47.52%), octanal (2.65%), (E,E)-2,4-decadienal (2.75%), and octanoic acid (4.52%) from P. japonicum, and geyrene (9.74%), $\beta$-cubebene (11.15%), berkheyaradulen (22.32%), $\beta$-elemene (6.21%), (-)-A-selinene (4.85%), benzaldehyde (4.52%), and benzenacetaldehyde (3.40%) from A. acerifolia.

Effect of $\gamma$-Irradiation of Volatile Organic Compounds of Houttuynia cordata Thunb. (방사선 조사에 의한 어성초의 휘발성 유기성분 변화)

  • Ryu, Keun-Young;Shim, Sung-Lye;Jung, Min-Seok;Jun, Sam-Nyeo;Jo, Cheor-Un;Song, Hyun-Pa;Kim, Kyong-Su;Kim, Youn-Soon
    • Food Science and Preservation
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    • v.15 no.3
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    • pp.411-420
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    • 2008
  • This study was performed to examine the effect of $\gamma$-irradiation on the volatile organic compounds in Houttuynia cordata Thunb.(H. cordata). 1be volatile compounds of non-irradiated and 10 kGy $\gamma$-irradiated H. cordata were isolated using SDE apparatus and analyzed by GC/MS. For each treatment the number of volatile compounds were detected at 83 and 85, respectively, 1be predominant functional groups of volatile organic compounds from H. cordata were identified as alcohols and ketones. H. cordata was mainly composed of hexahydrofarnesyl acetone (12.81 %), phytol, decanoic acid, dodecanoic acid, octadecanol, caryophyllene oxide, 2-undecanone and menthol. Houttuynum which is characteristic compound of H. cordata was found in all samples and there was no significant difference with irradiation doses. Consequently, $\gamma$-irradiation of H. cordata would be an effective process for sanitation and to increase extraction efficiency.

Antibacterial Activity of Volatile Flavor Components from Houttuynia cordata Thunb

  • Kwon, Hyuk-Dong;Cha, In-Ho;Lee, Won-Koo;Song, Jong-Ho;Park, In-Ho
    • Preventive Nutrition and Food Science
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    • v.1 no.2
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    • pp.208-213
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    • 1996
  • The volatile flavor components were obtained from the aerial parts of Houttuynia cordata by a simultaneous distillation-extraction(SDE) method and bactericidal effects of the volatile flavor components on some strains were examined. Strong antibacterial activities were observed against Bacillus cereus, Bacillus subtilis, Vibrio cholerae 0-1 and Vibrio parahaemolyticus. To further elucidate the effective components in the extract, SDE extract was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry(GC/MS). A total of 98 volatile compound were detected. Of these, 90 were confirmed including 6 hydrocarbons(0.34%), 12 alcohols(1.31%), 13 aldehydes(33.81%), 1 acetal(0.01%), 6 esters(1.16%), 2 acids(3.10%), 5 ketones(5.87%), 2 furans(0.06%), 1 phenol(0.18%), 41 terpenes(53.23%)and 3 miscellaneous compound(0.93%). Major components were determined to be $\beta$-mycene, decanal, cis-ocimene and 2-undecanone.

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Comparison of GC Profile and Sensory Properties of Fermented Cheese Flavor Concentrates and Cheese Varieties (자연치즈와 치즈향 농축물의 화학적, 관능적 분석에 의한 향미 비교)

  • 한영실
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.6
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    • pp.925-931
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    • 1995
  • Volatile compounds in Cheddar, Emmentaler, Parmesan and Roquefort cheese and cheese aroma were concentrated using a microsteam distillation-extraction apparatus and those compounds were analyzed with GC. The lipase-treated cheese aroma concentrates showed significantly higher level of short-chain free fatty acids than natural ripened cheese. The sensory properties of rancidity was high in Emmemtaler and Parmesan. Acidity and fruitness were shown high score in Roquefort. Correlation of free fatty acids and cheese flavor 'sharpness, rancidity and soapy' appear to be related(r=0.8239, 0.8918 and 0.7503), respectively. Methyl ketones, the most striking flavor components of Roquefort cheese showed high amounts in the series 2-heptanone > 2-nonanone > 2-pentanone > 2-undecanone. And the intensity of the Roquefort taste sensation 'acidity and fruitness' is linearly correlated with the methyl ketone concentrations(r=0.9284, r=0.9659).

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