• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1090-1096
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• 2009

This study is to develop wine with germinated brown rice and red pepper (Capsicum annuum) and to make effective use of the rice and red pepper. The results of alcohol fermentation were as follows. pH 5.5 was decreased to 4.5$\sim$5.1 during fermentation. The total acidity was changed from 0.56% in initial fermentation to 0.96$\sim$1.42% in after fermentation. Reducing sugar was changed from 0.27% in initial fermentation to 1.33$\sim$1.40% at the end of the fermentation. The ethanol content was 16.6$\sim$17.0% at the end of the fermentation. The addition of 10$\sim$50% red pepper did not have influence on the fermentation. From Hunter's L, a, and b values, a (redness) and b (yellowness) value were increased according to content of red pepper addition. The major volatiles were ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-butanol and benzeneethanol. Capsaicin content in the samples of red pepper addition was the highest in 50% and the lowest in 10%. In sensory evaluation, the wine with 20% red pepper had the highest acceptance scores in all of the properties examined than those of other samples.

• Journal of Pharmaceutical Investigation
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• v.10 no.4
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• pp.8-22
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• 1980

In order obtain some new antibacterial agents, seven new 2-ethoxymethyl-3-(5-nitro-2-furyl) acrylamide derivatives were synthesized by condensing 2-ethoxymethyl-3-(5-nitro-2-furyl) acyloyl chloride with amino compounds namely 5-amino-3, 4-dimethyl isoxazole, sulfamonomethoxazole, d-2-amino-1-butanol, hydroxylamine hydrochloride, semicarbazide hydrochloride, thiosemicarbazide, and p, p'-diaminodiphenylsulfone, respectively. The seven synthesized compounds were 2-ethoxymethyl-3-(5-nitro-2-furyl) acryl-5-amino-3, 4-dimethylisoxazoleamide [VII], $N^4-[2-ethoxymethyl\;3-methyl\;(5-nitro-2-furyl)\;acryl]-N^1-(5-methyl-3-isoxazolyl)$ sulfanilamide [VIII], 2-ethoxyl-3-(5-nitro-2-furyl) acrylsemicarbazide [X], 2-ethoxymethyl-3-(5-nitro-2-furyl) acrylthiosemicarbazide [XI], 2-ethoxymethyl-3-(5-nitro-2-furyl) acryl-d-2-amino-1-butanolamide [XII], and 4, 4'-di[2-ethoxymethyl-3-(5-nitro-2-furyl) acryl-amido] diphenylsulfone [XIII]. These compounds, with exception of the compound XIII, showed generally effective antibacterial activity, especially in the following instances. Compound VII was shown to be effective against Bacillus subtilis ATCC 6633 compound VIII, against Bacillus cereus var. Mycoides ATCC 1778, and compound XII, against both Proteus vuglaris and Saccharomyces cerevisiae ATCC 9763.

• Journal of Life Science
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• v.25 no.8
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• pp.880-888
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• 2015

Foeniculum vulgare (FV) has long been used in traditional medicine for the treatment of inflammatory diseases. In addition, it is usually known as an important medicinal and aromatic plant widely used as a carminative, digestive, lactogogue, and diuretic, and for treating respiratory and gastrointestinal disorders. The skin barrier protects against the invasion of pathogens, fends off chemical and physical assaults, and protects against extensive water loss. In this study, the effects of solvent-fractionated FV fruits on strengthening the skin barrier and maintaining moisture, as well as their antifungal activity, were investigated in human keratinocyte (HaCaT) cells. The expression of involucrin, loricrin, filaggrin, hyaluronic acid synthase, human β defensin, and cathelicidin genes and proteins was measured by reverse transcription polymerase chain reaction (RT-PCR) and western blotting. The production of hyaluronic acid was determined by enzyme-linked immunosorbent assay (ELISA). The butanol fraction increased the expression of involucrin and filaggrin. Both the ethyl acetate and the butanol fractions increased hyaluronic acid production by promoting the expression of hyaluronic acid synthase-1. Although the antimicrobial peptides were increased by FV crude extract and its fractions, the samples did not show a significant effect compared to the normal group. These results suggest that the butanol fraction of FV could be very useful in cosmetics for the treatment of dermatological diseases.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.593-599
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• 2007

In this study, we examined the volatile flavor components in the mashes of takju prepared using different yeasts such as Saccharomyces coreanus, S. ellipsoideus, S. carlsbergensis, S. cerevisiae (Baker's yeast), and S, rouxii by GC and GC-MS. Fourteen alcohols, 13 esters, 5 acids, 3 aldehydes, 7 amines, and 2 other compounds were identified in the mash after 6 days of fermentation. On day 6, the takju fermented by S. coreanus had the greatest variety of volatile flavor components. Fifteen flavor components, including ethanol, isobutyl alcohol, isoamyl alcohol, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzeneethanol, ethyl lactate, acetic acid, acetaldehyde, and 1,3-cyclohexane diamine, were typically detected in all the treatments. The relative peak areas of the volatile components were as follows: alcohols (96.758-99.387%), esters (0.081-0.968%), acids (0.040-0.640%), aldehydes (0.266-0.959%), and amines (0.011-0.047%). In particular, 1-propanol, isobutyl alcohol, 3-methyl-1-butanol, 2,3-butanediol, trimethyl benzylalcohol, heptene-2,4-diol, ethyl lactate, diethyl succinate, ethyl nonanoate, methyl hexadecanoate, linoleic acid, hexadecanoic acid, and acetaldehyde were hish in the takju made by S. coreanus. Also, ethyl stearate was high in the takju made by S. carlsbergensis, and hexanoic acid was high in the takju made by S. cerevisiae. Finally, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzene ethanol, ethyl octadecanoate, acetic acid, pentanal, and 1,3-cyclohexane diamine were high in the takju made by S. rouxii.

• Korean Journal of Environmental Agriculture
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• v.38 no.2
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• pp.104-109
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• 2019

BACKGROUND: The invasive hornet Vespa velutina nigrithorax has becomes a public concern in rural and urban South Korea. The technologies are necessary to develop a way to counter V. velutina. In an effort to develop a way to counter V. velutina, we found that a bacillus strain, named Bacillus sp. BV-1, produces volatile compounds that attract V. velutina. METHODS AND RESULTS: Field trials of V. velutina attraction were performed using plates and traps containing BV-1 cultures grown on sugar medium. When the sugar medium and sugar-grown BV-1 cultures in the plates were placed close together, V. velutina visited preferably the plates with the BV-1 cultures. Significantly more V. velutina were caught in the traps containing BV-1 cultures than in those containing only sugar medium. Headspace solid-phase microextraction coupled with GC/MS analysis of BV-1 cultures detected 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methylbutanoic acid, ethyl hexanoate, 2-pheylethanol, ethyl octanoate, and ethyl decanoate as the major volatiles. CONCLUSION: BV-1 cultures were suggested as potential agents for managing V. velutina as they produce volatile compounds that attract the hornet.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.261-264
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• 2002

The physiologically relevant functional properties of various solvent extracts from Salicornia herbacea leaves were investigated by measuring lipid peroxidation, DPPH radical scavenging, nitrite scavenging, and xanthine oxidase inhibition. Ethyl ether, chloroform, ethyl acetate and n-butanol fractions obtained from the 80% aqueous ethanol extracts of Salicornia herbacea leaves showed strong antioxidative activities in linoleic acid methyl esters. Peroxide values (POV) were not significantly different among the samples treated with the different fractions; the incubation time required to reach a peroxide value of 80 meq/kg was about 40 hrs. However, control linoleic acid methyl esters had POV of more than 480 meq/kg after 40 hrs. The DPPH radical scavenging activity of the ethyl acetate fraction was much more effective than diethyl ether, n-butanol, chloroform and water fractions, with an $IC_{50}$/ of 279 $\mu\textrm{g}$/mL, but less effective than ascorbic acid ($IC_{50}$/ : 67 $\mu\textrm{g}$/mL). The nitrite scavenging activities of all fractions increased as pH decreased. Among the fractions, nitrite scavenging activities of diethyl ether and ethyl acetate fractions at pH 1.2 were highest at 59.0 and 56.2%, respectively. The diethyl ether fraction obtained from the 80% aqueous ethanol extract of Salicornia herbacea loaves was the most effective inhibitor of xanthine oxidase of all the solvent extracts at 84% inhibition for a 1 mg/mL concentration. These results suggest that Salicornia herbacea leaf extracts may be effective antioxidants, not only in food stability, but also in human health.

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.546-554
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• 2006

To understand antitumor activity of Zanthoxylum schinfolium, which has been used as an aromatic and medicinal plant in Korea, the cytotoxic effect of various organic solvent extracts of its leaves on human tumor cells were investigated. Among these extracts such as methanol extract (SL-13), methylene chloride extract (SL-14), ethyl acetate extract (SL-15), n-butanol extract (SL-16), and residual fraction (SL-17), SL-14 appeared to contain the most cytotoxic activity against leukemia and breast cancer cells tested. The methylene chloride extra.1 (SL-14) possessed an apoptogenic activity causing apoptotic DNA fragmentation of human acute leukemia Jurkat T cells via mitochondrial cytochrome c release into cytoplasm, subsequent activation of caspase-9 and caspase-3, and cleavage of PARP, which could be negatively regulated by antiapoptotic protein Bcl-xL. The GC-MS analysis of SL-14 revealed that the twenty-two ingredients of SL-14 were 9,19-cyclolanost-24-en-3-ol (15.1%), 2-a-methyl-17, b-hop-21-ene (15.1%), 15-methyl-2,3-dihydro-1H benzazepin (11.95%), phytol (10.38%), lupeol (9.92%), 12-methylbenzofuran (8.23%), hexadecanoic acid (5.96%), cis,cis,cis-9,12,15-octadecatrienoic acid-methyl-ester (5.49%), 9,12,15-octadecatrienoic acid-methylester (3.59%), 15-methyl-4-(1-methylethylidene)-2-(4-nitrophenyl) (3.36%), hexadecanoic acid methyl ester (1.93%), vitamine E (1.88%), beta-amyrin (0.96%), and auraptene (0.89%). These results demonstrate that the cytotoxicity of the methylene chloride extract of the leaves of Z. schinifolium toward Jurkat T cells is mainly attributable to apoptosis mediated by mitochondria-dependent caspase cascade regulated by Bcl-xL, and provide an insight into the mechanism underlying antitumor activity of the edible plant Z. schinifolium.

• Proceedings of the Korean Society of Toxicology Conference
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• 1997.05a
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• pp.65-74
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• 1997

By using guinea pig lung mast cells, this study aimed to examine the effects of Aloe component(NY945) on the mediator releases caused by mast cell activation, and also aimed to assess the effects of NY945 on the mechanism of mediator releases in the mast cell activation. We partially purified mast cells from guinea pig lung tissues by using the enzyme digestion, the rough and the discontinuous density percoll gradient method. Mast cells were sensitized with $IgG_1$ (anti-OA) and challenged with ovalbumin. Histamine was assayed by fluorometric analyzer, leukotrienes by radioimmunoassay The phospholipase D activity was assessed more directly by the production of labeled phosphatidylethanol or phosphatidylbutanol which was produced by phospholipase D-mediated transphosphatidylation in the presence of ethanol or butanol. The amount of mass 1,2-diacylglycerol was measured by the [$^3H$]1,2-diacylgycerol produced when prelabeled with [$^3H$]myristic acid. In the mast cells prelabeled with L-[$^3H$]methyl methionine the phospholipid methylation was assessed by measuring the incorporation of the [$^3H$]methyl moiety into phospholipids. Pretreatment of NY945(10$\mu$g) significantly decreased histamine and leukotrienes releases during mast cell activation. The decrease of histamine release was stronger than that of leukotrienes during mast cell activation. The phospholipase D activity increased by the mast cell activation was decreased by the dose-dependent manner in the pretreatment of NY945. The amount of mass 1,2-diacylglycerol produced by activation of mast cells were decreased in the pretreatment of NY945. NY945 pretreatment strongly inhibited the incorporation of the [$^3H$]methyl moiety into phospholipids. The data suggest that NY945 purified from Aloe inhibits in part an increase of 1,2-diacylglycerol which is produced by activating mast cells with antigen-antibody complexes which is mediated via phosphatidylcholine-phospholipise D and phosphatidylinositole-phospholipise C systems, and then followed by the inhibition of histamine release. Furthermore, NY945 reduces the phosphatidylcholine production by inhibiting the methyltransfsrase I and II, which decrease the conversion of phosphatidylcholine into arachidonic acid and inhibits the production of leukotrines.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.787-795
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• 2013

This study was carried out to investigate the characteristics of goat and cow milk yogurts containing high-exopolysaccharide fermented by Streptoccous thermophilus LFG isolated from kefir. The pH of cow milk yogurt was higher than that of goat milk yogurt. The contents of lactic acid was greater in goat milk yogurt (743.9-1043.8 mg/100 g) than in cow milk yogurt (441.6-709.9 mg/100 g). The numbers of survival lactic acid bacteria were the greatest in goat milk yogurt fermented by Str. thermophilus LFG. Viscosity was greater in cow and goat milk yogurts cultured by Str. thermophilus LFG than in yogurts by Str. thermophilus TH3. Syneresis of yogurt fermented by Str. thermophilus LFG was 9.6-16.1% and 28.2-31.8% in yogurt fermented by Str. thermophilus TH3 after 10 d storage at $4^{\circ}C$. Flavor compounds identified from goat milk were acetone, ethylbutanoate, ethyl-3-methylbutyrate, ethyl-2-butenoate and ethylhexanoate, and those from cow milk were ethylbutanoate, acetone, 2-heptanone and acetoin. Flavor compounds detected from goat milk and cow milk yogurts were acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, and dimethyltrisulfide. In sensory evaluation, overall preference and texture values were higher in goat milk yogurt fermented by Str. thermophilus LFG than in cow milk yogurts and the yogurt fermented by mixed culture resulted in the highest score.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).