• Natural Product Sciences
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• v.29 no.1
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• pp.10-16
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• 2023

We previously reported that dried Lysimachia christinae whole plant extract exerted significant neuroprotective activity. In this study, we tried to isolate neuroprotective compounds of L. christinae. We evaluated the neuroprotective activity of the four fractions (hexane, chloroform, ethyl acetate, and n-butanol fractions) of methanol extract. Among them, ethyl acetate and n-butanol fractions showed most potent neuroprotective activity against glutamate excitotoxicity. Nine compounds were isolated from ethyl acetate and n-butanol fractions of L. christinae extract and identified as cynaroside (1), (3,4,5,6-tetrahydroxytetrahydro-2H-pyran-2-yl)methyl-3-hydroxy-2-octyldopentaconta-23,33-dienoate (2), androst-16-ene-3,6-diol (3), 2-hydroxy-24-propoxytetracos-4-enoic acid (4), 2-hydroxy-24-methoxytetracos-4-enoic acid (5), 12-(stearoyloxy)octadec-9-enoic acid (6), β-sitosterol (7), (E)-4-(3,4-dimethoxyphenyl)but-3-en-1-yl palmitate (8) and (1S,2S,3R,4R)-4-(((2S,3R,4R,5R,6S)-2-(((2R,3R,4S,5R,6R)-2-(3,4-dimethoxyphenethoxy)-3,5-dihydroxy-6-(hydroxymethyl) tetrahydro-2H-pyran-4-yl)oxy)-4,5-dihydroxy-6-methyltetrahydro-2H-pyran-3-yl)oxy)cyclohexane-1,2,3-triol (9) by spectroscopic data such as UV, IR, NMR, Mass spectroscopy. Their neuroprotective activity was evaluated by MTT assay. Cynaroside (1) and androst-16-ene-3,6-diol (3) had significant neuroprotective activity against glutamate-injured HT22 cells. The neuroprotective efficacy of cynaroside (1) and androst-16-ene-3,6-diol (3) was related to their anti-oxidative activity.

• Applied Biological Chemistry
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• v.8
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• pp.87-93
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• 1967

1) For the micro-analysis of mercury in plant materials, the method of Furutani was shown to be the simplest and most efficient way and the recovery of the assay was about 98%. 2) When the rice grain was soaked in 1/1000 diluted solution of organo-mercury fungicide for 8 hours at the end of March, the amounts of mercury residues in the brown rice and unhulled rice were 8.8 to $9.5\;{\mu}g/g$ seeds and 10.1 to $10.7\;{\mu}g/g$ seeds, respectively. 3) By washing the treated rice seeds with running water for three days, tile residual mercury concentration was reduced to 1/4 to 1/5; thus the mercury residues were 1.86 to $1.92\;{\mu}g/g$ for brown rice and 1.96 to $2.93\;{\mu}g/g$ for unhulled rice. 4) The residual mercury was present more in the unhulled rice than in the brown rice, either before or after washing of the treated seeds. 5) Among the different rice varieties, no difference was observed in mercury residues by seed treatment and washing.

• Bulletin of the Korean Chemical Society
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• v.30 no.10
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• pp.2398-2402
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• 2009

Ten steroidal compounds as impurities in canrenone were isolated from the enriched mother liquor by using various chromatographic methods. Their structures were elucidated by spectrometric analysis, among which three new compounds were characterized as 3-(3-oxo-7$\alpha$-(ethoxycarbonyl)methyl-17$\beta$-hydroxy-4-androsten-17$\alpha$-yl) propionic acid $\gamma$-lactone (1), 3-(3-oxo-7$\alpha$-ethoxy-17$\beta$-hydroxy-4-androsten-17$\alpha$-yl) propionic acid $\gamma$-lactone (2) and 3-(3-oxo- 5$\beta$-propionic acid-$\gamma$-lactone-6$\beta$,17$\beta$-hydroxy-4-androstan-17$\alpha$-yl) propionic acid $\gamma$-lactone (3).

• The Journal of Natural Sciences
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• v.7
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• pp.47-51
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• 1995

In order to develope new asymmetric catalyst, we synthesized the following new sulfonamide derivatives start from S-Indoline-2-Carboxylic Acid via the following 5 steps. Hydroxy methyl derivative(1) was thus treated with methane sulfonyl chloride in the presence of triethylamine as base to give mesylated derivative(2) in 85% of isolated yield. The mesylate compound (2) was treated with excess sodium azide to give Azido derivative (4) in 95% isolated yield. Azido compound (3) was then reduced to the corresponding amino derivative in near quntitative yield by the hydrogenation under hydrogen atmospere in the presence of catalytic amount of Pd-C. The amino derivative (4) was converted to its sulfonamide derivatives by the treatment of compound(4) with triisopropyl benzene sulfonyl chloride in the presence of triethyl amine as base. Finally t-BOC group of the compound(5) was removed by the treatement of excess Trifluoro-acetic acid in near quantitative yield to give the target sulfonamide derivative (7) .in this paper we prepared compound(6) in 49% overall yield via the 5 steps of synthesis starting from t-Boc- 2-hydroxy methyl indoline(1) which cab be easily prepared from commercial available S-indoline-2-carboxylic acid by known methods. we plan to apply this new catalyst for the asymmetric reduction , diels-alder reaction, aldolcondensation reaction in due courses.

• Archives of Pharmacal Research
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• v.27 no.6
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• pp.604-609
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• 2004

A new indolinepeptide (3） was isolated, together with two known compounds, a cerebroside (1） and an alloxazine (2）, from silkworm larvae infected with Paecilomyces sp. J300. On the basis of spectroscopic data, their structures were elucidated as (4E, 8E, 25, 2＇R, 3R ）-N-2＇-hydroxy-hexadecanoyl-1-O-$\beta$-D-glucopyranosyl-9-methyl-4, 8-sphingadienine (1）, 7,8-dimethylalloxazine (2） and 3$\beta$,5-dihydroxy-1-N-methyl-indoline-2$\beta$-carbonyl amino-D-alanyl-erythro-$\beta$-hydoxyiso-leucinyl-glycine (3）.

• Journal of Microbiology and Biotechnology
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• v.3 no.1
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• pp.24-30
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• 1993

In order to develop a novel yeast which produces the charateristic aroma of soy sauce, a protoplast fusion between Zygosaccharomyces rouxii WFS4 and Torulopsis versatilis IAM 4993 was carried out. Auxotrophic mutants as selective markers were obtained from Zygosaccharomyces rouxii and Torulopsis versatilis by treatment of N-methyl-N -nitro-N-nitrosoguanidine. The conditions of the protoplast formation and the regeneration for fusion were examined. The protoplast fusion using polyethylene glycol 4000 led to the fusion frequency of $4~5{\times}10^{-7}\;cells/ml$. Among fusants, a fusant ST723-F31 presented the best results in terms of the aromaticity of fragrance, the growth pattern, the resistance against salt and the degree of growth according to pH. It makes easy to control the production and the balance of aroma components so that it gives a good flavor, shortens the fermentation period and, simplifies the preparation process when using a bioreactor into which fusant is immobilized.

• Journal of the Korean Chemical Society
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• v.43 no.6
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• pp.628-635
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• 1999

Direct preparative method of 2,6-diformyl-p-cresol and 2-hydroxy-3-hydroxy-5-methylbenzaldehyde from 2,6-bis(hydroxymethyl)-4-methylphenol using activated $Mn(IV)O_2$ was described. Hexadentate compartmental Iigands, $H_4L[A]\;and\; H_4L[B]$ were prepared by condensation reactions of 2-hydroxy-3-hydroxy methyl-5-methylbenzaldehyde with ethylenediamine and 1,3-diaminopropane respectively. By the reaction of macrocycle($H_4[20]DOTA$) with Ln(III) nitrate {Ln(III)=Pr, Sm, Cd, Dy }, discrete mononuclear Ln(III) complexes of the type $[Ln(H_2[20]DOTA)(ClO_4)(H_2O)]\;{\cdot}\;3H_2O$ were synthesized in the solid state. $[Ln([20]DOTA)(NO_3)(H_2O)](NO_3)_2\;{\cdot}\;xH_2O$ was placed in methanol for 2 days, and $[Ln([20]DOTA)(NO_3)(CH_3OH)]^{2+}$ was formed. The equilibrium constants(K) for the substitution of coordinated $CH_3OH$ in the Ln-[20]DOTA complexes by various auxiliary ligand, $L_a$(=salicylic acid, p-chlorobenzoic acid, benzoic acid, acetic acid, 4-bromophenol) were determined spectroscopically at 25$^{\circ}C$ and 0.1M $NaClO_4$. The K values calculated were in the order of salicylic acid > p-chlorobenzoic acid > benzoic acid > acetic acid > 4-bromophenol, while pKa of auxiliary ligands was in the opposite trend.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.453-459
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• 2000

In order to promote the utilization of Rubus coreanum as functional food, and its physicochemical properties and volatile flavor were examined. The contents of chemical compounds showed 5.39% of moisture, 17.3% of total sugars, 8.6% of reducing sugars, 4.5% of crude ash, 3.9% of crude fiber, 10.6% of crude protein and 1.7% of crude fat and that of free sugars was 1.52% of sucrose, 3.98% of fructose, 1.24% of glucose. Among organic acid was 10.2% of citric acid, 6.29% of oxalic acid and 1.94% of malic acid. The highest component of free amino acids was 1,260.3mg of aspartic acid, 1,054.3mg of glutamic acid, respectively. And that of minerals was 38,789ppm of K. A total of 52 volatile flavor components (11 alcohols, 13 acids, 20 carbonyls, 5 hydrocabons, 3 esters) were identified in the Rubus coreanum, respectively. The major volatile flavor components of Rubus coreanum were 3.78% of linalool in alcohols, 14.40% of caproic acid in acids, 2.99% of 2-hydroxy-4-methoxyacetophenone in carbonyls, 1.59% of aromadendrene in hydrocabons and 0.43% of methyl palmitate in esters.

• Applied Chemistry for Engineering
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• v.8 no.1
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• pp.8-15
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• 1997

This study was carried out to present a analysis of pyrolytic degradation of 4-hydroxy-3-methoxybenzal dehyde(vanillin) pyrolyzed at $330^{\circ}C{\sim}920^{\circ}C$ by Curie-point pyrolyzer connected with GC/MSD by on-line system. Identified by GC/MSD were 100 pyrolytic products of vanillin. The pyrolysis of the compound gave benzene, phenol, 1,3-cyclopentadiene, methyl benzene, benzaldehyde, benzofuran, and cresol as major products, which were produced by pyrolytic degradation and synthesis of vanillin radicals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.881-885
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• 2006

The product formation and changes in color of glucose/glutamine model system were investigated in relation to heating temperature and time. The mixtures of glucose and glutamine in equal molar ratio were heated at 125, 150 and $175^{\circ}C$ for 10, 20 and 30 minute, respectively. Acetic acid, butanoic acid, 2-butenoic acid, di-(2-cthylhexyl)phthalate, 2,3-dihydro-3,5-dihydroxy-6-methly-4H-pyran-4-one and 5-hydroxymethylfurfural were identified as a major compounds, and 1,3-dimethylbenzene, 2-ethylhexanol, furfural, 5-methylfurfural, 2-pyrrolidinone, and 2,6-di(t-butyl)-4-hydroxy-4-methyl-2.5-cyclohexadien-1-one as 6 minor compounds by using GC/MS. The contents of acetic acid, 2-ehylhexanol and 2-pyrrolidinone increased with increased heating temperature and time, whereas the formation of the other 9 compounds increased up th heating conditions of $150^{\circ}C$ for 10 or 20 min or $175^{\circ}C$ for 10 min, and decreased dramatically with heating above those conditions. Color parameter $L^*$ decreased with increasing heating conition, resulting in dark brown color in final products. Changes of redness parameter $a^*$ and yellowness $b^*$ showed similar to those of the contents of 9 compounds mentioned as above.