• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.12-12
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• 2023

Plant biomass, or lignocellulose, is one of the most abundant natural resources on earth. Lignocellulosic biomass, such as agricultural and forestry residue, serves as a renewable feedstock for microbial cell factories due to its low price and abundant availability. However, the recalcitrance of lignocellulosic biomass requires a pretreatment process prior to microbial fermentation, from which fermentable sugars including xylose and glucose are generated along with various inhibitory compounds. The presence of furan derivatives, such as 5-hydroxymethyl-2-furaldehyde and 2-furaldehyde (furfural), hampers the microbial conversion of lignocellulosic biomass into value-added commodities. In this study, furfural tolerance was improved by investigating the detoxification mechanism in non-model yeast. The genes encoding aldehyde dehydrogenases were overexpressed to enhance furfural tolerance and resulted in improving cell growth and lipid production that can be converted into biofuel. Taken together, this approach contributes to the understanding of the reducing toxicity mechanism of furfural by the aldehyde dehydrogenases and provides a promising strategy that the use of microorganism as an industrial workhorse to treat efficiently lignocellulosic biomass as sustainable plant derivatives.

• Korean Journal of Veterinary Service
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• v.19 no.2
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• pp.172-179
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• 1996

This study was to investigate the properties such as amounts of moisture, inverted sugar, cane sugar and 5-(hydroxymethyl)-2-furfural (HMF) in feeding-honey(n=45) and wild-honey (n=3) harvested in Chonbuk area from April to November 1995. The results obtained were summarized as follows ; The average percentages of moisture in both feeding- and wild-honey was 20.2%(range, 17.5~23.1) and 20.7%(19.4~22.2). And those of inverted sugar/cane sugar in both honeies were 64.4%(55.8~69.3)/6.8%(1.0~l5.7) and 68.9%(68.5~69.8)/3.1%(2.5~3.7), in seasonal analysis those were 65.9%/5.3% in spring, 65.7%/6.6% in summer, 62.1%/8.0% in autumn, respectively. On the other hand, the average amounts of HMF in both honeies were 44.86mg/kg(22.6~68.6) and 7.0mg/kg(6.2~7.6), its average difference between both honeies were about 37.86mg/kg regardless of region and season.

• Korean Journal of Pharmacognosy
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• v.38 no.2 s.149
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• pp.133-138
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• 2007

Regarding chemical changes in oriental drugs after food processing such as roasting, fermentation, and extrusion, fifty commonly-used medicinal plants were investigated. As a result, Aurantii nobilis Pericarpium (a tangerine peel from Citrus unshu Markovich) showed remarkably different HPLC profiles after being roasted. An increased peak was isolated by repeated chromatography and identified as 5-hydroxymethyl furfral (5-HMF) by means of instrumental analyses. The 5-HMF content of Aurantii nobilis Pericarpoum reached its maximum level after being roasted for 30 min at 225$^{\circ}C$ (49.2 mg/g extract, ca 42 times of increase over untreated control). Although there were no significant changes in in vitro biological activity such as antioxidative, anti-dementia, anti-hypertension, anti-coagulation, or cytotoxicity, before and after roasting process, our results suggested that simple heat treatment might improve the value of the above oriental drug since 5-HMF has been known to possess inhibitory activities toward nitric oxide formation, tyrosinase, and sickling of red blood cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.21-25
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• 2002

The contribution of lipid to thermal flayer generation from glucose-protein reaction was accomplished by isolating flavor compounds from casein-glucose (CG)and casein-glucose-coin oil (CGL) which were stored for 2 and 4 weeks at 6$0^{\circ}C$ and then reacted at 16$0^{\circ}C$ for 1hr. The volatiles from the reactant mixtures were isolated by a solvent extraction method with methylene chloride and analyzed by gas chromatography and gas chromatography-mass spectrometry. Pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2-dimethylpyrazine ,2-ethy-5- methyIpyrazine and 2-acetylpyrrole originated from interaction of thermal degradation of casein and lipid oxidation were identified in the CGL samples. It was also found that 3-methyl-1-butanol, 2-cyclopene-1,4-diode, heptanal, nonanal, and 2-heptanone were derived from lipid source. Two additional fatty acids, heptanoic acid and octanoic acid were also identified in the CGL samples. 5-Hydroxymethyl-2-furfural, the most abundant volatile, was responsible for the formation of sugar degradation product. The results suggested that the presence of lipid in the samples had more effect on the contribution of volatile formation of glucose-protein thermal reaction than the absence of lipid in the samples.

• Korean Journal of Pharmacognosy
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• v.30 no.2
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• pp.173-176
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• 1999

Bioassay-guided fractionation of a $H_2O$ extract of the roots of Gentiana scabra has furnished 5-(hydroxymethyl)-2-furfural (1) as an inhibitory compound for nitric oxide (NO) production in murine macrophage RAW 264.7 cells stimulated with $interferon-{\gamma}$ plus lipopolysaccharide. Compound 1 showed the moderate inhibition of NO production with $IC_{50}$ value of $803\;{\mu}M$.

• Journal of Ginseng Research
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• v.19 no.2
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• pp.153-159
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• 1995

Roasting ginseng marc was roasted at different temperatures (140, 170, 200, 23$0^{\circ}C$) and for different periods (10, 20, 30 min) produced aqueous soluble brown pigments, gel filtration of which over Sephadex G-50 yielded 3 fractions A, B, C. The treatment at higher temperature and for longer time lead to increase of peak A and decrease of peak C. The contents of the brown pigments and the degree of brown color increased about 4 times and over 6 times, respectively, by roasting at 23$0^{\circ}C$ and for 30 min as compared to the control. 5-Hydroxymethyl furfural in aqueous and 50% ethanol extracts of treated samples at 23$0^{\circ}C$ and for 30 min was increased to 3.6 times and 8 times, respectively, and carbonyl compound in both aqueous and 50% ethanol extracts was increased 3 times. Also pyroxene-like substance was increased apparently in both aqueous and 50% ethanol extracts of treated samples.

• Journal of Microbiology and Biotechnology
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• v.19 no.11
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• pp.1319-1327
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• 2009

Marine red algae of genus Laurencia are becoming the most important resources to produce unique natural metabolites with wide bioactivities. However, reports related to Laurencia undulata, an edible species used as folk herb, are rarely found to date. In this research, 5-hydroxymethyl-2-furfural (5-HMF) was isolated and characterized by nuclear magnetic resonance (NMR) from Laurencia undulata as well as other marine algae. The following characteristics of 5-HMF were systematically evaluated: its antioxidant activities, such as typical free-radicals scavenging in vitro by electron spin resonance spectrometry (ESR) and intracellular reactive oxygen species (ROS) scavenging; membrane protein oxidation; oxidative enzyme myeloperoxidase (MPO) inhibition; as well as expressions of antioxidative enzymes glutathione (GSH) and superoxide dismutase (SOD) on the gene level using the polymerase chain reaction (PCR) method. The results demonstrated that 5-HMF could be developed as a novel marine natural antioxidant or potential precursor for practical applications in the food, cosmetic, and pharmaceutical fields.

• Natural Product Sciences
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• v.20 no.3
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• pp.182-190
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• 2014

An ultra-performance liquid chromatography (UPLC) coupled with electrospray ionization (ESI) tandem mass spectrometry (MS) method was established for quantitative analysis of twelve components, allantoin (1), morroniside (2), 5-hydroxymethyl-2-furfural (5-HMF) (3), loganin (4), coumarin (5), cinnamic acid (6), mesaconitine (7), cinnamaldehyde (8), hypaconitine (9), aconitine (10), alisol B (11), and alisol B acetate (12) in a Palmijihwang-hwan decoction. The twelve constituents were separated on a UPLC BEH C18 column ($2.1{\times}100mm$, $1.7{\mu}m$) at a column temperature of $40^{\circ}C$ by gradient elution with 0.1% (v/v) formic acid in water and acetonitrile as the mobile phase. The flow rate was 0.3 mL/min and the injection volume was $2.0{\mu}L$. Calibration curves of all compounds were acquired with values of the correlation coefficient ${\geq}0.99$ within the test ranges. The limits of detection and quantification for all analytes were 0.01 - 4.53 ng/mL and 0.03 - 13.60 ng/mL, respectively. The concentrations of the compounds 1 - 9 and 12 were 72.83, 4389.00, 4859.00, 3155.17, 223.67, 33.50, 1.97, 518.00, 2.25, and $25.00{\mu}g/g$, respectively. However, compounds 10 and 11 were not detected.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.258-263
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• 2018

To assess a potential possibility of Deoduck as functional food resources, this study was performed to determine the changes in chemical components and antioxidant activities on Deoduck with various aging conditions; aging temperatures were 60, 70, and $80^{\circ}C$, and aging periods were 5, 10, 15, 30, and 50 days. We determined pH, total acidity, browning index, 5-hydroxymethyl-furfural, total phenolic contents, DPPH and ABTS radical scavenging activities of aged Deoduck. Total acidity of aged samples increased during aging treatment, at higher temperature and longer time. The pH value of aged Deoduck ranged from 4.97 to 3.76. Aged Deoduck at $60^{\circ}C$ decreased slowly than 70 and $80^{\circ}C$, and these results were similar in total acidity. 5-HMF and total phenolic contents increased when increased aging temperature and periods. The DPPH and ABTS radical scavenging activities of Deoduck were ranged from 0.374 to 1.560 mg TEAC eq/g and from 0.302 to 1.745 mg trolox eq/g, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.117-122
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• 1985

The effects of various factors on the color stability of plum nectar were studied. The data showed that pH and temperature were the most important factors affecting the rate of color loss. The concentration of ascorbic acid affected the rate of color loss in plum nectar. Although the color loss could be influenced by the presence of sugars and their degradation products such as 5-hydroxymethyl-2-furfural(HMF), HMF did not accumulate in sufficient amounts during the storage in the plum nectar to affect appreciably the degradation rate. The pigment was very unstable in the fermented juice and its. spectrophotometric spectrum was changed differently from that of natural plum color material. Materials present in plum nectar itself apparently have an appreciable effect on the rate of color loss.