• Journal of Plant Biology
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• v.35 no.1
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• pp.25-36
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• 1992

The effects of amphotericin B ($150\;\mu\textrm{g}/ml$) and cycloheximide ($10\;\mu\textrm{g}/ml$) on the biosynthesis of phospholipid and the composition of fatty acids in chloroplasts isolated from ChZorella were analyzed. The contents of the total lipid and phospholipid (PC, PE, PI) in treatment with antibiotics were lower compared with the control. In the whole cell system, the major fatty acids utilized for biosynthesis of phospholipid were palmitic acid (31.96%) and linoleic acid (16.96%) in control while those were palmitic acid (36.15%) and linolenic acid (16.71%) in treatment with amphotericin B. And in treatment with cycloheximide, palmitic acid (31.90%) and stearic acid (15.32%) were used in phospholipid formation. The major fatty acids in chloroplasts were analyzed as to be palmitic acid and linolenic acid in control (33.75%, 18.90%) and in treatment with amphotericin B (36.75%, 9.46%). However, it was shown that the major fatty acids in chloroplasts treated with cycloheximide were palmitic acid (28.01%) and oleic acid (19.27%).9.27%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.1-9
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• 1998

This study was designed to determine the most suitable manufacturing conditions of stewed pumpkin juice(SPJ) in terms of nutrition and taste. Well ripened pumpkin was heated for 3, 4, 5, 6 and 7 hours in a pressure cooker and then extracted and packed in retort pouches. These were kept at 4$^{\circ}C$ and 28$^{\circ}C$ for 30 days, respectively and changes of the physicochemical components of SPJ were investigated. The free amino acid compositions of pumpkin and SPJ occupied asparagine, aspartic acid, glutamine, arginine and serine in increasing order of abundance. Except SPJ heated for 3 hours, SPJ stored at 28$^{\circ}C$ had the most abundant free amino acids, followed by SPJ stored at 4$^{\circ}C$, and SPJ not stored. The fatty acid composition of pumpkin occupied behenic acid, erucic acid, palmitic acid, linoleic acid, heneicosanoic aicd, in order of abundance. When SPJ was heated over 3 hours, palmitic acid and linolenic acid decreased greatly. SPJ stored at 4$^{\circ}C$ and 28$^{\circ}C$ increased contents of saturated fatty acids such as behenic acid, palmitic acid than SPJ not stored. As SPJ was heated for a long time, carotenoid was mostly destroyed and the Hunter "L", "a" and "b" values of SPJ decreased. Among the mineral constituents of SPJ, Na and Ca were dominantly occupied. It was found that the range of the total visible cell count was 3~4CFU/ml from the SPJ which was heated for 3 hours and it increased by 1$\times$109CFU/ml when the SPJ was stored at 28$^{\circ}C$. It seems that the contamination by microorganism have occurred at packing process. In sensory evaluation, the SPJ which was heated for 5 hours had the highest scores in overall preference, sweet smell and sweetness.ce, sweet smell and sweetness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.381-387
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• 1991

Andong Sickhae is a traditional Korean fermented rice product which is made from glutionous rice, male, radish, ginger and red pepper. The changes in chemical composition, pH, amino nitrogen, amino acid, enzyme activity and free sugar of a traditional Andong Sickhae were monitored during the fermentation and storage at $4^{\circ}C$. The changes in ash, crude fat and moisture the contents during Andong Sickhae fermentation and storage were negligible. The pH of the product tended to decrease in the course of fermentation and storage and it showed the minimum value of 3.90 after 20th day of storage. On the other hand the maltose continued to increase up from 6.35g to 9.85g/100ml by 15th day of storage. The content of amino nitrogen in Andong Sickhae gradualy increase up to 22.40mg% by 3th day of fermentation. Glutamic aicd and aspartic acid were the major amino acid in water and salt soluble protein in Andong Sickhae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.6-9
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• 2000

Chemical components such as vitamins, fatty acids, amino acids and rutins in the leaves of the Pinus densiflora Sieb. et Zucc., Pinus koraiensis Sieb. et Zucc., Pinus rigida Mill., Pinus thunbergii Parl. were analyzed. The vitamin A content in the P. densiflora and vitamin C content in the P. thunbergii were obtained more than the others. Oleic acid, linolenic acid, palmitic acid and lauric acid were the major fatty acids among 19 fatty acids detected in 4 kinds of pinus leaves and the only essential fatty acid of linolenic acid was also identified. The major amino acids were glutamic acid, leucine, arginine and aspartic acid among 17 kinds of amino acids detected in the pinus leaves and the amount of essential amino acids was 47.6% in P. densiflora. The highest amount of rutin was 10.34% in P. thunbergii.

• KSBB Journal
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• v.24 no.4
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• pp.361-366
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• 2009

Response surface methodology (RSM) was used for optimization the fraction conditions of xylose from pepper stem with dilute sulfuric acid. The independent variables were acid concentration in the range of 1.134 to 2.866%, reaction temperatures in the range of 142.68 to $177.32^{\circ}C$, and hydrolysis time in the range of 6.34 to 23.66 min. were studied. The dependent variables were xylose yield from pepper stem, and the production of by-products, for example, furfural, acetic aicd, HMF etc. Experimental results had a good match with statistical result. The maximum xylose yield obtained in this experiment was 71% concentration.

• Journal of Ginseng Research
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• v.33 no.2
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• pp.111-114
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• 2009

The six phenolic-compound (ascorbic acid, maltol, esculetin,p-coumaric acid, cinnamic acid, and quercetin) contents of Panax ginseng c.A. Meyer were determined in this study. The results showed that the ascorbic acid, cinnamic acid, and esculetin contents of Panax ginseng C.A. Meyer are higher than those of the other ingredients. Among these compounds, ascorbic acid and cinnamic acid significantly inhibited LPS-induced nitric oxide production in the RAW 264.7 cells. Cinnamic acid also effectively inhibited the oxidative damages in the human neuroblastoma SH-SY5Y cells. Although this study examined the neuroprotective and anti-inflammatory activities using only one kind of cells, its results suggest that cinnarnic acid potently contributes to the neuroprotective and anti-inflammatory properties of Panax ginseng C.A. Meyer.

• YAKHAK HOEJI
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• v.55 no.4
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• pp.277-283
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• 2011

Simultaneous monitoring of catecholamines and serotonin with their appropriate extraction from the biological samples is required in order to understand thoroughly the regulation of the central and peripheral nervous system. In the present research the segmented gradient elution with the solid phase extraction using a C18 cartridge rather than the previous isocratic elution with alumina extraction is successfully employed to determine norepinephrine (NE), epinephrine (E), dopamine (DA), serotonin (5HT), 3,4-dihydroxyphenylacetic acid (DOPAC) and 5-hydroxyindoleacetic acid (5HIAA) simultaneously within 20 minutes using 3,4-dihydroxyhydrocinnamic aicd as the internal standard (IS). Linearities were obtained in the concentration range between $5{\times}10^{-6}M$ and $1{\times}10^{-4}M$ for all 7 compounds with detection limits of 0.6~1.9 ${\mu}M$. The present HPLC/ECD method yielded reasonable accuracy (relative error; -1.4~1.1%) and precision (relative standard deviation; 0.4~1.9%) for 9 measurements of the standard solution consisting of NE, E, DA, 5HT, DOPAC and 5HIAA compounds. Recoveries of catecholamines, serotonin and their metabolites from human serum were in the range of 57%~86%. While the concentrations of NE and 5HT in the serum of normal Sprague-Dawley rat were found as $1.4{\times}10^{-6}M$ and $2.6{\times}10^{-6}M$, respectively, the contents of NE and 5HT in the serum of the stressed rat were increased 5.6 times and 1.4 times more, respectively.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.85-91
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• 1998

To investigate the effects of antioxidative vitamins in combination with various fatty acids on breast cancer cell proliferation, MDA-MB231 human breast cancer cells were cultured for 3 days in the serum-free Iscove's modified Dulbecco's medium (IMDM) supplemented with 1.25mg/ml delipidized bovine serum albumin and 10㎍/ml insulin. Alpha-tocopherol, ascorbic acid or both vitamins were added to the medium at the concentrations of 10 and 50μM in the presence of 3μg/ml of oletic(Oa), linoleic(LA) α-linoleinic(LNA) and docosahexaenoic acid(DHA). Cell growth was reduced significantly by α-tocopherol in a dose-dependent manner, but not affected by ascorbic aicd. The four different fatty acids did not have significant effects on cell growth, although DHA exerted inhibitory effect on the growth after 1 day. However, the each fatty acid was well incorporated into celluar lipid as such or elongated forms. Addition of α-tocopherol remarkably increased its celluar contents and reduced cellular levels of thiobarbituric acid substances (TBARS) that were elevated notably in the presence of DHA in the culture media. But ascorbic acid addition did not change much of either cellular α-tocopherol or TBARS contents. northern blot hybridization showed that tumor supressor gene ρ53 was most highly expressed by the combination of ρ-tocopherol and DHA in 8 hours of cell culture. In conclusion , the growth inhibitory effect of vitamin E suggests that breast cancer cell proliferation is reduced by the mechanism other than cytotoxicity of lipid peroxide and it is related to expressionof tumor supprosser gene p53, that can be increased by both vitamin E and n-3 fatty acid, DHA.

• KSBB Journal
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• v.26 no.2
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• pp.165-171
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• 2011

Fractional solvent extraction by organic solvents such as hexane, chloroform, ethylacetate, and butanol was carried out using 70% ethanol extract of apple flower leaves. Biological activities including antioxidant, whitening, antimicrobial and anti-wrinkle activities were investigated and bio-active materials of the extracts were identified using GC/MSD. Among the tested solvent fractions, ethylacetate fraction showed the highest total polyphenol content (1218.94 ${\mu}g/mL$), and flavonoid (140 ${\mu}g/mL$). The DPPH radical scavenging activities was over 80% at a dry matterbased concentration of 200 ${\mu}g/{\mu}L$ and SOD-like activity was over 90% at 50 ${\mu}g/mL$ concentration in ethylacetate fraction that was slightly lower than of ascorbic aicd. Tyrosinase inhibition activity related to skin-whitening was over 60% by ethylacetate fraction of 100 ${\mu}g/mL$. As an anti-aging effect, elastase inhibitory activity was about 45% in ethylacetate fraction. Also, it showed a significantly antimicrobial activity against P. acenes. From GC/MSD analysis, a characteristic peak of high content in ethylacetate fraction was identified as kaempferol, which has been reported as a bioactive compound.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.733-738
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• 1998

Tannic acid (TA), chlorogenic acid (GA) and caffeic acid (CA) as copigments were added in anthocyanin solutions (pH 3.0) to test their effects on the stability against temperatures, metal ions, and light. Absorbance of anthocyanins increased with the increase of copigment concentrations. Tannic acid showed the highest absorbance increase with bathochromic shift of 14 nm (from 514 nm to 528 nm). Copigmentation resulted in higher storage stability of anthocyanins for 21 days at room temperature $925^{\circ}C)$ but lower thermal stability at higher temperatures more than $70^{\circ}C. Addition of metal ions to TA caused the enhanced stability as well as increased absorbance of anthocyanins. Copigmentation also caused a significant increase of light stablilty of anthocyanins at room temperature, so that addition of TA showed 2.3 times showed photodegradation of anthocyanins under 20,000 lux-light dosage in pH 3.0 solution at $25^{\circ}C$.