• Journal of Microbiology
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• v.38 no.4
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• pp.250-254
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• 2000

This study confirmed that white rot fungus Irpex lacteus was able to metabolize 2,4,6-trinitrotoluene (TNT) with two different initial transformations. In one metabolic pathway of TNT a nitro group was removed from the aromatic ring of TNT. Hydride-Meisenheimer complexes of TNT (H$\^$-/-TNT), colored dark redo were confirmed as the intermediate in this transformation by comparison with the synthetic compounds. 2,4-Dinitrotoluene as a following metabolic product was detected, and nitrite produced by denitration of H$\^$-/-TNT supported this transformation. In the other TNT pathway, nitro groups in TNT were successively reduced to amino groups via hydroxylamines. Hydroxylamino-dinitrotoluenes and amino-dinitrotoluenes were identified as the intermediates. The activity of a membrane-associated aromatic nitroreductase was detected in the cell-free extract of I. lacteus. This enzyme catalyzed the nitro group reduction of TNT with NADPH as a cofactor, Enzyme activity was not observed in the presence of molecular oxygen.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.2
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• pp.333-339
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• 2008

Korean ginseng (Panax ginseng C. A. Meyer) has been used as an important medicinal plant in the Orient for a long time. It has been claimed that ginseng has many beneficial bioactive effects on human health, such as antitumor, antistress, antiaging and enhancing immune functions. Red ginseng possibly have new ingredients converted during steaming and dry process from fresh ginseng. Kujeungkupo method which means 9 repetitive steaming and drying process was used for the processes of green tea, Polygonatum odoratum, and Rehmanniae radix preparata. In this study, ingredient conversion of ginseng by 9 repetitive steaming and drying process were investigated measuring conversion efficiency of brown materials, crude lipids, crude proteins and aromatic compounds. Brown materials, as an antioxidant, in red ginseng were produced through non-enzymatic reaction by heat. Repetitive steaming and drying treatments on ginseng root contiunously increased the content of brown materials and the chromaticity. Crude lipids were degraded by heat and converted into volatile aromatic ingredients. Crude lipids were degraded and decreased by 0.52% after the 5th and 7th. Crude proteins were also decomposed and converted to amino acid. Crude proteins after the 9th treatment were decreased by more than 85% as increased times of treatments. A bicyclogermacrene as aromatic material was decreased as increased treatment times, while but a aromatic caramel was increased.

• Journal of Life Science
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• v.17 no.2 s.82
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• pp.286-292
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• 2007

Free amino acids and volatile compounds of fresh garlic and its liqueur were investigated to search elution profile of those components as basic data for development of garlic liqueur. The garlic was soaked in 20% alcohol solution and then sampled every week for 5 weeks. The major free amino acids were L-aspartic acid, L-glutamic acid, L-arginine, L-alanine, L-proline, L-asparagine and L-serine. Neutral amino acids such as L-threonine, L-proline, L-valine and L-leucine, and aromatic amino acids such as tyrosine and phenylalanine were eluted over 80% of those content in fresh garlic after 3 weeks of soaking, but acidic, basic and sulfur containing amino acids were below 80% even after 5 weeks. Sulfide compounds such as diallyl trisulfide, diallyl disulfide, methyl allyl disulfide, 2-vinyl-4H-1,3-dithi in, 3-vinyl-3,4-dihydro-1,2-dithiin, 3,5-diethyl-1,24-trithiolane, isobutyl isothiocyanate and diallyl sulfide were identified as major volatile compounds of fresh garlic by using GC/MS. Among volatile compounds of fresh garlic, allyl alcohol, diallyl disulfide, 3,5-diethyl-1,2,4-trithiolane, diallyl trisulfide and 3,4-dimethoxy furan were eluted to liqueur, but those compounds except 3,5-diethyl-1,2,4-trithiolane were lowered in liqueur during soaking. Furfural, 5-methylfurfural, 5-hydroxymethylfurfural, dimethyl pyrazine, furfuryl alcohol, 3-hydroxy-2-bytanone and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyr-an-4-one were generated newly and their content increased in liqueur during soaking.

• Journal of Microbiology and Biotechnology
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• v.11 no.4
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• pp.668-676
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• 2001

Pseudomonas sp. strain SY5 is a PCB-degrading bacterium [24] that includes two different enzymes (BphC1 and BphC2) encoding 2,3-dihdroxybiphenyl 1,2-dioxygenase and BphD encoding 2-hydroxy-6-oxo-6-phenylhexa-2,4-dienoate hydrolase. The bphC1 and bphC2 genes were found to consist of 897 based encoding 299 amino acids and 882 bases encoding 294 amino acids, respectively, whereas the bphD gene consisted of 861 bases encoding 287 amino acids. According to a homology search, a 50% and 39% similarity between the bphC1 and bphC2 genes at the nucleotide and amino acid level was shown, respectively. The bphC1 gene showed a 38% and 45% similarity at the amino acid level to Alcaligenes eutrophus A5 and Rhodococcus rhodochrous, respectively, whereas, bphC2 showed a 95% and 43% similarity, respectively. A comparison of the deduced amino acid sequence of the bphD product of Pseudomonas sp. SY5 with that of A. eutrophus A5, Pseudomons sp. KKS102, and LB400 showed a sequence identity of 92, 92, and 79%, respectively. Strain SY5 was originally isolated from municipal sewage containing recalcitrant organic compounds an found to have a high degradability of various aromatic compounds [23]. The current study found that strain SY5 had two extradiol-type dioxygenases, which did not hybridize with each other as they had a low similarity, yet a similar structure of evolutionarily conserved amino acids residues for catalytic activity between BphC1 and BphC2 was observed.

• Journal of the Korean Chemical Society
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• v.54 no.1
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• pp.55-58
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• 2010

Aliphatic and aromatic nitro compounds were selectively reduced to their corresponding amino derivatives in good yields using formic acid and CeY zeolite under monomode reactor. This system is found to be compatible with several sensitive functionalities. Beside the recycling result showed it had a long catalyst lifetime and could maintain activity even after being used for 20 cycles.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.572-580
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• 2023

Hypertension is characterized by excessive renin-angiotensin system activity, leading to blood vessel constriction. Several synthetic compounds have been developed to inhibit renin and angiotensin-converting enzyme (ACE). These drugs often have adverse side effects, driving the exploration of plant protein-derived peptides as alternative or supplementary treatments. This study assessed the phenolic compound and amino acid content and the antioxidant and antihypertensive activity of 5 South Korean staple crops. Sorghum had the highest phenolic compound content and exhibited the highest antioxidant activity. Millet grains, particularly finger millet (38.86%), showed higher antihypertensive activity than red beans (14.42%) and sorghum (17.16%). Finger millet was found to contain a large proportion of branched-chain, aromatic, and sulfur-containing amino acids, which are associated with ACE inhibition. In particular, cysteine content was positively correlated with ACE inhibition in the crops tested (r=0.696, p<0.01). This study confirmed that the amino acid composition was more correlated with the antihypertensive activity of grains than the phenolic compound content. Finger millet mainly contained amino acids, which have higher ACE inhibitory activity, resulting in the strongest antihypertensive activity. These findings underscore the antihypertensive potential of select crops as plant-based food ingredients, offering insight into their biological functions.

• Bulletin of the Korean Chemical Society
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• v.30 no.7
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• pp.1445-1451
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• 2009

New benzotriazoles (5-8) or dibenzodiazepine derivatives (11-18) were synthesized starting from 3-[(2-amino- 4,5-disubstitutedphenyl)amino]-5,5-disubstitutedcyclohex-2-enones (1-4) through internal coupling of their diazonium salts or internal Mannich reaction in the presence of aromatic aldehydes. Pharmacological evaluation of benzotriazole and dibenzodiazepine derivatives for their clozapine-like properties revealed that dibenzodiazepine 11 bearing 4-bromophenyl group exhibited the same antipsychotic activity as the reference drug clozapine while the activity of benzotriazole 7 was 25% lesser than that of clozapine. Moreover, compounds 7 and 11 did not show significant CNS depressant activity as well as no or slight neurotoxicity on contrast to clozapine when tested in mice using forced swim, rotarod and horizontal screen tests.

• Bulletin of the Korean Chemical Society
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• v.18 no.3
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• pp.328-333
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• 1997

Dicyanovinyl-containing bis-hydroxy monomers, p-bis[1-(4-hydroxypiperidinyl)]-2,2-dicyanovinyl]benzene (2), p-bis[1-[1-(2-hydroxyethyl)piperazinyl]-2,2-dicyanovinyl]benzene (3), p-bis[1-(4-hydroxyphenylamino)-2,2-dicyanovinyl]benzene (4) and p-bis[1-[N-methyl-(N-hydroxyethyl)amino]]-2,2-dicyanovinyl]benzene (5) were prepared from p-bis(1-chloro-2,2-dicyanovinyl)benzene (1) and the corresponding amino alcohol. The poly(enaminonitriles-ester)s with a variety of chemical structures in the main chain were prepared from them. The chemical structure of polymers was confirmed through the syntheses of their corresponding model compounds. The polymers are easily soluble in polar aprotic solvents such as DMF, DMSO and NMP. Brittle and hard films can be cast from DMF solutions of polymers. Most polymers showed a large exotherm in DSC analyses and undergo a curing reaction around 350 ℃ to form insoluble materials. The polymers consisting of rigid aromatic moieties show 80-88% residual weight at 500 ℃ under nitrogen.

• YAKHAK HOEJI
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• v.39 no.2
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• pp.118-130
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• 1995

Aliphatic & aromatic compounds with two nucleophilic functional groups which were chosen as nucleophiles reacted with 2,3-dichloro-1,4-naphthoquinone as a substrate to give cyclized products by nucleophilic vinyl substitution. And the trends in the syntheses of the heterocyclic compounds was studied and expounded. Besides, the biological activities of the products, especially activity as an agricultural chemical, were examined. Moreover 5-aminomethyl-2-pyrrolidinone was synthesized for the purpose of forming a polynuclear heterocyclic compound containing a similar structure of azasteroid. However only one chlorine of 2,3-dichloro-1,4-naphthoquinone was replaced by an amino group of pyrrolidinone and cyclization did not take place.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.