• Journal of Pharmacopuncture
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• v.18 no.1
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• pp.44-55
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• 2015

Objectives: Scolopendra subspinipes mutilans (S. subspinipes mutilans) is known as a traditional medicine and includes various amino acids, peptides and proteins. The amino acids in the pharmacopuncture extracted from S. subspinipes mutilans by using derivatization methods were analyzed quantitatively and qualitatively by using high performance liquid chromatography (HPLC) over a 12 month period to confirm its stability. Methods: Amino acids of pharmacopuncture extracted from S. subspinipes mutilans were derived by using O-phthaldialdehyde (OPA) & 9-fluorenyl methoxy carbonyl chloride (FMOC) reagent and were analyzed using HPLC. The amino acids were detected by using a diode array detector (DAD) and a fluorescence detector (FLD) to compare a mixed amino acid standard (STD) to the pharmacopuncture from centipedes. The stability tests on the pharmacopuncture from centipedes were done using HPLC for three conditions: a room temperature test chamber, an acceleration test chamber, and a cold test chamber. Results: The pharmacopuncture from centipedes was prepared by using the method of the Korean Pharmacopuncture Institute (KPI) and through quantitative analyses was shown to contain 9 amino acids of the 16 amino acids in the mixed amino acid STD. The amounts of the amino acids in the pharmacopuncture from centipedes were 34.37 ppm of aspartate, 123.72 ppm of arginine, 170.63 ppm of alanine, 59.55 ppm of leucine and 57 ppm of lysine. The relative standard deviation (RSD %) results for the pharmacopuncture from centipedes had a maximum value of 14.95% and minimum value of 1.795% on the room temperature test chamber, the acceleration test chamber and the cold test chamber stability tests. Conclusion: Stability tests on and quantitative and qualitative analyses of the amino acids in the pharmacopuncture extracted from centipedes by using derivatization methods were performed by using HPLC. Through research, we hope to determine the relationship between time and the concentrations of the amino acids in the pharmacopuncture extracted from centipedes.

• Journal of Microbiology and Biotechnology
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• v.26 no.8
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• pp.1428-1438
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• 2016

In the present work, Arthrobacter sp. 25, a lead-tolerant bacterium, was assayed to remove lead(II) from aqueous solution. The biosorption process was optimized by response surface methodology (RSM) based on the Box-Behnken design. The relationships between dependent and independent variables were quantitatively determined by second-order polynomial equation and 3D response surface plots. The biosorption mechanism was explored by characterization of the biosorbent before and after biosorption using atomic force microscopy (AFM), scanning electron microscopy, energy dispersive X-ray spectroscopy, X-ray diffraction, and Fourier transform infrared spectroscopy. The results showed that the maximum adsorption capacity of 9.6 mg/g was obtained at the initial lead ion concentration of 108.79 mg/l, pH value of 5.75, and biosorbent dosage of 9.9 g/l (fresh weight), which was close to the theoretically expected value of 9.88 mg/g. Arthrobacter sp. 25 is an ellipsoidal-shaped bacterium covered with extracellular polymeric substances. The biosorption mechanism involved physical adsorption and microprecipitation as well as ion exchange, and functional groups such as phosphoryl, hydroxyl, amino, amide, carbonyl, and phosphate groups played vital roles in adsorption. The results indicate that Arthrobacter sp. 25 may be potentially used as a biosorbent for low-concentration lead(II) removal from wastewater.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.768-779
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• 2019

This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The adding of BHT, AA, and CE to patties significantly restrained lipid oxidation, lowered hue angle as color value, and expanded redness and chroma values of fresh beef patties in comparison to the control (p<0.05). BHT and AA significantly led to impede the protein oxidation of patties by lowering carbonyl content (p<0.05). CE had no negative effect on protein oxidation. The antioxidant effects of BHT, AA, and CE were obviously manifested. Nonetheless, BHT, AA, and CE appeared to have insignificant difference of each other for lowering the protein oxidation at the end of storage. BHT and CE represented lowered lipid oxidation in comparison to AA. The antioxidant effects of BHT, AA, and CE on lipid oxidation were more marked than the effects on protein oxidation. Furthermore, CE as a natural antioxidant evinced the efficiency in oxidative stability and color stability in fresh beef patties. The study implied that CE could substitute the use of BHT and AA when making beef patties during storage.

• Journal of Environmental Science International
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• v.28 no.11
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• pp.993-1004
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• 2019

Chrysanthemum boreale Makino (C. boreale) is widely distributed in Asian countries, and has traditionally been used to treat various inflammatory diseases including bronchitis. In this study, we aimed to isolate biologically active compounds from leaves and stems of C. boreale. Chemical components were purified by column chromatograpy and recyclic HPLC, and characterized from their spectral data (IR, MS, NMR). Biological activity experiments were conducted for Farnesyl-protein transferase (FPTase) activity, apoptosis and nitirc oxide (NO) release. As a results, three sesquiterpene lactones were isolated. Compound 1 (4-methoxy-8-O-acetyl-10-hydroxy-2,11(13)-guaiadiene-12,6-olide) showed strong cytotoxic activities having an average growth inhibition of 50% ($GI_{50}$) value of $1.89{\mu}g/m{\ell}$ against human colon adenocarcinoma cells. Compound 1 also showed a low half maximal inhibitory concentration ($IC_{50}$) value of $10{\mu}g/m{\ell}$ for NO release. In the caspase 3 activity, compound 1 and compound 2 (8-O-(2-carbonyl-2-butyl)-3,10-dihydroxy-4,11(13) -guaiadiene-12,6-olide) exhibited 94% and 90% apoptosis inhibition activity, respectively. Compound 3 (4,8-O-diacetyl -10-hydroxy-2(3),11(13)-guaiadiene-12,6-olide) showed a strong inhibitory effect on FPTase activity with 90% inhibitory activity at a concentration of $100{\mu}g/m{\ell}$. These results clearly show the presence of lactone compounds in the leaves and stems, which may partially contribute to the pharmacological activity of C. boreale.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.574-579
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• 2004

Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.58-63
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• 1993

In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.594-598
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• 1998

In this study oxidative deterioration of dried sea mussel and baby clam stored at $4{\pm}2^{\circ}C$ and $25{\pm}2^{\circ}C$ were investigated. Acid value of samples were higher at $25^{\circ}C$ than those at $4^{\circ}C$ throughout the storage period. And it was higher in dried baby clam than in sea mussel regardless of storage temperatures. Peroxide value of dried sea mussel and baby clam stored at $25^{\circ}C$ tended to decrease after 30 and 60 days, respectively. Thiobarbituric acid and carbonyl value of samples stored at $4^{\circ}C$ were higher than those stored at $25^{\circ}C$ throughout the storage period. In case of sea mussel, However they were lower stored at $4^{\circ}C$ than at $25^{\circ}C$ in 30 days. Amino nitrogen increased until 60 days and then decreased in all samples. Fluorescence intensity associated with interaction between carbonyl compound and amino compound was increased with storage temperature and time but it decreased slowly after 60 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.216-222
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• 1989

Water adsorption characteristics and lipid rancidity of fresh and roasted Peanuts were investigated at $25{\sim}60^{\circ)C$ and $11{\sim}85%$ relative humidity. peanuts of 50g were reached to the equilibrium water content in 14 days at $40^{\circ}C$, in 30 days at $25^{\circ}C$, respectively, in all of the relative humidity. BET monolayer water contents were $2.19{\sim}2.69%$ in fresh peanuts and $2.47{\sim}2.67%$ in roasted ones as dry basis at $25{\sim}40^{\circ)C$. Zero order reaction rate of peroxide value(POV) were $8{\sim}21times$ lower as $0.032day^{-1}$ and $0.142day^{-1}$in fresh peanuts than those of $0.663day^{-1}$ and $1.120day^{-1}$ in roasted peanuts at water activity of 0.51, but those were showed the relatively smaller differences according to the water activity and temperature. The critical peroxide value(POV) and carbonyl value(CV) were determined as 15.0meq/kg and 4.7meq/kg at $60^{\circ}C$ $0.51a_w$ by the regression analysis between chemical and sensory evaluation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.183-186
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• 1986

To investigate the change of fatty acid content during processing and storage of seafood, the fatty acid contents of 5 kinds of boiled-dried anchovies from the market were quantified using tricosanoic acid (23:0) as an internal standard material. Crude lipid contents of boiled-dried anchovies from the market were $16.9\%$ (Dae-myul), $12.5\%$ (Joong-myul), $9.5\%$ (So-myul), $8.7\%$ (Ja-myul) and $7.6\%$ (Se-myul). Acid value, peroxide value and carbonyl value of boiled-dried anchovies were $14.9{\sim}20.1,\;22.4{\sim}89.8meq/kg$ lipid, and $14.7{\sim}49.6meq/kg$ lipid, respectively. These values were increased as the sample size increased. Total fatty acid content of boiled-dried anchovies were 562.8 (Dae-myul), 572.2 (Joong-myul), 542.8 (So-myul), 587.7 (Ja-myul) and 568.8 (Se-myul) mg/g as 23:0. There was an increasing tendency in the content of 16:0, 16:1 and 18:1, but a decreasing tendency in polyenoic acids such as 20:5 and 22:6 according as the specimen size increased. The major fatty acids of boiled-dried anchovies were 16:0, 16:1, 22:6, 18:1, 20:5 and 14:0.

• Korean Chemical Engineering Research
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• v.50 no.1
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• pp.106-111
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• 2012

Drying characteristic of high moisture coal using a 5 kg/hr bench scale flash dryer was investigated. Moisture content and heating value of raw coal as received basis were 29.74 wt% and 4,270 kcal/kg, respectively. Gas inlet temperature and gas inlet flow rate were $400{\sim}600^{\circ}C$ and 10~20 m/sec, respectively. The raw coal was ground and classified to the particle size range of $100{\sim}2,000{\mu}m$. The moisture removal rate of raw coal was dramatically increased with increasing gas inlet temperature and decreasing gas inlet flow rate. The heating value of dried coal was increased to 5,100~5,900 kcal/kg. To examine the chemical change on the surface of high moisture coal during flash drying process, FT-IR spectral analysis was carried out. As a result, major changes in hydroxyl, carboxyl and carbonyl peak was confirmed.