• Food Science and Biotechnology
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• 제15권3호
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• pp.329-338
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• 2006

The study of health promoting and disease preventing compounds in food or by themselves, so called nutraceuticals or functional foods, has become a major field of research in food science. Natural flavor compounds are usually present in food, essential oils, spices, and herbs. These compounds can produce aroma, not only by themselves, but also in combination with other compounds. Today, however, greater interest is being paid to the health promoting properties of natural flavor substances rather than their flavoring properties. In fact, a number of naturally occurring flavor compounds that possess health promoting and disease preventing properties have been extensively studied and identified. The beneficial properties of natural volatile flavor compounds as well as non-volatile substances in spices and herbs discussed in this review include antioxidant, anticarcinogenic, anti-inflammatory, and immune enhancing activities.

• Bulletin of the Korean Chemical Society
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• 제7권5호
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• pp.353-357
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• 1986

Mutual miscibility between thermotropic, nematic compounds with two terminal mesogenic units and a central spacer was studied by differential scanning calorimetry (DSC) and on a polarizing microscope. It was found that the isomorphous, nematic dimesogenic compounds with wide variety of structures are miscible in mesophases with each other over the whole range of composition and that Schroder-van Laar equation almost correctly predicts the melting temperature and composition of eutectic mixtures. There was a pair of compounds which were exceptional and did not form a eutectic mixture and, instead, revealed a monotonous change in melting (T$_{m}$) and isotropic transition temperatures (T$_{i}$) as the composition of the mixture was varied. The compounds were of almost same structure in shape and seemed to undergo formation of solid solution.

• Journal of Microbiology and Biotechnology
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• 제31권4호
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• pp.493-500
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• 2021

Endophytic fungi are symbiotically related to plants and spend most of their life cycle within them. In nature, they have a crucial role in plant micro-ecosystem. They are harnessed for their bioactive compounds to counter human health problems and diseases. Endophytic Diaporthe sp. is a widely distributed fungal genus that has garnered much interest within the scientific community. A substantial number of secondary metabolites have been detected from Diaporthe sp. inhabited in various plants. As such, this minireview highlights the potential of Diaporthe sp. as a rich source of bioactive compounds by emphasizing on their diverse chemical entities and potent biological properties. The bioactive compounds produced are of significant importance to act as new lead compounds for drug discovery and development.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2004년도 Asia Display / IMID 04
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• pp.1248-1248
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• 2004

• 고려인삼학회:학술대회논문집
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• 고려인삼학회 1990년도 Proceedings of International Symposium on Korean Ginseng, 1990, Seoul, Korea
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• pp.175-189
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• 1990

Nitrogen compounds of Panax ginseng and their biological activities in plant and animal were reviewed. Major nitrogen compounds found in P. ginseng are free amino acids. Water solilble proteins, indouble proteins and peptides. Minor nitrogen compounds are dencichine. Glycolyroteins, amines, alkaloides, methoxy or alkyl pyrazine derivatives, free nucleosides and nucleic acid bases. 4-methyl-i-thiazoltethanol and pyroglutamic acid the contents of total nitrogen and protein in root Increased until 13 years old which was the highest age tinder investigation. Soluble protein content increased with the root weight and was higher in xylem pith than cortex-epidermis indicating the close relation with root growth. Arginine, which covered 58% of total free amino acids, may serve as storage nitrogen. Arginine seems to be changed into proline in rhizome. threonine in stem and again threonine and arginine in leaf. The greater the root weight the higher the polyamine stimulated Polyamine stimlllated the growth of root callus. Physiological roles of other minor nitrogen compounds are unknown although content is relatively high ((1.if) 6.w). Biochemical and pharmacological activities of some nitrogen compounds for animal were more investigated than physiological role there plant itself. Radiation and U.V protective function (heat stable protein). insulin-like activity in lipogenesis and livolysis (adenosine and pyroglutamic acid), depression of blood sugar content (glycopevtide). htmostatic and nellrotoxic activity (dencichine) and, sedative and hypnotic activity (4-methyl-i-thiazoleethanol) are reported. Heat stable protein increased with root age. The traditional quality criteria appear to be well in accordance with biological activities of nitrogen compounds. Chemical studies of nitrogen compounds seem relatively rare, probably due to difficulty of isolation, subsequently the investigations of biological activities are little.

• Asian-Australasian Journal of Animal Sciences
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• 제30권8호
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• pp.1168-1174
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• 2017

Objective: The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm $KNO_3$) on the volatile compounds and some other properties of pastırma. Methods: Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction. Results: Nitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of $a_w$ value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate. Conclusion: The use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.

• 대한약침학회지
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• 제5권1호
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• pp.171-180
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• 2002

Objective: The purpose of this study is to develop and activate the methods of using the arsenic compounds as the anti-cancer medicine. Methods: We investigated some literatures on the using methods, the effects for anti-cancer, and the toxicity of the arsenic compounds. Results: The results are summarized as follows. 1. As is the one of the nitrogen familIy(5A familly). 2. The Arsenic compounds which have been used as the one of the oriental medicine are the Arsenicum Sulbimatum($As_2O_3$) and the Realgar(AsS). 3. As+ 3 is more toxic than the other arsenic compounds. The fatal amount is 100-300 mg. So, it is used 1-5 mg/day as a medicine. 4. The Arsenicwn Sulbimatum($As_2O_3$) and the Realgar(AsS) are used after the heat treatment or the boiling with the acetic acid. 5. The gastrointestinal tract, vessel, and respiration are affected by the acute toxicity of the arsenic compounds. 6. The arsenic compounds are good for the dermatosis and the malignant cancer, especially the acute promyelocytic leukcrnia(APL). we should study the reason of these and the different effect in concentration, also develop new methods of using the the arsenic compounds as getting rid of their toxicity.

• 한국수산과학회지
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• 제53권3호
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• pp.259-272
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• 2020

Nowadays, two types, Yumhae and Sikhae methods, remained as traditional seafood fermentation methods in Korea. In this study, flavor compounds in two types of salt-fermented fishes made by Yumhae method such as anchovy Engraulidae sp., shrimp Caridea sp., squid Decapodiformes sp., big eyed herring Clupea sp., gizzard shad Dorosoma sp. and hairtail Trichiurus sp., and made by Sikhae method such as Alaska pollack Gadus Chalcogrammus and squid. Volatile compounds detected in all salt-fermented fishes were composed mainly of aldehydes (45), ketones (39), alcohols (45), acids (12), esters (47), N-containing compounds (43), aromatic hydrocarbons (37), S-containing compounds (26), furans (10), and miscellaneous compounds (40) in salt-fermented fishes made by Yumhae method. Meanwhile, alcohols (47), terpenes (38), S-containing compounds (22), carbonyl compounds (19 aldehydes, 18 ketones), esters (13), and acids (14). Aroma-active compounds were identified by Gas chromatography/mass spectrometry/olfactometry and aroma extract dilution analysis in salt-fermented anchovy, shrimp and tuna (Thunnini sp.) sauce. Ethyl 2-methylbutanoate (candy/sweet) and 2-ethyl-3,5-dimethylpyrazine (nutty/baked potato-like) were predominant odorants in salt-fermented anchovy, whereas dimethyl trisulfide (cooked cabbage/soy sauce-like), 2-ethyl-3,5-dimethylpyrazine, and (E,E)-2,4-heptadienal (fatty/grainy) in salt-fermented shrimp, and dimethyl trisulfide, 3-methylbutanal (dark chocolate-like), and 3-methylthiopropanal (baked potato-like) in tuna sauce.

• Preventive Nutrition and Food Science
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• 제14권3호
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• pp.179-187
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• 2009

Five kinds of coumarin compounds were successfully purified from Angelica gigas Nakai by using recyclingpreparative HPLC and identified as decursin (1), decursinol angelate (2), 7-demethylsuberosine (3), marmesin (4), and decursinol (5) by NMR analyses. None of the purified compounds in ethanol showed DPPH radical scavenging activity, while the A. gigas extract (AGNEX) displayed a significant level of activity. Interestingly, compounds 3 in phosphate buffered saline (PBS) showed good $ABTS^+$ radical scavenging activity ($IC_{50}=8.1{\mu}g$/mL) as did compounds 4 and 5. The anti-inflammatory activities of the purified compounds were evaluated and compared using the NO concentration assay and western blot analysis on LPS-stimulated RAW 264.7 cells. NO production was significantly suppressed by all the compounds in a dose-dependent manner among which compounds 1, 2, and 3 showed very good activities with $IC_{50}$ values of 7.4, 6.5, and $7.6{\mu}g$/mL, respectively. Treatment with compounds 1-5 effectively suppressed the expression levels of iNOS, IL-1$\beta$, and COX-2, which are responsible for promoting the inflammatory process. Thus, the ethanol extract and coumarin compounds of A. gigas Nakai hold promise for use as potential anti-inflammatory agents.

• 한국작물학회지
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• 제54권3호
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• pp.314-319
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• 2009

특성이 다른 나물콩 4종을 재료로 콩나물을 재배한 후 SDE 법으로 콩나물의 향기 성분을 분석한 결과는 다음과 같았다. 1. 총 52개의 향기 성분이 분석되었으며, 품종별로 $46{\sim}50$ 개의 성분을 확인하였다. 2. 향기성분은 알콜류 16종, 알데하이드류 17종, 케톤류 10종, furan 류 2종, acid류 2종 및 기타 5종이 분석되었으며, 오리알태는 알데하이드류, 다원콩은 알콜류의 성분 수가 타 품종보다 적게 나타났다. 3. 품종별 향기성분의 상대적 함량은 오리알태가 가장 높았으나 동정된 성분의 갯수는 풍산나물콩과 녹채콩이 많았다. 4. 다원콩은 알콜류와 알데하이드류가 비슷한 함량 조성을 보였으나 기타 품종들은 알데하이드류가 알콜류보다 높은 함량을 나타내었다. 5. 4 품종 모두 2-hydroxybenzaldehyde, hexanol, 1-octen-3-ol 등이 상대적으로 함량이 높았다.