• Culinary science and hospitality research
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• v.14 no.1
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• pp.144-151
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• 2008

This study investigated the changes in the contents of allicin and diallyl disulfide and in the alliinase activity during the vacuum freeze drying of onion samples treated as the whole, sliced and crushed forms. The contents of allicin and diallyl disulfide in raw onions were 26.40ppm and 2.78ppm respectively. The contents of allicin and diallyl disulfide of onion samples treated as the whole, sliced and crushed forms increased with the progress of vacuum freeze drying. The degree of increase was different in each onion sample form prepared by vacuum freeze drying(p<0.05). The specific activity of alliinase in raw onions was 7.536 units/mg protein. The activity in onion samples treated as the whole, sliced and crushed forms decreased with the progress of vacuum freeze drying. The activity in the whole onion prepared by the vacuum freeze drying for 8 hrs reduced to 5.516 units/mg protein with 73.2% remaining and to 3.304 units/mg protein with 43.8% remaining for 36 hrs. The activity in the sliced onion prepared by the vacuum freeze drying for 36 hrs reduced to 2.366 units/mg protein with 31.4% remaining and the activity in the crushed onion prepared by the vacuum freeze drying for 36 hrs reduced to 2.232 units/mg protein with 29.6% remaining. The alliinase in onion sample treated as the whole form showed the highest remaining activity during the vacuum freeze drying.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.235-240
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• 2000

Various separation techniques of antimicrobial compounds from food materials have proven to be ineffective, involving liquid-liquid extraction and chromatography. We established efficient separation procedure for partially purifying antimicrobial compounds from Korean leek. Separation procedures consisted of ultrafiltration, liquid-liquid extraction, TLC and HPLC. Molecular weight of antimicrobial compounds were less than 5,000 dalton. Major compounds were propenyl methyl disulfide, S-methyl methylthiosulphonate and dimethyl disulfide.

• Journal of Microbiology and Biotechnology
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• v.26 no.10
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• pp.1717-1722
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• 2016

A novel phytase of Acidobacteria was identified from a soil metagenome, cloned, overexpressed, and purified. It has low sequence similarity (<44%) to all the known phytases. At the optimum pH (2.5), the phytase shows an activity level of 1,792 μmol/min/mg at physiological temperature (37℃) and could retain 92% residual activity after 30 min, indicating the phytase is acidophilic and acidostable. However the phytase shows poor stability at high temperatures. To improve its thermal resistance, the enzyme was redesigned using Disulfide by Design 2.0, introducing four additional disulfide bridges. The half-life time of the engineered phytase at 60℃ and 80℃, respectively, is 3.0× and 2.8× longer than the wild-type, and its activity and acidostability are not significantly affected.

• Journal of Powder Materials
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• v.15 no.4
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• pp.314-319
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• 2008

Nano-sized tungsten disulfide ($WS_2$) powders were synthesized by chemical vapor condensation (CVC) process using tungsten carbonyl ($W(CO)_6$) as precursor and vaporized pure sulfur. Prior to the synthesis of tungsten disulfide nanoparticles, the pure tungsten nanoparticles were produced by same route to define the optimum synthesis parameters, which were then successfully applied to synthesize tungsten disulfide. The influence of experimental parameters on the phase and chemical composition as well as mean size of the particles for the produced pure tungsten and tungsten disulfide nanoparticles, were investigated.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.299-307
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• 2006

Raw whole garlic was pickled in two different ways, in soy sauce and in brine, to test the change of flavor compounds with aging period. The changes of pH, acidity, hardness and flavors were measured, accompanied with sensory evaluation. The pH of whole garlic in soy sauce and in brine was decreased as the aging period increased. The acidity was increased as pH decreased. Hardness tended to decrease as the aging time increased. For whole garlic in soy sauce and in brine, trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl- 2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane were increased as the aging proceeded but allyl methyl disulfide and diallyl disulfide tended to decrease. Hardness through the sensory evaluation decreased as the aging time increased. When the overall quality was compared between whole garlic in soy sauce and in brine after 60 days, the latter could be better estimated. Pickled garlic increased the flavor compounds such as trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl-2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane as the aging proceeded. Therefore, the above flavor compounds are considered as the major ingredients of the characterized flavor of pickled garlic.

• Toxicological Research
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• v.22 no.4
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• pp.349-356
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• 2006

Diallyl disulfide (DADS), an oil-soluble organosulfur compound in garlic has been reported to suppress tumor growth and to induce apoptosis in cancer. In the present study, we investigated the effects of DADS on pulmonary metastasis of B16-F10 murine melanoma cells. DADS (i.p. 40 mg/kg) significantly (p<0.05) reduced the number of pulmonary metastatic nodules (48%) in experimental pulmonary metastasis assay. We also found that DADS inhibited adhesion, invasion and migration of B16-F10 melanoma cells in a dose-dependent manner. To study the antimetastatic potential of DADS, we performed the effects of DADS on matrix metalloproteinase activity. DADS significantly inhibited the expression of matrix metalloproteinase-2 activity in B16-F10 cells by gelatin zymography. These results suggest that DADS prevent metastasis in part through suppression of migration of B16-F10 melanoma cells by Inhibiting matrix metalloproteirase-2 responsible for degradation of extracellar matrix.

• Korean Journal of Veterinary Pathology
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• v.1 no.2
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• pp.107-118
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• 1997

The anticarcinogenic effects of allyl methyl trisulfide(AMT) and methyl propyl disulfide(MPD) were studied in a 28 weeks rat multi-organ carcinogenesis model. Tumor incidence rate was decreased by AMT or MPD treatment comparing with the positive control. AMT treatment significantly decreased the incidence of neoplastic and preneoplastic lesions in the kidney thyroid gland urinary bladder alimentary tract lung and Zymbal's gland. MPD also inhibited incidence of noplastic and preneoplastic lesions in the liver kidney urinary bladder alimentary tract lung and Zymbal's gland but increased that in the thyroid gland. GST-p positive foci in the liver were slightly decreased by AMT or MPD. There was no significant histopathological lesions in AMT or MPD treated group without pretreatment of carcinogens.

• The Korean Journal of Food And Nutrition
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• v.7 no.3
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• pp.223-231
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• 1994

This study was designed to investigate the effects of Garlic Jug A Jii, a popular processed food for Korean was given of HCI-ethanol in rats as experimental Model. Oral administration HCI-ethanol to fasted rats produced extensive necrosis in the gastric mucosa. Pretreatment with garlic juice and 3 week stored Garlic Jang A Jii juice prevented such necrosis and the effects were dose-dependent. The effects of garlic Jang A Jii juice comparing with raw garlic juice were reduced but statiscally significant differences were not found. 5 week-stored Garlic Jang A Jii was inhibited the formation of gastric mucosal injury. Comparing with garlic Jug A Jii for 3 weeks, while garlic Jang A Jii juice and 1 : 10 diluted garlic Jang A Jii juice did not show significant shifts but the effects of 1 100 diluted garlic Jang A Jii was decreased. Oral administration of disulfide prevented the gastric mucosa injury whereas sulfhydryl blockers such as N-ethylmaleimie and indomethacin was decreased on gastric mucosa protective effect. The content of diallyl disulfide was 1.41mg% in raw garlic, 0.96mg% in garlic Jang A Jii for 3 weeks. The content of diallyl disulfide was gradually reduced according to the elapse of storage period.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.555-561
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• 1990

Aromas of sulfur-containing volatiles from two vegetable varieties of Cruciferae Brassica oleracea and the suppression of undesirable sulfurous aromas of cruciferous vegetables by sulfhydryl oxidase of caraway seeds were examined. Aroma components were separated by gas chromatography equipped with a dual flame photometric detector The volatile sulfides produced from cabbage and broccoli varied. in the relative quantities and rates of production. according to the amount of caraway seeds added and incubation time. The amount of methanethiol and dimethyl disulfide in the cabbage and broccoli with caraway seeds was far less than those in the cabbage and broccoli. Removal of methanethiol and dimethyl disulfide was proportional to the amount of caraway seeds added, and was remarkable with 2.5% aqueous slurries of caraway seeds added.

• Bulletin of the Korean Chemical Society
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• v.17 no.9
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• pp.808-813
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• 1996

To explore protein folding mechanism, we simulated a folding pathway in a simplified 3×3×3 cubic lattice. In the lattice folding Monte Carlo simulations, each of the 28 possible native packing pairs that exist in the native conformation was used as a conformational restraint. The native packing restraints in the lattice model could be considered as a disulfide linkage restraint in a real protein. The results suggest that proteins denatured with a small disulfide loop can, but not always, fold faster than proteins without any disulfide linkage and than proteins with a larger disulfide loop. The results also suggest that there is a rough correlation between loop size of the native packing restraint and folding time. That is, the order of native residue-residue packing interaction in protein folding is likely dependent on the residue-residue distance in primary sequence. The strength of monomer-monomer pairwise interaction is not important in the determination of the packing order in lattice folding. From the folding simulations of five strong folding lattice sequences, it was also found that the context encoded in the primary sequence, which we do not yet clearly understand, plays more crucial role in the determination of detailed folding kinetics. Our restrained lattice model approach would provide a useful strategy to the future protein folding experiments by suggesting a protein engineering for the fast or slow folding research.