• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.437-441
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• 1985

In order to elucidate the flavor compounds of fermented big eyed herring, Harengula zunasi (BLEEKER), and slimy, Leiognathus nuchalis (TEMMINCK et SCHEGEL), the volatile constituents of products were analysed by GLC. In the volatile compounds of fermented big eyed herring, eight kinds of volatile fatty acids, nine kinds of volatile carbonyls, and five kinds of volatile amines were identified. While in the fermented slimy, seven kinds of volatile fatty acids, six kinds volatile carbonyls, and five kinds of volatile amines were also identified. In the volatile fatty acids and volatile amines, n-butyric acid and trimethylamine were the most dominant component in both fermented products. In the fermented big eyed herring 2-methylpropanal, ethanal, and propanal were abundant holding 36.2%, 28.5%, and 16.2%, while in the fermented slimy ethanal, 2-methylpropanal, and propanal were abundant holding 44.7%, 24.1%, and 14.4% of total volatile carbonyls, respectively. From the experimental results, it was concluded that n-butyric acid, trimethylamine and volatile carbonyls such as 2-methylpropanal, ethanal and propanal played an important role in the flavor of the fermented big eyed herring and slimy.

• Journal of Nutrition and Health
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• v.10 no.1
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• pp.22-25
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• 1977

Sixteen vegetable food extracts were screened for the presence of saponin with the methods of foaming test, hemolytic test and Liebermann-Burchard reaction. Six samples were found to contain saponin. The ethanal extract of six positive samples and its hydrolysates, sapogenin parts and sugar parts were applied t.l.c to detect saponin moiety.

• Journal of the Korean Chemical Society
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• v.46 no.6
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• pp.541-544
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• 2002

Prepartion of the title compounds at 0-5$^{\circ}C$ is reported along with their AM1 SCF MO calculations. The advantage of this procedure is the hight purity of the produ cts.

• Microbiology and Biotechnology Letters
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• v.33 no.2
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• pp.142-147
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• 2005

The objective of this study was to develop a new potent antibacterial compound against bovine pneumoniae bacteria from medicinal plants or herbs. Among 65 kinds of medicinal plants and herbs, ethanol extracts of Citrus unishiu showed the highest solid yield of $54\%$. However, ethanal extracts from Agastache rugosa had the highest antibacterial activities against bovine pneumoniae bacteria, Mannheimia haemolytica A and Haemophilus somnus (size of clear zone: 16.0 mm and 10.0 mm, respectively). The antibacterial compound was also maximally extracted when the powder of A. rugosa was treated with $70\%$ ethanol at $45^{\circ}C$ for 12 hours.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.4
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• pp.169-176
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• 1989

Volatile flavor components in powdered Katsuobushi were simultaneous trapped by steam distillation-extraction method, and these were fractionated into the neutral, the phenolic, the acidic and the basic fraction. Volatile flavor components in these fraction were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The whole steam volatile concentrate consisted of $48\%$ neutral fraction(NF), $35\%$ phenolic fraction(PF), $12\%$ acidic fraction(AF) and $5\%$ basic fraction(BF). Thirty components such as 8 hydrocarbons, 8 aldehydes, 6 furans, 5 alcohols and 3 ketones were identified from NF. And sixteen components such as phenol, guaiacol, dimethoxy phenol, eugenol in PF, twelve components such as propionic, butanoic, isopentanoic, n-hexanoic, heptanoic, octanoic acid in AF, ten components such as 2,6-dimethylpyrazine, 2-nethylpyridine, 2,4-dimethylthiaBole in BF were identified. NF and PF gave a much higher yield than others and were assumed to be indispensable for the reproduction of aroma of powdered Katsuobushi. It was also identified eight components of volatile carbonyl compounds such as ethanal, propanal, butanal, pentanal by 2,4-DNPH method.

• Journal of the Korean Chemical Society
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• v.56 no.6
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• pp.720-724
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• 2012

Under pseudo-first order conditions, the monomeric species of Cr(VI) was found to be kinetically active in the absence of phenanthroline (phen) whereas in the phen-promoted path, the Cr(VI)-phen complex undergoes a nucleophilic attack by etane-1,2-diol to form a ternary complex which subsequently experience a redox decomposition leading to hydroxy ethanal and Cr(III)-phen complex. The effect of the cationic surfactant (CPC), anionic surfactant (SDS) and neutral surfactant (TX-100) on the unpromoted and phen-promoted path have been studied. Micellar effects have been explained by considering the preferential partitioning of reactants between the micellar and aqueous phase. Combination of TX-100 and phenanthroline will be the ideal for chromic acid oxidation of ethane-1,2-diol in aqueous media.

• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.141-150
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• 2018

In this study, the inflammation of ethanol extracts from Caryopteris incana (CI) and fermented C. incana (FCI) on induced to lipopolysaccharide with Raw 264.7 cell was tested. The composition profile of L. plantarum was changed by fermentation, and confirmed by HPLC analysis. We performed the 3-[4,5-dimethylthiazol]-2-yl]-2,5-diphenyltetrazolium bromide assay to evaluate the toxicity of CI and FCI extracts. In cell viability, cell toxicity was not shown at 5, 10 and $15{\mu}g/mL$ of CI extracts and 10, 20, 30 and $40{\mu}g/mL$ of FCI extracts. The results of inducible nitric oxide synthase and cyclooxygenase-2 protein production were confirmed to be inhibitory in a concentration-dependent manner, respectively. Additionally, protein expression of nitric oxide and prostaglandin $E_2$ by CI and FCI extracts were also inhibited in a concentration-dependent manner. In the result of pro-inflammatory cytokine, $15{\mu}g/mL$ concentration of CI extracts was showed tumar necrosis factor $(TNF)-{\alpha}$ (57.3%), interleukin (IL)-6 (35.2%), and $IL-1{\beta}$ (48.0%), respectively. And $40{\mu}g/mL$ of FCI extracts was showed $TNF-{\alpha}$ (34.6%), IL-6 (32.1%), and $IL-1{\beta}$ (30.0%), respectively. These results suggest that FCI extracts showed better effect of anti-inflammatory than CI extracts. Therefore, it was found that both CI and FCI can be used as an excellent material for the development of new anti-inflammatory resource.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.511-518
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• 1985

As one of the sensory factors for characterizing food quality, volatile compounds have been particularly contributed to sensory evaluation of fermented sea foods in Korea. But no chemical investigation of the volatile compounds of fermented anchovy as one of the most favored fermented sea food products has been reported. Accordinglry, for a series study of processing of low salt fermented sea foods, changes in volatile compounds and fatty acid composition of fermented anchovy with low salt contents ($4\%$ of salt contents) were experimented fermentation comparing with conventional fermented anchovy ($20\%$ of salt contents). Total lipid of raw anchovy was composed of $77.6\%$ of neutral lipid, $22.1\%$ of phospholipid and $0.3\%$ of glycolipid. And polyenoic acid was held $39.8\%$ of fatty acid composition of total lipid and the major fatty acids in those were $C_{22:6},\;C_{20:5}$. During the fermentation of anchovy saturated fatty acid ($C_{16:0},\;C_{18:0},\;C_{l4:0}$) and monoenoic acid ($C_{16:1},\;C_{18:1}$) increased while polyenoic acid ($C_{22:6},\;C_{20:5}$) decreased greatly. Thirty-eight kinds of volatile component from the whole volatile compounds obtained from fermented anchovy after 90 days fermentation were identified, and composed of some alcohols (8 kinds), carbonyl compounds (9 kinds), hydrocarbons (8 kinds) and fatty acids (8 kinds). During fermentation 8 kinds of volatile acids, 5 kinds of amines, 9 kinds of carbonyl compounds were also detected. Those volatile acids such as acetic acid, isovaleric acid, propionic acid, n-butyric acid were the major portion of total volatile fatty acids of 60 days fermented anchovy prepared with low salt contents. On the other hand, carbonyl compounds such as ethanal, 3-methyl butanal, hexanal, 2-methyl propanal were the major ones, while TMA held the most part of volatile amines in fermented anchovy with low salt contents after 60 days. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between low salt fermented anchovy and conventional fermented ones.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.6
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• pp.529-536
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• 1986

By modified method yellow corvenia(called $Y_3$) was prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper to improve the quality of fermented sea food. In this study, changes of volatile compounds and fatty acid composition obtained from modified fermented yellow corvenia($Y_3$) were experimented during fermentation, comparing with conventional fermented yellow corvenia(called $Y_1,\;20\%$ of salt contents). Total lipid of yellow corvenia was composed of $78.1\%$ of neutral lipid, $21.2\%$ of phospholipid and $0.7\%$ of glycolipid. And monoeonoic acid was held $37.4\%$ of fatty acid composition of total lipid and saturated fatty acid ($34.8\%$), polyenoic acid ($27.7\%$) were followed. Saturated fatty acid($C_{14:0},\;C_{16:0},\;C_{18:0}$) in $Y_1,\;Y_3$ increased, polyenoic acid ($C_{22:6}\;C_{22:5}\;C_{20:5}$) decreased while monoenoic acid($C_{16:1}\;C_{18:1}$) in those was little fluctuated during fermentation. Thirty-three kinds of volatile component in whole volatile compounds obtained from $Y_1,\;Y_3$ at 90 days fermentation were identified, and composed of some hydrocarbons (8 kinds), alcohols (7 kinds), acids (6 kinds), aldehydes(4 kinds), sulfides(2 kinds), ketones (2 kinds), one of phenol and 3 kinds of the other components. Among the whole volatile compounds 2-ethoxy ethanol and was held $79.35\%$ in $Y_3$, whereas nonadecane was held $75.85\%$ in $Y_1$. During fermentation 8 kinds of volatile acids, 5 kinds of amines and 9 kinds of carbonyl compounds were also detected. Those volatile acid such as acetic acid, isovaleric acid, n-caproic acid, n-butyric acid were the major portion of total volatile acids in $Y_3$ at 90 days fermentation. Meanwhile, carbonyl compounds such as ethanal, 2-butanone and butanal were the major ones, while TMA held the most part of volatile amines in $Y_3$ during fermentation. From the result of sniff test, the components which are believed to contribute to the characteristic flavor of fermented product $Y_1,\;Y_3$ are deduced to be volatile acid, carbonyl compounds and amines in order. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between $Y_3$ and $Y_1$.

• The korean journal of orthodontics
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• v.14 no.2
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• pp.203-215
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• 1984

This experiment was performed to explore the effect of electric currents and orthodontic forces on bone $PGE_2$ content and orthodontic tooth movement on cats. Stainless steel electrodes were connected a power pack consisting of five miniature batteries, a transistor, and a resistor. The current $(10{\pm}2{\mu}A)$ was provided by a constant source encased in a palatal acrylic plate. In first experiment, the cathode was placed mesial to the right maxillary canine tooth and the anode was positioned distal to the tooth, Sham electrodes were placed new the left cuspid, to serve as control. Nine cats were divided into three groups evenly. Groups of three animals were treated with electric currents only-for 1, 3 and 7 days, respectively. In second experiment, electric currents and the orthodontic forces of about 80 gm were applied to the right maxillary canine, and the orthodontic forces only were applied to the left maxillary canine. 3 groups of three cats each were treated in this experiment-for 1, 3 and 7 days, respectively. Alveolar bone samples were obtained from sites of tension and compression as well as from contralateral sites. Bone samples were extracted by homogenization in $40\%$ ethanal. The supernatant partitioned twice with 2 volumes of petroleum ether to remove neutral lipids and the aqueous supernatant partitioned in ethyl acetate. After drying the solvent, $PGE_2$ was measured by radioimmunoassay technique. The obtained results were as follows. 1. Teeth treated with combined force and electricity moved faster than those treated with force alone. 2. Alveolar bone $PGE_2$ content of electric stimulation was increased at both electrodes. 3. Alveolar bone $PGE_2$ content of mechanical stimulation at compression sites was gradually increased at all time period. At tension site, $PGE_2$ content increased after 1 day of mechanical stimulation remained elevated at all time period. 4. Alveolar bone $PGE_2$ content of compression sites was increased more than that of tension sites from mechanical stimulation as well as electrical stimulation.