• Journal of Life Science
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• v.14 no.1
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• pp.1-7
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• 2004

The root of Stnchys Sieboldif MIQ was extracted three times with methanol and extract was found to contain 3.02% of polyphenols and 1.97% of flavonoids. DPPH radical scavenging method, ferric thiocyanate method, and nitrite scavenging ability method were employed to investigate the constituents of the extract and to measure their activity on antioxidation. The fraction extracted by ethylacetate showed higher anti oxidation value than that of $\alpha-tocopherol$, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) at the same concentration. UV-VIS spectral data of the extract by ethylacetate that was isolated on a silica gel column proved adsorption maxima in the range of 280∼330 nm. The fraction ES-RS that has $\lambda_{max}(nm)$ of band 1, 325nm and band II, 289nm exhibitd the strongest activity on antioxidation. ES-R5 fraction showed similar pattern to flavones by the analysis of UV-VIS spectral data.

• Korean Journal of Medicinal Crop Science
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• v.9 no.2
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• pp.116-123
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• 2001

This study was carried out to investigate antioxidative, antimicrobial activity and the effect on hepatotoxicity in various extracts of Artemisia iwayomogi. The herb has been used widely for jaundice, hepatitis and liver cirrhosis in chinese medicine. Solid yield by various extraction solvents, 18.1%, was the highest in water extract. To find antioxidative activity in Artemisia iwayomogi was estimated radical scavenging effect by DPPH method in various extracts and change of the POV(peroxide value) of various extracts added in soybean oil during 20 days at $60^{\circ}C$. Radical scavenging effect by DPPH method was the most effective in methanol extract. Added 1,000ppm water extract and methanol extract in soybean oil, the POV of them, 46.8(meq/kg) and 50.8(meq/kg) were lower than that of control, 79.1(meq/kg), during 20 days storage. After antimicrobial activity of various extracts of Artemisia iwayomogi on bacteria was carried out by paper disc method, it found that the ethanol extract was the strongest activity on Vibrio parahaemolyticus. In vivo experiment was to investigate the effect of Artemisia iwayomogi water extract(AIWE) on hepatotoxicity by carbon tetrachloride$(CCl_4)$ in rats. The experiment groups were divided into five groups for recovery(for 3 days) and three groups for protection(for 10 days) in rat liver. The weights and morphological changes of liver and the body weight were examined in each groups. Compared with $CCl_4$ treatment groups$(CCl_4\;only)$, liver and liver/body(%) weights of AIWE pretreatment groups for 3 days and AIWE posttreatment groups for 10 days were declined. In macrography, fibrious exudates and swelling of liver were decreased in AIWE treatment groups. Accumulation of lipid droplets and necrosis of hepatocytes were also decreased in AIWE treatment groups in microscopically. In these results, AIWE seems to enhance hepato-protective and recoverable effect on $CCl_4$ induced hepatotoxicity in rats.

• The Journal of Internal Korean Medicine
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• v.15 no.1
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• pp.152-164
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• 1994

In Nai-Gyung(內經), it is said that In-Yeong(人迎) means In- Yeong Maek(人迎脈), Gi-Gu m- eans Tson-Gu(寸口) or Maek- Gu(脈口), In-yeong, artery in the side of neck, is located before Yeong-Geun(瓔筋), called as Jok-Yang-Myung-Maek(足陽明脈),so the part of In-Yeong-Maek means In-Yeong-Hyul(人迎穴) of Jok-Yang-Myung- Wi-Gyung(足陽明胃經) showing the artery in the side of neck. The part of Tson-Gu-Maek is that of artery in Yo-Gol(橈骨), beating source of Soo-Tae-Eum-Maek (手太陰脈) Of In-Yeong-Gi-Gu-Maek, In-Yeong-Maek mainly consists of Yang(陽), Gi-Gu-Maek of Eum(陰), so In-Yeung means physical disease, short of extra Eum component. They said that if In-Yeong-Maek was more than Gi-Gu-Maek, it meant physical injury, while Gi-Gu-Maek was more than In- Yeo-ng-Maek, it meant internal injury. In-Yeong-Gi-Gu-Maek is the one to distinguish the external and internal, the inside and outside, Eum and Yang, but there is no definite classification method to distinguish it, also it is difficult to grasp the comparison of 1sung(1盛), 2sung(2盛), 3sung(3盛), interrelation with 12-Gyung-Rak(l2經絡), change of maek phases, so necessary to set up the clear definition for In-Yeong-Gi-Gu-Maek. For the two theories as to In-Yeong-Gi-Gu-Maek according to Nai-Gyung, the one is to diagnose the maek by comparing the In-Yeong-Hyul with Tson-Gu of Soo-Tae-Eum-Maek as Gi-Gu in the both sides of neck part, he other is to divide the left and right of Gi-Gu-Maek in to In-Yeong and Gi-Gu afterwards, but today it is difficult to compare and explain the medical theory afterwards owing to insufficient consideration of In-Yeong-Gi-Gu-Maek at Nai-Gyung. The diagnosis of In-Yeong-Gi-Gu-Maek at Nai-Gyung to distinguish the surplus and shortage of Eum and Yang up to now since Nai-Gyung has so important and diagnostic value as to grasp the exact meaning. Herewith, this researcher com-pared Nai-Gyung and medical theory afterwards, reported it to consider the fixed position and changing process of viscera and entrails arrangement of literatures introducing In-Yeong-Gi-Gu-Maek, examining the change of maek phases for normal maek and a-bnormal maek of In-Yeong-Gi-Gu-Maek, considering the 1 sung, 2 sung, 3 sung maek phases in In-Yeong-Gi- Gu-Maek. According to the above results, the conclusion was reached as follows. 1. In-Yeong as the outside indicates external disease(外感), showing the surplus and shortage of Yang symptom by having Boo-Maek(浮脈) as Py-ung-Maek(平脈), Gi-Gu as the inside indicates internal disease(內傷), showing the surplus and shortage of Eum symptom by having Chim-Maek(沈脈) as P-yung-Maek(平脈). 2. In Pyung-Maek of In- Yeong-Maek as Boo-Maek, g-radual sinking of more floated changing maek because of disease means the improvement of di-sease, in Pyung-Maek of Gi- Gu-Maek as Chim- Maek, gradual floating of more sunken changing maek because of disease means the improvement of disease. 3. They said that disease of Jok-Gyung-Rak(足經絡) is cha-nged to that of Soo-Kyung-Rak(手經絡) when Jo-Maek(躁脈) appears whether In-Yeong-Maek or Gi-Gu-Maek 4. With the exemples of 1 sung 2 sung 3 sung it was porned with the relation of Pyo-Ri-Soo-Jok(表裏手足). Therfore I can guess that this fact is a moment explained the Bu-You-Sa-Kyung(部有四經) mentioned in Nan-Gyung-18-Nan(難經 第18難). 5. I think that In-Yeong and Gi-Gu, as a diagnosis method which distinguish between the inside indicates internal disease and the outside indicates external disease, is required to study further researches.

• Journal of Mushroom
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• v.10 no.4
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• pp.216-223
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• 2012

Oyster mushroom is one of the popular mushrooms for Korean people and it is thus one of the mushrooms that were mostly cultivated in Korea in addition to winter and king oyster mushrooms. To promote the consumption in terms of its nutritional value and determine the absorption mechanism in its physiological and metabolic aspects, we investigated the sugar composition of its fruit bodies according to the amount of sugar component in the medium. As a result from the treatment of 4 different sugar components to the sawdust medium of oyster mushroom varieties (i.g., Suhan 1 ho, Yeorum, Chunchu 2 ho), we detected fructose, glucose, ribose, xylose as a monosaccharide with ${\alpha}$-lactose and trehalose as a disaccharide. The sugar alcohols were also detected including glycerol, mannitol, myo-inositol, and sorbitol. The sugar components that were detected in all treatments were trehalose, mannitol, ${\alpha}$-lactose, fructose, glucose, ribose, and myo-inositol and the rest of the components were found in some treatments with their different quantity included in the fruit bodies. The amount of monosaccharides included in fruit bodies is comparatively low and Suhan 1 ho contained them more than other varieties. There was no remarkable difference in the amount of sugar components in fruit bodies depending on treated sugars and their amounts in the treatment. With the increase of lactose treatment, the sugar components were markedly increased and the amount of trehalose in the fruit bodies was different according to the varieties. Therefore, it is not possible to detect the trend of sugar components according to the medium used in the cultivation. The sugar alcohols in the fruit bodies were comparatively contained more in Suhan 1 ho and Chunchu 1 ho. The amount of mannitol in the fruit bodies was not possible to be detected in terms of its trend according to the treatment. For myo-inositol, its quantity is gradually increasing in Suhan 1 ho and Chunchu 1 ho and it is not possible to detent the trend in Yeorum. In conclusion, we only detected ${\alpha}$-lactose as a sugar component that showed a correlation between the amount of treatment and the amount of the fruit bodies. Therefore, the sugar components detected in the fruit bodies were transformed rather than direct absorption into fruit bodies and further studies are needed to address this question.

• Korean Journal of Microbiology
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• v.40 no.4
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• pp.275-281
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• 2004

Our previous research has demonstrated that the bacterium, Pseudomonas sp. NFQ-l capable of utilizing quin­oline (2,3-benzopyridine) as the sole source of carbon, nitrogen, and energy was isolated and characterized [Yoon et ai. (2003) Kor. J. Biotechnol. Bioeng. 18(3):174-179]. In this study, we have found that Pseudomonas sp. NFQ-l could degrade quinoline as well as benzoate, and extended this work to characterize the catechol 1,2­dioxygenase (C1,2O) purified from the bacterium cultured in benzoate media. Initially, C1,2O has been purified by ammonium sulfate precipitation, gel permeation chromatography, and Source 15Q. After Source 15Q, puri­fication fold was increased to approximately 14.21 unit/mg. Molecular weight of C1,2O was about 33 kDa. Physicochemical characteristics (e.g., substrate specificity, Km, Vmax, pH, temperature and effect of inhibitors) of purified C1,2O were examined. C1,2O demonstrated the activity for catechol, 4-methylcatechol and 3-meth­ylcatechol as a substrate, respectively. The Km and Vmax value of C1,2O for catechol was 38.54 ${\mu}M$ and $25.10\;{\mu}mol{\cdot}min^{-1}{\cdot}mg^{-1}.$ The optimal temperature of C1,2O was $30^{\circ}C$ and the optimal pH was approximately 8.5. Metal ions such as $Ag^+,\;Hg^+,\;Ca^{2+},\;and\;Cu^{2+}$ show the inhibitory effect on the activity of C1,2O. N-terminal amino sequence of C1,2O was analyzed as ^1TVKISQSASIQKFFEEA^{17}.$ In this work, we found that the amino acid sequence of NFQ-l showed the sequence homology of 82, 71, 59 and $53\%$ compared with C1,2O from Pseudomonas aeruginosa PA0l, Pseudomonas arvilla C-1., P. putida KT2440 and Pseudomonas sp. CA10, respectively.

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.383-390
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• 2017

Regarding the facts that fat, which is easily oxidized, is one of the major responsible factors affecting the quality of aroma, and polyphenol compounds including chlorogenic acid (CGA) contribute the anti-oxidative activities to coffee, we investigated fat oxidation, conversion of CGA, and changes of anti-oxidative activities according to the degree of roasting and storage of 60 days. We found that the amount of extractable fat by diethyl ether is increased as the coffee beans are roasted longer. Furthermore, the acidity values of the fat are increased from $8.91{\pm}0.16$ to $17.81{\pm}0.11$, and $10.37{\pm}0.27$ to $17.93{\pm}0.09$ in the medium and dark roasted coffee beans, respectively, while it is increased from $4.47{\pm}0.11$ to $11.89{\pm}0.18$ in the green coffee bean after 60 days. The CGA contents in the coffee beans were decreased from $310{\pm}8.2$ to $282{\pm}11.2$, then to $58{\pm}0.0mg$ in 10 gr of the green, medium and dark beans, respectively, and were not changed significantly during the storage period. However, the anti-oxidative activities measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical scavenging assays were not significantly different among the green, medium, and dark coffee beans during the storage period. Furthermore, antioxidant reactive element-luciferase assay showed that biological anti-oxidative activities were increased as coffee beans were more roasted and stored longer. As the total polyphenolic contents in the beans were significantly decreased by roasting, the results suggests that other molecules, such as, Maillard reaction products might play substantial role in anti-oxidative activity and influence cup quality of coffee.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.2
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• pp.98-105
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• 2018

The sale of brown rice batches composed of rice produced in different years is prohibited in Korea. Thus, new methods for the identification of the year of production are critical for maintaining the distribution of high quality brown rice. Here, we describe the exploitation of an enzyme that can be used to discriminate between freshly harvested and one-year-old brown rice. The degree of enzyme activity was visualized through freshness test with Guaiacol, Oxydol, and p-phenylenediamine reagents. With electronic eye equipment, we selected 29 color codes for identifying new brown rice and old brown rice. The discrimination power of selected color codes showed a minimum of 0.263 to a maximum of 0.922 and an average value of 0.62. The accuracy with which new brown rice and old brown rice could be identified was 100% in principal component analysis (PCA) and discriminant function analysis (DFA). The DFA analysis had greater discriminatory power than did the PCA analysis. A verification test using new brown rice, old brown rice, or a mixture of the two was then performed to validate our method. The accuracy of identification of new and old brown rice was 100% in both cases, whereas mixed brown rice samples were correctly classified at a rate of 96.9%. Additionally, in order to test whether the discriminant constructed in winter can be applied to samples collected in summer, new and old brown rice stored for 8 months were collected and tested. Both new and old brown rice collected in summer were classified as old brown rice and showed 50% identification accuracy. We were able to attribute these observations to changes in enzyme content over time, and therefore we conclude, it will be necessary to develop discriminants that are specific to distinct storage periods in the near future.

• Economic and Environmental Geology
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• v.37 no.2
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• pp.195-206
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• 2004

Paleomagnetic and rock-magnetic investigations have been carried out for the Cretaceous sedimentary rocks in the Poongam (also called Gapcheon) Basin in the eastern South Korea. A total of 128 independently oriented core samples were drilled from 13 sites for this study. The mean direction after bedding correction (D/I=353.1$^{\circ}$/55.6$^{\circ}$, k=21.5, =$$\alpha$_{95}$=10.1$^{\circ}$) is more dispersed than the mean direction before bedding correction (D/I=10.5$^{\circ}$/56.9$^{\circ}$, k=73.9, =$$\alpha$_{95}$=5.3$^{\circ}$), and the stepwise unfolding of the characteristic remanent magnetization (ChRM) reveals a maximum value of k at 20% unfolding. Secondary authigenic hematite accompanied by altered clays such as chlorite was identified by the electron microscope observations. These results collectively imply that the ChRM is remagnetized due to the formation of the secondary authigenic hematite after tilting of the strata. It is interpreted that the chemical remagnetization was connected to the introduction of mixed magmatic-meteoric fluids, which formed hydrothermal vein deposits near the study area. The paleomagnetic pole position (214.3$^{\circ}$E, 81.6$^{\circ}$N, =$A_{95}$=7.4$^{\circ}$) of the Cretaceous sedimentary rocks calculated from remagnetized directions is close to those of the Late Cretaceous and Tertiary poles of the Korean Peninsula. This Late Cretaceous to Tertiary remagnetization seems to be widespread over the Okcheon Belt because the chemical remagnetization is previously reported to be found in rocks from other Cretaceous small basins (e.g., Eumseong, Gongju and Youngdong basins) along the Okcheon Belt and some Paleozoic strata from the Okcheon unmetamorphosed zone.

• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.284-289
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• 2017

Oxidized polyethylene wax (OPEW) is, one of the food additives, used as a coating agent in citrus fruits and nuts. OPEW is authorized to quantum satis in EU, USA, and is acceptable less than 250 mg/kg in Australia and New Zealand. But OPEW is unauthorized as a food additive in Korea. This study was to establish the analytical method of OPEW and demonstrate the effective application of various food samples. We first conducted to compare the various analytical method including acid value (AV), high temperature gel permeation chromatography (HT-GPC), matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF/MS), gas chromatography flame ionization detector (GC-FID) and fourier transform infrared spectroscopy (FT-IR). This result indicated that FT-IR spectrum of OPEW treated food sample displayed absorption bands for carbonyl group (C=O, $1714cm^{-1}$), ester group (C-O, $1463cm^{-1}$), aliphatic group (C-H, $2916cm^{-1}$). Furthermore, IR spectrum of OPEW treated food sample showed similar tendency with IR spectrum of OPEW standard. Therefore, it is confirmed that analytical method using FT-IR can be detected on analysis of OPEW in food. As a result of monitoring of 111 samples using established analytical method, OPEW was not detected in the food samples.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.90-96
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• 2010

In this study, the anti-oxidant, anti-tumorigenic, anti-hypertensive, anti-thrombic, anti-diabetic, and anti-inflammatory properties of 18 different species of genus Pleurotus were investigated. In addition, the amino acid, $\beta$-glucan, and polyphenol content were also measured. All species contained more than 20 mg% of polyphenol with the highest contents found in Pleurotus cornucopiae var. citrinopileatus (yellow pleurotus) ($39.13{\pm}0.82\;mg%$). The $\beta$-glucan contents was also the highest in yellow Pleurotus ($37.67{\pm}0.22%$) followed by Won-Hyeong1 (C, $28.75{\pm}0.61%$) and Jang-an PK (A, $27.95{\pm}0.33%$). The yellow Pleurotus exhibited the highest antioxidant activity as assessed by the DPPH scavenging rate with an $IC_{50}$ value of $2.94{\pm}0.44\;mg/mL$. Ethanol extracts from the yellow Pleurotus treated at 1% concentration showed cytotoxic activity up to 36.9% in the human embryonic kidney 293T cell lines. The yellow Pleurotus also showed the highest inhibitory effects on ACE activity ($60.52{\pm}0.2%$). Finally, the yellow Pleurotus exhibited anti-diabetic and anti-inflammatory properties as shown by inhibition of $\alpha$-amyloglucosidase activity ($50.5{\pm}0.8%$) and nitric oxide production ($68.4{\pm}0.3%$). Taken together, our data indicate the yellow pleurotus is a promising functional food ingredients.