• The Korean Journal of Pesticide Science
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• v.16 no.2
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• pp.187-193
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• 2012

Acute toxicity, water resolvability and short term reproduction test on Japanese medaka (Oriyzias latipes) for evaluating alachlor susceptibility to endocrine system were studied. Alachlor is known for suspected endocrine distruptors. As the results of tests, $LC_{50}$ (Median lethal concentration) was determined as 2.36 (1.994~2.805) mg/L, and test water replaced at 7 day intervals as its water resolvability was less than 20% in 7 days. The short term reproduction tests on Japanese medaka (Oriyzias latipes) were performed with a solvent control group, a treated group (alachlor concentrations of 0.02, 0.04, 0.11, 0.27, 0.68 ppm) and a positive control group (17 ${\beta}$ estradiol, 0.01, 0.1, 0.5 ppb). The number of spawning and embryo rates were declined in a alachlor-dose dependent manner, and the number of unfertilized eggs rates were in contrast increased depending on the concentrations. Further study should be needed to confirm whether the adverse effects may be effected by the concentrations. Additionally, alachlor was evaluated as a non-vitellogenin by the result of a test of significance of the vitellogenin content test for determination of the effect of estrogen among the endocrine disruptors.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.574-581
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• 2016

Glasswort (Salicornia herbacea L.) is an edible halophyte that grows in salt marshes. In the present study, anti- and pro-oxidant activities and cytotoxic properties of glasswort were investigated. Solvent fractions, including fractions of hexane, ethylether (Fr.E), ethylacetate (Fr.EA), butanol and water, were prepared from a 70% methanol extract of glasswort aerial parts. Fr.EA contained the highest levels of total polyphenols and flavonoids, showing the strongest scavenging activities against DPPH and ABTS radicals, and nitrite. In addition Fr.EA showed the most potent cytotoxic effects on HCT-116 colon cancer cells and INT-407 normal intestinal cells, followed by Fr.E. Most fractions also decreased the level of reactive oxygen species in the treated cells, but generated $H_2O_2$ in the medium. The cytotoxic activity of Fr.EA was more pronounced in the presence of ascorbic acid or N-acetylcysteine. These results indicate that the fractions from aerial parts of glasswort exhibit both anti- and pro-oxidant activities, and these activities modulate cytotoxic properties.

• Journal of Life Science
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• v.30 no.2
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• pp.169-177
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• 2020

For this study, we prepared organic solvent fractions from methanol extracts of Houttuynia cordata and Lespedeza cuneate, and analyzed their chemical components and various biological functions such as anti-oxidation, angiotensin-converting enzyme (ACE) inhibition, and α-glucosidase inhibitory activities. We found that DPPH radical scavenging activity was highest in the ethyl acetate fractions of Houttuynia cordata (90.8%) and Lespedeza cuneata (91.2%), whereas ABTS radical scavenging activity was highest in the ethyl acetate fractions of Houttuynia cordata (86.1%) and the chloroform fractions of Lespedeza cuneata (95.6%). FRAP activity was highest in the ethyl acetate fraction of Houttuynia cordata (360.1 mg TE/g) and Lespedeza cuneata (239.2 mg TE/g). ACE inhibitory activity was highest in the chloroform fraction of Houttuynia cordata (13.2%) and Lespedeza cuneata (35.2%). And, α-glucosidase inhibitory activity was highest in the ethyl acetate fraction of Houttuynia cordata (56.3%), and the water residue of Lespedeza cuneata (93.6%). Finally, we investigated the DPPH radical scavenging activity of 20 types of pure compounds identified in Houttuynia cordata and Lespedeza cuneate. The results show that quercetin demonstrates the highest DPPH radical scavenging activity. Overall, these results help us to understand the functional chemical components of Houttuynia cordata and Lespedeza cuneate and the biological effects of these components.

• Membrane Journal
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• v.23 no.5
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• pp.332-342
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• 2013

In the present study, carbon molecular sieve (CMS) hollow fiber membranes were prepared by carbonizing a methyl imide hollow fiber precursor, which was spun by non-solvent induced phase separation process. And effects of carbonization parameters such as pre-oxidation, pyrolysis, and post-oxidation on the gas permeation were systematically investigated. CMS membrane having the highest gas flux was obtained by carbonizing the precursor through a combined process of air pre-oxidation at $250^{\circ}C$ for 2h, nitrogen pyrolysis at $550^{\circ}C$ for 2h, and oxygen post-oxidation at $250^{\circ}C$ for 2h. The optimized membrane showed a considerable gas permeance : the $H_2$, He, $CO_2$ permeances were 69.72, 35.61, 31.01 GPU, respectively, and the $O_2$ and $N_2$ permeances were ignorable. Therefore, it was clear that the prepared CMS hollow fiber membrane was a promising membrane for recovering small gases such as hydrogen and hellium and carbon dioxide.

• Applied Chemistry for Engineering
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• v.18 no.5
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• pp.483-489
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• 2007

Polyaniline (PANI)/Polyimide (PI) membranes were prepared and the effects of PANI contents and doping on the structural properties and gas separation properties were studied. The polyamic acid (PAA) solution was prepared by the polycondensation reaction of 4,4'-(hexafluoroisopropylidene) diphthalic anhydride (6FDA) and 4,4'-oxydianiline (ODA) in 1-methyl-2-pyrrolydinone (NMP) solvent. The PANI/PI blends were obtained by mixing PAA solution and PANI solution, and were doped with 1 M aqueous HCl solution for 24 h. The structural characterizations of the as-cast and doped membranes were examined by FT-IR, XRD, and TGA. The gas permeation experiments with $H_2$, $CO_2$, $O_2$, $N_2$, and $CH_4$ were carried out by variable pressure method at $30^{\circ}C$ and 5 atm. For all gases tested, the permeability coefficients of the blends decreased with increasing PANI content and the magnitude of permeability was in the order of $H_2$ > $CO_2$ > $O_2$ > $N_2$ > $CH_4$. The permeability for PANI/PI membranes decreased after the doping process while the permselectivity increased. For $H_2/CH_4$ separation, the doped PANI/PI (75/25) membrane has a permselectivity of 991.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.510-515
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• 2008

Microwave energy was applied to the extraction of functional catechins from grape seed. The solvent, absolute ethanol, reached the boiling point when exposed for less than 3 min microwave treatment at 100 W. The effects of independent variables in microwave-assisted extraction (MAE), including microwave power (0-160W, $X_1$), ethanol concentration (0-100%, $X_2$) and extraction time (1-5 min, $X_3$), were investigated on each response variable ($Y_n$), and the contents of catechin and its derivatives were determined via response surface methodology, thereby allowing us to predict their optimal extraction conditions. The predicted maximal values of (+)-catechin, procyanidin $B_2$, (-)-epicatechin, and (-)-epicatechin gallate were 137.99, 72.78, 222.38, and 9.59 mg%, respectively, under different MAE conditions. The predicted extraction conditions for maximum catechin responses were as follows: 104.10 W of microwave power, 45.35% of EtOH, and 4.89 min of extraction time for (+)-catechin (137.99 mg%), 133.16 W, 46.16% and 4.49 min for procyanidin $B_2$ (72.78 mg%), 136.00 W, 41.37% and 4.39 min for (-)-epicatechin (222.38 mg%), 143.20 W, 37.51% and 1.88 min for (-)-epicatechin gallate (9.59 mg%), respectively. The contents of (+)-catechin, procyanidin 1B2 and (-)-epicatechin in MAE were similarly influenced by three independent variables, whereas (-)-epicatechin gallate was influenced less profoundly by ethanol concentration and extraction time.

• Applied Biological Chemistry
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• v.47 no.4
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• pp.396-402
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• 2004

For industrial application to manufacturing functional foods for health using browned oak mushroom, we examined its reducing power, inhibitory effect on intracellular reactive oxygen species, phenolic compounds and phytates contents, modulatory effects on NO radical and matrix metalloproteinase 9 (MMP9) generation by activated macrophages, and antimutagenicity in order to evaluate the functionality of browned oak mushroom for health. While overall ethanolic extracts have higher reducing power than aqueous extracts, browning reaction was found to increase reducing power by up to 28% at a 3.32 mg/ml sample concentration. Browning reaction also increased phenolic compound content by about 73% compared to raw mushroom. However, any significant change in phytate content could not be detected. At a concentration of $100\;{\mu}g/ml$, treatment of ethanolic extract of oak mushroom increased NO generation over 43% in LPS-stimulated macrophage. On the contrary, the aqueous extracts rather decreased it over 17% at the same sample dose. However, any solvent extract from browned oak mushroom seems not to cause any change in both NO production and MMP9 activity. In addition, browning reaction did not allow any significant change in suppressive effect on mitomycin C-induced mutagenesis as examined with SOS chromotest. These results suggest a possible use of browned oak mushroom with unmarketable quality as a material for development of a variety of processed functional foods for health.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.221-225
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• 2000

This study was conducted to investigate the usefulness of Perilla frutescens var. acuta as a natural spice. Volatile flavor components of dried Perilla frutescens var. acuta were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 24 components, including 4 hydrocarbons, 3 aldehydes, 8 alcohols, 4 esters, 3 acids and 2 miscellaneous components were identified in the essential oils. L-Perillaldehyde was found to be the major volatile flavor component of dried Perilla frutescens var. acuta. The masking effects of Perilla frutescens var. acuta on meaty and fishy flavor were measured by sensory evaluation. Meaty flavor was significantly reduced with the addition of 0.05%, 0.1%, and 0.2% Perilla frutescens var. acuta. The addition of 0.1% and 0.2% powdered Perilla frutescens var. acuta also reduced the fishy flavor of mackerel.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.216-220
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• 2000

Volatile flavor components in the fruits of dried Zanthoxylum schinifolium were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 30 components, including 6 hydrocarbons, 4 aldehydes, 8 alcohols, 5 esters, 4 acids and 3 miscellaneous components were identified in the essential oils. Geranyl acetate, ${\beta}$-phellandrene, D-limonene and citronellal were found to be major volatile flavor components in fruits of dried Zanthoxylum schinifolium. The masking effects of Zanthoxylum schinifolium on meaty and fishy flavor were measured by sensory evaluation to investigate the usefulness of Zanthoxylum schinifolium as a natural spice. Meaty flavor was significantly reduced with the addition of 0.05% and 0.1% Zanthoxylum schinifolium. And the addition of 0.l% powdered Zanthoxylum schinifolium also reduced the fishy flavor of mackerel.

• Applied Chemistry for Engineering
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• v.25 no.4
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• pp.374-379
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• 2014

After completing deacidification process and evacuating rest of solvent, white fine particles of MgO are found on the surface of archival materials, such as books and documents. When MgO particles remain on the surface of archives, instead of being well dispersed and absorbed into cellulose fiber of archives, such white fine particles are found. These particles have raised concerns for employees' deacidification environment and their health; however, the concerns have not been addressed. To find the cause of white fine particles on the surface of archives after deacidification process and to propose the its solution, an acidic paper and wood free paper were applied with deacidifying chemicals. We analyzed the domestic and abroad deacidifying chemicals' physical properties and conducted deacidifcation processes to find effects of different contents and sizes of MgO on white fine particles. When the size of MgO particle was 847 nm, there was significantly less amount of white fine particles on the surface of archival materials. This means that the size of MgO particle plays a significant role in producing white fine particles on the surface of archives.