• Journal of the Korean Magnetic Resonance Society
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• v.19 no.1
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• pp.23-28
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• 2015

Four spiroketal sestertepenoids (1 ~ 4) were isolated from the marine sponge Haliclona species. Their planar structures were completely determined from a combination of extensive 1D and 2D NMR experiments, and also the relative stereochemistry on the chiral centers were established by the ROESY experiment. Compounds 1 ~ 3 were determined as the same planar structures with different stereochemistry on the chiral centers C-11 and C-13. Of these, 1 was identified as a new stereoisomer. Four compounds showed the inhibition effect of nitric oxide (NO) production in LPS-stimulated RAW 264.7 cells (0.7~2.0 g/ml).

• Journal of Applied Biological Chemistry
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• v.49 no.1
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• pp.21-23
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• 2006

As part of a program to discover bioactive natural products from marine organisms, two new enantiomers, ent-3,6-Epidioxy-4,6,8,10-tetraethyltetradeca-7,11-dienoic acid and ent-[3,5-Diethyl-5-(2-ethyl-hex-3-enyl)-5H-furan-2-ylidene]-acetic acid methyl ether, were isolated from a sponge Plakortis sp. These compounds showed strong in vitro antiproliferative effects on promastigotes of Leishmania mexicania, flagellate protozoan that causes leishmaniasis. Structures were assumed by interpretation of NMR spectroscopic data and optical rotation. Both compounds exhibited significant antileishmanial activities in vitro with $IC_{50}$ of 1.0-23.0 ${\mu}g/ml$.

• Journal of the Korean Magnetic Resonance Society
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• v.12 no.1
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• pp.33-39
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• 2008

Four sesterterpenoids were isolated from AMPK activity-guided fraction of marine sponge Sarcotragus species. Their planar structures were determined from combination of extensive 1D and 2D NMR experiments and MS data, and the configuration at the chiral centers were assigned by comparison with the $^1H$ and $^{13}C$ chemical shifts of the known compounds. Among four compounds, compound 2 was found to be a new sarcotrine derivative. Though not strong, compounds 1-4 moderately showed AMPK activation effect on L6 myoblast cell through Western Blot analysis.

• Journal of Power System Engineering
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• v.18 no.6
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• pp.45-50
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• 2014

In the previous paper, we have reported on the development of foaming sponge seat with the auxiliary spring member and suggested new possibility of the special seat with the auxiliary plastic member for movie theater chair. In this study, we have examined the major design parameters needed in the development of a foaming sponge seat in which the mesh type plastic member are inserted to improve the vibration transfer effect of a chair seat. Through analyzing several prototypes by applying experimentation as well as the experimental modal analysis method, it was confirmed that the effect of vibration transfer can be improved through the use of a mesh type plastic member and applied to the design of practical chair seat.

• Korean Journal of Pharmacognosy
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• v.31 no.4
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• pp.401-406
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• 2000

Marine sponges are known to be a source of diverse sterols. In our study on the cytotoxic components of the marine sponge Spirastrella abata, $5{\alpha},8{\alpha}-epidioxy\;{\Delta}^6$ sterols (1-5) and $5{\alpha},8{\alpha}-epidioxy\;{\Delta}^{6,9(11)}$ sterols (6-7) were isolated. The structures were identified based on the analyses of $^1H-NMR,\;^{13)C-NMR$, and MS data. These compounds were assayed for cytotoxicity against 5 human solid tumor cell lines including A549, SK-OV- 3, SK-MEL-2, XF498, and HCT15.

• Archives of Pharmacal Research
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• v.28 no.12
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• pp.1341-1344
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• 2005

Bioassay-guided fractionation of $CHCl_{3}$ extract from the fermentation broth of a sponge Mycale plumose-derived actinomycete Saccharopolyspora sp. nov., led to the isolation of two known prodigiosin analogs - metacycloprodigiosin (1) and undecylprodigiosin (2). These compounds exhibited significant cytotoxic activities against five cancer cell lines: P388, HL60, A-549, BEL­7402, and SPCA4. This is the first report on the significant cytotoxicity of metacycloprodigiosin (1) against human cancer cell lines.

• Animal cells and systems
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• v.7 no.1
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• pp.25-28
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• 2003

Two new species of the genus Stelletta (Astrophorida: Ancorinidae), S. spinulosa n. sp. and S. calyx n. sp., are described from the waters around Gageodo Island (Sohuksando) and Ulleungdo Island, Korea. S. spinulosa n. sp. is similar to S. crassispicula (Sollas, 1886) in the feature of entire animal, but differs from it in the shape of orthotriaene and the form and size of oxyasters. S. calyx n. sp. resembles to S. crater Dendy, 1924 in the shape of sponge, but the new species has four size categories of oxyaster whereas S. carter has no oxyaster.

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.85-95
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• 1996

This study was conducted to obtain basic data about the effect of Lactobacillus delbruckii on the quality and preservability of the bread during bread making. The parameters measured to investigate the bread quality were water content, water activity, pH, hardness, shelf life and sensory evaluation. The results obtained were as follows : 1. During the storage period, moisture evaporated faster in normal bread than the sourdough bread(10, 30, 50%). 2. Normal bread showed 0.94 and sourdough bread resulted from 0.94 to 0.96 in water activity, 3. The concentration rate of sourdough and different dough method resulted in significantly difference value of pH in bread. As the sourdough concentration rate increased the pH changed from 5.5 to 4.5 in sponge dough method. However, the sourdough concentration rate increased, the pH dropped from 5.4 to 4.8 in the bread which made by straight dough method. 4. The normal bread showed tough texture than the sourdough bread as the storage period is extended. 5. As the ratio of sourdough increased, the pH became lower and the production of the off fiavor, the growth of mold delayed for one or two days when stored at 30$^{\circ}$C. 6. The bread with sourdough resulted in higher score than the normal bread by sensory evaluation. 7, The bread with 30% sourdough by straight dough method showed the highest score and the bread with 10% sour dough by sponge dough method resulted in the highest score by sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.922-929
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• 2012

This study was performed in order to investigate the quality characteristics of sponge cake made with Laminaria japonia powder. To evaluate the physical and sensory analysis, Laminaria japonia powder was added to wheat flour in various ratio (3, 5, 7, 9%, w/w). The specific gravity and loss rate increased with the addition of Laminaria japonia powder. The crude protein and ash levels in the sponge cakes increased linearly with the addition of 0~9 g of Laminaria japonia powder/100 g of wheat flour. For the crumb color values, lightness (L) and yellowness (b) decreased with the addition of Laminaria japonia powder, whereas redness (a) significantly increased (P<0.05). In the texture analysis, the hardness, gumminess and chewiness were increased; however, the cohesiveness and resilience were reduced by the addition of Laminaria japonia powder. When the sensory characteristics were evaluated, 5% Laminaria japonia sponge cake showed the highest sensory properties, except for color. Therefore, the results suggested that 5% Laminaria japonia sponge cake could be helpful in improving the physical quality as well as the taste.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.150-155
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• 1997

The twenty strains of Lactobacillus genus were tested for the optimal sponge fermentation of soda cracker. The six strains such as L. brevis, L. delbrueckii, L. fermentum, L. leichmanii, L. plantarum and L. sanfrancisco were selected because these strains did not smell off-flavor and showed the high value of TTA (total titrable acidity) after the fermentation. The selected strains consisted of the five strains of L. brevis, L. delbrueckii, L. fermentum, L. leichmanii and L. plantarum that mainly inhabited soda clacker and L. sanfrancisco that existed in San Francisco bread. The lactic acid bacteria were inoculated to the medium containing 10% wheat flour and then pH, TTA, acetic acid and lactic acid were measured during the sponge fermentation. The four strains of L. brevis, L. delbrueckii, L. fermentum and L. plantarum were used for the mixed lactic acid bacteria of sponge fermentation because the TTAs of L. brevis, L. fermentum and L. plantarum were higher than those of other lactic acid bacteria and L. delbrueckii rapidly produced organic acids and a large amount of acetic acid. Among the combination of L. brevis, L. fermentum, L. delbrueckii and L. plantarum, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum showed the highest TTA, the lowest pH and the largest amount of acetic acid. Therefore, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum were used for optimal sponge fermentation of soda cracker.