• Toxicological Research
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• 제15권1호
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• pp.79-87
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• 1999

To know the stress response and antioxidative effect of sulfur containing compounds, we observed the expression of the stress protein (heat shock protein; inducible protein) from mouse tissues and evaluated the protective effects to hydroxyl radical in mouse brain cell culture. Cysteine, methionine or sodium sulfide was fed by oral administration of 1 ml/per 6hr/three times with 1 mM, 2mM or 3mM to mouse, respectively. After that, the stress proteins were extracted from mouse tissues and analyzed the features of expression. The stress proteins by sulfur containing compounds were showed different aspects in the kinds and concentrations of their compounds, and in the tissues of mouse. In the liver, the stress proteins were appeared at different time on the concentration of sulfur containing compounds and had less than 20 KDa as small molecules. In general, the molecular weights of stress protein in liver, the stress proteins were appeared at different time on the concentration of sulfur containing compounds and had less than 20 KDa as small molecules. In general, the molecular weights of stress protein in the spleen were evaluated from 32KDa to 50KDA, and the induced times were relatively late at high concentration of cysteine, early at low concentration of methionine or sodium sulfide. The stress proteins in mouse muscle were detected mostly between 24hr after treatment of sulfur containing compounds. Their molecular weights were 15~24KDa. In the antioxidative effects of sulfur containing compounds to hydroxyl radical, cell viabilities were measured by 63.2% at 10 $\mu\textrm{M}$, 65.5% at 50 $\mu\textrm{M}$, 68.6% at 100 $\mu\textrm{M}$, 78.3% at 150 $\mu\textrm{M}$, or 83.0% at 200 $\mu\textrm{M}$ of cysteine, respectively. At addition of methionine, the cell viabilities were assessed as 58.1% at 10 $\mu\textrm{M}$, 62.8% at 50 $\mu\textrm{M}$, 75.7% at 100 $\mu\textrm{M}$, 78.6% at 150 $\mu\textrm{M}$, and 79.2% at 200 $\mu\textrm{M}$ after 4hrs exposure with 20mU/ml glucose oxidase (GO) system, while the numbers of live cells to hydroxyl radicals in treatment of sodium sulfide were showed 48.6% at 10 $\mu\textrm{M}$, 54.8% at 100 $\mu\textrm{M}$, 51.8% at 150 $\mu\textrm{M}$, and 51.6% at 200 $\mu\textrm{M}$ in the neuronal cells. In the inhibitory effects on the proliferation of tumor cells, percentages of dead cells of the CT-26 or HeLa cell were generally less than 30% even 48hr after addition of sulfur containing compounds. Conclusively, the results of these experiments indicate that stress protein by sulfur containing compounds can be used as physiological indicator for animal nutrition and for environment, and also that cysteine and methionine can play critical roles as an antioxidant.

• Environmental Analysis Health and Toxicology
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• 제20권3호
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• pp.237-242
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• 2005

This study il focused on the hepatopreventive effect in cirrhotic rats induced by N, N -dimethylnitrosamine treatment when organir Lulfur -containing compoundE were orally injected. Biochemical parameters (aspatate transaminase (AST), alanine transaminase (ALT) alkaline phosphatase (ALP), 1-protein and t-bilirubin) were measured in serum injured liver tissue. The increased AST and ALT values were significantly reduced by organic sulfur-containing compounds at the oral dotes of 50 mg/kg. The result of morphological changes have illustrated the accumulation of liver damages, Each as inflammatory cell accumulation and cirrhosis, caused by N, N-dimethylnitrosamine. Also, it was found that liver damages were prevented by the treatment of organic sulfur- containing compounds.

• 한국식품영양학회지
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• 제30권1호
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• pp.120-128
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• 2017

This study aimed to provide volatile flavor compounds of three onion products through thermal process and alcohol fermentation, to meet the quality standard of onion products. The identified components of onion extracts (OE) included 49 (18 sulfur-containing compounds, 5 alcohols, 8 acids, 3 ketones, 4 esters, 4 aromatic compounds, 2 aldehydes, 1 pyrazines and 4 miscellaneous compounds), and 55 (17 sulfur-containing compounds, 15 alcohols, 5 acids, 11 ketones, 3 aromatic compounds, 2 aldehydes and 1 pyrazine) in autoclave-sterilized onion extracts (SOE); and 69 (10 sulfur-containing compounds, 27 alcohols, 11 acids, 11 ketones, 6 esters, 1 aromatic compound and 3 pyrazines) in onion wine (OW), respectively. Among the major flavor classes, sulfur-containing compounds (36.8%), acids (31.3%) and aldehydes (13.6%) in OE were changed to alcohols (46.5%) and ketones (27.3%) in SOE whereas, alcohols (56.3%) and acids (26.6%) in OW. Moreover, 1,3-butanediol, 2,3-butanediol, and 3-hydroxy-2-butanone were highly detected in SOE whereas, acetic acid, 3-methylbutanol, 2-phenylethanol and 1,2,3-propanetriol in OW.

• 생명과학회지
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• 제18권1호
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• pp.9-15
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• 2008

마늘의 주성분인 유황 함유 화합물을 이용하여 사람 low density lipoprotein (LDL)의 산화에 대하여 항산화 활성을 실험하였다. 유황함유화합물인 1-methyl-1-cysteine, dimethyl trisulfide 및 1-vinyl-4H-1,3-dithiin의 농도를 각각 40, 60, $80{\mu}g/ml$ 씩 첨가하여 $Cu^{2+}$ 및 macrophages 유도로 LDL을 산화할 때 항산화 효능을 TBARS로 측정한 결과 용량 의존형으로 나타났으며 유황 함유 화합물이 모두 효능이 있었으며 항산화력은 2-vinyl-4H-1,3-dithiin > 1-methyl-1-cysteine > methyl trisulfide 순이었다. 이 때 유황 함유 화합물의 LDL에 대한 공액 2중결합에 대한 항산화 실험에서도 항산화 효과가 있었으며 $60{\mu}g/ml$의 농도에서 거의 억제되었다. 유황 함유 화합물 중에서는 2-vinyl-4H-1,3-dithiin이 다른 유황 함유 화합물에 비하여 약간 높은 항산화 효능을 나타내었다. Endothelial cell을 이용한 LDL의 산화에 대한 억제율은 2-vinyl-4H-1,3-dithiin이 가장 높게 나타났다.

• 한국식품과학회지
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• 제37권5호
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• pp.695-701
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• 2005

각각의 황 함유 화합물의 표준곡선을 그렸을 때, linear range의 범위는 $10^2$부터 $10^4$까지의 범위를 보였다. Dimethyl trisulfide가 가장 작은 limit of detection(LOD) 값과 가장 넓은 linear range $(10^4)$를 보이는 반면, methional은 가장 큰 LOD 값과 가장 좁은 linear range$(10^2)$를 가졌다. 각 황 함유 화학물의 분자구조와 PFPD의 황 함유 화합물 분석 원칙에 영향을 받는 것으로 사료된다. 서로 다른 세 종류의 fiber를 사용시, 미세 고체상 추출법(SPME)을 사용했을 때, CAR/PDMS fiber는 가장 좋은 추출 효율을 보였고, 반대로 PDMS/DVB fiber는 가장 낮은 효율을 나타내었다. SPME 방법을 사용하면, 시료에 포함되어 있는 6개의 황 함유 화합물들 중, 최대 5개까지 분석이 가능하였다. 그러나 본 실험에서 사용하지 않은 황 함유 화합물들도 다수 동정 되었는데, 이렇게 추출과정 중 artifacts로 생성된 황 함유 화합물들은 분석 시 오차를 작용할 수 있다. 고정상 기체추출법(SH)은 SPME와 비교했을 때 더 적은 수의 황 함유 화합물을 감지해냈다. SPME와 비교 시 SH의 추출 효율은 낮았지만, artifact로 생성되는 화합물의 수는 적었다.

• 한국식품영양과학회지
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• 제27권4호
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• pp.563-567
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• 1998

Volatile flavor components of edible portion of leek(Allium tuberosum R.) were extracted by SDE(simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1 : 1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components was mostly based on the RI of GC and mass spectrum of GC/MS. A total of sixty-five components from leek extract were classified as 28 sulfur-containing compounds, 12 aldehydes, 9 alcohols, 4 lactones and esters, 3 acids and hydrocarbons, and 2 miscellaneous compouds. The sulfur-containing compounds were predominant in leek extract. Dimethyl disulfide(19.47%) and dimethyl trisulfide(17.38%) were the main compounds and trans-1-propenyl methyl disulfide, trans-2-hexenal and methyl allyl disulfide were also detected large amounts in leek.

• 한국환경농학회지
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• 제34권1호
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• pp.46-51
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• 2015

본 연구는 친환경 유기농 살균제로 사용되고 있는 유황자재의 인삼탄저병 방제에 대한 효과와 약해가 발생하지 않는 적정 함량을 조사하는데 목적을 두고 있다. Colletotrichum gloeosporioides균에 의해서 발생하는 탄저병은 인삼의 수확량을 급격하게 감소시키는 파괴적인 병이다. 0.06% 황토유황합제와 0.13% 발효황토유황합제를 2년근 인삼에 처리를 했을 때 어떤 약해현상을 찾아 볼 수 없었다. 친환경자재의 치료효과를 알아보기 위해 탄저균을 접종 후에 다양한 친환경자재들을 처리했다. 석회유황합제(400배액)이 가장 높은 방제효과를 보였고 그다음은 발효황토유황합제(20배액), 발효황토유황합제(40배액), 석회유황합제(400배액) 순으로 높았다. 반면에 예방효과를 측정하기 위해서 병원균 접종 전 친환경자재들을 먼저 처리를 했다. 이 경우에는 발효황토유황합제(40배액)이 가장 높은 방제를 보였고 또한 대조구로 사용했던 기존농약과 비슷한 방제효과를 보였다. 그러므로 발효황토유황합제는 인삼탄저병을 방제하는 친환경 살균제로 사용할 수 있을 것으로 생각 된다.

• 한국식품조리과학회지
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• 제28권2호
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• pp.143-148
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• 2012

$Dumebuchu$ ($Allium$ $senescens$ L. var. $senescens$) has a peculiar and long-lasting odor that resembles the flavor of garlic and onions. This study was conducted to examine the volatile compounds of essential oils extracted from $dumebuchu$. The essential oils of $dumebuchu$ were extracted by hydrodistillation using a clavenger-type apparatus and analyzed by GC-MS. A total of 25 compounds were identified in the essential oils from $dumebuchu$. Among sulfur-containing compounds, 4 disulfides and 3 trisulfides were identified. The most abundant sulfur-containing compound was 5-dimethylthiophene (peak area 41.15%) and the second and the third most abundant compound were dipropyl disulfide (18.91%) and propyl allyl disulfide (12.23%), respectively.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1033-1037
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• 2001

마늘의 이용성 증진에 관한 기초자료와 제품의 품질 향상에 기여하고자 마늘 oleoresin 제조과정 중의 휘발성 향기성분의 변화를 알기 위해 휘발성 향기성분을 4가지 용매로 추출하여 농축한 후, 가스크로마토그래피와 질량 분석 검출기 (mass selective detector)를 이용하여 polar(Supelcowax-$10^{TM}$)와 nonpolar capillary column(HP-5)에서 각각 분리, 동정하였다. 용매에 따른 oreoresin 추출을 보면 methanol을 사용하여 추출한 경우가 가장 peak area가 높았고 그외 acetone, methy acetate, hexane을 사용한 경우는 비슷하였다 Polar capillary column에서 총 41종이 분류되었고, pyran 및 그 유도체 물질 13종, 황화합물이 11여종, furan 및 그 유도체들이 6종, alcohol류 2종 분류되었고 그밖에도 2종의 heterocyclic compound가 각각 확인되었다. Nonpolar capillary column에서는 32종의 향기성분이 동정되었고, pyran및 그 유도체물질이 11종, 황화합물 11여 종, acid류 5종, pyran 및 그 유도체들이 3종 그밖에 eugenol 등이 나타났다. Nonpolar 보다 polar에서 휘발성성분의 다량 검출되었으며, 대부분의 휘발성 향기성분이 극성이 강한 methanol에서 잘 추출되었지만 마늘의 주요휘발성 성분인 황화합물 즉, 3,3'-thiobis 1-propene, methyl 2-propenyl disulfide, dimethyl trisulfide, di-2-propenyl -trisulfide, 2-thiophenecarboxylic acid는 비극성용매인 methyl acetate와 hexane에서 잘 추출되었다.

• Food Science and Biotechnology
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• 제14권3호
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• pp.428-432
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• 2005

To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and 1 miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.