• Journal of Ginseng Research
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• v.23 no.1 s.53
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• pp.55-59
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• 1999

For the first time we have developed a simple method for conjugation between ginsenoside Rf (Rf) and bovine serum albumin (BSA) or ovalbumin (OVA) by a periodate oxidation method. The Rf-BSA conjugate is confirmed by ultraviolate (UV) scanning, thin layer chromatography (TLC), and SDS-gel electrophoresis. In UV scanning Rf showed three small peaks approximately at 230, 265 and 280 nm. BSA showed a peak at 280 nm. The Rf-BSA conjugate showed right shifted three peaks that BSA alone did not show. In TLC analysis, the Rf-BSA conjugate did not show mobility in silica gel but showed a slight stream of trace. In SDS-gel electrophoresis, Rf-BSA conjugate show a slight less mobility than BSA alone. Rf-OVA conjugate also showed similar patterns with Rf-BSA conjugate. These results demonstrated that periodate oxidation method could be used to produce a stable Rf-BSA or Rf-OV A conjugate and also could be applied for other ginsenoside(s).

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.82-87
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• 2011

A fermented alcoholic beverage made from Sikhae, a Korean traditional fermented rice beverage, has been developed using a dextran producing isolate from Kimchi and Takju yeast. When both of yeast and the isolate inoculated for fermented beverage production it produced around 4% (w/v) ethanol and oligosaccharides during fermentation. Inoculation of Takju yeast and the dextran producing isolate showed a similar fermentation profile with case of yeast inoculation only, but the rate of sucrose use was slower than the case of yeast only. TLC analysis showed that oligosaccharides were produced during the fermentation of Takju yeast and the isolate from Kimchi. Therefore, it is possible to produce a functional fermented beverage by modification of dextran fermentation.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.239-246
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• 1990

Monascus anka strains with higher pigment production were developed using UV mutation and natural selection. To obtain organic solvent soluble pigments from Monascus anka, the following culture conditions were compared : standing and shaking culture with Nishikawa's medium, and shaking culture with Lin's medium. Shaking culture in Lin's medium exhibited decrease in solvent-soluble intracellular pigments after initial increase. The decrease was accompanied by the increase in water-soluble extracellular pigments. Monascus anka preferred sucrose and ethanol among 7 carbon sources tested. Treatment of sterol biosynthesis inhibitors, $({\pm})$-miconazole and chlorocholine chloride(CCC) , directed carbon pool to the biosynthetic pathway leading to the pigments with CCC's more pronounced effect. Two dimensional TLC revealed at least 7 yellow pigments suggesting existence of hereto unreported pigment. One of the most abundant yellow pigments was isolated and found to be ankaflavin by NMR and MS analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.549-552
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• 2004

A simple, efficient and accurate method was developed for the simultaneous determination of non-permitted oil soluble colorants (sudan I, II, III and IV) in foods. The identification has been carried out for sudan colorants by TLC as well as HPLC with photodiode array (PDA) detection. Separation of sudan colorants was achieved within 20 min by a gradient elution with water and acetonitrile as eluents. Sudan colorants showed good linear relationships in the range of 0.1 ～ 100 $\mu\textrm{g}$/mL. The correlation coefficients of the calibration curve for sudan colorants exceeded 0.999. The detection limits (signal-to-noise ratio 3 : 1) for sudan I, II, III and IV were 0.01, 0.01, 0.02 and 0.02 $\mu\textrm{g}$/mL, respectively. This method has been successfully applied to the analysis of red pepper powder, Kimchi and Kakdugi, and the average recoveries for real samples ranged from 83.02% to 104.3%.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.799-804
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• 1994

A 0.625% dispersion of the pretreated konjac (Amorphophallus konjac) flour was treated with 3 volumes of ethanol and the precipitate was dried at room temperature to produce purified glucomannan in 67.2% yield. Konjac glucomannan was analyzed for proximate composition and the contents of total dietary fiber and minerals. TLC analysis with a mobile phase of isopropanol : $H_2O$(4 : 1, v/v) revealed the presence of mannose and glucose as component sugars. The molecular mass of konjac glucomannan was in the range between 240 and 370 kDa as determined by HPLC with a Protein Pak 300SW column. Water holding capacity of konjac glucomannan was greater than those of most other gums except guar and xanthan gums. Konjac glucomannan accelerated foam formation of bovine serum albumin. As the concentration of konjac glucomannan increased up to 2%, maximum viscosity increased drastically, whereas the swelling time at maximum viscosity decreased. When swelling temperature increased, maximum viscosity and the swelling time at maximum viscosity decreased simultaneously.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.93-97
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• 1994

A study of physical and chemical characteristics of pigments from Rhodopseudomonas viridis DSM 133 was carried out for development of natural greenish colorant. Through visible absorption scanning, it showed three main absorption peaks at 378, 414 and 677 nm with three minor peaks at 510, 540 and 618nm, and it was shown to be greenish color. These pigments were more stabilized in alkaline solutions than in acid of between pH 6 and 9, and it was shown to be stabilized at the temperature below $40^{\circ}C$. In the presence of light and oxygen, the stability of pigments rapidly degraded, and it became unstable in the presence of metal ion such as $Fe^{3+}$ and $Al^{3+}$. But in the presence of $Cu^{2+}$ were very stable. On the result of TLC analysis, pigments were shown to be composed of four color fractions and main color fractions were F-4 and F-2.

• Journal of Korean Neurosurgical Society
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• v.46 no.5
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• pp.437-442
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• 2009

Objective : To characterize perioperative biomechanical changes after thoracic spine surgery. Methods : Fifty-eight patients underwent spinal instrumented fusions and simple laminectomies on the thoracolumbar spine from April 2003 to October 2008. Patients were allocated to three groups; namely, the laminectomy without fusion group (group I, n = 17), the thoracolumbar fusion group (group II, n = 27), and the thoracic spine fusion group (group III, n = 14). Sagittal (ADS) and coronal (ADC) angles for adjacent segments were measured from two disc spaces above lesions at the upper margins, to two disc spaces below lesions at the lower margins. Sagittal (TLS) and coronal (TLC) angles of the thoracolumbar junction were measured from the lower margin of the 11th thoracic vertebra body to the upper margin of the 2nd lumbar vertebra body on plane radiographs. Adjacent segment disc heights and disc signal changes were determined using simple spinal examinations and by magnetic resonance imaging. Clinical outcome indices were determined using a visual analog scale. Results : The three groups demonstrated statistically significant differences in terms of angle changes by ANOVA (p<0.05). All angles in group I showed significantly smaller angles changes than in groups II and III by Turkey's multiple comparison analysis. Coronal Cobb's angles of the thoracolumbar spine (TLC) were not significantly different in the three groups. Conclusion : Postoperative sagittal balance is expected to change in the adjacent and thoracolumbar areas after thoracic spine fusion. However, its prevalence seems to be higher when the thoracolumbar spine is included in instrumented fusion.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.446-452
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• 1997

Sugars in Korean Kochuzang, saccharified and fermented red pepper paste, were studied by HPLC, TLC and NMR. The sugars in Kochuzang were extracted by heating in boiling water bath for 3 min. Commercial Kochuzang was found to contain 0.8~6.5% of limit dextrin, 0.3~7.3% of maltotriose, 5.3~16.5% of maltose, 8.6~29.4% of glucose and 0.3~3.4% of fructose, but did not found sucrose. The sugars in domestic Kochuzang were found to contain 2.3~1.5% of limit dextrin, 3.3~6.9% of maltotriose, 6.1~11.5% of maltose, 6.1~11.7% of glucose and 3.4~5.2% of fructose and 3.6~3.8% of sucrose. Limit dextrin in Kochuzang of maker 1 and 3 showed both signal of $\alpha$-1, 4- and $\alpha$-1, 6-glucosidic linkage with its estimation ratio of 5:1 and 9.1:1, respectively, by 1H-NMR analysis.

• Journal of Microbiology and Biotechnology
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• v.16 no.11
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• pp.1706-1712
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• 2006

Because of the need for new antimicrobial substances with novel mechanisms of action, we report here the use of an Acinetobacter reporter system for high-throughput screening of active antimicrobial agents. The bioreporter Acinetobacter strain DF4/PUTK2 carrying luciferase genes luxCDABE was chosen because of its ecological importance and it is widespread in nature. This bioreporter is genetically engineered to emit light constitutively that can be measured in real time by luminometry. Hence, this reporter system was employed to determine the bacteriostatic actions of spent-culture supernatants derived from twelve bacterial isolates. Out of the results, the strongest bioluminescence inhibitory effect of the supernatants was recorded with Bacillus cereus strain BAC (S5). Subsequently, ethyl acetate extracts of extracellular products of strain BAC (S5) were separated by a thin-layer chromatography (TLC). Based on the bioluminescence inhibitory assay, three fractions were found to have antimicrobial activity. One fraction (C) having the strongest antimicrobial activity was further purified using TLC and characterized by IR, $^1H$ NMR, mass spectrometry, SDS-PAGE, and amino acid composition analysis. The results predicted the presence of 2-pyrrolidone-S-carboxylic acid (PCA) and the octadeconic-acid-like fatty acid. Fraction C also demonstrated a broad inhibitory activity on several Gram-negative and Gram-positive bacteria. In conclusion, the Acinetobacter reporter system shows great potential to be a reliable, sensitive, and real-time indicator of the bacteriostatic actions of the antimicrobial agents.

• Journal of Microbiology and Biotechnology
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• v.24 no.10
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• pp.1397-1404
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• 2014

A few starters have been developed and used for doenjang fermentation but often without safety evaluation. Filamentous fungi were isolated from industrial doenjang koji, and their potential for mycotoxin production was evaluated. Two fungi were isolated; one was more dominantly present (90%). Both greenish (SNU-G) and whitish (SNU-W) fungi showed 97% and 95% internal transcribed spacer sequence identities to Aspergillus oryzae/flavus, respectively. However, the SmaI digestion pattern of their genomic DNA suggested that both belong to A. oryzae. Moreover, both fungi had morphological characteristics similar to that of A. oryzae. SNU-G and SNU-W did not form sclerotia, which is a typical characteristic of A. oryzae. Therefore, both fungi were identified to be A. oryzae. In aflatoxin gene cluster analysis, both fungi had norB-cypA genes similar to that of A. oryzae. Consistent with this, aflatoxins were not detected in SNU-G and SNU-W using ammonia vapor, TLC, and HPLC analyses. Both fungi seemed to have a whole cyclopiazonic acid (CPA) gene cluster based on PCR of the maoA, dmaT, and pks-nrps genes, which are key genes for CPA biosynthesis. However, CPA was not detected in TLC and HPLC analyses. Therefore, both fungi seem to be safe to use as doenjang koji starters and may be suitable fungal candidates for further development of starters for traditional doenjang fermentation.