• Bulletin of the Korean Chemical Society
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• 제19권7호
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• pp.717-719
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• 1998

• Bulletin of the Korean Chemical Society
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• 제22권6호
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• pp.551-552
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• 2001

• Journal of Pharmaceutical Investigation
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• 제11권1호
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• pp.1-5
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• 1981

Through hydrolysis of hydantoin with barium hydroxide amino acid can be prepared. By applying this method new four ${\alpha}-phenyl-cysteine$ derivatives were synthesized.

• Bulletin of the Korean Chemical Society
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• 제11권5호
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• pp.383-386
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• 1990

We have synthesized several bicyclic heteroaromatic compounds with bridgehead nitrogen from N-amine salts of heteroaromatic amines. 2-Amino and 2-unsubstituted thiazolo[3,2-b][l,2,4]triazole derivatives 2a-b were prepared by the cyclization reaction from N-amine salts of aminothiazole-5-yl(N-methoxyimino)acetate with cyanogen bromide and formamidine acetic acid salt, respectively. 2-Methylthiazolo[3,2-b][1,2,4]triazole 2c was obtained from N-acetylated N-amine salt of aminothiazole-5-yl(N-methoxyimino)acetate by the cyclization reaction in the presence of polyphosphoric acid (PPA). 2-Substituted and 2-unsubstituted thiazole[3,2-b][1,2,4]triazole derivatives 2a-c were coupled with 7-aminocephalosporanic acid (7-ACA). Coupled cephalosporin derivatives 1a-c did not have good antibacterial activities in vitro.

• 동아시아식생활학회지
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• 제16권3호
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• pp.364-370
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• 2006

To evaluate the potential possibility of Lentinus edodes as an a sauce ingredient of sauce, the physicochemical and sensory characteristics of Lentinus edodes and Agaricus bisporus brown sauce were compared. The same mother sauce was used to prepare the for preparation of two different types of sauce was the same. The contents of moisture, crude protein, and crude ash were not different. However, crude fat content was higher in Agaricus bisporus brown sauce and carbohydrate content was higher in Lentinus edodes brown sauce. The amounts of total free amino acids were 1,236.45 mg% in Agaricus bisporus brown sauce and 791.73 mg%, respectively in Lentinus edodes brown sauce. Major free amino acids in both sauces were glutamic acid, alanine, aspartic acid, and arginine. Amino acid derivatives content was higher in Lentinus edodes brown sauce (644.55 mg%) than in Agaricus bisporus brown sauce (595.87 mg%). Major amino acid derivatives were ammonia, taurine, and carnosine in Agaricus bisporus brown sauce and sarcosine, ammonia, -amino isobutyric acid, and phospho ethanolamine in Lentinus edodes brown sauce. The L, a and b values of Lentinus edodes brownumsauce showed a higher tendency those of Agaricus bisporus. The viscosity of Agaricus bisporus brown sauce and Lentinus edodes brown sauces were 1976.67 cP and 2686.67 cP, respectively. The sensory score of color was not different between the both sauces, but those of flavor, taste, and viscosity of Lentinus edodes brown sauce were higher than those of Agaricus bisporus brown sauce. Especially, the sensory evaluation score on the flavor of Lentinus edodes brown sauce (7.6) was recorded higher than that (5.1) of Agaricus bisporus brown sauce. From the As a results, the overall acceptability of Lentinus edodes brown sauce was judged to be superior to than that of Agaricus bisporus brown sauce.

• Journal of Ginseng Research
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• 제40권2호
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• pp.113-120
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• 2016

Background: The present study aimed to compare the relative abundance of proteins and amino acid metabolites to explore the mechanisms underlying the difference between wild and cultivated ginseng (Panax ginseng Meyer) at the amino acid level. Methods: Two-dimensional polyacrylamide gel electrophoresis and isobaric tags for relative and absolute quantitation were used to identify the differential abundance of proteins between wild and cultivated ginseng. Total amino acids in wild and cultivated ginseng were compared using an automated amino acid analyzer. The activities of amino acid metabolism-related enzymes and the contents of intermediate metabolites between wild and cultivated ginseng were measured using enzyme-linked immunosorbent assay and spectrophotometric methods. Results: Our results showed that the contents of 14 types of amino acids were higher in wild ginseng compared with cultivated ginseng. The amino acid metabolism-related enzymes and their derivatives, such as glutamate decarboxylase and S-adenosylmethionine, all had high levels of accumulation in wild ginseng. The accumulation of sulfur amino acid synthesis-related proteins, such as methionine synthase, was also higher in wild ginseng. In addition, glycolysis and tricarboxylic acid cycle-related enzymes as well as their intermediates had high levels of accumulation in wild ginseng. Conclusion: This study elucidates the differences in amino acids between wild and cultivated ginseng. These results will provide a reference for further studies on the medicinal functions of wild ginseng.

• 약학회지
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• 제32권3호
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• pp.170-176
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• 1988

The resolution of five amino acids derivatives by gas chromatography on phenylthiohydantoin derivatives as chiral stastionary phase was investigated. (S)-5-isopropyl, isobutyl, (sec)-butyl and benzoyl derivatives of $N^3-phenyl-2-thiohydantoin$ were synthesized from L-valine, L-leucine, L-isoleucine and L-phenylalanine, respectively. The phases were employed at several column temperatures ($140^{\circ}C{\sim}210^{\circ}C$). The separation factors were compared with each stationary phase with varying R groups. The possible mechanism of chiral recognition was investigated by NMR technique.

• 한국식품영양과학회지
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• 제20권4호
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• pp.401-407
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• 1991

동물실험을 통하여 새로이 밝혀진 항암제(anti-initiator/anti-ptomotor)인 CLA는 grilled ground beef에서 처음 분리되었다. CLA는 grilled ground beef 외에도, cheese 및 이들 관련식품에 많이 존재한다. CLA는 반추동물의 위에 서식하는 혐기성 bacteria에 의해 linoleic acid로부터 생성되며, 식품 가공 중에서도 생성된다. 이것은 또한 in vivo에서 linoleic acid의 carbon centered free radical 형태의 산화에 의해 생성되기도 한다. CLA는 아주 강력한 항산화제임이 밝혀져, 지금까지 알려지 있지 않았는 free radical에 대응하여 membrane을 보호하는 in situ defense mechanism 역할을 한다. 이는 또한 cytochrome P450 isozyme의 활성을 저해하는 반면, ODC 효소 활성 역시 저해한다. 그래서, 적어도 CLA의 이 세가지 biological activity가 CLA 항암기작에 관여하는 것으로 생각된다.

• Archives of Pharmacal Research
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• 제8권3호
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• pp.99-107
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• 1985

The interaction of reduced riboflavin 2', 3', 4', 5'-tetrabutyrate with salicylic acid, aspirin, and salicylamide has been spectroscopically investigated to determine the binding mechanism. Hydrogen-1 and carbon-13 unclear magnetic resonance, infrared, and absoption spectra were measured in chloform-d and chloroform. The association of the reduced riboflavin with salicylic acid derivatives is different from that osidizd one. Salicylic acid and the reduced riboflavin form a cyclic hydrogen bounded complex through the imino (3-N, 5-N) protons and the carbonyl (2-C, 4-C) oxygens of the isolloxazine ring of the latter, and the carboxylic hydroxyl proton and carbonyl oxygen of the former. Aspirin and the reduced riboflavin form a complex by the same mode as salicylic acid. Salicylamide forms a cyclic hydrogen bonded complex with the reduced riboflavin through the imino (3-N, 5-N) protons and the carbonyl (2-C, 4-C) oxygens of the isoalloxazine ring, and the amino proton and the carbonyl oxygen of salic aylmide. It appears that both the oxidized and reduced form of riboflavin are associated with salicylic acid derivatives.

• 한국인쇄학회지
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• 제1권1호
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• pp.57-60
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• 1983

Among the gelatin hardness for photographic emulaion, the formaldehyde, dialdehydes, n-Methylol compounds, ketones, carbonylic acid and carbamic acid derivatives, and s-Triazine derivatives were studied The greater purts of hardeners formed cross-link by the reaction with E-Amino group in the lysine and OH group in the hydroxylysine. Glutaraldehyde produced most stable cross-link due to the formation of pyridinum ion. 2.5- hexanedione and 3-hexene-2,5-dione possible to use as the ketone hardner. The sodium salt of 2.4-dichloro-6-hydroxy-S-Triazine was newly developed as the olefinic hardners for emulsion.