• Journal of Photoscience
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• 제9권2호
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• pp.356-358
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• 2002

Regioselective 3$^1$-$^{18}$ O-labelling of chlorophyll derivatives possessing a 3-formyl group such as methyl (pyro) pheophorbide-d (3, 4) was carried out efficiently by a simple one-step procedure; by stirring a homogeneous solution of tetrahydrofuran and H$_2$$^{18}$ O containing a small amount of trifuluoroacetic acid.

• Journal of Photoscience
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• 제3권3호
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• pp.137-140
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• 1996

The inhibition of chlorophyll formation in cucumber cotyledons by N-phenyl oxadiazolidinedione derivatives Ia-u showed similar trend as their herbicidal activities. In case of oxadiazolidinedione Iq, with a propargyloxy substituent, both the highest herbicidal activity and inhibitory action(pI$_{50}$ = 6.37) were observed. The accumulation of protoporphyrin IX and cellular electrolyte leakage by oxadiazolidinedione Ia, Ik and Iq were well correlated with their inhibition of chlorophyll biosynthesis. These results suggest that the herbicidal activity of oxadiazolidine Ia-u is originated from the inhibition of chlorophyll biosynthesis.

• Preventive Nutrition and Food Science
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• 제3권4호
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• pp.334-338
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• 1998

Kale(Brassica oleracea var. acephala) is one of Cruciferous vegetables that is closely related to the wild ancestral form of cabbabe. The ethanol extract of kale which contains the active compoundsss under Salmonella assay system was fractionated with chloroform to collect the nonpolar solvent soluble compounds, and then further fractionation was carried out by silica gel column chromatography. Among kale extracts separated by silical gel column chromatography, the fractions of 4, 5 and 6 exhibited strong antimutagenic activities. The major active compounds from the fraction were identified as chlorophyll derivatives by the analysis with HPLC-fritp-MS. The molecular weights of each chlorophyll derivatives in the sample were acquired from the peaks of positive ion atomosphere pressure chemical ionization (APCI) mas spectrometry.

• 한국식품영양과학회지
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• 제30권3호
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• pp.377-381
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• 2001

Chlorophyll a and b, pheophytin a and b and $\beta$-carotene, crude chlorophylls and carotenoids (CCC) extracts of mustard leaf kimchi were isolated by DEAE-sepharose CL-6B and Sepharose CL-6B colume and TLC. The effects of chlorophyll a and b, pheophytin a and b and $\beta$-carotene on linoleic acid autoxidation were examined by the determination of peroxide value and conjugated dienoic acid content. Among them, chlorophyll a showed greater antioxidative activity than others, followed by chlorophyll b, pheophytin a, pheophytin b and $\beta$-carotene. Degradation of pheophytin b was observed to be slower than others and $\beta$-carotene showed highest degradation level during the autoxidation reaction of linoleic acid.

• 한국식품영양과학회지
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• 제30권5호
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• pp.814-818
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• 2001

우리나라 고유의 전통발효식품으로서 장아찌류의 일종인 고추장아찌를 2가지 방법으로 제조하여 5$^{\circ}C$와 15$^{\circ}C$에서 보관 숙성시키면서 염도, pH, 아스코르브산, chlorophyll 및 그 유도체의 함량 변화를 조사하여 검토하였다. 장아찡의 염 농도는 담근원의 염도와 상관이 있었으며 저장온도가 높은 쪽이 염의 침투 속도가 빨랐다. 숙성 중 pH는 5$^{\circ}C$의 경우 완만한 감소를 나타냈으나 15$^{\circ}C$의 경우는 된장 담금은 32일째부터 pH 5.0 이하로 낮아졌다. 아스코르브산의 함량은 숙성기간이 경과됨에 따라 감소되었는데 특히 15$^{\circ}C$에서 된장 담금인 경우에 보다 급속하게 감소되어 16일째에 잔존율이 2% 정도였고 그 이후로는 소실되었다. 고추장아찌가 숙성됨에 따라 chlorophyll a 및 chlorophyll b의 함량은 크게 감소되었고, pheophytin과 pheophorbide a의 함량은 크게 증가되었는데, 이는 된장 담금인 경우가 간장 담금한 경우보다 그 정도가 크게 나타났다. 특히 아스코르브산의 함량과 chlorophyll 분해율과의 관계를 검토해보면 아스코르브산이 급격하게 파괴됨에 따라 chlorophyll 분해도 급속하게 일어났으며 pheophorbide 생성량도 빠른 속도로 증가됨을 알 수 있었다.

• Bulletin of the Korean Chemical Society
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• 제32권9호
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• pp.3473-3476
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• 2011

• Bulletin of the Korean Chemical Society
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• 제25권10호
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• pp.1449-1450
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• 2004

• 한국식품영양과학회지
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• 제30권4호
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• pp.732-738
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• 2001

두충잎에서 인간대장암에세포 HCT-116에 세포증식 억제효과를 나타내는 성분을 silica gel column chromatography TLC로 분리하고 HPLC로 정제한 다음 UV-visual spectro-photometer에 의한 흡수 spectra 특성 HPLC에 의한 retention time과 분리패턴 및 FAB/MS로 분자량을 잠정적으로 동정한 결과 TLC 상에서 분리된 Rf 0.19 band 의 화합물은 chlorophyll a에서 $Mg^{2+}$이 제거된 pheophytin a로 Rf 0.25 band의 화합물은 pyropheophytin a로 확인되었다. 동정된 화합물들의 암세포 억제작용을 확인하기 위해 두충잎의 petroleum ether extract column chromatography로 분리한 분획물 및 TLC에서 분리된 각 band들의 cytotoxic activity을 in vitro에서 HCT-116 cancer cell을 사용하여 측정한 결과 모든 시료에서 암세포 증식억제 현상을 보였으며 특히 Rf 0.19와 Rf 0.25 band에서 분리된 화합물들에서 강하게 나타났다. 이 결과로 볼 때 두충잎에서 분리한 클로로필 유도체는 인간대장암세포인 HCT-116 cell에 대해 강한 항암작용이 있는 것으로 생각된다.

• Bulletin of the Korean Chemical Society
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• 제34권2호
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• pp.453-459
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• 2013

In phtosynthetic light harvesting complexes, the electronic transition energies of chlorophylls are influenced by the Coulombic interaction with nearby molecules. Variation of the interactions caused by structural inhomogeneity in biological environment results in a distribution of disordered electronic transition energies of chlorophylls. In order to provide a practical guide to predict qualitative tendency of such distribution, we model four porphyrin derivatives including chlorophyll a molecule interacting with an external positive charge and calculate their transition energies using the time dependent density functional method. It is found that ${\pi}-{\pi}^*$ transition energies of the molecules are generally blue-shifted by the charge because this stabilizes occupied molecular orbitals to a greater extent than unoccupied ones. Furthermore, new transitions in the visible region emerge as a result of the red-shift in energy of an unoccupied Mg orbital and it is suggested that light-induced electron transfer may occur from the tetrapyrrole ring to the central magnesium when the molecules are interacting with a positive charge.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1071-1076
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• 1998

Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.