• Mass Spectrometry Letters
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• v.14 no.2
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• pp.25-35
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• 2023

Plants are a traditional source of many chemicals used as biochemical, flavors, food, color, and pharmaceuticals in various countries, especially India. Most herbal medicines and their derivatives are often made from crude extracts containing a complex mixture of various phytochemical chemical components (secondary metabolites of the plants). This study aimed to identify bioactive compounds from the different parts of the plant from the ethanolic extract of Gymnema sylvestre, Senna auriculata, and Cissus quadrangularis (leaves, flower, stem) by gas chromatography-mass spectroscopy (GC-MS). The gas chromatography - mass spectrometry analysis revealed the presence of various compounds like 3,4-dimethylcyclohexanol, hexanoic acid, D-mannose, and N-decanoic acid. Hence, the Gymnema sylvestre, Senna auriculata, and Cissus quadrangularis may have chemopreventive, anti-cancer, anti-microbial activity, antioxidant, anti-diabetic activity, anti-inflammatory, and antifungal due to the presence of secondary metabolites in the ethanolic extract. These phytochemicals are supported for traditional use in a variety of diseases.

• Journal of Applied Biological Chemistry
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• v.59 no.3
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• pp.221-225
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• 2016

Tolaasin is a pore-forming peptide toxin produced by Pseudomonas tolaasii and causes a brown blotch disease by disrupting membrane structures of cultivated mushrooms. The mechanism and characteristics of tolaasin pore formation are not known in detail; however, tolaasin pores have been demonstrated in the artificial lipid bilayer. Since the tolaasin pore appeared less frequently and unstable in lipid bilayer, a mismatch between the length of tolaasin pore and the thickness of lipid membrane had been suggested. Therefore, tolaasin-induced hemolyses were measured by the additions of phospholipids composed of various fatty acids with different carbon numbers. When phosphatidylethanolamines made with two decanoic acids (C10:0, 1,2-didecanoyl-sn-glycero-3-phosphoethanolamine; DDPE), myristic acids (C14:0, 1,2-dimyristoyl-sn-glycero-3-phosphoethanolamine), and stearic acids (C18:0, 1,2-distearoyl-sn-glycero-3-phosphoethanolamine) were added to the buffer containing RBCs and tolaasin peptides, DDPE facilitated the tolaasin-induced hemolysis while the other two phospholipids showed no effects. At various concentrations of DDPE, the tolaasin-induced hemolysis was stimulated as a dose-dependent manner. The phospholipids composed of mediumchain fatty acids stabilize the tolaasin pore probably by binding between the pore structure and membrane phospholipids and making the membrane thickness thinner around the pore. These results showed that tolaasin molecules make more stable pores in the membrane made with phospholipids composed of medium length fatty acids, suggesting that the length of tolaasin pore is a little shorter than the thickness of RBC membrane.

• Journal of Life Science
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• v.21 no.5
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• pp.746-752
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• 2011

The contents of bioactive materials (e.g. polyphenolics compounds, flavonoids, minerals, and fatty acids) and antioxidative activities (DPPH (${\alpha}$,${\alpha}$'-diphenyl-${\beta}$-picrylhydrazyl) free radical scavenging activity, peroxidation of linoleic acid and rat hepatocyte microsome, and Fe/Cu reducing power) were tested by in vitro experimental models using water, ethanol and methanol extracts of leaves (TOL) and fruits (TOF) from Thuja orientalis. Methanol extract from TOL showed the highest extraction yield (12.90%) as well as contents of polyphenolic compounds (16.02%) and flavonoids (0.25%). Major minerals were Ca, K, and Mg. Major fatty acids were palmitic and lauric acids in TOL and palmitic and decanoic acids in TOF. In oxidation of in vitro models using DPPH free radical scavenging activity, Fe/Cu reducing power, $Fe^{2+}$/ascorbate-induced linolenic acid peroxidation by ferric thiocyanate and thiobarbituric acid (TBA) methods, and autooxidation of rat hepatic microsomes membrane, anti-oxidative activities were stronger in all extracts of TOL than in those of TOF in a dose-dependent manner. From these results, methanol extract of TOL was shown to have the most potent anti-oxidative properties and the highes content of antioxidative compounds such as polyphenolic compounds and flavonoids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.214-221
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• 1997

The volatile essential oil isolated from Houttuynia cordata were separated to 11 fractions by Prep-HPLC, of these, a fraction(Fr. 6) which carried the characteristic Houttuynia cordata flavor(fishy) contained 2-undecanone, ${\beta}-myrcene$, ${\beta}-ocimene$, 1-decanol and decanoyl acetaldehyde, as identified by GC-MS. From this observation, it may be inferred that 2-undecanone and decanoyl acetaldehyde could be the compounds which play a crucial role in flavoring of Houttuynia cordata. In test of antibacterial activity of eleven fractions of volatile essential oil from H.C., the growths of nine Gram negative bacteria were inhibited obviously when treated with and Fr. 6 including 2-undecanone, ${\beta}-myrcene$, ${\beta}-ocimene$, 1-decanol and decanoyl acetaldehyde, and Fr. 5 including decanal, endobornylacetate, fenchene and decanoic acid, respectively.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.471-479
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• 2011

This study analyzes flavor ingredients according to types of whisky and maturation periods based on total 40 different types of whisky that are mainly distributed to Korea via imports. Whisky was classified into four categories based on origin, and also into different categories based on maturity period, ingredients such as fusel alcohol, fatty acid, and fatty acid esters and proportion of patterns were analyzed. As a result of an analysis for fusel alcohol, high qualified types of alcohol including 3-methylbutanol, 2-methylbutanol, iso-butanol, and 1-propanol were detected from all Scotch whiskys, America whiskys, and Canadian whiskys. In particular, the proportional sum of 3-methylbutanol and 2-methylbutanol, and the sum of 3-methylbutanol and 2-methylbutanol/iso-butanol were regarded as core factors to determine each type of whisky. Acetaldehyde, ethyl acetate, and acetic acid increased as maturation and storage period became longer. As a result of the fatty acid and fatty acid ethyl ester analysis, the major fatty acids were dodecanoic acid and decanoic acid, both with detection of octanoic acid and hexanoic acid. However, dodecanoic acid, decanoic acid, and octanoic acid were lower than the detectable limit in American and Canadian whiskys, showing a unique phenomenon that hexanoic acid was detected only in very small amounts. Malt Scotch whisky showed higher significance than blended Scotch whisky, making it possible to classify types of whisky. Fatty acid ethyl ester contents showed significance with fatty acid either. In addition, changes in the whiskys based on maturation period were confirmed via proportions of fatty acids and fatty acid ethyl esters. In general, the proportion of fatty acids and fatty acid ethyl esters decreased as the storage period increased. This study provided basic data to classify types of whisky based on maturation periods by analyzing the proportion of flavor ingredients such as fusel alcohols, fatty acids, and fatty acid ethyl esters.

• Food Science and Preservation
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• v.15 no.3
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• pp.411-420
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• 2008

This study was performed to examine the effect of $\gamma$-irradiation on the volatile organic compounds in Houttuynia cordata Thunb.(H. cordata). 1be volatile compounds of non-irradiated and 10 kGy $\gamma$-irradiated H. cordata were isolated using SDE apparatus and analyzed by GC/MS. For each treatment the number of volatile compounds were detected at 83 and 85, respectively, 1be predominant functional groups of volatile organic compounds from H. cordata were identified as alcohols and ketones. H. cordata was mainly composed of hexahydrofarnesyl acetone (12.81 %), phytol, decanoic acid, dodecanoic acid, octadecanol, caryophyllene oxide, 2-undecanone and menthol. Houttuynum which is characteristic compound of H. cordata was found in all samples and there was no significant difference with irradiation doses. Consequently, $\gamma$-irradiation of H. cordata would be an effective process for sanitation and to increase extraction efficiency.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).

• Journal of the Korean Ceramic Society
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• v.31 no.7
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• pp.723-730
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• 1994

Stable aqueous dispersion of magnetite colloid was obtained by allowing a fatty acid, such as nonanoic acid, decanoic acid and undecanoic acid, dissociated with NH4OH solution to adsorb on the monomolecular adsorption of oleate. To obtain a stable dispersion, added amounts of sodium oleate and nonanoic acid for magnetite 20g were more than 2.63$\times$10-2 mol and 0.04 mol respectively. In this colloid, good dispersions of magnetite which is sterically stabilized in aqueous system were achieved about pH 7.7. Water-based magnetic fluids using in this study were able to redisperse to water-based magnetic fluids by adding NH4OH solution to dried water-based magnetic fluid powders. Changing a magnetic fluid carrier such as kerosene was also attemped by adding kerosene to dried water-based magnetic fluid powders. In this study, we can obtain a kerosene-based magnetic fluids using drying process.

• Biomedical Science Letters
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• v.16 no.4
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• pp.279-285
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• 2010

Endogenous cannabinoids (endocannabinoids) display various pharmacological effects including pain control, anti-inflammation, and neuroprotection. The synthesis and release of endocannabinoids are regulated under both physiological and pathological conditions. The main degrading enzyme of endocannabinoid is fatty acid amide hydrolase (FAAH). Therefore we have developed the fluorescence-based assay system for FAAH. We established stable CosM6 cell lines expressing human FAAH. We also synthesized 2-oxo-2H-chromen-7-yl decanoate (DAEC) as a fluorogenic substrate for FAAH. When crude membrane extracts stably expressing FAAH was incubated with DAEC at $25^{\circ}C$, FAAH reacted specifically to DAEC and catalyzes the hydrolysis of DAEC into decanoic acid and highly fluorescent coumarin. Furthermore, the serin hydrolase inhibitor, phenylmethanesulfonylfluoride, inhibited the coumarin release to the reaction buffer in concentration dependent manner. This assay system is suitable for high-throughput screening since this system has simple experimental procedure and measurement method.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.879-885
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• 2011

This study was to identify and quantify the flavor compounds in cream cheese and cholesterol-removed cream cheese made from whole milk powder stored at $7^{\circ}C$ for 4 wk. Flavor compounds of cream cheese were identified using gas chromatography mass spectroscopy and quantified by gas chromatography. The tentatively identified flavor compounds were mainly eight from fatty acids in cream cheese made from whole milk powder (CCWMP) and nine from fatty acids in cholesterol-removed cream cheese made from whole milk powder (CRCCWMP). In quantitative analysis of the flavor compounds, most of the volatile compounds were slightly increased during storage. N-Decanoic acid was produced only in CCWMP. On the basis of the results, it was concluded that the quality and quantity of flavor compounds in CCWMP and CRCCWMP have almost no adverse effects in comparison with that of whole milk-made cream cheese.