• Journal of fish pathology
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• v.20 no.2
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• pp.109-117
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• 2007

This study was performed to identity non hemolytic streptococcus from cultured flounder (Paralichthys olivaceus) with Streptococcosis in the Jeju island. The result of BIOLOGTM test was Streptococcus uberis that simility of 0.5 and 98% identified in MicroLogTM system (Release 4.05). Carbohydrate utility pattern was dextrin, N-acetyl-D-glucosamine, arbutin, maltose, maltotriose, D-cellobiose, D-fructose, D-mannose, α-D-glucose, D-mannitol, β-methyl D-glucoside, salicin, sucrose, D-trehalose, pruvatic acid methyl ester, mono-methyl succinate, glycerol. In addition hemolysis test for S. parauberis and were S. iniae hemolysis in BAP (Blood agar plate). Antibiotic test for S. parauberis were Ampicillin, Amoxicillin and Fluoroquinolone sensitivity. Mutiplex PCR assay were detected S. pauberis (718 bp), S. iniae (870 bp) L. garviae (1,100 bp). Dectected S. parauberis (718 bp) were result of 16S rRNA sequence identified with S. parauberis (Gene bank accession number X89967). All isolated S. parauberis that with bouned by one group. The result were S. pauberis that γ-hemolytic chain form cocci and negative reaction of catalase, Multiplex PCR assay were 718 bp amplicon size.

• The Korean Journal of Pain
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• v.23 no.1
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• pp.1-10
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• 2010

Background: Recent studies indicate that reactive oxygen species (ROS) are involved in persistent pain, including neuropathic and inflammatory pain. Since the data suggest that ROS are involved in central sensitization, the present study examines the levels of activated N-methyl-D-aspartate (NMDA) receptors in the dorsal horn after an exogenous supply of three antioxidants in rats with chronic post-ischemia pain (CPIP). This serves as an animal model of complex regional pain syndrome type-I induced by hindpaw ischemia/reperfusion injury. Methods: The application of tight-fitting O-rings for a period of three hours produced CPIP in male Sprague-Dawley rats. Allopurinol 4 mg/kg, allopurinol 40 mg/kg, superoxide dismutase (SOD) 4,000 U/kg, N-nitro-L-arginine methyl ester (L-NAME) 10 mg/kg and SOD 4,000 U/kg plus L-NAME 10 mg/kg were administered intraperitoneally just after O-ring application and on the first and second days after reperfusion. Mechanical allodynia was measured, and activation of the NMDA receptor subunit 1 (pNR1) of the lumbar spinal cord (L4-L6) was analyzed by the Western blot three days after reperfusion. Results: Allopurinol reduced mechanical allodynia and attenuated the enhancement of spinal pNR1 expression in CPIP rats. SOD and L-NAME also blocked spinal pNR1 in accordance with the reduced mechanical allodynia in rats with CPIP. Conclusions: The present data suggest the contribution of superoxide, produced via xanthine oxidase, and the participation of superoxide and nitric oxide as a precursor of peroxynitrite in NMDA mediated central sensitization. Finally, the findings support a therapeutic potential for the manipulation of superoxide and nitric oxide in ischemia/reperfusion related pain conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.149-154
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• 2007

An antibacterial substance to the Streptococcus mutans, a causative bacterium for decayed teeth, was isolated from the dried sea mustard, Undaria pinnatifida, and identified by GC and GC/MS. Acetone extract from the sea mustard (10.4 kg), was evaporated and partitioned to 4 fractions such as hexane, chloroform, butanol and water. The most active chloroform fraction were further purified through basic alumina, silicic acid and ODS column, successively, and finally, 3 antibacterial substances were isolated on the HPLC attached ODS column by using 95% MeOH and guided with UV detector (254 nm). Antibacterial substances (total 160mg, yield $1.5\times10^{-3}$%) had the same Rf value (0.42) on the TLC developed hexane diethyl ether acetic acid (80:30:1) and those methyl esters moved to 0.95. They were identified as the same unsaturated fatty acid, $C_{18:4,\;n-3}$ (3,6,9,12-octadecatetraenoic acid, stearidonic acid) compared relative retention times (15.5 min) with authentic fatty acid on the GC chromatogram. It was further confirmed unambiguously on the GC/MS giving molecular ion peak at m/z 290 which coincided with its methyl ester.

• Korean Journal of Pharmacognosy
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• v.6 no.1
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• pp.15-21
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• 1975

The free fatty acids were prepared from the ethereal fraction of Panax ginseng. The prepared acids were methylated with diazomethzne. The methyl esters of saturated and unsaturated fatty acids were separated by the means of mercuric acetate method and column chromatography. The separated methyl esters were gaschromatographed and analyzed. The obtained conclusions were as follows. 1. The root of six-year old Korean Panax ginseng contains 0.28% of free fatty acids. 2. It was found that 24 kinds of free fatty acids existed in Panax ginseng. Among them, 22 kinds of free fatty acids were indentified by the gas chromatogram and the graphical method but the rest, 2 kinds of them were not identified by the only gas chromatographical data. The amount of each free fatty acid which was not identified was predominant and they were supposed to be unusual free fatty acids which would not commonly exist in nature. These results were shown in Table III. 3. $L_{EE}$ and $L_{EE}$ reported that n18:3 existed in Panax ginseng. However, in this experiment, n18:3 did not exist in Panax ginseng, and instead, peak XVI appeared between n18:2 and n18:3 as shown in Fig. 9.

• Natural Product Sciences
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• v.27 no.2
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• pp.86-98
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• 2021

This study was designed to characterize the effect of ginsenoside-Rg2 (Rg2), one of panaxatriol saponins isolated from Korean ginseng root, on the release of catecholamines (CA) in the perfused model of the rat adrenal medulla, and also to establish its mechanism of action. Rg2 (3~30 µM), administered into an adrenal vein for 90 min, depressed acetylcholine (ACh)-induced CA secretion in a dose- and time-dependent manner. Rg2 also time-dependently inhibited the CA secretion induced by 3-(m-chloro-phenyl-carbamoyl-oxy)-2-butynyltrimethyl ammonium chloride (McN-A-343), 1.1-dimethyl-4-phenyl piperazinium iodide (DMPP), and angiotensin II (Ang II). Also, during perfusion of Rg2, the CA secretion induced by high K⁺, veratridine, cyclopiazonic acid, methyl-1,4-dihydro-2,6-dimethyl-3-nitro-4-(2-trifluoro-methyl-phenyl)-pyridine-5-carboxylate (Bay-K-8644) depressed, respectively. In the simultaneous presence of Rg2 and N^ω-nitro-L-arginine methyl ester hydrochloride ʟ-NAME), the CA secretion induced by ACh, Ang II, Bay-K-8644 and veratridine was restored nearly to the extent of their corresponding control level, respectively, compared to those of inhibitory effects of Rg2-treatment alone. Virtually, NO release in adrenal medulla following perfusion of Rg2 was significantly enhanced in comparison to the corresponding spontaneous release. Also, in the coexistence of Rg2 and fimasartan, ACh-induced CA secretion was markedly diminished compared to the inhibitory effect of fimasartan-treated alone. Collectively, these results demonstrated that Rg2 suppressed the CA secretion induced by activation of cholinergic as well as angiotensinergic receptors from the perfused model of the rat adrenal gland. This Rg2-induced inhibitory effect seems to be exerted by reducing both influx of Na⁺ and Ca²⁺ through their ionic channels into the adrenomedullary cells as well as by suppressing Ca²⁺ release from the cytoplasmic calcium store, at least through the elevated NO release by activation of NO synthase, which is associated to the blockade of neuronal cholinergic and AT₁-receptors. Based on these results, the ingestion of Rg2 may be helpful to alleviate or prevent the cardiovascular diseases, via reduction of CA release in adrenal medulla and consequent decreased CA level in circulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.738-746
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• 2006

Aroma compounds in four different Byeolmijang made from optional ingredient addition were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the four different Byeolmijang during aging were 1-octene-3-ol, hexanal, benzeneacetaldehyde, benzaldehyde, fufural, pyrazine, furan and phenol type compounds. Generally, benzeneacetaldehyde, benzaldehyde, fufural and phenol type compounds were increased during aging. On the other hand, 1-octen-3-ol, hexanal and furan were decreased during aging. Furfural, 2-furanmathanol and benzeneacetaldehyde in Sanghwangjang, 3-methyl-1-butanol, phenol and 1H-indole in Mujang, hexanal, 1-octen-3-ol and 2,4-decadienal in Bizijang and hexanal, tetramethylpyrazine and 2-methoxy-4-vinylphenol in Jigeumjang were identified as major aroma compounds, respectively. Generally, the major aroma compound in four different Byeolmijang with optional ingredient was similar with control and pyrazine, furan and phenol type compounds were decreased to addition with optional ingredient. The major aroma compound in Sanghwangjang with optional ingredient (onion) were 1-hexanol and 2,5-dimethylthiophene and the major aroma compounds were 1,2,4-trithiolane and 2-buthyl-2-octenal in Mujang with optional ingredient (Letinus edodes). Furfural, benzaldehyde, benzeneacetaldehyde, 1,2,4-trithiolane and lenthionine were detected in Bizijang due to the addition of powdered Letinus edodes. Linaool and ${\beta}-lonone$ were detected in Jigeumjang due to the addition of powdered red pepper.

• Journal of Nutrition and Health
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• v.10 no.1
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• pp.34-37
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• 1977

Quantitative analysis of the fatty acids contained in Duck meat was carried out by the Gas Chromatography with Flame ionization Detector, The general components and chemical constants have been performed with A.O.A.C. methods. The results art summarized as follows : 1. General composition of Duck meat come out to be 64.87% moisture, 19.06% protein, 17.05% fat, and 1.02% ash. 2. It was investigated that extraction of lipids were performed by Soxhlet extractor for 12 hours. Amounts of lipids were extracted 79.57% in ethylether, 70.15% in chloroform, and 72.35% in n-hexane. 3. Chemical constants of lipids in Duck meat were obtained as follows : Saponification number 201.5, Acid number 5.01, Iodine number 50.1 and Carbonyl number 4.5 4. It was investigated that the fatty acid component were quantitatively determined by the gas chromatography : Linolenic acid 1.6%, Linoleic acid 19.9%, Oleic acid 45.9%, Stearic acid 3.1% Palmitic acid 17.2% and Myristic acid 0.12% in leg portion. Linolenic acid 1.7% Linoleic acid 17.2%, Oleic acid 51.2%, Stearic acid 3.3%, Palmitic acid 17.1% and Myristic acid 0.17% in breast portion. 5. Cholesterol of blood, breast and leg portion fat in Duck were obtained as follows : Total cholesterol 200 mg%, 260 mg% , and 400 mg% respectively; cholesterol ester 120mg%, 151 mg%, and 240mg% respectively.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.9 no.1
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• pp.23-40
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• 1999

The analysis of thiodiglycolic acid in urine has been used as an index of biological exposure to vinyl chloride. Unfortunately thiodiglycolic acid has a strong hydrophilic character, because it has two carboxylic groups, so that it can only be extracted with organic solvent with a great difficulty. Underivatized thiodiglycolic acid tends to tail because of non-specific interaction with the inert support. Therefore, esterification is the obvious first choice for derivatization of thiodiglycolic acid, particularly for gas chromatography. In this study, the focus of interest is to compare two method of esterifications (methylation and silylation). Methylation is to make the methyl ester of thiodiglycolic acid by reaction with diazomethane. Silylation is to make the trimethylsilyl ester of thiodiglycolic acid by reaction with N-trimethylsily-ldiethylamine. The results and conclusions are as the following: 1. The detection limit (sensitivity) of methylated thiodiglycolic acid was $5.00{\mu}g/m{\ell}$ and silylated thiodiglycolic acid was $3.07{\mu}g/m{\ell}$ by gas chromatography with flame ionization detector. 2. The optimal liquid-liquid extraction of thiodiglycolic acid was as following: To each of the tubes, $15m{\ell}$ of urine, concentrated sulfuric acid (pH 1 - 2) and 5 gsodium sulfate were added. The samples was extracted three times with $5m{\ell}$ ethylacetate each time. 3. The methylated thiodiglycolic acid was more stable than silylated thiodiglycolic acid in extractional solvent which contained humidity. 4. The precision (pooled coefficient of variation for 4 days) of the analysis was 0.07324 in methylated thiodiglycolic acid with external standard calibration, and 0.07033 in methylated thiodiglycolic acid with internal standard calibration. 5. The precision (pooled coefficient of variation for 4 days) of the analysis was 0.10914 in silylated thiodiglycolic acid with external standard calibration, and 0.13602 in silylated thiodiglycolic acid with internal standard calibration. From the above results, the analysis of methylated thiodiglycolic acid was more sensitive (limit of detection) than silylated thiodiglycolic acid by gas chromatography. However, the methylated thiodiglycolic acid was stable in the humidity and was separated sharply on chromatogram. Also, analysis of methylated thiodiglycolic acid was more precise (pooled coefficient of variation for 4 days) than silylated thiodiglycolic acid. In conclusion, it is established that the analysis of methylated thiodiglycolic acid is appropriate for biological monitoring of exposure to vinyl chloride.

• Applied Chemistry for Engineering
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• v.4 no.1
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• pp.132-143
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• 1993

Aminomethyl polystyrene resins were prepared either from chloromethyl-resin(Merrifield resin) or from direct amidoalkylation of polystyrene resin. Two kinds of aminomethlyl resin were lengthened with spacer arms via sequential coupling of five ${\varepsilon}$-aminocaproic acids(ACA) respectively. In case of the resin prepared from the Merrifield resin, the amounts of free amino group of the resin were reduced by 25~30% after each coupling of ACA. But the one from direct amidoalkylation showed 3~5% loss after each coupling of ACA. 4-Nitroso-5-aminopyrazole resin was made by reacting ACA spacer arm resin, which was made from direct amidoalkylated resin, with 5-phenyl-7-methylpyrazole [4,3-c][1,2,4]oxadiazin-3-one. Several polymeric active esters of N-blocked amino acids were prepared from the 4-nitroso-5-aminopyrazole bound resins. In anchoring step of the amino acid derivatives on the resin, no substantial effect of bulkiness was found. 4-Nitroso-5-aminopyrazole bound active ester resins were found to be very reactive in N-acylation, The resulting peptides were obtained with 90~95% yield and characterized by NMR and other physical methods.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.5
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.