• Bulletin of the Korean Chemical Society
• /
• v.18 no.6
• /
• pp.631-635
• /
• 1997

Four steroids including two novel compounds have been isolated from a sponge of the genus Tethya. All of the compounds possess a 5α,8α-epidioxy functionality as a common structural feature. Two new steroids, 1 and 2, possess a cyclopropyl ring at C-24(26) of the side chain. The structures of these compounds have been determined by combined spectroscopic methods.

• Journal of the Korean Magnetic Resonance Society
• /
• v.11 no.2
• /
• pp.122-128
• /
• 2007

Three sterol sulfates were isolated from AMPK activity-guided fraction of a marine sponge Acanthodoryx fibrosa. Their structures were determined by an extensive NMR analysis, MS data, and two compounds were confirmed as unusual phosphorylated sterol sulfates by comparing with NMR data of the known compounds. Compound 3 was given to be a new dephosphated sterol sulfate derivative. Compound 1 moderately showed AMPK activation effect on L6 myoblast cell through Western blot analysis.

• Natural Product Sciences
• /
• v.5 no.4
• /
• pp.177-180
• /
• 1999

The ethanolic extracts of two shallow water sponge species collected from the Aegean Sea afforded thirteen terpenoids in total, two of which were determined to be new. The structure elucidation of the terpenoids was carried out by spectroscopic techniques and comparison with related authentic compounds. The terpenoids have also been assayed for antibacterial activity. This is the first report about the metabolites isolated from the marine sponges of the Aegean Sea in Turkey.

• Ocean and Polar Research
• /
• v.42 no.1
• /
• pp.15-20
• /
• 2020

The marine sponge Hyrtios sp. collected in the Philippines was extracted and partitioned. The resulting organic layer was purified by C₁₈ reversed-phase column chromatography and HPLC to achieve the separation of nine scalarane-type sesterterpenes, including one new compound with eight known scalarane analogs. The chemical structures of the isolated compounds 1-9 were elucidated by 1D and 2D NMR and MS data analysis. All nine compounds were evaluated for their antibacterial activities against three Gram-positive and three Gram-negative bacteria. The compound 3 exhibited potent antibacterial activities against Bacillus subtilis and Micrococcus luteus. The compounds 7 and 9 displayed considerable activities against Bacillus subtilis and the others had moderate results.

• Journal of Applied Biological Chemistry
• /
• v.49 no.1
• /
• pp.21-23
• /
• 2006

As part of a program to discover bioactive natural products from marine organisms, two new enantiomers, ent-3,6-Epidioxy-4,6,8,10-tetraethyltetradeca-7,11-dienoic acid and ent-[3,5-Diethyl-5-(2-ethyl-hex-3-enyl)-5H-furan-2-ylidene]-acetic acid methyl ether, were isolated from a sponge Plakortis sp. These compounds showed strong in vitro antiproliferative effects on promastigotes of Leishmania mexicania, flagellate protozoan that causes leishmaniasis. Structures were assumed by interpretation of NMR spectroscopic data and optical rotation. Both compounds exhibited significant antileishmanial activities in vitro with $IC_{50}$ of 1.0-23.0 ${\mu}g/ml$.

• Journal of Power System Engineering
• /
• v.18 no.6
• /
• pp.45-50
• /
• 2014

In the previous paper, we have reported on the development of foaming sponge seat with the auxiliary spring member and suggested new possibility of the special seat with the auxiliary plastic member for movie theater chair. In this study, we have examined the major design parameters needed in the development of a foaming sponge seat in which the mesh type plastic member are inserted to improve the vibration transfer effect of a chair seat. Through analyzing several prototypes by applying experimentation as well as the experimental modal analysis method, it was confirmed that the effect of vibration transfer can be improved through the use of a mesh type plastic member and applied to the design of practical chair seat.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.224.1-224
• /
• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.

• Journal of Microbiology and Biotechnology
• /
• v.16 no.10
• /
• pp.1577-1582
• /
• 2006

Cartilage tissue engineering has emerged as an alternative approach for reconstruction or repair of injured cartilage tissues. In this study, rabbit chondrocytes were cultured in a three-dimensional environment to fabricate a new cartilaginous tissue with the application of tissue engineering strategies based on biodegradable PLGA microspheres. Chondrocytes were seeded on PLGA microspheres and cultured on a rocking platform for 5 weeks. The PLGA microspheres provided more surface area to adhere chondrocytes compared with PLGA sponge scaffolds. The novel system facilitated uniform distribution of the cells on the whole of the PLGA microspheres, thus forming a new cartilaginous construct at 4 weeks of culture. The histological and immunohistochemical analyses verified that the number of chondrocytes and the amount of extracellular matrix components such as proteoglycans and type II collagen were significantly greater on the PLGA microspheres constructs as compared with those on the PLGA sponge scaffolds. Therefore, PLGA microspheres enhanced the function of chondrocytes compared with PLGA sponge scaffolds, and thus might be useful for formation of cartilage tissue in vitro.

• Bulletin of the Korean Chemical Society
• /
• v.16 no.7
• /
• pp.677-679
• /
• 1995

• Culinary science and hospitality research
• /
• v.23 no.3
• /
• pp.207-215
• /
• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.