http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 노주환 ( Joo Hwan Roh ) (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
-
유산균 발효에 의한 사물탕들부터 노다케네틴의 분리 및 함량분석
김동선 ( Dong Seon Kim ),노주환 ( Joo Hwan Roh ),조장원 ( Chang Won Cho ),마진열 ( Jin Yeul Ma ) 대한본초학회 2012 大韓本草學會誌 Vol.27 No.1
Objectives: The purpose of this study was to investigate the changes in the contents of constituents in Samultang and its fermentations with 10 species of lactic acid bacteria. Methods: Ten strains of lactic acid bacteria, Lactobacillus casei, L. acidophilus , L. casei, L. plantarum, L. amylophilus, L. curvatus, L. delbruekil subsp. lactis, L. casei , B. breve, and B. thermophilum, were used for the fermentation of Samultang. The increased and decreased constituents were identified using HPLC/DAD and various liquid chromatographic techniques, and the structure was elucidated using NMR and MS. These compounds were quantitatively analyzed using an HPLC/DAD system. Results: A remarkably increased component was identified to be nodakenetin and a decreased component was determined to be nodakenin. The fermentation of the ten lactic acid bacteria demonstrated that the decomposable rate of these two compounds in fermented Samultang were different. Samultang fermented by L. plantarum showed the most remarkable changes. Conclusion: Nodakenetin was identified as bioconversion component after fermentation and L. plantarum was discovered the best bacteria to increase the component.
-
김동선(Dong-Seon Kim),노주환(Joo-Hwan Roh),조장원(Chang-Won Cho),마진열(Jin Yeul Ma) 대한약학회 2011 약학회지 Vol.55 No.5
Traditional herbal medicinal preparation Bojungikki-tang (BJT) is well-known herbal medicine used as tonic. We fermented Bojungikki-tang using nine lactic acid bacteria strains and discovered two remarkably increased compositions from the fermented BJTs using HPLC/DAD analysis. HPLC/DAD-guided fractionation of the increased compositions followed by structure identification using NMR and MS identified liquiritigenin and isoliquiritigenin. These bioconversion compositions were quantitatively analyzed using HPLC-DAD. Liquiritigenin contents were highest in BJTs fermented with L. amylophilus (1.91 mg/g) and L. fermentum (1.89 mg/g), which were increased by 20-fold compared to BJT (0.09 mg/g). Isoliquiritigenin contents were highest in BJTs in fermented with L. plantarum (0.19 mg/g) and L. fermentum (0.19 mg/g), which were increased by 19-fold compared to BJT (0.01 mg/g).
-
Lactobacillus로 발효한 자음강화탕의 생물전환 성분분석
이광진 ( Kwang Jin Lee ),송나영 ( Na Young Song ),노주환 ( Joo Hwan Roh ),량춘 ( Chun Liang ),마진열 ( Jin Yeul Ma ) 한국응용생명화학회(구 한국농화학회) 2013 Journal of Applied Biological Chemistry (J. Appl. Vol.56 No.3
자음강화탕(Jaeumgangwha-tang, JGT)은 전통적인 한방처방으로, 만성 기관지염과 염증 질환 등을 치료하는데 사용된다. 자음강화탕을 10종의 균주로 발효한 후, HPLC-DAD를 이용하여 발효 전, 후의 자음강화탕에서 생물활성을 가지는 5-hydroxymethylfurfural (5-HMF), paeoniflorin, nodakenin, hesperidin, nodakenetin, palmatine, berberine, glycyrrhizin을 지표성분으로 설정하고 변화를 관찰하였다. 8종의 지표성분에 대하여 정성, 정량적인 동시분석을 수행하였고 머무름 시간(tR)과 UV 최대 흡수파장을 비교하였다. 이 결과 paeoniflorin이 6.95 mg/g으로 자음강화탕의 주성분으로 확인되었다. Lactobacillus fermentum KFRI 145으로 발효된 자음강화탕에서 nodakenetin의 함량이 0.47±0.01 mg/g으로 관측되어 nodakenetin이 발효 후의 자음강화탕에서 발효 전보다 2,250% 증가한 것을 확인하였다. 또한 Lactobacillus acidophilus KFRI 162으로 발효된 자음강화탕에서 paeoniflorin과 hesperidin을 제외한 가장 많은 화합물들이 증가하는 것을 확인하였다. Jaeumganghwa-tang (JGT) is a traditional herbal medicine used for chronic bronchitis and inflammatory diseases. The variation in the amount of bioactive components of JGT and its fermentation JGT with ten species of microorganism was investigated via high performance liquid chromatography coupled with diode array detection (HPLC-DAD). Simultaneous qualitative and quantitative analysis of eight bioactive compounds; 5- hydroxymethylfurfural (5-HMF), paeoniflorin, nodakenin, hesperidin, nodakenetin, palmatine, berberine and glycyrrhizin were achieved by comparing their retention times (tR) and UV spectra with those of the standard compounds. In the result, the paeoniflorin amount was 6.95 mg/g that as a main compound in JGT. The amount of nodakenetin was the highest in the fermented-JGT with Lactobacillus fermentum KFRI 145 (0.47±0.01 mg/g), which was increased by 2,250% compared to that in non-fermented JGT (0.02±0.00 mg/g). In the fermented JGT using Lactobacillus acidophilus KFRI 162, most components were increased than non-fermented JGT, except paeoniflorin and hesperidin.
ScienceON
KISS연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
