• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.54-59
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• 1995

Compositional changes in pungent components of Dolsan Leaf Kimchi during fermentation were investigated. Major volatile compounds identified in the kimchi were 3-isothiocyanate-1-propene(allyl isothiocyanate, AITC) di-2-propenyl disulfide, 1-methoxy-2-butanol, 4-isothiocyanate-1-butene and dimethyl trisulfide. The contents of allyl isothiocyanate and 4-isothiocyanate-1-butene decreased, while dimethyl trisulfide increased during fermentation and storage. 1-methoxy 2-butanol increased at the initial stage of fermentation, showing highest at 2~3 days, and decreased thereafter. Di-2-propenyl disulfide decreased after 5 days and increased after 10days of storage. Total glucosinolate content increased by 3days and decreased from 4days of storage.

• Journal of the Korean Society of Food Culture
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• v.8 no.2
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• pp.147-151
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• 1993

The composition of isothiocyanates in Dolsan leaf mustard was investigated. Five major volatile isothiocyanates detected in leaf mustard were sec-butyl isothiocyanate, allyl isothiocyanate, 3-butenyl isothiocyanate, n-hexyl isothiocyanate and ${\beta}-phenylethyl$ isothiocyanate. In both leaf and leaf stalk allyl isothiocyanate and 3-butenyl isothiocyanate were the most abundant. The compositional difference of isothiocyanates between leaf and leaf stalk was that n-hexyl and ${\beta}-phenylethyl$ isothiocyanates were present more in leaf than leaf stalk.

• Analytical Science and Technology
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• v.26 no.1
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• pp.73-79
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• 2013

The allyl isothiocyanate, capsaicin and dihydrocapsaicin as main components in self defense sprays were determined by gas chromatography-mass spectrometer (GC-MS). Although self defense spray was used to protect by myself, a social problem could be caused by the hazard of spray chemical due to use pungent liquid. To identify this, the pH of pungent liquid solutions, solubility to detergents, the existence of other materials and the types and amounts of pungent material in spray chemicals were investigated in this work. Finally, the amounts of allyl isothiocyanate, capsaicin and dihydrocapsaicin as pungent materials in them were determined by GC-MS. The pH of chemicals were about 5.7 as weak acid, the detergents can emulsify them with water well. And they did not contain fluorescent materials and hazard organic solvents. The pungent components in three real samples were only allyl isothiocyanate [47,600 mg/kg (47.6%)] in one sample, and mixtures with capsaicin [228 mg/kg~368 mg/kg (1.14%~1.84%)] and dihydrocapsaicin [224 mg/kg~414 mg/kg (1.12%~2.07%)] in the others, respectively.

• Toxicological Research
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• v.18 no.3
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• pp.249-257
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• 2002

Cytochrome P450 3As such as 3A4 and 3A5 metabolize a wide range of pharmaceutical compounds. The vectors for the expression of fusion protein containing an N-terminal human P450 3A4 or P450 3A5 sequences and a C-terminal rat NADPH-cytochrome P450 reductase moiety were constructed. These plasmids were used to express the fusion protein in Escherichia coli DH5$\alpha$ cells. High levels of expression were achieved (100~200 nmol/liter) and the expressed fusion protein in E. coli membranes were catalytically active for nifedipine oxidation, a typical enzymatic activity of P450 3A4. The NADPH-P450 reductase activities of these fusion protein were also determined by measuring reduction of cytochrome c. To fine a specific Inhibitor of P450 3A4 from naturally occurring chemicals, a series of isothiocyanate compounds were evaluated for the inhibitory activity of P450 using the fusion proteins in E. coli membranes. Of the five isothiocyanates (phenethyl isothiocyanate, phenyl isothiocyanate, benzol isothiocyanate, benzoyl isothiocyanate and cyclohexyl isothiocyanate) tested, benzoyl isothiocyanate showed a strong inhibition of P450 3A4 with an $IC_{50}$value of 2.8 $\mu\textrm{M}$. Our results indicate that the self-sufficient fusion protein will be very useful tool to study the drug metabolism and benzyl isothiocyanate may be valuable for characterizing the enzymatic properties of P450 3A4.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.16-20
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• 1986

The major pungent component from Korean radish roots was purified by reverse phase high performance liquid chromatography (RPHPLC), and characterized as 4-methylthio-3-butenyl isothiocyanate on the basis of the sensory test (pungency), UV spectrum and mass spectrum analysis. The purified isothiocyanate moved as a single peak(retention time, 5.2 min) in RP-HPLC analysis, and as a single spot(Rf, 0.9) in TLC analysis.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.33-39
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• 1985

The volatile sulfur components from two varieties of radishes ('Taeback' and 'Altali'), obtained by steam distillation and solvent ($CCl_4$) extraction, were isolated and charac-terized by GC/MS analysis. The GC profile of the volatile sulfur com-pounds in the steam distillates from two types of radishes was quite similar. 4-Me-thylpentyl, 3-methylthiopropyl, 4-methylthio-3-butenyl, 4-methylthiobutyl and 5-methyl-thiopentyl isothiocyanates, 5-methylthio-4-pentenenitrile, 1-methylthio-3-pentanone, and dimethyl sulfides were commonly identified. In the $CCl_4$ extract, 4-methylsulfinyl-3-bu-tenyl isothiocyanate was obtained as another major constituent. Whereas 4-methylthiobutyl isothiocyanate was found to be a predominent component in the steam distillate, 4-methylthio-3-butenyl isothiocyananate was a major one in the $C1_4$ extract.

• Biomolecules & Therapeutics
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• v.2 no.1
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• pp.11-15
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• 1994

The detoxifying properties of cruciferous vegetables components have been the subject of several recent investigations. Evidences from many biochemical and pharmacological studies indicated that higher consumption of cruciferous vegetables is associated with lower incidence of harmful actions such as hepatotoxicity and oxidative stress in animal and human populations. Recently, it has been reported that drug metabolizing and detoxifying enzyme activities were increased by cruciferous vegetable extract in which sinigrin is known to be a main active component, accounting for about 2 to 3 percents of total extract. The detoxifying effect of sinigrin has been well reported in several literatures. The metabolism of sinigrin in animal, however, has not been reported yet. That led us to study the metabolism of sinigrin in rat. Sinigrin is nown to be metabolized into three compounds, i.e., allyl isothiocyanate, glucose and potassium phosphate in cruciferous vegetables. Allyl isothiocyanate was formed in rat hepatic mitochondrial fraction in dose and incubation time dependent manner, that was confirmed by HPLC. Glucose formation was came up with results similar to that of allyl isothiocyanate. Three hours after i.p. administration of sinigrin to rat, allyl isothiocyanate appeared in rat liver, and five hours later it was detected in liver and blood. The above results suggested that sinigrin might be metabolized into allyl isothiocyanate, glucose and potassium phosphate in rat.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.609-614
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• 2006

Quality changes in mustard leaf kimchi were investigated during storage for 60 days at $5^{\circ}C$. As the storage period changed from 0 to 60 days, the pH and reducing sugar content of mustard leaf kimchi decreased, while the total acidity and hunter's color increased. The vitamin C content in mustard leaf kimchi decreased gradually from 10 to 30 days and then markedly increased after 40 days. The total dietary fiber content and antioxidative activity were significantly higher in fresh mustard leaf kimchi than in fermented kimchi. The major volatile components of mustard leaf and mustard leaf kimchi were determined to be allyl isothiocyanate, 3-butenyl isothiocyanate and phenylethyl isothiocyanate. The contents of allyl isothiocyanate and phenylethyl isothiocyanate, the two major functional components, in mustard leaf kimchi were determined to be 43.72 and $36.17\;{\mu}g/g$ dry weight basis, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.171-174
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• 1992

Effects of ascorbic acid and citric acid on pungency and color stabilities in the Horseradish powder during 16 weeks storage were investigated. When the ascorbic arid added 0.1 wt.%, the effect of allyl isothiocynate stability was very significant after 16 weeks storage at 37$^{\circ}C$. However, the effect of citric acid on the allyl isothiocyanate stability was not observed. The results also showed that ascorbic acid and citric arid did not affect the color stability of the Horseradish powder significantly. When the Horseradish powder was tempered with water, the effect of ascorbic acid on stability of allyl isothiocynate and color value was shown.

• Korean Journal of Pharmacognosy
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• v.32 no.2 s.125
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• pp.140-144
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• 2001

The composition of essential oils in the leaves of three cultivars (Ban-Chung-Gat, Chung-Gat and Dolsan-Gat) of Brassica juncea L. were analyzed and their antifungal activity were investigated in this study. Allyl isothiocyanate, 2-phenyl ethyl isothiocyanate, 4-isothiocyanato-1-butene, 5-methyl isothiazole, benzene acetaldehyde, benzene propane nitrile and beta-ionone have been identified in all of the experimented oils. The main component of the oils from Ban-Chung-Gat and Chung-Gat was 2-phenyl ethyl isothiocyanate while allyl isothiocyanate was the representing compound in the oil of Dolsan-Gat. The antifungal activities of the oils were tested by micro broth dilution method and disc diffusion method. As the result the oils exhibited significant inhibiting activities against Aspergillus niger, A. flavus, Trichoderma viride, Candida albicans, C. utilis, C. tropicalis, Cryptococcus neoformans, Trichosporon mucoides, Trichophyton tonsurans and Geotrichum capitatum.