公开(公告)号：KR101099895B1

公开(公告)日：2011-12-28

申请号：KR1020110035908

申请日：2011-04-18

Applicant: 강원대학교산학협력단

Inventor： 김태웅 ,  박해일 ,  성재모 ,  조재열

IPC: C07C43/23 ,  C07C43/205 ,  A61K31/085 ,  A61P35/00

Abstract: PURPOSE: An isooctylphenol derivative inducing the apoptosis of cancer cells by improving the activity of AMPK, and a use thereof as an anti-cancer drug are provided to generate the cell cycle arrest and MAPK of the cancer cells. CONSTITUTION: An isooctylphenol-4 compound marked with chemical formula (I) is an active component of an anti-cancer drug composition. The anti-cancer effect of the isooctylphenol-4 compound can be tested by the following steps: synthesizing a biosynthesis compound of isooctylphenol-4; and examining a transmitting process of the cancer cell death signal of the isooctylphenol-4.

Abstract translation: 目的：通过改善AMPK活性诱导癌细胞凋亡的异辛基酚衍生物，提供其作为抗癌药物的用途，以产生癌细胞的细胞周期停滞和MAPK。 构成：用化学式（I）标记的异辛基酚-4化合物是抗癌药物组合物的活性成分。 异辛基酚-4化合物的抗癌作用可以通过以下步骤来测试：合成异辛基酚-4的生物合成化合物; 并检查异辛基酚-4的癌细胞死亡信号的传递过程。

公开(公告)号：KR1020080101258A

公开(公告)日：2008-11-21

申请号：KR1020070047781

申请日：2007-05-16

Applicant: 강원대학교산학협력단

Inventor： 오덕환 ,  최재호 ,  김태웅 ,  김재명

IPC: A23B7/10 ,  A23B7/154 ,  A23B4/02 ,  A23B4/023 ,  A23B7/00

CPC classification number: A23B7/10 ,  A23B4/0235 ,  A23B7/154

Abstract: A food conservation method for preventing the food poisoning is provided to suppress rearing food poisoning bacteria and enterotoxin by using pH, Aw(activity of water) or the environment parameter of the temperature so that the stability of the food be secured. A food conservation method for preventing the food poisoning comprises the following steps of: a step processing the food by the acid solution and maintaining the acidic condition of the food with pH 1-7 (a); a step maintaining Aw(activity of water) 0.1-1.0 (b); or a step keeping foods on 1-15deg.C(c). In the (a)step, the acidic condition is maintained by being processed by the acid solution including the hydrochloric acid, the sulfuric acid or the nitric acid etc.

Abstract translation: 提供了防止食物中毒的食物保存方法，通过使用pH，Aw（水的活性）或温度的环境参数来抑制饲养食物中毒细菌和肠毒素，从而确保食品的稳定性。 用于防止食物中毒的食物保存方法包括以下步骤：通过酸溶液对食物进行步骤处理并保持pH 1-7（a）的食品的酸性状态; 维持Aw（水的活性）0.1-1.0（b）的步骤; 或在1-15℃保持食物的步骤（c）。 在（a）步骤中，酸性条件通过包括盐酸，硫酸或硝酸等的酸性溶液进行处理