• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.425-433
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• 2015

This study investigated changes in physicochemical characteristics by drying and fermentation in order to utilize Actinidia arguta. Moisture content of A. arguta was 85.81%. Major sugar and organic acids were sucrose, succinic acid, and citric acid. A. arguta contained 19 kinds of amino acids, including 8 kinds of essential amino acids such as valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, and lysine. For total organic acids, sample fermented for 17 h at $50^{\circ}C$ under a relative humidity of 80% showed 29,026.53 mg/100 g total organic acids. For total free sugars, cold-dried sample showed the highest level at 6,560.86 mg/100 g, which decreased to 2,386.73 mg/100 g after blanching. For the ratio of essential amino acids, freeze-dried sample showed a content of 11.66%, which increased 4-fold up to 40.71~55.50% with fermentation. Both GABA and vitamin U were highest after 17 h of fermentation (110.29 mg and 6.78 mg/100 g fresh weight, respectively). A. arguta contains a variety of free amino acids that increase in amount after fermentation and thus is expected to be developed as a functional food and substitute tea.

• Microbiology and Biotechnology Letters
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• v.28 no.4
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• pp.209-213
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• 2000

The cultured mycelia of Ganoderma lucidum were extracted and the extract was separated into six fractions by organic solvent fractionation. The antihepatotoxic activity of all the fractions was evaluated by measuring activities of glutamic pyruvic transaminase (GPT) and glutamic oxaloacetic transaminase (GOT). Among the fractions tested, the high-polarity fractions such as aqueous and n-butanol fractions significantly reduced activities of GPT and GOT in CCl4- and galactosamine-intoxicated rat primary hepatocytes. When intracellular synthetic activities were measured by pulsing the rate primary cultured hepatocytes with [3H]-uridine and [3H]-leucine, activities of DNA, RNA and protein. When direct toxicities of the fractions were measured against human hepatoma(SK-Hep-1), the non-polarity fractions such as n-butanol and ethyl acetate fractions showed potent direct cytotoxicities even at the concentration of 1 $\mu\textrm{g}$/ml. These data showed that Ganoderma lucidum has hepatoprotective and hepatotoxic recovery principles in its mycelia.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.191-200
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• 1979

For the use of antarctic krill as a fond protein source its compositional characteristics were investigated as the first part of the work includes other subjects such as processing of drill paste, concentrates, and fermented or seasoned product. In general composition of fresh frozen and preboiled frozen krill on board, the contents of crude fat and free amino nitrogen were higher in the former than in the latter which contained a high amount of ash. VBN was rather high as much as 37.6 and $26.4\;mg\%$ in both fresh frozen and preboiled krill. The pH of drill homogenates was 7.1 to 7.2 in both cases. Such a low pH might be attributed to a long term storage and temperature fluctuations during frequent transshipping. The amino acid competition of fresh frozen krill meat showed relatively high amount of glutamic acid, aspartic acid, lysine, proline, and leucine while methionine, histidine, serine, tyrosine, and phenylalanine were lower. Among the essential amino acids lysine and leucine were higher and methionine was lower. In tile composition of free amino acid proline, lysing, arginine, and alanine were higher comparatively to the contents of histidine, aspartic acid, serine, and threonine. It is noteworthy for nutritional qualification that tile essential amino acids particularly as lysine were abundant similarly to that of fishes. Heavy metal contents of krill meat 0.039 to 0.048 ppm as Hg, 0.06 to 0.11 ppm as Pb, less than 0.32 ppm as Zn, 0.008 to 0.012 ppm as Cd, 0.61 to 0.68 ppm as Fe, 0.87 to 1.37 ppm as Cu, and nondetective as Cr. A high Cu content seems to be resulted by tile blood pigment of crustacea. The ratio,1 of edible portion to non-edible portion were 37:63 in fresh frozen and 42:58 in preboiled frozen krill respectively. Release of drip after thawing was more in fresh frozen than in preboiled frozen drill marking $36\%$ and $24\%$ of both respectively.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.71-77
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• 1973

The results, which was analytically surveyed the free amino acids by the automatic amino acid analyzer adding the enzyme on the Korean cow's fore shank muscles, are as follows: 1. The content of free amino acids in the fore shank muscles, without addition of the enzyme orderly contains alanine, glutamic acid, lysine, glycine, histidine, leucine, threonine, arginine, cystine, serine, proline, isoleucine, phenylalanine, tyrosine, methionine, aspartic acid and valine. 2. In accordance with the addition of the enzyme, by 0.01%, 0.05% and 0.1% the nine free amino acids of glutamic acid, glycine, alanine, cystine, valine, isoleucine, leucine, lysine and arginine were continuosly increased. 3. Proline and histidine were decreased at the enzyme addition of 0.01% after showing the high content at the control, but the quantity of free amino acids was increased according to the increase of the quantity of the enzyme. 4. Aspartic acid, threonine, serine, methionine, tyrosine and phenylalanine were increased till the enzyme addition of 0.05% and remarkably decreased from 0.1%. 5. At cooking the meat, the quantity of the enzyme addition was most effective at 0.05% of meat weight.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.587-595
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• 2008

In order to develop a new starter for fermented milk, 1037 bacterial strains were isolated from raw milk. The strain that showed excellent acid producing and angiotensin converting enzyme (ACE) inhibitory activity (88.6%) was selected and identified as a Lactobacillus zeae based on the result of API carbohydrate fermentation pattern and 16S rDNA sequence. Lactobacillus zeae RMK354 was investigated further to study its physiological characteristics. It showed strong ACE inhibitory activity compared with commercial LAB starters tested. The optimum growth temperature of L. zeae RMK354 was $40^{\circ}C$ and it took 10 hr to reach pH 4.3 under this condition. L. zeae RMK354 showed more sensitive to penicillin-G, bacitracin, novobiocin, in a comparison of 14 different antibiotics, and showed most resistance to polymyxin B and vancomycin. It showed higher esterase and leucine arylamidase activities compared with 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hr. It showed inhibitory activity against Salmonella Typhimurium with the rate of 60%. Based on these and previous results, L. zeae RMK354 could be an excellent starter culture for fermented milk with high level of ACE inhibitory activity.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.185-192
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• 1995

Microbial and chemical changes of salt-fermented youbsak which is a traditional processed fish product only manufactured in Hampyung bay region were investigated in this study. Total microbial cells of salt-fermented youbsak was gradually increased up to 30 days fermentation and then it was decreased. The pH and total acidities of fermented youbsak were not greatly changed, except for a rapid decrease in pH and acidity after 15 days fermentation. Volatile basic nitrogen and amino-type nitrogen were rapidly increased until 30 days fermentation and then slightly decreased by adding the extracted soup of pig bones. Palmitic acid was the most abundant fatty acid, and the major free amino acids in salt-fermented youbsak were composed of leucine, tyrosine, glutamic acid, valine, isoleucine, alanine and methionine.

• Journal of Embryo Transfer
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• v.13 no.3
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• pp.251-259
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• 1998

Concentrations of free amino acids in the BF of IVP bovine BL and HBL were examined in this study. The embryos derived from IVF oocytes were cultured in a SOFM containing BSA, EAA and NEAA. BF was aspirated from BL (180 h of age after insemination) and HBL (216 h of age after insemination), and introduced into drops of SOFM (30$\mu$l/drop) containing PVA through micromanipulation. The medium containing BF was then subjected to measurement of 20 amino acids by an automatic amino acid analyzer. The concentrations of isoleucine, leucine and methionine were higher (p〈0.05) in the BF from HBL than from BL, and no difference was found in aspartate or glutamate concentrations between BL and HBL, while threonine, alanine (p〈0.01) and the rest of the amino acids (p〈0.001) were significantly higher in the BF from HBL than from BL. Cystine was not found in either BL or HBL. A high concentration of glutamine was found in the BF from both BL and HBL, although it was not added to the culture medium. These results indicate that bovine BF contains several EAA (methionine in BL and isoleucine, leucine and methionine in HBL) and NEAA (alanine, glutamate, glycine, proline, serine and aspartate in BL, and glutamate and aspartate in HBL), and there is significant differences in the amino acid concentration in the BF between BL and HBL derived by WP.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.174-180
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• 2000

This work was carried out to investigate the effects of mashing proportion of meju(as wet weight basis of raw soybean) to 20% salt brine on the chemical compositions and sensory characteristics of kanjang. By increasing the salt brine proportion in the kanjang mash, total nitrogen, TCA soluble nitrogen and total free amino acid content in kanjang were decreased accordingly, but although pH values and organic acids content were not different noticeably, the major organic acids in kanjang, lactic acid, pyroglutamic acid and acetic acid were increased up to the mashing proportion of 1:2 from 1:1 and pH values decreased up to that of 1:2.5. Residual sugar content in 1:1 kanjang was exceptionally high. The major free amino acids in kanjang were glutamic acid, lysine, alanine and leucine. The acceptability scores of kanjang tested by sensory evaluation were decreased in inverse proportion to the salt brine proportion of kanjang mash, but those of kanjang samples with $1:1{\sim}1:2.5$ mashing proportions were not significantly different but that of 1:3 different from 1:1 statistically at 5% level. The major chemical compositions, significantly effective to the acceptability of kanjang, were found to be glutamic acid and free amino acid by statistical analysis.

• Applied Biological Chemistry
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• v.19 no.4
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• pp.189-201
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• 1976

In an effort to develop a microbial in secticide, B. thdringiensis var. thuringiensis was cultured in the medium composed of cocoon-cooked water from a filature. The results obtained are summarized as followss : (1) Bacillus thuringiensis is a bacterium producing a ${\delta}-endotoxin$ especially toxic to lepidopterous insects and a thermostable exotoxin harmful to dipterous insects. (2) With a view to utilizing the cocoon-cooked water discarded from the filature, as a nutrient source in the B. thuingiensis culture, it was analyzed to contain large amounts of various minerals and protein (7.5 mg/ml) believed to be extracted from the pupae. (3) A large amount of the ${\delta}-endotoxin$ can be obtained most cheeply by using cocoon-cooked water instead of distilled water in preparing GYS and citrate salts media. (4) The largest amount of a mixture of the vegetative cells, spores, and crystals was obtained by addition of 8 gr/l of glucose to the GYS medium. (5) The growth of the bacterium was far better, when leucine, isoleucine, and valine were added all together to the citrate salts medium to the concentration of $1.25{\times}10^{-3}M$. (6) The best growth was observed by addition of Na-glutamate to the citrate salts medium to the concentration of $2.5{\times}10^{-3}M$. (7) The optimal culture time ranged from 9 to 15 days. (8) The highest mortality was shown in Pieris rapae Linne with a pH of the total body extract of 8.4, whereas Dendrolimus spectabilis Butler and Bombyx mori Linne with lower pH's were less susceptible to the ${\delta}-endotoxin$. (9) The presence of the thermo stable exotoxin was confirmed by the fact that the supernatant of the culture was very toxic to the Drosophila melanogaster tested.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.9-15
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• 2000

To investigate changes of components in salt-fermented anchovy, Engraulis japonims sauce during fermentation, various chemical properties were examined at $1.5{\~}3$ months interval during 18 months fermentation. Moisture content and pH were decreased slightly, but the contents of VBN and crude protein, total and amino nitrogen, hydrolytic degree and absorbance at 453 nm were increased gradually during fermentation. On the other hand, ash content and salinity showed almost no change. Hk and uric acid were the most abundant in ATP related compounds, ranging from $80.1{\%}\;to\;92.7{\%}$ in salt-fermented anchovy sauce during the fermentation, After 18 months of fermentation the sauce was rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, isoleucine, valine in that order.