• 한국작물학회지
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• 제43권1호
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• pp.19-22
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• 1998

Effects of acute anoxia on carbohydrate hydrolytic enzyme activities and free amino acid contents in malt were examined. Malts were prepared with barley grains germinated for 7 days which contained the highest levels of amylolytic and(1-3,1-4)-$\beta$-glucanase activities. $\alpha$-Amylase and $\beta$-amylase activities in malts were not significantly affected by anoxia for 5 or 10 h.(1-3,1-4)-$\beta$-Glucanase activity, however, decreased about 7 to 10% by anoxia for 5 or 10 h. Alanine and $\gamma$-aminobutyric acid content changed drastically. Alanine contents in malts increased by 2.2- and 2-fold, and $\gamma$-aminobutyric acid contents by 1.4- and 1.9-fold under anoxia for 5 and 10 h, respectively.

• 약학회지
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• 제43권3호
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• pp.300-305
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• 1999

A sensitive and efficient assay method was applied to determine the level of glutamic acid (GA) and ${\gamma}-aminobutyric$ acid (GABA) in frontal cortex and hippocampus of rat administrated with ethanol and drugs. The compounds were derivatized with ο-phthalaldehyde (OPA) and 2-mercaptoethanof for precolunm analysis. The condition for the simultaneous determination of GA, GABA and $\beta-aminobutyric$ acid (BABA) by high performance liquid chromatography with electrochemical detection was reverse phase $C_{18}$ column as stationary phase, 0.1 M phosphate buffer containing 0.1 mM $Na_4EDTA$ : methanol = 55:45 (v+v) pH 3.8 as mobile phase and 0.7V electrode voltage. The stability of reaction product of GA, GABA and BABA with OPA could be increased by adding the same volume of polyethylene glycol 400 to reaction mixture. The GABA level in frotal cortex of rat was significantly decreased by the administration of picrotoxin and diazepam, but it was significantly increased by the administration of red ginseng total saponin, N-methyl-D-glucamine and (-)-deprenyl.

• 한국버섯학회지
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• 제15권1호
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• pp.38-44
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• 2017

최근 식용과 약용버섯으로 각광을 받고 있는 꽃송이버섯(Sparassis latifolia 혹은 S. crispa)은 베타-글루칸이 풍부하여 다양한 생리활성을 나타낸다고 알려져 있다. 꽃송이버섯에 다량 포함된 베타-글루칸과 더불어 뇌기능을 증진시킬 수 있는 영양성분이 보강된다면 약용버섯의 기능성이 더욱 증대되어 농가소득 증대와 국민 건강증진에 큰 기여를 할 것으로 판단된다. 본 연구에서는 꽃송이버섯 균사체 배양 시 아미노산을 첨가하였을 시 균사 생장이 촉진됨과 함께 GABA 함량이 증대되었고, ${\beta}-glucan$ 함량에는 유의적인 효과가 없는 것을 확인하였다. 균사의 생장에는 glutamic acid와 ornithine 모두 효과가 있었으나, GABA 함량에 대해서는 glutamic acid의 첨가가 훨씬 효과적임을 확인하였다. 이는 꽃송이버섯 균사체의 GABA-shunt에 glutamic acid가 영향을 미친 것으로 사료된다. 생성된 GABA의 소멸과 다른 화합물의 신규 생성에 대해서는 아직 결과를 도출하지 못하였으므로, 이 부분에 대한 추가 연구가 필요하리라 사료된다.

• 대한화학회지
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• 제48권2호
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• pp.161-170
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• 2004

일련의 유효한 ${\gamma}$-아미노부틸산에서 유도된 인간 시토솔릭 포스포리파제 A$_2$ 저해제를 아실 시아노포스포레인과 아민 유도체로 부터 수렴적으로 합성하였다. 저해제 내의 친전자적인 단편인 알파-케토 아미드 작용기는 불안정한 ${\alpha},{\beta}$-디케토 니트릴과 ${\gamma}$-아미노부틸산 삼차-부틸에스테르 유도체와의 직접 융합반응에 의하여 -78 $^{\circ}C$에서 양호한 수율로 합성하였다.

• Archives of Pharmacal Research
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• 제8권1호
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• pp.1-6
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• 1985

The crystal structure or $\gamma$-hydroxy-$\betha$-aminobutyric acid was determined by MULTAN system with X-ray intensity data on a diffractometer and refined by the least-squares method to an R-value 0.034 for 711 reflections. The crystals were orthorhombic, space group $P2_{1}2_{1}2_{1}$, Z = 4, with a = 10.220, b = 8.257 and c = 6.556$\AA$. The molecule takes the zwitterionic form and skeletal conformation is trans-transform. The molecules are held together by intra-and intermolecular NH-O and OH--O hydrogen bonds.

• Journal of Microbiology and Biotechnology
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• 제27권5호
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• pp.869-877
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• 2017

Lactic acid bacteria (LAB) are used as fermentation starters in vegetable and dairy products and influence the pH and flavors of foods. For many centuries, LAB have been used to manufacture fermented foods; therefore, they are generally regarded as safe. LAB produce various substances, such as lactic acid, ${\beta}$-glucosidase, and ${\beta}$-galactosidase, making them useful as fermentation starters. Existing functional substances have been assessed as fermentation substrates for better component bioavailability or other functions. Representative materials that were bioconverted using LAB have been reported and include minor ginsenosides, ${\gamma}$-aminobutyric acid, equol, aglycones, bioactive isoflavones, genistein, and daidzein, among others. Fermentation mainly involves polyphenol and polysaccharide substrates and is conducted using bacterial strains such as Streptococcus thermophilus, Lactobacillus plantarum, and Bifidobacterium sp. In this review, we summarize recent studies of bioconversion using LAB and discuss future directions for this field.

• The Plant Pathology Journal
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• 제36권2호
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• pp.121-132
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• 2020

β-Aminobutyric acid (BABA) has consistently been reported to enhance plant immunity. However, the specific mechanisms and downstream components that mediate this resistance are not yet agreed upon. Nitric oxide (NO) is an important signal molecule involved in a diverse range of physiological processes, and whether NO is involved in BABA-induced resistance is interesting. In this study, treatment with BABA significantly increased NO accumulation and reduced the sensitivity to Botrytis cinerea in tomato plants. BABA treatment reduced physical signs of infection and increased both the transcription of key defense marker genes and the activity of defensive enzymes. Interestingly, compared to treatment with BABA alone, treatment with BABA plus cPTIO (NO specific scavenger) not only significantly reduced NO accumulation, but also increased disease incidence and lesion area. These results suggest that NO accumulation plays an important role in BABA-induced resistance against B. cinerea in tomato plants.

• 한국식품저장유통학회지
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• 제10권4호
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• pp.488-492
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• 2003

본 연구는 우리나라 전역에 걸쳐 자생하고 있는 생강나무잎을 식품학적 연구의 일환으로 식품으로 이용하고자 여러가지의 방법에 따라 제조한 차의 환원당, 유리당 및 아미노산 등의 변화를 조사하였다. 생강나무잎차의 유리당은 fructose, glucose, sucrose, maltose 4종의 유리당이 동정되었으며, 덖음차에서 유리당 함량이 가장 높았다. 유리 아미노산의 함량은 glutamic acid, aspartic acid, asparagine, glycine 등이 대체로 함량이 높았으며, 특히 덖음처리한 생강나무잎의 유리아미노산 함량이 111.6 mg/100g(덖음차), 101.5 mg/100g(찐후덖음차)로 가장 높았다. 또한 아미노산 유도체는 phosphoserine, $\alpha$-aminobtyric acid, $\beta$-aminobutyric acid, anserine 등은 함량이 높았으며, 제조방법에 따른 뚜렷한 변화는 없었다.

• Food Science and Biotechnology
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• 제16권1호
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• 대한화학회지
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• 제33권4호
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• pp.343-349
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• 1989

${\omega}$-아미노산인 ${\beta}$-alanine과 ${\gamma}$-aminobutyric acid의 해리상수를 전도도법을 이용하여 온도($20{\sim}40^{\circ}C$)와 압력($1{\sim}2500$ bar)을 변화시키면서 측정하였다. 각각 아미노산의 두 가지 해리상수는 온도가 증가하면 증가하지만 압력이 증가하면 $K_1$은 증가하지만 $K_2$는 감소하였다. 해리상수를 이용하여 여러 가지 열역학적 성질들을 계산하고 이들로부터 해리반응의 특성을 알아보았다. ${\omega}$-아미노산의 해리상수를 해리기와 치환기간의 거리의 상관관계로 알아보았다. 반응특성을 알아보기 위해 Hammett 법칙을 적용하여 반응의 치환기 상수와 압력에 따른 반응상수를 계산하였다. ${\omega}$-아미노산의 특성을 치환기 효과로 설명하고 반응유형을 반응상수로서 알아보았다.