• Journal of Aquaculture
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• v.5 no.2
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• pp.167-175
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• 1992

The differences of nutritive components in muscle and viscera of local and Israeli strains of common carp were examined. The crude lipid content in muscle was higher in the local carp than in the Israeli carp, but that in viscera was lower in the local carp than in the Israeli carp. There was no appreciable differences of crude protein and ash in viscera between local and Israeli carp. The distribution patterns of the total amino acid profiles for both local and Israeli carp were very similar. The principal amino acids were aspartic acid, glutamic acid, leucine and Iysine. They were 42 percent of total amino acids. Taurine and histidine were important part of free amino acids. Eicosapentaenoic acid and docosahexaenoic acid content in the polar lipids were high in both strains.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.9-14
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• 1984

This research aims to increase the extent of utilization of soybean curds coagulated with $Glucono-{\delta}-lactone$ (GDL) as a protein soarce by analyzing nutritive guality and preference to them. The curds were made from two kinds of soybean, domestic and imported. The results were as follows; 1. The yield of the domestic soybean curd was higher than that of the imported. 2. The total nitrogen and amino acid content of the GDL soybean curd were higher in the do- mestic while lipid and ash were higher in the imported one. 3. Rheological properties such as hardness, toughness, springiness and chewiness were higher in the domestic soybean curds than those of tile imported. 4. The 'L' values of the GDL soybean curds were higher in the domestic. However, there were no significant differences in the 'a' and 'b' values between the domestic and the imported soybeans. 5. According to the organoleptic the GDL soybean curds were not so favorable to our preferences .

• Culinary science and hospitality research
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• v.20 no.3
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• pp.37-49
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• 2014

In order to elucidate the usefulness of Lycopene, a cherry tomato variety, as a food material, the compositions of free amino acids, amino acid metabolites and polyphenol compounds were analyzed using HPLC and LC-MS/MS method. Lycopene contained eighteen free amino acids except for L-Cys and L-Try. L-Glu was the most abundant free amino acid, followed by L-Gln and L-Asp. The percentages of L-Glu, L-Gln and L-Asp of total free amino acid were 55.5%, 15.9% and 9.9% respectively. Lycopene contained essential amino acids with the exception of tryptophan. The following amino acid metabolites were found : ${\gamma}$-aminobutyric acid(GABA), carnitine(L-Car), o-phosphoethanolamine(o-Pea), hydroxylysine(Hyl) phosphoserine (p-Ser), N-methyl-histidine(Me-His), ethanolamine($EtNH_2$). Especially, GABA known as a neurotransmitter was present at a high level(305.99 mg/100 g dry weight). We identified the following polyphenol compounds in the cherry tomatoes : caffeic acid-hexose isomer I (CH I), caffeic acid-hexose isomer II (CH II), 3-caffeoylquinic acid(3-CQA), 5-caffeoylquinic acid(5-CQA), caffeoylquinic acid isomer(CQAI), quercetin-hexose-deoxyhexose-pentose(QTS), quercetin-3-rutinoside(Q-3-R), di-caffeoylquinic acid(di-CQA), tri-caffeoylquinic acid(tri-CQA), naringenin chalcone(NGC). Large quantities of Q-3-R and NGC known as bioactive compounds were found. These results revealed that Lycopene variety contained various nutritional and bioactive compounds and would be a potent functional food material.

• Food Science and Preservation
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• v.13 no.2
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• pp.204-210
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• 2006

To accept basic data of utilizing of citron (Citrus junos) as a raw material of industrial produce, major chemical components of citron were investigated. Weight ration of poet flesh md seed of citron were 44.7, 42.9 and 12.4%, respectively. Comparing proximate composition of peel and flesh of citron, peel showed higher in crude protein crude fat and crude ash than flesh but lower in moisture, carbohydrate and soluble solid. The major free sugars of citron were fructose, glucose and sucrose. Peel contained higher in sucrose than flesh, but lower in fructose and glucose. The content of K md P were 309 and 15.9 mg% in peel and 175 and 22.4 mg% in fresh, respectively. The main organic acids of citron were citrate, malate and oxalate. Total organic acid content of flesh (6.6%) was higher than that of peel (4.6%). Total amino acid content of peel and flesh were 671.9 and 315.7 mg%, respectively. Free amino acid content of peel and flesh were 324.3 and 280.7 mg%, respectively, and the major ones were proline, serine, glutamic acid, aspartic acid, and histidine. Total 49 volatile compounds were detected and 26 of these ones were identified in cion. The major volatile component of citron was limonene, which consists of 80% among the total volatiles in peel by all extract methods.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1994.04a
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• pp.168-168
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• 1994

G009는 단백다당체로서 분자량 0.5-200만 사이에 광범위하게 분포되어 있으며 구성당은 glucose를 주로하여 galactose, mannose 등으로 구성되었고, 아미노산은 glycine, leucine, alanine 이외 기타 아미노산으로 구성되어 있다. 담도결찰 쥐에서 G009투여군은 대조군에 비하여 간섬유화 유발물질로 추정되는 혈중 Procolagen type III peptide의 감소시켰고 간조직중 총 collagen의 양도 감소시켰다. 또한 조직학적 검사 결과로도 간섬유화의 억제가 뚜렷하였다. 각종 간손상 유발물질에 대하여도 G009투여군은 대조군에 대하여 정상군과 동일한 수준으로 GOT, GPT, triglyceride수치를 보였으며 간조직도 정상군에 가까운 결과를 보였다.

• Applied Biological Chemistry
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• v.47 no.4
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• pp.409-413
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• 2004

We have studied quality changes of fully ripe fruit of Korean native pumpkin 'Yangsan' regarding the following parameters: pH, sugar content, weight, water content, contents of crude protein and amino acids during 60 days storage at room temperature. As the results, there was no changes in sugar contents according to the storage period, but pH was changing to a little acidic direction with slight decrease in weight and water content. Contents of total crude proteins and comprising amino acids were increased during the storage period. The main contents of amino acids of the Korean native pumpkin, Yangsan, were glutamic acid (15.5%), aspartic acid (10.1%), lysine (8.7%), valine (7.5%), leucine (7.1%) and alanine (6.6%), which were not highly influenced during storage period. Additionally we have investigated the content of free amino acids and color changes during processing of Yangsan under high temperature at $121^{\circ}C$ and high pressure at $1\;kg/cm^2$. In fully ripe fruits, a total of 29 kinds of free amino acids were detected including 8 kinds of essential amino acids (histidine, isoleucine, leucine, lysine, phenylalanine, methionine, threonine and valine). More than 35% of total free amino acids were aspartic acid (20.3%) and asparagine (15.4%); ornithine, citrullin, and arginine, which are related to Ornithine cycle, were also detected in fully ripe fruits. But when treated with high temperature and high pressure, glutamic acid and arginine were decreased rapidly whereas ammnonium chloride was relatively increased. Moreover "b" value as yellow color indicator was decreased from 17.45 to 9.14 while treated for 60 minutes with high temperature and pressure, caused by the degradation of ${\beta}-carotene$ and other yellowish pigments in Yangsan.

• Food Science and Preservation
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• v.16 no.3
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• pp.427-434
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• 2009

We collected glasswort (Salicornia herbacea L.) from the Jollanam-do area (Hwangsan-myeon in Haenam, Jeungdo-myeon in Sinan, and Yeomsan-myeon in Yeonggwang) from June to October 2007, and analyzed levels of total amino acids, free amino acids, and total polyphenolic compounds and electron donating ability and SOD-like activity. The total amino acid content was $3,338.75{\sim}4,491.63\;mg$/100 g in the sample from Haenam, $3,086.48{\sim}3,782.89\;mg$/100 g in the sample from Sinan, and $3,134.3{\sim}4,364.17\;mg$/100 g in the sample from Yeonggwang. Proline was the main free amino acid from June through to September, and the level increased during June, the early period of maturation, and then decreased with further ripening. The total content of free amino acids was $472.75{\sim}1,080.98\;mg$/100 g in the sample from Haenam, $440.46{\sim}621.77\;mg$/100 g in the sample from Sinan, and $387.64{\sim}669.28\;mg$/100 g in the sample from Yeonggwan. Total polyphenolic compound level was $11.1{\sim}15.61\;mg/g$ in the sample from Haenam, $12.71{\sim}21.03\;mg/g$ in the sample from Sinan, and $13.13{\sim}22.28\;mg/g$ in the sample from Yeonggwang. Electron donating ability was 53.8.70.9% in the sample from Haenam, $62.7{\sim}88.8%$ in the sample from Sinan, and $63.0{\sim}72.7%$ in the sample from Yeonggwang. SOD-like activity was $28.7{\sim}41.0%$ in the sample from Haenam, 28.5{\sim}36.5% in the sample from Sinan, and 23.5.39.6% in the sample from Yeonggwang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1246-1250
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• 2005

This study was carried out to analyze the components of the stem of bush clover, Lespedeza bicolor to obtain basic data on the studies of the physiological function and a possibility of utilizing L. bicolor. General components of L. bicolor were 82.35$\%$ carbohydrate, 13.38$\%$ moisture, 2.80$\%$ crude protein, 0.86$\%$ crude ash and 0.61$\%$ crude fat. The content of reducing sugar was 147.58 mg/100 g. The total amount of free sugar was 52.4 mg/100 g that was composed of 31.0 mg/100 g fructose, 16.7 mg/100 g glucose and 4.7 mg/100 g sucrose. In the results of mineral analysis, the content of Ca was the highest (472.97 mg/100 g) and followed by 206.70mg/100 g of K. The total amount of hydrolyzed amino acid was 148.95 mg/100 g that consist of 31.74 mg/100g of essential amino acid and 117.24 mg/100 g of non-essential amino acid. Total free amino acids were contained 106.39 mg/100 g that was composed of 8.41 mg/100 g essential amino acids and 97.98 mg/100 g the non-essential, and proline (62.92 mg/100 g) was the highest that account for 59.8$\%$ of total free amino acids. Total content of amino acid derivatives was 30.01 mg/100g and that of $\gamma$ -aminoisobutyric acid was the highest as 12.57 mg/100 g among them.

• Food Science and Preservation
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• v.17 no.4
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• pp.533-540
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• 2010

Overall composition, and fatty acid, amino acid, and nucleotide-type compound levels in wild (Haliotis gigantea) and cultured abalone (Haliotis discus hannai), were investigated. Wild abalone had a higher moisture content than did cultured abalone, but the converse was true for crude protein content. In overall composition, crude lipid level was higher in the viscera than in the meat, with the greatest level, $2.02{\pm}0.15%$ (w/w), observed in the viscera of wild abalone. The major fatty acids were palmitic acid (16:0), oleic acid (18:1n-9), eicosatrienoic acid (20:3n-3, ETA), eicosapentaenoic acid (20:5n-3, EPA), and docosahexaenoic acid (22:6n-3, DHA). The omega-3 fatty acid content (EPA and DHA) was higher in wild than in cultured abalone. A total of 17 amino acids were detected in all abalone samples, most of which had high levels of aspartic acid, glutamic acid, glycine, and arginine, and low amounts of cysteine, methionine, and histidine. Glutamic acid was the most abundant of all amino acids. The content of free amino acids was related to taste score. The major free amino acids were taurine, alanine, and arginine, of which taurine was the most abundant, and was present at higher levels in wild compared to cultured abalone. The total contents of nucleotide-related compounds in wild and cultured abalone were 12.93 mg/100g and 30.75 mg/100g, respectively.

• KSBB Journal
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• v.24 no.1
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• pp.75-79
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• 2009

The effect of inorganic, organic nitrogen sources and amino acids on the coenzyme $Q_{10}$ production and coenzyme $Q_{10}$ component ratio was investigated. Among the nine organic nitrogen sources, CSP showed a remarkable enhancing effect on the production of coenzyme $Q_{10}$. But this enhancement was not observed in medium containing Bacto peptone, tryptone, casamino acid and soybean meal. These differences on the production of coenzyme $Q_{10}$ may be due to differences in kinds and amounts of component amino acids and peptides in the various organic nitrogen sources tested. In the addition of inorganic nitrogens, only $(NH_4)_2SO_4$ increase the coenzyme $Q_{10}$ production by 2.0 times compare to the control group. The addition of L-tyrosine to the medium containing Bacto tryptone, was also determined to be crucial for the coenzyme $Q_{10}$ production. But phenylalanin and tryptophan, other aromatic amino acids, had no stimulatory effect on the coenzyme $Q_{10}$ production. These results show that the production and components ratio of coenzyme $Q_{10}$ was greatly affected by the kinds and the concentration of inorganic, organic nitrogen sources as well as amino acids.