• Journal of the Korean Applied Science and Technology
• /
• v.37 no.6
• /
• pp.1597-1604
• /
• 2020

In this study, a synthesized poly(amino acid) self-assembly grafted with valine molecules was investigated on the skin activity of skin growth factors. The amphiphilic grafted poly(amino acid) derivatives were successfully synthesized by varying of degree of substitution(DS) and polymerization (DP) with valine molecules forming a β-sheet structure. Then, the pro-collagen biosynthesis of EGF(epidermal growth factor) was improved by 20%, and the inhibitory ability of tyrosinase activity was increased by 6.5 times by self-assembling of EGF with the poly(amino acid)s having β-sheet structures. This strategy of preparing protein self-assembly with poly(amino acid) derivatives will help improve the stability of protein growth factors and use it in medicals as well as cosmeceuticals through skin improvement.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.42 no.4
• /
• pp.433-440
• /
• 2016

In this study, a poly (amino acid)s derivative grafted with retinoic acids, which could form self-assemblies in an aqueous solution, was successfully synthesized. The synthesized amphiphilic poly (amino acid)s were controlled with 5, 10, 30 mol% substitution of retinoic acid. Then, the amphiphilic poly (amino acid)s were self-assembled by inter/intra molecular stacking of retinoic acids in an aqueous solution. Also, the increasing the degree of substitution (DS) of retinoic acids decreased the size of self-assembled nanoparticles and induced structural transition to bilayer structure from spherical structure. The retinol was stably encapsulated into a core of self-assembled nanoparticle with 10 mol% of DS. This strategy to prepare the self-assemblies of amphiphilic polyaspartamide will serve to improve the efficiency of targeted delivery for a functional cosmetic with various biological modalities.

• The Journal of the Korea Contents Association
• /
• v.20 no.2
• /
• pp.451-461
• /
• 2020

This study was carried out to investigate the value of yellow cherry tomato as a food material. Contents of nutritional and bioactive compound were determined from yellow cherry tomato. 17 of amino acids occurred. L-Glutamic acid (45.15%), L-glutamine (22%) and L-aspartic acid (11%) were the main amino acids. 8 of essential amino acids were found except tryptophan. γ-aminobutyric acid (GABA) was found in high contentration (258.58 mg/100g). Contents of Lycopene and β-carotene were 2.18 mg/100 g and 9.90 mg/100 g, respectively. Yellow cherry tomato contained naringenin chalcone, quercetin-3-rutinoside(rutin), 5-caffeoylquinic acid, 3-caffeoylquinic acid, and quercetin-3-apiosylrutinoside that have various bioactivities. These results revealed that yellow cherry tomato would be very useful and valuable food material.

• Polymer(Korea)
• /
• v.35 no.6
• /
• pp.558-564
• /
• 2011

The biocompatibility and biodegradability of poly(amino acid) make them ideal candidates for many bio-related applications. Poly(aspartic acid), PASP, is one of synthetic water-soluble polymers with proteinlike structure, and has been extensively explored for the potential industrial and biomedical applications due to its biodegradable, biocompatible and pH-responsive properties. In this work, amino acid-conjugated PASPs were prepared by aminolysis reaction onto polysuccinimide (PSI) using ${\gamma}$-aminobutylic acid(GABA) and ${\beta}$-alanine methyl ester and a subsequent hydrolysis process. Their chemical gels were prepared by crosslinking reaction with ethylene glycol diglycidyl ether (EGDE). The hydrogels were investigated for their basic swelling behavior, hydrolytic degradation and morphology. The crosslinked gels showed a responsive swelling behavior, which was dependent on pH and salt concentration in aqueous solution, and relatively fast hydrolytic degradation.

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

• Journal of Mushroom
• /
• v.18 no.1
• /
• pp.53-62
• /
• 2020

The aims of this study were to investigate the biological activities and amino acid contents of fermentation ethanol and sodium extracts from five edible mushrooms (Pleurotus eryngii, Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes, and Agaricus bisporus). DPPH radical scavenging activities in 30% fermentation ethanol extracts of P. eryngii and P. ostreatus were significantly higher than those in sodium extracts (p<0.05). Nitrite scavenging activities were also higher in the 30% fermentation ethanol extracts of P. eryngii and P. ostreatus. The total polyphenol contents of P. eryngii, P. ostreatus, and F. velutipes were high in 70% fermentation ethanol extracts. The analysis of amino acids revealed that the 70% fermentation ethanol extract of P. eryngii had the highest content of total amino acids, with higher phenylalanine, leucine, isoleucine, valine, and tyrosine contents higher than the other extracts. In all the extracts of P. ostreatus, glutamic acid was the most abundant amino acid. The 5% NaCl and 30% fermentation ethanol extracts of F. velutipes contained abundant glutamic acid, alanine, and proline. Glutamic acid was the most abundant amino acid in the 70% and 30% fermentation ethanol extracts of L. edodes. In the 5% NaCl extracts of A. bisporus, glutamic acid and alanine were abundant. Thus, maximum biological and nutritional ingredients can be extracted using the optimal solvents for each type of mushroom.

• Korean journal of food and cookery science
• /
• v.30 no.6
• /
• pp.785-791
• /
• 2014

The antioxidative activities of beverages with water or ethanol extracts from Maegmundong (Liriope platyphylla) were investigated with free amino acid and mineral analysis, as well as saponin, total phenolics and flavonoid determination. Antioxidative activity was evaluated by electron donating ability and ABTS radical scavenging activity. There was only a small difference between water extract beverages and ethanol-extract beverages with respect to their electron donating ability and ABTS radical scavenging activity, although the total saponin, total phenolics and flavonoid were found to be greater in the ethanol extract beverages than in the water extract beverages. Three major free amino acids of the Magemundong beverages with water- or ethanol extract were asparagine (58.30, 60.68 mg%), methionine (15.10, 13.95 mg%, respectively) and proline (12.31, 14.00 mg%, respectively). The most abundant mineral in the Maegmundong beverage with water and ethanol extract was potassium (238.68, 244.32 mg%, respectively).

• Food preservation and processing industry
• /
• v.6 no.1
• /
• pp.8-15
• /
• 2007

• Food Science and Preservation
• /
• v.15 no.5
• /
• pp.699-705
• /
• 2008

This study compared amino acids and effective components of Viola mandshurica produced in Korea with those of Chinese plants, as part of a study on nutritional andfunctional materials, to aid in the development of a valuable food. The contents of reducing sugar, free sugar, polyphenols, and soluble protein in the flowers of V. mandshurica were higher than in other fractions, being 10,485.11 mg%, 118.85 mg%, 1,259.26 mg%, and 23.67 mg%, respectively. Total flavonoid content of Chinese leaves was the highest at 2,370.75 mg%, followed by 1,844.43 mg% in Korean leaves. Free amino acids were highest in Korean leaves (5,345.21 mg%), followed by roots (4,692.24 mg%), flowers (3,807.87 mg%), and leaves of China plants (3,613.81 mg%). Arginine accounted for 55% of free amino acids in the roots, and all plant fractions contained more valine, aspartic acid, glutamic acid, alanine, and arginine, than other amino acids. The total content of amino acid derivatives was the highest (9,058.80 mg%) in Korean leaves. Especially, $\alpha$-aminoadipic acid constituted over 50% of total amino acid derivatives in all plant parts of V. mandshurica. When mineral contents were analyzed, leaves grown in China showed the highest content of 5,917.57 mg%, and the contents of K, Ca, and Mg were much greater than those of other minerals, together comprising over 95% of total mineral content in leaves and flowers from Korea.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.2
• /
• pp.184-189
• /
• 2008

This study was conducted to analyze components of the fruit and stem of Vitex rotundifolia as part of a study on the nutritional and functional materials, and the development of a functional food. General components of V. rotundifolia fruit are moisture 12.92%, carbohydrate 78.67%, crude protein 3.22%, crude fat 1.73% and 3.46% crude ash. V. rotundifolia stem was moisture 11.30%, carbohydrate 80.87%, crude protein 4.78%, crude fat 0.64 % and 2.41% crude ash. The content of V. rotundifolia reducing sugar was 646.07 mg% (fruit) and 1,547.97 mg% (stem). The total amount of free sugar was fruit 5.66 mg% and stem 90.79 mg%. The content of soluble protein was 3,268.12 mg% in fruit and 4,927.55 mg% in stem. The polyphenol compound content was 608.06 mg% and 808.06 mg%, respectively. Total amount of hydrolyzed amino acid of V. rotundifolia fruit and stem were 3,095.75 mg% and 2,135.84 mg%, while that of free amino acid of fruit and stem were 79.99 mg%, 81.20 mg%, among which cysteine (2,010.82 mg%) was the highest in the V. rotundifolia fruit. In the results of mineral analysis, the content of K was the highest in fruit (2,184.00 mg%) and stem (1,469.20 mg%).