• 한국수산과학회지
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• 제29권4호
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• pp.546-555
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• 1996

패류건제품의 가공 및 저장중의 flavor의 형성에 관련되는 각종 질소화합물의 함량변화를 조사하였다. 홍합, 바지락 및 굴의 생시료에서는 ATP, ADP 및 AMP의 함량은 낮았고 IMP와 inosine의 함량은 높게 나타났다. TMAO함량은 생시료에서는 높았으나 배건시료에는 크게 감소하였고, TMA함량은 TMAO의 경우와 상반된 경향을 나타내었으며 열풍건조시료의 저장중에는 TMAO의 감소 및 TMA의 증가량은 적었다. 생시료중의 glycinebetaine의 함량은 참치, 고등어 등의 어류에 비하여 월등히 높은 값을 나타내었고, 자숙 및 배소에 의한 감소는 적었으며 hormalin과 trigonelline의 함량은 자숙 및 배소에 의하여 크게 감소하였다. 홍합, 바지락 및 굴에서는 각각 29종의 유리 아미노산 및 아미노산 유도체가 분석되었는데 주요 아미노산은 glycine, alanine, arginine, glutamic acid 및 lysine등이었으며 자숙후와 건조후에는 대부분의 아미노산의 함량이 크게 감소하였다.

• 약학회지
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• 제38권1호
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• pp.57-66
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• 1994

We studied the effect of eicosanoids on the content of energy metabolites and the intrasynaptosomal $Ca^{++}([Ca^{++}]_i)$ concentration in cerebral ischemic rats. An ischemic model was made by bilateral carotid artery ligation (BCAL) and by incubation of synaptosomes under aglycemic and $N_2$ gas bubbling condition. The content of ATP, creatine phosphate and glucose decreased at 15 minutes after BCAL while that of lactate increased in male Wistar rats. Oral administration of EPA(100 mg/ml/Kg/day) or DHA(16 mg/ml/Kg/day) for 6 weeks improved both the decreases and the increase of the cerebral energy metabolites. In addition, the increase of $[Ca^{++}]_i$, under BACL was suppressed by EPA or DHA treatment. When the both Wistar rats and SHR were administered orally with EPA or DHA for 6 weeks, the effect on the increase of $[Ca^{++}]_i$ under ischemia by $N_2$ gas bubbling were protected. From these results, it may be that EPA or DHA treatment were greatly contributed to preservation of ischemic cerebral energy metabolism and $Ca^{++}$ concentration.

• 한국작물학회지
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• 제28권2호
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• pp.189-194
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• 1983

수도등숙에 미치는 ABA, BA 처리효과를 구명코저 저온 ($20^{\circ}C$/$13^{\circ}C$), 중온($27^{\circ}C$/$20^{\circ}C$), 고온($34^{\circ}C$/$27^{\circ}C$) 조건하에서 시험을 실시하였던 바, 그 결과를 요약하면 다음과 같다. 1. 수도출수후의 광합성과 호흡량은 저온과 중온하에서 ABA, BA 처리구가 각각 높은 수가를 나타내었고, 고온하에서는 광합성량이 오히려 떨어지는 경향이었다. 2. 엽록소 함량은 출수후 2주에서 3주 사이에 급격히 저하되었으며, ABA, BA 처리구는 저온과 중온에서 출수후 어느 시기에서나 대조구보다 높은 함량을 나타내었고, 지엽의 증산저항과 미립중의 ATP함량은 저온에서만이 반응을 나타내었다. 3. ABA 살포구는 저온하에서 지엽의 광합성과 엽록소 함량을 높여준 반면 증산저항은 낮았으며, 1차 지경 착생영화의 1립중, 등숙비율을 높게 하는 효과를 가져왔다.

• 한국양식학회지
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• 제20권3호
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• pp.147-153
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• 2007

본 연구는 양식산과 자연산 황복의 일반성분, 엑스분 질소, ATP 관련물질, 아미노산과 지방산 등의 영양성분 및 관능평가를 조사하여 양식산 황복의 식품학적 품질을 평가하였다. 일반 성분은 수분 함량이 양식산 황복에서 다소 높게 나타났으며, 그외 성분 및 엑스분 질소 함량은 유의적인 차이가 없었다. ATP 관련물질의 총 함량 및 구성성분이 자연산과 양식산간의 유의적인 차이는 없었으며, 구성 아미노산의 총 함량은 자연산이 양식산에 비하여 다소 높은 것으로 나타났으나, 구성비는 비슷한 수준이었다. 또한 유리아미노산 총 함량은 양식산과 자연산간의 유의적인 차이는 없었으며, 양식산과 자연산 모두 taurine, lysine 등을 가장 많이 함유하였다. 양식산과 자연산 황복의 지방산 조성은 C16:0, C18:0의 포화지방산이 가장 높은 조성비를 나타내었고 사료내 지질차이로 인하여 폴리엔산에는 양식산이 자연산에 비하여 다소 높은 함량을 나타내었으나 유의적인 차이는 없었다(P>0.05). 육질의 단단함은 자연산이 양식산에 비하여 다소 높은 경향을 나타내었으나, 관능평가 결과, 색깔을 제외하고 육질의 조직감(쫄깃함), 향에서는 유의적인 차이를 보이지 않았다(P>0.05). 그러므로 양식산과 자연산 황복의 영양성분 및 관능적인 평가에서 유의적인 차이가 없는 것으로 판단된다.

• 한국물환경학회지
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• 제37권1호
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• pp.1-9
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• 2021

The depletion of dissolved oxygen (DO) in urban streams has a profound effect on the aquatic ecosystem; however, the change in DO by resuspension of sediments and the cause have not been sufficiently investigated. In this study, the physicochemical properties (particle size, and the content of organic and heavy metals) of the sediments of an urban stream (Anyang Stream) and the characteristics of water quality changes (DO, dissolved organic carbon (DOC), dissolved nitrogen (DN), sediment oxygen demand (SOD), and adenosine triphosphate (ATP)) by sediment resuspension were investigated. The sediment content of fine particles (< 0.2 mm) increased from 36.7% to 52.7% from the upstream to the downstream, and the contents of heavy metals and organic matter of the sediment were also higher towards the downstream. The depletion of DO by resuspension was observed in the sediment at the downstream sites (P8, P9), where the fine particle content was high, and biological SOD (BSOD) was more than 88% compared to the total SOD. The increase in BSOD coincided with the increase in ATP. It was also confirmed that the depletion of DO could increase the amount of heavy metals (such as Fe, Mn, and Pb) released from the sediment. Based on the above results, it can be concluded that resuspension of sediments induces rapid water quality changes and may cause accidents, such as fish mortality, during rainfall, and such a water quality effect can be more pronounced in sediments with a high content of fine particles and organic matter and high biological activity.

• 약학회지
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• 제36권3호
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• pp.278-284
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• 1992

This study was performed to investigate the effects of ginseng saponins on the cerebral energy metabolite's contents influenced by carbon monoxide(CO) intoxication. Each experimental group was divided young ($5{\sim}8$ weeks) and aged ($43{\sim}52$ weeks) rats, and they were exposed at 5,000 ppm CO (72%HbCO) for 30 min. One of the other groups was pretreated with ginseng saponins for 5 days before CO intoxication. The contents of cerebral energy metabolites in cerebral cortex, stratum and hypothalamus were measured. In cerebral cortex of both young and aged rats, the levels of ATP and creatine phosphate were significantly decreased, while those of lactate were significantly increased. There was no difference between the levels of cerebral energy metabolites of young and aged rats. Pretreatment of ginseng saponins before CO intoxication lowered decrease of the levels of cerebral energy metabolites and ATP levels were significantly recovered. On the other hands, contents of lactate in stratum and hypothalamus of young rats were significantly increased and the levels of ATP and creatine phosphate in stratum and hypothalamus were completely recovered at 2 weeks after CO intoxication. The results suggest that ginseng saponins have an ameliorating action against disturbance of the cerebral energy metabolites by CO intoxication.

• Journal of Nutrition and Health
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• 제17권3호
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• pp.169-177
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• 1984

The changes in nuclecotides and their related compounds during the fermentation of Clam, Tapes japonica, were analyzed by high speed liquid chromatography. In raw Clam, dominant ADP was $7.86\;{\mu}mole/g$ on moisture and salt free base and the content of ATP was $3.85\;{\mu}mole/g$, AMP $3.71\;{\mu}mole/g$, hypoxanthine $0.28\;{\mu}mole/g$, inosine $0.15\;{\mu}mole/g$, respectively. But IMP was not detected in Clam ADP, ATP and AMP decreased while inosine and hypoxanthine incraesed by twenty two times and thirty there times respectively, after 63 days fermentation, when compared with raw samples. TMA- N increased while TMAO - N decreased during the fermentation The amount of TMAO nitrogen in 63 days fermented Clam was 66.0mg% on moisture and salt free base. It was belived that inosine, hypoxanthine and TMAO play an important role as flavour compounds in fermented Clam.

• Preventive Nutrition and Food Science
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• 제16권3호
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• pp.278-281
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• 2011

In this study, coffee was shown to effectively inhibit L6 muscle cell death and ATP reduction induced by hydrogen peroxide damage. Additionally, two weeks of oral administration of 7 mg/kg coffee extracts to mice resulted in a 33% increase in treadmill running time relative to that seen in the distilled water administered group. Blood analysis showed decreased lactate content, which was increased by exercise. Thus, these data suggest that coffee intake may enhance exercise capacity and inhibit damage due to excessive exercise.

• 한국수산과학회지
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• 제36권1호
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• pp.18-23
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• 2003

염장멸치 제조를 위하여 염장방법 및 숙성온도에 따른 염장 멸치의 숙성 중 유리아미노산 함량과 핵산관련물질 및 관능평가를 조사하였다. 1. 유리아미노산함량은 $5^{\circ}C$에서의 숙성보다는 $20^{\circ}C$에서 숙성한 것이 높았으며, 염장방법에 따라서는 마른간이 물간보다 총 유리아미노산 함량이 높았다. 또한, 마른간은 숙성 120일까지 계속된 증가를 보였으나, 물간은 $5^{\circ}C$에서는 150일까지 $20^{\circ}C$에서는 90일후에는 큰 변화를 보이지 않았다. 2. 염장방법에 따른 ATP 관련물질의 변화는, 숙성이 진행되면서 점차 감소하여, Hx 함량은 숙성이 진행됨에 따라 증가하였으나, 숙성이 거의 완료되는 150일 이후에는 변화가 없었다. HxR은 숙성 초기에 다소 상승하였으나, 숙성 전 기간을 통하여 큰 변화를 보이지 않았으며, IMP는 현저하게 감소하였다. 3. 염장멸치는 숙성기간이 증가함에 따라 맛과 향 등 관능적으로 좋은 평가를 받고 있으나, 색도는 숙성기간에 따라 유의차가 전혀 없었다. 염장온도 $20^{\circ}C$ 와 $5^{\circ}C$에서 마른간으로 염장시킨 염장멸치의 종합평가는 각각 120일, 150일의 숙성기간이 경과 후에 유의차를 나타냈으며, 물간에서는 온도에 관계없이 150일 숙성기간 이후에 유의차를 나타났다. 두 방법 모두 $5^{\circ}C$에 숙성시킨 염장멸치가 $20^{\circ}C$ 숙성시킨 것보다 좋은 평가를 얻었다. 이상의 결과로, 염장 멸치의 제조에 적합한 온도는 $5^{\circ}C$이며 150일 (5개월) 숙성시켜야 관능적으로 좋은 제품을 제조할 수 있다. 그러나, 본 연구에서는 육의 연화를 억제시킬 수 있는 염장방법을 모색하는 것으로 물간은 육의 연화를 촉진시키는 현상으로, 염장멸치 제조의 최적조건은 $5^{\circ}C$에서 150일간 마른간을 행하여야 한다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권11호
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• pp.1646-1652
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• 2002

Si-Raw is a raw cured meat (raw, cured meat fermented with steamed rice) produced by the aboriginal people of Taiwan. In order to prevent food poisoning or intoxication from botulism, new methods of monitoring the production base on hurdle technology were investigated. New methods investigated incorporated citric acid, sodium hypophosphite, Monascus anka mash, plum paste or lactic acid bacteria inoculum added separately to meat with steamed rice and salt to lower the Aw (water activity) and pH values of the products to control the microbial growth. Results showed that anaerobic bacterial counts, lactic acid bacterial counts and aerobic bacterial counts for the products of all treatments were less than $10^6$, $10^5$ and $10^2cfu/g$, respectively. Sodium chloride content of all products was above 5.46%, water activity was below 0.939 and pH value was below 4.27. IMP was lower and ATP and hypoxanthine were higher. ATP concentrations were higher in the samples which contained the anka mash. Result of sensory panel test indicated that most people preferred the products with added sodium hypophosphite. Except for the fact that the content of tryptamine in the sample with Monascus anka mash was higher, the amine concentrations for all treatments were lower than those of other fermented meat products. The amino acid nitrogen content was higher in the product made from raw meat treated with citric acid, but lower in the other products. Neither Clostridium botulinum nor Trichinella spiralis were detected in any of the treatments. The result may indicate that hurdle technology is effective for hygiene and safe producing Si-Raw.