• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.772-787
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• 2000

In this study, evaluation on the loaches from the various sources was carried out in respect of their taste compounds. The samples were classified by local, season and growing condition and evaluated in terms of composition, the refuse, contents of nucleotides and their related compounds, total and free amino acid, organic acid and fatty acid. Evaluation on the compositions revealed the fact that, in terms of the local, the imported loach contain a low level of fat and high level of ash, in comparison with Korean loach; in terms of growing condition, cultured loach contains a high level of fat and low level of moisture, in comparison with wild loach; and in terms of the season, the summer loach contains less moisture than the fall loath; but as for the contents of other component, the summer loach was superior. As for the refuse, the imported loach had a greater refuse than the Korean loach. In the growing condition, the wild loach had lower value than the cultured loach. There was no substantial difference in each season. Also nucleotide and these related compounds were detected in all of the samples, while ATP was not found. The content levels of such detected compound did not show a substantial difference in each condition. However, generally, the imported loach was poor in such compound and all of the samples were high in IMP. The samples were high in total amino acids. The local and growing conditions showed no substantial difference, while in the season, the summer loach had a higher content of total and essential amino acid than the fall loach. As for the contents of free amino acids, similar distribution of the composition was shown in each sample, even though there was little difference in their constituents. Also, total content of free amino acid varied with the conditions of the samples. As for total content of organic acid and the distribution of the composition, there was a little difference between each condition. In the season and growing condition, the summer loach was high in organic acid. As for the distribution of the fatty acid compositions, there was no substantial difference between each condition and each sample. In the case of the wild loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid. Similarly, in the case of the imported loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid.

• Biomedical Science Letters
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• v.24 no.3
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• pp.280-284
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• 2018

The incidence of cardiovascular diseases (CVDs) is increasing rapidly in developed countries, with CVDs now representing the leading cause of morbidity and mortality. Natural products and ethnomedicines have been shown to reduce the risk of CVDs. Garlic is a medicinal plant used throughout the world for its anti-inflammatory, antioxidant, and antiplatelet activities. Chitosan is a natural polysaccharide obtained from chitin, and derivatives of chitosan have been shown to inhibit platelet aggregation and adhesion. We hypothesized that fermented preparations of these products may possess stronger antiplatelet effects than the non-fermented forms owing to the increased bioavailability of the bioactive compounds produced during fermentation. Therefore, we compared these compounds via in vitro and ex vivo platelet aggregation assays by using standard light transmission aggregometry and ex vivo granule secretions from rat platelets. We found that fermented preparations exerted more potent and significant inhibition of platelet aggregation both in vitro and ex vivo. Likewise, ATP release from dense granules of platelets was also significantly inhibited in fermented preparation-treated rat platelets compared to that in non-fermented preparation-treated ones. We concluded that fermented preparations exerted more potent effects on platelet function both in vitro and ex vivo, possibly as a result of the increased bioavailability of active compounds produced during fermentation. We therefore suggest that fermented products may be potent therapeutics against platelet-related CVDs and can be used as antiplatelet and antithrombotic agents.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.427-431
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) is a commonly used practice for reducing the levels of monochloropropanediol in commercial Korean soy sauce. This study investigated the chemical compounds produced in commercial Korean soy sauce made by ATAB. The levels of amino-N, total acidity, pH, salinity and Brix of the soy sauce were 6.66%, 2.52%, 19.81%, 4.57 and 35.01, respectively. The major fatty acids were C18:2n-6, C16:0, Cl8:ln-9 and C18:3n-6. The concentration of polyunsaturated fatty acids were especially high, with of C18:2n-6 (49.8%) being the highest followed by C18:3n-6 (3.8%) and C18:3n-3 (2.4%) in that order. Among the non-volatile organic acids, the concentration of levulinic acid (1,206.28 mg/100 g) was the highest, while the taste value of citric acid was the highest. Among the ATP related compounds, IMP concentration (31.19 mg/100 g) was highest followed by AMP, hypoxanthine and GMP in that order. The concentrations of free and total amino acids in soy sauce were 6,136.94 mg/100 g and 8,702.76 mg/100 g, respectively. On the other hand, the taste value of glutamic acid, a major amino acid flavor determinant in soy sauce, was highest of all the amino acids, which is desirable since most free amino acids such as methionine, histidine and phenylalanine have a bitter taste that detracts from the flavor of soy sauce.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.550-563
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• 2000

This study was carried out in order to elucidate the fundamental data on the taste compounds between wild and cultured fishes produced on Chungmu and Wando at the southern coast areas of Korea. For this purpose, the food components of cultured fishes such as red sea bream Pagnus major, Sebastes pachycephalus and flounder, Paralichthys olivaceus being spot lighted for the main sea fish, the staple food and high economic fish were investigated and compared with those of the wild ones. There was a little appreciable difference in the proximate compositions of all the species from localities between wild and cultured fishes. But according to the growing conditions, wild fishes were higher in moisture contents and lower in crude lipid content than those of cultured fishes and little difference was seen in protein and ash contents between the two. With regard to the nucleotides and their related compounds, i.e. ADP, IMP and inosine were detected but ATP and hypoxanathine were not from them. On the other hand, there were little difference in the total taste compounds of all the species from localities and the growing conditions between wild and cultured fishes. But all the species were higher in IMP content. The total of seventeen amino acids were detected in samples. The highly contents of glutamic acid, lysine, aspartic acid, proline, leucine, alanine, valine and alginine were showed and less low contents of cystein, histidine, methionine, tyrosine and phenylalanine were detected. The total amino acids of the others were much alike in that composition. Little difference was seen from localities and the growing conditions between wild and cultured ones. The free amino acids were much alike in that composition of all the species. There was little difference in the free amino acid compositions all the species from localities and the growing conditions between wild and cultured fishes. But taurine was dominant, showing from 39% to 65% of the free amino acid content and it is followed by hydroxyproline, lysine, alanine and glycine in other. There were differences in the organic acid compositions of all the species from localities and the growing conditions between wild and cultured fishes. In addition, cultured fishes were more abundant in the total organic acid compositions than those of wild ones.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.427-432
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• 2005

The purpose of this study was performed as model study using four animals to investigate the correction between the changes in Differential Scanning Calorimetry thermogram of muscle proteins during storage and meat freshness. M. longissimus dorsi of pork was obtained immediately after slaughter and chilled/stored at either $-2^{\circ}C$ or $25^{\circ}C$ for up to 96 h for analyses. DSC thermograms were determined and compared with pH values, ATP-related compounds, K-values, volatile basic nitrogen (VBN) levels, bacterial counts and electrophoretic behavior. Changes in pH, bacterial counts, VBN and K-values were associated with increased storage temperature and time. The levels of pH values, bacterial counts, VBN and K-values of pork samples stored at $25^{\circ}C$ were higher than those of the pork samples stored at $-2^{\circ}C$. ATP concentration decreased faster in samples stored at $25^{\circ}C$. Only IMP increased in samples stored at $-2^{\circ}C$, whereas the concentration of hypoxanthine and inosine increased in samples stored at $25^{\circ}C$. One exothermic peak and two endothermic peaks appeared on the thermograms of pork stored at either temperature. Lower transition temperature of myosin, sarcoplasmic protein and actin peaks were observed. The freshness parameters of K-value, VBN and hypoxanthine showed highly negative correlations (-0.742- -0.9980) to the changes in transition temperature. Therefore, the shift temperature on DSC thermogram can be used as an indicator of the freshness parameters of meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.787-795
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• 2001

For the developing natural fisheries flavoring substances using crustacea, the flavor constituents of enzyme hydrolysates from shore swimming crab (crab) and spotted shrimp (shrimp) were investigated. In taste-active compounds of both enzyme hydrolysates, total free amino acid contents of crab and shrimp enzyme hydrolysates were 5,226.7 mg% and 8,757.3 mg%, respectively. The major amino acids were taurine, glutamic acid, proline, asparagine, glycine, alanine, valine, leucine, lysine anserine and arginine. As for ATP related compounds, AMP was the principal component and small amounts of IMP was detected in both enzyme hydrolysates. In the quarternary ammonium bases, betaine was the principal component (593.8mg%), and contents of TMAO and betaine in both samples were 60.7 mg% and 850.0 mg%, 124.1 mg% and 755.9 mg%, respectively. The major components were Na, K, P and Cl in inorganic ions. The major fatty acids of both sample were 14 : 0, 16 : 0, 16 : 1n7, 18 : 1n9, 20 : 5n3 and 22 : 6n3, and composition ration of n3 polyunsaturated fatty acids of were 27.8% and 28.5%, respectively. Total 99~109 volatile compounds were detected as a cooked odor of crab and shrimp enzyme hydrolysates by SDE apparatus/gas chromatography/mass spectrometry. The volatile flavor compounds identified from cooked crab enzyme hydrolysate were composed of 6 acids, 10 alcohols, 7 aldehydes, 11 ketones, 1 ester, 5 phenols, 4 benzenes, 22 hydrocarbons, 1 furan, 21 nitrogen containing compounds and 11 micellaneous compounds. And the volatile flavor compounds indentified from cooked shrimp enzyme hydrolysate were composed of 13 acids, 10 alcohols, 6 aldehydes, 10 ketones, 3 esters, 2 phenols, 5 benzenes, 36 hydrocarbons, 1 furan, 14 nitrogen containing compounds and 8 micellaneous compounds.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.50-55
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• 1999

The proximate composition, mineral content, fatty acid composition, ATP related compounds, amino acid composition, color and texture were investigated with dorsal and ventral muscle from olive flounder, spotted flounder and hybrid (olive flounder m $\times$spotted flounder f). Spotted flounder and hybrid were higher in moisture content, and lower in crude protein content than those of olive flounder, Potassium content in hybrid was higher than that in olive flounder and spotted flounder. Hybrid was lower in calcium, iron, manganese content, and higher in magnesium content than olive flounder and spotted flounder. The contents of saturated fatty acid, unsaturated fatty acid and docosahexaenoic acid (DHA) in hybrid were intermediate level of spotted flounder and olive flounder. Fatty acid composition of dorsal muscle was slightly similar to ventral muscle. Adenosine triphosphate (ATP) and its related compounds contents and amino acid content in hybrid were intermediate level of spotted flounder and olive flounder, and these compounds of dorsal muscle were slightly similar to those of counterpart. The major amino acids such as aspartic acid, glutamic acid, leucine and Iysine were very similar to all the samples. Total amino acid and essential amino acid contents in dorsal muscle were slightly higher than those in ventral muscle. Free amino acid content and composition in hybrid were similar to spotted flounder, and free amino acid content in dorsal muscle was higher than in ventral muscle, The lightness of hybrid and spotted flounder was stronger than that of olive flounder, and was stronger in dorsal muscle. The breaking strength of hybrid was slightly lower than that of spotted flounder, and was stronger in dorsal muscle.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.154-160
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• 1989

To obtain basic data on food components of triploid fish, we undertook the analysis of free amino acid, nucleotide, total creatinine, betaine, trimethylamine oxide(TMAO) and their related compounds in diploid and triploid carps(Cyprinus carpio). The contents of total free amino acid and its related compounds in belly and dorsal muscles of triploid carp were 346.1mg/100g and 333.4mg/100g. Histidine occupied $45.1\%\;and\;46.9\%$ in belly and dorsal muscles, and followed by taurine, lysine and glycine in order. As for the compositions of nucleotide and its related compounds in those muscles of triploid carp, IMP were revealed $73.9\%\;and\;65.8\%$ of total nucleotide and its related compounds. The major component of the other organic base in those muscles of triploid carp was total creatinine, but betaine and TMAO were poor. The contents of taste compounds such as free amino acid, nucleotide, total creatinine, betaine, TMAO and their related compounds were less in triploid carp than in diploid carp of nonspawning season, while were more in triploid carp than in diploid carp of spawning season. Total amino acid contents were more in diploid carp of nonspawning season than in triploid carp, but mineral contents were more in triploid carp than in diploid carp of spawning season. Therefore, it is believed that triploid carp is very worthy for a tasty and nutritional food source.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.448-452
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• 1997

Sensory and physical qualities and palatable compounds of cultured flounder muscle were compared with the wild ones. No differences were seen in the contents of the moisture, lipid, protein between cultured and wild dorsal muscles, however, sensory panels preferred the wild fish to cultured ones because of the texture and taste of wild fish, and they could differentiate the degree of difference in the texture and taste property distinctly. Raw meat of the wild fish was harder and more elastic than the cultured ones, however, the cultured meat was harder and drier than the wild ones once they were cooked. The results of physical properties were similar to the results of sensory evaluation. Alanine was the most abundant compound among the free amino acids which make meat palatable and followed by glutamic acid, proline, methionine, and glycine. There was no difference in total content of free amino acids between two fish muscles. ATP was the most abundant among all nucleotides and their related compounds in both fish muscles followed by IMP, ADP, AMP, however, the total content of those was greater in wild fish muscle (9.4 ${\mu}$mole/g) than in cultured fish muscle (6.7 ${\mu}$mole/g).

• Journal of Microbiology and Biotechnology
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• v.15 no.1
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• pp.161-174
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• 2005

Abstract Glycolysis has a main function to provide ATP and precursor metabolites for biomass production. Although glycolysis is one of the most important pathways in cellular metabolism, the details of its regulation mechanism and regulating chemicals are not well known yet. The regulation of the glycolytic pathway is very robust to allow for large fluxes at almost constant metabolite levels in spite of changing environmental conditions and many reaction effectors like inhibitors, activating compounds, cofactors, and related metal ions. These changing environmental conditions and metabolic reaction effectors were focused on to understand their roles in the metabolic networks. In this study, we have investigated for construction of the regulatory map of the glycolytic metabolic network and tried to collect all the effectors as much as possible which might affect the glycolysis metabolic pathway. Using the results of this study, it is expected that a complex metabolic situation can be more precisely analyzed and simulated by using available programs and appropriate kinetic data.