• 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.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.421-426
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• 1999

The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inocu-lation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commerical Nur-uk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol isobutyl alcohol and ethyl acet-ate which were known as aroma compounds in Takju were much higher in mash of modified Nuruk than in that of commercial Nuruk or ricd koji. The major organic acids were lactic fumalic and succinic acid in mash of modified and lactic and acetic acid in mash of commercial Nuruk and citric lactic and suc-cinic acid in mash of rice koji. The contents of total organic acids were 5,146mg/L, 1,706mg/L and 1, 388 mg/L in mash of commercial Nuruk rice koji and modified Nuruk respectively. The major free amino acids were glutamic acid alanine proline and histidine in mash of modified Nuruk and glutamic acid proline leucine and histidine in mash of commercial Nuruk and arginine proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090mg/L 12,202mg/L and 7,152 mg/L in mash of modified Nuruk commercial Nurcuk and rice koji respectively. Therefore it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.

• Journal of Integrative Natural Science
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• v.9 no.1
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• pp.28-34
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• 2016

A number of chiral selectors have been developed and applied for enantiomer separation of a variety of chiral compounds. Among these chiral selectors are chiral crown ethers, a class of synthetic host polyether molecules that bind protonated chiral primary amines with high selectivity and affinity. In this paper, two important chiral crown ethers as chiral selectors of bis-(1,1'-binaphthyl)-22-crown-6 and (18-crown-6)-2,3,11,12-tetracarboxylic acid (18-C-6-TA) are focused. They have been widely used to resolve the enantiomers of chiral compounds containing a primary amino moiety using chiral stationary phases (CSPs) or chiral selectors by high-performance liquid chromatography (HPLC), capillary electrophoresis (CE) and so on in chirotechnology. Also, it was described that the commercially available covalent type HPLC CSPs derived from (+)- and (-)-18-C-6-TA have been developed and successfully applied for the resolution of various primary amino compounds including amino acids.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1058-1067
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• 2000

In this study, eel, puffer and snake head fish, which are widely taken and highly valued for processing into baked fish, soup or fish juice were studied by classifying them into wild fish and cultured fish, and evaluated in terms of taste. The samples were gathered in the area including Kimhae, Samchonpo and Haman in Kyungsangnam-do, Kangsu-Gu in Pusan and Bukcheju-Gun in Cheju-do. Proximate compositions, the content of nucleotides and their related compounds, total and free amino acids, organic acids and fatty acids of the fishes were analysed. Generally, as for the compositions, wild fish had a higher crude fat content and a lower moisture content as compared with cultured fish, while there was no great difference between them in terms of crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR, Hx were detected, and the amounts of which were nearly the same with respect to the growth conditions. IMP content was high in all of the samples, while ATP content was extremely low. Total 17 amino acids were detected from the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine, leucine, glycine, alanine and arginine, and low contents of cystein, isoleucine and methionine. As for the other amino acids, generally same level of contents were detected for each samples. In cases of eel and snake head fish, the wild fish had higher total amino acid contents in comparison with cultured fish. And the result to the contrary was obtained for the case of puffer. Sample fishes had nearly the same compose distribution of free amino acid though the contents of which were a little different according to the samples. Each sample had high contents of taurine, hydroxyproline, glutamic acid, glycine, cystathionine, ${\beta}-aminoisobutyric$ acid and lysine. Total organic acid contents of cultured fish was higher than that of wild fish. All fishes commonly had high contents of lactic acid, iso-valeric acid, oxalic acid and fumaric acid. High levels of $C_{16:0},\;C_{16:1},\;C_{18:1(cis)},\;C_{18:3},\;and\;C_{22:6}$ were shown in all of the samples and ${\omega}-3$ polyunsaturated fatty acid content of cultured fish was higher than that of wild fish, and as for the essential fatty acid, wild fish has higher content in comparison with cultured fish.

• Journal of Life Science
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• v.14 no.6 s.67
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• pp.931-937
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• 2004

The present investigation was carried out to determine the qualitative difference between 4 varieties of perilla leaves cultivated Miryang area, particularly focusing on the amino acid composition and flavor compounds. Aspartic acid, glutamic acid, glycine, alanine, arginine, and threonine were the major amino acids, and tyrosine and cysteine and methionine containing sulfur were detected as little amount in protein of all perilla leaves. All perilla leaves contained about 34 kinds of free amino acids, and the major free amino acids were same as the protein bound amino acids. However, no significant difference among 4 varieties of perilla leaves was observed in the profiles of protein bound and free amino acids composition. Flavor compounds analyzed by GC-MSD following to extraction of flavor by SDE (Simultaneous Steam Distillation-Extraction) were detected as 51 kinds from 'Leafy perilla 1', 47 kinds from 'Yupsil perilla', 46 kinds from 'Miryang 9' and 'YCPL. The major volatile compound was perilla ketone, its concentration was $145.75\;{\mu}g/g$ in 'Miryang 9', $187.00\;{\mu}g/g$ in 'YCPL', $301.59\;{\mu}g/g$ in 'Leafy perilla l' and $551.42\;{\mu}g/g$ in 'Yupsil perilla', but the other flavor compounds, 3-hexen-l-ol, trans-2-hexenal, $\beta-caryophyllene,\;\alpha-farnesene$ and etc, were less than $20\;{\mu}g/g$.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.5
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• pp.620-633
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• 1998

Methods developed for measuring digestibility and availability of amino acids in feedstuffs used in pig nutrition are reviewed. Digestibility is a proportion of an amino acid in a feed that is absorbed from the digestive tract and should be determined from the difference between the amount of amino acid consumed and passing the distal ileum. Techniques for ileal digesta sampling including various types of cannulas: a re-entrant, T-piece, IPV, IPVC and ileaorectal anastomosis are described and comparisons amongst these methods are presented. Other methodologies like mobile bag technique, in vitro assays and mathematical prediction method are also described. Significance and methodologies for measurement of endogenous nitrogen and amino acids losses at the distal ileum and their effect on the apparent and true nitrogen and amino acid digestibilities in feeds are discussed. Factors influencing the apparent and true amino acid digestibilities such as dry matter intake, protein, fibre and antinutritive compounds content in the diet are discussed. Amino acid bioavailability -the proportion of the total amino acid digested and absorbed in a form utilized in metabolism - measured by the growth assay may differ from its ileal digestibility. Chemical methods for determination of available lysine content in heat treated feeds are evaluated.

• Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.43-50
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• 2005

We evaluated the nutritional composition of the siphon of the surf clam Tresus keenae in regard to the presence of nitrogenous [amino acids, nucleotides and their related compounds, total creatinine, betaine, trimethylamine oxide (TMAO), and trimethylamine (TMA)] and non­nitrogenous compounds (sugars and organic acids), lipid fatty-acid composition, and occurrence of minerals. The content of total free amino acids was 660.27 $\pm$ 7.94 mg/100 g, and the predominant amino acids were arginine, alanine, sarcosine, glycine, and glutamic acid. These amino acids accounted for $71\;\%$ of the total free amino acids. Among the nucleotides and their related compounds, inosine was the major component and comprised 40.38 $\pm$ 0.02 mg/100 g. Free amino acids were the largest contributor to total extracted nitrogen, comprising $49.94\%$, followed by total creatinine, betaine, nucleotides, and ammonia; the contribution of TMAO and TMA was small. For the non-nitrogenous compounds, malic acid, propionic acid, and succinic acid comprised the major portion of the ten kinds of organic acids detected, and the sugars found were glucose, maltose, and arabinose, which were estimated to be $147.0\pm7.15,\;34.45\pm1.09,\;and\;1.21\pm0.02\;mg/100\;g,$ respectively. The predominant minerals were Na and K, which comprised $11.43\pm1.06\;and\;9.46\pm1.02\;mg/100\;g,$ respectively. The major fatty acids were C22:6, C20:5, C23:0, C18:3, and C16:0 in the lipid fractions. The 23:0 level of glycolipid (GL) was the highest of any other lipid fraction. The amount of total polyunsaturated fatty acids (PUFA) in the lipid fractions was higher, ranging from $58.22\%\;in\;GL\;to\;77.1\%$ in phospholipid (PL), compared to the saturated and monounsaturated fatty acids. Of the n-3 fatty acids, C20:5 and C22:6 contributed $35.30-64.44\%$ of PUFA in the lipid fractions. The ratios of n-3 to n-6 PUFA in total lipid (TL), neutral lipid (NL), PL, and GL were 4.35, 4.26, 6.69, and 2.04, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.666-670
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• 2002

To investigate changes of components in salt-fermented sardine, Sardinops melanostictus sauce during 18 months fermentation, various chemical properties were examined at 2$\~$3 months intervals. The degree of hydrolysis increased sharply until 5 months of fermentation and showed the gentle increasement after that. On the other hand, the contents of total and amino nitrogens, total ATP related compounds increased gradually during 18 months of fermentation. The hypoxanthine and uric acid were abundant in ATP related compounds, ranging from $75\%$ to $87\%$. The contents of inosine+hypoxanthine and uric acid were crossed at 13.9 months of fermentation. After 18 months of fermentation, sauce was rich in free amino acids, glutamic acid, aspartic acid, lysine, alanine, threonine in that order.

• YAKHAK HOEJI
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• v.38 no.6
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• pp.791-794
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• 1994

Sixteen kinds of naturally occurring phenolic compounds including 5 stilbenes, 7 flavonoids and 4 anthraquinones were examined in the inhibitory activity against rat liver AADC(aromatic L-amino acid decarboxylase) in vitro, using 5-hydroxytryptophan as a substrate. Three hydroxystilbenes, resveratrol 1, rhapontigenin 3 and piceatanol 5, which were known to be monoamine oxidase A inhibitors, exhibited a significant inhibition against AADC($IC_{50}$=20, 8 and $5\;{\mu}M$, respectively). By the comparison of the activity of each phenolic compound, it was suggested that the 3',4'-dihydroxyphenyl group of stilbenes or flavones was the best pharmacophore for the AADC inhibitory activity.

• Archives of Pharmacal Research
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• v.16 no.3
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• pp.180-185
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• 1993

The acid dissociation constants of certain Schiff bases derived from isatin with p-substituted benzoyl hydrazines and somee amino acids of glycine, $\beta$-and $\alpha$-alanine, valine, $\beta$-phenyl-$\alpha$-alanine and anthranilic acid have been detemined potentiometrically at different temperatures in different aquo-organic solvent mixtures (ethnol, dioxane, dimethyl formamide, methanol, acetone and tetrahydrofurance). The pKa values were demonstrated on the light of the different electornic and steric effects of the substituents and the sovlent characteristics. In all the mixed media used, ionization of the compounds decreased by increasing the mole fraction of the organic cosolvent. Theemodynamic parameters $(\Delta{H}^\circ,\;\Delta{G}^\circ,\;\Delta{S}^\circ)$ were evaluated. The structural effects of the investigated compounds on these parameters were reported and discussed.