• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.101-106
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• 1975

Following the previous report(Kang et al, 1974), the conditions of cooking for shelling process of oyster were discussed, and the content of nitrogenous compounds in the cooked-released fluid of oyster by different cooking conditions has been investigated. The heating condition of $110^{\circ}C$ and 15 minutes was adequate for effective shelling and the condition of meat content in cooking of oyster. The contents of total nitrogen, protein nitrogen, nonprotein nitrogen and amino-nitrogen were seemed to be increased with heating time, and the tendency was to be more exact in the cooking condition of $110^{\circ}C$. The content of nitrogenous compounds at the cooking condition of $110^{\circ}C$ and 15 minutes was determined: total nitrogen, $225.6\;mg\%$ protein nitrogen, $54.4\;mg\%$; amino-nitrogen, $89.2mg\%$. The content of free amino acid was also analysed: arginine, $26mg\%$; histidine, $12.1mg\%$; tyrosine, $2.7mg\%$; leucine, $2.2mg\%$; lysine, $1.9mg\%$ Trace amounts of glutamic acid, isoleucine, serine, threonine, and glycine were detected.

• Animal Bioscience
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• v.35 no.2
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• pp.260-271
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• 2022

Objective: We aimed to investigate the effect of the differing amino acid (AA) release dynamics of two protein sources on the growth performance, nitrogen deposition, plasma biochemical parameters, and muscle synthesis and degradation of piglets when included in their diets at normal and low concentrations. Methods: Forty-eight piglets (Duroc×Landrace×Large White) with initial body weight of 7.45±0.58 kg were assigned to six groups and fed one of 6 diets. The 6 dietary treatments were arranged by 3×2 factorial with 3 protein sources and 2 dietary protein levels. They are NCAS (a normal protein content with casein), NBlend (a normal protein content with blend of casein and corn gluten meal), NCGM (a normal protein content with corn gluten meal), LCAS (a low protein content with casein), LBlend (a low protein content with blend of casein and corn gluten meal), LCGM (a low protein content with corn gluten meal). The release dynamics of AA in these diets were determined by in vitro digestion. The digestibility, utilization and biological value of nitrogen in piglets were determined by micro Kjeldahl method. Plasma insulin was measured by enzyme-linked immunosorbent assay kits. The protein expression of mediators of muscle synthesis and degradation was determined by western blotting. Results: Although the consumption of a low-protein diet supplemented with crystalline AA was associated with greater nitrogen digestion and utilization (p<0.05), the final body weight, growth performance, nitrogen deposition, and phosphorylation of ribosomal protein S6 kinase 1 and eIF4E binding protein 1 in the muscle of pigs in the low-protein diet-fed groups were lower than those of the normal-protein diet-fed groups (p<0.05) because of the absence of non-essential AA. Because of the more balanced release of AA, the casein (CAS) and Blend-fed groups showed superior growth performance, final body weight and nitrogen deposition, and lower expression of muscle ring finger 1 and muscle atrophy F-box than the CGM-fed groups (p<0.05). Conclusion: We conclude that the balanced release of AA from CAS containing diets and mixed diets could reduce muscle degradation, favor nitrogen retention, % intake and improve growth performance in pigs consuming either a normal- or low-protein diet.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.612-617
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• 1999

The quality characteristics of 15 kinds of the commercial northern sand lance, Ammodytes Personatus sauce (CNS) of korean traditional salt-fermented fish sauces were evaluated comparing to the traditional northern sand lance, Ammodytes Personatus sauce (TNS). The ranges of chemical compositions of the CNSs were $66.5\~71.0\%$ moisture, $19.3\~24.6\%$ ash, $4.7\~12.0\%$ crude protein, and the pH and salinity were $5.56\~6.47\%,\;24.0\~32.9\%$, respectively. Total nitrogen, amino nitrogen, total free amino acid and total ATP related compounds (sum of ATP$\~$IMP, HxR, Hx and uric acid) were in the ranges of 0.781$\~$ 1,918 g, 445.9$\~$1037.9 mg, 3,258.9$\~$6:562.6mg in 100 ml CNSs, and 4.766$\~$8.989 $\mu$mol in 1 ml CNSs. The CNSs were higher in content of moisture, TMAO, TMA and pH, but lower in content of crude protein, salinity, total nitrogen, amino nitrogen, total ATP related compounds, absorbance at 453 nm and total free amino acid than the TNSs, Both CNS and TNS samples were rich in free amino acids, such as glutamic acid, lysine, alanine, leucine, valine, aspartic acid and isoleucine in the order.

• The Korean Journal of Ecology
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• v.18 no.4
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• pp.433-440
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• 1995

The constituents and proportions of non-protein free amino acids including canavanine were measured in roots and leaves of legumes, Robinia pseudo-acacia L., Wistaria floribunda L., and Canavalia lineata L. by using high performance liquid chromatography during dormant and fertilizing seasons. in all the three plant species, asparagine was the most abundant amino acid occurring 30％ of total free amino acids, and canavanine was the second most abundant amino acid contributing 10％ of total free amino acids throughout dormant and fertilizing seasons. In dormant season, roots contained 2 to 3 folds of free amino acids including canavanine and asparagine compared to those in fertilizing season. When proportions of asparagine and canavanine to total gree amino acids in various parts of C. lineata were examined in fertilizinng season, the level of asparagine was the highest in roots while that of canavanine was in seeds. On the basis of these results, it is assumed that canavanine appears and functions as a nitrogen-storing compound in roots and leaves throughout the whole life cycle of the investigated plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.382-387
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• 2001

Characteristics of six commercial samjangs were analyzed such as proximate composition, free amino acids, organic acids and free sugars. Also color, taste and odor were evaluated by 36 panelists. They were composed of moisture content 41.4-48.4%, crude protein 9.2-10.4%, crude fat 2.2-3.4%, pH 5.3-5.7, amino nitrogen 194.0%-375.6 mg% and sodium chloride 7.7-9.1%. Total free amino acids of samjangs were 975.89-2304.98 mg%. Glutamic acid was the highest amino acid among free amino acids as 231.7-788.01 mg%. Proline, arginine, alanine and lysine were higher than other free amino acids while histidine, cystine and methionine were lower than other. Eleven free amino acids including glutamic acid were the highest in samjang (B) which contained more doenjang than any other makers did. Total organic acids were 401.01-640.27 mg%. 69.65-269.07 mg% of succinic acid was the highest among organic acids. Lactic acid was the highest in samjang (F) which was home made. Total free sugars was the highest in samjang (A) which contained more wheat flour than any other makers did it. Glucose was 9.30-23.99% and fructose was nd-2.69%. The result of proximate composition showed a different pattern comparing with that sensory evaluation. Samjang (A) which contained less salt showed the highest overall acceptability while samjang (F) which contained more dark color, more salt was the lowest one among the samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.336-340
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• 1995

Urinary excretion of total amino acids was measrued in normal and diabetic rats, streptozotocin-induced diabetic rats excreted increased amount of urinary total amino acids and nitrogen. This suggested increased degradation of body protein. Although excretion of total amino acids increased in the diabetic rats, the amino acid pattern of amino acids for both groups were very similar. The efficiency of dietary protein utilization was significantly lower in diabetic rats then that of normal rats. Streptozotocin injeciton affected the urinary excretion of 3-methylhistidine whereas diet did not. These findings suggest that the rate of urinary excretion of total amino acids can be empolyed as an index of protein metabolism, particulary as a simple index in the assesing the status of protein nutrition.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1616-1624
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• 2016

The aim of present experiment was to investigate the effect of protein reduction in commercial broiler chicken rations with incorporation of de-oiled rice bran (DORB) and supplementation of limiting amino acids (valine, isoleucine, and/or tryptophan) with ration formulation either on total amino acid (TAA) or standardized ileal digestible amino acids (SIDAA). The experimental design consisted of $T_1$, TAA control; $T_2$ and $T_3$, 0.75% and 1.5% protein reduction by 3% and 6% DORB incorporation, respectively by replacing soybean meal with supplemental limiting amino acids to meet TAA requirement; $T_4$, SIDAA control, $T_5$ and $T_6$, 0.75% and 1.5% protein reduction by DORB incorporation (3% and 6%) with supplemental limiting amino acids on SIDAA basis. A total of 360 dold fast growing broiler chicks (Vencobb-400) were divided into 36 homogenous groups of ten chicks each, and six dietary treatments described were allocated randomly with six replications. During 42 days trial, the feed intake was significantly (p<0.05) reduced by TAA factor compared to SIDAA factor and protein factor significantly (p<0.05) reduced the feed intake at 1.5% reduction compared to normal protein group. This was observed only during pre-starter phase but not thereafter. The cumulative body weight gain (BWG) was significantly (p<0.05) reduced in TAA formulations with protein step-down of 1.5% ($T_3$, 1,993 g) compared to control ($T_1$, 2,067 g), while under SIDAA formulations, BWG was not affected with protein reduction of 1.5% ($T_6$, 2,076 g) compared to $T_4$ (2,129 g). The feed conversion ratio (FCR) was significantly (p<0.05) reduced in both TAA and SIDAA formulations with 1.5% protein step-down ($T_3$, 1.741; $T_6$, 1.704) compared to respective controls ($T_1$, 1.696; $T_4$, 1.663). The SIDAA formulation revealed significantly (p<0.05) higher BWG (2,095 g) and better FCR (1.684) compared to TAA formulation (2,028 g; 1.721). Intake of crude protein and all limiting amino acids (SID basis) was higher in SIDAA group than TAA group with resultant higher nitrogen retention (4.438 vs 4.027 g/bird/d). The nitrogen excretion was minimized with 1.5% protein reduction (1.608 g/bird) compared to normal protein group (1.794 g/bird). The serum uric acid concentration was significantly reduced in $T_3$ (9.45 mg/dL) as compared to $T_4$ (10.75 mg/dL). All carcass parameters were significantly (p<0.05) higher in SIDAA formulation over TAA formulation and 1.5% protein reduction significantly reduced carcass, breast and thigh yields. In conclusion, the dietary protein can be reduced by 0.75% with TAA formulation and 1.5% with SIDAA formulation through DORB incorporation and supplementation of limiting amino acids and among formulations, SIDAA formulation was better than TAA formulation.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.609-615
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• 1994

Fermented traditional soybean paste(doenjang), koji soybean paste by Aspergillus oryzae, natto soybean paste by Bacillus natto and koji & natto soybean paste by Aspergillus oryzae and Bacillus natto were analyzed for compositions of amino acids and contents of nitrogens. Amino type nitrogen was the highest in fermenting for 90 days as $271{\sim}868\;mg/100g$, and its contents were in the order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste in all samples tested. In compositions of total amino acids, glutamic and aspartic acids were rich in koji soybean paste but big differences were not observed in all samples. But some differences were observed in free amino acid compositions in all samples, that is, glutamic acid, tyrosine, lysine and aspartic acid were detected more abundantly. Sum of free amino acids for 90 days were in order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste. The ratios of free to total amino acids were $3.28{\sim}19.81%$ for 45 days, but increased to $10.88{\sim}25.10%$ for 90 days, and in order of traditional doenjang>koji doenjang>koji & natto doenjang>natto doenjang. Methionine and histidine showed higher ratios of free to total amino acid but lower in glutamic acid and aspartic acid. These results suggest that koji and traditional soybean paste of having high ratios of free amino acids to free and total amino acids may be more favorable in soybean paste fermentation.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1458-1464
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• 1999

The whole body of three species of fishes, raw anchovy (Engraulis japonica), big eyed herring (Harengula zunasi), and northern sand lance (Ammodytes personatus) catched at the south adjacent coast of Korea, were analyzed for extractive nitrogen, free amino acids, combined amino acids, ATP and its related compounds quaternary ammonium bases, and guanidino compounds using specimens collected in May and July 1991, and the composition of these nitrogenous components were compared with each other. The contents of extractive nitrogen in anchovy, big eyed herring, and northern sand lance were 633 mg, 601 mg, and 455 mg/100 g, respectively. Thirty-one or thirty-two kinds of free amino acids were found in the extracts of the three species of fishes. Histidine, taurine, alanine, leucine, carnosine, glutamic acid, and lysine were the major free amino acids in every sample. The composition of the major extractive components such as free amino acids, combined amino acids, ATP and its related compounds, TMAO, and creatine in the extracts were similar to each other, but their contents were some different individually.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1069-1075
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• 1999

The sterilization was attempted to improve the quality deterioration of soybean paste during its storage. For this experiment, soybean paste was sterilized at 80oC for 30 minutes and stored during 6 months at 15oC and 30oC, respectively. The total approximate composition contents were moisture 52.5%, crude protein 11.94%, crude fat 2.0%, amino nitrogen 413.3mg%, sodium chloride 11.61% and ash 15.5%. According to the increase of storage period, pH was decreased gradually because of the increase of organic acids by the metabolism of microorganisms and the acid accumulation by acid forming bacteria, but titratable acidity was increased during storage. Amino nitrogen was rapidly increased for the first one or two month storage period and maintained as the same level for the rest of them. Each amino acid contents of soybean paste, which were glutamic acid, tryptophan, proline, arginine, and aspartic acid, had much higher level than others. In color changes sterilized soybean paste(SSP) was much lower than that of raw ones(RSP). Hunter L and b values on the surface of soybean paste were decreased during storage, and the decreasing levels were higher at 30oC than at 15oC. Hunter a value, however, was increased a little in the initial storage, and thereafter it was decreased. Lactic acid bacteria, yeasts, and molds were disappeared completely by the sterilization. However, the bacteria of aerobes and anaerobes were not disappeared by this processing.