• 한국수산과학회지
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• 제12권4호
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• pp.293-296
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• 1979

굴(Crassostrea gigas)의 질소배설과 산소소비에 미치는 수온 및 염분의 상호영향을 조사한 결과는 다음과 같다. 1. 굴은 수온과 염분변화에 따라 질소배설율과 배설암모니아 및 아미노산간의 배설비에 현저한 변동을 보였으며 산소소비량에도 역시 많은 변동을 보였다. 2. 질소배설율과 산소소비율은 염분이 증가함에 따라 특히 고염분일 때 고수온$(29^{\circ}C)$의 경우에 현저히 감소하였으나 저온분에서는 상당히 증가하였다. 이것은 생리적 내성의 고온단계와 저염분에 대한 포상작용에 기인한 결과라고 생가된다. 3. 암모니아를 주로 배설하였으나 상당한 량의 아미노-질소도 배설하였으며, 특히 상염분-온난온도대$(32.5\%_{\circ}-22^{\circ}C$에서는 아미노산의 배설량이 우세하였다. 그리고 어느 실험온도에서나 고염분에서 아미노-질소의 배설량은 감소하였고 저염분에서는 증가하였다. 4. 배설암모니아-질소에 대한 소비산소의 원자비 (O: N비)는 저온$(15^{\circ}C)$에서는 현저히 낮고 상온 및 고온($22^{\circ}$ 및 $29^{\circ}C$)에서는 높았다. 그러나 저온분의 경우 고온에서는 현저히 감소되었다.

• Journal of Nutrition and Health
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• 제27권7호
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• pp.699-708
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• 1994

This study aimed to verify the nutritional and curative effects of protein hydrolysate in rats with cysteamine-induced duodenal uncer. Duodenal ulcer rat model was established by intraperitoneal injections of cysteamine. Sprague-Dawley, female rats weighing approximately 200g were intraperitoneally injected twice cysteamine(13mg/100g BW) at intervals of 3h per day. This procedure was repeated 3$\times$at intervals of 3d. Animals fed on 10% casein diet for infection periods. After last injection, 4 kinds of diets(10% casein, 20% casein, 10% casein hydrolysate, 20% casein hydrolysate) were given. Gastric montility, trypsin activity in gastrointestinal content, retention rate of nitrogen, plasma total protein, albumin, amino-N, urinary urea nitrogen, creatinine and hydroxyproline were analyzed for nutritional effects of dietary nitrogen levels(10%, 20%) and sources(casein, casein hydrolysate). In duodenal ulcer rat model, there was no differences between 20% casein diet and 20% casein hydrolysate in the view of severeness of ulcer, gastric emptying rate, serum total protein, serum albumin, plasma $\alpha$-amino-N, UUN, creatinine excretion, GFR, nitrogen retention. On the other hand, rats on 10% casein hydrolysate diet group had more curative effect of the ulcer, higher plasma albumin concentration and nitrogen retention than 10% casein diet group. The casein hydrolysate diet group was lower trypsin activity in small intestinal content than the casein diet group, at both nitrogen levels(10%, 20%). The results suggest that protein hydrolysate be applied in diet therapy for the patients with gastrointestinal ulcer.

• Asian-Australasian Journal of Animal Sciences
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• 제6권4호
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• pp.619-622
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• 1993

Rumen bacterial amino acids in sheep on urea diet were monitored to assess a possible change in amino acid synthesis as a long term response to high rumen ammonia environment. A sheep was fed a semipurified diet with soybean meal, followed by a diet with urea as a main nitrogen source. Mixed rumen bacteria were harvested from ruminal fluid taken 3 h after feeding (twice in soybean meal feeding and 6 times in urea feeding) and fractionated as cell wall, proteins and protein-free cell supernatant of monitor amino acids in each fraction. Ruminal ammonia concentration at the sampling ranged from 5.7 to 39.5 mgN/dl. Cell wall and protein fractions of mixed rumen bacteria were stable in their amino acid composition regardless of nitrogen sources of diet and the feeding duration. However, protein-free cell supernatant fraction showed a higher alanine proportion with urea feeding (18.6 and 28.2 molar % of alanine for samples from sheep fed soybean meal and urea, respectively) and its duration (20.6 and 32.9 molar % for samples from sheep on urea diet for 1 and 65 days, respectively). Total free amino acid level of bacteria was depressed in the initial period of urea feeding but restored on 65th day of the feeding. These results suggest that an alanine synthesizing system may develop in rumen bacteria as urea feeding becomes longer.

• 한국식생활문화학회지
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• 제31권4호
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• pp.348-356
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• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

• 한국미생물·생명공학회지
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• 제15권6호
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• pp.369-374
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• 1987

하상 오니 및 토양으로부터 D-$\alpha$-Amino-$\varepsilon$-Caprolactam(DAC)의 자화능이 우수한 균을 분리하여 Alcaligenes eutrophus로 동정하였다. Alcaligenes eutrophus A52의 생육을 위한 배양조건은 배양 초기 최적 pH가 6.0, 최적온도는 3$0^{\circ}C$, 최적 DAC 농도는 0.2%로서 50시간 배양으로 0.2% DAC를 거의 다 자화하여 정지기에 도달하였다. 본 균은 탄소원으로 glucose와 fructose, 질소원으로는 NH$_4$Cl, NH$_4$NO$_3$, (NH$_4$)$_2$SO$_4$ 및 NaNO$_3$를 잘 자화하였다. 탄소원 및 질소원으로 Iysine, glutamate를 잘 이용하였으나 그 밖의 아미노산 자화능은 낮았다. 균체로부터 추출한 3.1mg의 단백질에 상당하는 무세포 추출 액으로 0.5% DAC를 55%에서 12시간 반응시킨 생성물은 약 98% L-Iysine으로 확인되었다.

• 한국식품조리과학회지
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• 제6권2호
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• pp.85-96
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• 1990

Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.

• Asian-Australasian Journal of Animal Sciences
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• 제8권4호
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• pp.403-409
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• 1995

A growth experiment was conducted to evaluate the nutritivie values of supplemental lysine and methionine in broiler chicks. Two types of L-lysine, liquid and powder type, and DL-methionine were added to the diets at different levels of dietary protein with two growth phases, 0-3 weeks and 4-6 weeks named starter and grower, respectively. Six hundred seventy two chicks were allotted in 14 treatments; 3 controls by dietary CP level (starter-grower) with CP 23-21%, CP 21-19% and CP 20-18, 8 groups of liquid and powder lysine supplementation of 0.1, 0.2, 0.3 and 0.4%, and 3 groups of lysine and methionine supplementation. Body weight, feed intake, and excreta were measured and analyzed to determine growth performance, amino acid digestibilities, and the quantity of excreted nitrogen in feces. Chicks fed CP 23-20 with 3,200 ME kcal showed significantly better growth performance than those fed CP 21-18 for 6 weeks. The supplementation of 0.2% of either type of lysine to CP 21-19 diet improved weight gain and feed efficiecy to the extent that CP 23-21 diet was fed. Physical type of lysine did not affect chick's growth and amino acid digestibilities of the diets. The level of CP in the diet significantly affected nitrogen excretion in feces. Supplementation of lysine and methionine to CP 21-18 diet reduced fecal nitrogen by 10% compared to CP 23-21 diet. It was confirmed that 0.2% of supplemental lysine to the broiler diet spared the dietary protein by 3%, and also reduced nitrogen excretion in feces by 10%.

• 한국식품영양과학회지
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• 제28권2호
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• 한국환경농학회지
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• 제38권4호
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• pp.262-268
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• 2019

토양에서 유기자원의 무기화 특성을 구명하기 위하여 질소함량별로 볏짚, 우분퇴비, 균배양체, 유박, 아미노볼 등 총 5가지를 각각 처리하여 128일 동안 실내 항온배양실험을 실시하였으며, 이 분석결과를 질소 무기화 모형에 적용하여 유기자원의 질소 무기화 양상을 구명하였다. 항온배양 기간 동안 유기자원의 질소 순 무기화율은 질소함량이 가장 높은 아미노볼에서 가장 높았고, 질소함량이 가장 낮은 볏짚에서 가장 낮았다.잠재적 질소 무기화율은 전질소 함량과는 양의 상관관계(0.96)가 인정되었다. 무기화 속도상수 k는 유기자원의 유기물(-0.96) 및 탄소함량(-0.97)과 음의 상관관계가 인정되었다. 모형에 의해 추정된 1작기 동안의 질소 무기화율은 볏짚 6.6%, 우분퇴비 11.6%, 균배양체 30.9%, 유박 70.7%이었으며 아미노볼은 81.0%를 나타냈다. 질소 무기화율은 유기자원의 종류 또는 질소함량에 따라 다르게 나타나 질소 무기화율을 유기자원의 질소 공급 특성을 결정하는 지표로 사용할 수 있다. 질소함량이낮거나 발효과정을 거치는 퇴비 등의 유기자원은 퇴비화 과정에서 유기태 질소가 안정화되어 질소의 무기화율이 무발효 유기자원보다 낮으므로 시비량 결정시 양분공급의 목적보다는 토양 물리성 개량을 목적으로 사용하는 것이 바람직하다.

• Fisheries and Aquatic Sciences
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• 제4권3호
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• pp.144-149
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• 2001

In other to establish the exact determination method of amino nitrogen (AN) in salt-fermented fish sauces, we determined the AN in fish sauces according to the measuring methods and also investigated the main factors influencing on determination method of AN. AN in salt-fermented anchovy sauce increased linearly as fermentation progressed, and was shown the highest amount measuring by the Formol method, followed by the trinitrobenzene sulfonic acid (TNBS) method and the Copper-salt method. AN concentration in anchovy sauces fermented for 12 months was $88.2\%$ and $77.6\%$ for the TNBS method and the Copper-salt method, respectively, on the basis of Formol method. The ratio of AN/total nitrogen (TN) in anchovy sauce fermented for 12 months was higher than that in commercial anchovy sauces. The determination of AN in anchovy sauce by the TNBS method was not affected by salt concentration, and slightly affected by heating. The effect of MSG on AN contents by Copper-salt method was shown higher than those by the Formol method and the TNBS method. The TNBS method was adaptable to measure the content of AN in fish sauce by this study.