• 한국임상약학회지
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• 제8권2호
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• pp.147-158
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• 1998

The purpose of this study was to test the stability of TPN basic solutions containing amino acids and dextrose. Test solutions containing $4.25\%$ amino acids in $25\%$ dextrose (central TPN basic solution) or $4.25\%$ amino acids in $10\%$ dextrose (peripheral TPN basic solution) were prepared. Two different amino acids solutions $(Fravasol^{(R)}\;vs\;Freamine^{(R)})$ were tested. The samples were taken from each admixture and stored in the evacuated, sterile containers at $2{\sim}8^{\circ}C$ and ambient room temperature. Each sample was analyzed at 0, 3, 7, 14 and 30 days of storage. Each amino acid was analyzed by amino acid analyzer. Dextrose content was measured by polarimeter. The pH and chromagen formation were also monitored. The decomposition was measured by the changes in concentration of amino acids and dextroser TPN basic $solution-Freamine^{(R)}$ admixture stored at $2\sim8^{\circ}C$ were stable for 30 days. Central and peripheral TPN basic solutions stored at room temperature were stable for 7 days and 14 days, respectively. There were no changes in color for 30 days by naked eye. Amino acid concentrations in TPN basic $solution-Fravasol^{(R)}$ admixture stored at $2\sim8^{\circ}C$ or room temperature were stable for 30 days. But, significant color change was detected according to passing time. In conclusion, Peripheral TPN basic $solution-Fravasol^{(R)}$ admixture stored at room temperature and in refrigerator were stable for 3 days and 7 days, respectively. However, central TPN basic solution-Fravasol admixtures were unstable. Therefore, it is recommended that it should be admixed right before use.

• 한국식품조리과학회지
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• 제16권2호
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• pp.173-181
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• 2000

To understand the influences of NaCl concentration and fermentation temperature on the ripening process of low salt fermented squids, squid with 5%, 7% and 9% salt were fermented at 10$\^{C}$ and 20$\^{C}$. The result of the changes of volatile basic nitrogen and free amino acids during the fermentation of squids are as follows. As a result of the observations on the changes of physicochemical components during the fermentation process of the low-salted squids, all the pH, VBN and NH$_2$-N were increased and therefore the fermentation was promoted. Considering the changes of net components according to the fermentation, ATP (Adenosine triphosphate) and ADP (Adenosine diphosphate) lost and could not be detected among the nucleotides and their related compounds. Besides, AMP (Adenosine monophosphate) existed only in the initial stage and inosine, hypoxanthine were the main components of nucleotides and their related compounds. Nonvolatile organic acids are mainly lactic acid, acetic acid and also they occupied more than 80%. Seeing the composition of free amino acid, the major amino acids are proline, arginine, methionine, alanine and glutamic acid.

• Journal of Ginseng Research
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• 제44권3호
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• pp.424-434
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• 2020

Background: Amino acids are one of the major constituents in Panax ginseng, including neutral amino acid, acidic amino acid, and basic amino acid. However, whether these amino acids play a role in ginsenoside conversion during the steaming process has not yet been elucidated. Methods: In the present study, to elucidate the role of amino acids in ginsenoside transformation from fresh ginseng to red ginseng, an amino acids impregnation pretreatment was applied during the steaming process at 120℃. Acidic glutamic acid and basic arginine were used for the acid impregnation treatment during the root steaming. The ginsenosides contents, pH, browning intensity, and free amino acids contents in untreated and amino acid-treated P. ginseng samples were determined. Results: After 2 h of steaming, the concentration of less polar ginsenosides in glutamic acid-treated P. ginseng was significantly higher than that in untreated P. ginseng during the steaming process. However, the less polar ginsenosides in arginine-treated P. ginseng increased slightly. Meanwhile, free amino acids contents in fresh P. ginseng, glutamic acid-treated P. ginseng, and arginine-treated P. ginseng significantly decreased during steaming from 0 to 2h. The pH also decreased in P. ginseng samples at high temperatures. The pH decrease in red ginseng was closely related to the decrease in basic amino acids levels during the steaming process. Conclusion: Amino acids can remarkably affect the acidity of P. ginseng sample by altering the pH value. They were the main influential factors for the ginsenoside transformation. These results are useful in elucidating why and how steaming induces the structural change of ginsenoside inP. ginseng and also provides an effective and green approach to regulate the ginsenoside conversion using amino acids during the steaming process.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.145-148
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• 2003

Previously, we reported that L-PCA enhanced blood circulation by modulating constitutive NO production. It was that L-PCA increased L-Arg uptake into endothelial cell, followed by the enhancement of NO production. Then we recommended the use of L-PCA for cosmetics, not only as humectants but also as enhancer of blood circulation. Since L-Arg is transported into endothelial cells by CAT (cationic amino acid transporter), it is expected that L-PCA also increase the uptake of basic amino acid, L-Lys. In this study, the uptakes of some amino acids into cells were evaluated by using 3H-labelled amino acid. Then we found the tendency that the uptake of L-Lys into endothelial cells was also enhanced by L-PCA. And the evident effect was observed in the epidermal fibroblasts, which had also CAT. Furthermore, it was found that the transportation of the other type of amino acids were not enhanced by L-PCA. That is to say, a famous moisturizer, L-PCA, has some effects on basic amino acid transport into cells.

• 한국토양비료학회지
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• 제21권3호
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• pp.254-263
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• 1988

토양부식산(土壤腐植酸) 형태(形態)(Rp, B, A, P)별(別) 부식산(腐植酸)과 fulv 산중(酸中) amino 산(酸)의 함량(含量)과 조성(組成)을 규명코자 부식산(腐植酸)과 fluv산(酸)을 각각(各各) 분수(分雖) 정렬(精裂)하여 분석(分析)해 얻은 결과(結果)를 요약(要約)하면 다음과 같다. 1. 부식(腐植)의 조방(粗放) 전부식량(全部植量)$(H_T)$, 부식산량(腐植酸量)(a), fulv 산량(酸量)(b), 색조계수(色調係數)$({\Delta}logK)$는 $Rp{\rightarrow}B{\rightarrow}A{\rightarrow}P$형(型)으로 갈수록 적어졌고 전질소(全窒素) 전탄소(全炭素)도 같은 경향이었다. 2. 부식산중(腐植酸中) amino 산(酸)의 함량(含量) 및 조성(組成) 가. 부식산(腐植酸)의 형태별(形態別) 전(全) amino 산(酸)의 함량(含量)은 침엽수(針葉樹) 임토양(林土壤)에서는 Rp>B>A>P형(型)의 순(順)이었으나 활엽수(闊葉樹) 임토양(林土壤)에서는 P>A>Rp>B형(型)의 순(順)이었다. 전(全) amino산(酸)과 부식조성(腐植組成)과의 관계(關係)에서 침엽수림토양(針葉樹林土壤)에서 전탄소(全炭素)${\Delta}logK$와는 정(正)의 상관(相關)이 있었고 C/N율(率)과는 부(負)의 상관(相關)이 있었다. 활엽수림토양(闊葉樹林土壤)에서는 유의상관(有意相關)이 없었다. 나. 형태문(形態問) 산성(酸性), 중성(中性), 염기성(鹽基性) amino 산(酸)의 함량비(含量比)는 침엽수림토양(針葉樹林土壤)에서 산성(酸性) amino 산(酸)은 P>Rp>B>A 형(型)의 순(順), 중성(中性) amino 산(酸)은 Rp>B>A>P형(型)의 순(順), 염기성(鹽基性) amino 산(酸)은 B>A>Rp>P형(型)의 순(順)이었다. 함량(含量)은 중성(中性)>산성(酸性)>염기성(鹽基性) anomi 산(酸)의 순(順)이었다. 활엽수림토양(闊葉樹林土壤)에서는 산성(酸性) amino 산(酸) A>P>B>Rp형(形)의 순(順), 중성(中性) amino 산(酸)은 P>Rp>A>B 형(形)의 순(順), 염기성(鹽基性) amino 산(酸)은 $$P{\geq_-}$$ A > $$B{\geq_-}Rp$$형(形)으로 근소한 차이였다. 다. 형태별(形態別) 각(各) amino 산(酸) 함량(含量)에서는 전체적으로 aspartic acid, glycine, glutamic acid 가 많았고 histidine, tyrosine, methionine이 적었다. 3. Fulv 산중(酸中) amino 산(酸)의 함량(含量) 및 조성(組成) 가. 형태별(形態別) 전(全) amino 산(酸)의 함량(含量)은 두 토양(土壤) 공(共)히 Rp>B>P>A 형(形)의 순(順)이었다. 침엽수림토양(針葉樹林土壤)에서 전(全) amno산(酸)과 전탄소(全炭素), ${\Delta}logK$와 정(正)의 상관(相關)이 있었고 활엽수림토양(闊葉樹林土壤)에서는 전질소(全窒素), 전부식량(全腐植量)$(H_T)$, 부식산량(腐植酸量)(a), 색조계수(色調係數)$({\Delta}logK)$와는 정(正)의 상관(相關)이 있었고 C/N율(率)과는 부(負)의 상관(相關)이 있었다. 나. 형태문(形態問) 산성(酸性), 중성(中性), 염기성(鹽基性) amino 산(酸)의 함량비(含量比)는 두 토양(土壤) 공(共)히 Rp>B>P>A형(形)의 순(順)이었다. 다. 형태문(形態問) 각(各) amino 산(酸)의 함량(含量)을 비교(比較)할 때 전체적(全體的)으로 glycine, aspartic acid, alanine 이 많았고 tyrosine, methionine은 적었고 arginine은 거의 측정되지 않았다.

• 한국식품영양과학회지
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• 제6권1호
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• pp.35-39
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• 1977

The male rats after weaning were fed with the mixed diets of rice and some cereals for three weeks in a ad-libitum method. The growthgain of rats were determined by feeding those diets and the contents of free basic amino acids level in plasma were analyzed by amino acid analyzer. The results were as follows; 1. Rice diets group was highest in growthgain and weightgain, the second was the mixed of 80% rice-20% barley, and the last was the 80% rice-20% wheat group. 2. It was similar in the contents of plasma free basic amino acids of every diet group. The contents of Lys was highest and Arg, His were low in order. The mixed diet of 80% rice-20% barley group was higher than the rice only diet group in the contents of Lys and His. but rice only group was highest in Arg. The mixed of 80% rice-20% wheat diet group was lowest in the contents of Lys, His, Arg. Therefore feeding mixed diets of rice and cereals. the contents of Lys was highest, the second was Arg and the last was His in the plasma free basic amino acids level.

• 대한의생명과학회지
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• 제7권3호
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• pp.127-131
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• 2001

This study was undertaken to examine the effect of amino acids on anoxia-induced cell injury in rabbit renal cortical slices. In order to induce anoxic cell injury, slices were exposed to a 100% $N_2$ atmosphere and control slices were exposed to 100% $O^2$. Irreversible cell injury was estimated by measuring lactate dehydrogenase (LDH) release and alterations in renal cell function were examined by measuring p-aminohippurate (PAH) uptake. Anoxia caused the increase in LDH release in a time-dependent manner. Glycine and glutathione almost completely prevented anoxia-induced LDH release. Of amino acids tested, glycine and alanine exerted the protective effect against anoxia-induced cell injury. However, asparagine with amide side chain, leucine and valine with hydrocarbon side chain, and basic amino acids (lysine, histidine, and arginine) were not effective. Anoxia-induced inhibition of PAM uptake was prevented by glycine. ATP content was decreased by anoxia, which was not affected by glycine. Anoxia-induced depletion of glutathione was significantly prevented by glycine. These results suggest that neutral amino acids with simple structure exert the Protective effect against anoxia-induced cell injury the involvement of specific interaction of amino acids and cell structure.

• 한국토양비료학회지
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• 제23권3호
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• pp.188-192
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• 1990

볏짚, 보릿짚, 밀짚, 호밀짚의 4가지 작물유체(作物遺體)와 산야초(山野草), 활엽수(闊葉樹)와 침엽수(針葉樹) 낙엽등(落葉等) 7가지 식물유체(植物遺體)를 부열(腐熱)시키면서 경시적(經時的)으로 시료(試料)를 채취(採取)하여 추출(抽出)한 fulv산(酸)을 가수분해(加水分解)시킨후, amino산(酸)을 정량분석(定量分析)한 결과(結果) aspartic acid, glutamic acid, arginine, histidine, lysine, glycine, alanine, valine, leucine, isoleucine, phenylalanine, tyrosine, serine, threonine, proline, methionine 등(等) 16종(種)의 amino산(酸)이 검출(檢出)되었다. 1. 부숙(腐熟) 90일(日)후에 유출(抽出)한 fulvic acid중에는 0.15% 내지 0.53%의 amino산(酸)이 함유되어 있었고, 산야초(山野草)에 가장 많이 그리고 밀짚에 가장 적게 함유되어 있었다. Humic acid의 함량에 비해 1/5내지 1/31의 정도로 함랑이 적었다. 2. Neutral amino acids, acidic amino acids, basic amino acids의 순(順)으로 많이 함유되어 있었다. 3. 부숙화(腐熱化)가 잘된 시료(試料)에서는 arginine이 검출되지 않았다. 4. Aromatic amino acid인 phenylalanine과 tyrosine은 일반적으로 검출되지 않았다. 5. Glycine, glutamic acid와 aspartic acid가 주요 amino acid였으며 glutamic acid와 aspartic acid를 제외하고 비교해 본 결과, 각 amino산중(酸中)에서 분자량(分子量)이 낮을수록 함유된 농도가 높은 경향이었다.

• Journal of Nutrition and Health
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• 제3권2호
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• pp.87-94
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• 1970

The amino acid composition of human and cow's milk represents a standard of reference in infantnutrition. The amino acid compositions determined by automatic amino acid analyzer, Yanagimote Model LC-5. Protein in the human and cow's milk were found to be hydrolyzed to yield free amino acids. Qualitative data for free amino acids in the milk are as follows: 1) Amounts of acidic amino acids such as glutamic and aspartic acid in cow's milk were obserbed to be about 2 times compared with human milk and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of cow's milk. 2) It is much interesting that in the human milk the contents of sulfur-containing amino acids were high comparatively better than cow's milk; cystine was found to be 3 times ana methionine, 2 times. 3) In the human milk a high content of some essential amino acids such as threonine, isoleucine and leucine was demonstrated and a specific flavor sweet amino acids. 4) Large amounts of basic amino acid such as histidine was found to occur in human milk and arginine in cow's milk.

• 식물조직배양학회지
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• 제22권3호
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• pp.137-142
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• 1995

생리적인 pH에서 음전하를 띄우고 있는 산성 아미노산인 aspartate와 glutamate는 다른 중성 아미노산과 경쟁방해 실험을 행한 연구결과에 의하면 이들도 중성 아미노산이 갖는 능동운반계와 동일한 운반자를 소유한다. 중성 아미노산을 아미노산 한 분자 당 한개의 수소이온과 동반수송되고 전하에 보상을 위해서 한 분자 당 한개의 칼륨 이온을 배출한다. 그러나 산성 아미노산은 한 분자 당 2개의 수소이온과 동반수송되고, 한 분자 당 칼륨 한 분자를 배출한다. 중성 아미노산과 같은 운반계를 소유하고, 2개의 수소이온과 동반수송되는 능동운반계는 본 실험에서 처음으로 보고된다. 이 결과로부터 두개의 동반수송된 수소이온 중 한 개는 산성 아미노산에 있는 pK$_3$카르복실기를 먼저 중화시킨 후에 중성화된 형태로 수소이온 한 분자와 동반수송된다고 사료된다. 그러므로 유채는 20개의 아미노산에 대해서 다만 2개의 운반계, 즉 일반- 과 알카리성 아미노산 운반계를 가진 것으로 확인되었다. 다른 식물에서 이미 보고된 결과들을 참고하여 아미노산 운반계의 진화적인 의미를 고찰하였다.