• Korean Journal of Clinical Pharmacy
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• v.8 no.2
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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.

• Korean journal of food and cookery science
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• v.16 no.2
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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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• v.44 no.3
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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.

• Proceedings of the SCSK Conference
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• 2003.09b
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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.

• Korean Journal of Soil Science and Fertilizer
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• v.21 no.3
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• pp.254-263
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• 1988

Contents and distribution of amino acids in the humic acid and fulvic acid fractions of different types ($R_p$, B, A, P) were investigated. Extracted humic and fulvic acids were purified and analyzed. The results are summarized as the following: (1) Composition of Humus The total humus ($H_T$), amount of humic acid (a), amount of fulvic acid (b), and ${\Delta}logK$ all decrease in the order of $R_p$ > B > A > P type. The same trend was observed in the total nitrogen and carbon. (2) Contents and composition of amino acids in humic acids. 1) The total amounts of amino acids in the humic acid fraction of different types were in the following order for soils under coniferous forest trees: $R_p$ > B > A > P type, but for soils under deciduous forest trees the order was P > A > $R_p$ > B type. There were positive correlationships between total amino acids and total carbon and ${\Delta}logK$ for humic acids from soils under coniferous forest trees, but a negative correlationship was existed. between total amino acids and C/N ratios. No significant correlation was found for samples taken from soils under deciduous forest trees. 2) The ratios of one group of amino acids to the others were compared. The ratios of acidic amino acids were in the order of P > $R_p$ > B > A type. those of neutral amino acids followed the order of $R_p$ > B > A > P type and those of the basic amino acids were in the order of B > A >$R_p$ > P type for soils under coniferous forest trees. Contents of total amino acids were in the order of the neutral > the acidic > the basic amino acids. For the soils under deciduous forest trees the order of the ratio was different. Acidic amino acids followed the order of A > P > B > $R_p$ type, neutral ones followed the order of P > $R_p$ > A > B type, and the basic amino acids did the order of $$P{\geq_-}$$ A > B $$\geq_-$$ $-R_p$ type where the difference was very small. 3) In general aspartic aicd, glycine and glutamic acid were the major components in all samples. Histidine, tyrosine and methionine belonged to the group contained in a small amount. (3) Contents and composition of amino acids in fulvic acids. 1) The total amounts of amino acids of different types of fulvic acids were in the order of $R_p$ > B > P > A type regardless of origin of samples. There were positive correlationships observed between the toal amino acids and total carbon and ${\Delta}logK$ for soils under coniferous forest trees. For soils under deciduous forest trees, positive correlationships were observed among total amino aicds, total nitrogen, total humus ($H_T$), total humic aicd (a), and ${\Delta}logK$, but a negative correlationship existed between total amino acids and C/N ratio. 2) Thr ratio among acidic amino acids, neutral amino acids and basic amino acids of different types were $R_p$ > B > P > A type. In this respect there was no difference between the two soils. 3) In general glycine, aspartic acid, and alanine were the major constituents in all samples of different types, while tyrosine and methionine were contained in a small amount. Virtually no amount of arginine was measured.

• Journal of the Korean Society of Food Science and Nutrition
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• v.6 no.1
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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.

• Biomedical Science Letters
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• v.7 no.3
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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.

• Korean Journal of Soil Science and Fertilizer
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• v.23 no.3
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• pp.188-192
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• 1990

Sixteen amino acids in the hydrolysates of fulvic acid fraction from 7 plant materials were determined. Analyzed amino acids were aspartic acid, glutamie acid, arginine, histidine, lysine, glycine, alanine, valine, leucine, isoleusine, phenylalanine, tyrosine, serine, threonine, proline, and methionine. Four crop residues, wild grass cuttings and forest tree litters were put under investigation. 1. The content of amino acids in fulvic acid fractions extracted after 90 days of compositing ranged from 0.15% to 0.53% by dry weight. The highest value was found in the fulvic acids of wild grass cuttings and the lowest in those of wheat straw, being equivalent to 1/5-1/31 of those found in humic acids. 2. The group of neutral amino acids shared the largest portion followed by acidic and basic amino acids. 3. Arginine was not detected in fulvic acid fractions from well decomposed residues. 4. Aromatic amino acids, phenylalanine and tyrosine, were virtually absent in fulvic acid fractions. 5. Glycine, glutamic acid and aspartic acid were the 3 major amino acids contained in fulvic acids of well decomposed residues. With glutamic acid and aspartic acid excluded, the decreasing order of concentration of amino acids was roughly in parallel with the increasing order of molecular weight.

• Journal of Nutrition and Health
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• v.3 no.2
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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.

• Korean Journal of Plant Tissue Culture
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• v.22 no.3
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• pp.137-142
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• 1995

The acidic amino acids, aspartate and glutamate, which have a negative charge in physiological pH, possess the same transport system as neutral amino acids according to the competitive inhibitory studies with the neutral amino acids. The neutral amino acids cotransported with one H+ per molecule, and one K+efflux per one molecule for charge compensation (Cho,1994), but the acidic amino acids cotransported with two H+ per one molecule, and one K+ efflux per one molecule. The active transport system, which possess the same carrier but cotransported with the different number of H+, reported for the first time. from the results, we can see that one of cotransported H+ protonated at first carboxyl group of pK$_3$ of acidic amino acids, and then as a neutral form cotransported with H+ Therefore, Brassica possess two amino acids transport system for 20 amino acids, namely general - and basic amino acids transport system. The evolutionary meaning of amino acid carriers described with other reported plants.