• 한국식품과학회지
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• 제1권1호
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• pp.74-77
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• 1969

In this study, three kinds of Korean snake wine (50 V% alcohol extracts) were determined by amino acid analyzer and were discussed as follows. 1. Salmosa Ju and Nungsa Ju were composed of 22 free amino acids: cysteic acid, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, valine, methionine, iso-leucine, allo-iso-leucine, leucine, nor-leucine, tyrosine, phenylalanine, ${\beta}-alanine$, lysine, arginine, histidine, trytophan. 2. Doksa Ju were composed of 21 free amino acids which were all same as above except missing histidine. 3. The free amino acid composition were almost identical in Doksa Ju, Salmosa Ju and Nungsa Ju quantitatively. 4. The contents of cysteic acid, glutamic acid, glycine, alanine, valine, leucine and lysine were relatively high, on the other hand, methionine, allo-iso-leucine, nor-leucine, and tryptophan were trace amount in every snake wine. 5. Eleven unknowns of ninhydrin positives were identified in the every snake wine. 6. The free amino acids in snake wines were various in kind as compared with in beer, Japanese sake and Korean Tack Ju. Especially cysteic acid, allo-iso-leucine, nor-leucine and ${\beta}-alanine$ in snake wines were missed in every cereal wine.

• Bulletin of the Korean Chemical Society
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• 제31권4호
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• pp.869-873
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• 2010

A series of novel chiral tert-amino alcohols 4a-h derived from enantiomerically pure phenylalanine were synthesized efficiently and used as chiral ligands in the catalytic enantioselective ethylation of aldehydes with diethylzinc (diethylzinc-to-aldehyde addition). The use of 10 mol % of the amino alcohols led to the corresponding sec-alcohols with excellent enantioselectivities (up to 100% ee) and high yields.

• 미생물학회지
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• 제37권3호
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• pp.221-227
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• 2001

열충격 단백질(heat shock protein: HSP)은 변성된 단백질의 응집을 방지하여 가혹한환경에서 병원균의 생존을 증가시킨다. 세균에 알코을 stress를 가하면 다량의 DnaK와 GronEL이 유도되지만 폐렴구균에서는 DnaK와 GroEL이 전혀 유도되지 않는 대신 알코올탈수소효소(alcohol dehydrogenase : ADH)가 유도되었다. 이런 특성은 폐렴구균 ADH가 HSP처럼 chaperone 기능을 수행라고 있을 가능성을 제시하고 있으므로 본 연구에서는 일차적으로 ADH 유전자를 확인하고 ADH 의 면역특성 및 세포내 분포를 측정하였다. 폐렴구균 ADH는 이질아메바 ADH2 및 대장균 ADH 와 높은 유사성을 나타냈으며 883 개의 아미노산으로 구성된 등전점 6.09의 단백질로 추정된다. 그러나 폐렴구균 ADH와 유사성이 높은 대장균, 유산균 및 황색포도상구균의 용해액을 폐렴구균 ADH 항체와 immunoblot을 실시하였을 때 전혀 반응하지 않았다. 또한 세포질, membrane, periplasm에 있는 단백질 분획 및 폐렴구균 배양 상등액을 ADH 항체와 immune blot을 실시하였을 때 ADH 는 열충격에 관계없이 세포 밖으로 분비되는 단백질임을 확인하였다. 이런 결과는 폐렴구균 ADH가 진단용항원 및 백신으로 개발될 수 있는 가능성을 제시하고 있다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.462-468
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• 1998

편이었다. 미량성분으로는 K이 다량으로 존재하였고, 2단계 발효로 제조된 포도식초는 포도양파식초 보다K, Na, Cu함량이 높게 나타났다. ^x Grape vinegar (A) and grape onion vinegar(B) added (3% of onion juice) were produced through two stages of fermentation(alcohol fermentation and acetic acid fermentation) to increase the grape's use. Grape wine which contained 5.6% alcohol was produced on the 3rd day of first stage. Then through the second stages, grape vinegar, of which total acidity was 5.37% was produced. The quality of (A) and ( B) which was produced through the two stages of fermentation was compared with the traditional grape vinegar (C, D) in the market. The content of sugar in (D) was a little higher such as 5.4 $^{\circ}$Brix than others. That of (A) and (B) was 5.13, 4.98 $^{\circ}$Brix respectively. The content of remaining alcohol in (C) was high such as 0.23% comparatively. But there was no remaining alcohol in (A) and (B). The content of acetic acid was 4.3~5.3% as a major organic acid of vinegars. The content of tartaric acid was 340.0 in (A), 315.7 in (B), 322.6 in (C) and 391.7mg% in (D). The content of lactic acid was distinctly high such as 277.4mg% in (D) There were differences such as 9.2~15.5mg% in the content of total free amino acids among grape vinegars. (D) contained 15.5mg% of total free amino acid and (B) also highly such as 12.0mg%. Potassium was high in grape vinegars. The content of potassium, sodium and copper was higher in (A) than (B).

• 한국식품과학회지
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• 제29권6호
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• pp.1281-1287
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• 1997

목이(Auricularia auricula)와 석이(Gyrophora esculenta)로부터 각각 얻어진 메틸 알콜 추출물에 대하여 E. coli PQ37/pKM101 균주를 이용한 SOS chromotest 방법으로 시료자체의 변이원성 유무 및 4가지 양성변이원 물질에 대한 항돌연변이성을 검토하였다. 시료자체의 돌연변이원성 유무에 있어서는 SOS induction factor (IF) 값의 증감이 없었으므로 돌연변이원성이 없는 것으로 인정되었다. 4가지 양성 돌연변이원 물질에 대한 항돌연변이성 실험결과, 4-nitroquinoline-1-oxide (4NQO)에서는 목이, 석이 각각 52%, 59%의 억제효과를 나타내었고, N-methyl-N‘-nitro-N-nitro-soguanidine (MNNG)에 대해서는 49%, 58%, mitomycin C (MMC)에 대해서는 53%, 64% 그리고 3-amino-1,4-dimethyl-5H-pyrido-(4,3-b) indol (Trp-P-l)에 대해서는 각각 61%, 64%의 억제활성을 나타내었다. 이 결과는 SOS chromotest에서는 양성변이원 4종 모두에 있어서 돌연변이 억제활성이 인정되었고, 특히 석이가 목이보다 대체로 강한 항돌연변이활성을 나타내었다.

• Journal of Plant Biology
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• 제20권2호
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• pp.83-89
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• 1977

Changes in the alcohol-soluble free amino acids during germination of a spring grain, Wanju and two winter grains, Sedohadaka and Nonsankwa No.1-6 which are differing in their degree of spring (winter) habits, were investigated by thin layer chromatography. The results obtained are as follows. 1. Throughout the germination period, 25 ninhydrin positive components; 22 amino acids including two amides and 3 unknown spots were detected. It is interesting to note that identification of histidine was confined to Wanju and Sedohadaka but Nonsankwa No.1-6, which has the lower degree of spring habit. 2. Except the quiescent seeds, the major components were generally composed of the acidic and neutral amino acids together with glutamine and asparagine. 3. Proline was contained in higher quantity except from the stage of quiescent seeds, but the outstanding difference among the varieties was not recognized. Whether this component is related to the mechanism of spring habit in barley or not is a problem to be studied more. 4. In all the varieties, most of the changes in amino acid levels during germination were usually in the same direction and of the same pattern under the temperature controlled not to be varnalized. In view of the results above, the changes in the amino acid levels seem to be more affected by the changes of growing circumstances and the subsequent metabolic activities of certain enzymes than by the characteristics of varieties themselves.

• 한국식품과학회지
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• 제22권5호
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• pp.514-519
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• 1990

양송이버섯의 신선도 연장을 위한 전리에너지 처리가 버섯의 품질에 관련된 휘발성 향기성분과 아미노산에 미치는 영향을 검토하였다. 시료의 주요 휘발성 성분으로 확인된 1-octen-3-ol(68%), benzaldehyde(13%), 3-octanone(8%), benzyl alcohol(5%), 3-octanol(2%), 1-octen-3-one(1%) 등의 eight-carbon 화합물과 방향족 화합물들을 2kGy의 감마선 조사와 저장조건(17일간, $9{\pm}1^{\circ}C,\;80{\pm}7%\;RH)$에 의해 함량의 증감현상이 나타났으나 대조시료와 감마선 조사시료에서 각각 추출된 휘발성 성분의 GC pattern에는 큰 차이를 보이지 않았다. 함유황유리아미노산은 2kGy의 감마선 조사에 의해 유의적으로 감소되었고, 그 밖의 대부분의 아미노산은 안정한 것으로 나타났다.

• 한국식생활문화학회지
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• 제18권2호
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• pp.111-122
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• 2003

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and anti-microbial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity $911\;{\mu}s/m$, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and $924\;{\mu}s/m$. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.79%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Escherichia coli and Aspergillus flavus.

• International Journal of Industrial Entomology and Biomaterials
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• 제35권1호
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• pp.22-29
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• 2017

Increased alcohol consumption is a burden on the world because it is associated with various health problems. However, the effects of silkworms on alcohol metabolism have not been studied yet. The hard-to-eat mature silkworms have become easier to ingest recently due to the development of technology, steam-lyophilising mature silkworm larvae. In this study, we investigated and compared the effects of SMSPs from three silkworm varieties, Baekokjam, Golden-silk and Yeonnokjam weaving white, golden, and light green cocoons on alcohol metabolism in vivo. Sprague-Dawley rats pretreated with three SMSPs (0.1 g/kg or 1 g/kg body weight) or normal diet (AIN-76A) for 2 weeks were subjected to intragastric administration of absolute ethanol (3 g/kg body weight, 3 h). Three SMSPs did not affect the final body weight and liver weight. All 3 SMSPs were effective to reduce the enzymes in alcohol metabolism, alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH), and liver damage and enzymes involved in liver damage, aspartate aminotransferase (AST) and alanine aminotransferase (ALT). Among SMSP from 3 varieties of silkworm, preadministration of 1 g/kg Baekokjam SMSP showed the most effective suppressive effect on the activities of ADH, ALDH, AST and ALT. The Baekokjam SMSP contained higher amounts of beneficial amino acids than Golden-silk or Yeonnokjam SMSP. These results suggest that Baekokjam SMSP might be used as a new and promising candidate for improving alcohol metabolism and liver injury through promoting rapid alcohol metabolism.

• Archives of Pharmacal Research
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• 제4권1호
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• pp.43-51
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• 1981

The effect of some alcohols on the riboflavin derivatives in non-polar solvent was studied by various spectroscopic method in order to support the view point that alcohol may directly interect with the isoalloxazine moiety of FAD, the coenzyme of D-amino-acid oxidase. The most possible association complex between alcohol and riboflavin is the 1:1 complex through the 2-C carbonyl function of the isollaxazine ring nd the hydroxyl proton of alcohol. It is appeared that methanol has a larger association constant than any other alcohols, and the association constant decreases with the carbon number increases and being bulkier in the alkyl group of alcohols.