• International Journal of Industrial Entomology and Biomaterials
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• v.42 no.1
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• pp.14-20
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• 2021

Mulberry was dried with low temperature vacuum dryer using microwave. The nutritional compositions of microwave-dried mulberry including proximate composition, sugar content, mineral content, total phenolic, flavonoids, and anthocyanin, beta-carotene, vitamin C, and amino acid composition were measured. Sugar contents of mulberry were 42.6 mg/100g (Cheongilppong) and 43.27 mg/100g dw (Gwasang No. 2). The main components of mulberry sugars were fructose and glucose. Mineral analysis showed that K, P, Ca, and Mg were abundant regardless of mulberry cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.785-789
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• 2003

To accept basic data of utilizing of Comus of officianalis as a raw material of new food and industrial products, major chemical components were investigatied. Comparing proximate composition of flesh and seed of Cornus officianalis, seed contained higher crude ash, crude protein, crude fat and crude fiber, with less moisture and reducing sugar. The main components of free sugars in flesh and seed were fructose. The main components of organic acid in fresh and seed were malic and citric acid. Analysing total amino acids, 18 kinds of components were isolated from Cornus officianalis. The total amino acid contents of flesh and seed were 230.41 mg% and 883.81 mg%, respectively. Although the amino acid compositions of flesh and seed were different, glycine, leucine, histidine and lysine were the major components in both portion. The total amount of free amino acid were less than those of total amino acids. As a results of mineral analysis, the content of K was much higher than those of Fe, Zn and Cu. The contents of linolenic and linoleic acid were higher than those of oleic, palmitic and stearic acid.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.739-745
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• 1999

This study was carried out to investigate the oligosaccharide and amino acid utilization by mixed cultures during soy yogurt fermentation. Three types soy yogurt were prepared by fermenting with Lactobacillus acidophilus and Streptococcus thermophilus, Streptococcus thermophilus and Saccharomyces uvarum, Lactobacillus acidophilus and Saccharomyces uvarum. The utilized amount of oligosaccharide and amino acid was determined by HPLC during the fermentation period. The oligosaccharide and amino acid utilization efficiency of S. thermophilus and Sac. uvarum was greater than the other mixed cultures. It was found that Sac. uvarum produced enzymes which can convert oligosaccharide and common sugars in soy milk into glucose, galactose and fructose which can be fermented by L. acidophilus and S. thermophilus, and in turn stimulated acid production and amino acid utilization of the latter.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.72-80
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• 1970

The chemical composition of the of grape juices produced in Korea in 1969 were analyzed and the amino acids and sugars in these juices were detected by means of paper partition chromatography. The results are summarized as follows: 1. Less sugar and amino-N and more acid were contained in Korean grape juices than those of foreign's, and tannin content was not so different as foreign's. 2. More sugar, amino-N and tannin and less acid were contained in the juices of Campbell Early obtained in Anyang district than in Taejon and Pohang districts. 3. Twenty-one amino acids detected in grape juices were distributed as following frequency. Aspartic acid, serine, glycine, asparagine, lysine, arginine, threonine, alanine ${\gamma}-amino$ butyric acid, valine, leucine, proline (in 11 varieties), glutamine, tyrosine(10), cystine(9), glutamic acid, Hydroxyproline(8), isoleucine(4), phenylalanine, unknown(3). 4. Alanine was mostly abundant in all varieties and ${\gamma}-amino$ butyric acid was next and the decreasing order were arginine, valine, leucine, proline, glutamine, threonine, etc. in the amount. 5. Number of amino acid detected in grape juices of each varieties were 20 sorts in Delaware(Anyang), 19 in Black Hamburg, and Schuyler, 18 in Campbell Early(three districts), Delaware(seedless, Taejon) and Alden, 17 in Niagara, 16 in Muscat Hamburg, and 15 in Golden Muscat. 6. Number of essential amino acids contained in Delaware(Anyang) and Black Hamburg were 6 sorts and in Campbell Early (Anyang), Niagara and Muscat Hamburg were 5 and in others 4. 7. The same number of amino acid were detected in the juices of Campbell Early obtained from three districts, but hydroxyproline was detected in that of Anyang only, while isoleucine was appeared in those of Taejon and Pohang. 8. Glucose, fructose were detected in all grape juices.

• Journal of Ginseng Research
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• v.44 no.3
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• pp.413-423
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• 2020

Background: Ginseng berries (GBs) show temporal metabolic variations among different maturation stages, determining their organoleptic and functional properties. Methods: We analyzed metabolic variations concomitant to five different maturation stages of GBs including immature green (IG), mature green (MG), partially red (PR), fully red (FR), and overmature red (OR) using mass spectrometry (MS)-based metabolomic profiling and multivariate analyses. Results: The partial least squares discriminant analysis score plot based on gas chromatography-MS datasets highlighted metabolic disparity between preharvest (IG and MG) and harvest/postharvest (PR, FR, and OR) GB extracts along PLS1 (34.9%) with MG distinctly segregated across PLS2 (18.2%). Forty-three significantly discriminant primary metabolites were identified encompassing five developmental stages (variable importance in projection > 1.0, p < 0.05). Among them, most amino acids, organic acids, 5-C sugars, ethanolamines, purines, and palmitic acid were detected in preharvest GB extracts, whereas 6-C sugars, phenolic acid, and oleamide levels were distinctly higher during later maturation stages. Similarly, the partial least squares discriminant analysis based on liquid chromatography-MS datasets displayed preharvest and harvest/postharvest stages clustered across PLS1 (11.1 %); however, MG and PR were separated from IG, FR, and OR along PLS2 (5.6 %). Overall, 24 secondary metabolites were observed significantly discriminant (variable importance in projection > 1.0, p < 0.05), with most displaying higher relative abundance during preharvest stages excluding ginsenosides Rg1 and Re. Furthermore, we observed strong positive correlations between total flavonoid and phenolic metabolite contents in GB extracts and antioxidant activity. Conclusion: Comprehending the dynamic metabolic variations associated with GB maturation stages rationalize their optimal harvest time per se the related agroeconomic traits.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.233-239
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• 2000

In order to optimize the quality of pine sprout tea, its chemical properties were analyzed and the yeasts associated with the quality of pine sprout tea during the storage were isolated and identified. In proximate composition moisture content was 20.13%, but other components except sugar were relatively low. Sugars such as glucose(30.15%), fructose(19.57%), and sucrose(9.27%) were major sugars which contained up to 76.73%. Total vitamin C and soluble tannin contents were 11.31 mg% and 68.31 mg%, respectively. Thirteen kinds of free amino acids were detected, but they were contained only in trace. In fatty acid composition 64.69% of fatty aids composed mainly of saturated fatty acids and major fatty acids were oleic acid, palmitic acid, and tricosaenoic acid. Among 8 mineral elements detected, calcium content was highest with 79.00 mg% and followed by potassium(45.16 mg%) and magnesium(8.93 mg%). The sweetness of pine sprout tea was gradually decreased from $70^{\circ}\;Brix\;to\;63^{\circ}\;Brix$ and 3.2% of ethanol at the initial concentration was increased to 6.0% during the storage of 40 days. The yeasts associated with the quality and alcohol formation of pine sprout tea during the storage were identified by Biolog MicrostationlTM system, as Zygosaccharomyces rouxii, Kluyveromyces lodderae, Kluyveromyces wickerhamii, and Pichia fluxuum.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.365-369
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• 1997

Glutinous rice Sikhye was fermented by Saccharomyces cerevisiae for 10 day at 29$^{\circ}C$. Fermentable sugars such as maltose and maltotriose in glutinous rice Sikhye were converted into ethanol by the yeast, but limit dextrin was remained after the fermentation. fermentation rate of sugars in glutinous rice Sikhye was lower than that in rice Sikhye. Glutinous rice Sikhye wine was found to contain 7.3% of limit dextrin, 3.6% of ethanol, 0.35$\mu$mol/ml of amino acid, 100$\mu\textrm{g}$/ml of protein, and the acidity of the Sikhye showed 3.2, respectively, and its pH was 3.23. Limit dextrin in glutinous rice Sikhye wine showed both signal of $\alpha$-1, 4- and $\alpha$-1,6- glucisidic linkage with its estimation ratio of 5.6:1 by 1H-NMR analysis. The taste of rice Sikhye wine was similar that of wine.

• Applied Biological Chemistry
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• v.6
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• pp.8-13
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• 1965

Korean MEJUES were prepared by means of ordinary, Improved and compromised methods, and analyses of the changes in various chemical compositions of the Soy-sauces throughout the fermentation period of 10 weeks. Now, their result, are as the following as. (1) In all of the Soy-sauces under study the content of organic acids showed a slight increase upto 4 week, and a marked increased after this period. (2) In all of the soy-sauces the total nitrogenous content indicated a rapid increase until 4 weeks, and a slower increase after this. (3) In all of the soy-souses, the content of free amino acids displayed a liner proportional increament until 8 weeks and then slower increose. (4) In all of the soy-souses the content of reducing sugars indicated a slight increase until 4 weeks, and after this it showed a rapid decrease until 4 weeks, in the improved soy-souses and, then maintained an almost flat curve. In the ordinary and Compromised soy-souses there was a rapid decrease in reducing sugars until 6 weeks, and then an almost 리at curves. (5) In the ordinary soy-sauce the SAMWOL-ZANG-BUB(soy-sauce prepared in March) is considered to be based on a comparatively scientific ground during the fermentative period. (6) In order to improve the taste in ordinary soy-sauce it is favorable to delay the period of preparation. The adequate period appears requires 8 weeks at least. Accordingly it is recommended to mix the materials with carbohydrate source. (7) In the improved soy-sauce according to the SAMWOL-ZANG-BUB of ordinary soy-sauce it is thought that 8 weeks were adequate for the fermentation. (8) The compromised method may be recommended for the improvement of nomemade soy-souce, and it may be also superior to the ordinary soy-sauce in quality.

• The Korean Journal of Community Living Science
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• v.28 no.4
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• pp.515-524
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• 2017

This research investigated the physicochemical properties and antioxidant activities of hot air-dried red mustard (Brassica juncea L.) leaf (HR) and freeze-dried red mustard leaf (FR). Crude protein content was highest in FR, and crude fat and carbohydrate contents were highest in HR. However, moisture and crude ash contents were not significantly different between the two drying methods. Total free sugars were higher in HR compared with FR. Sucrose, fructose, and glucose were the major free sugars in both HR and FR. Contents of essential and non-essential amino acids were higher in HR compared with FR. The major organic acid of FR was malic acid, and the major organic acid of HR was malic acid. The contents of saturated and unsaturated fatty acids were higher in HR than in FR. Total mineral contents were higher in FR (10,187.22 mg%) compared with HR (9,815.80 mg%). Major minerals were K, Ca, and Na in the two drying methods. The contents of vitamins C and E in HR were higher than those in FR. Total polyphenol contents showed no significant difference between the two methods. However, total flavonoid contents in HR were higher than in FR. The $IC_{50}$ values of FR and HR in ABTS assay were 0.89 mg/mL and 0.65 mg/mL, respectively. The results of all experiments suggest that HR and FR can be natural candidates as a rich source of antioxidants for further chemical investigation.

• Journal of Mushroom
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• v.20 no.4
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• pp.187-192
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• 2022

Wolfiporia cocos is an edible fungus commercially cultivated in Asia. To investigate metabolic changes of W. cocos mycelia under both light and dark culture conditions, gas chromatography mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) analyses were performed. In terms of the total amount of sugars, alcohols, amino acids, organic acids, fatty acids, and purines, there no significant differences between the W. cocos mycelia cultivated under light (L) or dark (D) conditions (p < 0.05). However, there were some differences with respect to the production of particular sugars and proteins. The levels of trehalose (L: 17.2 ± 0.3% vs. D: 13.9 ± 1.6%), maltose (L: 0.9 ± 0.1% vs. D: 0.3 ± 0.1%), turanose (L: 0.7 ± 0.2% vs. D: 0.1 ± 0.1%), glutamine (L: 1.6 ± 0.3% vs. D: 0.7 ± 0.2%), and proline (L: 0.3 ± 0% vs. D: 0.1 ± 0%) were all significantly higher under light condition (p < 0.05). In contrast, the levels of galactose (L: 13.7 ± 1.2% vs. D: 17.6 ± 2.0%), aspartic acid (L: 0.6 ± 0.1 % vs. D: 0.9 ± 0.1%), cystathionine (L: 0.6 ± 0.1% vs. D: 0.8 ± 0 %), and malic acid (L: 0.7 ± 0.1% vs. D: 1.2 ± 0.1%) were higher under the dark condition. It is worth noting that the amount of pachymic acid, a pharmaceutically active compound of W. cocos, was 1.68 times greater under the light condition (p < 0.05).