• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.524-529
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• 2006

Chemical compounds, hydrogen peroxide and nitrite-scavenging activities of Phellinus baumii (PB) were investigated to expand the utilization of PB as functional food material. Total mineral contents of PB was 534.3 mg% and potassium was the highest content being 224 mg%. Total and reducing sugars were 56.2% and 9.8%, respectively The contents of free amino acids (FAAs) were in a range of $16.9{\sim}765.5mg%$ with the major FAAs of phenylalanine, aspartic acid, glutamic acid, leucine, serine and valine. The contents of total phenolic compounds in methanol and hot water extracts of PB were 33.3 and 20.7 mg/100 mL, respectively and were higher than those of other solvent extracts. Hydrogen peroxide-scavenging activity (80%) of methanol extract at $10{\mu}g/mL$ for 30 min was similar to tocopherol (83.1%) as control. Nitrite-scavenging activity of extracts of methanol and hot water at 500 mg/mL and pH 1.2 were 57.3% and 51.8%, respectively and then their effects were increased by lowering pH. The present results showed that the methanol and water extracts of Phellinus baumii exhibited strong hydrogen peroxide and nitrite-scavenging activities.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.781-786
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• 1994

Meatlike flavors were manufactured using hydrolyzed vegetable protein (HVP) with several reactive precursors at different reaction conditions. Both pH and temperature affected significantly on brown colority of reaction product, whose velocity became fast with increasing pH and temperature. Drastic decrease in residual reducing sugars and free amino acids appeared until 1 hour, being little affected by reaction temperature. Glutamic acid and cysteine were decreased with reaction time, whereas glycine and methionine remained constant. Forty nine aroma compounds formed through Maillard reaction were isolated and identified with GC/MSD, including 3-methyl butanal, 2-methyl tetrahydrothiophen-3-one, 3,4-dimethylthiophene and 2,4-dimethyl thiazole previously known as natural meat flavors. The sensory evaluation showed that one-hour reaction product was the highest in savory taste and the lowest in nasty taste on the level of 5% significant difference among all reaction products tested in this experiment. From the results above, it could be speculated that the initial stage of Maillard reaction in this experimental system occured until one hour, thereafter, savory taste decreased accompanied by increasing nasty taste with elapsed reaction time.

• Applied Biological Chemistry
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• v.4
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• pp.29-32
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• 1963

The Gibberellin is applied to partial fruit trees, vegetables and flowers, but there is only a few information on the components of the effect of Gibberellin on these higher plants. There is no any information on the effect of Gibberellin, Urea and Sucrose mixed liquid on the plant components. So this mixed liquid and gibberellin spraied to the soybean sprout and observed growth velocity variety of some nutrients. Growth velocity, weight, Amino acid contents and fat contents of mixed plot and gibberellin plot are almost same. Mixed liquid plot's sugars and crude proteins contents in a little much than gibberellin plot, but mixed liquid plot's Ascorbic acid contents is a little less than gibberellin plot.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1647-1653
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• 2010

Glycosaminoglycan (GAG) was purified from polysaccharide extracted from sea hare muscle on DEAE-Sepharose column and investigated for the functional groups, distribution of sugars, composition of disaccharide and structure of GAG. Purified GAG was composed of disaccharide above 55% of total sugar. Purified GAG showed amide I peak in 1648/cm and C-O stretch peak as properties of carbohydrate, amino acid peak in 1457/cm, and peak in 866/cm as properties of monosaccharide by FT-IR. Fucose, N-acetylgalactosamine, N-acetylglucosamine, glucose, galactose, mannose and xylose were found in MALDI-TOF MS/MS spectra of hydrolysates by chondroitin sulfate ABC lyase and heparanase I. Purified GAG was expected to be heparan sulfate including N-acetylgalactosamine and N-acetylglucosamine above 70% of total sugar. The structure of GAG was supposed as GlyUA(2S)-GlcNS and GlyUA-GlcNS(6S) with O-linkage on protein core.

• The Korean Journal of Mycology
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• v.14 no.2
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• pp.149-163
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• 1986

To determine contents of general constituents of Ganoderma lucidum in Korea, the dried carpophores were analyzed. The contents of water, ash, crude lipid, crude protein and crude cellulose were 14.6, 2.0, 3.3, 23.6, and 59.0%, respectively. Among reducing sugars, maltose was the most abundant. Seventeen free amino acids were detected, showing alanine the highest value. The pH of hot water extract was 4.1-4.2. The spores of Ganoderma lucidum was flat and ovoidal long. Their size was $6.3-7.1{\times}3.5-4.3{\times}2.0-2.5\;{\mu}m$ long. To examine effects of life span against sarcoma-180 cells, Fractions A, B and C, were obtained from the extract of Ganoderma lucidum. The survival rates of Fractions A, B and C were 131.7, 162.5, and 141.7 %, respectively. In addition, to examine effects of Fraction B on cell-mediated immunity, delayed type hypersensitivity (=DTH) test was conducted. It restored the suppressed DTH in the sarcoma-180 bearing group up to 66.7%.

• Journal of Nutrition and Health
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• v.7 no.3
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• pp.45-50
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• 1974

Geep-Jang, a kind of soybean paste, was made from vegetables such as egg-plant, green cucumber and green red pepper besides grains, which was fermented at $55{\sim}60^{\circ}C$ incubator or room temperature for a week. In order to determine the effect of cellulolytic enzymes addition on the Geep-Jang processing, samples were taken by 0, 24, 48, 72, 96, 120, and 144 hours interval after first stage, chemical composition were measured and its results obtained as follows: 1. Reducing sugar was rapidly increased from twenty to forty hours after first stage. 2. Large contents of reducing sugar at G-5 group might originated from the much quantity of carbohydrate sources and speed up the decomposition of raw materials by cellulolytic enzymes. 3. The different content of reducing sugars between G-1 and G-3 group should stemed from the addition of enzymes solution and it's differences were very remarkable id the case of classic soybean koji power 4. The contents of amino-nitrogen was generally more increased than the classic one(G-2, G-4). 5. Fermentation period of Geep-Jang may reduce by addition of cellulolytic enzymes.

• Korean Journal of Soil Science and Fertilizer
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• v.37 no.2
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• pp.124-130
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• 2004

This study was carried out to evaluate the effects of condensed molasses soluble (CMS) treatment on the mineralization of N, chemical properties and soil microbial population under the incubation condition with unsaturated water content during the 7 weeks at $25^{\circ}C$ in the different levels of CMS application. The results indicated that the total nitrogen content of soil was increased with increasing application rate of CMS and this trend was maintained up to 7 weeks. With CMS treatment content of $NH_4-N$ was gradually decreased. However, the content of $NO_3-N$ in the soil was gradually increased with incubation time due to the nitrification under the unsturated water condition. The CMS treatment increased the microbial populations such as bacteria, actinomycetes and fungi, which may be due to the availability of more nutrients such as amino acids, sugars and other minor elements from CMS. The pH of soil was found to be reduced by the addition of CMS, Whereas, electrical conduvtivity of soil was correspondingly increased with increasing application rate of CMS.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.276-282
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• 2007

In this study, attempts were made to develop a garlic juice extraction method that would result in minimum changes in quality. Protopectinase and a mutienzyme containing cellulase, pectinesterase, ${\beta}-glucanase$, etc. were applied to garlic residue after first extraction, and the yields of garlic juice and the flavor component changes of the juices were investigated. Enzyme concentrations of 0.04, 0.08, and 0.12% which were based on pulp weight before extraction were added and allowed to hydrolyze for 30, 60, 90 and 120 min,. respectively. Increase in the garlic juice yield was observed according to the amount of enzyme added and the reaction time until reaching a maximum point. When 0.12% protopectinase was applied to the garlic residue for 90 min, the yield increased by 13.8%. Under the same conditions, when multienzyme was applied to the garlic residue, the yield increased by 14.5%, which was considered the maximum. The flavor compounds decreased when compared with the total GC peak area of garlic juice prepared without enzymes(control). The volatile flavor compounds in garlic juice prepared with 0.12% protopectinase for 60 min decreased by 6%. The free sugars profile of the garlic juice prepared with 0.12% protopectinase for 60 min was similar to that of the control. The type of enzyme used did not affect the free amino acid profile of the garlic juice. These results indicate that the optimum conditions for extraction of garlic juice are hydrolyzing the residue with 0.12% protopectinase for 60 min, extracting garlic juice from the hydrolyzed reside, and then combining the extracted juice with the first extraction.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.14-19
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• 2007

The nutritional compositions of different parts (roots, leaves, and seeds) of two lotus species (Nelumbo nucifera Gaertner), Muan's white-flowered and Naju's pink-flowered, are as follows; crude protein content in the seed was four times higher and the carbohydrate content was three times higher than those in the root and leaf. Comparing between the species, the crude protein content of the white lotus was the higher than that of the pink lotus, but the carbohydrate content was comparatively lower. The potassium content of the minerals in all samples was much higher than those in others. Additionally, the iron content of the root was much higher than those in the leaf and seed. In both species, the major free sugar in the root was sucrose; the main sugars in the leaf were fructose and alucose, and those in the seed were stachyose, raffinose, and sucrose. Among amino acids, glutamic acid showed the highest level in the leaf and seed, while aspartic acid was the highest in the root.

• Microbiology and Biotechnology Letters
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• v.5 no.4
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• pp.177-184
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• 1977

Arylsulfatase catalyzes the release of SO$\sub$4//sup2/- from sulfate esters of simple phenols. Arylsolfatase occurs widely in animal tissues and in microorganisms including soil bacteria. Its widespread distribution suggests that it has a rather fundamental function and environmental meaning. It has been shown previously that arylsulfatase of Klebsiella was purified and characterized. A condition of arylsulfatase synthesis was tested with several strains of Serratia. Serratia marcescens could not utilize some sugars, such as xylose, rhamnose, glucosamine and arabinose hut glucose and mannitol as a sole carbon source. However, arylsulfatase synthesis was repressed by glucose but not by mannitol. The enzyme synthesis was repressed ob inorganic sulfate and methionine, and this repression was relieved by addition of tyramine. Arylsulfatase of S. marcescen was purified by fractionation with ammonium sulfate and followed by chromatographies on DEAE-Cellulose CM-Cellulose, and DEAE-Sephadex A-25. The molecular weight of arylsulfatase was determined to be 46,000 by SDS-Gel electrophoresis and 49,000 by Sephadex G-100 column chromatography. The enzyme showed some different properties with that of K. aerogenes. The activity was maximum at pH 6.8. The Km and Vmax values for p-nitrophenyl sulfate were 2.5${\times}$10$\^$－4/ M and 20 nmoles/min/mg protein, respectively. The enzyme showed high activities toward phenyl sulfate, ο-and p-nitro phenyl sulfates, and p-nitrocatechol sulfate. The inhibition of enzyme was strongly affected by hydroxylamine, inorganic fluoride, sulfide and phosphate, but by inorganic sulfate. Like Klebsiella arylsulfatase, tyramine, octopamine, and dopamine gave signifcant inhibitory effect.