• The Korean Journal of Physiology and Pharmacology
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• v.3 no.3
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• pp.251-261
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• 1999

The effects of carnosine and related compounds (CRCs) including anserine, homocarnosine, histidine, and ${\beta}-alanine$ on monosaccharide autoxidation and $H_2O_2$ formation were investigated. The incubation of CRCs with D-glucose, D-glucosamine, and D, L-glyceraldehyde at $37^{\circ}C$ increased the absorption maxima at 285 nm, 273 nm, and $290{\sim}330$ nm, respectively. D, L-glyceraldehyde was the most reactive sugar with CRCs. The presence of copper strongly stimulated the reaction of carnosine and anserine with D-glucose or D-glucosamine. Carnosine and anserine stimulated $H_2O_2$ formation from D-glucose autoxidation in a dose-dependent manner in the presence of 10 ${\mu}M$ Cu (II). The presence of human serum albumin (HSA) decreased their effect on $H_2O_2$ formation. Carnosine and anserine has a biphasic effect on ${\alpha}-ketoaldehyde$ formation from glucose autoxidation. CRCs inhibited glycation of HSA as determined by hydroxymethyl furfural, lysine residue with free ${\varepsilon}-amino$ group, and fructosamine assay. These results suggest that CRCs may be protective against diabetic complications by reacting with sugars and protecting glycation of protein.

• Journal of Microbiology and Biotechnology
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• v.28 no.8
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• pp.1293-1298
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• 2018

Phosphomannomutase (ManB) converts mannose-6-phosphate (M-6-P) to mannose-1-phosphate (M-1-P), which is a key metabolic precursor for the production of GDP-D-mannose used for production of glycoconjugates and post-translational modification of proteins. The aim of this study was to express the manB gene from Escherichia coli in Lactococcus lactis subsp. cremoris NZ9000 and to characterize the encoded enzyme. The manB gene from E. coli K12, of 1,371 bp and encoding 457 amino acids (52 kDa), was cloned and overexpressed in L. lactis NZ9000 using the nisin-controlled expression system. The enzyme was purified by Ni-NTA column chromatography and exhibited a specific activity of 5.34 units/mg, significantly higher than that of other previously reported ManB enzymes. The pH and temperature optima were 8.0 and $50^{\circ}C$, respectively. Interestingly, the ManB used in this study had two substrate specificity for both mannose-1-phosphate and glucose-1-phosphate, and the specific activity for glucose-1-phosphate was 3.76 units/mg showing 70% relative activity to that of mannose-1-phosphate. This is the first study on heterologous expression and characterization of ManB in lactic acid bacteria. The ManB expression system constructed in this study canbe used to synthesize rare sugars or glycoconjugates.

• Journal of Ginseng Research
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• v.12 no.2
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• pp.121-127
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• 1988

Samples of Red Ginseng, which had been. manufactured and packaged by the ' Korean Monopoly Corporation, were stored under ambient temperatures and humidities (12-$28^{\circ}C$ and 55-68 percent) during one to nine years to examine their browning reaction and antioxidant activity. The brown-color intensity of the Red Ginseng samples increased significantly according to increasing storage period. The pH of the aqueous extracts of the samples also increased slightly during the storage, The former seemed to indicate that extensive browning reactions had taken place in the samples during the long storage, The browning reactions seem to be due to mutual reactions of by-products in the final stage rather than to reactions between free amino acids and free sugars in the initial stage of the maillard browning reactions during the storage. The reducing powers of aqueous and ethanol extracts and antioxidant activity of ethyl acetate extracts of the Red Ginseng samples increased with increasing storage time, The increase in the reducing power and antioxidant activity appeared to be directly attributable to the increased amounts of nonenzymatic browning reaction products formed progressively during the long storage periods.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.786-790
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• 1996

The changes in chemical constituents of onion in Korea and the degree of hydrolysis in onion by-drolysates by treatment of viscozyme L, celluclast 1.5L, pectinex and cereflo were investigated. Proximate compositions of onion in Korea were as follows; The contents of moisture, protein, lipid, carbohydrate and ash were 89~90%, 1.8~1.9%, 0.4~0.5%, 7.1~8.5% and 0.3~0.5%, respectively. Major free sugars were identified to be glucose, fructose and sucrose and major free amino acids were as cysteine, histidine, arginine and glutamic acid. The degree of hydrolysis by treatment of viscozyme L, celluclast 1.5L, pectinex and cereflo was 69%, 71%, 80% and 62%, respectively. During the enzymatic hydrolysis, free sugar and total sugar content increased however, pyruvic acid content decreased significantly.

• Food Science and Preservation
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• v.10 no.4
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• pp.560-564
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• 2003

The functional properties of Hericium erinaceus were analyzed. The crude protein content was 8.01%. free sugars were mainly composed of glucose(47.09 mg%) and fructose(34.65 mg%), but sucrose and maltose were not detected. The free amino acids were mainly glutamic acid(1,468.12 mg%), alanine(716.07 mg%) and threonine(643.95 mg%) in Hericium erinaceus. It doesn't difference between water and ethanol extract on soluble solid content. Comparing minerals of extracts from Hericium erinaceus, water extract showed higher contents than ethanol extract except for I This tendency is similar to superoxide scavening activity and electron donating activity. But phenolic compounds, ethanol extract was higher than water extract. In comparison of water and ethanol extract of Hericium erinaceus, as a whole water extract was excellent.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.278-285
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• 2014

This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugar-free tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine ($26.33{\pm}52.15mg/100g$).

• Korean Journal of Microbiology
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• v.8 no.3
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• pp.107-115
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• 1970

In order to brew Takju, Korean flour wine, it requires three necessary steps for specific brewage. One is primary brewing process and another main brewing process to sacharify and perform alcoholic fermentation. After previous two brewing passing, the mash of main brewing process mixed with 1 volume of water is commercial Takju. Three samples were obtained from three breweries and incubated at $28{\pm}1^{\circ}C$for the alcoholic fermentation. All the samples were analyzed for observation of the changes of various biochemical constituents which were contained in the mashes of two brewing processes and in Takju. The starch contents of the suspensions in the primary and main mashes, and in Takju were 28.08, 25.92, 3.83%, and decreased considerably within 36-48 hrs and thereafter slowly. The amounts of water soluble carbohydrates and reducing sugars in three steps had a tendency of decreasing within 48 hours. The initial numbers of yeasts per 1ml in the suspensions were $1.74{\times}10^8$, $1.65{\times}10^8$, $0.66{\times}10^8$, appeared the highest at 72 hours (12.66%) in main process, and in the case of Takju kept increasing untill 60 hours. The dextrin contents in the mashe of primary process through the long period were 0.34 - 0.68%, in the main one were 0.12 - 0.32%, concerning with the amylase activities which were stronger in the mash of the primary process than in that of the main. The contents of methanol and cellulose in the mashes of two processes were 3.40-0.68%, in the main one were 0.12-0.32%, concerning with the amylase activities which were stronger in the mash of the primary process than in that of the main. The contents of methanol and cellulose in the mashes of two processes were 3.40-5.98mg/ml, 0.43-0.48% during the fermentation. The consumption of crude protein the mashes of Takju revealed with time, on the contrary, the production of free amino acids and oligo-peptides were performed, depending upon the affection of proteinase. The amount of tannic acid in Takju was 0.0073-0.0098mg/ml and organic acids of these three groups increased with time and hydrogen ion concentration was 3.28-4.43.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.539-542
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• 2002

To evaluate a flower of rose, Rosa hybrids L. as a new food material, its chemical composition was analysed. The contents of crude protein, crude fat, crude ash and crude fiber in rose petals were 16.3, 2.9, 5.4, 16.1% on dry basis, respectively. Free sugars showed 74.3 mg/g of fructose, 49.6 mg/g of glucose and 16.6 mg/g of xylose. The contents of ${\beta}$-carotene and ascorbic acid were 205.2 ug/100 g and 129.5 mg/100 g, respectively. The major minerals of rose petals were K, P, Mg, Ca, Na and Fe, and among them K was the most abundant as 1,981.7 mg/100 g. The major amino acids were aspartic acid as 4,007.3 mg/100 g, glutamic acid as 1,114.8 mg/100 g, lysine as 672.6 mg/100 g and leucine as 661.0 mg/100 g. Fatty acids were mainly unsaturated fatty acids as 76.3%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.4
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• pp.369-375
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• 2008

In this study, quality in terms of the surface color and constituents of white ginseng prepared with different peeling time by using barker were investigated. The color of the white ginseng become better according to the increasing of peeling time. The components, such as contents of crude fat, crude protein, fatty acids, amino acids were slightly increased by the peeling, but carbohydrate and sugars were decreased. The contents of crude saponin and ginsenosides were markedly influenced. Compared with intact ginseng roots, peeling of ginseng roots resulted in a substantial decrease (approximately 20-30%) in total ginsenoside contents. The results suggest that peeling for white ginseng preparation leads to improve the surfacecolor formation of roots, while lose the contents of ginsenosides as the major active ingredients of ginseng.