• Journal of Nutrition and Health
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• v.16 no.1
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• pp.34-40
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• 1983

Clam, Tapes japonica, has been widely used and occupies an important position in the markets. More than thirty kinds of fermented fish and shellfish are presently available in the markets in korea. This study was attempted to establish the basic data for evaluating the taste compounds of the clam. The free amino acids as taste compounds during the fermentation of the clam, Tapes japonica, were analyzed by an amino acid autoanalyzer. Alanine (17.0%), glycine (15.5%), taurine (13.9%) were high in amount in the fresh clam and then glutamic acid, arginine, tyrosine, asparagine, lysine, threonine, serine and leucine were the next in order. Such amino acids as methionine, phenylalanine, histidine and cystine were low in amounts. The total free amino acid nitrogen in the fresh clam was 45.5% of its extract nitrogen. During the fermentation of the clam, the kinds of the free amino acids were the same with the fresh samples although the amounts were changed. It is believed that glutamic acid, aspartic acid, glycine, alanine, lysine, and leucine may play an important role as the taste compounds in the fermented clam.

• Proceedings of the Microbiological Society of Korea Conference
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• 2002.10a
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• pp.159-161
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• 2002

Bacteriophage lambda integrase carries out the site-specific recombination of lambda. Integrase contains two DNA binding domains with distinct sequence specificity, namely arm-type binding and core-type binding domains. The amino-terminal arm-binding domain is structurally related to the three-stranded $\beta-sheet$ family of DNA-binding domains. Integrase binding to the high affinity arm-type site by the amino-terminal domain facilitates Int binding to the low affinity core-type site, where the cleavage and strand exchange occurs. The amino-terminal domain of Int also modulates the core-binding and catalysis through intramolecular domain-domain interaction and/or intermolecular interactions between Int monomers. In addition, the amino-terminal domain interacts cooperatively with excisionase during excision. This indicates that amino-terminal domain of Int plays an important role in formation of proper higher-order nucleoprotein structure required for lambda site-specific recombination.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.150-155
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• 2007

This work was conducted to obtain a rapid, accurate, and precise procedure for free amino acids analysis in Doenjang with HPLC-OPA (high performance liquid chromatography using-phthalaldehyde) and AAA (automatic amino acid analyzer) methods. Different sample extraction procedures among water, 0.1 M perchloric acid, and 0.1% meta-phosphoric acid were also compared. The optimal extraction solvent was 0.1% meta-phosphoric acid for both the HPLC-OPA and AAA methods. Good recoveries for glycine and methionine were observed using the 0.1% meta-phosphoric acid extraction with HPLC-OPA method. Method precisions (% relative standard deviation) for the free amino acids ranged for 1.62% to 8.27%, in which the HPLC-OPA method with water extraction showed the lowest value at 1.62%. Inhibition rates of the free amino acids in Doenjang were greatest with an addition of NaCI at a 1% concentration.

• Archives of Pharmacal Research
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• v.17 no.6
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• pp.483-486
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• 1994

A series of 6-[N-(halophenyl)amino]-7-chloro-5, 8-quinolinedione derivatives 1-10 were tested for antifungal susceptibilities, in vitro, aginst pathogenic Candida species such as C. ablbicans, C glabrata, C. krusei, C. parapsilosis and C. tropicalis. The MICs were determined by the standard macrodilution techniques, according to the NCCLS 1992 guidelines. The 6-[N-(halo-standard macrodilution techniques, according to the NCCLS 1992 gidelines. The 6-[N-(halo-phenyl)amino]-7-chloro-5, 8-quinolinedione derivatives showed generally potent antifungal activities against pathogenic Candida species. Among them, derivative 1, 2, 5, and 7 showed more potent antifungal activities than kietoconazole. All derivatives 1-10 had specially potent activities against C. torpicalis. Derivative 1 and 2 containing 9N-3, 4-dihalo-phenyl)amino moiety exhibited the potent antifugal activities. Derivative 2 with (3, 4-dichlorophenyl)amino substitutent was the most effetive in preventing the growth of Candida species at MICs 4.mu.g/ml respectively.

• Bulletin of the Korean Chemical Society
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• v.24 no.12
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• pp.1757-1762
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• 2003

The interrelation between retention factors of several L-amino acids and their physico-chemical and structural properties can be determined in chromatographic research. In this paper we describe a predictor for retention factors with various properties of the L-amino acids. Eighteen L-amino acids are included in this study, and retention factors are measured experimentally by RP-HPLC. Binding energy ($E_b$), hydrophobicity (log P), molecular refractivity (MR), polarizability (${\alpha}$), total energy ($E_t$), water solubility (log S), connectivity index (${\chi}$) of different orders and Wiener index (w) are theoretically calculated. Relationships between these properties and retention factors are established, and their predictive and interpretive ability are evaluated. The equation of the relationship between retention factors and various descriptors of L-amino acids is suggested as linear and multiple linear form, and the correlation coefficients estimated are relatively higher than 0.90.

• Archives of Pharmacal Research
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• v.26 no.6
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• pp.441-445
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• 2003

New sulfonated amino ribofuranans were synthesized to elucidate the relationship between structure and specific biological activities such as anti-HIV and blood anticoagulant activities. The synthesis was performed by sulfonation of copolymers having various proportion of (1$\rightarrow5)-\alpha$-D-ribofuranosidic unit. The sulfonation with piperidine N-sulfonic acid produced the sulfonated amino ribofuranans in high yield. The anti-HIV activity of sulfonated 3-amino-3-deoxy-(1$\rightarrow5)-\alpha$-D-ribofuranan showed more potent by increasing the degree of sulfonation and the average molecular weights. This activity was almost equal to the activities of sulfonated ribofuranans and ribopyranans reported before in spite of low molecular weight. The blood anticoagulant activities was observed at 36-48 mg/units, more potent than standard dextran sulfonate, 22.7 mg/units. In addition, the blood anticoagulant activities of sulfamide-copolysaccharide consisting various proportion of (1$\rightarrow5)-\alpha$-D-ribofuranan units were potentiated by increasing sulfonated amino-ribofuranan units from 13 to 21 mg/units.

• Bulletin of the Korean Chemical Society
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• v.10 no.6
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• pp.491-495
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• 1989

Resolution of enantiomers of DNS-amino acids has been achieved by a reversed phase liquid chromatography with an addition of a copper(Ⅱ) complex of N-benzyl-L-hydroxyproline to the mobile phase. N-Benzyl-L-hydroxyproline was prepared and used as a chiral ligand of copper(Ⅱ) chelate for the optical resolution. The pH and the concentration of copper(Ⅱ) chelate, organic solvent, and buffer agent in the mobile phase all affect the optical resolutions of dansyl amino acids. The elution orders between D and L-DNS-amino acids were different depending on the structure of the side chain of the amino acids. The retention mechanism for the chiral separation of the dansyl amino acids can be illustrated by the equilibrium of ligand exchange and by hydrophobic interaction with $C_{18}$ stationary phase. The chiral separation can be illustrated with cis and trans effect of the ligand exchange reaction.

• Archives of Pharmacal Research
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• v.15 no.2
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• pp.138-141
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• 1992

The new N-aryl-benz[f]-indole-4, 9-dione derivatives were synthesized via in tramolecular cyclization when triethylamine was employed as a base for the reaction of 2-chloro-3-$(\alpha$-cyano-$\alpha$-ethoxycarbonyl-methyl)-1, 4-naphthoquinone and arylamines.

• Bulletin of the Korean Chemical Society
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• v.13 no.3
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• pp.280-285
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• 1992

Enantiomeric separation of free amino acids has been achieved by a reversed phase liquid chromatography with addition of a Cu(Ⅱ) complex of N-alkyl-L-proline (alkyl: propyl, pentyl or octyl) to the mobile phase. The amino acids eluted were detected by a postcolumn OPA system. N-alkyl-L-proline was prepared and used as a chiral ligand of Cu(Ⅱ) chelate for the enantiomeric separation. The concentration of the Cu(Ⅱ) chelate, the organic modifier and pH affect the enantiomeric separation of free amino acids. The retention behaviour, varied with change in pH and the concentration of the Cu(Ⅱ) chelate, was different compared with those of the derivatized amino acids. The elution orders between D- and L-forms were consistent except histidine showing that L-forms elute earlier than D-forms. The retention mechanism for the enantiomeric separation can be illustrated by the stereospecificity of the ligand exchange reaction and the hydrophobic interaction between the substituent of amino acids and reversed phase, $C_18$.

• Korean Journal of Agricultural Science
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• v.9 no.2
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• pp.576-583
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• 1982

The variation of free amino acids during the tomato producing was studied using a tomato variety, Kagome 77. The concentration of free amino acids in fresh and heated pulp, and in puree and paste was analyzed by using automatic amino acid analyzer, Hitachi model KLA-5. 1. A significant difference in decomposition rate of glutamine and asparagine among amide group was recognized. For instance, the glutamine decomposed fast and no glutamine was found in the paste, while 56% of asparagine was found in the paste. 2. The diminishing quantity of glutamic acid among acid group was highest among all free amino acids. The quantity of aspartic acid was next to the glutamine. The percents of glutamic acid and aspartic acid left over were 38% and 24%, respectively. 3. Glycine, alanine, valine, isoleucine and leucine of neutral amino acids tended to be reduced a little during the heating, concentrating process. 4. No apparent variation was found for the lysine and histidine belonging to basic amino acids. while arginine increased a little. 5. Tyrosine, phenylalanine and tryptophane of aromatic group seemed to increase a little during the heating process. But the variations of them during the concentrating process were not recognized. 6. The methionine content, sulfur containing amino acid decreased a little throughout the process. But the decrease of ${\gamma}-amino$ butyric acid of non-protein was not apparently recognized. 7. The amino acid contents of fresh pulp were found as following order: glutamic acid>${\gamma}$-amino butyric acid>glutamine>aspartic acid>asparagine. The amino acid contents of paste were as glutamic acid>${\gamma}$-amino butyric acid>aspartic acid and aspargine. The percent distribution of aromatic and basic amino acids increased, even it was not great. 8. When amino acids were analyzed by Hitachi KLA-5, unknown peak which was never app eared in the fresh pulp before tryptophane was appeared when processed. The peak became greater when heated and concentrated. Later it was known that the peak was not due to lysinoalanine or ornithine.