• The Korean Journal of Food And Nutrition
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• v.14 no.2
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• pp.167-174
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• 2001

Soy sauce was prepared with the addition of Gorosoe and bamboos sap instead of tap water to make ordinary soy sauce, respectively. The changes of such compounds during fermentation as minerals, free sugars, organic acids and free amino acids were analyzed. Total mineral contents in the 90 days fermented soy sauce from Gorosoe and bamboos sap were increased by 2.0 and 4.4 times as compared with those of control samples, respectively. Especially the increase of calcium, potassium and magnesium in soy sauce of sapes were derived from those of saps. The sugars were found to be only glucose and galactose in control samples, but they were detected not only above sugar but also fructose and sucrose in soy sauce of saps. Butyric acid in detected organic acid were dominant in all stray sauce samples. In the free amino acid composition of control samples, leucine, phenylalanine, isoleucine, lysine and glutamic acid were abundant amino acids. Amino acid such as isoleucine, leucine and phenylalanine were decreased, the rest 11 kinds of amino acids containing phosphoserine were increased during the fermentation of control samples. Increasing and decreasing patterns of free amino acids during fermentation of sap soy sauce were similar to control samples. Total nitrogen, amino acid nitrogen and ammonia nitrogen were increased during their fermentation.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.564-572
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• 2014

This study was conducted to analyze the contents in the dietary fiber and amino acid compositions of 23 vegetables and 6 fruits and to identify the current contents. We generated data on the contents of total, insoluble and soluble dietary fiber (TDF, IDF and SDF), respectively. The TDF and IDF contents were lowest (0.56 g/100 g and 0.44 g/100 g) in wild garlic and highest (5.87 g/100 g and 5.66 g/100 g) in perilla leaves. A total of 18 kinds of amino acids were found in most samples. Essential and non-essential amino acid contents ranged from 53.16-2107.54 mg/100 g and 191.66-2892.28 mg/100 g, respectively. The highest essential and non-essential amino acid content was hot pepper leaves followed by perilla leaves and aralia. They had higher contents of both TDF and amino acids. The results of the study can serve as a fundamental source of information in DF and amino acids for diet planning.

• Biomolecules & Therapeutics
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• v.26 no.2
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• pp.167-174
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• 2018

Alterations in sulfur amino acid metabolism are associated with an increased risk of a number of common late-life diseases, which raises the possibility that metabolism of sulfur amino acids may change with age. The present study was conducted to understand the age-related changes in hepatic metabolism of sulfur amino acids in 2-, 6-, 18- and 30-month-old male C57BL/6 mice. For this purpose, metabolite profiling of sulfur amino acids from methionine to taurine or glutathione (GSH) was performed. The levels of sulfur amino acids and their metabolites were not significantly different among 2-, 6- and 18-month-old mice, except for plasma GSH and hepatic homocysteine. Plasma total GSH and hepatic total homocysteine levels were significantly higher in 2-month-old mice than those in the other age groups. In contrast, 30-month-old mice exhibited increased hepatic methionine and cysteine, compared with all other groups, but decreased hepatic S-adenosylmethionine (SAM), S-adenosylhomocysteine and homocysteine, relative to 2-month-old mice. No differences in hepatic reduced GSH, GSH disulfide, or taurine were observed. The hepatic changes in homocysteine and cysteine may be attributed to upregulation of cystathionine ${\beta}-synthase$ and down-regulation of ${\gamma}-glutamylcysteine$ ligase in the aged mice. The elevation of hepatic cysteine levels may be involved in the maintenance of hepatic GSH levels. The opposite changes of methionine and SAM suggest that the regulatory role of SAM in hepatic sulfur amino acid metabolism may be impaired in 30-month-old mice.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.161-165
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• 1982

In order to find out pertinent methods for the acceleration of browing during ginseng processing, various treatments were made or fresh ginseng (Panax Ginseng C.A. Meyer) with sugars, amino acids and inorganic nitrogenous compounds and the extent of browning was measured. Among sugars tested, maltose resulted in the greatest acceleration of browning followed in decreasing order by glucose and lactose, whereas pentoses, fructose, sucrose and raffinose had negligible effect. A marked browning occurred in ginseng treated with basic amino acids, while the extent of browning was not greatly increased when ginseng was treated with aliphatic amino acids, hydroxy amino acids, or acidic amino acids used in the experiment. Among treatments with sugar-amino acid mixture, a mixture of glucose with glutamic acid gave the greatest acceleration. The brown color intensity gradually increased with an increase in glucose concentration for up to 0.5M. inorganic nitrogenous compounds enhanced the browning in general, and the effect varied greatly with the different compounds.

• KSBB Journal
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• v.18 no.6
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• pp.495-499
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• 2003

The effect of operating parameters (reaction temperature and time) and reaction modes (batch and semi-batch) on the behavior of amino acid production from hydrothermal decomposition of fish-derived wastes was investigated. The amino acids obtained in batch experiments at temperature of 250$^{\circ}C$ were mainly alanine (Ala) and glycine (Gly) at maximum yield of 65 and 28mg/g-dry fish, respectively. At relatively lower temperature of 200$^{\circ}C$, the yield of high-molecular-weight amino acids such as aspartic acid (Asp) and serine (Ser) is high, but decreases as temperature increases. It is likely that high-molecular-weight amino acids decompose faster than low-molecular ones. Semi-batch mode of reaction suppressed decomposition of amino acids into organic acids (or volatile materials) by continuously removing the products from the reaction zone as soon as they are formed. Thus, large amount of high-molecular-weight amino acids such as Asp and Ser at this reaction mode was observed.

• KSBB Journal
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• v.9 no.2
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• pp.165-173
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• 1994

In this paper we have described the structural characterization of recombinant bovine somatotropin produced in Escherichia coli. Recombinant bovine somatotropin consists of 191 amino acid residues with a calculated molecular weight of 21,802 Da. For fragmentation of recombinant bovine somatotropin, we have used trypsin, Staphylococcus aureus V8 pretease, CNBr, and mild acid hydrolysis method. Digestion and cleavage with these proteases and chemicals yielded peptides of various size for amino acid sequence determination. The N-terminal sequence analysis was carried out up to thirty residues. Because the design of the recombinant bovine somatotropin gene for expression was such that the coding sequence begins with an initiation codon, AUG, before Ala, the first amino acid of bovine somatotropin, we could expect the initial amino acid as N-formyl Met. But the first amino acid of this protein, expressed in E. coli cells as inclusion bodies, was Ala. And the amino acid composition of RP-HPLC purified recombinant bovine somatotropin was determined and no essencial difference was observed. The amino acid sequence of the recombinant bovine somatotropin was identical to that predicted from its recombinant gene. There was no processing or replacement of amino acid residues in recombinant bovine somatotropin expressed in E. coli. The hydropathy plot of recombinant bovine somatotropin revealed a hydrophobic region at the NH2-terminus and hydrophilic region at the COOH-terminus. The E. coli expression system is thought to be valuable for the expression of recombinant bovine somatotropin because protein was processed to remove the N-terminal Met residue by methionyl-aminopeptidase autonomously.

• Korean Journal of Environment and Ecology
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• v.29 no.1
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• pp.1-6
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• 2015

In this study, the proximate composition of Pyropia dentata was compared by the analysis of minerals and amino acids that were produced at Seocheon, Chungcheongnam-do and at Wando and Jangheung, Jeollanam-do. Moisture, ash and crude proteins were analyzed using the AOAC method, and crude lipid was analyzed using the Soxhlet method, and inorganic analysis was performed using ICP-OES. Amino acid was used for the amino acid analyzer. The proximate composition analysis, moisture content, maximum values were displayed in Wando while the maximum content of ash appeared at Jangheung's Pyropia. Crude proteins was appeared at Seocheon's Pyropia and the maximum amount of crude lipid, carbohydrate was appeared in Wando's Pyropia. Inorganic analysis, calcium, potassium, magnesium, sodium, phosphorus, cobalt, chromium, copper, iron, manganese, nickel, zinc were analyzed from the Seocheon's Pyropia, however, cobalt, chromium, and nickel was not detected in Wando's Pyropia. For amino acid analysis, a total of 17 amino acids were detected: leucine, valine, aspartic acid, glutamic acid, and the amount of alanine accounted for about 57 % of total amino acids(26.1-28.7 %). The proximate composition, minerals, and amino acid of Pyropia dentata were different depending on the coastal ecological habitats.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.2
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• pp.143-148
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• 2008

Variations of the seventeen amino acids(aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystein, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine) were analyzed in human hair sample by amino acid auto analyzer(AAA). The effect of bleaching and permanent wave manipulation on the amino acid composition of hair were investigated. Hair samples were collected from 10 males in their thirties. Hair samples were treated with 10 mL of 6 N hydrochloric acid at $110^{\circ}C$ for 24 h and analysed by AAA. The results showed that the amino acid content of normal hair(73.9%) decreased to 71.5% and 69.3% after bleaching and permanent wave treatment, respectively. Furthermore, mean contents of lysine and tyrosine in amino acids showed obviously decreased about 25% by permanent wave and bleaching treatment. On the other hand, serine, cystein, leucine and histidine were not changed.

• YAKHAK HOEJI
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• v.28 no.4
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• pp.197-206
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• 1984

The derivatives of N-(alkylcarbamoyl) amino acid methyl ester, N-(2-chloroethylcarbamoyl)-glycine methyl ester (7a), -valine methyl ester (8a), -phenylalanine methyl ester (9a), N-(N'-methylcarbamoyl)-glycine methyl ester (7b), -valine methyl ester (8b), and-phenylalanine methyl ester (9b), were prepared by reacting the corresponding free amino acid methyl ester (glycine-, valine-, phenylalanine-methyl ester) with isocyanate (R-N=C=O${\cdot};R=Cl-CH_2-CH_2-or\; CH_3-)$. The prepared N-(alkylcarbamoyl) amino acid methyl esters (7,8,9) were treated with $NaNO_2$/98% HCOOH in order to obtain their nitrosoated products, N-(alkyl-N'-nitrosocarbmoyl)amino acid methyl ester. The compound (7,8,9) gave N-(2-chloroethyl-N'-nitrosocarbamoyl)-valine methyl ester (14a),-phenylalanine methyl ester (15a), N-(N'-alkyl-N'-nitrosocarbamoyl)-glycine methyl ester (13b),-valine methyl ester. (14b), and-phenylalanine methyl ester (15b) respectively under the nitrosoation. On the other hand, N-(2-chloroethylcarbamoyl) glycine methyl ester produced N-(2-chloroethylcarbamoyl)-N-nitrosoglycine methyl ester (13a). The inhibitory activity of the prepared N-(alkylcarbamoyl) amino acid methyl ester (7,8,9) and N-(alkyl-N'-nitrosocarbamoyl) amino acid methyl ester (13,14,15) towards the growth of L1210 murine leukemia cells were examined. Among them the compound (14a) and (15a) exhibit excellent activity having $ED_{50}\; to\;be\;1.5{\mu}g/ml\;and\;3.0{\mu}g/ml respectively.

• YAKHAK HOEJI
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• v.33 no.2
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• pp.129-139
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• 1989

New diamide chiral stationary phases of four systematically substituted optically active N-(N-benzoyl-L-amino acid)-anilide synthesized from L-valine, L-leucine, L-isoleucine, and L-phenylalanine were described. The behaviors of these diamides as optically active stationary phases for the separation of N-trifluoroacetyl-D,L-amino acids were examined with respect to separation factors(${\alpha}$) and thermodynamic properties of interaction. The separation of twelve N-trifluoroacetyl-D,L-amino acid isopropyl esters were improved by the order of N-(N-benzoyl-L-leucyl)-anilide>N-(N-benzoyl-L-isoleucyl)-anilide>N-(N-benzoyl-L-valyl)-anilide>N-(N-benzoyl-L-phenylalanyl)-anilide. Eight amino acid derivatives with non-polar R-group and threonine, serine, aspartic acid, and glutamic acid enantiomers were separated on N-(N-benzoyl-L-leucyl)-anilide as chiral stationary phase with good separation factor between 1.07-1.25. The separation factors decreased with respect to increasing column temperature. Possible working temperature of diamide phase was between $130-190^{\circ}C$ for N-(N-benzoyl-L-phenylalanyl)-anilide and $130-180^{\circ}C$ for other three diamide phases. The differential Gibb's free energy (${\Delta}{\Delta}G$) of enantiomers was in the range of -100--180 cal/mol for ten amino acids and -40--60 cal/mol for alanine and aspartic acid.