• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1315-1321
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• 2006

This study was conducted to investigate antioxidant activity and functional component analysis in different sections of Korean mountain ginseng (seed, leaf, stem and root). The major free amino acids were arginine, proline, $\gamma-amino-n-butyric$ acid, alanine and aspartic acid, and proline showed the highest content 22.98 mg/g in 80% MeOH extract of seed. Contents of $\gamma-amino-n-butyric$ acid and alanine were the highest in 80% MeOH extract of leaf, with 26.04 mg/g and 13.07 mg/g. Aspartic acid showed the highest content 23.42 mg/g in 80% MeOH extract of leaf. The major fatty acids were identified as palmitic acid, oleic acid and linoleic acid by GC. Content of total phenolic compounds were 737 mg% in 80% EtOH extract of seed, and 560 mg% in 80% MeOH extract of seed. The highest contents of ferulic acid and salicylic acid were $875{\mu}g/g\;and\;78{\mu}g/g$ in 80% MeOH extract of leaf, and $\rho-coumaric$ acid was $181{\mu}g/g$ in 80% MeOH extract of stem, respectively. The highest contents of ginsenoside-Rg1, Re, Rd and Rc were $14.5{\mu}g/g,\;48.78{\mu}g/g,\;27.57{\mu}g/g\;and\;4.87{\mu}g/g$ in 80% MeOH extract of leaf, respectively. Antioxidant activities by DPPH were 83.82% in water extract of leaf, 89.74% in 80% EtOH extract of leaf and 88.37% in 80% MeOH extract of leaf, and 92.81% in BHA (200 ppm). These results suggest that Korean mountain ginseng is very important as functional food material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.575-581
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• 2000

Quality characteristics of kochujang prepared with appleand persimmon were investigated during 14 weeks of fermentation. The water activity decreased slightly during fermentation and was higher in kochujang (I) prepared with apple than in kochujang (II) prepared with presimmon. The reducing sugar contents increased from 10.95% in kochujang (I) and 10.30% in kochujang (II) to 16.68, 19.14% after 10 weeks of fermentation, respectively. The free sugar contents in kochujang (I) were maltose 10.55, glucose 8.47 and fructose, 3.02% after 12 weeks of fermentation. The free sugar content in kochujang (II) were maltose 10.55, glucose 21.65, glucose 8.71 and fructose 2.98 after 6 weeks of fermentation. The major free sugar in kochujang (I) and (II) was maltose. The organic acids detected in kochujangs were citric, malic, lactic and oxalic acids. The contents of citric acid and malic acid were higher than other acids in both kochujangs. The contents of total free amino acids were 187.59~420.94 mg% in kochujang (I) and 154.67~316.93 mg% in kochujang (II). The contents of aspartic acid, proline and glutamic acid were high in kochujang (I) and (II).

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.95-101
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• 1999

This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3 mg/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po's process. The contents of minerals in these teas was rich in the oder of potassuim. magnessuim and calciumim, and these contents were not observed the prominant change during the process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.6-9
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• 2000

Chemical components such as vitamins, fatty acids, amino acids and rutins in the leaves of the Pinus densiflora Sieb. et Zucc., Pinus koraiensis Sieb. et Zucc., Pinus rigida Mill., Pinus thunbergii Parl. were analyzed. The vitamin A content in the P. densiflora and vitamin C content in the P. thunbergii were obtained more than the others. Oleic acid, linolenic acid, palmitic acid and lauric acid were the major fatty acids among 19 fatty acids detected in 4 kinds of pinus leaves and the only essential fatty acid of linolenic acid was also identified. The major amino acids were glutamic acid, leucine, arginine and aspartic acid among 17 kinds of amino acids detected in the pinus leaves and the amount of essential amino acids was 47.6% in P. densiflora. The highest amount of rutin was 10.34% in P. thunbergii.

• Food Science and Preservation
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• v.13 no.2
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• pp.204-210
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• 2006

To accept basic data of utilizing of citron (Citrus junos) as a raw material of industrial produce, major chemical components of citron were investigated. Weight ration of poet flesh md seed of citron were 44.7, 42.9 and 12.4%, respectively. Comparing proximate composition of peel and flesh of citron, peel showed higher in crude protein crude fat and crude ash than flesh but lower in moisture, carbohydrate and soluble solid. The major free sugars of citron were fructose, glucose and sucrose. Peel contained higher in sucrose than flesh, but lower in fructose and glucose. The content of K md P were 309 and 15.9 mg% in peel and 175 and 22.4 mg% in fresh, respectively. The main organic acids of citron were citrate, malate and oxalate. Total organic acid content of flesh (6.6%) was higher than that of peel (4.6%). Total amino acid content of peel and flesh were 671.9 and 315.7 mg%, respectively. Free amino acid content of peel and flesh were 324.3 and 280.7 mg%, respectively, and the major ones were proline, serine, glutamic acid, aspartic acid, and histidine. Total 49 volatile compounds were detected and 26 of these ones were identified in cion. The major volatile component of citron was limonene, which consists of 80% among the total volatiles in peel by all extract methods.

• Applied Biological Chemistry
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• v.13 no.1
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• pp.59-64
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• 1970

Human Bence Jones Protein could be purified by DEAF-Sephadex A-50 column $(2{\times}37cm)$ with 0.02M phosphate Buffer (pH 8.0) and gradient increasing with NaCl concentration as in Fig. 2-4. Sample As (K-type Bence Jones Protein) had two component, F-I was major component and its dried weight was 350mg. of starting material of 500mg. Other Sample Im and Ik (${\lambda}$-type Bence Jones Protein) was purified by DEAE-Sephadex A-50 with 0.02M phosphate Buffer(pH 8.0)too. F-I (major component) of Im and F-I of Ik were 242mg and 146mg. its dried weight respectively. K-type of Bence Jones Protein's(As, Ko, Ta.) N-terminal amino acid residue was determined by method of DNP,. K-type of Bence Jones Protein's amino acid residue were either glutamic acid or aspartic acid. Sample Ta was confirmed as glutamic acid its N-Terminal. As and Ko were aspartic acid. Each yellowish spot (DNP-amino acids) were extracted with 4ml. of pH 8.05% $NaHCO_3$ solution and calculated its recovery by O.D. $(360m{\mu}$ using the ${\varepsilon}=18.1{\times}10^3DNP$ $Asp\;{\varepsilon}=17.41{\times}10^(3)\;DNP\;Glu$ considering 50% lose during; the acid (6N-HCI) hydrolysis. Recovery of ko and As were 54.3% and 65% of its starting materials (DNP-Protein). Sample Ta's recovery was 85% of its DNP-protein. ${\lambda}$-type of Bence Jones Protein was rot investigated its N-terminal amino acid residue by DNP-method, probably it was blocked its N-terminal residue with glutamic acid.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.382-386
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• 1988

Extracellular protein produced by Bacillus sp. $T_2-3$ was characterized for its patterns of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and sephadex G-100 filtration, spectrum of maximum absorption, composition of amino acid and solubility to solvents. The extracellular protein was composed of two kinds of protein which was little difference in molecular weight about 49,000. Maximum absorbance of the extracellular protein was showed at 230nm and main amino acids of the extracellular protein were aspartic acid, glutamic acid and alanine. Solubility of the extracellular protein was 55.8% in $H_2O$ and 28.4% in 0.4% NaOH.

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.226-234
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• 2000

본 연구에서는 밤차로부터 용출한 차액의 단당류, 아미노산 및 카페인을 시판중인 현미녹차와 결명자차의 차액과 비교분석함을써 밤차의 기능성 건강음료로 활용하기 위한 기초자료를 규명하였으며 그 결과는 다음과 같다. 1. 현미녹차의 차액에는glucose와 galactose약 20:1 정도의 비율로 검출되었으며 용출시간이나 용출온도에 따른 당류의 변화는 적다. 2. 밤차의 차액에는 glucose, galactose, mannose등이 약 100:1:10의 비율로 존재하여 용출시간이나 용출온도에 의한 변화는 적다. 특히 mannoxe는 천연에서 유리상태로존재하기 어려운 희귀한 유리당이다. 3. 결명자차 차액에서는 당류를 확인할 수 없을 정도로 낮은 농도를 나타냈으며 결명자차의 amino산 함량은 현미녹착나 밤속껍질차의 아미노산 함량에 의해 1.6~1/7에 지나지 않았다.4. 현미녹차의 차액 중 아미노산은 glutamic acid, aspartic acid, serine, methionine, alanine 등의 순서로 검출되었으며, 용출온도와 용출시간에 비례하여 농도가 증가하였고, 아미노산의 용출은 대부분 첫회에 이루어지고 있다는 것을 알 수 있었다. 5. 밤차의 차액 중에 아미노산은 alanine, asparagine, aspartic acid, proline, valine 등의 순으로 많이 함유되어 있고, alanine, asparagine, proline등은 현미녹차에 비하여 함유량이 많으며 glutamic acid, serine, methionine, glutamine 등은 상대적으로 소량 함유되어 있었다. 용출온도와 용출시간에 비례하여 농도가 증가하는 경향을 나타냈으며 아미노산의 요출은 대부분 첫회에 이루어지고 있다는 것을 알수 있었다. 6. 현미녹차는 카페인을 126~162 mg/L 정도로 다량 함유하고 있으나 밤차나 결명자차는 함유하지 않았다.

• Mycobiology
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• v.29 no.4
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• pp.198-204
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• 2001

Analysis of leaf exudates of Vicia faba using paper chromatography to identify individual amino acids and sugars qualitatively was investigated. The results revealed that the number of identified amino acids detected in the leaf exudates of the susceptible plants was more than those of resistant plants. The results also showed an increase in the number of amino acids exuded by infected leaves, but no marked difference in sugars of infected and non infected plants. Lithium chloride application led to decrease in amino acid and sugar contents. The number of amino acids and sugars was also decreased with leaf age. Botrytis fabae and the selected fungal species(Alternaria alternata, Fusarium oxysporum and Aspergillus niger) were used to show the effect of individual amino acid and sugar on their spore germination. It was observed that all amino acids stimulated the fungal spore germination except serine which inhibited its spore germination. In case of A. alternata, spore germination was stimulated by all amino acids except serine, alanine, glutamic acid, arginine and methionine which caused the inhibition. In case of F. oxysporum, aspartic and glutamic acids inhibited spore germination but the other amino acids stimulated its spore germination. Aspartic acid and phenyl alanine inhibited the spore germination of A. niger. All the identified sugars(galactose, glucose, fructose and rhamnose) stimulated spore germination of all tested fungi.

• YAKHAK HOEJI
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• v.49 no.3
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• pp.198-204
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• 2005

Human foamy virus (HFV) integrase mediates integration of viral c-DNA into cellular DNA. In this process, HFV integrase recognizes its own viral DNA specifically and catalyzes insertion of viral c-DNA. In order to study catalytic domains and residues, three deletion mutants and two point mutants of HFV integrase were constructed and analyzed with respect to enzymatic activities. The C-terminal deletion mutant showed decreased enzymatic activities while the N-terminal deletion mutant lost the activities completely, indicating that the N-terminal domain is more important than the C-terminal domain in enzymatic reaction. The point mutants, in which an aspartic acid at the 164th position or a glutamic acid at the 200th position of the HFV integrase protein was changed to an alanine, lost the enzymatic activities completely. However, they were well complemented with other defective deletion mutants to recover enzymatic activities partially. Therefore, these results suggest that the aspartic acid and glutamic acid at the respective 164th and 200th positions are catalytic residues for enzymatic reaction.