• Microbiology and Biotechnology Letters
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• v.19 no.6
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• pp.604-609
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• 1991

Antibiotic MT-497 was purified from the culture broth of Streptomyces nigr$^1H-NMR$ and composition of amino acids, MT-497 was identified as one of the actinornycin antibiotics containing actinocin chromophore and the peptide with threonine, proline, methyl valine, sarcosine and aspartic acid.

• Journal of Life Science
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• v.22 no.10
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• pp.1324-1329
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• 2012

The objective of this study was to evaluate the in vitro effects of organic acids on methane emission and ruminal fermentation characteristics. We expected our methodology to result in a decrease of methanogens attached to the surface of rumen ciliate protozoa by addition of organic acids and in particular a decrease in methane emission. A fistulated Holstein cow of 650 kg body weight was used as a donor of rumen fluid. Organic acids (aspartic acid, fumaric acid, lactic acid, malic acid, and succinic acid) known to be propionate enhancers were added to an in vitro fermentation system and incubated with rumen fluid. The microbial population, including bacteria, protozoa, and fungi, were enumerated, and gas production, including methane and fermentation characteristics, were observed in vitro. Organic acids appeared to affect the rumen protozoan community. The rumen protozoal popuation decreased with the addition of aspartic acid, fumaric acid, lactic acid, and malic acid. In particular, the methane emission was reduced by addition of lactic acid. The concentration of propionate with all organic acids that were added appeared to be higher than that of the control at 12 h incubation. Addition of organic acids significantly affected rumen bacteria and microbial growth. The bacteria in added fumaric acid and malic acid was significantly higher (p<0.05) and protozoa was significantly lower (p<0.05) than that of the control. Microbial growth with the addition of organic acids was greater than the control after 48 h incubation.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.651-654
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• 2006

An experiment was conducted to investigate amino acid composition of three tropical legumes (Cooper (Glycine wightii), Tinaroo (Neonotonia wightii) and Siratro (Macroptilium atropurpureum)) at two different stages (pre-blooming and blooming stages). Chemical composition and totally 16 amino acids of these plants were analysed for comparison of their composition among species at different growing stages and characterizing the amino acid pattern of these legumes. Crude protein content of the plants ranged from 16% to 27% on a dry matter basis. The total amount of 16 amino acids analyzed in this experiment was highest at 89.7 mg/16 g N in Cooper at pre-blooming and lowest at 80.9 mg/16 g N in Glycine at blooming stage. Total amount of amino acids in each legume species tended to slightly decrease with their maturity but no statistical difference was found. The percentage of aspartic acid, glutamic acid and proline in the total amount of amino acids was dominant at 9% to 13%, and that of methionine was less than 1.6%. In this experiment it was concluded that three tropical legumes were rich in crude protein content and characterized by 16 different amino acids with lower sulfur-containing amino acid as methionine.

• Fisheries and Aquatic Sciences
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• v.2 no.2
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• pp.135-141
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• 1999

In order to investigate the composition of extractive nitrogenous components in the diploid and the triploid oysters, Crassostrea gigas, cultured at the south coast of Korea, the whole edible part (whole body) was analyzed into extractive nitrogen, free amino acids, oligopeptides, ATP and its related compounds, quaternary ammonium bases, and guanidino compounds using specimens collected from April to May of 1992. The major free amino acids in the diploid and the triploid were taurine, proline, alanine, glycine, glutamic acid hypotaurine, glutamine, arginine, aspartic acid, and $\beta-alanine$. There was no conspicuous difference in the constituents of free amino acids between the diploid and the triploid. A lot of hypotaurine was detected in the diploid and the triploid of oyster and the contents of them were 107 mg and 123 mg/100g, respectively. The compounds, glycinebetaine, homarine and trigonelline were found in both the diploid and the triploid. Among them, glycinebetaine was the most prominent in all the samples. The amount of protein, glycogen, extractive nitrogen, oligopeptides, ATP and its related compounds, and free amino acids in the triploid was higher than that of the diploid (p<0.10)

• Journal of Life Science
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• v.6 no.4
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• pp.250-263
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• 1996

In this study Carotenoprotein from Styela clava were extracted, and purified by ammonium sulfate fraction, Sephadex G- 200 gel chromatography and DEAE-cellulose ion exchange chromarography. The purified carotenoprotein from styela clava had absorption maxima of 487nm, 463nm and 280nm, and the carotenoid liberated from carotenoprotein had 478nm and 452nm with inflexion. One miligram of caroteno-protein contained 0.35 $\mu$g of carotenoid. The carotenoprotein had an approximate molecular weight of 398 kDa (gel filtration). SDS-PAGE showed only a single polypeptide chain with a molecular weight of 62.4 kDa. The amino acid composition of the carotenoprotein were mainly glutamic acid(11.48%), valine(10.75%), leucine (10.45%), aspartic acid(9.94%), while cysteine and tryptophan were not found. The carotenoprotein contained lipid as structure units. In the carotenoprotein, the major fatty acids were oleic acid, plamitoleic acid and palmiunsaturated fatty acids 33.6%, saturated fatty acids 18.6%. In addition, the levels of higher unsaturated fatty acids were high as much as 30.8% of the total fatty acids. Carotenoid was extracted from the carotenoprotein by acetone. Thin layer chromatography showed only carotenoid to be present. Its chemical reactivities and spectroscopic properties were studied and elucidated as astaxanthin.

• Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.63-69
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• 2013

Shucked oysters were soaked in an equal weight of salt water and stored at $3^{\circ}C$ for 7 days. Changes in the free amino acid content of the whole body and in the adductor muscle were evaluated by a practical distribution method. With the exception of aspartic acid and tyrosine, no significant changes in free amino acids or ammonia were observed in whole-body shucked oysters during the storage period. In contrast, the majority of free amino acids in the adductor muscle decreased significantly. Most of these free amino acids were detected in considerable amounts in the surrounding salt water after 7 days of storage. Both the weight of the whole body and the salinity of the surrounding salt water decreased significantly during the storage period. These results suggest that free amino acids were eluted from the cutting surface of the adductor muscle and indicate that the free amino acid content per shucked oyster and in the adductor muscle, decreases during cold storage.

• Applied Biological Chemistry
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• v.23 no.2
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• pp.89-105
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• 1980

Soysauce was made in the salt concentrations of 22.0% and 28.5%, and the changing aspects in nucleotides and their related compounds, free amino acids, free sugars and non-volatile amines which are related to the taste components during the fermentation process with a view to examining the taste components in the ordinary Korean soysauce were studied. And then artificial soysauce was prepared by applying the values derived from the analysis and measurement, and its sensory evaluation was performed. As the result of the sensory evaluation of artificial soysauce prepared according to the value of components analyzed from soysauce which had been fermented for fourty days in the salt concentration of 22.0%, it has been found that artificial soysauce was similar in taste to ordinary Korean soysauce. So, the following facts have been found: glutamic acid and aspartic acid have MSG-like taste, and IMP has a synergistic effect with these acids, which play great roles in ordinary Korean soysauce; both free sugars such as galactose and amino acids such as glycine, alanine and lysine have sweet taste; both amines such as tyramine and histamine, and amino acids such as valine, leucine, isoleucine, and phenylalanine have bitter taste; these components, combined with saline taste of salt and sour taste of organic acids, are assumed to form the unique taste in the ordinary Korean soysauce.

• Journal of Food Hygiene and Safety
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• v.9 no.2
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• pp.81-87
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• 1994

This study was performed to investigate the detailed lipid content, lipid composition and amino acid composition of Semisulcospira gottschei tissues. Lipids of Semisulcospira gottschei tissues were extracted by the mixture of chloloform-methanol, fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography and the composition of these lipid classes were determined by TLC and GLC. the amino acids in Semisulcospira gottschei tissues was analyzed by the amino acid auto analyzer. The total lipids content was 1.4% and the main components of the total lipids were neutral lipids 67.9%, glycolipids 19.3% and phospholipids 12.8%, respectively. The main fatty acids of total lipids were palmitic acid (20.5%), palmitoleic acid (16.45) and linolenic acid+eicosenoic acid (15.0%) and linoleic acid(13.1%), the main fatty acids of glycolipids were palmitic acid (41.9%), palmitoleic acid (19.7%) and oleic acid (11.7%), and the main fatty acids of phospholipids were linolenic acid+eicosenoic acid (55.1%), oleic acid (17.3%) and palmitic acid (11.4%). The main amino acids were glutamic acid (16.0%) and aspartic acid (11.1%).

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.89-93
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• 2018

In this study, we investigated the nutritional composition including proximate, amino acid, vitamin, minerals, and the antioxidant activity of green tea (Camellia sinensis) pollen grains collected by Apis mellifera bees, for use as a health food. The crude protein and fat content was estimated at 26.14% and 3.49%, respectively. Eighteen amino acids were identified in green tea pollen, including 8 essential amino acids and 10 non-essential amino acids. The predominant amino acids were glutamic acid, proline and aspartic acid accounting for about 33.3% of total free amino acids. The concentration of vitamin C was the highest value of 35.7%, followed by $B_3$ and $B_2$ among the detected vitamins. The predominant minerals were potassium (790.32 mg/100g), followed by phosphorus (707.52 mg/100g) and sulfur (302.67 mg/100g), whereas copper, zinc and sodium were detected as minor elements. The antioxidant activity and phenolic content accounted for 33.8% at $500{\mu}g/mL$ extract and $2.55 {\mu}g/mg$, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.255-262
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• 1995

Studies were carried out to investigate physicochemical properties of taro during the pretreatment process of making Toranbyung. Seventeen kinds of amino acids were found in taro. Aspartic acid and glutamic acid were most plentiful among those amino acids. Essential amino acids were about 42.7% of the total amino acids. Sulfur containing amino acids, mehtionine and cystine were about 2.7% The amylograph indicated that the initial temperature triggering gelatinization of both rice flour mixed with taro and glutinous rice flour mixed with taro increased as the amount of taro increased. But the maximum viscosity of rice flour mixed with taro did not increase as the amount of taroincreased while the maximum viscosity of glutinous rice flour mixed with taro increased as the amount of taro increased. And the peak temperature of both rice flour mixed with taro and glutinous rice flour miced with taro increased as the amount of taro increased. The alkali degree of insoluble ash was higher than that of soluble ash. Glutinous rice dough had more total sugar than rice dough. Yellowness of rice dough was higher than that of glutinous rice dough.