• 제목/요약/키워드: Aspartic acids

검색결과 856건 처리시간 0.027초

Biological Activities and Partial Characterization of Beauveria bassiana Mycelium

  • Park, Sung-Yong;Song, Hyuk-Hwan;Lee, Yong-Gab;Yoon, Cheol-Sik;Lee, Chan
    • Food Science and Biotechnology
    • /
    • 제17권1호
    • /
    • pp.95-101
    • /
    • 2008
  • Some biological activities of Beauveria bassiana were studied to elucidate pharmacological function of B. bassiana-infected larva of the silkworm. The mycelium consisted mainly of carbohydrate (65.8%), followed by protein (15.9%) and fat (8.3%). Glucose (68.8%), mannose (7.1%), and galactose (6.1%) were major components in carbohydrates. Ten amino acids including glutamine, threonine, valine, aspartic acid, alanine, leucine, serine, glycine, arginine, and isoleucine were found in protein as major amino acids. Various extracts were prepared from the freeze-dried mycelium of B. bassiana by systemic extraction and their biological activities were investigated. Among tested fractions, the hot-water extract (HW) contributed significantly to the anti-coagulant activity, anti-complementary activity, and stimulation of intestinal immune system. The methanol extract (ME) increased acetylcholinesterase (AChE) inhibition activity and reactive oxygen species (ROS) scavenging activity.

GLC에 의한 버섯의 Amino Acid 정량(定量) (Quantitative Analysis of Protein Amino Acid in Agaricus Bisporus by GLC)

  • Jung, Jai-Kie;Chung, Jai-Young;La, Sang-Moo
    • Journal of Nutrition and Health
    • /
    • 제7권4호
    • /
    • pp.12-20
    • /
    • 1974
  • Quantitative analysis was achieved by gas-liquid chromatographic method (GLC) with a single column system of OV-17 for 16 of protein amino acids in mushroom (agaricus bisporus). The quantities of protein amino acids in mushroom were determined $48.32{\sim}255.94mg%$ alanine, $108.6F{\sim}364.82mg%$ glycine, $124.30{\sim}314.17mg%$ Valine, $32.99{\sim}418.79mg%$ leucine and isoleucine, $151.78{\sim}669.07mg%$ threonine, $88.12{\sim}4F6.3Fmg%$ Serine, $21.9F{\sim}114.94mg%$ Hydroxyproline, $20.F4{\sim}174.63mg%$ proline, $34.52{\sim}173.59mg%$ Methionine, $225.25{\sim}1417.61mg%$ Aspartic Acid, $10F.00{\sim}392.17mg%$ Phenylalanine, $12F.46{\sim}535.65mg%$ Glutamic Acid and Lysine, Tyrosine in trace amount.

  • PDF

Melanoplus bivittatus 알 발생과정에 있어서의 질소의 소장 (Nitrogen changes during the development of eggs of melanoplus bivittatus)

  • Lee, Chul-Joon
    • 미생물학회지
    • /
    • 제1권1호
    • /
    • pp.19-25
    • /
    • 1963
  • The studies could be summarized as follows: 1. Standard Rf Values were made as Table II for the identification of amino acids. 2. Amounts of free amino nitrogen in eggs were increased about 0.03% (Table IV) while the amounts of total nitrogen (Table III) were increased lower percentage during the ten days of development. 3. Three unknown substances were found newly during the development. 4. Eight ninhydrine positive amino acids were present, in the fresh embryonic eggs, but the numbers increased to eighteen after fifty days of development. 5. Through the development, there were large amounts of glutamic acid, aspartic acid and alanine. 6. After fifty days development, the amount of amides, such as asparagine, glutamine and alanine were increased very large which were very small amount before it and the amount of asparagine were more than that of glutamine. 7. Tryptophane, Cystine , Histidine were detected after 50 days of development. This is very remarkable fact.

  • PDF

막장의 아미노酸 組成에 關한 硏究 (Studies on the Amino Acids Composition of Makjang)

  • 신홍대;윤주억
    • 대한화학회지
    • /
    • 제7권1호
    • /
    • pp.6-12
    • /
    • 1963
  • Amino acid composition of Makjang was determined by combined usage of ion exchanged resin and paper chormatography in the following states. a. A fraction soluble in water b. Hydrolysate of the whole Makjang c. Same as a. (p.p.t. formed by tungstic acid or trichloroacetic acid being removed) d. Hydrolysate of c. (T and TCA) By comparing amino acid composition of Makjang with that of its raw material, we found that decomposition of essential amino acids during brewing is slight. From the amino acid composition of a,b,c,d, we discussed the ratio of amino acid liberation during brewing and assumed that Makjang contains peptide-like substances composing of glutamic acid and aspartic acid.

  • PDF

The Solid-Phase Synthesis of Amino Acid-Derived Diacetylene Lipids

  • Kim Jong-Man;Park Bum Jun;Chang Eun-Ju;Yi Sung Chul;Suh Dong Hack;Ahn Dong June
    • Macromolecular Research
    • /
    • 제13권3호
    • /
    • pp.253-256
    • /
    • 2005
  • We prepared amino acid-derived diacetylene monomers using solid-phase organic synthesis. The solid-phase synthetic method allowed for the rapid and efficient preparation of functional diacetylenes. Amino acids having hydrophobic sidechains such as alanine, leucine, and phenylalanine, as well as hydrophilic sidechains such as aspartic acid and lysine, were successfully coupled to the diacetylene lipid. The diacetylene monomers prepared in this way were subjected to routine procedures for the generation of polydiacetylene vesicles. Depending on the nature of the side-chains, pink to blue colored polydiacetylenes were generated.

미생물의 세포생리에 미치는 전이방사선의 영향에 관한 연구 1 (제 1 ) 및 의 전이방사선 에 미치는 의 영향에 관하여 (Studies on the Cellular Metabolism in Microorganisms as influenced by Gamma-irradiation(I) On environmental effects upon radiosensitivities of Lactobacillus and Saccharmyces cerevisiae.)

  • 김종협
    • 미생물학회지
    • /
    • 제5권1호
    • /
    • pp.1-6
    • /
    • 1967
  • The environmental effects on radio-sensitivities of Lactobacillus and Saccharomyces cerevisiae were studied; Liquid suspensions of Lactobacillus and yeast were gamma-irradiated under various conditions; temperatures, hydrogen ion concentrations, amino acids and vitamins were treated seperately with variations of concentrations. (shown in figures) It is found that simultaneous heat treatment is effective to sterilize microorganisms than pre after treatment, and concentration of hydrogen ion does not affect the lethalty of yeast but or Lactobacilli was affect at the range of pH. 5.0 to 7.0. Ascorbic acid, thiamin and pyridoxine were protective dependently against lethal action of gamma-ray and its protective effects increase with the increasings of concentrations. Glutamic acid, aspartic acid, tyrosine and phenylalanine were proved to be protective for both strains at 0.1 between 1.0 percent. It can be suggested that industrial sterilizing doses of irradiation by gamma-ray for food should be applied more than those dose of saline or buffer suspension, because natural food stuffs are rich of vitamins and amino acids.

  • PDF

성게 알의 아미노산과 지방산 조성 (The Composition of fatty acid and amino acid for sea urchin)

  • 남현근
    • 한국응용과학기술학회지
    • /
    • 제3권1호
    • /
    • pp.33-37
    • /
    • 1986
  • The composition of fatty acid and amino acid for Seong-ge-al(sea urchin) were analysed by the automatic analyser. There are two kind of samples such as raw and saited, fermented one. The results obtained are as follows. 1. In the general composition, crude protein, crude lipid and ash as 15.8%, 3.5% and 2.2%, respectively. The raw sample showed pH 5.6 value. 2. In case of amino acid, it contained 17 different kind of amino acids. Among them, a lot of glutamic acid, aspartic acid, arginine, glycine and valine were contained. 3. In case of fermentation period, threonine, histidine, lysine and arginine were increased a little bit. 4. In case of fatty acid, it contained 13 different kind of fatty acids. Among them, a lot of palmitic acid, behnic acid, linoleic acid and arachidonic acid were contained.

한국산 토룡의 기초성분 분석 -Lamnodrilus gotai Hatai를 대상으로- (Analysis of Basic Constituents in Korean Earthworm About Lamnodrilus gotai Hatai)

  • 정용;이윤실;이효민
    • 약학회지
    • /
    • 제31권4호
    • /
    • pp.224-229
    • /
    • 1987
  • The earthworm(Annelid) is a herbicine which has traditionally been used in the treatment of infectious fever, jaundice, infection of middle ear, laryngitis, pharyngitis, nephritis, headache, toothache and certain urinary tract infections from the olden times. Before the isolation and purification of biologically active components we analyzed the basic constituents(proteins, amino acids, mineral, etc.) with lyophilized powder of Lamnodrilus gotai Hatai. The results were as follows: Minerals detected and quantitatively analyzed were $Ca^#$, $Mg^#$, Fe, Zn, Mn, Cu, Co, Cr, Ni, Ge and Se. Amino acids detected were alanine, phenylalanine, leucine, glutamic acid, tyrosine, threonine, arginine, aspartic acid, methionine, lysine, serine, histidine, isoleucine, glycine, proline and etc. The constituents of proteins, fat, fiber, ash and phosphorous were measured. These constituents were compared and discussed with those of other investigations.

  • PDF

배초향 잎의 유용성분과 특성 (Characteristics of Useful Components in the Leaves of Baechohyang(Agastache rugosa, O. Kuntze))

  • 최갑성;이홍열
    • 한국식품영양과학회지
    • /
    • 제28권2호
    • /
    • pp.326-332
    • /
    • 1999
  • In order to develope useful components and to apply in food additives, various components in the leaves of baechohyang were determined according to picking date. Moisture and ash were reached to 74~82%, 1.5~3.4%, respectively, and major sugars were fructose, glucose, sucrose, and maltose. Glutamic, aspartic acid, and leucine constituted the main component amino acids and their contents were relatively higher in the samples of summer and young leaves. Among free amino acids, histidine showed the highest components and methionine were the lowest. Potassium, calcium, and sodium were main mineral components. The content of ascorbic acid were 6.6~9.2mg% and seasonal variations were negligible. Muture leaves contained more polyphenols as much as 108~181mg% and the amount of bound fractions were much more. Periodic evaluation of phenolic compounds were made and major components of bound fractions were caffeic, syringic, and ferulic acid.

  • PDF

마늘순의 영양적 성분 및 향기 성분 분석 (Analysis of Nutritional and Volatile flavor Compounds of Garlic Shoot)

  • 김미연;정신교
    • 한국식품저장유통학회지
    • /
    • 제4권1호
    • /
    • pp.61-68
    • /
    • 1997
  • To enhance the utilization of garlic shoots as food material, the nutritional and volatile flavor com pounds were investigated for garlic shoots, both cold and warm region type garlic shoots. Proximate composition of cold and warm region type was as follows, respectively; crude protein 2%, crude lipid 0.4%, crude ash 1.1% and 1.5%, crude fiber 1.3% and 1.5%. The major fatty acids of 2 varieties of garlic shoots were linoleic, palmitic and linolenic acid, and their desaturation ratio of them was comparatively high, showing 73.7 and 66.8%, respectively. Free sugars were composed of glucose, sucrose, fructose, arabinose and sorbitol. In the total amino acid analysis, the major amino acids were glutamic acid and aspartic acid. The volatile flavor compounds of fresh garlic shoots extracted by hexane and Likens-Nikerson steam distillation apparatus were identified to be methyl-2-propenyl disulfide, diallyl disufide, propenyl propyl disulfide, di-2-propyl-trisulfide, 2-vinyl-1,3-dithiane, and 2-vinyl-4H-1,3-dithiin. Hexane was more effective than steam distillation for extraction of volatile components of garlic shoots.

  • PDF