• Plant Resources
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• v.5 no.1
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• pp.78-85
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• 2002

The material of Rhodiola sachatinensis collected from an alpine region of the west-northern China. For analysing the effect, 1 used Rhodiola sachatinensis's rhizome and cultivated callus. In EtOAc, BuOH, $H_2O$ separation the plant showed strong antioxidative activity, but not in Hexane. The radical scavenging effect of EtOAc(RC$_{50}$,35(g), BuOH(RC$_{50}$, 43(g), H$_2$0(RC$_{50}$, 50(g) fraction and MeOH extract(RC$_{50}$, 50(g) of the Rhodiola sachatinensis was comparable to that of synthetic antioxidant BHA(RC$_{50}$, 14(g) and $\alpha$-Tocopherol(RC$_{50}$, 12(g). Total amino acid concentration of plant of In nature condition were 18,009ppm, and major components were arginine, glutamic acid, aspartic acid and valine. The ratio of essential/total amino acid on plant of In nature condition was 46.93%. Total amino acid concentration of callus of In vitro condition were 32,435ppm, and major components were valine, histidine, lysine and leucine. The ratio of essential/total amino acid on callus of In vitro condition was 56.07%. was 56.07%.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.8
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• pp.1138-1144
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• 2012

This study was conducted to evaluate the efficacy of the dipeptide form of phenylalanine as a new source of amino acid in terms of growth performance and whole-body amino acid composition in comparison to the free form for red seabream (Pagrus major). Fish ($1.46{\pm}0.001g$) were fed four isonitrogenous and isocaloric experimental diets containing 0.7 or 1.4% phenylalanine either in free or dipeptide form. A feeding trial was carried out in three replicates and the fish were fed to apparent satiation for six weeks. At the end of the feeding trial, feed intake of fish was influenced by both phenylalanine form and level and significantly higher values were obtained at an inclusion level of 0.7% and by the use of dipeptide form. However, the other growth parameters did not significantly differ among treatments. Whole-body amino acid compositions revealed no significant changes in concentrations of both essential and non-essential amino acids regardless of the increase in phenylalanine levels or the use of its different forms. The finding in this study indicates that juvenile red seabream can utilize dipeptide phenylalanine as efficiently as free form without any undesirable effects on growth performance or whole-body amino acid composition.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.348-358
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• 2004

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was $1.08{\sim}1.89%$ and Omija extracts was $2.77{\sim}7.24%$. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was $2261.52{\sim}2894.14mg%$. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with $27.40{\sim}34.40mg%$ among 9 essential amino acids contents. Glutamic acid was the highest contents with $123.18{\sim}158.42mg%$. Compared to control's(0.41mg%), Omija added group was $20.63{\sim}27.82mg%$ and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with $1,737.22{\sim}2,205.80mg%$. Compared to control group(15.63mg%), proline was $57.01{\sim}78.90mg%$ Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P<.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1507-1516
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• 2002

Meat and bone meal is a valuable protein and mineral source in diets of production animals and contributes to the protein, energy and mineral component of diets. The aim of the present study was to more accurately characterise the apparent ileal amino acid digestibility of meat and bone meals produced in New Zealand and evaluate routine in vitro assays used in practise to measure meat and bone meal quality. A total of 94 commercial meat and bone meals from 25 New Zealand rendering plants over a two and a half year period were analysed for proximates, gross energy, gross amino acid content (incl. hydroxyproline, hydroxylysine and lanthionine), apparent ileal amino acid digestibility, pepsin nitrogen digestibility, protein solubility and bone content. The mean crude protein content of the 94 meat and bone meal samples was 56.8% with a range of >35% units and a coefficient of variation of 9.8%. The mean crude fat and ash content were 10.0 and 28.4% respectively. These latter components showed a large range (16 and 43%, respectively) with coefficients of variation above 22%. Amino acid digestibility between samples was highly variable with lysine and sulphur amino acids digestibility ranging between 45.8-89.0 and 38.2-85.5%, respectively. Pearson correlation coefficients are presented between crude protein content and individual gross amino acids, crude protein content and individual digestible amino acid content, and pepsin N digestibility and individual digestible amino acid content. There was a significant relationship between the digestible amino acid nitrogen content and the crude protein content while pepsin nitrogen digestibility was not correlated to ileal amino acid nitrogen digestibility (r=-0.06). Meat meals with a high protein content had relatively low hydroxyproline and hydroxylysine levels something that was attributed to the levels of collagen from bone. The data indicated that lanthionine (formed upon heat treatment of cysteine with a hydroprotein) is not a good indicator of the heat treatment employed to meat and bone meals. Step-wise multiple regression equations to predict the apparent digestible content of amino acids from rapid in vitro assays are presented. The most selected variables included ash and crude fat content. In general the equations derived for the essential amino acids had a higher degrees of fit (R2) compared to the non-essential amino acids. The R2 for the essential amino acids ranged from 0.43 for histidine and 0.68 for leucine. These equations provide a means of more rapidly estimating the apparent ileal digestible amino acid content (protein quality) of meat and bone meal using standard analyses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1367-1374
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• 2005

Amino acid transporters play an important role in supplying nutrition to normal and cancer cells for cell proliferation. Amino acid transport system L is a major nutrient transport system responsible for the $Na^+$-independent transport of neutral amino acids including several essential amino acids. The system L is divided into two major subgroups, the L-tyre amino acid transporter 1 (LAT1) and the L-type amino acid transporter 2 (LAT2). In the present study, we have examined the expression and functional characterization of system L amino acid transporters in FOB human osteoblast cells. RT-PCR and western blot analysis have revealed that the FOB cells expressed LAT1, LAT2 together with their associating protein 4F2hc. The uptakes of $[^{14}C]_L$-leucine by FOB cells are $Na^+$-independent and almost completely inhibited by system L amino acid transporter selective inhibitor, 2-aminobicyclo-(2,2,1)-heptane-2-carboxylic acid (BCH). These results suggest that the transport of neutral amino acids including several essential amino acids for cellular nutrition into the FOB human osteoblast cells is mediated by system L amino acid transporters.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.103-109
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• 1994

Changes in taste components of Backilju, an traditional alcoholic beverage of Korea, were investigated. Ethanol(17%) was the most abundant, and then isoamylalcohol(23mg%) and methanol(8mg%) were also detected in a small amount in Backilju. Major non-volatile organic acids were lactic and malic acid, followed by citric, fumaric and succinic acid. Arginine, phenylalanine and glutamic acid were major free amino acids and essential amino acid content was 230∼560 mg%, which was 45∼48% of total free amino acids. The major fatty acid of total lipid was palmitic acid(37∼43%). It has been found that the Backilju contained more free amino acids and alcohols than other Korean Yokjus.

• Journal of Microbiology and Biotechnology
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• v.7 no.2
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• pp.132-137
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• 1997

A novel protein (HEAAE, High Essential Amino Acid Encoding Protein), rich in essential amino acids ($75{\%}$ of total), was designed and constructed in our laboratory. The designed peptides were analyzed by SYBLE and stable secondary and tertiary structures were predicted. The monomeric form (HEAAE-1) of the protein consists of 20 amino acid residues with four additional amino acids comprising a potential ${\beta}$-turn (HEAAE-4). Size exclusion analysis demonstrated that the monomer is self-aggregates in aqueous solution to form higher ordered multimeric structures, which are very reminiscent of natural plant storage proteins. The DNA encoding this amino acid sequence was synthesized, and from this monomeric gene fragment (heaae-1), the stable tetrameric form of the gene (heaae-4) was generated by subcloning into the E. coli expression vector pKK223-3. A clear 6 kDa polypeptide band corresponding to the molecular weight of the dimeric form (HEAAE-2) was detected. The smeared band which appeared around the molecular weight corresponding to HEAAE-4 of 11 kDa suggested that the tetramer form of this protein might be processed into smaller size products.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.232-236
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• 2008

This experiment was performed to investigate the effects of two energy levels and four lysine:digestible energy (DE) ratios on the apparent digestibility of nutrients in finishing pigs. The experiment was conducted using a $2{\times}4$ randomized complete block (RCB) design with three replicates. Twenty-four cross-bred finishing barrows ((Landrace${\times}$Yorkshire)${\times}$Duroc) with an average body weight of $64.2{\pm}0.69kg$ were assigned to one of eight treatments. Each barrow was placed in an individual metabolism crate and dietary treatment and water was provided ad libitum. Diets were designed to contain lysine:ME ratios of 1.5, 1.8, 2.1 and 2.4 g/Mcal at 3.35 and 3.6 Mcal/kg of diet in a $4{\times}2$ factorial arrangement. Dry matter (DM), ash, Ca and P digestibility were not affected by energy density or lysine:DE ratios. Crude fat digestibility increased as the energy density increased from 3.35 to 3.6 Mcal of DE/kg. Increasing the lysine:DE ratio also increased crude protein digestibility. There were no interactions between energy density and lysine:DE ratio in terms of nutrient digestibility. Nitrogen excretion via feces was not affected by energy density and lysine:DE ratio, while nitrogen excretion via urine was significantly affected by energy density and lysine:DE ratio. The apparent digestibility of all amino acids except for isoluecine, arginine and aspartic acid as well as average values of essential amino (EAA), non-essential amino acids (NEAA) and total amino acid digestibility (p>0.05) were not affected by energy density. The apparent digestibility of all amino acids except for leucine, proline, alanine and tyrosine, NEAA and total amino acid digestibility were significantly affected by lysine: DE ratio (p<0.05). Interactive effects of energy and lysine:DE ratio also significantly affected amino acid digestibility except for isoleucine, alanine, cystine, leucine, phenylalanine, glutamine and proline (p<0.05). In conclusion, these results suggest that maintaining the appropriate lysine:DE ratio becomes more important as the energy density of the diet increases. Consequently, increasing the lysine:DE ratio can result in increased crude protein digestibility and urinary nitrogen excretion, although apparent protein digestibility and nitrogen excretion were not affected by energy density Furthermore, increasing the lysine:DE ratio also increased the apparent digestibility of essential amino acids, except for leucine, regardless of energy density. The optimum lysine:DE ratio for maximum essential amino acid digestibility of the $64.2{\pm}0.69kg$ pig is approximately 2.4 g of lysine/Mcal of DE.

• Journal of Nutrition and Health
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• v.28 no.10
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• pp.976-985
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• 1995

Changes in free amino acid concentrations is blood and various tissues were evaluated in cats adapted to the low-protein diet(20% protein, LPD) or the high-protein diet(60% protein, HPD) for 5 weeks. Cumulative body weigth gain for the 5 week period was 463$\pm$43g, and -128$\pm$40g for cats fed HPD and LPD, respectively. Feeding HPD significantly increased the size of liver and kidney. Cats adapted to HPD for 5 weeks have significantly elevated plasma concrntrations of essential amino acids (branched-chain amino acides, threonine, trytophan, phenylalanine and methoionine), whereas plasma levels of non-essential amino acids(alanine, asparagine, glycine, glutamine and serine) were significantly reduced in animals adapted to HPD(p<0.01, or p<0.001) compared to the values for the cats fed LPD. Changes in free amino acid concentratioks in whole blood induced by the variations in dietary level of protein closely reflect the pattern seen in plasma. Amino acids such as branched-chain amino acids, proline and threonine were most difficult to maintain homeostasis and consistantly elevated in lever, kidney, skeletal muscle and brain, as well as in blood of cats adapted to HPD(p<0.01 or p<0.001). All of the free amino acids in jejunum, excluding taurine and ornithine, were significantly elevated in animals adapted to HPD, most probably due to the rapid absorption of large amount of amino acids across the epithelium of small intestine.