• Asian-Australasian Journal of Animal Sciences
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• 제25권8호
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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.

• 식품보건융합연구
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• 제6권6호
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• pp.1-7
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• 2020

We compared the fermentation of 0 to 4 weeks by manufacturing a rapid low salt-fermented seahorse with a commercial Protamex added to the functional food, Hippocampus abdominalis. We studied amino acid composition, content and major amino acids related to flavor during the fermentation process of salt-fermented seahorse. In the enzyme-free group, it showed little change in the content of non-protein nitrogenous compounds, the content of amino acids and degree of hydrolysis. The Protamex enzyme treatment group was rapidly hydrolyzed in one week of ripening, resulting in increased non-protein nitrogenous compounds content, amino acid content and degree of hydrolysis, and minimal changes in the four weeks. The total amino acid contents ratio showed the highest content of glutamic acid in the enzyme additive group, glycine, alanine, which indicates sweet taste, and serine, the content of glycine, alanine, serine, and lysine, indicating sweet taste, has increased significantly over the enzyme-free group. Twenty species of free amino acid in the four-week of salt-fermented seahorse were detected. It detected 43.0% (6 species) in the enzyme-free group and 63.96% (7 species) in the enzyme additive group.

• Archives of Pharmacal Research
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• 제2권2호
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• pp.133-144
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• 1979

To investigate constituents of Strobilomyces floccopus (Fr.) Karst. and Coprinus comatus (Fr.) S. F. Gray, free and total amino acids of the two mushrooms were quantitatively analyzed by G. L. C. and an amino acid analyzer. Free amino acids were extracted from both mushrooms with ethanol. Fourtenn free amino acids were detected from the ethanol extract of S. floccopus and fifteen free amino acids from C. comatus by G. L. C. And the dry carphopores of both mushrooms were hydrolyzed with hydrochloric acid and then the total protein amino acids were analyzed by A. A. A. Seventeen total amino acids were detected from each acid-hydrolysate of S. floccopus and C. comatus. Lipids were extracted from the carpophores of S. floccopus and saponified with alcoholic potassium hydroxide. The isolated sterols were subjected to G. L. C. and two sterols were detected. The isolated free fatty acids were methylated with diazomethane and subjected to column chromatography and G. L. C. Eleven saturated and nine unsaturated free fatty acids were detected from the carpophores of S. floccopus. The presence of these nutrient components shows that the two mushrooms can be utilized as edible ones.

• 한국조리학회지
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• 제22권6호
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• pp.71-77
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• 2016

To determine the nutritional value of domestic tomatoes, the levels of amino acids, amino acid metabolites, and the bioactive compound ${\gamma}-aminobutyric-acid$ (GABA) were analyzed in three domestic tomato varieties (Rafito, Momotaro, and Medison). Eighteen free amino acids were found, and total free amino acid content was 3,810.21~4,594.56 mg/100 g (dry weight). L-glutamic acid (L-Glu) was the most abundant amino acid, ranging from 1,866.60 mg/100 g for Momotaro to 2,417.45 mg/100 g for Medison. The next most abundant amino acids were L-glutamine (L-Gln) and L-aspartic acid (L-Asp). The three tomato varieties had a good balance of all the essential amino acids except tryptophan. Total essential amino acid content was 274.26~472.71 mg/100 g (dry weight). The following amino acid metabolites were found: L-carnitine (L-Car), hydroxylysine (Hyl), o-phosphoethanolamine (o-Pea), phosphoserine (p-Ser), ${\beta}-alanine$ (${\beta}-Ala$), N-methyl-histidine (Me-His), ethanolamine (EtNH2),and L-citrulline(L-Cit). Large quantities of GABA were found in all three varieties: 666.95-868.48 mg/100g (dry weight). These results support the use of these tomato varieties as nutritious food materials.

• 한국식품조리과학회지
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• 제14권3호
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• pp.255-260
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• 1998

양태를 생으로 또는 염건하여 찜, 삶기, 굽기의 3종류의 조리방법에 따라 일반성분 분석 및 지방산과 유리아미노산을 분석한 결과는 다음과 같다. 1. 생양태의 일반성분은 수분 74.9%, 회분 1.9%, 조 지방 0.9% 조단백질 21.6%로 나타났다. 2. 생양태의 지방산 조성은 lignoceric acid(52.4%), palmitic acid(21.5%), stearic acid(8.2%)의 순서였으며 조리과정 중의 함량변화는 크게 나타나지 않았다. 또 한 p<0.05에서 유의적인 차이가 없었다. 3. 생양태의 유리아미노산 조성은 glutamic acid (14.8%), aspartic acid(12.2%), leuicine(8.4%), Iysine (9.8%), arginine(6.8%)으로서 주종을 이루었으며 염건 양태의 찌기, 삶기, 굽기의 조리 중에 유리아미노산의 함량변화는 별로 나타나지 않는 것으로 보이나 생양태와 염건양태간의 유리아미노산 함량은 p＜0.05의 유의수준에서 차이가 있게 나타났다.

• Journal of Nutrition and Health
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• 제28권10호
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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.

• Journal of Nutrition and Health
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• 제8권4호
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• pp.33-37
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• 1975

This investigation was designed to determine the influence of drying methods on the free amino acids and free sugars in red pepper and to study the browning mechanism of brown-colored red pepper. Three different drying methods were employed: 1) Sun-drying at $25{\sim}28^{\circ}C$ for 15 days, 2) Drying in oven at $60^{\circ}C$ for 49 hours, and 3) Drying in oven at $90^{\circ}C$ for 8 hours. Dried and ground peels were used for the analysis of free amino acids and free sugars. The results were as follows; 1. Sixteen kinds of amino acids i.e. asparagine, methionine, and cystine etc. were identified. Total amino acid content of the sun-dried sample was not different from that of the fresh sample, but the samples dried at $60^{\circ}C$ and $90^{\circ}C$ in the oven were decreased to 24.9% and 67.4% respectively. Of amino acids identified, methionine, lysine and aspartic acid were decreased in all treatments. Especially, methionine ana aspartic acid were decreased rapidly to 71.8% and 73.3% , respectively. 2. Three kinds of free sugars i.e. glucose, fructose and sucrose were identified. The total content of free sugars was significantly decreased in each treatment. Among the reducing sugars, glucose was rapidly decreased; 65.9% for the glucose of sample dried at $90^{\circ}C$ in the oven. 3. At the higher drying temperature, the darker red color was found. Brown-color appeared at $90^{\circ}C-drying$ showed appreciable losses in carotenoid content, but the major color seems to be due to the large increase in browning compounds. 4. It was assumed that increased browning compounds of red pepper were due to the Maillard reaction which is a nonenzymatic browning process.

• 한국균학회지
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• 제11권2호
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• pp.85-89
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• 1983

The aims of this study were to investigate various components and their physiological activities of Sarcodon aspratus (Berk.) S. Ito which grows wildly in Korea, belonging to the family Thelephoraceae. The analysis of the powered carpophore of this fungus by TLC and an amino acid autoanalyzer revealed that it contained twenty-one free amino acids and that twenty­two total amino acids were identified in its acid hydrolysate. These amino acids were also quantified.

• 한국식품과학회지
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• 제26권5호
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• pp.609-615
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• 1994

Aspergillus oryzae, Bacillus natto균주와 재래식 메주를 사용하여 담금한 재래식 된장, 고오지 된장, 나토 된장, 고오지와 나토의 혼용된장의 질소성분과 아미노산을 분석한 결과는 다음과 같다. 아미노산성 질소는 숙성 90일에 $271{\sim}868\;mg/100g$으로 최대치를 보였으며 시험된 장별 함량은 고오지 된장, 재래식 된장, 고오지-나토 된장, 나토 된장의 순으로 높았다. 총 아미산은 Glutamic acid, Aspartic acid가 양적으로 많았고 함량은 고오지 된장에서 높았으나 시험 된장간의 함량 차이는 크지 않았다. 유리 아미노산은 시험된장에 따라서 다소 차이는 있지만 Glutamic acid, Tyrosine, lysine Aspartic acid 등이 비교적 많이 검출 되었다. 90일 유리 아미노산 총량은 고오지 된장이 3,339.5 mg/100g로 가장 높았고, 다음이 재래식 된장, 고오지-나토 된장, 나토 된장의 순이었다. 총 아미노산에 대한 유리 아미노산의 비율은 45일에는 $3.3{\sim}19.8%$였으나 90일에는 $10.98{\sim}25.1%$로 증가 되었고 90일의 총 아미노산에 대한 유리 아미노산의 비율은 재래식 된장, 고오지 된장 고오지-나토 된장, 나토 된장의 순으로 높았다. Methionine, Histidine 등은 총 아미노산에 대한 유리 아미노산의 비율이 높으나 Glutamic acid, Aspartic acid 등은 낮았다. 본 실험의 결과로 볼 때 유리 아미노산 및 총 아미노산에 대한 유리 아미노산의 비율이 높은 재래식이나 고오지 된장이 된장 숙성에 유리한 것으로 생각된다.

• 한국식품영양과학회지
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• 제20권3호
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• pp.214-219
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• 1991

상대습도 65%, 온도 $35^{\circ}C$의 저장 조건하에서 지방질의 가수분해를 촉진 시킨 미강과 상대습도 70-90% 온도 $25-30^{\circ}C$의 공기중에 방치하여 가수분해와 산화를 동시에 촉진시킨 미강을 시료로 지방질의 산화에 따라 생성된 산화 생성물이 단백질의 변패에 미치는 영향을 유리아미노산 함량의 경시적인 변화로써 살펴 보았다. 산소농도를 제한한 system에서는 자장초기에 유리아미노산의 함량이 증가하다가 지방질의 산화가 진행되면서 감소하기 시작하였고, 이러한 감소현상은 공기중에 방치한 실험군에서는 저장 초기부터 일어나기 시작하여 산화가 급격하게 진행된 저장 말기에는 그 감소 현상이 현저하였다. 이들 아미노산의 감소와 지방질의 산패정도를 통계처리한 결과, 유리아미노산 중 serine, glutamic acid, proline, methionine, lysine, histidine, 그리고 arginine 등의 함량 감소는 지방질의 산패에 의한 현저한 영향을 받았다(p<0.05).