• 약학회지
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• 제23권3_4호
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• pp.153-158
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• 1979

Free amino acids in extracts and total amino acids in hydrolysates of eight species of higher fungi were analyzed by an amino acid autoanalyzer. Twenty amino acids were analyzed in eight species of higher fungi. 1) of all free amino acids contained in higher fungi, alanine is the richest, and then comes glutamic acid, serine, arginine, proline and histidine in that order. Of all total amino acids contained in higher fungi, glutamic acid is the richest, and then comes proline, valine, aspartic acid, alanine, leucine in that order. Especially Russula fragilis and Lepiota procera contain large quantity of glutamic acid. 2) Gross contents of free amino acids in the extracts is high in order of Lepiota procera, Phylloporus rhodoxanthus, Russula fragilis, Tylopilus felleus and total amino acids in hydrolysates is high in Phylloporus rhodoxanthus, Lepiota procera, Russula fragilis, Lentinus lepideus. 3) Total amount of essential amino acids in the extracts was high in Lepiota procera, Phylloporus rhodoxanthus, Tylopilus felleus, Xylaria hypoxylon, Lentinus lepideus, Russula fragilis, Lactarius piperatus and Calocybe gambosa and in the hydrolysates of Phylloparus rhodoxanthus, Russula fragilis, Lepiota procera, Tylopilus felleus, Lentinus lepideus, Lactarius piperatus, Calocybe gambosa and Xylaria hypoxylon in that order, respectively.

• Applied Biological Chemistry
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• 제41권1호
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• pp.53-59
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• 1998

수종의 두과작물과 수도에서 분리한 Rhizobium 및 Azospirillum들의 내염성을 조사하고 salt stress에 의하여 유도되는 균주의 생리적 특성 및 식물이나 미생물에서 osmoprotectant 로 작용하는 proline, glycine betaine 및 glutamate가 질소고정균의 생육이나 질소고정력에 미치는 영향을 연구하였다. 분리된 대부분의 질소고정균들은 0.6 M NaCl 농도에서 생육이 현저히 감소되었지만 Acacia rhizobia sp86 은 1.4 M NaCl 농도에서도 생육이 가능하였다. Osmotic stress에 의하여 증가되는 intracellular 유리아미노산은 Rhizobium 및 Azospirillum에서 glutamate 였으며, 특히 Acacia rhizobia sp86은 salt stress에 의하여 5배정도 glutamate를 축적하였다. Osmoprotectant (proline, glycine betaine, glutamate)를 배지내에 1 mM 첨가함으로서 salt stress에 의하여 감소되는 질소고정균의 생육과 질소고정력을 방지하였으며, glycine betaine이 가장 효과적이었다.

• 한국작물학회지
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• 제42권3호
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• pp.275-280
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• 1997

본 실험은 벼 종자에 Al을 0, 300, 600 및 900ppm으로 처리하여 발아중 Al에 대한 벼의 초장, 근장, 발아율 등의 생육특성, 엽록소 함량, 전분, 당 및 유리 proline함량 등의 변화를 일품벼와 향미벼 001를 공시하여 검시한 결과를 요약하면 다음과 같다. 1. 초장과 근장은 Al의 농도가 증가할수록 신장이 감소하였는데 뿌리의 신장억제가 보다 현저하였다. 발아율은 일품벼와 향미벼 001 모두 Al의 농도가 증가함에 따라 발아율의 급격한 감소를 보였다. 2. 엽록소 함량은 품종간 뚜렷한 차이를 보였고 두 품종 모두 Al의 농도가 증가할수록 함량이 감소하는 경향을 보였다. 3. 식물체의 전분과 당함량은 Al 처리시 대조구에 비해 함량이 감소하였다. 4. 식물체의 중금속과 무기성분의 함량은 일품벼에 있어 무처리보다 Al의 농도가 증가함에 따라 Al 600ppm까지는 식물체내의 중금속 축적이 증가하다가 Al 900ppm에서는 오히려 감소하는 경향을 보였고, Ca, Mg, Fe 및 Mn의 식물체내의 함량은 두 품종 모두 Al 처리시 무처리에 비해 Al 처리시 급격한 증가를 보였다. 5. 무처리에 있어서는 발아일수별로 proline함량이 차이가 없었으나 Al 처리의 경우 발아후 1일째는 Al의 농도가 증가함에 따라 유리 proline의 함량도 증가하였고 특히 처리 후 3일째에는 급격한 함량의 증가를 보였다.

• 대한가정학회지
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• 제23권4호
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

• 한국환경과학회지
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• 제11권11호
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• pp.1173-1181
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• 2002

The present study was undertaken to investigate the effect of low temperature and salicylic acid(SA) on the chilling tolerance of acclimated and nonacclimated cucumber(Cucurmis sativus L.) seedlings. The acclimation phenomenon was characterized in chilling-sensitive cucumber seedlings and found to have a significant effect on the survival and shoot dry weights. The injuries experienced by the acclimated seedlings in the third leaf stage were on average smaller by half than those experienced by the nonacclimated seedlings. Chilling also caused a large increase in the free proline levels, regardless of the acclimation status. Exogenous treatment with SA(0.5mM) resulted in improved growth and survival of the nonacclimated chilled seedlings, indicating that SA induced chilling tolerance and SA and acclimation had common effects. The application of cycloheximide in the presence of SA restored the acclimation-induced chilling tolerance. The elevated proline level observed in the cold-treated and SA-treated plants was more pronounced in the light than in the dark at a chilled temperature, indicating that endogenous proline may play a role in chilling tolerance by stabilizing the water status in response to chilling. From these results it is suggested that SA provided protection against low-temperature stress by increasing the proline accumulation, and pre-treatment with SA may induce antioxidant enzymes leading to increased chilling tolerance.

• 한국식품영양학회지
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• 제12권4호
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• pp.421-426
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• 1999

The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inocu-lation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commerical Nur-uk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol isobutyl alcohol and ethyl acet-ate which were known as aroma compounds in Takju were much higher in mash of modified Nuruk than in that of commercial Nuruk or ricd koji. The major organic acids were lactic fumalic and succinic acid in mash of modified and lactic and acetic acid in mash of commercial Nuruk and citric lactic and suc-cinic acid in mash of rice koji. The contents of total organic acids were 5,146mg/L, 1,706mg/L and 1, 388 mg/L in mash of commercial Nuruk rice koji and modified Nuruk respectively. The major free amino acids were glutamic acid alanine proline and histidine in mash of modified Nuruk and glutamic acid proline leucine and histidine in mash of commercial Nuruk and arginine proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090mg/L 12,202mg/L and 7,152 mg/L in mash of modified Nuruk commercial Nurcuk and rice koji respectively. Therefore it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.

• 한국작물학회:학술대회논문집
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• 한국작물학회 1991년도 추계 학술대회지
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• pp.24-25
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• 1991

• 한국식품영양과학회지
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• 제21권3호
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• pp.296-301
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• 1992

고들빼기 잎으로부터 플라보노이드인 luteolin, luteolin 7-0-glucoside 및 apigenin 7-0-glucuronide를 분리하고 그들의 구조를 기기적인 분석방법에 의하여 동정하였으며 또한 유리 아미노산과 관련 화합물들의 조성과 상대함량을 표준품과 동일조건하에서 아미노산 자동분석기로 비교 검토하였다. 가장 함량이 많은 유리 아미노산들은 glutamic acid, aspartic acid, serine, proline, valine 그리고 arginine이었다.

• 한국동물학회지
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• 제33권2호
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• pp.166-174
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• 1990

꿀벌부채명나방이 무늬수종다리좀벌에 의해 기생 되었을때 이 기주의 혈림프에서 대사물질의 변화가 생겼다. 이 기새벌에 의해 기생된 기주와 기생되지않은 기주의 혈림프에서 총단백질과 총탄수화물의 농도를 비교하여보면, 기생된 기주에서 전체적으로 뚜렷이 감소하는 경향을 나타내었다.그러나, 총유리아미노산은 기생된 후 첫날을 제외하고 기생된 기주에서 전체적으로 뚜렷이 증가하는 경향을 나타내었다. 그리고 유리아미노산 중에서 glycine, proline, arginine, isoleucine, phenylalanie, leucine,valine, glutamk acid,histidine, serine, tyrosine은 뚜렷이 증가하는 경향을 나타내었고,threonine, aspartic acid, methionine, cysteine, alanine,lysine는 약간의 감소하는 경향을 나타내었다.

• 한국식품영양학회지
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• 제7권4호
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• pp.253-258
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• 1994

This thesis is to analyze the ingredients of five-fruit tea depending on extraction time as a basic experiment for quality improvement and industrialization of traditional Korean beverage. According to extraction time, the acidity of the tea is 2.4% at 30 minutes, 2.3% at 50 minutes and 1.7% at 70 minutes, and soluble solid is 0.22 g, 0.31 g and 0.41 g. The pH of five-fruit tea, which is 4.70, 4.85 and 4.98 at each time, and total sugar is 54.01 m9, 108.82 m9 and 142.92 mg as extraction time increases. The total amount of free sugars is 1.14 mg, 1.36 mg and 2.17 mg, and glucose, surcose and fructose which are 98.2%, 92.6% and 92.6% of the whole percentage occupy the most part of free sugars. The total free amino acids content increases to 84.94 mg, 99.67 mg and 120.40 mg. The five kinds of amino acids like serine, glutamic acid, threonine, proline and alanine amount to 94.5%, 93.6% and 94.7% at all. she variation in the percentage of free amino acids content in accordance with extraction time is as follows : threonine, extracted for 50 minutes, is reduced considerably and glutamic acid decreases gradually as extraction time increases. When proline is extracted for 50 minutes, it's rate of increase Is most high.