• Natural Product Sciences
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• v.13 no.4
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• pp.384-389
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• 2007

Treatment of mice with Korean Red Ginseng (KRG) changed glutamic acid and GABA content in the mouse brain tissue with pentylenetetrazole (PTZ)-induced convulsion. KRG were orally administered at a dose of 50, 100 mg/kg for two weeks. The electroconvulsions (MES) and PTZ-induced convulsion were reduced but those induced by strychnine, bicuculine and picrotoxin were not. PTZ-induced convulsion decreased the $\~{a}$-aminobutyric acid (GABA) content in brain compared to control group while the content was increased in KRG-treated group compared to PTZ group. In the PTZ-treated group, the GABA-transaminase (GABA-T) activity was increased by 59.6%, while no effect was observed on glutamate decarboxylase (GAD) activity. These results support that the KRG decreased the GABA contents and modulated the glutamic acid contents in the brain.

• Bulletin of the Korean Chemical Society
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• v.7 no.3
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• pp.213-217
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• 1986

A series of copolypeptides of glutamic acid and leucine have been synthesized by N-carboxy-${\alpha}$-amino acid anhydride procedure and cast to form injectable microparticulate monolithic devices in which indomethacin was physically dispersed. With these devices, various release properties and possible clinical application were studied. The release rate of the drug had a close relationship with the monomer composition of the copolymer matrix as well as the environmental pH condition. The monolithic device of glutamic acid/leucine = 50/50 was found to be the most promising one as a ploymeric delivery system of indomethacin. The intrinsic viscosity of this copolymer was 4.35 dl/g and the release rate was 18.5${\mu}g/g/day$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.132-139
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• 2004

This study was peformed in order to compare general components, color, free amino acid, fatty acid and organic acid contents between commercial doenjang (C-1, C-2, C-3) and green tea doenjang (GT). The moisture content in green tea doenjang was higher than that in commercial doenjang, but the contents of crude protein, carbohydrate and energy in commercial doenjang were higher than those in green tea doenjang. The crude lipid and fiber contents of commercial doenjang were similar to green tea doenjang. Catechin content of green tea doenjang was 2.3%. The total content of free amino acids in commercial doenjang ranged from 2,739∼6,380 mg% in which it showed wide variation among samples and the total content of free amino acids in green tea doenjang was 3000 mg%. Glutamic acid was almost high in commercial doenjang except one product but green tea doenjang was low. Linoleic acid (51%) was the highest content among the fatty acids. The major organic acid in both commercial and green tea doenjang was oxalic acid and its content in commercial times higher than in green tea doenjang. The antioxidant activity of green tea doenjang was higher than that of commercial doenjang.

• Journal of the Korean Chemical Society
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• v.31 no.5
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• pp.471-475
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• 1987

Fe(II)-poly(D-glutamic acid) (PGA) complex in aqueous solution has been investigated as functions of pH and concentration of Fe(II) by using absorption and circular dichroism spectroscopies. The helix-breaking interaction occurred at pH 4.3 while the helix-directing one occurred at pH 5.7 after forming complex between PGA and Fe(II). The relationship between conformation change of PGA by forming complex with Fe(II) and complex constants for the above system was studied. As a result, stability constants in random coil structure of PGA are larger than those in ${\alpha}$-helix structure. This result indicates that the random coil structure of PGA-Fe(II) complex shows more stable complex than ${\alpha}$-helix one.

• Biomolecules & Therapeutics
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• v.3 no.3
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• pp.199-204
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• 1995

Gastrodia elata is a medicinal plant which has been used as anticonvulsant in Korea, Japan and China. This study was conducted to examine the action mechanism of Gastrodia elata centering around the change of GABA and glutamic acid level in brain while observing the anticonvulsive effect in PTZ-induced seizure model. Seizures were reduced effectively by pretreatment of ether soluble part of methanol extract of Gastrodia elata. The pretreatment of ether soluble part inhibited not only the decrease of brain GABA level but also the increase of brain glutamic acid level observed in PTZ model of convulsive dose. Although there was not any change in glutamic acid level, the same development was also observed in the model of subconvulsive dose. From above results, it seems that the anticonvulsive component of Gastrodia elata is lipophilic, and its action mechanism is originated from both control action of GABA level and inhibition of glutaminergic neurotransmission.

• Journal of Korean Society of Water and Wastewater
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• v.19 no.3
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• pp.357-362
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• 2005

Poly-${\gamma}$-glutamic acid (${\gamma}-PGA$), which is extracted from fermented soybeans, is a high molecular weight, adhesive, and negatively charged(anionic) polymer. Recently, ${\gamma}-PGA$ has gained attention due to its potential as polymer. The objectives of this study were to examine the applicability of ${\gamma}-PGA$ as a coagulant and/or a coagulant aid, to evaluate the efficiency of ${\gamma}-PGA$ for the removal of Organic and Ammonium substance in wastewater treatment. The effect of coagulation was evaluated for the removal of SS and organic matter using poly aluminum chloride(PACI) as well as newly developed ${\gamma}-PGA$. The maximum COD removal rate of 63% and the SS of 78% were occurred at the dosage of 50mg/L ${\gamma}-PGA$ only. The most effective removal for particulate and organic matter was occured when both PACI and ${\gamma}-PGA$ were applied at the rate of 20:1(10mg/L PACI and 0.5mg/L ${\gamma}-PGA$). When mixed with PACI, only small portion of ${\gamma}-PGA$ was enough to improve removal efficiencies of organic and particulate matter in wastewater. This result showed the positive potential of ${\gamma}-PGA$ as a new coagulant materials for wastewater treatment.

• Korean Journal of Plant Resources
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• v.10 no.1
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• pp.1-5
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• 1997

Proximate composition and the contents of free sugar and amino acid of Korean arrowroot were invesigated to develop and produce the high quality processed products. A higher content of moisture, protein, and fiber were found in male arrowroot than in those of female. Among the total free sugars, sucrose was the highest components and fructose and glucose were follwed. In Korean arrowroot, 17 amino acids were determined and proline of male arrowroot and aspartic acid of female arrowroot were found to be the major components. Arginine was abundant in male arrowroot, while aspartic acid was abundant in female arrowroot on the samples of November. Leucine was abundant in male arrowroot and glutamic acid was in female arrowroot in the samples of February. Among the free amino acid of Korean arrowroots, proline was the most plentiful and major components were histidine, alanine and serine.

• The Korean Journal of Zoology
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• v.4 no.2
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• pp.13-19
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• 1961

Free amino acids at five different developemntal stages (Gastrulation-Hatching -out stage) of Hynobius leechi BOULENGER were analyzed qualitatively by the use of paper paitition chromatography. It was found that the number of free amino acids increased as the development proceeded. The free amino acids identified at each stages are as follows : Gastrulation stage : Alaninie, Aspartic acid, Glutamin acid, Histidine, Methionine. Neural plate formation stage : Alanine , Aspartic acid, Glutamic acid, Glycine, Histidine, MEthionine, Phenylalanine, Proline, Serine, Trypotophan. Middle tail-bud stage : Alanine, Arginine, Asparagine,Aspartic acid, Citrulline, Glutamic acid, Glycine, Histidie,Hydroxyproline, Proline, Leucine, Methionine, Ornithine, Phenylalanine, Serine, Threonine, Tryptophan. Late tail-bud stage : Alanine, Arginine, Asparagine, Aspartic acid, Citrulline, Glutamic acid. Glycine, Histidine, Hydroxyproline, Leucine, Methionine, Ornithine, Phenylalanine, Proline, Serine, Threonine, Tryptophan, Valine. Hatching -out stage : the same with the late tail-bud stage. It seems probable that the metabolic systems of amino acids before and after the middle tail-bud stage are quite different from each other. Before the middle tail=-bud stage, the reaction system of amino acids is thought not to be completed while after that stage the system has been completed , because in the former period of the development , the number of freeamino acids increased rapidly with the development , and after that stage, there is practically no change in the number of free amino acids.

• The Korean Journal of Food & Health Convergence
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• v.9 no.2
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• pp.19-24
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• 2023

In this study, we tried to compare and analyze the taste components of Korean Ganjang made by a conventional method on a small scale and aged for 3 years and brewed Ganjang produced by a large company. As a result of the study, a total of 22 types of free amino acids in liver were detected. The main amino acids of Korean Ganjang were glutamic acid, lysine, serine, citrulline, alanine, and leucine, then, the main amino acids of brewed Ganjang were leucine, glutamic acid, aspartic acid, valine, serine, alanine. The content of glutamic acid in the composition of free amino acid was 12133.69 mg/mL, more than twice as much as that of Korean Ganjang. The content of leucine (bitter taste) was 5933.37 mg/mL of brewed Ganjang, which was 2.9 to 7 times higher than that of Korean Ganjang. Overall, the content of glass amino acids with savory, sweet, and bitter flavors was found to be very high in brewed Ganjang (BGS) than in Korean Ganjang (KAS, KBS, and KCS). On the other hand, GABA was 456.43 mg/mL for Korean Ganjang KBS, 3.3 times higher than brewed Ganjang. Brewed Ganjang had higher glucose content, inorganic content, iron (Fe), organic acid lactic acid and acetic acid content than Korean Ganjang. Korean Ganjang was found to contain high saturated fatty acids, calcium (Ca), and sodium (Na).

• Journal of Bio-Environment Control
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• v.31 no.3
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• pp.170-179
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• 2022

Glutamic acid is a precursor of essential amino acids that play an important role in plant growth and development. It is one of the biostimulants that reduce cold stress damage by stimulating biosynthetic pathways leading to cryoprotectants. This study evaluated the effects of glutamic acid foliar application on Kimchi cabbage under low-temperature stress. There were six treatments, combining three photo-/dark periods temperature levels (11/-1℃ extremely low, E; 16/4℃ moderately low, M; and 21/9℃ optimal, O) with and without glutamic acid foliar application (0 and 10 mg·L^-1; Glu 0 and Glu 10). Glutamic acid foliar application was sprayed once 10 days after transplanting, and then temperature treatment immediately after glutamic acid foliar application was conducted for up to four days. After four days of treatment, abscisic acid (ABA), phaseic acid (PA), dihydrophaseic acid (DPA), and abscisic acid-glucose ester (ABA-GE) contents were higher with Glu 10 treatment than Glu 0 treatment in M treatment. Glucose content was highest in E with Glu 10 treatment (52.1 mg·100 g^-1 dry weight), while fructose content was highest in O with Glu 0 treatment (134.6 mg·100 g^-1 dry weight). The contents of glucolepiddin (GLP), glucobrassicin (GBS), 4-methoxyglucobrassicin (4MGBS), neoglucobrassicin (GNBS), and gluconasturtiin (GNS) were highest among all treatments in E with Glu 10 treatments (0.72, 2.05, 1.67, 9.40 and 0.85 µmol·g^-1 dry weight). After two days of treatment, rapid changes in PA and DPA contents of E with Glu 10 treatments were confirmed, and several individual glucosinolate contents (GLP, GBS, 4MGBS, GNBS, and GNS) were significantly different depending on low temperature and glutamic acid treatment. In addition, the content of fructose was significantly lower than that of O treatment in E and M treatments after four days of treatment. Therefore, although the changes in PA, DPA, glucose, fructose, and individual glucosinolates according to low temperature and glutamic acid foliar treatment were shown. A clear correlation between low temperature and glutamic acid effects could not be evaluated. Results indicated that Brassica crops are cryophilic vegetables, do not react sensitively to low temperatures, and mostly have cold resistance.