• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.511-515
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• 2006

The chemical composition and antioxidative activities of Platycodon grandiflorum leaves and stems was investigated in order to evaluate the potential as functional food material. The moisture contents of leaves and stems were 84.31% and 75.91%, respectively. The Ca content was the highest in leaves (351.49 mg%) and stems (217.56 mg%). The major free sugar of leaves was glucose (1,729.87 mg%) However major free sugar of stems was fructose (734.91 mg%). Glutamic acid (242.91 mg%) and arginine (228.60 mg%) in leaves were major amino acids, lysine (110.08 mg%) and glutamic acid (80.40 mg%) in stems were major amino acids. Oleic acid and linoleic acid were major fatty acids in crude fat of both leaves and stems. DPPH free radical scavenging activities of fractions from leaves and stems were rising with increasing amount of fractions. Like antioxidant activity, the reducing power of fractions from leaves and stems was also dependent on concentration while butanol fraction of stems showed the highest reducing power.

• Microbiology and Biotechnology Letters
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• v.3 no.1
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• pp.7-15
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• 1975

The possibilities of utilizing acid-hydrolyzate of "Sliced and dried sweet potatoes" as a carbon source for the microbial production of L-Glutamic Acid(L-GA) with Micrococcus glutamicus were investigated and the results showed as follows： 1) The highest hydrolysis rate, 74.6% of the reducing sugar based on the weight of dry matter, was obtained when the sweet potatoes were hydrolyzed with 0.8% of HCI at 2.0kg/$cm^2$ for 30 minutes. The most favorable hydrolyzate for the growth of the cells, however, was found to be the one obtained by treating the sweet potatoes with 0.5% HCI at 2. 0kg/$cm^2$ for 10 minutes. Reducing sugar content of the hydrolyzate was 10% as glucose. 2) Biotin content of the hydrolyzate was 25$\mug$/1 and it was proved to be excess in amount for the L-GA production. 3) The effects of addition of antibiotics, alcohols and fatty acid esters on the L-GA production were tested in the biotin excess medium. The production of L-GA was most increased to 32.5g/l with the addition of 10 I. U. of penicillin per ml. to the culture medium at 4 hours after inoculation. But the addition of alcohols, especially fatty acid esters, showed no significant effects. 4) Among the organic nutrients tested. " Gluten acid hydrolyzate" greatly enhanced the production of L-GA adding it＇s concentration of 1.0% to the medium. 5) The maximum production of L-GA resulted in 35g/1 when the cells were grown for 48 hours in the hydrolyzate medium supplemented with 1.0% of "Gluten acid hydrolyfate" and with 10 I. U. of penicillin per ml added at 4 hours after cultivation.

• Journal of the Korean Chemical Society
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• v.34 no.2
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• pp.203-210
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• 1990

As a possible biocompatible and biodegrable polymer skeleton for drug delivery system, block copolymers of L-lactic acid and L-glutamic acid with different composition were synthesized and characterized. Poly (L-lactide) was prepared by polymerization of L-lactide with zine oxide at $130^{\circ}C$ for 72 hrs. 3-Amino-l-propanol was introduced to poly (L-lactide) by an ester linkage in order to initiate polymerization. Polymerization of $\gamma-benzyl-L-glutamate-N-carboxyanhydride(\gamma-BLG-NCA)$ utiliizing the amino group of modified poly (L-lactide) as an initiator gave rise to the block copoly $(L-lactide-\gamma-benzyl-L-glutamate).$ The NMR study of resulting block copolymers showed that the composition of L-lactic acid and $\gamma-benzyl-L-glutamate$ in block copolymers was depended on the weight ratio of poly (L-lactide) and $\gamma-BLG-NCA.$ The thermal properties of the resulting block copolymers were determined by the differential scanning calorimetry and by the thermogravimetry.

• Horticultural Science & Technology
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• v.18 no.6
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• pp.808-810
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• 2000

The chemical components of xylem sap collected from kiwifruit (Actinidia chinensis Planch cv. Hayward) trees were analyzed and processing of xylem sap drink were accomplished to increase utilization of xylem sap as a drink. Water content, soluble solids, viscosity, and pH of the xylem sap were 99.60%, 0.90%, 1.01, and 6.50, respectively. In the xylem sap, fructose was the highest among free sugars followed by glucose, sucrose, galactose, and mannitol. The major inorganic components in the sap were calcium, potassium, and magnesium, and calcium was the dominant among them. Ten kinds of amino acids in the xylem sap were detected by amino acid analyzer, and the major amino acids were glutamic acid, lysine, and isoleucine. Glutamic acid was the most dominant amino acid in the xylem sap. Major compositions of xylem sap drink were 74.5% xylem sap, 15% kiwifruit puree and 10% high fructose. Nutritional facts in drink (252 mL) processed by using the xylem sap were 21.8 g sugar, 23.1 mg calcium, 14.1 mg potassium, 554.5 mg amino acid, and 15.6 mg ascorbic acid.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.633-640
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• 2005

The purified xylanase from Bacillus pumilus TX703 was modified with various chemical modifiers to determine the active sites of the enzyme. Treatment of the enzyme with group-specific reagents such as carbodiimide or N-bromosuccinimide resulted in complete loss of enzyme activity. These results assumed that these reagents reacted with glutamic acid or aspartic acid and tryptophan residues located at or near the active site. In each case, inactivation was performed by pseudo first-order kinetics. Inhibition of enzyme activity by carbodiimide and W-bromosuccinimide showed non-competitive and competitive inhibition type, respectively. Addition of xylan to the enzyme solution containing N-bromosuccinimide prevented the inactivation, indicating the presence of tryptophan at the substrate binding site. Analysis of kinetics for inactivation showed that the loss of enzyme activity was due to modification of two glutamic acid or aspartic acid residues and single tryptophan residue.

• Korean Journal of Agricultural Science
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• v.9 no.2
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• pp.576-583
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• 1982

The variation of free amino acids during the tomato producing was studied using a tomato variety, Kagome 77. The concentration of free amino acids in fresh and heated pulp, and in puree and paste was analyzed by using automatic amino acid analyzer, Hitachi model KLA-5. 1. A significant difference in decomposition rate of glutamine and asparagine among amide group was recognized. For instance, the glutamine decomposed fast and no glutamine was found in the paste, while 56% of asparagine was found in the paste. 2. The diminishing quantity of glutamic acid among acid group was highest among all free amino acids. The quantity of aspartic acid was next to the glutamine. The percents of glutamic acid and aspartic acid left over were 38% and 24%, respectively. 3. Glycine, alanine, valine, isoleucine and leucine of neutral amino acids tended to be reduced a little during the heating, concentrating process. 4. No apparent variation was found for the lysine and histidine belonging to basic amino acids. while arginine increased a little. 5. Tyrosine, phenylalanine and tryptophane of aromatic group seemed to increase a little during the heating process. But the variations of them during the concentrating process were not recognized. 6. The methionine content, sulfur containing amino acid decreased a little throughout the process. But the decrease of ${\gamma}-amino$ butyric acid of non-protein was not apparently recognized. 7. The amino acid contents of fresh pulp were found as following order: glutamic acid>${\gamma}$-amino butyric acid>glutamine>aspartic acid>asparagine. The amino acid contents of paste were as glutamic acid>${\gamma}$-amino butyric acid>aspartic acid and aspargine. The percent distribution of aromatic and basic amino acids increased, even it was not great. 8. When amino acids were analyzed by Hitachi KLA-5, unknown peak which was never app eared in the fresh pulp before tryptophane was appeared when processed. The peak became greater when heated and concentrated. Later it was known that the peak was not due to lysinoalanine or ornithine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.285-290
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• 1984

Changes of free amino acids, nucleotides and their related compounds during the fermentation of yellow corvina entrails, Pseudosciaena manchurica, were analyzed. In fresh extract, alanine, glutamic acid, serine, lysine and leucine were dominant amino acids, and content of arginine, aspartic acid, cystine and tyrosine were low. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of yellow corvina entrails. Alanine, glutamic acid, lysine and leucine were abundant in both fresh sample and fermented products. Content of ATP, ADP, AMP and IMP decreased while hypoxanthine increased during the fermentation of yellow corbina entrails. The total free amino acid nitrogen at 30 day fermentation was 71% of its extract nitrogen. It is believed that such amino acids as glutamic acid, alanine, lysine, valine, leucine, nucleotides and their related compounds as hypoxanthine play an important role as taste compounds in fermented yellow corvina entrails.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.375-378
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• 1991

Bangah (Agastache rugosa O. Kuntze), one of the wild plant grown in Korea and used for deodorizing some of the fish foods because it's strong and unique flavor, was determined for chemical composition in leaf, flower and stem. The highest protein content of 14.7% was found in leaf and lipids was in the range of $5.25{\sim}7.74%$. Total sugar content in leaf and flower were 27.53% and 14.86%, reducing sugar content were 11.80% and 2.75%, respectively. Fifteen fatty acids in bangah were identified and the major fatty acids were linolenic, palmitic, lauric and linoleic acids. Seventeen total amino acids were determined in leaf and flower. Glutamic acid, aspartic acid and leucine were high in each portion. The major free amino acids were histidine, serine, proline and glutamic acid. Most of minerals were high in leaf and flower than those in stem of bangah except for Ca and Fe. Especially K was higher in leaf and flower than stem by 4 times.

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.4
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• pp.289-295
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• 2005

In this study, the cultural medium used for the efficient production of $\gamma$-PGA with a newly isolated Bacillus sp. RKY3 was optimized. It was necessary to supplement the culture medium with L-glutamic acid and an additional carbon source in order to induce the effective production of $\gamma$-PGA. The amount of $\gamma$-PGA increased with the addition of L-glutamic acid to the medium. The addition of 90 g/L L-glutamic acid to the medium resulted in the maximal yield of $\gamma$-PGA (83.2 g/L). The optimum nitrogen source was determined to be peptone, but corn steep liquor, a cheap nutrient, was also found to be effective for $\gamma$-PGA production. Both the $\gamma$-PGA production and cell growth increased rapidly with the addition of small amounts of $K_2HPO_4$ and $MgSO_4\cdot7H_{2}O$. Bacillus sp. RKY3 appears to require $Mg^{2+}$, rather than $Mn^{2+}$, for $\gamma$-PGA production, which is distinct from the production protocols associated with other, previously reported bacteria. Bacillus sp. RKY3 may also have contributed some minor $\gamma$-PGA depolymerase activity, resulting in the reduction of the molecular weight of the produced $\gamma$-PGA at the end of fermentation.

• Polymer(Korea)
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• v.24 no.6
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• pp.802-809
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• 2000

Counterion-specific helix formation and ion-selective transport of alkali metal chlorides (LiCl, NaCl, KCl, CsCl) were investigated for a poly(L-glutamic acid)(PLGA)/poly (vinyl alcohol)(PVA) blend membrane immersed in aqueous ethanol. The counterion specificity for helix formation of PLG alkali metal salts in the membrane was Li>Na>K>Cs. This specificity is ascribed to a contact ion-pair formation between the PLG carboxyl anion and the bound counterion, which depends on the energy balance between the electrostatic interaction and the desolvation. In aqueous ethanol, an appreciable ion-selectivity was observed for the permeability coefficient, i.e. Li$^{+}{\cdot}$Cl$^{-}$) formation between counterion and coion, and the latter to a specific interaction of diffusing counterions with polymer charges.