• 한국식품저장유통학회지
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• 제17권6호
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• pp.820-825
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• 2010

본 연구에서는 경제적 측면에서 일반 소금보다 우수한 해양심층수 소금을 이용하여 간장을 제조한 후 발효기간에 따른 품질특성을 조사하였다. pH와 완충능은 발효가 진행됨에 따라 점차 감소하였다. 순추출물의 함량은 점차 증가하여 발효 120일째에 7.5%로 나타났다. 간장의 갈색화는 발효 30일 째에 대부분의 갈색화가 진행되었다. 총질소와 아미노태 질소는 발효가 진행됨에 따라 점차 증가하여 발효 12일째 각각 1.4%와 0.75%를 나타내었다. 유리아미노산의 함량은 179.8~315.7 mg%가 검출되었으며, 발효기간이 증가함에 따라 점차 함량이 증가하였다. 발효 전 기간에 걸쳐 glutamic acid가 가장 많았으며, alanine, lysine 및 leucine의 순으로 많았다. 총 유리 아미노산에 대한 glutamic acid의 비율은 21.0~23.2%였으며, 필수아미노산의 함량은 발효 30일째에 78~142.3 mg%가 검출되었으며, 발효가 진행됨에 따라 그 함량도 증가하였다.

• 미생물학회지
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• 제22권3호
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• pp.135-142
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• 1984

The effect of biotin on the growth and sporulation of Bacillus subtilis SNU816 was investigated. When B. subtilis SNU816 was cultured on glucose as a sole carbon source, the growth was retarded markedly and usually ceased at early log phawe. But by addition of biotin to this medium, normal, rapid growth was restored. The growth rate was increased proportionally according to the concentration of exogenous biotin until it reached to 0.05㎍/ml, at which about three fold rapid growth was achieved. Also biotin was required for optimum sporulation for it facilitated the complete utilization of both glucose(Glc) and glutamic acid(Glu). Without biotin in Glc+Glu medium, about 40% of glutamic acid was remained unutilized. The dipicolinic acid content of cells cultured in Glc+Glu medium without biotin was markedly small and sporulation was suppressed before free spore release. Since biotin could be partiallyreplaced by one of TCA cycle intermediates such as oxalacetic acid, citric acid, or glutamic acid in enhancing growth in Glc medium, it was postulated that this strain might have a defect in converting pyruvate to oxalacetate which process is known to be mediated by pyruvate carboxylase that requires biotin as a cofactor.

• 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.

• 약학회지
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• 제36권4호
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• pp.326-333
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• 1992

A new series of methotrexate analogues was prepared in which the ${\beta}-position$ of the glutamic acid moiety is substituted by the aryl groups. The glutamic acid moiety was modified in order to enhance the lipophilic property. Reaction of N-acetylglicine ester[1] with ethyl 3-arylacrylate derivatives[2] produced trans-3-aryl-2-carboxy-5-pyrrolidone derivatives[3], which were hydrolyzed to give ${\beta}-aryl-glutamic$ acid derivatives[4]. The compounds[4] were treated with the p-aminobenzoic acid moiety and then with the pteridine ring moiety to give ${\beta}-arylmethotrexate$ derivatives[6,7]. These compounds were tested for antibacterial activity against Streptococcus faecium and for antitumor activity against murine leukemias and against human tumor cell lines in vitro. Several compounds showed significant antibacterial activity.

• 한국식품영양과학회지
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• 제40권9호
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• pp.1271-1278
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• 2011

천년초의 부위별 영양성분을 알아보고자 전남 여수시 돌산읍의 라파엘 농장에서 재배되고 있는 천년초의 열매, 줄기, 꽃을 동결건조한 후 분석하였다. 일반성분 중 조 단백함량은 꽃이 가장 높게 나타났으며, 조 지방 함량은 열매, 조 회분은 줄기, 조 섬유는 열매와 줄기에서 가장 높게 나타났다. 무기질 함량 중 칼슘, 칼륨, 마그네슘, 나트륨, 망간은 줄기, 철분과 아연은 열매와 꽃, 구리는 꽃이 가장 높게 나타났다. 구성 아미노산의 경우 열매는 proline, glutamic acid, aspartic acid, leucine 순으로 높게 나타났으며, 줄기는 glutamic acid, aspartic acid, leucine, lysine 순으로 높았고, 꽃은 glutamic acid, aspartic acid, leucine, lysine 순으로 높았으며, 아미노산의 총 함량은 꽃, 줄기, 열매 순으로 높게 나타났다. 천년초의 주된 포화지방산은 palmitic acid와 stearic acid, 단일 불포화지방산은 oleic acid와 palmitoleic acid, 다 불포화지방산은 linoleic acid와 linolenic acid로 나타났다. 유리당의 주된 성분은 sucrose, fructose, glucose였으며, 당 함량은 열매가 가장 높았고 다음으로 꽃, 줄기 순으로 나타났다. 천년초의 주된 유기산으로는 malic acid와 citric acid로 나타났으며, 유기산 총 함량은 열매, 꽃, 줄기순으로 높게 나타났다. 비타민 A의 함량은 꽃이 가장 높게 나타났고, 비타민 C의 함량은 열매에서 가장 높게 나타났다. 이러한 결과로 볼 때 지금까지 천년초의 가공제품은 주로 열매를 이용하였으나 줄기와 꽃에도 영양성분이 풍부하므로 앞으로는 줄기와 꽃을 이용하여 가공제품을 개발할 수 있을 것으로 사료된다.

• Journal of Applied Biological Chemistry
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• 제48권4호
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• pp.213-217
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• 2005

Microbial hydrogel was prepared with poly(${\gamma}$-glutamic acid) produced from Bacillus subtilis BS62 using crosslinking reagent, ethylene glycol diglycidyl ether (EGDE), and its physico-chemical characteristics were examined. Hydrogel which prepared from 10 grams of 10% PGA solution with $600\;{\mu}l$ of EGDE at $50^{\circ}C$ for 17 h swelled 4,320 times its dry weight, and time to reach swelling equilibrium in deionized water at 4 to $45^{\circ}C$ range was about 20 h. Swollen hydrogel shrunk in ionic solutions, and rate of shrinkage was higher in calcium chloride solution than sodium chloride solution. Swelling rate of hydrogel increased 1.3-fold of initial swelling rate for 30 min at $80^{\circ}C$.

• Journal of Microbiology and Biotechnology
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• 제11권5호
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• pp.798-803
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• 2001

Peptide synthetases produced from various microorganisms are multifunctional enzyme complexes and their substrates are recognized and activated by adenylation domains. To identify the substrate specificity of the peptide synthetase isolated from Bacillus subtilis 713, known to produce an antifungal peptide, two adenylation domains containing the minimal functional portion were expressed and purified. ATP-ppi exchange experiments and kinetic studies revealed that the two adenylation enzymes had a substrate specificity to $_{L}-lysine{\;}and{\;}_{L}-tryptophan$, respectively. In addition, based on a signature sequence comparison, the substrate of the third domain was predicted to be L-glutamic acid. These results suggest that this peptide synthetase is novel because there has been no previous report on a peptide synthetase that uses $_{L}-lysine,{\;}_{L}-tryptophan,{\;}and{\;}_{L}-glutamic$ acid as substrates in that order.

• The Plant Pathology Journal
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• 제38권5호
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• pp.425-431
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• 2022

Plant microbiota has influenced plant growth and physiology significantly. Plant and plant-associated microbes have flexible interactions that respond to changes in environmental conditions. These interactions can be adjusted to suit the requirements of the microbial community or the host physiology. In addition, it can be modified to suit microbiota structure or fixed by the host condition. However, no technology is realized yet to control mechanically manipulated plant microbiota structure. Here, we review step-by-step plant-associated microbial partnership from plant growth-promoting rhizobacteria to the microbiota structural modulation. Glutamic acid enriched the population of Streptomyces, a specific taxon in anthosphere microbiota community. Additionally, the population density of the microbes in the rhizosphere was also a positive response to glutamic acid treatment. Although many types of research are conducted on the structural revealing of plant microbiota, these concepts need to be further understood as to how the plant microbiota clusters are controlled or modulated at the community level. This review suggests that the intrinsic level of glutamic acid in planta is associated with the microbiota composition that the external supply of the biostimulant can modulate.

• Journal of the Korean Wood Science and Technology
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• 제31권6호
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• pp.60-66
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• 2003

Mycelial growth of L. edodes by supplement nutrition of softwood was studied on a sawdust medium. The sawdust used was from the following softwood species : Larix leptolepis, Pinus densiflora and Pinus koraiensis. The added nutritions consisted of carbon nutritions(sucrose, active carbon, xylose, glucose, paper pellet), nitrogen nutritions(potassium nitrate, ammonium chloride, asparagine, glutamic acid) and vegetable oil(rice bran oil). The sawdust medium was a mixture of 76% sawdust, 20% rice bran, 3% carbon nutrition, 0.4% nitrogen nutrition and 0.6% calcium carbonate. Following addition of carbon and nitrogen nutritions on the sawdust medium proved most suitable : L. leptolepis (glucose, glutamic acid), P. densiflora (active carbon, asparagine) and P. koraiensis (xylose, glutamic acid). The highest mycelial growth was obtained from sawdust medium of optimum condition with 97% of L. leptolepis, 110% of P. densiflora and 98% of P. koraiensis. This study has provided useful preliminary information for the cultivation of L. edodes.

• 한국식품영양학회지
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• 제37권1호
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• pp.48-56
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• 2024

Effects of glutamic acid (Glu) and monosodium glutamate (MSG) on oxidative stability of oil-in-water (O/W) emulsions with different emulsifier charges during riboflavin (RF) photosensitization were evaluated by analyzing headspace oxygen content and conjugated dienes. Cetyltrimethylammonium bromide (CTAB), Tween 20, and sodium dodecyl sulfate (SDS) were used as cationic, neutral, and anionic emulsifiers, respectively. Glu acted as an antioxidant in CTAB- and Tween-20-stabilized O/W emulsions during RF sensitization, whereas Glu acted as prooxidants in SDS-stabilized O/W emulsions in the dark. However, adding MSG did not have a constant impact on the degree of oxidation in O/W emulsions irrespective of the emulsifier charge. In RF-photosensitized O/W emulsions, the emulsifier charge had a greater influence on antioxidant properties of Glu than on those of MSG.