• Microbiology and Biotechnology Letters
• /
• v.1 no.2
• /
• pp.75-78
• /
• 1973

Effects of nitrogen sources, supplement of vitamins and minerals on the accumulation of 5'-inosinic acid by an adenineless mutant of Brevibacterium ammoniagenes were examined. Maximal yield of 5'-inosinic acid was attained by the use of yeast extract. as organic nitrogen source Casamino acid supplemented with $Mn^{＋＋}$, $Zn^{＋＋}$ Ca-D-pantothenate and thiamine HCl could be subsitute for it. Subsequent experiment using the defined medium showed that the concentration of these trace element in the medium affected inosinic acid accumulation markedly. And it was found that the simulataneous addition of $Mn^{＋＋}$ (20$\mu\textrm{g}$1). $Zn^{＋＋}$(10$\mu\textrm{g}$1). thiamine Hcl(10mg/1) and Ca-D-pantothenate (5mg/l) to the defined medium stimulated inosinic acid accumulation, from which 7mg/ml of inosinic acid was obtained.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.4
• /
• pp.333-338
• /
• 1985

In this experiment, the contents of free amino acids, and nucleotides and their related compounds of dried cod products were analysed by amino acid autoanalyzer and HPLC. Proline, histidine, lysine and alanine were dominant amino acids in raw extracts, having $65.4\%$ of total free amino acid contents, but the contents of aspartic acid, serine, isoleucine and phenylalanine were low, and methionine, tyrosine and arginine were detected in trace amount. In free amino acid composition of dried products, abundant amino acids were glycine, histidine, lysine, proline and alanine. Such amino acid as aspartic acid, methionine, tyrosine and phenylalanine were poor. In extracts of storage sample, most free amino acids were increased in both sun dried products and hot air dried products, and glycine, histidine, lysine, proline and alanine were abundant amino acid, such amino acid as methionine, tyrosine and phenylalanine were poor. In raw cod, inosine and IMP were dominant contents which 18.5, $10.0{\mu}mole/g$ on dry base, respectively, but the contents of ATP, ADP, hypoxanthine and AMP were detected less than $3.2{\mu}mole/g$. ATP and ADP were decreased while IMP, inosine and hypoxanthine were increased during drying and storage of cod.

• Osong Public Health and Research Perspectives
• /
• v.9 no.6
• /
• pp.325-333
• /
• 2018

Objectives: The purpose of this study was to determine the presence of IMP and OXA genes in clinical strains of Pseudomonas aeruginosa (P. aeruginosa) that are carriers of the ampC gene. Methods: In this study, 105 clinical isolates of P. aeruginosa were collected. Antibiotic resistance patterns were determined using the disk diffusion method. The strains carrying AmpC enzymes were characterized by a combination disk method. Multiplex-PCR was used to identify resistance and virulence genes, chi-square test was used to determine the relationship between variables. Results: Among 105 isolates of P. aeruginosa, the highest antibiotic resistance was to cefotaxime and aztreonam, and the least resistance was to colictin and ceftazidime. There were 49 isolates (46.66%) that showed an AmpC phenotype. In addition, the frequencies of the resistance genes were; OXA48 gene 85.2%, OXA199, 139 3.8%, OXA23 3.8%, OXA2 66.6%, OXA10 3.8%, OXA51 85.2% and OXA58 3.8%. The IMP27 gene was detected in 9 isolates (8.57%) and the IMP3.34 was detected in 11 isolates (10.47%). Other genes detected included; lasR (17.1%), lasB (18%) and lasA (26.6%). There was a significant relationship between virulence factors and the OX and IMP genes ($p{\leq}0.05$). Conclusion: The relationship between antibiotic resistance and virulence factors observed in this study could play an important role in outbreaks associated with P. aeruginosa infections.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.4 no.1
• /
• pp.31-41
• /
• 1971

The present study was directed to define the degradation pattern of the nucleotides and their related compounds in the muscle of anchovy during drying. Three kinds of samples, fresh, sun dried and boiled-and-dried anchovy, were prepared and the contents of nucleotides and related compounds of samples were determined by ion exchange chromatography. The results obtained are summarized as follows: Almost all of ATP disappeared in both muscle of sun dried and boiled-and-dried anchovy, although the initial content of ATP in fresh muscle was very low ($1.8{\mu}moles/g$, dry basis). But the remainning amount of ADP was considerably high while the other nucleotide almost entirely disappeared. This suggested that the residual ADP is responsible to the 'bound nucleotide' of myofibrils. In general, AMP content was comparatively lower than that of other nucleotides. Among three samples, the boiled-and-dried sample showed relatively higher AMP value than others. The amount of IMP remained in muscle remarkably varied between the boiled-and-dried anchovy and sun dried anchovy, the former's value being sixteen times higher than that of latter. In the contents of inosine and hypoxanthine, the sun dried anchovy marked an exceedingly high value equivalent to 2.7 times of the boiled-and-dried anchovy. In comparison of the ratio of inosine and hypoxanthine, hypoxanthine was accumulating in boiled-and-dried anchovy whereas inosine was in the sun-dried anchovy. Eighty three percent of total nucleotides in the fresh anchovy retained in the boiled-and-dried anchovy and IMP ratio in total nucleotides was $73\%$. On the contrary, the sun dried anchovy showed barely $10\%$ of retention rate and IMP ratio was only $38\%$. Considered from the flavor quality of dried anchovy, so far as concerned IMP content, it may be said that the boiled-and-drying method is more favorable process for dried product of anchovy than the sun-drying method.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2012.05a
• /
• pp.545-546
• /
• 2012

일반적으로 회전력이 발생하는 제어시스템에 있어서 발생되는 외란과 시스템의 동특성에 의해 발생되는 리플 등을 보정하기 위해 다양한 제어기법들이 연구되고 있다. 특히, 제어시스템에 존재하는 미지의 외란을 제거하기 위하여 AFC(Adaptive Feedforward Cancellation) 제어이론을 적용하여 미지의 외란에 대한 시스템의 안정성을 확보하려고 노력하고 있다. 그러나 기존의 AFC의 구현을 위하여 연속 시간제어시스템의 전달함수인 IMP(Internal Model Principle)를 이용하여 특정 주파수 영역에 대한 외란을 제거하고 있지만 보다 광범위한 영역에 대해서는 제어 성능은 아직 부족한 편이다. 본 논문에서는 기존의 PID 제어기를 이용한 위치제어에 있어서 발생할 수 있는 외란을 제거하기 위해 AFC 제어이론인 IMP 전달함수와 인공지능 기법인 Fuzzy 제어기를 추가로 설계하여 모터의 위치제어에 대한 성능과 외란 제어에 대한 성능을 제시하고자 한다.

• Korean Journal of Food Science and Technology
• /
• v.17 no.3
• /
• pp.223-226
• /
• 1985

The taste compounds including glycogen, nucleotides and their related compounds and free amino acid content of Raw, Boiled and Sun-dried and Boided and 1lot-air dried surf clam(Mactra veneriformis) were investigated. Crude protein and crude lipid content changed little after processing, but ash content of processed surf clam was increased 21.5%. Glycogen content was increased 6.7% in a processed surf clam. In nucleotides and their related compounds there are much ATP, ADP, IMP and Hypoxannthine in raw material, ATP, ADP, IMP content was decreased and Hypoxannthine disappeared after processing, In the raw extract, glycine, alanine, arginine were abundant, holding 85% of total free amino acid contents. After processing, generally 60% of raw material free amino acids content were existed.

• Biomedical Science Letters
• /
• v.25 no.4
• /
• pp.321-330
• /
• 2019

Carbapenem is recently considered as the last resort of the therapeutics for gram negative bacterial infection. Increasing of organisms producing metallo-β-lactamase (MBL), we have difficulty in choosing the antimicrobial agents. Among 345 clinical isolates of Pseudomonas spp., 61 isolates (17.7%) were positive for the modified imipenem or meropenem-Hodge test and 55 isolates (15.9%) were positive for the imipenem-EDTA + SMA double disk synergy test (DDS). PCR and sequencing of bla_VIM-2-allele and bla_IMP-1-allele showed that 17 isolates of Pseudomonas aeruginosa, 9 isolates of Pseudomonas taiwnensis and 2 Pseudomonas plecoglossicida had bla_VIM-2, and 22 isolates of P. aeruginosa and one Pseudomonas otitidis had bla_IMP-6. These MBL genes were all in class 1 integron. The size of class 1 integron with bla_VIM-2 ranged from 3.5 kb to 5.5 kb in clinical isolates of Pseudomonas spp. including P. aeruginosa. bla_VIM-2 was most often located first in the class 1 integron, sometimes in the second or third position, and these integrons often had aacA4 or aadA1. Strict infection control measures are needed to more effectively prevent further spread of these MBL-producing Pseudomonas spp. In addition, MBL-producing Pseudomonas spp. is expected to continue to spread in various countries and regions.

• Food Science of Animal Resources
• /
• v.38 no.6
• /
• pp.1305-1314
• /
• 2018

To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.

• Korean Journal of Agricultural Science
• /
• v.50 no.2
• /
• pp.271-279
• /
• 2023

The aim of the present study was to investigate the influences of Curcuma aromatica or inositol monophosphate supplementation on body weight of sows at different stages, feed intake, backfat thickness of sows at different stages, body weight of piglets at different stages, and immunoglobulin G (IgG) concentration in sow blood and milk. Eighteen crossbred (Landrace × Yorkshire) sows (249.9 ± 3.2 kg) and their litters were used in a 28-day feeding trial to observe the effects of Curcuma aromatica or inositol monophosphate as dietary supplements on performance and IgG concentration of blood and milk in lactating sows and piglets. The dietary treatments comprised a control corn-soybean-based basal diet (CON); control diet + Curcuma aromatica at 0.5% (CA), and control diet + inositol monophosphate at 0.10% (IMP). Sow body weight at different stages, average daily feed intake, and sow backfat thickness at different stages were not affected in all three treatment groups. The body weight of piglets at weaning and average daily gain of piglets born to sows from the IMP group showed significant improvement compared to piglets of sows from the CA treatment group. Treatment had no effect on the IgG levels in blood and milk. In conclusion, supplementation of 0.5% CA or 0.10% IMP in sows has no effect on growth performance and IgG in sows and piglets compared with the control diet.

• Korean journal of food and cookery science
• /
• v.4 no.1
• /
• pp.33-40
• /
• 1988

This study was performed to analyze flavor components of foods, that is, total free amino acids, free glutamic acid(constituent of MSG) and nucleotide relating substances. Twenty-five foods popular to Korean were selected and prepared according to recipes of several cooking books. The results were as follows; In contents of total free amino acids, free glutamic acid and total nucleotide relating substances, similar Patterns were shown. The foods which their major food stuffs were meat, fish and marine products and which a large amount of soy sauce were added to, tended to show high contents. of those On the other hand, although major foodstuffs had relatively high contents of those, foods added other many sub-foodstuffs had shown intermediate contents of those. Soups and watery noodles had low contents of those because of their large water amount. Especially, foods made of vegetables without addition of soy sauce showed low content of IMP. In foods various ratios of free glutamic acid to IMP were calculated. Thus, the proper usage of the chemical seasoning containing nucleotide at various contents should be considered for efficient flavor enhancing effect.