• Biomedical Science Letters
• /
• v.17 no.2
• /
• pp.135-140
• /
• 2011

We compared three EDTA-based phenotypic screening methods for detecting IMP-1 and VIM-2 type metallo-${\beta}$- lactamase (MBL)-producing isolates of Acinetobacter and Pseudomonas spp., EDTA-double disk synergy test (EDTADDST), Etest MBL, and imipenem (IPM)-EDTA disk test. A total of 183 isolates (65 Acinetobacter spp. and 118 Pseudomonas spp. showing IPM resistance), confirmed to MBL genes by PCR, were used. The criteria for MBL production were (i) presence of a synergistic zone between IPM and EDTA disks in EDTA-DDST, (ii) reduction of IPM minimal inhibitory concentration by ${\geq}$ 3 twofold dilutions in the presence of EDTA in the Etest MBL, and (iii) ${\geq}$ 7 mm increase in the inhibition zone around the IPM plus EDTA disks compared with a sole IPM disk in the IPM-EDTA disk test. In this study using 87 MBL-producing and 96 MBL-nonproducing isolates, the sensitivities/specificities of EDTA-DDST, Etest MBL and IPM-EDTA disk tests were 94.3/78.1%, 89.7/91.7%, and 97.7/95.8%, respectively. When the threshold for the increase of the inhibition zone around the IPM plus EDTA disk over a sole IPM disk was altered to ${\geq}$ 5 mm and ${\geq}$ 8 mm for Acinetobacter spp. and Pseudomonas spp., respectively, the sensitivity and specificity of the test were 98.9% and 96.9%, respectively. Of the three EDTA-based phenotypic tests, the IMP-EDTA disk test was superior for detection of MBL-producing isolates.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.3
• /
• pp.376-380
• /
• 2010

Mushrooms(Pleurotus ostreatus, Agaricus bisporus and Flammulina velutipes) are popular food sources in Korea, and have been reported as therapeutic foods, useful for preventing various diseases. In this study we researched HPLC conditions for the determination of nucleic acids in extracts of the three type of mushrooms. The method for nucleic acids analysis of mushrooms was developed using HPLC with UV detection. To determine the nucleic acids, mushroom extracts were extracted in hot water at $90^{\circ}C$ by reflux extraction for 1 hr. Then, the extracts were hydrolyzed by enzymes RP-1G and 50000G. The HPLC conditions were simple, rapid, and sensitive, and were applicable for the analysis of 4 nucleosides(cytidine, uridine, guanosine and inosine) and 3 mono-nucleotides(5'-CMP, 5'-UMP, and 5'-IMP) in the mushrooms. The nucleic acids in the mushrooms were cytidine, guanosine, inosine, uridine, 5'-CMP, 5'-IMP, and 5'-UMP. The analysis results for total nucleic acids in the mushroom extracts(Pleurotus ostreatus, Agaricus bisporus, and Flammulina velutipes) indicated levels of 25.28, 27.75, and 19.87 mg/g, respectively. In conclusion, this method can be used successfully for qualitative and quantitative analysis of nucleic acids in Pleurotus ostreatus, Agaricus bisporus, and Flammulina velutipes.

• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.1
• /
• pp.93-103
• /
• 1996

The effects of salt and temperature on changes of K value, IMP, free amino acids and histamine concentration in Makerel muscle during storage were examined. The content of salt was 0, 3, 5 and 10% and storage temperature was at 0, 8, 16 and 2$0^{\circ}C$. 1. Content of IMP was 607.3mg% In raw material and as storage temperature was decreased and as salt content was increased, the rate of decrease in IMP was slow. 2. K value of raw material was 14% and rapidly increased as temperature increased and salt content decreased. 3. The time required to reach at 50% in K value was 13.6-16.6 days at $0^{\circ}C$ and 1.4-3.3 days at 2$0^{\circ}C$ in 0-10% salt content. 4. Except taurine and histidine, the contents of all free amino acids were slowly increased during storage at $0^{\circ}C$ and in high salt content but at 2$0^{\circ}C$ and in 0% salt they were more rapidly increased. The contents of Ala., Glu., Val.., Leu., Lys., and NH$_3$ were rapidly increased than the contents of Phe., Gly. and Ile. 5. Taurine and histidine were rapidly decreased at high temperature and in 0% salt during storage. 6. The storage condition which produced more than 100mg% in histamine was 3 days at 16$^{\circ}C$(180mg%) and 2$0^{\circ}C$(443.5mg%) in 0% salt and was 10days (163.1mg) at 16$^{\circ}C$ in 3% salt.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.17 no.1
• /
• pp.33-39
• /
• 1984

In order to elucidate the taste compounds of wild eel, Anguilla japonica, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals were analyzed, and then followed by organoleptic test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in profile were assessed. In free amino acid composition, lysine was dominant occupying $25\%$ of total free amino acid. The other abundant amino acids were glycine, arginine, alanine and histidine. From the results of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases total creatinine was abundant. The amount of betaine was 24 mg/100 g. The main organic acid were butyric acid, valeric acid and succinic acid. As for the sugars, glucose and inositol were 1-2 mg/ 100g in content. $K^+,\;Na^+,\;PO_{4}^{3-}\;and\;Cl^-$ were found to be the major ions. From the results of omission test the major components which contribute to produce the taste were glycine, serine, glutamic acid, IMP, $Na^+,\;K^+,\;Cl^-,\;PO_{4}^{3-}$, lysine, alanine, isoleucine, aspartic acid and creatinine.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.16 no.3
• /
• pp.1-10
• /
• 1987

For surveying of constituents concerning the flavor of the dried tomato fruits, nonvolatile components such as minerals, sugars, free amino acids, nucleotides and lipids were analyzed and determined. Potassium, calcium and phosphorus were the major conatituents of ashes, but trace amounts of cadmium and lead were determined. Glucose and fructose were the major constituents in sugars, and the latter slightly showed higher value than the former. The content of total free amino acids was 8322.5mg%, and that of the major components such as asparagine, aspartic acid, urea. glutamic acid, ${\beta}-alanine$ and ${\gamma}-aminobuthyric$acid showed 58.01% to the total amount. The nucleotides were composed of CMP, UMP, GMP and IMP, and CMP among them showed the highest value as about 58.07% to the total amount. On the other hand, IMP showed the lowest one. The major components of the total fatty acids from the saponifiable fraction in the lipids were $C_{18:2}$, $C_{18:1}$ and $C_{16:0}$ and those of the total sterols from unsaponifiable one were stigmasterol and ${\beta}-sitosterol$.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.27 no.4
• /
• pp.232-237
• /
• 1991

The elementary experiments were conducted in order to improve the quality of trap baits in the southern coastal waters of Korea. 16 kind of natural baits or 11 chemicals amino acids or neucleotides, used for experiments.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.16 no.3
• /
• pp.202-210
• /
• 1983

In order to elucidate the taste compounds of Korean catfish, Parasilurus asotus, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of Korean catfish were analyzed, and then evaluated by sensory test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, glycine was dominant occupying $25\%$ of total free amino acids. The other abundant free amino acids were lysine, taurine and alanine. Judging from the result of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases, total creatinine was abundant and its nitrogen content occupied more than $50\%$ of the total extractive nitrogen. The amount of betaine was 18mg/100g and trace amount of trimethylamine and trimethylamine oxide were detected. The main organic acids were succinic, butyric, propionic and valeric acid. On the other hand, oxalic, fumaric, maleic, tartaric and citric acids were analyzed in trace. As for the sugars, glucose was found to be the most abundant monosaccharide. Extremely small amounts of fructoae, inositol were also detected and ribose and arabinose were trace in content. $K^+,\;Na^+,\;PO_{4}^{3-}$ and $Cl^-$ were found to be the major ions and small amount of $Ca^{2+}$ were defected. The synthetic extract, prepared with about 40 pure chemicals based on the analytical data satisfactorily revealed the natural taste of the original extract except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste were serine, IMP, succinic acid and $PO_{4}^{3-}$.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.26 no.5
• /
• pp.403-408
• /
• 1993

To clarify the effects of killing methods on biochemical changes of plaice, Paralichthys olivaceus muscle at early period after death, cultured plaices were killed by the following four different methods; 1. spiking at the brain instantly. 2. letting them to die in the air. 3. dipping in sea water including anesthetic. 4. electrifying in sea water. Immediately after death, the changes in ATP and its related compounds, ATP breakdown, and IMP or lactate accumulation rates of muscle during storage at $5^{\circ}C$ were studied. ATP in samples killed by letting and electrifying were decomposed more rapidly than spiking and dipping samples. The rate constant of ATP breakdown were $0.429h^{-1}$ for samples killed by electrifying, $0.224h^{-1}$ for letting samples, $0.195h^{-1}$ for spiking samples, and $0.167h^{-1}$ for dipping samples. The maximum speed and content of IMP or lactate accumulation were showed in samples killed by electrifying among the all killing methods. The rate constant of lactate accumulation were $2.256h^{-1}$ for samples killed by electrifying, $1.123h^{-1}$ for letting samples, $0.534h^{-1}$ for spiking samples, and $0.526h^{-1}$ for dipping samples. From the results above, it was revealed that electrifying in sea water could accelerate ATP breakdown and accumulation of IMP or lactate among the all killing methods. The other hand, dipping in sea water including anesthetic delayed those changes.

• Korean Journal of Veterinary Service
• /
• v.20 no.2
• /
• pp.151-159
• /
• 1997

This study was carried out to isolate of causative agents from CMT-positive and mean somatic cell count(SCC) $\geq$500,000 cells/ml mastitic milk, and evaluate to antimicrobial susceptibility of isolates in Iksan branch area from January to November, 1996. 1. The CMT-positivity(SCC 500,000 cells/ml) of 610 heads was 36.2% (221), and of 2,373 quarter milks was 16.1% (383). 2. The Gram-positive isolates were 153 strains which was Staphylococcus sp (115), Micrococcus sp (18), Streptococcus sp (10), Listeria monocytogenes (5) and Enterococcus faecalis(5). 3. The Gram-negative isolates were 66 strains including E coli(14), Yersinia sp (13), Shigella sp(8), Enterobacillus sp(8), Cedecea sp(5), Pseudomonas aeruginosa(5), Proteus sp(5), Klebsiella sp(4), Salmonella sp(2), kluyvera ascorbate(1) and Tatumella ptyseos (1). 4. The Gram positive strains of isolates were moderately susceptible to T/s, Cp, Fd, Imp, Aug, Rif, Cft and Va. And the Gram negative strains of Isolates were moderately susceptible to T/s, Cp, Imp, Pi and Ti, In order. 5. Multiple antimicrobial resistant patterns were encountered 62 and 36 from Gram positive and negative isolates, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.17 no.3
• /
• pp.170-176
• /
• 1984

This study was directed to define the taste compounds of crucian carp, Carassius caressius, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of crucian carp were analyzed, and then followed by sensory evaluation of synthetic extracts prepared from 44 pure chemicals on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, histidine was dominant occupying $46\%$ of the total free amino acids. The other abundant free amino acids were glycine, lysine, alanine and taurine. As for the nucleotides, IMP was dominant showing about $80\%$ of the total of nucleotides. The most abundant organic base was total creatinine. The content of betaine was poor and TMAO were trace in content. The main organic acids were succinic, propionic, butyric and valeric acid. Small amount of glucose, fructose and inositol were detected and ribose and arabinose were trace in content $K^+,\;Na^+,\;PO_4^{3-}\;and\;Cl^-$ were found to be the major ions and small amount of $Ca^{++}\;and\;Mg^{2+}$ were deleted. Judging from the results of omission test, the major components which contribute to produce the taste were serine, glutamic acid, lysine, arginine, tyrosine, phenylalanine, IMP, $Na^+,\;K^+\;and\;PO_4^{3-}$.