• 한국축산식품학회지
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• 제34권4호
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• pp.448-456
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• 2014

Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commercial strain (Woorimatdag$^{TM}$) were reared under similar commercial conditions. FDB was separately prepared using male and female birds aged 100 d (six birds of each sex) and analyzed for nucleotide, free amino acid, betaine, carnitine, carnosine, anserine, and creatine contents, and fatty acid composition. The levels of betaine, carnitine and creatine in FDB were not significantly different between the two sexes (p>0.05) in KNC. Carnosine and anserine were not detected in FDB samples. However, FDB from female chickens had significantly higher inosine-5-monophosphate and arachidonic acid contents than did FDB from male chickens. FDB prepared with male KNC contained higher levels of inosine, linoleic acid, glycine, alanine, lysine, and serine (p<0.05). However, glutamic acid, oleic acid, and DHA were present in comparable amounts (p>0.05) in FDB made from male and female KNC. Our findings suggest that the sex of KNC has significant effect on the contents of flavor-related compounds, but not functional compounds.

• Animal Bioscience
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• 제34권10호
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• pp.1684-1694
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• 2021

Objective: This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens. Methods: The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens. Results: The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5). Conclusion: The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.

• 동아시아식생활학회지
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• 제11권3호
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• pp.196-203
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• 2001

This study was conducted to provide basic data for the development of natural seasoning. The quality chatacteristics of water exacts from Pleurotus ostreatus and Lentinus edodes were determind. Also, savory taste, fragrance, color and overall preference was evaluated. The preference test on the seasonings prepared from Pleurotus ostreatus and Lentinus edodes with the addition of sea tangle was also performed. The crude protein content of dried, Lentinus edodes and Pleurotur ostreatus was 20.4% and 30.4% respectively. The total organic acid contents were higher in Plourotus ostreatus than in Lentinus edodes extracts. The total free amino acid adn total nucleotide contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. Three nucleotide, adenosine monophosphate(AMP) , guanosine monophosphate(GMP), xanthine monophosphate(XMP) were found in mushroom seasonings while inosine monophosphate(IMP) was not detected. Pleurotus ostreatus extract showed higher score in savory taste and overall acceptability than Lentinus edodes extract, Pleurotur ostreatus seasoning added with 1% sea tangle and Lentinus edodes seasoning added with 1.5% sea tangle were rated as high in overall quality In a sensory test of foods cooked with mushroom seasoning. It was shown that panels in their twenties well used to the taste of monosodium glutamate while the people in their thirties preferred the specific flavor of the mushroom seasoning.

• Bulletin of the Korean Chemical Society
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• 제28권4호
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• pp.601-606
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• 2007

The chromatographic behaviors of nucleotides (inosine 5'-monophosphate, uridine 5'-monophosphate, guanosine 5'-monophosphate, and thymine monophosphate disodium salts) on a C18 column were studied with different types of ionic liquids (ILs) as additives for the mobile phase in reversed-phase liquid chromatography (RPLC). Three ILs, 1-butyl-3-methylimidazolium tetrafluoroborate ([BMIm][BF4]), 1-ethyl-3-methylimidazolium tetrafluoroborate ([EMIm][BF4]), and 1-ethyl-3-methylimidazolium methylsulfate ([EMIm][MS]), were used. Eluents were composed of water and methanol (90/10%, vol) with the addition of 0.5-13.0 mM of ILs. The effects of the concentration of ILs on retention and separation were investigated and discussed. The results showed that the addition of ILs affects the retention and resolution of the tested compounds. Use of 13.0 mM of [BMIm][BF4] as the eluent modifier resulted in a baseline separation of nucleotides without requiring gradient elution. This study demonstrates that ILs can be potentially applied as a mobile phase modifier in RPLC.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.181.2-181.2
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• 2003

Inosine monophosphate dehydrogenase(IMPDH) catalyzes the $NAD^+$-dependent oxidation of IMP to XMP, the rate limiting step in the de novo biosynthesis of guanine nucleotide. Its critical role at the metabolic branch point in purine nucleotide biosynthesis makes it a useful target in the development of drugs for antiviral and anticancer chemotherapy and in immunosupressant area. Several compound with antiviral activity have been found to be inhibitors of IMPDH. For example, ribavirin, a competitive inhibitor of IMPDH, has broad spectrum antiviral activities against DNA and RNA viruses. (omitted)

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.184.3-185
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• 2003

Inosine 5'-monophosphate dehydrogenase (IMPDH) is a critical enzyme in the regulation of cell proliferation and differentiation. This enzyme catalyzes the $NAD^+$-dependent oxidation of IMP to XMP, the rate limiting step in de novo biosynthesis of guanine nucleotides. Therefore, the biochemical effect of IMPDH inhibition in sensitive cell types is decrease in intracellular guanine nucleotide levels, and the decrease in cellular GTP and deoxy GTP pool levels blocks DNA and RNA synthesis in rapidly proliferating tumor cells. (omitted)

• 한국축산식품학회지
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• 제39권1호
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• pp.93-101
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• 2019

Nucleotides play important roles in numerous intracellular biochemical processes and are used in infant formulas and other dairy products. However, domestic analytical methods for assessing nucleotide content in products have not yet been established, and therefore, methods for determining nucleotide content are urgently required. A rapid and simple analytical method for determining the content of five types of nucleotides in dairy products was improved using solid phase extraction clean-up and high-performance liquid chromatography with diode array detector. The extraction solvent used in the AOAC method was not well dissolved and was changed to hydrophilic EDTA-Na. In addition, the results obtained using the isocratic elution method and a single wavelength were similar to those obtained using the AOAC method, and the time taken for analysis was shortened from 40 min to 25 min. The process of method validation revealed the following parameters: accuracy (84.69%-102.72%), precision (1.51%-6.82%), linearity (0.999), and limit of detection (cytidine 5'-monophosphate, 0.09 mg/L; uridine 5'-monophosphate, 0.11 mg/L; adenosine 5'-monophosphate, 0.12 mg/L; guanosine 5'-monophosphate, 0.11 mg/L; and inosine 5'-monophosphate, 0.14 mg/L). The method was also used to determine the nucleotide concentration in 25 samples (infant formulas, 1.99-29.39 mg/100 g; and cow milk, 0.28-0.83 mg/100 g). The newly improved method was appropriate for analyzing nucleotides in infant formulas and other dairy products faster when compared to conventional methods.

• 한국식품과학회지
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• 제26권4호
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• pp.343-347
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• 1994

한우 7두를 일반적인 방법으로 도축하여 45분 이내에 400V/60Hz와 110V/60Hz에서 각각 1분간 고전압 및 저전압 전기자극후 각각의 전기자극 처리구와 대조구에서 M. Semitendinosus을 취하여 $5^{\circ}C$와 $15^{\circ}C$에서 3일간 저장하며 핵산 관련물질 함량을 조사하였다. 전기자극 처리 직후 근육내의 해당작용이 가속화되어 Adenosine triphosphate Adenosine diphosphate 및 Inosine monophosphate 함량에 유의한 차이가 있었고(p<0.05), 저전압 처리구는 고전압 처리구에 비하여 아데노신화합물의 분해와 이노신 화합물의 생성이 지연되었다. 전기자극후 저장시간이 경과함에 따라 전기자극이 육질에 미치는 영향은 감소되고 저장온도의 영향이 증가되었으며 48시간 후에는 저장온도가 ATP 분해산물인 이노신산 화합물의 함량변화에 미치는 영향이 전기자극에 의한 것보다 커지고 Hypoxanthine 함량은 저장온도의 차이에 의해서만 유의차가 나타났다. 도살 후 72시간까지 고전압 전기자극 처리구와 $15^{\circ}C$로 저장한 저전압 전기자극 처리구의 이노신산 화합물 합량이 대조구에 비해 높게 나타나(p<0.05), 전기자극이 우육의 풍미성분의 생성을 촉진한 것으로 나타났다.

• 한국축산식품학회지
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• 제36권3호
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• pp.369-376
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• 2016

This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.05). Lactic-acid bacteria was absent in both the control and dry-aged pork loins. Dry-aged pork loin contained low moisture and high protein and ash compared to the controls (p<0.05). The pH was higher and cooking loss was lower in dry-aged pork loin compared to that in the control (p<0.05). Flavor related compounds, such as total free amino acid, hypoxanthine, and inosine of pork loin were higher in dry-aged pork loin; whereas, inosine 5'-monophosphate and guanosine 5'-monophosphate were low in dry-aged pork loin than control (p<0.05). There was no difference in carnosine and anserine content between dry-aged pork loin and the control (p>0.05). Dry-aged pork loin had lower hardness and shear force and received higher core in sensory evaluation than the control (p<0.05). According to the results, dry aging improved textural and sensorial quality of pork loin.

• 한국수산과학회지
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• 제50권5호
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• pp.500-505
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• 2017

The nucleotides and their related compounds, including ATP (adenosine triphosphate), ADP (adenosine diphosphate), AMP (adenosine monophosphate), IMP (inosine monophosphate), HxR (inosine) and Hx (hypoxanthine), were nearly identical in oysters Crassostrea gigas from the two culture methods. The K-value was lower than the threshold value such as 11.2-12.1. Although oysters have low amount of IMP, it was detected in this experiment. DPPH radical scavenging activity did not vary significantly with sample amounts (100, 300, and $500{\mu}g/mL$). DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity was 76.0-80.7% compare with the ascorbic acid standard. Superoxide anion scavenging activity reached 49.3% in the rack-and-bag culture sample at $500{\mu}g/mL$. However, the reducing power and $Fe^{2+}$ chelating activity were very low compared with their respective standard. The oyster culture methods did not affect oyster quality in terms of antioxidant activities.