• Textile Coloration and Finishing
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• v.15 no.2
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• pp.86-92
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• 2003

It is already known that the color of wool fabric dyed with disazo acid dyes could be changed in dyeing process and this is accelerated under alkaline condition. Focus was given to figuring out the mechanism of this color change, through the LC-MS analysis. In this study, no color change was seen in wool fabrics dyed with C. I. Acid Blue 113 under weak acidic, neutral and weak alkaline conditions for 1hour. However, the wool fabrics dyed under weak alkaline condition for a long time over 3 hours fumed reddish orange. When the wool fabrics dyed under weak acidic, neutral and weak alkaline conditions were treated with $0.5g/L\;Na_2C0_3$ solution, all of them turned reddish orange. On the other hand, the color of silk fabrics dyed with C. I. Acid Blue 113 were not changed after the same alkaline treatment. Wool contains cystine and cysteine, whereas silk does not. Due to the reversible reduction/oxidation process of cystine and cysteine in wool dyeing, the C. I. Acid Blue 113 of the dis-azo type is decomposed by reduction and consequently turned them into the reddish orange mono-azo types dye.

• Journal of Mushroom
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• v.20 no.4
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• pp.227-234
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• 2022

This study analyzed Tuber melanosporum, Tuber aestivum,and Tuber magnatum, specifically the content of 𝛽-glucan, amino acids, nucleic acid-related substances, vitamin C, and ergosterol. The 𝛽-glucan content was highest in T. magnatum (20.54%). The free amino acid content was highest in T. aestivum, with the major amino acids being cystine, glutamic acid, and aspartic acid. The total amino acid content was the highest in T. magnatum, the primary amino acids being cystine, glutamic acid, and lysine. The content of nucleotide related compounds was the highest in T. magnatum (5.09 mg/100 g). The highest content of vitamin C (10.15 mg/100 g) and ergosterol (596.91 mg/100 g) was found in T. magnatum, which had the highest useful component content among the three truffles. Additional studies investigating the variation in useful components according to collection time and growth environment are needed.

• Journal of Plant Biology
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• v.17 no.2
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• pp.69-83
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• 1974

To elucidate the relationship between chemical structure and biological activity of alantolactone, and also to investigate the relationship between the growth of cells and the respiration of Chlorella pyrenoidosa affected by alantolactone, alantolactone and isoalantolactone were isolated from Inula helenium L., and di-, and tetrahydroalantolactones were prepared by the hydrogenation. At a concentration of 5$\times$10-5M alantolactone, the growth rate of Chlorella was greatly reduced. The viability of cells was also reduced over 50% within 2 hr at a concentration of 2.5$\times$10-4M alantolactone. However, oxygen uptake was increased by 20% over 3 hr. And 14CO2 production from glucose-1-14C, glucose-6-14C and 14C-acetate-U.L. was also increased by alantolactone. Biological activityof alantolactone was significantly reduced by cysteine, reduced glutathione or cystine but not by tryptophan or histidine. It was detected by spectrophotometrically and by TLC that alantolactone was also reacted with thiols except cystine. The solution of alantolactone reached with thiol gave the UV absorption spectrum of $\alpha$-saturated ${\gamma}$-lactone, and most of SH groups were disappeared by the addition reaction. From the reaction mixture of alantolactone and cysteine, a lactone adduct was isolated and purified. Isoalantolactone had shown similar activity as alantolactone, however, it was appeared that di-, and tetrahydroalantolactones were not only inactive biologically but also in vitro. It was concluded that there was no correlationship between increased respiration rate and mortality of Chlorella. During the respiration TCA cycle was activated, however it was uncertain that the activation of EMP or HMP was also appeared. Alantolactone and isoalantolactone were biologically active compounds but others were inactive. The reactivity of $\alpha$-methylene ${\gamma}$-lactone moiety toward SH group was principally responsible for its biological activity in sesquiterpene lactones.

• Childhood Kidney Diseases
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• v.17 no.2
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• pp.122-126
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• 2013

Cystinuria is an autosomal recessive disease characterized by impaired transport of cystine and dibasic amino acids in the proximal renal tubule, resulting in the formation of cystine stones. It is believed to account for about 1% of all kidney stones and up to 10% of pediatric stones. Here we report a case of cystinuria with multiple renal stones confirmed by genetic mutational analysis. An 8-month-old girl was admitted to AMC with persistent fever and multiple renal stones. A renal sonogram showed multiple stones at the right renal pelvis, right distal ureter, and left renal medullary portion. An approximately 1 cm renal stone was extracted spontaneously, and stone analysis revealed it to be composed entirely of cystine. Cystinuria was confirmed by increased urine dibasic amino acid levels, including cysteine, and genetic mutational analysis showed the patient to be a homozygote for the pathogenic c. 1820del (p.L607fs) of SLC3A1. Despite treatment with oral hydration and urinary alkalinization, and restricted intake of animal protein, the stones increased in size and number. The patient has since been treated with tiopronin.

• BMB Reports
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• v.31 no.1
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• pp.20-24
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• 1998

Thioltransferase, also known as glutaredoxin, is an enzyme that catalyzes the reduction of a variety of disulfides, including protein disulfides, in the presence of reduced glutathione. Thioltransferase was purified from kale through ammonium sulfate fractionation, DE-52 ion-exchange chromatography, Sephadex G-75 gel filtration, and Q-Sepharose ion-exchange chromatography. Its molecular size was estimated to be about 31,000 daltons on SDS-PAGE. The purified enzyme has an optimum pH of about 8.0 with 2-hydroxyethyl disulfide as a substrate. The enzyme also utilizes L-sulfocysteine, L-cystine, bovine serum albumin, and insulin as substrates in the presence of GSH. The enzyme has $K_m$ values of 0.24-0.67 mM for these substrates. The enzyme was partly inactivated after heating at $80^{\circ}C$ or higher temperature for 30 min. The enzyme was stimulated by various thiol compounds such as reduced glutathione, dithiothreitol, L-cysteine, and $\beta$-mercaptoethanol. This is a second example of a plant thioltransferase which was purified and characterized.

• Applied Chemistry for Engineering
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• v.4 no.2
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• pp.254-263
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• 1993

The industry of amino acids has developed for the synthetic methods, zymotechnics from the methods of extraction. In the present, part of amino acids (L-cystine, L-tyrosine, etc.) is manufactured by the methods of extraction, but most of amino acids is produced by synthetic methods, zymotechnics. Among the methods, the synthetic methods use of cyanic acid, which generate a large of waste water by acid or alkali in hydrolysis. In this point of view, improved new synthetic methods are demanded for being the influence of environment. This article Introduces new synthetic methods of phenyl alnine, further more, the recent of research results are introduced to prepare the derivative ${\alpha}-keto$ acids of precursor for preparing more than particular amino acids.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.397-408
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• 2005

This study, consisting of three experiments, was conducted to determine the effects of feeding feather meal (FM), feather meal digest (FMD), L-cystine and methionine hydroxyl analogue (MHA) on taurine content of milk and milk production of Holstein dairy cows. In experiment 1, FM or FMD was supplemented at 0, 1, 3 and 5% of dry matter intake (DMI), respectively. Taurine concentration of 3% FM and 5% FMD treatment were increased by 14% and 220/0, respectively. The 5% FM treatment had a negative effect on milk yield and FM and FMD treatments had no significant or consistent effects on milk fat, protein, lactose, milk urea nitrogen (MUN) and somatic cell count (SCC). In experiment 2, Lcystine or MHA was supplemented at 0, 1, 3, and 5g or ml/d along with 5% FMD, respectively. Milk yield decreased at 3 and 5g or ml Lcystine or MHA supplementation along with 5% FMD. Fat and lactose in milk were not significantly affected by treatments. However, milk protein level increased significantly in the 5 ml HMA with 5% FMD treatment. SCC decreased significantly in 1ml MHA with 5% FMD supplemented treatment but increased in 5g Lcystine with 5% FMD and 5 ml MHA with 5% FMD treatments. Increase of milk taurine concentration of L'cystine with 5% FMD treatments was not significant but those of MHA with 5% FMD treatments were significantly higher than the control. The highest increase of milk taurine concentration was 65% shown in 1 ml MHA with 5% FMD treatment. In experiment 3, 5% FM, 5% FM+3% molasses or 5% FM+3% molasses+l ml MHA was supplemented to the based TMR diet. The molasses treatments (5% FM+3% molasses and 5% FM+3% molasses+l ml MHA) showed significantly higher milk taurine content than the 5% FM treatment. The molasses treatments significantly reduced MUN but increased SCC. It was concluded that FMD is more effective than FM in enriching taurine in milk. Maximum taurine enrichment (65%) in the milk was obtained by supplementation of 5% FMD/DM1+1 ml MHA/d/cow. Molasses supplementation to 5% FM diet increased milk taurine content. However, MHA supplementation in dairy cows increased ruminal escape, gastrointestinal absorption and response of serum methionine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.450-455
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• 2012

In this study, the nutritional components and antioxidant activities of boysenberry were investigated. The values of pH, soluble solids, and total acidity were 3.62, $13.436^{\circ}Brix$, and 1.15%, respectively. Hunter L, a, and b values were 20.14, 13.19, and 3.20, respectively. Proximate compositions were as follows: moisture 79.52%, crude protein 1.08%, crude lipid 0.73%, crude fiber 2.51%, ash 0.62%, and nitrogen free extract 15.54%. Mineral contents of boysenberry were K 219.30, P 46.25, and Ca 39.60 mg/100 g. Regarding amino acid contents, boysenberry was very rich in alanine 75.22 mg/100 g and deficient in cystine 2.83 mg/100 g. Free sugar compositions were as follows: glucose (6.91%) and fructose (5.88%). Contents of ascorbic acid and total phenolics were 79.52 mg/100 g and 39.20 mg GAE/g, respectively. The DPPH radical scavenging activity and reducing power of boysenberry extract were 89.11% and 1.31 (absorbance) at a concentration of 1.25 mg/mL, respectively. Therefore, boysenberry can be utilized as an effective source of functional food substances such as natural antioxidants.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.381-391
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• 2006

The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.

• Food Science and Preservation
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• v.19 no.2
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• pp.263-270
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• 2012

The chemical components and anti-oxidant activities of black currant were investigated. The pH, soluble solid and total acidity values were 3.36, 15.11 $^{\circ}Brix$, and 1.65%, respectively. The Hunter L, a, and b values were 18.20, 5.13, and 1.08, respectively. The proximate compositions were as follows; moisture, 77.64%; nitrogen free extract, 17.41%; crude fiber, 3.08%; crude protein, 1.28%; crude ash, 0.31%; and crude lipid, 0.28%, respectively. The mineral elements were K (177.36 mg/100 g), P (54.74 mg/100 g), and Ca (26.45 mg/100 g). The free sugar components were glucose (7.71%) and fructose (5.88%). The amino acid contents of the black currant were very rich in glutamic acid (105.73 mg/100 g) and deficient in cystine (5.29 mg/100 g). The ascorbic acid and total phenolic contents were 112.19 mg/100 g and 34.48 mg GAE/g, respectively. The ABTS and DPPH radical scavenging activity levels were 99.48% and 89.03% at the 10 and 1.25 mg/mL concentrations. The reducing power and FRAP of the black currant were dose-dependent. Thus, black currant can be an effective source of functional food substances, i.e., natural anti-oxidants.