• Title/Summary/Keyword: L-glutamic acid

Search Result 587, Processing Time 0.026 seconds

A Fundamental Study on Utilization of Photosynthetic Bacteria Metabolites (광합성세균 균체대사산물의 자원화에 대한 기초적 연구)

  • Choi, Kyung-Min;Yang, Jae-Kyung;Park, Eung-Roh;Bae, Jin-Woo;Seo, Yong-Ki;Lee, Sung-Taik
    • Journal of the Korea Organic Resources Recycling Association
    • /
    • v.5 no.1
    • /
    • pp.63-69
    • /
    • 1997
  • The role of L-glutamic acid, a precursor of $C_5$ ALA biosynthetic pathway, on the production of 5-aminolevulinic acid (ALA) has been described in cells of Rhodospirillum rubrum N-1. To the Lascelles basal medium the addition of both 30 mM L-glutamicacid and 20 mM levulinic acid (LA) provided to increase the extracellular ALA yield up to 40 fold (76 mg/l). By the addition of both 60 mM glycine and succinic acid, precursorsof $C_4$ ALA biosynthetic pathway, at middle log phase of cell growth ALA yield was increased 27 fold (52 mg/l) although the celt growth was inhibited to a certain extent.

  • PDF

Isolation of Rhodocyclus gelatinosus KUP-74 and its characteristic in ${\delta}-aminolevulinic$ acid production (Rhodocyclus gelatinosus KUP-74의 분리 및 ${\delta}-aminolevulinic$ acid 생산의 특성)

  • Hwang, Se-Young;Choi, Kyung-Min;Lim, Wang-Jin;Hong, Bum-Shik;Cho, Hong-Yon;Yang, Han-Chul
    • Applied Biological Chemistry
    • /
    • v.35 no.3
    • /
    • pp.210-217
    • /
    • 1992
  • A photosynthetic bacterium strain KUP-74 producing high amount of S-amino-levulinic acid(ALA) was isolated from soils, which was identified as Rhodocyclus gelatinosus. After 10 days cultivation under anaerobic-light condition at $30^{\circ}C$, 4 Klux and pH 6.8, 5 mg/l of ALA was formed extracellularly. ALA productions were increased up to 8 mg/l and 12 mg/l in cell cultivations either by the addition of 0.5% glycerol (v/v) or 10 mM of glycine and succinic acid, respectively, using Lascelles basal medium eliminated L-glutamic acid. By cultivation in the presence of 30 mM each D,L-glutamic acids and D,L-glutamines the yield of ALA showing a late induction phenomenon was reached the maximum value of 21 mg/l. Different culture times were needed to generate maximum ALA yields by the addition of initial precursors of $C_4$ and $C_5$ pathways in basal medium, as being 107 h and 262 h, respectively. 40 mg/l yield of ALA was observed by cell cultivation with the basal medium containing each 10 mM levulinic acid(LA) and glycine simultaneously.

  • PDF

Bioavailability and functions of L-glutamic acid (글루탐산의 생체이용률과 기능성)

  • Lee, Kwang-Won;Chun, Su-Hyun;Kim, HeeEun
    • Food Science and Industry
    • /
    • v.50 no.3
    • /
    • pp.93-104
    • /
    • 2017
  • monosodium L-glutamate (MSG), composed of 88% L-glutamic acid (GLU) and 12% Na, is considered as Generally Recognized as Safe. GLU is accounting for 15% of the total amino acid content in our body. Daily GLU intake is large 3.5-10.6 g from food and 1.3 g from food additive. The daily formed GLU in the body, via degradation of the total protein, is 48-50 g (70 kg of male) and the maintained GLU in the body is total bound GLU (1.4-2.0 kg) and free GLU (10 g). About 88% GLU are consumed at digestive tract, and only 12% GLU enter the blood stream. GLU is generally known to precursors of N-acetyl glutamate and glutamine, substrates for protein synthesis, a neurotransmitter (GABA), and the active site of the enzyme. In addition to protein synthesis, GLU has these key functions within the body, thus this amino acid is critical for healthy body maintenance and function.

Identification of Growth Stimulatory Compound in the Mixed Culture of Lactobacillus helveticus YM-1 and Streptococcus thermophilus CH-1 in Milk (Lactobacillus helveticus YM-1 과 Streptococcus thermophilus CH-1의 혼합배양액 중에 함유된 생육촉진물질의 확인)

  • Yoon, Sung-Sik;Yu, Ju-Hyun
    • Korean Journal of Food Science and Technology
    • /
    • v.18 no.6
    • /
    • pp.492-496
    • /
    • 1986
  • A compound stimulatory to the growth of S. thermophilus CH-1 was isolated from the cell-free filtrate of L. helveticus YM-1 in milk medium. The stimulant was identified as a peptide with a molecular weight of approximately 5000 and exhibited positive ninhydrin reaction. Some kinds of amino acids confirmed as aspartic acid, alanine, valine, glutamic acid, lysine, proline, leucine were rich in the stimulatory peptide hydrolysate. Among them, glutamic acid was most abundant. Judging from bioautographic results, glutamic acid and phenylalanine were expected to exert an important role for the stimulation.

  • PDF

Studies on the Changes in Amino acid of Soybean (irradiated) during Fermentation (대두(조사)의 발효에 의한 Amino acid의 변화에 관한 연구)

  • Hur yun Haeng
    • Journal of environmental and Sanitary engineering
    • /
    • v.2 no.3 s.3
    • /
    • pp.13-22
    • /
    • 1987
  • For the amino-N -ratio and N- solubity, irradiated samples were higher than non - irradiated them, that is, 15KGy(l9, 72), 7KGy(l9, 55) of amino-N-ratio were more those of 5KGy(17. 91) and l0KGy(l8, 06). during the fermentation of samples. For the Solubility of nitrogen, irradiated samples were decreased sequencely, such as 10KGy, 7KGy, 15KGy and 5KGy. For the amounts of amino acid, Content of the glutamic acid was the highest in the all samples and the main free amino acids in the Steamed Soybeans Were glutamic acid, proline, arginine, and alanine etc. However the amount of amino acid in the irradiated Sample was notably increased in Comparison with the nonirradiated $(10.8017\%)$ and 7KGy amino acid $(15.4166\%)$ was highest.

  • PDF

The Coagulation Characteristics of Wastewater Using Poly-γ-glutamic Acid (Poly-γ-glutamic acid(PGA)를 이용한 폐수의 응집특성)

  • Kwon, Kwi-bock;Kim, Dong-ha;Kang, Seon-Hong;Sung, Moon-Hee;Park, Chung
    • Journal of Korean Society of Water and Wastewater
    • /
    • v.19 no.3
    • /
    • pp.357-362
    • /
    • 2005
  • Poly-${\gamma}$-glutamic acid (${\gamma}-PGA$), which is extracted from fermented soybeans, is a high molecular weight, adhesive, and negatively charged(anionic) polymer. Recently, ${\gamma}-PGA$ has gained attention due to its potential as polymer. The objectives of this study were to examine the applicability of ${\gamma}-PGA$ as a coagulant and/or a coagulant aid, to evaluate the efficiency of ${\gamma}-PGA$ for the removal of Organic and Ammonium substance in wastewater treatment. The effect of coagulation was evaluated for the removal of SS and organic matter using poly aluminum chloride(PACI) as well as newly developed ${\gamma}-PGA$. The maximum COD removal rate of 63% and the SS of 78% were occurred at the dosage of 50mg/L ${\gamma}-PGA$ only. The most effective removal for particulate and organic matter was occured when both PACI and ${\gamma}-PGA$ were applied at the rate of 20:1(10mg/L PACI and 0.5mg/L ${\gamma}-PGA$). When mixed with PACI, only small portion of ${\gamma}-PGA$ was enough to improve removal efficiencies of organic and particulate matter in wastewater. This result showed the positive potential of ${\gamma}-PGA$ as a new coagulant materials for wastewater treatment.

Comparison of taste ingredients between Long-term aged Korean Ganjang and manufactured brewed Ganjang

  • Kyung Tae JANG;In Sook LEE
    • The Korean Journal of Food & Health Convergence
    • /
    • v.9 no.2
    • /
    • pp.19-24
    • /
    • 2023
  • In this study, we tried to compare and analyze the taste components of Korean Ganjang made by a conventional method on a small scale and aged for 3 years and brewed Ganjang produced by a large company. As a result of the study, a total of 22 types of free amino acids in liver were detected. The main amino acids of Korean Ganjang were glutamic acid, lysine, serine, citrulline, alanine, and leucine, then, the main amino acids of brewed Ganjang were leucine, glutamic acid, aspartic acid, valine, serine, alanine. The content of glutamic acid in the composition of free amino acid was 12133.69 mg/mL, more than twice as much as that of Korean Ganjang. The content of leucine (bitter taste) was 5933.37 mg/mL of brewed Ganjang, which was 2.9 to 7 times higher than that of Korean Ganjang. Overall, the content of glass amino acids with savory, sweet, and bitter flavors was found to be very high in brewed Ganjang (BGS) than in Korean Ganjang (KAS, KBS, and KCS). On the other hand, GABA was 456.43 mg/mL for Korean Ganjang KBS, 3.3 times higher than brewed Ganjang. Brewed Ganjang had higher glucose content, inorganic content, iron (Fe), organic acid lactic acid and acetic acid content than Korean Ganjang. Korean Ganjang was found to contain high saturated fatty acids, calcium (Ca), and sodium (Na).

Synthesis and Properties of 5-Aminosalicyl-L-Aspartic Acid and 5-Aminosalicyl-L-glutamic Acid as Colon-Specific Prodrugs of 5-Aminosalicylic Acid (5-아미노살리실산의 결장표적성 프로드럭 : 5-아미노살리실-L-글루타민산과 5-아미노살리실-L-아스파틸산의 합성 및 성상)

  • Jung, Yun-Jin;Lee, Jeoung-Soo;Kim, Hak-Hyun;Kim, Young-Mi;Kim, Dae-Duk;Han, Suk-Kyu
    • YAKHAK HOEJI
    • /
    • v.42 no.1
    • /
    • pp.5-11
    • /
    • 1998
  • 5-Aminosalicyl-L-aspartic acid (5-ASA-Asp) and 5-aminosalicyl-L-glutamic acid (5-ASA-Glu) were synthesized as new colon-specific prodrugs of 5-aminosalicylic acid (5-ASA), their apparent partition coefficients, and the extent of conversion in the homogenates of tissue and contents of various G.I. Tract segments of rats were evaluated. These prodrugs were stable in the homogenate of tissue and contents of stomach, proximal small intestine (PSI) or distal small intestine (DSI). Release of 5-ASA from 5-ASA-Asp after incubation with the cecal and colonic contents for 8hrs at $37^{\circ}C$ was 18%, and 8%, respectively. No significant conversion of prodrug was observed in the cecal and colonic contents of rats pretreated with kanamycin sulfate, which indicated that microbial enzymes were responsible for the cleavage of these prodrugs.

  • PDF

Assessment of Ethanol Fermentation with Rice Bran by Yeasts (米糠배지에서 酵母에 의한 에탄올 발효액의 평가)

  • 손경현;윤종수;성용분;이강표;김재철;이재흥
    • Microbiology and Biotechnology Letters
    • /
    • v.20 no.1
    • /
    • pp.85-90
    • /
    • 1992
  • Rice bran was employed as a main medium component for ethanol fermentation by Saccharomyces species. Among the several strains of .Saccharomyces yeasts. S. cerevisiae IF0 2346 was selected as the hest strain in view of the interest in the production of ethanol and amino acids. It was found that S. cerevisiae IF0 2346 showed $3\times 10^8$cells/d and 4.7% (v/v) ethanol production after 72 hr cultivation. Although total amount of free amino acids was decreased from 1.099 mg/l to 829 mg/l during the fermentation, glutamic acid. histidine, and isoleucine were increased considerably. With the supplement of 5% glucose to the ferrnentation medium, both ethanol and amino acid production were increased up to 134% and 264%, respectively. compared to the control case. Glutamic. acid, leucine, alanine. phenylalanint:, and valine were the major amino acids in the fermentation broth.

  • PDF