• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.4
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• pp.401-411
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• 1995

Flavobacterium spp., Pseudomonas spp., and Vibrio spp. were isolated from samples(sediments) of Sagami Bay and Suruga Bay(in Japan) at 810-4,000m in depth. Among isolated strains, Vibvio sp.-86 and sp.-87 strains were identified as barophilic and psychrophilic ones. They grew in 400 atm and showed best growth at 100 atm. Marine bacteria grown at 400 atm were long rod shape and 30 to 50times longer than those grown at 1 atm. which were short rod shape and formed flocks (aggregates). Vibrio sp,-86 strain grew at $5-37^{\circ}C\;and\;0,5-9.0\%\;NaCl\;(3.0\%\;of\;optimum\;concentration),$ while Vibrio sp.-87 strain grew at $1-7\%\;NaCl\;(2,0\%\;of\;optimum\;concentration).$ The fatty acid compositions of Vibrio sp.-86 strain grown at 1 atm were $C_{20}-C_{22:0},\;C_{l6:1},\;and\;C_{16:0}$ in the order of their abundance and at 400 atm the order were $C_{18:1},\;C_{18:0},\;and\;C_{20}-C_{22}$, whereas those of Vibrio sp.-87 strain at 1 atm were $C_{6:1},\;C_{14:1},\;and\;C_{20}-C_{22}$ and at 400 atm the order were $C_{14:1},\;C_{12:0},\;and\;C_{16:1}$ The amino acids compositon of Vibrio sp.-86 strain grown at 1 atm were abundant in the order of aspartic acid, methionine, and glutamic acid and those at 400 atm were abundant in the order of methionine, glutamic acid, and aspartic acid. The amino acids composition of Vibrio sp.-87 strain grwon at 1 atm were abundant in the order of methionine, glutamic acid, and aspartic acid and those at 400 atm were abundant in the order of methionine, glutamic acid, and isoleucine.

• Food Science and Preservation
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• v.9 no.1
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• pp.28-35
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• 2002

This study was conducted to evaluate the quality characteristics of different soy sauces. The soybean sauces brewed tty the A. oryzae koji(SAO), M. pilosus-1 koji(SMP) and the mixture of 50% M. pilosus-1 koji(SAM) during 90 days fermentation. Total nitrogen contents of the SAM, SAP and SMP were 13.6%, 1.15% and 1.22%, respectively. Content of amino type nitrogen in SAM was 0.78%, and the content was higher than those of SAO and SMP. Total free amino acid contents of SAO, SMP and SAM were 533.8, 732.4 and 807.3 mg/100 mL. The highest contents of free, amino acids were glutamic acid(65.20 mg/100 mL) in SAG, alanine(101.42 mg/100mL) in SMP, glutamic acid(130.52 mg/100 mL) in SAM. The highest activities of pretense and ${\beta}$-amylase showed in SAM, and the lowest activities of ${\alpha}$-amylase and glucoamylase were in SAO and SMP respectively. Hue angle values showed 56.3 in SAO, 29.0 in SMP and 32.2 in SAM. Monacolin K contents, as inhibitor of cholesterol bio-synthesis were 6.21 $\mu\textrm{g}$/mL for SMP and 3.10 $\mu\textrm{g}$/mL for SAM, and the inhibitory activities of SMP ane SAM aginst HMG-CoA reductase were 21.5 md 10.2%, respectively. Sensory scores for color, flavor, savory taste and overall taste of SAM was higher than those of SAO and SMP.

• Journal of the Korean Chemical Society
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• v.57 no.4
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• pp.425-431
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• 2013

Oxidation of glutamic acid is performed in aqueous acid media at $30^{\circ}C$ under the kinetic condition [glutamic acid]$_T{\gg}[Cr(VI)]_T$. Effect of combination of micellar catalyst (SDS, TX-100) and promoter (PA, bpy, phen) has been studied. Among the promoters phen accelerates the reaction most in aqueous media. But the rate acceleration is small in the case. Combination of promoter and catalyst produces much better result. Maximum rate enhancement occurs in presence of the combination of bpy and SDS.

• Journal of Microbiology and Biotechnology
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• v.15 no.5
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• pp.919-923
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• 2005

A bacterium capable of poly(${\gamma}$-glutamic acid) production was isolated from nonpasteurized soy sauce. It was judged to be a variety of Bacillus subtilis and designated as B. subtilis C1. B. subtilis C1 produced ${\gamma}$-PGA in the absence of exogenous glutamic acid; therefore, it is a de novo PGA­producing bacterium. The product produced by B. subtilis C1 was characterized by amino acid analysis to be composed of solely glutamic acid. However, the $H^1-NMR$ spectra showed chemical shifts of glycerol protons in addition to those of authentic ${\gamma}$-PGA, indicating that the product is in fact a bioconjugate of ${\gamma}$-PGA. The finding is unique, because the microbial production of ${\gamma}$-PGA bioconjugate has never been reported before. The molecular mass of the product was over 10,000 kDa as determined by GPC, and $97\%$ of the product was D-glutamate, indicating that L-glutamate was converted to its D-form counterpart by B. subtilis C1.

• Journal of Life Science
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• v.14 no.5
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• pp.829-833
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• 2004

The major compositions of Lentinus edodes seasoning(LES) compose of 30.3% of Lentinus edodes fruit body, 18.1 % of anchovy (Engraulis japonicus) powder and 51.6% of sea tangle (Laminaria japonica), prawn and green tea powder and so on were investigated in order to evaluate the nutritional value. Sodium concentration in LES was high up to 5,042.99 mg/IOO g and K, Ca, P, Mg, Fe, Zn, Mn and Cu were followed. There were nineteen total amino acids in LES. The glutamic acid content was high up to 4.62 mg/100 mg and glycine, leucine, alanine, aspartic acid were followed. Among twenty free amino acids, glycine content was high up to 2.37 mg/100 mg and glutamic acid, asparanine, proline, taurin and aspartic acid were followed. The contents of vitamin C in LES was high up to 224.78 mg/100 g and pantothenic acid, vitamin B$_{6}$, niacin, vitamin E, folic acid, vitamin B$_{l}$ vitamin B$_{2}$, vitamin D$_{3}$, vitamin A, vitamin B$_{12}$ and vitamin $K_{l}$ were followed.wed.

• Journal of Bio-Environment Control
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• v.31 no.3
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• pp.170-179
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• 2022

Glutamic acid is a precursor of essential amino acids that play an important role in plant growth and development. It is one of the biostimulants that reduce cold stress damage by stimulating biosynthetic pathways leading to cryoprotectants. This study evaluated the effects of glutamic acid foliar application on Kimchi cabbage under low-temperature stress. There were six treatments, combining three photo-/dark periods temperature levels (11/-1℃ extremely low, E; 16/4℃ moderately low, M; and 21/9℃ optimal, O) with and without glutamic acid foliar application (0 and 10 mg·L^-1; Glu 0 and Glu 10). Glutamic acid foliar application was sprayed once 10 days after transplanting, and then temperature treatment immediately after glutamic acid foliar application was conducted for up to four days. After four days of treatment, abscisic acid (ABA), phaseic acid (PA), dihydrophaseic acid (DPA), and abscisic acid-glucose ester (ABA-GE) contents were higher with Glu 10 treatment than Glu 0 treatment in M treatment. Glucose content was highest in E with Glu 10 treatment (52.1 mg·100 g^-1 dry weight), while fructose content was highest in O with Glu 0 treatment (134.6 mg·100 g^-1 dry weight). The contents of glucolepiddin (GLP), glucobrassicin (GBS), 4-methoxyglucobrassicin (4MGBS), neoglucobrassicin (GNBS), and gluconasturtiin (GNS) were highest among all treatments in E with Glu 10 treatments (0.72, 2.05, 1.67, 9.40 and 0.85 µmol·g^-1 dry weight). After two days of treatment, rapid changes in PA and DPA contents of E with Glu 10 treatments were confirmed, and several individual glucosinolate contents (GLP, GBS, 4MGBS, GNBS, and GNS) were significantly different depending on low temperature and glutamic acid treatment. In addition, the content of fructose was significantly lower than that of O treatment in E and M treatments after four days of treatment. Therefore, although the changes in PA, DPA, glucose, fructose, and individual glucosinolates according to low temperature and glutamic acid foliar treatment were shown. A clear correlation between low temperature and glutamic acid effects could not be evaluated. Results indicated that Brassica crops are cryophilic vegetables, do not react sensitively to low temperatures, and mostly have cold resistance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.681-686
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• 2005

The purpose of this study was to analyze the chemical component of Camellia japonica L. according to picking time. Leaves of Camellia japonica L. were picked in April and May,2003. Free sugars (fructose, glucose and sucrose) and organic acids (citric acid, tartaric acid, succinic acid, acetic acid) were present in the Camellia japonica L. leaf. The contents of total free sugars and organic acids increased as picking time was delayed. The major components of free amino acids were aspartic acid, glutamic acid and histidine, and those of total amino acids were histidine and alanine. The contents of total free amino acids and total amino acids were decreased as picking time was delayed, while the ratio of essential amino acids to the total amino acids increased. The amount of minerals (P, Ca, K, Na and Fe), chlorophyll and total polyphenol increased as picking time was delayed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.923-928
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• 2016

To increase the consumption of head-type kimchi cabbage leaves as fresh food ingredients, the physicochemical composition was investigated depending on leaf parts. Kimchi cabbage leaves were divided into three portions, such as outer (L1), mid (L2), and inner (L3), and their proximate compositions were determined along with dietary fiber, free sugar, organic acid, free amino acid, and mineral contents. Contents of moisture, crude protein, and crude fat were highest in L1, whereas contents of crude ash and carbohydrate were highest in L3 (P<0.05). Calories ranged 24.5~26.5 kcal/100 g with no significant difference among leaf parts, and dietary fiber content of L1 was highest (P<0.05). Fructose, glucose, and sucrose contents were highest in L3 (P<0.05). Citric acid, malic acid, and succinic acid were detected, and contents of citric acid and malic acid were highest in L3, in contrast, succinic acid was highest in L1 (P<0.05). Glutamic acid, constituting over 30% of the total free amino acid contents, was highest in L3, whereas ${\gamma}-aminobutyric$ acid contents were highest in L1 (P<0.05). K, Na, Ca, and Mg were the major minerals in head-type kimchi cabbage, and their contents showed no significant differences (P<0.05). It can be proposed that marketing of head-type kimchi cabbage as a fresh-cut vegetable could be enhanced due to the different quality characteristics of its leaf parts.

• The Korean Journal of Nuclear Medicine Technology
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• v.21 no.2
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• pp.28-30
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• 2017

Purpose Anti-Glutamic acid decarboxylase antibody test (GAD Ab) has been used as a predictor of type 1 diabetes. GAD Ab has also been shown to be highly potent in cerebrospinal fluid (CSF) of patients with suspected diabetic peripheral neuropathy. Recently, it has been known that clinical significance of GAD Ab using CSF is useful for the neurological disorders. However, the reference value of anti-GAD Ab has been provided only for serum. In this experiment, we estimated the reference value of anti-GAD antibody for CSF in neurological patients. Materials and Methods A total of 211 neurological patients were enrolled. Serum and CSF were analyzed by radioimmunoassay (RIA) using commercial RIA anti-GAD Ab kit (RSR, London, United Kingdom). Normal saline was used as the normal CSF control because CSF is most similar to 0.9% normal saline. Results The mean value of normal CSF control was 1.97 U/mL, and two standard deviations (2SD) was 1.44 U/mL. Based on this data, the expected reference range of CSF could be estimated from 0.54 U/mL to 3.40 U/mL Conclusion The reference range of normal CSF control using normal saline obtained with Hoffmann's method. However, there will be a need to validate the CSF reference values using human normal CSF.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.297-302
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• 2008

In this study, Chrysanthemum indicum L. flower tea was prepared according to different pan-firing times (5, 7.5, 10, 12.5, and 15 min) and its quality characteristics were investigated. Total nitrogen and tannin contents increased with increasing pan-firing time, whereas chlorophyll and total amino acid (AA) contents decreased. The total AA contents of the samples ranged from 6,399 to 7,068 mg%, and the highest content (7,068 mg%) was found with the 10 min panfiring treatment. The AAs occurring in the C. indicum L. flower tea included glutamic acid and aspartic acid, which are desirable flavor components. As the pan-firing time increased, antioxidant activity as well as total polyphenol and flavonoid contents increased. The highest total polyphenol and flavonoid contents were found in the 15 min treatment at levels of 13.85 mg tannic acid equiv./g and 9.77 mg catechin equiv./g, respectively. The 15 min pan-firing treatment also had the highest total antioxidant activity at 19.33 mg ascorbic acid equiv. eg/100 g. Finally, based on sensory evaluations, the 10 min pan-fired C. indicum L. flower tea had the best overall quality.