• Korean journal of food and cookery science
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• v.17 no.1
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• pp.60-64
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• 2001

Chemical compositions and texture of Allium senescens that is one of Korean indigenous culinary herbs were analyzed. The contents of carbohydrate and calorie were higher than those of Chinese chive. Proline, glutamine, valine, leucine and threonine were the major total amino acids in white and green portions of Allium senescens leaves. Methionine and cysteine were identified in white and green portions of Allium senescens leaves. The values of sodium and iron in Allium senescens were lower than in Chinese chive. Trace amount of selenium was also detected in Allium senescens leaves. The C$_{20:5}$ and C$_{20:6}$ were identified in leaves of Allium senescens. As a result of Rheometer analysis and sensory evaluation, texture of Allium senescens was more tender than that of green portion of Chinese chive leaves.

• Journal of Mushroom
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• v.19 no.3
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• pp.184-190
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• 2021

With the development of sawdust medium cultivation technology, Lentinula edodes (shiitake mushroom) has become the most extensively produced and consumed mushroom globally. In this study, the approximate composition, nutritional components, and bioactive compounds of L. edodes were analyzed and compared for the five sawdust-cultivated shiitake mushrooms cultivars namely Sanjo701ho, Sanjo707ho, Sanjo715ho, Chamaram, and L808. The approximate range of the composition of freeze-dried shiitake mushrooms was 4.06-5.92 g/100 g of ash, 0.75-1.02 g/100 g of crude fat, and 21.24-29.15 g/100 g of crude protein. Sanjo701ho had the highest trehalose content (9.60±0.08 g/100 g), total polyphenol content (3.49±0.04 mg GAE/g), and total flavonoid content (1.33±0.03 mg QE/g) among the other shiitake mushroom cultivars. The total amino acid content was as follows: glutamic acid>aspartic acid>leucine. Glycine, alanine, valine, isoleucine, leucine, and phenylalanine contents were significantly decreased in the following sequence: Sanjo707ho, Sanjo715ho, Sanjo701ho, Chamaram, and L808. Crude protein, trehalose, and six types of amino acids were identified as classification indicators for the five cultivars of sawdust-cultivated shiitake mushrooms.

• Bulletin of the Korean Chemical Society
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• v.31 no.7
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• pp.1869-1874
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• 2010

By reducing PVP with $H_2NOH$.HCl and NaOH 2:2:1 mass ratios in aqueous ethanol, poly-N-vinyl pyrrolidone oxime [PVPO] was prepared with 92% yield. Applying the sol-gel concept, orthosilicic acid [OSA] was made by hydrolyzing TEOS with ethanol in 1:0.5 molar ratios using 1 N KOH aqueous solution as a catalyst. The OSA + PVPO + $_L$-Valine ($\alpha$-amino acid) were mixed with pure ethanolic medium in 1:2:2 mass ratios and refluxed at $78^{\circ}C$ and 6 pH for 6.5 h. A white residue of poly-N-vinyl pyrrolidone oximo-L-valyl-siliconate [POVS] appeared after 5 h. The heating of reaction mixture was stopped and the contents were brought to NTP. The residue formation of POVS was intensified with lowering a temperature and completely solidified within 5 h, was filtered using a vacuum pump with Whatmann filter paper no. 42. The residue of POVS was washed several times with 20% aqueous cold ethanolic solution and dried in vacuum chamber at $25^{\circ}C$ for 24 h. The MP was noted above $350^{\circ}C$. Structural and internal morphology were analyzed with IR and $^1H$-NMR, and SEM respectively. A drug loading and transporting ability of the POVS in water and at pH = 5 and 8 was determined chromatographically.

• Microbiology and Biotechnology Letters
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• v.20 no.1
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• pp.85-90
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• 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.

• YAKHAK HOEJI
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• v.33 no.2
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• pp.129-139
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• 1989

New diamide chiral stationary phases of four systematically substituted optically active N-(N-benzoyl-L-amino acid)-anilide synthesized from L-valine, L-leucine, L-isoleucine, and L-phenylalanine were described. The behaviors of these diamides as optically active stationary phases for the separation of N-trifluoroacetyl-D,L-amino acids were examined with respect to separation factors(${\alpha}$) and thermodynamic properties of interaction. The separation of twelve N-trifluoroacetyl-D,L-amino acid isopropyl esters were improved by the order of N-(N-benzoyl-L-leucyl)-anilide>N-(N-benzoyl-L-isoleucyl)-anilide>N-(N-benzoyl-L-valyl)-anilide>N-(N-benzoyl-L-phenylalanyl)-anilide. Eight amino acid derivatives with non-polar R-group and threonine, serine, aspartic acid, and glutamic acid enantiomers were separated on N-(N-benzoyl-L-leucyl)-anilide as chiral stationary phase with good separation factor between 1.07-1.25. The separation factors decreased with respect to increasing column temperature. Possible working temperature of diamide phase was between $130-190^{\circ}C$ for N-(N-benzoyl-L-phenylalanyl)-anilide and $130-180^{\circ}C$ for other three diamide phases. The differential Gibb's free energy (${\Delta}{\Delta}G$) of enantiomers was in the range of -100--180 cal/mol for ten amino acids and -40--60 cal/mol for alanine and aspartic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.108-114
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• 2017

This study was performed to evaluate the characterization of fermented mulberry leaf using Bacillus subtilis by focusing on protein degradation and antioxidant activity. The crude protein and total amino acid compositions of mulberry leaf were 21.40% (w/w) and 105.06 mg/g, respectively. The pH level decreased sharply in mulberry leaf extracts fermented using B. subtilis, in accordance with an increase in bacteria cell populations (9.49 log CFU/mL) during 36 h of fermentation. The protease activity of mulberry leaf increased to 97.45 units/mL after 5 days of fermentation. After fermentation, free amino acid contents in fermented mulberry leaf increased from $486.91{\mu}g/g$ to $644.35{\mu}g/g$ due to considerable elevation of isoleucine (6-fold), alanine (4.67-fold), leucine (4.52-fold), and valine (4.21-fold). The DPPH radical scavenging activity of fermented mulberry leaf also increased from 25.93% to 73.22% after 5 days of fermentation. These results suggest that mulberry leaf fermentation using B. subtilis can improve nutritional quality and antioxidant activity.

• Food Science and Preservation
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• v.23 no.7
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• pp.1042-1049
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• 2016

This study was conducted to investigate and compare the characteristics of acetic acid fermentation in detoxified Rhus verniciflua vinegar (DRV) produced by different yeast strains. The DRVs were prepared by static acetic acid fermentation using six different yeast strains (Saccharomyces cerevisiae Fermivin, Pichia kudriavzerii N77-4, Hanseniaspora pountiae HP1-2, Candida tropicalis Y447, Wickerhamomyces anomalus N43-8, and Pichia kluyveri Frootzen). Alcohol content of the S. cerevisiae Fermivin fermented DRV was highest 16.07%. Among the yeast strain DRVs, there were significant differences in alcohol content, but all alcohol levels were 11%. Moreover, there were differences in pH and titratable acidity of the DRVs. The organic acid content of the DRVs ranged from 35.88 to 55.49 mg/mL and there were significant differences among the yeast strain DRVs. Essential free amino acids, particularly glutamic acid, alanine, leucine and valine, were detected in each of the 6 DRVs. Electronic nose analysis revealed that three different volatile chemical patterns were present in the 6 DRVs. The results indicate that yeast strains with different characteristics can produce vinegars with different characteristics.

• Food Science and Industry
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• v.40 no.2
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• pp.83-89
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• 2007

저온발효와 고온발효에 의하여 만들어진 민속주를 증류하여 알콜돗를 45%로 같이 맞추어 성분함량을 비교하였다. 발효온도에 따른 환원당의 함량을 나타내고 있으며 저온발효 민속주는 15 mg/100 mL, 고온발효 민속주는 5 mg/100 mL로 나타났다. 즉 저온 발효에서 환원당의 양이 많았으며, 그러나 시중에 판매되고 있는 소주보다는 낮은 경향을 보였다. 향기 성분에 생성과정에 영향을 주는 Fusel alcohol을 볼 때 반적으로는 발효액에 아미노산이 없는 것보다는 많을 수록 많은 양의 fusel alcohol을 생성되기는 하지만, fusel alcohol을 생성하기위한 조건은 효모의 종류, 발효조건, 발효온도, 발효액의 조성 등의 복잡한 인자가 관련된다. 본 연구에 제조한 발효주를 소주의 아미노산과 비교할 때 아미노산 함량이 전반적으로 20-100도 낮은 함량치로 나타났다. 한약재 첨가로 인하여 면역증강, 살세포 반응 억제효과, 기능성 전통주로 좋은 발효주로 인정되지만 한약재특유의 강한 향기를 약화시키는 연구가 금후에 보완되어야 한다고 본다. 발효온도에 따른 아미노산의 함량은 저온발효 조미주에서 cysteine, valine, mrthionine, isoleucine, phenylalanine이 많았으며, 고온발효 조미주에서는 serine, glycine, leucine이 많았다. 한 alanine, tyrisine, lysine은 고온발효주에는 있으나, 저온발효주에서는 나타나지 않았다. 그러나 저온발효주와 고온 발효주 모두 시중에 판매되고 있는 소주보다는 아주 낮은 경향을 보였다. 저온발효와 고온발효에 의하여 만들어진 민속주를 증류하여 알콜 도수를 45%로 같이 맞추어 성분함량을 비교하였다. 발효온도에 따른 환원당의 함량을 나타내고 있으며 저온발효 민속주는 15 mg/100 mL, 고온발효 민속주는 5 mg/100 mL로 나타났다. 즉 저온 발효에서 환원당의 양이 많았으며, 그러나 시중에 판매되고 있는 소주보다는 낮은 경향을 보였다. 아미노산 실험에서는 소주와 45% 고온 발효주를 비교 할 때 serine, glycine, cysteine, methionine, phenylalanine 등은 100배, alanine, valine, isoleucine 80배, ammonia 20배 낮은 수치를 나타냈다. OD 측정의 실험결과 또한 control과 비교시 40% 발효주에서는 10배, 45% 고은 발효주에서는 100배 낮은 측정치가 나타났으므로 한약재의 색소성분을 휘발시키는 기술이 요구된다고 본다. 항균성실험에서 항균성 측정은 06 cm paper disk agar diffusion법을 이용하였으며, 43%의 발효주와, 45% 고온 발효주가 항균력이 가장 강력한 0.95 cm의 영향을 나타냈다. 사용한 사용한 Gram 양성, Gram 음성 균주는 Escherichia coli KCCM 11591를 제외하고는 0.8 - 0.95 cm로 항균력이 강했으며, Gram negitive의 Pseudomonas aeruginosa KCTC 1750 에서는 43% 발효주에는 0.95 cm, 45% 고은 발효주에는 0.95 cm의 항균성을 나타냈으며 관능평가에서도 가장 높게 났다. 관능평가에서는 45% 고온 발효주가 가장 높게 나타났으며, 항산화성 실험에 나타난 저온 45%의 갈색도의 측정과는 항산화성에서는 좀 다른 결과를 나타낸다. 그러나 항균성이 가장 높게 나타난 43-45%와 관능평가에서 가장 높게 나타난 45% 고온 발효주를 볼 때 본 연구에서는 고온 발효주 45%가 가장 우수한 전통주로 조사되었다. 발효주를 소주의 아미노산과 비교할 때 아미노산 함량이 전반적으로 100배 정도 낮은 함량치로 나타났으므로, 한약재 첨가로 인하여 면역증강, 살세포반응 억제효과, 기능성전통주로 좋은 발효주로 인정되지만 한약재특유의 강한 향기를 약화시켜서 부드럽고 은은한 전통발효주의 연구가 금후에 보완되어야 한다고 본다.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.554-569
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• 2018

This study aimed to investigate the physiological characteristics and anti-obesity effects of Lactobacillus plantarum K10. The ${\alpha}-amylase$ inhibitory activity, ${\alpha}-glucosidase$ inhibitory activity, and lipase inhibitory activity of L. plantarum K10 was $94.66{\pm}4.34%$, $99.78{\pm}0.12%$, and $87.40{\pm}1.41%$, respectively. Moreover, the strain inhibited the adipocyte differentiation of 3T3-L1 cells ($32.61{\pm}8.32%$) at a concentration of $100{\mu}g/mL$. In order to determine its potential for use as a probiotic, we investigated the physiological characteristics of L. plantarum K10. L. plantarum K10 was resistant to gentamycin, kanamycin, streptomycin, ampicillin, ciprofloxacin, tetracycline, vancomycin, and chloramphenicol. It also showed higher Leucine arylamidase, Valine arylamidase, and ${\beta}-galactosidase$ activities. Moreover, it was comparatively tolerant to bile juice and acid, exhibiting resistance to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus with rates of 90.71%, 11.86%, 14.19%, and 23.08%, respectively. The strain did not produce biogenic amines and showed higher adhesion to HT-29 cells compared to L. rhamnosus GG. As a result of the animal study, L. plantarum K10 showed significantly lower body weight compared to the high-fat diet group. The administration of L. plantarum K10 resulted in a reduction of subcutaneous fat mass and mesenteric fat mass compared to the high-fat diet (HFD) group. L. plantarum K10 also showed improvement in gut permeability compared to the HFD positive control group. These results demonstrate that L. plantarum K10 has potential as a probiotic with anti-obesity effects.

• BMB Reports
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• v.32 no.4
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• pp.393-398
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• 1999

Acetolactate synthase (ALS) catalyzes the first reaction common to the biosynthesis of L-valine, L-leucine, and L-isoleucine. ALS is the target site of several classes of herbicides, including the sulfonylureas, the imidazolinones, and the triazolopyrimidines. Two forms of ALS (ALS I and ALS II) which have different affinity for Heparin have been separated from etiolated pea seedlings. The substrate saturation curves of both ALS I and ALS II were hyperbolic in contrast to previous reports. The two forms of ALS showed significant differences in their physical and kinetic properties. The values of $K_m$ for ALS I and ALS II were 9.0 mM and 4.8 mM, respectively. The pI values for ALS I and ALS II were determined to be 5.3 and 5.75 by isoelectric focusing, respectively. The native molecular weights for ALS I and ALS II obtained by nondenaturing gel electrophoresis and activity staining were 124 and 244 kDa, respectively. They also exhibited different sensitivity to feedback inhibition by end-product amino acids and inhibition by Cadre, an imidazolinone herbicide.