• Journal of Life Science
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• v.8 no.2
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• pp.181-188
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• 1998

Two distinct ADP-ribosyltransferases, termed Yac-1 and Yac-2 from mouse lymphoma cells were recently cloned and characterized. Yac-1 enzyme possesses ADP-ribosyltransferases activity. In contrast, Yac-2 has significant NAD glycohydrolase activity and may preferentially hydrolyze NAD. Yac-2 possesses a glutamate at position 219 adjacent to the two consdrved glutamic acid residues. To study the effect of Glu-219 on enzyme activities, Glu-219 was mutagenized to Glutamine (E219Q) or alanine (E219A) using a two-step recombinant polymerase chain reaction procedure. Replacing Glu at position 219 with Gln or Ala resulted in 56 (E219Q) or 66% (E219A) reduction in ADP-ribosyltranferase activity. The NAD glycohydrolase activity of Yac-2 protein were not altered by the mutations. These results indicate that Glu-219 in Yac-2 enzyme plays an important role in ADP-ribosyltransferase, but not NAD glycohydrolase activity.

• Journal of Life Science
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• v.14 no.2
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• pp.205-208
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• 2004

The composition of Pleurotus ferulae fruit body (PFF) has been investigated to determine the possible use for medicinal and edible purposes. The nutritional compositions of PFF were as follows; carbohydrate 54.3 g%, crude protein 20.2 g%, moisture 12.5 g%, crude fat 8.0 g% and ash 5.0 g% (w/w). Potassium concentration in PFF was high up to 2,337.0 mg% (w/w) and Mg, Na, Zn, Ca and Fe were followed. There were seventeen amino acids in PFF. The glutamic acid content was high up to 13.65% mol and aspartic acid, glysine, alanine, leucine, arginine, valine and lysine were followed. Since PFF contains major free amino acids such as alanine, phenylalanine, tyrosine and leucine, it will be a favorable food stuff, Vitamin contents of PFF were vitamin A 0.12, vitamin B$_1$ 0.31, vitamin B$_2$ 0.68, vitamin C 7.99, vitamin E 316.88 and vitamin D$_3$ 0.29 mg%. PFF will have a good anti-aging effect due to the high content of vitamin C and E.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.1-6
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• 1982

This study designed to elucidate free amino acid composition and calcium, iron contents in extractive cooking. broth of boiled-dried anchovy. Composition of the free amino acid in boiled-dried anchovy, in large and medium one appeared the same tendency. Abundant free amino acid of boiled-dried anchovy were histidine, alanine, lysine, leucine, glycine and glutamic acid in order. The total free amino acid was greatly extracted from cooking broth when boiled at 30 minutes. Free amino acid, such as histidine, alanine, lysine, leucine and glutamic acid had abundant in cooking broth. The calcium and iron contents in broth were little difference between large and medium one. Calcium and iron contents were highest in cooking broth when boiled at 30 minutes. Panel test on general accetability was very good in the boiling at 30 minutes.

• Journal of Life Science
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• v.16 no.1
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• pp.44-48
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• 2006

The gene for a L-aspartate $\beta-decarboxylase$ (ADC) from Enterococcus faecalis was cloned and sequenced. The gene comprised an open reading frame of 1,611 base pairs, which encodes a protein of 58,960 Da consisting of 536 amino acid residues. The gene was subcloned into an expression plasmid for overexpression of the ADC. The recombinant ADC was produced using E. coli as the host and purified to homogeneity. Our result showed that the ADC may be obtained from bacteria known nucleotide sequence. Thus, we suggest that high value L-alanine might be produced by low value aspartate.

• Microbiology and Biotechnology Letters
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• v.46 no.4
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• pp.416-424
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• 2018

Vinegar was prepared from the fruits produced in Gangwon province, and major metabolite and aroma components were investigated for acetic acid fermentation. In the case of Meoru-Bokbunja vinegar, the ${\text\tiny{L}}$-alanine content was greatly changed by acetic acid fermentation. Acetic acid had the highest content (43%) of total aromatic components, and the contents of ester compounds, such as ethyl acetate and isoamyl acetate, were significantly increased after fermentation. Omija-Makgeolli vinegar produced linalool and hexanoic acid by fermentation, and terpenoid compound was prevalent (41.5%). ${\text\tiny{L}}$-alanine was also increased in Omija-Makgeolli vinegar, similar to that of Meoru-Bokbunja vinegar. Terpene compounds, such as terpinel-4-ol and ${\alpha}$-terpineol in Omija-Makgeolli vinegar, and ethyl acetate in Meoru-Bokbunja vinegar, were identified as major components in each aromatic formulation.

• Food Science of Animal Resources
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• v.43 no.1
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• pp.124-138
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• 2023

This study was carried out to determine the effects of adding pistachio shell (PIS), pomegranate hull (POM), and olive pulp (OP) to the diet on milk amino acid and fatty acid parameters in Awassi sheep. In the study, 40 head of Awassi sheep, which gave birth at least twice, were used as animal material. Sheep were fed a control diet without added byproducts (CON), rations containing PIS, POM, and OP. Milk amino acid profile was determined by liquid chromatography-tandem mass spectrometry, milk fatty acid gas chromatography-flame ionization detection device. There was a dramatic reduction in alanine, citrulline, glutamine, glutamic acid, glycine, leucine, ornithine and alphaaminoadipic acid in the research groups. In the PIS group, argininosuccinic acid, gammaminobutyric acid, beta-alanine and sarcosine; In the POM group, asparagine, gammaminobutyric acid, beta-alanine, and taurine; In the OP group, a significant positive increase was found in terms of alanine, histidine, gammaminobutyric acid, and taurine amino acids. The applications in the study did not have a statistically significant effect on the ratio of short, medium and long chain fatty acids in milk (p>0.05). In the presented study, it was determined that PIS, POM, and OP, which were added to the sheep rations at a rate of 5%, caused significant changes in the milk amino acid profiles. In this change in milk amino acid profiles, the benefit-harm relationship should be considered.

• Applied Biological Chemistry
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• v.15 no.1
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• pp.35-40
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• 1972

The contents of free amino acids in deembryod brown rice of two varieties were investigated by amino acid autoanalizer in relation to specific gravity grade. The analytical methods of free amino acid were also discussed. 1) The lower the specific gravity of the unhulled rice the higher the content of total free amino acids in the deembryod brown rice, and the similar trend appears to hold on each amino acids. 2) Main free amino acids were serine+asparagine, glutamic acid, aspartic acid, alanine and valine, and maximum values of them were 7.3, 5.1, 4.0, 3.4, 0.9mg/100g rice, respectively. They consist about 85% of total free amino acids in most cases. 3) The contents of soluble nitrogen and free amino acids appear to be lower in high protein variety (IR 667) than in low protein variety (Jinhung). The percentage of free amino acid nitrogen to soluble nitrogen, however, appears to be higher in high protein variety (IR 667). 4) Alanine was much lower than aspartic acid in IR 667 having Indica blood while alanine appears to be higher than aspartic acid in Jinhung (Japonica rice) suggesting varietal difference in amino acid metabolism. 5) Threonine peak was overlaped with glutamine, and serine was with asparagine in this study.

• Molecules and Cells
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• v.19 no.2
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• pp.289-293
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• 2005

BAF53 is an actin-related protein that shuttles between nucleus and cytoplasm. In the nucleus, it constitutes an integral component of many chromatin-modifying complexes such as the SWI/SNF, TIP60, TRRAP, and TIP48/49 complexes. BAF53 is essential for growth, but its function remains elusive. BAF53 homologues from yeast to humans have a conserved N-terminal motif, MS_(G/A)(G/A)__(V/L)YGG, which is unique to these proteins. Previously we showed that over-expression of an N-terminal deletion mutant of BAF53 ($BAF53_-{\Delta}N$) reduced the viability of HEK293 and HeLa cells. When we replaced the serine 2 and tyrosine 6 of this N-terminal motif with alanine, over-expression of the alanine-replaced BAF53 strongly impaired the growth of HEK293 cells whereas replacement with aspartate/glutamate had no effect. The alanine-replaced BAF53 mutants also stimulated p53-dependent transcription, in which the SWI/SNF and TRRAP complexes are involved. Our results demonstrate that serine 2 and tyrosine 6 play important roles in BAF53 activity.

• Bulletin of the Korean Chemical Society
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• v.32 no.4
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• pp.1258-1262
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• 2011

A new organogelator, L-Alanine dihydrazide derivative can self-assemble in various organic solvents and turned them into thermally reversible physical supramolecular organogels at extremely low concentrations (< 2 wt %). The gel-sol phase transition temperatures ($T_{GS}$) were determined as a function of gelator concentration and the corresponding enthalpies (${\Delta}H_g$) were extracted. Scanning electron microscopy (SEM) measurements revealed that the interspaces of fiber-like network structures were diminished with the increasing of the LMOG concentration. FT-IR spectroscopy studies revealed that hydrogen-bonding and hydrophobic interaction were the driving forces for the formation of the gels. Based on the data of XRD and molecular modeling, the possible packing modes for the formation of organogelator aggregates were proposed.

• Journal of Nutrition and Health
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• v.10 no.4
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• pp.97-103
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• 1977

Changes of free amino acids as taste compounds during the fermentation of oyster were analyzed by amino acid autoanalyzer. In fresh oyster, taurine, glutamic acid and alanine were abundant amino acids and the amounts of taurine (731mg%, on moisture and salt free base), glutamic acid (365mg%) and alanine (345.4mg% ) were 63.8% of the total free amino acids. Cystine, isoleucine, phenylalanine, leucine and histidine were detected as less abundant free amino acids and the amount of those amino. acids ranged from 5. 5mg% (cystine) to 32.9mg% (histidine). The free amino acids analyzed in this experiment were not changed in composition hut changed in amounts during 124 days of fermentation. Aspartic acid and leucine were continually increased during 124 days of fermentation. Lysine, histidine, threonine, serine, glutamic acid, tyrosine and phenyalanine were increased unlit 68 days of fermentation and than decreased gradually. The increase of arginine, glycine, valine and isoleucine were fluctuated. Taurine were dramatically decreased during the 124 days of fermentation. It is believed that glutamic acid, alanine, lecuine, serine, Iysine and threonine play an important role as taste compounds in fermented oyster because those amino acids were most abundant in fermented oyster.