• Preventive Nutrition and Food Science
• /
• v.3 no.4
• /
• pp.368-373
• /
• 1998

Plasma amino acid concentration and Urinary exretion of free amino acids were measured in health female vegetarians(n=20, 19.9 $\pm$0.43 years old ) and age-mateched imnivores(n=20, 21.9$\pm$0.38years old) in Korean. differences infasting plasma amino acid concentrations and plasma aminogram pattern were not spectacular between the vegetarian and omnivore controls. Compared to the omnivores, vegetarians showed significantly lower plasma levels of methionine , phenylalanine, $\alpha$-aminobutyrate, citrulline, phosposerine and tarurine, and significantly higher plasma concentrations of arginine, $\alpha$-aminobutyrate, cirtrulline, phosphosierine and taurine, and significantly higher plasma concentrations of arginine, $\alpha$-aminoadipate, asparagine, aspartate, glutamate and ornithine. Although these differences were statistically significant, they were all within the normal range (21~70% differences )for human adults. Most of the urinary amino acids (nmol/mg creatinine or $\mu$mol/24 hr urine) were excreted to significantly lesser degree in vegetarians than was the case in omnivore controls. For almost every individual free amino acid, plasma concentration did not significantly correlate with urinary excretion level. These results indicate that vegetarians excreted less amino acids in their urine than did dominivores, most probably in an effort to maintain amino acid homeostasis to an altered dietary protein intake level and/or amino acid composition of their diets.

• Korean journal of food and cookery science
• /
• v.23 no.1 s.97
• /
• pp.150-155
• /
• 2007

This work was conducted to obtain a rapid, accurate, and precise procedure for free amino acids analysis in Doenjang with HPLC-OPA (high performance liquid chromatography using-phthalaldehyde) and AAA (automatic amino acid analyzer) methods. Different sample extraction procedures among water, 0.1 M perchloric acid, and 0.1% meta-phosphoric acid were also compared. The optimal extraction solvent was 0.1% meta-phosphoric acid for both the HPLC-OPA and AAA methods. Good recoveries for glycine and methionine were observed using the 0.1% meta-phosphoric acid extraction with HPLC-OPA method. Method precisions (% relative standard deviation) for the free amino acids ranged for 1.62% to 8.27%, in which the HPLC-OPA method with water extraction showed the lowest value at 1.62%. Inhibition rates of the free amino acids in Doenjang were greatest with an addition of NaCI at a 1% concentration.

• Journal of Food Hygiene and Safety
• /
• v.9 no.2
• /
• pp.81-87
• /
• 1994

This study was performed to investigate the detailed lipid content, lipid composition and amino acid composition of Semisulcospira gottschei tissues. Lipids of Semisulcospira gottschei tissues were extracted by the mixture of chloloform-methanol, fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography and the composition of these lipid classes were determined by TLC and GLC. the amino acids in Semisulcospira gottschei tissues was analyzed by the amino acid auto analyzer. The total lipids content was 1.4% and the main components of the total lipids were neutral lipids 67.9%, glycolipids 19.3% and phospholipids 12.8%, respectively. The main fatty acids of total lipids were palmitic acid (20.5%), palmitoleic acid (16.45) and linolenic acid+eicosenoic acid (15.0%) and linoleic acid(13.1%), the main fatty acids of glycolipids were palmitic acid (41.9%), palmitoleic acid (19.7%) and oleic acid (11.7%), and the main fatty acids of phospholipids were linolenic acid+eicosenoic acid (55.1%), oleic acid (17.3%) and palmitic acid (11.4%). The main amino acids were glutamic acid (16.0%) and aspartic acid (11.1%).

• Journal of Nutrition and Health
• /
• v.3 no.2
• /
• pp.87-94
• /
• 1970

The amino acid composition of human and cow's milk represents a standard of reference in infantnutrition. The amino acid compositions determined by automatic amino acid analyzer, Yanagimote Model LC-5. Protein in the human and cow's milk were found to be hydrolyzed to yield free amino acids. Qualitative data for free amino acids in the milk are as follows: 1) Amounts of acidic amino acids such as glutamic and aspartic acid in cow's milk were obserbed to be about 2 times compared with human milk and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of cow's milk. 2) It is much interesting that in the human milk the contents of sulfur-containing amino acids were high comparatively better than cow's milk; cystine was found to be 3 times ana methionine, 2 times. 3) In the human milk a high content of some essential amino acids such as threonine, isoleucine and leucine was demonstrated and a specific flavor sweet amino acids. 4) Large amounts of basic amino acid such as histidine was found to occur in human milk and arginine in cow's milk.

• Korean Journal of Food Science and Technology
• /
• v.1 no.1
• /
• pp.74-77
• /
• 1969

In this study, three kinds of Korean snake wine (50 V% alcohol extracts) were determined by amino acid analyzer and were discussed as follows. 1. Salmosa Ju and Nungsa Ju were composed of 22 free amino acids: cysteic acid, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, valine, methionine, iso-leucine, allo-iso-leucine, leucine, nor-leucine, tyrosine, phenylalanine, ${\beta}-alanine$, lysine, arginine, histidine, trytophan. 2. Doksa Ju were composed of 21 free amino acids which were all same as above except missing histidine. 3. The free amino acid composition were almost identical in Doksa Ju, Salmosa Ju and Nungsa Ju quantitatively. 4. The contents of cysteic acid, glutamic acid, glycine, alanine, valine, leucine and lysine were relatively high, on the other hand, methionine, allo-iso-leucine, nor-leucine, and tryptophan were trace amount in every snake wine. 5. Eleven unknowns of ninhydrin positives were identified in the every snake wine. 6. The free amino acids in snake wines were various in kind as compared with in beer, Japanese sake and Korean Tack Ju. Especially cysteic acid, allo-iso-leucine, nor-leucine and ${\beta}-alanine$ in snake wines were missed in every cereal wine.

• Biomolecules & Therapeutics
• /
• v.8 no.3
• /
• pp.281-284
• /
• 2000

Taurine is one of the essential amino acids for humans and many of mammals. It is produced and contained in fleshes, shells, plants and algae, but has never been found in fungi. We examined six mushrooms for taurine and detected taurine in five of them. Taurine was determined by an automated amino acid analyzer using ion-exchange chromatography, being eluted between phosphoserine as a distinct peak on the chromatogram. Fruit bodies of Flammulina velutipes contained $83\mu$moles/100g fresh wt. the highest level among them, Agaricus bisporos $65\mu$moles, Lentinus edodes $49\mu$moles, Pleurotus ostreatus $9\mu$moles, and Auricularia auricula-judae $20\mu$moles. Taurine was not detected in Ganoderma lucidum. As far as fungi are concerned, this is the first report of the detection of taurine in Basidiomyces.

• Preventive Nutrition and Food Science
• /
• v.14 no.4
• /
• pp.316-322
• /
• 2009

This study was performed to quantitatively analyze free amino acids in the bean sprouts of three different merchants by the parts and the cooking methods in order to evaluate the nutritional and sensory values of bean sprouts. Three merchant bean sprouts were analyzed from total, cotyledon and hypocotyls. Aspartic acid was the most common acid isolated from bean sprouts from all three merchants and was found more in the hypocotyls than the cotyledon. On the other hand, arginine, the second most common amino acid, was found more in the cotyledon than the hypocotyls while valine, the third or fourth most common amino acid in total bean sprout, occurred in a greater amount in hypocotyls than in cotyledons. After cooking, was the most concentrated amino acid in the liquid portion of both boiled bean sprouts and bean sprout soup was glutamic acid. Total bean sprouts from merchant C showed significantly higher contents of the most abundant amino acids, such as aspartic acid, arginine, alanine, serine, glutamic acid, isoleucine, leucine and tyrosine (p<0.05). After cooking, bean sprouts from merchant B showed less of a decrease in amino acid content in the solid parts than the products from merchants A and C. In conclusion, aspartic acid was the major amino acid in bean sprouts, regardless of the source, but after cooking, glutamic acid became the most abundant amino acid in the liquid part. Additionally, the pattern of release of the amino acids from the solid beans to the liquid portion during cooking was different with each merchant.

• Korean journal of food and cookery science
• /
• v.8 no.4
• /
• pp.379-385
• /
• 1992

1. Amino acid compositions were determined by amino acid analyzer. Through the analysis of these samples, it was found that glutamic acid was the most abundant; glycine, aspartic acid, lysine and threonine were rich; and tryptophan and methionine were the limiting amino acid. 2. Albumins, globulins, gliadins and glutelins were extracted from the Kangwon hull, Kangwon rice buckwheat, and wheat. The relative proportions of protein fractions were 52.45 : 10.14 : 16.61 : 20.80% in Kangwon hull buckwheat, 21.10 : 13.80 : 28.40 : 36.70% in Kangwon rice buckwheat and 6.87 : 1.65 : 42.85 : 48.6% in wheat, in the order of albumins, globulins, gliadins and glutelins. 3. Polyacrylamide gel electrophoresis (PAGE) and SDS-polyacrylamide gel electrophoresis (SDS-PAGE) were performed to identify the subfractions of each protein fraction. The electrophoregrams of PAGE showed that the same fractions of both Kangwon hull buckwheat protein and Kangwon rice buckwheat protein had very similar electrophoretic patterns to each other respectively, but there were significant differences in the patterns between buckwheat proteins and wheat proteins.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.42 no.3
• /
• pp.183-187
• /
• 2022

Alfalfa is one of the most useful forage crops worldwide, containing a high level of amino acids that are essential to both human and animal health. However, amino acids and their concentrations may differ between plant parts. Hence, detecting amino acids in different plant parts would be useful in the development of diet supplements. The purpose of this study was to determine the amino acid content in alfalfa leaves, stems, and inflorescences using an amino acid analyzer. Asparagine and glutamic acid were the most abundant amino acids found in stems, leaves, and inflorescences than other amino acids. All parts of alfalfa had low concentrations of cysteine and methionine. All amino acids except asparagine were present in the highest concentration in leaves followed by inflorescences. Leaf had a rich amino acid content, namely asparagine, glutamic acid, leucine, proline, and lysine. However, the stem had a lower amino acid composition than the leaf or inflorescence. Overall, the data showed determining the amino acid content of forages provides a good approach to making animal feed with essential and specific amino acids and preventing excessive inclusion of amino acids.

• Korean Journal of Environmental Agriculture
• /
• v.35 no.2
• /
• pp.104-110
• /
• 2016

BACKGROUND: There is lack of comprehensive compositional data of the amino acid profile of spinach with regard to different cultivars. A more detailed knowledge in this aspect will be of benefit in the future selection of spinach genotypes with improved nutritional quality.METHODS AND RESULTS: The effects of cultivar type (Jeoncheonhu, Sagyejul, Namdongcho and Mustang) and harvest time (79^th, 116^th and 145^th days after sowing or DAS) on the concentrations of free amino acids in field-grown spinach (Spinacia oleracea) were examined. About 35 different free amino acids were detected and quantified by the amino acid analyzer. Glutamic acid and proline were identified as the major amino acids, while α -aminoadipic acid and α-aminobutyric acid were present in much lower concentrations. Spinach constituted 1468.4 mg/100 g total free amino acids (TAA), of which essential amino acids, neutral/acidic amino acids and sulphur containing amino acids constituted around 15, 45 and 2% of the TAA, respectively. The most limiting amino acids among the leafy vegetables - cysteine was recorded only in Mustang harvested at 116 DAS. Free amino acid contents did not differ significantly among the spinach cultivars and also at different harvest times.CONCLUSION: The data show that, either of the spinach cultivars, preferably Mustang harvested on or after 116 DAS can serve as a significant source of nutritionally relevant amino acids to meet the demand of the growing populations.