• Journal of Animal Reproduction and Biotechnology
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• v.37 no.1
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• pp.17-26
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• 2022

Alpha-linolenic acid is an important polyunsaturated fatty acid that exhibits anticancer, anti-inflammatory, and antioxidative effects. In this study, we investigated the protective effects of alpha-linolenic acid on the cell proliferation and differentiation of C2C12 cells under essential amino acid-deficient conditions. Different concentrations of alpha-linolenic acid and essential amino acids were added to the growth and differentiation media. The concentrations of 10 µM of alpha-linolenic acid and 2% essential amino acid were chosen for subsequent experiments. Supplementation with alpha-linolenic acid and essential amino acids improved the proliferation and differentiation of C2C12 cells and significantly increased the mRNA levels of catalase, superoxide dismutase, B-cell lymphoma-2, and beclin-1 as well as the protein levels of PPARγ coactivator-1α compared to those in the controls. Moreover, supplementation with alpha-linolenic acid and essential amino acids reduced the levels of phosphorylated H2A.X variant histone, Bcl-2-associated X, p53, and light chain 3 during C2C12 cell proliferation, and increased the expression levels of myogenic factors 4 (myogenin) and 5 during C2C12 cell differentiation. Overall, we determined that alpha-linolenic acid and essential amino acids maintained the cell proliferation and differentiation of C2C12 cells via their anti-oxidative, anti-apoptotic, and anti-autophagic effects.

• The Korean Journal of Mycology
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• v.11 no.2
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• pp.85-89
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• 1983

The aims of this study were to investigate various components and their physiological activities of Sarcodon aspratus (Berk.) S. Ito which grows wildly in Korea, belonging to the family Thelephoraceae. The analysis of the powered carpophore of this fungus by TLC and an amino acid autoanalyzer revealed that it contained twenty-one free amino acids and that twenty­two total amino acids were identified in its acid hydrolysate. These amino acids were also quantified.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.7-13
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• 1978

Changes in contents of general components of comfrey cultured in Korea were experimented and amino acids were analyzed by thin layer chromatography (T.L.C.) and gas chromatography (G.L.C.). The results obtained were as follows; 1. General components of comfrey such as moisture, fat, protein, carbohydrate, crude fiber and total ash were 13.20, 2.22, 22.30, 37.62, 9.38 and 15.06%. respectively, after 60 days growth. 2. The root of comfrey after 60 days contained 6.03% of alanine, 2.24% valine, 10.77% arginine, 2.96% glycine, 4.08% histidine. 1.54% isoleucine, 0.58% cystein, 1.72% methionine, 7.55% aspartic acid, 7.81% glutamic acid and 4.65% lysine in the gas chromatographic analysis of amino acid composition 3. The crude protein was decreased after 60 days of growth whereas the contents of carbohydrate, crude fiber and total ash were increased. 4. The total amount of amino acids in root was greater than that in leaf of comfrey.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.269-277
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• 2008

Amino acid composition in grain of Korean native rice core collections was evaluated to identify the useful genotypes for quality enhancing rice breeding and value-added food development. Large variations were found in the contents of 16 amino acids among 388 genotypes tested with 14.9% of the minimum coefficient of variation (CV), and the contents of methionine and histidine showed the highest CV and the second high, respectively. The average values of total amino acid, total essential amino acid, lysine and threonine contents of Korean native rice collections were almost similar with those of cultivating japonica rice, Saechucheong. Among 388 native core collections Baekkokna, Daesona and Saducho were identified as high amino acid germplasm in total amino acid, total essential amino acid, lysine and threonine contents. And Seoksanjo and Sodujo were identified as low amino acid collections. Rice collections showing purple apiculus color tended to distribute in lower serine, proline, glutamic acid, glycine, alanine, valine, leucine, phenylalanine, arginine, and total amino acid contents compared with those of yellowish apiculus color collections. The glutinous rice collections showed the tendency of higher contents of serine, glutamic acid, alanine, valine and leucine compared with those of non-glutinous collections.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.2
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• pp.66-71
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• 1981

In order to study the decomposition process of glycogen and protein of oyster during fermentation with salt, and the relationship between their breakdown products, the amounts of free reducing sugars and lactic acid were determined, and amino acid compositions were analysed. In addition, the amount of the available lysine which may help us to estimate the reaction of the free reducing sugars with the free amino acids was also determined. Glycogen and protein were gradually decomposed to free reducing sugars and lactic acid, and free amino acids, respectively, and the available lysine was slightly decreased during the fermentation process. Glutamic acid, aspartic acid, lysine and proline were relatively rich in the amino acid com-position of raw oyster protein while amino acids such as tryptophan, methionine, histidine and tyrosine were poor. It was noted that the decreased amino acids in the protein from the fermented oyster were valine, histine, isoleucine and lysine. As a respect to the free amino acids, proline, taurine, glycine, glutamic acid and alanine were abundant in the raw oyster and reached up to $69\%$ of the total fret amino acids. In the fermented oyster, proline, glutamic acid, glycine, alanine, aspartic acid and lysine were prevalently contained and marke about $65\%$ of the total free amino acids. The contents of free amino acids such as lysine, arginine, aspartic acid, glutamic acid, cysteine, isoleucine and tyrosine increased during fermentation while those of taurine, proline and leucine decreased.

• Journal of Environmental Science International
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• v.23 no.2
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• pp.165-170
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• 2014

Despite abundant nutritions, krill is barely used for human consumption. The objective of this study was to investigate the nutritional component and amino acid composition of krill and further utilizes it for food resource. Proximate compositions of krill meal were consisted of crude protein 58.85%, ash 13.89%, crude fat 12.45%, carbohydrate 11.01% and moisture 3.80%. The amount of total amino acid was 54.74 g%, and the major amino acids were glutamic acid (7.71 g%), aspartic acid (6.20 g%), leucine (4.72 g%), lysine (4.41 g%), arginine (6.49 g%) and alanine (3.25 g%), respectively. Total essential amino acid content was 21.87%, and the major amino acids were leucine (4.72 g%), lysine (4.41 g%) and isoleucine (2.90 g%), respectively. Content of total free amino acid in krill meal was 20224.30 mg/kg, and the major free amino acids were taurine (4501 mg/kg), arginine (3130.60 mg/kg), proline (2302.90 mg/kg), alanine (2088.10 mg/kg), glycine (1606.40 mg/kg) and lysine (1197.40 mg/kg). Especially, taurine was the most abundant of all free amino acids. Thus, these data indicate that krill seems to be abundant protein source food.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.579-582
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• 2000

(R,S)-3-amino-n-butanoic acid$(DL-\;{\beta}\;-homoalanine)$ has been kinetically resolved using Alcaligenes denitrificans Y2k-2 as a biocatalyst, which was isolated from soil by enrichment culture, which was carried out with minimal media containing (R,S)-3-amino-n-butanoic acid as a sole nitrogen source. The enzyme which peformed this kinetic resolution assumed to belong to the ${\omega}-transaminase$ family, because A. denitrificans used pyruvate as amino acceptor and its transaminase activity was inhibited by gabaculine, aminooxy acetic acid and hydroxylamine. In whole cell reaction, (R,S)-3-amino-n-butanoic acid was kinetically resolved to the corresponding (R)-3-amino-n-butanoic acid with excellent E (>100) in the presence of pyruvate as an amino acceptor at $37^{\circ}C$. (S-specific) We observed the substrate inhibition for pyruvate at 100mM. In this study, characteristics of transaminase activity of Alcaligenes denitrificans Y2k-2, such as substrate specificity and thermostability, are carried out for the development of (R)-3- amino-n-butanoic acid production system.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.2
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• pp.143-148
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• 2008

Variations of the seventeen amino acids(aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystein, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine) were analyzed in human hair sample by amino acid auto analyzer(AAA). The effect of bleaching and permanent wave manipulation on the amino acid composition of hair were investigated. Hair samples were collected from 10 males in their thirties. Hair samples were treated with 10 mL of 6 N hydrochloric acid at $110^{\circ}C$ for 24 h and analysed by AAA. The results showed that the amino acid content of normal hair(73.9%) decreased to 71.5% and 69.3% after bleaching and permanent wave treatment, respectively. Furthermore, mean contents of lysine and tyrosine in amino acids showed obviously decreased about 25% by permanent wave and bleaching treatment. On the other hand, serine, cystein, leucine and histidine were not changed.

• Journal of KIISE:Software and Applications
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• v.37 no.1
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• pp.74-79
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• 2010

The amino acid composition of a protein provides basic information for solving many problems in bioinformatics. We propose a new method that uses biologically relevant similarity between amino acids to determine the amino acid composition, where the BOLOSUM matrix is exploited to define a similarity measure between amino acids. Futhermore, to extract more information from a protein sequence than conventional methods for determining amino acid composition, we exploit the concepts of spectral analysis of signals such as radar and speech signals-the concepts of time-dependent analysis, time resolution, and frequency resolution. The proposed method was applied to predict subcellular localization of proteins, and showed significantly improved performance over previous methods for amino acid composition estimation.