• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1458-1464
• /
• 1999

The whole body of three species of fishes, raw anchovy (Engraulis japonica), big eyed herring (Harengula zunasi), and northern sand lance (Ammodytes personatus) catched at the south adjacent coast of Korea, were analyzed for extractive nitrogen, free amino acids, combined amino acids, ATP and its related compounds quaternary ammonium bases, and guanidino compounds using specimens collected in May and July 1991, and the composition of these nitrogenous components were compared with each other. The contents of extractive nitrogen in anchovy, big eyed herring, and northern sand lance were 633 mg, 601 mg, and 455 mg/100 g, respectively. Thirty-one or thirty-two kinds of free amino acids were found in the extracts of the three species of fishes. Histidine, taurine, alanine, leucine, carnosine, glutamic acid, and lysine were the major free amino acids in every sample. The composition of the major extractive components such as free amino acids, combined amino acids, ATP and its related compounds, TMAO, and creatine in the extracts were similar to each other, but their contents were some different individually.

• Food Science of Animal Resources
• /
• v.42 no.1
• /
• pp.128-141
• /
• 2022

Compared to the conventional farms (CF) rearing of broilers, the rearing management of animal welfare-certified farms (AF) must provide low stocking density, perch, air regulation, and feeding plant-based protein. This study aimed to compare the effects of rearing management in CF and AF on blood parameters, meat quality, and bioactive compound content in Ross 308 broiler chickens at the farm level before transportation to slaughterhouses. Blood and meat samples were obtained at 28-35-dayold chickens from three CF and three AF. In blood samples, low-density lipoprotein cholesterol (p<0.05), triglyceride (p<0.001), glucose (p<0.01), total protein (p<0.001), albumin (p<0.01), and white blood cell (p<0.001) levels as well as the heterophil/ lymphocyte ratio [stress index (SI), p<0.001] were lower in broilers from AF than in CF. In meat samples, shear force (p<0.001, p<0.05), and carnosine contents (p<0.001, p<0.05) in both breast and thigh meat from AF were higher than those in meat from CF. The contents of linoleic acid (p<0.001), α-linolenic acid (p<0.001), and eicosapentaenoic acid (p<0.05) were higher in the samples from AF than those from CF. This study reveals that such differences are influenced by the different rearing factors in nutrition, housing, and management practices between CF and AF. Supplementation of plant-based protein and enough space to move due to lower stocking density accounts for the large differences between them. These results can be used as preliminary data showing that the AF system reduces the SI and enhances carnosine and polyunsaturated fatty acids levels in chicken meat at the farm level before transportation.

• Journal of Pharmaceutical Investigation
• /
• v.25 no.2
• /
• pp.137-143
• /
• 1995

The peptide transporter can be utilized for improving the bioavailability of compounds that are poorly absorbed. Characterization of the dipeptide uptake into the human intestinal epithelial cells, HT-29 was investigated. The uptake of tritiated glycylsarcosine $([^3H]-Gly-Sar,\;0.1\;{\mu}Ci/ml)$ was measured in confluent or subconfluent HT-29, Caco-2, and Cos-7 cells. Uptake medium was the Dulbecco's Modified Eagle's Media (DMEM) adjusted to pH 6.0. Both HT-29 and Caco-2 cells expressed the dipeptide transporter significantly (p<0.005) but Cos-7 did not. Certain portions of passive uptake were observed in all three cell lines. Uptake of Gly-Sar was largest at 7 days after plating HT-29 cells with significant inhibition with 25 mM cold Gly-Sar (p<0.05). but expression ratio of the dipeptide transporter was 0.7, suggesting lower expression. The effect of pH on Gly-Sar uptake was not significant in the range of pH 6 to 8. Gly-Sar uptake was also inhibited with 50 mM carnosine, 25 mM Gly-Sar, and 35 mM cephalexin significantly (p<0.05). From above results the dipeptide transporter was expressed well in HT-29 cells and was similar to that in the small intestine, suggesting that large amounts of mRNA of the transporter from the cells can be obtained.

• Bulletin of the Korean Chemical Society
• /
• v.15 no.8
• /
• pp.673-679
• /
• 1994

$^1H$ NMR spectra of imidazole, 2-and 4(5)-methylimidazole, histamine, L-histidine, L-histidine methyl ester, N${\alpha}$-acetyl-L-histidine, and L-carnosine coordinated to the paramagnetic undecatungstocobalto(II)silicate ($SiW_{11}Co$) and undecatungstonickelo(II)silicate ($SiW_{11}Ni$) anions are reported. For these complexes the ligand exchange is slow on the NMR time scale and the pure resonance lines of the free ligand and the complexes have been observed separately at room temperature. Two different complexes are formed, depending upon which nitrogen atom of the imidazole ring is coordinated to the cobalt or nickel ion of $SiW_{11}M$. Thus the NMR spectrum of a $D_2O$ solution containing a ligand and $SiW_{11}M$ consists of three sets of lines originating from the free ligand and two complexes. All NMR lines of the $SiW_{11}Co$ complexes have been assigned unequivocally using the saturation transfer technique. The temperature dependence of some spectra are also reported. The NMR spectra of some complexes show that the internal rotation of the substituent on the imidazole ring is hampered by the heteropolyanion moiety even at room temperature.

• Food Science of Animal Resources
• /
• v.36 no.3
• /
• pp.369-376
• /
• 2016

This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.05). Lactic-acid bacteria was absent in both the control and dry-aged pork loins. Dry-aged pork loin contained low moisture and high protein and ash compared to the controls (p<0.05). The pH was higher and cooking loss was lower in dry-aged pork loin compared to that in the control (p<0.05). Flavor related compounds, such as total free amino acid, hypoxanthine, and inosine of pork loin were higher in dry-aged pork loin; whereas, inosine 5'-monophosphate and guanosine 5'-monophosphate were low in dry-aged pork loin than control (p<0.05). There was no difference in carnosine and anserine content between dry-aged pork loin and the control (p>0.05). Dry-aged pork loin had lower hardness and shear force and received higher core in sensory evaluation than the control (p<0.05). According to the results, dry aging improved textural and sensorial quality of pork loin.

• Korean Journal of Pharmacognosy
• /
• v.39 no.4
• /
• pp.290-294
• /
• 2008

The objective of this study is screening the anti-oxidative effects of several plant MeOH extracts against oxidative stress in Neuroblastoma cell. Oxidative stress has been implicated in the pathogenesis of many neurotoxicity, neurodegenerative disorders and cell death. This oxidative stress is generated by ROS (Reactive Oxygen Species) such as nitric oxide, nitrogen dioxide, peroxyl, superoxide ($O_2^-$), hydroxyl, alkoxyl. So, in the present study, we induced oxidative stress by treatment of sodium nitroprusside (2.5 mM) in human neuroblastoma SH-SY5Y cell which was treated samples before 24hr, and cell viability was measured by MTT reduction assay. Of those tested, the extracts of Paeonia japonica (roots), Eucommia ulmoides (炒)(barks), Paeonia japonica (曝乾)(roots), Phyllostachys bambusoides (stems), Polygala tenuifolia (去心, 炒)(roots), Paeonia japonica (roots), Polygala tenuifolia (roots), Machilus thunbergii (barks), Mallotus japonicus (leaves), Poria cocos (whole), Sophora flavescens (roots), Angelica tenuissima (roots), Angelica gigas (當歸尾)(roots) showed anti-oxidative effects[$EC_{50}$<15.20 ${\mu}g$/ml(Carnosine:Positive control)]in dose dependent manner.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.3
• /
• pp.364-370
• /
• 2006

To evaluate the potential possibility of Lentinus edodes as an a sauce ingredient of sauce, the physicochemical and sensory characteristics of Lentinus edodes and Agaricus bisporus brown sauce were compared. The same mother sauce was used to prepare the for preparation of two different types of sauce was the same. The contents of moisture, crude protein, and crude ash were not different. However, crude fat content was higher in Agaricus bisporus brown sauce and carbohydrate content was higher in Lentinus edodes brown sauce. The amounts of total free amino acids were 1,236.45 mg% in Agaricus bisporus brown sauce and 791.73 mg%, respectively in Lentinus edodes brown sauce. Major free amino acids in both sauces were glutamic acid, alanine, aspartic acid, and arginine. Amino acid derivatives content was higher in Lentinus edodes brown sauce (644.55 mg%) than in Agaricus bisporus brown sauce (595.87 mg%). Major amino acid derivatives were ammonia, taurine, and carnosine in Agaricus bisporus brown sauce and sarcosine, ammonia, -amino isobutyric acid, and phospho ethanolamine in Lentinus edodes brown sauce. The L, a and b values of Lentinus edodes brownumsauce showed a higher tendency those of Agaricus bisporus. The viscosity of Agaricus bisporus brown sauce and Lentinus edodes brown sauces were 1976.67 cP and 2686.67 cP, respectively. The sensory score of color was not different between the both sauces, but those of flavor, taste, and viscosity of Lentinus edodes brown sauce were higher than those of Agaricus bisporus brown sauce. Especially, the sensory evaluation score on the flavor of Lentinus edodes brown sauce (7.6) was recorded higher than that (5.1) of Agaricus bisporus brown sauce. From the As a results, the overall acceptability of Lentinus edodes brown sauce was judged to be superior to than that of Agaricus bisporus brown sauce.

• Food Science of Animal Resources
• /
• v.35 no.1
• /
• pp.114-120
• /
• 2015

The aim of this research was to compare the bioactive compound content and quality traits of breast meat from male and female Korean native ducks (KND) and commercial ducks (CD, Cherry Valley). Meat from three 6-wk old birds of each sex from KND and CD were evaluated for carcass and breast weights, pH, color, cooking loss, shear force, and bioactive compound (creatine, carnosine, anserine, betaine, and L-carnitine) content. KND showed significantly higher carcass weights than CD whereas no such difference (p>0.05) was found between male and female ducks. The breed and sex had no significant effects on the breast weight, pH value, and shear force. However, KND had significantly lower cooking loss values than did CD. Creatine, anserine, and L-carnitine contents were significantly higher in KND than in CD and were predominant in female ducks compared to males. The results of this study provide rare information regarding the amounts and the determinants of several bioactive compounds in duck meat, which can be useful for selection and breeding programs, and for popularizing indigenous duck meat.

• Journal of Animal Science and Technology
• /
• v.62 no.3
• /
• pp.321-333
• /
• 2020

Beef quality is influenced by the fattening period. Therefore, meat metabolomics profiles from the different fattening periods (e.g., short-term vs. long-term) were analyzed for identify potential indicators using nuclear magnetic resonance. Additionally, blood, free fatty acid, sensory, and mineral compositions in Korean steers were determined. Blood, free fatty acid, and mineral concentrations showed significant differences between short-term and long-term groups that were fed different diets. However, there were no sensory differences in the two fattening groups. Additionally, the metabolic profiles of meats were clearly separated based on multivariate orthogonal partial least square discriminant analysis. Six metabolites of variable importance in the projection plot were identified and showed high sensitivity as candidate markers for meat characteristics. In particular, lactate, carnosine, and creatine could be directly linked to scientific indicators of the fattening stage (31 vs. 28 mo) of meat. Our findings suggest that the metabolomics approach could be a powerful method for the detection of novel signatures underlying the managing period of beef.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.6
• /
• pp.1019-1025
• /
• 2015

The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at $4^{\circ}C$ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.