• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.496-501
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• 1999

Albinism is a phenomenon that color of the body surface is changed to white orfaint brown from the specific color to the species by difficiency of pigments due to mutation or disease. This study was undertaken to investigate the experimental basis on the appearance of albinism in cultured flounder Paralichthys olivaceus. The skin and muscle from the normal and albinic flounder were used by measuring contents of amino acid free amino acid. The results were summarized as follows: Contents of amino acid in theskin and muscle are different from normal and albinic flounder. Phenolic and sulfuric amino acids in the skin of normal flounder were 2 times those of albinic ones. Especially tyrosine contents of the skin in normal flounder were 24 times higher than those. Methionine was 26 times higher than those Phenylalanine was 1.6 times higher. In free amino aicd phosphoserine and phosphoethanolamine were a little higher than that ones. The melanin formation of the skin in flounder was affected by substrates such as phenolic amino acid and cofactor such as sulfuric amino acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.576-580
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• 1993

An attempt was made to investigate the chemical compositions of the three plant types such as runner type(Yeoju landrace), semi-Spanish type(Suweon 15ho) and Spanish type(Wasedairu) of peanut. The proximate compositions were lipid 44.25~46.48% and protein 22.54~25.42% in various plant types of peanut, respectively. And the contents of purified free and bond lipids were 43.71~45.44% and 1.74~3.12%, respectively. The predominant fatty acids were oleic, linoleic, palmitic and arachidic acid in the free lipid, and linoleic, oleic and palmitic acid in t도 bond lipid. Pattern of 16 amino acid compositions in three plant types of peanut was shown to be similarity. Major amino acid were glutamic acid(75.30~104.66mg/g), arginine(57.30~74.27mg/g), aspartic acid(41.44~63.05mg/g) and leucine(30.80~39.00mg/g). The richest mineral contained in three plant types of peanut was noticed to be K and followed by Mg, Ca and Na. The lead content was below the authorized tolerance limits.

• Korean Journal of Human Ecology
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• v.8 no.1
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• pp.25-31
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• 2005

Chemical components of the physiological activity substance in Zizyphus jujuba seed were analyzed for the use as an functional processed products. The proximate compositions of Zizyphus jujuba seed were carbohydrate 89.40%, moisture 8.23%, crude protein 1.22%, crude fat 0.65% and crude ash 0.50%, respectively. the richest mineral contained in Zizyphus jujuba seed was Mg(198.3mg/100g), followed by Mn(113.0mg/100g), K(100.2mg/100g), Ca(25.3mg/100g), P(25.6mg/100g_, Fe(23.5mg/100g), Zn(18.7mg/100g), Cu(7.4mg/100g) and Na(5.3mg/100g). Total amino acid contents of Zizyphys jujuba seed were 1103.12mg/100g, and the major amino acids were proline(235.17mg%), aspartic acid(175.941mg%), gltamic acid(101.46mg%), leucine(50.27mg%), serine(47.71mg%), aspartic acid(47.27mg%), glycine(41.60mg%) and lysine (33.78mg%), respectively. The amount of free amino acids in the protein of Zizyphus jujuba seed were 178.62 mg/100g, and the major free amino acids were proline(121.30mg%), alanine(6.01mg%), valine(2.63mg%) and arginine(2.04mg%), respectively. The compositions of major total fatty acid in the lipid Zizyphus jujuba seed were C18:2(n5c) 28.72%, C18:1(n9t) 23.76%, C18:1(n9c) 13.45%, C16:0 13.45% and C20:5(n3) 1.77% in order, respectively.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.191-196
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• 2007

We investigated radical scavenging effects and protective activities of fucoidan and alginic acid, active polysaccharide components from brown seaweeds, against peroxyl radical-induced oxidative stress under in vitro and cellular system. Fucoidan exerted strong radical scavenging effects against nitric oxide (NO) and superoxide anion $(O_2)$. On the other hand, alginic acid did not show inhibitory activity against NO and relatively weak $O_2{^-}$ scavenging effect. Additionally, alginic acid exhibited higher hydroxyl scavenging activity than fucoidan. Both fucoidan and alginic acid significantly enhanced cell viability against oxidative stress induced by 2,2'-azobis(2-amidinopropane)dihydrochloride (AAPH). At $1000{\mu}g/mL$ concentration of fucoidan and alginic acid, the viability was increased from 16.4% to 85.9% and 67.7%, respectively. In addition, fucoidan and alginic acid ameliorated the lipid peroxidation in LLC-PK1 cell induced by AAPH in a dose-dependent manner. In particular, fucoidan showed stronger inhibitory effect than alginic acid in the cellular system. The present study suggests that fucoidan and alginic acid may be promising antioxidants against oxidative stress induced by free radicals.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.580-587
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• 2011

In this study, the effects of gamma-irradiation (1, 2 and 4 kGy) on texture profiles, fatty acid composition, free amino acids and sensory evaluation of dry-fermented sausage were evaluated. The hardness and adhesiveness of irradiated samples were significantly lower (p<0.01) than that of the control, while the gumminess of samples irradiated with 2 and 4 kGy was higher than the other tested samples (p<0.01). The sample irradiated at 4 kGy had a higher saturated fatty acid (SFA) content (C14:0, C16:0, C18:0) and significantly lower (p<0.05) unsaturated fatty acid content (UFA) (C16:1, C18:1, C18:3), trans, n-3 and n-6 fatty acid than the non-irradiated sample. Gamma-irradiation resulted in an increase (p<0.05) in phosposerine, aspartic acid and glutamic acid and a decrease (p<0.05) in glutamic acid in free amino acids. For the samples irradiated at 4 kGy, the sulfur odor and fat pungent flavor were significantly higher (p<0.05) and the moldy odor and moldy flavor were significantly lower than the control sample. In conclusion, gamma-irradiation had a significant effect on the texture profiles, fatty acid composition and sensory evaluation of dry-fermented sausage.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.437-442
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• 1990

Three fractions-neutral lipids, glycolipids and phospholipids were obtained from total lipids in cultivated mushrooms(Pleurotus ostreatus and Pleurotus sajor-caju) and wild mushrooms (Ramaria botrytis and Lactarius volemus), and their lipid compositions and fatty acid compositions were determined by means of silicic acid column chromatography, thin layer chromatography and gas liquid chromatography. The total lipid contents in mushrooms were $0.32{\sim}0.39%$(wet basis). It was found that the contents of phospholipids$(19.4{\sim}47.4%)$ and neutral lipids$(32.1{\sim}51.9%)$ were high, while that of glycolipids$(14.8{\sim}28.7%)$ were low. The main lipid in neutral lipids was triglyceride$(21.2{\sim}38.2%)$ followed by free sterol$(21.0{\sim}21.9%)$, sterol ester$(10.3{\sim}18.6%)$, but the main lipid in neutral lipid of Pleurotus sajor-caju was free fatty acid(34.1%). The main lipid in glycolipids was steryl glycoside$(15.6{\sim}29.4%)$ followed by esterified steryl glycoside$(13.4{\sim}23.9%)$, monogalactosyl diglyceride$(15.6{\sim}24.6%)$. Among the phospholipids, phosphatidyl choline$(36.7{\sim}49.5%)$, phosphatidyl ethanolamine$(20.9{\sim}29.7%)$, phosphatidyl inositol$(18.4{\sim}26.1%)$ were the major components. The major fatty acid of total lipids was linoleic acid followed by palmitic acid, oleic acid. Fatty acid composition was not significantly different among total lipids, neutral lipids, glycolipids and phospholipids contained in tested mushrooms but the main fatty acid in neutral lipid of Ramaria botrytis was oleic acid(48.7%).

• Culinary science and hospitality research
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• v.22 no.6
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• pp.71-77
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• 2016

To determine the nutritional value of domestic tomatoes, the levels of amino acids, amino acid metabolites, and the bioactive compound ${\gamma}-aminobutyric-acid$ (GABA) were analyzed in three domestic tomato varieties (Rafito, Momotaro, and Medison). Eighteen free amino acids were found, and total free amino acid content was 3,810.21~4,594.56 mg/100 g (dry weight). L-glutamic acid (L-Glu) was the most abundant amino acid, ranging from 1,866.60 mg/100 g for Momotaro to 2,417.45 mg/100 g for Medison. The next most abundant amino acids were L-glutamine (L-Gln) and L-aspartic acid (L-Asp). The three tomato varieties had a good balance of all the essential amino acids except tryptophan. Total essential amino acid content was 274.26~472.71 mg/100 g (dry weight). The following amino acid metabolites were found: L-carnitine (L-Car), hydroxylysine (Hyl), o-phosphoethanolamine (o-Pea), phosphoserine (p-Ser), ${\beta}-alanine$ (${\beta}-Ala$), N-methyl-histidine (Me-His), ethanolamine (EtNH2),and L-citrulline(L-Cit). Large quantities of GABA were found in all three varieties: 666.95-868.48 mg/100g (dry weight). These results support the use of these tomato varieties as nutritious food materials.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.263-271
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• 2011

This study was performed to develop duck stock using various nutritional elements in duck bone by the addition of malic acid (0.5%, 1.0%, 1.5% and 2.0%). Moisture contents, b value, and pH were decreased, while the L value, a value, salinity, and sugar contents were increased by increasing the ratio of malic acid. Thirty four types of free amino acid were detected, and the highest individual amino acid content was 1.0%. In a test for different attributes, malic acid content significantly affected properties including color intensity, transparency, acid flavor, savory flavor, acid taste, and savory taste. In the acceptance test, a malic content of 1.0% was preferred for appearance, taste, and overall quality. The optimal malic acid content for maximizing the overall quality of duck stock was 1.0%.

• Journal of Animal Science and Technology
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• v.60 no.7
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• pp.19.1-19.10
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• 2018

Background: A mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold. Results: The isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly. Conclusion: Amino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.69-79
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• 2006

Traditional doenjang with Lentinus edodes added at a concentration of 0, 3, 5 and 10% (w/w) was prepared and its physicochemical characteristics were analyzed during fermentation for 6 months. The moisture content, salt level and pH for doenjang were decreased with increasing addition of Lentinus edodes powder, but crude protein content was increased. Among the free sugars, glucose, galactose, arabinose, sucrose and maltose were identified and quantified, with the first two being the major free sugar. Minerals were detected in the order of Na> K> P> Ca> Mg> Fe while the content of Cu, Mn and Zn exhibited little change. The contents of each amino acid of traditional doenjang with added Lentinus edodes, glutamic, leucine and aspartic acids, had a much higher level. In fatty acid compositions, palmitic, stearic, oleic and linoleic acids were analyzed, with oleic acid being the most abundant fatty acid at $56.4{\pm}0.8\sim57.5{\pm}0.5%$ in all the tested samples. GMP and IMP contents of nucleotides and their related compounds were extremely high. It was thought that these substances contributed to the sweet taste of traditional doenjang with added Lentinus edodes. These results showed the applicability and high quality of traditional doenjang with added Lentinus edodes.