• YAKHAK HOEJI
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• v.23 no.3_4
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• pp.153-158
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• 1979

Free amino acids in extracts and total amino acids in hydrolysates of eight species of higher fungi were analyzed by an amino acid autoanalyzer. Twenty amino acids were analyzed in eight species of higher fungi. 1) of all free amino acids contained in higher fungi, alanine is the richest, and then comes glutamic acid, serine, arginine, proline and histidine in that order. Of all total amino acids contained in higher fungi, glutamic acid is the richest, and then comes proline, valine, aspartic acid, alanine, leucine in that order. Especially Russula fragilis and Lepiota procera contain large quantity of glutamic acid. 2) Gross contents of free amino acids in the extracts is high in order of Lepiota procera, Phylloporus rhodoxanthus, Russula fragilis, Tylopilus felleus and total amino acids in hydrolysates is high in Phylloporus rhodoxanthus, Lepiota procera, Russula fragilis, Lentinus lepideus. 3) Total amount of essential amino acids in the extracts was high in Lepiota procera, Phylloporus rhodoxanthus, Tylopilus felleus, Xylaria hypoxylon, Lentinus lepideus, Russula fragilis, Lactarius piperatus and Calocybe gambosa and in the hydrolysates of Phylloparus rhodoxanthus, Russula fragilis, Lepiota procera, Tylopilus felleus, Lentinus lepideus, Lactarius piperatus, Calocybe gambosa and Xylaria hypoxylon in that order, respectively.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.53-59
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• 1998

The Rhizobium and Azospirillum spp. were isolated from the root nodules of several leguminous plants and rhizosphere of various paddy rice varieties. The growth of the nitrogen-fixing strains isolated was largely inhibited in yeast extract-mannitol medium (AMA) containing 0.6 M NaCl. In response to osmotic stress, the nitrogen-fixing strains accumulate intracellular free glutamate. The growth and nitrogenase activity of Rhizobium and Azospirillum were increased by addition of osmoprotectants such as proline, glycine betaine, and glutamate during salt stress. Glycine betaine was the most effective among exogenous osmoprotectants tested. In the absence of sodium chloride, nitrogenase activity seem to be slightly decreased by the presence of the proline or glycine betaine. These results revealed that nitrogenase activity was repressed by fixed nitrogens such as proline or glycine betaine.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.275-280
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• 1997

The experiment was carried out to determine Al tolerance ranges of two rice cultivars(Ilpumbyeo and Hyangmibyeo) during germination and early growth. The amount of 0, 300, 600 and 900ppm Al were treated in the germination media. Plant height and root length of rice cultivars were decreased significantly with Al concentration. The reduction of growth was more remarkable in root than in shoot. Germination rates in all Al concentrations were decreased comparing with untreated control. Two rice cultivars were not different in Al concentrations. As Al concentration was increased, chlorophyll content were decreased. Ca and Mg contents in 300ppm of Al treatment were sharply increased. Free proline contents of both rice cultivars grown at the 300, 600, and 900ppm of Al treatments were increased only in the 3 days after Al treatments.

• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

• Journal of Environmental Science International
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• v.11 no.11
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• pp.1173-1181
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• 2002

The present study was undertaken to investigate the effect of low temperature and salicylic acid(SA) on the chilling tolerance of acclimated and nonacclimated cucumber(Cucurmis sativus L.) seedlings. The acclimation phenomenon was characterized in chilling-sensitive cucumber seedlings and found to have a significant effect on the survival and shoot dry weights. The injuries experienced by the acclimated seedlings in the third leaf stage were on average smaller by half than those experienced by the nonacclimated seedlings. Chilling also caused a large increase in the free proline levels, regardless of the acclimation status. Exogenous treatment with SA(0.5mM) resulted in improved growth and survival of the nonacclimated chilled seedlings, indicating that SA induced chilling tolerance and SA and acclimation had common effects. The application of cycloheximide in the presence of SA restored the acclimation-induced chilling tolerance. The elevated proline level observed in the cold-treated and SA-treated plants was more pronounced in the light than in the dark at a chilled temperature, indicating that endogenous proline may play a role in chilling tolerance by stabilizing the water status in response to chilling. From these results it is suggested that SA provided protection against low-temperature stress by increasing the proline accumulation, and pre-treatment with SA may induce antioxidant enzymes leading to increased chilling tolerance.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.421-426
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• 1999

The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inocu-lation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commerical Nur-uk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol isobutyl alcohol and ethyl acet-ate which were known as aroma compounds in Takju were much higher in mash of modified Nuruk than in that of commercial Nuruk or ricd koji. The major organic acids were lactic fumalic and succinic acid in mash of modified and lactic and acetic acid in mash of commercial Nuruk and citric lactic and suc-cinic acid in mash of rice koji. The contents of total organic acids were 5,146mg/L, 1,706mg/L and 1, 388 mg/L in mash of commercial Nuruk rice koji and modified Nuruk respectively. The major free amino acids were glutamic acid alanine proline and histidine in mash of modified Nuruk and glutamic acid proline leucine and histidine in mash of commercial Nuruk and arginine proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090mg/L 12,202mg/L and 7,152 mg/L in mash of modified Nuruk commercial Nurcuk and rice koji respectively. Therefore it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.

• Proceedings of the Korean Society of Crop Science Conference
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• 1991.10a
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• pp.24-25
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• 1991

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.296-301
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• 1992

From the leaves of Ixeris sonchifolia (Compositae), luteolin and its glucoside and apigenin glucuronide were isolated and their structures were characterized on the basis of spectral data. Besides these flavonoids, the composition and relative content of free amino, acids and related compounds, compared to standards determined under identical conditions was also investigated using automatic amino acid analyzer. Major free amino acids were glutamic acid, aspartic acid, serine, proline, valine and arginine.

• The Korean Journal of Zoology
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• v.33 no.2
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• pp.166-174
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• 1990

Gallena mellonella L. was parasitized by the pupal parasitoid, Brachymerica lasus Walker in the laboratory. Haemolymph total protein and carbohydrate concentrations from the hosts parasitized by B. lasus decreased within 1st day following parasitization. However, haemolymph total free amino adds, glycine, proline, arginine, isoleucine, phenylalanie, leucine, valine, glutamk acid, histidine, serine, and tyrosine increased and free amino acids decreased were threonine, aspartic acid, methionine, cysteine, alanine, and lysine.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.253-258
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• 1994

This thesis is to analyze the ingredients of five-fruit tea depending on extraction time as a basic experiment for quality improvement and industrialization of traditional Korean beverage. According to extraction time, the acidity of the tea is 2.4% at 30 minutes, 2.3% at 50 minutes and 1.7% at 70 minutes, and soluble solid is 0.22 g, 0.31 g and 0.41 g. The pH of five-fruit tea, which is 4.70, 4.85 and 4.98 at each time, and total sugar is 54.01 m9, 108.82 m9 and 142.92 mg as extraction time increases. The total amount of free sugars is 1.14 mg, 1.36 mg and 2.17 mg, and glucose, surcose and fructose which are 98.2%, 92.6% and 92.6% of the whole percentage occupy the most part of free sugars. The total free amino acids content increases to 84.94 mg, 99.67 mg and 120.40 mg. The five kinds of amino acids like serine, glutamic acid, threonine, proline and alanine amount to 94.5%, 93.6% and 94.7% at all. she variation in the percentage of free amino acids content in accordance with extraction time is as follows : threonine, extracted for 50 minutes, is reduced considerably and glutamic acid decreases gradually as extraction time increases. When proline is extracted for 50 minutes, it's rate of increase Is most high.