• Food Science and Biotechnology
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• v.17 no.4
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• pp.839-841
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• 2008

The mutagenicity after heating of different sugars (glucose, fructose, galactose, and tagatose) on the non-enzymatic browning reaction in different sugars and glycine model system was investigated. The model system containing 0.2 M glycine and 0.2 M of different sugars in 10 mL water was heated at $150{\pm}5^{\circ}C$ for 30 min. After heating, degree of non-browning reaction intensity and mutagenicity using Salmonella typhimurium TA 98 were examined. Heated glycine model systems containing different sugars increased their mutgenicity ranged from 30 to 372 revertant colonies. After heating for 40 min, mutagenicity was achieved with glycine model systems containing 4 different sugars with by 145, 356, 206, and 369 revertants per plate, respectively. The glycine model systems containing fructose or tagatose were significantly (p<0.05) higher mutagenic activity than glycine model systems containing glucose or galactose after 40 min of heating. The linear regression between Maillard reaction intensity and mutagenic activities (slope=32.38, $R^2=0.93$) indicates that mutagenicity could be fully ascribed to Maillard reaction products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.45-51
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• 1986

Equimolar aqueous solutions of D-glucose and glycine were heated at $50^{\circ}C\;and\;95^{\circ}C$ at pH 6.7. The headspace volatiles and the ether extracts from the reaction mixture were analyzed by gas chromatography and gas chromatography-mass spectrometry using a fused silica capillary column. The major components formed were identified as diacetyl, three furfurals, two pyrroles, one furanone, two pyranones and two amides. In order to elucidate the formation mechanisms of the amides formed front amino-carbonyl reaction, two model systems were adopted. N-butylacetamide were formed as major components from diacetyl-butylamine ana glyoxal-butylamine systems, respectively. The results obtained suggest that such ${\alpha}-dicarbonyls$ as 3-deoxy-D-erythro-2,3-hexodiulose and diacetyl generated in the amino-carbonyl reaction react with amino compounds, amides then being formed by cleavage of the C-C bond in the ${\alpha}-dicarbonyls$.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.88-96
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• 1980

Reaction conditions in the amino-carbonyl reaction, and the effect of amino acids on the reactivity of amino-carbonyl reaction were investigated. Results obtained are as follows : 1. When the pH of the reaction mixture was increased above the isoelectric point of an amino acid, a significant increase in the color intensity was observed. 2. The color intensity increased gradually up to 1 : 1 of the molar ratio of reactants. This result was interpreted to show that sugar and free amino group combined in 1 : 1 ratio. 3. Amino-carbonyl reaction showed a significant time and temperature-dependences. The activation energy at 0.2 M glucose and 0.2 M glycine system was 37.5 Kcal/mole. 4. Among amino acids tested, glycine, lysine and $\beta$-alanine caused a significant increase in the color intensity, but acidic amino acids showed the least color intensity. The latter was interpreted to show that one of carboxyl groups of acidic amino acid has an inhibiting effect on the reactivity of the amino group. 5. The color intensity of sugars tested was in the order of xylose>arabibose>fructose>glucose>maltose>lactose.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.487-493
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• 2009

This study was conducted to investigate the effect of various combinations of sugars, amino acids, and fatty acids (oleic/linoleic aicds) on volatile compounds of low-fat sausages (LFSs) to have similar characteristics to those with regular-fat counterparts (RFC). The addition of glucose or fructose alone in LFC increased the concentrations of myristicine, pentadecanal and octadecanal, as compared to RFC. In addition, LFSs containing lysine alone had higher concentration of myristicine, as compared to those with RFC. Without the addition of both oleic and linoleic acids, LFS containing glucose in combination with various amino acids, such as alanine, aspartic acid, cysteine, and lysine, had higher concentration of myristicine, as compared to RFC. Furthermore, myristicine content (ppm) of LFSs was different from those of RFC, regardless of the concentration of lysine in combined with glucose or fructose. LFSs containing oleic and linoleic acids with the combination of glucose/glycine or glucose/alanine had the most similar volatile compounds to those of RFC. These results indicated that volatile compounds isolated from smoked LFSs containing sodium caseinate as a fat replacer and the multiple combinations of sugar, amino acids, and fatty acids had the most similar volatile compounds to those of RFC.

• Journal of Veterinary Clinics
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• v.10 no.1
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• pp.11-18
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• 1993

Four extenders such as tris-fructose-citrate, Tris-glucose-citrate, glycine-glucose-citrate and lactose that the more frequently utilized types of semen extenders used for freezing dog semen evaluated with sperm motility, viability and acrosomal score in the processing procedures to prior freezing and after frozen-thawing respectively. Each extender contained 4% glycerol and 20% egg yolk were treated by same methods in dilution, freezing, storage and thawing. The results were obtained as follows; 1. The sperm motility and viability in procedure from dilution to frozen-thawing appeared superiorly with recovery rate of 53.2%, 54.8% in tris-fructose-citrate but appeared inferiorly with recover rate of 8.4%, 8.3% in lactose to others. 2. In the processing procedure course to prior-freezing, glycine-glucose-citrate appeared superiorly with decrease rate of 5.4% in motility, and lactose with decrease rate of 4.6% in viability, but tris-glucose-citrate appeared inferiorly with decrease rate of 12.2%, 11.4% in the sperm motility and viability. 3. During frozen-thawing, tris-fructose-citrate appeared superiorly with decrease rate of 35.2% in motility and 30.7% in viability but lactose appeared inferiorly with decrease rate of 76.7% in motility and 75.7% in viability. 4. The variation of acrosome morphology in the total processing procedures appeared that glycine-glucose citrate were superior with acrosome score of 0.1191$\pm$0.029, that tris-fructose-citrate were inferior with acrosome score of 0.1941$\pm$0.045 to others.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.363-369
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• 1999

The study was carried out to compare the reaction rate of caramel type browning reaction of xylose(XY), glocose(GL), sucrose(SU), glucose+citric acid(GLCA), glucose+sodiumcitrats(GLSC), glucose+glycine(GLGC) heated at 60, 80, 100, 120 and 140$^{\circ}C$ for 24 hours, respectively. 1. The color intensity (absorbance at 490 nm) of the browning reaction mixtures tends to increase as the browning reaction time gets longer and the browning of reaction temperature gets higher. But the degree of the intensity of SU and GLCA changes very little. 2. The reaction rate constant (K) was increased rapidly above 120$^{\circ}C$ and appeared maximum at 140$^{\circ}C$, especially GLGC (140.25) was the highest. The activation energy (Ea) of sugars. XY had the highest value (124.36 J/mol), while SU the lowest(104.68 J/mol). Mixtures of GLGC was shown to have higher activation energy (144.94 J/mol) than the sugar alone and Q$\_$10/ values of GLGC were 1.68-2.85. 3. The residual amount of reactants such as xylose, glucose, sucrose, citric acid, sodium citrate and glycine in each browning mixture were decreased upon the browning reaction temperature increasing. In the GLCA, GLSC and GLGC browning mixtures, respectively, the residual amounts of glucose were less than those with amino acid, organic acid and their salt.

• Journal of Microbiology and Biotechnology
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• v.4 no.2
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• pp.95-101
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• 1994

The effects of glycine on cell growth and L-omithine production were investigated in shake-flask and jar fermentor cultures of a citrulline auxotrophic mutant, Brevibacterium ketoglutamicum BK 1046. In the shake-flask culture, the optimal concentration of glycine for L-ornithine production was found to be 20 g/l. In the jar fermentor culture with the glycine at an initial concentration of 20 g/l, L-ornithine production increased by 28%, compared to that of the culture with no glycine added. 37 g/l of L-ornithine was produced when additional feeding of glycine (5 g/l) was made. This was a significant improvement in L-ornithine production compared to that (ca. 24 g/l) of the corresponding batch culture conducted without glycine. According to the stoichiometric analysis with the batch fermentation results, the experimental and theoretical L-ornithine yields based on the glucose consumption were 0.24 and 0.59, respectively. This indicates that the performance of L-ornithine fermentation can further be improved by the supplementation of glycine and the development of a mutant strain possessing a higher growth yield.

• Applied Biological Chemistry
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• v.11
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• pp.95-100
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• 1969

마이야르반응(反應) 생성물(生成物)인 Premelanoidin 중(中) 주정발효(酒精醱酵)의 속도(速度)를 촉진(促進)하는 물질(物質)을 분리(分離)하기 위(爲)하여 양(陽)이온 교환수지를 이용(利用)하여 Premelanoidin을 fractionation하고 얻어진 각(各) fraction의 주정발효(酒精醱酵)의 활성(活性)여부를 시험(試驗)하였다. 양(湯)이온 교환수지로는 Dowex $50{\times}8$, 50-100을 사용(使用)하고 elution solvent로는 $2N-NH_4OH$ 용액(溶液)을 사용(使用)하였으며 얻어진 각(各) 5ml의 fraction은 냉동건조(冷凍乾操)해서 다시 본래(本來) 시료(試料)의 농도(濃度)(0.2N)로 희석하여 활성시험(活性試驗)에 사용(使用)하였다. Fractionation의 결과(結果)는 water filtrate 구(區)에 glucose, 5-HMF 및 소량(少量)의 갈색색소의 fraction을 얻었고 ammoniacal eluate 구(區)에 대부분(大部分)의 갈색색소와 glycine N-glycoside의 fraction을 얻을 수 있었다. 주정발효(酒精醱酵)의 활성(活性)은 glucose, 갈색색소 및 glycine-N-glycoside 구획에서 관찰할 수 있었으나 glucose 는 전(前) 실험(實驗)에서 활성(活性)이 없는 물질(物質)로 인정(認定)되었으며 본(本) 실험(實驗)에 나타난 활성(活性)은 Dowex 50에 의(依)한 fractionation 과정중 glucose 자체(自體)의 변질(變質)에 의(依)한 것으로 추측된다. 결국(結局) 활성물질(活性物質)이 존재(存在)하는 fraction은 Ammoniacal eluate 구(區)의 갈색색소 fraction과 glycine 및 N-glycoside를 함유하는 fraction이라고 인정(認定)된다.

• The Korean Journal of Pharmacology
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• v.2 no.2
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• pp.23-33
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• 1966

Hexachlorophene was reported previously to have a powerful parasiticidal effects on Clonorchis sinensis in vitro and in vivo, but the mechanism of its effect was not known. In the present report it was observed that there was an influence of hexachlorophene on the oxygen consumption, the glycolysis, the glycogenesis and the protein synthesis of C. sinensis. A hundred mg. of C. sinensis collected from the biliary tracts of the infested rabbits was incubated in 2 ml of K.R.P. medium with vavious concentration of hexachlorophene, $glucose-1-C^{14}$ and $glycine-1-C^{14}$ in a 25 ml incubation flask with central well. The oxygen consumption was observed by Warburg manometer, the glycogenolysis by measurement of radioactivities of extracted glycogen and protein from C. sinensis incubated with $C^{14}-glucose$ or$C^{14}-glycine$. 1) The oxygen consumption by C. sinensis was markedly inhibited during all stages of incubation in concentration of $10^{-4}$ and $10^{-5}g/ml$ of hexachlorophene, but in $10^{-6}$, slightly increased initially and gradually decreased after 3 hours of incubation. 2) Hexachlorophene inhibited the glycolysis by C. sincnsis markedly in the concentration of $10^{-4}$, $10^{-5}$, $10^{-6}$ and $10^{-7}g/ml$. 3) The protein synthesis by C. sinensis from glycine was inhibited in the concentration of $10^{-5}$, $10^{-6}$ and $10^{-7}g/ml$ of hexachlorophene. 4. The glycogen synthesis by C. sinensis in each concentration of $10^{-4}$, $10^{-5}$ and $10^{-6}g/ml$ of hexachlorophene was inhibited markedly. The speed of inhibition was more rapid in high concentration than in low, and in low concentration even the glycogen itself which had synthesized in their stage in their body was consumed in later stage. 5) The effects of oxygen consumption, glycolysis and glycogen synthesis were not influenced in the concentration of $10^{-5}g/ml$ of chloroquine phosphate, whereas hexachlorophene and dithiazanine inhibited markedly in same concentration, and the former was more potent than the latter.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.523-525
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• 1991

The stimulatory effect of oxygen on the browning of a soy sauce model system (glucose-glycine in 18% NaCl solution) with or without added organic acids were investigated. The group incubated aerobically browned at a significantly higher degree than the group incubated anaerobically. Organic acids also positively affected the browning of the soy sauce model system.