• Food Science and Biotechnology
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• 제17권4호
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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.

• 한국수산과학회지
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• 제19권1호
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• pp.45-51
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• 1986

D-glucose-glycine 계를 사용하여 Maillard 반응에 의하여 생성되는 저분자 휘발성성분을 비롯하여 amide 화합물의 생성 및 그 기구를 검토하였다. 그 결과, 동정된 저분자 휘발성성분 중에서, headspace gas 중의 휘발성성분은 furan, acetone, 2-methylfuran, 2,5-dimethylfuran 2-butanone 2,3-pentanedione, diacetyl 등이었다, 이 중에서 diacetyl의 생성량이 가장 많아, 전 peak 면적의 약 $70\%$를 차지하였다. 또한, 에테르 추출물중의 주요반응생성물은 초산, furfuryl alcohol 2,5-dimethylpyrrole 2-acetylpyrrole 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one 등이었고, ethyl acetate 로 추출한 산성획분중에는 N-acetyl-glycine와 N-methylacetamide 등 2종류의 amide 화합물의 생성이 밝혀졌다. 이들 amide 화합물적 생성기구를 밝히기 위하여, Mailiard 반응초기생성물인 diacetyl 및 glyoxal을 각각 butylamine과 반응시킨 결과, Schiff 염기의 산화적 분해로 N-butylacetamide 및 N-butylformamide의 생성이 인정되었다. 따라서 N-acetylglycine 및 N-methylacetamide는 glucosylamine의 2,3-enol 화 및 ${\beta}-elimination$에 의한 탈수의 진행으로 생성된 dicarbonyl 화합물이 glycine과 반응하여 Schiff 염기를 형성하고, 이 Schiff 염기가 산화적분해를 받아서 N-acetylglycine이 생성되고, N-methylacetamide는 N-acetylglycine의 탈탄산에 의해서 생성된다고 생각한다.

• 한국식품과학회지
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• 제12권2호
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• pp.88-96
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• 1980

아미노-카르보닐 반응에 대한 반응 조건을 검토하고 반응성에 미치는 아미노산(酸)의 영항에 대하여 검토한 결과 다음과 같은 결과를 얻었다. 1. 아미노-카르보닐 반응은 알칼리성이 강할수록 melanoidin 생성량은 크게 증대되었으며, 아미노산의 등전점 이상에서 반응 속도는 더욱 증가되는 것으로 나타났다. 2. 당(糖)과 아미노산(酸)의 몰 분비(分比)가 1:1일 때까지 melanoidin 생성량은 직선적으로 증가되었으며, 당과 아미노산(酸)은 1:1로 결합함을 알 수 있었다. 3. 아미노-카르보닐 반응은 시간과 반응 온도에 높은 의존성을 보였으며, 동(同) 몰의 glucose-glycine 계(系)에서의 활성화 에너지는 37.5Kcal/mole이었다. 4. 사용된 아미노산(酸) 중(中)에서 glycine, lysine 및 $\beta$-alanine이 당과의 반응성이 현저하게 높았으며, 산성(酸性)아미노산(酸)의 반응성은 아주 낮았다. 따라서 산성(酸性) 아미노산(酸)의 측쇄(測鎖)의 카르복실기(基)는 아미노기(基)의 반응성에 가장 저해(沮害) 결과(結果)를 나타내었다. 5. 사용된 당류(糖類)의 반응성은 다음의 순서로 나타났다. Xylose>arabibose>fructose>glucose>maltose>lactose.

• 한국축산식품학회지
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• 제29권4호
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• pp.487-493
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• 2009

본 연구는 유화형 소시지와 유사한 향미 특성을 갖는 저지방 소시지를 개발하기 위해 오일, 당(glucose, fructose), 아미노산(alanine, aspartic acid, cysteine, glycine, lysine) 및 지방산(oleic/linoleic acid)의 효과를 조사하기 위해 실시하였다. 등 지방 오일의 도포는 저지방 소시지의 향미 특성에 큰 영향을 주지 못하였다. 저지방 대조구에 당을 단독으로 첨가한 경우와 당과 아미노산을 혼합한 경우에 몇몇 향미물질에서 유화형 대조구와 차이를 보인 반면 지방산을 혼합 첨가한 경우에는 유화형 대조구와 유사한 향미를 가질 수 있었다. 특히, glucose에 지방산을 첨가하고 glycine과 alanine을 각각 첨가한 경우에 유화형 대조구에서 동정된 향미 화합물과 동일한 농도를 보였다. Lysine의 농도별 첨가에 따른 휘발성 향미 화합물의 특성에서 유화형 대조구에 비해 저지방 대조구에서 높은 농도를 보였던 myristicine은 lysine의 농도를 증가시켜도 유화형 대조구에서 정량된 양과 동일하지 못했다. 유화형 대조구와 가장 유사한 농도를 보인 처리구는 glucose와 지방산에 glycine과 alanine을 각각 첨가한 처리구였다. 결론으로, 저지방 대조구에 당을 단독으로 첨가하거나 당과 아미노산을 혼합한 경우보다 당과 아미노산에 지방산을 복합적으로 혼합하여 첨가하면 유화형 대조구와 더 유사한 향미를 생성할 수 있었다.

• 한국임상수의학회지
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• 제10권1호
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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.

• 한국식품조리과학회지
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• 제15권4호
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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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• 제4권2호
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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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• 제11권
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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.

• 대한약리학회지
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• 제2권2호
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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.

• 한국식품과학회지
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• 제23권4호
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• pp.523-525
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• 1991

18%의 염용액에 glucose와 glycine을 혼합하여 만든 간장 model system에서 산소가 갈변에 미치는 영향을 연구하였다. 간장 model system을 혐기적으로 저장하였을 때에는 갈변이 $13.2\;OD_{490}$이었던 것에 비해 호기적상태에 저장하였을 때는 $27.0\;OD_{490}$으로서 약 두배의 갈변이 관찰되었다. 이와 같이 산소의 존재가 갈변을 촉진시키는 현상은 유기산을 첨가한 시험구에서도 마찬 가지였다.