This study was performed to investigate the effect of lysine-limited diets containing different levels of L-carnitine on body weight and lipid metabolism in obesity-induced adult rats. Eight-month-old male Sprague-Dawley rats (n = 90) were raised for one month with high fat diet (40% fat as calorie) to induce obesity. After induction of obesity, rats weighing 739.5 g were randomly blocked into three groups according to the body weight and raised for eight weeks with control diet (Co), 50% lysine-limited diet (-L), 50% lysine limitation with 0.3% pivalate diet (-L + P). Each of three groups was allotted to 0.0% L-carnitine (0.0% CT), 0.5% L-carnitine (0.5% CT) and 2.5% L-carnitine (2.5% CT) groups, respectively. The levels of AST, ALT, total protein and albumin in plasma were within the normal range. Daily food intake and calorie intake tended to be lower in 2.5% CT groups than those of other groups regardless lysine limitation or pivalate intake. And body weight gain and calorie efficiency ratio (weight gain (g) /calorie intake (100 kcal)) were significantly the lowest in 2.5% CT groups among all experimental groups regardless of lysine limitation or pivalate intake. The weights of perirenal, epididymal fat pads and brown adipose tissue in 2.5% CT groups were significantly lower than 0.0% CT groups. Plasma total lipid, triglyceride, total cholesterol concentrations in all groups were not significant by experimental compound. HDL-cholesterol concentrations in -L + P +2.5% CT group were highest in -L + P groups. Levels of hepatic total lipid, triglyceride and total cholesterol in 2.5% CT groups were tend to be lower those than in 0.0% CT groups regardless of dietary lysine limitation and pivalate intake. Fecal total lipid excretions of 2.5% CT groups were significantly lower than in 0.0% CT groups in all experimental groups. But fecal triglyceride excretions of 2.5% CT groups were significantly higher than 0.0% CT groups regardless of lysine limitation and pivalate. In conclusion, there was no difference on body weight and lipid metabolism by dietary lysine limitation and pivalate intake. And feeding of 2.5% L-carnitine was more effective than feeding of 0.5% L-carnitine and 0.0% L-carnitine in reduction of body weight, body fat and lipid metabolism.
LEE Kang-Ho;SONG Dong-Suck;You Byeong-Jin;KIM Mu-Nam
Korean Journal of Fisheries and Aquatic Sciences
/
v.15
no.4
/
pp.271-282
/
1982
The browning development, mainly through the Maillard reaction, occurring in the dried fish meat products during storage causes reduction of the nutritional value due to the loss of the essential amino acid such as available lysine as well as off -flavor resulting in the deterioration of the food quality thus shortening the shelflife. In the work, the changes in the amount of available lysine, extractable nitrogenous compounds (nonprotein-N, amino-N, trimethylamine oxide, trimethylamine, and free lysine) and development of browning were measured to assess the relationship between the shelflife and the quality loss in dried filefish under the steady state conditions (35,45, and $55^{\circ}C;a_{w}'s$ of 0.44 0.52, 0.65 and 0.75 at each temperature) and fluctuating temperature condition of $35/55^{\circ}C$ will. alternating 7 day periods at each water activity. The results indicated that the amount of available lysine and extractable nitrogenous compounds except TMA decreased rapidly with increasing temperatures and water activities while the rate of available lysine and extractable nitrogenous compounds must be involved in the initial stage of brown pigment formation. The available lysine loss of the dried filefish products stored under the fluctuating temperature conditions was greater than that stored under its fixed mean temperature, $45^{\circ}C$. The activation energies for lysine loss obtained from the Arrhenius plot ranged 6.9 to 4.4 Kcal/mol and $Q_{10}$ values at $40^{\circ}C$ were 1.4 to 1.2. The values for browning were 15.7 to 14.4 Kcal/mol and 2.2 to 2.0 respectively. Shelf-life, defined as the time to reach 0.15 O. D./g solid or the limit of off-color deterioration by browning reaction, was extented longer than the halflife of Iysine loss, actually corresponding $75\%$ loss of available lysine. This suggested that the halflife of lysine loss might not be adequate to assess the shelf-life of the food system with high potential of protein, nonproteinous nitrogen compounds, and lipids.
Kim, Su-mi;Lim, Sangyong;Park, Si Jae;Joo, Jeong Chan;Choi, Jong-il
Microbiology and Biotechnology Letters
/
v.45
no.3
/
pp.271-275
/
2017
The expression of Deinococcus radiodurans dr1558 and pprM genes was examined for enhanced lysine production in recombinant Corynebacterium glutamicum. These genes are known to confer high tolerance to pH and osmotic shock in Escherichia coli. D. radiodurans dr1558 and pprM genes were expressed in C. glutamicum by using 6 synthetic promoters of different strengths, to evaluate the effect of expression efficiency on lysine production. Recombinant C. glutamicum expressing DR1558 under the L26 and I64 promoters showed higher lysine production than that expressing DR1558 under other promoters. Similarly, recombinant C. glutamicum expressing PprM under same promoters (L26 and I64) showed a higher increase in lysine production compared to that expressing PprM under other promoters. In the absence of $CaCO_3$ in the medium, the expression of DR1558 or PprM also increased lysine concentration in C. glutamicum depending on the promoter used. Together, these results suggest that genes involved in radiation tolerance in D. radiodurans can be used to enhance production of amino acids and their derivatives.
The dye-binding method based on the reaction of acidic orange-G dye with basic groups of protein molecule was investigated to observe its applicability to the determination of protein, basic amino acid and lysine contents in brown rice of several high-protein rice lines. The protein content of rice samples ranged from 7.91 to 10.53% and from 8.93 to 11.96% in terms of wet and dry bases, respectively. The correlation between dye-binding absorbance and protein content in terms of both dry and wet bases was highly significant; their correlation coefficients being $-0.955^{**}\;and\;-0.975^{**}$, respectively. The correlation of dye-binding absorbance lysine and basic amino acids were highly significant and their correlation coefficients were similar. Dye-binding absorbance-lysine showed a lower correlation than dye-binding absorbance-protein but a higher correlation than protein-lysine.
Tae-Whan Park;Eun-Yeong Lee;Yeunhae Jung;Yu Min Son;Sang-Hyon Oh;Doo-Hwan Kim;Chul Young Lee;Seon-Tea Joo;Jae-Cheol Jang
Journal of Animal Science and Technology
/
v.65
no.6
/
pp.1242-1253
/
2023
The present study aimed to investigate the feasibility of using a diet low in lysine content as a means for increasing the intramuscular fat (IMF) content and pork muscle quality of finishing pigs. Thirty-two crossbred gilts and barrows weighing approximately 80 kg were fed either a low-lysine diet (0.60%; Low-lys) or a control diet (0.80% lysine; Med-lys) under a 2 × 2 factorial arrangement of treatments. The animals were slaughtered at a 132-kg body weight (BW) on average, followed by physicochemical analyses and sensory evaluation on Longissimus lumborum (LL) and Semitendinosus (ST) muscles. The average daily gain (ADG) did not differ between the Med-lys and Low-lys groups. However, ADG exhibited a tendency of sex × diet interaction (p = 0.09), being greater for barrows vs. gilts on the Low-lys diet (p < 0.05), but not on the Med-lys diet. Backfat thickness adjusted for 132-kg BW also exhibited the interaction; it was greater for the Low-lys vs. Med-lys group within gilts but tended to be less for the former in barrows (p = 0.08). The IMF content was not influenced by the diet or sex in either LL or ST. The a*, b*, and Warner-Bratzler Shear Force values and fatty acid composition were influenced by the sex or diet in either or both of the muscles, but the treatment effects did not apparently influence the meat quality. Sensory scores for the flavor, juiciness, tenderness, umami, and palatability of cooked muscle were not influenced by the diet in either LL or ST. When the LL and ST data were pooled, scores for those sensory attributes were positively correlated with the IMF content, which was associated with overall greater IMF contents and greater sensory scores for ST vs. LL. Collectively, the Low-lysine diet seemingly elicited the intended lysine deficiency in gilts as indicated by the increased BFT due to the diet. However, the Low-lys diet was not effective for increasing the IMF deposition or eating quality of the pork muscle of finishing pigs slaughtered at high BW probably because its lysine content was not low enough to elicit either outcome.
Conditions for submerged culture of Agaricus campestris var. bisporus and the chemical composition of its mycelium were investigated. In shaking culture with TGY basal medium at $27{\sim}30^{\circ}C$, pH tended to increase upon culture period, mycelial growth was the highest on 12th day, with relatively high nitrogen content of 7% and sugar in the medium disappeared almost at the end of culture period. As a nitrogen source, ammonium phosphate (dibasic) gave relatively high mycelial yield and the addition of yeast extract gave rise to better results. As a carbon source, glucose was the best, fructose, maltose, lactose and sucrose gave the same results, and soluble starch was utilized slightly. Mushroom mycelium contained 48% of protein, 8 free amino acids including arginine, histidine, lysine, isoleucine, leucine, phenylalanine, proline, tyrosine and its protein consisted of most essential amino acids, with relatively high contents of lysine and threonine. Therefore, mushroom mycelium deserves to be a high quality protein food.
Infection of surgical wounds is a severe problem. Conventional tissue reattachment methods have limits of incomplete sealing and high susceptibility to infection. Medical adhesives have several advantages over traditional tissue reattachment techniques, but still have drawbacks, such as the probability of infection, low adhesive strength, and high cytotoxicity. Recently, a new medical adhesive (new-adhesive) with high adhesive strength and low cytotoxicity, composed of aldehyded dextran and ${\varepsilon}$-poly(L-lysine), was developed. The antimicrobial activity of the new-adhesive was assayed using agar media and porcine skin. In the agar diffusion method, inoculated microorganisms that contacted the new-adhesive were inactivated, but this was not dependent on the amount of new-adhesive. Similar to the agar media results, the topical antimicrobial effect of new-adhesive was confirmed using a porcine skin antimicrobial assay, and the effect was not due to physical blocking based on comparison with the group whose wounds were wrapped.
The main purpose of this study is to investigate the effects of dietary lysine deficiency on protein turnover of porcine muscles. There were 18 LYD three-breed-crossing postweanling barrows from six litters cannulated with gastric tubes through the esophagus at approximate 10 kg of body weight and allocated into three treatment groups. When their body weights reached over 12 kg, one group was sacrificed for determining the initial protein masses of m. masseter, m. longissimus dorsi, m. adductor and m. biceps femoris from the right body side. The others received a diet containing 100% or 61.4% (calculated values) of the lysine requirement (NRC, 1998) multiplied by 1.103 for a period of 17 days. Daily feed provision was computed for each pig according to body weight at the same day. All pigs were infused a flooding dose of $^2$H$_5$-phenylalanine to determine the fractional protein synthesis rates (FSR) of the aforementioned muscles in the end. Their four muscles from the right body side were also dissected for measuring the fractional rates of protein accretion (FAR). As for protein degradation, fractional rates (FDR) were calculated by differences between synthesis and accretion. Results showed that the lysine deficiency resulted in, significantly (p<0.05), lighter body weights, smaller muscles and a slower growth rate. The protein mass, accreted by the muscles, of the deficient group was only 54% averaged of the pigs fed adequately (p<0.05). The FAR of these muscles in the deficient group was significantly lower (p<0.05) and only achieved 61.1% averaged of the control; there was no significant difference (p>0.05), nevertheless, in the amino-acid composition of muscles between two groups. The lysine deficiency reduced significantly (p<0.05) the FSR of m. longissimus dorsi but did not influence its FDR. The m. biceps femoris also presented an inhibited FSR while its FDR reduced only exhibited a very high tendency (p = 0.055) compared to the adequately-fed pigs. As for the m. masseter and m. adductor, both of the FSR and FDR were depressed significantly (p<0.05) by the lysine deficiency, and changes in the FSR were severer than those in the FDR, so that their FAR were significantly slower (p<0.05) in comparison with the control group. The lysine deficiency also inhibited the RNA translation activity of the muscles while the effects on RNA capacity were not significant (p>0.05). In conclusion, the FAR of muscle protein was changed by the current lysine deficiency through the alterations in the FSR and/or FDR.
Jeon, Hyeonjin;Park, Ho-Young;Lee, Sang Hoon;Kim, Yoonsook
Korean Journal of Fisheries and Aquatic Sciences
/
v.50
no.5
/
pp.481-486
/
2017
The content of $N^{\varepsilon}$-(carboxymethyl)lysine (CML), an advanced glycation endproduct, in stir-fried anchovy prepared under different cooking conditions was determined, along with their sensory properties. The aim of the study was to optimize cooking conditions of stir-fried anchovy for minimal CML production by using different sugars, sugar concentrations, pH levels, and cooking times. The results showed that CML content increased with increasing sugar concentration. Cooking time did not affect CML content but lowering the pH with lemon juice decreased it significantly. The CML content of samples with a high sugar concentration, and without lemon juice was $4.67{\mu}g/mL$, and that of samples with both a low sugar concentration and lemon juice was $2.49{\mu}g/mL$, indicating a 47% reduction in the CML content of sir-fried anchovy. We conclude that stir-fried anchovy cooked with less sugar and the addition of lemon juice can reduce CML content while maintaining sensory characteristics.
Park, Keun-Yong;Son, Young-Hee;Jeong, Seung-Keun;Choi, Keun-Jin;Park, Seung-Ue;Choe, Bong-Ho
KOREAN JOURNAL OF CROP SCIENCE
/
v.35
no.5
/
pp.413-423
/
1990
Corn proteins have been known as nutritionally poor, being deficient in the essential amino acids. lysine and tryptophan. Improving the quality of protein in the corn grain would be a great benefit to the farmer. This study was conducted to evaluate the variation of the protein content and the protein constitution of the maize germplasms in the Crop Experiment Station in 1989. The average protein content of 101 germplasms was 11.5% with range from 8.0% to 17.3%. Elite hybrid field corns and table corns possessed 9.1-13.9% protein for the dried whole kernel. Major amino acids were glutamic acid and leucine. Lysine and methionine were limited. Varietal differences were observed in the amino acid composition. Qpm, a modified opaque-2 mutant had 1.4-1.7 times higher lysine content than Suwon 19, a dent corn and Suwon SS-21, a sweet corn. Suwon SS-21 had high threonine content. Maize seed protein gave three fractions. an alchol-soluble fraction (zein), an alkali-soluble fraction (glutelin), and a salt-soluble fraction (globulin) by the Osborne method. The zein fraction accounted respectively for 50.7% and 41.7% of the total protein is Suwon 19 and Suwon SS-21. The nonzein fractions increased in percentage of total protein in Qpm kernels. The amino acid composition of zein fraction from three types maize endoperms of dent, sweet and opaque-2 was essentially identical. Zein contained the high contents of glutamic acid and leucine but low content of lysine. The glutelin fractions of three types maize endosperms were mainly similar in overall amino acid composition. The lysine content of glutelin was higher than that of zein. The amino acid composition of globulin fraction was some different from those of zein and glutelin In Qpm it had higher levels of histidine and lysine than both of zein and glutelin. The increased lysine content in Qpm was resulted from changing the proportions of proteins which contained different levels of lysine.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.