• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1332-1338
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• 1999

Intermolecular collagen cross links stabilize collagen fibrils and are necessary for normal tensile strength in collagen fibrils. Once the fibrils are aligned, hydroxyllysine, hydroxylysine derived aldehyde modified enzymatically, reacts with hydroxylysine to form the dehydrodihydroxylysinonorleucine (DHLNL), an immature crosslink. Pyridinoline, one of matured cross links is presumably formed nonenzymatically through condensation of DHLNL and hydroxylysine residue. It is widely distributed in hard connective tissues such as cartilage, bone and tendon. L ascorbic acid(AsA) is well known to be required for the enzymatic hydroxylation of proline and lysine in collagen fibrils. The purpose of this study is to clarify the role of AsA on the biosynthesis of DHLNL in vitro. We examined the effect of AsA on the formation of hydroxylysine and DHLNL in collagen. Pyridinoline and DHLNL were measured as a function of time. The contents of DHLNL was increased, reached maximum within 2 hr and was held until 24 hr, then it decreased slowly. On the contrary, pyridinoline increased gradually after 24 hr and continued to increase for 2 weeks. Moreover, the contents of DHLNL remarkably decreased at 60 min after incubation, the contents of DHLNL was decreased by addition of AsA or dehydroascorbic acid(DHA). These results suggest that the supplementation of AsA causes decrease in DHLNL formation and pyridinoline formed by nonenzymatic reaction of DHLNL.

• Journal of the Korean Graphic Arts Communication Society
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• v.1 no.1
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• pp.57-60
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• 1983

Among the gelatin hardness for photographic emulaion, the formaldehyde, dialdehydes, n-Methylol compounds, ketones, carbonylic acid and carbamic acid derivatives, and s-Triazine derivatives were studied The greater purts of hardeners formed cross-link by the reaction with E-Amino group in the lysine and OH group in the hydroxylysine. Glutaraldehyde produced most stable cross-link due to the formation of pyridinum ion. 2.5- hexanedione and 3-hexene-2,5-dione possible to use as the ketone hardner. The sodium salt of 2.4-dichloro-6-hydroxy-S-Triazine was newly developed as the olefinic hardners for emulsion.

• Journal of Korean Neurosurgical Society
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• v.38 no.5
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• pp.380-383
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• 2005

Glutaric aciduria type 1 is an inborn error of lysine, hydroxylysine, and tryptophan metabolism caused by deficiency of glutaryl-coenzyme A dehydrogenase. The disease often appears in infancy with encephalopathy episode that results in acute basal ganglia and white matter degeneration. The majority of patients develop a dystonic-dyskinetic syndrome. This reports 6year-old boy who had been done previous gastrostomy due to swallowing difficulty underwent bilateral pallidotomy with intraoperative electromyography[EMG] monitoring for disabling dystonia. Intraoperative EMG was used to assess stimulation thresholds required for capsular responses and muscle tone. Surface EMG electrodes were placed on the face and cricopharyngeal muscles. Exact target were directly modified according to MRI-visualized anatomy. EMG response was consistently seen prior to visual observation of muscle activity. The surgery improved dystonic symptoms without swallowing difficulty.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.305-312
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• 1998

Normal tensile strength in collagen fibrils is due to intermolecular and intramolecular crosslinks which are known to be altered in aging. Pyridinoline, a mature crosslink which is stable and nonreducible, is derived from two hydroxyallysine and one hydroxylysine residues of collagen fibrils. The excess formation of pyridinoline in collagen is associated with making the tissue stiffer, less soluble and less digestible by enzymes. Lysyl oxidase is the enzyme that initiates the biosynthesis or crosslinks in collagen by catalyzing the oxidative deamination of the lysyl and hydroxylysyl residues in these molecules, and its activity is inhibited by $\beta$-aminopropionitrile(BAPN). Our previous work demonstrated that the pyridinoline content of bone collagen significantly was increased during incubation for 5 weeks at 37$^{\circ}C$ invitro, but it was diecrased by the addition of ascorbic acdi(AsA). In this study, we clarified the specific action of AsA in aging process in vitro enzymatic reaction.

• Journal of the Korean Graphic Arts Communication Society
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• v.1 no.1
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• pp.69-75
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• 1983

Among the gelatin hardness for photographic emulsion, the formal dehyde , dialdehydes, n-Methylol compounds, ketonea, carbonylic acid and carbamic acid derivatives, and s-Triazine derivatives were studied. The greater purts of hardeners formed cross-link by the reaction with ${\varepsilon}$-Amino group in the lysine and OH group in the hydroxylysine. Glutaraldehyde produced most stable cross-link due to the formation of pyridinum ion. 2.5 hexanedione and 3-hexone-2.5-dione possible to use as the ketone hardner . The sodium salt of 2.4-dichloro-6-hydroxy-S-Triazine was newly developed as the olefinic hardners for emulsion.lsion.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1507-1516
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• 2002

Meat and bone meal is a valuable protein and mineral source in diets of production animals and contributes to the protein, energy and mineral component of diets. The aim of the present study was to more accurately characterise the apparent ileal amino acid digestibility of meat and bone meals produced in New Zealand and evaluate routine in vitro assays used in practise to measure meat and bone meal quality. A total of 94 commercial meat and bone meals from 25 New Zealand rendering plants over a two and a half year period were analysed for proximates, gross energy, gross amino acid content (incl. hydroxyproline, hydroxylysine and lanthionine), apparent ileal amino acid digestibility, pepsin nitrogen digestibility, protein solubility and bone content. The mean crude protein content of the 94 meat and bone meal samples was 56.8% with a range of >35% units and a coefficient of variation of 9.8%. The mean crude fat and ash content were 10.0 and 28.4% respectively. These latter components showed a large range (16 and 43%, respectively) with coefficients of variation above 22%. Amino acid digestibility between samples was highly variable with lysine and sulphur amino acids digestibility ranging between 45.8-89.0 and 38.2-85.5%, respectively. Pearson correlation coefficients are presented between crude protein content and individual gross amino acids, crude protein content and individual digestible amino acid content, and pepsin N digestibility and individual digestible amino acid content. There was a significant relationship between the digestible amino acid nitrogen content and the crude protein content while pepsin nitrogen digestibility was not correlated to ileal amino acid nitrogen digestibility (r=-0.06). Meat meals with a high protein content had relatively low hydroxyproline and hydroxylysine levels something that was attributed to the levels of collagen from bone. The data indicated that lanthionine (formed upon heat treatment of cysteine with a hydroprotein) is not a good indicator of the heat treatment employed to meat and bone meals. Step-wise multiple regression equations to predict the apparent digestible content of amino acids from rapid in vitro assays are presented. The most selected variables included ash and crude fat content. In general the equations derived for the essential amino acids had a higher degrees of fit (R2) compared to the non-essential amino acids. The R2 for the essential amino acids ranged from 0.43 for histidine and 0.68 for leucine. These equations provide a means of more rapidly estimating the apparent ileal digestible amino acid content (protein quality) of meat and bone meal using standard analyses.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.537-541
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• 1999

Fish heads of the main by-product is fishery processing were treated to extract nutrients by heating the fish heads with 1.5 or 3.0 times added water during 9, 12 or 15 hours. The yield, chemical compositions and physical properties of the hydrothermal extracts were studied. The yield was increased with the amount of water added and the extracting hours. The extract contained about $80\%$ protein in solid basis, but has no lipid. In essential amino acid, glutamic acid was most abundant and Iysine was abundant. In free amino acid, $\delta$-hydroxylysine and L-histidine in Cypyrinus carpio linnaeus had 5 times more than those in Onchorhynchus keta, The solution of the extracts was known as Newtonian fluid and the color of the extracts showed lower whiteness, higher redness and higher yellowness.

• 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.

• The Korea Journal of Herbology
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• v.26 no.4
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• pp.89-94
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• 2011

Objective : Kyenegum has been frequently used for characterizing digestive symptoms in the traditional and oriental medicines. This study was conducted to investigate the characteristics of extracts from velvet antlers using the 4 different kinds of extracting methods. Methods : The extracts of velvet antlers were extracted using a $65^{\circ}C$ DW (9hrs), a Kyenegum crude enzyme, a $121^{\circ}C$ DW (2hrs), and a Kyenegum protease. To evaluate the characteristic of velvet antler extracts, we examined the brix, soluble solid, amino acid, mineral composition, and collagen protein. Results : As a result of the comparisons of velvet antlers extracted by the traditional extraction and the crude enzyme of kyenegum, the brix and soluble solid showed the higher contents for kyenegum enzymes. Also, mineral contents of the extracted velvet antlers were higher, particularly in Ca and P for those. The contents of collagen protein, hydroxyproline and hydroxylysine, were found to be more than twice in kyenegum protease compared with other extracting methods. Conclusion : These results indicated that the Kyenegum crude enzyme and protease are very effective to extract of velvet antlers.

• Food preservation and processing industry
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• v.7 no.1
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• pp.45-53
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• 2008

흑마늘의 이화학적 성분의 변화 및 항산화 활성에 대한 연구를 분석한 결과, 흑마늘의 색은 제조공정을 거치면서 L, a 및 b값이 모두 감소하였는데 내부색의 경우 가공 초기에 크게 감소하였다. 수분은 가공 중 계속해서 감소하였고, pH도 점차 산성화되어 가공이 끝난 시료에서 pH $4.22{\pm}0.02$였다. 총 페놀 화합물과 플라보노이드는 1단계시료에 비해 최종단계에서 각각 약 1.9배, 2.6배 증가하였다. Total pyruvate와 thiosulfinate도 비슷한 패턴으로 각각 약 1.6배, 5.8배 증가하였다. 유리당 중 가장 함량이 높은 fructose는 1단계에서는 $1,403.03{\pm}6.24\;mg/100\;g$ 였던 것이 4단계에서는 $2,454.45{\pm}4.20\;mg/100\;g$으로 증가하였으나, 반면에 이당류인 sucrose와 maltose는 흑마늘의 숙성과 더불어 서서히 감소하는 경향이다. 흑마늘의 구성아미노산은 glutamic acid의 함량이 가장 많았고, 다음으로 proline과 aspartic acid였으며, 유리아미노산은 taurine, homocysteine 및 $\delta$-hydroxylysine은 1단계 혹은 2단계 시료에서는 검출되지 않았으나, 2단계 혹은 3단계 이후시료에서 미량 검출되었다. 흑마늘 가공중 물추출물과 에탄올 추출물의 DPPH에 대한 전자공여능은 숙성이 진행될수록, 추출물의 첨가 농도를 높일수록 점차 증가하여 4단계 시료의 $1,000\;{\mu}g/mL$ 농도에서 에탄올 추출물은 $45.63{\pm}0.43%$, 물추출물은 $67.40{\pm}0.21%$로 시험된 시료 중 가장 높은 활성을 보였다. 환원력은 100 및 $500\;{\mu}g/mL$ 농도에서 1, 2단계 시료를 제외한 모든 시료에서 물추출물이 에탄올 추출물 보다 높은 활성을 보였다.