• The Korean Journal of Ecology
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• 제18권4호
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• pp.433-440
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• 1995

The constituents and proportions of non-protein free amino acids including canavanine were measured in roots and leaves of legumes, Robinia pseudo-acacia L., Wistaria floribunda L., and Canavalia lineata L. by using high performance liquid chromatography during dormant and fertilizing seasons. in all the three plant species, asparagine was the most abundant amino acid occurring 30％ of total free amino acids, and canavanine was the second most abundant amino acid contributing 10％ of total free amino acids throughout dormant and fertilizing seasons. In dormant season, roots contained 2 to 3 folds of free amino acids including canavanine and asparagine compared to those in fertilizing season. When proportions of asparagine and canavanine to total gree amino acids in various parts of C. lineata were examined in fertilizinng season, the level of asparagine was the highest in roots while that of canavanine was in seeds. On the basis of these results, it is assumed that canavanine appears and functions as a nitrogen-storing compound in roots and leaves throughout the whole life cycle of the investigated plants.

• Journal of Ginseng Research
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• 제40권2호
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• pp.113-120
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• 2016

Background: The present study aimed to compare the relative abundance of proteins and amino acid metabolites to explore the mechanisms underlying the difference between wild and cultivated ginseng (Panax ginseng Meyer) at the amino acid level. Methods: Two-dimensional polyacrylamide gel electrophoresis and isobaric tags for relative and absolute quantitation were used to identify the differential abundance of proteins between wild and cultivated ginseng. Total amino acids in wild and cultivated ginseng were compared using an automated amino acid analyzer. The activities of amino acid metabolism-related enzymes and the contents of intermediate metabolites between wild and cultivated ginseng were measured using enzyme-linked immunosorbent assay and spectrophotometric methods. Results: Our results showed that the contents of 14 types of amino acids were higher in wild ginseng compared with cultivated ginseng. The amino acid metabolism-related enzymes and their derivatives, such as glutamate decarboxylase and S-adenosylmethionine, all had high levels of accumulation in wild ginseng. The accumulation of sulfur amino acid synthesis-related proteins, such as methionine synthase, was also higher in wild ginseng. In addition, glycolysis and tricarboxylic acid cycle-related enzymes as well as their intermediates had high levels of accumulation in wild ginseng. Conclusion: This study elucidates the differences in amino acids between wild and cultivated ginseng. These results will provide a reference for further studies on the medicinal functions of wild ginseng.

• 한국식품저장유통학회지
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• 제13권5호
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• pp.581-588
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• 2006

팥앙금과 설탕 및 물엿을 혼합한 모델용액에서 물엿농도 및 가열조건에 따른 팥앙금 호화액의 당 및 아미노산 함량의 동적변화를 모니터링 하였다. 중심합성계획에 의해 유리당 함량을 측정한 결과, 갈변반응이 심하게 발생한 실험구에서 glucose와 fructose의 함량이 높고, maltose의 함량이 낮게 나타났다. 또한 팥앙금 호화액의 amino acid 함량을 분석한 결과, total amino acid 함량은 가열온도에 가장 많은 영향을 받았고, 갈변반응이 많이 일어난 시료에서 그 함량이 크게 증가하였다. 각 시료의 갈색도 측정 결과 glucose 및 아미노산의 변화와 마찬가지로 $95^{\circ}C$의 온도까지는 그 함량이 감소하다가 그 이상의 범위에서는 가열온도가 높아짐에 따라 증가하였다. 팥앙금 호화액의 유리당 및 아미노산 함량과 갈색도와의 상관관계를 조사해 본 결과, 양의 상관관계를 나타내어 갈색도의 증가로 인한 유리당 및 아미노산의 감소보다는 열분해에 의한 유리당 및 아미노산의 증가 속도가 더 빠른 것으로 여겨진다.

• Journal of Nutrition and Health
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• 제27권9호
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• pp.892-900
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• 1994

A variety of important roles for branched-chain amino acids in metabolic regulation has been suggested. Branched-chain $\alpha$-keto acid dehydrogenase(BCKAD) complex is a rate limiting enzyme in branched-chain amino acid metabolism. The purpose of this study was to examine the effects of exercise on the activity and activity state of branched-chain $\alpha$-keto acid dehydrogenase in rat hert and liver thssues. Forty-eight Sprague-Dawley rats were assigned into three experimental groups : sedentary control, exercised, or exercised-rested. Submaximal exercise(running) for two hours significantly increased basal activity without a change in total activity in both tissues, with a concomitiant increase in activity state of the enzyme complex. At 10 min post-exercise, heart enzyme activity significantly decreased, though not to the control level, while liver enzyme activity remained unchanged. These data suggested that the exercise-induced increase in branched-chain $\alpha$-keto acid decarboxylation in rat tissues may not be the result of enzyme synthesis, but rather is due to increased activity of the BCKAD.

• 식품보건융합연구
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• 제9권2호
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• pp.19-24
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• 2023

In this study, we tried to compare and analyze the taste components of Korean Ganjang made by a conventional method on a small scale and aged for 3 years and brewed Ganjang produced by a large company. As a result of the study, a total of 22 types of free amino acids in liver were detected. The main amino acids of Korean Ganjang were glutamic acid, lysine, serine, citrulline, alanine, and leucine, then, the main amino acids of brewed Ganjang were leucine, glutamic acid, aspartic acid, valine, serine, alanine. The content of glutamic acid in the composition of free amino acid was 12133.69 mg/mL, more than twice as much as that of Korean Ganjang. The content of leucine (bitter taste) was 5933.37 mg/mL of brewed Ganjang, which was 2.9 to 7 times higher than that of Korean Ganjang. Overall, the content of glass amino acids with savory, sweet, and bitter flavors was found to be very high in brewed Ganjang (BGS) than in Korean Ganjang (KAS, KBS, and KCS). On the other hand, GABA was 456.43 mg/mL for Korean Ganjang KBS, 3.3 times higher than brewed Ganjang. Brewed Ganjang had higher glucose content, inorganic content, iron (Fe), organic acid lactic acid and acetic acid content than Korean Ganjang. Korean Ganjang was found to contain high saturated fatty acids, calcium (Ca), and sodium (Na).

• 한국식품저장유통학회지
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• 제14권5호
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• pp.492-496
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• 2007

구릿대 잎의 한약소재 및 식품 영양학적 소재로 활용하기 위한 연구의 일환으로 일반성분과 환원당, 유리당, 아미노산 및 아미노산 유도체의 조성 그리고 무기질 함량을 분석하였다. 일반성분은 수분이 76.30%로 가장 높았으며 탄수화물 7.58%, 조단백질 4.01%, 조회분 7.87% 그리고 조지방은 4.23%의 비율로 함유하였다. 환원당은 1,687.10 mg/100 g이였으며, 유리당 총 함량은 57.3 mg/100 g으로 나타났다. 구성아미노산은 139.25 mg/100 g이었으며, 유리아미노산 215.99 mg/100 g으로 alanine이 61.52 mg/100g으로 가장 많았으며, 아미노산 유도체는 101.39mg/100 g으로 ${\gamma}-aminoisobutyric$ acid가 78.26 mg/100 g으로 가장 높았다. 무기질은 K가 2,135.03 mg/100 g으로 가장 높았으며, Cu(916.47 mg/ 100 g), Mg(39.35 mg/100 g), Me(2.97 mg/100 g) 등이 분석되었다.

• 한국수산과학회지
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• 제42권3호
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• pp.215-223
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• 2009

This study was conducted to investigate the effect of diets supplemented with different levels (0, 2.5, 5.0, and 7.5%) of yuza (Citrus junas Sieb ex Tanaka) on nutritional composition of olive flounder. Four groups of fish (242.2$\pm$14.2 g) were fed to apparent satiation twice daily for 4 months. There were no significant differences in proximate composition among the treatment groups (P<0.05). Vitamin C content in flounder muscle was higher in the yuza-added groups than in the control group, and the content among the treatment groups increased as amount of yuza added to diets increased (P<0.05). Of the eight organic acids in flounder muscle, lactic acid was predominant, followed by oxalic acid, succinic-acid, tartaric acid, and acetic acid. Flounders fed 2.5% yuza diet had the highest lactic acid content of all treatments. Four sugars were found in all groups and glucose was the major sugar. Glucose and ribose were detected as the highest sugars in the 2.5% treatment, while maltose and galactose were the dominant sugars in the 5.0% treatment. The abundant fatty acids in fed flounders were 22:6n-3 (DHA), 16:0, and l8:1n-9, which were composed of over 60% of total fatty acids. The control and the 7.5% treatment group had higher 22:6n-3 (DHA) content than the other groups. Major amino acids in samples were glutamic acid, aspartic acid, lysine, leucine, valine, arginine, and alanine. The 2.5% yuza treatment had the highest content of total amino acids and essential amino acids. There were little differences in the free amino acid compositions among the treatments. However, taurine was the predominant amino acid and made up over 47% of total free amino acids. The 2.5% added yuza group contained higher amount of sweet amino acids such as alanine, serine, proline, glycine than the other groups. The addition of yuza to diet of olive flounder had no or little effect on the nutritional components of olive flounder except for vitamin C. However, the 2.5% yuza added group had the highest nutritional values of the treatment groups.

• 한국식품영양과학회지
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• 제23권4호
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• pp.647-653
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• 1994

This study was conducted to investigate the contents of dietary fiber (DF), compositions of fatty acids in lipid fraction and amino acids in salt-soluble protein from the functional food source such as Platycodi radix, perilla seed, evening primrose seed and aloe vera. The contents of dietary fiber, neutral detergent fiber (N.D.F) , acid detergent fiber( A.D.F) . kignin, hemicellulose an dcellulose in evening primorse seed were higher than those of other samples, except the content of cellulose .The ration of polyunsaturated /saturated (P/S) fatty acid in total lipids was 6.31 in perilla seed, which was higher than those of other samples. The content of linolenic acid (n-3) in perilla seed was 55.47%. The content of linoleic acid (n-6) in evening primrose seed was 71.88% , which was higher than those of other samples. The fatty acid composition in neutral lipids were the same as those of total lipids. The PUFA contents of fatty acid in glycolipids were 61.76% in perilla seed. And also, the ratio of n-6/n-3 in evening primrose seed was 15.19. The fatty acid compositions in phospholipids were the sameas those of glycolipids. The contents of PUFA in Platycodi radix were 62.96% . The essential amino acid contents of salt-soluble protein were 47 mole % in Platycodi radix , which was slightly higher than those other samples. The ration of essential amino acid /nonessential amino acid (E/N) was 0.9 and 0.66 in Platycodi radix and aloe vera, respectively.

• 식품보건융합연구
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• 제6권6호
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• pp.1-7
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• 2020

We compared the fermentation of 0 to 4 weeks by manufacturing a rapid low salt-fermented seahorse with a commercial Protamex added to the functional food, Hippocampus abdominalis. We studied amino acid composition, content and major amino acids related to flavor during the fermentation process of salt-fermented seahorse. In the enzyme-free group, it showed little change in the content of non-protein nitrogenous compounds, the content of amino acids and degree of hydrolysis. The Protamex enzyme treatment group was rapidly hydrolyzed in one week of ripening, resulting in increased non-protein nitrogenous compounds content, amino acid content and degree of hydrolysis, and minimal changes in the four weeks. The total amino acid contents ratio showed the highest content of glutamic acid in the enzyme additive group, glycine, alanine, which indicates sweet taste, and serine, the content of glycine, alanine, serine, and lysine, indicating sweet taste, has increased significantly over the enzyme-free group. Twenty species of free amino acid in the four-week of salt-fermented seahorse were detected. It detected 43.0% (6 species) in the enzyme-free group and 63.96% (7 species) in the enzyme additive group.

• 한국식품영양과학회지
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• 제6권1호
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• pp.17-20
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• 1977

A. altissima 엽(葉)의 free amino acid 및 free organic acid의 함량(含量)을 측정한 결과는 다음과 같다. 1. free amino acid는 lysine, histidine, arginine, tryptophan, aspartic acid, glutamic acid, threonine, isoleucine, leucine, tyrosine, phenylalanine 등 17종(種)이 정량(定量)되었으며 이들 중 glutamic acid가 가장 많아 전(全)아미노산량의 48.3%를 차지하였다. 2. free organic acid는 formic acid, acetic acid, oxalic acid, maleic acid, succinic acid, fumaric acid, citric acid, tartaric acid 등 8종(種)이 정량되었고 sorbic acid는 미량(微量)이었으며, 이들 중 fumaric acid가 가장 많았다.