• Title, Summary, Keyword: $^3H$-leucine

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Studies on the Nutritional Composition and Storage Stability of Weaning Food Manufactured in Korea (시판 초기 이유식의 영양성분 및 저장 안정성에 관한 연구)

  • 김동한;이성갑;손종연
    • The Korean Journal of Food And Nutrition
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    • v.16 no.1
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    • pp.1-6
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    • 2003
  • This study was attempted to analyze nutritional composition and nutritional balance of domestic and affiliated company of foreign group weaning food. The results were as follows: The proximate compositions were 61%∼70% carbohydrate, 14%∼16% protein, 2.5%∼3.2% ash and 8%∼15% lipid. Leucine content was the highest among all essential amino acids in all test weaning foods. The P/S and linoleic acid / linolenic acid ratio of domestic weaning foods were higher than those of affiliated company of foreign group weaning food. The peroxide values of H, M, S and N product were 13.9 meq/kg oil, 1.1 meq/kg oil, 5.4 meq/kg oil and 14.8 meq/kg oil, respectively.

Production of Enzyme Modified cheese (Enzyme Modified Cheese 제조)

  • Seo, Hyeong-Ju;Son, Jong-Yeon;Kim, Yun-Suk
    • The Korean Journal of Food And Nutrition
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    • v.8 no.3
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    • pp.192-198
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    • 1995
  • For the production of EMC, various professes and lipases were used to hydrolyse cheese sulk. The optimal conditions of various proteases were as follows, pronase-3$0^{\circ}C$, p14 7.0, pancreatln-4$0^{\circ}C$, pH 8.0, pacific protease-3$0^{\circ}C$, pH 7.0 and protease from Asp. sp. -5$0^{\circ}C$, pH 8.0. The optimal conditions of various lipases were as follows ; pancreatic lipase-5$0^{\circ}C$, pH 8.0, palatase ML-5$0^{\circ}C$, pH 7.0 and lipase form Candida -4$0^{\circ}C$, pH U.0. After hydrolysation under optimal conditions, the amounts of free amino acid and free fatty ac14 were increased with reaction time. Hydrolysates of pacific protease and pronase were showed high amount of free amino acid(0.67mg/ml and 0.74mg/ml). Especially EMC had high amount of glutamic acid and leucine. Lipase from Candida cylindracea produced high amount of free fatty acid (24.63 mg/ml) Butyric acrid, palmitic acid, stearic acid and oleic acid among free fatty acids were showed high amounts. Sensory evaluation of various MC were tasted nth 8 panelist. EMC produced with pancreatic lipase was most bitterness and EMC produced with palatase ML was best acceptable cheese flavor.

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3-methyl-crotonyl-CoA carboxylase deficiency 환자의 임상경과와 분자유전학적 특성

  • Jeong, Chang-U;Kim, Gu-Hwan;Lee, Beom-Hui;Lee, Jin;Choe, Jin-Ho;Yu, Han-Uk
    • Journal of The Korean Society of Inherited Metabolic disease
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    • v.11 no.1
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    • pp.106-109
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    • 2011
  • MCG는 3-methylcrotonyl-CoA의 결핍으로 발생하는 선천성 leucine 대사 장애이다. 무증상에서 간질지속증 등의 다양한 임상양상을 보이며 주로 신생아대사이상선별검사에서 의심되어, 소변 유기산 검사를 통해 3- hydroxyisovaleric acid의 증가의 소견이 보인다. 치료는 leucine 제한 식이와 L-carnitine의 복용 등의 식이요법이 있다. 서울아산병원에서 MCG로 확진된 9가계 11명의 환자를 대상으로 임상상과 분자 유전학적 특성을 조사하였다. 9명은 신생아 대사이상검사로 발견되었으며, 나머지 2명은 가족검사를 통해서 진단되었다. 총 2-10세($2.6{\pm}1.96$년)까지의 관찰 기간 동안 모든 환자는 정상 발달을 보였으며, 신경학적 이상이나 대사불균형의 이상소견은 보이지 않았다. 총 18개의 대립유전자 중 17개에서 돌연변이를 발견하였으며, p.D280Y 돌연변이가 66.7%의 대립유전자에서 확인되어, 한국인 MCG에서 흔한 돌연변이임을 알 수 있었다. 또한 p.S342K, p.P459S, p.552S, p.Q496H, p.T556A 등 대부분의 돌연변이가 이전에 보고된 바가 없던 돌연변이로 한국인 MCG환자의 유전학적 특성이 다른 민족과 다름을 시사한다.

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Studies on the Penicillinase Produced by a Streptomyces sp. (Part I). Optimal Conditions for the Penicillinase Production by Streptomyces sp. YS-40. (Streptomyces sp.가 생산하는 Penicillinase 에 관한 연구 (제1보) Streptomyces sp. YS-40에 의한 Penicillinase의 생산조건)

  • 도재호;김상달;이동의
    • Microbiology and Biotechnology Letters
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    • v.10 no.3
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    • pp.177-184
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    • 1982
  • Studies were carried out to investigate the optimal culture conditions for the production of penicillinase using a strain of Streptomyces sp. isolated from soil, YS-40. Among the carbon and nitrogen sources, glucose and L-asparagine increased the peniciilinase production. The addition of M $n^{++}$, $Ca^{++}$ and L $i^{+}$ increased the enzyme production, but depressed by F $e^{+++}$, F $e^{++}$, $Mg^{++}$, Z $n^{++}$, A $g^{++}$, $Ba^{++}$ and S $n^{++}$. L-Leucine slightly increased the enzyme production but L-histidine, L-methionine depressed. Among the vitamins riboflavine, i-inositol, hesperidine, niacin-amide, biotin, folic acid, DL-$\alpha$-lipoic acid increased the enzyme formation. The addition of cephradine, cephalexin, ampicillin, cloxacillin more increased the enzyme formation than that of other$\beta$-lactam antibiotics and antibiotics. Optimal pH and temperature on the enzyme formation was pH 7.0 and 28$^{\circ}C$ respectively Amount of the enzyme production reached at maximum with incubation for 3 days on the optimal condition.

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A Review on the Radioisotopic Methods for Measuring Bacterial Production in Aquatic Environments

  • Hyun, Jung-Ho;Larock, Paul A.
    • Journal of the korean society of oceanography
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    • v.31 no.2
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    • pp.97-106
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    • 1996
  • Advantages and disadvantages of four radioisotopic methods, $^{3}H$-thymidine, $^{3}H$-adenine, $^{3}H$-leucine, and $^{35}S$-sulfate, for measuring bacterial production were reviewed. The maior issues discussed in production methods were: (1) whether all the actively growing bacteria take up the radiolabeled (organic) tracers; (2) how each target molecule should be purified (nonspecific labeling); and (3) how important the determination of the precursor pool specific activity is (internal isotope dilution). Since all the radioisotoic methods have their own advantages and disadvantages, careful consideration must be paid in choosing the radioisotope according to the conditions of each environment investigated.

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Component changes in Commercial Salt-Fermented Anchovy Sauce by Long Fermentation (장기 숙성에 따른 시판 멸치액젓의 성분변화)

  • Nam, Ki-Ho;Jang, Mi-Soon;Park, Hee-Yeon
    • Journal of agriculture & life science
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    • v.46 no.5
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    • pp.101-109
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    • 2012
  • To investigate changes of components in salt-fermented anchovy sauce by long fermentation, various chemical properties were examined. The moisture, crude protein, crude lipid, and crude ash contents of the anchovy sauce by fermentation were 67.48~69.35%, 5.47~7.40%, 0.27~0.47% and 23.82~24.12%. The moisture and pH was decreased slightly, but the contents of crude protein, crude lipid, acidity and amino-N degree were increased gradually by long fermentation. And contents of crude ash, VBN and salinity showed almost no change. Total free amino acid contents of 1, 3, 6, 9 and 12 year fermented samples were 8,762.2 mg%, 9,484.6 mg%, 10,085.8 mg%, 10,650.7 mg% and 10,123.7 mg% respectively. Major free amino acid of samples were glutamic acid, leucine, lysine, alanine, valine, isoleucine in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the extracts of anchovy during long fermentation. In Hunter values, fermented samples were generally lower in L, b values whereas higher in a, ${\Delta}E$ values. And absorbance at 453 nm was increased gradually by fermentation. Sensory evaluation result of samples, 6 years sample was the highest than the others in overall acceptance.

Purification and partial characteristics of intracellular aminopeptidase from micrococcus sp. LL3 (Micrococcus sp. LL3가 생성하는 intracellular aminopeptidase의 특성 및 정제)

  • Lee, Si-Kyung;Joo, Hyun-Kyu
    • Applied Biological Chemistry
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    • v.36 no.6
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    • pp.539-546
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    • 1993
  • This paper describes the purification and partial characteristics of aminopeptidase from Microccus sp. LL3 to utilize the microorganism as a potential agent for industrial application for the purpose of shortening ripening period of cheddar cheese. The optimal temperature and pH for enzyme activity were $35^{\circ}C$ and 7.0, respectively for L-leucine-p-nitroanilide as substrate. The enzyme remained stable for 10 minutes up to $50^{\circ}C$. The activity of aminopeptidase was stimulated by $Mg^{++}$ ion but strongly inhibited by $Hg^{++}$, metal complexing reagents, ethylenediaminetetraacetate (EDTA) and 1,10-phenanthroline. The enzyme was thought to be metallopeptidase. This enzyme had a broad substrate specificity, but was inactive on peptide with arginine as N-terminal amino acid. An intracellular aminopeptidase from Micrococcu sp. LL3 was purified by chromatography on DEAE-Sephacel and filtration on Sepacryl S-300. The enzyme has a molecular weight of 43,500.

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Effects of Dietary Ground, Crumble and Pellet of Physico-chemical Properites on Broiler Meat (가루, 크럼블 및 펠렛사료 급여가 브로일러육의 이화학적특성에 미치는 영향)

  • Cho, H.J.;Kang, S.G.;Cha, Y.H.;Kim, B.K.;Woo, S.C.;Yeoh, Y.S.
    • Journal of Animal Science and Technology
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    • v.44 no.5
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    • pp.585-592
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    • 2002
  • This study was conducted to investigate the effect of nutrient level (metabolizable energy and crude protein, 2,843kcal/kg and 19.46% at 2 to 3 week, 3,072kcal/kg and 18.38% at 4 to 6 week, 3,109 kcal/kg and 17.26% at 7 to 8week, respectively, and feeding form was ground $\longrightarrow$ crumble $\longrightarrow$ pellet in control, ground $\longrightarrow$ crumble $\longrightarrow$ pellet in treatment 1, crumble $\longrightarrow$ crumble $\longrightarrow$ pellet in treatment 2, pellet $\longrightarrow$ pellet $\longrightarrow$ pellet in treatment 3 for broiler during 8 weeks. Also the effects of supplemented with charcoal(1%) in total mixed treatment feed was investigated. The crude protein, crude fat in broiler meat ranged from 22.22${\sim}$23.40%, and 0.30${\sim}$0.45%, respectively. Especially, treatment 2 was lower than other treatment (P<0.05). The heating loss tend to be increased at control. Shear force and pH tend to be decreased at T3(1.21kg, 5.89). Control and T2 were significantly lighter in color (‘L’) than the T1 and the ‘a’ ranged from 0.19${\sim}$0.85 and T1 was the lowest ‘b’ among other treatment. The panel test, texture, Aroma were not significantly among the an experimental group (P<0.05). Myristic acid and arachidonic acid of T1 was significantly higher than that other treatment and oleic acid, U/S(unsaturated/ saturated) rate T2 was significantly higher than other experimental group(P<0.05). Among amino acid, cystine, glutamic acid, valine, iso-leucine, leucine, lysine, arginine in T1 and T2 was higher than control and T3.

The change of free amino acid composition during radish Kimchi Fermentation (알타리무우김치 숙성과정중 유리아미노산의 변화)

  • 방양선
    • Journal of the Korean Home Economics Association
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    • v.23 no.4
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    • pp.55-60
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    • 1985
  • This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

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Changes in Physiochemical Properties of Yakju Prepared by Accelerated Aging without Protease (Protease 무첨가 약주의 가속 숙성에 따른 이화학적 특성 변화)

  • Noh, Jong-Min;Kang, Ji-Eun;Choi, Ji-Ho;Jeong, Seok-Tae;Choi, Han-Seok
    • Korean Journal of Food Science and Technology
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    • v.46 no.6
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    • pp.702-709
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    • 2014
  • Normal alcoholic fermentation took place at $20-25^{\circ}C$ in yakju (traditional Korean rice wine) prepared without the addition of protease (non-addition group). The total concentration of organic acids increased by 1.0-2.7 fold in the non-addition group. While the concentration of lactic acid and acetic acid increased, the pyroglutamic acid concentration decreased by 51.1 fold. Consequently, the total acidity and volatile acid concentration increased, and the overall pH decreased. Compared to the addition group, the non-addition group showed a 3.0-5.2 fold increase in the amount of amino acids; however, the total estimated concentrations of free-form amino acids were 5.2-11.9 times lower than those in the latter group. The major amino acids found in the non-addition group were alanine, arginine, leucine, and phenylalanine. The yakju preparation from the non-addition group showed a 1.2-3.0 fold decrease in the final color intensity as compared to that from the addition group.