• Title, Summary, Keyword: Amino-acid

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Anti-aging Effect of Amino Acid Complex on the Skin (Amino Acid Complex의 항노화 작용)

  • Kim, Ki-Ho;Kim, Ki-Soo;Kim, Young-Heui;Ko, Kang-Il;Park, Sun-Hee;Kim, Jin-Guk;Chio, Hyun-Jin;Ko, Su-Yeon;Bae, Yoon-Joo;Kim, Yong-Min
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.32 no.2
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    • pp.81-88
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    • 2006
  • Amino acid complex was made with the composition of amino acids quite similar to that of stratum corneum on the skin. In order to evaluate the efficacy of amino acid complex on the skin as an active cosmetic ingredient, we measured cytotoxicity. TIMP-1 expression, moisturizing effect and the amount of horny substance. In cytotoxicity assay, amino acid complex did not show any cytotoxicity. In moisturizing effect test using corneometer, it showed very good moisturizing effect. In TIMP-1 mRNA assay using RT-PCR, moo acid complex showed the increase of TIMP-1 expression, suggesting that amino acid complex have anti-wrinkle effect. Therefore, amino acid complex may be useful as an active ingredient for anti-aging.

Stability of Ascorbic Acid in the Solutions of Sugars and Amino Acids (당질과 아미노산이 Ascorbic Acid 의 안정도에 미치는 영향)

  • Hwang, Hee-Za
    • Journal of Nutrition and Health
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    • v.15 no.1
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    • pp.22-29
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    • 1982
  • As sugar and amino acid were added to the ascorbic acid solution the content of ascorbic acid was quantitatively determined by 2, 4-dinitrophenyl hydrazine method. The residual ascorbic acid was shown to increase slightly when sorbose, rhamnose or mannose was added to the ascorbic acid solution whereas residual ascorbic acid was shown to decrease in time to the addition of other sugars. The effects of amino acid to the ascorbic acid solution were found that monoamino-mono, or dicarboxylic acids and aromatic amino acids increased the residual ascorbic acidity whereas diamino-monocarboxylic acids and sulfur containing amino acids decreased the residual ascorbic acidity.

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Synthesis of Peptides Containing Optically Active 2-Amino-3-Phosphonopropionic Acid (광학 활성 2-Amino-3-Phosphonopropionic Acid의 새로운 합성 방법과 그를 포함하는 펩티드의 합성)

  • Kim Sang Bum;Cho Sung Ki;Han Jeong Sik;Kim Yong Joon;Hong Suk-In
    • Journal of the Korean Chemical Society
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    • v.38 no.7
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    • pp.516-520
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    • 1994
  • New synthetic method of optically active 2-amino-3-phosphonopropionic acid from L-serine was developed and their phosphonotripeptides, phthalylglycylglycyl-2-amino-3-(diethylphosphono)-propionic acid methyl ester and phthalylglycyl-L-phenylalanyl-2-amino-3-(diethylphosphono)propionic acid methyl ester, were synthesized by coupling reaction of amino acids with 2-amino-3-phosphonopropionic acid methyl ester.

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Amino Acid Contents in the Hydrolysates of Fulvic Acids Extracted from Decomposing Plant Residues (부숙식물유체(腐熟植物遺體)에서 추출(抽出)한 Fulv 산(酸) 가수분해(加水分解) 용액중(溶液中)의 Amino 산함량(酸含量))

  • Kim, Jeong-Je;Shin, Young-Oh
    • Korean Journal of Soil Science and Fertilizer
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    • v.23 no.3
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    • pp.188-192
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    • 1990
  • Sixteen amino acids in the hydrolysates of fulvic acid fraction from 7 plant materials were determined. Analyzed amino acids were aspartic acid, glutamie acid, arginine, histidine, lysine, glycine, alanine, valine, leucine, isoleusine, phenylalanine, tyrosine, serine, threonine, proline, and methionine. Four crop residues, wild grass cuttings and forest tree litters were put under investigation. 1. The content of amino acids in fulvic acid fractions extracted after 90 days of compositing ranged from 0.15% to 0.53% by dry weight. The highest value was found in the fulvic acids of wild grass cuttings and the lowest in those of wheat straw, being equivalent to 1/5-1/31 of those found in humic acids. 2. The group of neutral amino acids shared the largest portion followed by acidic and basic amino acids. 3. Arginine was not detected in fulvic acid fractions from well decomposed residues. 4. Aromatic amino acids, phenylalanine and tyrosine, were virtually absent in fulvic acid fractions. 5. Glycine, glutamic acid and aspartic acid were the 3 major amino acids contained in fulvic acids of well decomposed residues. With glutamic acid and aspartic acid excluded, the decreasing order of concentration of amino acids was roughly in parallel with the increasing order of molecular weight.

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Analyses of Free Amino Acids in Different Parts of Bean Sprouts by Different Cooking Methods and from Different Merchants

  • Kim, Ji-Hye;Lee, Kyung-Ae;Kim, Yong-Ho;Kim, Hee-Seon
    • Preventive Nutrition and Food Science
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    • v.14 no.4
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    • pp.316-322
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    • 2009
  • This study was performed to quantitatively analyze free amino acids in the bean sprouts of three different merchants by the parts and the cooking methods in order to evaluate the nutritional and sensory values of bean sprouts. Three merchant bean sprouts were analyzed from total, cotyledon and hypocotyls. Aspartic acid was the most common acid isolated from bean sprouts from all three merchants and was found more in the hypocotyls than the cotyledon. On the other hand, arginine, the second most common amino acid, was found more in the cotyledon than the hypocotyls while valine, the third or fourth most common amino acid in total bean sprout, occurred in a greater amount in hypocotyls than in cotyledons. After cooking, was the most concentrated amino acid in the liquid portion of both boiled bean sprouts and bean sprout soup was glutamic acid. Total bean sprouts from merchant C showed significantly higher contents of the most abundant amino acids, such as aspartic acid, arginine, alanine, serine, glutamic acid, isoleucine, leucine and tyrosine (p<0.05). After cooking, bean sprouts from merchant B showed less of a decrease in amino acid content in the solid parts than the products from merchants A and C. In conclusion, aspartic acid was the major amino acid in bean sprouts, regardless of the source, but after cooking, glutamic acid became the most abundant amino acid in the liquid part. Additionally, the pattern of release of the amino acids from the solid beans to the liquid portion during cooking was different with each merchant.

Study of Synthesis and Biological Function on Aminophosphonic Acids (Aminophosphonic Acids 화합물의 생물학적 기능연구)

  • Kim, Sook-He
    • Journal of Nutrition and Health
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    • v.4 no.4
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    • pp.39-46
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    • 1971
  • Since ${\beta}-aminoethylphosphonic$ acid was discovered in the living organism, the biosynthesis and biological function of aminophosphonic acids have been extensively studied. The purpose of this project consists in the two parts: 1)the preparation of DL-1-amino-2-phenylethylphosphonic acid (Phenylalanine aminophosphonic acid) and DL-1-amino-3-methylbutyl-phosphonic acid (Isoleucine aminophosphonic acid) by the method of Chamber and Isbell. 2) the study of metabolism and biological functions of those synthetic materials by the animal experiment (white rats) The importance of this project proved to be the first experience fed by animals for the elucidation of biochemical and metabolic functions in the animal body. The following organic synthesis of DL-1-amino-3-methylbutylphosphonic acid and DL-1-amino-2-phenylethylphosphonic acid are studied. 1)Synthesis of DL-1-amino-3-methylbutylphosphonic acid a) Synthesis of Iso-butylbromide b) Synthesis of Ethyl iso-butylmalonate c) Synthesis of Iso-caproic acid d) Synthesis of $Ethyl-{\alpha}-bromo$ iso-caproate e) Synthesis of $Triethyl-{\alpha}-phosphono$ iso-caproate f) Synthesis of DL-1-amino-3-methylbutylphosphonic acid 2)Synthesis of DL-1-amino-2-phenylethylphosphonic acid a) Synthesis of Diethyl phosphite b) Synthesis of Ethylchloro acetate c) Synthesis of Triethyl phospho acetate d) Synthesis of Triethyl benzyl phospho acetate e) Synthesis of DL-1-amino-2-phenylethylphosphonic acid The synthetic compounds; DL-1-amino-3-methylbutylphosphonic acid and DL-1-amino-2-phenyl ethylphosphonic acid which are essential amino acid (isoleucine, phenylalanine)analogue are supplemented to the animal diet at the level of 0.2% and 0.4% for isoleucine analogue and 0.35% and 0.7% for phenylalanine analogue. The plain isoleucine and phenylalanine at the same level in the diet are fercilitated as comparable groups in this study. Two sets of experience including 100 male rats were carried out for seven weeks each total 14 weeks. During this period, urine samples, and each big organs were collected for the analysis of total nitrogen, phosphorus, and glycogen contents in the individual samples by Micro Kjeldahl Fisk & Subbarow and Nelson Somogye, method. 1) The result of the project a) The yield of DL-1-amino-3-methylbutylphosphonic acid and DL-1-amino-2-phenylethylphosphonic acid showed low tendency at the level of 12.5% and 20% Melting point of those two compounds were very high and the ${\alpha}-amino$ group in the synthetic compounds showed positive reaction with ninhydrin in the violet color. b) Ail the experimental groups included in this study revealed statistically no significant difference in the organ weight, total body nitrogen retention and urinary phosphorus excretion This means isoleucine aminophosphonic acid and Phenylalanine aminophosphonic acid were utilized in the body as much as the plain amino acids, isoleucine and phenylalanine did. c) The glycogen contents in the liver of the phenylalaine aminophosphonic acid gruop showed higher statistically significant(p<0.05) in the comparision with the group of the Phenylalanine and the Standard-2. It was noteworthy that the higher glycogen content in the liver might indicate the significance in the incorporation of phenylalanine aminophosphonic acid into the intermediate of tricarboxylic acid cycle as activated state.

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Assessment of Ruminal and Post Ruminal Amino Acid Digestibility of Chinese and Canadian Rapeseed (Canola) Meals

  • Chen, Xibin;Campbell, Lloyd D.
    • Asian-Australasian Journal of Animal Sciences
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    • v.16 no.7
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    • pp.979-982
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    • 2003
  • Two rapeseed meal samples (Sample A, hybrid 5900 and sample B, double low rapeseed No.4) obtained from China and one Canola meal sample obtained from a local crushing plant in Canada were used to investigate the amino acid degradability of rapeseed/Canola meal in rumen and amino acid digestibility of ruminal incubation residues by precision-fed rooster bioassay. Results show that in ruminal incubation the degradation rate of non amino acid nitrogen in crude protein is higher than that for amino acid nitrogen in crude protein, the results also suggest that the degradation rate of amino acid nitrogen in Chinese rapeseed meal sample B was lower than that for Canadian Canola, but that in Chinese rapeseed meal sample A is much close to that for Canadian canola meal. For all amino acids the digestibility of the bypass or residual protein as measured by the precision-fed rooster bioassay tended to be lower for Chinese rapeseed meal sample A than for sample B or Canadian canola meal which had similar digestibility values. However following a calculation of total amino acid availability, involving the digestibility of amino acids in the rumen and rooster bioassay the results are less contradictory. Results indicated that in traditional roasting-expelling process, heat treatment, especially dry heat treatmeat could decrease amino acids degradability in rumen of rapeseed/canola meal, but also may decrease total availability of amino acids of rapeseed/canola meal.

Changes of Nitrogen Compouds and Free Amino Acid of Mung-bean Sprout (녹두나물 성장과정중의 실소화합물과 유리아미노산의 변화에 관한 연구)

  • 김경자
    • Journal of the Korean Home Economics Association
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    • v.19 no.1
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    • pp.25-31
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    • 1981
  • The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.

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Structural Analysis of the Antifungal Antibiotic from Bacillus sp. YJ-63. (Bacillus sp. YJ-63이 생산하는 항곰팡이 항생물질의 구조분석)

  • 정영기;신영준;정명주;주우홍;최재수
    • Microbiology and Biotechnology Letters
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    • v.30 no.1
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    • pp.21-25
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    • 2002
  • Structural analysis was performed by the $^1$H-NMR, $^{13}$ C-NMR, amino acid composition analysis and FAB-mass. The instrumental analysis represented that the potential antifungal antibiotic belonged to the iturin E group antibiotic, consisting of 7 $\alpha$-amino acid residues and a collection of $\beta$-amino acid with aliphatic side chain. Compared to the Iturin E group, notably, the potent antifungal antibiotic from Bacillus sp. YJ-63 carried longer $\beta$-amino acid side chain. In conclusion, these findings identified a potential antibiotic, which contained a stable cyclopeptide structure with long $\beta$-amino acid side chain.

Studies on the Amino Acid Constituents of Gynostemma pentaphyllum Makino (돌외 (Gynostemma pentaphyllum Makino)의 아미노산(酸) 조성(組成)에 관(關)한 연구(硏究))

  • Kim, Sun-Hee;Park, Won-Ki
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.17 no.1
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    • pp.7-11
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    • 1988
  • This study was carried out in order to analyse the amino acid constituents of Gynostemma pentaphyllum Makino (G. P. M. ) produced in Korea and Japan. Total and free amino acids of those were analysed by HPLC. Total amino acid contents of G. P. M. produced in Korea were similar to that of produced in Japan. The Histidine content of G. P. M. produced in Korea was more rich than that of produced in Japan. The content of glutamic acid was the most rich among in kinds of amino acids in both hind of G. P. M. G. P. M. in Korea contained the least methionine and G. P. M. from Japan contained the least cystine.

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