• Title, Summary, Keyword: Amino-acid

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Free amino acids of brown rice in relation to specific gravity grade (비중선별(比重選別) 현미중(玄米中) 유리 Amino산 함량)

  • Park, H.;Chun, J.K.;Cho, I.H.
    • Applied Biological Chemistry
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    • v.15 no.1
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    • pp.35-40
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    • 1972
  • The contents of free amino acids in deembryod brown rice of two varieties were investigated by amino acid autoanalizer in relation to specific gravity grade. The analytical methods of free amino acid were also discussed. 1) The lower the specific gravity of the unhulled rice the higher the content of total free amino acids in the deembryod brown rice, and the similar trend appears to hold on each amino acids. 2) Main free amino acids were serine+asparagine, glutamic acid, aspartic acid, alanine and valine, and maximum values of them were 7.3, 5.1, 4.0, 3.4, 0.9mg/100g rice, respectively. They consist about 85% of total free amino acids in most cases. 3) The contents of soluble nitrogen and free amino acids appear to be lower in high protein variety (IR 667) than in low protein variety (Jinhung). The percentage of free amino acid nitrogen to soluble nitrogen, however, appears to be higher in high protein variety (IR 667). 4) Alanine was much lower than aspartic acid in IR 667 having Indica blood while alanine appears to be higher than aspartic acid in Jinhung (Japonica rice) suggesting varietal difference in amino acid metabolism. 5) Threonine peak was overlaped with glutamine, and serine was with asparagine in this study.

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A Study on the Optimal Amino Acid Pattern at the Proximal Duodenum in Growing Sheep

  • Wang, Hongrong;Lu, Dexun
    • Asian-Australasian Journal of Animal Sciences
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    • v.15 no.1
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    • pp.38-44
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    • 2002
  • Nine crossbred castrated lambs fitted with rumen and duodenum cannula and fed a diet of hay and concentrate formulated with ground corn and soybean meal as main ingredients were used to assess the duodenal ideal amino acid pattern. Three synthetic amino acid mixtures with different profile of essential amino acids were duodenally infused in order to get three different amino acid patterns flowing into the duodenum. The mixtures were designed to have similar amino acid profile as rumen microbial protein (Pm), casein (Pc) and modified muscle amino acid (Pmm). Results showed a lower urine nitrogen excretion (p=0.05), a higher nitrogen retention (p=0.04) and bodyweight gain with treatment Pmm. The modified muscle amino acid pattern also promoted a lower ratio of Gly to other amino acids in plasma (Gly/OAA) and a higher RNA and RNA/DNA concentration in the liver of the sheep. Meanwhile, the urea concentration in plasma was reduced and the insulin concentration was increased with Pmm treatment. No differences in glucose and growth hormone concentration in plasma were found among three treatments. All results obtained indicate that the modified muscle amino acid pattern (Lys 100%, Met+Cys 39%, Thr 76%, His 41%, Arg 72%, Leu 158%, Ile 81%, Val 105%, Phe 81% and Trp 13%) was the best for growing sheep.

Studies on the Components of Vegetables - 2. The free amino acid and organic acid contents in A. altissima leaves - (야채류(野菜類)의 성분(成分)에 관(關)한 연구(硏究) - 2. A. altissima엽(葉)의 free amino acid및 organic acid함량(含量) -)

  • Kim, Seuk-Hwan;Cho, Soo-Yeul;Kim, Duck-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.6 no.1
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    • pp.17-20
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    • 1977
  • Contents of free amino acids and organic acids in the leaves of Ailanthus altissima were surveyed through the course of this study. The results were as follows; 1. Lysine, histidine, arginine, tryptophan, aspartic acid, glutamic acid, threonine, serine, proline, glycine, alanine, valine, leucine, isoleucine, methionine, tyrosine and phenylalanine were presented in the leaves of A. altissima, and glutamic acid showed the highest amount and was more than about 48% of total free amino acids. 2. Fumaric acid was the major organic acid in the leaves of A. altissima, and also formic acid, acetic acid, maleic acid, succinic acid, oxalic acid, citric acid, tartaric acid and sorbic acid were determined, and two unknown were found.

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A Study on the flavor constituents of the Coriander(Coriandrum sativum L) (고수의 향미성분에 관한 연구)

  • 김경자;최옥자;김용두;강성구;황금희
    • Korean journal of food and cookery science
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    • v.17 no.1
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    • pp.80-90
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    • 2001
  • This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.

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Compositions of Fatty Acid, Free Amino Acid and Total Amino Acid of Lespedeza x chiisanensis T. LEE (지리산 싸리의 지질 구성 지방산과 유리 아미노산 및 구성 총 아미노산 조성에 관하여)

  • 김종균
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.5
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    • pp.586-591
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    • 1993
  • The compositions of amino acid in the protein and fatty acid in the lipid of Lespedeza x chiisanensis T. LEE were analyzed by HPLC and GC, respectively. The contents of crude oil and protein from the extracts were 11.13% and 5.18%, respectively. The amount of free anino acids in the protein was 443.14mg/100g, and 94.84mg/100g of essential amino acid were contained in the free amino acid. The amount of total amino acids in the protein was 3159.85mg/100g, and 1068.18mg/100g of essential amino acid were contained in the total amino acid. The compositions of fatty acid in the lipid were $C_{18\;:\;2}=45.05%,\;C_{18\;:\;3}=18.71%,\;C_{19}=14.70%,C_{18\;:\;1}=6.81%,\;C_{16}=4.35%,\;C_{16\;:\;1}=1.59%$ in order, respectively. 72.44% of unsaturated fatty acids were contained in the lipid.

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The Metabolites of a Marine Mollusk Mytilus edulis:- Isolation of Taurine and Compositions of Free Fatty Acids and Free Amino acids-

  • Cho, Yong-Jin;Son, Byeng-Wha;Choi, Hong-Dae
    • Natural Product Sciences
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    • v.1 no.1
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    • pp.5-9
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    • 1995
  • The metabolites of marine mollusk Mytilus edulis were isolated and characterized, revealing the presence of the rare free fatty acids and proteinogenic amino acids together with a non-proteinogenic free amino acid, taurine. The free fatty acids in this organism were particularly interesting for the presence of both unusual n-6 acid [20:4 (n-6)] and triple bond containing acid (2,5-octadecadiynoic acid). In addition to the proteinogenic amino acids commonly found in proteins, non-proteinogenic free amino acid taurine was isolated and the structure was determined by its physicochemical properties. Recently taurine has been given much interest in the molecular level because of diverse biological activities and the medicinal properties. Furthermore, the result of the analyses of analyses of free amino acids showed that glycine, glutamic acid, serine and alanine, which were considered to be related to the taste of this organism, are predominantly present.

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Physicochemical Properties of Domestic Cherry Tomato Varieties (국내산 방울토마토의 이화학적 특성)

  • Ahn, Jun-Bae
    • Culinary science and hospitality research
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    • v.23 no.7
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    • pp.42-49
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    • 2017
  • This study was conducted to determine the nutritional value of domestic cherry tomato varieties (Summerking, Qutiquti, and Minichal). The levels of amino acids, amino acid derivatives, and ${\gamma}-aminobutyric-acid$ (GABA) were analyzed using ion chromatography. In domestic cherry tomatoes, eighteen free amino acids were found including L-glutamic acid (L-Glu), L-glutamine (L-Gln), and L-aspartic acid (L-Asp). L-Glu was the most abundant amino acid, ranging from 1,533.17 mg/100 g to 1,920.65 mg/100 g (dry weight). The next abundant amino acids were L-Gln, ranging from 784.68 mg/100 g to 1,164.36 mg/100 g and L-Asp, ranging from 320.73 mg/100 g to 387.22 mg/100 g. Domestic cherry tomatoes contained eight essential amino acids except tryptophan and the total essential amino acid content was 297.30~432.43 mg/100 g (dry weight), which was 8.92~10.61% of total free amino acid. Several amino acid derivatives 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 ($EtNH_2$), and L-citrulline (L-Cit). L-Car, transporting long-chain fatty acid into mitocondrial matrix, was the most abundant amino acid derivative in all domestic cherry tomatoes. A high level of GABA (313.18~638.57 mg/100 g), known as a neurotransmitter, was also found in all three domestic cherry tomatoes. These results revealed that domestic cherry tomatoes have a good balance of nutrient and bioactive compounds. Therefore, cherry tomatoes can be used as a functional food material.

The uptake of basic amino acids into fibroblasts was enhanced by PCA.

  • Ogasahara, Kazuko;Takino, Yoshinobu;Sakamoto, Kazutami
    • Proceedings of the SCSK Conference
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    • pp.145-148
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    • 2003
  • Previously, we reported that L-PCA enhanced blood circulation by modulating constitutive NO production. It was that L-PCA increased L-Arg uptake into endothelial cell, followed by the enhancement of NO production. Then we recommended the use of L-PCA for cosmetics, not only as humectants but also as enhancer of blood circulation. Since L-Arg is transported into endothelial cells by CAT (cationic amino acid transporter), it is expected that L-PCA also increase the uptake of basic amino acid, L-Lys. In this study, the uptakes of some amino acids into cells were evaluated by using 3H-labelled amino acid. Then we found the tendency that the uptake of L-Lys into endothelial cells was also enhanced by L-PCA. And the evident effect was observed in the epidermal fibroblasts, which had also CAT. Furthermore, it was found that the transportation of the other type of amino acids were not enhanced by L-PCA. That is to say, a famous moisturizer, L-PCA, has some effects on basic amino acid transport into cells.

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Changes of Alcohol, Free Amino Acid, Non-Volatile Organic Acid and fatty Acid Composition during Brewing of Backilju (백일주 양조중 알코올, 유리아미노산, 비휘발성유기산 및 지방산조성의 변화)

  • 박석규;박필숙;김귀영;강우원;이영근
    • Journal of the East Asian Society of Dietary Life
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    • v.4 no.3
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    • pp.103-109
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    • 1994
  • Changes in taste components of Backilju, an traditional alcoholic beverage of Korea, were investigated. Ethanol(17%) was the most abundant, and then isoamylalcohol(23mg%) and methanol(8mg%) were also detected in a small amount in Backilju. Major non-volatile organic acids were lactic and malic acid, followed by citric, fumaric and succinic acid. Arginine, phenylalanine and glutamic acid were major free amino acids and essential amino acid content was 230∼560 mg%, which was 45∼48% of total free amino acids. The major fatty acid of total lipid was palmitic acid(37∼43%). It has been found that the Backilju contained more free amino acids and alcohols than other Korean Yokjus.

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Variation of free Sugar and Amino Acid Contents of Pears During the Ripening Period (배의 성숙 중 유리당과 유리아미노산 함량 변화)

  • 최옥자;박혜령;조성효
    • Korean journal of food and cookery science
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    • v.14 no.3
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    • pp.250-254
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    • 1998
  • A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p<.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn't make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and Iysine increased gradually. Glutamic acid, alanine, valine, arginine didn't show much change. The contents of total free amino acid increased during the ripening period.

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