• Title, Summary, Keyword: inosine monophosphate

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Factors Affecting the Inosine Monophosphate Content of Muscles in Taihe Silkies Chickens

  • Chen, G.H.;Li, H.F.;Wu, X.S.;Li, B.C.;Xie, K.Z.;Dai, G.J.;Chen, K.W.;Zhang, X.Y.;Wang, K.H.
    • Asian-Australasian Journal of Animal Sciences
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    • v.15 no.9
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    • pp.1359-1363
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    • 2002
  • In this paper, changes in the concentration of inosine monophosphate (IMP) of muscles in Taihe Silkies chickens from 2 to 28 weeks of age were studied. The results showed that: (1) with increasing age, IMP content of muscles decreased continuously. (2) the relationship between body weight and IMP content of musculus pectoralis major was significantly negative (p<0.01), so was body weight and IMP content of musculus peronaeus, and their coefficients of correlation were -0.45, -0.38 respectively; the relationship between IMP contents of musculus pectoralis major and that of musculus peronaeus was more significantly positive (p<0.01), and its coefficient of correlation was 0.59. (3) by multiple regression analysis, changes of IMP content of muscles depended on the weeks of age and body weight. (4) from 2 to 28 weeks of age, the heritabilities of IMP content of musculus pectoralis major were calculated between 0.33-0.48, and those of musculus peronaeus were calculated between 0.51-0.69.

Studies on the Distribution of the Mononucleotides in Aspergillus niger during Differentiation (검정곰팡이의 분화에 따르는 모노뉴클레오티드 성분의 분포 변동에 관한 연구)

  • Kim, Boon-Lae;Kim, Jong-Hyup
    • The Korean Journal of Mycology
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    • v.13 no.2
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    • pp.65-74
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    • 1985
  • Aspergillus niger IMI 41873 was cultured by the method of synchronous and submerged culture. Its sporulation occurred in the culture. Ribonucleic acids were extracted at each stage of life cycle. These RNAs were digested, separated and determined by P.E.I. cellulose TLC and HPLC methods. The levels of ribonucleic acids in sporulating mycelia were higher than those of conidiophore and phialide forming mycelia. Inosine 5-monophosphate and adenosine 5-monophosphate derivatives were found in HPLC separations. The levels of inosine 5-monophosphate and adenosine 5-monophosphate derivatives per ribonucleic acid were constant through differentiation. After the standard purine necleosides and boiling water extracts from A. bisporus, F. velutipes and L. edodes were added into the culture, their effects on sporulation were examined. Sporulation was greatly enhanced in each adding experiment.

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Studies on the Fermentative Production of Inosine 5'-monophosphate by Microorganisms. (Part II) Effects of Carbon Source and Purine Base on Inosine 5'-monophosphate Accumulation by a Mutant of Brevibacterium ammoniagenes (미생물에 의한 5'-이노신산의 생산에 관한 연구 (제 2보) Brevibacterium ammoniagenes 이변주에 의한 5'-이노신산의 생성에 미치는 탄소원과 Purine염기의 영향)

  • ;;;;Hiroshi Iizuka
    • Microbiology and Biotechnology Letters
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    • v.9 no.1
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    • pp.45-50
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    • 1981
  • The effect of growth and the carbon sources including the molar ratio of fructose to glucose was studied for the maximization of inosine-5'-monophosphate (5'-IMP) production from Brebibacterium ammoniagenes D-21530. According to experimental results, fructose was more efficient to 5'-IMP accumulation than glucose, while the latter was better for the cell growth than the former. To synchronously use glucose and fructose as carbon source is to optimally control the cell growth and maximum production of 5'-IMP without change of other conditions. The optimal weight percent of fructose to sum of glucose and fructose was 20~40%, and the productivity improvement over the utilization of fructose was about 40%. And also the optimality of purine base such as adenine and guanine were considered. The optimal concentrations of adenine and guanine were near 50㎎/l.

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Effect of Sea Buckthorn Leaves on Inosine Monophosphate and Adenylosuccinatelyase Gene Expression in Broilers during Heat Stress

  • Zhao, Wei;Chen, Xin;Yan, Changjiang;Liu, Hongnan;Zhang, Zhihong;Wang, Pengzu;Su, Jie;Li, Yao
    • Asian-Australasian Journal of Animal Sciences
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    • v.25 no.1
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    • pp.92-97
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    • 2012
  • The trial was conducted to evaluate the effects of sea buckthorn leaves (SBL) on meat flavor in broilers during heat stress. A total 360 one-day-old Arbor Acre (AA) broilers (male) were randomly allotted to 4 treatments with 6 replicates pens pretreatment and 15 birds per pen. The control group was fed a basal diet, the experimental group I, II and III were fed the basal diet supplemented with 0.25%, 0.5%, 1% SBL, respectively. During the 4th week, broilers were exposed to heat stress conditions ($36{\pm}2^{\circ}C$), after which, muscle and liver samples were collected. High performance liquid chromatography (HPLC) was performed to measure the content of inosine monophosphate (IMP); Real-Time PCR was performed to determine the expression of the ADSL gene. The results showed that the content of breast muscle IMP of group I, II and III was significantly increased 68%, 102% and 103% (p<0.01) compared with the control, respectively; the content of thigh muscle IMP of group II and III was significantly increased 56% and 58% (p<0.01), respectively. Additionally, ADSL mRNA expression in group I, II and III was increased significantly 80%, 65% and 49% (p<0.01) compared with the control, respectively. The content of IMP and expression of ADSL mRNA were increased by basal diet supplemented with SBL, therefore, the decrease of meat flavor caused by heat stress was relieved.

Effect of Temperature and Inosine Monophosphate on Spore Germination of Artificially Inoculated Bacillus cereus in Traditional Korean Fermented Sauces (전통 장류를 이용한 소스제품에 접종된 Bacillus cereus spore의 발아에 미치는 온도 및 inosine monophosphate 첨가 효과)

  • Lee, Min-A;Jo, Eun-Ji;Hong, Sang-Pil
    • Korean Journal of Food Science and Technology
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    • v.46 no.4
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    • pp.522-525
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    • 2014
  • The effects of temperature and inosine monophosphate (IMP) on the germination of artificially inoculated Bacillus cereus spores in ganjang, doenjang, and gochujang sauces were investigated. The pH and salt concentration of the sauces were as follows: ganjang (4.84, 7.45%), doenjang (4.26, 5.07%), and gochujang (3.54, 3.24%), respectively. Treatment at $40^{\circ}C$ or $80^{\circ}C$ resulted in a B. cereus growth of 0.8 log CFU/g in ganjang sauce; this concentration increased to 2.25 log CFU/g and 1.21 log CFU/g, respectively, when 10 mM IMP was added. Compared with that for ganjang sauce, the germination effect was comparatively lower for doenjang sauce by 10 mM IMP+$40^{\circ}C$ treatment (0.46 log CFU/g) and 10 mM IMP+$80^{\circ}C$ treatment (0.85 log CFU/g). However, no germination effect was noted for gochujang sauce by any treatment in this study. Therefore, the results suggested that pH is an important factor affecting spore germination in sauces.

Effect of Concentration of Ionic Liquids on Resolution of Nucleotides in Reversed-phase Liquid Chromatography

  • Hua, Jin Chun;Polyakova, Yulia;Row, Kyung-Ho
    • Bulletin of the Korean Chemical Society
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    • v.28 no.4
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    • pp.601-606
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    • 2007
  • The chromatographic behaviors of nucleotides (inosine 5'-monophosphate, uridine 5'-monophosphate, guanosine 5'-monophosphate, and thymine monophosphate disodium salts) on a C18 column were studied with different types of ionic liquids (ILs) as additives for the mobile phase in reversed-phase liquid chromatography (RPLC). Three ILs, 1-butyl-3-methylimidazolium tetrafluoroborate ([BMIm][BF4]), 1-ethyl-3-methylimidazolium tetrafluoroborate ([EMIm][BF4]), and 1-ethyl-3-methylimidazolium methylsulfate ([EMIm][MS]), were used. Eluents were composed of water and methanol (90/10%, vol) with the addition of 0.5-13.0 mM of ILs. The effects of the concentration of ILs on retention and separation were investigated and discussed. The results showed that the addition of ILs affects the retention and resolution of the tested compounds. Use of 13.0 mM of [BMIm][BF4] as the eluent modifier resulted in a baseline separation of nucleotides without requiring gradient elution. This study demonstrates that ILs can be potentially applied as a mobile phase modifier in RPLC.

Studies on Distribution of the Mononucleotides in Ganoderma lucidum (영지(靈芝)의 모노뉴크레오티드 성분의 분포에 관한 연구)

  • Kim, Jong-Hyup;Nam, Jeong-Sook
    • The Korean Journal of Mycology
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    • v.12 no.3
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    • pp.111-116
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    • 1984
  • Ribonucleic acid contents and mononucleotides distribution from the mycelium and fruit bodies of Ganoderma lucidum were studied. P.E.I. cellulose TLC and HPLC were applied in this study. The obtained results are as follows; The levels of ribonucleic acids from the young basidiocarp mycelium were higher than those of mature basidiocarp. Guanosine 5'-monophosphate and xanthosine 5'-monophosphate were found in both young basidiocarp mycelium and mature basidiocarp. The levels of guanosine 5'-monophosphate and xanthosine 5'-monophosphate from the young basidiocarp were higher than those of the mature basidiocarp. However, inosine 5'-mono­phosphate was not detected.

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Changes in Taste Compounds of Seasoned Pork with Korean Traditional Sauces during Aging (전통 장류로 제조한 양념육의 숙성 중 맛성분 변화)

  • Hah, K.H.;Joo, S.T.;Park, G.B.;Sung, N.J.;Lyou, H.J.;Park, K.H.;Kim, I.S.;Jin, S.K.
    • Journal of Animal Science and Technology
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    • v.47 no.5
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    • pp.857-866
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    • 2005
  • This study was carried out to evaluate changes in taste compounds of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube($5{\time}15{\time}5$cm) and seasoned pork with Korean traditional sauces such as soy sauce base(T1), red pepper sauce base(T2), and soybean sauce base(T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Citric acid and fumaric acid were higher after 14 days of storage for the treatments, seasoned pork with red pepper sauce had higher compared to other treatments. While propionic acid and lactic acid were higher in seasoned pork with soybean sauce compared to other treatments. Free amino acids was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In all treatments, free amino acids was slightly increased with aging periods. 5'-inosine monophosphate(IMP) was decreased, whereas inosine was increased with increase of aging time. Inosine was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In sensory evaluation, aroma, flavor, tenderness and juiciness were increased with aging period increased in all treatments.

New Retention Mechanism of Mononucleotides with Buffer Concentrations in Ion-suppressing RP-HPLC

  • Lee, Ju-Weon;Row, Kyung-Ho
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.6 no.1
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    • pp.37-41
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    • 2001
  • HPLC separation of ionic samples tends to be more complicated and difficult to understand than that of non-ionic compounds. On the other hand, band spacing is much more easily manipulated for ionic than for neutral samples. Ion-suppression RP-HPLC method was used with organic modifier and aqueous buffer solution. In this work, five mononucleotides of cytidine-5-monophosphate (5-CMP) disodium salt, uridine-5-monophosphate disodium salt (5-UMP), guanosine-5-monophosphate disodium salt (5-GMP), inosine-5-monophosphate disodium salt (5-IMP), and adenosine-5-monophosphate disodium salt (5-AMP) were examined. Acetic acid and sodium phosphate were used as buffers, and methanol as an organic modifier. A new relationship between the retention factor and the buffer concentration at a fixed modifier content (5% of methanol) could be expressed by following: K = (k(sub)-1 + k(sub)0 (k(sub)B/k(sub)S)/(1 + (k(sub)B/k(sub)S) C(sub)B(sup)a), where C(sub)B was the concentration of buffer. Using this relationship, the calculated values closely matched the experimental data. The derived relationship showed that as the buffer concentration increased, the retention factor approached a certain value, and this was buffer dependent.

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Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken

  • Jayasena, Dinesh D.;Jung, Samooel;Kim, Hyun Joo;Alahakoon, Amali U.;Nam, Ki Chang;Jo, Cheorun
    • Food Science of Animal Resources
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    • v.34 no.4
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    • pp.448-456
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    • 2014
  • Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commercial strain (Woorimatdag$^{TM}$) were reared under similar commercial conditions. FDB was separately prepared using male and female birds aged 100 d (six birds of each sex) and analyzed for nucleotide, free amino acid, betaine, carnitine, carnosine, anserine, and creatine contents, and fatty acid composition. The levels of betaine, carnitine and creatine in FDB were not significantly different between the two sexes (p>0.05) in KNC. Carnosine and anserine were not detected in FDB samples. However, FDB from female chickens had significantly higher inosine-5-monophosphate and arachidonic acid contents than did FDB from male chickens. FDB prepared with male KNC contained higher levels of inosine, linoleic acid, glycine, alanine, lysine, and serine (p<0.05). However, glutamic acid, oleic acid, and DHA were present in comparable amounts (p>0.05) in FDB made from male and female KNC. Our findings suggest that the sex of KNC has significant effect on the contents of flavor-related compounds, but not functional compounds.