• Applied Biological Chemistry
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• v.47 no.4
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• pp.409-413
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• 2004

We have studied quality changes of fully ripe fruit of Korean native pumpkin 'Yangsan' regarding the following parameters: pH, sugar content, weight, water content, contents of crude protein and amino acids during 60 days storage at room temperature. As the results, there was no changes in sugar contents according to the storage period, but pH was changing to a little acidic direction with slight decrease in weight and water content. Contents of total crude proteins and comprising amino acids were increased during the storage period. The main contents of amino acids of the Korean native pumpkin, Yangsan, were glutamic acid (15.5%), aspartic acid (10.1%), lysine (8.7%), valine (7.5%), leucine (7.1%) and alanine (6.6%), which were not highly influenced during storage period. Additionally we have investigated the content of free amino acids and color changes during processing of Yangsan under high temperature at $121^{\circ}C$ and high pressure at $1\;kg/cm^2$. In fully ripe fruits, a total of 29 kinds of free amino acids were detected including 8 kinds of essential amino acids (histidine, isoleucine, leucine, lysine, phenylalanine, methionine, threonine and valine). More than 35% of total free amino acids were aspartic acid (20.3%) and asparagine (15.4%); ornithine, citrullin, and arginine, which are related to Ornithine cycle, were also detected in fully ripe fruits. But when treated with high temperature and high pressure, glutamic acid and arginine were decreased rapidly whereas ammnonium chloride was relatively increased. Moreover "b" value as yellow color indicator was decreased from 17.45 to 9.14 while treated for 60 minutes with high temperature and pressure, caused by the degradation of ${\beta}-carotene$ and other yellowish pigments in Yangsan.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.385-392
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• 1996

The soluble solid of red pepper was extracted by water in order to investigate changes of soluble solid content by different extraction temperature $(4{\sim}90^{\circ}C)$ and time $(1/2{\sim}3\;hrs)$, and the contents of carotenoid, capsaicinoids, free sugar, organic acid, free amino acid in soluble solid were measured. Most of soluble solid in red pepper was extracted within the first 2 hrs and $93{\sim}98%$ of total soluble solid was extracted during the first 30 min. The contents of carotenoid increased by increasing extraction time and temperature, but decreased by increasing extraction time at $60^{\circ}C$ and $90^{\circ}C$. ${\beta}$-carotene content was sharply decreased after 2 hrs at $90^{\circ}C$. The content of capsaicinoid was sharply increased between 1 hr and 2 hr. Fructose and glucose in red pepper were extracted in the range of $83.8%{\sim}96.4%$ and the contents of free sugar gradually increased by increasing extraction time and temperature. The content of organic acid was gradually increased by increasing extraction time and temperature and the greatest amount of organic acid was extracted during the first 30 min of extraction time. The content of free amino acid was decreased by increasing extraction temperature.

• Food Science and Preservation
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• v.20 no.5
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• pp.643-649
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• 2013

The antioxidant activity and amino acid composition of various Cheonggukjang extracts, such as the water extract from Cheonggukjang (CWE), the alcohol extract from Cheonggukjang (CEE), the water extract from Cheonggukjang with black garlic (BWE) and the alcohol extract from Cheonggukjang with black garlic (BEE), were examined to investigate the effect of black garlic on the sensory quality and functional properties of Cheonggukjang. The total polyphenol contents of various extracts were 7.03 mg/100 g (BWE), 3.64 mg/100 g (CWE), 2.88 mg/100 g (BEE) and 0.81 mg/100 g (CEE). The radical scavenging activity of the DPPH radical was highest in BWE (91.83%), followed by BEE (37.35%), CWE (25.54%) and CEE (14.80%), in that order. The SOD-like activity was highest in BWE (20.20%), followed by BEE (9.22%), CWE (7.91%) and CEE (6.45%). The thiobarbituric acid reactive substances (TBARS) were highest in BWE (35.18%), followed by BEE (28.33%), CWE (17.40%) and CEE ((14.93%). The total amino acid content of Cheonggukjang (CC) was higher than that of Cheonggukjang with black garlic (CCWB), but the essential amino acid content of CCWB (43.18%) was higher than that of CC (42.27%). The 27 kinds of free amino acid were found in CC, but only 23 kinds were found in CCWB. The L-lysine content was highest (9.23%) in CC, and the L-phenylalanine content was highest (23.14%) in CCWB. The free amino acids (L-threonine, L-serine, L-sarcosine, L-proline, L-alanine, L-valine and D,L-${\beta}$-aminoisobutyric acid) were found in CC but not in CCWB. The ${\gamma}$-amino-n-butyric acid (GABA) was found in CCWB but not in CC. These results suggest that the addition of black garlic has beneficial effects on the functionality of Cheonggukjang without decreasing its sensory characteristics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.403-411
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• 2001

In order to investigate the composition of dried layer, Porphyra dentata cultured at the south coast of Korea, the dried layer was analyzed for extractive nitrogen, free amino acids, combined amino acids, ATP and its related compounds and quaternary ammonium basis, The extractive nitrogen contents of dried laver extracts were 670-1,304 mg/100 g (on dry basis). From twenty-eight to twenty-nine kinds of free amino acids were found in the dried laver extracts and their total amounts were $2,796\~6,277\;mg/100\;g$ (on dry basis). The extracts were rich in free amino acids such as alanine, taurine, glutamic acid, glutamine and phosphoserine, From eighteen to twenty-one kinds of combined amino acids were found in the extracts and their total amounts were $1,406\~2,142\;mg/100\;g$ (on dry basis). The amounts of ATP and its related compounds were $65.7\~124,7\;mg/100\;g(2.13\sim3.68{\mu}mol/g$ on dry basis), Homarine was detected in all samples but $\beta$-alaninebetaine, $\gamma$-bufobetaine and trigonelline disappeared during processing. TMAO and TMA were detected in all samples. During processing of dried layer, free amino acids, TMAO and TMA were increased but the other constituents such as combined amino acids, ATP and its related compounds and betaines were decreased in all specimens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.3
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• pp.1-10
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• 1987

For surveying of constituents concerning the flavor of the dried tomato fruits, nonvolatile components such as minerals, sugars, free amino acids, nucleotides and lipids were analyzed and determined. Potassium, calcium and phosphorus were the major conatituents of ashes, but trace amounts of cadmium and lead were determined. Glucose and fructose were the major constituents in sugars, and the latter slightly showed higher value than the former. The content of total free amino acids was 8322.5mg%, and that of the major components such as asparagine, aspartic acid, urea. glutamic acid, ${\beta}-alanine$ and ${\gamma}-aminobuthyric$acid showed 58.01% to the total amount. The nucleotides were composed of CMP, UMP, GMP and IMP, and CMP among them showed the highest value as about 58.07% to the total amount. On the other hand, IMP showed the lowest one. The major components of the total fatty acids from the saponifiable fraction in the lipids were $C_{18:2}$, $C_{18:1}$ and $C_{16:0}$ and those of the total sterols from unsaponifiable one were stigmasterol and ${\beta}-sitosterol$.

• Journal of Mushroom
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• v.18 no.1
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• pp.37-44
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• 2020

The antioxidant activities and β-glucan contents of hot-water extracts of the eggs and fruiting bodies of Phallus indusiatus were investigated using different drying methods, and the amino acid contents as nutritional components of the eggs and fruiting bodies of P. indusiatus were analyzed. DPPH radical scavenging and nitrite scavenging activities of hot-water extracts of the eggs of P. indusiatus obtained after hot-air drying were 59.4% and 15.6%, respectively, at 1 mg/ml concentrations, which showed higher activities than those of freeze dried samples. Total polyphenol and β-glucan contents in hot-air-dried hot-water extracts of the eggs of P. indusiatus were 8.25 mg GAE/g and 45.9%, respectively, which were the highest among all samples. Additionally, 17 amino acids were detected from the hot-water extracts of the eggs and fruiting bodies of P. indusiatus, and the amino acid contents were higher in the eggs than in the fruiting bodies. Cysteine, phenylalanine, and glutamic acid were the most abundant essential and non-essential amino acids in the analyzed extracts. The results of this study showed that the physiological activities of the antioxidants from P. indusiatus, well known as wild edible mushroom, were greater when extracted from the dried samples. Further, the amino acid contents were higher in the egg extracts than in the extracts from the fruiting bodies of P. indusiatus.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.509-511
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• 2000

An antifungal antibiotic was produced from Bacillus sp. YJ-63, and antibiotic was purified to a homogeneity by butanol extraction, Silica-gel column chromatography, Sephadex LH-20 gel filtration column chromatography and HPLC. The purified antibiotic showed one spot on Thin Layer Chromatography, which was negative to ninhydrin and positive to iodine. This finding indicated that the antibiotic was a cyclopeptide structure. UV absorption spectrum of the antibiotic in methanol was maximal at 277 nm, which corresponded to the spectrum for all of the Iturin antibiotic. The antibiotic was stable up to $121^{cdot}C$ and in the range of pH $3.O{\sim}l2.0$ with a stable of ${\alpha}-amino$ acid and ${beta}-amino$ acid, and showed high activity for fungi and yeasts,

• Journal of Microbiology
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• v.33 no.2
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• pp.128-131
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• 1995

Using differential hybridization, we selected the prk gene fortuitously from Schizosaccharomyces pombe homologous to RACK1 of rat which encodes the receptor for activated protein kinase C. The cDNA sequence of prk was determined and its deduced amino acid sequence was 76% homologous to RACK1 and had the feature of trimeric G protein bata subunit. The specific amino acid sequences required for the protein kinase C binding were also present in Prk as in the case of RACK1 protein. From these similarities, we suggest that the Prk is protein kinase C binding protein of S. prombe. The involvement of Prk in signal transduction mediated by protein kinase C remained to be studied.

• The Korean Journal of Zoology
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• v.3 no.2
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• pp.5-8
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• 1960

Paper partition chromatography has been applied to estimate the amino acids in the liver of Bombina orientalis Boulenger. The results obtained are as follows : 1) The presence of cystine, serine, glycine, threonine, alanine, $\beta$-alanine, tyrosine, histidine, asparagine, tryptophane, methionine, valine, phenylalanine, leucine and an unknown substance has been demonstrated in the alcoholic extracts of the material. 2) The presence of glutamine, cystine, serine , glycine, arginine, threonine, histidine, alanine, methionine, proline, valine ,phenylalanine, leucine, and two unknown substances has been demonstrated in the acid-hydrolyzed liver. 3) Tyrosine, asparagine, and trypotphane have been demonstrated only in the alcoholic extract. 4) Proline, glutamine and arginine have been demonstrated only in the acid-jydrolyzed liver.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.191.1-191.1
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• 2014

Crystallization has become the most popular technique for the separation of enantiomers since the Pasteur's discovery. To investigate mechanism of crystallization of chiral molecules, it is necessary to study self-assembled structures on two-dimensional surface. Here, we have studied two-dimensional self-assembled structures of an unnatural amino acid, (S)-${\beta}$-methyl naphthalen-1-${\gamma}$-aminobutyric acid (${\gamma}^2$-1-naphthylalanine) on Au(111) surface at 150 K using scanning tunneling microscopy (STM). At initial stage, we found two chiral honeycomb structures which are counter-clockwise and clockwise configurations in one domain. The molecules are arranged around molecular vacancies, dark hole. By further increasing the amounts of adsorbed ${\gamma}^2$-1-naphthylalanine, a well-ordered square packed structure was observed. In addition, we found the other structure that molecules were trapped in the pore of the hexagonal molecular assembly.