• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.16-22
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• 1996

Amino acids and ribonucleotides were measured for boiled-dried anchovy to determine the effect of 5 kGy γ-irradiation on its quality stability during storage at ambient and cooling (5∼10℃) temperatures for 12 months in a laminated-film package(Polyethylene 10㎛). The anchovy samples contained about 55%(d.b) of total amino acids and about 1%(d.b) of free amino acids. Although there found a significant change(p<0.01) in the content of leucine and lysine immediately sfter irradiation, the overall content of toral amino acids was little changed in stored anchovy even six months after irradiation at cooling conditions. γ-Irradiation caused a significant reduction(p<0.01) in the total content of free amino acids, showing a similar tendency by storage conditions. However, the ribonucleotides. which were 12.00mg/g(d.b) in inosine-5'-monophosphate and 0.38mg/g(d.b) in guanosine-5'-monophospate, were resistant to 5kGy-irradiation. With the lapse of storage time, it was also shown that storage temperature was more influential than irradiation on the contents of amino acids and taste compounds of dried anchovy.

• Analytical Science and Technology
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• v.36 no.4
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• pp.143-151
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• 2023

Considering the greater role of α-amino acids in our daily lives, the enantiomer resolution of seven α-amino acids derivatized with fluorogenic reagent (4-fluoro-7-nitro-2,1,3-benzoxadiazole, NBD-F) by chiral HPLC on amylose or cellulose trisphenylcarbamate derived chiral stationary phases (CSPs) under simultaneous ultraviolet (UV) and fluorescence (FL) detection was performed. The degree of enantioseparation and resolution was affected by nature and selector backbones of the CSPs as well as the kind of amino acids. Baseline enantiomer separation and resolutions were observed for the enantiomers of all analytes as NBD derivatives especially on coated type amylose tris(3,5-dimethylphenylcarbamate) derived CSPs (Chiralpak AD-H and Lux Amylose-1). The other CSPs also showed good enantioselectivity except for the CSPs (Chiralpak IB, Chiralcel OD-H and Lux Cellulose-1) having cellulose tris(3,5-dimethylphenylcarbamate) as chiral selectors. The developed analytical chiral method was applied to determine the enantiomeric purity of seven commercially available L-α-amino acids and the impurities as D-forms were found to be in the range 0.08-0.87 %, respectively. The intra- and interday accuracy and precision assays showed high accuracy and precision of the developed analytical method. This chiral HPLC method for the enantiomer resolution of amino acids using fluorescent derivatization could be useful for the determination of enantiomeric purity of pharmaceuticals and biological study for amino acid type compounds among chiral drugs.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.123-127
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• 2024

The fatty acid composition and free amino acid content of domestic soybean cultivars were analyzed to confirm the quality characteristics of protein and fat contained in soybeans. The saturated fatty acid content of soybeans included palmitic acid at 9.47~11.15%, followed by stearic acid and myristic acid. The total saturated fatty acid content in soybeans was 12.56~14.34%, with Taekwang having the lowest content, followed by Daewon, Seonyu, Cheonga, and Jinpung. The linoleic acid content, an unsaturated fatty acid, was 45.69~58.17%, with Taekwang showing the lowest composition and Jinpung showing the highest composition. Next was oleic acid at 14.69~33.86%. Jinpung had the highest linoleic acid composition, had the lowest and Taekwang which had the least linoleic acid, had the highest. The unsaturated fatty acid content was in the order of linolenic acid, eicosatrienoic acid, eicosadienoic acid, and eicosapentaenoic acid. The total free amino acid content was 217.28~456.66 mg%, with Daewon showing the highest free amino acid content, followed by Seonyu, Taekwang, Cheonga, and Jinpung. The free amino acid content varied depending on the cultivars, but in general, the free amino acids in the soybeans used in the experiment showed higher aspartic acid, glutamic acid, and proline contents than other amino acids.

• 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.

• Journal of Environmental Science International
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• v.23 no.2
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• pp.165-170
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• 2014

Despite abundant nutritions, krill is barely used for human consumption. The objective of this study was to investigate the nutritional component and amino acid composition of krill and further utilizes it for food resource. Proximate compositions of krill meal were consisted of crude protein 58.85%, ash 13.89%, crude fat 12.45%, carbohydrate 11.01% and moisture 3.80%. The amount of total amino acid was 54.74 g%, and the major amino acids were glutamic acid (7.71 g%), aspartic acid (6.20 g%), leucine (4.72 g%), lysine (4.41 g%), arginine (6.49 g%) and alanine (3.25 g%), respectively. Total essential amino acid content was 21.87%, and the major amino acids were leucine (4.72 g%), lysine (4.41 g%) and isoleucine (2.90 g%), respectively. Content of total free amino acid in krill meal was 20224.30 mg/kg, and the major free amino acids were taurine (4501 mg/kg), arginine (3130.60 mg/kg), proline (2302.90 mg/kg), alanine (2088.10 mg/kg), glycine (1606.40 mg/kg) and lysine (1197.40 mg/kg). Especially, taurine was the most abundant of all free amino acids. Thus, these data indicate that krill seems to be abundant protein source food.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.348-358
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• 2004

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was $1.08{\sim}1.89%$ and Omija extracts was $2.77{\sim}7.24%$. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was $2261.52{\sim}2894.14mg%$. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with $27.40{\sim}34.40mg%$ among 9 essential amino acids contents. Glutamic acid was the highest contents with $123.18{\sim}158.42mg%$. Compared to control's(0.41mg%), Omija added group was $20.63{\sim}27.82mg%$ and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with $1,737.22{\sim}2,205.80mg%$. Compared to control group(15.63mg%), proline was $57.01{\sim}78.90mg%$ Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P<.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.579-582
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• 2000

(R,S)-3-amino-n-butanoic acid$(DL-\;{\beta}\;-homoalanine)$ has been kinetically resolved using Alcaligenes denitrificans Y2k-2 as a biocatalyst, which was isolated from soil by enrichment culture, which was carried out with minimal media containing (R,S)-3-amino-n-butanoic acid as a sole nitrogen source. The enzyme which peformed this kinetic resolution assumed to belong to the ${\omega}-transaminase$ family, because A. denitrificans used pyruvate as amino acceptor and its transaminase activity was inhibited by gabaculine, aminooxy acetic acid and hydroxylamine. In whole cell reaction, (R,S)-3-amino-n-butanoic acid was kinetically resolved to the corresponding (R)-3-amino-n-butanoic acid with excellent E (>100) in the presence of pyruvate as an amino acceptor at $37^{\circ}C$. (S-specific) We observed the substrate inhibition for pyruvate at 100mM. In this study, characteristics of transaminase activity of Alcaligenes denitrificans Y2k-2, such as substrate specificity and thermostability, are carried out for the development of (R)-3- amino-n-butanoic acid production system.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.220-226
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• 2014

In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.

• Journal of Life Science
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• v.9 no.1
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• pp.63-68
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• 1999

Many nucleoside compounds such as 5-halogen substituted uridine, 5'-amino-5'-deoxyuridine conjugates of amino acid, peptide, and penicillin G, 5'-monophosphate uridine derivatives and 5'-monophosphate uridine-fatty acid derivatives were chemically synthesized and their antifungal, antibacterial, and antitumor activities were tested. 5-Bromo-2',3'-O-isopropylideneuridine(6) inhibited the growth of Trichophyton rubrum at $0.2{\mu}$g/ml of MIC. 5'-Amino-5'-deoxyuridine-penicillin G(19), 5'-amino-5'-deoxyuridine-cyclo(Phe-Asp)(20), and 5-iodo-5'-amino-5'-deoxyuridine- penicillin G(22) had antibarterial activity(MIC was $6.25{\mu}$g/ml against S. aureus) and the latter two nucleoside compounds were the most antitumor derivatives(their $IC_{50}$ against L5178Y murine lymphoma cell was $6.5{\mu}$g/ml).

• Journal of Plant Biology
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• v.4 no.1
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• pp.9-11
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• 1961

A comparative investigation of free amino acids content in healthy check and virus diseased leaves of Chinese date tree, Zyzyphus jujuqa Mill var. inermis Rhed, was carried out by authors throughout the growing season of 1959 and 1960 from June to October. The methods of qualitative analysis of free amino acids aplied in this experiment is followed by Moore and Stein. Free amino acids determined in this experiment are shown in Fig. 1 and Table 1. As the figure and the table are shown, three more amino acids such as glutamine, asparagine and histidine are detected in the diseased material. The additional amino acids which are known as diamines in diseased leaves are conspicuous. It is presumed that the diamine might be incresed by the self-reproduction of the virus in cooporation with certain enzymes which are carrying out the protein metabolism in the host protoplast in contrast with the healthy checks which is carrying out normal protein metabolism. From the histological poing of view, the facts of phloem degeneration or necrosis in diseased leaves, it seems to interrupt to move free amino acids from roots to leaves and it possibly takes place an excessive production of NH3 which is diaminated by the metabolism of nitrogen compounds in such conditioned leaves. Therefore, it is also presumed that additional diamino acids are accumulated in diseased leaves. There are no change of amino acids are accumulated in diseased leaves. There are no change of amino acids in both materials of this plant throughout the growing season qualitatively, and this result agress with the paper of Knight.