• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.27-32
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• 1985

For the purpose of investigating the influence of pollen load un alcohol metabolism in rat, we analyzed quantitatively amino acids of pollen load, and investigated the changes of hepatic alcohol dehydrogenase(ADH) activity and hepatocyte morphology in rat administrated various concentrations of alcohol and various amounts of pollen load. 18 species of amino acids including phenylalanine in the sunflower pollen load were quantitatively analyzed, and it was found that the amount of phenylalanine, leucine, threonine, lysine are especially higher than that of the other amino acids. The liver ADH activity of experimental animals decreased with the proportion of ethanol concentration much more in ethanol administrated group than in control group, while increased in pollen load mixed with ethanol administrated group, but didn't increased as much as that in control group. In any case the less the degree of ethanol concentration was administrated, the higher the liver ADH activity increased. There was fat infiltration in the hepatocyte of ethanol administrated animals, and remarkably little fat infiltration in that of animals administrated pollen load mixed with ethanol.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.779-784
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• 2012

Characteristic chemical compositions of jujube wine using different preparation methods including fermentation were investigated. Fermentation for jujube wine started using whole fruit (JW1), seed-removed fruit (JW2) and whole fruit heated at $100^{\circ}C$ for 2 h and then extracted (JW3). The free amino acids and flavors were analyzed quantitatively by HPLC and GC-MS. A total of 18 amino acids were identified in all samples. The amount of total free amino acids was detected from 141-210 ppm (JW1), 147-342 ppm (JW2), and 336-362 ppm (JW3). Large amounts of proline, aspartate, glutamate, arginine and alanine were detected in jujube wine. Thirteen kinds of volatile compounds including six alcoholic compounds (ethyl alcohol, iso-butyl alcohol, n-butyl alcohol, iso-amyl alcohol, n-amyl alcohol, and phenethyl alcohol), four ester (ethyl acetate, hexyl acetate, ethyl caprylate, and phenethyl acetate) and three aldehydes (diethylacetal, furfural, and benzaldehyde) were detected. Ethyl alcohol (30.50-33.95% peak area), benzaldehyde (2.55-15.97% ratio), furfural (0.07-15.28% ratio), iso-amyl alcohol (1.04-14.73% ratio), and phenethyl acetal (0.78-9.28% ratio) were abundant in jujube wine.

• Journal of Ginseng Research
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• v.10 no.1
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• pp.1-10
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• 1986

To evaluate the possible utilization of ginseng by-products, chemical components of ginseng residue, reducing ability of DPPH, effect of residue extract on the yeast growth, amino acid contents of yeast cell, increase of residue extract yield by enzyme treatment were studied. Alcohol and water extract residue contained 43-46% total reducing sugar and 14-15% crude protein, while alcohol extract residue had 0.18% n-BuOH extract. Water extract of alcohol extract residue had about 45% reducing ability of DPPH in comparison with that of alcohol extract from ginseng roots. Essential nutrients for the yeast growth were found in extract when Saccharomyces cerevisiae was cultured in Czapeck medium, a compound medium, with the residue. The addition of residue extract to malt medium, a natural medium, enhanced 30-40% yeast growth. And content of each amino acid in yeast cell cultured on malt medium with ginseng residue extract was much more than that of the cell cultured without ginseng extract, but amino acid composition of yeast cell did not differ from one another. The treatment of alcohol extract residue with cellulase increased 250% yield of residue extract.

• Journal of Life Science
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• v.17 no.2 s.82
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• pp.286-292
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• 2007

Free amino acids and volatile compounds of fresh garlic and its liqueur were investigated to search elution profile of those components as basic data for development of garlic liqueur. The garlic was soaked in 20% alcohol solution and then sampled every week for 5 weeks. The major free amino acids were L-aspartic acid, L-glutamic acid, L-arginine, L-alanine, L-proline, L-asparagine and L-serine. Neutral amino acids such as L-threonine, L-proline, L-valine and L-leucine, and aromatic amino acids such as tyrosine and phenylalanine were eluted over 80% of those content in fresh garlic after 3 weeks of soaking, but acidic, basic and sulfur containing amino acids were below 80% even after 5 weeks. Sulfide compounds such as diallyl trisulfide, diallyl disulfide, methyl allyl disulfide, 2-vinyl-4H-1,3-dithi in, 3-vinyl-3,4-dihydro-1,2-dithiin, 3,5-diethyl-1,24-trithiolane, isobutyl isothiocyanate and diallyl sulfide were identified as major volatile compounds of fresh garlic by using GC/MS. Among volatile compounds of fresh garlic, allyl alcohol, diallyl disulfide, 3,5-diethyl-1,2,4-trithiolane, diallyl trisulfide and 3,4-dimethoxy furan were eluted to liqueur, but those compounds except 3,5-diethyl-1,2,4-trithiolane were lowered in liqueur during soaking. Furfural, 5-methylfurfural, 5-hydroxymethylfurfural, dimethyl pyrazine, furfuryl alcohol, 3-hydroxy-2-bytanone and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyr-an-4-one were generated newly and their content increased in liqueur during soaking.

• Journal of the Korean Magnetic Resonance Society
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• v.22 no.4
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• pp.82-90
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• 2018

The term "hangover" refers to symptoms such as headache, heartburn, nausea, and dizziness caused by acetaldehyde created through alcohol decomposition in the body after alcohol intake. Many scientists have conducted research on diverse drugs, foods, and medicinal herbs aimed at eliminating hangovers. However, research on metabolism to objectively verify or measure their effects on hangover symptoms has been lacking. Accordingly, in this study, deep sea water minerals were administered orally at varying concentrations to rats that consumed alcohol, and changes in the levels of amino acids in their bodies were measured using nuclear magnetic resonance spectroscopy to gauge the minerals' effects on hangover symptoms. Thus far, biochemical research on hangover cures has been confined to basic research measuring changes in the levels of alcohol dehydrogenase and acetaldehyde dehydrogenase as well as in the concentrations of ethanol, acetaldehyde, and acetate using spectroscopes such as enzyme-linked immunosorbent assay kits or gas chromatography-mass spectrometers. In comparison, this study presents pharmacokinetic research that simultaneously tracked biomaterials including amino acids and organic acids, metabolites associated with hangover, to clarify hangover mechanisms more specifically. In addition, this study examined hangover mechanisms without an external supply of tracked materials not overlapping with alcohol metabolism-related materials, such as external amino acids and sugars.

• 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.

• Microbiology and Biotechnology Letters
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• v.8 no.1
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• pp.27-32
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• 1980

We isolated a strain of Pseudomonas sp. from soil to utilize furfuryl alcohol as a carton source by enrichment culture. Alcohol dehydrogenase from this bacteria was purified 700-fold by Sephadex G-200 and affinity column chromatography to be homogeneous by electrophoresis and analytical centrifugation. This enzyme had a molecular weight of 120,000 and was composed of four subunits consisting of 266 amino acid residues. The optimal pH of the enzyme was pH 8.5 to 9, and the optimal temperature was, 45$^{\circ}C$. This enzyme was stable at 55$^{\circ}C$, but lost 80% of its activity in 10min at 6$0^{\circ}C$.

• Bulletin of the Korean Chemical Society
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• v.24 no.8
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• pp.1053-1054
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• 2003

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.99-111
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• 1991

In each nuruk using today, effect of pH on glucoamylase activity and viable cell count of yeast and bacteria was measured. Common components during fermentation, alcohol, acetaldehyde and acetone, amino acid composition, and total sugars and mineral content were determined in yakju(korean wine) brewed from different ingredients and by different methods. Results are summarized as follows ; 1. The lower the pH, the lower the glucoamylase activity in JK, BK, JK-S BK-S and JN. But the higher the glucoamylase activity ratio in Koji and KN. 2. Yeast and bacteria cell count could not determined in nuruk inoculated of seed. In JK, BK and JN, yeast cell count was 50${\times}$104∼80${\times}$104, bacteria cell count was 5${\times}$106∼24${\times}$106. 3. In yakju during fermentation, pH was higher in RU, total acidity content was higher in ST-N, ST-K, RU and ST-RUPO and alcohol content was lower in RUPO and ST-RUPO. 4. Ethanol and acetaldehyde content were highest in dukyunju. Trace amount of acetone was determined only in ST-K, RUPO and ST-RUPO . n-Propyl alcohol content was higher in ST-K, ST-RUPO and ST-N, iso-butyl alcohol content was higher in L-RUPO, Dukyunju and Songyupju and iso-amyl alcohol content was higher in Songyupju, RU, L-RUPO and Dukyunju. 5. In amino acids composition of each yakju, Pro, Ala and Val content was higher than other amino acids. Total amino acids content was the highest in Dukyunju and second highest in ST-N, NH3 was higher in ST-N, Dukyunju, RUPO than other samples. 6. Total sugars content was the highest in ST-N and second highest in RU. 7. P, K and Mg content were higher in Dukyunju and ST-N than in other samples. In Dukyunju, Ca and P ratio was 0.075 because of low Ca content and high P content.

• Nutritional Sciences
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• v.6 no.4
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• pp.189-194
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• 2003

Most of the ethyl alcohol consumed by humans is oxidized to acetaldehyde in the liver by the cytoplasmic alcohol dehydrogenase (ADH) system. For this ADH-catalyzed oxidation of alcohol, $NAD^+$ is required as the coenzyme and $NAD^+$becomes reduced to NADH. As the $NAD^+$becomes depleted and NADH accumulates, alcohol oxidation is reduced. For continued alcohol oxidation, the accumulated NADH must be quickly reoxidized to $NAD^+$, and it is this reoxidation of NADH to $NAD^+$that is known to be the rate-limiting step in the overall oxidation rate of alcohol The reoxidation of NADH to $NAD^+$is catalyzed by lactate dehydrogenase in the cytoplasm of hepatocytes, with pyruvate being utilized as the substrate. The pyruvate may be supplied from alanine as a result of amino acid metabolism via the urea cycle. Also, glutamine is thought to help with the supply of pyruvate indirectly, and to activate the urea cycle by producing $NH_3$. Thus, in the present study, we have examined the effects of alanine and glutamine on the alcohol oxidation rate. We utilized isolated perfused liver tissue in a system where media containing alanine and glutamine was circulated. Our results showed that when alanine (5.0mM) was added to the glucose-free infusion media, the alcohol oxidation rate was increased by 130%. Furthermore, when both glutamine and alanine were added together to the infusion media, the alcohol oxidation rate increased by as much as 190%, and the rate of urea nitrogen production increased by up to 200%. The addition of glutamine (5.0mM) alone to the infusion media did not accelerate the alcohol oxidation rate. The increases in the rates of alcohol oxidation and urea nitrogen production through the addition of alanine and glutamine indicate that these amino acids have contributed to the enhanced supply of pyruvate through the urea cycle. Based on these results, it is concluded that the dietary supplementation of alanine and glutamine could contribute to increased alcohol detoxification through the urea cycle, by enhancing the supply of pyruvate and $NAD^+$to ensure accelerated rates of alcohol oxidation.