• Asian-Australasian Journal of Animal Sciences
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• v.25 no.10
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• pp.1419-1429
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• 2012

A series of studies were carried out to investigate the supplemental effects of dietary garlic extracts (GE) on whole body amino acids, whole body and muscle free amino acids, fatty acid composition and blood plasma changes in 6 month old juvenile sterlet sturgeon (Acipenser ruthenus). In the first experiment, fish with an average body weight of 59.6 g were randomly allotted to each of 10 tanks (two groups of five replicates, 20 fish/tank) and fed diets with (0.5%) or without (control) GE respectively, at the level of 2% of fish body weight per day for 5 wks. Whole body amino acid composition between the GE and control groups were not different (p>0.05). Among free amino acids in muscle, L-glutamic acid, L-alanine, L-valine, L-leucine and L-phenylalanine were significantly (p<0.05) higher in GE than in control. However, total whole body free amino acids were significantly lower in GE than in control (p<0.05). GE group showed higher EPA (C22:6n3) and DHA (C22:5n3) in their whole body than the other group (p<0.05). In the second experiment, the effects of dietary garlic extracts on blood plasma changes were investigated using 6 month old juvenile sterlet sturgeon averaging 56.5 g. Fish were randomly allotted to each of 2 tanks (300 fish/tank) and fed diets with (0.5%) or without (control) GE respectively, at the rate of 2% of body weight per day for 23 d. At the end of the feeding trial, blood was taken from the tail vein (n = 5, per group) at 1, 12, and 24 h after feeding, respectively. Blood plasma glucose, insulin and the other serological characteristics were also measured to assess postprandial status of the fish. Plasma glucose concentrations (mg/dl) between two groups (GE vs control) were significantly (p< 0.05) different at 1 (50.8 vs 62.4) and 24 h (57.6 vs 73.6) after feeding, respectively, while no significant difference (p>0.05) were noticed at 12 h (74.6 vs 73.0). Plasma insulin concentrations (${\mu}IU$/ml) between the two groups were significantly (p<0.05) different at 1 (10.56 vs 5.06) and 24 h (32.56 vs 2.96) after feeding. The present results suggested that dietary garlic extracts could increase dietary glucose utilization through the insulin secretion, which result in improved fish body quality and feed utilization by juvenile sterlet sturgeon.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.27-31
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• 1980

Yellow sea bream, Branchiostegus japonicus, has been one of the widely consumed food fish in Jeju-Do, Korea. This study was attempted to establish the basic data for evaluating changes of taste compounds of the yellow sea bream during dehydration. The free amino acids were analysed by amino acid autoanalyser. The free amino acid composition of the raw yellow sea bream, abundant amino acids were lysine, alanine, threonine and arginine and then taurine, serine, proline, glycine, glutamic acid, leucine in order. Such amino acids as valine, methionine, tyrosine, isoleucine, phenylalanine were poor in content. The changes of free anino acid composition in the extract of the yellow sea bream during dehydration was not found. In the extract of dried product, lysine, alanine, glutamic acid and arginine were dominant holding $18.4\%,\;14.7\%\;8.0\%\;and\;7.3\%$ and $7.3\%$ of total amino acids respectively. The amount of total free amino acids of the yellow sea bream increased to more than 1.4 times during dehydration process, that of raw sample especially aspartic and glutamic acids increased to more than 2.9 times and 2. 1 times whereas taurine and histidine decreased ranging $40-50\%$ of the original content. It is presumed that the characteristic flavor of dried yellow sea bream was attributed to such amino acids like lysine and alanine known as sweet compounds, glutamic acid as meaty taste and TMAO known as plain sweet taste.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.55-61
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• 2011

A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22~36% and 31~38%, respectively. In texture profile analysis, ranges of the texture parameters were 131~493 g (hardness), 0.4~0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6~1 (springiness), 47~220 g (gumminess) and 32~177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine, $\alpha$-aminobutyric acid, valine, leucine, allo-isoleucine, aspartic acid, glutamic acid and lysine in large amount, as well as ten fatty acids in total, notably linoleic acid (9-octadecanoic acid), oleic acid (9,12-octadecadienoic acid), linolenic acid (9,12,15-octadecadienoic acid), hexadecanoic acid and octadecanoic acid were found. This information provides important quality reference ranges for product developers and manufacturers to optimize and produce the plain sufu.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.323-328
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• 1992

Three kinds of soy sauce were prepared using the brick type of conventional meju (A), the brick type of meju of Aspergillus oryzae (B), and the grain type of meju of Aspergillus oryzae (C) in summer. Free amino acids were analyzed in according to aging time of those products. Findings are as follows. Lysine, histidine, serine, glycine, valine, methionine, and phenylalanine were detected in all kinds of soy sauce at the beginning preparation. Aspertic acid, glutamic acid, alanine, threonine, arginine, and leucine were detected during 90 days. Isoleucine and tyrosine were detected during 180 days. Lysine and histidine were shown higher content among the detected free amino acids. The each content of glutamic acid, aspartic acid, and methionine was decreased in passing the aging time. The total content of free amino acids was shown 3,559-4,119 mg/100 ml at the 180 days. The total content of free amino acids of soy sauce C was higher than that of other soy sauces.

• Journal of Life Science
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• v.14 no.6 s.67
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• pp.931-937
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• 2004

The present investigation was carried out to determine the qualitative difference between 4 varieties of perilla leaves cultivated Miryang area, particularly focusing on the amino acid composition and flavor compounds. Aspartic acid, glutamic acid, glycine, alanine, arginine, and threonine were the major amino acids, and tyrosine and cysteine and methionine containing sulfur were detected as little amount in protein of all perilla leaves. All perilla leaves contained about 34 kinds of free amino acids, and the major free amino acids were same as the protein bound amino acids. However, no significant difference among 4 varieties of perilla leaves was observed in the profiles of protein bound and free amino acids composition. Flavor compounds analyzed by GC-MSD following to extraction of flavor by SDE (Simultaneous Steam Distillation-Extraction) were detected as 51 kinds from 'Leafy perilla 1', 47 kinds from 'Yupsil perilla', 46 kinds from 'Miryang 9' and 'YCPL. The major volatile compound was perilla ketone, its concentration was $145.75\;{\mu}g/g$ in 'Miryang 9', $187.00\;{\mu}g/g$ in 'YCPL', $301.59\;{\mu}g/g$ in 'Leafy perilla l' and $551.42\;{\mu}g/g$ in 'Yupsil perilla', but the other flavor compounds, 3-hexen-l-ol, trans-2-hexenal, $\beta-caryophyllene,\;\alpha-farnesene$ and etc, were less than $20\;{\mu}g/g$.

• Food Science and Preservation
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• v.14 no.6
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• pp.624-632
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• 2007

Changes in proximate composition, amino acid, free sugar, reducing sugar and vitamin contents of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Moisture, crude ash, crude protein and crude lipid were increased and non nitrogen substances was decreased by extending the picking time. Contents and ratio of total amino acid to essential amino acids was increased by extending the picking time. Free amino acid was increased by extending the picking time. Ratio of essential amino acids to total amino acids was decreased. Fructose was gradually increased, and then glucose, sucrose and total free sugars were decreased by extending the picking time. Amino acid and sugar contents of Curcuma longa. L. were higher than those of Curcuma atomatica Salib. In contents of vitamin C and $B_1$, Curcuma longa L. was decreased and Curcuma atomatica Salib was increased by extending the picking time.

• 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.

• Journal of Pharmaceutical Investigation
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• v.6 no.3
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• pp.4-9
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• 1976

Free amino acids in water extracts and total amino acids in hydrolystates of Deer Horn were analyzed by amino acid autoanalyzer (Technicon PNC-1 Type). The results obtained from this study are as follows ; 1) 17 kinds of amino acid, including 7 kinds of essential amino acid in human nutrition except tryptophan were identified and quantified. 2) Of all free amino acid contained in water extract, glutamic acid is the richest, and then comes Ala, Gly, Leu, Lys, valin in that order. Of all total amino acid which are closely related with nutritional valuation glycin is the richest, and then comes Glu, Lys, Ala, Leu, Ala, Pro, in that order. 3) Besides 17 kinds of amino acid, one kinds of unknown amino acid are found in water extracts and hydrolysates.

• Journal of Plant Biology
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• v.8 no.3
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• pp.1-3
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• 1965

The sulfur-incorporation into amino acids in germinating Soy Bean seeds was studied with the aid of Sulfate-S35. Water imbibition and isotope absorption were almostly pararelled. On the radioautogram $S^35$ was detected in cysteic acids at 90 minutes. Cysteine, cystine and cysteic acid were appeared with radioactivity at 240 minutes after the infiltration of sulfate-$S^35$. Methione was not detected on the radioautogram in the range of 300 minutes. The radioactivity of $S^35$ was detected highly in free amino acids than hydrolyzates.

• Journal of Ginseng Research
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• v.44 no.3
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• pp.424-434
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• 2020

Background: Amino acids are one of the major constituents in Panax ginseng, including neutral amino acid, acidic amino acid, and basic amino acid. However, whether these amino acids play a role in ginsenoside conversion during the steaming process has not yet been elucidated. Methods: In the present study, to elucidate the role of amino acids in ginsenoside transformation from fresh ginseng to red ginseng, an amino acids impregnation pretreatment was applied during the steaming process at 120℃. Acidic glutamic acid and basic arginine were used for the acid impregnation treatment during the root steaming. The ginsenosides contents, pH, browning intensity, and free amino acids contents in untreated and amino acid-treated P. ginseng samples were determined. Results: After 2 h of steaming, the concentration of less polar ginsenosides in glutamic acid-treated P. ginseng was significantly higher than that in untreated P. ginseng during the steaming process. However, the less polar ginsenosides in arginine-treated P. ginseng increased slightly. Meanwhile, free amino acids contents in fresh P. ginseng, glutamic acid-treated P. ginseng, and arginine-treated P. ginseng significantly decreased during steaming from 0 to 2h. The pH also decreased in P. ginseng samples at high temperatures. The pH decrease in red ginseng was closely related to the decrease in basic amino acids levels during the steaming process. Conclusion: Amino acids can remarkably affect the acidity of P. ginseng sample by altering the pH value. They were the main influential factors for the ginsenoside transformation. These results are useful in elucidating why and how steaming induces the structural change of ginsenoside inP. ginseng and also provides an effective and green approach to regulate the ginsenoside conversion using amino acids during the steaming process.