• Journal of Applied Biological Chemistry
• /
• v.57 no.2
• /
• pp.183-188
• /
• 2014

In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of $3.5{\times}10^9CFU/g$. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-${\gamma}$-glutamic acid which has various health benefits.

• Korean Journal of Materials Research
• /
• v.25 no.3
• /
• pp.144-148
• /
• 2015

Cubic mesocrystal $CeO_2$ was synthesized via a hydrothermal method with glutamic acid ($C_5H_9NO_4$) as a template. The XRD pattern of a calcined sample shows the face-centered cubic fluorite structure of ceria. Transmission electron microscopy (TEM) and the selected-area electron diffraction (SAED) pattern revealed that the submicron cubic mesocrystals were composed of many small crystals attached to each other with the same orientation. The UV-visible adsorption spectrum exhibited the red-shift phenomenon of mesocrystal $CeO_2$ compared to commercial $CeO_2$ particles; thus, the prepared materials show tremendous potential to degrade organic dyes under visible light illumination. With a concentration of a rhodamine B solution of 20 mg/L and a catalyst amount of 0.1 g/L, the reaction showed higher photocatalytic performance following irradiation with a xenon lamp (${\geq}380nm$). The decoloring rate can exceed 100% after 300 min.

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.271-279
• /
• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

• Food Science and Biotechnology
• /
• v.15 no.4
• /
• pp.606-611
• /
• 2006

The chemical composition of Smilax china leaves and the quality characteristics of seolgitteok (rice cake) prepared with a water extract of these leaves were evaluated. Sucrose, glucose, maltose, and fructose were found as free sugars in the leaves, while the main fatty acids were stearic and palmitic acids. Glutamic acid and potassium were found at the highest levels among the analyzed amino acids and minerals in the leaves, respectively. On a fresh weight basis, the content of total phenolics and condensed tannin was 1.26 and 0.74%, respectively. As the amount of S. china leaf extract increased, the lightness of seolgitteok significantly decreased (p<0.001) in the rice cake, while redness and yellowness of the cake increased. Texture evaluation showed that springiness, strength, and cohesiveness were higher in rice cakes prepared with 2% S. china leaf extract compared to rice cakes made with 1% extract. At the beginning of the storage period ($20^{\circ}C$), there were no significant differences in viable aerobic cell and mold counts among rice cakes, but after four days in storage, a significant reduction in microorganisms was observed in rice cakes prepared with increasing amounts of leaf extract. On sensory evaluation, rice cakes made with 1% water extract from S. china leaves scored the highest on flavor, taste, texture, and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.6
• /
• pp.1164-1172
• /
• 1997

In this study we investigated the effects of dietary fat sources and onion on serum lipid levels in rats. One hundred twenty female Wistar rats two weeks old were randomly divided into five groups of 24 animals assigned to one of the ive modalities : Control group was fed only basal diet containing 6.3% of corn oil, T and L group were administered 6.3% beef tallow and lard substituted for corn oil in basal diet, LOv and LOx group were given same amount of lard as L group together with 4.2ml of onion juice/kg body weight, and 8.2ml of onion juice/kg body weight respectively. Six randomly selected rats from each group were evaluated for hematologic and serum biochemical parameters weekly. Over 4 week experiments it was found that the triglyceride and cholesterol levels were significantly elevated in T and L group compared with the control group. Triglyceride contents were significantly increased in L group compared with T group. But there was no difference in cholesterol levels between L and T group. LOv diet did not decrease significantly the triglyceride and cholesterol levels, but LOx group significantly did compared with L diet. LOx group had nearly normal values of bilirubin, creatinine, uric acid level and hemoglobin contents cut slightly increased levels in the glutamic oxaloacetic transaminase and alkaline phosphatase activities.

• Journal of Radiation Protection and Research
• /
• v.2 no.1
• /
• pp.31-37
• /
• 1977

Inactivation of the glutamic acid dehydrogenase and glucose-6-phosphate dehydrogenase enzyme-molecules in the Ehrlich ascites tumor cells of the mouse were studied. The above mentioned intracellular enzymemolecules were irradiated by the X-ray radiation under the condition of 65 kV, I Amp. under the atmosphere of nitrogen gases and by $4^{\circ}C$. Thereby, irradiation doses were 580 KR/min($error:{\pm}3%$). After irradiation, the cell homogentes were prepared through liquid air techniquese. There after, the activities of the enzymes were measured with photometric method given by O. Warburg and W. Christian. The dose effect curves of the activities of the two enzymes by the X-ray irradiation showed both exponential and the inactivation doses were $6,5.10^{0}\;and\;5,0.10^{6}$ R respectively. These results showed one side that the inactivation process of the intracelluar enzymemolecules was one hit reaction after target theory, and the other side that this inactivation process could not be the primary causes of the death through X-ray irradiation of the vertebrate animals, because of the high resistance of the intracellular protein molecules against X-ray irradiation. The one hit reaction by the inactivation process of the irradiated intracellular enzymemolecules was discussed.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.4
• /
• pp.321-330
• /
• 2021

The purpose of this study was to investigate the quality characteristics of bread made with 1%, 3%, 5%, and 7% of Bigeumdo Seomcho powder (Spinacia oleracea L.). The pH of dough and bread decreased as the amount of addition increased; 7% indicated the lowest. The moisture level correlated negatively with the powder addition, but the difference was not statistically meaningful (p<0.05). As the amount of addition was increased, the intensity of color increased but the volume decreased. The brightness and redness of the bread decreased as the amount of addition increased. The volume, specific volume, and baking loss rate correlated negatively with the powder addition. Regarding springiness, cohesiveness, and gumminess, the experiment group was higher than the control group and they lowered as the addition amount increased. The brittleness showed positive correlation with the addition amount. Out of the amino acids of bread, glutamic acid showed the highest value as the amount of addition was increased. Overall, it is possible to produce bakery bread using functional ingredients.

• Food Science and Industry
• /
• v.51 no.4
• /
• pp.313-324
• /
• 2018

As excessive intake of salt is regarded as a reason for health problems, the tendency of people to attempt to reduce intake of salt in their everyday lives is on the rise. In Korea, where many people have a higher intake of salt compared to those in other countries, there have been diverse efforts to improve on this eating habit. Protein hydrolysates are chemically, physically hydrolyzed protein that have been widely utilized as a material for not only regular food but health functional food due to have diverse biological effects such as anti-oxidation, anti-inflammation, prevention of diabetes, and regulation of blood pressure. Various amino acids such as glutamic acid, arginine and arginine dipeptides, which exist in the components of protein hydrolysates, have also been recently recognized as being helpful in decreasing the use of salt in foods as they can greatly enhance salty taste when used concurrently with salt due to having both salty and palatable flavors. In the case of protein hydrolysates that decompose soy protein or fish protein such as anchovy, they could reduce consumption of salt by as much as 50% without affecting people's food preferences when applied to food as they boost salty taste by approximately 10% to 70%. Although there are only a few studies on protein hydrolysates as a salty taste enhancer or salt substitute, the results of several studies are indicative of the potential of protein hydrolysates as a salty taste enhancing ingredient.

• Korean Journal of Veterinary Service
• /
• v.41 no.4
• /
• pp.239-244
• /
• 2018

Mycobacterium tuberculosis (M. tuberculosis) complex is the causative agent of tuberculosis (TB) in humans and bovine TB in mammalian hosts and grows very slowly. Selenium is a central molecule in nitrogen metabolism and an essential ingredient for all living cells and glutamic acid. The effects of selenium on the growth of M. tuberculosis, a representative slow-growing Mycobacterium species, were investigated and measured using the BacT Alert 3D System (MB/BacT System). Sodium selenate, at a final concentration of $10{\mu}g/mL$, reduced the average time-to detection (TTD) to 197.2 hours (95% confidence interval (CI), 179.6~214.8) from 225.1 hours (95% CI, 218~232.0) in the control culture media (P<0.05). The TTD did not increase with $\text\tiny{L}$-glutamate concentrations up to $10{\mu}g/mL$, but a significant reduction in the TTD was observed in the presence of $20{\mu}g/mL$ ${\text\tiny{L}}$-glutamate in culture media (P<0.05). In conclusion, selenate and ${\text\tiny{L}}$-glutamate enhance the growth of M. tuberculosis.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.56 no.2
• /
• pp.174-181
• /
• 2023

Volatile flavor compounds of optimal Maillard reactions (MR) derived with the addition of precursors (AP), control (without AP) and raw as anchovy Engraulis japonicus sauce residue were identified and comparatively analyzed using solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). MR was produced by adding 1% (w/w) glucose and mixed amino acids (threonine 0.543%, glutamic acid 0.194%, glycine 0.382%, w/w) to raw (100 g of anchovy sauce residue and 100 mL of distilled water), and heating at 110 ℃ for 2 h. Among 65 flavor components detected, 7 compounds were produced through Maillard reaction to change in content. A total of 7 volatile flavor compounds, including 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol, tended to increase in the order of raw, control, and MR, but methylpyrazine was not detected in control. Amounts of 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol having positive odors (dark chocolate-, garlic-, hazelnut-, cooked potato-like) were 11.04, 50.15, 3.25, 8.38, 4.60, 9.59, and 3.08 times higher, respectively, in MR than those in raw.